SC - Re: Compost variations

[Elaine Koogler]

Thanks for the idea.  I'll check around to see if I can find it.  However, given
that I live in the "boonies" of Southern Maryland, finding Marsala was a great
accomplishment!  Again, I guess we do what we can with what we can find...

Kiri

CBlackwill at aol.com wrote:

> In a message dated 4/5/00 6:57:33 AM Pacific Daylight Time,
> ekoogler at chesapeake.net writes:
>
> >  However, in doing this recipe, I gathered from the notes
> >  in the book that this may not have been what was being referenced, but, as
> I
> >  indicated, a sweet Italian wine.  I felt I did not know enough to go
> against
> > the
> >  author's notes in the glossary, so followed what they said.  I knew that,
> > given
> >  the very distinctive taste of Retsina, that it would definitely modify the
> > taste
> >  of the finished product.
>
> How about Vin Santo, an Italian sweet wine (from Tuscany) made from dried
> grapes?  It is a very sweet dessert wine, and may be more along the lines of
> what you are looking for.  Marsala is actually a fortified wine, and didn't
> arrive until the late 1700's (1770, if I am not mistaken).  I am not sure
> when Vin Santo was created (though sweet dried grape wines have been around
> for a loooong time).  Anyone?
>
> Balthazar of Blackmoor
>
> Such a strange fascination, as I wallow in waste
> That such a trivial victory could put a smile on your face.
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================