SC - Things that affect cooking

[Elaine Koogler]

Ooooooo.....yes, yes, yes!  One of my favorites is a Kira Royale (I think that's
how it's spelled)...a dollop of chambord in a glass of champagne...I can almost
taste it now!

Kiri

CBlackwill at aol.com wrote:

> In a message dated 4/23/00 10:35:37 AM Pacific Daylight Time,
> lilinah at earthlink.net writes:
>
> > Now this sounds like an interesting topic.
> >  >My entries are very ripe peaches, peeled and sliced and servec in a glass
> >  >of sweet white wine or raspberries in Chambourgh.
> >
> >  In case anyone's interested in trying this (and after real fresh
> >  tropical mangos, which i can't get in Northern California - get those
> >  picked unripe and ripened not on the tree kind - peaches are my
> >  favorite tree fruit), the liqueur mentioned is spelled Chambord.
>
> Oohhh...Chambord!  Now, if you folks want some really great cocktail ideas
> (OOP, sorry to say) using this black raspberry liquor, let me know.  We
> specialized in Chambord drinks at the two lounges I used to manage :)
> Actually, some of them may even be "perioid"...
>
> Balthazar of Blackmoor
>
> Words are Trains for moving past what realy has no Name.
> ============================================================================
>
> 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".
>
> ============================================================================