SC - Chicken in Milk & Honey CURRY

[Ron and Laurene Wells]

Did he tell you what the difference is?  If I walked into one or the other,
or ate the product, what would I notice to distinguish them?

> -----Original Message-----
> From: Bethany Public Library [mailto:betpulib at ptdprolog.net]
> Sent: Monday, March 06, 2000 11:21 PM
> To: sca-cooks at ansteorra.org
> Subject: SC - I'm Baaaa-aaack!
> 
> 
> Heartfelt and tearful greetings from Aoife!
> 
> I'm back, after a 2 year absence. Didja miss me? I really 
> missed the list.
> My goodness, how the volume of digests has increased! I'm so 
> impressed,
> Gunther!
> 
> Here's a theory question for you:
> 
> My apprentice, Ragnar Keitelsson (who may or may not be here 
> on the list
> today) told me that out in his neck of the woods, the wilds 
> of Pittsburgh,
> they have two kinds of kitchens: The Laurel (or gonna-be) 
> kitchen, and the
> Pelican (or gonna-be) kitchen. I'm asking this: do you think this is
> appropriate? Personally, I feel that a laurel kitchen IS THE SAME as a
> Pelican kitchen. What do you think?
> 
> hugs all round, after such a long absence, and from work at 
> the library
> (only here three days a week, so have patience with over-the weekend
> replies).
> 
> TTFN
> 
> Aoife
> 
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