[Sca-cooks] The season ends softly!!

[Sue Clemenger]

Uhm....talented with blackwork maybe, or costuming (laugh), but not with
marzipan....other than eating the stuff I got that's wrapped in dark
chocolate (uhmmmmmmm).  I've got a can of the prepared almond paste, and
a couple of _really_ large bags of almonds, and just thought I might
experiment and see what kind of differences I note between the two.
I've only ever fooled with marzipan a couple of times--to make the
"caps" for acorns (the bottom part being an unwrapped hershey's kiss),
and the other, to do a subtletie someone from Atenveldt told me about a
long, long time ago that involves grapes....So...I'm up for any
suggestions from the Marzipan Goddess <g>
--Maire

Olwen the Odd wrote:
>
> OK then Maire, have it your way.  I'm not innocent in this I suppose and
> thank you for the compliment (I think).  Now, whatcha doin with the
> marzipan?  Need some help?  Bet not you talented thing you.
> Olwen
>
> >Yeah, but Olwen, darlin'....I blamed you for *marzipan* <g> Doesn't that
> >mean I'm learning? and that you're inspiring, rather than innocent?
> >--Maire