[Sca-cooks] Talanque Feast Recipe

[Lisbeth Herr-Gelatt]

What is Brochton Roy, please? B. Foltchep I'm serving Sunday to the mundanes
at a demo. I'm expecting a sell-out ;).

For anyone who's interested and close to the PA New York border somewhere
near  the top right corner of PA, We're building a permanent bread oven at
the site of a Historic Village called Old Mill Village, just off I-81, on
Sunday (they let us have an event there free of charge on Saturday in
exchange for a Sunday Demo, of brief duration). Free Irish Chicken soup to
event attendees! We'll be taking e-pictures of the oven to share, as well.
This one is based upon designs from Fort Ticonderoga and other sites. I'm
soooo excited! Anyone see th latest smoke and Fire cover? It's got a beaut
of an oven on it.

Cheers

Aoife, who hasn't had time to research anything lately and is starting to
"dummy up"---brain atrophy caused by too much redundant state paperwork, I
suspect.

Adamantius wrote:
Maggie MacDonald wrote:
> The oatmeal soup (redaction only) is on the web already... and it received
such an
> overwhelming response that we posted it for everyone to enjoy.
>
> http://www.geocities.com/tanway92

This looks pretty similar to the various brotchan roy or brotchan
foltchep recipes I've used (except those are for leek-and-oatmeal soups,
and this is an onion-and-oatmeal soup).

Wonderful, comforting food.

Adamantius