[Sca-cooks] Capers caper

[david friedman]

>--- Philip & Susan Troy <troy at asan.com> wrote:
>>  Huette von Ahrens wrote:
>>
>>  >>Also excellent with ultra-fresh raw, skinless and
>>  >>boneless herring fillets, traditionally
>>  accompanied
>>  >>by the capers, chopped onion, and riced
>>  hard-boiled
>>  >>egg yolk sprinkled on top. Eaten with bread (real
>>  >>whole wheat or rye) and butter
>>  <snip>
>>  > Oh this is yummy.  It brings back such memories.
>>  > Except that my family uses pumpernickel and
>>  sliced,
>>  > whole hardboiled eggs.
>>
>>  Oh, that is terrible. Scandalous. Tell you what.
>>  Next time you do this,
>>  I'll save you from yourself and eat it for you. Not
>>  because I want to,
>>  just so you don't come to any harm from this
>>  dangerous practice.
>>
>>  That's just the kinda guy I am.
>>
>>  Adamantius
>
>Scandalous or scandahovian?  Actually, my family is
>from further up the Baltic coast from Denmark.  They
>were from Prussia, which may account for the
>pumpernickel.
>
>As for saving me, does this mean that if I make this,
>you would fly all the way to Caid to save me?  If so,
>I can tell you I will be making this on Saturday,
>Sept. 29th, here in Caid.  When shall I pick you up at
>the airport?  Oh, and bring some cuskynoles.
>
>Huette
>
>PS: His Grace, Duke Cariadoc will be here.  Bring
>cuskynoles.

Real cuskynoles.
--
David/Cariadoc
http://www.daviddfriedman.com/