[Sca-cooks] *Is* this a cooks list?

[Olwen the Odd]

Not to worry.  Just before and shortly after Pennsic this list gets going
way off the beaten path.  This happens again around the year end holidays
too for some reason so round two should be popping up again in a couple of
months, but stay on and we shall attend to the subject at hand.  This year
lots of us got to actually see and share time with another members of the
list for the first time so we are gabby.  You will also find that bonds of
friendship have grown across the miles of earth and sea so we tend sometimes
to have "play" time.

You can always get us back on track by asking questions!  A few well timed
questions will always get a ball rolling.  And I see Cindy is talking about
a possible new addition to the glossery.  Have you checked out the glossery
yet?  I recommend it highly!  Of course you have spent time at Stefans
Flori-thingy, and we can give you some good links to online cookbooks if you
like.

Welcome to the list Kristina.  Hang around and get to know us.  And don't be
shy!
Olwen

>I'm sorry I haven't been on this list long (and this is my first time
>unlurking), but is the normal tone of this list usually this OT and OOP?
>I understand it's been Pennsic and people get a bit silly, but I'm
>starting to see way more posts that have nothing to do with cooking in
>period or in the SCA than those that do.  This list was recommended to me
>by people I respect, but now I'm starting to have doubts.
>If this is the way this list is normally run, please let me know so I can
>sign off.  I don't have the free time to wade through entire digests of
>mundane garbage to get to the little bit that might be relevant.  However
>if this is just the Pennsic aftermath, I would love to stay on as I know
>there are lots of brilliant people on here I would love to learn from.
>
>
>Kristina Olåffsdotter aff Rejäl Fästningsgrej


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