[Sca-cooks] did you post...

[Aurore Gaudin]

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Drool.  Must make it to Pennsic one year, just to meet those that live on that side of the states.  Then I'll move in under Olwen's table to catch the yummy scraps from the top.  Aurore
  ----- Original Message -----
  From: Olwen the Odd
  To: sca-cooks at ansteorra.org
  Sent: Friday, May 17, 2002 11:52 AM
  Subject: Re: [Sca-cooks] did you post...


  Actually I winged it last night.  I used a pint of heavy cream to about 5 or
  6 tablespoons butter, grated most of a wedge of parmasian and half a wedge
  of Irish cheese and cooked down adding only a little tarragon leaf.  It was
  great.  Served it up with homemade pasta, scampi, steamed broccoli along
  with the pork roast done in wine with caraway and fresh rosemary.  It was
  hard to leave the table.

  Thanks though!
  Olwen
  >I may have posted one once (using just those 3 ingredients), but not
  >recently.  Do you want the recipe, Olwen? I can dig it out for you.....
  >--Maire, who's now thinking some would be really nice with some
  >fettucine, and shrimp, and asparagus.....*sigh*.....
  >
  >
  >Philip & Susan Troy wrote:
  > >
  > > Also sprach Laura C. Minnick:
  > > >At 03:38 PM 5/16/02 +0000, you wrote:
  > > >>Hi 'Lainie.  Did you post or do you have the recipe from the other day
  >for
  > > >>an alfredo sauce.  It was only three ingredients, cream, butter,
  >parmasian
  > > >>cheese, but I cann't recall the quanties.
  > > >
  > > >Nope- that was Master Spamamantius. I'm not doing much in the way of
  >cream
  > > >sauces until my stomach settles down.
  > >
  > > Hey, not me! I'm of the butter-and-cheese-only school. No cream here.
  > > At least not in Fettucine Alfredo.
  > >
  > > Vitameatavegamantius


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