[Sca-cooks] Thank you to the SCA Cooks

[Bronwynmgn at aol.com]

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In a message dated 11/26/2002 12:47:08 AM Eastern Standard Time,
StefanliRous at austin.rr.com writes:


> The Lebanese baloney has taste and
> character, not just simply overly pulverized mystery meat. I think it
> is from Lebanon, Ohio or some such though and not a Middle East import.
>

Hmmm. Perhaps you mean *Lebanon* bologna, which is made in my shire, in
Lebanon, PA?  (Which is, by the way, pronounced roughly "Leb'nin", not like
the country.)  Do you like the sweet or the regular?  I prefer sweet, myself.

Brangwayna Morgan