[Sca-cooks] Period or no?

[Carol Eskesen Smith]

OOPS!  THat was "GOOD", not "God".
Regards,
B.


>From: "Carol Eskesen Smith" <brekkefranksdottir at hotmail.com>
>Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
>To: sca-cooks at ansteorra.org
>Subject: Re: [Sca-cooks] Period or no?
>Date: Fri, 24 Sep 2004 19:38:38 -0400
>
>Yeah, Phil; the one time I had them homemade, there was w world of 
>difference!  Homemade'e not just "almost edible", but god!
>
>Regards,
>Brekke (Happy gramma of Logan Draven Butcher)
>
>
>>From: "Phil Troy / G. Tacitus Adamantius" 
>><adamantius.magister at verizon.net>
>>Reply-To: Cooks within the SCA <sca-cooks at ansteorra.org>
>>To: Cooks within the SCA <sca-cooks at ansteorra.org>
>>Subject: Re: [Sca-cooks] Period or no?
>>Date: Fri, 24 Sep 2004 12:28:33 -0400
>>
>>Also sprach Kathleen A Roberts:
>>>On Fri, 24 Sep 2004 11:47:23 -0400
>>>  "Phil Troy / G. Tacitus Adamantius" <adamantius.magister at verizon.net> 
>>>wrote:
>>>>Also sprach Kirsten Houseknecht:
>>>>>1 what, if i may inquire, is a "Harvard Beet"?
>>>>
>>>>Harvard beets are boiled beets, sliced, diced, or shredded, in a sauce 
>>>>made from their cooking liquid, thickened with cornstarch or arrowroot, 
>>>>with a little butter swirled in.
>>>
>>>i add a pinch of sugar, a dash of powdered cloves and a small slurp of 
>>>vinegar along with the butter and cornstarch.
>>>
>>>cailte
>>
>>Yeah, that seems pretty consistent with the recipes I've looked at. Mace 
>>or nutmeg might be good, too. I'm fully prepared to accept the fact that 
>>there'll be variants that are quite good. Unfortunately the Harvard Beets 
>>I've encountered have been commercial products that have always resembled 
>>beets in a slightly sweet-and-sour, vividly-colored glue.
>>
>>Adamantius
>>--
>>  "Why don't they get new jobs if they're unhappy -- or go on Prozac?"
>>	-- Susan Sheybani, assistant to Bush campaign spokesman Terry Holt, 
>>07/29/04
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>
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