[Sca-cooks] Patting myself on the back
Kathleen A Roberts
karobert at unm.edu
Wed Dec 21 07:16:19 PST 2005
On Wed, 21 Dec 2005 01:38:23 -0600
Stefan li Rous <stefanlirous at austin.rr.com> wrote:
> Ro commented:
>> Damn. I have a ways to go to match most of you folks as
>>a Medieval
>> cook, but I just tasted my raspberry cordial (mellowing
>>now 3 years).
>>
>> I make a FINE cordial.
>>
>> Ro, preening a little before making more cookies
>
> Hey, keep the feathers out of the cookies! :-)
>
> Congratulations on the cordial. But why were you aging
>it for 3 years? Did you just set it aside and forget
>about it? (That's the only way a pair of my mead bottles
>ever got to be aged several years). I have always heard
>that cordials didn't need a long aging time. Did you
>taste it through the aging process? If so, did you
> notice the aging changing the taste?
>
> Stefan
> --------
> THLord Stefan li Rous Barony of Bryn Gwlad Kingdom
>of Ansteorra
> Mark S. Harris Austin, Texas
> StefanliRous at austin.rr.com
> **** See Stefan's Florilegium files at:
> http://www.florilegium.org ****
>
>
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> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
"Being Irish, he had an abiding sense of tragedy which
sustained him through temporary periods of joy."
W. B. Yeats
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Kathleen Roberts
University of New Mexico
Office of Freshman Admissions
Administrative Asst. III
505-277-6249
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