[Sca-cooks] preparing foods at tourney side over braziers-OT

Laura C. Minnick lcm at jeffnet.org
Sun Aug 6 13:57:06 PDT 2006

At 10:02 AM 8/6/2006, you wrote:

>How long does it take to smoke a trout this way?  I think I want one of
>those smokers.  'Cuz I would do terrible, horrible things for a taste of
>smoked fishies.

The problem, Selene, is keeping the damn thing lit! (pa-dum-dum!)

Courage is not the absence of fear, but rather the judgement that something 
else is more important than fear.   --Ambrose Redmoon 

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