[Sca-cooks] Saba Story Continues
david at vastrepast.com
Tue Jun 22 16:52:09 PDT 2010
I didn't take any more pictures of the process. It was sort of the same as
the first one. Continue to simmer. Same boring picture.
I will eventually get to documenting it on my blog.
On 6/22/10 8:43 AM, "Raphaella DiContini" <raphaellad at yahoo.com> wrote:
> I can't wait to try it!! Are you bringing some to July Coronation? I hope you
> got more pictures of the process.
> I totally want to make saba now too, in all my copious free time and storage
> space- Hmmm, maybe on second thought. :)
> In joyous service,
> --- On Mon, 6/21/10, David Walddon <david at vastrepast.com> wrote:
>> From: David Walddon <david at vastrepast.com>
>> Subject: [Sca-cooks] Saba Story Continues
>> To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
>> Date: Monday, June 21, 2010, 10:20 PM
>> 10 liters of Chianti grape juice are
>> now 25 cups of sticky, sweet delicious
>> saba canned and ready for some exciting recipes.
>> It was really quite easy.
>> Sticky, but easy!
>> Sca-cooks mailing list
>> Sca-cooks at lists.ansteorra.org
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