[Sca-cooks] Officially period... the tomato

[Raphaella DiContini]

I'm sorry dear. This is all my fault, I saw the heavily snipped version without 
your name on it on a local foodie list and thought it might amuse. I certainly 
didn't expect a tempest in a teacup. I sincerely apologize if you've felt at all 
trampled by this when your intent seems to have been to share an amusing tidit 
with a small group. I think anyone feels you were advocating for people to 
champion tomato ketsup as a historical food item, subjects sometimes seem to 
take on a life of their own in online discussions. :)

I've also learned my lesson about posting anything, especially forwards when I'm 
so tired I can't think straight. 


Again, my apologies. I hope it dosen't in any way spoil your enjoyment of 
discussing your research here. I love your posts!

In apologetic service, 
Raffaella  


 



________________________________
From: "wheezul at canby.com" <wheezul at canby.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Fri, February 11, 2011 3:38:32 PM
Subject: Re: [Sca-cooks] Officially period... the tomato

The other contextual piece missing it that I originally quoted the 1611
version to my household, which made it officially "non-period" and was
part of the banter.  Stick a fork in me.

Katherine

> Unfortunately, the whole post was taken out of context of a household
> conversation.

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