sweet. The profit margin would be way more, bite
for bite, than a full serving would get for the
restaurant.

Even at 3 for a buck, the profit margin would be a lot greater... ;)

Perhaps, though the labor costs are greater
with preparing the littler portions.

There is that... :)

As major costs of running a restaurant include
rent and labor as well as ingredients, and in the
scenario as above, the other expenses are stable,
labor is the the only difference, and pricing has
to be done accordingly.

There have been recent reports of severe
effects of waterborne Vibrio and other
bacterial infections much more virulent
than what has been reported before - one
or two cases via shellfish ingestion. That
doesn't stop me, though.

I figured that whatever she'd seen was probably a bit overblown... considering her sources.... I'll pass your (and Jim's) comments along to her.... thanks... :)

There will always be a risk, always was, but
it's grossly overblown. This summer, the death
count attributed to vibriosis is:
from water sports 3
from eating oysters 1.

So why doesn't the CDC tell us not to swim?

It's possible that
the situation might get sufficiently bad in
my lifetime to rethink that. I wonder what
happens when microorganisms become more heat
tolerant, as in kitchen heat tolerant ... .

That could get a little scary... perhaps we'll also become more tolerant
of the microorganisms and they won't bother us.... ;)

It'll take a few generations of awfulness first.

Veev Leblon

And how did it taste...? Worth drinking...?

Better than either separately. In order to make it
suit the tastes of a real cocktail aficionado,
probably adding a bit of lemon would have helped too.

Blue Cranberry Sauce
categories: Thanksgiving, condiment
yield: 1 generous quart

12 oz pk fresh cranberries
1 c water
1/2 c white sugar or tt
1 ts ground cinnamon
1/4 ts ground nutmeg
1/8 ts ground allspice
1 pt fresh blueberries

Wash and pick over cranberries. Place in a medium
saucepan with water, and sugar. Bring to a boil,
reduce heat, stir and simmer for 10 min or until
cranberries burst.

Slightly mash the cranberries with the back of a
wooden spoon to insure all skins are broken. Add
the cinnamon, nutmeg and allspice. Mix well.

Remove from heat and mix in the blueberries
(don't be afraid to break a few, but don't over
mash either). The sauce will thicken as it cools.

Transfer to a bowl, cool slightly and place plastic
wrap directly on top of sauce to cover. Refrigerate
until chilled.

Connie at allrecipes.com
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