In my whole existence I've only encountered one
person who openly self-identified as Scotch-Irish.
Most give themselves some other label.

I've run into those who are proud of that heritage... including a friend
of mine at church... who'll use that heritage as an explanation for all
sorts of what could be cosidered oddities in her life...

Not in my experience. Perhaps your circles are
more upfront about their Scottish Protestantism.

The potatoes might taste better; they've been bred to nothingness.

They're not called G-D- apples for nothing.

This discussion reminds me that the French word for potato is "pomme de terre"... or "earth apple"... ;)

In many countries. German: Kartoffel (from Latin terrae
tuber) or Erdapfel, Dutch aardappel - all having something
to do with some kind of subterranean fruit.

+

You've probably seen what I posted a day or so ago.... I sat down with
Lydia the last night we were camping, and we discussed remunerations to
come up with a final number... As to time... so far I've not done too
much detailed planning... I figure that some things can even be decided
on the fly, especially any extra activities...

Now maybe an e-mail to all possibles with the
details? As a spur for us to do a definitive RSVP.

I have heard from Sean, and have replied to him in email... as his bbs
is temporarily down due to a fiasco with his parents' ISP...

Nice. I see you've heard from Shawn as well.

Yup... still just a maybe... ;) I noticed somewhere (not in Cooking)
that Nick Andre might be coming down from Canada... haven't heard
anything directly from him, nor do I know how real the intent might
be... ;)

Interesting. Keep me posted regarding potential
reliance on my resources - otherwise I'll use
them for something else.

As it didn't hurt the meaning when you left out
the word, the may not have been necessary at all.

Yup... (G) At least in this company, where it might be easily extrapolated... ;)

Sometimes it's easier to, sometimes not.

Depending on context... (G)

Context can be very.

Title: Cauliflower and Roquefort Soup
Categories: Soups, Cheese, Vegetables, hate it, what were they thinking

Clearly, they were looking to use the cauliflower before it went bad,
and had Roquefort on hand to also use up... ;) And certainly didn't consult with you.... (G)

No, my word probably doesn't carry much weight
with the Duke of Roquefort or any of his toadies.

Or even aficianados thereof... :)

No friends of mine, I'm sure.

Toad In The Hole
8 vegetarian sausages
M's P.S. - if you use regular sausages, you get regular toad-in-the-hole.

Which I think I'd probably prefer... ;)

Most people with palates and without the moral
high ground thing going.

Roasted salted fan potatoes
categories: side, Swedishish, Hasselbackish
servings: 6

2 1/2 lb new potatoes, washed
1 to 2 Tb olive oil
1 Tb kosher salt, or more to taste

Preheat the oven to 375F.

Starting at one end, insert a skewer 3/4 of
the way lengthwise through each potato,
stopping 1/4 of the way up from the other
end. With a paring knife, make small crosswise
cuts 1/8" apart through the potato to the
skewer. This will create a "fan" effect.
Remove the skewer.

In a mixing bowl, toss the potatoes with the
oil to coat. Sprinkle them with the kosher
salt. Then place the potatoes, cut-side up,
in a baking dish, and put in the oven. Bake
until tender, 45 to 60 min.

Nathalie Dupree Cooks Great Meals for Busy Days
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