Yeah, starting up with an 0510 flight to Newark,

That will work, assuming that you are leaving from BWI. We can go there to drop you off and still get to bed at our normal time:-}}

Yep, BWI. It's usually, not invariably, cheapest,
plus it was most convenient.

Plus which, public transport to either of the other two "local" airports would not be all that available for a 5 am flight.

In this case, I'd have had to go straight to the
airport, do not pass go, after supper, and get a
couple hours of shuteye on a bench. BWI was the
;ogical choice and maybe $25-30 cheaper.

Since we do not cook lamb, I can offer no opinion as to whether this is

Lamb and sweet wine is actually not a bad combo,
but the chanterelles and lentils don't seem to me
to go.

I would not have any idea. Actually, one of the reasons for selecting
that particular recipe for you was the appearance of lentils.

For me, lentils go best in simple dishes,
the general formula being lentils, smoked meat
product, alliums (garlic and/or onion), and
the odd spice or two.

I believe that I have had lamb no more than three times in my life. One
was a lamb curry and I could not tell any real difference from a beef
curry, except possibly for the texture of the meat. Another was a leg
of lamb served to me in England by a former boss of mine. It was overly spiced with mint, and what I can guess was a gamey taste (or well
hung?). The third might have been in a gyro, but not really sure of
that.

Lamb curries in restaurants that don't have a
Hindu clientele may have beef in them. Anything
could have gone wrong with your English lamb - it
might have been overhung, overmature, or just plain
off, the English don't seem to care, if it's done gray
and heavily herbed. Gyro/donair meat is in its essence
mystery meat.

No lentils this time, but pork and liver might suit you.
Title: Country Pate
1 lb Plus 1-ounce lean veal or
-chicken

Not so much this, though.

2 ts Ground allspice
1/2 ts Freshly grated nutmeg

Many pates have sweet spices: I think this is
a bit much, though.

1/2 lb Bacon, sliced
1/4 lb Baked ham
1/4 lb Pickled tongue

And these ingredients make for an interesting
variation, but layered terrines are not really
my thing.

From: Sylvia Steiger Date: 12-23-97

A former regular. I met the family in Colorado,
Boulder I think. once. She left the echo in a huff
after colliding massively with another echo member
on what I believe was an issue of faith, a prime
reminder that religion and politics don't have a
place here.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Pheasant and Pickled Walnut Terrine
Categories: Pheasant
Yield: 4 Servings

1 Pheasant
1/2 Bottle Red vermouth
1 lb Streaky bacon rashers
Salt
Black pepper; freshly
Ground
1 Jar pickled walnuts

Remove the meat from the pheasant. Chop into small pieces and
marinate in the red vermouth overnight.

Line a terrine mold with bacon. Drain the pheasant meat and arrange
half in the mold. Season with salt and pepper. Put a layer of walnuts
on top and fill the rest of the mold with the pheasant. Season. Cover
with bacon.

Set the mold in a bain marie and cook in a preheated oven at 350
degrees for 45 minutes. When cooked, ease the terrine away from sides
of the mold and leave to cool in the mold. Turn out for serving.

From: Patty <designwest@ameritech.Net>
Recipe by: TWO FAT LADIES SHOW #FL1A04

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