was maybe half that size. Also an order of
mussels or clams, half of which disappeared
before they appeared in front of us. Why do
the weird things happen only at the picnics
I attend? (Oh, yeah, I go to all of them.)

As I have implied, I think that the root cause of that was the person
you went with -- and I don't mean Carol Bryant.

That was the impression others had, too;
I was too busy dealing with his mania
(both practically speaking and in my head)
to speculate about it at the time. I guess
there was trouble brewing as soon as at the
pancake place he drank down a cup of syrup
with a straw at breakfast and started
berating his wife and the waitress.

Woodman's, which we visited on at least two
Clam Crawls, often had surplus lobster bodies,
which it sold off - at the first Crawl they
were 25c or 50c each (the first time I
encountered this bargain, pre-FIDO, they were
going for a dime each); don't know if they were
up to $2 later and doubt I'd have paid that
much for them.

You are more likely correct in the price. I noticed them for sale, but
did not bother. OR, perhaps I adjusted to price for inflation to
today's value. Take your pick :-}}

At the time they were going for a dime, the
croustades at Dom's (a couple slices of baguette
smeared with a mixture of butter and tomalley,
probably 4 or 6 pieces per one lobster's worth
of insides), was going for $3 or so.

Title: ALGERIAN EGGPLANT JAM SAN FRAN CHRONICLE 6/29/94

The recipe is a lot easier than the lengthy
instructions would make it seem. Essentially
it's your standard eggplant spread recipe
with the additional step of evaporating the
liquid on top of the stove afterward (a good
idea, btw)/.

---------- Recipe via Meal-Master (tm) v8.00

Title: Eggplant Caviar Dip
Categories: Appetizers, Dips, Vegetables
Yield: 6 servings

1 ea Eggplant; Md, About 1 Lb. 2 tb Olive Oil
1/2 ts Soy Sauce 1 tb Lemon Juice
1 ts Dried Basil; Crushed 2 tb Green Onion; Diced,
Use All
2 ea Cloves Garlic 2 tb Fresh Parsley; Minced
1 c Fresh Tomato; Chopped 1 tb Fresh Basil; Chopped,
OR

Cut the eggplant in half lengthwise. Bake, cut side down, on a greased
cookie sheet at 400 degrees F. for 60 minutes. As the eggplant cools,
gently squeeze out the excess water. Use a spoon to scoop pulp from the
skin. Place the pulp in a bowl and mash with a fork. Using a garlic
press, crush the garlic into the eggplant. Add all of the other
ingredients and blend well. Cover and chill. Makes about 3 1/2 cups of
dip. SUGGESTED DIPPERS: Sesame Crackers, Lavasch Crackers, Cocktail Rye
Bread, Scallions, Bell Peppers

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