On Thu, 1 May 2008 19:01:37 -0700 (PDT), Alan >
wrote:

>On Apr 29, 11:06*pm, wrote:
>> Sorry for posting this here; it was meant for another group on
>> survivalism. *bookburn
>>
>>
>>
>> On Tue, 29 Apr 2008 20:47:48 -0800, wrote:
>> >On Tue, 29 Apr 2008 15:23:11 -0700 (PDT), wrote:
>>
>> >>Hello,
>>
>> >>www.FlavorWise.comis a website where you can search over thousand
>> >>recipes, share your own recipes, get customized menus and grocery
>> >>lists, make friends and much more - all at one place! Please see below
>> >>for more information on the features. We have some exciting new
>> >>features for you and are adding new ones constantly. So visit us and
>> >>open your personalized account today! Also, feel free to forward this
>> >>email to your friends and family...
>>
>> >>Remember, A good recipe is just a click away!
>>
>> >>http://www.flavorwise.com
>>
>> >If we're looking at WEB sites, coincidentally I ran across one with
>> >lots of possibilities about sharing farm resources. *Take a look at
>> >http://community.adn.com/?q=adn/blog/69017
>> >Seems to be a communal concept that could also work for an
>> >entrepreneur. *Here's a newsy example.
>>
>> >(quote)
>> >Liquid Gold from the Valley
>> >MARCH 17, 2008 - 9:37 PM
>>
>> >In support of the legalize “raw milk” House Bill 367 on the table in
>> >the Alaska Legislature, I thought I should talk about cow and goat
>> >share programs that provide yummy raw milk and cream to share holders.
>> >In a share program you become a member of a dairy, buy a portion of
>> >the cow or goat, and then pay for the care and feeding of the animal
>> >with your share. It’s like a CSA but with dairy rather than
>> >vegetables. In return your membership/share entitles you to the
>> >animal’s products, in the case of a cow or goat that means fresh milk!
>> >Our family has been a member of a Mat-Su Valley cow share for the past
>> >two years and we love it. It’s really great to get to know a dairy
>> >farmer and lots of fun experimenting making fresh butter, ricotta, and
>> >mozzarella cheeses, and to be reintroduced to real milk. For the
>> >longest time I just thought “I don’t like milk.” But now we call it
>> >liquid gold and thoroughly appreciate fresh milk.
>>
>> >read more »
>>
>> >8 comments
>> >(unquote)- Hide quoted text -
>>
>> - Show quoted text -
>
>Thank YOU for having the manners to apologize. It's a rare thing in
>cyberspace. I for one appreciate it.
>
>Alan

I know cross-posting is resented by most, and my accidental post does
seem to be that.

To make the best of it, possibly we could recommend some interesting
foods that go well with favorite teas. For me, an automatic choice is
rice, but on searching for "favorite tea food," I find suggestions for
1) traditional Chinese tea food (none), tea party food (bite sized
sandwiches), and 3) tea cakes (buttery tea cake, Russian tea cake,
etc.).

The traditional Chinese tea food idea is apparently none, because

(quote)
Some types of tea, including certain black ones
and the green teas of Japan, can enhance—and be enhanced
by—food. Most fine Chinese teas, though, seem better when
savored on their own. This is not to say that tea isn't served with
meals in China; it certainly is, and is greatly appreciated as a
mealtime beverage. But tea made from the highest-grade leaves
is so delicate in flavor that its nuances might be overwhelmed by
food. Indeed, the non-Asian tea-room set would be surprised to
learn that sweets are considered to be particularly inappropriate
with fine tea—because they tend to block out the teas' natural
sweetness, which is one of their most appreciated qualities.
(unquote)

bookburn