On Sun, 10 Aug 2008 20:53:40 -0400, "kilikini"
> wrote:

>sarah gray wrote:
>> "kilikini" > wrote in news:g7nug2$jcm$1
>> @news.datemas.de:
>>
>>> jmcquown wrote:
>>>> I've got a whole cut up chicken simmering on the stove with celery,
>>>> onion, carrot, bay leaves, salt & pepper. Chicken & dumplings for
>>>> dinner! I prefer small drop dumplings to rolled doughy dumplings.
>>>>
>>>> I only add the vegetables to make a nice rich stock. They get
>>>> strained out and discarded when I remove the chicken to debone it.
>>>> I know some people add vegetables to the (almost) finished product -
>>>> carrots, celery, green beans, corn, peas, even potatoes. Doesn't
>>>> that make it chicken stew with dumplings instead? Not that it
>>>> really matters, it's just not what I think of as chicken &
>>>> dumplings.
>>>>
>>>> Jill <--whose Scottish grandmother added drop dumplings to beef or
>>>> mutton stew
>>>
>>> MMMMMMMM, I'll bet the kitchen smells great, Jill. Yum.
>>
>> the whole house! They need to make "simmering chicken stock"
>> potpourri.
>>
>> Saerah
>
>Oh, wouldn't that be wonderful? I've often questioned why they never made
>food-scented perfume.
>
>kili
>
I would happily wear basil scented perfume.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 8/09