On Thursday, December 22, 2016 at 5:00:36 AM UTC-5, Ophelia wrote:

> If chicken and dumpling needed vermouth, my granny would have made it that
> way. She didn't, so vermouth is a no-no.

Do they need vermouth? Probably not. Would it make them better?
Perhaps. It might be worth experimenting. Wine in chicken and
dumplings isn't unique to The Club.

> Heck, for $15, I could make
> chicken and dumplings for all of you; I won't, but I could. 8-)

Restaurants have to cover costs that you don't.

Cindy Hamilton