Thread: NYTimes Cooking
View Single Post
  #28 (permalink)   Report Post  
Posted to rec.food.cooking
Ophelia[_14_] Ophelia[_14_] is offline
external usenet poster
 
Posts: 11,730
Default NYTimes Cooking

"U.S. Janet B." wrote in message
...

On Sat, 15 Apr 2017 13:00:15 +0100, "Ophelia" >
wrote:

>"l not -l" wrote in message ...
>
>
>On 14-Apr-2017, U.S. Janet B. > wrote:
>
>> On Fri, 14 Apr 2017 16:35:56 -0700, sf > wrote:
>>
>> >On Fri, 14 Apr 2017 10:53:33 -0600, U.S. Janet B. >
>> >wrote:
>> >
>> >>
>> >> I imagine that you have all done this before me, but if not . . .
>> >>
>> >> go to NYTimes.com and consider signing up for daily delivery of their
>> >> recipes. It is free and the recipes are not frou-frou. The sign up
>> >> is located somewhere on their page one.
>> >>
>> >> I considered posting their "Pan-Fried Trout With Rosemary, Lemon and
>> >> Capers for sf but decided not to tweak tails today
>> >>
>> >> End of Public Service Announcement
>> >>
>> >Bite me, Janet.

>>
>> not today
>> Janet US

>On a day that you would, would it be with or without mayo? 8-) My
>curiosity was piqued by an earlier mayo controversy thread.
>
>===
>
>Well, I am not Janet US, nor am I being kind and not biting anyone;-) But
>I
>reckon whatever you like, is what you should do))
>
>If there is a law that says otherwise, I want to see it)))


My comment was meant only as a nudge, nudge and a wink. Nothing
nasty. And she understood and took it as intended.
Janet US

===

Absolutely) Did you miss my )) ?

--
http://www.helpforheroes.org.uk