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On Thu, 11 Nov 2004 19:32:44 -0500,
scribbled some thoughts:
NOTE: Best viewed in a fixed pitch font
>I just made a huge pot of pea soup, which usually turns out great.
>Unfortunately, at one point, I ended up talking to a neighbor longer
>than I had planned when I brought something to her apartment and the
>soup on the bottom got scorched, imparting a burnt flavor to the entire
>pot. I've ladled out the "good" soup (without any burnt portions), but
>it still has a smoky flavor. Is there any way to fix this? Thanks!
>
You must be related to me, cause when my mom would make it,
which was wasn't too often, it was her forte, yet came with
a curse. It seemed as though when she made it, somebody we
knew would die. She also sometimes burned it and other
dishes.
Just mail it to me and you'll be safe from the curse.
Andrew H. Carter
1283 Sumner Ave. #2
P.O. Box 61222
N. Charleston, SC 29419-1222
I would make more of the soup (unburnt) to dilute the burnt
flavor.
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Sincerely, | (©) (©)
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Andrew H. Carter | /// \\\
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