On Tue, 28 Dec 2004 14:07:26 -0500, "limey" >
wrote:

>Great - I'm glad they were a resounding success. You were given enough
>advice from all of us to get you thoroughly confused. I'm going to have to
>try the popover type - I'm just familiar with the traditional "squidgy"
>kind, but I do love popovers. Times change - I'll have to ask my cousins
>what they do.

Actually, we've had the "squidgy" kind, too. It just so happens that
it was the popover type that we had when we were a couple of Air Force
brats living in England. Truth be told (looking around for the DH to
sneak up on me), I prefer the "squidgy" kind and may try baking the
puds under the roast next time just for fun.

And thank you for your advice, some of which we took :-)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

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