Nah, he's not a good cook, Lucy -- he's a great writer! (*^:^*)

In article > , "Lucy"
> wrote:

> Ok.. I've finally stopped salivating <grin> Sounds like you're a very
> good cook.. question though.. how many minutes per pound did you cook
> the loin? I always have trouble with loins/roasts being too rare or
> too dry.. I like medium, or medium well.. I'm not sure which it is
> called. (not a lot of pink, just barelyyyy pink)

> lucy
>
> "Michael Odom" > wrote in message
> ...
> > We got a late start planning tonight's meal because of a yoga lesson
> > that happened at our house this afternoon. I know. But it was a
> > special treat for a friend. And it turned out nice, by all estimates.
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton