In article >,
Margaret Suran > wrote:
>
> Palatschinken filled with DELICIOUS apricot jam for Marcel.
>
> Red wine. I have not looked as yet what I have, but it will be a
> Merlot or a Cabernet. I have a bottle of Austrian Gruener Veltliner
> someone just brought me from Vienna, but I will save it for another
> day. Somehow, I do not believe that Gulasch and white wine are a good
> match. Or, am I wrong? Bubba, in case you see this, it's a Weingut
> Allram Strassertaler 2002. Do you know anything about this?
>
> I usually do not even cook that much, but I was mean to Marcel and am
> trying to make up for it. I will make enough Gulasch to have for
> another meal or two. No, not because I intend to be mean to him
> again. )
>
> MS

OK - palatschinken. Crepes. How much jam do you use for the filling?
A visible amount or just a schmear? Do you fold them or roll them? If
they're folded, does that make them a blintz? Or do they have to be
fried in order to become a blintz?

Re the wine: Fritzie Haskell always said to drink what you like. You
finally give up on the JW Red?

Re Marcel: You've a long way to go before you can possibly make up to
Saint Marcel. Which mean thing that you've done to him are you trying
to make up for? Confession is good for the soul. They say.
--
http://www.jamlady.eboard.com