On Sun, 12 Oct 2003 23:35:02 -0500, Melba's Jammin'
> wrote:

>In article >,
wrote:
>(snip)
>
>> Sounds very good. I've done something like this with pumpkin once or
>> twice. Maybe a little plain yogurt at the end?
>
>I ran across at least one recipe that involved a sour cream garnish.
>Man, does that ever not appeal to me.

I have to agree. Lately, I've come to the point where I just don't
get sour cream in most uses. But have you ever shlurped whole milk
yogurt? Yum.

>I had something like this years ago at a lovely inn in Vermont -- first
>time I'd ever HEARD of squash soup -- pretty hoity toity for the likes
>o'me.
>
Yeah, right.

>>I mean for thickening and giving it a richer mouth feel.
>
>This was broth-y and not at all unpleasant.

I get it, now. So file the mouth feel stuff for future use. Or not.
Sounds like the mouth feel you got here was your target (as much as
one can have a target in an improvisation).
>
>> And why the magarine? Butter! Butter, ma'am! Butter is not only a
>> prima facie case for the existence of God, but also proof of Her love
>> for us!
>
>I've been feverish lately. "-) Where's my Manhattan?

Many hundreds of miles to the east, I'd say, absent a map. I got most
of a bottle of Weller's down here in Cow Hill, should your wanderlust
-- *ahem* -- overcome you, however. Weller's and branch water is hard
to beat.
modom

"My baby's got no clothes
'Cause she's makin' chicken soup."

-- Chuck E. Weiss