In article . com>,
maxine in ri > wrote:

> On Jul 16, 10:56 am, Melba's Jammin' >
> wrote:
>
> > I think I forgot to say dinner's at 6:30. Probably with halushky made
> > on my new sparrow's ass that Margaret gave to me.
>
> _What_ are you ,making thos halushky on??? I'm drawing a blank on
> what that could possibly.

Ask Margaret.
>
> And lady, if you're cooking something for the fair that you wouldn't
> eat, you are addicted to those danged ribbons.

Not really. I don't eat 95% of what I make. Not because I dislike the
stuff (it's very good) ‹ but I just don't much care for it. Corn relish
has won something like 8 blue ribbons and I rarely eat it. Rob likes
it. I make the B&B pickles chiefly for his pleasure though I guess
they're okay -- they don't make me hum, though.

I'm more addicted to the fun involved in it all. The PR appearances are
fun -- I figure I'm providing stories for the Small Child. Maybe she'll
get a kick out of reading the press coverage when she's 16.

Re the ribbons: I can be as competitive as anyone, I suppose, but I'm
such a slug that I tend to do that which I don't consider to be
especially difficult. My standard comments include these: Who I am
does not rest on blue, red, white, or pink ribbons; and there's nothing
like success to encourage a person. :-)

I make my stuff for other people (you think WE eat 400 jars of jam
annually?) and it's easy enough to pull two jars from a batch for
consideration. Also, the blue ribbons allow me to price my stuff at a
level that makes my sister shake her head in amazement. At that, I'm
probably making 83 cents a jar if all production costs were calculated.
See remark above about being a slug. It's been suggested that I try to
market my stuff commercially. I'm not interested in working that hard.

> Or is the prize your picture on a run of pickled beets?

Not likely. Not enough market interest, I'm pretty sure.
>
> My Mom loves pickled beets. I think she likes the onions in the jar
> even more, since she adds more when she's eaten them up and there's
> still beets.

Yeah? I put a couple sliced onions in mine, too.

> I'll give your recipe a shot, and see how she likes them. I will
> tolerate the red devils only when they've been roasted with cut up
> sweet taters and other roots.

A helluva way to treat sweet potatoes, you ask me.
Want a pickle hat? "-)
>
> maxine in ri
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007