"Melba's Jammin'" > wrote in message
...
> In article >,
> "Felice Friese" > wrote:
>
>> Mine is a gen-u-wine pre-World War II ice pick, probably dating back to
>> the
>> 1920's. I used it today to make a starter hole for a cup hook.
>>
>> What have you got?
>>
>> Felice
>
> Rob.

Oh BARB!!!!!!!!!! LOL that is sooooo mean!!!

"Felice Friese" > wrote in message
...
>
> "zxcvbob" > wrote in message
> ...
>> Felice Friese wrote:
>>> Mine is a gen-u-wine pre-World War II ice pick, probably dating back to
>>> the 1920's. I used it today to make a starter hole for a cup hook.
>>>
>>> What have you got?
>>>
>>> Felice
>>
>> Oldest *food* item is a half empty 1-pound can of mustard powder that I
>> bought back in the mid-seventies. I'll use it up eventually. ;-)
>>
>> Bob
>
> OK, folks, how about we all chip in and buy Bob a new can of mustard
> powder?
>
> Felice
I have some extra mustard seed I grew and harvested myself. Boy what a PITA
to harvest, or maybe I don't have the knack. And it's not real hot. One
think that was better from a dealer than home grown.
Edrena

"Julie Bove" > wrote in message
news:RSOzi.271$j23.219@trndny06...
>
> "Edwin Pawlowski" > wrote in message
> ...
>
>> Top three a
>> A cookbook "The Complete Cook" dated 1869.
>> Club Aluminum Dutch oven from my grandmother, circa 1920
>> Me
>>
>> My favorite section of meats from the book starts out "All types of
>> poultry should be killed the first thing in the morning when their crops
>> are empty. They should be plucked when they are warm"
>
> Ah! Forgot about the cookbooks. I collect old ones. Oldest one I think
> dates back to 1912.
I have a "Mother's Book" with recipes and medical treatments from 1831. Did
you know you could cure sciatica with a lettuce poultice? I inherited it
from my mil, and the poor thing is falling apart. Have it in a plastic bag.
Wonder if I should donate it to a museum?
Edrena

"The Joneses" > wrote in message
> I have a "Mother's Book" with recipes and medical treatments from 1831.
> Did you know you could cure sciatica with a lettuce poultice? I inherited
> it from my mil, and the poor thing is falling apart. Have it in a plastic
> bag. Wonder if I should donate it to a museum?
> Edrena

Mine was falling apart also. I had it re-bound. It may have ruined some of
the antique value, but it saved it to be read.

In article >,
"The Joneses" > wrote:

> "Felice Friese" > wrote in message
> ...
> >
> > "zxcvbob" > wrote in message
> > ...
> >> Felice Friese wrote:
> >>> Mine is a gen-u-wine pre-World War II ice pick, probably dating back to
> >>> the 1920's. I used it today to make a starter hole for a cup hook.
> >>>
> >>> What have you got?
> >>>
> >>> Felice
> >>
> >> Oldest *food* item is a half empty 1-pound can of mustard powder that I
> >> bought back in the mid-seventies. I'll use it up eventually. ;-)
> >>
> >> Bob
> >
> > OK, folks, how about we all chip in and buy Bob a new can of mustard
> > powder?
> >
> > Felice
> I have some extra mustard seed I grew and harvested myself. Boy what a PITA
> to harvest, or maybe I don't have the knack. And it's not real hot. One
> think that was better from a dealer than home grown.
> Edrena

<lol> Mom was a real home grown herbal person and even she never tried
growing mustard seed. :-) She loved to make her own hot mustard too.

Farmer Brothers was her favorite brand.

There is nothing wrong with old mustard powder stored properly. I still
have some of moms stored in a metal can with a metal sealed lid that
dates back to the 70's.

It's just fine as it's never been exposed to temperature extremes.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article

t>,
Cindy Fuller > wrote:

> I'm not sure how old they are, but I have an egg beater and A&P pie tin
> that belonged to my grandmother. I also have some old Mason jars and a
> Great Bear water bottle, but they're on display in the living room.

Gee, and I thought that *I* was the oldest thing in Cindy's kitchen.

--
Julian Vrieslander

Omelet wrote:
> In article >,
> Blinky the Shark > wrote:
>
>> Omelet wrote:
>> > In article >, Blinky the
>> > Shark > wrote:
>> >
>> >> Kate Connally wrote:
>> >> > Blinky the Shark wrote:
>> >>
>> >> >> Me. 1947.
>> >> >
>> >> > Hey, Sister, that's my year, too! :-) Feb. 19th.
>> >>
>> >> Photo of this "sister":
>> >>
>> >> http://blinkynet.net/stuff/hrocksm.jpg
>> >>
>> >> June 25, for me, old-timer.
>> >
>> > Ooh, long hair!
>> >
>> > I like that on a man. :-)
>>
>> That was during a run of 12 years without a haircut.
>>
>> I have it shorter now, and the full beard (one lasted 22 years without
>> being removed) is down to a moustache and chin beard.
>>
>> But the sharkness remains.
>
> They make some good vitamin lotions for that now <eg>
>
> Did you submit that pic for the mugshot page?

No, I chose not to.

There's already one of me there.

--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

In article

..net>,
Julian Vrieslander > wrote:

> In article
>
> t>,
> Cindy Fuller > wrote:
>
> > I'm not sure how old they are, but I have an egg beater and A&P pie tin
> > that belonged to my grandmother. I also have some old Mason jars and a
> > Great Bear water bottle, but they're on display in the living room.
>
> Gee, and I thought that *I* was the oldest thing in Cindy's kitchen.

No, dear. But the percent difference between your age and the egg
beater's age is declining all the time (smooch!).

OB Food: The Friday night gang went to Phayathai Cuisine last night.
This place is only two blocks from our house (Seattle), but we have to
cross two busy streets to get there on foot. The Thai fried rice,
appetizers, gai yang (grilled chicken), swimming rama, and crying tiger
were all excellent. Even better, they'll deliver on nights when we
don't feel like risking life and limb to get over there.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Terry Pulliam Burd wrote:
> My mother used to have a
> glass soda bottle (I swear I recall it being Pepsi) with some gadget
> that was a sprinkler-stopper made for the purpose of sprinkling
> clothes with water before ironing. It looked a lot like a tiny garden
> watering can's spout with the little perforations for the water to
> trickle out and a base surrounded with cork that wedged into the
> bottle top.


Didn't everyone have one of those in the 50's?

> And why did she also dampen the clothes off the clothes line that
> needed to be ironed, put them in a plastic bag and then in the
> refrigerator until she could get around to ironing them? It never
> occurred to me until I was an adult that this seemed a strange
> housekeeping practice.


Nope. If you think back, you'll remember that clothes were made of
cotton, wool, or linen. Or rayon, which was impossible to iron smooth.
None of that no-iron blend or treated cotton that comes out of the dryer
ready to wear. That old cotton held onto wrinkles with a vengeance and
it took lots of moisture to force out those wrinkles.

gloria p

Felice Friese wrote:
>
> Mine is a gen-u-wine pre-World War II ice pick, probably dating back to the
> 1920's. I used it today to make a starter hole for a cup hook.
>
> What have you got?
>
> Felice


My mother LOL!

How about a 25 cent box of cinnamon sticks, from the mid sixties? Two
bottles of Angostura bitters, purchased in same era when I had visions
of throwing great cocktail parties? Never opened.
Ah, nostalgia....wonder if the Smithsonian wants 'em along with my
original Tangee Natural in pushup tube?
Tools: A great knife I paid a buck for at Grant's - remember them?
Also still using a HB electric knife bought in 1966.

In article >,
"Ophelia" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "Felice Friese" > wrote:
> >
> >> Mine is a gen-u-wine pre-World War II ice pick, probably dating back to
> >> the
> >> 1920's. I used it today to make a starter hole for a cup hook.
> >>
> >> What have you got?
> >>
> >> Felice
> >
> > Rob.
>
> Oh BARB!!!!!!!!!! LOL that is sooooo mean!!!

Why mean? It's true. I've got stuff that LOOKS older than he. . . .
'-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

On Fri, 24 Aug 2007 23:32:29 -0500, Melba's Jammin'
> rummaged among random neurons and opined:

>In article >,
> Terry Pulliam Burd > wrote:
>
>> And why did she also dampen the clothes off the clothes line that
>> needed to be ironed, put them in a plastic bag and then in the
>> refrigerator until she could get around to ironing them? It never
>> occurred to me until I was an adult that this seemed a strange
>> housekeeping practice.
>
>They went into the freezer to prevent mildew.

Yahbut, if you kept 'em dry until you were ready to sprinkle them and
iron them, wouldn't that leave clean clothes in the laundry room and
room for food in the fridge??
>>
>> I also remember Mother's electric mangle for ironing linens.

>We had one, too. But it wasn't in the kitchen,

Nor was ours - the '50s ironing thing just reminded me of the mangle,
which sat on top of a cabinet next to the washer. Big old thing, about
3' wide with a half moon metal roller that heated and clamped onto a
padded cylinder.
>
>OB Food: I'm making up a recipe to enter in the Ghirardelli Chocolate
>contest at the Fair tomorrow. Can't be anything that's been published.
>Drat! I've got a good brownie recipe. . . .

So, we'll be seeing the recipe for this sometime soon, huh?

Terry "Squeaks" Pulliam Burd

--
"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

To reply, replace "spaminator" with "cox"

On Sat, 25 Aug 2007 22:30:11 GMT, Puester >
rummaged among random neurons and opined:

>Nope. If you think back, you'll remember that clothes were made of
>cotton, wool, or linen. Or rayon, which was impossible to iron smooth.
>None of that no-iron blend or treated cotton that comes out of the dryer
>ready to wear. That old cotton held onto wrinkles with a vengeance and
>it took lots of moisture to force out those wrinkles.

Okay, now *that* makes some sense. And the refrigerators were, of
course, not frost-free, so the refrigerator was adding moisture to the
environment in which the clothes were kept. Another '50s mystery
solved <g>

Terry "Squeaks" Pulliam Burd

--
"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

To reply, replace "spaminator" with "cox"

On Sat, 25 Aug 2007 17:42:34 -0700, val189 >
rummaged among random neurons and opined:

>How about a 25 cent box of cinnamon sticks, from the mid sixties?

We lived in England (with the US Air Force) from 1962 - 1965, and when
my sib and I helped close up my mother's house after she died in '99,
I found 2 boxes of "Rainbow Sugar Tinted Crystals," made by W & M
Pumphrey, Ltd., Thornaby-on-Tees, England at a cost of 1 shilling,
thruppence for 1 lb. It had been kept at the back of a dark cupboard
and the sugar crystals were still bright and colorful. I took it along
with me, thinking to bring it out for after dinner
coffee/tea/espresso. It's now sat at the back of a cupboard for 8
years and I eternally forget to bring it out for the after dinner
ritual. This thread reminded me of the sugar crystals and I've now
made a note on my menu making software to remember to put it out!

Terry "Squeaks" Pulliam Burd

--
"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

To reply, replace "spaminator" with "cox"

On Thu, 23 Aug 2007 22:30:07 -0400, "Felice Friese"
> wrote:


>What have you got?
>
Me.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

On Sat, 25 Aug 2007 19:22:22 -0700, Terry Pulliam Burd
> wrote:

>On Fri, 24 Aug 2007 23:32:29 -0500, Melba's Jammin'
> rummaged among random neurons and opined:
>
>>In article >,
>> Terry Pulliam Burd > wrote:
>>
>>> And why did she also dampen the clothes off the clothes line that
>>> needed to be ironed, put them in a plastic bag and then in the
>>> refrigerator until she could get around to ironing them? It never
>>> occurred to me until I was an adult that this seemed a strange
>>> housekeeping practice.
>>
>>They went into the freezer to prevent mildew.
>
>Yahbut, if you kept 'em dry until you were ready to sprinkle them and
>iron them, wouldn't that leave clean clothes in the laundry room and
>room for food in the fridge??
>>>
>>> I also remember Mother's electric mangle for ironing linens.
>
>>We had one, too. But it wasn't in the kitchen,
>
>Nor was ours - the '50s ironing thing just reminded me of the mangle,
>which sat on top of a cabinet next to the washer. Big old thing, about
>3' wide with a half moon metal roller that heated and clamped onto a
>padded cylinder.

Shades of childhood!

My mom's mangle (an Ironrite) was built into a beautiful wooden
cabinet with brass fittings. It sat in the living room and looked side
an elegant sideboard. Mom used to iron after we kids had toddled of to
bed. I remember several times, awakening and wandering out to see what
mom was up to. I clearly recall the sounds and smell of the mangle.


>>OB Food: I'm making up a recipe to enter in the Ghirardelli Chocolate
>>contest at the Fair tomorrow. Can't be anything that's been published.
>>Drat! I've got a good brownie recipe. . . .
>
>So, we'll be seeing the recipe for this sometime soon, huh?
>
Good luck on the brownies.

My food reference can also go back to those early days, but these
memories are of watching mom make blintzes. She'd had the batter in a
bowl and three small frying pans going at once to make the Jewish
equivalent of crepes. She managed all three pans easily and swiftly as
the pile of blintze wrappers grew higher and higher on a warming
plate. Surely a sight to behold.

I'd talk about her making beet borscht, but it's early & I don't want
to upset Barb's tummy.

Boron

In article >,
Terry Pulliam Burd > wrote:

> >OB Food: I'm making up a recipe to enter in the Ghirardelli Chocolate
> >contest at the Fair tomorrow. Can't be anything that's been published.
> >Drat! I've got a good brownie recipe. . . .
>
> So, we'll be seeing the recipe for this sometime soon, huh?
>
> Terry "Squeaks" Pulliam Burd

Yah, sure. I'll post it to its own thread.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

In article >,
Boron Elgar > wrote:

> I'd talk about her making beet borscht, but it's early & I don't want
> to upset Barb's tummy.
>
> Boron

Why don't you skip the boiled dirt chunks and get on with a nice blintz
recipe? I like those! Do you remember Mimi Hiller's Blintz Casserole
dish? Here's one from her website:
<http://www.cyber-kitchen.com/rfcj/EG...ffle_3_-_dairy
..html> There's another one that uses frozen blintzes, too.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - Fair baking

margaret suran > wrote in news:46d1e3ab$0
:

> Barbara, I cannot open the recipe.

You needed to cut and paste the web link. Here is the recipe below...
This link is probably the start of all their Jewish recipes
http://www.cyber-kitchen.com/rfcj/


Blintz Souffle' #3 - dairy
Posted by : IMOCKU

>My mom used to make a blintz soufle' She took store bought freezer
blintz's
>and put stuff on it baked in the oven and out came something fabulous.
I
>asked
>her for the recipe and she said it was on the box. Anyone out there
help

Hi Judy,

Perfect timing, I just made one last night.

3 boxes blintzes (1 cheese and two fruit filled)
1/4lb butter/margarine
7 eggs
2C sour cream
1/2C sugar
1t vanilla
1/2t salt
1/4C orange juice

Melt butter or margarine in a 13x9 baking dish. Arrange blintzes in
dish.

Beat remaining ingredients together and pour over blintzes. Refrigerate
for at
least 1 hour.

Bake at 350 degrees uncovered for 1 hour

Serve with sour cream.

Ilene (NY)

I used to be disgusted, now I try to be amused.


--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

margaret suran wrote:

> Melba's Jammin' wrote:
>
>>
>> Why don't you skip the boiled dirt chunks and get on with a nice
>> blintz recipe? I like those! Do you remember Mimi Hiller's Blintz
>> Casserole dish? Here's one from her website:
>> <http://www.cyber-kitchen.com/rfcj/EG...ffle_3_-_dairy
>> .html> There's another one that uses frozen blintzes, too.
>
>
> Barbara, I cannot open the recipe. ( Please email me the recipe, as
> well as the one with the frozen blintzes. I lost all my recipes, as you
> may remember. Thank you.

<http://www.cyber-kitchen.com/rfcj/EGGSandCHEESE/Blintz_Souffle_3_-_dairy.html>

--
Reg

"jmcquown" > wrote in message
...
> Cindy Fuller wrote:
>> In article >,
>> "jmcquown" > wrote:
>>
>>> http://www.replacements.com/webquote/MYOCHBG.htm
>>
>> Hooboy, is that ugly. Replacements Ltd. has all sorts of kitschyness.
>> I used to enjoy going there when we lived in Greensboro and see what
>> stuff they had.
>>
>> Cindy
>
> It was from the waning era of Victorianism. Everything was gaudy back
> then.
> You can understand why I went with white with a simple lattice pattern
> around the edge. It doesn't scream at you
>
> Jill
>
I asked this the last time we were talking about patterns. There is a
similar pattern that I came across maybe 35 or so years ago. It had
something to do with the Queen - proably one of Victoria's. But even then,
AIR, even though it was available, it was for only the rich and famous'
purses. At the time I thought it one of the most beautiful patterns I'd
ever seen.

Dee Dee

"Phred" > wrote in message
...
> In article >, "Felice
> Friese" > wrote:
>>"Omelet" > wrote in message
> [snip]
>>> I know I have a rather large Chef's knife that belonged to my Great
>>> Grandmother... I'd estimate it's age at about 150 years at least.
>>
>>Oh, Om, just think of all the family members who have used that knife, and
>>all the foods they prepared with it. If only that knife could talk!
>
> They'd probably have to shoot it! ;-)
>
> Cheers, Phred.
>
No -- they'd have to stab it!
Dee Dee.

Terry Pulliam Burd wrote:

> I also remember Mother's electric mangle for ironing linens.
>



When we visited friends in Sweden this summer, she demonstrated her
mangle. I remembered a friend of the family having one many years ago
but haven't seen one in decades.

Our friend has one both in their city house and their vacation house.
I told her I hadn't seen one for ages and she asked me "How do you
smooth your heirloom linens?" (I guess it's a cultural thing....)

It really did a fantastic job on some linen tea towels. They came out
as smooth as glass.

Are mangles still made? (Time for Google.)

OB food: We had grilled lamb tenderloins at the friend's house that
night. OMG they were succulent. Fresh asparagus, chanterelles, and the
obligatory potatoes, too.

gloria p

Melba's Jammin' > wrote:

> Why don't you skip the boiled dirt chunks and get on with a nice blintz
> recipe?

There is absolutely no need to skip the purple goodness. Here is a
(somewhat involved) recipe for mushroom-stuffed blintzes with beet
glaze, from <http://fooddownunder.com/cgi-bin/recipe.cgi?r=171560>.

Bubba

Mushroom Stuffed Blintzes with Beet Glaze

Ingredients:

3 lrg eggs
1/4 cup water
1/4 cup milk
1 pch salt
1 1/2 tsp sugar
1/2 cup all-purpose flour
1/2 tsp baking powder
2 tbl unsalted butter, melted
1 tbl unsalted butter, for sauteing

Beet Glaze
2 med beets, from a jar
juice of half lemon
1/3 cup to 1/2 cup water
Coarse salt and freshly cracked black pepper
1 tbl butter

Mushroom Stuffing
3/4 oz dried porcini mushrooms
1 cup boiling water
3 tbl olive oil
2 shallots, chopped
1 clv garlic, minced
1 sm leek, white part only, chopped
4 oz cremini mushrooms, chopped
Coarse salt and freshly cracked black pepper
2 tbl lemon juice
2 tbl vermouth
2 tbl chopped fresh tarragon
1/4 cup chopped parsley
1 cup mascarpone cheese
4 oz sharp, firm goat cheese, grated

Assembly
2 tbl butter
Chopped parsley, for garnish
1/4 cup sour cream


Method:

- Slightly beat the eggs in a medium bowl and whisk in water, milk,
salt and sugar.
- Sift flour and baking powder and stir into liquid mixture.
- The batter should resemble thick whipping cream.
- Stir in the melted butter.
- Let batter sit for half and hour or until it comes to room
temperature and the bubbles settle.
- Lightly butter an 8-inch nonstick skillet on medium heat.
- Add 3 to 4 tbsp. batter and swirl to coat bottom of skillet.
- Cook until bottom is set.
- Flip blintz and cook another 30 seconds.
- Repeat with remaining batter.
- You should have enough batter to make about 10 blintzes.

- Beet Glaze:
- Put the beets, lemon juice and some water in a food processor and
puree until smooth, adding more water if necessary.
- Season with salt and pepper.
- Strain the beet puree into a small saucepan and simmer for a few
minutes on low heat until smooth.
- Remove the saucepan from the heat and stir the butter into the beet
puree.

- Mushroom Stuffing:
- Soak porcini mushrooms in boiling water for 20 minutes.
- Remove the mushrooms and chop finely.
- Strain the soaking liquid through a cheesecloth-lined sieve and
reserve 3 tbsp of the mushroom soaking liquid.
- Heat oil in a large saucepan on medium-low heat and caramelize
shallots, garlic and leek until golden and soft, about 8 minutes.
- Add the porcini and the cremini mushrooms and cook until the cremini
have released their juices, about 4 minutes.
- Season with salt and pepper.
- Turn the heat up to medium, and deglaze the pan with lemon juice,
vermouth, and the 3 tbsp. soaking liquid until reduced to a syrup,
about 1 to 2 minutes.
- Sprinkle with the tarragon and parsley.
- In a large bowl combine mushroom mixture and the mascarpone and add
the goat cheese.
- Season to taste with salt and pepper.

- Assembly:
- Spoon 2 heaping tbsp. mushroom mixture along the edge of each blintz.
- Roll the blintz over the filling.
- Fold the sides in toward the middle.
- Fold the blintz into a flat rectangle.
- Heat 1 tbsp. butter in a large nonstick pan.
- In 2 batches, fry the blintzes until golden, about 2 minutes per
side, adding more butter to the pan when necessary.
- Serve the blintzes with a dollop of sour cream, the Beet Glaze and
some parsley sprinkled on top.
- I think these blintzes, oozing with melted mascarpone and goat
cheese, are absolutely sinful. The blintz originated in the Ukraine -
it's a tender, thin crepe or pancake that is rolled around a sweet or
savoury filling and fried in oil. The blintz can be made with any
flour. Use beets, from a jar, that have been preserved in water,
vinegar and sugar but no pickling spices.
- Yield is 10 blintzes.

On Sun, 26 Aug 2007 11:29:28 -0500, Melba's Jammin'
> wrote:

>In article >,
> Boron Elgar > wrote:
>
>> I'd talk about her making beet borscht, but it's early & I don't want
>> to upset Barb's tummy.
>>
>> Boron
>
>Why don't you skip the boiled dirt chunks and get on with a nice blintz
>recipe? I like those!

It would take me a week to find it. I don't make them, myself, but I
promise to look. I stopped making them after I moved out of Manhattan
as it was always a pain to find farmer's cheese here in the burbs..


>Do you remember Mimi Hiller's Blintz Casserole
>dish? Here's one from her website:
><http://www.cyber-kitchen.com/rfcj/EG...ffle_3_-_dairy
>.html> There's another one that uses frozen blintzes, too.

Whoa! That rates two heart attacks to my mom's recipe's measly one.
Looks awfully good, though.

Boron

Puester wrote:

> When we visited friends in Sweden this summer, she demonstrated her
> mangle. I remembered a friend of the family having one many years ago
> but haven't seen one in decades.
>
> Our friend has one both in their city house and their vacation house.
> I told her I hadn't seen one for ages and she asked me "How do you
> smooth your heirloom linens?" (I guess it's a cultural thing....)
>
> It really did a fantastic job on some linen tea towels. They came out
> as smooth as glass.
>
> Are mangles still made? (Time for Google.)

They use mangles on cruise ships. One was involved in a fire aboard the
Carnival Ecstasy.

"While maintenance personnel were conducting repairs on a pressing and
folding machine (referred to as a “mangle”) in the laundry room, an arc
from a welding rod reportedly ignited combustible lint in and around the
machine. Attempts to extinguish the initial fire were unsuccessful as
personnel were driven from the laundry area by smoke. As personnel were
exiting the area the laundry room manager activated the fire alarm."

The complete article is he
http://www.interfire.org/features/cruiseship.asp

Becca

margaret suran wrote:


> Thank you, Reg, whoever you are. It was nice to find this from you, as
> I may want to make it later this week.

Whoever I am? Margaret dear, you sent me cookies once

(and they were darn good, too)

--
Reg

Dee Dee wrote:
> "jmcquown" > wrote in message
> ...
>> Cindy Fuller wrote:
>>> In article >,
>>> "jmcquown" > wrote:
>>>
>>>> http://www.replacements.com/webquote/MYOCHBG.htm
>>>
>>> Hooboy, is that ugly. Replacements Ltd. has all sorts of
>>> kitschyness. I used to enjoy going there when we lived in
>>> Greensboro and see what stuff they had.
>>>
>>> Cindy
>>
>> It was from the waning era of Victorianism. Everything was gaudy
>> back then.
>> You can understand why I went with white with a simple lattice
>> pattern around the edge. It doesn't scream at you
>>
>> Jill
>>
> I asked this the last time we were talking about patterns. There is a
> similar pattern that I came across maybe 35 or so years ago. It had
> something to do with the Queen - proably one of Victoria's. But even
> then, AIR, even though it was available, it was for only the rich and
> famous' purses. At the time I thought it one of the most beautiful
> patterns I'd ever seen.
>
> Dee Dee

Um, Dee Dee, how many Queen Victoria's do you think there were?

>
>What have you got?


Me.

"jmcquown" > wrote in message
>>>
>> I asked this the last time we were talking about patterns. There is a
>> similar pattern that I came across maybe 35 or so years ago. It had
>> something to do with the Queen - proably one of Victoria's. But even
>> then, AIR, even though it was available, it was for only the rich and
>> famous' purses. At the time I thought it one of the most beautiful
>> patterns I'd ever seen.
>>
>> Dee Dee
>
> Um, Dee Dee, how many Queen Victoria's do you think there were?
>
>

There was also Princess Victoria, the Queen's mother. Then there is the
Queen Victoria Hotel. Does that count?

I'm too lazy to read the whole thread.

Anyone say "me" yet?

--Blair

"Blair P. Houghton" > wrote in message
. ..
> I'm too lazy to read the whole thread.
>
> Anyone say "me" yet?
>
> --Blair

Yes, several. And they all wanted to know what the hell you were doing in
their kitchens! ;-)

On Sun, 26 Aug 2007 16:33:17 -0400, margaret suran
> wrote:

>Melba's Jammin' wrote:
>> In article >,
>> Boron Elgar > wrote:
>>
>>> I'd talk about her making beet borscht, but it's early & I don't want
>>> to upset Barb's tummy.
>>>
>>> Boron
>>
>> Why don't you skip the boiled dirt chunks and get on with a nice blintz
>> recipe? I like those! Do you remember Mimi Hiller's Blintz Casserole
>> dish? Here's one from her website:
>> <http://www.cyber-kitchen.com/rfcj/EG...ffle_3_-_dairy
>> .html> There's another one that uses frozen blintzes, too.
>
>
>Barbara, I cannot open the recipe. ( Please email me the recipe, as
>well as the one with the frozen blintzes. I lost all my recipes, as you
>may remember. Thank you.

Holy crap! I see what you mean. When I went to it before, the recipe
opened just fine and I doodled around in the site. Maybe the server
has been overloaded since I looked at it last.


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

On Sun, 26 Aug 2007 20:41:43 GMT, hahabogus > wrote:


>3 boxes blintzes (1 cheese and two fruit filled)

Finding it hard to believe blinzes come in a box when they're so easy
to make.....

<shouting> Reg!!!!

Have you seen boxed blinzes in a store *near* us?




--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

On Sun, 26 Aug 2007 20:30:29 -0400, margaret suran
> wrote:

>Reg wrote:
>>
>> <http://www.cyber-kitchen.com/rfcj/EGGSandCHEESE/Blintz_Souffle_3_-_dairy.html>
>
>Thank you, Reg, whoever you are. It was nice to find this from you, as
>I may want to make it later this week.

I met Reg this weekend (Friday, the 24th) for dinner, so I can vouch
that he's a very nice guy that you would love to meet! FYI: his wife
is a sweetie pie too!

LOL

<Reg.... I DO want to get together again - soon. >

BTW: would anyone else in the SFBA want to join us at a resaurant
Sept/Oct?

Don't forget, you can email me by "return" - you don't need to reply
to the group.


--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.

<sf> wrote in message ...
> On Sun, 26 Aug 2007 20:41:43 GMT, hahabogus > wrote:
>
>
>>3 boxes blintzes (1 cheese and two fruit filled)
>
> Finding it hard to believe blinzes come in a box when they're so easy
> to make.....
>
> <shouting> Reg!!!!
>
> Have you seen boxed blinzes in a store *near* us?
>
>

Man you have a cruel streak <G>

On Sun, 26 Aug 2007 23:44:14 -0700, sf wrote:

>On Sun, 26 Aug 2007 16:33:17 -0400, margaret suran
> wrote:
>
>>Melba's Jammin' wrote:
>>> In article >,
>>> Boron Elgar > wrote:
>>>
>>>> I'd talk about her making beet borscht, but it's early & I don't want
>>>> to upset Barb's tummy.
>>>>
>>>> Boron
>>>
>>> Why don't you skip the boiled dirt chunks and get on with a nice blintz
>>> recipe? I like those! Do you remember Mimi Hiller's Blintz Casserole
>>> dish? Here's one from her website:
>>> <http://www.cyber-kitchen.com/rfcj/EG...ffle_3_-_dairy
>>> .html> There's another one that uses frozen blintzes, too.
>>
>>
>>Barbara, I cannot open the recipe. ( Please email me the recipe, as
>>well as the one with the frozen blintzes. I lost all my recipes, as you
>>may remember. Thank you.
>
>Holy crap! I see what you mean. When I went to it before, the recipe
>opened just fine and I doodled around in the site. Maybe the server
>has been overloaded since I looked at it last.


There was nothing wrong with the URL, but most newsreaders wrap the
address onto a 2nd line which makes clicking impossible...as I look
above on mine, the 2nd line begins with ".html"....by cutting and
pasting that onto the end of the address line in the browser window
once the 404 comes up, the original URL opens.

Boron

"Edwin Pawlowski" > wrote in message
t...
>
> "jmcquown" > wrote in message
>>>>
>>> I asked this the last time we were talking about patterns. There is a
>>> similar pattern that I came across maybe 35 or so years ago. It had
>>> something to do with the Queen - proably one of Victoria's. But even
>>> then, AIR, even though it was available, it was for only the rich and
>>> famous' purses. At the time I thought it one of the most beautiful
>>> patterns I'd ever seen.
>>>
>>> Dee Dee
>>
>> Um, Dee Dee, how many Queen Victoria's do you think there were?
>>
>>
>
> There was also Princess Victoria, the Queen's mother. Then there is the
> Queen Victoria Hotel. Does that count?


No, I should have said, Queenie. I was talking about a dog, Queenie, that
Victoria had.

Dee Dee

On Mon, 27 Aug 2007 08:14:47 +0100, "Ophelia" > wrote:

>
><sf> wrote in message ...
>> On Sun, 26 Aug 2007 20:41:43 GMT, hahabogus > wrote:
>>
>>
>>>3 boxes blintzes (1 cheese and two fruit filled)
>>
>> Finding it hard to believe blinzes come in a box when they're so easy
>> to make.....
>>
>> <shouting> Reg!!!!
>>
>> Have you seen boxed blinzes in a store *near* us?
>>
>>
>
>Man you have a cruel streak <G>
>
Oddly enough, you're not the first person to say that. Hmmm, wonder
why? LOL



--

Ham and eggs.
A day's work for the chicken, a lifetime commitment for the pig.