In the course of showing a visitor from Hawaii around today, I
introduced her to Penzey's in Arvada, Colorado.

Looking around, I discovered here wasn't much there I didn't already
have. I bought some of the Raspberry Enlightenment to try. She liked
the Sunny Paris and found a couple of others of interest.

OB Food: We had lunch just down the street at EggShells and we both
were delighted to see blintzes on the menu. She had them with
blueberries and I with strawberries. They were delicious.

We then explored her area of interest, some quilt shops and the Quilt
Museum and a water media exhibition in a small gallery in Golden. We
were too tired to take in the Coors Brewery tour and wanted to be
through Denver before rush hour which seems to last 24 hours a day lately.

Tomorrow will probably be the Denver Art Museum and lunch...maybe at
LeCentral which is renowned for mussels although mussels are not their
best until colder weather. Maybe we'll stop at Wild Oats on the way
home. Good bread, good cheeses.

gloria p
trying hard to stick to food-related posts

Puester wrote:

> OB Food: We had lunch just down the street at EggShells and we both
> were delighted to see blintzes on the menu. She had them with
> blueberries and I with strawberries. They were delicious.

do blintzes ever come savory?

Goomba38 wrote:
> Puester wrote:
>
>> OB Food: We had lunch just down the street at EggShells and we both
>> were delighted to see blintzes on the menu. She had them with
>> blueberries and I with strawberries. They were delicious.
>
> do blintzes ever come savory?


I think they are called crepes then.

Margaret could probably enlighten us, but IIRC, blintzes are
traditionally served with sour cream and applesauce, but blueberries are
common, too.

gloria p

In article >,
Puester > wrote:

> In the course of showing a visitor from Hawaii around today, I
> introduced her to Penzey's in Arvada, Colorado.
>
> Looking around, I discovered here wasn't much there I didn't already
> have. I bought some of the Raspberry Enlightenment to try. She liked
> the Sunny Paris and found a couple of others of interest.
>
> OB Food: We had lunch just down the street at EggShells and we both
> were delighted to see blintzes on the menu. She had them with
> blueberries and I with strawberries. They were delicious.
>
> We then explored her area of interest, some quilt shops and the Quilt
> Museum and a water media exhibition in a small gallery in Golden. We
> were too tired to take in the Coors Brewery tour and wanted to be
> through Denver before rush hour which seems to last 24 hours a day lately.
>
> Tomorrow will probably be the Denver Art Museum and lunch...maybe at
> LeCentral which is renowned for mussels although mussels are not their
> best until colder weather. Maybe we'll stop at Wild Oats on the way
> home. Good bread, good cheeses.
>
> gloria p
> trying hard to stick to food-related posts

You've been a busy woman for a week, Kiddo! Gonna soak your feets in
epsom salts?
--
-Barb, Mother Superior, HOSSSPoJ
Dinner at Yummy! 9-15-2007 Pictures included.

In article >,
Puester > wrote:

> Goomba38 wrote:
> > Puester wrote:
> >
> >> OB Food: We had lunch just down the street at EggShells and we both
> >> were delighted to see blintzes on the menu. She had them with
> >> blueberries and I with strawberries. They were delicious.
> >
> > do blintzes ever come savory?
>
>
> I think they are called crepes then.
>
> Margaret could probably enlighten us, but IIRC, blintzes are
> traditionally served with sour cream and applesauce, but blueberries are
> common, too.
>
> gloria p

Also, I've only ever seen a blintz folded over the filling to make a
little packet, not rolled or folded like a filled crepe. Oh,
Ma-a-a-argaret, what say you? Or Bubba?
--
-Barb, Mother Superior, HOSSSPoJ
Dinner at Yummy! 9-15-2007 Pictures included.

On Sep 20, 8:53?am, Melba's Jammin' >
wrote:
> In article >,
>
>
>
>
>
> Puester > wrote:
> > Goomba38 wrote:
> > > Puester wrote:
>
> > >> OB Food: We had lunch just down the street at EggShells and we both
> > >> were delighted to see blintzes on the menu. She had them with
> > >> blueberries and I with strawberries. They were delicious.
>
> > > do blintzes ever come savory?
>
> > I think they are called crepes then.
>
> > Margaret could probably enlighten us, but IIRC, blintzes are
> > traditionally served with sour cream and applesauce, but blueberries are
> > common, too.
>
> > gloria p
>
> Also, I've only ever seen a blintz folded over the filling to make a
> little packet, not rolled or folded like a filled crepe. Oh,
> Ma-a-a-argaret, what say you? Or Bubba?

Now if that ain't a slap in the face to the rest of rfc, why place
such horrific limits on what you can learn... those two will probably
feed you long winded useless *patronizing* BS. I seriously doubt
combined they know what I and other rfc'ers have already forgotten on
this subject. If all you wanted is a private audience with your
subjects why pray tell didn't you email them.

Blintzes begin life the same as crepes (a thin pancake, same recipe)
BUT after being filled and folded blintzes are fried in butter until
golden crisp (sometimes blintz pancakes are fried before filling),
that's what makes them a blintz... crepes are not cooked further...
this is the only difference but a huge difference it is. Either can
be filled with anything and are... besides the usual sweet fruit
fillings crepes are often filled with seafood in a cream sauce.
Blintzes are typically filed with sweet fruit plus cheese (usually
farmer cheese). Savory blintzes typically entail a meat filling,
usually a highly seasoned force meat.. or a peppery potato filling,
typically topped with dollops of sour cream. Crepe is merely the
French word for a thin pancake... In Russia crepes are called "blini",
just like crepes, also not fried... as far as I know only the blintz
is fried, which is what makes it leagues better than all other
versions.

There are many, many ways to prepare blintzes: http://tinyurl.com/2jzsj8

http://www.jewish-food.org/cgi-bin/w...xchars=10 000

Sheldon

Mr. shelton'

From the likes of youre usual writing, you need a good face slapping from
the jelly lady and head of food cooking. If I could reach you i'd give you
a good head thumping.

FATTY

"Sheldon" > wrote in message
ups.com...
> On Sep 20, 8:53?am, Melba's Jammin' >
> wrote:
>> In article >,
>>
>>
>>
>>
>>
>> Puester > wrote:
>> > Goomba38 wrote:
>> > > Puester wrote:
>>
>> > >> OB Food: We had lunch just down the street at EggShells and we both
>> > >> were delighted to see blintzes on the menu. She had them with
>> > >> blueberries and I with strawberries. They were delicious.
>>
>> > > do blintzes ever come savory?
>>
>> > I think they are called crepes then.
>>
>> > Margaret could probably enlighten us, but IIRC, blintzes are
>> > traditionally served with sour cream and applesauce, but blueberries
>> > are
>> > common, too.
>>
>> > gloria p
>>
>> Also, I've only ever seen a blintz folded over the filling to make a
>> little packet, not rolled or folded like a filled crepe. Oh,
>> Ma-a-a-argaret, what say you? Or Bubba?
>
> Now if that ain't a slap in the face to the rest of rfc, why place
> such horrific limits on what you can learn... those two will probably
> feed you long winded useless *patronizing* BS. I seriously doubt
> combined they know what I and other rfc'ers have already forgotten on
> this subject. If all you wanted is a private audience with your
> subjects why pray tell didn't you email them.
>
> Blintzes begin life the same as crepes (a thin pancake, same recipe)
> BUT after being filled and folded blintzes are fried in butter until
> golden crisp (sometimes blintz pancakes are fried before filling),
> that's what makes them a blintz... crepes are not cooked further...
> this is the only difference but a huge difference it is. Either can
> be filled with anything and are... besides the usual sweet fruit
> fillings crepes are often filled with seafood in a cream sauce.
> Blintzes are typically filed with sweet fruit plus cheese (usually
> farmer cheese). Savory blintzes typically entail a meat filling,
> usually a highly seasoned force meat.. or a peppery potato filling,
> typically topped with dollops of sour cream. Crepe is merely the
> French word for a thin pancake... In Russia crepes are called "blini",
> just like crepes, also not fried... as far as I know only the blintz
> is fried, which is what makes it leagues better than all other
> versions.
>
> There are many, many ways to prepare blintzes: http://tinyurl.com/2jzsj8
>
> http://www.jewish-food.org/cgi-bin/w...xchars=10 000
>
> Sheldon
>

Melba's Jammin' wrote:
>
>
> You've been a busy woman for a week, Kiddo! Gonna soak your feets in
> epsom salts?


Somehow my life (OB Food) is either feast or famine.
Lately it's been a double Pepcid scene.

I'll have lots of time to rest up when I'm "late" in
the words of Mma. Ramotswe.

gloria p

In article . com>,
Sheldon > wrote:

> On Sep 20, 8:53?am, Melba's Jammin' >
> wrote:
> > In article >,

> > Puester > wrote:

> > > Margaret could probably enlighten us, but IIRC, blintzes are
> > > traditionally served with sour cream and applesauce, but blueberries are
> > > common, too.
> >
> > > gloria p
> >
> > Also, I've only ever seen a blintz folded over the filling to make a
> > little packet, not rolled or folded like a filled crepe. Oh,
> > Ma-a-a-argaret, what say you? Or Bubba?
>
> Now if that ain't a slap in the face to the rest of rfc, why place
> such horrific limits on what you can learn... those two will probably
> feed you long winded useless *patronizing* BS.

Oh, my! Untie your knickers, Sheldon. LOL!! I find their writing
to be literate and entertaining. I could tell you the thought process
that got me to those two names but you wouldn't likely believe it and I
don't feel like explaining it. "-)


I seriously doubt
> combined they know what I and other rfc'ers have already forgotten on
> this subject.

Modesty becomes you, Sheldon. :-)

> If all you wanted is a private audience with your
> subjects why pray tell didn't you email them.

The mind is going. What can I say.
>
> Blintzes begin life the same as crepes (a thin pancake, same recipe)
> BUT after being filled and folded blintzes are fried in butter until
> golden crisp (sometimes blintz pancakes are fried before filling),
> that's what makes them a blintz... crepes are not cooked further...
> this is the only difference but a huge difference it is.

Define "cooked further." I've filled crepes and baked them to heat
them. Is that cooking them further? I make a layered spinach thing
(posted here a gazillion times so I'll spare you now) involving crepes
(flat). That gets a sauce on top and then some time in the oven to heat
it through and brown up the sauce a titch. Is that cooking them further?


> Either can be filled with anything and are... besides the usual sweet
> fruit fillings crepes are often filled with seafood in a cream sauce.
> Blintzes are typically filed with sweet fruit plus cheese (usually
> farmer cheese). Savory blintzes typically entail a meat filling,
> usually a highly seasoned force meat.. or a peppery potato filling,
> typically topped with dollops of sour cream. Crepe is merely the
> French word for a thin pancake... In Russia crepes are called
> "blini",


I always thought blini are leetle buckwheat pancakes -- not as thin as
crepes.

Do you know from blinchiki? The Hungarian variety, I don't know if I
spelled it right nor how purely Hungarian the name is.

> just like crepes, also not fried... as far as I know only the blintz
> is fried, which is what makes it leagues better than all other
> versions.
>
> There are many, many ways to prepare blintzes: http://tinyurl.com/2jzsj8
>
> http://www.jewish-food.org/cgi-bin/w...-food-www?quer
> y=blintz&filter=%5E%2Fhome%2Fjewish%2Fjewish-food-www%2Frecipes&maxfiles=100&m
> axlines=50&maxchars=10000
>
> Sheldon

Well, allrighty, then! I sure got your blood circulating this morning.
"-)

--
-Barb, Mother Superior, HOSSSPoJ
Dinner at Yummy! 9-15-2007 Pictures included.

Melba's Jammin' > wrote:

> Puester > wrote:
>
> > Goomba38 wrote:
> > >
> > > do blintzes ever come savory?
> >
> > I think they are called crepes then.
> >
> > Margaret could probably enlighten us, but IIRC, blintzes are
> > traditionally served with sour cream and applesauce, but blueberries are
> > common, too.
>
> Also, I've only ever seen a blintz folded over the filling to make a
> little packet, not rolled or folded like a filled crepe. Oh,
> Ma-a-a-argaret, what say you? Or Bubba?

Just like other crêpes, blintzes can be folded or rolled any which way.
The envelope shape is just the most often used. And, just like other
crêpes, blintzes can be savoury or sweet. Look up some recipes in the
_2nd Ave Deli Cookbook_. Blintzes derive their name and their recipes
directly from Russian blinchiki (not to be confused with bliny, a
totally different thing). The only difference is that they are ideally
supposed to be kosher, so the recipes are adjusted accordingly. They
can have any filling... fruit or berries, jam, powidl (a very thick
jam-like plum or prune concoction), curd cheese, any kind of kasha,
potatoes, meat or poultry, mushrooms, fish (smoked salmon or lox), etc.
They are no different from the many French crêpes or pannequets.

Here are some blinchiki (blintzes, crêpes, etc.) recipes I posted
before.

Some notes: I personally prefer to cook blinchiki on one side only
before putting in the filling. I then put the filling on that side.
That way they won't be overcooked when fried further with the filling
inside. I also sometimes use water instead of milk and boiled meat
instead of fried. Those who like their blinchiki on the crisp side (I
don't) add some (less than a tablespoon) of vodka or cognac to the
batter. The thickness of blinchiki isn't mentioned in the recipe, but
it is understood that they should be as thin as possible.

*Meat-filled Blinchiki* (based on _The Russian Cookbook_ by Nina
Nikolaieff and Nancy Phelan)

For Meat Filling

1/2 cup water
1 teaspoon salt
pepper
1 1/2 pounds finely-minced beef
1 large onion
2 tablespoons butter for frying
1 1/2 tablespoons flour

For Blinchiki

3 eggs
1 cup milk
1 1/2 cups plain flour
1 teaspoon salt
3/4 cups water
4 tablespoons butter for frying

Make the meat filling first. Add water, salt and pepper to meat and mix
well. Chop and fry the onions in butter till light brown. Add meat to
onions, mixing all the time to avoid uncooked lumps and fry for about 10
minutes. When almost cooked sprinkle half the flour on meat and mix in
well; then add the rest of the flour and mix again. Cook for 3 minutes.
Remove from stove and leave to cool.

To make the blinchiki, lightly beat the eggs and milk together. Sift
the flour and salt together, add to eggs and milk and mix till smooth.
Add water and mix again. In a hot frying-pan put 1/2 teaspoon butter.
Pour in about 4 tablespoons of blinchiki mixture and cook on one side,
then on the other till light brown. Drain on grease-proof paper.
Continue process till all blinchiki are made.

Put 1 tablespoon of meat filling on each blinchik, not quite in centre.
Fold over a flap to cover filling, then fold in each side and finally
roll up remaining side, making a kind of envelope. Five minutes before
serving heat 1 tablespoon of butter in the frying-pan, put in the
blinchiki and brown all over. Serve hot, with broth or as a light lunch
or supper. This quantity should make 12-14 blinchiki.


*Curd Cheese (Farmer's Cheese) Blinchiki*

Blinchiki are made the same way as above - only the filling the cooking
method are different.

For Curd Cheese Filling

1 pound curd cheese (farmer's cheese)
1/2 cup sugar
1 egg
vanilla extract

For Sauce

1 1/2 cups sour cream
1 tablespoon sugar

Preheat oven to Reg. 8: 450 F. Make the filling by mixing together the
cottage cheese, sugar and egg, adding vanilla to taste. Put 1
tablespoon of filling on each blinchik and fold as described above.
Heat 1 tablespoon butter in the frying-pan, put in the blinchiki and
lightly brown all over. When all are fried put them side by side in an
oven-proof dish which can be brought to the table, mix together the sour
cream and sugar, pour over the blinchiki and bake in a hot oven for 10
minutes. Serve hot.

These blinchiki can be served without oven-baking. The sour cream is
poured over each one after frying and they are ready to eat.


*Blinchiki with Jam*

This version is, of course, easy enough - just use your favourite jam (I
suggest Barb's Beety Beauty) as a filling.


*Ukrainian Blinchiki with Sour-Cherry Filling*

Pit the cherries, reserving the stones, put in a non-reactive dish.
Sprinkle with sugar and leave in a sunny, warm place for 2-3 hours or
longer. Pour off the juice, reserving it. Prepare blinchiki, fill them
with cherries and lightly brown all over as described above.

Meanwhile, crush 5-7 cherry stones roughly and put them together with
the rest of the stones in a non-reactive dish. Add about 3/4 cup water
and boil for a couple of minutes. Strain the liquid, discarding the
stones, add sugar and let it boil again. Take from the heat, let cool
and mix with the cherry juice. Serve with the blinchiki.

Bubba

Sheldon wrote:

>
> Blintzes begin life the same as crepes (a thin pancake, same recipe)
> BUT after being filled and folded blintzes are fried in butter until
> golden crisp (sometimes blintz pancakes are fried before filling),
> that's what makes them a blintz... crepes are not cooked further...
> this is the only difference but a huge difference it is.

I'd never known that blintzes were fried! <slaps head> That IS a huge
difference.
I've seen blintzes for sale in the frozen food section and thought they
looked pretty good, but they were always fruit filled.

margaret suran wrote:
> Melba's Jammin' wrote:

>>
>> Well, allrighty, then! I sure got your blood circulating this
>> morning. "-)
>>
> If anybody thinks I am getting into this, just forget it. I want to
> live out my last few days in Peace. And Quiet. Without any kind of
> Symbols burned on my Front Lawn. I am a Confirmed Coward.

I've seen your front yard. You don't *have* a lawn. LOL
Chicken
Goomba

Goomba38 wrote:
> Sheldon wrote:
>
>>
>> Blintzes begin life the same as crepes (a thin pancake, same recipe)
>> BUT after being filled and folded blintzes are fried in butter until
>> golden crisp (sometimes blintz pancakes are fried before filling),
>> that's what makes them a blintz... crepes are not cooked further...
>> this is the only difference but a huge difference it is.
>
> I'd never known that blintzes were fried! <slaps head> That IS a huge
> difference.
> I've seen blintzes for sale in the frozen food section and thought they
> looked pretty good, but they were always fruit filled.


Trader Joe's carries blintzes frozen, both "real" cheese and tofu.
Both are quite good, served with fruit or fruit puree on top.
We usually sauteed them in butter until heated through.

gloria p
who prays to Trader Joe's
to come to Denver

On Thu, 20 Sep 2007 12:19:44 -0500, Melba's Jammin'
> wrote:

>Define "cooked further." I've filled crepes and baked them to heat
>them. Is that cooking them further? I make a layered spinach thing
>(posted here a gazillion times so I'll spare you now) involving crepes
>(flat). That gets a sauce on top and then some time in the oven to heat
>it through and brown up the sauce a titch. Is that cooking them further?

I recently came upon a few crepe books and learned many cultures have
their own versions. All with different names, but all have
similarities. This one is Italian and is called crespelle. It NEEDS
further cooking. It's wonderful. I think I got it from food and
wine. Tinypic lets you click to enlarge and it's very readable. It's
just a scanned page. Would you mind reposting your recipe?


http://i18.tinypic.com/6comq6v.jpg


Lou

On Sep 21, 4:29 am, margaret suran >
wrote:
> Goomba38 wrote:
> > margaret suran wrote:
> >> Melba's Jammin' wrote:
>
> >>> Well, allrighty, then! I sure got your blood circulating this
> >>> morning. "-)
>
> >> If anybody thinks I am getting into this, just forget it. I want to
> >> live out my last few days in Peace. And Quiet. Without any kind of
> >> Symbols burned on my Front Lawn. I am a Confirmed Coward.
>
> > I've seen your front yard. You don't *have* a lawn. LOL
> > Chicken
> > Goomba
>
> Goomba, There are a lot of things I do not have, including a front lawn,
> but a vivid imagination is not one of them. )

We all have a hypothetical lawn.
>
> Your Friend, the Chicken.

--Bryan

On Thu, 20 Sep 2007 14:08:19 -0400, margaret suran
> wrote:

>Melba's Jammin' wrote:
>> In article . com>,
>> Sheldon > wrote:
>>
>>> On Sep 20, 8:53?am, Melba's Jammin' >
>>> wrote:
>>>> In article >,
>>
>>>> Puester > wrote:
>>
>>>>> Margaret could probably enlighten us, but IIRC, blintzes are
>>>>> traditionally served with sour cream and applesauce, but blueberries are
>>>>> common, too.
>>>>> gloria p
>>>> Also, I've only ever seen a blintz folded over the filling to make a
>>>> little packet, not rolled or folded like a filled crepe. Oh,
>>>> Ma-a-a-argaret, what say you? Or Bubba?
>>> Now if that ain't a slap in the face to the rest of rfc, why place
>>> such horrific limits on what you can learn... those two will probably
>>> feed you long winded useless *patronizing* BS.
>>

>>
>> Well, allrighty, then! I sure got your blood circulating this morning.
>> "-)
>>
>If anybody thinks I am getting into this, just forget it. I want to
>live out my last few days in Peace. And Quiet. Without any kind of
>Symbols burned on my Front Lawn. I am a Confirmed Coward.

if you're worried about sheldon, your fears are misplaced. you need
nothing more formidable than a rubber sword to defend against him.

your pal,
blake

margaret suran > wrote in news:46f42361$0
:

>> if you're worried about sheldon, your fears are misplaced. you need
>> nothing more formidable than a rubber sword to defend against him.
>

But you might want to put a rubber on your sword...just to play it safe.

--

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:
> blake murphy wrote:
>> On Thu, 20 Sep 2007 14:08:19 -0400, margaret suran
>> > wrote:

>>> If anybody thinks I am getting into this, just forget it. I want to
>>> live out my last few days in Peace. And Quiet. Without any kind of
>>> Symbols burned on my Front Lawn. I am a Confirmed Coward.
>>
>> if you're worried about sheldon, your fears are misplaced. you need
>> nothing more formidable than a rubber sword to defend against him.
>>
>> your pal,
>> blake
>
> If you really want to know, I was afraid of posting something that
> Barbara would tear apart. ( I may know a little bit about
> Palatschinken, but she knows a lot about Blintzes and related foods. And
> almost everything else.


Maybe. All I can say is that at least one of the pirohy she put on my
plate was decidedly rectangular, not triangular as she claims they all
must be. They were awfully yummy, however.
;-)

gloria p
g,d, and r

Bobo Bonobo® wrote:

>> Goomba, There are a lot of things I do not have, including a front lawn,
>> but a vivid imagination is not one of them. )
>
> We all have a hypothetical lawn.
> --Bryan

Yeah...but I wish I could *imagine* having the view at my house that
Margaret's balcony affords her. I'd trade my acre of trees for that!!

Goomba38 > wrote in
:

> Bobo Bonobo® wrote:
>
>>> Goomba, There are a lot of things I do not have, including a front
>>> lawn, but a vivid imagination is not one of them. )
>>
>> We all have a hypothetical lawn.
>> --Bryan
>
> Yeah...but I wish I could *imagine* having the view at my house that
> Margaret's balcony affords her. I'd trade my acre of trees for that!!
>

If you have a vivid imagination...you'd have a front lawn, ponies, a safari
park, white water rapids and 6 elephants.

--

The house of the burning beet-Alan

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

On Fri, 21 Sep 2007 16:02:32 -0400, margaret suran
> wrote:

>blake murphy wrote:
>> On Thu, 20 Sep 2007 14:08:19 -0400, margaret suran
>> > wrote:
>>
>>> Melba's Jammin' wrote:
>>>> In article . com>,
>>>> Sheldon > wrote:
>>>>
>>>>> On Sep 20, 8:53?am, Melba's Jammin' >
>>>>> wrote:
>>>>>> In article >,
>>>>>> Puester > wrote:
>>>>>>> Margaret could probably enlighten us, but IIRC, blintzes are
>>>>>>> traditionally served with sour cream and applesauce, but blueberries are
>>>>>>> common, too.
>>>>>>> gloria p
>>>>>> Also, I've only ever seen a blintz folded over the filling to make a
>>>>>> little packet, not rolled or folded like a filled crepe. Oh,
>>>>>> Ma-a-a-argaret, what say you? Or Bubba?
>>>>> Now if that ain't a slap in the face to the rest of rfc, why place
>>>>> such horrific limits on what you can learn... those two will probably
>>>>> feed you long winded useless *patronizing* BS.
>>
>>>> Well, allrighty, then! I sure got your blood circulating this morning.
>>>> "-)
>>>>
>>> If anybody thinks I am getting into this, just forget it. I want to
>>> live out my last few days in Peace. And Quiet. Without any kind of
>>> Symbols burned on my Front Lawn. I am a Confirmed Coward.
>>
>> if you're worried about sheldon, your fears are misplaced. you need
>> nothing more formidable than a rubber sword to defend against him.
>>
>> your pal,
>> blake
>
>If you really want to know, I was afraid of posting something that
>Barbara would tear apart. ( I may know a little bit about
>Palatschinken, but she knows a lot about Blintzes and related foods.
>And almost everything else.


oops. yes, for barbara you might need something more formidable than
a rubber sword. i recommend sweet-talk.

your pal,
blake