I had sausage gravy and biscuits. I posted a while back
the problem with getting White Lily flour in Pittsburgh.
The mail order costs are way too high these days, so I was
looking for a substitute. I found Hudson's Cream self-rising
flour at Walmart. So I tried it in my favorite biscuit recipe
which calls for the White Lily self-rising. They were great.
So, it's nice to know that I can't get a good self-rising flour
at Walmart.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Tue, 12 May 2009 13:16:20 -0400, Kate Connally >
wrote:

>I had sausage gravy and biscuits. I posted a while back
>the problem with getting White Lily flour in Pittsburgh.
>The mail order costs are way too high these days, so I was
>looking for a substitute. I found Hudson's Cream self-rising
>flour at Walmart. So I tried it in my favorite biscuit recipe
>which calls for the White Lily self-rising. They were great.
>So, it's nice to know that I can't get a good self-rising flour
>at Walmart.

Funny that you posted this because I've been thinking of good sausage
gravy and biscuits for a while, now. That's a favorite meal in
military mess ha;ll.

Also, creamed, chipped-beef on toast (SOS)

You in Oakland?
--
mad

On Tue 12 May 2009 10:16:20a, Kate Connally told us...

> I had sausage gravy and biscuits. I posted a while back
> the problem with getting White Lily flour in Pittsburgh.
> The mail order costs are way too high these days, so I was
> looking for a substitute. I found Hudson's Cream self-rising
> flour at Walmart. So I tried it in my favorite biscuit recipe
> which calls for the White Lily self-rising. They were great.
> So, it's nice to know that I can't get a good self-rising flour
> at Walmart.

I can't buy White Lily locally either, but I knew I could get the Hudson's
Cream flour at Walmart. What is your favorite biscuit recipe? TIA

--
Wayne Boatwright
------------------------------------------------------------------------
A balanced diet is a cookie in each hand. ~Barbara Johnson, author
and comedian

On May 12, 12:22*pm, Mack A. Damia > wrote:
> On Tue, 12 May 2009 13:16:20 -0400, Kate Connally >
> wrote:
>
> >I had sausage gravy and biscuits. *I posted a while back
> >the problem with getting White Lily flour in Pittsburgh.
> >The mail order costs are way too high these days, so I was
> >looking for a substitute. *I found Hudson's Cream self-rising
> >flour at Walmart. *So I tried it in my favorite biscuit recipe
> >which calls for the White Lily self-rising. *They were great.
> >So, it's nice to know that I can't get a good self-rising flour
> >at Walmart.
>
> Funny that you posted this because I've been thinking of good sausage
> gravy and biscuits for a while, now. *That's a favorite meal in
> military mess ha;ll.
>
> Also, creamed, chipped-beef on toast *(SOS)

People *like* that stuff? Ewww.
There's a reason why it's calles S.
>
> You in Oakland?
> --
> mad

--Bryan

Kate Connally said...

> I had sausage gravy and biscuits. I posted a while back
> the problem with getting White Lily flour in Pittsburgh.
> The mail order costs are way too high these days, so I was
> looking for a substitute. I found Hudson's Cream self-rising
> flour at Walmart. So I tried it in my favorite biscuit recipe
> which calls for the White Lily self-rising. They were great.
> So, it's nice to know that I can't get a good self-rising flour
> at Walmart.
>
> Kate


Kate,

Congrats on your new found flour/biscuits and sausage gravy success!

I LOVE biscuits and sausage gravy!!!

I discovered them in my 30s in Florida and quickly went to work trying to
deplete the world supply!

Best,

Andy
--
Eat first, talk later.

In article >, Andy > wrote:

> Kate Connally said...
>
> > I had sausage gravy and biscuits. I posted a while back
> > the problem with getting White Lily flour in Pittsburgh.
> > The mail order costs are way too high these days, so I was
> > looking for a substitute. I found Hudson's Cream self-rising
> > flour at Walmart. So I tried it in my favorite biscuit recipe
> > which calls for the White Lily self-rising. They were great.
> > So, it's nice to know that I can't get a good self-rising flour
> > at Walmart.
> >
> > Kate
>
>
> Kate,
>
> Congrats on your new found flour/biscuits and sausage gravy success!
>
> I LOVE biscuits and sausage gravy!!!
>
> I discovered them in my 30s in Florida and quickly went to work trying to
> deplete the world supply!
>
> Best,
>
> Andy

I cheat with those and just buy them at work. <g> They really are very
good! Sometimes when I'm planning on making chicken fried steak at home,
I'll stop in there in the morning and just buy a container of gravy.

I know that's cheating, but I don't care! :-)

See he

http://i39.tinypic.com/14mq8uv.jpg

Granted, I DID fix the eggs fresh. :-)
Everything else came from them. They make the hugest and most wonderful
biscuits...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Tue, 12 May 2009 18:05:54 -0500, Omelet >
wrote:

Today is Tuesday....who in the world cares about what you ate on
Sunday and pooped out on Monday? If ya had biscuits and gravy on
Sunday...you proably will repeat the same meal next week.

Omelet said...

> In article >, Andy > wrote:
>
>> Kate Connally said...
>>
>> > I had sausage gravy and biscuits. I posted a while back
>> > the problem with getting White Lily flour in Pittsburgh.
>> > The mail order costs are way too high these days, so I was
>> > looking for a substitute. I found Hudson's Cream self-rising
>> > flour at Walmart. So I tried it in my favorite biscuit recipe
>> > which calls for the White Lily self-rising. They were great.
>> > So, it's nice to know that I can't get a good self-rising flour
>> > at Walmart.
>> >
>> > Kate
>>
>>
>> Kate,
>>
>> Congrats on your new found flour/biscuits and sausage gravy success!
>>
>> I LOVE biscuits and sausage gravy!!!
>>
>> I discovered them in my 30s in Florida and quickly went to work trying to
>> deplete the world supply!
>>
>> Best,
>>
>> Andy
>
> I cheat with those and just buy them at work. <g> They really are very
> good! Sometimes when I'm planning on making chicken fried steak at home,
> I'll stop in there in the morning and just buy a container of gravy.
>
> I know that's cheating, but I don't care! :-)
>
> See he
>
> http://i39.tinypic.com/14mq8uv.jpg
>
> Granted, I DID fix the eggs fresh. :-)
> Everything else came from them. They make the hugest and most wonderful
> biscuits...


Om,

I visited your link and to be honest, I've been disappointed by chicken fried
steak served with the non-sausage (milk?) gravy version over it.

Chicken fried stake also came very late to my party! ((

BTW, this past Sunday a local VFW group held an open BBQ chicken breakfast at
a town parking lot. I drove up to the corner and there was a costumed chicken
standing at the corner waving at traffic with great success.

I waved at it and yelled out "What's the matter, you afraid to cross the
road? Chicken???"

It flipped me the bird!

LOLOL!!!

Best,

Andy
--
Eat first, talk later.

Mack A. Damia wrote:
> On Tue, 12 May 2009 13:16:20 -0400, Kate Connally >
> wrote:
>
>> I had sausage gravy and biscuits. I posted a while back
>> the problem with getting White Lily flour in Pittsburgh.
>> The mail order costs are way too high these days, so I was
>> looking for a substitute. I found Hudson's Cream self-rising
>> flour at Walmart. So I tried it in my favorite biscuit recipe
>> which calls for the White Lily self-rising. They were great.
>> So, it's nice to know that I can't get a good self-rising flour
>> at Walmart.
>
> Funny that you posted this because I've been thinking of good sausage
> gravy and biscuits for a while, now. That's a favorite meal in
> military mess ha;ll.
>
> Also, creamed, chipped-beef on toast (SOS)

My mother used to make that for us when we were kids.
I hated it. But mainly because it was too salty for me.

> You in Oakland?

Well, I work in Oakland at Pitt but I live out in Wilkins Twp.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Wayne Boatwright wrote:
> On Tue 12 May 2009 10:16:20a, Kate Connally told us...
>
>> I had sausage gravy and biscuits. I posted a while back
>> the problem with getting White Lily flour in Pittsburgh.
>> The mail order costs are way too high these days, so I was
>> looking for a substitute. I found Hudson's Cream self-rising
>> flour at Walmart. So I tried it in my favorite biscuit recipe
>> which calls for the White Lily self-rising. They were great.
>> So, it's nice to know that I can't get a good self-rising flour
>> at Walmart.
>
> I can't buy White Lily locally either, but I knew I could get the Hudson's
> Cream flour at Walmart. What is your favorite biscuit recipe? TIA

SHERON’S BISCUITS

4 c. White Lily self-rising flour
1/2 c. lard
1 3/4 - 2 c. buttermilk
bacon grease

Preheat oven to 450F. Grease a baking sheet with bacon grease. Sift
flour into a mixing bowl. Work in lard with fingers until crumbly.
Make a well in center of flour and work in buttermilk a little at a time
until a wet dough is formed. Try to work dough as little as possible.
De-gunk fingers. Sift a thin layer of flour over dough. Scoop up a
blob of dough and work it into a biscuit shape bouncing dough lightly
from palm to palm. Plop it down on baking sheet. Biscuits should be
from 2"-3" in diameter and fairly thick. Repeat until dough is used up,
sifting more flour on top if necessary. Biscuits should have sides
touching. Bake for 15-20 minutes or until golden brown. This recipe
makes 12 large biscuits.

Notes: I don’t usually bother greasing sheet. There is enough loose
flour coating the biscuits that it isn’t necessary. I usually use
Crisco instead of lard. One of these days I’m going to try rendering my
own pork fat and try using that. The lard you buy is not that great.
You can substitute plain cake flour for the self-rising flour and add an
appropriate quantity of salt and leavening. Consult a similar biscuit
recipe for the proportion of salt and leavening to flour.

When I found this recipe in a magazine (don't remember which one) about
15-20 years ago, I was intrigued by not having to roll out the dough.
Then I searched around for White Lily and found out you couldn't buy it
here but also found out I could buy White Lily directly from the company
for a very reasonable price - about $5, which included shipping, for
1 5-lb. bag. Alas, that is no more. Anyway, it seems Hudson Cream
is just as good.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Andy wrote:
> Kate Connally said...
>
>> I had sausage gravy and biscuits. I posted a while back
>> the problem with getting White Lily flour in Pittsburgh.
>> The mail order costs are way too high these days, so I was
>> looking for a substitute. I found Hudson's Cream self-rising
>> flour at Walmart. So I tried it in my favorite biscuit recipe
>> which calls for the White Lily self-rising. They were great.
>> So, it's nice to know that I can't get a good self-rising flour
>> at Walmart.
>>
>> Kate
>
>
> Kate,
>
> Congrats on your new found flour/biscuits and sausage gravy success!
>
> I LOVE biscuits and sausage gravy!!!
>
> I discovered them in my 30s in Florida and quickly went to work trying to
> deplete the world supply!

I discovered them about 23 years ago when I was moving back to
Pittsburgh from L. A. I was driving and I stopped for breakfast
at a Bob Evans in Ohio. I had never heard of Bob Evans and I was
only vaguely aware that such a thing as sausage gravy and biscuits
existed. They had it on their menu and that was the first time
I ever had it. After that I always looked for Bob Evans to have
sg&b when I travelled. Then we finally got a BE in Pittsburgh so
I could go more often. Then I decided to try to make my own when I
found the biscuit recipe. Now I never have them at Bob Evans because
my homemade sg&b is so much better, I can't bring myself to ean BE's.
However I have had excellent sg&b at a number of different diners at
which I have eaten on my travels. But mine are still the best. The
biscuits are much better and I put a lot more sausage in the gravy than
most places - some places barely put any sausage in at all!!!

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Andy wrote:
> Kate Connally said...
>
>> I had sausage gravy and biscuits. I posted a while back
>> the problem with getting White Lily flour in Pittsburgh.
>> The mail order costs are way too high these days, so I was
>> looking for a substitute. I found Hudson's Cream self-rising
>> flour at Walmart. So I tried it in my favorite biscuit recipe
>> which calls for the White Lily self-rising. They were great.
>> So, it's nice to know that I can't get a good self-rising flour
>> at Walmart.
>>
>> Kate
>
>
> Kate,
>
> Congrats on your new found flour/biscuits and sausage gravy success!
>
> I LOVE biscuits and sausage gravy!!!
>
> I discovered them in my 30s in Florida and quickly went to work trying to
> deplete the world supply!

What's also good which I almost always do is split the biscuit
and toast it (especially with a leftover cold biscuit) and then
slather it with butter. Then I top it with a fried egg (over easy)
and then add the sausage gravy. Yum!!!!

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally said...

> Andy wrote:
>> Kate Connally said...
>>
>>> I had sausage gravy and biscuits. I posted a while back
>>> the problem with getting White Lily flour in Pittsburgh.
>>> The mail order costs are way too high these days, so I was
>>> looking for a substitute. I found Hudson's Cream self-rising
>>> flour at Walmart. So I tried it in my favorite biscuit recipe
>>> which calls for the White Lily self-rising. They were great.
>>> So, it's nice to know that I can't get a good self-rising flour
>>> at Walmart.
>>>
>>> Kate
>>
>>
>> Kate,
>>
>> Congrats on your new found flour/biscuits and sausage gravy success!
>>
>> I LOVE biscuits and sausage gravy!!!
>>
>> I discovered them in my 30s in Florida and quickly went to work trying to
>> deplete the world supply!
>
> What's also good which I almost always do is split the biscuit
> and toast it (especially with a leftover cold biscuit) and then
> slather it with butter. Then I top it with a fried egg (over easy)
> and then add the sausage gravy. Yum!!!!
>
> Kate


Kate,

Thanks for two great posts (fun stories)!!!

BTW, I'll have you know, I can get fat again if you want me to! ;-)

<smootch>

Best,

Andy
--
Eat first, talk later.

On Wed 13 May 2009 08:53:21a, Kate Connally told us...

> Wayne Boatwright wrote:
>> On Tue 12 May 2009 10:16:20a, Kate Connally told us...
>>
>>> I had sausage gravy and biscuits. I posted a while back
>>> the problem with getting White Lily flour in Pittsburgh.
>>> The mail order costs are way too high these days, so I was
>>> looking for a substitute. I found Hudson's Cream self-rising
>>> flour at Walmart. So I tried it in my favorite biscuit recipe
>>> which calls for the White Lily self-rising. They were great.
>>> So, it's nice to know that I can't get a good self-rising flour at
>>> Walmart.
>>
>> I can't buy White Lily locally either, but I knew I could get the
>> Hudson's Cream flour at Walmart. What is your favorite biscuit recipe?
>> TIA
>
> SHERON’S BISCUITS
>
> 4 c. White Lily self-rising flour
> 1/2 c. lard
> 1 3/4 - 2 c. buttermilk
> bacon grease
>
> Preheat oven to 450F. Grease a baking sheet with bacon grease. Sift
> flour into a mixing bowl. Work in lard with fingers until crumbly.
> Make a well in center of flour and work in buttermilk a little at a time
> until a wet dough is formed. Try to work dough as little as possible.
> De-gunk fingers. Sift a thin layer of flour over dough. Scoop up a
> blob of dough and work it into a biscuit shape bouncing dough lightly
> from palm to palm. Plop it down on baking sheet. Biscuits should be
> from 2"-3" in diameter and fairly thick. Repeat until dough is used up,
> sifting more flour on top if necessary. Biscuits should have sides
> touching. Bake for 15-20 minutes or until golden brown. This recipe
> makes 12 large biscuits.
>
> Notes: I don’t usually bother greasing sheet. There is enough loose
> flour coating the biscuits that it isn’t necessary. I usually use
> Crisco instead of lard. One of these days I’m going to try rendering my
> own pork fat and try using that. The lard you buy is not that great.
> You can substitute plain cake flour for the self-rising flour and add an
> appropriate quantity of salt and leavening. Consult a similar biscuit
> recipe for the proportion of salt and leavening to flour.
>
> When I found this recipe in a magazine (don't remember which one) about
> 15-20 years ago, I was intrigued by not having to roll out the dough.
> Then I searched around for White Lily and found out you couldn't buy it
> here but also found out I could buy White Lily directly from the company
> for a very reasonable price - about $5, which included shipping, for
> 1 5-lb. bag. Alas, that is no more. Anyway, it seems Hudson Cream
> is just as good.
>
> Kate

Kate, thank you *so* much! This sounds perfect, and will be served Sunday
for breakfast!

--
Wayne Boatwright
------------------------------------------------------------------------
We are living in a world today where lemonade is made from
artificial flavors and furniture polish is made from real lemons.
~Alfred E. Newman

On May 12, 12:16*pm, Kate Connally > wrote:
> I had sausage gravy and biscuits. *I posted a while back
> the problem with getting White Lily flour in Pittsburgh.
> The mail order costs are way too high these days, so I was
> looking for a substitute. *I found Hudson's Cream self-rising
> flour at Walmart. *So I tried it in my favorite biscuit recipe
> which calls for the White Lily self-rising. *They were great.
> So, it's nice to know that I can't get a good self-rising flour
> at Walmart.
>
> Kate
>
>
Is self-rising flour of any brand that hard to purchase in other
places in the U.S.?? Being in the South we must have a pretty good
selection to choose from; Martha White, White Lily, Pillsbury, Hogkins
Mills, (I hope I spelled that correctly), etc. Even the house brands
of self-rising flour are excellent but living in the 'land of biscuits
and gravy' must give us a pretty good selection.

:-)

Kate Connally wrote:

> SHERON’S BISCUITS
>
> 4 c. White Lily self-rising flour
> 1/2 c. lard
> 1 3/4 - 2 c. buttermilk
> bacon grease


Last week, "America's Test Kitchen" had an interesting recipe for drop
biscuits that I think I will try. It used melted butter that was cooled
and stirred into the cold buttermilk. This supposedly will cause it to
clump up, so that it's like cutting in shortening. The biscuits looked
good, in that rustic drop-biscuit sort of way.




Brian

--
Day 100 of the "no grouchy usenet posts" project

On 13 May 2009 19:54:47 GMT, "Default User" >
wrote:

>Last week, "America's Test Kitchen" had an interesting recipe for drop
>biscuits that I think I will try. It used melted butter that was cooled
>and stirred into the cold buttermilk. This supposedly will cause it to
>clump up, so that it's like cutting in shortening. The biscuits looked
>good, in that rustic drop-biscuit sort of way.

Hey Brian! Where's that recipe? Butter sounds a lot better than lard
to me, and despite implications to the contrary, I only use Crisco in
two recipes. <EG>

Carol

--
Change "invalid" to James Bond's agent number to reply.

Damsel in dis Dress wrote:

> On 13 May 2009 19:54:47 GMT, "Default User" >
> wrote:
>
> > Last week, "America's Test Kitchen" had an interesting recipe for
> > drop biscuits that I think I will try. It used melted butter that
> > was cooled and stirred into the cold buttermilk. This supposedly
> > will cause it to clump up, so that it's like cutting in shortening.
> > The biscuits looked good, in that rustic drop-biscuit sort of way.
>
> Hey Brian! Where's that recipe? Butter sounds a lot better than lard
> to me, and despite implications to the contrary, I only use Crisco in
> two recipes. <EG>

It's on their ATK site, but that requires registrations. Googling
around, I found someone had it he

<http://my.teamsugar.com/774271>




Brian

--
Day 100 of the "no grouchy usenet posts" project

On 13 May 2009 22:09:10 GMT, "Default User" >
wrote:

>Damsel in dis Dress wrote:
>
>> On 13 May 2009 19:54:47 GMT, "Default User" >
>> wrote:
>>
>> > Last week, "America's Test Kitchen" had an interesting recipe for
>> > drop biscuits that I think I will try. It used melted butter that
>> > was cooled and stirred into the cold buttermilk. This supposedly
>> > will cause it to clump up, so that it's like cutting in shortening.
>> > The biscuits looked good, in that rustic drop-biscuit sort of way.
>>
>> Hey Brian! Where's that recipe? Butter sounds a lot better than lard
>> to me, and despite implications to the contrary, I only use Crisco in
>> two recipes. <EG>
>
>It's on their ATK site, but that requires registrations. Googling
>around, I found someone had it he
>
><http://my.teamsugar.com/774271>

Thanks Puddin'!
Carol

--
Change "invalid" to James Bond's agent number to reply.

On May 13, 10:53*am, Kate Connally > wrote:
>
>
> SHERON’S BISCUITS
>
> 4 c. White Lily self-rising flour
> 1/2 c. lard
> 1 3/4 - 2 c. buttermilk
> bacon grease

I don't get why the bacon grease to grease the pan. Why not just a
bit extra lard. I like bacon grease, but I'm not sure I want my
biscuits to have that smoky flavor. If I'm going to have them with
eggs or sausage gravy, sure, but what if I want them with butter and
jam?
>
> Kate
>
--Bryan

Default User wrote:
> Kate Connally wrote:
>
>> SHERON’S BISCUITS
>>
>> 4 c. White Lily self-rising flour
>> 1/2 c. lard
>> 1 3/4 - 2 c. buttermilk
>> bacon grease
>
>
> Last week, "America's Test Kitchen" had an interesting recipe for drop
> biscuits that I think I will try. It used melted butter that was cooled
> and stirred into the cold buttermilk. This supposedly will cause it to
> clump up, so that it's like cutting in shortening. The biscuits looked
> good, in that rustic drop-biscuit sort of way.
>
>
>
>
> Brian
>

Thanks Brian! I will try this when it makes sense (cooking for one at
the moment).

On Tue, 12 May 2009 13:16:20 -0400, Kate Connally >
wrote:

>I had sausage gravy and biscuits. I posted a while back
>the problem with getting White Lily flour in Pittsburgh.
>The mail order costs are way too high these days, so I was
>looking for a substitute. I found Hudson's Cream self-rising
>flour at Walmart. So I tried it in my favorite biscuit recipe
>which calls for the White Lily self-rising. They were great.
>So, it's nice to know that I can't get a good self-rising flour
>at Walmart.

walmart sucks. Anything made from there sucks too.

Bobo wrote:

>> Also, creamed, chipped-beef on toast (SOS)
>
> People *like* that stuff? Ewww.
> There's a reason why it's calles S.

People in the military will refer to *anything* as shit, regardless of how
good or bad it is. Sometimes their efforts to be profane rather than
articulate lead to some inadvertently-funny dialogue. I remember a group of
sailors discussing a picnic they'd attended, with one of the sailors being
particularly fond of the bread they'd been offered at the picnic. His
comment was, "Man, I was eatin' the SHIT out of that bread!"

Bob

Mr. Bill wrote:

> Today is Tuesday....who in the world cares about what you ate on
> Sunday and pooped out on Monday?

Who ****ed in YOUR Cheerios, Billy?


> If ya had biscuits and gravy on Sunday...you proably will repeat the same
> meal next week.

OH *PLEASE*! You are the KING of Rut-istan! It ill behooves you to accuse
someone else of repetitive meals when you are one of the worst offenders in
that regard.

ObFood: Had a friend and her mother over last night in celebration of the
friend's birthday. The menu was Asian cabbage salad (the mother's yummy
contribution), Hawaiian-marinated ribeye steaks, snow peas and bamboo shoots
with coconut milk, and jasmine rice. Lin made a red velvet cake, which is
our friend's favorite, and the cake was accompanied by vanilla ice cream and
rocky road ice cream (also our friend's favorite).

Bob

On Thu, 14 May 2009 20:02:56 -0700, Bob Terwilliger wrote:

> Bobo wrote:
>
>>> Also, creamed, chipped-beef on toast (SOS)
>>
>> People *like* that stuff? Ewww.
>> There's a reason why it's calles S.
>
> People in the military will refer to *anything* as shit, regardless of how
> good or bad it is. Sometimes their efforts to be profane rather than
> articulate lead to some inadvertently-funny dialogue. I remember a group of
> sailors discussing a picnic they'd attended, with one of the sailors being
> particularly fond of the bread they'd been offered at the picnic. His
> comment was, "Man, I was eatin' the SHIT out of that bread!"
>
> Bob

don't forget the advice to soldiers returning home: 'when you ask someone
to pass the salt, there's no need to describe it.'

your pal,
blake