On Mon, 12 Oct 2009 18:56:46 -0400, Goomba >
wrote:

>What about an unsweetened lemon curd? Served warm.

I think home made mayonnaise made with lemon instead of vinegar would
be more appropriate.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mon, 12 Oct 2009 12:37:46 -0700, Ranée at Arabian Knits
> wrote:

> It makes me think of bread pudding when I remember it, and it may
>have had slices of bread, buttered, with sugar and maybe some spice
>sprinkled on it. It was definitely custardy.

Fall is barely here, Ranee, and apple bread pudding is delicious.
Give it a try!

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Mon, 12 Oct 2009 14:27:30 -0500, Becca > wrote:
>
>> PickyJaz wrote:
>>> Jean, I can't help you with either long-lost, but I can share one I'm
>>> looking for. Of all places, the local Denny's here serves fried
>>> Tilapia with a speckled, light lemon flavored sauce atop it. Even the
>>> waitress there says all of the wait staff have tried to copy the sauce
>>> (that the cook won't share), without success. That stuff is so good,
>>> and I always have Tilapia in my freezer.
>>> ...Picky
>> The only lemon sauce I made was a bechamel sauce and I added little
>> lemon juice, lemon zest and just a pinch of sugar. I had a lemon sauce
>> once that was almost clear, I am guessing that sauce was made with
>> cornstarch.
>>
> Isn't hollandaise a traditional sauce for salmon? I imagine it could
> be made to look pink and if someone wanted hard boiled eggs in their
> sauce they could do it... I would balk at hb egg, but that's me.
>
By now we are talking about two different sauces. Succulent sauce
was cold, and not lemony.

Sure, I love Hollandaise sauce, and it pairs well with fish, but
that is not what I am looking for. I forget what it is called,
but there is a variant that has a bit of tomato paste added to it,
and that would, indeed, be pinkish.

--
Jean B.

wrote:
> On Mon, 12 Oct 2009 09:20:51 -0400, "Jean B." > wrote:
>
>> Sue (BK) mentioned some recipes that she wishes she had. That
>> made me think of one I can't find, which also leads me to believe
>> that others here have the same problems.
>>
>> One recipe I keep thinking of but can't find is my late
>> grandmother's succulent sauce, which she served with poached
>> salmon. In my memory, this is perhaps akin to a Russian dressing.
>> It was pale pink, possibly containing mayonnaise and catsup. It
>> had hunks of hard-boiled egg in it, and maybe some other solids.
>> Pickles????
>>
>> Another is a recipe for a one-pot chicken and rice dish. It may
>> have been in one of the women's magazine from the mid-60s, or it
>> may have been in an Italian cookbook. It involved chicken, white
>> wine, rice, nutmeg (IIRC), lemon. Maybe cheese. It was so long
>> ago. It was nice and piquant. I think I had it on the back of a
>> notebook page that I left in someone's kitchen....
>>
>> Maybe someone here has such recipes. Maybe others here have other
>> elusive recipes....
>
> A lemon bar/pan cookie. It was something my mother used to make occasionally back in
> the '50's. It's not the recipe easily found on the internet with the lemon filling on
> the top. The recipe I'm looking for results in something the consistancy of a brownie
> with a layer of gooey lemon in the middle.
>
> Nobody in the family has the recipe and nobody has a clue where mom found it.
>
>
That sounds great! I hope someone here has a clue about this!

--
Jean B.

PickyJaz wrote:
> Thanks, but I think the lemon curd may have a too lemon flavor. The
> sauce I'd love to make comes out barely yellow, has seasoning specks
> in it, is near to see-through and just a wee bit thicker than cream.
> Cornstarch may be a trick. When my lemon tree once again gives up the
> first few, I'll wander through the too many Penzeys bottles here and
> try making something as good. Sure will post if it works!
> ...Picky

You could use bouillabaisse or chicken stock, add lemon juice and/or
zest, then thicken the sauce with cornstarch. A pinch of sugar will
keep the lemony sauce from being too sour.


Becca

On Oct 12, 8:20*am, "Jean B." > wrote:
> Sue (BK) mentioned some recipes that she wishes she had. *That
> made me think of one I can't find, which also leads me to believe
> that others here have the same problems.
>
> One recipe I keep thinking of but can't find is my late
> grandmother's succulent sauce, which she served with poached
> salmon. *In my memory, this is perhaps akin to a Russian dressing.
> * It was pale pink, possibly containing mayonnaise and catsup. *It
> had hunks of hard-boiled egg in it, and maybe some other solids.
> Pickles????
>
> Another is a recipe for a one-pot chicken and rice dish. *It may
> have been in one of the women's magazine from the mid-60s, or it
> may have been in an Italian cookbook. *It involved chicken, white
> wine, rice, nutmeg (IIRC), lemon. *Maybe cheese. *It was so long
> ago. *It was nice and piquant. *I think I had it on the back of a
> notebook page that I left in someone's kitchen....
>
> Maybe someone here has such recipes. *Maybe others here have other
> elusive recipes....
> --
> Jean B.

I checked my Sunset-published Italian cookbook, along with a BH & G
60s casserole book - no luck for the chicken and rice dish. But it
wasn't wasted - I did find a canneloni recipe that uses crepes instead
of pasta for the wraps. And the sauces were there. I created my own
recipe for "San Remo Canneloni" after a trip to Italy, but am excited
to try a different one.

N.

In article >,
sf > wrote:


> >PickyJaz wrote:
> >> Jean, I can't help you with either long-lost, but I can share one I'm
> >> looking for. Of all places, the local Denny's here serves fried
> >> Tilapia with a speckled, light lemon flavored sauce atop it. Even the
> >> waitress there says all of the wait staff have tried to copy the sauce
> >> (that the cook won't share), without success. That stuff is so good,
> >> and I always have Tilapia in my freezer.
> >> ...Picky

> Isn't hollandaise a traditional sauce for salmon?

It might be good, but my brain rebels at "light" and "hollandaise" on
the same page!

:-)

--
Dan Abel
Petaluma, California USA

Becca wrote:

> You could use bouillabaisse or chicken stock, add lemon juice and/or
> zest, then thicken the sauce with cornstarch. A pinch of sugar will
> keep the lemony sauce from being too sour.
>
> Becca


I think if you lose the cornstarch and use butter to finish the sauce as
is common you'd have a better tasting lemon sauce. I think the
cornstarch would distract. Just my opinion of course.. and we all know
how humble *that* is. Just ask Andy! LOL <snort!>

On Tue, 13 Oct 2009 10:01:21 -0400, "James Silverton" >
wrote:

> wrote on Tue, 13 Oct 2009 09:45:19 -0400:
>
>>> Sue (BK) mentioned some recipes that she wishes she had.
>>> That made me think of one I can't find, which also leads me
>>> to believe that others here have the same problems.
>>>
>>> One recipe I keep thinking of but can't find is my late
>>> grandmother's succulent sauce, which she served with poached
>>> salmon. In my memory, this is perhaps akin to a Russian
>>> dressing. It was pale pink, possibly containing mayonnaise
>>> and catsup. It had hunks of hard-boiled egg in it, and maybe
>>> some other solids. Pickles????
>>>
>>> Another is a recipe for a one-pot chicken and rice dish. It
>>> may have been in one of the women's magazine from the
>>> mid-60s, or it may have been in an Italian cookbook. It
>>> involved chicken, white wine, rice, nutmeg (IIRC), lemon.
>>> Maybe cheese. It was so long ago. It was nice and piquant.
>>> I think I had it on the back of a notebook page that I left
>>> in someone's kitchen....
>>>
>>> Maybe someone here has such recipes. Maybe others here have
>>> other elusive recipes....
>
>> A lemon bar/pan cookie. It was something my mother used to
>> make occasionally back in the '50's. It's not the recipe
>> easily found on the internet with the lemon filling on the
>> top. The recipe I'm looking for results in something the
>> consistancy of a brownie with a layer of gooey lemon in the
>> middle.
>
>You can try a Google search. I used
> << chicken "white wine" rice nutmeg lemon recipe >>
>and got quite a number of different ethnicities, some of which I may
>even try.

After five pages of Google results with nothing close I gave up and decided to ask
here.

Nancy2 wrote:
> On Oct 12, 8:20 am, "Jean B." > wrote:
>> Sue (BK) mentioned some recipes that she wishes she had. That
>> made me think of one I can't find, which also leads me to believe
>> that others here have the same problems.
>>
>> One recipe I keep thinking of but can't find is my late
>> grandmother's succulent sauce, which she served with poached
>> salmon. In my memory, this is perhaps akin to a Russian dressing.
>> It was pale pink, possibly containing mayonnaise and catsup. It
>> had hunks of hard-boiled egg in it, and maybe some other solids.
>> Pickles????
>>
>> Another is a recipe for a one-pot chicken and rice dish. It may
>> have been in one of the women's magazine from the mid-60s, or it
>> may have been in an Italian cookbook. It involved chicken, white
>> wine, rice, nutmeg (IIRC), lemon. Maybe cheese. It was so long
>> ago. It was nice and piquant. I think I had it on the back of a
>> notebook page that I left in someone's kitchen....
>>
>> Maybe someone here has such recipes. Maybe others here have other
>> elusive recipes....
>> --
>> Jean B.
>
> I checked my Sunset-published Italian cookbook, along with a BH & G
> 60s casserole book - no luck for the chicken and rice dish. But it
> wasn't wasted - I did find a canneloni recipe that uses crepes instead
> of pasta for the wraps. And the sauces were there. I created my own
> recipe for "San Remo Canneloni" after a trip to Italy, but am excited
> to try a different one.
>
> N.

Oh, gee, I remember making cannelloni like that! And yes, it was
in the 60s, I'm sure.

--
Jean B.

Ravenlynne wrote:
> Jean B. scribbled on the wall in permanent marker:
>
>> Maybe someone here has such recipes. Maybe others here have other
>> elusive recipes....
>
> My grandmother used to make this cake-thing...I don't know what it's
> even called, but it didn't have to be baked, and included graham
> crackers, marshmallows and gumdrops. Not high cuisine, but it's
> comforting and reminds me of my childhood. Can't get the recipe now,
> as she did it from memory and had a stroke last month, wiping her
> memory of recipes.
>

That's sad. I have never heard of such a thing, but maybe someone
else has.

--
Jean B.

wrote:
> On Tue, 13 Oct 2009 10:01:21 -0400, "James Silverton" >
> wrote:
>
>> wrote on Tue, 13 Oct 2009 09:45:19 -0400:
>>
>>>> Sue (BK) mentioned some recipes that she wishes she had.
>>>> That made me think of one I can't find, which also leads me
>>>> to believe that others here have the same problems.
>>>>
>>>> One recipe I keep thinking of but can't find is my late
>>>> grandmother's succulent sauce, which she served with poached
>>>> salmon. In my memory, this is perhaps akin to a Russian
>>>> dressing. It was pale pink, possibly containing mayonnaise
>>>> and catsup. It had hunks of hard-boiled egg in it, and maybe
>>>> some other solids. Pickles????
>>>>
>>>> Another is a recipe for a one-pot chicken and rice dish. It
>>>> may have been in one of the women's magazine from the
>>>> mid-60s, or it may have been in an Italian cookbook. It
>>>> involved chicken, white wine, rice, nutmeg (IIRC), lemon.
>>>> Maybe cheese. It was so long ago. It was nice and piquant.
>>>> I think I had it on the back of a notebook page that I left
>>>> in someone's kitchen....
>>>>
>>>> Maybe someone here has such recipes. Maybe others here have
>>>> other elusive recipes....
>>> A lemon bar/pan cookie. It was something my mother used to
>>> make occasionally back in the '50's. It's not the recipe
>>> easily found on the internet with the lemon filling on the
>>> top. The recipe I'm looking for results in something the
>>> consistancy of a brownie with a layer of gooey lemon in the
>>> middle.
>> You can try a Google search. I used
>> << chicken "white wine" rice nutmeg lemon recipe >>
>> and got quite a number of different ethnicities, some of which I may
>> even try.
>
> After five pages of Google results with nothing close I gave up and decided to ask
> here.
>
>
Yup. That's why I ask about the chicken. Last time I did that, I
got lots of hits, but not the right thing.

--
Jean B.

Goomba wrote:
> Becca wrote:
>
>> You could use bouillabaisse or chicken stock, add lemon juice and/or
>> zest, then thicken the sauce with cornstarch. A pinch of sugar will
>> keep the lemony sauce from being too sour.
>>
>> Becca
>
>
> I think if you lose the cornstarch and use butter to finish the sauce
> as is common you'd have a better tasting lemon sauce. I think the
> cornstarch would distract. Just my opinion of course.. and we all know
> how humble *that* is. Just ask Andy! LOL <snort!>

Sounds great, thanks.


Becca

On Oct 13, 8:45*am, " > wrote:

> A lemon bar/pan cookie. It was something my mother used to make occasionally back in
> the '50's. It's not the recipe easily found on the internet with the lemon filling on
> the top. The recipe I'm looking for results in something the consistancy of a brownie
> with a layer of gooey lemon in the middle.
>
> Nobody in the family has the recipe and nobody has a clue where mom found it.

Vienna Dream Bars????? Brown sugar, butter and either coconut or
graham cracker crumbs or pecans (something chewy/crunchy but not too
easily identified - just richer than Croesus) for bottom and top
crusts. The lemon filling was fairly tart and made a surprising
contrast with the sweet rich crust. THat's just what I remember. My
bad - I didn't google it.
Lynn in Fargo

On Wed, 14 Oct 2009 21:39:31 -0700 (PDT), Lynn from Fargo > wrote:

>On Oct 13, 8:45*am, " > wrote:
>
>> A lemon bar/pan cookie. It was something my mother used to make occasionally back in
>> the '50's. It's not the recipe easily found on the internet with the lemon filling on
>> the top. The recipe I'm looking for results in something the consistancy of a brownie
>> with a layer of gooey lemon in the middle.
>>
>> Nobody in the family has the recipe and nobody has a clue where mom found it.
>
>Vienna Dream Bars????? Brown sugar, butter and either coconut or
>graham cracker crumbs or pecans (something chewy/crunchy but not too
>easily identified - just richer than Croesus) for bottom and top
>crusts. The lemon filling was fairly tart and made a surprising
>contrast with the sweet rich crust. THat's just what I remember. My
>bad - I didn't google it.
>Lynn in Fargo

Yup, that's the one that comes up almost everywhere searching for lemon bar or pan
cookie on google.

The one mom used to make was a batter poured into a 9 X 13 pan, I'm not sure but I
think the lemon component was mixed in a large measuring cup and poured into the
middle of the pan full of batter and when it was baked the lemon sort of migrated to
the middle.

Lynn from Fargo wrote:
> Vienna Dream Bars????? Brown sugar, butter and either coconut or
> graham cracker crumbs or pecans (something chewy/crunchy but not too
> easily identified - just richer than Croesus) for bottom and top
> crusts. The lemon filling was fairly tart and made a surprising
> contrast with the sweet rich crust. THat's just what I remember. My
> bad - I didn't google it.
> Lynn in Fargo
>


These cookies sounds so good (drooling), but they are not on my diet. I
almost did a search on Vienna Dream Bars then I changed my mind. I just
can't look at it! Not interested. <hands over ears> Lalalalala!
Maybe later, though. ;-)


Becca

Ravenlynne wrote:
> Jean B. scribbled on the wall in permanent marker:
>
>> Ravenlynne wrote:
>>> Jean B. scribbled on the wall in permanent marker:
>>>
>>>> Maybe someone here has such recipes. Maybe others here have other
>>>> elusive recipes....
>>> My grandmother used to make this cake-thing...I don't know what it's
>>> even called, but it didn't have to be baked, and included graham
>>> crackers, marshmallows and gumdrops. Not high cuisine, but it's
>>> comforting and reminds me of my childhood. Can't get the recipe
>>> now, as she did it from memory and had a stroke last month, wiping
>>> her memory of recipes.
>>>
>> That's sad. I have never heard of such a thing, but maybe someone
>> else has.
>
> I wish I were there to help her...it's killing me to be this far, but
> my grandfather says she's getting better. He can't do much to help in
> the kitchen...he just doesn't know how like a lot of his generation's
> men.
>
My dad was like that too. Men like him are so lost when something
happens to their wives.

--
Jean B.

On Thu, 15 Oct 2009 19:07:15 -0400, "Jean B." > wrote:

>My dad was like that too. Men like him are so lost when something
>happens to their wives.

That type of man needs a hobby of some sort.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 16 Oct 2009 11:42:43 -0700, Ranee at Arabian Knits
> wrote:

> My husband doesn't love cooking like I do, nor would he consider
>himself a cook, but he is more than capable of feeding himself and the
>family. He does it if I am gone, if I am unwell, when we have a new
>baby, if he wants to give me a break. I've never had to worry about how
>the children would eat or be dressed when he is on the job. Heck, he
>usually takes times when I am away to work on house projects that need
>to be done or enlists the children in helping him clean so I come home
>to a clean house.

Your husband is a survivor at the very least. I worry about Jean B's
husband's type though. They are the ones who die quickly if their
wife goes first.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Fri, 16 Oct 2009 11:42:43 -0700, Ranee at Arabian Knits
> > wrote:
>
>> My husband doesn't love cooking like I do, nor would he consider
>> himself a cook, but he is more than capable of feeding himself and the
>> family. He does it if I am gone, if I am unwell, when we have a new
>> baby, if he wants to give me a break. I've never had to worry about how
>> the children would eat or be dressed when he is on the job. Heck, he
>> usually takes times when I am away to work on house projects that need
>> to be done or enlists the children in helping him clean so I come home
>> to a clean house.
>
> Your husband is a survivor at the very least. I worry about Jean B's
> husband's type though. They are the ones who die quickly if their
> wife goes first.
>
I'm not married! I was speaking of my now-deceased father and
similar men.

--
Jean B.

Ranee at Arabian Knits wrote:


> My husband doesn't love cooking like I do, nor would he consider
> himself a cook, but he is more than capable of feeding himself and the
> family. He does it if I am gone, if I am unwell, when we have a new
> baby, if he wants to give me a break. I've never had to worry about how
> the children would eat or be dressed when he is on the job. Heck, he
> usually takes times when I am away to work on house projects that need
> to be done or enlists the children in helping him clean so I come home
> to a clean house.

My husband is and always was an active, involved father. There was one
time, though, when he gave me a horrible fright. He'd gotten our baby
daughter, our firstborn, dressed in one of the pink ruffly outfits that
our families had deluged us with. She was the first female born to
either side in a decade and the aunties and grandmas were starved for a
girl child. It was pink gingham quilted overalls, only he'd put them on
her wrong ways around.

So I walk in, look down into the crib and there's my daughter, and at
first glance it looked like her head was twisted 180 degrees. Of course
then I realized that she was fine, other than the fact that she was
sleeping on her belly, and that it was just her clothes that were on
backwards, but geeze, what a turn that gave me.

Kathleen wrote:
> My husband is and always was an active, involved father. There was
> one time, though, when he gave me a horrible fright. He'd gotten our
> baby daughter, our firstborn, dressed in one of the pink ruffly
> outfits that our families had deluged us with. She was the first
> female born to either side in a decade and the aunties and grandmas
> were starved for a girl child. It was pink gingham quilted overalls,
> only he'd put them on her wrong ways around.
>
> So I walk in, look down into the crib and there's my daughter, and at
> first glance it looked like her head was twisted 180 degrees. Of
> course then I realized that she was fine, other than the fact that she
> was sleeping on her belly, and that it was just her clothes that were
> on backwards, but geeze, what a turn that gave me.

Kathleen, your stories are so entertaining; you should write a newspaper
column. :-)


Becca

Kathleen wrote:
> Ranee at Arabian Knits wrote:
>
>
>> My husband doesn't love cooking like I do, nor would he consider
>> himself a cook, but he is more than capable of feeding himself and
>> the family. He does it if I am gone, if I am unwell, when we have a
>> new baby, if he wants to give me a break. I've never had to worry
>> about how the children would eat or be dressed when he is on the
>> job. Heck, he usually takes times when I am away to work on house
>> projects that need to be done or enlists the children in helping him
>> clean so I come home to a clean house.
>
> My husband is and always was an active, involved father. There was
> one time, though, when he gave me a horrible fright. He'd gotten our
> baby daughter, our firstborn, dressed in one of the pink ruffly
> outfits that our families had deluged us with. She was the first
> female born to either side in a decade and the aunties and grandmas
> were starved for a girl child. It was pink gingham quilted overalls,
> only he'd put them on her wrong ways around.
>
> So I walk in, look down into the crib and there's my daughter, and at
> first glance it looked like her head was twisted 180 degrees. Of
> course then I realized that she was fine, other than the fact that
> she was sleeping on her belly, and that it was just her clothes that
> were on backwards, but geeze, what a turn that gave me.

lol

Becca wrote:
> Kathleen wrote:
>> My husband is and always was an active, involved father. There was
>> one time, though, when he gave me a horrible fright. He'd gotten our
>> baby daughter, our firstborn, dressed in one of the pink ruffly
>> outfits that our families had deluged us with. She was the first
>> female born to either side in a decade and the aunties and grandmas
>> were starved for a girl child. It was pink gingham quilted overalls,
>> only he'd put them on her wrong ways around.
>>
>> So I walk in, look down into the crib and there's my daughter, and at
>> first glance it looked like her head was twisted 180 degrees. Of
>> course then I realized that she was fine, other than the fact that
>> she was sleeping on her belly, and that it was just her clothes that
>> were on backwards, but geeze, what a turn that gave me.
>
> Kathleen, your stories are so entertaining; you should write a
> newspaper column. :-)

So long as she sends them to us first)))

On Sat, 17 Oct 2009 13:22:35 -0500, Kathleen
> wrote:

>So I walk in, look down into the crib and there's my daughter, and at
>first glance it looked like her head was tw isted 180 degrees. Of course
>then I realized that she was fine, other than the fact that she was
>sleeping on her belly, and that it was just her clothes that were on
>backwards, but geeze, what a turn that gave me.

I have to say that pales in comparison to me coming home to two chalk
outlined bodies (awkward positions) of children on the sidewalk and
nobody home. I was absolutely hysterical for several hours until they
came home (called the police and hospitals trying to find out what
happened) and didn't forgive them for months.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 16 Oct 2009 21:41:37 -0400, "Jean B." > wrote:

>I'm not married! I was speaking of my now-deceased father and
>similar men.

Sorry! Whoever it was you were talking about.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Fri, 16 Oct 2009 19:54:39 -0700, Ranee at Arabian Knits
> wrote:

>Our goal is to get to our 75th wedding
>anniversary, have a great party with our whole family and die at the
>same time in our sleep after a wonderful night. :-)

Wouldn't that be nice?

--
I love cooking with wine.
Sometimes I even put it in the food.

In article
>,
Ranee at Arabian Knits > wrote:

> In article >,
> sf > wrote:
>
> > I have to say that pales in comparison to me coming home to two chalk
> > outlined bodies (awkward positions) of children on the sidewalk and
> > nobody home. I was absolutely hysterical for several hours until they
> > came home (called the police and hospitals trying to find out what
> > happened) and didn't forgive them for months.
>
> That is horrifying. I'm not a fan of practical jokers anyway, but I
> think it would have taken me longer than months to get over that.

I'm sorry that this experience happened to SF, but I wouldn't have
assumed that it was a practical joke. Drawing outlines of one's body is
a natural thing that many kids do.

--
Dan Abel
Petaluma, California USA

On Sun, 18 Oct 2009 18:14:14 -0700, Ranee at Arabian Knits
> wrote:

>In article >,
> sf > wrote:
>
>> I have to say that pales in comparison to me coming home to two chalk
>> outlined bodies (awkward positions) of children on the sidewalk and
>> nobody home. I was absolutely hysterical for several hours until they
>> came home (called the police and hospitals trying to find out what
>> happened) and didn't forgive them for months.
>
> That is horrifying. I'm not a fan of practical jokers anyway, but I
>think it would have taken me longer than months to get over that.
>

To be honest, I'll never get over how I felt.

I finally realized that they were just recreating a real scene we'd
come across in a quaint little tourist town near San Simion, but it
wasn't funny to me. I made them wash the chalk off the sidewalk.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 18 Oct 2009 20:53:42 -0700, Dan Abel > wrote:

>I'm sorry that this experience happened to SF, but I wouldn't have
>assumed that it was a practical joke. Drawing outlines of one's body is
>a natural thing that many kids do.

It wasn't a practical joke, but it sent me into a blind panic. They'd
seen a real crime scene chalk outline in the town we'd visited the
weekend before and patterned their bodies as if there had been a
crime. If I was thinking rationally, I would have noticed there was
no blood and the neighbors didn't come streaming out to tell me what
happened. I created my own little Hell all by myself.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Sun, 18 Oct 2009 21:34:18 -0700, Ranée at Arabian Knits
> wrote:

>Her response is what made me think it was closer to the police
>drawings than a child's.

They were good enough to fool me.

--
I love cooking with wine.
Sometimes I even put it in the food.