"kalanamak" > wrote in message
...
> Barring emergencies, and if I can get the cabin-fevered hub home and off
> his motorcycle, I will be boxing up the garam masala this weekend. Plan
> on bringing some home and storing it in the freezer, in glass.
> For anyone new to cook-ins, try to bring a spare eater or two. There
> tends to be a sagging table in the middle of these cook-ins.
> blacksalt
> last attended cook-in was crowned by a late arriving master cook with
> enough food to feed everyone all by herself.

We try to encourage people to spread out the food presentations. We usually
serve the last round of cooking and presentation around 7:00 p.m. or so. The
first couple of hours are always dedicated to drinking alcoholic beverages.

Charlie

"Charles Gifford" > wrote in message
ink.net...
>
> "kalanamak" > wrote in message
> ...
> > Barring emergencies, and if I can get the cabin-fevered hub home and off
> > his motorcycle, I will be boxing up the garam masala this weekend. Plan
> > on bringing some home and storing it in the freezer, in glass.
> > For anyone new to cook-ins, try to bring a spare eater or two. There
> > tends to be a sagging table in the middle of these cook-ins.
> > blacksalt
> > last attended cook-in was crowned by a late arriving master cook with
> > enough food to feed everyone all by herself.
>
> We try to encourage people to spread out the food presentations. We
usually
> serve the last round of cooking and presentation around 7:00 p.m. or so.
The
> first couple of hours are always dedicated to drinking alcoholic
beverages.
>
> Charlie
>
cool....I'll bring some two-buck chuck from trader joe's....

Harriet

Charles Gifford wrote:

> "kalanamak" > wrote in message
> ...
>
>>Barring emergencies, and if I can get the cabin-fevered hub home and off
>>his motorcycle, I will be boxing up the garam masala this weekend. Plan
>>on bringing some home and storing it in the freezer, in glass.
>>For anyone new to cook-ins, try to bring a spare eater or two. There
>>tends to be a sagging table in the middle of these cook-ins.
>>blacksalt
>>last attended cook-in was crowned by a late arriving master cook with
>>enough food to feed everyone all by herself.
>
>
> We try to encourage people to spread out the food presentations. We usually
> serve the last round of cooking and presentation around 7:00 p.m. or so. The
> first couple of hours are always dedicated to drinking alcoholic beverages.
>
> Charlie
>
>
Oh, and you find no time for drinking later in the day? You changing in
your old age Charlie?
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

"alzelt" > wrote in message
...
>
>
> Charles Gifford wrote:
> >
> > We try to encourage people to spread out the food presentations. We
usually
> > serve the last round of cooking and presentation around 7:00 p.m. or so.
The
> > first couple of hours are always dedicated to drinking alcoholic
beverages.
> >
> > Charlie
> >
> >
> Oh, and you find no time for drinking later in the day? You changing in
> your old age Charlie?
> --
> Alan

The last 2 hours, as you well know, are dedicated to heavy drinking,
especially fine wine, cognac, etc. fine desserts, and CIGARS.

Charlie

> > Charles Gifford wrote:
> > >
> > > We try to encourage people to spread out the food presentations. We
> usually
> > > serve the last round of cooking and presentation around 7:00 p.m. or
so.
> The
> > > first couple of hours are always dedicated to drinking alcoholic
> beverages.
> > >
> > > Charlie
> > >
> > >
> > Oh, and you find no time for drinking later in the day? You changing in
> > your old age Charlie?
> > --
> > Alan
>
> The last 2 hours, as you well know, are dedicated to heavy drinking,
> especially fine wine, cognac, etc. fine desserts, and CIGARS.
>
> Charlie

guess I best bring those cigarettes! Got your email, mailed you back.

Suzan

"Orion" > wrote in message
news:24Hwc.31329$lL1.1112@fed1read03...
>
> > > Charles Gifford wrote:
> > > >
> > > > We try to encourage people to spread out the food presentations. We
> > usually
> > > > serve the last round of cooking and presentation around 7:00 p.m. or
> so.
> > The
> > > > first couple of hours are always dedicated to drinking alcoholic
> > beverages.
> > > >
> > > > Charlie
> > > >
> > > >
> > > Oh, and you find no time for drinking later in the day? You changing
in
> > > your old age Charlie?
> > > --
> > > Alan
> >
> > The last 2 hours, as you well know, are dedicated to heavy drinking,
> > especially fine wine, cognac, etc. fine desserts, and CIGARS.
> >
> > Charlie
>
> guess I best bring those cigarettes! Got your email, mailed you back.
>
> Suzan

I'll set up extra chairs in the Smoking Section! I'll try not to fall off my
seat onto the decking this year. How embarrassing that was! (I still think
Jack Schidt pushed me). Got your mail back! Thank you!

Charlie

On Sun, 06 Jun 2004 16:54:44 GMT, "Charles Gifford"
> arranged random neurons, so they looked like
this:


>I'll set up extra chairs in the Smoking Section! I'll try not to fall off my
>seat onto the decking this year. How embarrassing that was! (I still think
>Jack Schidt pushed me). Got your mail back! Thank you!
>
If you recall, the DH smokes <sigh>, so save a spot in the Smoking
Section for him.

I just took the "Country Pate" out of the oven. Will let it cool to
room temperature, then it has to sit for several days to age itself.
Should be perfect on The Day. Or a right old disaster. We'll take a
vote <g>

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Regime Change Begins At Home."

To reply, remove replace "spaminator" with "cox"