Re: December IOTM: Cooking with Spirit(s)
Posted: Tue Dec 05, 2006 4:44 pm
How many years did you have to spend in the Swiss Army to earn a knife?Larry Greenly wrote:I use my Swiss army knife for...
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How many years did you have to spend in the Swiss Army to earn a knife?Larry Greenly wrote:I use my Swiss army knife for...
Howie Hart wrote:How many years did you have to spend in the Swiss Army to earn a knife?Larry Greenly wrote:I use my Swiss army knife for...
Larry Greenly wrote:I use my Swiss army knife for cleaning my fingernails, opening beer bottles and cutting out coupons (or slicing off entire pages). And I always have a toothpick handy.
On the other hand, I have repaired a number of things with it, including my car.
Peter May wrote:Larry Greenly wrote:I use my Swiss army knife for cleaning my fingernails, opening beer bottles and cutting out coupons (or slicing off entire pages). And I always have a toothpick handy.
On the other hand, I have repaired a number of things with it, including my car.
Is it one of these ?
The new Swiss Army knife contains 85 devices, weighs 2lb and costs nearly £500. See http://lifeandhealth.guardian.co.uk/con ... 50,00.html[/url]
Larry Greenly wrote:
It's the next larger size because size really does matter.
Peter May wrote:Larry Greenly wrote:
It's the next larger size because size really does matter.
Well, that explains the bulge in your trousers,
James Roscoe wrote:I'm very disappointed I haven't seen a single plum pudding with hard sauce recipe!
Robert J. wrote:James Roscoe wrote:I'm very disappointed I haven't seen a single plum pudding with hard sauce recipe!
Sit tight. I am going to post my fruitcake recipe this week. It is very similar to a plum pudding. I serve it with hard sauce, too.
James Roscoe wrote:But you don't burn the fruit cake in brandy. One of my fondest childhood memories is being at my grandparents house on Christmas day and watching my grandfather burn the plum pudding. We would turn the lights out and it was magical to watch the blue flames flicker in the darkness of the still winter's night. All the grandchildren would quietly sit entranced by the magic of the plum pudding. I don't know why I don't keep up the tradition. I'm just too busy. I always loved that moment though.
Randy R wrote:The oddest recipe I've experienced was pears poached in Château Haut-Brion.