Sandy Eggo Cookin

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.

"Terry Pulliam Burd" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Haven't seen a post in a few days and making sure we're
still on for the 12th. Was out of town a couple of
weekends and might have missed something.

I've sent you at least 3-4 emails over the last 3 weeks. I
hope you got them. If you didn't get the directions let me
know. Sure we are on schedule.

Quoted message said:

I'm experimenting with a recipe that is a mite peculiar,
so may wind up bringing take-out pizza if the recipe turns
on me <g> A second recipe is Tried and True.

Uh, Oh! ;-)

Quoted message said:

Charlie, we have a spare cooler if you still need it (not
completely empty, but can take a few things). No lawn
chairs extra, but anything else?

We need the coolers to hold ice at the event (both clean ice
and bottle/can filled ice). We can use a bag or two of
chipped ice. We can always use a few extra beers and wine.
Don't forget something for the drawing!

Charlie

Quoted message said:

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

"Regime Change Begins At Home."

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

"kalanamak" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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 said:

Quoted message said:

Haven't seen a post in a few days and making sure we're
still on for the 12th. Was out of town a couple of
weekends and might have missed something.

I've sent you at least 3-4 emails over the last 3 weeks. I
hope you got them. If you didn't get the directions let me
know. Sure we are on schedule.

Hi Charlie,

There hasn't been much said on the newsgroup and we haven't
received any emails concerning the Cook-In. Could you send
us any info we need to know? It's still at the Barto's home,
right? I'm pretty sure I remember how to get there, but you
might send directions just in case...

Rich

In article <[email hidden]>,

Charles Gifford said:

"Terry Pulliam Burd" <[email hidden]> wrote in
message "]news:[email hidden]...

Quoted message said:

Haven't seen a post in a few days and making sure we're
still on for the 12th. Was out of town a couple of
weekends and might have missed something.

I've sent you at least 3-4 emails over the last 3 weeks. I
hope you got them. If you didn't get the directions let me
know. Sure we are on schedule.

Quoted message said:

I'm experimenting with a recipe that is a mite peculiar,
so may wind up bringing take-out pizza if the recipe
turns on me <g> A second recipe is Tried and True.

Uh, Oh! ;-)

I am baking like a fiend on one of the hottest days of the
year. In a house with no AC.

Quoted message said:

Quoted message said:

Charlie, we have a spare cooler if you still need it (not
completely empty, but can take a few things). No lawn
chairs extra, but anything else?

We need the coolers to hold ice at the event (both clean
ice and bottle/can filled ice). We can use a bag or two of
chipped ice. We can always use a few extra beers and wine.
Don't forget something for the drawing!

I will probably have a cooler with me. Will swing by for ice
before I leave San Clemente.

Charlotte

"Charles Gifford" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

"kalanamak" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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

Quoted message said:

serve the last round of cooking and presentation around
7:00 p.m. or so.

The

Quoted message said:

first couple of hours are always dedicated to drinking
alcoholic

beverages.

Quoted message said:

Charlie

cool....I'll bring some two-buck chuck from trader joe's....

Harriet

Charles Gifford said:

"kalanamak" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

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 relig-
ion, and avoid the people, you might better stay home."
-- James Michener

"Rich" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Charles Gifford said:

Quoted message said:

Haven't seen a post in a few days and making sure we're
still on for the 12th. Was out of town a couple of
weekends and might have missed something.

I've sent you at least 3-4 emails over the last 3 weeks.
I hope you got them. If you didn't get the directions
let me know. Sure we are on

schedule.

Quoted message said:

Hi Charlie,

There hasn't been much said on the newsgroup and we
haven't received any emails concerning the Cook-In. Could
you send us any info we need to know? It's still at the
Barto's home, right? I'm pretty sure I remember how to get
there, but you might send directions just in case...

Rich

OH! MY! GOD! No wonder I never heard back from anyone with
questions. Why didn't anyone question me about not hearing
anything? Everything has gone through well enough before and
my test packages have arrived as scheduled. Holy [censored]!

Fine. I'll send all the information again. Thanks for
letting me know about it Rich. I apologize for the messages
not getting thorough.

Charlie

"Rich" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Hi Charlie,

There hasn't been much said on the newsgroup and we
haven't received any emails concerning the Cook-In. Could
you send us any info we need to know? It's still at the
Barto's home, right? I'm pretty sure I remember how to get
there, but you might send directions just in case...

Rich

Hi again Rich! My email to you bounced again. The Cook-In is
at the Barto's again. Starting at 1:00 p.m. on the 12th. I
will not post the directions here, so unless I can get email
to you, you will need to rely on your memory! I am using the
same address that I've used before, but it bounces. That
must be why you didn't get it the first time around and I
just didn't note the bounce. Email me Rich and we will see
what can be done.

Charlie

Quoted message said:

"alzelt" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Charles Gifford said:

We try to encourage people to spread out the food
presentations. We

usually

Quoted message said:

Quoted message said:

serve the last round of cooking and presentation around
7:00 p.m. or so.

The

Quoted message said:

Quoted message said:

first couple of hours are always dedicated to drinking
alcoholic

beverages.

Quoted message said:

Quoted message said:

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

Quoted message said:

Quoted message said:

Charles Gifford said:

We try to encourage people to spread out the food
presentations. We

usually

Quoted message said:

Quoted message said:

serve the last round of cooking and presentation
around 7:00 p.m. or

so.

Quoted message said:

The

Quoted message said:

Quoted message said:

first couple of hours are always dedicated to drinking
alcoholic

beverages.

Quoted message said:

Quoted message said:

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" <[email hidden]> wrote in message
news:24Hwc.31329$lL1.1112@fed1read03...

Quoted message said:

Quoted message said:

Quoted message said:

Charles Gifford wrote:
>
> We try to encourage people to spread out the food
> presentations. We

usually

Quoted message said:

> serve the last round of cooking and presentation
> around 7:00 p.m. or

so.

Quoted message said:

The

Quoted message said:

> first couple of hours are always dedicated to
> drinking alcoholic

beverages.

Quoted message said:

>
> Charlie
>
>
Oh, and you find no time for drinking later in the
day? You changing

in

Quoted message said:

Quoted message said:

Quoted message said:

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"
<[email hidden]> arranged random neurons, so they looked like
this:

Quoted message said:

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"