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From: Slow Cooking Crock Pot for Only $14.95 - Supplies Limited! Order Now
Date: 14 Oct 2004
Time: 14:27:54 -0500
Remote Name: 172.193.231.44
Maderia, isnt that what Victorian ladies shipped in the drawing room while waiting for the men to finish their port, chocolate and sisgars? Oh!! Port and small pieces of good, dark chocolate! No wonder they took so long and got so much gout. It is just about the most sinful thing you can do to chocolate (IMHO) - consume it with some aged port. But in fudge I have never tried either. I am more the Kahlua (sp) kinda (means fire in some Nordic language) person and here you want to use weigh mooring than half a shot. A full shot across her bows, and another for good measure (for a small 9x9 inch pan). [They say the alcohaul bakes tight out of it in all the heat, and leaves only the tatse, but sometimes a little buxx is left beehind.] Now Smores (no relation to snoring generals) are a food art substance of the finest order, and very under-rated. If Marco Polo had brought back the Smores recipe instead of the one for ice cream, I think the French would have seized on it and added it to their menus as smorebey (so much better than sorebay), DYT (dont ya think)? Oh, and if you do not care for Milk Chocolate, what do you think of the stuff they call white chocloate? Coco Channel might have thought it went with here sutis, but, heavesn there is no cocoa beans in that stuff! I suspect it is just white divinity re=packaged into a new name so we will think it packs the endolphine boosting cocoa chemicals, but alas no - just sugar and some other mouth-playing ingredients. . . . and now I must return to trying to find just the right piggy bank - not too stuffed, not to slim, with I think floppy instead of perky ears. Trying to solve the problem of stuffing without the float . . . man over broad sides! ~ al