I finished up the pasta in cream/sherry sauce tonight. It still was
good, reheated at low speed in the microwave.

I'd actually had a small serving ahead of you - reheated
it minus shrimp over medium in your little nonstick frypan
with the nubbly bottom, I also ate a couple shrimp cold,
as they don't reheat as well as other things.

I think that I still found three shrimp, all good. There was so much
pasta that despite your serving and my generous serving there was still
some left, but not enough to put back so we ditched it.

Coupled with the giantness of the crab cakes and the
fact that they seem to have comped the wine, the value
for money was high even given the high menu prices.

I will look for this message to appear on DOC's . There were two of my messages posted a couple of days ago that I could not find there after
you wrote me an email about a lack of messages. But your five were

I cannot say that I dug deep enough to guarentee that they were not
there.

Thanks. Things seem to have resolved for now, the
logjam broken. I was concerned only by the prospect of
a longer delay to the point that messages might have
started to disappear. Doc's gmail address that a couple
of you gave me seems right, though I didn't have to use it.

Was there any mail that got to your system that you
couldn't see on Doc's? Also, was there anything on
Doc's that didn't make it out elsewhere?

Not that I can tell.

Just curious. The sag in traffic seemed worse than
usual, and I wanted to investigate any possible leakage.

No problem -- It was quite low for those few days. Now that Nancy is
back from the pond, and NC Ruth is posting the volume in tonights packet
was almost 40 messages.

I touted Pioneer Beef to one of my phyical therapists. She lives in

Do you know if she ended up going?

I asked, and she did not get there *yet*, but will put it on her list.
When she got home, her husband was already out working on the yard and
she said that they spent five hours working together -- ended up
skipping lunch.

It's not as though we need to get a report - the
testimony of our taste buds and those of a dozen
echo people past and present more than suffice.

I have no idea what country or ethnic region this might have come from,
but it looks (a) different and (b) might be good.
Title: BABOTI

It's commonly spelled bobotie and is from southern Africa,
though to my eye it's like picadillo with a moussaka topping.

---------- Recipe via Meal-Master (tm) v7.04

Title: VENISON PICADILLO
Categories: Game
Servings: 8

3/4 c Chopped onion 1 ts Ground coriander
1 ts Chopped garlic 1/2 ts Ground cloves
2 tb Olive oil 2 c Canned whole tomatoes,
2 lb Venison shoulder or leg, Seeded and chopped
Ground 2 tb Red wine vinegar
2 ts Red chili flakes 2 tb Raisins
1 ts Dried oregano 1/4 ts Salt
1 ts Ground cumin 1/4 ts Black pepper

In a large pan,saute onion and garlic in the oil until onion is
golden.Add
ground venison,chili flakes,oregano,cumin,coriander and
cloves.Cook,stirring occasionally,until venison is pink in color. Mix in
tomatoes,vinegar,raisins,salt and pepper.Cook over low flame until liquid
is reduced by half.Adjust seasonings and serve with tortillas and fresh
salsa.Makes 6 to 8 servings. Source unknown

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