Farmer's Garden pickles that went with, smelling the strong
dilliness, of which I can tolerate only small doses.

For those of us that don't mind (or like) dill, those were quite nice pickles, though... :)

I'm sure, and if the pickings were slim, which they never
are in these gatherings, I'd have tried them, but I was
saving my stomach space and have had pickles before.

bringing good cheer, rock samples (?!), and nine I think giant
leeks. I forget what else.

Actually, he brought the leeks, and the rest of his caboodle, when he returned on Sunday... The rocks were on Saturday... he had them in his
truck, I think...

I was under the impression he brought the leeks on the first
day he was there, and they got stuffed into the fridge. My
sense of time and place is not infallible any more, though.

Steve smoked chicken thighs rubbed with Trade Winds Vermont maple
rub. These came out well done but still juicy; I don't think the
seasoning was necessary - I am more of a purist than most, I guess.
Ruth prefers white meat, but the recipe was altered to suit the
tastes of her guests (Nancy and me, mostly).

And I did appreciate using the thighs, too.... the seasoning was an interesting touch... maybe not necessary, but tasted fine all the
same...

If the chicken had been white meat, I'd not have helped myself
to a piece but rather just had a bite of someone else's, as
there was plenty else to chow down on. If that had been the case.
you'd lokely not have had any steak and kidney pie to take back
for Richard.

... Our keen interest is not gluttony but a spirit of high adventure.

We'd like to think so. A Weller line?

---------- Recipe via Meal-Master (tm) v8.00

Title: Linsensuppe Mit Frankfurter (Lentil Soup With Frankfurters)
Categories: Soups, German
Yield: 4 servings

1 c Lentils; Dried Quick-Cooking 6 c Water
2 ea Bacon; Slices, Diced 1 ea Leek or Green Onion; *
1 ea Carrot;Large, Finely Chopped 1 ea Celery;Stalk, Finely Chopped
1 ea Onion; Finely Chopped 1 tb Vegetable Oil
2 tb Unbleached Flour 1 tb Vinegar
4 ea Frankfurters; Thickly Sliced 1 tb Catsup; Tomato
1 ts Salt 1/4 ts Black Pepper

* Leek or Green Onion should be finely chopped.

Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of
water to a boil. Add the lentils, bacon, leek or green onion, carrot and
celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a
frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour
over onion, and stir. Lower heat, stir constantly, and cook until the
flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot
lentil soup into the browned flour; beat with a wire whisk until
well-blended. Beat in vinegar. Add contents of frypan to lentil pan and
stir together. Cover and simmer for 30 minutes or until lentils are
soft.
Add the frankfurters and catsup. Cook to heat frankfurters through.
Season with salt and pepper and serve hot.
source unknown - possibly Brigitte Sealing


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