"aem" > wrote in message
oups.com...

Guacamole (not that you asked, but I'm all the way up on this soap box
and it brings out such strange urges) in our house starts with avocado,
minced or pressed garlic, salt and lime juice. All to taste. Often it
stops there. Tomato, jalapeño, onion, salsa, etc. are all gilding the
lily, but sometimes you feel like it.

-aem

aem? Our old aem? If so welcome back! Good post too.

Charlie

Charles Gifford wrote:
>aem? Our old aem? If so welcome back! Good post too.

>Charlie

Hi Charlie, yes I started lurking around rfc again a while ago using
Google's version of the old DejaNews. It's interesting that some
posters stay and some come and go but the character of the overall
group is quite consistent. I think there are fewer flames than in
times past, but maybe that's a short term phenomenon. I quit
participating because of lack of time and because I realized I seldom
had anything useful to add, compared to the more knowledgeable and
creative cooks. Yesterday I just happened to be in a mood to run my
mouth, so to speak; I'm surprised you noticed. Nowadays I have more
time so I'll be lurking from time to time and I'll try only to post
when I actually have something to say.

-aem

"aem" > wrote in message
ups.com...
> Charles Gifford wrote:
> >aem? Our old aem? If so welcome back! Good post too.
>
> >Charlie
>
> Hi Charlie, yes I started lurking around rfc again a while ago using
> Google's version of the old DejaNews. It's interesting that some
> posters stay and some come and go but the character of the overall
> group is quite consistent. I think there are fewer flames than in
> times past, but maybe that's a short term phenomenon. I quit
> participating because of lack of time and because I realized I seldom
> had anything useful to add, compared to the more knowledgeable and
> creative cooks. Yesterday I just happened to be in a mood to run my
> mouth, so to speak; I'm surprised you noticed. Nowadays I have more
> time so I'll be lurking from time to time and I'll try only to post
> when I actually have something to say.
>
> -aem

I am happy to see you. There are some nice new people, a lot of missing nice
people, and, if I may be frank, a bunch of idiots posting here these days. I
just lurked myself for a while but I find that I wanted to interact with my
friends here. I miss your keen wit and knowledge! Are you still up North?

Best,
Charlie

Charles Gifford wrote:
> [snip]]]
> I just lurked myself for a while but I find that I wanted to interact
with my
> friends here. I miss your keen wit and knowledge! Are you still up
North?

Your very selective memory obviously works in my favor, thanks. "My
task was done," as they say, up north so now I'm wintering in SoCal,
trying to figure out how to split my time and enjoy both places.

OB Food: Trader Joe's has several smoked salmons lately. I like the
hot smoked wild king salmon (Portlock), which is smoked the way I'm
used to. The Portlock nova smoked is good, too, if you like lox.
Refuse the damned farmed fish products.

-aem

Charles Gifford wrote:
>aem? Our old aem? If so welcome back! Good post too.

>Charlie

Hi Charlie, yes I started lurking around rfc again a while ago using
Google's version of the old DejaNews. It's interesting that some
posters stay and some come and go but the character of the overall
group is quite consistent. I think there are fewer flames than in
times past, but maybe that's a short term phenomenon. I quit
participating because of lack of time and because I realized I seldom
had anything useful to add, compared to the more knowledgeable and
creative cooks. Yesterday I just happened to be in a mood to run my
mouth, so to speak; I'm surprised you noticed. Nowadays I have more
time so I'll be lurking from time to time and I'll try only to post
when I actually have something to say.

-aem