I gotta find out how to teach a class.
--
-Barb, <www.jamlady.eboard.com> Sam I Am updated 6/19/04.
Only 6 days until my birthday. "Shop early, shop often, shop
big." Good gin and cheap chocolate preferred. Or is it cheap
gin and good chocolate? I can never remember. . . .A diamond bracelet
would be nice. . .

Melba's Jammin' wrote:

> I gotta find out how to teach a class.
> --
> -Barb, <www.jamlady.eboard.com> Sam I Am updated 6/19/04.
> Only 6 days until my birthday. "Shop early, shop often, shop
> big." Good gin and cheap chocolate preferred. Or is it cheap
> gin and good chocolate? I can never remember. . . .A diamond bracelet
> would be nice. . .

In the Army we "trained to the task." This keeps down a whole lot of
extra info that may or may not be more interesting than the subject! I
think I still have a sort of class outline on the pickle class I gave at
the market last yr. Been thinking about giving classes myself.
Edrena giving thanks to St. Vinigrette

In article >, The Joneses
> wrote:

> Melba's Jammin' wrote:
>
> > I gotta find out how to teach a class.
> > --
> > -Barb, <www.jamlady.eboard.com> Sam I Am updated 6/19/04.
> > Only 6 days until my birthday. "Shop early, shop often, shop
> > big." Good gin and cheap chocolate preferred. Or is it cheap
> > gin and good chocolate? I can never remember. . . .A diamond bracelet
> > would be nice. . .
>
> In the Army we "trained to the task." This keeps down a whole lot of
> extra info that may or may not be more interesting than the subject! I
> think I still have a sort of class outline on the pickle class I gave at
> the market last yr. Been thinking about giving classes myself.
> Edrena giving thanks to St. Vinigrette

Last night's was 2-1/2 hours long and about an hour too long. I had a
hard time keeping quiet but did a *pretty good* job of it. I think
maybe the instructor was wishing I wasn't there. I plan to call the
sponsoring operation (a hoity toity grocer in town) to ask for a
feedback form. And to offer to teach it next year.
--
-Barb, <www.jamlady.eboard.com> Sam I Am updated 6/19/04.
Only 2 days until my birthday. "Shop early, shop often, shop
big." Good gin and cheap chocolate preferred. Or is it cheap
gin and good chocolate? I can never remember. . . .A diamond bracelet
would be nice. . .

Come on down and I'll give you lessons. In my profession I teach a lot
of adult classes. No charge, just bring jams and jellies and maybe a
pickle or two. <BSEG>

How much did they gouge you for the class? I get from $350 to $30,000.00
depending on length and number of students.

George

Melba's Jammin' wrote:

> I gotta find out how to teach a class.

Melba's Jammin' wrote:

> Last night's was 2-1/2 hours long and about an hour too long. I had a
> hard time keeping quiet but did a *pretty good* job of it. I think
> maybe the instructor was wishing I wasn't there. I plan to call the
> sponsoring operation (a hoity toity grocer in town) to ask for a
> feedback form. And to offer to teach it next year.

Preserving is a very broad subject. Did they keep it to jams or incorporate
the whole thing: freezing, drying, brewing, pickling, both fermented, canned &
fridged?
You could do a whole *series* of classes IMO. And see if the grocer carries a
full line of products, NOT including wax. I had a very hard time finding
storage lids, lime and alum (which I have never used btw), plain jars, jar
lifter, etc. Would be nice if the grocer carried a whole product line. I've
mentioned to many a grocer about the wax thing and they look at me like I'm
from Mars.
Edrena, Space Girl

In article >, George Shirley
> wrote:

> Come on down and I'll give you lessons. In my profession I teach a lot
> of adult classes. No charge, just bring jams and jellies and maybe a
> pickle or two. <BSEG>
>
> How much did they gouge you for the class? I get from $350 to $30,000.00
> depending on length and number of students.
>
> George
>
> Melba's Jammin' wrote:
>
> > I gotta find out how to teach a class.
>

$35.
You're overpaid.
--
-Barb, <www.jamlady.eboard.com> Sam I Am updated 6/19/04.
Only 2 days until my birthday. "Shop early, shop often, shop
big." Good gin and cheap chocolate preferred. Or is it cheap
gin and good chocolate? I can never remember. . . .A diamond bracelet
would be nice. . .

The Joneses wrote:
> Melba's Jammin' wrote:
>
>
>>Last night's was 2-1/2 hours long and about an hour too long. I had a
>>hard time keeping quiet but did a *pretty good* job of it. I think
>>maybe the instructor was wishing I wasn't there. I plan to call the
>>sponsoring operation (a hoity toity grocer in town) to ask for a
>>feedback form. And to offer to teach it next year.
>
>
> Preserving is a very broad subject. Did they keep it to jams or incorporate
> the whole thing: freezing, drying, brewing, pickling, both fermented, canned &
> fridged?
> You could do a whole *series* of classes IMO. And see if the grocer carries a
> full line of products, NOT including wax. I had a very hard time finding
> storage lids, lime and alum (which I have never used btw), plain jars, jar
> lifter, etc. Would be nice if the grocer carried a whole product line. I've
> mentioned to many a grocer about the wax thing and they look at me like I'm
> from Mars.
> Edrena, Space Girl
>


As long as wax is only used for full-sugared jelly, it's safe enough --
I don't think that stuff will spoil no matter how badly you handle it,
and boiling jelly is so hot when you pour it into the jars it ought to
kill anything in there. Boiling jam is not as hot and more likely to
mold if you don't process the jars right.

Since wax prices keep going up, and the old folks that insist on using
it anyway will die off eventually. Youngfolks will use the metal lids
because they are cheaper.

Dagnabit, ;-)
Bob

zxcvbob wrote:

> The Joneses wrote:
> I've
> > mentioned to many a grocer about the wax thing and they look at me like I'm
> > from Mars.
> > Edrena, Space Girl
>
> As long as wax is only used for full-sugared jelly, it's safe enough --
> I don't think that stuff will spoil no matter how badly you handle it,
> and boiling jelly is so hot when you pour it into the jars it ought to
> kill anything in there. Boiling jam is not as hot and more likely to
> mold if you don't process the jars right.
> Since wax prices keep going up, and the old folks that insist on using
> it anyway will die off eventually. Youngfolks will use the metal lids
> because they are cheaper.
> Dagnabit, ;-)
> Bob

My husband's muttering comes to mind - something about flushing the shallow end of
the gene pool...(g?)
Edrena, spacier n' ever

Melba's Jammin' wrote:
> In article >, George Shirley
> > wrote:
>
>
>>Come on down and I'll give you lessons. In my profession I teach a lot
>>of adult classes. No charge, just bring jams and jellies and maybe a
>>pickle or two. <BSEG>
>>
>>How much did they gouge you for the class? I get from $350 to $30,000.00
>>depending on length and number of students.
>>
>>George
>>
>>Melba's Jammin' wrote:
>>
>>
>>>I gotta find out how to teach a class.
>>
>
> $35.
> You're overpaid.

Damn! A supermarket should be doing preserving classes free to the
students so they can sell more stuff. Our Kroger's has me doing a
divorced/widowed men's class on grocery shopping and proper cooking
techniques for one. I get paid in goods and the students attend for
free. We set up in the deli area and shoppers can see and hear what's
going on too. I do it twice a year and it goes over well. Try talking to
some of the top end markets in your area about that.

I'm not overpaid, I've got more than forty years experience at what I do
and the folks out there doing hazardous materials response appreciate
that. Consequently I'm doing less of that type of training as I age, I
can't run as fast as I once could. <VBG>

There's opportunities to pick up a few bucks or a few cases of jars if
you ask around. I'm talking to the senior center here in our town about
a cooking class for old geezers at the hall. Hopefully it will cut down
on the old guys who think that MacDonalds is haute cuisine. Shucks, I'll
do them for free at the senior center, maybe it will encourage some
other folks to volunteer. Besides that, it's a total hoot.

George

zxcvbob wrote:

> The Joneses wrote:
>
>> Melba's Jammin' wrote:
>>
>>
>>> Last night's was 2-1/2 hours long and about an hour too long. I had a
>>> hard time keeping quiet but did a *pretty good* job of it. I think
>>> maybe the instructor was wishing I wasn't there. I plan to call the
>>> sponsoring operation (a hoity toity grocer in town) to ask for a
>>> feedback form. And to offer to teach it next year.
>>
>>
>>
>> Preserving is a very broad subject. Did they keep it to jams or
>> incorporate
>> the whole thing: freezing, drying, brewing, pickling, both fermented,
>> canned &
>> fridged?
>> You could do a whole *series* of classes IMO. And see if the grocer
>> carries a
>> full line of products, NOT including wax. I had a very hard time finding
>> storage lids, lime and alum (which I have never used btw), plain jars,
>> jar
>> lifter, etc. Would be nice if the grocer carried a whole product line.
>> I've
>> mentioned to many a grocer about the wax thing and they look at me
>> like I'm
>> from Mars.
>> Edrena, Space Girl
>>
>
>
> As long as wax is only used for full-sugared jelly, it's safe enough --
> I don't think that stuff will spoil no matter how badly you handle it,
> and boiling jelly is so hot when you pour it into the jars it ought to
> kill anything in there. Boiling jam is not as hot and more likely to
> mold if you don't process the jars right.
>
> Since wax prices keep going up, and the old folks that insist on using
> it anyway will die off eventually. Youngfolks will use the metal lids
> because they are cheaper.
>
> Dagnabit, ;-)
> Bob

Most of the paraffin wax around here is sold for crafts. What they're
doing with it I don't know. I use it to seal the corks when I put up a
batch of homemade wine, ensures no air gets in.

George

Melba's Jammin' wrote:

> I gotta find out how to teach a class.

I think you'd be spectacular as a teacher.

The first time I taught one, a vocational school teacher asked me to=20
do some demonstrations and decided that what I was showing the kids=20
was good stuff. She wanted to present it to the community at large and=20
would pay me. 1985 or so.

I created a 12-session program (wrote a lot of text and, my bad,=20
photocopied a lot of stuff from cookbooks) that I've since taught with=20
periodic updates maybe 25 times. Up until 2002, so far; been doing a=20
lot of other things since.

The class is hands-on for students. They get to sit through some=20
preparatory lecture and then we adjourn to the kitchen and they get to=20
*do* stuff with me demonstrating briefly and then walking around to=20
help them through their questions and issues. Classes are scheduled to=20
run for 3 1/2 hours and they almost invariably go up near 5 hours.

Payment, at first was per class and I seem to recall it was $50 per=20
session. I was doing it more for love than money, obviously. Later, we=20
came up with a different payment system which was per student. We=20
figured our costs for each session and added $15 per student on top.=20
As time passed, it finally went to $30 per student and I usually=20
limited it to no more than 25 students per class. Sometimes, as in=20
the chocolate class, we ended up with more than 30. Seasonings always=20
had around 40 students and that was ok since we weren't actually=20
cooking, just seeing and sampling spices, herbs, condiments, booze of=20
various sorts, etc.

I did all the shopping, initial prepping and demonstrations. I always=20
brought maybe a dozen and a half cookbooks that had something to do=20
with the subject at hand for the troops to look through.

Every class started with wine that was compatible with the subject for=20
the evening. Champagne for the chocolate class meant that everybody=20
was talking stupid stuff from the alcohol and doing it very fast from=20
the theobromine and sugar in the chocolate.

Here's the propaganda I developed for the calsses:
---------------------------
The Twelve Sessions of CuisineCraft

1 - Herbs, Spices, Condiments, Wines and Spirits - See many of the=20
flavorings we can use in cooking tasty and interesting dishes. See=20
how to easily make some of your own. Taste herbs and spices you may=20
not have in your cabinet. See about wines and spirits for cooking.=20
See, smell, taste.

2- Garnishing and Presentation - See how to make more than 50 food=20
garnishes carved from veggies and fruit. Then try your hand at them.=20
Learn the simple secrets restaurants use to make food prettier so=20
you can use them at home. See how to arrange foods for best visual=20
appeal.

3 - Soups and Sauces - Learn how to make the four basic soups and=20
the six basic sauces. And see how to make your own original sauces to=20
suit your tastes. French Onion soup simplified. Learn the decorating=20
techniques restaurants use to make sauces into paintings.

4 - Meats and Cheese - See the techniques restaurants use to make=20
their meat dishes so tender and tasty. Taste several different kinds=20
and cuts of meat cooked in the ways to bring out their best. Sample a=20
wide variety of familiar and not-so-familiar cheeses.

5 - Poultry and Eggs - Try new and old methods for creating=20
wonderful poultry dishes - chicken, turkey, duck, Cornish hen - cooked=20
in easy and interesting ways. Make some unusual egg dishes including=20
the elegant simplicity of a souffl=E9, an Italian Frittata, creamed eggs =

en cocotte and finishing with the luscious Zabaglione dessert custard.

6 - Seafood - See some unusual and nearly foolproof ways to prepare=20
seafood. Shrimp, squid, oysters, several kinds of fish, clams and=20
some surprises, depending on what looks good in the markets. Try ways=20
to modify recipes to make them your own.

7 - Fruits and Vegetables - Baked, steamed, poached, saut=E9ed,=20
simmered, glazed fruit and veggies. We'll make savory and sweet=20
dishes together. See some of the new produce - fruits and vegetables=20
alike - you can find in the markets and how to use them.

8 - Pastas, Grains and Beans - We won't make pasta dough from=20
scratch. We will use basic pasta doughs to make dishes that are=20
simple and interesting. We'll cook and eat a bunch of different=20
grains including some you likely haven't seen before. And we'll see=20
new ways of cooking and presenting a good variety of beans.

9 - Tabletop and Tableside Cookery - This includes party cooking=20
where guests make their own dinners like the classic fondues, plus=20
interesting cheese dishes, no-fat broth firepots, Italian =93warm bath=94=
=20
vegetable dipping and melted chocolate to dip cookies, cakes and fruit=20
into. We'll also look at classic tableside cooking like they do in=20
elegant and expensive restaurants that you can do at home.

10 - Quick Breads and Fast Breads - We'll look at breads that go from=20
bowl to cooking without having to wait a long time for things to rise.=20
We'll do simple spooned-batter muffins, skillet and griddle breads=20
from this country and elsewhere, steamed and filled bread, poured=20
batter breads. Mostly baking powder and baking soda breads, but one=20
very specialized yeast bread, too.

11 - Chocolate - We'll make chocolate truffles - the richest chocolate=20
candy there is. And you'll take them home in a box that you made from=20
chocolate. We'll look at chocolate glazes for cakes and ice cream and=20
we'll make confectionery clay, the candy that Tootsie Roll imitates.=20
We'll make flowers and small sculptures from the clay.

12 - Dessert Pastries - We'll make desserts from the classics - cream=20
puff dough, puff pastry and pie crust. We'll look at pies with fruit=20
fillings, eclairs and cream puffs with pastry creams, flaky puff=20
pastries in wonderful shapes, fruit dumplings, pastry swans and others.

Completing the entire series will let you cook without consulting=20
recipes except for ingredient lists and minor points of information=20
about the specific food item being prepared.

In the words of Louis Diat, French chef and author: "The end result=20
of learning the basic cookery methods... is that you develop=20
versatility and flexibility obtainable in no other way. You come to=20
understand recipes far more quickly and easily - the very reading of=20
them can be a pleasure - and you become, also, less dependent on them.=20
And this kind of assurance is, I believe, a test of a good cook."=20
In a nutshell, the reason Bob Pastorio created this series.
-------------------------------------

Pastorio

"The Joneses" :
> Melba's Jammin' wrote:
>
> > Last night's was 2-1/2 hours long and about an hour too long. I had a
> > hard time keeping quiet but did a *pretty good* job of it. I think
> > maybe the instructor was wishing I wasn't there. I plan to call the
> > sponsoring operation (a hoity toity grocer in town) to ask for a
> > feedback form. And to offer to teach it next year.
>
> Preserving is a very broad subject. Did they keep it to jams or
incorporate
> the whole thing: freezing, drying, brewing, pickling, both fermented,
canned &
> fridged?
> You could do a whole *series* of classes IMO. And see if the grocer
carries a
> full line of products, NOT including wax. I had a very hard time finding
> storage lids, lime and alum (which I have never used btw), plain jars, jar
> lifter, etc. Would be nice if the grocer carried a whole product line.
I've
> mentioned to many a grocer about the wax thing and they look at me like
I'm
> from Mars.

Really? Most of our local supermarkets as well as superstores (say what??
you work out the difference ) carry the full whack: large and small
canners, jars of various sizes and designs, racks, lifters, funnels... as
well as alum, lime and canning and pickling salt...

They also have parrafin and it's a good seller, but I can't be bothered with
it. I process all of my jellies and jams. I have awful memories of using
parrafin was when my mother and grandmother put up jelly every summer. It
would splatter all over during pouring and spit during melting, and parrafin
fires are bears to put out! It's no fun to pry it out of an underfilled jar,
either, not to mention scraping it off the stove.

<much of the wax is sold for homemade candle making, I found out>

In article >, The Joneses
> wrote:

> Melba's Jammin' wrote:
>
> > Last night's was 2-1/2 hours long and about an hour too long. I
> > had a hard time keeping quiet but did a *pretty good* job of it. I
> > think maybe the instructor was wishing I wasn't there. I plan to
> > call the sponsoring operation (a hoity toity grocer in town) to ask
> > for a feedback form. And to offer to teach it next year.
>
> Preserving is a very broad subject. Did they keep it to jams or
> incorporate the whole thing: freezing, drying, brewing, pickling,
> both fermented, canned & fridged?

I think it was supposed to be a basic sweet spreads thang with a
particular recipe (pepper jelly) featured.

>You could do a whole *series* of classes IMO.

You're probably right.

> And see if the grocer carries a full line of products,
> NOT including wax. I had a very hard time finding storage lids, lime
> and alum (which I have never used btw), plain jars, jar lifter, etc.

Don't know about alum, but I find that Fleet Farm is the cheapest place
in town for jars, etc. Grocery stores still carry parrafin -- for
candlemakers, maybe. And for those folks who've "always done it this
way and I'm not about to change NOW. So there!"

> Would be nice if the grocer carried a whole product line. I've
> mentioned to many a grocer about the wax thing and they look at me
> like I'm from Mars.
>Edrena, Space Girl
--
-Barb, <www.jamlady.eboard.com> An update on 6/27/04.

Melba's Jammin' > wrote:

> -Barb, <www.jamlady.eboard.com> Sam I Am updated 6/19/04.
> Only 6 days until my birthday. "Shop early, shop often, shop
> big." Good gin and cheap chocolate preferred. Or is it cheap
> gin and good chocolate? I can never remember. . . .A diamond bracelet
> would be nice. .

Try adding gin to the batter when making chocolate baked goods.
Substitute for vanilla, and use about 4x to 5x the amount of vanilla
called for. Something about gin enhances the chocolate flavor in a way
I can't really describe.

Blanche Nonken wrote:

> Melba's Jammin' > wrote:
>
> > -Barb, <www.jamlady.eboard.com> Sam I Am updated 6/19/04.
> > Only 6 days until my birthday. "Shop early, shop often, shop
> > big." Good gin and cheap chocolate preferred. Or is it cheap
> > gin and good chocolate? I can never remember. . . .A diamond bracelet
> > would be nice. .
>
> Try adding gin to the batter when making chocolate baked goods.
> Substitute for vanilla, and use about 4x to 5x the amount of vanilla
> called for. Something about gin enhances the chocolate flavor in a way
> I can't really describe.

OOOhh, you're so naughty. I can hardly *weight* to try it.
Edrena

The Joneses > wrote:

> Blanche Nonken wrote:
>
> > Melba's Jammin' > wrote:
> >
> > > -Barb, <www.jamlady.eboard.com> Sam I Am updated 6/19/04.
> > > Only 6 days until my birthday. "Shop early, shop often, shop
> > > big." Good gin and cheap chocolate preferred. Or is it cheap
> > > gin and good chocolate? I can never remember. . . .A diamond bracelet
> > > would be nice. .
> >
> > Try adding gin to the batter when making chocolate baked goods.
> > Substitute for vanilla, and use about 4x to 5x the amount of vanilla
> > called for. Something about gin enhances the chocolate flavor in a way
> > I can't really describe.
>
> OOOhh, you're so naughty. I can hardly *weight* to try it.
> Edrena

You should see my "Nine Igredient Dark Brownies of Doom" recipe.
Guaranteed to be the embodiment of ancient Aztec Evil. :-)

Blanche Nonken wrote:

> The Joneses > wrote:
>
> > Blanche Nonken wrote:
> >
> > > Melba's Jammin' > wrote:
> > >
> > > > -Barb, <www.jamlady.eboard.com> Sam I Am updated 6/19/04.
> > > > Only 6 days until my birthday. "Shop early, shop often, shop
> > > > big." Good gin and cheap chocolate preferred. Or is it cheap
> > > > gin and good chocolate? I can never remember. . . .A diamond bracelet
> > > > would be nice. .
> > >
> > > Try adding gin to the batter when making chocolate baked goods.
> > > Substitute for vanilla, and use about 4x to 5x the amount of vanilla
> > > called for. Something about gin enhances the chocolate flavor in a way
> > > I can't really describe.
> >
> > OOOhh, you're so naughty. I can hardly *weight* to try it.
> > Edrena
>
> You should see my "Nine Igredient Dark Brownies of Doom" recipe.
> Guaranteed to be the embodiment of ancient Aztec Evil. :-)

BAM! Kicking it up a notch are you?

Edrena

The Joneses > wrote:

> Blanche Nonken wrote:
>
> > The Joneses > wrote:
> >
> > > Blanche Nonken wrote:
> > >
> > > > Melba's Jammin' > wrote:
> > > >
> > > > > -Barb, <www.jamlady.eboard.com> Sam I Am updated 6/19/04.
> > > > > Only 6 days until my birthday. "Shop early, shop often, shop
> > > > > big." Good gin and cheap chocolate preferred. Or is it cheap
> > > > > gin and good chocolate? I can never remember. . . .A diamond bracelet
> > > > > would be nice. .
> > > >
> > > > Try adding gin to the batter when making chocolate baked goods.
> > > > Substitute for vanilla, and use about 4x to 5x the amount of vanilla
> > > > called for. Something about gin enhances the chocolate flavor in a way
> > > > I can't really describe.
> > >
> > > OOOhh, you're so naughty. I can hardly *weight* to try it.
> > > Edrena
> >
> > You should see my "Nine Igredient Dark Brownies of Doom" recipe.
> > Guaranteed to be the embodiment of ancient Aztec Evil. :-)
>
> BAM! Kicking it up a notch are you?

Yeeek. Mention Him Not!

(Come to think of it, how would that recipe taste with a splash of
tequila? Hmm.)

Blanche Nonken wrote:

> The Joneses > wrote:
>
> > Blanche Nonken wrote:
> >
> > > The Joneses > wrote:
> > >
> > > > Blanche Nonken wrote:
> > > >
> > > > > Melba's Jammin' > wrote:
> > > > >
> > > > > > -Barb, <www.jamlady.eboard.com> Sam I Am updated 6/19/04.
> > > > > > Only 6 days until my birthday. "Shop early, shop often, shop
> > > > > > big." Good gin and cheap chocolate preferred. Or is it cheap
> > > > > > gin and good chocolate? I can never remember. . . .A diamond bracelet
> > > > > > would be nice. .
> > > > >
> > > > > Try adding gin to the batter when making chocolate baked goods.
> > > > > Substitute for vanilla, and use about 4x to 5x the amount of vanilla
> > > > > called for. Something about gin enhances the chocolate flavor in a way
> > > > > I can't really describe.
> > > >
> > > > OOOhh, you're so naughty. I can hardly *weight* to try it.
> > > > Edrena
> > >
> > > You should see my "Nine Igredient Dark Brownies of Doom" recipe.
> > > Guaranteed to be the embodiment of ancient Aztec Evil. :-)
> >
> > BAM! Kicking it up a notch are you?
>
> Yeeek. Mention Him Not!
>
> (Come to think of it, how would that recipe taste with a splash of
> tequila? Hmm.)

Tequila seems very *savory* to me. Rum on the other hand ... or one of the flavored
gins? I don't like the Malibu rum tho. That awful fake coconut flavor doncha know.
Oooh, add shredded coconut to the brownies? and a spoonful of pinapple preserves and
macadamia nuts. Have Hawaiin brownies then.
Edrena

Blanche Nonken wrote:

> The Joneses > wrote:
>
> > Blanche Nonken wrote:
> >
> > > The Joneses > wrote:
> > >
> > > > Blanche Nonken wrote:
> > > >
> > > > > Melba's Jammin' > wrote:
> > > > >
> > > > > > -Barb, <www.jamlady.eboard.com> Sam I Am updated 6/19/04.
> > > > > > Only 6 days until my birthday. "Shop early, shop often, shop
> > > > > > big." Good gin and cheap chocolate preferred. Or is it cheap
> > > > > > gin and good chocolate? I can never remember. . . .A diamond bracelet
> > > > > > would be nice. .
> > > > >
> > > > > Try adding gin to the batter when making chocolate baked goods.
> > > > > Substitute for vanilla, and use about 4x to 5x the amount of vanilla
> > > > > called for. Something about gin enhances the chocolate flavor in a way
> > > > > I can't really describe.
> > > >
> > > > OOOhh, you're so naughty. I can hardly *weight* to try it.
> > > > Edrena
> > >
> > > You should see my "Nine Igredient Dark Brownies of Doom" recipe.
> > > Guaranteed to be the embodiment of ancient Aztec Evil. :-)
> >
> > BAM! Kicking it up a notch are you?
>
> Yeeek. Mention Him Not!
>
> (Come to think of it, how would that recipe taste with a splash of
> tequila? Hmm.)

Tequila seems very *savory* to me. Rum on the other hand ... or one of the flavored
gins? I don't like the Malibu rum tho. That awful fake coconut flavor doncha know.
Oooh, add shredded coconut to the brownies? and a spoonful of pinapple preserves and
macadamia nuts. Have Hawaiin brownies then.
Edrena

The Joneses wrote:

> Blanche Nonken wrote:
>
>
>>The Joneses > wrote:
>>
>>
>>>Blanche Nonken wrote:
>>>
>>>
>>>>The Joneses > wrote:
>>>>
>>>>
>>>>>Blanche Nonken wrote:
>>>>>
>>>>>
>>>>>>Melba's Jammin' > wrote:
>>>>>>
>>>>>>
>>>>>>>-Barb, <www.jamlady.eboard.com> Sam I Am updated 6/19/04.
>>>>>>>Only 6 days until my birthday. "Shop early, shop often, shop
>>>>>>>big." Good gin and cheap chocolate preferred. Or is it cheap
>>>>>>>gin and good chocolate? I can never remember. . . .A diamond bracelet
>>>>>>>would be nice. .
>>>>>>
>>>>>>Try adding gin to the batter when making chocolate baked goods.
>>>>>>Substitute for vanilla, and use about 4x to 5x the amount of vanilla
>>>>>>called for. Something about gin enhances the chocolate flavor in a way
>>>>>>I can't really describe.
>>>>>
>>>>>OOOhh, you're so naughty. I can hardly *weight* to try it.
>>>>>Edrena
>>>>
>>>>You should see my "Nine Igredient Dark Brownies of Doom" recipe.
>>>>Guaranteed to be the embodiment of ancient Aztec Evil. :-)
>>>
>>>BAM! Kicking it up a notch are you?
>>
>>Yeeek. Mention Him Not!
>>
>>(Come to think of it, how would that recipe taste with a splash of
>>tequila? Hmm.)
>
>
> Tequila seems very *savory* to me. Rum on the other hand ... or one of the flavored
> gins? I don't like the Malibu rum tho. That awful fake coconut flavor doncha know.
> Oooh, add shredded coconut to the brownies? and a spoonful of pinapple preserves and
> macadamia nuts. Have Hawaiin brownies then.
> Edrena
>
>

How about Captain Morgan's Spiced Rum? My DW likes it mixed with cream
soda and then made into an ice cream float. I have no idea how it tastes
as I've been a teetotaller for thirty years. I messed up my liver at a
very young age. <VBG>

George

The Joneses wrote:

> Blanche Nonken wrote:
>
>
>>The Joneses > wrote:
>>
>>
>>>Blanche Nonken wrote:
>>>
>>>
>>>>The Joneses > wrote:
>>>>
>>>>
>>>>>Blanche Nonken wrote:
>>>>>
>>>>>
>>>>>>Melba's Jammin' > wrote:
>>>>>>
>>>>>>
>>>>>>>-Barb, <www.jamlady.eboard.com> Sam I Am updated 6/19/04.
>>>>>>>Only 6 days until my birthday. "Shop early, shop often, shop
>>>>>>>big." Good gin and cheap chocolate preferred. Or is it cheap
>>>>>>>gin and good chocolate? I can never remember. . . .A diamond bracelet
>>>>>>>would be nice. .
>>>>>>
>>>>>>Try adding gin to the batter when making chocolate baked goods.
>>>>>>Substitute for vanilla, and use about 4x to 5x the amount of vanilla
>>>>>>called for. Something about gin enhances the chocolate flavor in a way
>>>>>>I can't really describe.
>>>>>
>>>>>OOOhh, you're so naughty. I can hardly *weight* to try it.
>>>>>Edrena
>>>>
>>>>You should see my "Nine Igredient Dark Brownies of Doom" recipe.
>>>>Guaranteed to be the embodiment of ancient Aztec Evil. :-)
>>>
>>>BAM! Kicking it up a notch are you?
>>
>>Yeeek. Mention Him Not!
>>
>>(Come to think of it, how would that recipe taste with a splash of
>>tequila? Hmm.)
>
>
> Tequila seems very *savory* to me. Rum on the other hand ... or one of the flavored
> gins? I don't like the Malibu rum tho. That awful fake coconut flavor doncha know.
> Oooh, add shredded coconut to the brownies? and a spoonful of pinapple preserves and
> macadamia nuts. Have Hawaiin brownies then.
> Edrena
>
>

How about Captain Morgan's Spiced Rum? My DW likes it mixed with cream
soda and then made into an ice cream float. I have no idea how it tastes
as I've been a teetotaller for thirty years. I messed up my liver at a
very young age. <VBG>

George

George Shirley > wrote:

> The Joneses wrote:
>
> > Blanche Nonken wrote:
> >
> >
> >>The Joneses > wrote:
> >>
> >>
> >>>Blanche Nonken wrote:
> >>>
> >>>
> >>>>The Joneses > wrote:
> >>>>
> >>>>
> >>>>>Blanche Nonken wrote:
> >>>>>
> >>>>>
> >>>>>>Melba's Jammin' > wrote:
> >>>>>>
> >>>>>>
> >>>>>>>-Barb, <www.jamlady.eboard.com> Sam I Am updated 6/19/04.
> >>>>>>>Only 6 days until my birthday. "Shop early, shop often, shop
> >>>>>>>big." Good gin and cheap chocolate preferred. Or is it cheap
> >>>>>>>gin and good chocolate? I can never remember. . . .A diamond bracelet
> >>>>>>>would be nice. .
> >>>>>>
> >>>>>>Try adding gin to the batter when making chocolate baked goods.
> >>>>>>Substitute for vanilla, and use about 4x to 5x the amount of vanilla
> >>>>>>called for. Something about gin enhances the chocolate flavor in a way
> >>>>>>I can't really describe.
> >>>>>
> >>>>>OOOhh, you're so naughty. I can hardly *weight* to try it.
> >>>>>Edrena
> >>>>
> >>>>You should see my "Nine Igredient Dark Brownies of Doom" recipe.
> >>>>Guaranteed to be the embodiment of ancient Aztec Evil. :-)
> >>>
> >>>BAM! Kicking it up a notch are you?
> >>
> >>Yeeek. Mention Him Not!
> >>
> >>(Come to think of it, how would that recipe taste with a splash of
> >>tequila? Hmm.)
> >
> >
> > Tequila seems very *savory* to me. Rum on the other hand ... or one of the flavored
> > gins? I don't like the Malibu rum tho. That awful fake coconut flavor doncha know.
> > Oooh, add shredded coconut to the brownies? and a spoonful of pinapple preserves and
> > macadamia nuts. Have Hawaiin brownies then.
> > Edrena
> >
> >
>
> How about Captain Morgan's Spiced Rum? My DW likes it mixed with cream
> soda and then made into an ice cream float. I have no idea how it tastes
> as I've been a teetotaller for thirty years. I messed up my liver at a
> very young age. <VBG>

A friend got me to try *his* version of an ice cream float - cherry
wheat beer (or whatever it's called), with vanilla ice cream. It wasn't
weird at all, it was even really tasty. I'd do it again.

George Shirley > wrote:

> The Joneses wrote:
>
> > Blanche Nonken wrote:
> >
> >
> >>The Joneses > wrote:
> >>
> >>
> >>>Blanche Nonken wrote:
> >>>
> >>>
> >>>>The Joneses > wrote:
> >>>>
> >>>>
> >>>>>Blanche Nonken wrote:
> >>>>>
> >>>>>
> >>>>>>Melba's Jammin' > wrote:
> >>>>>>
> >>>>>>
> >>>>>>>-Barb, <www.jamlady.eboard.com> Sam I Am updated 6/19/04.
> >>>>>>>Only 6 days until my birthday. "Shop early, shop often, shop
> >>>>>>>big." Good gin and cheap chocolate preferred. Or is it cheap
> >>>>>>>gin and good chocolate? I can never remember. . . .A diamond bracelet
> >>>>>>>would be nice. .
> >>>>>>
> >>>>>>Try adding gin to the batter when making chocolate baked goods.
> >>>>>>Substitute for vanilla, and use about 4x to 5x the amount of vanilla
> >>>>>>called for. Something about gin enhances the chocolate flavor in a way
> >>>>>>I can't really describe.
> >>>>>
> >>>>>OOOhh, you're so naughty. I can hardly *weight* to try it.
> >>>>>Edrena
> >>>>
> >>>>You should see my "Nine Igredient Dark Brownies of Doom" recipe.
> >>>>Guaranteed to be the embodiment of ancient Aztec Evil. :-)
> >>>
> >>>BAM! Kicking it up a notch are you?
> >>
> >>Yeeek. Mention Him Not!
> >>
> >>(Come to think of it, how would that recipe taste with a splash of
> >>tequila? Hmm.)
> >
> >
> > Tequila seems very *savory* to me. Rum on the other hand ... or one of the flavored
> > gins? I don't like the Malibu rum tho. That awful fake coconut flavor doncha know.
> > Oooh, add shredded coconut to the brownies? and a spoonful of pinapple preserves and
> > macadamia nuts. Have Hawaiin brownies then.
> > Edrena
> >
> >
>
> How about Captain Morgan's Spiced Rum? My DW likes it mixed with cream
> soda and then made into an ice cream float. I have no idea how it tastes
> as I've been a teetotaller for thirty years. I messed up my liver at a
> very young age. <VBG>

A friend got me to try *his* version of an ice cream float - cherry
wheat beer (or whatever it's called), with vanilla ice cream. It wasn't
weird at all, it was even really tasty. I'd do it again.