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Old 01-25-2006, 05:46 PM   #11
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ABJ, could you post your recipe please? I've never heard of Phila. style before, but it sounds interesting. Thanks!
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Old 01-26-2006, 01:12 AM   #12
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pab, i think they use eagles, not chickens in their soups in philly.
in minnesota, they use salt and culpepper...

tonight i made baked then broiled salmon filets in basil/dill butter, and baked spuds with seasoned salt. i overcooked the salmon to dw's liking, but i prefer mine still flapping.
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Old 01-26-2006, 02:33 AM   #13
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I made some pizza- pepperoni, feta, mushrooms & pine nuts. For dessert, a hershey's kiss and a couple kisses from my sons too :)
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Old 01-26-2006, 08:53 AM   #14
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comfort food in my house: stew in the crock pot (i have the easiest recipe!) or pot roast, chicken and dumplings, or good ol chili.
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Old 01-26-2006, 09:29 AM   #15
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Last night was Burns' Night - and I attended a Burns' Supper, with dancing afterwards... typical menu haggis, chappit tatties and bashed neeps, tipsy laird for pudding and Scottish cheeses with biscuits... and FAR TOO MUCH WHISKY..

I'm feeling a trifle delicate today...
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Old 01-26-2006, 09:34 AM   #16
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there's no such thing as too much whiskey - at least in my house! its my favorite, i probably indulge way more than i should!
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Old 01-26-2006, 10:52 AM   #17
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By the time you've toasted the haggis, toasted the piper, toasted the pudding, toasted the 'Loyal Toast', toasted the recitation of the Burns' poems....

Believe me, there IS such a thing as too much whisky (our whisky has no 'e' in the spelling!)
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Old 01-26-2006, 03:25 PM   #18
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PA Baker, no problem I'll post it now for you.
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Old 01-26-2006, 05:26 PM   #19
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here's some aspirin, Ish.
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Old 01-26-2006, 06:08 PM   #20
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Thanks, Mudbug
But the headache has almost gone
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