Tomboy.

Nahhh - that's my oldest cousin Tom.

Is Tom a Tom boy or a tomboy?

He's a Thomas, retired twice now.

So he's the retiring type?

For me, smelling like frying fat would be
preferable to smelling like a fabric shop.

Fabric doesn't smell like overcooked dumpster eventually, unless it's
loaded into one of course.

To me fabric has always smelled kind of
strange - might be the sizing or something.

Grease of up to moderate antiquity, not so
strange.

organic matter, as I recall.

Lamp oil makes a specialty of it.

Good-quality lamp oil is a refined kerosene that
doesn't produce much smudge. The cheaper the oil,
the more gukka.

Railroad lanterns always had soot catchers, probably for that reason.

You'd know better than I about what fuel went
into those.

the stuff in the house foundations is pyroxin or something to that

effect.

Nasty.

What's pyroxin doing in construction materials?

That's what everyone wants to know.

I didn't until you brought it up.

It could be worse; it could be A to B and way off key ... and done in

bad

rhyme while you're at it.

It could be A to B
and nastily off key
and done in bad rhyme
if you've got the time.

As I was saying....
A song as perform-ed by me
must have range from an A to a B.
No C D or E
Or heavens, F G
will out of my mouth uttered be?

Alas.

You're implying wishful thinking?

Around here nothing would surprise me.

Well, it is New England.

They call it Corrupticut for good reason.

Can't be much worse than Rhode Island or
Massachusetts. Northern New England does not
have nearly such a bad reputation, perhaps
because of the hardy Puritan stock, perhaps
because the pickings are slim there.

Title: Chicken and Stuffing Casserole

This sounds... foul.

You could, er, buck the tide.

Chicken and oyster pie
categories: main, shellfish, poultry, pastry
servings: 6

1/4 c all-purpose flour
3 c chicken broth, divided
4 c cubed cooked peeled potatoes
3 c chopped cooked chicken
1 pt shucked oysters, drained and chopped
1 lb frozen peas, thawed
1/2 c chopped celery
2 hard-boiled large eggs, chopped
1 Tb snipped fresh parsley
butter
pastry for a double-crust pie

In a large saucepan, stir flour and 1/2 c chicken broth
until smooth. Add remaining broth; cook and stir until
thickened and bubbly. Cook and stir 1 min more. Remove
from the heat. Add the potatoes, chicken, oysters,
peas [M says halve the peas], celery [M says halve
this too], eggs and parsley; mix gently. Pour into a
greased 13x9" baking dish. Dot with butter. Roll pastry
into a 14x10". rectangle; place over chicken mixture.
Seal pastry edges to sides of baking dish. Cut steam
vents in top of pastry. Bake at 425F for 35 min or
until golden brown.

Taste of Home 12/93
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Tomboy.

Nahhh - that's my oldest cousin Tom.

Is Tom a Tom boy or a tomboy?

He's a Thomas, retired twice now.

So he's the retiring type?

He's a bookworm with a sports car. More like the re-tire-ing type.

Fabric doesn't smell like overcooked dumpster eventually, unless it's loaded into one of course.

To me fabric has always smelled kind of
strange - might be the sizing or something.

Exactly.

Good-quality lamp oil is a refined kerosene that
doesn't produce much smudge. The cheaper the oil,
the more gukka.

Railroad lanterns always had soot catchers, probably for that reason.

You'd know better than I about what fuel went
into those.

I've used enough of them.

What's pyroxin doing in construction materials?

That's what everyone wants to know.

I didn't until you brought it up.

You don't live in Connecticut. Lots of houses in the eastern part of the
state are trying to fall down.

It could be worse; it could be A to B and way off key ... and

done in

bad

rhyme while you're at it.

It could be A to B
and nastily off key
and done in bad rhyme
if you've got the time.

As I was saying....
A song as perform-ed by me
must have range from an A to a B.
No C D or E
Or heavens, F G
will out of my mouth uttered be?

Alas.

Pretty much.

They call it Corrupticut for good reason.

Can't be much worse than Rhode Island or
Massachusetts. Northern New England does not
have nearly such a bad reputation, perhaps
because of the hardy Puritan stock, perhaps
because the pickings are slim there.

We try harder.

Title: Chicken and Stuffing Casserole

This sounds... foul.

You could, er, buck the tide.

Chicken and oyster pie
categories: main, shellfish, poultry, pastry
servings: 6

1/4 c all-purpose flour
3 c chicken broth, divided
4 c cubed cooked peeled potatoes
3 c chopped cooked chicken
1 pt shucked oysters, drained and chopped
1 lb frozen peas, thawed
1/2 c chopped celery
2 hard-boiled large eggs, chopped
1 Tb snipped fresh parsley
butter
pastry for a double-crust pie

In a large saucepan, stir flour and 1/2 c chicken broth
until smooth. Add remaining broth; cook and stir until
thickened and bubbly. Cook and stir 1 min more. Remove
from the heat. Add the potatoes, chicken, oysters,
peas [M says halve the peas], celery [M says halve
this too], eggs and parsley; mix gently. Pour into a
greased 13x9" baking dish. Dot with butter. Roll pastry
into a 14x10". rectangle; place over chicken mixture.
Seal pastry edges to sides of baking dish. Cut steam
vents in top of pastry. Bake at 425F for 35 min or
until golden brown.

Taste of Home 12/93
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

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