I was offered a life membership in AARP for
something like $50 a bunch ago - one of many
such offers I should have jumped on (lifetime
of the string teachers' association for 100,
of the Red Carpet Club for 300, then 1000, and
so on).

Sounds like the older you get the more the life membership costs. That
seems a bit backwards to me. (of course I am ignoring inflation when
doing that snide remark).

Now that I'm a "senior life member" of the
musicians' union, they are charging almost
as much for us as they do for regular members
(life membership used to be free).

Title: MARTIN'S SCALLOPS WITH FOUR PEPPERCORNS

Heck, I'd use at least 8 peppercorns.

1/4 ts Pink Peppercorns
1/4 ts Green Peppercorns
1/4 ts White Peppercorns
1/4 ts Black Peppercorns
1/8 c Chardonay (white wine)
1/8 c Bechamal Sauce

Oh ...

Take the peppercorns all four and crack with the back of a frypan.
Add the wine and bechamel to a frypan, bring to a simmer. Add the
peppercorns. Add the Scallops and cook until JUST done. Serve
immediately. Martin Menzies - Personal Notes - 1:153/404.12

Another regular gone in what appears to have
been a catastrophe around 1996.

+

Leading to the danger of immature vanilla pods
or pods from immature plants being sold because
of financier pressures to produce.

Would that be the same sort of result from picking asparagus from
immature beds? (I seem to recall it takes 3-4 years to get a bed going well). Would it stunt the plants, or just make for an inferior product?

I'm not the horticulturalist (where's Laird Kelly?),
but I'd guess that the product would be less tasty
and you'd risk the future of the plants.

I see a sludgy black rum going well in most places
calling for vanilla. Scotch, well, maybe, and it
has an honorable history in sweet things, but the
flavor of a good one is pretty punchy - might go
well with a nutty dessert, but my mind's taster
tastes scorch if you flavor pudding with Scotch.

How about using Drambuie as a substitute flavor? That is sweet.

That might be okay, and the citrusy notes could
go well; but remember there is the herbal aspect
too that you might need to deal with.

Title: VEAL OR CHICKEN SCALLOPS IN TARRAGON SAUCE

That's a pretty nice one, but I prefer dried tarragon
in almost everything.

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

Title: Baby Shrimp And Tarragon Mustard
Categories: Appetizers, Dips, Seafood
Yield: 4 servings

2 t Dijon mustard 1 t Lemon juice
1 1/2 t White wine vinegar 2 t Fresh tarragon;
chopped, or
2 t Dried tarragon; crushed 1 c Mayonnaise
3/4 c Baby shrimp 1/2 c Sour cream

Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the
mayonnaise. Add the shrimp, then the sour cram. Blend well. Cover and
chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Butterflake
Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves.

Source inknown

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