The honey or sugar may well have helped. I presume it finally filled in?

Did you see his reply in which he said that they
actually did use the stuff?

It sort of filled in, I'd guess it's only about 4" long and maybe

1/2-3/4" deep

now.

Oh, what a disappontment. No more show and tell.

Let me know when you're headed this way and I'll arrange for a lumpy

loaner.

It's still hard to say. Considering my crazy
flying friends aren't planning anything, there's
no hook to hang my hat on. Plus Bonnie complicated
things by planning a concert tour in Europe
next month. I will make it a priority ... also
maybe Yelowknife within the next couple years,
because we're retreating into known territory the
better to put a leash on any unknowns. Also, we're
eating the close on booking fees in order to
maximuize the chance of having a safer trip.

Pondering some bulk cooking...usual suspects...leek & potato soup, chicken soup, chili verde, beef stew, beans with bacon, maybe asparagus soup

(that was

pretty good last time), or posole (since I got that bag of dried whole

hominy,

I have a recipe around here somewhere). Who knows...maybe I'll pull the

Looks like a wholesome existence, if you
enjoy the limited variety, which I know you do.

castiron out of the oven, the portion I put there anyhow, and make a

meatloaf.

I haven't turned on the oven since I moved in here, it's been all cooktop/crockpot cooking (yet down in Lake Havasu I crawled around on

the floor

lighting the oven pilot light several times). I have 3 chunks of pork

loin and

3 chunks of beef in the freezer to get rid of...

If you're not using it at all, maybe it would be
worthwhile to crawl down there again and turn off
the oven gas supply altogether. I know the risk
is minimal, but you're a better part pf valor
sort of guy, as would I be if there even a
remote chance of getting blown up.

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

Title: Cream of Asparagus Soup
Categories: Soups, Brunch, Holidays, Vegetables
Yield: 3 servings

1 bn Asparagus bunch 2 tb Flour
1/2 Medium white onion 1/2 ts Dill
2 tb Cholestorol free margarine 1/4 ts Tarragon
1 c Low-fat milk (hot) 1/2 ts Pepper corns, ground

Chop asparagus into one inch pieces, saving the tips for later. Be sure
to
cut off the hard bottoms of the bunch. Chop the onion into fine pieces.
Saute the asparagus and onion in the butter for about 10 minutes. (Or
until
the onion becomes clear.) Add the water and 1 tbs of flour. Simmer for
about 8 minutes, stirring often. Heat the milk in microwave for about 3
minutes. Add the rest of the flour to the soup mixture. Pour the soup
mixture and hot milk into a blender bit by bit and puree. Return the mix
to
a large pot and cook gently for another 5 minutes. In the meantime, chop
the reserved asparagus tips finely and steam until tender. Add the tips,
dill, tarragon and pepper to the soup and stir. Gently cook for another 3
minutes and serve immediately. Source unknown: looks like adding some
fat would help; also get rid of either the tarragon or the dill, not
both.

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