I haven't been on so long that Facebook is requiring
me to do an identity check by doing this, and I quote:
Is Burt's message worth taking that much trouble for?

It was not Burt's message. It was a picture, with caption, that I saw

Ah, I didn't catch that.

and reposted on your time line. It generated a moderate amount of

It's an amusing side effect of my sparse appearance
there that others can see my timeline, but I can't.

exchange with Burt, Hap and Bob. I'll copy the picture and email it to
you.

Thank you. It wasn't enough for me to go right out and
reconnect with FB, but it would have been fun to see
their comments.

It was almost as wierd as this recipe.
Title: Egg and Anchovy Sandwiches (Crisco, 1913)
From The Story of Crisco, c. 1913 by The Proctor and Gamble Co.

What's weirder, the recipe or the fact that in 1913
the manufacturer felt the need to publish that?

MMed by Dave Sacerdote

Sadly, Dave went to the dark side (probably because
of Lynnie's preferences) and went on what he used to
call fecesbook, and for the last few years, our only
communication has been via that, and now that's gone.
But it's an incentive to get on the old e-mail.

Allegretto Sauce
cat: sauce, hot
yield: 2 cups (approx)

1/4 cup olive oil
1 med onion, finely minced
1 bulb garlic, roasted
3 cubanelle peppers, roasted & skinned, chopped
2 habanero peppers, roasted & skinned, chopped
2 cups tomato puree
6 leaves fresh basil, minced
2 tsp garlic salt
1 tbsp black pepper
2 dried cascabel peppers, crushed
2 dried chipotle peppers, crushed
2 sun-dried tomatoes in oil, finely minced
2 tbsp oil from dried tomatoes

Warm the olive oil in a saucepan; add onion, roasted
garlic, cubanelles, and habbies. Saute gently until
onions are very soft and golden. Add tomato puree and
bring to a slow simmer. Add all remaining ingredients
and simmer for 1/2 an hour, until dried peppers are
reconsituted and cooked. Remove from heat and allow
to cool.

Whirl sauce in a blender or food processor until
smooth. Makes about 2 cups.

Dave Sacerdote & Roger Rice, 9/2005

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