The cost of convenience

[Ed Pawlowski]

I was in BJ's the other day and one of the item they were sampling was
Jimmy Dean precooked sausage links. I like JD sausage and have it once
or twice a week. The sample tasted just as good as what I make from the
chub package. I wonder what the price is?

So I had over to the case as one of the things I was picking up was JD
sausage. Of course, I looked at the price per pound. OMG! The
precooked came out to $23 per pounds as compared to the DIY at $3.

Needless to say, I will continue to cook my own. To be fair, the cooked
would have had a little loss from fat rendering but would still be
exorbitant.

What I do is fry up a full pan of patties cut from the chub. I partially
freeze it to make cutting easier. A few on the plate, the rest in a
container for future meals. They heat up in 20 0r 30 seconds in the
microwave.

[itsjoan...@webtv.net]

On Sunday, November 10, 2019 at 1:51:34 PM UTC-6, Ed Pawlowski wrote:
>
> I was in BJ's the other day and one of the item they were sampling was
> Jimmy Dean precooked sausage links. I like JD sausage and have it once
> or twice a week. The sample tasted just as good as what I make from the
> chub package. I wonder what the price is?
>
> So I had over to the case as one of the things I was picking up was JD
> sausage. Of course, I looked at the price per pound. OMG! The
> precooked came out to $23 per pounds as compared to the DIY at $3.
>

To me, Jimmy Dean is one of the worst tasting breakfast sausages to be had.
But you like it, and that's great.

>
> Needless to say, I will continue to cook my own.
>

> What I do is fry up a full pan of patties cut from the chub. I partially
> freeze it to make cutting easier. A few on the plate, the rest in a
> container for future meals. They heat up in 20 0r 30 seconds in the
> microwave.
>

Same here. Cook the full pound and store the rest in the 'frig in a covered
bowl. Ready to eat with whatever I decide breakfast will be that day. No
need in slicing and frying everyday and cleaning up a mess when you only have
one mess to clean up when the full pound is cooked.

[Cindy Hamilton]

On Sunday, November 10, 2019 at 2:51:34 PM UTC-5, Ed Pawlowski wrote:

> What I do is fry up a full pan of patties cut from the chub. I partially
> freeze it to make cutting easier. A few on the plate, the rest in a
> container for future meals. They heat up in 20 0r 30 seconds in the
> microwave.

We patty it and freeze it raw. It can be cooked without defrosting.
Always in a pan; never in the microwave.

Just a slightly different technique. Not trying to pick a fight.

Cindy Hamiton

[Bruce]

On Sun, 10 Nov 2019 12:15:51 -0800 (PST), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:

>On Sunday, November 10, 2019 at 1:51:34 PM UTC-6, Ed Pawlowski wrote:
>>
>> I was in BJ's the other day and one of the item they were sampling was
>> Jimmy Dean precooked sausage links. I like JD sausage and have it once
>> or twice a week. The sample tasted just as good as what I make from the
>> chub package. I wonder what the price is?
>>
>> So I had over to the case as one of the things I was picking up was JD
>> sausage. Of course, I looked at the price per pound. OMG! The
>> precooked came out to $23 per pounds as compared to the DIY at $3.
>>
>To me, Jimmy Dean is one of the worst tasting breakfast sausages to be had.
>But you like it, and that's great.

It's also surprising.

"Jimmy Dean Breakfast Bowls, Sausage

PRECOOKED SCRAMBLED EGGS (WHOLE EGGS, SKIM MILK, SOYBEAN OIL, MODIFIED
CORN STARCH, XANTHAN GUM, LIQUID PEPPER EXTRACT, SALT, CITRIC ACID,
BUTTER FLAVOR [BUTTER {CREAM, MILK}, PARTIALLY HYDROGENATED SOYBEAN
AND COTTONSEED OIL, SOYBEAN OIL, LIPOLYZED BUTTER OIL, NATURAL AND
ARTIFICIAL FLAVORS]), DICED POTATOES (POTATOES, PARTIALLY HYDROGENATED
VEGETABLE OIL [SOYBEAN AND/OR COTTONSEED OILS], AND/OR VEGETABLE OIL
[CANOLA, SOYBEAN AND/OR SUNFLOWER OILS], MALTODEXTRIN, SALT, DEXTROSE,
TETRASODIUM PYROPHOSPHATE AND DISODIUM DIHYDROGEN PYROPHOSPHATE [TO
MAINTAIN NATURAL COLOR]),COOKED PORK SAUSAGE CRUMBLES (PORK, WATER,
CONTAINS 2% OR LESS OF: SALT, SUGAR, SPICES, NATURAL FLAVOR (WITH
MALTODEXTRIN, SUCCINIC ACID), SODIUM PHOSPHATE, CARAMEL
COLOR).SHREDDED MILD CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE,
SALT, ENZYMES, ANNATTO COLOR), WATER."

Eeeeeeewwwwwwww. "TO MAINTAIN NATURAL COLOR" YOHO!

[Cindy Hamilton]

That's not the stuff we're talking about. It's almost as if you're trying
to come up with the worst possible outcome. I would appreciate some
intellectual honesty from you.

Here's what we're talking about:

pork, water, contains 2% or less of the following: corn syrup, salt, spices, sugar, monosodium glutamate, flavorings.

Cindy Hamilton

[Bruce]

I went with the first JD breakfast sausage that I found. No dishonesty
involved.

[Terry Coombs]

  That's bullshit and we all know it . You looked for the JD product
with the most unpronounceable ingredients , just like always .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

[Hank Rogers]

>   That's bullshit and we all know it . You looked for the JD

> product with the most unpronounceable ingredients , just like always .
>

Hahah. Folks are catching on to his bullshit.

[Bruce]

On Sun, 10 Nov 2019 16:16:02 -0600, Terry Coombs <snag...@msn.com>
wrote:

I'm not lying. I went to www.fooducate.com, searched for "Jimmy Dean
breakfast sausage" and picked the first one. Check for yourself.
Apologising is optional.

[dsi1]

On Sunday, November 10, 2019 at 12:27:02 PM UTC-10, Bruce wrote:
>
> I'm not lying. I went to www.fooducate.com, searched for "Jimmy Dean
> breakfast sausage" and picked the first one. Check for yourself.
> Apologising is optional.

That's not really a Jimmy Dean sausage. It's some kind of food bowl with sausage,eggs, potato, and some kind of cheese substance. I'd eat it if I was hungry enough. Last night I was hungry so I looked in the freezer and saw a bowl of convenience but the frost on the plastic film covering it was obscuring the contents. The only thing I could make out was a single bean. I didn't eat it - guess I wasn't hungry enough. Perhaps one day.

[Bruce]

That could be. It said "Jimmy Dean Breakfast Bowls, Sausage" and I
copied that above the ingredient list. No dishonesty.

[itsjoan...@webtv.net]

Dang, I thought you had tripped and hit your head. When I read 'scrambled
eggs' I didn't know what to think. We were talking about s a u s a g e.
Good grief. I make my own 'sausage bowls' at home and they're a lot better
than any 'convenience' breakfast I want to buy.

[Bruce]

I believe that right away.

[Ophelia]

"dsi1" wrote in message
news:48cea3b5-fd03-40aa...@googlegroups.com...

===

lol perhaps you were not as hungry as you though:)

[Cindy Hamilton]

Then you weren't paying attention. That wasn't sausage, that was an
entire ready-made breakfast. Eggs were the first ingredient, for Christ's
sake.

Cindy Hamilton

[notbob]

On 2019-11-10, Ed Pawlowski <e...@snet.xxx> wrote:

> precooked came out to $23 per pounds as compared to the DIY at $3.

Same with those "off-the-shelf" spices, from yer gocer (McCormack,
Spice Island, etc). I've seen ground sage going fer up to $35usd per
oz.

Grnd sage is less than a $1usd per oz (bulk) at my local health food
store.

I've been trying the JD Biscuit Roll-Ups. Not much meat, but the
biscuit part is tasty, specially w/ Sriracha Sauce. They also been
pushing JD, fer Christmas, on streaming (Roku), lately, even though he
died almost 10 yrs ago. :)

nb

[jay]

On 11/11/19 8:35 AM, notbob wrote:
> I've been trying the JD Biscuit Roll-Ups. Not much meat, but the
> biscuit part is tasty, specially w/ Sriracha Sauce. They also been
> pushing JD, fer Christmas, on streaming (Roku), lately, even though he
> died almost 10 yrs ago.:)
>
> nb

The sausage died long before he did.

[Cindy Hamilton]

On Monday, November 11, 2019 at 10:35:33 AM UTC-5, notbob wrote:
> On 2019-11-10, Ed Pawlowski <e...@snet.xxx> wrote:
>
> > precooked came out to $23 per pounds as compared to the DIY at $3.
>
> Same with those "off-the-shelf" spices, from yer gocer (McCormack,
> Spice Island, etc). I've seen ground sage going fer up to $35usd per
> oz.
>
> Grnd sage is less than a $1usd per oz (bulk) at my local health food
> store.
>
> I've been trying the JD Biscuit Roll-Ups. Not much meat, but the
> biscuit part is tasty, specially w/ Sriracha Sauce.

Anything is tasty with sriracha. Toward the end of my participation
in the Society for Creative Anachronism we used to take sriracha to
medieval feasts. Anything that wasn't very good got a liberal squirt
of sriracha. Authentic? No. But most of the cooks were on a tight
budget and rarely cooked for 100-200 people, so results were quite
variable.

Cindy Hamilton

[Gary]

notbob wrote:
>
> On 2019-11-10, Ed Pawlowski <e...@snet.xxx> wrote:
>
> > precooked came out to $23 per pounds as compared to the DIY at $3.
>
> Same with those "off-the-shelf" spices, from yer gocer (McCormack,
> Spice Island, etc). I've seen ground sage going fer up to $35usd per
> oz.

Look more at the grocery store McCormack spices. Many sell for
up to $100 per pound. No wonder in the old days, ships went
to China for spices. Worth more than gold back then.

>
> Grnd sage is less than a $1usd per oz (bulk) at my local health food
> store.

Yep. Way cheaper and fresher too. I buy all my dry herbs and
spice
at my local (only 1/3 mile away) health food store. Also bulk
grains. All are fresh and organic too. Good deal.

I recently discovered that I've run out of basil which I use
often. Will be making another trip soon for that and also any
others that I'm low on.

Last time I went, I bought about 2 dozen large bay leaves (along
with many others). The bag was so light that when I got home, I
noticed that the price was $0.00. lol

[Gary]

Gary wrote:
>
> Look more at the grocery store McCormack spices. Many sell for
> up to $100 per pound. No wonder in the old days, ships went
> to China for spices. Worth more than gold back then.

Correction: sell for up to $100 per OUNCE, not per pound.

[notbob]

On 2019-11-11, jay <j...@mail.com> wrote:

> On 11/11/19 8:35 AM, notbob wrote:

>> died almost 10 yrs ago.:)

> The sausage died long before he did.

LOL......! True.

About the same time McD's sausage did. They took the spices out. Less
overhead w/ no spices. Nothing's changed. Ppl have become used to
the lack of flavor. ;)

nb

[cshenk]

Thats why many of the locals here have been using savory spice shop.
We used to use Penzey's until the owner abused our trust by using our
email addresses to spam us with political views (no relation to spices).

[jay]

There are so many nasty commercial sausage products. I particularly
detest the ones that have that bologna like texture i.e. those hosed
from the huge slurry vat.

I can attest that getting the seasoning correct in relation to the batch
size is tricky for DIY folks. BTDT ruined a good amount of nice meats
trying.

Best bet it seems is the small town meat market. I know of a couple
makers that are remarkable .. at least according to me.

[notbob]

On 2019-11-11, jay <j...@mail.com> wrote:

> There are so many nasty commercial sausage products. I particularly
> detest the ones that have that bologna like texture i.e. those hosed
> from the huge slurry vat.

Don't judge a sausage by its texture!

I once found a local maker (Oakland, CA) that made "bologna like (sic)
texture" hot-links that looked like "foot-long hot dogs", but were
some of the best hot-links I've ever paid good $$ fer. This was back
in the 80's. ;)

nb

[jay]

Texture is just step one .. has to pass the bounce test for me. Many
large commercial producers also tend to over salt. I wont even start in
on those Trojan style casings many of them use.

[Bruce]

On Mon, 11 Nov 2019 02:43:46 -0800 (PST), Cindy Hamilton

I'm not familiar with "Breakfast Bowls". I saw breakfast and sausage
and Jimmy Dean and that was enough.

Remember that my posting of ingredient lists is a voluntary community
service, not a paid activity.

[Bruce]

On Mon, 11 Nov 2019 11:36:28 -0500, Gary <g.ma...@att.net> wrote:

>Last time I went, I bought about 2 dozen large bay leaves (along
>with many others). The bag was so light that when I got home, I
>noticed that the price was $0.00. lol

I bet you've developed a basil habit.

[dsi1]

On Monday, November 11, 2019 at 8:35:50 AM UTC-10, Bruce wrote:
>
> I'm not familiar with "Breakfast Bowls". I saw breakfast and sausage
> and Jimmy Dean and that was enough.
>
> Remember that my posting of ingredient lists is a voluntary community
> service, not a paid activity.

You get to bait the bull, that's payment enough!

Jimmy Dean was a famous American singer, entertainer, and sausage king. You might know him from famous movies such as "Diamonds Are Forever" and... and... you know... others!

https://www.youtube.com/watch?v=XbwDGtj84YY

[itsjoan...@webtv.net]

On Monday, November 11, 2019 at 12:35:50 PM UTC-6, Bruce wrote:
>
> I'm not familiar with "Breakfast Bowls".
>

You can buy them at many fast food joints, the grocery store, or make your
own. They usually consist of eggs, potatoes, cheese, and bacon or sausage.
They're convenient as normally all is required to eat them is a fork. Sorta,
kinda, maybe like a breakfast burrito but in a bowl.

[Bruce]

A bit like an English breakfast in a bowl then.

[itsjoan...@webtv.net]

I've not seen or heard of those. I'll have to go do a search.

[Ed Pawlowski]

You've not missed much. You can find them around the same place they
have hot dogs, bacon, sausages. I had one because I had a coupon for a
freebie.

[pamela]

Sean Connery was always a great James Bond.

[Bruce]

On Mon, 11 Nov 2019 22:23:34 GMT, pamela <pamela...@gmail.com>
wrote:

I wonder if he slapped the female actresses around, being a real man
and all.

[dsi1]

In his last film, he was pretty much past his prime for the role. I liked the Australian model and used car salesman George Lazenby - he walked smoother than the other bonds. His Bond movie was different from all the others and was a hit.

The producer made a big mistake by not having George under contract so he filled a suitcase with money and told him to sign a contract. Mr. Lazenby was not interested in making another Bond film, selling out, or being a contract flunky, so he walked away from that deal/suitcase. It's a very funny story!

https://www.youtube.com/watch?v=h8UhlEPV6uc

[itsjoan...@webtv.net]

I've seen the 'American' breakfast bowls available in the grocery stores at
an astronomical price but I've not seen an 'English' breakfast in a bowl.

A few months ago I did have a coupon for a breakfast bowl, probably Jimmy
Dean, for 75¢ off and the price was still ridiculous. I threw the coupon
away when I got home knowing I could do better standing at my own stove.

[jmcquown]

On 11/10/2019 5:16 PM, Terry Coombs wrote:

> On 11/10/2019 3:03 PM, Bruce wrote:
>> On Sun, 10 Nov 2019 12:59:19 -0800 (PST), Cindy Hamilton
>> <angelica...@yahoo.com> wrote:
>>
>>> On Sunday, November 10, 2019 at 3:39:00 PM UTC-5, Bruce wrote:

>>>> On Sun, 10 Nov 2019 12:15:51 -0800 (PST), "itsjoan...@webtv.net"
>>>> <itsjoan...@webtv.net> wrote:
>>>>
>>>>> On Sunday, November 10, 2019 at 1:51:34 PM UTC-6, Ed Pawlowski wrote:
>>>>>> I was in BJ's the other day and one of the item they were sampling
>>>>>> was
>>>>>> Jimmy Dean precooked sausage links.  I like JD sausage and have it
>>>>>> once
>>>>>> or twice a week.  The sample tasted just as good as what I make
>>>>>> from the
>>>>>> chub package.  I wonder what the price is?
>>>>>>
>>>>>> So I had over to the case as one of the things I was picking up
>>>>>> was JD
>>>>>> sausage.  Of course, I looked at the price per pound.  OMG!  The

>>>>>> precooked came out to $23 per pounds as compared to the DIY at $3.
>>>>>>

>>>>> To me, Jimmy Dean is one of the worst tasting breakfast sausages to
>>>>> be had.
>>>>> But you like it, and that's great.
>>>> It's also surprising.
>>>>

>>>> "Jimmy Dean Breakfast Bowls, Sausage
>>>>
>>>> PRECOOKED SCRAMBLED EGGS (WHOLE EGGS, SKIM MILK, SOYBEAN OIL, MODIFIED
>>>> CORN STARCH, XANTHAN GUM, LIQUID PEPPER EXTRACT, SALT, CITRIC ACID,
>>>> BUTTER FLAVOR [BUTTER {CREAM, MILK}, PARTIALLY HYDROGENATED SOYBEAN
>>>> AND COTTONSEED OIL, SOYBEAN OIL, LIPOLYZED BUTTER OIL, NATURAL AND
>>>> ARTIFICIAL FLAVORS]), DICED POTATOES (POTATOES, PARTIALLY HYDROGENATED
>>>> VEGETABLE OIL [SOYBEAN AND/OR COTTONSEED OILS], AND/OR VEGETABLE OIL
>>>> [CANOLA, SOYBEAN AND/OR SUNFLOWER OILS], MALTODEXTRIN, SALT, DEXTROSE,
>>>> TETRASODIUM PYROPHOSPHATE AND DISODIUM DIHYDROGEN PYROPHOSPHATE [TO
>>>> MAINTAIN NATURAL COLOR]),COOKED PORK SAUSAGE CRUMBLES (PORK, WATER,
>>>> CONTAINS 2% OR LESS OF: SALT, SUGAR, SPICES, NATURAL FLAVOR (WITH
>>>> MALTODEXTRIN, SUCCINIC ACID), SODIUM PHOSPHATE, CARAMEL
>>>> COLOR).SHREDDED MILD CHEDDAR CHEESE (PASTEURIZED MILK, CHEESE CULTURE,
>>>> SALT, ENZYMES, ANNATTO COLOR), WATER."
>>>>
>>>> Eeeeeeewwwwwwww. "TO MAINTAIN NATURAL COLOR" YOHO!
>>> That's not the stuff we're talking about.  It's almost as if you're
>>> trying
>>> to come up with the worst possible outcome.  I would appreciate some
>>> intellectual honesty from you.
>>>
>>> Here's what we're talking about:
>>>
>>> pork, water, contains 2% or less of the following: corn syrup, salt,
>>> spices, sugar, monosodium glutamate, flavorings.
>> I went with the first JD breakfast sausage that I found. No dishonesty
>> involved.
>

>   That's bullshit and we all know it . You looked for the JD product
> with the most unpronounceable ingredients , just like always .
>
Yes, we do indeed know it. Bruce tries to make it sound like everyone
(especially in the U.S.) is eating the worst possible crap all the time.

Jill

[jmcquown]

He just admitted he didn't even read the Jimmy Dean description of the
ingredients list he posted. Which was <ahem> the ingredients list for a
JD "breakfast bowl". LOL He's blethering as usual.

Jill

[jmcquown]

It's still a lot of money. :) And you're absolutely right. In the
ancient mists of time, spices were worth their weight in gold. Ships
sailed the seas on a very active spice trade route. Also imported were
silks and other exotic things, but spices were highly prized.

Jill

[jmcquown]

I didn't like that about Penzey's, either, Carol. Don't drag customers
into your politics.

I don't have a spice shop nor any sort of international market near
where I live now. At one time I did live near an actual Penzey's
Market. They opened a store in Germantown, TN. A hop, skip and a jump
from my apartment. And I was taking some classes for work practically
across the street shortly after they opened. So I went in there one day
on the lunch break. OMG... the heavenly scent of herbs and spices was
amazing. They had little baskets set out like potpourri. I spent an
entire hour in there. I have to say, Penzey's shops smell wonderful. :)
I didn't walk out empty handed.

Jill

[Jeßus]

On Mon, 11 Nov 2019 22:20:52 -0500, jmcquown <j_mc...@comcast.net>
wrote:

Even salt was once something worth going to war over:
https://www.nps.gov/gumo/learn/historyculture/saltwar.htm

[Bruce]

On Mon, 11 Nov 2019 22:01:57 -0500, jmcquown <j_mc...@comcast.net>
wrote:

It's not bullshit and I explained that but "Snag" doesn't have the
balls to reply anymore. Maybe "Weasel" would be more appropriate.

[Bruce]

On Mon, 11 Nov 2019 22:04:53 -0500, jmcquown <j_mc...@comcast.net>
wrote:

Coward. Are you related to "Weasel"?

[Bruce]

On Mon, 11 Nov 2019 22:01:57 -0500, jmcquown <j_mc...@comcast.net>
wrote:

It has nothing specifically to do with Americans. I have no idea if
Australian prefab food is any better. And I only look up ingredients
of products that RFC people say they eat or like.

[Cindy Hamilton]

I thought Timothy Dalton was more like the Bond in the original books.

Cindy Hamilton

[Cindy Hamilton]

On Tuesday, November 12, 2019 at 1:56:43 AM UTC-5, Bruce wrote:
> On Mon, 11 Nov 2019 22:01:57 -0500, jmcquown <j_mc...@comcast.net>

> It's not bullshit and I explained that but "Snag" doesn't have the
> balls to reply anymore. Maybe "Weasel" would be more appropriate.

You missed your opportunity to say "Oh, my goodness! I apologize for
my carelessness in attempting to post ingredients for breakfast
sausage."

It would have done you no harm and would have made everybody here
less angry at you. Unless anger was your intention, of course.

Cindy Hamilton

[Terry Coombs]

  Go fuck yourself with a wooden shoe . You're well known to cherry
pick and this is no different . You picked the worst-case just because
it included the one ingredient under discussion . You're pathetic in
your efforts to draw attention to yourself .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

[Bruce]

I already explained what happened. I also started the ingredients with
the correct title. I wouldn't have done that if I wanted to deceive
anybody. Anger wasn't my intention, but since the anger's unjustified,
I don't care.

[Bruce]

On Tue, 12 Nov 2019 05:56:59 -0600, Terry Coombs <snag...@msn.com>
wrote:

You're lying. Oh, you're also a weasel. Or did I already say that?

[Terry Coombs]

  And now we're into ad hominem attacks . Sad , truly sad that you
can't refute my statement so you attack me .

[Bruce]

On Tue, 12 Nov 2019 11:40:56 -0600, Terry Coombs <snag...@msn.com>

I have already refuted your statement. And the ad hominems started
when you said I was lying. So stick that up your weasel.

[Gary]

Bruce wrote:
>
>Terry Coombs wrote:
> > Â Go fuck yourself with a wooden shoe . You're well known to cherry

> >pick and this is no different . You picked the worst-case just because
> >it included the one ingredient under discussion . You're pathetic in
> >your efforts to draw attention to yourself .
>
> You're lying. Oh, you're also a weasel. Or did I already say that?

Just for your information, weasels are pretty cool creatures.
Calling someone a weasel is not a bad thing. Try again.

[Gary]

Bruce wrote:
>
<ingredient lists in general>

Dude, your ingredients lists aren't bad. They can be
informative for those that don't bother to look it up.

It's your personal opinions and criticism that makes you
a flaming troll. No one cares that you feel superior
for not eating certain items.

Want to be helpful? Stick to the lists without your
personal opinions.

[Bruce]

-I don't feel superior.
-We eat more prefab food than we should. Convenience, time
constraints, laziness, the usual.
-When the list is very long and scienceprojectish, it's hard to
suppress an eew. Is the eew that offensive? Don't you go eew too?
-At least you didn't say it has anything to do with Americans, because
it doesn't. I haven't checked but I bet the whole western world is
full of xanthan gum.

[Bruce]

I was already doing you a favour by not calling him a ferret. I guess
weasels are too close to ferrets. I'll have to think of something
else.

[cshenk]

I've not tried the prepared sort but I have done something a bit like
it made with leftovers for the next morning.

[cshenk]

Smile, they have one in Richmond I gather (nearest place to me).
Meantime, we mail order. Small cadre of scratch cooks who tend to be a
bit fancier than a diner sort of cook fare. Folks who know what
Charnushka is and what it goes with. The sort who make their own
vanilla extract.

[Bruce]

Living on the edge with Cshenkie!

[jmcquown]

Uh, okay. I was merely saying how great it smells when you walk into an
actual Penzey's shop. :)

Jill

[cshenk]

It's ok, I know. I just added more in. That type of shop is one of
the very few things we don't have here. I somehow resist driving a 400
mile round distance just to sniff a spice shop (grin).