No, no, Kate. Proper grilling techique is burn it, then turn it. When in
doubt, add more wine. Then serve beer on the side.
Allen Hefner
Norristown, PA
*Current:*
2006 Chebbie
*Former:*
1963 Sunbeam Alpine Series III
1967 Triumph TR4A IRS
1964 VW Type I
1967 VW Type II
1967 Rover 2000TC
1977 MG Midget
On Wed, Nov 23, 2011 at 2:41 PM, <kgb@frontiernet.net> wrote:
> Somebody needs cooking lessons. Proper preparation of the meat prior to
> cooking is the secret to a good lamb roast.
>
> Kate
>
> ----- Original Message -----
> From: "Rick Fisk" <refisk@chartermi.net>
> To: spridgets@autox.team.net
> Sent: Wednesday, November 23, 2011 11:09:04 AM
> Subject: Re: [Spridgets] Habby Tanksgibbing
>
> As long as the quantity of mint jelly either meets or exceeds the quantity
> of
> lamb I can choke it down. I hate it when you come in the house and the
> whole
> place smells like a wet wool sweater because of the cooking lamb. :-)
>
> Rick
>
> Sent from my keyboard
>
> On Nov 23, 2011, at 1:53 PM, kgb@frontiernet.net wrote:
>
> > Sorry, but I don't really care for turkey, and I do like leg of lamb.
> It's
> one of the few things that my mother taught me to cook, and she did it
> right.
> >
> > Kate
> >
> > ----- Original Message -----
> > From: "Woerpel" <dwoerpel@wi.net>
> > To: spridgets@autox.team.net
> > Sent: Wednesday, November 23, 2011 10:46:17 AM
> > Subject: Re: [Spridgets] Habby Tanksgibbing
> >
> > Oh no, here come the sheep jokes. ;-) Good one Kate.
> > Regardless of the world situation (do not start anything!), each in our
> > own situation we have a lot to be thankful for. Not the least of which
> > is this list. Thank you Mark and the rest.
> > HAPPY THANKSGIVING!
> >
> > Dave W.
> >
> >
> >
> > On 11/23/2011 11:53 AM, kgb@frontiernet.net wrote:
> >> BAAAAAAAAAAAAAAAA!
> >>
> >> Kate
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