rummaged among random neurons and opined:
Way back in the Jurbuttic age, I was given a copy of Martha Stewarts Entertaining cookbook. I was a less sophisticated cook than I am now and prepared numerous dishes from this cookbook, as I thought she *must* be the be all, end all of cooking. She wasn't-isn't. I don't think half of the dishes I prepared from that cookbook was worth a d*mn and I don't think my cooking skills were at fault. One recipe that I recall had to do with baby tomatoes which had the innards scooped out, replaced with a cream cheese mixture and topped with caviar. The resultant mess was inedible and looked horrible (the caviar bled all over the cream cheese). I did mention that I was a fairly new cook, did I not, or I would have seen the potential problem.
She may be able to make a very pretty cornucopia our of pine cones and corn shucks, but she can't cook worth a damn.
Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA
-- "If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress's, it would have been a very good dinner."
-- Duncan Hines
To reply, replace "spaminator" with "cox"
