merryb wrote:

> On Dec 27, 3:31 pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
>
>>"Goomba" <Goomb...@comcast.net> wrote in message
>>
>>news:6rnopbF2h6hdU2@mid.individual.net...
>>
>>
>>>Janet wrote:
>>
>>>>I'd suggest a) partially baking the crust first, b) sauteeing the onoins
>>>>separately before adding them, c) adding a little fresh nutmeg, and d) I
>>>>assume you do mean *beaten* eggs, since you are just mixing everything
>>>>gently?
>>>
>>>Totally agree on the dash of nutmeg. I thought that was standard with the
>>>onions and swiss cheese in a quiche Lorraine? The cayenne doesn't sound
>>>right in there.
>>
>>Argue with Better Crocker.
>
>
> I'm pretty sure she died a few years ago ;)

You wanna borrow my Ouija Board?

On Dec 27, 5:36*pm, sf <s...@geemail.com> wrote:
> On Sat, 27 Dec 2008 2043 -0500, "Jean B." <jb...@rcn.com> wrote:
> >merryb wrote:
> >> On Dec 27, 3:31 pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
> >>> "Goomba" <Goomb...@comcast.net> wrote in message
>
> >>>>The cayenne doesn't sound right in there.
> >>> Argue with Better Crocker.
>
> >> I'm pretty sure she died a few years ago ;)
>
> >She never existed.
>
> You missed the smiley wink.
>
> --
> I never worry about diets. The only carrots that
> interest me are the number of carats in a diamond.
>
> Mae West

Thank you!

On Sat, 27 Dec 2008 17:07:57 -0800 (PST), merryb wrote:

> On Dec 27, 3:31*pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
>> "Goomba" <Goomb...@comcast.net> wrote in message
>>
>> news:6rnopbF2h6hdU2@mid.individual.net...
>>
>>> Janet wrote:
>>
>>>> I'd suggest a) partially baking the crust first, b) sauteeing the onoins
>>>> separately before adding them, c) adding a little fresh nutmeg, and d) I
>>>> assume you do mean *beaten* eggs, since you are just mixing everything
>>>> gently?
>>> Totally agree on the dash of nutmeg. I thought that was standard with the
>>> onions and swiss cheese in a quiche Lorraine? The cayenne doesn't sound
>>> right in there.
>>
>> Argue with Better Crocker.
>
> I'm pretty sure she died a few years ago ;)

sad, sad case. cayenne overdose.

your pal,
blake

On Sat, 27 Dec 2008 2043 -0500, Jean B. wrote:

> merryb wrote:
>> On Dec 27, 3:31 pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
>>> "Goomba" <Goomb...@comcast.net> wrote in message
>>>
>>> news:6rnopbF2h6hdU2@mid.individual.net...
>>>
>>>> Janet wrote:
>>>>> I'd suggest a) partially baking the crust first, b) sauteeing the onoins
>>>>> separately before adding them, c) adding a little fresh nutmeg, and d) I
>>>>> assume you do mean *beaten* eggs, since you are just mixing everything
>>>>> gently?
>>>> Totally agree on the dash of nutmeg. I thought that was standard with the
>>>> onions and swiss cheese in a quiche Lorraine? The cayenne doesn't sound
>>>> right in there.
>>> Argue with Better Crocker.
>>
>> I'm pretty sure she died a few years ago ;)
>
> She never existed.

you mean i've been masturbating all these years over nothing?

your pal,
blake

On Dec 28, 8:46*am, blake murphy <blakepmNOTT...@verizon.net> wrote:
> On Sat, 27 Dec 2008 2043 -0500, Jean B. wrote:
> > merryb wrote:
> >> On Dec 27, 3:31 pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
> >>> "Goomba" <Goomb...@comcast.net> wrote in message
>
> >>>news:6rnopbF2h6hdU2@mid.individual.net...
>
> >>>> Janet wrote:
> >>>>> I'd suggest a) partially baking the crust first, b) sauteeing the onoins
> >>>>> separately before adding them, c) adding a little fresh nutmeg, andd) I
> >>>>> assume you do mean *beaten* eggs, since you are just mixing everything
> >>>>> gently?
> >>>> Totally agree on the dash of nutmeg. I thought that was standard with the
> >>>> onions and swiss cheese in a quiche Lorraine? The cayenne doesn't sound
> >>>> right in there.
> >>> Argue with Better Crocker.
>
> >> I'm pretty sure she died a few years ago ;)
>
> > She never existed.
>
> you mean i've been masturbating all these years over nothing?
>
> your pal,
> blake

Now you can turn to Mrs. Paul, Aunt Jemima, and Mrs Dash LOL

On Dec 27, 5:32*pm, Kathleen <khhfmdeletet...@charter.net> wrote:
> merryb wrote:
> > On Dec 27, 3:31 pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
>
> >>"Goomba" <Goomb...@comcast.net> wrote in message
>
> >>news:6rnopbF2h6hdU2@mid.individual.net...
>
> >>>Janet wrote:
>
> >>>>I'd suggest a) partially baking the crust first, b) sauteeing the onoins
> >>>>separately before adding them, c) adding a little fresh nutmeg, and d) I
> >>>>assume you do mean *beaten* eggs, since you are just mixing everything
> >>>>gently?
>
> >>>Totally agree on the dash of nutmeg. I thought that was standard with the
> >>>onions and swiss cheese in a quiche Lorraine? The cayenne doesn't sound
> >>>right in there.
>
> >>Argue with Better Crocker.
>
> > I'm pretty sure she died a few years ago ;)
>
> You wanna borrow my Ouija Board?

I don't know about that- I never really saw the big deal with those,
but I know lots of people who do...did you ever see the first "13
Ghosts"? I saw that when I was a kid on "Creature Features" with Pete
Wilkens? on Channel 9 in N.CA, and it totally scared the shit outta
me! LOL! I saw it as an adult, and well, you know- not anything like I
remembered!