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Re: LEFT BEHIND MENU



Hi Folks,

Can I throw in a few things: Salmon (red, sliver, and King), Halibut, King
Crab, and the best wild berries you've ever tasted - I picked them myself!

Kathy

PS: What do I have to do to get SAA to come to Alaska?

Kathleen Hertel
Director, Museum Library and Archives
Anchorage Museum of History and Art
121 West 7th Avenue
Anchorage, Alaska 99501
(907)343-6189
hertelkr@ci.anchorage.ak.us


> -----Original Message-----
> From: Moser, Dennis [SMTP:dmoser@LEE.EDU]
> Sent: Thursday, August 22, 2002 7:55 AM
> To:   ARCHIVES@LISTSERV.MUOHIO.EDU
> Subject:      Re: LEFT BEHIND MENU
>
> BZZZZZZZZZZT! WRONG ANSWER!
>
> Over on RECMGMNT, this thread (chili) would NOT die...let's just agree,
> here and now, to disagree and say that there many kinds of good chili,
> some of which might be in Cincinnati (burp! I'm sorry but I've HAD what
> they called chili there...and yes, even with the spaghetti), some of which
> is definitely in Texas, and some of which most certainly is the
> wonderfully potent green stuff they serve in New Mexico (but in way
> slighting their equally wonderful red variety!). Fair enough? (We won't
> even get into the California situation!).
>
> Dennis "I'll take mine 'Christmas' style, please (true aficionados of New
> Mexico cuisine will understand)!" Moser
>
> ----------
> From:   Jason T. Larson
> Reply To:       Jason T. Larson
> Sent:   Thursday, August 22, 2002 10:52
> To:     ARCHIVES@LISTSERV.MUOHIO.EDU
> Subject:        Re: LEFT BEHIND MENU
>
> Dennis,
>
> Everyone knows that the best chili is in Cincinnati!
>
> Jason "finding good chili in New England is like finding good chowda in
> Ohio" Larson
>
>
>

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