VA-HIST Archives

Discussion of research and writing about Virginia history

VA-HIST@LISTLVA.LIB.VA.US
Options: Use Forum View

Use Monospaced Font
Show Text Part by Default
Condense Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Sender:
Discussion of research and writing about Virginia history <[log in to unmask]>
Date:
Wed, 10 Jan 2007 20:40:40 -0500
MIME-version:
1.0 (Apple Message framework v752.3)
Reply-To:
Discussion of research and writing about Virginia history <[log in to unmask]>
Content-type:
text/plain; charset=US-ASCII; delsp=yes; format=flowed
Subject:
Re: Speech patterns
From:
Sunshine49 <[log in to unmask]>
In-Reply-To:
<[log in to unmask]>
Content-transfer-encoding:
7bit
Parts/Attachments:
text/plain (27 lines) 
Yeah, when you first get one, having heard all these rhapsodies about
how wonderful they are, yours will look like a pretty weird crusty
lump vaguely resembling a ham.

Just wait...

Nancy

-------
I was never lost, but I was bewildered once for three days.

--Daniel Boone



On Jan 10, 2007, at 8:19 PM, Jessica Welton wrote:

> The best Virginia hams, in my humble opinion, are by Edwards....I
> think Williams Sonoma sells them.
> They have to be washed to scrub the mold off. No kidding.
> Soaking also leeches out some of the salt. How long you soak it
> depends on how salty you like it.
>

To subscribe, change options, or unsubscribe, please see the instructions
at http://listlva.lib.va.us/archives/va-hist.html

ATOM RSS1 RSS2


LISTLVA.LIB.VA.US