tag:blogger.com,1999:blog-399953666507652031.post7390735021038906735..comments2007-02-10T07:23:26.289-08:00Deehttp://www.blogger.com/profile/00640058997702227911noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-399953666507652031.post-48027750795481982672007-02-10T09:31:00.000-08:002007-02-10T09:31:00.000-08:00Bonnie, rest easy. If you ask for additional details on the tracking site, it shows the book *was* mailed the 7th but the P.O. didn't send it out until the 9th. Not to worry. It'll be worth waiting for.<BR/><BR/>John, what a good idea with the cheeses! It never occurred to me to mix 'em up. Thank you!<BR/><BR/>Stephanie, I was "born and raised" here. Was gone for a 25-year stretch but happily back for the last 25.<BR/><BR/>Mage, no way could I hate you, luv. But I could sure follow you around and carry your packages of cheese. I don't suppose Trader Joe parks in rural areas?Deehttp://www.blogger.com/profile/00640058997702227911noreply@blogger.comtag:blogger.com,1999:blog-399953666507652031.post-71664079259713062362007-02-10T07:23:00.000-08:002007-02-10T07:23:00.000-08:00Oh, you would hate me, for yesterday a brand new Trader Joe's opened just down the hill. They didn't just have cheeses, they had multiple brands of each kind of cheese. You should have seen me wallowing in cheese yesterday.Magenoreply@blogger.comtag:blogger.com,1999:blog-399953666507652031.post-74557492114482113742007-02-10T04:18:00.000-08:002007-02-10T04:18:00.000-08:00Thanks for the link to the Barilla cookbook! By the way, I keep forgetting that you live in (or near) Bandon. That area is at the top of the list of places I'd love to retire to. We spent a few days there during a cross-country trip several years ago, and I fell in love with Bandon and Port Orford. Have you always lived there?Stephaniehttp://yaketyyak.diaryland.comnoreply@blogger.comtag:blogger.com,1999:blog-399953666507652031.post-69977413831379748662007-02-09T23:11:00.000-08:002007-02-09T23:11:00.000-08:00I love the rarer cheeses, too, Dee, and they tend to be budget breakers here, also. Something that can work is to use 60% mild-to-flavourless 'cheddar' and add 40% of the tastier variety late-ish in the cooking process so the flavour doesn't have a chance to run away... :-)John Baileyhttp://oldgreypoet.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-399953666507652031.post-89306317800652152482007-02-09T22:02:00.000-08:002007-02-09T22:02:00.000-08:00A quick check of the tracking in the email sent:<BR/>Status: Enroute<BR/><BR/>Your item was processed and left our HAZELWOOD, MO 63042 facility on February 9, 2007. Information, if available, is updated every evening. Please check again later. <BR/><BR/>So they lied when they said in the email it left on the 7th. What do we expect from a college bookstore?bbhttp://mizbee.netnoreply@blogger.com