Candice,
Look here
http://www.cockeyed.com/citizen/kirby/kirby.html
We were the Shakespeares of vacuum cleaning. Others abode the question -- we were free,
Never encountered any gangsters -- though many glowering dogs.
MC Ward <[log in to unmask]> wrote: Thanks for the link, Joe.
Now get _this_: while you were selling Kirbys door to
door in Wilmington I was selling Filter Queens over
the phone in Iowa City. I finally quit that job when
on my second perusal of the phone book.
My mother bought a Filter Queen (not from me) and
always referred to it as a "gangster vacuum cleaner"
because the guy who sold it to her went into the wrong
Boston bar to buy a pack of cigarettes. He got caught
in the cross fire of gangsters trying to kill each
other and was killed himself, poor fellow. There's
Snapple sadness for you.
Candice
--- joe green wrote:
>
http://becksposhnosh.blogspot.com/2006/05/fairy-easy-fairy-cake-recipe.html
>
> I made these for myself when living alone in
> Wlimington, selling Kirby vacuum cleaners door to
> door and waiting for what would be the fateful day
> when I would reenlist in the army even though my
> supervisor told me I did I did have a future in door
> to door sales.
>
> I would make a dozen, sit on the porch in the summer
> twilight, drink scotch and think of Vietnam and
> Frank Sinatra. I wouldn't eat them -- they were
> there only to attract the lightning bugs.
>
> MC Ward wrote: Pittsburgh now
> boasts a bakery devoted exclusively to
> cupcakes. At US$2.50, these are clearly an elitist
> dessert.
>
> Can anyone (English) tell me what "fairy cakes" are?
> Their description in Martha Grimes' Brit detective
> novels suggests a kind of cupcake.
>
> Candice
>
>
>
> --- MJ Walker wrote:
>
> > Yes - but "tart" is what my (English) mother
> always
> > called anything in a
> > pastry form but uncovered; she reserved the term
> > "pie" for the covered
> > kind, as in "steak and kidney pie", which could be
> > fantastic when
> > prepared by a past (alas) mistress of the
> > pastrymaker's art.
> > mj
> > Anny Ballardini wrote:
> >
> > > Tarte, that's the name, les tartes,
> > > they simply melted in your mouth, even the
> spinach
> > between the pastry
> > > layers
> > > melted in your mouth...
> > >
> > >
> > > On 3/22/07, Roger Day wrote:
> > >
> > >>
> > >> I was in Sancerre for a French course and I'd
> > start every morning with
> > >> a trip to the pattiserie. The pain au chocolat
> > tasted ... melty and
> > >> wonderful, warm and delicious. Tarte au pomme,
> > tarte au poivre. We
> > >> have a deformed version of these in England
> but,
> > as you say, it's
> > >> nothing to do with them.
> > >>
> > >> Roger
> > >>
> > >> On 3/22/07, Anny Ballardini
> > wrote:
> > >> > Yesterday, before school in the afternoon I
> > passed by a German backery
> > >> here
> > >> > close-by. I was taken by the beauty, variety,
> > colors of what seemed
> > >> scones
> > >> > but different, bigger and puffier as if the
> > white fluted paper cups
> > >> could
> > >> > not contain them. They still make what I used
> > to like when I was a
> > >> teenager,
> > >> > they call them "flames" _fiamma_, that is a
> > sort of cookie-like
> > >> basis on
> > >> > which twisted and ending in pyramidal apex
> soft
> > chocolate cream is set
> > >> > covered by a thin harder layer of chocolate.
> I
> > had one some time ago,
> > >> but
> > >> > the taste was not the one I could remember,
> > that is why I just look at
> > >> them
> > >> > and think how good they are.
> > >> > As I will forever remember a patisserie in
> > Paris, this to honor
> > >> Martin.
> > >> We
> > >> > bought some salted _they call them pies in
> > England but it has
> > >> nothing to
> > >> do
> > >> > with them.
> > >> >
> > >> >
> > >> > On 3/22/07, MJ Walker wrote:
> > >> > >
> > >> > > A delightful way of beginning the morning
> for
> > me - it sounds perfect
> > >> to
> > >> > > me. Is there a hidden reference to Francis
> > Ponge in the "cream
> > >> sponges"?
> > >> > > He was a poet who wished to give les choses
> > their due.
> > >> > > Talking of cake,Gerald Schwarz referred to
> > Proust's madeleine
> > >> recently
> > >> > > as " those little macaroon cookies
> triggering
> > M. Proust into
> > >> raptures".
> > >> > > Well I'm sure that madeleines are not
> > macaroons, which are made
> > >> with
> > >> > > almonds. They are more like pound cake,
> > fairly tasteless except for
> > >> the
> > >> > > sugar, which is why they are so good to
> dunk.
> > >> > > mj
> > >> > >
> > >> > > Caleb Cluff wrote:
> > >> > >
> > >> > > >Red laminex and zinc piping are not our
> > 'chief concerns' here,
> > >> > > >here in this kitchen of flies and yellow
> > curling flypaper.
> > >> > > >The dead are currants dotted in panettone.
> > >> > > >
> > >> > > >A Methodist Ladies Cookbook on the bench
> > >> > > >relates the dangers of a sadness
> > >> > > >at the heart of the cake.
> > >> > > >
> > >> > > >Who fails a cake?
> > >> > > >Who leaves it, sighing, alone in a room at
> > night?
> > >> > > >Can the love of a cake be spurned?
> > >> > > >
> > >> > > >In a corner of the room hums the deep
> > >> > > >deep freeze. Cream sponges sleep within,
> > >> > > >dreaming of spongy affairs, iced with
> > comfort.
> > >> > > >
> > >> > > >Majorca, Vic.
> > >> > > >21-22/03/07
> > >> > > >
> > >> > > >
> > >> > >
> > >> > >
> > >>
> >
>
>==============================================================================
> >
> > >>
> > >> > > >The information contained in this email
> and
> > any attachment is
> > >> > > confidential and
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> copyright
> > material. It is
> > >> intended
> > >> > > only for
> > >> > > >the use of the addressee(s). If you are
> not
> > the intended recipient
> > >> of
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> > is secure or virus
> > >> free.
> > >> > > Before
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> > viruses. The ABC's
>
=== message truncated ===
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