>  ML> She just got rid of most of her family photos, 
>  ML> which I know she or her kids will regret someday, 
> I sorta cheated when I moved.  I put them into piles according to which side of
> the family they were.  Then I mailed, unannounced, the relevant pile to an
> appropriate relative.  Never gave them a chance to waffle.

Not wanting to cause yourself any trouble.
Put Pandora's stuff back into the boxes as
you are able and let the US Post Office do
the rest. "Dear Uncle Bill, thanks for the
family stuff. We will enjoy burning it and
your effigy in the fireplace next winter."

>       Title: Gefilte Fish (Long Version) Part II
>  TO STUFF A WHOLE FISH

I've heard of this done but not seen it
that I can recall.

>  Traditionally "gefilte fish" is simmered for a long time. Some recipes
>  recommend simmering for for up to three hours. I find, however, that
>  long simmering bleaches out flavor of fish & through stock, when
>  cold, is beautifully jellied and strong tasting, fish is rather

Of course, if the stuffing is protected by
the skin, it should remain tasty even with
longer cooking.

>  insipid. For fresher flavor, cook for a shorter time, sometimes even
>  1/2 hour is enough. Lift out fish & keep warm. Bring stock to a boil
>  & reduce stock by half. Remove from heat, return the fish to pot,
>  cover & allow fish to reach room temp in liquid.
?  From: In Search Of Plenty: A History Of Jewish Food Publisher: Kyle
>  Cathie Ltd. By: Oded Schwartz FORUM: HOME Cooking DATE: Mar-24-95
>  FROM: Sam Lefkowitz MM by Deidre Ganopole

I thought that the reduction was a common thing -
it was done by my Jewish friends, but they tended
to be affluent enough and interested enough to
perhaps modify the traditional ways.

White Fish
categories: KfP, main, pareve
yield: 4 servings

4 sl white fish
1 stalk celery, optional
1 sm onion, sliced
4 carrots, diced or sliced into rings
4 lg potatoes, sliced
1/3 c sugar
1 Tb salt
water to cover

Peel, dice or slice all vegetables. Place 
in 5-qt Dutch oven. Add water to cover. 
Add seasoning. Bring to boil.

Place fish on top, adding more water if 
necessary to cover. Cook on medium flame 
for 1/2 hr. Adjust seasoning. Cook for 
an additional 15 min.

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