>  ML> Is it out on the porch?
> It was for a while.  I've moved it inside.  Now it's tucked behind the bedroom
> door.  Because of it's small size it's not that much in the way.  I've tossed a
> small (4'X4') cloth/tapestry gizmo over it.  Some sort of mideastern gold
> weaving thingie that my uncle picked up overseas, while in the Navy, and gave
> my mom back in the 1950's.

So it serves as a sort of ornamental table or something.

>  ML> Progress. Is there going to be a July 4 party?
>  ML> I'll be at Keuka Lake, looks like.
> I was given a date of June 27.  We'll see.  They relaxed things and poof the
> cases had their largest 1 day jump since back in April.  Things may tighten up
> again.

How can they tell?

>  ML> Woo hoo, all Pop-Tarts all the time!
> Ohhh...hadn't thought about them.  Never had one of them either, I don't think.

They're desperation food - mostly desperate mothers trying
to get their kids to eat breakfast. Here, dear, it's just
like pie, only it has 11 vitamins and minerals, m'm, m'm.

>       Title: The French Sauce Families
>  Diable ("devil")                   white wine, shallots, cayenne
>  :      On Food And Cooking The Science And Lore Of The Kitchen
>  :      Harold McGee

Diable is one of the few sauces where I prefer the mustard 
to the cayenne version. Escoffier was apparently 
inconsistent in this particular naming, perhaps not
distinguishing between types of devil.

Sauce diable
categories: French, ingredient
yield: 1 3/4 c

1/2 c tarragon vinegar
3/4 c dry white wine
1 shallot, finely chopped
1 ts dried tarragon
1 1/2 c brown sauce
1 ds Tabasco
2 ts dry mustard
Freshly ground black pepper

Boil vinegar, wine, shallot and tarragon until reduced 
by half. Combine with brown sauce, Tabasco, and dry 
mustard. Simmer for 3 min. Add several grinds of 
black pepper and strain. The sauce will be quite spicy.

James Beard Foundation

Sauce Diable
categories: French, ingredient, rich
yield: 3/4 c

1 Tb butter
2 Tb finely chopped shallots
1/4 c dry white wine
1 ts Worcestershire sauce
1/2 c chicken broth
1 Tb tomato paste
1/2 c heavy cream
1 Tb extra-strong, imported mustard
Salt and freshly ground pepper

Heat the butter in a saucepan and add the shallots. 
Cook briefly, stirring. Add the wine and cook down 
to about 1 Tb.

Add the Worcestershire sauce and chicken broth. 
Stir in the tomato paste and cook down by almost 
half. Add the cream and stir. Add the mustard, 
salt to taste, and a generous grinding of black 
pepper and serve.

Craig Claiborne and Pierre Franey