Date:         Tue, 12 Feb 2002 15:01:29 -0800
Reply-To:     Bill Kasper <dragonlist@IPMTS.UCSC.EDU>
Sender:       Vanagon Mailing List <vanagon@gerry.vanagon.com>
From:         Bill Kasper <dragonlist@IPMTS.UCSC.EDU>
Subject:      Re: I didnt want to let this day pass
Comments: To: Cotsford@AOL.COM
In-Reply-To:  <148.96c2010.299af653@aol.com>
Content-Type: text/plain; charset=US-ASCII; format=flowed

and when worse comes to it, you've always got something useful to repack
your cv's with if they get bollixed.

ah, where's al (phee) when you need him?

fat choy
'87 t3 sardine can (with key!)

ps, sorry folks, i know it's not yet friday, but i never get inspired
when i am supposed to.


On Tuesday, February 12, 2002, at 02:50 , Steve Cotsford wrote:

> Ben,
> Your palate is uneducated if you have never tasted Bovril !!
> It is a traditional British product that has been around for more than
> 100
> years.
> A potent concoction of beef and yeast extracts that result in a thick
> liquid
> that visually resembles opaque molasses.
> It has a very distinctive smell though, which most people find
> appetizing.
> It is a sort of concentrate that some people use for making bouillon,
> others
> make a savoury drink of it and others like myself, like to spread it on
> bread
> and butter or pancakes.   Its probably an aquired taste which for me
> dates
> back to my early childhood.
> To some it resembles Marmite, known in Australia as Vegemite, but of
> course
> those are vegetable products.
> Believe me it is an essential part of my camping experience and my
> Westy goes
> nowhere without a jar of it !!
>
> Hope this fills you in.
>
> Steve Cotsford
>