by DogMa » January 28th, 2006, 12:04 pm
I use Molly McCheese, too. Or I add a dash of Worcestershire and usually a little dried roasted garlic. Or some hot sauce or a spoonful of salsa (or both). Or a little lobster bouillon (this is a new one for me), which makes it into kind of a lobster bisque. Or the other day I added some ham bouillon and Molly McCheese (and extra water because of all the salt) and made kind of a bacon-cheese thing that was very good.
Robin
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