Dear Betsy,

Thanks for clarifying my confusion about being allowed to include E-mail addreses. By the way, I am more than impressed with your being on top of such a huge site. Don't know how you do it! I'm truly computer illiterate, but for some reason, when it comes to cooking, I, have been able to find more than I could even dream of regarding some wonderful regional recipes, and food lore, in general. I've written to you twice, with some of my obsessive/compulsive questions (I am intensely detail oriented), and you've been polite enough to respond, each time.

Good luck to you, and continued success with your site. I'll learn my way around it yet!!! By the way, right now my penchant is Pizza, so I suppose I'll be lurking around this particular "thread" to pick up some tips, and offer some of mine. I'm going to post a reply to Jennifer's request for a good pesto sauce. A fellow that used to cook at Chianti restaurant, here in L.A. gave me his version. And by the way, this fellow has gone on to become pretty well known here. His name is Celestino Drago.

Best wishes,
Jeff