re: #444 iceweasel

Thanks reine— that’s exactly how it works for me.
I’m relatively new here and I reckon the mailing system may have gone through a few changes before I got here, which is why some might think it doesn’t give the email address. I guess?

BTW, have a few questions for you on making a roux and on some cajun/creole/new orleans/ southern cooking, if that’s cool.

Yum, Gumbo, my fav. Some like it hot, must get real andoule sausage.