I can't wait to try Neebrainbow's (?) recipe, whatever one calls it -- again, as soon as the weather cools enough to invite an oven being on for three hours. I can just imagine how the house will smell with that lovely concoction simmering. Mmmm. anyone want to come over? Bring crusty bread! And red, red wine ...

And how do you know the difference in paprika? (Of course, here in the center of the U.S. of A. I imagine our choices are pretty seriously limited ...

(This discussion reminds me of what happens in New Mexico if you ask for the "real" recipe for carne adovado or green chile stew. Or where I grew up, you could start a feud asking for the way to make real chicken fried steak or fried chicken. You get a bunch of GREAT recipes, but everyone thinks theirs is authentic and everyone else's is the pretender or Johnny-Come-Lately...And it's ALL GOOD.)

ww (who mostly eats salad these days)