I came across an interesting puzzle. I was setting the
table, which at my house may mean knives, forks, chopsticks,
a bowl or two for Japanese dipping sauces, along with a
regular dinner plate, and maybe a soup bowl.
Is there any sort of guide for this sort of mixed ethnic
cooking? No matter what I do it always seems to be confusing
and we end up shuffling plates and bowls around. It's not a
big deal, but with all of the ethnic cooking going on, I
figure someone has some ideas on this.
--Kamus
--
o | o__ >[] | A roadie who doesn't ride a
mountain bike has no soul. ,>/'_ /\ | But
then a mountain biker who doesn't ride a road
bike has no legs... (_)\(_) \ \ | -Doug
Taylor, alt.mountain-bike