On Jul 16, 11:25*am, sf > wrote:
> On Thu, 16 Jul 2009 06:24:19 -0700 (PDT), Kris >
> wrote:
>
> >Plus the Tuscan bean dip is the only one you can make quickly. *The
> >others involve longer cooking steps plus cooling time before you can
> >mix it up.
>
> You don't want to make them too far ahead or they will taste like
> leftovers. *I'd say you could make the bean dip and baba ghanouj (at
> least grill the eggplant) today. *Caramelize the onions today and mix
> the rest tomorrow or Saturday. *IOW do the parts that require cooling
> ahead and mix later to keep them as fresh tasting as possible.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

That's what I was hoping to hear!

Thank you,
Kris