On Sat, 30 Jan 2010 06:08:34 -0500, "jmcquown" >
wrote:

>February is next week... Monday, to be exact. So I'm not sure why sf
>thought people would need the answer in a few hours. Maybe milk punch takes
>*days* to prepare... I dunno

<shrug> I have no idea what bee is in your bonnet. I'm not the one
making a big deal of this, you are.
>
>> No, people don't need the answer...and a lot of folks don't watch the
>> superbowl, me included. And I was only thinking of the Superbowl in
>> terms of the food involved. Not that I am interested in the game or
>> anything..
>
>I'm not interested in the game, either. I proposed a "we don't care about
>the game" pre-game party to my neighbor and she readily agreed That
>afternoon it's just a few gals with appetizers and snacks, some wine and
>cocktails (sorry, no milk punch!) and general chit-chat. Those who are
>married, their husbands can gather in front of the tube with beer and chips
>
>
>I think I'll make artichoke-lemon pesto. I won't get to enjoy it since I
>can't eat nuts... I may make a small amount without the pignoles or walnuts.

Make the whole damned thing without nuts. They aren't adding anything
all that important.
>
>2 cans artichoke hearts, drained and rinsed
>5 cloves garlic
>3 Tbs. capers
>1 Tbs. pine nuts (pignoles) or chopped walnuts
>2 green onions, diced
>Zest and juice of one fresh lemon
>1 c. freshly grated Parmesan cheese
>1/4 to 1/2 c. olive oil, as needed
>
>Blend all ingredients except oil in a food processor or blender until
>smooth. Add the oil gradually and pulse to the desired texture. Store in
>tightly covered jars in the refrigerator. Makes about 4 cups.
>
>This is wonderful as a spread on thinly sliced, lightly toasted bread or on
>crackers.
>
>Jill


--
I love cooking with wine.
Sometimes I even put it in the food.