On Jan 30, 6:08*am, "jmcquown" > wrote:
> "Christine Dabney" > wrote in message
>
> ...
>
> > On Tue, 26 Jan 2010 19:46:03 -0800, sf > wrote:
>
> >>On Tue, 26 Jan 2010 21:58:40 -0500, "jmcquown" >
> >>wrote:
>
> >>>It's doubtful anyone planning to make Christine's milk punch will need an
> >>>answer in less than a few hours. *Isn't the Super Bowl in February?
>
> >>I wasn't talking about her special recipe, I meant answering what it
> >>was. *I didn't know, so I looked it up.
>
> > First of all..it isn't "my" milk punch. *I have never had one..only
> > read about them from several great cooks... *I am thinking they do
> > sound good to me, and I might make one for the boozealong (among other
> > things).
>
> I'm not the one who said it was your milk punch... I think that was Nancy
> Dooley.
>
> > Second, February is just around the corner...in less than a week now.
>
> 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
>
> > 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.
>
> 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


what kind of a stupid bitch makes something for a party they can't
eat?