Alexis Siefert wrote:
>>> Okay, I'll admit it. I'm tired, and being tired and not feeling
>>> great
>>> is keeping me from being able to think as creatively as I'd normally
>>> wish. We're having our annual staff Christmas breakfast next week,
>>> and
>>> I'm at a loss as to what to bring. Something that I can cook at
>>> home
>>> and either serve cold or reheat (preferably in the microwave) at
>>> school. Something I can cook the day or night before (the breakfast
>>> is early,
>>> and I'm not feeling well enough to plan to be up super-early to
>>> cook).
>>> And, as I know most of you are as well, I'm "expected" to come up
>>> with something delicious and wonderful and different.
>>>
>> After my recent good luck making gravlax from wild King Salmon, I
>> would make another of that and bring it with chevre and crusty bread.
>>
>
> Now *that's* a great idea. I have two huge Kings in my freezer (yes,
> wild, and caught by your's truly). Did you happen to post the recipe
> already somewhere? If not, could you post it here?
>
> As for the fruit platters and juices and breads suggestion -- those
> are wonderful breakfast potluck ideas, but there are several
> non-cooks on staff and I try very hard not to bring anything that a
> non-cook would bring. I don't want to step on toes.
>
> Alexis.

Ahem. Most "non-cooks" wouldn't know gravlax with chevre from spackle &
paint. Make sure you don't regret using those King's on this crowd unless
you are purely out to impress someone.

Jill