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>From: Rodney Myrvaagnes
>Date: 12/9/04 10:07 AM Alaskan Standard Time
>Message-id: >
>
>On Wed, 08 Dec 2004 14:44:50 -0900, 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.
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