"jmcquown" > wrote in message
.. .
> 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

You don't have to be a cook to appreciate fine food. As a cook, I know this
intimately from the feedback I get. Also I am always out to impress someone
when I cook. Even if it's only me.

Scott.