FoodBanter.com - View Single Post - Pot-luck breakfast ideas

>From: "Scotty"
>Date: 12/15/04 5:47 PM Alaskan Standard Time
>Message-id: <_G6wd.522831$nl.392725@pd7tw3no>
>
>
>"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.

That's an excellent point, Scott, and one I'd intended to make then forgot to
get back to this thread. On a staff with 40ish people, there are many
excellent cooks, many absolute non-cooks, and a lot of folks who fall somewhere
in between. Not everyone will bring something (it's designed that way) but
everyone on staff loves to eat and they all appreciate good food. The Cooks
are highly praised and warmly acknowledged for their efforts. The non-cooks
who bring the fruit trays and bagels and schmears and such are highly
appreciated for their thought and time.

BTW -- I've decided to make the mushroom-ham-egg "cups" I saw on the holiday
special of Queer Eye this past week. I'm sauteeing mushrooms for it here in a
few minutes. I'll only be able to do that much tonight; the rest will have to
be assembled when I get there. Unfortunately, it's a breakfast and we're
rather limited WRT time (we can't very well tell the kiddos to mind themselves
while we finish eating) so we're starting at 8am. The eggs have to bake for
about 20 minutes, and since I have a 45 minute drive into work, it's not
practical to bake them at home first. Means I have to be at work no later than
7:30 (to allow for time to get the ancient oven heated and the cups assembled
and baked). That's very early for me. I don't usually leave the house until
7, and an extra 15 minutes is sometimes hard to come by.

However, Christmas comes but once a year and the breakfast is THE staff meal of
the year (although we always seem to find an excuse for a luncheon).

Alexis.