On Fri, 24 Dec 2004 16:55:36 -0600, "jmcquown"
> wrote:

>Tonight I'm baking yet another broccoli quiche (so sue me, I love the
>stuff). This time I'll add some sliced mushrooms along with the broccoli.
>
I am working tonight, and we are having a potluck at work. I am
taking sweet and sour coleslaw.. There will be a ton of noodle
dishes there, as many of my coworkers are from Vietnam, China, Korea,
and the Phillipines.
>The thread about pork tenderloin forced me to take mine out of the freezer.
>I'll make that along with new potatoes and the veggie will be brussels
>sprouts sprinkled with some freshly grated white cheddar. More than likely
>no bread; the potatoes are starch enough.

I am cooking for myself tomorrow night, as I am off, and am not sure I
feel like going anywhere. I have a new recipe of Marcella Hazan's to
try out, the Pot Roast of Beef with Garlic, Anchovies, Vinegar and
Pancetta. I have heard excellent reviews of this recipe on eGullet:
people are saying it is to die for. I got a nice little piece of chuck
roast to treat this way. This is from her new book, Marcella Says.

With this, I am thinking of using up the beautilful head of
cauliflower in my fridge, and treat myself by making a gratineed
cauliflower with gruyere. And a good salad.

And for dessert, I found a wonderful recipe from Ripe for Dessert, by
David Lebovitz.. I have all the ingredients here.. It is called Bread,
Cherry and Chocolate Bread Pudding.

And a glass of Proseco, and a glass of red wine...

Christine