Worked out very well. :-)
My two guests dove into it eagerly but we still had a nice dinner
conversation... They actually consumed more of the meal than they or I
expected them to. <G> Guess it was good!

Question, I don't entertain very often. How many people here send
leftovers home with dinner guests if they are good friends (and they
want them) and there is still plenty of fresh, unserved food available?

I did quite a bit of housecleaning and even replaced my curtains. I
always buy machine washable curtains anyway, but it was time for some
new ones. Dad had bought me a dozen white roses, (he does that from
time to time) so I filled in the bouquet with some greenery from around
the yard and I think it turned out rather nice. I know it drew
compliments.

Final menu was:
Grilled spatchcocked cornish game hens, marinated in Vinagrette and
lightly sprinkled with some salt free lemon pepper, (I don't think that
CGH's need much help so did not want to over-do it), grilled veggie and
shrimp kebabs treated the same, (mushrooms and zucchini), Butternut
squash halves stuffed with a rice mix, (rice was cooked in ham stock
flavored with garlic, onion, ginger root and celery and I added some
thinly sliced small carrots and some fresh frozen peas), and a small ear
of white corn on the cob. For once, I picked small, fine ears instead of
the larger, fatter ones. I've found small kernels to be sweeter and more
tender and it was more of a treat than a major part of the meal.
Beverage was Martinelli's sparkling apple cider.

Pics:

1CleanMushrooms.jpg
http://tinypic.com/33kzurb.jpg

2LittleZucchini.jpg
http://tinypic.com/450xn4j.jpg

3PeeledShrimp.jpg
http://tinypic.com/35icg3a.jpg

4VeggieMarinade.jpg
http://tinypic.com/2ef8eb5.jpg

5VeggieKebabsRaw.jpg
http://tinypic.com/2vmueww.jpg

6CornishHens.jpg
http://tinypic.com/42xxpj6.jpg

7Sp 8MarinatingHens.jpg
http://tinypic.com/2ivcthi.jpg

8SpatchockedHen.jpg
http://tinypic.com/4g8jpld.jpg

9SeasonedHens.jpg
http://tinypic.com/35d3thl.jpg

10HardwoodCharcoal.jpg
http://tinypic.com/2d7v78x.jpg

11MesquiteGrillwood.jpg
http://tinypic.com/2qvy2pc.jpg

12GrillFire111206.jpg
http://tinypic.com/2a646lz.jpg

13GrilledCornishHens.jpg
http://tinypic.com/4cuzhvb.jpg

14CornishHensPlated.jpg
http://tinypic.com/48qvjvl.jpg

15WeedsNRoses111206.jpg
http://tinypic.com/43o5c11.jpg
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> Worked out very well. :-)
> My two guests dove into it eagerly but we still had a nice dinner
> conversation... They actually consumed more of the meal than they or I
> expected them to. <G> Guess it was good!

Okay, where was my invite, hmmm? HMMM??????

In any case, yes, I give friends a "doggy bag" to take home leftovers.
Always.

Dinner looked wonderfully prepared.

kili
--
http://www.caringbridge.org/visit/kilikini

In article >,
"kilikini" > wrote:

> Omelet wrote:
> > Worked out very well. :-)
> > My two guests dove into it eagerly but we still had a nice dinner
> > conversation... They actually consumed more of the meal than they or I
> > expected them to. <G> Guess it was good!
>
> Okay, where was my invite, hmmm? HMMM??????

I still have 2 untouched hens in the 'frige. ;-)
I'll send the plane ticket!

>
> In any case, yes, I give friends a "doggy bag" to take home leftovers.
> Always.

Ah! good! They were especially enamoured of the rice and squash.
I had 2 extra servings of that that I sent plus extra rice since I'd
made a LOT of it. I had enough stock to make 15 cups so I did.
So many things that leftover rice is good for.

I had bought some brand new large Glad disposable plastic containers in
anticipation of doing just that. :-)

>
> Dinner looked wonderfully prepared.

Thank you! It was a lot of fun. I've not done anything that elaborate in
awhile...

I bought those oversized plates at Target. They are 14" across and made
from a heavy enameled plastic. They won't fit in my dish cupboards tho'.

Cheers!

>
> kili
> --
> http://www.caringbridge.org/visit/kilikini
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

What a WODERFUL work have you done, OM!!!!!!!!!!!
I like very much your shrimps and vegetables barbecue. But also your crispy
hens!!!! I love just like this!
Very good!|

--
Kisses
Pandora


-------------------------------------------------
"Omelet" > ha scritto nel messaggio
news
> Worked out very well. :-)
> My two guests dove into it eagerly but we still had a nice dinner
> conversation... They actually consumed more of the meal than they or I
> expected them to. <G> Guess it was good!
>
> Question, I don't entertain very often. How many people here send
> leftovers home with dinner guests if they are good friends (and they
> want them) and there is still plenty of fresh, unserved food available?
>
> I did quite a bit of housecleaning and even replaced my curtains. I
> always buy machine washable curtains anyway, but it was time for some
> new ones. Dad had bought me a dozen white roses, (he does that from
> time to time) so I filled in the bouquet with some greenery from around
> the yard and I think it turned out rather nice. I know it drew
> compliments.
>
> Final menu was:
> Grilled spatchcocked cornish game hens, marinated in Vinagrette and
> lightly sprinkled with some salt free lemon pepper, (I don't think that
> CGH's need much help so did not want to over-do it), grilled veggie and
> shrimp kebabs treated the same, (mushrooms and zucchini), Butternut
> squash halves stuffed with a rice mix, (rice was cooked in ham stock
> flavored with garlic, onion, ginger root and celery and I added some
> thinly sliced small carrots and some fresh frozen peas), and a small ear
> of white corn on the cob. For once, I picked small, fine ears instead of
> the larger, fatter ones. I've found small kernels to be sweeter and more
> tender and it was more of a treat than a major part of the meal.
> Beverage was Martinelli's sparkling apple cider.
>
> Pics:
>
> 1CleanMushrooms.jpg
> http://tinypic.com/33kzurb.jpg
>
> 2LittleZucchini.jpg
> http://tinypic.com/450xn4j.jpg
>
> 3PeeledShrimp.jpg
> http://tinypic.com/35icg3a.jpg
>
> 4VeggieMarinade.jpg
> http://tinypic.com/2ef8eb5.jpg
>
> 5VeggieKebabsRaw.jpg
> http://tinypic.com/2vmueww.jpg
>
> 6CornishHens.jpg
> http://tinypic.com/42xxpj6.jpg
>
> 7Sp 8MarinatingHens.jpg
> http://tinypic.com/2ivcthi.jpg
>
> 8SpatchockedHen.jpg
> http://tinypic.com/4g8jpld.jpg
>
> 9SeasonedHens.jpg
> http://tinypic.com/35d3thl.jpg
>
> 10HardwoodCharcoal.jpg
> http://tinypic.com/2d7v78x.jpg
>
> 11MesquiteGrillwood.jpg
> http://tinypic.com/2qvy2pc.jpg
>
> 12GrillFire111206.jpg
> http://tinypic.com/2a646lz.jpg
>
> 13GrilledCornishHens.jpg
> http://tinypic.com/4cuzhvb.jpg
>
> 14CornishHensPlated.jpg
> http://tinypic.com/48qvjvl.jpg
>
> 15WeedsNRoses111206.jpg
> http://tinypic.com/43o5c11.jpg
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack
> Nicholson

Omelet wrote:
> In article >,
> "kilikini" > wrote:
>
>> Omelet wrote:
>
> I bought those oversized plates at Target. They are 14" across and
> made from a heavy enameled plastic. They won't fit in my dish
> cupboards tho'.
>
> Cheers!

I've got some oversized pasta plates that are sitting on my table along side
the crock pot, the fondue pot, the coffee pot, the bean pot and the pasta
maker because I don't have room for them either! LOL. My cabinets are
barely 3 glasses deep. :~)

kili
--
http://www.caringbridge.org/visit/kilikini

Michael "Dog3" Lonergan wrote:
> Omelet > newsmp_omelet-
> :
>
>> In article >,
>> "kilikini" > wrote:
>
>>> Okay, where was my invite, hmmm? HMMM??????
>
>>
>> I still have 2 untouched hens in the 'frige. ;-)
>> I'll send the plane ticket!
>
> Kili is so greedy. Where is mine?
>
> Michael

She said there were 2 birds..........we can go together.

kili <----- who really isn't greedy at all. :~)
--
http://www.caringbridge.org/visit/kilikini

Omelet said...

> 15WeedsNRoses111206.jpg


Nice shooting! White roses? How rare are they?!?!?

Thanks,

Andy

Omelet wrote:

> I bought those oversized plates at Target. They are 14" across and made
> from a heavy enameled plastic. They won't fit in my dish cupboards tho'.
>
They are chargers. Used mostly for decoration and under a small
appetizer/starter course dish, then removed for dining as one wouldn't
want to clank the dinner plate and charger together while cutting, etc.

Omelet wrote:

> Final menu was:
> Grilled spatchcocked cornish game hens, marinated in Vinagrette and
> lightly sprinkled with some salt free lemon pepper, (I don't think that
> CGH's need much help so did not want to over-do it), grilled veggie and
> shrimp kebabs treated the same, (mushrooms and zucchini), Butternut
> squash halves stuffed with a rice mix, (rice was cooked in ham stock
> flavored with garlic, onion, ginger root and celery and I added some
> thinly sliced small carrots and some fresh frozen peas), and a small ear
> of white corn on the cob. For once, I picked small, fine ears instead of
> the larger, fatter ones. I've found small kernels to be sweeter and more
> tender and it was more of a treat than a major part of the meal.
> Beverage was Martinelli's sparkling apple cider.
>
the meal, especially the rice stuffed squash looks delicious.

"Goomba38" > wrote

> They are chargers. Used mostly for decoration and under a small
> appetizer/starter course dish, then removed for dining as one wouldn't
> want to clank the dinner plate and charger together while cutting, etc.

(laugh) I'm such a rube. I didn't know you were supposed to remove
them. I've seen some gorgeous ones but I never bought them, I don't
set a formal table, ever.

nancy

In article >, "Pandora" >
wrote:

>
> What a WODERFUL work have you done, OM!!!!!!!!!!!
> I like very much your shrimps and vegetables barbecue. But also your crispy
> hens!!!! I love just like this!
> Very good!|
>
> --
> Kisses
> Pandora

Thanks sweetie! :-)

Hugs!

Veggie kebabs are always a big hit.
One guest commented that they were not boring vegetables. <lol>
I guess he's never had them prepared that way before.

I never make boring veggies. Even if I just steam some, I dress them
with a little olive oil or butter and lightly spice them. Dill weed is
usually my herb of choice (along with lemon pepper) to add flavor to
them.

I've also been known to add a little ranch dressing from time to time as
dad loves the stuff.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"kilikini" > wrote:

> I've got some oversized pasta plates that are sitting on my table along side
> the crock pot, the fondue pot, the coffee pot, the bean pot and the pasta
> maker because I don't have room for them either! LOL. My cabinets are
> barely 3 glasses deep. :~)
>
> kili

I'm actually storing these on _top_ of one of my Black and Decker
storage cabinets. ;-) Those things are a godsend and I can snap one
together in about 30 minutes. This house had so little storage space...

I got them at Lowe's for about $70.00 each and I bought several over
time as I could afford.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article 1>,
"Michael \"Dog3\" Lonergan" > wrote:

> Omelet > newsmp_omelet-
> :
>
> <snip for space>
>
> > Worked out very well. :-)
>
> From the looks of the pics I'm sure it did.

Danke!

>
> > Question, I don't entertain very often. How many people here send
> > leftovers home with dinner guests if they are good friends (and they
> > want them) and there is still plenty of fresh, unserved food available?
>
> Really close friends know they can take whatever they want home. It they
> don't, or, if they are close but not best pals, I'll say "There is way more
> than Steven and I can eat tomorrow. What would you like to take home with
> you"? Very few people will refuse to take at least some dessert home. I
> always keep some of those Glad disposable type containers on hand just for
> this purpose. The bestest pals know to bring their own doggie bags
>

Those disposable containers are one of the best inventions... I just
made sure that I had virgin new ones for them.

>
> >
> > Final menu was:
>
> Perfect as far as I can tell. Those game hens looked a lot larger than
> what I've seen around here. Maybe it's just the angle of the pic. You
> done good

They were a bit larger than I'd anticipated!

>
> BTW, the corn looked all dried up and dead. The squash was out of a can,
> right =)
>
> Michael /////////////running from Om really fast

<schlapp!!!!!>

Lol!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article 1>,
"Michael \"Dog3\" Lonergan" > wrote:

> Omelet > newsmp_omelet-
> :
>
> > In article >,
> > "kilikini" > wrote:
>
> >> Okay, where was my invite, hmmm? HMMM??????
>
> >
> > I still have 2 untouched hens in the 'frige. ;-)
> > I'll send the plane ticket!
>
> Kili is so greedy. Where is mine?
>
> Michael

I have 2....... <G>
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, Andy <q> wrote:

> Omelet said...
>
> > 15WeedsNRoses111206.jpg
>
>
> Nice shooting! White roses? How rare are they?!?!?
>
> Thanks,
>
> Andy

Dad bought them at the grocery store. :-)

They've been available lately for $5.00 per dozen.
They have other colors too!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Thank you to you, my sweet honey! You gave me a good idea for a next friends
saturday dinner

--
Kisses
Pandora
-------------------------------------


"Omelet" > ha scritto nel messaggio
news
> In article >, "Pandora" >
> wrote:
>
>>
>> What a WODERFUL work have you done, OM!!!!!!!!!!!
>> I like very much your shrimps and vegetables barbecue. But also your
>> crispy
>> hens!!!! I love just like this!
>> Very good!|
>>
>> --
>> Kisses
>> Pandora
>
> Thanks sweetie! :-)
>
> Hugs!
>
> Veggie kebabs are always a big hit.
> One guest commented that they were not boring vegetables. <lol>
> I guess he's never had them prepared that way before.
>
> I never make boring veggies. Even if I just steam some, I dress them
> with a little olive oil or butter and lightly spice them. Dill weed is
> usually my herb of choice (along with lemon pepper) to add flavor to
> them.
>
> I've also been known to add a little ranch dressing from time to time as
> dad loves the stuff.
> --
> Peace, Om
>
> Remove _ to validate e-mails.
>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack
> Nicholson

Omelet wrote:
> In article >,
> "kilikini" > wrote:
>
>> I've got some oversized pasta plates that are sitting on my table
>> along side the crock pot, the fondue pot, the coffee pot, the bean
>> pot and the pasta maker because I don't have room for them either!
>> LOL. My cabinets are barely 3 glasses deep. :~)
>>
>> kili
>
> I'm actually storing these on _top_ of one of my Black and Decker
> storage cabinets. ;-) Those things are a godsend and I can snap one
> together in about 30 minutes. This house had so little storage
> space...
>
> I got them at Lowe's for about $70.00 each and I bought several over
> time as I could afford.

I'm married to a carpenter and have been asking for some kind of shelving
for over 2 years now. With the free wood he gets, you'd think he could just
put something together, but no, I'm still storage-less. :~)

Glad your storage cabinets are working out for you!

kili
--
http://www.caringbridge.org/visit/kilikini

Omelet wrote:
> In article >, "Pandora"
> > wrote:
>
>>
>> What a WODERFUL work have you done, OM!!!!!!!!!!!
>> I like very much your shrimps and vegetables barbecue. But also your
>> crispy hens!!!! I love just like this!
>> Very good!|
>>
>> --
>> Kisses
>> Pandora
>
> Thanks sweetie! :-)
>
> Hugs!
>
> Veggie kebabs are always a big hit.
> One guest commented that they were not boring vegetables. <lol>
> I guess he's never had them prepared that way before.
>
> I never make boring veggies. Even if I just steam some, I dress them
> with a little olive oil or butter and lightly spice them. Dill weed is
> usually my herb of choice (along with lemon pepper) to add flavor to
> them.
>
> I've also been known to add a little ranch dressing from time to time
> as dad loves the stuff.

I love dill on asparagus! I dress my steamed asparagus up quite frequently
with a lemon dill butter. It's good!

kili
--
http://www.caringbridge.org/visit/kilikini

"kilikini" > ha scritto nel messaggio
. ..
>
> I love dill on asparagus! I dress my steamed asparagus up quite
> frequently
> with a lemon dill butter. It's good!
>
> kili

What is a lemon dill butter?
I Am curious because I love asparagus. When it is asparagus season
(generally may, here) we steam them a little then we season them with butter
and parmesan. Then a little of grill to make the crust. and...GNAM GNAM...
)
Now I would like to know your recipe.

--
Kisses
Pandora

Pandora wrote:
> "kilikini" > ha scritto nel messaggio
> . ..
>>
>> I love dill on asparagus! I dress my steamed asparagus up quite
>> frequently
>> with a lemon dill butter. It's good!
>>
>> kili
>
> What is a lemon dill butter?
> I Am curious because I love asparagus. When it is asparagus season
> (generally may, here) we steam them a little then we season them with
> butter and parmesan. Then a little of grill to make the crust.
> and...GNAM GNAM... )
> Now I would like to know your recipe.

Sometimes I put parmesan on the asparagus, too, and grill/broil to make it
crispy and browned, just like you do (which is also good with lemon!).
Other times, I squirt lemon juice over the hot asparagus, add butter and
sprinkle dill on. I never have fresh dill on hand, unfortunately, but dried
works. Add a dash of sea salt and it's delicious! You could also garnish
it with grilled lemon slices, I suppose, if you wanted to make a really
pretty presentation. :~)

kili
--
http://www.caringbridge.org/visit/kilikini

In article >,
Goomba38 > wrote:

> Omelet wrote:
>
> > I bought those oversized plates at Target. They are 14" across and made
> > from a heavy enameled plastic. They won't fit in my dish cupboards tho'.
> >
> They are chargers. Used mostly for decoration and under a small
> appetizer/starter course dish, then removed for dining as one wouldn't
> want to clank the dinner plate and charger together while cutting, etc.

I know that as that is what the box said.

There is nothing wrong with using them as oversize dinner plates.
Trying to fit this meal on a regular plate would have overcrowded
and looked bad.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
Goomba38 > wrote:

> Omelet wrote:
>
> > Final menu was:
> > Grilled spatchcocked cornish game hens, marinated in Vinagrette and
> > lightly sprinkled with some salt free lemon pepper, (I don't think that
> > CGH's need much help so did not want to over-do it), grilled veggie and
> > shrimp kebabs treated the same, (mushrooms and zucchini), Butternut
> > squash halves stuffed with a rice mix, (rice was cooked in ham stock
> > flavored with garlic, onion, ginger root and celery and I added some
> > thinly sliced small carrots and some fresh frozen peas), and a small ear
> > of white corn on the cob. For once, I picked small, fine ears instead of
> > the larger, fatter ones. I've found small kernels to be sweeter and more
> > tender and it was more of a treat than a major part of the meal.
> > Beverage was Martinelli's sparkling apple cider.
> >
> the meal, especially the rice stuffed squash looks delicious.

Thanks!

Those squash are a bit tricky to get intact out of the pot...
but they are worth it.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"Nancy Young" > wrote:

> "Goomba38" > wrote
>
> > They are chargers. Used mostly for decoration and under a small
> > appetizer/starter course dish, then removed for dining as one wouldn't
> > want to clank the dinner plate and charger together while cutting, etc.
>
> (laugh) I'm such a rube. I didn't know you were supposed to remove
> them. I've seen some gorgeous ones but I never bought them, I don't
> set a formal table, ever.
>
> nancy

They are handy for large meals too. ;-)
Those game hens were larger spatchcocked than I'd anticipated!
I was glad to be able to find them. The other alternative would have
been to use small serving platters.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, "Pandora" >
wrote:

>
> Thank you to you, my sweet honey! You gave me a good idea for a next friends
> saturday dinner
>
> --
> Kisses
> Pandora

Be sure to take pics!!!! :-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
>
> 14CornishHensPlated.jpg
> http://tinypic.com/48qvjvl.jpg

Everything looks wonderful.

I woulda grilled the shrimp shells on.

I woulda plated the hens as halves.

I hate black plates. LOL

Sheldon

kilikini wrote:
>
> I'm married to a carpenter and have been asking for some kind of shelving
> for over 2 years now. With the free wood he gets, you'd think he could just
> put something together, but no, I'm still storage-less. :~)

Yeah, but... whaddaya mean you're storage-less... you know where he
stores his wood. hehe

Sheldon

In article >,
"kilikini" > wrote:

> > I got them at Lowe's for about $70.00 each and I bought several over
> > time as I could afford.
>
> I'm married to a carpenter and have been asking for some kind of shelving
> for over 2 years now. With the free wood he gets, you'd think he could just
> put something together, but no, I'm still storage-less. :~)
>
> Glad your storage cabinets are working out for you!
>
> kili

My dad can build too... but never has the time. <G>
So I saved my pennies for these as I can put them together quickly
myself!

Roomy and have closed cabinet doors so things don't get dusty.

The are easy to keep clean too since they are plastic, and they don't
look bad at all!

I'll have to take a pic when I get a chance...

I feel yer pain kiddo!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"kilikini" > wrote:

> I love dill on asparagus! I dress my steamed asparagus up quite frequently
> with a lemon dill butter. It's good!
>
> kili

Mmmm now we're talkin'. ;-d

Dill also goes well on mushrooms, green beans and peas.

And Shrimps too as well as other fish.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
"kilikini" > wrote:

> Pandora wrote:
> > "kilikini" > ha scritto nel messaggio
> > . ..
> >>
> >> I love dill on asparagus! I dress my steamed asparagus up quite
> >> frequently
> >> with a lemon dill butter. It's good!
> >>
> >> kili
> >
> > What is a lemon dill butter?
> > I Am curious because I love asparagus. When it is asparagus season
> > (generally may, here) we steam them a little then we season them with
> > butter and parmesan. Then a little of grill to make the crust.
> > and...GNAM GNAM... )
> > Now I would like to know your recipe.
>
> Sometimes I put parmesan on the asparagus, too, and grill/broil to make it
> crispy and browned, just like you do (which is also good with lemon!).
> Other times, I squirt lemon juice over the hot asparagus, add butter and
> sprinkle dill on. I never have fresh dill on hand, unfortunately, but dried
> works. Add a dash of sea salt and it's delicious! You could also garnish
> it with grilled lemon slices, I suppose, if you wanted to make a really
> pretty presentation. :~)
>
> kili
> --
> http://www.caringbridge.org/visit/kilikini

I can get fresh dill at the Asian market for $.99 per large bunch, but I
usually buy about $5.00 worth and dry it in the dehydrator. While I like
fresh dill, it's easier to keep dry on hand and I think it's one herb
that does not suffer too much in flavor from drying imho.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article . com>,
"Sheldon" > wrote:

> Omelet wrote:
> >
> > 14CornishHensPlated.jpg
> > http://tinypic.com/48qvjvl.jpg
>
> Everything looks wonderful.

Thank you!

>
> I woulda grilled the shrimp shells on.

I considered it... but it's SO messy to eat them that way!

>
> I woulda plated the hens as halves.

I was trying to impress. ;-)

>
> I hate black plates. LOL

They are not black.
They are dark teal.

Might want to adjust your monitor color.....

>
> Sheldon

Cheers! ;-)
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Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article .com>,
"Sheldon" > wrote:

> kilikini wrote:
> >
> > I'm married to a carpenter and have been asking for some kind of shelving
> > for over 2 years now. With the free wood he gets, you'd think he could just
> > put something together, but no, I'm still storage-less. :~)
>
> Yeah, but... whaddaya mean you're storage-less... you know where he
> stores his wood. hehe
>
> Sheldon

<ahem>

;-)
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Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Pandora wrote:

> What is a lemon dill butter?
> I Am curious because I love asparagus. When it is asparagus season
> (generally may, here) we steam them a little then we season them with butter
> and parmesan. Then a little of grill to make the crust. and...GNAM GNAM...
> )
> Now I would like to know your recipe.


To make lemon-dill butter, you start with room temperature butter, add a
little lemon juice and dried dill (or finely chopped fresh), and whip it
all together so you incorporate air into the butter while mixing in the
flavors. Then you put it in the refrigerator to harden. You can form
it into attractive shapes before putting it in the fridge. To serve,
you put the hot asparagus on the plate and the cold lemon-dill butter on
the asparagus. The butter should be melting when the guests first see it.


That's pretty much it with any herb butter. Lemon-dill is only one
variation. If you like, you could whip grated parmesan cheese in with
the butter.


--Lia

"Omelet" > wrote in message
news
> Worked out very well. :-)
> My two guests dove into it eagerly but we still had a nice dinner
>
*
We don't entertain very often, either. But just to help you out, that is if
you feel you need more practice, I think I could come for dinner almost
anytime. Everything looks and sounds fantastic.

Pablo
(Anything for a good cause...)

Sheldon wrote:
> kilikini wrote:
>>
>> I'm married to a carpenter and have been asking for some kind of
>> shelving for over 2 years now. With the free wood he gets, you'd
>> think he could just put something together, but no, I'm still
>> storage-less. :~)
>
> Yeah, but... whaddaya mean you're storage-less... you know where he
> stores his wood. hehe
>
> Sheldon

If I didn't before, I certainly found out last night. Tee hee hee....

kili
--
http://www.caringbridge.org/visit/kilikini

"kilikini" > ha scritto nel messaggio
...
> Pandora wrote:
>> "kilikini" > ha scritto nel messaggio
>> . ..
>>>
>>> I love dill on asparagus! I dress my steamed asparagus up quite
>>> frequently
>>> with a lemon dill butter. It's good!
>>>
>>> kili
>>
>> What is a lemon dill butter?
>> I Am curious because I love asparagus. When it is asparagus season
>> (generally may, here) we steam them a little then we season them with
>> butter and parmesan. Then a little of grill to make the crust.
>> and...GNAM GNAM... )
>> Now I would like to know your recipe.
>
> Sometimes I put parmesan on the asparagus, too, and grill/broil to make it
> crispy and browned, just like you do (which is also good with lemon!).

I love very much lemon but tradition says you have not to use it over or
with parmisan ....(then we know we can eat all the things we like ) ))))
It's something like sugar on a spaghetti with tomato sauce dish



> Other times, I squirt lemon juice over the hot asparagus, add butter and
> sprinkle dill on.

Sorry , Kili, if I ask you: is dill the herb I know? Do you use it dry or
fresh? Becouse I have it in my vegetable garden and I like it.

I never have fresh dill on hand, unfortunately, but dried

Oh! sorry you have told me now.

> works. Add a dash of sea salt and it's delicious! You could also garnish
> it with grilled lemon slices, I suppose, if you wanted to make a really
> pretty presentation. :~)


So I can do like this: I boil my asparagus and then I season them with dill
butter and lemon?
Now I ask you : do you usually squeeze lemon or use it only in slices?
Thank you very much for the answer
Pandora
>
> kili
> --
> http://www.caringbridge.org/visit/kilikini
>
>

Pandora wrote:
> "kilikini" > ha scritto nel messaggio
> ...
>> Pandora wrote:
>>> "kilikini" > ha scritto nel messaggio
>>> . ..
>>>>
>
>
> So I can do like this: I boil my asparagus and then I season them
> with dill butter and lemon?
> Now I ask you : do you usually squeeze lemon or use it only in slices?
> Thank you very much for the answer
> Pandora

I usually steam my asparagus in a metal steamer until I can pierce it with a
fork easily - just until tender. Then I place it in an oval dish, squeeze
lemon over the asparagus, toss on some butter, sprinkle the dried dill on,
roll the spears around and serve.

If I get fancy, I broil/grill lemon slices and place those on top as well.

That's just how I do it. Hope you find a way you like it!

kili
--
http://www.caringbridge.org/visit/kilikini

"kilikini" > wrote in message
. ..
> Pandora wrote:
> > "kilikini" > ha scritto nel messaggio
> > ...
> >> Pandora wrote:
> >>> "kilikini" > ha scritto nel messaggio
> >>> . ..
> >>>>
> >
> >
> > So I can do like this: I boil my asparagus and then I season them
> > with dill butter and lemon?
> > Now I ask you : do you usually squeeze lemon or use it only in slices?
> > Thank you very much for the answer
> > Pandora
>
> I usually steam my asparagus in a metal steamer until I can pierce it with
a
> fork easily - just until tender. Then I place it in an oval dish, squeeze
> lemon over the asparagus, toss on some butter, sprinkle the dried dill on,
> roll the spears around and serve.
>
> If I get fancy, I broil/grill lemon slices and place those on top as well.
>
> That's just how I do it. Hope you find a way you like it!
>
> kili
> --
> http://www.caringbridge.org/visit/kilikini
>
>
I rinse fresh asparagus as it is usually grown in sandy soil. I melt two
tbsp. of butter some garlic salt and pepper in an oblong bowl then toss and
grill outside. I spend more time watching and turning my asparagus than I
do the meat I serve it with. Grilled asparagus has a nutty flavor that you
can't get by steaming.

In article >,
"pablo" > wrote:

> "Omelet" > wrote in message
> news
> > Worked out very well. :-)
> > My two guests dove into it eagerly but we still had a nice dinner
> >
> *
> We don't entertain very often, either. But just to help you out, that is if
> you feel you need more practice, I think I could come for dinner almost
> anytime. Everything looks and sounds fantastic.
>
> Pablo
> (Anything for a good cause...)

<lol> Thanks!

That is one thing I'd love to do sometime is entertain folks from the
list, and attend a cookout/potluck.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Julia Altshuler" > ha scritto nel messaggio
. ..
> Pandora wrote:
>
>> What is a lemon dill butter?
>> I Am curious because I love asparagus. When it is asparagus season
>> (generally may, here) we steam them a little then we season them with
>> butter and parmesan. Then a little of grill to make the crust. and...GNAM
>> GNAM... )
>> Now I would like to know your recipe.
>
>
> To make lemon-dill butter, you start with room temperature butter, add a
> little lemon juice and dried dill (or finely chopped fresh), and whip it
> all together so you incorporate air into the butter while mixing in the
> flavors. Then you put it in the refrigerator to harden. You can form it
> into attractive shapes before putting it in the fridge. To serve, you put
> the hot asparagus on the plate and the cold lemon-dill butter on the
> asparagus. The butter should be melting when the guests first see it.

This is Wonderful!!! A shape with butter!! Only great chef do it ))) It's
such a lovely thing.
How do you do? I mean : do you use a mixer to mix herbs with butter or do
you use a wood spoon?
Because I think thatt butter mixed with blades of a robot could heat itself.
And another question: what is the percentage of lemon do you use?
Sorry for my english but I hope I have explained what I meant.
>
>
> That's pretty much it with any herb butter. Lemon-dill is only one
> variation. If you like, you could whip grated parmesan cheese in with the
> butter.
>
>
> --Lia
>


Thank you very much for having answered me.

--
Kisses
Pandora

In article >, "Pandora" >
wrote:

> Now I ask you : do you usually squeeze lemon or use it only in slices?
> Thank you very much for the answer
> Pandora

I'm not Kili, but I often do both.
Sliced lemon halves make a very pretty Garnish.
So do sprigs of fresh Dill if you have it on hand.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson