Happy Feast of the Magi. The tree now can come down.
-ginny
(who was taught the 12 days of Christmas was 12/24-1/6)

On Sat, 6 Jan 2007 09:04:50 -0500, "Virginia Tadrzynski"
> wrote:

>Happy Feast of the Magi. The tree now can come down.
>-ginny
>(who was taught the 12 days of Christmas was 12/24-1/6)
>

Yeah, and maybe some wise men will show up. We could use them.

Happy Epiphany to all.
--

modom

http://www.koyote.com/users/modom/home.html

Virginia Tadrzynski wrote:
>
> Happy Feast of the Magi. The tree now can come down.
> -ginny
> (who was taught the 12 days of Christmas was 12/24-1/6)


My wife always insists on leaving the tree and the decorations
until the 12th night. The other say she got me to search out
some information on it and discovered she had been mistaken all
these years, that the 12th night is the evening of Jan.5 and the
decorations are supposed to come down then. Otherwise, you get
bad luck, or you can just leave them up all year.

Well I just took down my tree a few minutes ago!. . .I waited this long
simply because I was lazy or basking in the afterglow of the holidays.
I just couldn't seem to get around to it!

I'm glad to see there is a "real" reason out there for my leaving it
up! I'll use that excuse next year;-)

Myrl Jeffcoat
http://www.myrljeffcoat.com

modom (palindrome guy) wrote on 06 Jan 2007 in rec.food.cooking

> Yeah, and maybe some wise men will show up. We could use them.
>
> Happy Epiphany to all.
> --
>
> modom
>
> http://www.koyote.com/users/modom/home.html
>
>

A partridge in a pear tree ...right back at cha!

On Sat, 06 Jan 2007 08:51:14 -0600, "modom (palindrome guy)"
<moc.etoyok@modom> wrote:

>On Sat, 6 Jan 2007 09:04:50 -0500, "Virginia Tadrzynski"
> wrote:
>
>>Happy Feast of the Magi. The tree now can come down.
>>-ginny
>>(who was taught the 12 days of Christmas was 12/24-1/6)
>>
>
>Yeah, and maybe some wise men will show up. We could use them.

Preferably, in the White House.

TammyM

ObFood:

Braciole
4 servings

1/2 cup dried Italian-style bread crumbs
1 garlic clove, minced
2/3 cup grated Pecorino Romano
1/3 cup grated provolone
2 tablespoons chopped fresh Italian parsley leaves
4 tablespoons olive oil
Salt and freshly ground black pepper
1 (1 1/2-pound) flank steak
1 cup dry white wine
3 1/4 cups Simple Tomato Sauce, recipe follows, or store-bought
marinara sauce
Stir the first 5 ingredients in a medium bowl to blend. Stir in 2
tablespoons of the oil. Season mixture with salt and pepper and set
aside.
Lay the flank steak flat on the work surface. Sprinkle the bread crumb
mixture evenly over the steak to cover the top evenly. Starting at 1
short end, roll up the steak as for a jelly roll to enclose the
filling completely. Using butcher's twine, tie the steak roll to
secure. Sprinkle the braciole with salt and pepper.
Preheat the oven to 350 degrees F.
Heat the remaining 2 tablespoons of oil in a heavy large ovenproof
skillet over medium heat. Add the braciole and cook until browned on
all sides, about 8 minutes. Add the wine to the pan and bring to a
boil. Stir in the marinara sauce. Cover partially with foil and bake
until the meat is almost tender, turning the braciole and basting with
the sauce every 30 minutes. After 1 hour, uncover and continue baking
until the meat is tender, about 30 minutes longer. The total cooking
time should be about 1 1/2 hours.
Remove the braciole from the sauce. Using a large sharp knife, cut the
braciole crosswise and diagonally into 1/2-inch-thick slices. Transfer
the slices to plates. Spoon the sauce over and serve.
Simple Tomato Sauce:
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
2 (32-ounce) cans crushed tomatoes
4 to 6 basil leaves
2 dried bay leaves
Sea salt and freshly ground black pepper
4 tablespoons unsalted butter, optional
In a large casserole pot, heat oil over medium-high heat. Add onion
and garlic and saute until soft and translucent, about 2 minutes. Add
celery and carrot and season with salt and pepper. Saute until all the
vegetables are soft, about 5 minutes. Add tomatoes, basil, and bay
leaves and reduce the heat to low. Cover the pot and simmer for 1 hour
or until thick. Remove bay leaves and taste for seasoning. If sauce
tastes too acidic, add unsalted butter, 1 tablespoon at a time, to
round out the flavor.
Pour half the tomato sauce into the bowl of a food processor. Process
until smooth. Continue with remaining tomato sauce.
If not using all the sauce, allow it to cool completely and then pour
1 to 2 cup portions into plastic freezer bags. Freeze for up to 6
months.
Yield: 6 cups
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes

"Virginia Tadrzynski" > wrote in message
...
> Happy Feast of the Magi. The tree now can come down.
> -ginny
> (who was taught the 12 days of Christmas was 12/24-1/6)

You wuz taught right. And when my children were small, the Wise Men always
left a wee gift for them on Epiphany.

Felice

Virginia Tadrzynski wrote:
>
> Happy Feast of the Magi. The tree now can come down.
> -ginny
> (who was taught the 12 days of Christmas was 12/24-1/6)

What tree and what does it have to do with cooking?

Pete C.
(Not superstitious)

Virginia Tadrzynski > wrote:
>Happy Feast of the Magi. The tree now can come down.
>-ginny
>(who was taught the 12 days of Christmas was 12/24-1/6)

Had mine down New Year's Eve. Overlapping holidays bugs me.

--Blair

wrote:
>
> Well I just took down my tree a few minutes ago!. . .I waited this long
> simply because I was lazy or basking in the afterglow of the holidays.
> I just couldn't seem to get around to it!
>
> I'm glad to see there is a "real" reason out there for my leaving it
> up! I'll use that excuse next year;-)

Most years I prefer to get the tree before New Years because of
the needles shedding. I know the trees are fresh because I cut
them myself, but they still shed like mad. This year I cut down
on the 23rd and it didn't shed too much, even when I took it out
yesterday morning.

"Virginia Tadrzynski" > ha scritto nel messaggio
...
> Happy Feast of the Magi. The tree now can come down.
> -ginny
> (who was taught the 12 days of Christmas was 12/24-1/6)

Today, Here, is also a "wicca feast" because in our tradition is an ugly
old woman (which we call "Befana") who brings gift to children.
Befana is this:


http://www.comune.roma.it/repository...076/befana.gif


--
Kisses
Pandora

Virginia Tadrzynski wrote:
> Happy Feast of the Magi. The tree now can come down.
> -ginny
> (who was taught the 12 days of Christmas was 12/24-1/6)

Just took mine down. Late for me as I usually do that on Jan. 2 but
this year I just didn't have the energy.

Today however, I woke up at 6:30 a.m., drank a couple of cups of
coffee, went geocaching then came home to a turkey soup & beer bread
lunch after which I tackled the tree. Now DH is preparing to grill
steaks for supper. Our usual temperature on January 6 is ~ -20ºC,
incredibly today it's 2ºC so perfect for outdoor grilling.

Gabby

I really cheated this year and the past few years. I have a live tree
I've managed to keep alive for about 4 years now. It was just a little
thing when I purchased it, but it has grown a bit since then!

I have it in a red pot, and keep it out on the patio the rest of the
year!

I guess I could have left the ornaments on it a bit longer. . .No wise
men have showed up at my house thus far. . .:-)

Guess, I need to create a singles ad: "Looking for non-neanderthal
male, with good hand to eye coordination. If you are a wise man, who
doesn't sit around all day watching, football, basketball, baseball,
soccer, so much the better."

"Pete C." > wrote in message
...
> Virginia Tadrzynski wrote:
>>
>> Happy Feast of the Magi. The tree now can come down.
>> -ginny
>> (who was taught the 12 days of Christmas was 12/24-1/6)
>
> What tree and what does it have to do with cooking?
>
> Pete C.
> (Not superstitious)

Jack Shit. Although it could be said that Epiphany is to Feast Day of the
Three Kings and our Latino friend do it up big....with a way lotta food.
-ginny

"modom (palindrome guy)" <moc.etoyok@modom> wrote in message
...
> On Sat, 6 Jan 2007 09:04:50 -0500, "Virginia Tadrzynski"
> > wrote:
>
>>Happy Feast of the Magi. The tree now can come down.
>>-ginny
>>(who was taught the 12 days of Christmas was 12/24-1/6)
>>
>
> Yeah, and maybe some wise men will show up. We could use them.
>
> Happy Epiphany to all.
> --
>
> modom
>
> http://www.koyote.com/users/modom/home.html


At exactly 5:01 p.m 23 years ago a real wise ass showed up. His father said
the reason he is such a wise ass is he showed up on the feast of the Wise
Guys.....nyuk, nyuk, nyuk. Happy Bday, FBS.

In article >,
"Virginia Tadrzynski" > wrote:

> Happy Feast of the Magi. The tree now can come down.
> -ginny
> (who was taught the 12 days of Christmas was 12/24-1/6)

D'ja chalk the door?
(BTW,I think you've got more than 12 days there, Kiddo.)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog -
1/4/2007, Lemon Pie Filling Like No Other
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor

In article .com>,
wrote:

> Well I just took down my tree a few minutes ago!. . .I waited this long
> simply because I was lazy or basking in the afterglow of the holidays.
> I just couldn't seem to get around to it!
>
> I'm glad to see there is a "real" reason out there for my leaving it
> up! I'll use that excuse next year;-)
>
> Myrl Jeffcoat
> http://www.myrljeffcoat.com

It's not an excuse, Myrl, it's a reason. The Christian Church Year is
divided into "seasons" and the Christmas "season" is from December 25
to January 5. (The Twelve Days of Christmas *begin* on December 25,
they don't end there.) Unless you're Eastern Orthodox; Christmas is on
January 7 (which is simply the Julian calendar equivalent of the
Gregorian calendar's December 25).
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog -
1/4/2007, Lemon Pie Filling Like No Other
http://jamlady.eboard.com
http://www.caringbridge.org/visit/amytaylor