Heya Cookalong folks,

Interested in starting a bit later?

Originally we were going to start about 3pm EST/12pm PST, but if any
of you want to start a bit later, that is fine.

I would be willing to move it up a few hours, say 2 hours later. If
you don't want to do that, voice your opinion here...

We can still start at the original time, if you want.

Christine

"Christine Dabney" > wrote

> Heya Cookalong folks,
>
> Interested in starting a bit later?
>
> Originally we were going to start about 3pm EST/12pm PST, but if any
> of you want to start a bit later, that is fine.

I have my ingredients, such as they are, assembled so whenever
you want, I'm ready. I'm making Lidia Bastianich's Mushroom Gratinate.
Rather than key in the recipe, I googled it and came across it in this
blog:

http://greenjackfruit.blogspot.com/2...1_archive.html

I was relieved when I scrolled down to see that whoever made it
likes it.

nancy

On Sun, 18 Feb 2007 11:58:30 -0700, Christine Dabney
> wrote:

>Heya Cookalong folks,
>
>Interested in starting a bit later?
>
>Originally we were going to start about 3pm EST/12pm PST, but if any
>of you want to start a bit later, that is fine.
>
>I would be willing to move it up a few hours, say 2 hours later. If
>you don't want to do that, voice your opinion here...
>
>We can still start at the original time, if you want.
>
Later is better for me, chris. Our "chance of rain" is turning into
"not a chance of rain". If this continues, I'll want to be out and
about for a while.


--
See return address to reply by email

On Sun, 18 Feb 2007 14:17:39 -0500, "Nancy Young" >
wrote:

>
>"Christine Dabney" > wrote
>
>> Heya Cookalong folks,
>>
>> Interested in starting a bit later?
>>
>> Originally we were going to start about 3pm EST/12pm PST, but if any
>> of you want to start a bit later, that is fine.
>
>I have my ingredients, such as they are, assembled so whenever
>you want, I'm ready. I'm making Lidia Bastianich's Mushroom Gratinate.
>Rather than key in the recipe, I googled it and came across it in this
>blog:
>
>http://greenjackfruit.blogspot.com/2...1_archive.html
>
>I was relieved when I scrolled down to see that whoever made it
>likes it.

I haven't made anything from that book. I have zucchini though..and
ya know what? I have been wanting to make those zuchinni that are
rolled up.... They look so good.

However, I am making gougeres for starters..I have never made them
before..and I have been wanting to do so. So I will at least make
those.

Still trying to find something in my unused cookbooks to satisfy my
craving for some sort of chicken dish that has a creamy sauce. My
chicken is ready to go, if I find something.


Christine, still trying to wake up.

"Christine Dabney" > wrote

> On Sun, 18 Feb 2007 14:17:39 -0500, "Nancy Young" >
> wrote:

>>I have my ingredients, such as they are, assembled so whenever
>>you want, I'm ready. I'm making Lidia Bastianich's Mushroom Gratinate.
>>Rather than key in the recipe, I googled it and came across it in this
>>blog:
>>
>>http://greenjackfruit.blogspot.com/2...1_archive.html
>>
>>I was relieved when I scrolled down to see that whoever made it
>>likes it.
>
> I haven't made anything from that book. I have zucchini though..and
> ya know what? I have been wanting to make those zuchinni that are
> rolled up.... They look so good.

That's funny because when I got the book (it was a Christmas
present), that was the first thing I wanted to make. Somehow
haven't gotten around to it, and I didn't get the book this past
Christmas. They look so good, don't they. Zucchini roll-ups.

> Still trying to find something in my unused cookbooks to satisfy my
> craving for some sort of chicken dish that has a creamy sauce. My
> chicken is ready to go, if I find something.

I haven't had it in a dawg's age, but I love Julia's company chicken ...
it has a cream sauce, with mushrooms as I recall.

nancy

On Sun, 18 Feb 2007 15:10:29 -0500, "Nancy Young" >
wrote:

>
>"Christine Dabney" > wrote

>> Still trying to find something in my unused cookbooks to satisfy my
>> craving for some sort of chicken dish that has a creamy sauce. My
>> chicken is ready to go, if I find something.
>
>I haven't had it in a dawg's age, but I love Julia's company chicken ...
>it has a cream sauce, with mushrooms as I recall.
>
>nancy
>

I don't have any mushrooms..

But I may have found a winner...from the NY Cookbook...

By the way, we are all chatting in the channel...

And the start time has been moved up to 5pm for you east coast folks,
4pm for central time folks, 3pm for mountain time folks, and 2pm for
west coast folks

Alan..did you see that???

Christine

Christine Dabney wrote on 18 Feb 2007 in rec.food.cooking

> Alan..did you see that???
>

See what?