We are doing brunch this year with my husband's brother and his family at their
house. It is something of a relief not to have to host for once! LOL Especially when
I'll still be cooking ;-)

We're having:

Waffles (Made with *real* malt flour!) w/ fresh berries..strawberries, raspberries,
blackberries & blueberries.
Scrambled eggs w/ any or all of :cheddar, green onions, asparagus, mushrooms (I'll
skip those!), tomatoes, avocado, diced ham, and sausage crumbles
Bacon and/or Ham
Citrus Salad (red, pink ,and white grapefruit, and oranges)
and coffee, tea, or juice

Perfect for this Easter morning

kimberly

On Sun 23 Mar 2008 09:01:13a, Nexis told us...

> We are doing brunch this year with my husband's brother and his family
> at their house. It is something of a relief not to have to host for
> once! LOL Especially when I'll still be cooking ;-)
>
> We're having:
>
> Waffles (Made with *real* malt flour!) w/ fresh berries..strawberries,
> raspberries, blackberries & blueberries.
> Scrambled eggs w/ any or all of :cheddar, green onions, asparagus,
> mushrooms (I'll skip those!), tomatoes, avocado, diced ham, and sausage
> crumbles Bacon and/or Ham
> Citrus Salad (red, pink ,and white grapefruit, and oranges)
> and coffee, tea, or juice
>
> Perfect for this Easter morning
>
> kimberly
>
>

Kimberly, do you substitute the malt flour for all of the all-purpose flour
usually called for, or only for part? Any special recipe?

Brunch sounds delicious!

--
Wayne Boatwright
-------------------------------------------
Sunday, 03(III)/23(XXIII)/08(MMVIII)
-------------------------------------------
Today is: Easter
Countdown till Memorial Day
9wks 14hrs 45mins
-------------------------------------------
Don't worry about who you step on when
you're on the way up if you don't plan
on coming down.

On Sun, 23 Mar 2008 09:01:13 -0700, "Nexis" > wrote:

>We are doing brunch this year with my husband's brother and his family at their
>house. It is something of a relief not to have to host for once! LOL Especially when
>I'll still be cooking ;-)
>
>We're having:
>
>Waffles (Made with *real* malt flour!) w/ fresh berries..strawberries, raspberries,
>blackberries & blueberries.
>Scrambled eggs w/ any or all of :cheddar, green onions, asparagus, mushrooms (I'll
>skip those!), tomatoes, avocado, diced ham, and sausage crumbles
>Bacon and/or Ham
>Citrus Salad (red, pink ,and white grapefruit, and oranges)
>and coffee, tea, or juice
>
>Perfect for this Easter morning
>
>kimberly


Sounds good. I like a good brunch.

We were supposed to go out with friends this afternoon, but my wife
hurt her back so we cancelled. Instead, I'm making a prime rib roast
and potatoes, salad, etc.
Ed

On Sun, 23 Mar 2008 12:34:49 -0400, Ed Pawlowski > wrote:

>
>
>Sounds good. I like a good brunch.

DD spent the night rather than driving an hour to turn around and come
back. I think I'll make Dutch Babies for breakfast.
>
>We were supposed to go out with friends this afternoon, but my wife
>hurt her back so we cancelled. Instead, I'm making a prime rib roast
>and potatoes, salad, etc.

I asked DD to buy a leg of lamb from her local store. They have
fantastic products there. I've liked everything she's brought me
starting off with a house made cranberry sauce that tasted just like
grandma's (I'm the only cranberry eater in this family).

--
See return address to reply by email
remove the smile first

"Nexis" schrieb :
> We are doing brunch this year with my husband's brother and his family at
> their house. It is something of a relief not to have to host for once! LOL
> Especially when I'll still be cooking ;-)
>
> We're having:
>
> Waffles (Made with *real* malt flour!) w/ fresh berries..strawberries,
> raspberries, blackberries & blueberries.
> Scrambled eggs w/ any or all of :cheddar, green onions, asparagus, mushrooms
> (I'll skip those!), tomatoes, avocado, diced ham, and sausage crumbles
> Bacon and/or Ham
> Citrus Salad (red, pink ,and white grapefruit, and oranges)
> and coffee, tea, or juice
>
> Perfect for this Easter morning
>
Brunch was smoked salmon on toast with
a) sweet mustard and onion rings
b) butter, lemon juice
c) Butter - horseraddish


This evening (that means now over here) it's Chickenbreasts a la Kiev with
Risibisi (rice with peas and carrots).

Cheers,

Michael Kuettner

"Nexis" > wrote in message
...
> We are doing brunch this year with my husband's brother and his family at
> their house. It is something of a relief not to have to host for once! LOL
> Especially when I'll still be cooking ;-)
>
> We're having:
>
> Waffles (Made with *real* malt flour!) w/ fresh berries..strawberries,
> raspberries, blackberries & blueberries.
> Scrambled eggs w/ any or all of :cheddar, green onions, asparagus,
> mushrooms (I'll skip those!), tomatoes, avocado, diced ham, and sausage
> crumbles
> Bacon and/or Ham
> Citrus Salad (red, pink ,and white grapefruit, and oranges)
> and coffee, tea, or juice
>

Chicken and vegetable vindaloo, rice and palak paneer.

Paul

Nexis wrote:
> We are doing brunch this year with my husband's brother and his family
> at their house. It is something of a relief not to have to host for
> once! LOL Especially when I'll still be cooking ;-)

Hardly anyone was up for a brunch, so we're having dinner around 4:00,
to enjoy the afternoon outside.
Spiral-sliced ham (Costco, not H-B), warmed on the grill, with some
soaked hickory for smoke, fresh asparagus (oven grilled with EVOO, salt,
fgbp and rosemary), and I think I'll make a bubble-and-squeak side with
small creamer potatoes, the last of Paddy's cabbage and some fresh.

Dave

On Sun, 23 Mar 2008 18:16:23 GMT, (Little
Malice) wrote:

>One time on Usenet, said:
>> On Sun, 23 Mar 2008 12:34:49 -0400, Ed Pawlowski > wrote:
>>
>> >
>> >
>> >Sounds good. I like a good brunch.
>>
>> DD spent the night rather than driving an hour to turn around and come
>> back. I think I'll make Dutch Babies for breakfast.
>
>What are Dutch Babies, Barbara?

Just about the easiest not-everyday type breakfast you can think of!
http://whatscookingamerica.net/Eggs/GermanPancake.htm

DD's SO took their dog to a dog park and came back with lox & bagels,
so there was a slight change in breakfast plans.

--
See return address to reply by email
remove the smile first

One time on Usenet, "Nexis" > said:
> We are doing brunch this year with my husband's brother and his family at
> their
> house. It is something of a relief not to have to host for once! LOL
> Especially when
> I'll still be cooking ;-)
>
> We're having:
>
> Waffles (Made with *real* malt flour!) w/ fresh berries..strawberries,
> raspberries,
> blackberries & blueberries.
> Scrambled eggs w/ any or all of :cheddar, green onions, asparagus, mushrooms
> (I'll
> skip those!), tomatoes, avocado, diced ham, and sausage crumbles
> Bacon and/or Ham
> Citrus Salad (red, pink ,and white grapefruit, and oranges)
> and coffee, tea, or juice
>
> Perfect for this Easter morning

My dad stayed with us last night. We had bacon, eggs, and a
cinnamon butter braid for breakfast. He brought a ham for dinner,
plus I'm making, devilled eggs, rolls, green bean casserole (for
DH) and a close family friend is bringing old fashioned scalloped
potatoes. Yum!

Happy Easter to all... :-)

--
Jani in WA

One time on Usenet, said:
> On Sun, 23 Mar 2008 12:34:49 -0400, Ed Pawlowski > wrote:
>
> >
> >
> >Sounds good. I like a good brunch.
>
> DD spent the night rather than driving an hour to turn around and come
> back. I think I'll make Dutch Babies for breakfast.

What are Dutch Babies, Barbara?

> >We were supposed to go out with friends this afternoon, but my wife
> >hurt her back so we cancelled. Instead, I'm making a prime rib roast
> >and potatoes, salad, etc.

I hope she feels better soon, Ed...

--
Jani in WA

On Sun, 23 Mar 2008 18:16:23 GMT, (Little
Malice) wrote:



>I hope she feels better soon, Ed...


Thanks,
usually takes a couple of days for things like that. Meantime, dinner
is in the oven.

"Nexis" > wrote in message
...
> We are doing brunch this year with my husband's brother and his family at
> their house. It is something of a relief not to have to host for once! LOL
> Especially when I'll still be cooking ;-)
>
> We're having:
>
> Waffles (Made with *real* malt flour!) w/ fresh berries..strawberries,
> raspberries, blackberries & blueberries.
> Scrambled eggs w/ any or all of :cheddar, green onions, asparagus,
> mushrooms (I'll skip those!), tomatoes, avocado, diced ham, and sausage
> crumbles
> Bacon and/or Ham
> Citrus Salad (red, pink ,and white grapefruit, and oranges)
> and coffee, tea, or juice
>
> Perfect for this Easter morning

Sounds good to me!

Easter here is pretty laid-back and low key. This morning I made eggs baked
in a cheese sauce sprinkled with crumbled bacon and served on English muffin
halves. I served that with melon slices and strawberries. Dinner will be
roasted turkey breast, garlic mashed taters, gravy, broccoli casserole,
mixed green salad, and cheesecake.

Happy Easter, everyone!

Mary

In article >, Nexis > wrote:
>We are doing brunch this year with my husband's brother and his family at their
>house. It is something of a relief not to have to host for once! LOL

(tasty brunch menu snipped)

Re the question: dunno yet, as I am not cooking . I will be bringing
some truffles a la Kay Hartman and some peanut-butter cup cookies for
dessert.

Been cooking up a storm for the church festivities - 2 gallons of
minestrone on Thursday, and truffle and peanut butter cup cookie
production on Friday and Saturday.

Normally the church has a 5:30 am Vigil service and Woo-Hoo! Champagne
Brunch! afterwards (ham and beverages provided by the parish, and people
sign up for egg dishes/pastries/fruit) but the service got moved to 8:30
pm last night. We have a professional chef as part of our church family
so she cooked up a storm. I didn't get any of the proscuitto-wrapped
asparagus because I was cleaning up after the service but there was a
little of everything else left, including the champagne.

I took at least 10 dozen truffles and only two were left by the time I did
my cleanup (we had 135 at the service).

Today my lunch has been pineapple upside-down cake, a few cups of punch*,
and the remains of the brie en croute .

* our church "house punch" is dead simple - one can each of lemonade and
berry punch made to specs with a 2 liter bottle of ginger ale poured in to
make it fizz. Garnishes are nice but we didn't have the time for that
today.

Charlotte
--

MareCat wrote:
> "Nexis" > wrote in message
> ...
>> We are doing brunch this year with my husband's brother and his family at
>> their house. It is something of a relief not to have to host for once! LOL
>> Especially when I'll still be cooking ;-)
>>
>> We're having:
>>
>> Waffles (Made with *real* malt flour!) w/ fresh berries..strawberries,
>> raspberries, blackberries & blueberries.
>> Scrambled eggs w/ any or all of :cheddar, green onions, asparagus,
>> mushrooms (I'll skip those!), tomatoes, avocado, diced ham, and sausage
>> crumbles
>> Bacon and/or Ham
>> Citrus Salad (red, pink ,and white grapefruit, and oranges)
>> and coffee, tea, or juice
>>
>> Perfect for this Easter morning
>
> Sounds good to me!
>
> Easter here is pretty laid-back and low key. This morning I made eggs baked
> in a cheese sauce sprinkled with crumbled bacon and served on English muffin
> halves. I served that with melon slices and strawberries. Dinner will be
> roasted turkey breast, garlic mashed taters, gravy, broccoli casserole,
> mixed green salad, and cheesecake.
>
> Happy Easter, everyone!
>
> Mary
>
>
This morning I made blueberry pancakes with blueberry syrup for the wife
and I. At noon we had a friend over and had smoked ham, potato salad,
broccoli and green peas fresh from our garden (also the last of the
winter garden), fresh lemonade made with our lemons, and a crumb top
pear pie made with pears I put up last fall.

I think dinner tonight will be whatever anyone wants to fix for themselves.

George

In article >, "Nexis" >
wrote:

> We are doing brunch this year with my husband's brother and his family at
> their
> house. It is something of a relief not to have to host for once! LOL
> Especially when
> I'll still be cooking ;-)
>
> We're having:
>
> Waffles (Made with *real* malt flour!) w/ fresh berries..strawberries,
> raspberries,
> blackberries & blueberries.
> Scrambled eggs w/ any or all of :cheddar, green onions, asparagus, mushrooms
> (I'll
> skip those!), tomatoes, avocado, diced ham, and sausage crumbles
> Bacon and/or Ham
> Citrus Salad (red, pink ,and white grapefruit, and oranges)
> and coffee, tea, or juice
>
> Perfect for this Easter morning

We had roast lamb with potatoes, kumara (sweet potato) and carrots
roasted alongside the meat, peas, and gravy.

A dessert similar to Eton Mess (with raspberries substituted for
strawberries) for dessert.

Miche

--
Electricians do it in three phases

Nexis wrote:
> We are doing brunch this year with my husband's brother and his
> family at their house. It is something of a relief not to have to
> host for once! LOL Especially when I'll still be cooking ;-)
>
> We're having:
>
> Waffles (Made with *real* malt flour!) w/ fresh
> berries..strawberries, raspberries, blackberries & blueberries.
> Scrambled eggs w/ any or all of :cheddar, green onions, asparagus,
> mushrooms (I'll skip those!), tomatoes, avocado, diced ham, and
> sausage crumbles Bacon and/or Ham
> Citrus Salad (red, pink ,and white grapefruit, and oranges)
> and coffee, tea, or juice
>
> Perfect for this Easter morning
>
> kimberly
>
Nothing really special. Spinach & feta quiche (The Frug's recipe; I've
posted it before).

Jill

In article <ttwFj.1679$VK4.646@trnddc08>,
"Paul M. Cook" > wrote:

> Chicken and vegetable vindaloo, rice and palak paneer.

Oh, man. I'm not normally a big fan of spinach but I adore palak paneer.

I think I'll have some for lunch.

Miche

--
Electricians do it in three phases

I worked the past two nights (12 plus hour shifts) so when I got home
this morning I passed out happily, knowing I didn't have to get up and
go back to work again.
Woke up about 5 pm and husband had made a beef-vegetable stir fry (and
it was GOOD!) and a fruit salad. He bought me a pint of Ben&Jerry's
Cherry Garcia for an Easter present.
A very RELAXED day

"Wayne Boatwright" > wrote in message
3.184...
> On Sun 23 Mar 2008 09:01:13a, Nexis told us...
>
>> We are doing brunch this year with my husband's brother and his family
>> at their house. It is something of a relief not to have to host for
>> once! LOL Especially when I'll still be cooking ;-)
>>
>> We're having:
>>
>> Waffles (Made with *real* malt flour!) w/ fresh berries..strawberries,
>> raspberries, blackberries & blueberries.
>> Scrambled eggs w/ any or all of :cheddar, green onions, asparagus,
>> mushrooms (I'll skip those!), tomatoes, avocado, diced ham, and sausage
>> crumbles Bacon and/or Ham
>> Citrus Salad (red, pink ,and white grapefruit, and oranges)
>> and coffee, tea, or juice
>>
>> Perfect for this Easter morning
>>
>> kimberly
>>
>>
>
> Kimberly, do you substitute the malt flour for all of the all-purpose flour
> usually called for, or only for part? Any special recipe?
>
> Brunch sounds delicious!
>
> --
> Wayne Boatwright


Wayne,

I do a straight swap..Here's the recipe I use:

2 cups Carbon's Golden Malted Flour
1 1/4 cup milk
2 tsp vanilla (I use double strength, but i love vanilla! )
1 tsp cinnamon
2 eggs
4 tbsp melted butter

mix the cinnamon into the flour, then add remaining ingredients and stir until
combined. You can also sub the vanilla for orange extract and add orange zest...goes
great with berries! Sometimes I add a little almond extract and add pecans (sometimes
cinnamon pecans!). And, when I'm feeling decadent, I add some grated chocolate and
maybe sub some espresso for some of the milk.

Easy and they are perfectly light and crispy and tasty.

kimberly

On Sun 23 Mar 2008 04:15:42p, Nexis told us...

>
> "Wayne Boatwright" > wrote in message
> 3.184...
>> On Sun 23 Mar 2008 09:01:13a, Nexis told us...
>>
>>> We are doing brunch this year with my husband's brother and his family
>>> at their house. It is something of a relief not to have to host for
>>> once! LOL Especially when I'll still be cooking ;-)
>>>
>>> We're having:
>>>
>>> Waffles (Made with *real* malt flour!) w/ fresh berries..strawberries,
>>> raspberries, blackberries & blueberries. Scrambled eggs w/ any or all
>>> of
>>> :cheddar, green onions, asparagus, mushrooms (I'll skip those!),
>>> :tomatoes,
>>> avocado, diced ham, and sausage crumbles Bacon and/or Ham
>>> Citrus Salad (red, pink ,and white grapefruit, and oranges)
>>> and coffee, tea, or juice
>>>
>>> Perfect for this Easter morning
>>>
>>> kimberly
>>>
>>>
>>
>> Kimberly, do you substitute the malt flour for all of the all-purpose
>> flour usually called for, or only for part? Any special recipe?
>>
>> Brunch sounds delicious!
>>
>> --
>> Wayne Boatwright
>
>
> Wayne,
>
> I do a straight swap..Here's the recipe I use:
>
> 2 cups Carbon's Golden Malted Flour
> 1 1/4 cup milk
> 2 tsp vanilla (I use double strength, but i love vanilla! )
> 1 tsp cinnamon
> 2 eggs
> 4 tbsp melted butter
>
> mix the cinnamon into the flour, then add remaining ingredients and stir
> until combined. You can also sub the vanilla for orange extract and add
> orange zest...goes great with berries! Sometimes I add a little almond
> extract and add pecans (sometimes cinnamon pecans!). And, when I'm
> feeling decadent, I add some grated chocolate and maybe sub some
> espresso for some of the milk.
>
> Easy and they are perfectly light and crispy and tasty.
>
> kimberly
>
>

Oh thanks, Kimberly! This looks delicious. I've had malted waffles in
restaurants, but have never made them, nor ever seen the flour in stores.
I'll have to do a little search and order some. Once I get it, that will
be the following Sunday's breakfast/brunch!

I once bought a malted waffle mix, but it was awful and nothing like I had
tasted and enjoyed.

--
Wayne Boatwright
-------------------------------------------
Sunday, 03(III)/23(XXIII)/08(MMVIII)
-------------------------------------------
Today is: Easter
Countdown till Memorial Day
9wks 7hrs
-------------------------------------------
Two cats are a circus, three a coup,
six a revolution.
-------------------------------------------

Since everyone else was away, we had breakfast out with Dear
Daughter, fruit, cheese and crackers for lunch, and roast
chicken for dinner with roasted sweet potatoes and
asparagus. Strawberries for dessert.

It was nice for a change NOT to entertain. We've been
(actually I'VE been) doing a lot of that lately.

gloria p

Nexis wrote:
> We are doing brunch this year with my husband's brother and his family at their
> house. It is something of a relief not to have to host for once! LOL Especially when
> I'll still be cooking ;-)
>
> We're having:
>
> Waffles (Made with *real* malt flour!) w/ fresh berries..strawberries, raspberries,
> blackberries & blueberries.
> Scrambled eggs w/ any or all of :cheddar, green onions, asparagus, mushrooms (I'll
> skip those!), tomatoes, avocado, diced ham, and sausage crumbles
> Bacon and/or Ham
> Citrus Salad (red, pink ,and white grapefruit, and oranges)
> and coffee, tea, or juice


That sounds perfect. How did the waffles turn out?

(We don't celebrate Easter -- we had curried lentils, black rice,
and steamed veggies.)

Serene

In article >, "Nexis" >
wrote:

> We are doing brunch this year with my husband's brother and his family at
> their
> house. It is something of a relief not to have to host for once! LOL
> Especially when
> I'll still be cooking ;-)
>
> We're having:
>
> Waffles (Made with *real* malt flour!) w/ fresh berries..strawberries,
> raspberries,
> blackberries & blueberries.
> Scrambled eggs w/ any or all of :cheddar, green onions, asparagus, mushrooms
> (I'll
> skip those!), tomatoes, avocado, diced ham, and sausage crumbles
> Bacon and/or Ham
> Citrus Salad (red, pink ,and white grapefruit, and oranges)
> and coffee, tea, or juice
>
> Perfect for this Easter morning
>
> kimberly

Tonight I roasted a leg of lamb with a recipe I found in the latest
Taste of Home. Mom buys me a subscription every year. You rub a
mixture of fresh rosemary, Dijon mustard, olive oil, soy sauce, pepper,
and garlic over the lamb, let it sit in the fridge overnight (or all
day, in my case), then roast. I served it with an extremely simple mint
sauce, roasted potatoes, and steamed asparagus. Many compliments from
the SO, and the bums approved.

Cindy

--
C.J. Fuller

Delete the obvious to email me

On Mar 23, 8:01*am, "Nexis" > wrote:
> We are doing brunch this year with my husband's brother and his family at their
> house. It is something of a relief not to have to host for once! LOL *Especially when
> I'll still be cooking ;-) [snip]

We went to friends/extended family. Ham, scalloped potatoes, fruit
salad, slaw-type salad, crudité platter, various desserts, etc. Only
unusual item was the scalloped potatoes, which had very little onion
but quite a lot of garlic, plus a sneaky amount of red pepper flakes.
I'm not sure it was an improvement over the traditional kind, but it
was noticeable, that's for sure. -aem

On Sun 23 Mar 2008 07:01:08p, Puester told us...

>
>
> Since everyone else was away, we had breakfast out with Dear
> Daughter, fruit, cheese and crackers for lunch, and roast
> chicken for dinner with roasted sweet potatoes and
> asparagus. Strawberries for dessert.
>
> It was nice for a change NOT to entertain. We've been
> (actually I'VE been) doing a lot of that lately.
>
> gloria p
>

Sounds good, Gloria! I love roast chicken and roasted sweet potatoes.

We didn't entertain, but I made 2 different dinners for 2 people. :-)

David wanted roast turkey breast with gravy, parslied potatoes, and minted
green peas. I made the short ribs for myself, along with a potato salad.

Yesterday I baked a blackberry pie for myself and a lemon cream cake for
David.

After 16 years, we still don't gravitate toward the same foods. :-( There
are very few things we both like to eat. Oh well...

--
Wayne Boatwright
-------------------------------------------
Sunday, 03(III)/23(XXIII)/08(MMVIII)
-------------------------------------------
Today is: Easter
Countdown till Memorial Day
9wks 3hrs 40mins
-------------------------------------------
Use soft words and hard arguments.
-------------------------------------------

Nexis wrote:
>
> We are doing brunch this year with my husband's brother and his family at their
> house. It is something of a relief not to have to host for once! LOL Especially when
> I'll still be cooking ;-)
>
> We're having:
>
> Waffles (Made with *real* malt flour!) w/ fresh berries..strawberries, raspberries,
> blackberries & blueberries.
> Scrambled eggs w/ any or all of :cheddar, green onions, asparagus, mushrooms (I'll
> skip those!), tomatoes, avocado, diced ham, and sausage crumbles
> Bacon and/or Ham
> Citrus Salad (red, pink ,and white grapefruit, and oranges)
> and coffee, tea, or juice
>
> Perfect for this Easter morning
>
> kimberly

Didn't feel that great today so major meal plans went out the window
along with the Easter Bunny.

Breakfast was the obligate dyed (purple) egg, several types of fruit and
the obligate hot cross bun (made on Thursday) plus the obligate (for me)
filter coffee.

Lunch was the obligate ham (how very original LOL) but a thick slice,
sauteed. Pan deglazed with a little water (boring) and resulting 'sauce'
dressed up a bit with some Chinese-style duck sauce; ham simmered for a
couple of minutes. Vegs were spaghetti squash (microwaved and seasoned),
orange cauliflower from the freezer (microwaved and seasoned) and fresh
spinach (chopped, cooked on the cooker and seasoned). Dessert was a
chocolate-coated marshmallow egg.

Tea was the obligate Peeps bunny (purple), a few tiny malted milk eggs
and some jasmine tea.

Dinner was assorted leftovers from midweek!

Happy Easter one and all! Or any other holiday of choice...

"Wayne Boatwright" > wrote in message
3.184...
> On Sun 23 Mar 2008 04:15:42p, Nexis told us...
>
>>
>> "Wayne Boatwright" > wrote in message
>> 3.184...
>>> On Sun 23 Mar 2008 09:01:13a, Nexis told us...
>>>
>>>> We are doing brunch this year with my husband's brother and his family
>>>> at their house. It is something of a relief not to have to host for
>>>> once! LOL Especially when I'll still be cooking ;-)
>>>>
>>>> We're having:
>>>>
>>>> Waffles (Made with *real* malt flour!) w/ fresh berries..strawberries,
>>>> raspberries, blackberries & blueberries. Scrambled eggs w/ any or all
>>>> of
>>>> :cheddar, green onions, asparagus, mushrooms (I'll skip those!),
>>>> :tomatoes,
>>>> avocado, diced ham, and sausage crumbles Bacon and/or Ham
>>>> Citrus Salad (red, pink ,and white grapefruit, and oranges)
>>>> and coffee, tea, or juice
>>>>
>>>> Perfect for this Easter morning
>>>>
>>>> kimberly
>>>>
>>>>
>>>
>>> Kimberly, do you substitute the malt flour for all of the all-purpose
>>> flour usually called for, or only for part? Any special recipe?
>>>
>>> Brunch sounds delicious!
>>>
>>> --
>>> Wayne Boatwright
>>
>>
>> Wayne,
>>
>> I do a straight swap..Here's the recipe I use:
>>
>> 2 cups Carbon's Golden Malted Flour
>> 1 1/4 cup milk
>> 2 tsp vanilla (I use double strength, but i love vanilla! )
>> 1 tsp cinnamon
>> 2 eggs
>> 4 tbsp melted butter
>>
>> mix the cinnamon into the flour, then add remaining ingredients and stir
>> until combined. You can also sub the vanilla for orange extract and add
>> orange zest...goes great with berries! Sometimes I add a little almond
>> extract and add pecans (sometimes cinnamon pecans!). And, when I'm
>> feeling decadent, I add some grated chocolate and maybe sub some
>> espresso for some of the milk.
>>
>> Easy and they are perfectly light and crispy and tasty.
>>
>> kimberly
>>
>>
>
> Oh thanks, Kimberly! This looks delicious. I've had malted waffles in
> restaurants, but have never made them, nor ever seen the flour in stores.
> I'll have to do a little search and order some. Once I get it, that will
> be the following Sunday's breakfast/brunch!
>
> I once bought a malted waffle mix, but it was awful and nothing like I had
> tasted and enjoyed.
>
> --
> Wayne Boatwright


Wayne, I can't remember what area you're in, but if you have a Cost Plus World Market
near you, they are your best bet for getting the malted flour. Cheaper than online,
even on their site, since you'd pay shipping then. If you don't have one near you,
then it would just be a matter of which place has cheaper shipping... lol! It's
about $8 a can, which has roughly 6 cups. I've tried a mix too, but didn't care for
the taste (too strong) or the texture, which was not the light, crisp texture I
wanted.

kimberly

"Serene Sprat" > wrote in message
...
> Nexis wrote:
>> We are doing brunch this year with my husband's brother and his family at their
>> house. It is something of a relief not to have to host for once! LOL Especially
>> when I'll still be cooking ;-)
>>
>> We're having:
>>
>> Waffles (Made with *real* malt flour!) w/ fresh berries..strawberries,
>> raspberries, blackberries & blueberries.
>> Scrambled eggs w/ any or all of :cheddar, green onions, asparagus, mushrooms (I'll
>> skip those!), tomatoes, avocado, diced ham, and sausage crumbles
>> Bacon and/or Ham
>> Citrus Salad (red, pink ,and white grapefruit, and oranges)
>> and coffee, tea, or juice
>
>
> That sounds perfect. How did the waffles turn out?
>
> (We don't celebrate Easter -- we had curried lentils, black rice, and steamed
> veggies.)
>
> Serene

They were wonderful! It still surprises me how much of a difference that malted flour
makes with waffles..no need to try soda water, whipping egg whites, etc.

What is black rice? I'm very curious

We ended up having ham, cheesy rice, corn, and asparagus for dinner...about an hour
ago lol.

kimberly

aem wrote:

> We went to friends/extended family. Ham, scalloped potatoes, fruit
> salad, slaw-type salad, crudité platter, various desserts, etc. Only
> unusual item was the scalloped potatoes, which had very little onion
> but quite a lot of garlic, plus a sneaky amount of red pepper flakes.
> I'm not sure it was an improvement over the traditional kind, but it
> was noticeable, that's for sure. -aem


I just love scalloped potatoes served with ham. Either on the side or in
the actual scalloped potatoes itself. I don't make them with garlic or
red pepper flakes though, lol!

I recently noticed that many younger folks don't know what a crudité
means anymore? I was listing a menu for a party I hosted and used the
word and it baffled a bunch of folks. I was surprised and realized the
word was unknown to so many fairly sophisticated yet young adults.

Nexis > wrote:

> We're having:

Mary's little lamb's shanks here. The recipe I used was from the _Nose
to Tail Eating_ by the great Fergus Henderson. I posted the recipe
before. I used three shanks (two rear, one front) and adjusted the
recipe accordingly, omitting the raisins and the suggested quince
cheese.

Victor

Lamb Shanks Eben Way (Henderson)

To serve four

4 rear lamb shanks (if front shanks allow 2 per person)
20 raisins
4 cloves of garlic, peeled and each one sliced into 5
4 tbsp red wine vinegar
4 glasses red wine
4 juniper berries
4 whole allspice
10 whole peppercorns
3 bay leaves
sea salt
1 glass of port

Eben uses a leg of lamb, but it is the fatty qualities of the lamb shank
I have found to be most suitable to this dish.

Make 5 incisions into your lamb shanks, into each of which press a
raisin and a slice of garlic. In a plastic or china container place the
lamb shanks and all the other ingredients except the salt and port.
Marinate for at least 2 days (they will not be covered - do not worry),
turning the shanks every half day or so.

You will need a heavy pan with a well-fitting lid (not aluminium,
because of the vinegar). Place the shanks and marinade in it, adding a
healthy pinch of salt. Cover and place in a medium to gentle oven, and
cook for approximately 3 hours, turning the shanks every 30 minutes. If
they arte cooking too fast, turn the oven down: the secret is slow and
low with this dish. The shanks want to be thoroughly giving, but still
just holding on to the bone. When this is achieved, remove the shanks
and keep warm. Add the glass of port to the juice, place it on the
heat, and reduce until your sauce is to your satisfaction. Pour it over
the shanks through a sieve (to remove the spices) and serve.

This dish goes very well with quince cheese, a conserve you can get from
delicatessens, village fêtes and some supermarkets.

Nexis wrote:

> What is black rice? I'm very curious

Also called "forbidden rice". The grains look black, but they're
really a very dark purple, or at least that's what I assume, because
the cooking water is obviously purple. It's pretty cool stuff.

See:

http://images.google.com/images?hl=en&q=forbidden+rice

Serene

"Goomba38" > wrote

> I recently noticed that many younger folks don't know what a crudité means
> anymore? I was listing a menu for a party I hosted and used the word and
> it baffled a bunch of folks. I was surprised and realized the word was
> unknown to so many fairly sophisticated yet young adults.

Did they get that EWWW look? I've seen that. Would you
like some crudités? It certainly doesn't sound tasty. No, I would
not like crude itay.

nancy

Serene Sprat > wrote in news:64ovvrF2d077uU1
@mid.individual.net:

> Nexis wrote:
>
>> What is black rice? I'm very curious
>
> Also called "forbidden rice". The grains look black, but they're
> really a very dark purple, or at least that's what I assume, because
> the cooking water is obviously purple. It's pretty cool stuff.
>
> See:
>
> http://images.google.com/images?hl=en&q=forbidden+rice
>
> Serene
>

It has a nutty taste. It doesn't blend well with other rices because it
will bleed it's colour if cooked with other things.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

hahabogus wrote:
> Serene Sprat > wrote in news:64ovvrF2d077uU1
> @mid.individual.net:
>
>> Nexis wrote:
>>
>>> What is black rice? I'm very curious
>>
>> Also called "forbidden rice". The grains look black, but they're
>> really a very dark purple, or at least that's what I assume, because
>> the cooking water is obviously purple. It's pretty cool stuff.
>>
>> See:
>>
>> http://images.google.com/images?hl=en&q=forbidden+rice
>>
>> Serene
>>
>
> It has a nutty taste. It doesn't blend well with other rices because
> it will bleed it's colour if cooked with other things.
>
Yabbut... for Easter purple food is a good thing, isn't it?

Jill

On Sun, 23 Mar 2008 19:48:57 -0700, Cindy Fuller
> wrote:

>You rub a
>mixture of fresh rosemary, Dijon mustard, olive oil, soy sauce, pepper,
>and garlic over the lamb, let it sit in the fridge overnight (or all
>day, in my case), then roast.

Sounds similar to what I did w/o the soy sauce. I didn't like the
mustard, so I'm going back to olive oil, fresh rosemary, garlic, lemon
zest, salt and pepper.

>I served it with an extremely simple mint
>sauce, roasted potatoes, and steamed asparagus.

Served mine with potatoes and brussels sprouts - all roasted in the
same pan, and a salad of greens, pear (fresh, not roasted), blue
cheese and candied walnuts with oil (evoo) & vinegar (balsamic)
dressing.

Fresh rosemary was trouble! My rosemary bush had been allowed to go
wild - so it's in bloom now. I started off with a batch of woody
stems, mainly because the (beneficial) bees were buzzing around the
flowers and I was avoiding them. I cut up the rosemary needles, but
they smelled too grassy, so back I went to hunt for nonwoody growth.
<sigh> The things I do for lamb.

Speaking of lamb.... ew, doggies! It was EXPENSIVE. Not quite 6
pounds and almost $50.

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On Mon, 24 Mar 2008 01:03:38 -0400, Goomba38 >
wrote:

>aem wrote:
>
>> We went to friends/extended family. Ham, scalloped potatoes, fruit
>> salad, slaw-type salad, crudité platter, various desserts, etc. Only
>> unusual item was the scalloped potatoes, which had very little onion
>> but quite a lot of garlic, plus a sneaky amount of red pepper flakes.
>> I'm not sure it was an improvement over the traditional kind, but it
>> was noticeable, that's for sure. -aem
>
>
>I just love scalloped potatoes served with ham. Either on the side or in
>the actual scalloped potatoes itself. I don't make them with garlic or
>red pepper flakes though, lol!
>
>I recently noticed that many younger folks don't know what a crudité
>means anymore? I was listing a menu for a party I hosted and used the
>word and it baffled a bunch of folks. I was surprised and realized the
>word was unknown to so many fairly sophisticated yet young adults.

Frankly, I don't know anyone who actually uses that term. It's
restaurant French. You're back East, in the South, which had a closer
relationship with the French than the rest of the country so maybe you
do use it.

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On Mon, 24 Mar 2008 09:38:31 -0500, "kilikini"
> wrote:

>My husband's uncle moved down here from TN on Saturday
>and he bought the dinner "fixins". We had a great meal.

Does that mean he actually moved into your town or just to the state?

>I'm so not wanting to wash dishes today. My kitchen is atrocious!
>
That was quick! It was sparkling clean just a couple of days ago.
Think of it this way: underneath all that mess.... it's still clean.


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> On Mon, 24 Mar 2008 01:03:38 -0400, Goomba38 >
> wrote:
>
>> aem wrote:
>>
>>> We went to friends/extended family. Ham, scalloped potatoes, fruit
>>> salad, slaw-type salad, crudité platter, various desserts, etc.
>>> Only unusual item was the scalloped potatoes, which had very little
>>> onion but quite a lot of garlic, plus a sneaky amount of red pepper
>>> flakes. I'm not sure it was an improvement over the traditional
>>> kind, but it was noticeable, that's for sure. -aem
>>
>> I recently noticed that many younger folks don't know what a crudité
>> means anymore? I was listing a menu for a party I hosted and used the
>> word and it baffled a bunch of folks. I was surprised and realized
>> the word was unknown to so many fairly sophisticated yet young
>> adults.
>
> Frankly, I don't know anyone who actually uses that term. It's
> restaurant French. You're back East, in the South, which had a closer
> relationship with the French than the rest of the country so maybe you
> do use it.
>
Seems a tad archaic, regardless of origin. I don't know too many people who
say "hors d'oeuvres" these days, either

Jill

Jill

Wayne Boatwright wrote:
> On Sun 23 Mar 2008 07:01:08p, Puester told us...
>
>>
>> Since everyone else was away, we had breakfast out with Dear
>> Daughter, fruit, cheese and crackers for lunch, and roast
>> chicken for dinner with roasted sweet potatoes and
>> asparagus. Strawberries for dessert.
>>
>> It was nice for a change NOT to entertain. We've been
>> (actually I'VE been) doing a lot of that lately.
>>
>> gloria p
>>
>
> Sounds good, Gloria! I love roast chicken and roasted sweet potatoes.
>
> We didn't entertain, but I made 2 different dinners for 2 people. :-)
>
> David wanted roast turkey breast with gravy, parslied potatoes, and minted
> green peas. I made the short ribs for myself, along with a potato salad.
>
> Yesterday I baked a blackberry pie for myself and a lemon cream cake for
> David.
>
> After 16 years, we still don't gravitate toward the same foods. :-( There
> are very few things we both like to eat. Oh well...
>


You are a saint. Cooking two separate meals for two people
would push me right over the edge. DH has learned to like
what I like because that's mostly what I cook and he's too
lazy to learn to cook for himself. Besides, I'm a much
better cook than his mother was, and that's pretty much all
he has to compare. ;-)

gloria p

On Sun 23 Mar 2008 09:40:30p, Nexis told us...

>
> "Wayne Boatwright" > wrote in message
> 3.184...
>> On Sun 23 Mar 2008 04:15:42p, Nexis told us...
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> 3.184...
>>>> On Sun 23 Mar 2008 09:01:13a, Nexis told us...
>>>>
>>>>> We are doing brunch this year with my husband's brother and his
>>>>> family at their house. It is something of a relief not to have to
>>>>> host for once! LOL Especially when I'll still be cooking ;-)
>>>>>
>>>>> We're having:
>>>>>
>>>>> Waffles (Made with *real* malt flour!) w/ fresh
>>>>> berries..strawberries, raspberries, blackberries & blueberries.
>>>>> Scrambled eggs w/ any or all of
>>>>> :cheddar, green onions, asparagus, mushrooms (I'll skip those!),
>>>>> :tomatoes, avocado, diced ham, and sausage crumbles Bacon and/or Ham
>>>>> Citrus Salad (red, pink ,and white grapefruit, and oranges)
>>>>> and coffee, tea, or juice
>>>>>
>>>>> Perfect for this Easter morning
>>>>>
>>>>> kimberly
>>>>>
>>>>>
>>>>
>>>> Kimberly, do you substitute the malt flour for all of the all-purpose
>>>> flour usually called for, or only for part? Any special recipe?
>>>>
>>>> Brunch sounds delicious!
>>>>
>>>> --
>>>> Wayne Boatwright
>>>
>>>
>>> Wayne,
>>>
>>> I do a straight swap..Here's the recipe I use:
>>>
>>> 2 cups Carbon's Golden Malted Flour
>>> 1 1/4 cup milk
>>> 2 tsp vanilla (I use double strength, but i love vanilla! )
>>> 1 tsp cinnamon
>>> 2 eggs
>>> 4 tbsp melted butter
>>>
>>> mix the cinnamon into the flour, then add remaining ingredients and
>>> stir until combined. You can also sub the vanilla for orange extract
>>> and add orange zest...goes great with berries! Sometimes I add a
>>> little almond extract and add pecans (sometimes cinnamon pecans!).
>>> And, when I'm feeling decadent, I add some grated chocolate and maybe
>>> sub some espresso for some of the milk.
>>>
>>> Easy and they are perfectly light and crispy and tasty.
>>>
>>> kimberly
>>>
>>>
>>
>> Oh thanks, Kimberly! This looks delicious. I've had malted waffles in
>> restaurants, but have never made them, nor ever seen the flour in
>> stores. I'll have to do a little search and order some. Once I get it,
>> that will be the following Sunday's breakfast/brunch!
>>
>> I once bought a malted waffle mix, but it was awful and nothing like I
>> had tasted and enjoyed.
>>
>> --
>> Wayne Boatwright
>
>
> Wayne, I can't remember what area you're in, but if you have a Cost Plus
> World Market near you, they are your best bet for getting the malted
> flour. Cheaper than online, even on their site, since you'd pay shipping
> then. If you don't have one near you, then it would just be a matter of
> which place has cheaper shipping... lol! It's about $8 a can, which has
> roughly 6 cups. I've tried a mix too, but didn't care for the taste (too
> strong) or the texture, which was not the light, crisp texture I wanted.
>
> kimberly
>
>

I'm in the Phoenix area, Kimberly, and we do have several Cost Plus World
Markets here, so I will be making a shopping trip before next weekend. I
had already googled for the flour and found several sites, but I'm sure it
will be overall less expensive to get it locally.

Thanks again!

--
Wayne Boatwright
-------------------------------------------
Monday, 03(III)/24(XXIV)/08(MMVIII)
-------------------------------------------
Today is: Easter Monday (Canada)
Countdown till Memorial Day
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-------------------------------------------
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