And I know this because I've just come back with not only the usual sweaters
but an extra five pounds.

As promised, most of the breakfasts were based on sausage, bacon, black and
white pudding, etc. Once in a while I had porridge with heavy cream.

Lunches were creamy vegetable soups and hearty pub sandwiches, washed down
with Guinness.

But dinners! Ah! Salmon, of course, in every possible manner, pheasant
terrine, Connemara lamb, Galway oysters, Dublin Bay prawns. Desserts were
deadly: raspberry and pistachio semifreddo, profiteroles, pavlovas, trifles,
etc.

Yeah, spuds, too. Ever had a couscous timbale with potato filling? How about
a bed of mashed under almost every entree? Or a selection of boiled, mashed
and scalloped in family-style serving bowls?

Now we go into the penance phase, a few weeks on Slimfast.

Thanks to those who wished me a good trip. It was one of the best.

Fat Felice

On Sat, 16 May 2009 19:21:43 -0400, "Felice" >
wrote:

>Thanks to those who wished me a good trip. It was one of the best.
>
>Fat Felice

WB Felice. Glad to hear Ireland was good to you! Were you able to
see everything you wanted to see?

--
I love cooking with wine.
Sometimes I even put it in the food.

On May 16, 7:21*pm, "Felice" > wrote:
> And I know this because I've just come back with not only the usual sweaters
> but an extra five pounds.
>
> As promised, most of the breakfasts were based on sausage, bacon, black and
> white pudding, etc. Once in a while I had porridge with heavy cream.
>
> Lunches were creamy vegetable soups and hearty pub sandwiches, washed down
> with Guinness.
>
> But dinners! Ah! Salmon, of course, in every possible manner, pheasant
> terrine, Connemara lamb, Galway oysters, Dublin Bay prawns. Desserts were
> deadly: raspberry and pistachio semifreddo, profiteroles, pavlovas, trifles,
> etc.
>
> Yeah, spuds, too. Ever had a couscous timbale with potato filling? How about
> a bed of mashed under almost every entree? Or a selection of boiled, mashed
> and scalloped in family-style serving bowls?
>
> Now we go into the penance phase, a few weeks on Slimfast.
>
> Thanks to those who wished me a good trip. It was one of the best.
>
> Fat Felice

I doubt that thou art fat. Those slinky nightclub dresses you are so
fond of might be a tad tighter, but that too shall pass.
Welcome home.
;-)

maxine in ri

In article >,
"Felice" > wrote:

> And I know this because I've just come back with not only the usual sweaters
> but an extra five pounds.
(snip tantalizing examples of good chow)
> Now we go into the penance phase, a few weeks on Slimfast.
> Fat Felice

I'm drooling, Fleece! Welcome home.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Sat, 16 May 2009 19:21:43 -0400, "Felice" >
wrote:

>And I know this because I've just come back with not only the usual sweaters
>but an extra five pounds.
>
Zat all? just 5 lbs. you did good girl. Sounds like you had some
delicious food.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 05/15

On Sat, 16 May 2009 19:21:43 -0400, "Felice" >
wrote:

>And I know this because I've just come back with not only the usual sweaters
>but an extra five pounds.

Sounds like it was worth it. I'm glad you had such a wonderful trip!
Happy to see you back!

Carol

--
Change "invalid" to James Bond's agent number to reply.

Felice wrote:

> As promised, most of the breakfasts were based on sausage, bacon, black
> and white pudding, etc. Once in a while I had porridge with heavy cream.
>
> Lunches were creamy vegetable soups and hearty pub sandwiches, washed down
> with Guinness.
>
> But dinners! Ah! Salmon, of course, in every possible manner, pheasant
> terrine, Connemara lamb, Galway oysters, Dublin Bay prawns. Desserts were
> deadly: raspberry and pistachio semifreddo, profiteroles, pavlovas,
> trifles, etc.
>
> Yeah, spuds, too. Ever had a couscous timbale with potato filling? How
> about a bed of mashed under almost every entree? Or a selection of boiled,
> mashed and scalloped in family-style serving bowls?


I'm keeping all this in mind for next year's St. Patrick's Day planning.
Thanks for the post, and welcome back!

Bob