I'm not very good at this WWT stuff, but here goes :>

Last week was exceptional, food-wise.
Tuesday: I fired up the Cuisinart Pasta maker with the spaghetti die
and made whole wheat spaghetti carbonara. Mmmm!

Wednesday: Went to a unique Egyptian restaurant in Astoria for a late
lunch. Only 4 tables in the place and no other customers. We had the
undivided attention of the chef/owner, who prepared an appetizer
sampler dish, stuffed breast of lamb, a rice dish, a whole tilapia,
and a lot of conversation and description of the dishes. Then a
dessert sampler. It was wonderful and I didn't eat until lunch the
next day.

Thursday: Lunch at La Cote Basque in Manhattan, with our own dear
Margaret. I had sausage en croute for an appetizer, roast chicken and
vegetables, and molten chocolate cake with white chocolate ice cream
in a chocolate tuille for dessert- awesome! (Margaret had cassoulet,
Marcel had the chicken). Margaret gave me her dessert to take home- a
berry tart that was spectacular (even when cracked and crumbled in
transit) as well as a bag of goodies. :>

Friday: Made chicken waldorf salad- granny smith apple, celery, bit
of onion, craisins, walnuts, diced chicken, mayo. Love it.

Saturday, I visited my friend Barbara in Pennsylvania for the weekend.
Friday night dinner started with a selection of cheeses we had picked
up at Buon Italia (in Chelsea market), wine, and Barbara's homemade
caponata. Then we moved on to bacala stewed with tomatoes, onions,
olives, capers, and raisins served with cornbread and green beans.
Dessert was banana bread pudding.

Sunday: When Barbara visited me in early January she bought a tagine.
So during my visit, we put it to use making a lamb tagine (excellent)
with Israeli couscous, and dessert was sampling two cakes we bought at
BJs (a Mississipi mud pie and tiramisu cake). Of course we started
out with wine, cheese, and crusty bread (Ecce Panis semolina). Just
roll me home!

We also did a lot of shopping and I picked up a serious mandoline ($58
marked down from $168!), a mezzaluna, and three thermometers I was
lacking (candy, digital instant read, and a digital
refrigerator-freezer thermometer that also gives a 7-day average for
each compartment, $15 marked down from $30). I also bought a few
cookbooks I didn't need but couldn't resist.

I've been tapering off food since Monday, I feel like a blimp, but
weeks like that don't come along often :>

Good news- an electrician is coming this weekend to install an "off"
switch on my kitchen exhaust fan so I can use it without worrying that
it will run forever one day. This means I can resume cooking fragrant
foods without smelling it for a week- bring on the garlic and
broccoli.

Over and out!

Sue(tm)
Lead me not into temptation... I can find it myself!

Dessert was banana bread pudding.
Recipe PLEASE, pretty please.. this sounds really really good.

Amber in Illinois

On 22 Jan 2004 04:38:40 GMT, (Amberinauburn)
wrote:

>Dessert was banana bread pudding.
> Recipe PLEASE, pretty please.. this sounds really really good.
>
> Amber in Illinois

Oh it was indeed! I'll ask for the recipe, but it's my understanding
that she just used a bread pudding recipe and added 'nanners.

Sue(tm)
Lead me not into temptation... I can find it myself!

On Thu, 22 Jan 2004 05:39:58 GMT, (Curly
Sue) wrote:

>On 22 Jan 2004 04:38:40 GMT, (Amberinauburn)
>wrote:
>
>>Dessert was banana bread pudding.
>> Recipe PLEASE, pretty please.. this sounds really really good.
>>
>> Amber in Illinois
>
>Oh it was indeed! I'll ask for the recipe, but it's my understanding
>that she just used a bread pudding recipe and added 'nanners.
>

My friend sent me the directions last week and I almost forgot to post
them here!

>The recipe is: Of course I don't really have one, but I'll tell you what I did.

>About 8-10 slices of challah (you can use whatever bread is around) cut up and
>place in a large bowl. I've used croissants or leftover cinnamon bread.
>I mixed separately, 2 cups of whole milk and a half cup of half and half
>(because it was there- I've used all milk), with 4 eggs, half cup of sugar, a
>tsp of vanilla, a dash of rum, a little cinnamon and nutmeg and 3 small smashed
>bananas. Mix all this very well. This is basically any plain bread pudding
>recipe proportions (bread/egg/milk/sugar) embellished with the above. Pour the
>liquid on to the bread and let it soak for half an hour. Pour into a buttered
>baking dish (not too deep; like a 13/9). Baked at 350 for just under an hour
>or till a little brown. That's it.


Sue(tm)
Lead me not into temptation... I can find it myself!

Curly Sue wrote in message >...
>I'm not very good at this WWT stuff, but here goes :>
>

Shouldn't that be 'WTW'?

In article >, "John D.
Misrahi" > wrote:

> Curly Sue wrote in message >...
> >I'm not very good at this WWT stuff, but here goes :>
> >
>
> Shouldn't that be 'WTW'?

Hmmmm, what does WTW stand for?
WWT stands for Weekend With Tammy; it's a term coined by, I think, Kay
Hartman to announce a thread that involves an occasion with other
r.f.c. posters, and food.
--
-Barb
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

Melba's Jammin' wrote:
> In article >, "John D.
> Misrahi" > wrote:
>
>> Curly Sue wrote in message >...
>>> I'm not very good at this WWT stuff, but here goes :>
>>>
>>
>> Shouldn't that be 'WTW'?
>
> Hmmmm, what does WTW stand for?

Psst...look at the subject line. Maybe TWTW?

> WWT stands for Weekend With Tammy; it's a term coined by, I think, Kay
> Hartman to announce a thread that involves an occasion with other
> r.f.c. posters, and food.

Yep, I tend to forget sometimes, but then after reading the post, it starts to
come back. CRS or something like that. I can't remember.

BOB
> --
> -Barb
> A good friend will come and bail you out of jail;
> a true friend will be sitting next to you saying, "Damn,that was fun!"

In article >, " BOB"
> wrote:

> Melba's Jammin' wrote:
> > In article >, "John
> > D. Misrahi" > wrote:
> >
> >> Curly Sue wrote in message
> >> >...
> >>> I'm not very good at this WWT stuff, but here goes :>

> >> Shouldn't that be 'WTW'?
> >
> > Hmmmm, what does WTW stand for?
>
> Psst...look at the subject line. Maybe TWTW?

Line? What line? <blushing with embarrassment>. Thanks, Kiddo.

> > WWT stands for Weekend With Tammy; it's a term coined by, I think,
> > Kay Hartman to announce a thread that involves an occasion with other
> > r.f.c. posters, and food.

>
> Yep, I tend to forget sometimes, but then after reading the post, it
> starts to come back. CRS or something like that. I can't remember.
>

> BOB
--
-Barb
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

On Thu, 22 Jan 2004 11:06:38 -0600, Melba's Jammin'
> wrote:

>In article >, "John D.
>Misrahi" > wrote:
>
>> Curly Sue wrote in message >...
>> >I'm not very good at this WWT stuff, but here goes :>
>> >
>>
>> Shouldn't that be 'WTW'?
>
>Hmmmm, what does WTW stand for?
> WWT stands for Weekend With Tammy; it's a term coined by, I think, Kay
>Hartman to announce a thread that involves an occasion with other
>r.f.c. posters, and food.


Gee, and here I thought it meant Way Wide of Topic... But since the
post was actually about food, I guess that wouldn't be quite right...

Speaking of food, I suppose I should get around to thinking about
tonight's dinner... But I had a late lunch, so I may not get around to
it for a while.

-Sapphire (who will probably just eat leftovers... There's some
nice homemade pizza waiting to be reheated).

Barb wrote:

> WWT stands for Weekend With Tammy; it's a term coined by, I think, Kay
> Hartman to announce a thread that involves an occasion with other
> r.f.c. posters, and food.

And to think that all along I'd thought it stood for "World-Wide Tour."

I think I like my interpretation better! (Of course, I have no intention of
starting an authenticity battle, or I would have mentioned my Alfredo
sauce.)

Bob

On 23 Jan 2004 00:53:10 -0600, "Bob" > wrote:

>Barb wrote:
>
>> WWT stands for Weekend With Tammy; it's a term coined by, I think, Kay
>> Hartman to announce a thread that involves an occasion with other
>> r.f.c. posters, and food.
>
>And to think that all along I'd thought it stood for "World-Wide Tour."
>
>I think I like my interpretation better! (Of course, I have no intention of
>starting an authenticity battle, or I would have mentioned my Alfredo
>sauce.)
>
>Bob

Yep, Weekend with Tammy.

I might be going back to Sacramento for an assignment, until late
spring, when I will be heading to CO. I have been communicating with
Tammy, and we might have another WWT if I get the a real weekend
with Tammy! Will keep you folks posted.

There is also the chance I will be getting to southern CA, just north
of Santa Monica. Waiting to interview at both places, and hopefully
will know soon.

No matter where I end up, I will be happy to be back in California for
the spring. Hope to see some of you RFC folks wherever I am.

Christine

>>I think I like my interpretation better! (Of course, I have no intention of
>>starting an authenticity battle, or I would have mentioned my Alfredo
>>sauce.)
>>
>>Bob

Well now that you mention it Bob, saw Tyler Florence, do an authentic
Alfredo, yesterday. Started with two cups cream. :-)
Pan Ohco

Christine Dabney > wrote:
: On 23 Jan 2004 00:53:10 -0600, "Bob" > wrote:

:>Barb wrote:
:>
:>> WWT stands for Weekend With Tammy; it's a term coined by, I think, Kay
:>> Hartman to announce a thread that involves an occasion with other
:>> r.f.c. posters, and food.
:>
:>And to think that all along I'd thought it stood for "World-Wide Tour."
:>
:>I think I like my interpretation better! (Of course, I have no intention of
:>starting an authenticity battle, or I would have mentioned my Alfredo
:>sauce.)
:>
:>Bob

: Yep, Weekend with Tammy.

: I might be going back to Sacramento for an assignment, until late
: spring, when I will be heading to CO. I have been communicating with
: Tammy, and we might have another WWT if I get the a real weekend
: with Tammy! Will keep you folks posted.

: There is also the chance I will be getting to southern CA, just north
: of Santa Monica. Waiting to interview at both places, and hopefully
: will know soon.

: No matter where I end up, I will be happy to be back in California for
: the spring. Hope to see some of you RFC folks wherever I am.

Well NorCal will welcome you, Christine, and whether we call it
a WWT or a big OT (which those of you who've been around for awhile
will remember that that was the criticism of the original post!),
we will have a good time. Hopefully many! I'm thinking ... tamales...

Tammy
Sacramento, CA

Hark! I heard (Curly Sue) say:

> Friday: Made chicken waldorf salad- granny smith apple, celery, bit
> of onion, craisins, walnuts, diced chicken, mayo. Love it.

<snip yummy stories>

Hubby and I were just talking about Waldorf salad the other day,
though I can't remember why. Yours sounds wonderful; is this close
to the traditional recipe? I would imagine the craisins probably
aren't, though they sound great...


--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

On Thu, 22 Jan 2004 16:41:30 GMT, (J.J.)
wrote:

>Hark! I heard (Curly Sue) say:
>
>> Friday: Made chicken waldorf salad- granny smith apple, celery, bit
>> of onion, craisins, walnuts, diced chicken, mayo. Love it.
>
><snip yummy stories>
>
>Hubby and I were just talking about Waldorf salad the other day,
>though I can't remember why. Yours sounds wonderful; is this close
>to the traditional recipe? I would imagine the craisins probably
>aren't, though they sound great...
>

I think the traditional version has apples, raisins, walnuts, celery &
mayo. I added the chicken, onions, and substituted the craisins. I
guess it would be half-Waldorf or Waldorfoid? It was tasty indeed :>


Sue(tm)
Lead me not into temptation... I can find it myself!

Hark! I heard (Curly Sue) say:
> On Thu, 22 Jan 2004 16:41:30 GMT, (J.J.)
> wrote:
>
> >Hark! I heard (Curly Sue) say:
> >
> >> Friday: Made chicken waldorf salad- granny smith apple, celery, bit
> >> of onion, craisins, walnuts, diced chicken, mayo. Love it.
> >
> ><snip yummy stories>
> >
> >Hubby and I were just talking about Waldorf salad the other day,
> >though I can't remember why. Yours sounds wonderful; is this close
> >to the traditional recipe? I would imagine the craisins probably
> >aren't, though they sound great...

> I think the traditional version has apples, raisins, walnuts, celery &
> mayo. I added the chicken, onions, and substituted the craisins. I
> guess it would be half-Waldorf or Waldorfoid? It was tasty indeed :>

I'm going to try your version for next Monday's dinner -- any
suggestions for ingredient amounts? Thanks... :-)


--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

On Fri, 23 Jan 2004 19:16:05 GMT, (J.J.)
wrote:

>Hark! I heard (Curly Sue) say:
>> On Thu, 22 Jan 2004 16:41:30 GMT, (J.J.)
>> wrote:
>>
>> >Hark! I heard (Curly Sue) say:
>> >
>> >> Friday: Made chicken waldorf salad- granny smith apple, celery, bit
>> >> of onion, craisins, walnuts, diced chicken, mayo. Love it.
>> >
>> ><snip yummy stories>
>> >
>> >Hubby and I were just talking about Waldorf salad the other day,
>> >though I can't remember why. Yours sounds wonderful; is this close
>> >to the traditional recipe? I would imagine the craisins probably
>> >aren't, though they sound great...
>
>> I think the traditional version has apples, raisins, walnuts, celery &
>> mayo. I added the chicken, onions, and substituted the craisins. I
>> guess it would be half-Waldorf or Waldorfoid? It was tasty indeed :>
>
>I'm going to try your version for next Monday's dinner -- any
>suggestions for ingredient amounts? Thanks... :-)

1 rather plump cooked chicken breast, in fairly large (3/4"?) cubes
1 Granny Smith apple, cubed
1 thin slice of onion, minced
2 stalks of celery, chopped
1/2 c craisins
1/4- 1/3 c chopped walnuts
mayonnaise (Hellmans) to bind

I didn't add any salt, pepper, though the chicken had been seasoned.
(I used leftover chicken that had turned out nice and moist.)

I hope you enjoy it as much as I do :>

Sue(tm)
Lead me not into temptation... I can find it myself!

Hark! I heard (Curly Sue) say:

<snip>

> 1 rather plump cooked chicken breast, in fairly large (3/4"?) cubes
> 1 Granny Smith apple, cubed
> 1 thin slice of onion, minced
> 2 stalks of celery, chopped
> 1/2 c craisins
> 1/4- 1/3 c chopped walnuts
> mayonnaise (Hellmans) to bind
>
> I didn't add any salt, pepper, though the chicken had been seasoned.
> (I used leftover chicken that had turned out nice and moist.)
>
> I hope you enjoy it as much as I do :>

Thanks, Sue! I hope to try it this week, it sounds lovely... :-)


--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!

In article >,
(Curly Sue) wrote:

> I'm not very good at this WWT stuff, but here goes :>

Oh, I think you're just fine! Sounds like you had way too much for a
woman your age! :-)
>
> Last week was exceptional, food-wise.
> Tuesday: I fired up the Cuisinart Pasta maker with the spaghetti die
> and made whole wheat spaghetti carbonara. Mmmm!

Did you use any white flour or semolina in it?

> Wednesday: Went to a unique Egyptian restaurant in Astoria for a late

> Thursday: Lunch at La Cote Basque in Manhattan, with our own dear
> Margaret.
>
> Friday: Made chicken waldorf salad- granny smith apple, celery, bit
> of onion, craisins, walnuts, diced chicken, mayo. Love it.
>
> Saturday, I visited my friend Barbara in Pennsylvania for the weekend.

> Sunday: When Barbara visited me in early January she bought a tagine.
> So during my visit, we put it to use making a lamb tagine (excellent)

>
> We also did a lot of shopping and I picked up a serious mandoline ($58
> marked down from $168!), a mezzaluna, and three thermometers I was
> lacking (candy, digital instant read, and a digital
> refrigerator-freezer thermometer that also gives a 7-day average for
> each compartment, $15 marked down from $30). I also bought a few
> cookbooks I didn't need but couldn't resist.

She SCORES!!

> Over and out!
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!
(I love that line!)
--
-Barb
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

On Thu, 22 Jan 2004 11:05:06 -0600, Melba's Jammin'
> wrote:

>In article >,
(Curly Sue) wrote:
>
>> I'm not very good at this WWT stuff, but here goes :>
>
>Oh, I think you're just fine! Sounds like you had way too much for a
>woman your age! :-)

Food? Yes. I didn't do too bad during the holidays, but in the past
couple of weeks I've gone from wiggle to waddle :< Time to die(t)!

>> Last week was exceptional, food-wise.
>> Tuesday: I fired up the Cuisinart Pasta maker with the spaghetti die
>> and made whole wheat spaghetti carbonara. Mmmm!
>
>Did you use any white flour or semolina in it?

Half all-purpose.

>> We also did a lot of shopping and I picked up a serious mandoline ($58
>> marked down from $168!), a mezzaluna, and three thermometers I was
>> lacking (candy, digital instant read, and a digital
>> refrigerator-freezer thermometer that also gives a 7-day average for
>> each compartment, $15 marked down from $30). I also bought a few
>> cookbooks I didn't need but couldn't resist.
>
>She SCORES!!

It was like Christmas all over again :>

>> Over and out!
>>
>> Sue(tm)
>> Lead me not into temptation... I can find it myself!
>(I love that line!)

Heh- lately temptation has been hunting me down...

Sue(tm)
Lead me not into temptation... I can find it myself!

In article >,
(Curly Sue) wrote:

> On Thu, 22 Jan 2004 11:05:06 -0600, Melba's Jammin'
> > wrote:
>
> >In article >,
> (Curly Sue) wrote:
> >
> >> I'm not very good at this WWT stuff, but here goes :>
> >
> >Oh, I think you're just fine! Sounds like you had way too much for a
> >woman your age! :-)
>
> Food? Yes. I didn't do too bad during the holidays, but in the past
> couple of weeks I've gone from wiggle to waddle :< Time to die(t)!

Nah, I meant (and thought I'd typed and see I didn't) too much fun.
(And I was kidding.)
(snip)
> >She SCORES!!
>
> It was like Christmas all over again :>

LOL! Don't you just LOVE a great bargain!?
--
-Barb
A good friend will come and bail you out of jail;
a true friend will be sitting next to you saying, "Damn,that was fun!"

Curly Sue > wrote:
> I'm not very good at this WWT stuff, but here goes :>

> Last week was exceptional, food-wise.
> Tuesday: I fired up the Cuisinart Pasta maker with the spaghetti die
> and made whole wheat spaghetti carbonara. Mmmm!

> Wednesday: Went to a unique Egyptian restaurant in Astoria for a late
> lunch. Only 4 tables in the place and no other customers. We had the
> undivided attention of the chef/owner, who prepared an appetizer
> sampler dish, stuffed breast of lamb, a rice dish, a whole tilapia,
> and a lot of conversation and description of the dishes. Then a
> dessert sampler. It was wonderful and I didn't eat until lunch the
> next day.

Wow, your week sounds great Sue! I just gotta wonder though. How
does a restaurant with only four tables stay in business? I assume
you didn't spend a fortune for lunch at that Egyptian restaurant.
Right?

On 23 Jan 2004 02:39:49 GMT, wrote:

>Wow, your week sounds great Sue! I just gotta wonder though. How
>does a restaurant with only four tables stay in business? I assume
>you didn't spend a fortune for lunch at that Egyptian restaurant.
>Right?
>

We went around 2 pm and the meal sufficed for lunch and dinner. Total
cost, around $35 each and there were 3 of us. The prices on the menu
were in the moderate range but we ordered without looking at the menu.
With the great food and personal attention we got from the charming
host/chef, it was worth every penny.

As far as how he stays in business with only 4 tables? One gets the
impression it's a labor of love rather than a financial necessity.
Eg. the restaurant is "supposed" to open at 12 or 12:30, but sometimes
our host doesn't show up until later. :> The first time I went there
with other friends who had been going for a while, they brought him
gifts!

It's a legendary place among NYC foodies, people are wild about him
and the food. If you're curious, go to Chowhound and search for
"Kebab Cafe" (in Astoria on Steinway St.).

(Oh, I should mention that the space, which is about 12' x 20'
includes the kitchen!)

Sue(tm)
Lead me not into temptation... I can find it myself!