No threads about NYE? It's almost here!

Are you having people over and what are you serving? I'm going to
have a very small crowd and make it a Slipper Party. Wear comfy
clothing, put on your slippers and sit by the fire. I'll serve finger
foods, but haven't thought much about it yet. I might do those
sausage balls or the non meat version. Cold cuts, cheeses, breads are
an almost positive.

What are you making?

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

On Dec 30, 3:13*pm, sf > wrote:
> No threads about NYE? *It's almost here! *
>

Had my plans made...but nothing like going to the market and finding
all sorts of good things that are being featured!! So a few changes
were in order. Great price on KC legs and Yukon gold potatoes!!
And the Standing Rib roasts were much better than the Prime Ribs
available. My butcher told me they were oversold on rib roasts for
Christmas. Oh well..... we still won't be missing anything.

http://i49.tinypic.com/9igyh1.jpg


Wishing All the BEST New Year!!

On Dec 30, 2:19*pm, George Leppla > wrote:
> sf wrote:
> > No threads about NYE? *It's almost here! *
>
> > Are you having people over and what are you serving? *I'm going to
> > have a very small crowd and make it a Slipper Party. *Wear comfy
> > clothing, put on your slippers and sit by the fire. *I'll serve finger
> > foods, but haven't thought much about it yet. *I might do those
> > sausage balls or the non meat version. *Cold cuts, cheeses, breads are
> > an almost positive.
>
> No party for us this year. *Just the two of us. *We'll have our own PJ
> party by the fire... cold snacks like sliced ham and turkey, cheese,
> crackers and I'm hoping to find some pickled herring or smoked fish.
> Maybe some pickles and olives.
>
> If we don't fall asleep on the couch, we'll try to watch them dust off
> Dick Clark and watch his ball drop.<vbg>
>
> George L

Pickled herring, along with herring in cream, is really easy to find
- I love the stuff. Aren't you supposed to put one in your pocket so
you'll have good luck or something?

N.

Nancy2 wrote:
> On Dec 30, 2:19 pm, George Leppla > wrote:
>> sf wrote:
>>> No threads about NYE? It's almost here!
>>> Are you having people over and what are you serving? I'm going to
>>> have a very small crowd and make it a Slipper Party. Wear comfy
>>> clothing, put on your slippers and sit by the fire. I'll serve finger
>>> foods, but haven't thought much about it yet. I might do those
>>> sausage balls or the non meat version. Cold cuts, cheeses, breads are
>>> an almost positive.
>> No party for us this year. Just the two of us. We'll have our own PJ
>> party by the fire... cold snacks like sliced ham and turkey, cheese,
>> crackers and I'm hoping to find some pickled herring or smoked fish.
>> Maybe some pickles and olives.
>>
>> If we don't fall asleep on the couch, we'll try to watch them dust off
>> Dick Clark and watch his ball drop.<vbg>
>>
>> George L
>
> Pickled herring, along with herring in cream, is really easy to find
> - I love the stuff. Aren't you supposed to put one in your pocket so
> you'll have good luck or something?


Nos so easy to find here in Northern Louisiana. I can get the stuff in
jars... like Vita Roll-mops or their herring in cream... but the really
good kind that you can get in a deli or at a fish store doesn't seem to
be very popular in this area. Vita makes a pretty good product and I'm
happy with that.

No... that isn't a herring in my pocket. It is a Trouser Trout.

George L

sf wrote:
>
> No threads about NYE? It's almost here!
>
> Are you having people over and what are you serving? I'm going to
> have a very small crowd and make it a Slipper Party. Wear comfy
> clothing, put on your slippers and sit by the fire. I'll serve finger
> foods, but haven't thought much about it yet. I might do those
> sausage balls or the non meat version. Cold cuts, cheeses, breads are
> an almost positive.
>
> What are you making?
>

Not having company; no energy for that this year.

Will have some of the things we didn't get to eat for Christmas: herring
and beet salad, devilled eggs, fried shrimp, some sort of sparkling wine
and all the biscuits/cookies baked just before Christmas.

"sf" > wrote in message
...
>
> No threads about NYE? It's almost here!
>
> Are you having people over and what are you serving? I'm going to
> have a very small crowd and make it a Slipper Party. Wear comfy
> clothing, put on your slippers and sit by the fire. I'll serve finger
> foods, but haven't thought much about it yet. I might do those
> sausage balls or the non meat version. Cold cuts, cheeses, breads are
> an almost positive.
>
> What are you making?
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Going to an annual gathering at a friends house where there will be mostly
hors d'oeuvres and the like along with a wide variety of beverages and
desserts. Taking a couple bottles of vino, Margarita fixings, White Wings &
trimmings, Chips & a couple of jars of my own 09 vintage salsa, White Pizza
Cheese Dip and a Pecan Crusted Chocolate Raspberry Cheesecake.

KW

Nancy2 wrote:

>
> Pickled herring, along with herring in cream, is really easy to find
> - I love the stuff. Aren't you supposed to put one in your pocket so
> you'll have good luck or something?
>
> N.


And you'll attract every cat within five miles. Some people call
that luck.

gloria mp

jmcquown wrote:
> "sf" > wrote in message
> ...
>>
>> No threads about NYE? It's almost here!
>>
>> Are you having people over and what are you serving? I'm going to
>> have a very small crowd and make it a Slipper Party. Wear comfy
>> clothing, put on your slippers and sit by the fire. I'll serve finger
>> foods, but haven't thought much about it yet. I might do those
>> sausage balls or the non meat version. Cold cuts, cheeses, breads are
>> an almost positive.
>>
>> What are you making?
>>
>> --
>> I love cooking with wine.
>> Sometimes I even put it in the food.
>
>
>
> I've been invited to dinner so I won't be making anything. I'll
> probably pick up a bottle of wine to give to the hostess. She's
> making a pork roast. I've no idea what the sides might be.
>
> Jill
You won't like any of it. 2-3 odds.

Rob

On Wed, 30 Dec 2009 14:24:57 -0600, Andy > wrote:

>sf wrote:
>
>>
>> No threads about NYE? It's almost here!
>>
>> Are you having people over and what are you serving? I'm going to
>> have a very small crowd and make it a Slipper Party. Wear comfy
>> clothing, put on your slippers and sit by the fire. I'll serve finger
>> foods, but haven't thought much about it yet. I might do those
>> sausage balls or the non meat version. Cold cuts, cheeses, breads are
>> an almost positive.
>>
>> What are you making?
>
>
>With a pretty woman I know, we'll limo into town and wine and dine and
>dance until the new year dawns.
>
Awww. I have visions of Cinderfella!


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

"sf" > wrote in message
...
> On Wed, 30 Dec 2009 14:24:57 -0600, Andy > wrote:
>
>>sf wrote:
>>
>>>
>>> No threads about NYE? It's almost here!
>>>
>>> Are you having people over and what are you serving? I'm going to
>>> have a very small crowd and make it a Slipper Party. Wear comfy
>>> clothing, put on your slippers and sit by the fire. I'll serve finger
>>> foods, but haven't thought much about it yet. I might do those
>>> sausage balls or the non meat version. Cold cuts, cheeses, breads are
>>> an almost positive.
>>>
>>> What are you making?
>>
>>
>>With a pretty woman I know, we'll limo into town and wine and dine and
>>dance until the new year dawns.
>>
> Awww. I have visions of Cinderfella!
>
>

Delusions more like.

Cheryl wrote:

> Not a damn thing, and thank you for reminding me that I have no life.
> I shouldn't be telling the world in a NG this but I don't socialize
> anymore since my son died. New Years of 2003 was the last time I
> talked to him at midnight. Went to an overnight thing at a club in
> Frederick MD and at midnight called him, my parents, and everyone
> else that wasn't there. We emailed between that night and the 25th
> of Jan when he died, but we didn't talk or see each other. I'm sure
> one day I'll go back to my life but for some reason it hasn't
> happened yet.

Grief won't be rushed. I'm so sorry for your loss.

Serene
--
"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

recipe please?

> White Pizza
> Cheese Dipe.
>
> KW

On Dec 30, 12:13*pm, sf > wrote:
> No threads about NYE? *It's almost here! *
>
> Are you having people over and what are you serving? *I'm going to
> have a very small crowd and make it a Slipper Party. *Wear comfy
> clothing, put on your slippers and sit by the fire. *I'll serve finger
> foods, but haven't thought much about it yet. *I might do those
> sausage balls or the non meat version. *Cold cuts, cheeses, breads are
> an almost positive.
>
> What are you making?
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

Well since a good half of the population of Eugene has evacuated to
Pasadena to attend the Rose Bowl, it's just us this year...we'll spend
a quiet evening probably watching a DVD & sharing space by the wood
stove with the cats. Ordered fresh oysters & Dungeness crab today.
Will grab French bread when I swing into town to pick it up. Planning
a Cherry cobbler for dessert with some beautiful local fruit a friend
canned and gave me for Christmas...
If we run true to form, at midnight we'll watch the ball drop in
Times Square, pour a cognac & go out on the deck to reflect on the
past year, say a wee prayer for the year ahead, and be in our warm
snuggy beds by 12:30.

The real excitement starts Friday at 2pm at kickoff. All I can say is
that the cable better not go out. Go Ducks!

Nancy T

On Thu, 31 Dec 2009 04:03:50 GMT, Cheryl >
wrote:

>On Wed 30 Dec 2009 03:13:18p, sf wrote in rec.food.cooking
> :
>
>>
>> No threads about NYE? It's almost here!
>>
>> Are you having people over and what are you serving? I'm going
>> to have a very small crowd and make it a Slipper Party. Wear
>> comfy clothing, put on your slippers and sit by the fire. I'll
>> serve finger foods, but haven't thought much about it yet. I
>> might do those sausage balls or the non meat version. Cold
>> cuts, cheeses, breads are an almost positive.
>>
>> What are you making?
>>
>
>Not a damn thing, and thank you for reminding me that I have no life.
>I shouldn't be telling the world in a NG this but I don't socialize
>anymore since my son died. New Years of 2003 was the last time I
>talked to him at midnight. Went to an overnight thing at a club in
>Frederick MD and at midnight called him, my parents, and everyone
>else that wasn't there. We emailed between that night and the 25th
>of Jan when he died, but we didn't talk or see each other. I'm sure
>one day I'll go back to my life but for some reason it hasn't
>happened yet.

Cheryl, I knew you lost a child but I didn't know when or the
circumstances. I know exactly how you feel because (years ago) I
thought one of my children was dead and I was inconsolable. It turned
out to be a false alarm, but the feelings that went through me were
feelings I don't ever want to go through again. For over a year
after, every time I thought about it the same feelings welled up. I
couldn't shake it off and I had a happy ending, so I think you have
every right to feel the way you do. I'm sorry I dredged up bad
memories.

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

On Dec 30, 2:13*pm, sf > wrote:
> No threads about NYE? *It's almost here! *
>
> Are you having people over and what are you serving? *I'm going to
> have a very small crowd and make it a Slipper Party. *Wear comfy
> clothing, put on your slippers and sit by the fire. *I'll serve finger
> foods, but haven't thought much about it yet. *I might do those
> sausage balls or the non meat version. *Cold cuts, cheeses, breads are
> an almost positive.
>
> What are you making?

We are having a small group over for smart cocktails and dumb
conversation. Have a happy new year.

sf wrote:

> No threads about NYE? It's almost here!
>
> Are you having people over and what are you serving? I'm going to
> have a very small crowd and make it a Slipper Party. Wear comfy
> clothing, put on your slippers and sit by the fire. I'll serve finger
> foods, but haven't thought much about it yet. I might do those
> sausage balls or the non meat version. Cold cuts, cheeses, breads are
> an almost positive.
>
> What are you making?

I already posted my menu, but it's taking better shape now:

Artisanal Bread -- Lin will be making this to accompany the other courses.

Caramelized Fennel on Celery-Root Puree -- This is just a small bite to get
started.

"Faux Gras" -- a chicken-liver pate which is so rich with butter and cream
that it emulates fois gras. I'm making it with cognac, searing the top of it
with a blowtorch, and serving it with a cranberry chutney.

Dungeness crab -- cooked and chilled, because the crab meat is firmer and
more pleasant to eat cold. I'm serving it with a hot beurre blanc spiked
with powdered California chiles.

Steak Tartare -- I'm slightly modifying the recipe from the _Le Halles_
cookbook.

French Onion Soup -- I made the broth about a week ago; all I need to do now
is cook the onions, make the croutons, top with cheese, and broil.

Savory cream puffs filled with butternut squash and pecans


Champagne tastes soapy to me, so we'll drink prosecco instead.

I haven't decided whether I'll be making dessert or not, but if I do I'd
want it to be something very light. Any light (and preferably seasonal)
dessert suggestions? Current seasonal fruits are Asian pears, Bearss limes,
mandarins, Meyer lemons, and kiwis. Blood oranges and pomelos are just
coming to season locally also.

I have many of the groceries for the meal, but I'll need to go shopping in
the morning. I also need to figure out what I'm making for New Year's Day. I
do like to have black-eyed peas on that day, but I haven't decided what form
they will take, or what the rest of the meal will be.

Bob

"sf" <> ha scritto nel messaggio

> No threads about NYE? It's almost here!
>
>
> What are you making?

I am making very little of the whole thing. I can't drive at the moment, so
I am staying home with a cold bottle of Prosecco and the teevoo. Tomorrow I
am invited to a neighbor's for a meal, so I can hobble to that.

Cheryl wrote:
> On Wed 30 Dec 2009 03:13:18p, sf wrote in rec.food.cooking
> >:
>
>> No threads about NYE? It's almost here!
>>
>> Are you having people over and what are you serving? I'm going
>> to have a very small crowd and make it a Slipper Party. Wear
>> comfy clothing, put on your slippers and sit by the fire. I'll
>> serve finger foods, but haven't thought much about it yet. I
>> might do those sausage balls or the non meat version. Cold
>> cuts, cheeses, breads are an almost positive.
>>
>> What are you making?
>>
>
> Not a damn thing, and thank you for reminding me that I have no life.
> I shouldn't be telling the world in a NG this but I don't socialize
> anymore since my son died. New Years of 2003 was the last time I
> talked to him at midnight. Went to an overnight thing at a club in
> Frederick MD and at midnight called him, my parents, and everyone
> else that wasn't there. We emailed between that night and the 25th
> of Jan when he died, but we didn't talk or see each other. I'm sure
> one day I'll go back to my life but for some reason it hasn't
> happened yet.

There is an old saying that goes something like "Starving the living
never benefits the dead."

Doesn't necessarily have anything to do with food. If you look around,
I'm sure you'll find parts of your old life that are still good and
usable... and then you'll find new parts for a new life.

Good luck.....

George L

"Arri London" > wrote in message
...
> Not having company; no energy for that this year.
>
> Will have some of the things we didn't get to eat for Christmas: herring
> and beet salad, devilled eggs, fried shrimp, some sort of sparkling wine
> and all the biscuits/cookies baked just before Christmas.

I hope your mother is recovering well, Arri.
Best wishes to you both



--
https://www.shop.helpforheroes.org.uk/

"George Leppla" > wrote in message
...
> Cheryl wrote:
>> On Wed 30 Dec 2009 03:13:18p, sf wrote in rec.food.cooking
>> >:

Cheryl, I am so sorry for your loss. I can see you are still in much pain
and you have much to overcome. Neverthless, George's comments:
" If you look around, I'm sure you'll find parts of your old life that are
still good and usable... and then you'll find new parts for a new life".
is very good advice and if you can use just baby steps, they will help you
to find that new life.

Good luck for the new year.

Hugs

O xx


--
https://www.shop.helpforheroes.org.uk/

"Jude" > wrote in message
...
> recipe please?
>
>> White Pizza
>> Cheese Dipe.
>>
>> KW
>

This is an easy version, One day I am going to try replacing the soup mix
with fresh herbs and garlic. This would also be good with spinach in the
mix!

Ingredients
1 (1 ounce) package herb and garlic soup mix
1 cup sour cream
1 cup ricotta cheese
1 cup shredded mozzarella cheese
16 ounces French bread, sliced

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium-sized mixing bowl, combine soup mix, sour cream, ricotta cheese,
and 3/4 cup mozzarella. Transfer mixture to a 1-quart casserole dish.
Sprinkle remaining mozzarella cheese over the top of the mixture.
Bake at 350 degrees F (175 degrees C), uncovered, for 30 minutes. Serve hot
with bread.

Fresh grated parmesan sprinkled on top after it comes out of the oven is a
nice touch as well.

KW

..

Cheryl wrote:

> I shouldn't be telling the world in a NG this but I don't socialize
> anymore since my son died. New Years of 2003 was the last time I
> talked to him at midnight. Went to an overnight thing at a club in
> Frederick MD and at midnight called him, my parents, and everyone
> else that wasn't there. We emailed between that night and the 25th
> of Jan when he died, but we didn't talk or see each other. I'm sure
> one day I'll go back to my life but for some reason it hasn't
> happened yet.

"Thank you for sharing."
"I'm sorry for your loss."

Upon encountering a disclosure like yours, those two fatuous phrases come to
mind almost reflexively. But the fact the fact that you chose to share
*means* something. It means that you are socializing with *us*. It's a
start, just a small step, toward socializing in a bigger and bigger way.
It's extremely rare for me to visit a club, but that doesn't mean I don't
socialize. I just prefer not to socialize with STRANGERS.

Also, people *do* feel sorry for your loss: John Donne wrote, "any man's
death diminishes me, because I am involved in mankind." Death surrounds us,
and we're diminished further and further every day. As the death toll
mounts, the living reach to each other for comfort...because where else
could comfort be found? In the case of your son's death, the New Year's
rituals which are enacted every year are recurring reminders of what
happened, and it would be positively macabre for you to carouse under those
circumstances.

Bob

Cheryl wrote:

> Not a damn thing, and thank you for reminding me that I have no life.
> I shouldn't be telling the world in a NG this but I don't socialize
> anymore since my son died. New Years of 2003 was the last time I
> talked to him at midnight. Went to an overnight thing at a club in
> Frederick MD and at midnight called him, my parents, and everyone
> else that wasn't there. We emailed between that night and the 25th
> of Jan when he died, but we didn't talk or see each other. I'm sure
> one day I'll go back to my life but for some reason it hasn't
> happened yet.

Who could blame you, Cheryl, I'm sorry to hear about your son.

nancy

Cheryl wrote:
>
> Not a damn thing, and thank you for reminding me that I have no life.
> I shouldn't be telling the world in a NG this but I don't socialize
> anymore since my son died. New Years of 2003 was the last time I
> talked to him at midnight. Went to an overnight thing at a club in
> Frederick MD and at midnight called him, my parents, and everyone
> else that wasn't there. We emailed between that night and the 25th
> of Jan when he died, but we didn't talk or see each other. I'm sure
> one day I'll go back to my life but for some reason it hasn't
> happened yet.
>


The holidays are always a tough time, Cheryl. We enjoy celebrating with
our family, but we think about our loved ones who are no longer with
us. You will come back when you are ready. I am sure it is what your
son would want.


Becca

"sf" > wrote in message
...
>
> No threads about NYE? It's almost here!
>
> Are you having people over and what are you serving? I'm going to
> have a very small crowd and make it a Slipper Party. Wear comfy
> clothing, put on your slippers and sit by the fire. I'll serve finger
> foods, but haven't thought much about it yet. I might do those
> sausage balls or the non meat version. Cold cuts, cheeses, breads are
> an almost positive.
>
> What are you making?
>

We are joining our friends who have a seaside cottage in Brigantine, NJ this
evening. It's a sleep-over with a third couple. Dinner tonight is a group
effort. I'm roasting an herb-crusted beef tenderloin and made a carrot cake
for desert. Our fiends are making sides and a Caesar salad. I'm making
blueberry pancakes for breakfast tomorrow morning (Alton Brown 'instant' mix
recipe) and our friends have some home made breakfast sausage.

Weather permitting, we'll be watching the fireworks over Atlantic City from
the Beach at midnight.

Wishing everyone a happy, healthy and safe New Year.
Jon

Bob Terwilliger wrote:

>
> I haven't decided whether I'll be making dessert or not, but if I do I'd
> want it to be something very light. Any light (and preferably seasonal)
> dessert suggestions? Current seasonal fruits are Asian pears, Bearss
> limes, mandarins, Meyer lemons, and kiwis. Blood oranges and pomelos are
> just coming to season locally also.
>


Pavlova?

Pears poached in red wine, served in champagne saucers?

A sponge cake tart, brushed with apricot jam/glaze, topped with
artistically arranged sliced fresh fruit and berries, topped with
a fruit glaze.

gloria p

sf wrote:
> No threads about NYE? It's almost here!
>
> Are you having people over and what are you serving? I'm going to
> have a very small crowd and make it a Slipper Party. Wear comfy
> clothing, put on your slippers and sit by the fire. I'll serve finger
> foods, but haven't thought much about it yet. I might do those
> sausage balls or the non meat version. Cold cuts, cheeses, breads are
> an almost positive.
>
> What are you making?

We weren't sure what we were going to do until last night. We had been
thinking about going to the big New Years Ever bash in Niagara Falls,
but the weather forecast was for rain and just above freezing, so we
decided to stay home and have a nice dinner. I picked up some lobsters
that we will boil. Our neighbours are going to come over later for a
drink and to ring in the new year.

two of my brothers and their wives are coming for dinner. I picked up a
a prime rib roast from the butcher and we will be having that with
Yorkshire pudding, gravy, roasted potatoes and carrots and green beans.
Dessert will be meringue with ice cream and strawberries.

On Thu, 31 Dec 2009 10:16:19 -0700, "gloria.p" >
wrote:

>Bob Terwilliger wrote:
>
>>
>> I haven't decided whether I'll be making dessert or not, but if I do I'd
>> want it to be something very light. Any light (and preferably seasonal)
>> dessert suggestions? Current seasonal fruits are Asian pears, Bearss
>> limes, mandarins, Meyer lemons, and kiwis. Blood oranges and pomelos are
>> just coming to season locally also.
>>
>
>
>Pavlova?
>
>Pears poached in red wine, served in champagne saucers?
>
>A sponge cake tart, brushed with apricot jam/glaze, topped with
>artistically arranged sliced fresh fruit and berries, topped with
>a fruit glaze.
>
>gloria p

Mocha Kumquat Granita

sf > wrote in message
...
>
> No threads about NYE? It's almost here!
>
> Are you having people over and what are you serving? I'm going to
> have a very small crowd and make it a Slipper Party. Wear comfy
> clothing, put on your slippers and sit by the fire. I'll serve finger
> foods, but haven't thought much about it yet. I might do those
> sausage balls or the non meat version. Cold cuts, cheeses, breads are
> an almost positive.

We're headed out to the Perpetual 20-yo's home to celebrate NYE.

> What are you making?

Absolutely NOTHING! She's catering it all in. Should be a truly fun evening!

The Ranger

On Wed, 30 Dec 2009 16:52:37 -0600, George Leppla wrote:

> Nancy2 wrote:
>>
>> Pickled herring, along with herring in cream, is really easy to find
>> - I love the stuff. Aren't you supposed to put one in your pocket so
>> you'll have good luck or something?
>
> Nos so easy to find here in Northern Louisiana. I can get the stuff in
> jars... like Vita Roll-mops or their herring in cream... but the really
> good kind that you can get in a deli or at a fish store doesn't seem to
> be very popular in this area. Vita makes a pretty good product and I'm
> happy with that.
>
> No... that isn't a herring in my pocket. It is a Trouser Trout.
>
> George L

is your trout in wine or cream sauce?

your pal,
blake

On Wed, 30 Dec 2009 12:53:05 -0800 (PST), Kalmia wrote:
>
> This sure beats years of yore when you shelled out a small fortune to
> sit in a crowded resto-lounge across from a bunch of strangers and try
> to make yourself heard, or hope the bartender was not too busy to make
> you a drink. One night the car wudn't start, it was 6 degrees
> out.....I won't get into it, but suffice it to say, it was one
> miserable NYE.

one new year's eve i blew out two tires by running over a pothole (filled
with rain, so hard to see). thank god someone was following me to a party.
i had to come back the next day and used my spare and a buddy's (which was
a different size, making handling the car interesting).

your pal,
blake

On Thu, 31 Dec 2009 10:25:44 +0100, Giusi wrote:

> "sf" <> ha scritto nel messaggio
>
>> No threads about NYE? It's almost here!
>>
>>
>> What are you making?
>
> I am making very little of the whole thing. I can't drive at the moment, so
> I am staying home with a cold bottle of Prosecco and the teevoo. Tomorrow I
> am invited to a neighbor's for a meal, so I can hobble to that.

have a good time, guisi.

your pal,
blake

We're doing the usual, staying home with the fire, the dogs &
football. We try to stay off the roads on, as AA calls it, Amateur
Night!! We'll have fillet & lobster we brought back from NH, and some
dips & various chips & Guacamole throughout the evening. Will watch
the ball drop, if we're still awake, and then dream of the year to
come.
Be safe. Happy New Year.
Nan in DE

Ophelia wrote:
>
> "Arri London" > wrote in message
> ...
> > Not having company; no energy for that this year.
> >
> > Will have some of the things we didn't get to eat for Christmas: herring
> > and beet salad, devilled eggs, fried shrimp, some sort of sparkling wine
> > and all the biscuits/cookies baked just before Christmas.
>
> I hope your mother is recovering well, Arri.
> Best wishes to you both
>

TYVM! Yes, she is back on solid foods with self-imposed caution. I will
be eating most of the treats in any case LOL.

Best wishes to you and yours as well for a healthy and prosperous New
Year!

"Arri London" > wrote in message
...
>
>
> Ophelia wrote:
>>
>> "Arri London" > wrote in message
>> ...
>> > Not having company; no energy for that this year.
>> >
>> > Will have some of the things we didn't get to eat for Christmas:
>> > herring
>> > and beet salad, devilled eggs, fried shrimp, some sort of sparkling
>> > wine
>> > and all the biscuits/cookies baked just before Christmas.
>>
>> I hope your mother is recovering well, Arri.
>> Best wishes to you both
>>
>
> TYVM! Yes, she is back on solid foods with self-imposed caution. I will
> be eating most of the treats in any case LOL.

It is your duty to do so! <g>

> Best wishes to you and yours as well for a healthy and prosperous New
> Year!

TYVM )


--
https://www.shop.helpforheroes.org.uk/

"Rob" > wrote in message
...
> jmcquown wrote:
>> "sf" > wrote in message
>> ...
>>>
>>> No threads about NYE? It's almost here!
>>>
>>> Are you having people over and what are you serving? I'm going to
>>> have a very small crowd and make it a Slipper Party. Wear comfy
>>> clothing, put on your slippers and sit by the fire. I'll serve finger
>>> foods, but haven't thought much about it yet. I might do those
>>> sausage balls or the non meat version. Cold cuts, cheeses, breads are
>>> an almost positive.
>>>
>>> What are you making?
>>>
>>> --
>>> I love cooking with wine.
>>> Sometimes I even put it in the food.
>>
>>
>>
>> I've been invited to dinner so I won't be making anything. I'll probably
>> pick up a bottle of wine to give to the hostess. She's making a pork
>> roast. I've no idea what the sides might be.
>>
>> Jill
> You won't like any of it. 2-3 odds.
>
> Rob
5 to 1 would be a better choice.

Ophelia wrote:
>
> "Arri London" > wrote in message
> ...
> >
> >
> > Ophelia wrote:
> >>
> >> "Arri London" > wrote in message
> >> ...
> >> > Not having company; no energy for that this year.
> >> >
> >> > Will have some of the things we didn't get to eat for Christmas:
> >> > herring
> >> > and beet salad, devilled eggs, fried shrimp, some sort of sparkling
> >> > wine
> >> > and all the biscuits/cookies baked just before Christmas.
> >>
> >> I hope your mother is recovering well, Arri.
> >> Best wishes to you both
> >>
> >
> > TYVM! Yes, she is back on solid foods with self-imposed caution. I will
> > be eating most of the treats in any case LOL.
>
> It is your duty to do so! <g>


Yes...have always thought that he he he. We didn't get around to getting
any sparkling wine so made spritzers with the rose wine already inhouse.


>
> > Best wishes to you and yours as well for a healthy and prosperous New
> > Year!
>
> TYVM )

On Fri, 01 Jan 2010 23:48:40 GMT, Cheryl >
wrote:

>For me it's been 7 years the end of Jan. It still seems like yesterday.

I can only imagine, based on my own experience.

>I just need to take some time and do things. Doing the kitchen was a good diversion.

Retail therapy is always a good diversion.

>And today cooking.

What did you make?

>I should probably call my therapist next week.

Good idea. Sometimes you just need to talk with someone.

Take care and have a happy 2010!


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

On Sun, 03 Jan 2010 00:05:25 GMT, Cheryl >
wrote:

>On Fri 01 Jan 2010 11:03:37p, sf wrote in rec.food.cooking
> :
>
>>>And today cooking.
>>
>> What did you make?
>
>Yesterday after putting my kitchen back together (nothing like a
>freshly painted kitchen; it just looks so clean) I made 2 quiches; a
>recipe I found on allrecipes.com called Clark's Quiche. Unique to me
>as it's layered. Sour cream/spinach on the bottom, next layer cooked
>onions, bacon, ham, next layer different cheeses - I used provolone
>and a "Mexican" mix - then the eggs with h&h. I froze single serving
>slices in FS bags.

Sounds delish!
>
>Next was a really thick spaghetti sauce with ground beef. Cooked
>down so much that a spoon could stand up in the pot. Poured over
>multigrain elbow pasta and again, after my dinner serving, frozen in
>single serving FS bags.

I haven't made spaghetti sauce in a long time, I need to do it soon.
>
>I have the rest of one-third of a ham that I took out of the freezer
>for the quiches to cook tomorrow and thinly slice for sandwiches. I
>think I'll be set for lunches for a while.

Sounds like you were a busy bee, Cheryl!



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

Cheryl wrote:
> Yesterday after putting my kitchen back together (nothing like a
> freshly painted kitchen; it just looks so clean) I made 2 quiches; a
> recipe I found on allrecipes.com called Clark's Quiche. Unique to me
> as it's layered. Sour cream/spinach on the bottom, next layer cooked
> onions, bacon, ham, next layer different cheeses - I used provolone
> and a "Mexican" mix - then the eggs with h&h. I froze single serving
> slices in FS bags.
>
> Next was a really thick spaghetti sauce with ground beef. Cooked
> down so much that a spoon could stand up in the pot. Poured over
> multigrain elbow pasta and again, after my dinner serving, frozen in
> single serving FS bags.
>
> I have the rest of one-third of a ham that I took out of the freezer
> for the quiches to cook tomorrow and thinly slice for sandwiches. I
> think I'll be set for lunches for a while.
>

Cheryl, I think we use our freezer space differently than my mother and
my grandmother. They never froze individual servings, as far as I can
remember. You and I, and some of the others here, do it frequently.
Sorry for leaving out the men, they were not cooks.


Becca