I'm hoping I can entice my brother and SIL to come for dinner tomorrow.

Menu:

Stuffed top round eye roast (simple stuffing of garlic flavored
croutons, parsley, oregano, an egg, thyme, rosemary)
Mashed potatoes
Creamed spinach
Homemade bread
desert will be an apple-fig crumble with whipped cream

sounds nice, that desserrt especially, Lee
"Cheryl" > wrote in message
.com...
> I'm hoping I can entice my brother and SIL to come for dinner tomorrow.
>
> Menu:
>
> Stuffed top round eye roast (simple stuffing of garlic flavored croutons,
> parsley, oregano, an egg, thyme, rosemary)
> Mashed potatoes
> Creamed spinach
> Homemade bread
> desert will be an apple-fig crumble with whipped cream
>
>
>

On 5 Mag, 09:04, Cheryl > wrote:
> I'm hoping I can entice my brother and SIL to come for dinner tomorrow.
>
> Menu:
>
> Stuffed top round eye roast (simple stuffing of garlic flavored
> croutons, parsley, oregano, an egg, thyme, rosemary)
> Mashed potatoes
> Creamed spinach
> Homemade bread
> desert will be an apple-fig crumble with whipped cream

How do you put the croutons inside the roast?????? Perhaps I didn't
understand well.
Cheers
Pandora

"Cheryl" > wrote in message
.com...
> I'm hoping I can entice my brother and SIL to come for dinner tomorrow.
>
> Menu:
>
> Stuffed top round eye roast (simple stuffing of garlic flavored croutons,
> parsley, oregano, an egg, thyme, rosemary)
> Mashed potatoes
> Creamed spinach
> Homemade bread
> desert will be an apple-fig crumble with whipped cream

Isn't eye roast on the tougher side and needs long slow cooking? The
stuffing sounds interesting though. I'll pass on the cooked spinach but take
seconds on dessert.

On Sat, 5 May 2012 08:30:31 -0400, "Ed Pawlowski" >
wrote:

>
>"Cheryl" > wrote in message
s.com...
>> I'm hoping I can entice my brother and SIL to come for dinner tomorrow.
>>
>> Menu:
>>
>> Stuffed top round eye roast (simple stuffing of garlic flavored croutons,
>> parsley, oregano, an egg, thyme, rosemary)
>> Mashed potatoes
>> Creamed spinach
>> Homemade bread
>> desert will be an apple-fig crumble with whipped cream
>
>Isn't eye roast on the tougher side and needs long slow cooking?

Top round makes a very nice oven roast, just don't cook past medium
rare... I've no eyedear what "top round eye roast" is. However "eye
round" makes a very nice oven roast too, also just make sure to cook
it no more than medium rare. No beef roast should be cooked past
medium... even beef rib cooked well done will be like eating
rubberbands.

Pandora > wrote in news:e40070c7-23e5-438f-b9ae-
:

> On 5 Mag, 09:04, Cheryl > wrote:
>> I'm hoping I can entice my brother and SIL to come for dinner tomorrow.
>>
>> Menu:
>>
>> Stuffed top round eye roast (simple stuffing of garlic flavored
>> croutons, parsley, oregano, an egg, thyme, rosemary)
>> Mashed potatoes
>> Creamed spinach
>> Homemade bread
>> desert will be an apple-fig crumble with whipped cream
>
> How do you put the croutons inside the roast?????? Perhaps I didn't
> understand well.
> Cheers
> Pandora




Maybe the croutons are whizzed up in the blender and mixed when they are
breadcrumbs?



--
Peter
Tasmania
Australia

On 5/5/2012 8:30 AM, Ed Pawlowski wrote:
>
> "Cheryl" > wrote in message
> .com...
>> I'm hoping I can entice my brother and SIL to come for dinner tomorrow.
>>
>> Menu:
>>e
>> Stuffed top round eye roast (simple stuffing of garlic flavored
>> croutons, parsley, oregano, an egg, thyme, rosemary)
>> Mashed potatoes
>> Creamed spinach
>> Homemade bread
>> desert will be an apple-fig crumble with whipped cream
>
> Isn't eye roast on the tougher side and needs long slow cooking? The
> stuffing sounds interesting though. I'll pass on the cooked spinach but
> take seconds on dessert.
>
>
You'd be surprised. Think rib eye. Fatty. Makes a better roast than
bottom round, which I also like as long as it's rare.

On May 5, 7:51*am, Cheryl > wrote:
> On 5/5/2012 8:30 AM, Ed Pawlowski wrote:
>
>
>
> > "Cheryl" > wrote in message
> s.com...
> >> I'm hoping I can entice my brother and SIL to come for dinner tomorrow..
>
> >> Menu:
> >>e
> >> Stuffed top round eye roast (simple stuffing of garlic flavored
> >> croutons, parsley, oregano, an egg, thyme, rosemary)
> >> Mashed potatoes
> >> Creamed spinach
> >> Homemade bread
> >> desert will be an apple-fig crumble with whipped cream
>
> > Isn't eye roast on the tougher side and needs long slow cooking? The
> > stuffing sounds interesting though. I'll pass on the cooked spinach but
> > take seconds on dessert.
>
> You'd be surprised. *Think rib eye. *Fatty. *Makes a better roast than
> bottom round, which I also like as long as it's rare.

Do you butterfly it, put the filling on and roll it up and tie it
off? I'm not sure how you stuff it.

Pandora wrote:
>
> On 5 Mag, 09:04, Cheryl > wrote:
> > I'm hoping I can entice my brother and SIL to come for dinner tomorrow.
> >
> > Menu:
> >
> > Stuffed top round eye roast (simple stuffing of garlic flavored
> > croutons, parsley, oregano, an egg, thyme, rosemary)
> > Mashed potatoes
> > Creamed spinach
> > Homemade bread
> > desert will be an apple-fig crumble with whipped cream
>
> How do you put the croutons inside the roast?????? Perhaps I didn't
> understand well.
> Cheers
> Pandora

Not a whole roast but I made some stuffed steaks once.
I took 1.5 inch thick steaks and cut a slit in them to make them like a
hollow pita. It turned out very good...stuffed with mushrooms, garlic,
onions and a bit of bread crumbs.

On this recipe, I then deglazed the pan with red wine and some other
ingredients, then poured that on top. It was very good! I saw that on the
"Great Chefs" show once. I didn't know their exact recipe so I guessed at it
but it turned out very well.

Gary

On Sat, 05 May 2012 03:04:34 -0400, Cheryl >
wrote:

> Creamed spinach

How are you making that? I finally figured out that the creamed
spinach I like is basically spinach and a little béchamel, but (with
DIL being gluten intolerant) I'm always looking for gluten free
version I'll like too.

--
Food is an important part of a balanced diet.

Yo... Today is Cinco de Mayo.

Tonight's dinner will be home made tacos and refried beans.

It's the American thing to do!

George L

On Sat, 05 May 2012 03:04:34 -0400, Cheryl >
wrote:

> desert will be an apple-fig crumble with whipped cream
>
Is it fig season already? I've never thought about combining them
with apples! Are you using the Epicurious recipe?

--
Food is an important part of a balanced diet.

On May 5, 8:12*am, sf > wrote:
> On Sat, 05 May 2012 03:04:34 -0400, Cheryl >
> wrote:
>
> > Creamed spinach
>
> How are you making that? *I finally figured out that the creamed
> spinach I like is basically spinach and a little béchamel, but (with
> DIL being gluten intolerant) I'm always looking for gluten free
> version I'll like too.
>
> --
> Food is an important part of a balanced diet.

Make your bechamel with unsweetened almond milk. Works great.

On May 5, 8:12*am, sf > wrote:
> On Sat, 05 May 2012 03:04:34 -0400, Cheryl >
> wrote:
>
> > Creamed spinach
>
> How are you making that? *I finally figured out that the creamed
> spinach I like is basically spinach and a little béchamel, but (with
> DIL being gluten intolerant) I'm always looking for gluten free
> version I'll like too.
>
> --
> Food is an important part of a balanced diet.

oops....mis read that. I'm using Bob's Red Mill gluten free baking
mix. It seems to work pretty well for
most things. I've also been using coconut and/or almond milk instead
of dairy.

On Sat, 05 May 2012 10:51:16 -0400, Cheryl >
wrote:

> You'd be surprised. Think rib eye. Fatty. Makes a better roast than
> bottom round, which I also like as long as it's rare.

I can see how people would open a rib eye to stuff (sacrilege, IMO,
but that's not the point). I've never stuffed beef of any kind
before. How are you cutting it so that you can get the stuffing in...
a spiral and flatten, then reroll with the stuffing or just a slit?

--
Food is an important part of a balanced diet.

On Sat, 05 May 2012 10:14:34 -0500, George Leppla
> wrote:

> Yo... Today is Cinco de Mayo.
>
> Tonight's dinner will be home made tacos and refried beans.
>
> It's the American thing to do!
>
I think I need to think Mexican too. Maybe fish tacos, they're always
good. Hm. I have a Blackboard Eats passcode to a Mexican restaurant,
maybe I'll just do that.


--
Food is an important part of a balanced diet.

On Sat, 5 May 2012 08:19:25 -0700 (PDT), ImStillMags
> wrote:

> I'm using Bob's Red Mill gluten free baking mix. It seems to work pretty well for
> most things.

I think I bought some, haven't used it yet - I'll try that, thanks.
Say, I'm wondering about baking. Do I need to add xanthum gum to it
or is it formulated to work on it's own?

--
Food is an important part of a balanced diet.

On May 5, 8:48*am, sf > wrote:
> On Sat, 5 May 2012 08:19:25 -0700 (PDT), ImStillMags
>
> > wrote:
> > I'm using Bob's Red Mill gluten free baking mix. * It seems to work pretty well for
> > most things.
>
> I think I bought some, haven't used it yet - I'll try that, thanks.
> Say, I'm wondering about baking. *Do I need to add xanthum gum to it
> or is it formulated to work on it's own?
>
> --
> Food is an important part of a balanced diet.

I've never used it for baking so I can't say. I'll have to check the
ingredients to see if they put it in there.

On 5 Mag, 16:15, "I'm back on the laptop" >
wrote:
> Pandora > wrote in news:e40070c7-23e5-438f-b9ae-
> :
>
>
>
>
>
>
>
>
>
> > On 5 Mag, 09:04, Cheryl > wrote:
> >> I'm hoping I can entice my brother and SIL to come for dinner tomorrow.
>
> >> Menu:
>
> >> Stuffed top round eye roast (simple stuffing of garlic flavored
> >> croutons, parsley, oregano, an egg, thyme, rosemary)
> >> Mashed potatoes
> >> Creamed spinach
> >> Homemade bread
> >> desert will be an apple-fig crumble with whipped cream
>
> > How do you put the croutons inside the roast?????? Perhaps I didn't
> > understand well.
> > Cheers
> > Pandora
>
> Maybe the croutons are whizzed up in the blender and mixed when they are
> breadcrumbs?
>
> --
> Peter
> Tasmania
> Australia

Perhaps. I don't Know too
cheers
Pandy

George Leppla wrote:

> Yo... Today is Cinco de Mayo.
> Tonight's dinner will be home made tacos and refried beans.

I made quesadillas (Mexican grilled cheese sandwiches) for breakfast.

On 5/5/2012 10:53 AM, ImStillMags wrote:


> Do you butterfly it, put the filling on and roll it up and tie it
> off? I'm not sure how you stuff it.
>
That's exactly what I did. Tenderized it a bit before putting on the
stuffing.

On 5/5/2012 11:12 AM, sf wrote:
> On Sat, 05 May 2012 03:04:34 -0400, >
> wrote:
>
>> Creamed spinach
>
> How are you making that? I finally figured out that the creamed
> spinach I like is basically spinach and a little béchamel, but (with
> DIL being gluten intolerant) I'm always looking for gluten free
> version I'll like too.
>
It's not gluten free because I do use flour. It's a bechamel with some
Parmesan cheese.

On 5/5/2012 11:16 AM, sf wrote:
> On Sat, 05 May 2012 03:04:34 -0400, >
> wrote:
>
>> desert will be an apple-fig crumble with whipped cream
>>
> Is it fig season already? I've never thought about combining them
> with apples! Are you using the Epicurious recipe?
>
I'm not really using a recipe. Just combining bit and pieces of
different recipes I read for apple crumble.

On 5/5/2012 6:37 AM, Pandora wrote:

> How do you put the croutons inside the roast?????? Perhaps I didn't
> understand well.

The croutons are put in the food processor. I needed to use them up.
There was a thread about croutons recently and most said they make their
own. I usually do too, but I had these to use up. The roast is
butterflied and tenderized, spread on the stuffing and rolled up and tied.

Meatballs, spaghetti, ratatouille.

On Sat, 05 May 2012 12:31:11 -0400, Cheryl >
wrote:

> On 5/5/2012 11:16 AM, sf wrote:
> > On Sat, 05 May 2012 03:04:34 -0400, >
> > wrote:
> >
> >> desert will be an apple-fig crumble with whipped cream
> >>
> > Is it fig season already? I've never thought about combining them
> > with apples! Are you using the Epicurious recipe?
> >
> I'm not really using a recipe. Just combining bit and pieces of
> different recipes I read for apple crumble.

My question was also about the figs... are you using fresh? I haven't
seen them in the market yet. Of course, I'll see them today when I go
(if they're in season, that is).

--
Food is an important part of a balanced diet.

On Sat, 05 May 2012 11:58:01 -0600, Christine Dabney
> wrote:

> On Sat, 05 May 2012 12:31:11 -0400, Cheryl >
> wrote:
>
> >On 5/5/2012 11:16 AM, sf wrote:
> >> On Sat, 05 May 2012 03:04:34 -0400, >
> >> wrote:
> >>
> >>> desert will be an apple-fig crumble with whipped cream
> >>>
> >> Is it fig season already? I've never thought about combining them
> >> with apples! Are you using the Epicurious recipe?
> >>
> >I'm not really using a recipe. Just combining bit and pieces of
> >different recipes I read for apple crumble.
>
> I am thinking about cooking dinner here in NM for some long time
> friends. I have a pork roast I brought back from CA (frozen-thawed
> slowly), and some green garlic that I will make into something
> springish. Mangoes are becoming plentiful in the markets here, so I
> am thinking of something with mangoes for dessert. I tend to stay
> seasonal with desserts, if I can. Apples and figs (to me) say
> fall...
>
Okay, so fresh figs aren't a Spring thing. I think of them as late
summer. But as I said before, the idea of combining figs and apples
is a novel idea to me - so I'll save that Epicurious recipe for later.

--
Food is an important part of a balanced diet.

On Sat, 05 May 2012 11:58:01 -0600, Christine Dabney
> wrote:

> On Sat, 05 May 2012 12:31:11 -0400, Cheryl >
> wrote:
>
> >On 5/5/2012 11:16 AM, sf wrote:
> >> On Sat, 05 May 2012 03:04:34 -0400, >
> >> wrote:
> >>
> >>> desert will be an apple-fig crumble with whipped cream
> >>>
> >> Is it fig season already? I've never thought about combining them
> >> with apples! Are you using the Epicurious recipe?
> >>
> >I'm not really using a recipe. Just combining bit and pieces of
> >different recipes I read for apple crumble.
>
> I am thinking about cooking dinner here in NM for some long time
> friends. I have a pork roast I brought back from CA (frozen-thawed
> slowly), and some green garlic that I will make into something
> springish. Mangoes are becoming plentiful in the markets here, so I
> am thinking of something with mangoes for dessert. I tend to stay
> seasonal with desserts, if I can. Apples and figs (to me) say
> fall...
>
PS: that epicurious recipe calls for dried figs.

--
Food is an important part of a balanced diet.

George M. Middius > wrote:

> quesadillas (Mexican grilled cheese sandwiches)

On 5/5/2012 3:16 PM, sf wrote:
> On Sat, 05 May 2012 12:31:11 -0400, >
> wrote:
>
>> On 5/5/2012 11:16 AM, sf wrote:
>>> On Sat, 05 May 2012 03:04:34 -0400, >
>>> wrote:
>>>
>>>> desert will be an apple-fig crumble with whipped cream
>>>>
>>> Is it fig season already? I've never thought about combining them
>>> with apples! Are you using the Epicurious recipe?
>>>
>> I'm not really using a recipe. Just combining bit and pieces of
>> different recipes I read for apple crumble.
>
> My question was also about the figs... are you using fresh? I haven't
> seen them in the market yet. Of course, I'll see them today when I go
> (if they're in season, that is).
>
They are dried figs.

On 05/05/2012 3:04 AM, Cheryl wrote:
> I'm hoping I can entice my brother and SIL to come for dinner tomorrow.
>
> Menu:
>
> Stuffed top round eye roast (simple stuffing of garlic flavored
> croutons, parsley, oregano, an egg, thyme, rosemary)
> Mashed potatoes
> Creamed spinach
> Homemade bread
> desert will be an apple-fig crumble with whipped cream
>
>

I am sitting around with everything prepped, just waiting for my wife to
get back. She had to go to a walk-in clinic or maybe to ER to get her
broken finger re-wrapped or whatever the heck they are doing to it....
dog walking injury.

I have hamburgers made up and ready t go on the grill..... carrot
sticks, sliced dill pickles, onions and tomato, some olives, fresh
hamburger bins from the bakery.

I'm getting pretty hungry. I hope she will understand if I go ahead and
cook mine. I have no idea when she will be back.

On 5/5/2012 3:04 AM, Cheryl wrote:
> I'm hoping I can entice my brother and SIL to come for dinner tomorrow.
>
> Menu:
>
> Stuffed top round eye roast (simple stuffing of garlic flavored
> croutons, parsley, oregano, an egg, thyme, rosemary)
> Mashed potatoes
> Creamed spinach
> Homemade bread
> desert will be an apple-fig crumble with whipped cream
>
>
>
Very nice dinner party! We had an additional guest, my brother's
granddaughter. She is just so much fun. She's never seen a cat before
and one of mine was mixing with us the entire time. One of the others
finally came out to play after she realized the baby was playing with
her favorite feather toy.

Everyone loved the beef done this way, and when cut it was so pretty. A
little more well done than I like, medium rather than medium rare, but
it was still tender and tasty. The dessert was a big hit. The baby even
loved it. It was delightfully sweet and fruity. Brown sugar makes fruit
so much better.

On May 5, 2:04*am, Cheryl > wrote:
> I'm hoping I can entice my brother and SIL to come for dinner tomorrow.
>
> Menu:
>
> Stuffed top round eye roast (simple stuffing of garlic flavored
> croutons, parsley, oregano, an egg, thyme, rosemary)
> Mashed potatoes
> Creamed spinach
> Homemade bread
> desert will be an apple-fig crumble with whipped cream

That's real down home cookin'. I've had garden spinach lately, and
tomorrow I'm going to make a huge amount of cheesy spinach with
Gouda. I bought 9 chickens for the deep freeze today, and then
stopped by the same store tonight, and they were out of them so I got
a rain check. Whole chickens at 68 cents a pound. For years I've
wanted to make BBQ chicken for the whole staff at work. They've got a
pretty large grill there I could use. I could do it on one of my days
off. For sides I could make mashed potatoes/carrots with chicken
gravy (using the backs and necks for the gravy), and green beans with
bacon, with blackberry fool for dessert using some of the giant haul
of blackberries I'll be getting in a few weeks. My coworkers are so
nice. It'd be a real joy to get to make them lunch.

--Bryan

On 5/6/2012 12:08 AM, Bryan wrote:

> That's real down home cookin'. I've had garden spinach lately, and
> tomorrow I'm going to make a huge amount of cheesy spinach with
> Gouda. I bought 9 chickens for the deep freeze today, and then
> stopped by the same store tonight, and they were out of them so I got
> a rain check. Whole chickens at 68 cents a pound. For years I've
> wanted to make BBQ chicken for the whole staff at work. They've got a
> pretty large grill there I could use. I could do it on one of my days
> off. For sides I could make mashed potatoes/carrots with chicken
> gravy (using the backs and necks for the gravy), and green beans with
> bacon, with blackberry fool for dessert using some of the giant haul
> of blackberries I'll be getting in a few weeks. My coworkers are so
> nice. It'd be a real joy to get to make them lunch.

That sounds really nice! I'm sure they will appreciate it and love you
for it. My brother is growing spinach in his garden. I can't wait to
taste fresh grown spinach. I always buy the spinach in a bag and always
keep frozen spinach because I love it so much.

On May 5, 11:40*pm, Cheryl > wrote:
> On 5/6/2012 12:08 AM, Bryan wrote:
>
> > That's real down home cookin'. *I've had garden spinach lately, and
> > tomorrow I'm going to make a huge amount of cheesy spinach with
> > Gouda. *I bought 9 chickens for the deep freeze today, and then
> > stopped by the same store tonight, and they were out of them so I got
> > a rain check. *Whole chickens at 68 cents a pound. *For years I've
> > wanted to make BBQ chicken for the whole staff at work. *They've got a
> > pretty large grill there I could use. *I could do it on one of my days
> > off. *For sides I could make mashed potatoes/carrots with chicken
> > gravy (using the backs and necks for the gravy), and green beans with
> > bacon, with blackberry fool for dessert using some of the giant haul
> > of blackberries I'll be getting in a few weeks. *My coworkers are so
> > nice. *It'd be a real joy to get to make them lunch.
>
> That sounds really nice! *I'm sure they will appreciate it and love you
> for it. *My brother is growing spinach in his garden. *I can't wait to
> taste fresh grown spinach. I always buy the spinach in a bag and always
> keep frozen spinach because I love it so much.

Truthfully, spinach ships well, and I haven't noticed much of a
quality difference between my home grown and the supermarket spinach
when cooked. Both are better than frozen, which is good too. My wife
and I love the Gouda cheese sauce (nothing but cheese and cream) with
spinach. Washing home grown is a chore, but kind of a fun one, since
it only happens in Spring. Spinach and lettuce are ridiculously easy
to grow.

--Bryan

On 5/6/2012 12:54 AM, Bryan wrote:
> On May 5, 11:40 pm, > wrote:
>> On 5/6/2012 12:08 AM, Bryan wrote:
>>
>>> That's real down home cookin'. I've had garden spinach lately, and
>>> tomorrow I'm going to make a huge amount of cheesy spinach with
>>> Gouda. I bought 9 chickens for the deep freeze today, and then
>>> stopped by the same store tonight, and they were out of them so I got
>>> a rain check. Whole chickens at 68 cents a pound. For years I've
>>> wanted to make BBQ chicken for the whole staff at work. They've got a
>>> pretty large grill there I could use. I could do it on one of my days
>>> off. For sides I could make mashed potatoes/carrots with chicken
>>> gravy (using the backs and necks for the gravy), and green beans with
>>> bacon, with blackberry fool for dessert using some of the giant haul
>>> of blackberries I'll be getting in a few weeks. My coworkers are so
>>> nice. It'd be a real joy to get to make them lunch.
>>
>> That sounds really nice! I'm sure they will appreciate it and love you
>> for it. My brother is growing spinach in his garden. I can't wait to
>> taste fresh grown spinach. I always buy the spinach in a bag and always
>> keep frozen spinach because I love it so much.
>
> Truthfully, spinach ships well, and I haven't noticed much of a
> quality difference between my home grown and the supermarket spinach
> when cooked. Both are better than frozen, which is good too. My wife
> and I love the Gouda cheese sauce (nothing but cheese and cream) with
> spinach. Washing home grown is a chore, but kind of a fun one, since
> it only happens in Spring. Spinach and lettuce are ridiculously easy
> to grow.

I was incorrect in my recipe for creamed spinach earlier in this thread.
It was steamed, and finely chopped onions and garlic were sauteed in
butter, then the spinach added with about a 1/2 cup of half and half.
So no flour. No bechamel sauce. It turned out runny but still good.

Suggestion for mango dessert? I had this the other day at a restaurant.
Mango rice. White rice made with sugar and cream is a standard, but
instead of the usual raisins they cooked diced mango in it. It was a
very delicate flavor and utterly delicious when you would catch a chunk
of mango coated in that sweet creamy paste of the rice dish. I though it
was odd they served it as a bed for fish, because to me it was clearly a
dessert.

On Sat, 05 May 2012 16:17:08 -0400, Cheryl >
wrote:

> On 5/5/2012 3:16 PM, sf wrote:
> > On Sat, 05 May 2012 12:31:11 -0400, >
> > wrote:
> >
> >> On 5/5/2012 11:16 AM, sf wrote:
> >>> On Sat, 05 May 2012 03:04:34 -0400, >
> >>> wrote:
> >>>
> >>>> desert will be an apple-fig crumble with whipped cream
> >>>>
> >>> Is it fig season already? I've never thought about combining them
> >>> with apples! Are you using the Epicurious recipe?
> >>>
> >> I'm not really using a recipe. Just combining bit and pieces of
> >> different recipes I read for apple crumble.
> >
> > My question was also about the figs... are you using fresh? I haven't
> > seen them in the market yet. Of course, I'll see them today when I go
> > (if they're in season, that is).
> >
> They are dried figs.

That's what I figured after Chris mentioned that apples and figs
remind her of Autumn, so I bought a bag of dried figs and some apples
yesterday. Now I have to decide if I want to make your fig and apple
or Pandora's apple and jam first. Decisions, decisions.

BTW: I made a steak and mushroom pie yesterday that started off as
Boeuf Bourguignon the day before and my pie crust was great! This
time, my butter wasn't as hard and it was a little warmer than it
usually is when I rolled it out and I rolled it out very thin - but it
was super flaky. My pie crust making mojo is back!

--
Food is an important part of a balanced diet.

On Sat, 5 May 2012 21:54:29 -0700 (PDT), Bryan
> wrote:

> My wife
> and I love the Gouda cheese sauce (nothing but cheese and cream) with
> spinach.

Oh, I bet that *is* good! You could use just about any white cheese
(with any flavor) that you've got on hand for that. Speaking of
Gouda, Trader Joe's is very proud of their "aged" gouda. I've looked
at it before yesterday, but hadn't bought any yet. They were giving
out samples of it yesterday and it's tasty, but not what *I* would
call "aged". He proudly told me it was aged 1000 days. Say what?
I'm thinking aged in terms of years, not days. No wonder it didn't
taste the way I thought it should. Don't get me wrong, it's a nice
enough cheese - but please don't call it "aged". It's Gouda of a
Thousand Days.

--
Food is an important part of a balanced diet.

On Sat, 05 May 2012 18:09:47 -0400, Dave Smith
> wrote:

> I'm getting pretty hungry. I hope she will understand if I go ahead and
> cook mine. I have no idea when she will be back.

I'm sure she understood. Did you call her?

--
Food is an important part of a balanced diet.