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Wayne Boatwright wrote: > It's the SOUTH, Mike. My parents' families are both from Mississippi, but > over the years have expanded to Georgia, Alabama, Tennessee, :and the > Carolinas. I, myself, only lived in the South for a couple of years, but > have spent a lot of time visiting there. IME, Southerners are very > relaxed, or should I say lax, about time. Perhaps a better description > would be "casual" when it comes to time. It was never unusual for people > to arrive a half hour, an hour, or more, late for some get-together. Many > don't even seem concerned about arriving late for an appointment. It's not > a criticism, just my observation of a way of life. The annoyingly *sloppy* habit of always arriving late for social or business engagements is why the South is so poor and backwards. -- Best Greg .. |
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PENMART01 wrote: > I also don't bring a "dish" to someone elses dinner, nor do I permit guests to > bring any to mine (if they do it won't get served), in fact it won't even get > refrigerated, all my fridge space is planned... they are free to retrieve their > dish on their way out (I won't even peek to see what it is). I always tell > guests *emphatically* not to bring anything other than a pleasant disposition > and an appetite, NO dishes. I think it's very rude, especially after being > told in no uncertain terms not to bring a dish they do, and then expecting it > to be served... NOT! When I host a dinner I tend to it in its entirety from > soup to nuts, including all drinks and dessert, I don't want anyone fercockting > up my dinner menu with their kind of surprises... anyone needs to show off > their kitchen prowess feel free to host your own dinners. I like the concept of the host having a set menu...it's what our gang has been doing for several years now (except for events such as summer cookouts). We are all pretty good to excellent cooks, and monetarily we can all afford to indulge in nice sit - down multi - course dinners every so often... Last week my friend the chef had a b-day dinner for one of us - the menu was pumpkin soup, roast duck, and a salad course to follow (with nice wines for each course)...and that was *it*, no starches, no veg sides, no dessert...it was absolutely perfect, we were nicely sated but not stuffed. Civilized... We're all in our 40's or older and we've had our fill of dining free - for - alls. No more folks bringing their mystery dishes in tupperware containers, that's strictly college kid stuff...no more dinner plates in our laps or Blossom Hill in the plastic wine cups...we've no need for a hawg trough. I'm also to the point where I'm not making any special menus for folks, be they vegans, deadly nightshade haters, allergic to garlic or whatever. If I'm making duck that's what I'm having - if you don't like duck yer out of luck...I *ain't* runnin' a restaurant. -- Best Greg |
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PENMART01 wrote: > I also don't bring a "dish" to someone elses dinner, nor do I permit guests to > bring any to mine (if they do it won't get served), in fact it won't even get > refrigerated, all my fridge space is planned... they are free to retrieve their > dish on their way out (I won't even peek to see what it is). I always tell > guests *emphatically* not to bring anything other than a pleasant disposition > and an appetite, NO dishes. I think it's very rude, especially after being > told in no uncertain terms not to bring a dish they do, and then expecting it > to be served... NOT! When I host a dinner I tend to it in its entirety from > soup to nuts, including all drinks and dessert, I don't want anyone fercockting > up my dinner menu with their kind of surprises... anyone needs to show off > their kitchen prowess feel free to host your own dinners. I like the concept of the host having a set menu...it's what our gang has been doing for several years now (except for events such as summer cookouts). We are all pretty good to excellent cooks, and monetarily we can all afford to indulge in nice sit - down multi - course dinners every so often... Last week my friend the chef had a b-day dinner for one of us - the menu was pumpkin soup, roast duck, and a salad course to follow (with nice wines for each course)...and that was *it*, no starches, no veg sides, no dessert...it was absolutely perfect, we were nicely sated but not stuffed. Civilized... We're all in our 40's or older and we've had our fill of dining free - for - alls. No more folks bringing their mystery dishes in tupperware containers, that's strictly college kid stuff...no more dinner plates in our laps or Blossom Hill in the plastic wine cups...we've no need for a hawg trough. I'm also to the point where I'm not making any special menus for folks, be they vegans, deadly nightshade haters, allergic to garlic or whatever. If I'm making duck that's what I'm having - if you don't like duck yer out of luck...I *ain't* runnin' a restaurant. -- Best Greg |
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PENMART01 wrote: > But then in the US the southerners are not as likely to host formal dinners, > generally is more of an indoor picnic where everyone brings a covered dish... > doesn't matter a whit that six people brought potato salad, and since the main > entree is bologna sammiches on white with yeller musturd y'all don't never mind > who shows when... so long as there's plenty beer and parking for the pickups.. > Don't fergit the mattresses in the back of the pickup trucks...and the loaded blunderbusses on the gun rack for shootin' coons. -- Best Greg |
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PENMART01 wrote: > But then in the US the southerners are not as likely to host formal dinners, > generally is more of an indoor picnic where everyone brings a covered dish... > doesn't matter a whit that six people brought potato salad, and since the main > entree is bologna sammiches on white with yeller musturd y'all don't never mind > who shows when... so long as there's plenty beer and parking for the pickups.. > Don't fergit the mattresses in the back of the pickup trucks...and the loaded blunderbusses on the gun rack for shootin' coons. -- Best Greg |
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PENMART01 wrote: > But then in the US the southerners are not as likely to host formal dinners, > generally is more of an indoor picnic where everyone brings a covered dish... > doesn't matter a whit that six people brought potato salad, and since the main > entree is bologna sammiches on white with yeller musturd y'all don't never mind > who shows when... so long as there's plenty beer and parking for the pickups.. > Don't fergit the mattresses in the back of the pickup trucks...and the loaded blunderbusses on the gun rack for shootin' coons. -- Best Greg |
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Dawn wrote: > Beyond that we haven't made many plans, this being > the first year we have no family in town due to deaths and divorces. I'm > not much in the mood for celebrating. So quit feeling sorry for yourself and stop the self - indulgent pity partying already, you merely come off as pathetic. You've no doubt a lot more going for you than many others around you do, just look around. Stop kvetching, it makes you look weak and foolish (or maybe it's just a female "thing"). A dear friend of mine is dying of liver cancer, we hope she'll at least make it through Thanksgiving, but it's touch and go every day. She's at home with round - the - clock hospice care, but her disposition is sunny and warm, she makes no complaint about her ordeal and she is always inquiring after the well - being of all of us (frex she called tonight all concerned asking about a recent knee injury of mine...). She realizes that life is for the living and she's determined to live her life well until the very soon - to - come end...none of this "when we..." crap. So some of yoose in this thread should put the kibbosh already on the self - pitying emotional masturbation, it's highly embarrassing (and some of you have been telling these old sob stories for years now, you know who you are...). You'd do well to take a lesson in the meaning of life from my friend. -- Best Greg |
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Dawn wrote: > Beyond that we haven't made many plans, this being > the first year we have no family in town due to deaths and divorces. I'm > not much in the mood for celebrating. So quit feeling sorry for yourself and stop the self - indulgent pity partying already, you merely come off as pathetic. You've no doubt a lot more going for you than many others around you do, just look around. Stop kvetching, it makes you look weak and foolish (or maybe it's just a female "thing"). A dear friend of mine is dying of liver cancer, we hope she'll at least make it through Thanksgiving, but it's touch and go every day. She's at home with round - the - clock hospice care, but her disposition is sunny and warm, she makes no complaint about her ordeal and she is always inquiring after the well - being of all of us (frex she called tonight all concerned asking about a recent knee injury of mine...). She realizes that life is for the living and she's determined to live her life well until the very soon - to - come end...none of this "when we..." crap. So some of yoose in this thread should put the kibbosh already on the self - pitying emotional masturbation, it's highly embarrassing (and some of you have been telling these old sob stories for years now, you know who you are...). You'd do well to take a lesson in the meaning of life from my friend. -- Best Greg |
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Joan replied:
>>Coconut Cream Pie (the pie shell also contains coconut) >>"Island Spice" Ice Cream (flavored with cinnamon, star anise, cloves, and >>orange zest) > > I was lurking through this thread (salivating!) and I would love to > have the above recipes!! Okay, he Coconut Cream Pie 1 cup milk 1 cup canned coconut cream such as Coco Lopez 2 large eggs 6 tablespoons granulated sugar 3 tablespoons all-purpose flour 2 cups shredded (finely grated) fresh coconut 1 teaspoon unsalted butter 1 Coconut Pie Crust (recipe follows) 1 cup heavy (or whipping) cream 3 tablespoons confectioner's sugar 1 tablespoon light rum 1/2 cup shredded (finely grated) coconut, toasted (see note) Scald the milk and coconut cream in a heavy saucepan. Beat the eggs in a large mixing bowl. Whisk in the granulated sugar, followed by the flour. Add the 2 cups shredded coconut and whisk until smooth. Whisk 1/4 cup of the scalded milk mixture into the egg mixture to warm it. Whisk the egg mixture into the milk mixture remaining in the saucepan. Boil the filling, whisking steadily, until thick and bubbly, about 2 minutes. Transfer the filling to a bowl, dot the top with the butter, and let cool. Spoon the filling into the coconut crust and let it cool completely. Cover and refrigerate until thoroughly chilled, 2 hours. Whip the cream in a chilled bowl, adding the confectioner's sugar and rum as it thickens. Continue to beat until stiff peaks form. Spoon the cream into a pastry bag fitted with a large star tip. Decorate the top of the pie with rosettes of whipped cream and sprinkle evenly with the toasted coconut. Refrigerate, uncovered, until ready to serve. Coconut Pie Crust 1 1/2 cups all-purpose flour 1/4 cup shredded (finely grated) coconut 3/4 teaspoon salt 2 tablespoons sugar 3 tablespoons cold unsalted butter, cut into 1/2-inch pieces 2 egg yolks 5 to 6 tablespoons canned coconut cream, such as Coco Lopez Place the flour, shredded coconut, salt, sugar, and butter in a food processor. Run the machine until the butter is completely cut in; the mixture should feel sandy, like cornmeal. Add the egg yolks and coconut cream and pulse until the dough comes together into a smooth ball, 1 to 2 minutes. If the dough seems too dry (it should be soft and pliable), add a little more coconut cream. Gather the dough into a ball and wrap on plastic. Refrigerate for 1 hour, or freeze for 15 minutes. Preheat the oven to 400°F. Roll out the dough on a lightly floured work surface to 11 inches in diameter. Use it to line a 9-inch pie pan. Prick the bottom of the crust with a fork and decoratively crimp and trim the edges. Line the crust with aluminum foil and fill with baking weights, beans, or rice. Blind-bake the crust for 12 to 15 minutes (see Notes). Remove the weights and foil. Continue baking until nicely browned, about 5 minutes. Transfer the pie shell to a wire rack to let cool. NOTES: 1. To toast shredded coconut, spread the coconut on a baking sheet, place it in a preheated 350°F oven, and brown, stirring frequently, for 5 to 8 minutes. 2. Canned coconut cream tends to solidify when cold. If the coconut cream is too hard to pour, set the can in a bowl of hot water to warm it. 3. Blind-baking refers to cooking a pie crust without the filling. The uncooked crust is first lined with foil or parchment paper and baking weights, beans, or rice, which are added to weigh down the dough as it bakes and prevent bubbling. The foil and weights are removed for the last 5 minutes of baking to allow the crust to dry out. 4. Here's the order in which you should do things: Preheat the oven to 400°F and make the pie shell. After removing the shell from the oven, turn it down to 350°F and toast the coconut. Turn the oven off and proceed with the main recipe. Island Spice Ice Cream 2 cups milk 2 cinnamon sticks (2 inches long) 1 whole star anise pod 6 whole cloves 3 strips orange zest 5 egg yolks 3/4 cup sugar 1 cup heavy (or whipping) cream Combine the milk, cinnamon, star anise, cloves, and orange zest in a heavy saucepan. Cook over low heat until the spice flavors are well infused in the milk, about 20 minutes. Bring the milk just to a boil, and remove the pan from the heat. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl. Whisk in the scalded milk in a thin stream. Return the mixture to the saucepan. Cook the custard over medium heat until it thickens to the consistency of heavy cream, about 3 minutes. (It will thickly coat the back of a wooden spoon.) Do not let it boil, or it will curdle. Strain the mixture into a clean bowl and let cool to room temperature. Cover and chill the custard in the refrigerator until cold. Stir the heavy cream into the custard. Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Bob |
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"Richard Periut" wrote in message
. .. > Mike Pearce wrote: >> >> I have a question for you. When I was growing up my Grandmother made >> jelly roll fairly regularly. She was originally from Ireland, but moved >> to Cuba when she was in her twenties. She pretty much learned to cook in >> Cuba. I'd always assumed that her jelly roll was one of the few things >> she made that went back to Ireland. Recently I was doing some reading >> about Cuban food and read that jelly roll is common in Cuba. So, how >> about you? Do you think of jelly roll as a Cuban dessert? >> >> > Yes, it's called Brazo Jitano (gypsy arm,) and it's quite good. I know that my Grandmother's was delicious. Thanks. > > Ireland to Cuba? Wow! In 1918 or so when my grandmother was 19 years old she moved from Ireland to Boston, MA where her older brother was already living. She met my grandfather (Moises Garcia) in Boston and they moved to Havana in the early 20s. In the early forties they moved back to Boston which is where I grew up. When in Havana my mom's family had a guy named Eligio who helped around the house and he taught my grandmother how to cook. >Then again, Cuba was a mosaic that attracted many people (spaniards, >turkish, jews, lebanese, syrians, french, chinese, et cetera.) They >basically wanted to come to the US, but when they saw Cuba's eclectic >people, and their tolerance for other religion and cultures, they stayed. I once worked with a woman who was Albanian in descent, but she was as Cuban as anyone I've ever known. -Mike |
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"Gregory Morrow" > wrote in message ink.net... > > Wayne Boatwright wrote: > >> It's the SOUTH, Mike. My parents' families are both from Mississippi, >> but >> over the years have expanded to Georgia, Alabama, Tennessee, :and the >> Carolinas. I, myself, only lived in the South for a couple of years, but >> have spent a lot of time visiting there. IME, Southerners are very >> relaxed, or should I say lax, about time. Perhaps a better description >> would be "casual" when it comes to time. It was never unusual for people >> to arrive a half hour, an hour, or more, late for some get-together. >> Many >> don't even seem concerned about arriving late for an appointment. It's > not >> a criticism, just my observation of a way of life. > > > The annoyingly *sloppy* habit of always arriving late for social or > business > engagements is why the South is so poor and backwards. > > -- > Best > Greg > =========================== Tsk. I'm afraid that the South is not the only region that does so. While I have a tendency to arrive exactly on time or within 5 minutes either way... (it happens)... I find it incredibly annoying when people are 15 minutes (or more) and don't call to notify me that they're late (presuming that I'm hosting a meal/event). Of course, like all things, sometimes being late doesn't matter but if a meal is planned for ... say, 6:00 and you have begged to bring the appetizers and it's now 6:15...*that's annoying*! It's also the last time I'll allow you to bring the appetizers and/or I'll have others prepared 'just in case'. LOL Cyndi |
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"Gregory Morrow" > wrote in message ink.net... > > PENMART01 wrote: > >> But then in the US the southerners are not as likely to host formal > dinners, >> generally is more of an indoor picnic where everyone brings a covered > dish... >> doesn't matter a whit that six people brought potato salad, and since the > main >> entree is bologna sammiches on white with yeller musturd y'all don't >> never > mind >> who shows when... so long as there's plenty beer and parking for the > pickups.. >> > > > Don't fergit the mattresses in the back of the pickup trucks...and the > loaded blunderbusses on the gun rack for shootin' coons. > > -- > Best > Greg > ======================= Wow. While I know there is some tongue in cheek going on here... bad blanket statements... I am a born in the South Southerner. I do host formal dinners as do several of my friends and family. I do have friends that do the pot luck too but that really hasn't been the norm in any of the areas that I ever lived in. Cyndi |
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"kilikini" > wrote in message
.. . > > Sheldon, your viewpoint is really interesting to me because where I grew > up > and also where I lived in Hawaii, if you were invited to someone's house > for > dinner, you naturally brought along an appetizer, or side dish/dessert or > a > bottle of wine. You simply DID not go to someone's house empty handed. > You > would probably not receive another invite. > > I can completely understand your viewpoint although it conflicts with the > social mores of what I've grown accustomed to. You woke me up, > so-to-speak. > > From now on, when I'm invited somewhere, I will ask the host if I should > bring something to avoid any uncomfortableness between host and guest. > > Thanks for sharing your opinion. I grew up in the Midwest in the 50s, and asking is what I was taught was the courteous thing to do. I was also taught that the courteous host says "no," so I'm still always a little surprised when someone takes me up on the offer. I don't really mind, though. In my social circles, for a major, non-casual dinner party guests likely still bring something like a bottle of wine, bunch of flowers, or small box of candy. I think this is considered in a different category from a prepared food dish that's intended to be part of the meal. It's pretty much optional from an etiquette standpoint whether the hosts serve such a consumable or set it aside to be enjoyed later. |
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>While I have a tendency to arrive exactly on time or within 5 minutes either
>way... (it happens)... I find it incredibly annoying when people are 15 >minutes (or more) and don't call to notify me that they're late (presuming >that I'm hosting a meal/event). Of course, like all things, sometimes >being late doesn't matter but if a meal is planned for ... say, 6:00 and you >have begged to bring the appetizers and it's now 6:15...*that's annoying*! >It's also the last time I'll allow you to bring the appetizers and/or I'll >have others prepared 'just in case'. LOL > >Cyndi It's the last time I'd invite them. LOL And there's yet another reason I don't permit folks to bring food to my formal dinners... can't rely on people to keep promises... if there are any screw ups at my dinner there's no one to blame but me, I take full responsiblity, but I am extremely reliable and resourceful... right down to my back up plans just in case a dish doesn't turn out perfect.... which is why if you do entertaining it's a good idea to maintain a well stocked larder... even if the cake I planned for dessert falls I can save it with a can of purple plums in heavy syrup and glug of brandy in the whipped evap. Anyone says they don't use "canned" is no kind of cook and certainly doesn't do much hosting... anyone regularly hosts dinners knows a well stocked larder of canned goods is their best friend. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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Rick & Cyndi wrote:
> > "Gregory Morrow" > wrote in > message ink.net... > > > > Wayne Boatwright wrote: > > > >> It's the SOUTH, Mike. My parents' families are both from Mississippi, > >> but > >> over the years have expanded to Georgia, Alabama, Tennessee, :and the > >> Carolinas. I, myself, only lived in the South for a couple of years, but > >> have spent a lot of time visiting there. IME, Southerners are very > >> relaxed, or should I say lax, about time. Perhaps a better description > >> would be "casual" when it comes to time. It was never unusual for people > >> to arrive a half hour, an hour, or more, late for some get-together. > >> Many > >> don't even seem concerned about arriving late for an appointment. It's > > not > >> a criticism, just my observation of a way of life. > > > > > > The annoyingly *sloppy* habit of always arriving late for social or > > business > > engagements is why the South is so poor and backwards. > Tsk. I'm afraid that the South is not the only region that does so. > > While I have a tendency to arrive exactly on time or within 5 minutes either > way... (it happens)... I find it incredibly annoying when people are 15 > minutes (or more) and don't call to notify me that they're late (presuming > that I'm hosting a meal/event). Of course, like all things, sometimes > being late doesn't matter but if a meal is planned for ... say, 6:00 and you > have begged to bring the appetizers and it's now 6:15...*that's annoying*! > It's also the last time I'll allow you to bring the appetizers and/or I'll > have others prepared 'just in case'. LOL Sometimes being late is not the fault of the guest. For instance, I can never plan on the traffic I will encounter. I leave plenty of time, but there's an accident on the bridge at the same time every single person in NY and NJ decide to swap states, I *will* be late. Here's the thing, and I notice this with my parent's generation, they say come at 2 and they have dinner on the table at 2. Hello, give some leeway. Have cheese and crackers out, whatever, in case it's not working out for the commute for some of us. If it's bugging everyone that someone is late, just start dinner. I for one would not be offended. Of course, this would especially apply to people who are chronically late. I think that is just plain rude. What really frosts me is when you plan to meet at a restaurant and people come strolling in 45 minutes late. I hate sitting in the waiting area like a rube. I have a couple of dearly loved friends who are casual about time like that, and I can't stand it. They get there when they get there. I think it's incredibly rude and they would be astonished if I showed I was annoyed. (laugh) Being as I don't have a poker face to say the least, I think they caught on once and have been much better since. Hmmm ... nancy used to have brown eyes, now they're black. Want to hear something funny, one time, on the way to meet them, my muffler fell off my car on the parkway. Hello. What can I say. Limped the car to the nearest gas station, got the remaining pipe thing off and arrived late to the restaurant. They were annoyed with my tardiness. I guess we all have faults that we don't see. I'm perfect. Luckily. nancy |
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>
>I guess we all have faults that we don't see. I'm perfect. Luckily. > >nancy > Yeah, me too, me too! People who know me, know that I am on time. If I am late, there is a very good reason. ! Rosie |
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Steve wrote:
> Cranberry-Raspberry Sparkling Punch with Raspberry Sherbert > (non-alcoholic) > Southern Comfort Cranberry Punch with Strawberries, Citrus Fruits and > Asti Spumante (very alcoholic!) > Tomato-Mushroom Crostini > Garlic & Onion Cheese Canapes > Smoked Marinated Spicy Shrimp > Woodfire Baked Oysters, with Bacon, Spinach and Garlic Butter > Herb Roasted Turkey with Chestnut & Cornbread Dressing > Giblet Gravy with Madeira > Brandied Orange-Cranberry Sauce > Roasted Fresh Ham with Apple Cider Glaze > Baked Winesap Apples with Bacon and Brown Sugar > Baby Brussel Sprouts with Horseradish Sauce > Gratin of Mixed Mushrooms > Green Peas with Walnuts > Winter Squash, Bacon, Spinach and Corn Casserole > Roasted Garlic Mashed Potatos > Maple Syrup Glazed Sweet Potatos and Carrots > Bourbon Pecan Pie > Rustic Pear Tart > French Apple Pie > Butter Nut Squash and Honey Chess Pie > Homemade Rolls > Cream Biscuits Wow. That gives me ideas for next year, especially the baked apples. I think next year I'll make a pork roast and a turkey, because baked apples would go with both. Is the Butter Nut Squash and Honey Chess Pie a basic chess pie with butternut squash puree added, and honey in place of all or part of the sugar? Bob |
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"Gregory Morrow" > wrote in
message nk.net... > > Dawn wrote: > >> Beyond that we haven't made many plans, this being >> the first year we have no family in town due to deaths and divorces. I'm >> not much in the mood for celebrating. > > > So quit feeling sorry for yourself and stop the self - indulgent pity > partying already, you merely come off as pathetic. > > You've no doubt a lot more going for you than many others around you do, > just look around. Stop kvetching, it makes you look weak and foolish (or > maybe it's just a female "thing"). <snip> I guess you mean it makes her look weak and foolish *to you.* To me it looks like a pretty much matter-of-fact statement, and I'm left wondering what issues would cause you to overreact to such an extent. My husband and I have no family except each other, which of course means we are blessed and better off than many others around us. On the other hand, that circumstance means we have to figure out ways to celebrate holidays without the primary thing that makes them special to many if not most people--the extended family that being with makes for a special occasion. There's a certain empty feeling that never really goes away, especially when just about all your loved ones have died. It sounds as if you haven't experienced this, either because they're still alive or you had none to begin with. Since neither of us is that crazy about traditional Thanksgiving food, our tradition is to go to out to an elegant Italian restaurant the day after. And we do go with a thankful attitude. But a bit of loneliness, too. |
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"Gregory Morrow" > wrote in
message nk.net... > > Dawn wrote: > >> Beyond that we haven't made many plans, this being >> the first year we have no family in town due to deaths and divorces. I'm >> not much in the mood for celebrating. > > > So quit feeling sorry for yourself and stop the self - indulgent pity > partying already, you merely come off as pathetic. > > You've no doubt a lot more going for you than many others around you do, > just look around. Stop kvetching, it makes you look weak and foolish (or > maybe it's just a female "thing"). <snip> I guess you mean it makes her look weak and foolish *to you.* To me it looks like a pretty much matter-of-fact statement, and I'm left wondering what issues would cause you to overreact to such an extent. My husband and I have no family except each other, which of course means we are blessed and better off than many others around us. On the other hand, that circumstance means we have to figure out ways to celebrate holidays without the primary thing that makes them special to many if not most people--the extended family that being with makes for a special occasion. There's a certain empty feeling that never really goes away, especially when just about all your loved ones have died. It sounds as if you haven't experienced this, either because they're still alive or you had none to begin with. Since neither of us is that crazy about traditional Thanksgiving food, our tradition is to go to out to an elegant Italian restaurant the day after. And we do go with a thankful attitude. But a bit of loneliness, too. |
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"PENMART01" wrote in message
... > But then in the US the southerners are not as likely to host formal > dinners, > generally is more of an indoor picnic where everyone brings a covered > dish... > doesn't matter a whit that six people brought potato salad, and since the > main > entree is bologna sammiches on white with yeller musturd y'all don't never > mind > who shows when... so long as there's plenty beer and parking for the > pickups.. > Fortunately in New Orleans the food situation is a little more sophisticated than bologna sandwiches, but you are not too far off with the indoor picnic comment. It's taken me a while to get my friends to understand that when I invite them over I will take care of the meal in it's entirety. -Mike |
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"Sheryl Rosen" wrote in message
... > > In my apparently low-brow social circle, it is not only considered NOT > rude > to offer to contribute when invited to dinner, it is usually welcome with > open arms and included in the menu plan. > I will always ask if there is something I can bring when I'm invited, but I don't ask twice if the answer in no. I rarely if ever will show up empty handed. I'll usually bring a bottle of wine. It doesn't matter to me one way or another whether that wine is served at the get together. I figure that once I give the wine to the hosts it is theirs to do with as they please. Thanks, -Mike |
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On Mon, 08 Nov 2004 11:52:43 -0500, Nancy Young >
wrote: >Here's the thing, and I notice this with my parent's generation, >they say come at 2 and they have dinner on the table at 2. Hello, >give some leeway. Have cheese and crackers out, whatever, in case >it's not working out for the commute for some of us. If I say come to dinner at 2, I mean that I will be serving dinner at 2. You are welcome to come at 1 and have cheese and crackers, but dinner will be at 2. Pan Ohco |
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On Mon, 08 Nov 2004 08:07:29 GMT, "Gregory Morrow"
> wrote: > >PENMART01 wrote: > >> But then in the US the southerners are not as likely to host formal >dinners, >> generally is more of an indoor picnic where everyone brings a covered >dish... >> doesn't matter a whit that six people brought potato salad, and since the >main >> entree is bologna sammiches on white with yeller musturd y'all don't never >mind >> who shows when... so long as there's plenty beer and parking for the >pickups.. >> > > >Don't fergit the mattresses in the back of the pickup trucks...and the >loaded blunderbusses on the gun rack for shootin' coons. Y'all haven't spent much time in the south, have you? And yes I do drive a pickup, and I do carry a gun in my truck. I've never shot a coon, nor eaten one. I have shot a few people. But they were being disrespectful. Pan Ohco |
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This year we're doing Thanksgiving with our neighbors, aka the Friday
night follies gang. None of us has family in the area. Thus far there will be tomato bisque, turkey, cranberry-orange relish and pies. The meal will be complicated by food allergies--one person is allergic to walnuts, another to onions and garlic. The latter is the more touchy issue foodwise--how to make stuffing without onions? Cindy -- C.J. Fuller Delete the obvious to email me |
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> >This year we're doing Thanksgiving with our neighbors, aka the Friday >night follies gang. None of us has family in the area. Thus far there >will be tomato bisque, turkey, cranberry-orange relish and pies. The >meal will be complicated by food allergies--one person is allergic to >walnuts, another to onions and garlic. The latter is the more touchy >issue foodwise--how to make stuffing without onions? > >Cindy > >-- >C.J. Fuller > >Delete the obvious to email me > > Turkey stuffing with out onions is frightening to say the least. Here is a suggestion, make stuffing, take out a little bit BEFORE you put in the onions, that way if someone is allergic to onions they will not have to worry about them. Truthfully, I have never heard of an allergy to onions, but there is always something new to learn. Rosie |
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Cindy Fuller wrote:
> This year we're doing Thanksgiving with our neighbors, aka the Friday > night follies gang. None of us has family in the area. Thus far there > will be tomato bisque, turkey, cranberry-orange relish and pies. The > meal will be complicated by food allergies--one person is allergic to > walnuts, another to onions and garlic. The latter is the more touchy > issue foodwise--how to make stuffing without onions? Could you make the stuffing normally and bake it, not inside the turkey, but in a pan on the side? Call it a dressing. That way the allergic person just skips that one dish and can enjoy the turkey. There is generally so much good stuff at a Thanksgiving table that skipping one or two dishes for health reasons shouldn't be too terrible. Or ask the allergic person if s/he has a favorite recipe. I've heard of asofetida as an onion substitute, but I really can't picture it. --Lia |
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Cindy Fuller wrote:
> This year we're doing Thanksgiving with our neighbors, aka the Friday > night follies gang. None of us has family in the area. Thus far there > will be tomato bisque, turkey, cranberry-orange relish and pies. The > meal will be complicated by food allergies--one person is allergic to > walnuts, another to onions and garlic. The latter is the more touchy > issue foodwise--how to make stuffing without onions? Could you make the stuffing normally and bake it, not inside the turkey, but in a pan on the side? Call it a dressing. That way the allergic person just skips that one dish and can enjoy the turkey. There is generally so much good stuff at a Thanksgiving table that skipping one or two dishes for health reasons shouldn't be too terrible. Or ask the allergic person if s/he has a favorite recipe. I've heard of asofetida as an onion substitute, but I really can't picture it. --Lia |
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"SportKite1" > wrote in message ... > For those who celebrate Thanksgiving - what do you plan to make this year? > > Ellen Apple juice brined roast turkey Quartered red potatoes tossed the real butter and fresh parsley German red cabbage (sweet & sour with salt pork) A family tradition Green beans (for those who must have them) Little trees with cheese (broccoli) Candied Yams Apple & onion stuffing Gravy Rolls and butter Assorted home made pies (from the baker in the group) apple & pumpkin for sure. Gran Marnier or Amaretto Spiked whipped cream. Have not decided on the appetizers yet, but for sure assorted cut vegetables and olives for little fingers. Dimitri |
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Cindy Fuller wrote:
> This year we're doing Thanksgiving with our neighbors, aka the Friday > night follies gang. None of us has family in the area. Thus far there > will be tomato bisque, turkey, cranberry-orange relish and pies. The > meal will be complicated by food allergies--one person is allergic to > walnuts, another to onions and garlic. The latter is the more touchy > issue foodwise--how to make stuffing without onions? It's not like a peanut allergy where even the slightest hint of it could cause a problem. Could the person with the onion problem not just take a pass on the stuffing? |
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"Pan Ohco" wrote in message > On Mon, 08 Nov 2004 11:52:43 -0500, Nancy Young <> > wrote: > >>Here's the thing, and I notice this with my parent's generation, >>they say come at 2 and they have dinner on the table at 2. Hello, >>give some leeway. Have cheese and crackers out, whatever, in case >>it's not working out for the commute for some of us. > > If I say come to dinner at 2, I mean that I will be serving dinner at > 2. > You are welcome to come at 1 and have cheese and crackers, but dinner > will be at 2. > > Pan Ohco I noticed in several UK authored books a rather interesting way of wording a verbal invitation for dinner---for example, 6 for 7, meaning we will be ready to receive guests at 6 and dinner will be served at 7. Pam |
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On Mon, 08 Nov 2004 21:22:00 GMT, Cindy Fuller
> wrote: >This year we're doing Thanksgiving with our neighbors, aka the Friday >night follies gang. None of us has family in the area. Thus far there >will be tomato bisque, turkey, cranberry-orange relish and pies. The >meal will be complicated by food allergies--one person is allergic to >walnuts, another to onions and garlic. The latter is the more touchy >issue foodwise--how to make stuffing without onions? > Just cook the stuffing away from the bird, and don't serve any to the allergic one. .. >Cindy Rodney Myrvaagnes NYC J36 Gjo/a "WooWooism lives" Anon grafitto on the base of the Cuttyhunk breakwater light |
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>Okay, he > >Coconut Cream Pie >Coconut Pie Crust >Island Spice Ice Cream >Bob Thank you very much!! Especially, the coconut pie!! Joan |
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In article >,
Rodney Myrvaagnes > wrote: > On Mon, 08 Nov 2004 21:22:00 GMT, Cindy Fuller > > wrote: > > >This year we're doing Thanksgiving with our neighbors, aka the Friday > >night follies gang. None of us has family in the area. Thus far there > >will be tomato bisque, turkey, cranberry-orange relish and pies. The > >meal will be complicated by food allergies--one person is allergic to > >walnuts, another to onions and garlic. The latter is the more touchy > >issue foodwise--how to make stuffing without onions? > > > > Just cook the stuffing away from the bird, and don't serve any to the > allergic one. > > . We discussed the menu plans last night. Our host is making stuffing (actually dressing, since another couple will roast the turkey) with onions and garlic. The allergic one is responsible for bringing two side dishes that she can eat. Apparently this is not a full-blown allergy, since the allergic one wolfed down some of Whole Foods' onion-full chopped liver last week. Cindy -- C.J. Fuller Delete the obvious to email me |
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> I've heard of asofetida
>as an onion substitute, but I really can't picture it. > >--Lia The stuff smells stronger than any garlic or onion I have ever seen. I think it might scare her allergic friend- I'm pretty sure even vampires cringe at the aroma. *giggles* Barb |
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