I'm making a huge pot of chili. a large dish of scalloped potatoes, a good
sized pot of cheesy spinach, cream cheese dip for potato chip, and a large
green salad tossed with Reggiano and homemade creamy anchovy dressing on
the side.

It's really not a St. Pat's Day thing as much as a celebration of my
100,000th word. I'm at 355 pages, and am anxiously awaiting my first
rejection letter from an agent. The cheesy spinach, potato chip dip, and
homemade creamy anchovy dressing are all from the book.

--B

On Mon, 17 Mar 2014 14:57:45 +0000 (UTC), "Winters_Lackey"
> wrote:

>I'm making a huge pot of chili. a large dish of scalloped potatoes, a good
>sized pot of cheesy spinach, cream cheese dip for potato chip, and a large
>green salad tossed with Reggiano and homemade creamy anchovy dressing on
>the side.
>
>It's really not a St. Pat's Day thing as much as a celebration of my
>100,000th word. I'm at 355 pages, and am anxiously awaiting my first
>rejection letter from an agent. The cheesy spinach, potato chip dip, and
>homemade creamy anchovy dressing are all from the book.
>
>--B

Sounds delicious! Good luck with the book!

John Kuthe...

Good luck to you. Supper sounds great. Never had cheesy spinach before.

Val22 > wrote in
:

>
> Good luck to you. Supper sounds great. Never had cheesy spinach
> before.
>
Three ingredients:
Cooked spianch (well drained), cheese, and heavy cream.

--
--Bryan
"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009

John Kuthe > wrote in
:

> On Mon, 17 Mar 2014 14:57:45 +0000 (UTC), "Winters_Lackey"
> > wrote:
>
>>I'm making a huge pot of chili. a large dish of scalloped potatoes, a
>>good sized pot of cheesy spinach, cream cheese dip for potato chip,
>>and a large green salad tossed with Reggiano and homemade creamy
>>anchovy dressing on the side.
>>
>>It's really not a St. Pat's Day thing as much as a celebration of my
>>100,000th word. I'm at 355 pages, and am anxiously awaiting my first
>>rejection letter from an agent. The cheesy spinach, potato chip dip,
>>and homemade creamy anchovy dressing are all from the book.
>>
>>--B
>
> Sounds delicious! Good luck with the book!
>
> John Kuthe...

Thank you for your well wishes, which I take to be sincere. The salad
never happened, and the chili seemed to be enjoyed, though it was far
from one of my best batches. Betsy also made a sweet potato pie and a
chocolate mousse pie, topped with sliced starwberries, and I made a
decent punch with 8 oranges, 6 oz. of blueberries, and several
strawberries, a bottle of cheap white zinfadel, and a bottle of spumante
for bubbles, which was, IMO, a waste of good fruit. I didn't really
taste the punch until this morning, as I was drinking crappy canoe beer,
and I trashed the leftover punch.

The company was A++, and having folks over motivates me to do the
housework that I should do anyway. I have to start being a better "maid
in the parlor," and I made a good start by restoring the house today to
pre-party status.

I'm glad that you seem to be enjoying life more these days, and if you
want to enhance that, get thee to thy local video rental store and rent
a copy of "Blue is the Warmest Color." It's crazy good.

--
--Bryan
"The 1960's called. They want their recipe back."
--Steve Wertz in rec.food.cooking 4-20-2009