We have been invited out for a luncheon at a friend's place and were
asked to bring dessert. I have a cherry clafouti in the oven.

On Sunday, March 26, 2017 at 9:52:42 AM UTC-4, Dave Smith wrote:
> We have been invited out for a luncheon at a friend's place and were
> asked to bring dessert. I have a cherry clafouti in the oven.

Today's dinner will be shrimp, marinated in quite a lot of garlic
and lime, skewered and grilled. Boiled "new" potatoes (they're
quite small, and I imagine they were new at some point) and tossed
salads.

Lunch for me will be leftover grilled chicken breast dressed with
my barbecue sauce, on a sandwich. I shall pretend it is real
barbecue. He's having venison, sautéed in bacon grease and
onions and eaten on rye bread.

Cindy Hamilton

On 3/26/2017 8:54 AM, Dave Smith wrote:
> We have been invited out for a luncheon at a friend's place and were
> asked to bring dessert. I have a cherry clafouti in the oven.

What sort of cherries were used? Canned, frozen, etc.? Just curious

Sky

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Kitchen Rule #1 - Use the timer!
Kitchen Rule #2 - Cook's choice!
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On 2017-03-26 10:47 PM, Sky wrote:
> On 3/26/2017 8:54 AM, Dave Smith wrote:
>> We have been invited out for a luncheon at a friend's place and were
>> asked to bring dessert. I have a cherry clafouti in the oven.
>
> What sort of cherries were used? Canned, frozen, etc.? Just curious
>

I used frozen pitted cherries. I take out of the freezer about 2 hours
ahead of time. BTW... the clafouti was a big hit.