Tonight I'm baking yet another broccoli quiche (so sue me, I love the
stuff). This time I'll add some sliced mushrooms along with the broccoli.

The thread about pork tenderloin forced me to take mine out of the freezer.
I'll make that along with new potatoes and the veggie will be brussels
sprouts sprinkled with some freshly grated white cheddar. More than likely
no bread; the potatoes are starch enough.

The roads are icy and it's darned cold; I'm glad I don't have to get out
tomorrow.

Happy Holidays everyone!

Jill

On 2004-12-24, jmcquown > wrote:

> Tonight I'm baking yet another broccoli quiche (so sue me, I love the
> stuff).

Damn, that sounds good, Jill. I'm seeing a quiche in my future ...like
tomorrow! I think I'll make it asparagus and smoked salmon. MC&HNY.

nb

On 2004-12-24, jmcquown > wrote:

> Tonight I'm baking yet another broccoli quiche (so sue me, I love the
> stuff).

Damn, that sounds good, Jill. I'm seeing a quiche in my future ...like
tomorrow! I think I'll make it asparagus and smoked salmon. MC&HNY.

nb

On Fri, 24 Dec 2004 16:55:36 -0600, "jmcquown"
> wrote:

>Tonight I'm baking yet another broccoli quiche (so sue me, I love the
>stuff). This time I'll add some sliced mushrooms along with the broccoli.
>
I am working tonight, and we are having a potluck at work. I am
taking sweet and sour coleslaw.. There will be a ton of noodle
dishes there, as many of my coworkers are from Vietnam, China, Korea,
and the Phillipines.
>The thread about pork tenderloin forced me to take mine out of the freezer.
>I'll make that along with new potatoes and the veggie will be brussels
>sprouts sprinkled with some freshly grated white cheddar. More than likely
>no bread; the potatoes are starch enough.

I am cooking for myself tomorrow night, as I am off, and am not sure I
feel like going anywhere. I have a new recipe of Marcella Hazan's to
try out, the Pot Roast of Beef with Garlic, Anchovies, Vinegar and
Pancetta. I have heard excellent reviews of this recipe on eGullet:
people are saying it is to die for. I got a nice little piece of chuck
roast to treat this way. This is from her new book, Marcella Says.

With this, I am thinking of using up the beautilful head of
cauliflower in my fridge, and treat myself by making a gratineed
cauliflower with gruyere. And a good salad.

And for dessert, I found a wonderful recipe from Ripe for Dessert, by
David Lebovitz.. I have all the ingredients here.. It is called Bread,
Cherry and Chocolate Bread Pudding.

And a glass of Proseco, and a glass of red wine...

Christine

On Fri, 24 Dec 2004 16:55:36 -0600, "jmcquown"
> wrote:

>Tonight I'm baking yet another broccoli quiche (so sue me, I love the
>stuff). This time I'll add some sliced mushrooms along with the broccoli.
>
I am working tonight, and we are having a potluck at work. I am
taking sweet and sour coleslaw.. There will be a ton of noodle
dishes there, as many of my coworkers are from Vietnam, China, Korea,
and the Phillipines.
>The thread about pork tenderloin forced me to take mine out of the freezer.
>I'll make that along with new potatoes and the veggie will be brussels
>sprouts sprinkled with some freshly grated white cheddar. More than likely
>no bread; the potatoes are starch enough.

I am cooking for myself tomorrow night, as I am off, and am not sure I
feel like going anywhere. I have a new recipe of Marcella Hazan's to
try out, the Pot Roast of Beef with Garlic, Anchovies, Vinegar and
Pancetta. I have heard excellent reviews of this recipe on eGullet:
people are saying it is to die for. I got a nice little piece of chuck
roast to treat this way. This is from her new book, Marcella Says.

With this, I am thinking of using up the beautilful head of
cauliflower in my fridge, and treat myself by making a gratineed
cauliflower with gruyere. And a good salad.

And for dessert, I found a wonderful recipe from Ripe for Dessert, by
David Lebovitz.. I have all the ingredients here.. It is called Bread,
Cherry and Chocolate Bread Pudding.

And a glass of Proseco, and a glass of red wine...

Christine

On Fri, 24 Dec 2004 16:55:36 -0600, "jmcquown"
> wrote:

>Tonight I'm baking yet another broccoli quiche (so sue me, I love the
>stuff). This time I'll add some sliced mushrooms along with the broccoli.
>
I am working tonight, and we are having a potluck at work. I am
taking sweet and sour coleslaw.. There will be a ton of noodle
dishes there, as many of my coworkers are from Vietnam, China, Korea,
and the Phillipines.
>The thread about pork tenderloin forced me to take mine out of the freezer.
>I'll make that along with new potatoes and the veggie will be brussels
>sprouts sprinkled with some freshly grated white cheddar. More than likely
>no bread; the potatoes are starch enough.

I am cooking for myself tomorrow night, as I am off, and am not sure I
feel like going anywhere. I have a new recipe of Marcella Hazan's to
try out, the Pot Roast of Beef with Garlic, Anchovies, Vinegar and
Pancetta. I have heard excellent reviews of this recipe on eGullet:
people are saying it is to die for. I got a nice little piece of chuck
roast to treat this way. This is from her new book, Marcella Says.

With this, I am thinking of using up the beautilful head of
cauliflower in my fridge, and treat myself by making a gratineed
cauliflower with gruyere. And a good salad.

And for dessert, I found a wonderful recipe from Ripe for Dessert, by
David Lebovitz.. I have all the ingredients here.. It is called Bread,
Cherry and Chocolate Bread Pudding.

And a glass of Proseco, and a glass of red wine...

Christine

notbob wrote:
> On 2004-12-24, jmcquown > wrote:
>
>> Tonight I'm baking yet another broccoli quiche (so sue me, I love the
>> stuff).
>
> Damn, that sounds good, Jill. I'm seeing a quiche in my future
> ...like tomorrow! I think I'll make it asparagus and smoked salmon.
> MC&HNY.
>
> nb

Sounds most excellent, nb! I adore asparagus Merry Whatever!

Jill

notbob wrote:
> On 2004-12-24, jmcquown > wrote:
>
>> Tonight I'm baking yet another broccoli quiche (so sue me, I love the
>> stuff).
>
> Damn, that sounds good, Jill. I'm seeing a quiche in my future
> ...like tomorrow! I think I'll make it asparagus and smoked salmon.
> MC&HNY.
>
> nb

Sounds most excellent, nb! I adore asparagus Merry Whatever!

Jill

notbob wrote:
> On 2004-12-24, jmcquown > wrote:
>
>> Tonight I'm baking yet another broccoli quiche (so sue me, I love the
>> stuff).
>
> Damn, that sounds good, Jill. I'm seeing a quiche in my future
> ...like tomorrow! I think I'll make it asparagus and smoked salmon.
> MC&HNY.
>
> nb

Sounds most excellent, nb! I adore asparagus Merry Whatever!

Jill

>Tonight I'm baking yet another broccoli quiche (so sue me, I love the
>stuff). This time I'll add some sliced mushrooms along with the broccoli.
>
>The thread about pork tenderloin forced me to take mine out of the freezer.
>I'll make that along with new potatoes and the veggie will be brussels
>sprouts sprinkled with some freshly grated white cheddar. More than likely
>no bread; the potatoes are starch enough.
>
>The roads are icy and it's darned cold; I'm glad I don't have to get out
>tomorrow.
>
>Happy Holidays everyone!
>
>Jill
>
Broccoli quiche sounds fine to me.

Christmas dinner will be a small rib roast served with au jus with mushrooms,
asparagus, mashed potatoes and Yorkshire pudding. Very simple meal. Probably
no dessert but eggnog.