We bought peppercorn brie, D'Affinois, and some other soft cheese
(forget the name, but it has a peach-colored rind), some everything
flatbread, and green apples for pie. May also make stuffed grape
leaves, but only if I'm feeling ambitious.

We'll also have the stuff James pickled yesterday. I tried some of the
overflow jar, and it's vinegary and spicy. I like it. (He pickled mini
onions (red and yellow), quail eggs, and small tomatillos with some
cut-up veggie dogs (we both like those old pickled hot dogs) in a very
vinegary solution. Pickled little round stuff, we're calling it.)

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

"Serene" > wrote in message
g...

> Pickled little round stuff, we're calling it.)

Love it!
Sounds wonderful -- Enjoy!
C
>
> serene
> --
> http://serenejournal.livejournal.com
> http://www.jhuger.com

Dog3 > wrote:

> (Serene) wrote in
> g:
>
> > We bought peppercorn brie, D'Affinois, and some other soft cheese
> > (forget the name, but it has a peach-colored rind), some everything
> > flatbread, and green apples for pie. May also make stuffed grape
> > leaves, but only if I'm feeling ambitious.
> >
> > We'll also have the stuff James pickled yesterday. I tried some of the
> > overflow jar, and it's vinegary and spicy. I like it. (He pickled mini
> > onions (red and yellow), quail eggs, and small tomatillos with some
> > cut-up veggie dogs (we both like those old pickled hot dogs) in a very
> > vinegary solution. Pickled little round stuff, we're calling it.)
> >
> > serene
>
> I do not recall getting an invitation

I say with all enthusiastic seriousness that you are welcome, any time
at all. You and the SO are encouraged to look us up if you're ever in
the Berkeley area. :-) (For that matter, we do this open-house thing
every Friday night, and if any rfc'ers find themselves at loose ends in
the Bay Area, they should probably email me for directions. :-)

> Seriously, sounds good. Serving
> any beverages of the alcohol nature with all this yummy food?

Nope. We don't drink. We do invite people to bring stuff if they want
to drink it (we're not against alcohol, we just don't like the taste),
but so far, no one's done so. We've made do with the Italian sodas and
hot beverages we usually provide. I may make Mexican hot chocolate
tonight.

> Michael <- can not drink but likes to hear about it

:-) I'll abstain with you, Michael.

serene, whose ex-wife liked the occasional whiskey and soda
--
http://serenejournal.livejournal.com
http://www.jhuger.com

"Serene" > wrote in message
g...
> We bought peppercorn brie, D'Affinois, and some other soft cheese
> (forget the name, but it has a peach-colored rind), some everything
> flatbread, and green apples for pie. May also make stuffed grape
> leaves, but only if I'm feeling ambitious.
>
> We'll also have the stuff James pickled yesterday. I tried some of the
> overflow jar, and it's vinegary and spicy. I like it. (He pickled mini
> onions (red and yellow), quail eggs, and small tomatillos with some
> cut-up veggie dogs (we both like those old pickled hot dogs) in a very
> vinegary solution. Pickled little round stuff, we're calling it.)

unless you are certain that the people you are inviting ALL like this kind
of stuff, I think I would throw in some "normal" type food (celery stalks
with peanut butter or cream cheese, for instance), for those not as
adventurous. If I were going to your party I would yearn for some doritos
and bean dip.

chula
just a suggestion, mind you.

On Fri, 15 Apr 2005 12:17:48 -0700, Serene wrote:

>
> I say with all enthusiastic seriousness that you are welcome, any time
> at all. You and the SO are encouraged to look us up if you're ever in
> the Berkeley area. :-) (For that matter, we do this open-house thing
> every Friday night, and if any rfc'ers find themselves at loose ends in
> the Bay Area, they should probably email me for directions. :-)

I'll take you up on that invitation this summer! What time do the
festivities begin?





Practice safe eating. Always use condiments.

chula wrote:
>
> unless you are certain that the people you are inviting ALL like this
> kind of stuff, I think I would throw in some "normal" type food
>(celery stalks with peanut butter or cream cheese, for instance), for
> those not as adventurous. If I were going to your party I would
> yearn for some doritos and bean dip.
>
> chula
> just a suggestion, mind you.

If I'm not mistaken, this gathering is in the SF Bay Area. My guess is
that her list of offerings would be considered more "normal" in that
locale than yours. -aem

sf > wrote:

> On Fri, 15 Apr 2005 12:17:48 -0700, Serene wrote:
>
> >
> > I say with all enthusiastic seriousness that you are welcome, any time
> > at all. You and the SO are encouraged to look us up if you're ever in
> > the Berkeley area. :-) (For that matter, we do this open-house thing
> > every Friday night, and if any rfc'ers find themselves at loose ends in
> > the Bay Area, they should probably email me for directions. :-)
>
> I'll take you up on that invitation this summer! What time do the
> festivities begin?

Folks are encouraged to arrive between 5 and 9pm, but to stay as late as
they like (we have crash space). Normally, folks arrive around 7 and
the party (which is generally mellow) breaks up around 10 or 11.
Dinner's at 6, and anyone who is here by then is welcome to eat what
we're having if it interests them. Tonight, it's veggie fried wontons:
TVP, grated ginger, garlic, soy sauce, sesame (seeds and oil), and
scallions. Mmmmmmmmm. Dipped in sweet chili sauce. I think I can die
happy.

And I took pics of the party food, including my last-minute experimental
apple-and-cranberry tartlets. I'll post a link when I get them
uploaded.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

chula > wrote:

> unless you are certain that the people you are inviting ALL like this kind
> of stuff, I think I would throw in some "normal" type food (celery stalks
> with peanut butter or cream cheese, for instance), for those not as
> adventurous. If I were going to your party I would yearn for some doritos
> and bean dip.

:-) After around thirty of these things, people seem to know to expect
the stuff we serve. Most parties we attend seem to be of the
chips-and-dip variety; we like that just fine, but variation is cool, so
we do it our way and enjoy it the other way at other folks' homes.

>
> chula
> just a suggestion, mind you.

Oh, sure, and you are welcome to bring along some Cheetos when you come.
(Or, as it says on the invitation, you can request anything you like and
we'll try to accommodate you. It's what we do.)

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

On 15 Apr 2005 17:15:30 -0700, aem wrote:

> If I'm not mistaken, this gathering is in the SF Bay Area. My guess is
> that her list of offerings would be considered more "normal" in that
> locale than yours. -aem


I'm not so sure about those hot dog thingies either... but I'll
valiently try one before I make my final decision.





Practice safe eating. Always use condiments.

sf > wrote:

> On 15 Apr 2005 17:15:30 -0700, aem wrote:
>
> > If I'm not mistaken, this gathering is in the SF Bay Area. My guess is
> > that her list of offerings would be considered more "normal" in that
> > locale than yours. -aem
>
>
> I'm not so sure about those hot dog thingies either... but I'll
> valiently try one before I make my final decision.

They're odd, but not bad. I wouldn't make them myself, but James likes
them a lot. Me, I'm gorging myself on flatbread smeared with D'Affinois
(a double-cream cheese, like brie but better).

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

On Fri, 15 Apr 2005 20:12:09 -0700, Serene wrote:

> sf > wrote:
>
> > On 15 Apr 2005 17:15:30 -0700, aem wrote:
> >
> > > If I'm not mistaken, this gathering is in the SF Bay Area. My guess is
> > > that her list of offerings would be considered more "normal" in that
> > > locale than yours. -aem
> >
> > I'm not so sure about those hot dog thingies either... but I'll
> > valiently try one before I make my final decision.
>
> They're odd, but not bad. I wouldn't make them myself, but James likes
> them a lot. Me, I'm gorging myself on flatbread smeared with D'Affinois
> (a double-cream cheese, like brie but better).
>
Where do you buy the D'Affinois? That's a new name for me! Is it
widely available?





Practice safe eating. Always use condiments.

On Fri, 15 Apr 2005 19:09:42 -0700, Serene wrote:

> And I took pics of the party food, including my last-minute experimental
> apple-and-cranberry tartlets.

YUM!

> I'll post a link when I get them uploaded.

alt.food.binaries is a good place to post in the mean time...



Practice safe eating. Always use condiments.

sf > wrote:

> On Fri, 15 Apr 2005 19:09:42 -0700, Serene wrote:
>
> > And I took pics of the party food, including my last-minute experimental
> > apple-and-cranberry tartlets.
>
> YUM!
>
> > I'll post a link when I get them uploaded.
>
> alt.food.binaries is a good place to post in the mean time...

I'm on individual.net -- no binaries. I suppose I could do it via
google, but I hate google. :-)

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

sf > wrote:

> On Fri, 15 Apr 2005 20:12:09 -0700, Serene wrote:
>
> > They're odd, but not bad. I wouldn't make them myself, but James likes
> > them a lot. Me, I'm gorging myself on flatbread smeared with D'Affinois
> > (a double-cream cheese, like brie but better).
> >
> Where do you buy the D'Affinois? That's a new name for me! Is it
> widely available?
>
>

A few weeks ago, I got it at the Cheese Board in Berkeley, and then they
had it yesterday at our normal grocery store (Berkeley Bowl). It's
French, and I don't know how easy it is to find outside of Berkeley.

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com

On Fri, 15 Apr 2005 20:47:23 -0700, Serene wrote:

> A few weeks ago, I got it at the Cheese Board in Berkeley,

LOL! I had a feeling you'd say that.

> and then they
> had it yesterday at our normal grocery store (Berkeley Bowl).

Why am I not surprised? What a great store!

> It's
> French, and I don't know how easy it is to find outside of Berkeley.

I think I'll check out the availability of D'Affinois at Creighton's.

On Fri, 15 Apr 2005 20:12:09 -0700, (Serene)
wrote:

>They're odd, but not bad. I wouldn't make them myself, but James likes
>them a lot. Me, I'm gorging myself on flatbread smeared with D'Affinois
>(a double-cream cheese, like brie but better).

The MIL makes the nicest and simplest flatbread spread: 8 oz. cream
cheese, softened, grate 2 or 3 tablespoons of onion on it, dissolve 2
chicken boullion cubes in 2 tablespoons of water (helps to nuke it for
15 or 20 secs.) and mix the whole thing up with a hand mixer. I
usually sprinkle some paprika over the finished product for color.
Really, really good on flatbread.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

sf > wrote:

> On Fri, 15 Apr 2005 20:47:23 -0700, Serene wrote:
>
> > A few weeks ago, I got it at the Cheese Board in Berkeley,
>
> LOL! I had a feeling you'd say that.

*grin* I couldn't believe I had spent a *year* here without going to
that place. It's amazing. I don't actually buy cheese that often, but
that's where I'll go given the option. (This time, my partner was in a
hurry, so we didn't make an extra trip.)

>
> > and then they
> > had it yesterday at our normal grocery store (Berkeley Bowl).
>
> Why am I not surprised? What a great store!

Yep. I'm so lucky to live where I live. One year this month. Best year
of my life, no lie.

>
> > It's
> > French, and I don't know how easy it is to find outside of Berkeley.
>
> I think I'll check out the availability of D'Affinois at Creighton's.

Cool. If you like brie, you'll love it.

Me, to the Cheese Board guy: What's this called?

Him: It's called a little bit of heaven -- just taste it!

serene
--
http://serenejournal.livejournal.com
http://www.jhuger.com