Gonna introduce the Girlchild to it. I've got the ingredients -- how
far in advance of eating can I make it up? When Bonnie Madre visited
last summer we did it in a shallow glass dish and her recommendation was
to let it sit for about 20-30 minutes before eating. What's the longest
time ahead I might do it? And do I want to let it sit at room temp or
refrigerated once it's put together?
Time's a'wasting. email welcome to barbdot schallerat earth linkdotnet.
(You can decipher the anti-spam attempt)
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

On Mon, 05 Sep 2005 09:47:10 -0500, Melba's Jammin'
> wrote:

>Gonna introduce the Girlchild to it. I've got the ingredients -- how
>far in advance of eating can I make it up? When Bonnie Madre visited
>last summer we did it in a shallow glass dish and her recommendation was
>to let it sit for about 20-30 minutes before eating. What's the longest
>time ahead I might do it? And do I want to let it sit at room temp or
>refrigerated once it's put together?
>Time's a'wasting. email welcome to barbdot schallerat earth linkdotnet.
>(You can decipher the anti-spam attempt)

I try to prepare it a couple of hours in advance, the taste is much
better that way. And I keep it at room temp (stashed in the microwave
so as not to tempt the flies... and the cat!!!). But if you *have* to
prepare it the morning for the evening (I wouldn't go much further
than that), then put it in the fridge and get it out 2 hours before
serving. HTH,

Nathalie in Switzerland

Nathalie Chiva wrote:
> On Mon, 05 Sep 2005 09:47:10 -0500, Melba's Jammin'
> > wrote:
>
>> Gonna introduce the Girlchild to it. I've got the ingredients -- how
>> far in advance of eating can I make it up? When Bonnie Madre
>> visited last summer we did it in a shallow glass dish and her
>> recommendation was to let it sit for about 20-30 minutes before
>> eating. What's the longest time ahead I might do it? And do I want
>> to let it sit at room temp or refrigerated once it's put together?
>> Time's a'wasting. email welcome to barbdot schallerat earth
>> linkdotnet. (You can decipher the anti-spam attempt)
>
> I try to prepare it a couple of hours in advance, the taste is much
> better that way. And I keep it at room temp (stashed in the microwave
> so as not to tempt the flies... and the cat!!!). But if you *have* to
> prepare it the morning for the evening (I wouldn't go much further
> than that), then put it in the fridge and get it out 2 hours before
> serving. HTH,


Another excellent quick and dirty tip is to use an egg slicer on the fresh
mozzarella balls. It seems to work even better than a really sharp knife.

--
Hasta,
Curt Nelson

In article >, Nathalie Chiva
> wrote:

> On Mon, 05 Sep 2005 09:47:10 -0500, Melba's Jammin'
> > wrote:
>
> >I've got the ingredients -- how far in advance of eating can I make
> >it up?

> I try to prepare it a couple of hours in advance, the taste is much
> better that way.

> Nathalie in Switzerland

Thanks, Nathalie. Coincidentally, that's about how it worked out. She
liked it.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.