Boneless leg of lamb (smeared with garlic, mint sauce and
coarsely grated pepper)
Roasted potatoes with a bit of crushed dried Rosemary
Green beans
Carrots
A bottle of Shiraz

Galaktoboureko for dessert

On Sun, 05 Feb 2006 19:02:49 -0500, Dave Smith
> wrote:

>Boneless leg of lamb (smeared with garlic, mint sauce and
>coarsely grated pepper)
>Roasted potatoes with a bit of crushed dried Rosemary
>Green beans
>Carrots
>A bottle of Shiraz
>
>Galaktoboureko for dessert
>
>

Prime rib, done in the Ronco.

Fingerlings roasted underneath as the meat cooks.

Sugar snaps.

Ruby Red grapefruit for dessert.

boron

No idea. I have a tummyache, so I may let the others fend for
themselves.

serene

On Sun, 05 Feb 2006 19:02:49 -0500, Dave Smith
> wrote:

>Boneless leg of lamb (smeared with garlic, mint sauce and
>coarsely grated pepper)
>Roasted potatoes with a bit of crushed dried Rosemary
>Green beans
>Carrots
>A bottle of Shiraz
>
>Galaktoboureko for dessert
>
Sounds lovely.
Mine is simple, roast chicken, roast potatoes, carrots and onions,
boiled peas and gravy.

A basic roast meal but delicious nevertheless.

Kathy in NZ

On Mon, 06 Feb 2006 05:59:29 GMT, (Kathy in NZ) wrote:

>Sounds lovely.
>Mine is simple, roast chicken, roast potatoes, carrots and onions,
>boiled peas and gravy.

Sounds like a few of us went for roasted chicken. I roasted mine the
Marcella Hazan way, with two lemons in the cavity. I swear, this is
the best chicken!!!!
Roasted cauliflower to go along with it.

Christine

"Kathy in NZ" > wrote in message
...
> On Sun, 05 Feb 2006 19:02:49 -0500, Dave Smith
> > wrote:
>
>>Boneless leg of lamb (smeared with garlic, mint sauce and
>>coarsely grated pepper)
>>Roasted potatoes with a bit of crushed dried Rosemary
>>Green beans
>>Carrots
>>A bottle of Shiraz
>>
>>Galaktoboureko for dessert
>>
> Sounds lovely.
> Mine is simple, roast chicken, roast potatoes, carrots and onions,
> boiled peas and gravy.
>
> A basic roast meal but delicious nevertheless.
>
> Kathy in NZ

Was it an Australian Shiraz?
At Wegman's in Centerville, VA, Friday, they were having tastings of two
Australian Shiraz .75 ltr, one was $12.99, one was $15.99. They also had an
Australian feta on a thin-thin-thin Australian melba-toast-colored cracker.
The crackers were $15.49 a lb. I didn't see what the feta was, but it was a
soft feta and very oily. OMG it was good.
Dee Dee

"Christine Dabney" > wrote in message
...
> On Mon, 06 Feb 2006 05:59:29 GMT, (Kathy in NZ) wrote:
>
>>Sounds lovely.
>>Mine is simple, roast chicken, roast potatoes, carrots and onions,
>>boiled peas and gravy.
>
> Sounds like a few of us went for roasted chicken. I roasted mine the
> Marcella Hazan way, with two lemons in the cavity. I swear, this is
> the best chicken!!!!
> Roasted cauliflower to go along with it.
>
> Christine

Christine, when you roast your cauliflower, do you cover it, or do you
butter/oil it; add water to the bottom, add oil to the bottom of the pan?
Thanks,
Dee Dee

On Mon, 6 Feb 2006 01:24:14 -0500, "Dee Randall"
> wrote:

>
>"Christine Dabney" > wrote in message

>> Roasted cauliflower to go along with it.
>>
>> Christine
>
>Christine, when you roast your cauliflower, do you cover it, or do you
>butter/oil it; add water to the bottom, add oil to the bottom of the pan?
>Thanks,
>Dee Dee
>

Neither.

I slice cauliflower into thin wedges, then toss it with olive oil,
salt and pepper. Roast it at 400 degrees, uncovered, turning it every
so often. I like it when it starts becoming crispy and caramelized. It
shrinks down quite a bit. Wonderful flavor!

Christine

"Christine Dabney" > wrote in message
...
> On Mon, 6 Feb 2006 01:24:14 -0500, "Dee Randall"
> > wrote:
>
>>
>>"Christine Dabney" > wrote in message
>
>>> Roasted cauliflower to go along with it.
>>>
>>> Christine
>>
>>Christine, when you roast your cauliflower, do you cover it, or do you
>>butter/oil it; add water to the bottom, add oil to the bottom of the pan?
>>Thanks,
>>Dee Dee
>>
>
> Neither.
>
> I slice cauliflower into thin wedges, then toss it with olive oil,
> salt and pepper. Roast it at 400 degrees, uncovered, turning it every
> so often. I like it when it starts becoming crispy and caramelized. It
> shrinks down quite a bit. Wonderful flavor!
>
> Christine

Thanks, Christine, I'll try it this way next time. When I was in an Asian
market Friday, there must have been a run on cauliflower, because they were
carrying them out 6 at a time. I had too many veggies already or I would've
bought a head.
Dee Dee

"Michael "Dog3" Lonergan" > wrote

> Dave Smith > hitched up their panties and posted

>> Galaktoboureko for dessert
>
> Can you expound on the dessert a little? I've never heard of
> Galaktoboureko.

He posted about it over the weekend, post titled

Custard Pudding AKA Galaktoboureko

Just in case you're planning on making it now in the middle of the
night.

nancy

"Michael "Dog3" Lonergan" > wrote

> "Nancy Young" > hitched up their panties and posted

>> Just in case you're planning on making it now in the middle of the
>> night.

> LOL... no I'm not but thanks for the heads up. I'll search it out. I
> actually got up to go to the bathroom and couldn't get back to sleep.

Ditto.

> Bart
> is actually sitting on my lap purring. Ramsey is lurking around waiting
> for Bart to get down. Hoot is in her usual spot. She's wrapped in Steven's
> legs.

Moxie is purring up a storm and I'll try dozing off to the dulcet
sounds of people selling baskets on QVC.

nancy

Kathy in NZ wrote:

>On Sun, 05 Feb 2006 19:02:49 -0500, Dave Smith
> wrote:
>
>
>
>>Boneless leg of lamb (smeared with garlic, mint sauce and
>>coarsely grated pepper)
>>Roasted potatoes with a bit of crushed dried Rosemary
>>Green beans
>>Carrots
>>A bottle of Shiraz
>>
>>Galaktoboureko for dessert
>>
>>
>>
>Sounds lovely.
>Mine is simple, roast chicken, roast potatoes, carrots and onions,
>boiled peas and gravy.
>
>A basic roast meal but delicious nevertheless.
>
>Kathy in NZ
>
>
>
It's true, you can't beat a roast dinner.They're not difficult, you just
have to have enough time, which is why we tend to have them at the
weekend. And of course then you have cold meat for sandwiches during the
week. And if it was chook you can make stock with the remains (you can
use the leg bones too you know, doesn't matter that they've been on your
plate, they're going to be simmered for ages). In the old days there
used to be a bone for the dog if it was lamb, but I never buy bone-in
lamb any more, not since they invented the easycarve leg.

On Saturday we had boned rolled saddle of lamb with cauliflower in
cheese sauce, potatoes, pumpkin and gravy. I forget what the wine was,
something white.

Christine
OK I confess, last night we had Latina Pasta, but tonight we're having
roast butterfly duck (prepared by the butcher). Both convenience foods,
but one is much further upmarket than the other!

On Sun, 05 Feb 2006 19:02:49 -0500, Dave Smith
> wrote:

>Galaktoboureko for dessert

What's that?

modom

On Sun, 05 Feb 2006 19:33:36 -0500, Boron Elgar
> wrote:

>On Sun, 05 Feb 2006 19:02:49 -0500, Dave Smith
> wrote:
>
>>Boneless leg of lamb (smeared with garlic, mint sauce and
>>coarsely grated pepper)
>>Roasted potatoes with a bit of crushed dried Rosemary
>>Green beans
>>Carrots
>>A bottle of Shiraz
>>
>>Galaktoboureko for dessert
>>
>>
>
>Prime rib, done in the Ronco.
>
>Fingerlings roasted underneath as the meat cooks.
>
>Sugar snaps.
>
>Ruby Red grapefruit for dessert.
>
>boron

how ya like the Ronco Boron? Is it hard to clean? Do ya like the way
it cooked the Prime Rib?

Enquiring Minds want to know!

Bill

Comfort food tonight: hamburger gravy atop mashed potatoes

Tara

"Tara" > wrote

> Comfort food tonight: hamburger gravy atop mashed potatoes

Stuffed peppers, they came out great. Comfort food.

nancy

pseudo-mexican he

black beans stewed with onion, garlic, spices topped with CO - TI - JA
cheese
escalloped corn, with cheddar cheese and green chiles
sauteed, lightly carmelized onions, red, green, and yellow peppers,
crookneck squash, zucchini and garlic
all served over 2 softened corn tortillas, with guacamole on the side

fresh pineapple with toasted coconut as salad/sweet side

big fresh margaritas

"Tara" > wrote in message
...
> Comfort food tonight: hamburger gravy atop mashed potatoes
>
> Tara

Leftover lasagna from yesterday. It was one of the best ones I've
ever made. We were lucky to have enough leftover for today.

On 27 Feb 2006 18:07:46 -0800, "Jude" > wrote:

>pseudo-mexican he

Us, too. Fajita-like substance made of some of the pork from
Saturday, onions, sweet and jalapeno peppers. Wrapped in good flour
tortillas with salsa and sour cream. Yummy.

serene

On Tue, 28 Feb 2006 13:45:42 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>Tara > hitched up their panties and posted
:
>
>> Comfort food tonight: hamburger gravy atop mashed potatoes
>>
>> Tara
>
>Marie Callendar's chicken pot pies (again).
>
>Michael <- ready for Chinese or pizza on those busy nights

Skipped dinner and had sex instead. ;-)

Then afterwards, had some beets with sour cream. Later, ate some
popcorn while watching a bad horror movie (with Elvira!), and stil
later, sauteed some spinach in oil and garlic. Total grazing day.

serene (lunch was some caponata, then a sorbetto, then a smoothie --
can't seem to sit still long enough for a whole meal today)

On Wed, 01 Mar 2006 13:53:58 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>Gawd. Is Elvira still around? I think she was around when I was in high
>school.

We are having SUCH fun with her DVDs on Netflix. They're clearly
fairly recent, because she makes DVD jokes, and some semi-recent
pop-culture references.

(And with all that makeup and padding, she still looks the same as
ever. (Which is to say, hot as ever.))

serene

Michael Dog3 wrote:

> Gawd. Is Elvira still around? I think she was around when I was in high
> school.


AFAIK still going strong, she goes to a lot of fan conventions to autograph
stuff...

OH LOOK! Gee, she has a website and sells stuff on eBay! :

http://www.elvira.com/


And HER inspiration Vampira who was one of Ed Wood's proteges back in the
50's (see _Plan 9 From Outer Space_ or the Ed Wood bio flick _Ed Wood_) is
still alive too, and in her 80's...

http://www.cultsirens.com/vampira/vampira.htm

VAMPIRA

(Maila Nurmi)

"There's been many comparisons between Vampira and Elvira over the years,
and no love lost. Still, these two dames have many common characteristics,
notably that they're the most popular female horror hosts in American
television history... and that no one will ever forget them. So here's the
story of one of them, the one and only Vampira.

Maila Syrjanieme Nurmi was born on December 11, 1921, in Petsamo, Finland.
Her uncle was an Olympic champion in track running, Paavo Nurmi. Her family
moved to the United States when Maila was only two years old. The youngster
was already dreaming of being an eventual Hollywood star and at the tender
age of 17, she took a trip to Los Angeles to find fortune. Of course, glory
doesn't come easily and Maila became an exotic dancer and photo model to
survive.

She would be present on New York's theater scene, hired by producer Mike
Todd for a mysterious revue called Spook Scandals, where she played a
vampire. This show ran for one whole representation, but why worry when
Howard Hawks became interested in Maila. His project was to make our Finnish
beauty a new Lauren Bacall, so everyone returned to California, as he
promised Maila the first role in a film written by William Faulkner, nothing
less. This production never came to be and it was back to the dancing floor
for Maila.

At some point in 1954, Maila disguised herself as Morticia Addams (a cartoon
character from New Yorker Magazine who would eventually become popular on TV
and films) for a masked ball. As simply as that, Vampira was born. Maila's
appearance appealed to Hunt Stromberg Jr., program director for KABC Channel
7, who was looking for somebody to spice up his nighttime programming. In a
very short time, Maila officially became Vampira to host a show presenting
horror movies each Saturday night at 11 PM.

Needless to say, her singular features, subtle humor and faux-blasé attitude
contributed to make her a fast popular success. Introduced with appropriate
organ music, Vampira came out of the fog at the start of each show, saying
something like: "I am... Vampira. I hope you had a terrible week". Before
commercial breaks, she took the habit of reciting weird poetry or even give
out cocktail recipes that could give chills to the most veteran witches.

Of course, her unusual figure was a key factor to her success, as Vampira
claimed to be gifted with the following measurements: 38-17-36! Huh?
Pictures can't lie... And how can we forget these three-inches fingernails?
It didn't take long before publications like Time or Newsweek gave her some
written space. Marlon Brando, Mae West and even James Dean became fans, the
last even debuting an intimate relationship with Maila.

Oddly, all this attention would be cut short. Dean's tragic death would
seriously shake up Maila, not counting ABC trying to stop her in her
attempts to pursue different career projects, as their intent was to
completely own rights to the Vampira character. Consequently, the show would
be canceled. Soon after, Maila was attacked in a beauty parlor by an enraged
woman who burned her head, which she had to totally shave after. Other
unfortunate burns would follow, as Maila tried to save her cat from a home
fire.

Vampira ressurrected with the help of Edward D. Wood Jr., who was shooting
his ultimate classic, PLAN 9 FROM OUTER SPACE. Maila was hired for a single
day of work (for $200 bucks!), playing a ghoul who came back to life via
some extra-terrestrial ray. Her partner ws the immortal Tor Johnson, of whom
I will never have enough time to sing the praises. After reading the script,
she insisted in not speaking a single word of dialogue, as she found the
story completely awful. She starred in some more B-movies, but not one of
them would achieve the popularity of Wood's anti-masterpiece, still
hilarious and cherished today.

Maila became the owner of an antique shop, creating her own line of clothing
and jewels. Renewed interest in Wood's films at the end of the seventies
would make her once again popular for a new generation of fans. Musical
groups like The Damned and The Misfits honored her in songs. As Vampira,
Maila even turned up singer for a punk band. In 1981, seems like a
television station contacted her for a renewal of the Vampira concept.
According to Maila, many discussions took place in the following months and
she remains convinced that her ideas were stolen for the Elvira character.
She sued for ten millions [IIRC she lost: GM].

Apparently, there remains some rare footage of the Vampira show in the KABC
archives, as it remains extremely difficult to view her in the media that
made her so popular. A Finnish documentary about Maila was shot in 1995,
entitled DEATH, SEX AND TAXES. In 1998, she returned to movies for I WOKE UP
EARLY THE DAY I DIED, from an old Ed Wood script and starring Billy Zane.
She can still be seen on the star conventions circuit.

It remains intriguing to guess what kind of cultural impact she could have
made if her career would have been longer and more profitable. As an
immortal cult figure, who knows what kind of importance she would have
enjoyed in fully becoming mistress of her own destiny?"

</>

: Gawd. Is Elvira still around? I think she was around when I was in high
: school.

I was Elvira's newspaper delivery boy around the 1974-1975 timeframe when her
family lived in Colorado Springs, CO.

I made the chicken enchilada casserole Roberta from VA posted
for me, thank you! It was delicious.

nancy

"serene" > wrote in message
...
> On Tue, 28 Feb 2006 13:45:42 GMT, "Michael \"Dog3\" Lonergan"
> > wrote:
>
>>Tara > hitched up their panties and posted
m:
>>
>>> Comfort food tonight: hamburger gravy atop mashed potatoes
>>>
>>> Tara
>>
>>Marie Callendar's chicken pot pies (again).
>>
>>Michael <- ready for Chinese or pizza on those busy nights
>
> Skipped dinner and had sex instead. ;-)
>
> Then afterwards, had some beets with sour cream. Later, ate some
> popcorn while watching a bad horror movie (with Elvira!), and stil
> later, sauteed some spinach in oil and garlic. Total grazing day.
>
> serene (lunch was some caponata, then a sorbetto, then a smoothie --
> can't seem to sit still long enough for a whole meal today)
===========

Sounds like a perfect evening to me!

--
Syssi

On Thu 02 Mar 2006 01:23:05p, Thus Spake Zarathustra, or was it Bob Myers?

>
> "Gregory Morrow"
> <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote in
> message nk.net...
>>
>> Michael Dog3 wrote:
>>
>> > Gawd. Is Elvira still around? I think she was around when I was in
>> > high school.
>>
>>
>> AFAIK still going strong, she goes to a lot of fan conventions to
>> autograph stuff...
>
> Gawd...if the web site pics are at all recent, she still looks pretty
> good, but she's got to be pushing 60 at least, doesn't she?
>
> Bob M.

She was born, reportedly, in 1951.

--
Wayne Boatwright o¿o
____________________

BIOYA

"Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote in
message nk.net...
>
> Michael Dog3 wrote:
>
> > Gawd. Is Elvira still around? I think she was around when I was in high
> > school.
>
>
> AFAIK still going strong, she goes to a lot of fan conventions to
autograph
> stuff...

Gawd...if the web site pics are at all recent, she still looks pretty
good, but she's got to be pushing 60 at least, doesn't she?

Bob M.