Easter Sunday Dinner

Felice Friese said:

Do I have a prize SIL or what?

Felice

Yes, you do. Does your daughter even do any prep work?

David

Michael 'Dog3' Lonergan said:

Looks like it's just the two of us this year. I have no idea what we will
fix. Steven is Jewish so ham is out.

Um, Easter is probably out, too, Michael. ;-)

Serene

"dtwright37" <[email hidden]> wrote in message
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Quoted message said:

Felice Friese said:

Do I have a prize SIL or what?

Felice

Yes, you do. Does your daughter even do any prep work?

David

Does setting the table count? How about loading the dishwasher?

Felice

Felice Friese said:

"dtwright37" <[email hidden]> wrote in message
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Quoted message said:

Felice Friese said:

Do I have a prize SIL or what?

Felice

Yes, you do. Does your daughter even do any prep work?

David

Does setting the table count? How about loading the dishwasher?

Yes, they count! Anything I DON'T have to do after cooking a big meal
counts. Damned straight it do.

TammyM

"Felice Friese" <[email hidden]>
news:[email hidden]:

Quoted message said:

Quoted message said:

Quoted message said:

Do I have a prize SIL or what?

Felice

Yes, you do. Does your daughter even do any prep work?

David

Does setting the table count? How about loading the dishwasher?

Felice

Yes, he is a prize. Does your daughter get to sample the margueritas before
they are served <G>

Michael
--
“The age of your children is a key factor in how quickly you are served in
a restaurant. We once had a waiter in Canada who said, "Could I get you
your check?" and we answered, "How about the menu first?"”
~Erma Bombeck

Serene-O-Matic <[email hidden]>
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Quoted message said:

Michael 'Dog3' Lonergan said:

Looks like it's just the two of us this year. I have no idea what we
will fix. Steven is Jewish so ham is out.

Um, Easter is probably out, too, Michael. ;-)

Serene

For the most part it was out. Most of yesterday and most of today will be
spent on seeing what's left to salvage in our gardens after 4 long nights
of temps in the 20s. Everything looks like it's going to die; even the
hostas.

Michael

--
“The age of your children is a key factor in how quickly you are served in
a restaurant. We once had a waiter in Canada who said, "Could I get you
your check?" and we answered, "How about the menu first?"”
~Erma Bombeck

Victor Sack said:

I didn't eat at home, after all, having been invited to dinner by
friends. They served consommé, bliny (which they bought at the new
Russian grocery in their town) with trout roe and sour cream, North Sea
prawns with a special sauce, crayfish, gravad lax with a mustard sauce,
and a modern (potato) version of Salat Olivier. There were allso a lot
of eggs: chicken eggs hard-boiled, and pickled, as well as hard-boiled
quail eggs. The wine was a dry Rheinhessen Riesling.

The kid stew will have to wait until tomorrow. However, I can tell you
everything about it, having tasted it yesterday. It looks much like any
other stew, of course. The meat, typically for kid, is very pale,
almost white. Due to being braised with lots of fresh herbs and garlic,
it is very aromatic, juicy and extremely tender. The sauce is very
nice, not at all greasy, and can be eaten with a spoon like a soup.

Bubba

Your holiday meal sounds unusual, or is that what is eaten for Easter
where you live? The menu sounds like a bunch of Scandinavian appetizers
or something that would be served buffet style, for a large crowd. Had
I been a guest there, I would have eaten only the hard boiled chicken
eggs and washed them down with lots of the dry Riesling. And the Salat
Olivier, especially if it was prepared with tongue. And the good bread,
which I know must have been part of your meal.

I went to Agata & Valentina yesterday and was surprised to see that
there was cooked Baby Goat available in the prepared foods section. It
looked like small pieces of meat on the bone, not larger than two to
three inches each, breaded and fried. It had a grayish tint to it. I
didn't see anybody buying it and I didn't feel like asking for a taste.
I do not remember ever seeing it there before.

Enjoy your kid dinner tonight. I am making a small veal roast with
mashed potatoes and mushrooms and peas. I hope that I can find some
fresh peas.

Happy Easter Monday, MS

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
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Quoted message said:

"Felice Friese" <[email hidden]>
news:[email hidden]:

Quoted message said:

Quoted message said:

> Do I have a prize SIL or what?
>
> Felice

Yes, you do. Does your daughter even do any prep work?

David

Does setting the table count? How about loading the dishwasher?

Felice

Yes, he is a prize. Does your daughter get to sample the margueritas
before
they are served <G>

Michael

Oddly enough, she stands in line with the rest of us! I should add that his
version is done in a frozen margo machine. She may not cook, but she sees to
it that he has all the necessary (?) kitchen toys.

Their entourage left for vacation this morning, so I inherited all the
leftovers. Guess who had cheese enchiladas for breakfast?

Felice

Michael 'Dog3' Lonergan said:

Serene-O-Matic <[email hidden]>
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Quoted message said:

Michael 'Dog3' Lonergan said:

Looks like it's just the two of us this year. I have no idea what

we >> will fix. Steven is Jewish so ham is out.

Quoted message said:

Um, Easter is probably out, too, Michael. ;-)

Serene

For the most part it was out. Most of yesterday and most of today
will be spent on seeing what's left to salvage in our gardens after 4
long nights of temps in the 20s. Everything looks like it's going to
die; even the hostas.

It's pretty rough here. I think my grapes this year might have been
zeroed, if not then the vine is way behind. I don't care that much,
usually the birds and aminals get all the grapes.

Worse is the damage to local commercial fruit operations. Many of the
smaller peach growers were wiped out. I don't know if the big boys like
Ekerts were able to use heaters to save some of the crop or not.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Default User" <[email hidden]>
news:[email hidden]:

Quoted message said:

It's pretty rough here. I think my grapes this year might have been
zeroed, if not then the vine is way behind. I don't care that much,
usually the birds and aminals get all the grapes.

So far it looks like some things are perking up a bit. My 5 leaf akeebia is
probably not going to make it. I'm not sure about the day lillies. Some
or most of the garden *might* come through. I think the hostas will be okay
but who knows about the rest of the plants. I guess we'll just have wait
and see.

Quoted message said:

Worse is the damage to local commercial fruit operations. Many of the
smaller peach growers were wiped out. I don't know if the big boys like
Ekerts were able to use heaters to save some of the crop or not.

Gawd... I know. I haven't read anything about Eckerts yet. The local
farmer's markets will be slim pickins this year.

Michael

--
“The age of your children is a key factor in how quickly you are served in
a restaurant. We once had a waiter in Canada who said, "Could I get you
your check?" and we answered, "How about the menu first?"”
~Erma Bombeck

Michael 'Dog3' Lonergan said:

"Default User" <[email hidden]>
news:[email hidden]:

Quoted message said:

It's pretty rough here. I think my grapes this year might have been
zeroed, if not then the vine is way behind. I don't care that much,
usually the birds and aminals get all the grapes.

So far it looks like some things are perking up a bit. My 5 leaf
akeebia is probably not going to make it. I'm not sure about the day
lillies. Some or most of the garden might come through. I think the
hostas will be okay but who knows about the rest of the plants. I
guess we'll just have wait and see.

Quoted message said:

Worse is the damage to local commercial fruit operations. Many of
the smaller peach growers were wiped out. I don't know if the big
boys like Ekerts were able to use heaters to save some of the crop
or not.

Gawd... I know. I haven't read anything about Eckerts yet. The
local farmer's markets will be slim pickins this year.

Some information from before the freeze here:

<http://www.belleville.com/mld/belleville/news/17036872.htm>

The worst might be the strawberries. If locals aren't available for
those, it'd really be sad news.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

margaret suran said:

Your holiday meal sounds unusual, or is that what is eaten for Easter
where you live?

It is unusual both for Easter and for those friends of mine. I guess
they just went through too much in the past few weeks to want to bother
with a lot of cooking. It was easier to just buy the stuff. They
usually cook very well indeed.

Quoted message said:

The menu sounds like a bunch of Scandinavian appetizers
or something that would be served buffet style, for a large crowd.

That's how it was served, with everything arranged on a sideboard, for
people to serve themselves, even though there were just five of us.

Quoted message said:

Had
I been a guest there, I would have eaten only the hard boiled chicken
eggs

Why not also quail eggs? Their taste is almost exactly the same; they
are just smaller and look cuter.

Quoted message said:

and washed them down with lots of the dry Riesling.

It is good to know that you have apparently started drinking white wine
again. :-)

Quoted message said:

And the Salat
Olivier, especially if it was prepared with tongue.

Nope, no tongue was there.

Quoted message said:

And the good bread,
which I know must have been part of your meal.

Indeed, there was good, crusty bread.

Quoted message said:

I went to Agata & Valentina yesterday and was surprised to see that
there was cooked Baby Goat available in the prepared foods section. It
looked like small pieces of meat on the bone, not larger than two to
three inches each, breaded and fried. It had a grayish tint to it.

Was it hot or cold?

Quoted message said:

I
didn't see anybody buying it and I didn't feel like asking for a taste.

Eternal shame on you!

Bubba

"Default User" <[email hidden]>
news:[email hidden]:

Quoted message said:

Some information from before the freeze here:

<http://www.belleville.com/mld/belleville/news/17036872.htm>

The worst might be the strawberries. If locals aren't available for
those, it'd really be sad news.

Well, it looks like the strawberries are toast. According to the article
they can't withstand temps below 30. It got well below 30 and there was a
breeze on top of it. Looks like the jury is still out on the fruit
harvest.

Man, I had no idea that choppers were used etc. That business must be
nerve wracking.

Michael

--
“The age of your children is a key factor in how quickly you are served in
a restaurant. We once had a waiter in Canada who said, "Could I get you
your check?" and we answered, "How about the menu first?"”
~Erma Bombeck

Michael 'Dog3' Lonergan said:

"Default User" <[email hidden]>
news:[email hidden]:

Quoted message said:

Some information from before the freeze here:

<http://www.belleville.com/mld/belleville/news/17036872.htm>

The worst might be the strawberries. If locals aren't available for
those, it'd really be sad news.

Well, it looks like the strawberries are toast. According to the
article they can't withstand temps below 30. It got well below 30
and there was a breeze on top of it. Looks like the jury is still
out on the fruit harvest.

They mentioned covering the strawberries with black plastic to hold in
the heat. Sounds like those did ok.

<http://www.stltoday.com/stltoday/news/stories.nsf/illinoisnews/story/C3
637199048DE7D4862572B800750293>

I don't buy strawberries from Eckerts, but from the closer Thies Farm.
I have no idea how they made out. They have a small farm at I-70 and
Hanley, and a larger one out near Maryland Heights.

I'd miss those few weeks of perfect strawberries.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article <[email hidden]>,

Felice Friese said:

You wouldn't believe Easter dinner at my daughter's house. Her husband did
the honors because she is domestically impaired:

Margaritas with a toast to Pastorio
Nachos
Cheese enchiladas with red sauce
Chicken enchiladas with green sauce
Black beans
Fidelio (sp) noodles in a second red sauce

And he made all this from scratch after doing his Easter thing as associate
rector at the local Episco church.

Do I have a prize SIL or what?

Oh yeah!

I way am too pooped to make Easter dinner (or drive elsewhere for it)
after my church activities, and the associate usually gets stuck with the
scutwork. What a guy!

I had some pasta with Trader Joe's olive bruschetta topping and feta
cheese. Thought about lamb, but was too pooped to go out and find some
😉.

For easter coffee hour (I was on The Team), I made:

* 8 dozen asparagus and goat cheese mini-quiches
(there was an abundance of food, so these stayed frozen)
* 12 dozen of mom's peanut butter cup cookies (I took 8 dozen over)
* Boiled 45 eggs for devilled eggs (number of halves was of course under
90 as I threw the misshaped ones out)
* Lavash roll-ups with ham, cream cheese, and mango-pear chutney
* 2 loaves of my variant on Nigella's banana-nut bread from "How to be a
Domestic Goddess"

I roasted a dozen peppers, but was too tired to make hummus and turn them
into red-pepper and hummus roll-ups. (I had one of those for lunch
today.)

I got worried about no fruit, but there was an abundance of it brought -
strawberries are well in season now, grapes, bananas (left with peel on,
but cut in 2" chunks).

The potluck breakfast offering got thrown together starting at 4 am on
Sunday (service start, 5:30 am). It was a frittata-like object made thus:

1 lb small Yukon Gold potatoes, cut in smallish dice (12 pieces for each
creamer-sized potato) but not peeled, were fried in olive oil (covered)
till they started to brown (about 5 mins), then microwaved for 3 minutes.

1 lb asparagus (pre-prepped bunch size) was cut in usefully small bits and
given a saute as well.

Veggies were salted and peppered, and tipped in bottom of a greased 9 by
13 pyrex pan and spread out.

I mixed 10 eggs and 4 whites (I had leftover whites from the tartlets,
otherwise I probably would have used two more eggs) with a little milk,
S&P, and about 1/2 cup Parmesan cheese, and poured it over the veg.

350 oven till done - I took it out after about 15, and it finished off in
the low oven for holding.

Served a bunch. More veggies, some different cheese, and more spices
wouldn't hurt it at all - indeed, I'm thinking of making a half-sized
asparagus-mushroom version for my breakfasts this week and seeing about
the potato proportions.

Some of it was left by the time I got up there, but not much. My Easter
breakfast, in addition to this, was cheese grits, fresh strawberries,
fresh pineapple chunks, and a good serving of quality ham. Coffee,
champagne, and chocolate to chase it.

N.B. the devilled eggs disappeared pretty rapidly, even though there was
an awful lot of food at coffee hour.

I talked to my brother that evening and he reported that they had
marinated barbequed leg of lamb (a la my dad's recipe), some Black Forest
ham, *and* chicken because my nephew won't eat either ham or lamb! All
for three people! 😄

Charlotte

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