Re: Starting to plan for Easter dinner

Priscilla said:

Explique, s'il vous plait, about the mint in the peas. Minced fresh
mint? I feel inspiration descending upon me.

This is the only "repeat" menu item from last year, back by overwhelming
popular demand. You cook green peas in water which has been seasoned with
salt and sugar. When they're done cooking, you drain them and toss with
butter and mint chiffonade. (To make chiffonade, you roll the leaves
lengthwise and then cut the resulting cylinders into thin slices. You get
little leaf-shreds that way.)

It sounds a little weird, but it was wonderful, especially as an
accompaniment to lamb.

Bob

Priscilla said:

Quoted message said:

My guests aren't all that big on coffee. What would you want to drink
with the strawberry [censored]? (We'll be eating around 3:30 PM.)

Personally, I'd go with a good tea or some very sparkling water, but
then I don't drink booze or coffee.

I had iced jasmine tea last year, and that's also an option this year. But
my tea inventory has expanded tremendously in the last year, and I've got
four strong contenders from the Republic of Tea: "Dragon Spirit Tea," which
is flavored with herbs and blackberries; "Orange Blossom White Tea," which
does *not* smell strongly of orange blossoms, but is quite fragrant and
sweet-smelling; "Wild Berry Plum Green Tea," and "Ginger Peach Longevity
Tea," both of which are fairly self-explanatory. I've also got a box of
litchi tea. My concern in making any of those is that my guests like their
tea VERY sweet, and if I choose too delicate a flavor, it'll get lost in the
sugarstorm. I've also got a lot of the Torani syrups which could be added
to plain tea (or sparkling water), although I'm unsure as to whether any of
them would complement a strawberry [censored] well. The likeliest of them are the
lemon, macadamia, tamarind, or passionfruit syrups, but I remain undecided.

Bob

In article <[email hidden]>, "Bob"

virtualgoth@die_spammer.biz said:

"Ginger Peach Longevity Tea," both of which are fairly
self-explanatory. I've also got a box of litchi tea. My concern in
making any of those is that my guests like their tea VERY sweet, and
if I choose too delicate a flavor, it'll get lost in the sugarstorm.

I drink the ginger peach tea quite a bit, and I like my tea sweet.
It isn't lost in the sweetness, mostly because it is based in a black
tea, I think.

Regards,
Ranee

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In article <[email hidden]>,

Bob' virtualgoth@die_spammer.biz said:

Priscilla said:

Quoted message said:

My guests aren't all that big on coffee. What would you want to drink
with the strawberry [censored]? (We'll be eating around 3:30 PM.)

Personally, I'd go with a good tea or some very sparkling water, but
then I don't drink booze or coffee.

I had iced jasmine tea last year, and that's also an option this year. But
my tea inventory has expanded tremendously in the last year, and I've got
four strong contenders from the Republic of Tea: "Dragon Spirit Tea," which
is flavored with herbs and blackberries; "Orange Blossom White Tea," which
does *not* smell strongly of orange blossoms, but is quite fragrant and
sweet-smelling; "Wild Berry Plum Green Tea," and "Ginger Peach Longevity
Tea," both of which are fairly self-explanatory. I've also got a box of
litchi tea. My concern in making any of those is that my guests like their
tea VERY sweet, and if I choose too delicate a flavor, it'll get lost in the
sugarstorm. I've also got a lot of the Torani syrups which could be added
to plain tea (or sparkling water), although I'm unsure as to whether any of
them would complement a strawberry [censored] well. The likeliest of them are the
lemon, macadamia, tamarind, or passionfruit syrups, but I remain undecided.

Personally I'd go for an unflavored tea, since I think tea has a lot of
its own flavor. I do like the idea of iced jasmine tea, but since snow
is due here again tonight it was hot tea that popped into my mind first.
;-)

Priscilla
--
"And what's this [censored] about Sodomites? It's always Sodomites this and
Sodomites that. What about us Gomorrahians? We were there too; we
deserve some mention. Sodom always gets the credit, and Gomorrah always
does the work." - JohnN in alt.religion.christian.episcopal

In article <[email hidden]>,

Bob' virtualgoth@die_spammer.biz said:

Priscilla said:

Explique, s'il vous plait, about the mint in the peas. Minced fresh
mint? I feel inspiration descending upon me.

This is the only "repeat" menu item from last year, back by overwhelming
popular demand. You cook green peas in water which has been seasoned with
salt and sugar. When they're done cooking, you drain them and toss with
butter and mint chiffonade. (To make chiffonade, you roll the leaves
lengthwise and then cut the resulting cylinders into thin slices. You get
little leaf-shreds that way.)

It sounds a little weird, but it was wonderful, especially as an
accompaniment to lamb.

I'm familiar with chiffonade, and I think I'm going to tuck this away in
my little brain until one can get fresh peas around here. (I always put
a little sugar in the water in which I cook peas.)

This must be heavenly with lamb.

Priscilla
--
"And what's this [censored] about Sodomites? It's always Sodomites this and
Sodomites that. What about us Gomorrahians? We were there too; we
deserve some mention. Sodom always gets the credit, and Gomorrah always
does the work." - JohnN in alt.religion.christian.episcopal