Slightly OT: Office Lunch

Wayne Boatwright said:

Over the weekend the company I work for moved it's headquarters into a
brand new building.

I made a large platter of chicken salad containing torn roasted chicken,
scallions, celery heart, halves of black grapes, and pecan halves roasted
in butter and lightly salted. The dressing was a homemade lemony mayo with
a touch of honey mustard, seasoned with Penzey's Herbs of Provence. The
salad was arranged on a bed of escarole and red endive.

Sounds pretty dang good to me!!

On Mon 24 Oct 2005 09:14:12p, itsjoannotjoann wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Over the weekend the company I work for moved it's headquarters into a
brand new building.

I made a large platter of chicken salad containing torn roasted
chicken, scallions, celery heart, halves of black grapes, and pecan
halves roasted in butter and lightly salted. The dressing was a
homemade lemony mayo with a touch of honey mustard, seasoned with
Penzey's Herbs of Provence. The salad was arranged on a bed of
escarole and red endive.

Sounds pretty dang good to me!!

Thanks... It was, actually. I ate my fair share, as well. <smile>

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

Wayne Boatwright said:

Over the weekend the company I work for moved it's headquarters into a
brand new building. Today, only management and the IT department reported
for work, to make sure that everything was in place and working correctly.

The IT department, where I work, and the purchasing and facilities
department decided to have a long quasi-potluck lunch. Some food was
catered by a local specialty food shop, and many of us brought in a dish we
made.

I made a large platter of chicken salad containing torn roasted chicken,
scallions, celery heart, halves of black grapes, and pecan halves roasted
in butter and lightly salted. The dressing was a homemade lemony mayo with
a touch of honey mustard, seasoned with Penzey's Herbs of Provence. The
salad was arranged on a bed of escarole and red endive.

This wasn't a particularly unusual salad, but it must have tasted pretty
good to these folks, as there wasn't a particle left. Even most of the
greens were gone.

--
Wayne Boatwright *¿*

Sounds wonderful. 🙂 I laways make something I like as more often than
not, other people can't cook. I am horrified at what some people think
qualifies as pot-luck or party fare.

-L.

Wayne Boatwright said:

This wasn't a particularly unusual salad, but it must have tasted

pretty

Quoted message said:

good to these folks, as there wasn't a particle left. Even most of the
greens were gone.

If you can't cook, eat! 😉

Andy

Wayne Boatwright said:

This wasn't a particularly unusual salad, but it must have tasted pretty
good to these folks, as there wasn't a particle left. Even most of the
greens were gone.

Don't you love it when you make something that others enjoy that much?
It's a really good feeling. I remember making a homemade guacamole for
the teacher's lounge and when I went to pick up the container at the end
of the day, someone had actually scraped the bowl out with a finger to
get the very last bit! Made me feel like a real cook. 😉
That salad sounds terrific, especially the lemony dressing.

Stacia

In article <[email hidden]>,

Wayne Boatwright said:

Over the weekend the company I work for moved it's headquarters into a
brand new building. Today, only management and the IT department reported
for work, to make sure that everything was in place and working correctly.

The IT department, where I work, and the purchasing and facilities
department decided to have a long quasi-potluck lunch. Some food was
catered by a local specialty food shop, and many of us brought in a dish we
made.

I made a large platter of chicken salad containing torn roasted chicken,
scallions, celery heart, halves of black grapes, and pecan halves roasted
in butter and lightly salted. The dressing was a homemade lemony mayo with
a touch of honey mustard, seasoned with Penzey's Herbs of Provence. The
salad was arranged on a bed of escarole and red endive.

This wasn't a particularly unusual salad, but it must have tasted pretty
good to these folks, as there wasn't a particle left. Even most of the
greens were gone.

People are often starving for really _good_ food!
That salad sounds divine. Simple, but wonderful!

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...
|
| I made a large platter of chicken salad containing torn roasted chicken,
| scallions, celery heart, halves of black grapes, and pecan halves roasted
| in butter and lightly salted. The dressing was a homemade lemony mayo
with
| a touch of honey mustard, seasoned with Penzey's Herbs of Provence. The
| salad was arranged on a bed of escarole and red endive.
|
| This wasn't a particularly unusual salad, but it must have tasted pretty
| good to these folks, as there wasn't a particle left. Even most of the
| greens were gone.
|

Sounds fabulous!

Debbie

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I made a large platter of chicken salad containing torn roasted chicken,
scallions, celery heart, halves of black grapes, and pecan halves roasted
in butter and lightly salted. The dressing was a homemade lemony mayo
with
a touch of honey mustard, seasoned with Penzey's Herbs of Provence. The
salad was arranged on a bed of escarole and red endive.

Sounds really yummy. Could go for some of that for lunch today.

Quoted message said:

This wasn't a particularly unusual salad, but it must have tasted pretty
good to these folks, as there wasn't a particle left. Even most of the
greens were gone.

Kind of sad, but for some folks, a good, homemade dish, even a simple
chicken salad, is unusual. And yours was a step above that...homemade mayo
and toasted pecans!!

Ah well, back to the mines...

Chris

Thanks, all, for your kind comments. Wish I could have shared it with you!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article <[email hidden]>,

Wayne Boatwright said:

Thanks, all, for your kind comments. Wish I could have shared it with you!

You did! :-)
VR might not be as good as RL, but it's better than nothing.....

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

<<Wayne Boatwright wrote:
Over the weekend the company I work for moved it's headquarters into a
brand new building.
I made a large platter of chicken salad containing torn roasted chicken,
scallions, celery heart, halves of black grapes, and pecan halves
roasted in butter and lightly salted. The dressing was a homemade lemony
mayo with a touch of honey mustard, seasoned with Penzey's Herbs of
Provence. The salad was arranged on a bed of escarole and red endive.>>

rec for lemony mayo, please?
;-)

On Tue 25 Oct 2005 11:41:09a, OmManiPadmeOmelet wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

Thanks, all, for your kind comments. Wish I could have shared it with
you!

You did! :-)
VR might not be as good as RL, but it's better than nothing.....

Cheers!

Thanks, Kat!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Tue 25 Oct 2005 12:08:41p, Witchy Way wrote in rec.food.cooking:

Quoted message said:

<<Wayne Boatwright wrote:
Over the weekend the company I work for moved it's headquarters into a
brand new building.
I made a large platter of chicken salad containing torn roasted chicken,
scallions, celery heart, halves of black grapes, and pecan halves
roasted in butter and lightly salted. The dressing was a homemade lemony
mayo with a touch of honey mustard, seasoned with Penzey's Herbs of
Provence. The salad was arranged on a bed of escarole and red endive.>>

rec for lemony mayo, please?
;-)

Here ya go...

1 egg
1 Tbsp. lemon juice
1 tsp. fine lemon zest
1/2 tsp. kosher salt
pinch cayenne pepper
1/2 cup lite virgin olive oil
1/2 cup canola oil

Preparation:

Combine olive and canola oils and set aside. Combine remaining ingredients
in a blender jar of bowl of food processor. Blend at low speed until pale
yellow. With the motor running, pour in the oil in a thin, steady stream.
Continue blending until the oil is incorporated. Season with additional
lemon juice, salt and cayenne as desired. (I add approximately 1
additional tablespoon lemon juice.)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article <[email hidden]>,

(Witchy Way) said:

<<Wayne Boatwright wrote:
Over the weekend the company I work for moved it's headquarters into a
brand new building.
I made a large platter of chicken salad containing torn roasted chicken,
scallions, celery heart, halves of black grapes, and pecan halves
roasted in butter and lightly salted. The dressing was a homemade lemony
mayo with a touch of honey mustard, seasoned with Penzey's Herbs of
Provence. The salad was arranged on a bed of escarole and red endive.>>

rec for lemony mayo, please?
;-)

I'm not Wayne, but making Lemon mayo is the same as any other whipped
mayo, except you use lemon juice instead of vinegar. I use a mix of
lemon and lime personall.

Recipe:

Juice from 1 lemon or 1 lime, or 1/2 of each
1 raw egg
1 tsp. salt
1/4 tsp white pepper
1 tsp. mustard powder
2 cups CHILLED vegetable oil

Put all ingredients EXCEPT oil into the blender.
Add only 1/2 cup of the oil. Start blender on low.

When that is mixed well and beginning to "slosh", start adding the
remaining 1 1/2 cups of oil SLOWLY! Trickle it in and gradually speed up
the blender as it whips in. You are done when it won't take anymore oil.

Again, the oil must be COLD for this to work properly! It should come
out thick and have to be spooned out of the blender. :-)

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Wayne Boatwright said:

Thanks, all, for your kind comments. Wish I could have shared it with you!

Do you ship UPS overnight ? :-)
chuck

On Sat 29 Oct 2005 02:59:42p, Chuck wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Thanks, all, for your kind comments. Wish I could have shared it with you!

Do you ship UPS overnight ? :-)
chuck

If I could, I would! :-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey