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[quote=George Chong;9386305][quote=Katsmeeyow;9386213]Kelsie, YOU forgot me too???? Dang, I am starting to get a complex! Fine, i will just sit in my garage with my Frosted CHOCOLATE FUDGE BROWNIES and eat them one by one by ........./[quote]
Whine, whine, wine, wine!
Times are tough, I was only hanging out at a 4 Star restaurant sipping away on a very cold vodka martini (straight up with a twist please).
I will come and pick everyone up when I sober up. A/c is a good thing[
/quote]
i can say no more than i have been grey goose gobsmacked!!! more when i recover!
Today's special dinner will be grilled Maine Lobster Tails & Jumbo Carolina Shrimp, baked potatoes and steamed Asparagus. Whatever you do today I hope it will be meaningful to you. Have a great day. kelsie
Location: Finally made it to Florida and lovin' every minute!
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Kelsie, I didn't think you could beat last week's FD menu, but you sure did! BTW, hubster thought it was hysterical that you were a week off. Now, I don't look so bad!
Happy Fathers Day to all you dads!
No cooking for me today, I served breakfast this morning at the VFW to all the dads and I decided to take this afternoon off!
We may go fancy tonight and get three toppings on a pizza instead of two...I still really clueless. Will not let wife work in kitchen anymore today. I may cook while she supervises from a stool. Need a nap to figure out the pros and cons...
It must be some sort of NE snobbery...but I dont consider NY a sugar producer.....I know NY goes all the way up to Canada and certainly has fierce winter weather.....but still I just don't think of NY or Wisconsin or Minnesota and maple sugar in the same breath.
in my little corner---after mass and cleaning my filthy oven---a nice full fresh crab salad bound w/ homemade mayo, fresh dill, a touch of curry powder, a brunoise of shallot, celery, and fennel, a dash of hot sauce and fresh lemon juice, sea salt and fresh ground white pepper. brioche, sliced and lightly toasted from yesterday, sliced ruby red tomatoes sprinkled w/ kosher salt, pink peppercorns, and fresh black pepper. for dessert, i had some good puff pastry in the freezer, therefore, i took it out, worked it slightly, sprinked w/ maple syrup, lemon zest, and some vanilla bean. cut it into fluted disks and baked it off. i made a light caramel cream and thickened it. used my leftover coulis from an earlier dinner, added some courvosier (sp ck doesn't flag but it looks wrong) and fresh lemon juice---some 10x powdered sugar--- to cover fresh capped whole strawberries. they are mascerating in frige now. i'll put dessert together around 6:30 p.m. dinner will be at 7:00 this evening. i have 9 coming for supper party, to begin at 6:00 p.m., so they will be greeted w/ their choice of either/or manhattans and dry martinis. w/ dinner, i have chosen a white pinot noir and sparkling water. these folk are natives of new orleans and baton rouge---one is from tibbedoux, one from douglasville, la. they love food---and drink, lol. a few years ago, we spent $107.00 on preparing 1 1/2 gals of their gumbo recipe. of course my liquor beer for the 4 nights they stayed at my home reached slightly over $800.00. i guess it is a small amount to pay for the love and joy they bring to me and kingfish. i'll have to tell ya'll one of john's true stories about the causeway in baton rouge, greenpeace, and the misunderstanding about green peas on the highway, after a massive truck wreck. it is a ribtickler, for sure! everyone---especially fathers (i still remember, even though death has taken him, my precious daddy and what he both instilled in and meant to me) have a wonderful and memorable occasion, on this very hot first day of the summer. from the south, kingchef.
For supper tonight.......we have a lot of shrimp left over from yesterday.....they were for shrimp cocktail ..... so defrosted previously cooked......I think I will make a garlic butter sauce for them and serve them with linguini...with lots of chopped fresh parsley. (I guess that would be a scampi.)
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kelsie
I can send dessert with him
Maple Sugar
what's for supper?
