Tonight's din-din

Edith had a friend in from California.

I made:

French onion soup. (Crouton was from Sicilian bread I made a few days ago.)

Tossed salad with romaine, chopped apples, walnuts, sliced green onions, blue cheese, dressed with sprinkle of 12-yr sherry vinegar and walnut oil.

Sauteed chicken breast with a raspberry vinegar and cream reduction sauce.

Edamame.

Basmati rice. (I was going to have wild rice, but Edith moved much of my cooking supplies to make room for our new windows installation--I couldn't find it.)

And for dessert (don't laugh) molded lime jello. (I ran across an ancient box of Jello in my cupboard.) It was a surprisingly good ending.

Greenwood Pinot Grigio.

Larry, how did you serve your edamame. I admit I'm not too creative with it. Usually just serve it as a nosh ala a Japanese restaurant. Boiled, served hot with a sprinkling of Kosher salt.

Edith had a friend in from California.

I made:

French onion soup. (Crouton was from Sicilian bread I made a few days ago.)

Tossed salad with romaine, chopped apples, walnuts, sliced green onions, blue cheese, dressed with sprinkle of 12-yr sherry vinegar and walnut oil.

Sauteed chicken breast with a raspberry vinegar and cream reduction sauce.

Edamame.

Basmati rice. (I was going to have wild rice, but Edith moved much of my cooking supplies to make room for our new windows installation--I couldn't find it.)

And for dessert (don't laugh) molded lime jello. (I ran across an ancient box of Jello in my cupboard.) It was a surprisingly good ending.

Greenwood Pinot Grigio.

I'm a Californian and I don't eat like that.

Larry, how did you serve your edamame. I admit I'm not too creative with it. Usually just serve it as a nosh ala a Japanese restaurant. Boiled, served hot with a sprinkling of Kosher salt.

Nothing creative. I just needed something green. I boiled them, drained them, put on a small pat of butter and sprinkled them with salt. The guest commented she liked lima beans. Not lima beans, I said. (The texture and taste is very similar, though.)

They're really good served simply like that. I'll sometimes toss them with a little soy sauce, mirin, Japanese chili pepper powder (nanami togarashi), and rice vinegar to make a salad-y thing.

I'm a Californian and I don't eat like that.

So, how do you eat Tim? If you were to read this post as a reply to one you had made, what would be your reaction. Personally, it would upset me way more than I should allow it too.

I'm a Californian and I don't eat like that.

So, how do you eat Tim? If you were to read this post as a reply to one you had made, what would be your reaction. Personally, it would upset me way more than I should allow it too.

Bob -

Maybe it's just me, but I saw it as something of a compliment.

Maybe it is me Mike, perhaps I mis-read Tim's intent.I will ask Robin to remove the post. Actually I sometimes need to do some rereading before I hit the send button myself. Robin, pleas hit your nuke button on my previous post replying to Tim. Tim, I apologize.

I'm a Californian and I don't eat like that.

So, how do you eat Tim? If you were to read this post as a reply to one you had made, what would be your reaction. Personally, it would upset me way more than I should allow it too.

Bob -

Maybe it's just me, but I saw it as something of a compliment.

Um.

It was supposed to be.

And I apologize if it wasn't taken that way...but merely reading the menu made my mouth just water with sheer envy.


What a great meal that must have been!

Maybe it is me Mike, perhaps I mis-read Tim's intent.I will ask Robin to remove the post. Actually I sometimes need to do some rereading before I hit the send button myself. Robin, pleas hit your nuke button on my previous post replying to Tim. Tim, I apologize.

No big thing, Bob.


It is often very difficult to gage feelings and intent with only these pixels on a computer screen to go by....no harm done. OK?

Pssssst!

Hey Larry,

You can cook for this Californian anytime, anywhere.

Reservations are recommended.

BTW, there's also after-dinner piano music (depending on alcohol consumption).

Reservations are recommended.

BTW, there's also after-dinner piano music (depending on alcohol consumption).

Cool.


Do you take requests?

Thank you Tim, and again I apologize for misunderstanding you.

Thank you Tim, and again I apologize for misunderstanding you.

Not a problem, Bob.


Tell you what, if we ever meet....drinks are on me, OK?


Larry cooks.



Deal?

Deal.

Thank you Tim, and again I apologize for misunderstanding you.

Not a problem, Bob.

Tell you what, if we ever meet....drinks are on me, OK?

Larry cooks.



Deal?

Shall we meet in Albuquerque, for dinner on Sunday? I'll bring a nice bottle or three,

Thank you Tim, and again I apologize for misunderstanding you.

Not a problem, Bob.

Tell you what, if we ever meet....drinks are on me, OK?

Larry cooks.



Deal?

Shall we meet in Albuquerque, for dinner on Sunday? I'll bring a nice bottle or three,

Hm.

I was thinking maybe Fresno...?

Tell you what, take a trip to San Francisco or Napa/Sonoma and I am on it.

No kidding.

I am dead serious about this.


And bring Bob Ross with you.....I'd love to meet you guys face-to-face.


First round is on me.

Maybe a WLDG West Coast hang of some sort?


Whaddya say, Guys?


I say we do this.

Reviving the thread, or rather refocusing the thread. Here is my din-din from tonight.



rwj

Well, if the dates are not conflicting with my work travel, I'd be happy to go to Albuquerque (note the sly, subtle way I invited myself).

RJ, you did MUCH better than me for dinner tonight!

Why, thank you again, Stuart. I love cooking whole fish.

rwj