assorted radishes with grey salt, sesame focaccia, and homemade butter

spicy black-eyed pea pancakes, sour cream, and caviar

sea bass steaks meunière
potato purée
baked onions with rue-sherry gastrique

salad of fennel, celery, escarole, and purslane with apple-mint vinaigrette

mixed-berry trifle with corn pound cake and lemon verbena pastry cream


I'd prepared a cheese course of Fourme d'Ambert with cherry balsamic,
honey, and parsnip chips, but we skipped it so that we'd have room for
dessert.

Bob

Bob Terwilliger wrote:
assorted radishes with grey salt, sesame focaccia, and homemade butter

spicy black-eyed pea pancakes, sour cream, and caviar

sea bass steaks meunière
potato purée
baked onions with rue-sherry gastrique

salad of fennel, celery, escarole, and purslane with apple-mint vinaigrette

mixed-berry trifle with corn pound cake and lemon verbena pastry cream


I'd prepared a cheese course of Fourme d'Ambert with cherry balsamic,
honey, and parsnip chips, but we skipped it so that we'd have room for
dessert.

Bob

You have to be the most imaginative cook here. Do you ever think
of entering contests?

--
Jean B.

On Sat, 11 Aug 2012 22:21:36 -0400, "Jean B." wrote:

Bob Terwilliger wrote:
assorted radishes with grey salt, sesame focaccia, and homemade butter

spicy black-eyed pea pancakes, sour cream, and caviar

sea bass steaks meunière
potato purée
baked onions with rue-sherry gastrique

salad of fennel, celery, escarole, and purslane with apple-mint vinaigrette

mixed-berry trifle with corn pound cake and lemon verbena pastry cream


I'd prepared a cheese course of Fourme d'Ambert with cherry balsamic,
honey, and parsnip chips, but we skipped it so that we'd have room for
dessert.

Bob

You have to be the most imaginative keyboard kook here. Do you ever think
of entering contests?

You took the words right off my keyboard.

Jean B. wrote:

You have to be the most imaginative cook here.

It's very kind of you to say so. Thank you!


Do you ever think of entering contests?

No, because I have no interest in cooking in a professional kitchen. I'm
happy just tinkering in the kitchen at home. I'm almost at the end of my
vacation, so the current spate of cooking activity is winding down.

Bob

Brooklyn1 wrote:
On Sat, 11 Aug 2012 22:21:36 -0400, "Jean B." wrote:

Bob Terwilliger wrote:
assorted radishes with grey salt, sesame focaccia, and homemade butter

spicy black-eyed pea pancakes, sour cream, and caviar

sea bass steaks meunière
potato purée
baked onions with rue-sherry gastrique

salad of fennel, celery, escarole, and purslane with apple-mint vinaigrette

mixed-berry trifle with corn pound cake and lemon verbena pastry cream


I'd prepared a cheese course of Fourme d'Ambert with cherry balsamic,
honey, and parsnip chips, but we skipped it so that we'd have room for
dessert.

Bob
You have to be the most imaginative keyboard kook here. Do you ever think
of entering contests?

You took the words right off my keyboard.

Oh dear. Did *I* type that?... No! You really gave me a scare
there.

--
Jean B.

Bob Terwilliger wrote:
Jean B. wrote:

You have to be the most imaginative cook here.

It's very kind of you to say so. Thank you!


Do you ever think of entering contests?

No, because I have no interest in cooking in a professional kitchen. I'm
happy just tinkering in the kitchen at home. I'm almost at the end of my
vacation, so the current spate of cooking activity is winding down.

Bob

You off to the Middle East again?

--
Jean B.

Jean B. wrote:

You off to the Middle East again?

No, but I work a 12-hour shift during my normal work-week, so there's no
time for me to do anything nearly as elaborate as I did on my vacation.

Bob

Bob Terwilliger wrote:

You off to the Middle East again?

No, but I work a 12-hour shift during my normal work-week, so there's no
time for me to do anything nearly as elaborate as I did on my vacation.

I thought you said you work for Habitats for Humans. Y'know, with
Jimmy Carter & friends.

On 8/11/2012 10:21 PM, Jean B. wrote:
Bob Terwilliger wrote:
assorted radishes with grey salt, sesame focaccia, and homemade butter

spicy black-eyed pea pancakes, sour cream, and caviar

sea bass steaks meunière
potato purée
baked onions with rue-sherry gastrique

salad of fennel, celery, escarole, and purslane with apple-mint
vinaigrette

mixed-berry trifle with corn pound cake and lemon verbena pastry cream


I'd prepared a cheese course of Fourme d'Ambert with cherry balsamic,
honey, and parsnip chips, but we skipped it so that we'd have room for
dessert.

Bob

You have to be the most imaginative cook here. Do you ever think of
entering contests?

Agree! I love reading his menus.

Bob Terwilliger wrote:
No, but I work a 12-hour shift during my normal work-week, so there's no
time for me to do anything nearly as elaborate as I did on my vacation.

Bob

Ah, that's understandable. So you go all out when you can.
--
Jean B.