On Sun 17 Apr 2005 07:17:29a, Dog3 wrote in rec.food.cooking:

> Wayne Boatwright > shared this important
> announcement in :
>
>> On Sun 17 Apr 2005 12:00:46a, Dog3 wrote in rec.food.cooking:
>>
>>> I picked up a couple of friends and went to a play last night. Then
>>> we went to Cafe Balaban for dinner. Dinner was good as usual. As an
>>> appetizer I had their escargots bourguignonne. I tried their fire
>>> roasted tomato soup which was excellent. I did not eat all of it. I
>>> wanted to save room for more I had the baby spinach salad with
>>> warm pancetta dressing. The main course was their 1/2 roast duckling
>>> with this yummy raspberry glaze. Naturally I knew about 50 people in
>>> the bar. The 3 of us mingled and had a really good time. My 2
>>> friends got hammered and I drank club soda with lime all evening and
>>> drove the other 2 home. Never have I seen 2 people put away so much
>>> booze in one evening.
>>>
>>> Michael
>>
>> Sounds like a great evening, a wonderful dinner (everything sounds
>> delicious), and a really fun time! I love escargots, the approach to
>> the tomato soup sounds intriguing, and spinach salad with a warm
>> dressing is always a hit with me. One of most favorite entrees to
>> order out is roast duckling with a fruit glaze. I can do a really
>> good one at home, but I do *not* enjoy the process. Congratulations
>> for sticking with the club soda, as I know you enjoy a good drink as
>> much as I do. I only have a drink now on holidays.
>
> The soup was 'different'. I'm going to order it again if it is still on
> the menu and the tomato season is in high gear. I make an excellent duck
> with several variations regarding the glaze. It *is* a lot of effort.
> Besides, the duck craving is a good reason to dine out Not drinking
> has put me into foreign territory when I go out. Experience tells me one
> drink and I'm in La La Land. It's due to my meds.

Not drinking for me is due both to meds and and the reaction of quickly
elevating blood glucose levels.

>> We're sticking close to home this weekend. David caught the bug I had
>> and is getting over it quicker, but still feels under the weather. I
>> made a great chicken paprikash with hungarian dumplings, cucumber and
>> onions in sour cream and dill, fresh green beans in browned butter.
>> Friday night after work I made a marble cheesecake that became desert
>> for tonight (Sat). Not the healthiest of meals, but we'll shape up by
>> Monday. <g>
>
> BAD Wayne. Spreading the bug to the other half. Shame on you I have
> not made chicken paprikas in ages. I don't think I even have a recipe
> for it any longer. I assume you use the Hungarian paprika. Can you
> either post or send me the recipe? I can be found at dog30 at charter
> dot net.
>
> Michael

I need to retype the recipe, but will send it on to you as soon as I do,
probably later today.

--
Wayne Boatwright *¿*
____________________________________________

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