Pandora > wrote:

> "serene" > ha scritto nel messaggio
> ...

> > :-) We take turns, but for our parties, we work together, and I really
> > like that. And James is a good cook, but I like cooking more than he
> > does, so I do most of the cooking when we're not having a party. (But
> > he's happy to fix us udon or yaki soba or a tuna sandwich if I don't
> > feel up to making us food. And his mushroom omelettes are
> > yummalicious.)
>
> Good! I love omelettes, and I love mushrooms. Can you lend me James?

*grin* Sure!

<snip>
> Ah! Ok! You are a very lucky person)))

Yep!

> > ObFood: Today I will try to figure out which gnocchi recipe to make,
> > and then tomorrow, Guy and I are going to make gnocchi and lemon jelly.
> > He's running out of jelly, and he really likes it, especially because
> > it's made from his own lemons.
>
> Sorry, I don't understand: You would like to put lemon jelly over Gnocchi?

nonono, two separate things. He's running out of the jelly we made last
time, so we'll make more. Then for dinner we'll make gnocchi, I'm
thinking.

> > Hey, Pandora (and anyone else), what sauce do you usually put on
> > gnocchi?
> In the centre of Italy we often use *ragù* (tomatos sauce with meat). In
> nothern Italy the put cream with mushrooms or fontina sauce ( like I
> explained).
> other persons use the famous *Pesto alla genovese* (a sort of basil sauce
> with pine-seed, oil, Reggiano and Romano cheese).
>
> There was this great place in San Diego (La Mesa, actually)
> > that used to make it with a mushroom-and-wine sauce, but I haven't had
> > it since.
>
> I haven't try this sauce. If I see the recipe I can tell you if it could be
> good for gnocchi.
> Cheers to husbands and wives!

Thanks! :-)

serene