On Thu 24 Nov 2005 03:14:01p, Thus Spake Zarathustra, or was it Bob
Terwilliger?

> I'm taking a break from cooking to dash off this quick note. Here's
> what I'm making:
>
> Deviled Eggs
> Parmesan Crisps
>
> Creamy Chestnut-Arugula Soup
>
> Hot Melon Salad on Field Greens
>
> Goose Breast with Blackberry Sauce
> Thyme Popovers
>
> Green Beans with Butter, Lemon, and Bacon
> Parsnip-Potato Purée
>
> Spicy Sweet-Potato Pie (contains habañero peppers)
> Pandora's Black Pear Tart with Gran Marnier Zabaglione
> Trio of Ice Creams: Vanilla, Maple, and Butter-Pecan
> Whipped Cream
>
>
> I'm done with the desserts, the pre-meal munchies, the green beans, and
> the soup. (I particularly like the soup. It's lucky to have survived
> the night.) The field greens are ready to go, but the melon part of the
> salad is a stir-fry, so I'm not going to make it until just before it's
> time to eat. The popovers likewise should be eaten almost as soon as
> they come out of the oven, and the potato-parsnip purée gets kind of
> waxy if you make it too far ahead. The goose will only need another
> twenty minutes or so, and that will be on the stovetop (and it's too
> early to do that). Thus, I have time to write this message and tell you
> all that it's great to be me! :-þ

Everything sounds good, but the goose breast with blackberry sauce sounds
fantastic!

Enjoy!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!