We had some cut-up multi-grain artisanal bread, and we had some peaches from
our CSA. So I made peach-bacon strata with cream cheese. Here's how:

Fry 4 strips of bacon in an oven-safe skillet. Remove bacon when crisp and
drain out the fat. (Don't wipe out the pan; the fat and bacon bits which
stay in the pan are okay.)

Cut a large peach into eight wedges and cook briefly in the residual fat
until one side is lightly browned. Remove pan from heat.

Preheat oven to 350°F.

Cut bread into cubes which are about half an inch per side. Scatter bread
around peach wedges. Crumble bacon evenly over the whole thing.

Cut 8 ounces of cream cheese (I used the low-fat stuff) into cubes about 3/4
inch per side, and scatter evenly around

Whisk together two eggs and a cup and a half of milk. Gently pour around and
over the stuff in the pan.

Bake for about 30 minutes, or until set in the middle. Let rest for at least
5 minutes before eating.

This is a good way to use peaches which are still firm. If they're soft and
juicy, they wouldn't work as well.

Bob

On Wed, 12 Aug 2009 18:22:33 -0700, "Bob Terwilliger"
> wrote:

>I made peach-bacon strata with cream cheese

Just curious. How did you come up with this? Were you inspired by
your CSA or have you had something similar in the past? I'd never put
bacon, cream cheese and peach together in a strata on my own - I'm not
that creative.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

>> I made peach-bacon strata with cream cheese
>
> Just curious. How did you come up with this? Were you inspired by
> your CSA or have you had something similar in the past? I'd never put
> bacon, cream cheese and peach together in a strata on my own - I'm not
> that creative.

It was my own invention. We had a fairly-firm peach which I thought would
improve with cooking, and I've seen bacon paired with other sweet things and
peaches paired with ham, so I thought it would be an interesting thing to
try. The cream cheese was added in chunks for a bit of tang and richness,
and because most strata contain some kind of cheese.

Bob

On Wed, 12 Aug 2009 22:23:48 -0700, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>>> I made peach-bacon strata with cream cheese
>>
>> Just curious. How did you come up with this? Were you inspired by
>> your CSA or have you had something similar in the past? I'd never put
>> bacon, cream cheese and peach together in a strata on my own - I'm not
>> that creative.
>
>It was my own invention. We had a fairly-firm peach which I thought would
>improve with cooking, and I've seen bacon paired with other sweet things and
>peaches paired with ham, so I thought it would be an interesting thing to
>try. The cream cheese was added in chunks for a bit of tang and richness,
>and because most strata contain some kind of cheese.
>
If you did it again, would you keep the cream cheese of try another
type?

--
I love cooking with wine.
Sometimes I even put it in the food.

Christine Dabney wrote:

> Just a thought..if I drive up there, and stay with you guys for a few
> days..do you have a car low enough for me to get into? Lin can tell
> you how I struggled to get into her SUV..I am so short. And I won't
> be able to do even that much, if I come up there..as I will have one
> foot out of commission...

Well, there is the new Audi A6 ... Is that low enough for you? ;-)

Of course, we have no problem giving you a leg-up into the Burgundy Beast!

Speaking of travel, a couple of days ago Southwest had a DING! special
for San Diego to Sac for $48 ... It doesn't vary too much from that
normally. Anyway, you could drive to Koko's and fly out of SD to Sac,
RT, and then we would be more than happy to chauffeur you about and take
you back to Sac International to fly back to get your van and then mosey
home from KoKo's. Gas from there and back will be comparable in pricing
to flying. Regular gas out here averages about $2.79-$3.09 gallon at the
moment.

--Lin

Christine Dabney wrote:

> So..again I ask..what would y'all cook for me??? Not that I am
> judging my visit by what y'all would cook..but I am just so
> interested..

I suspect Bob is already working up some menus. Me, I'd take you to the
farmers market, see what wonderful stuff is available and go from there.
There's something to be said for spontaneity! I really do a poor job
planning ahead because I'm notorious for changing my mind at the last
minute. What sounded good on Tuesday morning might not appeal to me on
Tuesday night. Fickle, fickle, fickle.

> And Bob won't let me help with whatever, will he???

We'll just see ... ;-)

--Lin

Christine wrote:

> So Bob..what would you guys fix for me, if I come up??????

Well, when do you think you'll get here? If you get here before mid-October,
we'll still be getting CSA deliveries, and our cooking uses that stuff (and
whatever we find in the farmers' market) as a starting point.


> Just a thought..if I drive up there, and stay with you guys for a few
> days..do you have a car low enough for me to get into? Lin can tell
> you how I struggled to get into her SUV..I am so short. And I won't
> be able to do even that much, if I come up there..as I will have one
> foot out of commission...

I don't think there will be a problem: http://i25.tinypic.com/2cymafb.jpg

Bob

On Wed, 12 Aug 2009 23:00:14 -0700, "Bob Terwilliger"
> wrote:

>http://i25.tinypic.com/2cymafb.jpg

How do you like it?


--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

>> http://i25.tinypic.com/2cymafb.jpg
>
> How do you like it?

I've barely had it a month, so it's still in the "honeymoon" phase. It's got
an automatic transmission which changes gears quite early to optimize fuel
consumption. (It requires premium gasoline, but gets 27+ miles per gallon
and about 540 miles per tank of gas.) Because of the transmission settings,
its acceleration is a bit slow unless I put it into slap-shift mode. But
it's *incredible* in corners.

Bob

Christine replied to Lin:

>> I suspect Bob is already working up some menus. Me, I'd take you to the
>> farmers market, see what wonderful stuff is available and go from there.
>
> See, that is what I would do...LOL.

A couple months ago I put together a Vietnamese menu I want to make. It's
got squash soup, salmon simmered in Vietnamese caramel sauce with galangal,
buckwheat noodles with herbs, and some kind of agar-agar-based dessert. I've
got the menu printed out on my computer desk at home, but I might make it
before you get here.

Corn on the cob should be at its peak, so how about a simple menu like
barbecued ribs, corn on the cob, cole slaw, and baked beans, with some
fruit-based dessert and maybe homemade ice cream?

I want to make a recipe from the Jean-Georges book, that black sea bass with
"fragrant coconut juice," but I haven't given much thought as to what would
go with it. So off the top of my head.... some kind of rojak-like salad with
jícama, cucumber, and honeydew; an all-Thaied-up takeoff on that Deborah
Madison clear cold tomato soup with avocado; the sea bass dish; pseudo-kung
pao stir-fried kohlrabi with peanuts; and caramelized figs with plum ice
cream. Maybe. It'll depend on what we've got in the house.

In addition, I'm sure Lin will want to cook mussels at least once while
you're here, and I'd be happy to fire up the waffle iron for brunch.


>>> And Bob won't let me help with whatever, will he???
>>
>> We'll just see ... ;-)
>
> I say no.. he is such a showoff in the kitchen..LOL

It's not a matter of showing off; it's a matter of everybody trying to use
the sink and the counter space at the same time! And if we're all in the
kitchen, you can be sure that our people-centric dog will want to sprawl out
in the middle of the kitchen floor, just to make things interesting.

Bob

On Aug 13, 2:26*am, Christine Dabney > wrote:

> Maybe I should bring a recipe I tried many years ago..where the
> mussels are steamed, then served on the half shell, with a cilantro
> mayonnaise.... * I made this once, and it was soooooooooo good!!

Just realized I goofed. It was a cilantro bearnaise that was on top
of the mussels, as a glaze. They are then warmed in a 250 degree oven
for several minutes, and served warm.

Christine

Christine wrote:

> You must have a bent for Asian food lately...at least it seems like
> it, from the menus you mentioned. Me, I love European ones..with an
> emphasis on countries around the Meditterenean....

I've been meaning to cook the Vietnamese recipe for quite a while, and it
got me into the Asian mindset. But once I got thinking about it, I came up
with these:

crostini with tomato and garlic; roasted chicken with lavender, rosemary,
and seasonal vegetables; mixed-green salad with simple vinaigrette; and
lemon frozen yogurt

creamy artichoke-mushroom soup; grilled lamb chops with tomato-bacon confit
and Robuchon potatoes; cucumber salad with minted vinaigrette; and fresh
fruit with artisanal cheese

lentil soup with goat cheese; chunky baba ghanoush with sunflower seeds;
hummus with carrots; toasted pita bread; grill-roasted beef tenderloin with
yogurt-herb sauce; cold green beans with tomato and cinnamon; and
honey-soaked pistachio cake

chicken tortilla soup; grilled pork tacos with pineapple salsa; sweet
rhubarb tamales with orange sherbet

Jude's chilled avocado-edamame soup; pan-cooked pork chops and Swiss chard
with sweet-sour cider sauce; Caesar salad with olives; and cheesecake tart
with peaches

Are those non-Asian enough for you? :-)

(I would come up with more, but I have to actually *work* now...)


> I am such a sucker for mussels... Lin can do whatever she wants with
> mussels..
>
> Maybe I should bring a recipe I tried many years ago..where the
> mussels are steamed, then served on the half shell, with a cilantro
> mayonnaise.... I made this once, and it was soooooooooo good!!

I already know that I like mussels with a spicy aioli, so this sounds good
too!


> I sure hope I am up for travel..and that I have enough time off to
> come up there..and I hope my car will stand the journey. I would plan
> to drive, as I really dislike flying...plus I would want to bring back
> goodies...

Amen to all of that!

Bob

"Lin" > wrote in message
.. .
> Christine Dabney wrote:
>
>> So..again I ask..what would y'all cook for me??? Not that I am
>> judging my visit by what y'all would cook..but I am just so
>> interested..
>
> I suspect Bob is already working up some menus. Me, I'd take you to the
> farmers market, see what wonderful stuff is available and go from there.
> There's something to be said for spontaneity! I really do a poor job
> planning ahead because I'm notorious for changing my mind at the last
> minute. What sounded good on Tuesday morning might not appeal to me on
> Tuesday night. Fickle, fickle, fickle.
>
> --Lin



That happens to me all the time, Lin! I'll take something out of the
freezer to defrost in the morning. By late afternoon I decide I want to
cook something totally different

Jill

On Wed, 12 Aug 2009 23:33:14 -0700, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>>> http://i25.tinypic.com/2cymafb.jpg
>>
>> How do you like it?
>
>I've barely had it a month, so it's still in the "honeymoon" phase. It's got
>an automatic transmission which changes gears quite early to optimize fuel
>consumption. (It requires premium gasoline, but gets 27+ miles per gallon
>and about 540 miles per tank of gas.) Because of the transmission settings,
>its acceleration is a bit slow unless I put it into slap-shift mode. But
>it's *incredible* in corners.
>
Keep me posted. We'll be getting a new car next year and Audi is on
the short list.


--
I love cooking with wine.
Sometimes I even put it in the food.

sf replied about my Audi:

>>>> http://i25.tinypic.com/2cymafb.jpg
>>>
>>> How do you like it?
>>
>> I've barely had it a month, so it's still in the "honeymoon" phase. It's
>> got an automatic transmission which changes gears quite early to optimize
>> fuel consumption. (It requires premium gasoline, but gets 27+ miles per
>> gallon and about 540 miles per tank of gas.) Because of the transmission
>> settings, its acceleration is a bit slow unless I put it into slap-shift
>> mode. But it's *incredible* in corners.
>>
> Keep me posted. We'll be getting a new car next year and Audi is on
> the short list.

I have to retract what I wrote about slow acceleration. I was reading the
owner's manual tonight and discovered that "S" on the console stands for
"Sport," and when the stick is in that position the car will shift gears at
higher revs, for faster acceleration. So now my only complaint is that it
requires premium gasoline, but with such high mileage per gallon, the cost
of gas per mile is still a big improvement on many other cars.

Some of the features I like are the side impact air bags, the all-wheel
drive, the independent front and rear suspensions, and the four handy
12-volt outlets. Lin likes the heated and highly-adjustable seats and the
satellite radio.

Bob

On Thu, 13 Aug 2009 05:32:36 -0700, "Bob Terwilliger"
> wrote:

>So now my only complaint is that it
>requires premium gasoline, but with such high mileage per gallon, the cost
>of gas per mile is still a big improvement on many other cars.

We're used to the premium gas part, so no problem.
>
>Some of the features I like are the side impact air bags, the all-wheel
>drive, the independent front and rear suspensions,

All big considerations!

>and the four handy 12-volt outlets.

Holy cow! What would anyone need 4 for?

>Lin likes the heated and highly-adjustable seats

Is this the car that you don't need to use a key for or is that
another one? You just keep the key in your pocket or purse. The car
locks & unlocks doors and trunk, adjusts seat, mirrors etc from
memory, the steering wheel moves automatically as you enter and exit
and you push a button to start the car. It's amazing.

>and the satellite radio.

I'm ok without satellite radio. What I'm looking forward to is a
bluetooth enabled car so I can just push a button to answer my cell
phone and basically talk at the radio when I'm on a call.


--
I love cooking with wine.
Sometimes I even put it in the food.

On Thu, 13 Aug 2009 02:00:10 -0700 (PDT),
wrote:

>It was a cilantro bearnaise that was on top
>of the mussels, as a glaze.

Yum! Can you post a recipe for that béarnaise?

--
I love cooking with wine.
Sometimes I even put it in the food.

Hi Jill, you wrote:

> That happens to me all the time, Lin! I'll take something out of the
> freezer to defrost in the morning. By late afternoon I decide I want to
> cook something totally different

Hmmmm. That reminds me ... need to get something out of the freezer so I
can change my mind later today. ;-)

--Lin

sf wrote:

>> and the four handy 12-volt outlets.
>
> Holy cow! What would anyone need 4 for?

Cell phone charger, GPS charger, back seat portable DVD player, and
massaging seat cover!


> Is this the car that you don't need to use a key for or is that
> another one? You just keep the key in your pocket or purse. The car
> locks & unlocks doors and trunk, adjusts seat, mirrors etc from
> memory, the steering wheel moves automatically as you enter and exit
> and you push a button to start the car. It's amazing.

That's one of the options, yes. It's not standard, and our car doesn't have
that option. Still, all that bit about adjusting the seat, mirrors, and
steering wheel is programmed so that when my fob unlocks the car it adjusts
to my settings, and when Lin unlocks the car with her fob it adjusts to her
settings. There's also a switch in the door to select which set of
adjustments to use, in case Lin's using my key or vice versa. It just
doesn't automatically start the car at the touch of a button; I have to
manually insert the key. Oh, save me from the DRUDGERY! :-)


>> and the satellite radio.
>
> I'm ok without satellite radio. What I'm looking forward to is a
> bluetooth enabled car so I can just push a button to answer my cell
> phone and basically talk at the radio when I'm on a call.

Our car has that Bluetooth feature. Satellite radio is great on long trips;
you can drive from coast to coast without ever switching radio stations. If
you stay local, it's not that big a deal, unless all your local radio
stations suck. (Sunday morning in the Sacramento area, all the local radio
stations *do* suck.)

Bob

Bob replied to sf:

>> Lin likes the heated and highly-adjustable seats

And I LOVE the sunroof!!! Bob has never been a fan of sunroofs because
he's so tall and most vehicles cut a couple inches of headroom down when
those are installed. The seats are so adjustable that Bob has more
clearance above his head than he does in my Trailblazer (also with
sunroof).

The doors are heavy and the car is very solidly constructed. As I've
gotten older I've steered away from smaller cars in favor of the SUV,
but I feel totally safe in the Audi. Besides, she's fast and it
satisfies my need for speed. ;-)

--Lin

On Thu, 13 Aug 2009 08:31:20 -0700, Lin >
wrote:

>And I LOVE the sunroof!!!

Heh, I've had so many cars in a row with a sunroof that I actually
forgot some don't come with one.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 12 Aug 2009 23:30:43 -0600, Christine Dabney
> wrote:

>On Wed, 12 Aug 2009 22:23:48 -0700, "Bob Terwilliger"
> wrote:
>
>
>>It was my own invention. We had a fairly-firm peach which I thought would
>>improve with cooking, and I've seen bacon paired with other sweet things and
>>peaches paired with ham, so I thought it would be an interesting thing to
>>try. The cream cheese was added in chunks for a bit of tang and richness,
>>and because most strata contain some kind of cheese.
>
>Dang!! I must try to get up there while I am recuperating!! Even if
>I go nowhere else.. Although I do want to visit Koko, on the way....
>
>So Bob..what would you guys fix for me, if I come up??????
>
>Just a thought..if I drive up there, and stay with you guys for a few
>days..do you have a car low enough for me to get into? Lin can tell
>you how I struggled to get into her SUV..I am so short. And I won't
>be able to do even that much, if I come up there..as I will have one
>foot out of commission...
>
>Christine

What am I chopped liver? I'll just invite myself along, so there. ;-)
Christine can drive as far as my place and I'll drive us from here to
there. If Christine can behave herself she'll have a from there to
here trip also, in a car low enough.
Christine, what time frame are you looking at?

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 08/02

On Thu, 13 Aug 2009 18:15:16 -0700, koko > wrote:

>What am I chopped liver? I'll just invite myself along, so there. ;-)
>Christine can drive as far as my place and I'll drive us from here to
>there. If Christine can behave herself she'll have a from there to
>here trip also, in a car low enough.
>Christine, what time frame are you looking at?

You're a good person, Koko! I've already told Chris that she is
welcome to stay here and now both of you have a place to crash on your
way up to Lin and Bob's - but not at the end of the month (due to
other plans).




--
I love cooking with wine.
Sometimes I even put it in the food.

koko wrote:

> What am I chopped liver? I'll just invite myself along, so there. ;-)
> Christine can drive as far as my place and I'll drive us from here to
> there. If Christine can behave herself she'll have a from there to
> here trip also, in a car low enough.
> Christine, what time frame are you looking at?

OMG! How did I miss your post that you might like to come up also!!!!
Had SF not replied, I would have somehow missed it.

Anyway, the more the merrier! We'd be honored to have you and Christine
at our table!

--Lin

sf wrote:

> You're a good person, Koko! I've already told Chris that she is
> welcome to stay here and now both of you have a place to crash on your
> way up to Lin and Bob's - but not at the end of the month (due to
> other plans).

The end of WHICH month? I don't think Christine will be heading to northern
California until mid-September; is that what you meant?

BTW, koko, we have a guest bedroom with a queen-sized bed and we have a
sleeper sofa in the living room. If you drive Christine up this way, you'll
have to flip to decide which of you will get the bedroom. :-)

I'm advised that Christine suffers from an allergy to cats, so our two cats
will be relegated to the garage for the duration of the visit. (That's no
big deal for them; they *love* it in the garage.) But our people-loving[1]
little dog will undoubtedly unleash a tsunami of cuteness in hopes of
getting a belly-rub...FOREVER.

In mid-September, my nights off are 13-16 and 20-23; I work the nights of
September 17-19. Before and after those nights off, I'm pretty much working
*every* night in September.

Bob
[1] Didja know that "people-loving" is the literal translation of
"philanthropic"?

Bob Terwilliger wrote:

> In mid-September, my nights off are 13-16 and 20-23; I work the nights of
> September 17-19. Before and after those nights off, I'm pretty much working
> *every* night in September.

But, I will be available the entire time.

"If Mr. Kitchen America can't fulfill his duties, First Runner-up Lin ...."

--Lin (Hostess with the Mostest)

On Fri, 14 Aug 2009 00:28:55 -0700, "Bob Terwilliger"
> wrote:

>The end of WHICH month? I don't think Christine will be heading to northern
>California until mid-September; is that what you meant?

The end of September, Bob... she's not coming any sooner.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> The end of September, Bob... she's not coming any sooner.

While she hasn't talked particulars, I know that her surgery is Sept.
3rd and she'll probably be off her feet a week at least. She in all
probability could be out this way mid-September, which would work great
for me because today I booked a flight to Oklahoma for Oct. 1 - 6th.

--Lin (looking forward to my Christine time! And Koko, too if she comes
along!)

On Fri, 14 Aug 2009 00:36:58 -0700, Lin >
wrote:

>Bob Terwilliger wrote:
>
>> In mid-September, my nights off are 13-16 and 20-23; I work the nights of
>> September 17-19. Before and after those nights off, I'm pretty much working
>> *every* night in September.
>
>But, I will be available the entire time.
>
>"If Mr. Kitchen America can't fulfill his duties, First Runner-up Lin ...."
>
>--Lin (Hostess with the Mostest)

<LAUGH!> You go girl!

--
I love cooking with wine.
Sometimes I even put it in the food.

Lin wrote to koko:

> Anyway, the more the merrier! We'd be honored to have you and Christine
> at our table!

Yo, TAMMY! You gonna get in on this, or what?

Bob

sf wrote:

>>>> I made peach-bacon strata with cream cheese
>>>
>>> Just curious. How did you come up with this? Were you inspired by
>>> your CSA or have you had something similar in the past? I'd never put
>>> bacon, cream cheese and peach together in a strata on my own - I'm not
>>> that creative.
>>
>> It was my own invention. We had a fairly-firm peach which I thought would
>> improve with cooking, and I've seen bacon paired with other sweet things
>> and
>> peaches paired with ham, so I thought it would be an interesting thing to
>> try. The cream cheese was added in chunks for a bit of tang and richness,
>> and because most strata contain some kind of cheese.
>>
> If you did it again, would you keep the cream cheese of try another
> type?

If I was doing it again and had plenty of time, I might soften the cream
cheese and mix it with butter, eggs, sugar, and lemon zest, to make it more
like the filling in a cheese danish. I don't think I'd like it as well with
a more assertive cheese.

Bob

Bob Terwilliger wrote:
> Lin wrote to koko:
>
>> Anyway, the more the merrier! We'd be honored to have you and
>> Christine at our table!
>
> Yo, TAMMY! You gonna get in on this, or what?


HELL yeah, if I can! Keep me posted!! I have a couch too, if they need
it, and a bed. I'll happily sleep on the back couch. Having
experienced your and Lin's hospitality, I know your place is more
comfortable, and less dog-infested. Plus, my cats can't be relegated to
the garage (yes, I have a houseful!)

TammyM

On Fri, 14 Aug 2009 06:31:13 -0700, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>>>>> I made peach-bacon strata with cream cheese
>>>>
>>>> Just curious. How did you come up with this? Were you inspired by
>>>> your CSA or have you had something similar in the past? I'd never put
>>>> bacon, cream cheese and peach together in a strata on my own - I'm not
>>>> that creative.
>>>
>>> It was my own invention. We had a fairly-firm peach which I thought would
>>> improve with cooking, and I've seen bacon paired with other sweet things
>>> and
>>> peaches paired with ham, so I thought it would be an interesting thing to
>>> try. The cream cheese was added in chunks for a bit of tang and richness,
>>> and because most strata contain some kind of cheese.
>>>
>> If you did it again, would you keep the cream cheese of try another
>> type?
>
>If I was doing it again and had plenty of time, I might soften the cream
>cheese and mix it with butter, eggs, sugar, and lemon zest, to make it more
>like the filling in a cheese danish. I don't think I'd like it as well with
>a more assertive cheese.
>
I was thinking in the ricotta direction... maybe even mascarpone.

--
I love cooking with wine.
Sometimes I even put it in the food.

Christine Dabney wrote:
> On Thu, 13 Aug 2009 18:15:16 -0700, koko > wrote:
>
>
>> What am I chopped liver?
> No, you are Faux Gras...remember the appetizer I made????? You are a
> classy chopped liver..LOL.
> I'll just invite myself along, so there. ;-)
>
> Yeehaw!!!! This could be dangerous....
>> Christine can drive as far as my place and I'll drive us from here to
>> there. If Christine can behave herself she'll have a from there to
>> here trip also, in a car low enough.
> Me, behave myself?????!! Speak for yourself, woman!!! Can you
> behave?????
>> Christine, what time frame are you looking at?
> After September 17, but it depends on the doctor... I will still be
> hobbling around, and will have one of those boots on my foot... But
> should be done with major pain by then...
> I should know more by the pre-op appointment in about 2 weeks, and
> then when I have my first post-op appointment a week after surgery.
>
> Now, I have all sorts of ideas running throught my head. The idea of
> maybe driving up thru Dimitri's area, and stopping to say hi... And
> get some bbq...
>
> Wonder if this would turn into a Cook-in?????

OH CRIMINEY, next thing you know, deRanger will saddle up his pogo stick
and be there! :-p

TammyM

Christine Dabney wrote:
> On Fri, 14 Aug 2009 00:58:22 -0700, "Bob Terwilliger"
> > wrote:
>
>> Lin wrote to koko:
>>
>>> Anyway, the more the merrier! We'd be honored to have you and Christine
>>> at our table!
>> Yo, TAMMY! You gonna get in on this, or what?
>>
>> Bob
>
> She had better!!!!! Or I will make my gelatin salad and top it with
> Miracle Whip and leave it on her door....
> Hahahahahahahahahahha

Urp! Shaddup!!

TammyM

Christine Dabney > wrote in message
...
[snip]
> She had better!!!!! Or I will make my gelatin salad and
> top it with Miracle Whip and leave it on her door....
> Hahahahahahahahahahha

This, shaped into a horse's head, would send a better message:

Heavenly Chocolate Cake

INGREDIENTS:
1 pkg. (2-layer size) chocolate cake mix (not pudding in the mix variety)
3/4 cup unsweetened cocoa powder, divided
3 eggs
1 cup MIRACLE WHIP Dressing
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. milk
1 tsp. vanilla
2-1/2 cups sifted powdered sugar

METHOD:
PREHEAT oven to 350°F. Grease and flour 13x9-inch baking pan.

STIR cake mix and 1/2 cup of the cocoa in large mixing bowl. Add eggs, 1-1/3
cups water and dressing; beat with electric mixer on low speed 30 seconds,
scraping bowl frequently. Beat on medium speed 2 minutes. Pour into prepared
pan.

BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool completely on wire rack.

BEAT cream cheese, milk and vanilla with electric mixer on medium speed
until well blended. Gradually add combined powdered sugar and remaining 1/4
cup cocoa, beating well after each addition. Spread over cake. Cut into 16
pieces to serve.

The Ranger

TammyM > wrote in message
...
[snip]
> OH CRIMINEY, next thing you know, deRanger will
> saddle up his pogo stick and be there! :-p

You, madame, are a poo-headed flindlemeister of infinite poohness.

:^ë

I am very happy not to be heading into that blast-furnace like hell but
allowing its heat to be dispelled each day at 4pm by a Nor'easterly
zephyr...

The Ranger

Christine Dabney wrote:

> Can we all go over to Berkeley? I don't think Koko has ever been to
> the Cheese Board..or Berkeley Bowl..or Montery Market..or a few other
> places....

Andronico's, the new BB West, Spanish Table ...

> We could meet up with Serene and Charlotte....and whoever else is in
> the area...

Abso-freakin-lootly! You might have to accept a "leg-up" into the
Burgundy Beast, as this little exploration party may get bigger! Tamz,
you in? ;-)

--Lin

On Aug 14, 9:37*am, Christine Dabney > wrote:
> On Fri, 14 Aug 2009 09:32:44 -0700, "The Ranger" <cuhulain _ > wrote:

> >You, madame, are a poo-headed flindlemeister of infinite poohness.
>
> But...but...she makes Delilahs!!!

<sigh> Okay. Senorita Tamasita's a Poo-headed Flindlemeister of
Infinite Poohness. Better?

The Ranger

The Ranger wrote:
> TammyM > wrote in message
> ...
> [snip]
>> OH CRIMINEY, next thing you know, deRanger will
>> saddle up his pogo stick and be there! :-p
>
> You, madame, are a poo-headed flindlemeister of infinite poohness.
>
> :^ë
>
> I am very happy not to be heading into that blast-furnace like hell but
> allowing its heat to be dispelled each day at 4pm by a Nor'easterly
> zephyr...

I humbly submit that you might want to adjust to blast-furnace hell
temps, given that's likely the climate in which you shall spend eternity....

TammyM, polishing her halo