Tonight Christine was gracious enough to invite guests over to her new
apartment for a Southern dinner. Lin and I got there early enough to help
with some of the light work, but Christine already had everything well under
control, so there wasn't much for us to do.

Right off the bat, Christine offered us bacon-pecan pralines (with a bit of
orange zest) and our choice of cocktails. (Translation: She plied us with
liquor under the guise of determining which cocktail went better with the
pralines. :-)) The two cocktail choices were (1) ginger ale with bourbon and
(2) iced tea and lemonade with bourbon. Being designated driver, I tried
only tiny sips of each, and thought that the ginger ale drink went better
with the pralines, but the iced tea drink would be more welcome as a
thirst-quencher.

When the other guests arrived, they also tried the praline-cocktail
combination and voiced their devout approval. Then we sat down and Christine
presented a wonderful repast in courses:

The first course was a black-eyed pea cake (think "crabcake," only with
black-eyed peas instead of crab) with "comeback" sauce. The "comeback" sauce
is a nicely tangy mixture based in part on mayonnaise, ketchup, and mustard.
The combination was crunchy, full-flavored, and altogether delightful.

The second course was a salad with red leaf lettuce, tangerine slices,
chiogga beets, and pomegranate seeds, with a citrus dressing. (Did it have
pecans or walnuts in there? I'm probably forgetting some of the ingredients.
Mea culpa.) The salad was crisp, refreshing, and delicious, especially along
with the white wine (a Viognier) which had been brought by one of the other
guests.

The main course was stunning: A skin-on pork shoulder roast had been studded
with bay leaves and cooked through. Then the bay leaves were removed, and
the skin (along with the subcutaneous fat) was taken off in one large piece.
That large piece of skin and fat went back into the hot oven and got roasted
until it was crisp. Each serving of the luscious bay-scented roast pork was
served with a chunk of crisp pork skin and a scoop of spoonbread. To take it
*completely* over the top, Christine ladled on a sauce made from red wine,
butter, chanterelles, and other wild mushrooms.

The finale to the meal was a lemon chess pie topped with freshly-whipped
cream. Most of the diners had never had any kind of chess pie before, and
now find themselves enthusiastic fans of it. The cream was from a local
dairy, the same one which provides cream to the renowned Chez Panisse.

It was all too soon when Lin and I said our goodbyes and embarked on the
trek home. Thanks, Christine, for an exceptional and memorable meal!

Bob

Bob Terwilliger wrote:
The two cocktail choices were (1) ginger ale with bourbon and
> (2) iced tea and lemonade with bourbon. Being designated driver, I tried
> only tiny sips of each, and thought that the ginger ale drink went better
> with the pralines, but the iced tea drink would be more welcome as a
> thirst-quencher.

Iced Tea mixed with equal part Lemonaid is often called an "Arnold Palmer"

Iced Tea, Lemonaid and Vodka or Bourbon is now jokingly referred to as a
"John Daly"

LOL

Bob Terwilliger wrote:
> Tonight Christine was gracious enough to invite guests over to her new
> apartment for a Southern dinner. Lin and I got there early enough to help
> with some of the light work, but Christine already had everything well under
> control, so there wasn't much for us to do.
<snip>

> It was all too soon when Lin and I said our goodbyes and embarked on the
> trek home. Thanks, Christine, for an exceptional and memorable meal!

sounds very nice indeed, Bob

TammyM

On Sat, 16 Jan 2010 02:51:00 -0800, "Bob Terwilliger"
> wrote:

>Tonight Christine was gracious enough to invite guests over to her new
>apartment for a Southern dinner. Lin and I got there early enough to help
>with some of the light work, but Christine already had everything well under
>control, so there wasn't much for us to do.
>
>Right off the bat, Christine offered us bacon-pecan pralines (with a bit of
>orange zest) and our choice of cocktails. (Translation: She plied us with
>liquor under the guise of determining which cocktail went better with the
>pralines. :-)) The two cocktail choices were (1) ginger ale with bourbon and
>(2) iced tea and lemonade with bourbon. Being designated driver, I tried
>only tiny sips of each, and thought that the ginger ale drink went better
>with the pralines, but the iced tea drink would be more welcome as a
>thirst-quencher.

It didn't hurt that the bourbon was Maker's Mark either. Very
smooth.
>
>When the other guests arrived,

My husband and I were the "other diners". Bob, it was the second time
I've had the opportunity to chat with your lovely wife in person and
the first time I've met you. WOW, you *don't* bite. LOLOL! She has
you well trained, my man. Hopefully we can all get together soon.

>they also tried the praline-cocktail
>combination and voiced their devout approval.

Oh, yes - and I still want that recipe! It's breakfast, it's an
appetizer, it's dessert! Sky will love it.... everything is better
with bacon.

>Then we sat down and Christine
>presented a wonderful repast in courses:
>
>The first course was a black-eyed pea cake (think "crabcake," only with
>black-eyed peas instead of crab) with "comeback" sauce. The "comeback" sauce
>is a nicely tangy mixture based in part on mayonnaise, ketchup, and mustard.
>The combination was crunchy, full-flavored, and altogether delightful.

Deelucious! Yum, yum, yum.
>
>The second course was a salad with red leaf lettuce, tangerine slices,
>chiogga beets, and pomegranate seeds, with a citrus dressing. (Did it have
>pecans or walnuts in there? I'm probably forgetting some of the ingredients.
>Mea culpa.) The salad was crisp, refreshing, and delicious,

Loved the salad and that dressing was to die for! I like pomegranate
seeds, but they seem to like me too much... they get stuck between my
teeth and that's hard to do because my teeth are very close together.

>especially along
>with the white wine (a Viognier) which had been brought by one of the other
>guests.

I brought the wine. Maybe it was me, but I won't buy that brand
again. Love Viognier, but not that one.
>
>The main course was stunning: A skin-on pork shoulder roast had been studded
>with bay leaves and cooked through. Then the bay leaves were removed, and
>the skin (along with the subcutaneous fat) was taken off in one large piece.
>That large piece of skin and fat went back into the hot oven and got roasted
>until it was crisp.

A particular favorite of hubby's.

>Each serving of the luscious bay-scented roast pork was
>served with a chunk of crisp pork skin and a scoop of spoonbread. To take it
>*completely* over the top, Christine ladled on a sauce made from red wine,
>butter, chanterelles, and other wild mushrooms.

May I have seconds?
>
>The finale to the meal was a lemon chess pie topped with freshly-whipped
>cream. Most of the diners had never had any kind of chess pie before, and
>now find themselves enthusiastic fans of it. The cream was from a local
>dairy, the same one which provides cream to the renowned Chez Panisse.
>
The pie was sooo lemony! Yummers.

>It was all too soon when Lin and I said our goodbyes and embarked on the
>trek home. Thanks, Christine, for an exceptional and memorable meal!
>
Yes, thank you Chris. It was a lovely evening that ended all too
soon. Thanks for posting the wonderful recap, Bob. I can only say
DITTO.

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

On Sat, 16 Jan 2010 02:51:00 -0800, "Bob Terwilliger"
> wrote:

>Tonight Christine was gracious enough to invite guests over to her new
>apartment for a Southern dinner. Lin and I got there early enough to help
>with some of the light work, but Christine already had everything well under
>control, so there wasn't much for us to do.

snippage

>It was all too soon when Lin and I said our goodbyes and embarked on the
>trek home. Thanks, Christine, for an exceptional and memorable meal!
>
>Bob
>
What a wonderful evening.
I'm so hoping and praying Christine can stay in the area.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 01/10/10

sf wrote:
>
> On Sat, 16 Jan 2010 02:51:00 -0800, "Bob Terwilliger"
> > wrote:
>
> >Tonight Christine was gracious enough to invite guests over to her new
> >apartment for a Southern dinner. Lin and I got there early enough to help
> >with some of the light work, but Christine already had everything well under
> >control, so there wasn't much for us to do.
> >
> >Right off the bat, Christine offered us bacon-pecan pralines (with a bit of
> >orange zest) and our choice of cocktails. (Translation: She plied us with
> >liquor under the guise of determining which cocktail went better with the
> >pralines. :-)) The two cocktail choices were (1) ginger ale with bourbon and
> >(2) iced tea and lemonade with bourbon. Being designated driver, I tried
> >only tiny sips of each, and thought that the ginger ale drink went better
> >with the pralines, but the iced tea drink would be more welcome as a
> >thirst-quencher.
>
> It didn't hurt that the bourbon was Maker's Mark either. Very
> smooth.
> >
> >When the other guests arrived,
>
> My husband and I were the "other diners". Bob, it was the second time
> I've had the opportunity to chat with your lovely wife in person and
> the first time I've met you. WOW, you *don't* bite. LOLOL! She has
> you well trained, my man. Hopefully we can all get together soon.
>
> >they also tried the praline-cocktail
> >combination and voiced their devout approval.
>
> Oh, yes - and I still want that recipe! It's breakfast, it's an
> appetizer, it's dessert! Sky will love it.... everything is better
> with bacon.

snippage

Chris's dinner was splendorious from all the descriptions Bob wrote -
and he described everything so well I could nearly detect the flavorful
scents!

Yesterday, I just happened to pull out a 2#-bag of pecans from the
freezer. I had a craving for roasted pecans - BUT I did not roast all
of them <G>. This would be a perfect opportunity for me to try to
duplicate Chris's recipe - hint hint, Chris - please share the recipe?
;D If you already did, sorry I missed it.

Sky, who always enjoys bacon recipes ;>

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

sf wrote:

> It didn't hurt that the bourbon was Maker's Mark either. Very
> smooth.

As opposed to chunky? I never know what people mean by that term when
they're talking about firewater.


> My husband and I were the "other diners". Bob, it was the second time
> I've had the opportunity to chat with your lovely wife in person and
> the first time I've met you. WOW, you *don't* bite. LOLOL! She has
> you well trained, my man.

I think that's news to both of us. :-) I *was* a naval officer, ya know, and
even though I don't always choose it, I *can* behave like a gentleman.


> Yes, thank you Chris. It was a lovely evening that ended all too
> soon. Thanks for posting the wonderful recap, Bob. I can only say
> DITTO.

Heh... I was wondering if you helped with the clean-up. I felt guilty
leaving Christine to deal with that pile of dishes, but our dog had been in
her kennel for a very long time (9 hours before we left Christine's
apartment, and we still had an hour-and-a-half drive to get home), and I'm
sure she was approaching her continence limit.

Bob

On Sat, 16 Jan 2010 12:45:41 -0800, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>> It didn't hurt that the bourbon was Maker's Mark either. Very
>> smooth.
>
>As opposed to chunky? I never know what people mean by that term when
>they're talking about firewater.

If it doesn't feel like you're swallowing red hot nails, it's called
smooth.
>
>
>> My husband and I were the "other diners". Bob, it was the second time
>> I've had the opportunity to chat with your lovely wife in person and
>> the first time I've met you. WOW, you *don't* bite. LOLOL! She has
>> you well trained, my man.
>
>I think that's news to both of us. :-) I *was* a naval officer, ya know, and
>even though I don't always choose it, I *can* behave like a gentleman.
>
An, an officer AND a gentleman. The navy will be proud.
>
>> Yes, thank you Chris. It was a lovely evening that ended all too
>> soon. Thanks for posting the wonderful recap, Bob. I can only say
>> DITTO.
>
>Heh... I was wondering if you helped with the clean-up. I felt guilty
>leaving Christine to deal with that pile of dishes, but our dog had been in
>her kennel for a very long time (9 hours before we left Christine's
>apartment, and we still had an hour-and-a-half drive to get home), and I'm
>sure she was approaching her continence limit.
>
Man, we tried. I tried to empty the dishwasher. How hard is that?
She practically beat me off with a stick. I wasn't in a position to
argue very hard. I thought of some other strategies to use this
morning, but it was a few hours too late.


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

koko wrote:
>
> On Sat, 16 Jan 2010 02:51:00 -0800, "Bob Terwilliger"
> > wrote:
>
> >Tonight Christine was gracious enough to invite guests over to her new
> >apartment for a Southern dinner. Lin and I got there early enough to help
> >with some of the light work, but Christine already had everything well under
> >control, so there wasn't much for us to do.
>
> snippage
>
> >It was all too soon when Lin and I said our goodbyes and embarked on the
> >trek home. Thanks, Christine, for an exceptional and memorable meal!
> >
> >Bob
> >
> What a wonderful evening.
> I'm so hoping and praying Christine can stay in the area.

I'm knocking on wood for Chris too! I'm very confident she will She's
one very determined lady!

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On 2010-01-16, Sky > wrote:
> koko wrote:

>> I'm so hoping and praying Christine can stay in the area.
>
> I'm knocking on wood for Chris too! I'm very confident she will She's
> one very determined lady!

I think she's home for good. She may wander, still, but SFBA is
finally home base.

nb

On Sat, 16 Jan 2010 14:36:58 -0600, Sky >
wrote:

>Yesterday, I just happened to pull out a 2#-bag of pecans from the
>freezer. I had a craving for roasted pecans - BUT I did not roast all
>of them <G>. This would be a perfect opportunity for me to try to
>duplicate Chris's recipe - hint hint, Chris - please share the recipe?
>;D If you already did, sorry I missed it.
>
>Sky, who always enjoys bacon recipes ;>

I begged for it too and she said she'd post it. Hopefully she will
after she gets home from work.



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

Christine Dabney wrote:
>
> On Sat, 16 Jan 2010 16:16:07 -0800, sf > wrote:
>
> >>Sky, who always enjoys bacon recipes ;>
> >
> >I begged for it too and she said she'd post it. Hopefully she will
> >after she gets home from work.
>
> It won't be til tomorrow afternoon at the earliest. I slept in today,
> and will be heading to work in about an hour.


Kewl!!! Thanks so much and I look forward to reading it Bob's
description of your dinner, Chris, was something else. I doubt his
words were to the actual 'thing', but I bet he came very close!!! :>

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

In article >,
Sky > wrote:

> could nearly detect the flavorful scents!

Aromas. "-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 1-9-2010

On Sat, 16 Jan 2010 17:09:04 -0800, Christine Dabney
> wrote:

>On Sat, 16 Jan 2010 16:16:07 -0800, sf > wrote:
>
>
>>>Sky, who always enjoys bacon recipes ;>
>>
>>I begged for it too and she said she'd post it. Hopefully she will
>>after she gets home from work.
>
>It won't be til tomorrow afternoon at the earliest. I slept in today,
>and will be heading to work in about an hour.
>
<blowing kisses>




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

On Jan 16, 4:51*am, "Bob Terwilliger" >
wrote:
> Tonight Christine was gracious enough to invite guests over to her new
> apartment for a Southern dinner.

*snip fictitious crapola*

*insert long story short*

Y'all got ****ed up on cheap booze and cornholed each other. Post
pics, pleeze <g>

projectile vomit chick aced it:
>Baboon Face Butt Twitwilliger puftered:
>
>> Tonight Christine was gracious enough to invite guests over to her new
>> apartment for a Southern dinner.
>
>*snip fictitious crapola*
>
>*insert long story short*
>
>Y'all got ****ed up on cheap booze and cornholed each other.
>Post pics, pleeze <g>

---> http://icanhascheezburger.com/2008/0...ictures-i-you/

---> http://www.flickr.com/photos/jennylewelling/237297027/

---> http://www.youtube.com/watch?v=MJV5KHw-_78

Melba's Jammin' wrote:
>
> In article >,
> Sky > wrote:
>
> > could nearly detect the flavorful scents!
>
> Aromas. "-)

Yes, 'aromas' is the word I really wanted to use, but I couldn't think
of it at the time I posted I'll try not to forget the next time.

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

Sky wrote:
> Melba's Jammin' wrote:
>> Sky wrote:
>>
>> > could nearly detect the flavorful scents!
>>
>> Aromas. "-)
>
>Yes, 'aromas' is the word I really wanted to use, but I couldn't think
>of it at the time I posted I'll try not to forget the next time.
>
Scent and aroma are equally correct... another choice would be
'fragrance.

In article >,
Sky > wrote:

> Melba's Jammin' wrote:
> >
> > In article >,
> > Sky > wrote:
> >
> > > could nearly detect the flavorful scents!
> >
> > Aromas. "-)
>
> Yes, 'aromas' is the word I really wanted to use, but I couldn't think
> of it at the time I posted I'll try not to forget the next time.
>
> Sky

It's okay. It's a free service I offer. "-)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 1-9-2010

On Sun, 17 Jan 2010 19:20:54 GMT, Wayne Boatwright wrote:

> On Sun 17 Jan 2010 11:58:17a, Melba's Jammin' told us...
>
>> In article >,
>> Sky > wrote:
>>
>>> Melba's Jammin' wrote:
>>> >
>>> > In article >,
>>> > Sky > wrote:
>>> >
>>> > > could nearly detect the flavorful scents!
>>> >
>>> > Aromas. "-)
>>>
>>> Yes, 'aromas' is the word I really wanted to use, but I couldn't think
>>> of it at the time I posted I'll try not to forget the next time.
>>>
>>> Sky
>>
>> It's okay. It's a free service I offer. "-)
>>
>
> You should charge. You'd make a fortune here!

there must be ads or something.

your pal,
blake