Text 24535, 72 rader
Skriven 2007-12-24 15:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Viva Las Vegas! 594
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 HN> Yep it's here again at Pacific Lutheran University, about 3 miles 
 HN> south of me. Somewhere about June 10-15th I think. It's a great 
 HN> convention! Certainly though it would not be as focused on your
 HN> specialty as the one you last attended!

Might be fun to take a look at, though I'm not certain what
I'm doing June 10-15th.

  Still there usually are
 HN> several viloin makers who show and usually there's at least one or two 
 HN> seminars on some aspect of their construction. 

I wonder how and why some makers choose your convention over
the American Violin Society or any of numerous others. Are
you more focused toward folk instruments (I seem to recall
yours having a preponderance of guitar makers and the like)?

 HN> Same here...I often thought Pt Townsend would be a good
 HN> location, you can even rent some of the old homes along
 HN> officers row...enough for all of us probably! I have no idea
 HN> of the cost however as I have not done more than think
 HN> "OH Pt Townsend would be a neat place for an Echo 
 HN> Picnic!" (grin).

Port Townsend is a nice location in general. I've been there at
least twice; stayed once, at I think the James or something
House anyway, which had a pretty innkeeper. Khu Larb was good
- we ate there on both trips. Watching the ferry try several
times to dock before finally succeeding was a great treat as well.
There would be plenty of sights to see, and field trips could
include going up toward Bellingham for oysters or to Anacortes
for BBQ at Paux Paux.

MMMMM----- Recipe via Meal-Master (tm) v7.06

      Title: Christmas Oyster Soup (Soupe aux huitres de Noel)
 Categories: Soups, French can, Holiday, Mine
   Servings:  4

      2    Carrots; medium
           -peeled & grated in long,
           -thin shreds
    1/2 c  Celery; finely diced
    1/4 c  Butter; melted
      4 c  Milk; or 1/2 milk, 1/2 cream
      4 c  Oysters
           -salt and pepper to taste

  Peel and grate in long thin shreds, the carrots and add finely diced
  celery. Melt butter in saucepan and add the vegetables. Stir. Cover and
  simmer over very low heat for 20 minutes, without browning the vegetables.
  Add milk (or use 1/2 milk, 1/2 cream); bring to a boil. Heat oysters in
  enamelled cast iron pan over medium heat; do not boil. Pour into milk and
  serve. Use salt and pepper to taste.

  The soup should be served as soon as ready, otherwise it tend to curdle.
  The milk and vegetables can be be prepared ahead of time and the oysters
  heated and served at the last minute.

  To quote Mme. Benoit,"This traditional Quebec dish is still very much
  alive.  My grandmother's recipe is, as far as I am concerned, the best
  there is." Note: from Anne - it seems as oysters were used at Christmas. My
  maternal grandmother from the American midwest had a similar Christmas
  oyster dish although hers included corn.

  Source: _My Grandmother's Kitchen" by Mme. Benoit

MMMMM

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