Text 26150, 77 rader
Skriven 2009-07-19 10:05:12 av Carol Shenkenberger (51.cooks)
  Kommentar till text 26121 av BURTON FORD (1:123/140)
Ärende: Re: picnic things 
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 > By the way Dale, we are not staying in Danvers, we reserved months ago at
 > Another Extended Stay in Peabody.  At the time I had the impression from
 > somewhere that was a better location or motel... and I no longer remember
 > which or why.   [shrug]
 > 
 > We are at Homestead Studio Suites at 200 Jubilee Drive, Peabody.  7/30/09
 > to 8/3/09   Phone 978-531-6632

I tagged that down on paper.  I'll be at the ESA, Danvers and need someone to
come find us Saturday morning.  We arrive around 1am or so via Taxi and will
not have a car.  Hence, we don't add to the parking situation.  I'll have to
check on Doc's to see if any rogered up to ferry me and Charlotte about.  We
plan to check out Sunday morning from the ESA then taxi to the airport for
the flight back Sunday night.


 > ->  ML> One request for Moo shu and/or cashew chicken. No other
 > ->  ML> ideas will mean my choice, which could be durian pork,
 > ->  ML> durian spring rolls, durian custard, and durian. I am
 > ->  ML> also entertaining requests for "no durian."
 > dsh-> No Durian.
 > 
 > No durian is ok with me... had it coming out of my ears last year.

Heheh just had to do it once in a while.  Not needed each time and MLoo's
digs don't seem to have a nice open air backyard for it.  Best skipped under
the circumstances ;-)

 > BUT, if I had my druthers I'd let Michael plan and choose the whole affair.
 > Why not use the expertise and experience of a Master when you have it
 > available?  I could only request known dishes available here in the Finger
 > Lakes, and I desire no comparison.
 > 
 > I would like to see Michael and the Chef(s) create a Banquet from
 > Tradition, knowledge, and availability of product.

Hehe but part of the fun is also to help out.  I believe due to our arrival
stats, Charlotte and i are best as 'sous chef' for MLoo.  If I make a dish,
it will have to be with what is on hand.  Easiest and rather nice, is a
potato dish we make all the time.

1 heavy cast iron pan (large) preferred.  Cut potatos (skin on) to bite sized
shapes.  Cut (when available) about 1/2 onion.  Add pork or duck fat (about 3
small icecream scoups used last night).  Start onions carmelizing with the
fat as you chop the potatoes.  Run black pepper mill liberally over it all. 
Add a handful of fresh rosemary (note to self, give the bush a haircut and
bring some).  Let cook til properly crusty.

BTW, I'm sure many would like to be able to bring a little fresh rosemary
home so I'll try to remember to gather some as we head out the door.  Even if
we don't use any in cooking, it's a 'nice to have' thing.

For all, any special spices you want for a dish but didnt want to buy them? 
Let me know as I can tuck some in my luggage if i have that one.

 > I share your thirst for car management details.  It's in my bones after
 > driving for 44 years.   It is a bit worrying to have to use a car in a
 > strange town with very skimpy parking apparently, while [probably]
 > shlepping from point to point with passengers and/or product.

It sounds (from what i have in messages here, which is only the most recent
37) like we go to this parking garage then those who can, walk to MLoo's and
those who need a lift, gather in one car then get to the door and someone
parks that vehicle 'where they find a spot' and walks back?  Charlotte and i
can walk from the parking garage easy.  Just need the directions between them
best for walking path.  We'll chip in for the parking fees ;-)

 > Am I admitting to a non-adventurous character?  You bet.   That's why I
 > like being with this gang of adventurers who lead me about. [g]

Hehehe!  It's like pulling into a foriegn port with a bunch of buddies off
the ship.  Lead the way!  Had some wonderful adventures I'd never have found
on my own!
              xxcarol
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