Text 27347, 78 rader
Skriven 2009-08-11 01:47:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Nancy Backus
Ärende: Re: picnic sunday 002
=============================
 -=> On 08-10-09  09:56,  Nancy Backus <=-
 -=> spoke to Michael Loo about Re: picnic sunday 002 <=-

 ML> I knew that that was sort of the point, but I think there was enough
 ML> other food distraction and a certain amount of sensory overload.

 NB> As I've only been to two picnics now, I realize I don't have a lot to
 NB> go on, except hearsay (which tells me that each is different anyway)...

Yep -- the host sets the tone and schedule.

 NB> But the thought came to me that at Janis's picnic, the fact that the
 NB> picnic itself pretty much spread over at least two days (of which I
 NB> got half of each of those two or so) may have helped counter the
 NB> sensory overload.  :)  It at least provided more time for the
 NB> tasting/watching/ cooking that went on.  Not knowing what to expect
 NB> last year, I had quite a bit of sensory overload that first day, I can
 NB> tell you!  (G) 

Often, but not always, the picnic is on a Saturday and Sunday is a
gathering and leftover day.  This year, with the clam crawl on Saturday,
the picnic was Sunday and the leftovers went home with folks that could
transport them:-}}


 NB> I don't think I'll ever forget my first impressions, either... ;)
 
May you have many more.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Yucatan
 Categories: Chicken, Mexican
      Yield: 1 servings
 
      3 tb Fresh orange juice
      3 tb Canned unsweet pineapple
           Juice
      2 tb Fresh lime juice
      2 ts Dried oregano
      1 tb Olive oil
      1 ts Ground cumin
      1 ts Chili powder
      1    Garlic clove, finely
           Chopped
    1/2 ts Salt
      4 ds Up to
      6 ds Tabasco
      6    Bone-in chicken
           Thighs, skin & fat
           Removed
           -freshly ground black
           Pepper to taste
 
  Preheat oven to 375 degrees.  In a food processor or blender,
  combine fruit juices, oregano, olive oil, cumin, chili powder,
  garlic, salt and Tabasco; puree until smooth.  Set chicken in
  baking dish and brush with some of the citrus-herb mixture.
  Roast chicken, turning once and brushing with the remaining
  citrus-herb mixture from time to time, for 30 to 35 minutes, or
  until there is no pink left next to the bone.  Season with salt
  and pepper.  Serve hot or cold.  From Eating Well Magazine,
  Jan/Feb 94.
  
  Makes 6 servings
  
  From: Terri Woltmon                   Date: 19 Apr 94
 
MMMMM
 


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