Text 36394, 92 rader
Skriven 2010-04-03 01:55:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: Picnic happenings
=============================
 -=> On 04-01-10  22:48,  Carol Shenkenberger <=-
 -=> spoke to Dale Shipp about Picnic happenings <=-

 > We plan on driving down on Thursday.  We have booked the Day's Inn.

Because of what Michael said about getting a special discount, we
changed our booking from Day's Inn to the Homewood suites.  A bit more
money, but nicer digs -- and significantly less with that discount than
the other suite hotels.

 > Will probably be there mid afternoon, depending on traffic.
 > We are going to leave on Tuesday morning -- don't want to get into
 > holiday traffic on Monday.

 CS> Works well from your direction!

 CS> Wait until about 9am to leave here.  Traffic will be minimal by then.
 CS> If trafic says 'HRBT' accident, take I-664 loop vice I-64.  Most likely
 CS> you'll want to take 13 though.


We will be going up the I95 corridor. So long as I am able to avoid
Washington Beltway rush hour traffic, I'll be ok going up I95.

I can see how 13 would be worth thinking about for those coming from NY
state or New England though.

I see what you mean about I664 versus I64.  The later goes over a bridge
into Hampton (is that what you mean by HRBT?).  You'll have to point me
to a radio station that does continual traffic updates in your area.
Are traffic tie-ups common on either the I64 or I664 bridge?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Patafla
 Categories: Mediterrane, Sandwich, Vegetable, Appetizers
      Yield: 4 Servings
 
        1 ea baguette (the crustier the
             - better)
             fine olive oil
        3 ea tomatoes, peeled, seeded and
             - chopped
      1/2 ea purple onionn -- minced
      1/2 lb assorted brine-cured olives,
             - pitted and -- chopped
             (see note below)
        2 ea cloves garlic -- minced
      1/2 ea red bell pepper, seeded and
             - chopped
        2 TB capers
             salt
             freshly ground black pepper
  
  *Note: the olive mixture could consist of a third crisp Sicilian
  style, a third marinated in vinegar such as Kalamata, and a third
  mild ripe, such as Amfissa.
  
  Cut the baguette in half horizontally. Scoop out the moist center of
  the bread, break it into chunks, and place them in a bowl. Drizzle
  olive oil over the scooped out bread centers.

  Add the tomatoes, onion, olives, garlic, bell peppers and capers to
  the bread chunks and mix well. Add salt and pepper to taste, and
  enough olive oil to saturate the bread chunks thoroughly.
  
  Fill one half of the bread shell with the bread mixture. Cover with
  the other half and squeeze the halves together. Wrap well in plastic
  wrap and refrigerate for half a day.
  
  Just before serving, remove from the refrigerator and cut into slices
  1/2 inch thick. Arrange on a platter.
  
  This can be used as an hors d'ouvre or more substantial portions can
  be served as an entree.
  
  Posted by Mary Riemerman
  
  Recipe By     : "The Feast of the Olive" by Maggie Blyth Klein
  
  From: Mary Riemerman                  Date: 11-10-96  Cooking
 
MMMMM



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