Text 12755, 63 rader
Skriven 2011-06-26 18:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: picnic 2011 527
=======================
 ML> Activities are kind of secondary. It's always fun to see new
 ML> things, but hanging around with friends is the #1 priority,
 ML> always.
 NB> That's as I've seen so far... this should be a particularly hanging
 NB> with friends type of picnic...  :)

Community building: plopping people half an hour from nowhere.

 ML> I want to verify that Linda doesn't mind moderate
 ML> drinking on premises. Just checking.
 NB> I will double-check with her when I see her next week.

Thanks. I doubt there would be an issue, but it's best to be
quite explicit.

 ML> For information's sake, what are the normal temperatures?
 ML> I was planning on bringing just summer stuff, but if the
 ML> night gets below 60, extras might be necessary.
 NB> One never really knows, but that time of year tends to be warm, ie
 NB> don't need any blankets at night usually...  But unseasonably cool can
 NB> always be a possibility.  I tend to bring along some clothes for cooler
 NB> weather, no matter when I'm up there

I'm planning on one long-sleeve shirt. Which brings up
the further question - laundry facilities? Sinkwash is
always a possibility, if anyone's afraid of stench.

 NB> Highs generally don't get above the low '90s if that,

Thank goodness for small favors.

MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Cold Sliced Sullo As Made In Tihany
 Categories: Main dish, Fish, Hungarian
      Yield: 6 servings

      6    Sullos (pike-perch)
           Salt
           Fish stock
           Mayonnaise
      3 sl Smoked salmon; halved
           Tarragon
           Aspic
           Hard boiled eggs
           Smoked Salmon
           Tartar Sauce

  Split sullos and remove all the bones. Fold back the tall ends of the
  halves, to form triangles and fix them in this position. Salt well,
  Simmer in fish stock, and set to cool. Then cover them with
  mayonnaise and garnish with sliced salmon and green tarragon. Glaze
  with aspic. Arrange on French salad, garnish with hard boiled eggs
  and salmon and serve with tartar sauce.

  Recipe Karoly Gundel "Hungarian Cookery Book"
    MMed IMH Georges' Home BBS 2:323/4.4

MMMMM

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