Text 15192, 112 rader
Skriven 2014-07-27 21:11:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: more picnic 695
===========================
-=> Quoting Michael Loo to All on 07-22-14  07:26 <=-

 ML> Breakfasts.
 ML> Anyhow, that caveat mentioned, I did get up every morning
 ML> just in a social sort of way and ate the offerings, just in
 ML> a social sort of way. As I recall, these were normal

A number of us were doing breakfast for the sake of being social... and
because it was another picnic item to be tasting... ;)  

 ML> breakfasty foods - bacon and eggs the first day, sausage and
 ML> eggs the second, and omelets the third. The Shipps did the
 ML> sausages; otherwise Steve served as short-order cook.

First day, bacon and eggs... Gail started the cooking, and then didn't
feel so good...  Accompanied by the toast made from the special bakery
bread that Burt brought for us.

Second day, I think was Gail's "french toast casserole" that she made
with pears... nuts would have gone well in it too, was the general
consensus... It had some similarities to a bread pudding... Very
tasty...  That I think was accompanied by the sausages...

Steve did the short-order cook thing for the omelets on Sunday...
accompanied by more of Burt's toast, to use up his loaves of bread...
There was regular sliced bread for toast, too... whole grain, mostly.

 ML> One notable "taste" was two kinds of honey brought by Ruth
 ML> and Steve - tupelo and sourwood, as I recall, both prized
 ML> for the characteristic of never going grainy like most
 ML> honeys do. I strongly preferred one, which had a floral
 ML> complexity, to the other, which was neutral sweetness and
 ML> might just as well have been clover. I believe the one I
 ML> liked was sourwood; maybe someone could correct me if I'm
 ML> wrong.

Tupelo was the neutral one, as you remembered... Sourwood had more
complexity to it.

 ML> Oh, yes, Burt came up with some peach jam that Clean Dave
 ML> had made at the Flyfest picnic an amazing nine years ago.
 ML> It was darkened to the color of, oh, I don't know, dried
 ML> blood comes to mind, but tasted fine, with a slight
 ML> oxidation but still much fruit flavor.

I would have thought just the color of dried peaches or dried
apricots... the sort that is unsulfured at the health food store. :)
I thought it tasted fine, too...  :)

 ML> Dinner at Dimitri's.
 ML> An appetizer appeared at our end of the table: saganaki,
 ML> which is cooked kefalotiri cheese and something that is
 ML> pretty hostile to me. Nonetheless, I tasted it. It was
 ML> as expected.

Ordered by Burt... and nicely flamed at the table just before
serving....  :)

 ML> Sour beef is a specialty here - essentially sauerbraten
 ML> and sort of out of place at a Greek-oriented restaurant
 ML> but typical fare in the Baltimore area, which for some
 ML> reason has a dearth of German restaurants (Haussner's
  (...)
 ML> pretty generous, though it didn't look it at first glance.
 ML> I believe a half portion would have been too little. Too
 ML> bad it wasn't Tuesday, when the dish is half price.

Ordered by Burt and by Dale...

 ML> My moussaka was tasty and a big enough portion for half
 ML> of it to go home for snacks. Too much ground beef/lamb
 ML> in proportion to the eggplant, but I figure most people
 ML> prefer it this way. A thick coating of bessamelle/custard
 ML> that was a little loose and a little sweet, both in a
 ML> pleasant way. The only problem was shaved sheep cheese
 ML> on top, solvable by scraping it and some of the surplus
 ML> of white stuff off.
 ML> Nancy chose the so-called beef kebob, which is a generous

No, I had the moussaka, like you did... Steve had the beef kabob...
I wouldn't have minded a little more eggplant, either, but it was on the
whole quite nice.  

 ML> Someone had pastitsio - Gail I think - that was/is partway
 ML> between lasagne and moussaka. Aside from the big carb hit
 ML> it was pretty good.

Not Gail, she was still under the weather and hadn't come... that was
Shirley... :)  That had caught my eye, but I generally prefer moussaka
to pastitsio, so went with it...  :)

 ML> A sample of Aegean chicken found its way from the Haffly
 ML> end of the table. It was, well, chicken. Lemon and oregano,
 ML> pretty much it.

That was Ruth's choice...
 
 ML> The waitress's inquiry about dessert brought forth a
 ML> series of cries of "are you kidding"; I like Greek sweets
 ML> despite their carbiferousness and milkiferousness, but I
 ML> passed I think.

We all passed.  I suspect that Burt's appetizer and my free intro
platter tipped the balance from the get-go...  :)

ttyl         neb

... I'm out of bed and dressed, what more do you want?

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