Party Time coming for 700 !!
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Sory Dana, I got it wrong, did'nt I!John
Forum Activity for @john-henry
Party Time coming for 700 !!
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So, party time again soon, looks as if I will have to take a trip over to Swansea to purchase enough Laver bread, Cockles, and Welsh cakes for 800! The increase in FOTMD membership is beginning to make catering for parties a bit expensive!!! I am hoping that Dana MaCall can provide enough bacon fat to fry the Laver bread in? You ordered that 'dew' yet Rod?JohnH Strumelia said:
Michael, there is a glitch right now in the member numbers.
We actually have 791 current members. The "see All Members" link only shows 744. I imagine this will be fixed soon by Ning. It's happened before for a day or two.When I go to the Administrator view it shows all 791 members.Somebody should start a new 800 member party thread I suppose...
Party Time coming for 700 !!
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I was afraid we were going to have to have a wake, for the 40.
Party Time coming for 700 !!
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Michael, there is a glitch right now in the member numbers.We actually have 791 current members. The "see All Members" link only shows 744.I imagine this will be fixed soon by Ning. It's happened before for a day or two.When I go to the Administrator view it shows all 791 members.Somebody should start a new 800 member party thread I suppose...
Party Time coming for 700 !!
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razyn said:
That's odd. Today the number is 744. Where did 40 members go?MichaelIt is conceivable that FOTMD will have to squeeze in an 800 Member party before grocery shopping for the big 4th of July cookout. I just peeked, and the number this AM was 784.
Party Time coming for 700 !!
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I'm glad to hear that, since I musta missed the 700 shindig.Paul
Party Time coming for 700 !!
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It is conceivable that FOTMD will have to squeeze in an 800 Member party before grocery shopping for the big 4th of July cookout. I just peeked, and the number this AM was 784.
Party Time coming for 700 !!
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No problem, Just hit the delete button. The magic of cyberspace. Strumelia said:
OK, so who's gonna help with the after-party mess ...??
Party Time coming for 700 !!
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I,ll give a hand to repair some of the chairs that got damaged, but there is no way that I am going to try to repolish the top of the table that Rod parked that mountain dew on; the burn marks are right down to the wood!!!JohnH Strumelia said:
OK, so who's gonna help with the after-party mess ...??
Party Time coming for 700 !!
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OK, so who's gonna help with the after-party mess ...??
Party Time coming for 700 !!
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Sounds yummy. Good luck with the cucumbers. I never seem to have any luck with veggies, so haven't ordered any seeds for anything really interesting like your "White Wonder". Tomatoes don't even do well for me. Strumelia said:
Folkfan, I ordered some 'White Wonder' type cucumbers seeds for my garden, very mild and a white color. The seed catalog suggested the following recipe, but I haven't tried it yet! It sounds really good, and I might add a touch of lemon juice:
{{{Lebanese style: slice two small White Wonders paper thin. Add 1 cup yogurt, a pinch of salt and chopped mint leaves to taste. Chill for one hour but serve at room temperature.}}}
I googled 'Lebanese cucumber yogurt', and here are many other variations:
http://www.google.com/#hl=en&source=hp&q=Lebanese+cucumber+...
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Folkfan, I ordered some 'White Wonder' type cucumbers seeds for my garden, very mild and a white color. The seed catalog suggested the following recipe, but I haven't tried it yet! It sounds really good, and I might add a touch of lemon juice:{{{Lebanese style: slice two small White Wonders paper thin. Add 1 cup yogurt, a pinch of salt and chopped mint leaves to taste. Chill for one hour but serve at room temperature.}}}I googled 'Lebanese cucumber yogurt', and here are many other variations: http://www.google.com/#hl=en&source=hp&q=Lebanese+cucumber+yogurt&aq=f&aqi=g2&aql=&oq=&gs_rfai=&fp=caec63d5ff72707a
Party Time coming for 700 !!
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Strumelia, If you don't mind sharing, I would love to get your cucumber/yogurt salad recipe. You could post it over on the Kitchen Sink Discussion that Ken's started. Eat more yogurt, Yah, Yah, Yah!!! Thanks Strumelia said:
Dick, that video is too funny! She's a good dancer, for sure!
Rod, I'm making my healthy non-fat cucumber and yogurt salad right now- gotta balance those cookies and mountain dew somehow.This suggests we actually have a chance to hit 1000 by our first year FOTMD anniversary at the end of July. Wow
Party Time coming for 700 !!
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Dick, that video is too funny! She's a good dancer, for sure!Rod, I'm making my healthy non-fat cucumber and yogurt salad right now- gotta balance those cookies and mountain dew somehow.
This suggests we actually have a chance to hit 1000 by our first year FOTMD anniversary at the end of July. Wow
Party Time coming for 700 !!
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WoW 700 members. They say build it and they will come. Congrats to Lisa and everybody else for making this one of the best places on the net. Glad to be a part of it.
Party Time coming for 700 !!
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Congrats on 700.... We're not even a year old yet!!!
Party Time coming for 700 !!
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way to go.. I like party time... I brought some no bake cookies, peanut butter cookies and some Mountain Dew.. don't worry John got this one covered...
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Strumelia said:
I would LOVE to be able to dance like those teenage clog dancers in that videoI didn't bring any party food, so I guess I'll just bring Leah (my first cousin, once removed); there won't be a better time to run one of the video ads for her business, Grumpy's Bail Bonds. She was Miss Tennessee, some years ago, and her talent in the Miss America pageant was clogging. I'd guess she's around 42, now -- but she's still right limber. I couldn't do this when I was 22. (And I do love that Middle Tennessee accent.) http://www.youtube.com/watch?v=j_ZfAI8L9RQ&feature=player_embedded If any of you have read the Stephanie Plum detective series, they are kind of alike: two young women in the same unusual line of work, but with substantial ethnic and regional differences. Oh, and Leah is a real person. Stephanie is a figment of the imagination of Janet Evanovich.
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I would LOVE to be able to dance like those teenage clog dancers in that video- they are so great !I've been going to a contra dance here in town once a month, sort of like square dancing. But hey those teens are just fabulous.
Party Time coming for 700 !!
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Woo-HOOOOO !!!! SEVEN HUNDRED MEMBERS!!!! .....Who'd of ever thunk it??????
...And congratulations to Kontrapunkt- our 700th member!!!
Party Time coming for 700 !!
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John Henry, Bring your cheese please. Don't bring processed cheese slices. It isn't the type of cheese that the was the problem with my experience with stinky cheese. But rather it is a story of a cheese that had gone bad, really bad.On a car trip my dad had somehow gotten hold of a wax covered chunk of colby longhorn cheese. A cheese I normally love, but after sitting in the hot car unrefrigerated, it was RIPE. For some reason he thought that it would keep unopened. It just didn't. Both it and the family were turning green by the time we got to Yellowstone when he finally tossed it out. There was a bear near by and it was approaching the car, so he slowed down, cracked open the window and tossed it like a football. DUMB, but sort of a typical tourist type of stunt. The bear came over to the cheese, sniffed, turned up it's nose and waddled away. Who'd have though that food would be a bear deterrent. Or maybe this was just an extra smart bear.It took me awhile before I could eat colby cheese again. Actually quite awhile.
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I could just bring some processed cheese slices, I don't want to cause any more trouble: I had enough bother about the mountain dew that time before.................JohnH Strumelia said:
My great grandfather who was German used to LOVE his Limburger cheese. But my great grandmother used to make him go down to the basement to eat it. Poor Gros papa!- sitting down there amongst the crocks of pickles and saurkraut, eating his stinky cheese all alone!
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My great grandfather who was German used to LOVE his Limburger cheese. But my great grandmother used to make him go down to the basement to eat it. Poor Gros papa!- sitting down there amongst the crocks of pickles and saurkraut, eating his stinky cheese all alone!
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I hope Kendra doesn't mind if I borrow her clothes pin for my nose if you all are going to be doing a lot of sticky cheese. I've got a story about sticky cheese that to this day when I think about it, I want to open the windows.
Party Time coming for 700 !!
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Gonna get crowded in the Stinky Cheese Room. I love Stinking Bishop. First had it in a little shop in Teweksbury in 1989. With a glass of Stinking Bishop Perry, of course!
Party Time coming for 700 !!
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Strumelia! You may have to share it with 'Wallace and Gromit' !!! JohnH Strumelia said:
I'll be going into the stinky cheese room as well! mmmm.....
Party Time coming for 700 !!
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I'll be going into the stinky cheese room as well! mmmm.....
Party Time coming for 700 !!
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If y'all want to have a stinky cheese competition, I'll be happy to be the judge. I just hope you won't mind if I accompany the cheese with a nice dessert wine and some fresh fruit. Yummo!D.T. Paul Rappell said:
Not to get competitive with stinky cheese, but I could bring some Oka cheese, made by the monks at Oka near Montreal, which just might empty the room! On second thought, maybe we can put it in its own room.
Paul
John Henry said:I will bring a whole 'Stinking Bishop' cheese from Gloucestershire.
JohnH
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Not to get competitive with stinky cheese, but I could bring some Oka cheese, made by the monks at Oka near Montreal, which just might empty the room! On second thought, maybe we can put it in its own room.Paul John Henry said:
I will bring a whole 'Stinking Bishop' cheese from Gloucestershire.
JohnH
Party Time coming for 700 !!
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Decision time! 700 members, and party time. I will bring a whole 'Stinking Bishop' cheese from Gloucestershire, a firkin of 'Festivity Ale' from Bath Breweries, Somerset, a large jar of my brothers pickled shallots fom Lyme Regis,Dorset, and just hope that Stumelia comes up trumps with some of her fabulous bread. 700...............! who'd have thought it. Thank you Lisa.JohnH
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Sorry about the mistake on smoking vs grilling for the chipolte. I had someone take the ripe jalepeno and slow grill them over a smoky fire and they called them chipolte afterwards.And I wouldn't call a wax bean a butter bean as to me a butter bean is a lima bean not like the yellowish string bean that I've always called wax beans. I wonder if this is a regional difference.Butter beans to me are the large, flat lima beans that are white in color rather than the smaller green variety of lima that we call baby limas.Interesting how names even in the same country can be different. Ken Hulme said:
Ok John. You've gotten the start of an American culinary vocabulary now that we've cleared up Garbanzos for you. You also know that Anchos are dried Poblano peppers, both of which have more flavor but almost no more heat than an ordinary bell pepper. And a Chipotle is a ripe and smoked (not grilled as someone said) Jalapeo pepper. Oh yes - and Wax beans are like green beans but more subtle flavor, and they are sometimes called string beans or butter beans.
Pepper have confusing names because they change name often, when dried - like Poblano/Ancho and jalapeo/chipotle. Poblanos/Anchos are very mild - often hardly warmer than a green or red bell pepper. Another mild dried pepper is the Chile Negro and Chile Mulatto. Soaking a dried pepper for 20 minutes in warm water brings them back to life. Chipotles are definately spicy. You quite often find them canned "en adobo sauce" which is a decidedly spicy tomato sauce.
Here's one you may or may not know - the salad green you call Rocket we call Arugula! Took me forever to figure out what Jamie Oliver was nattering on about!
The UK and the US - two countries divided by a common language!
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Hey Ken! just picked up your message, Had a houseful for the holiday weekend, been busy, even done most of the cooking, we are pushing eighty, and I do try and take the strain where I can!!! Like other things, you are right about the common lanuage, tho' of course it it just not that, it is only fairly recently that we have started to regard peppers as an every day cooking ingredient; when we first got married ('52) they were just not around, 'twas the advent of easy travel that began to expose us to more exotic fare than " Roast Beef and Yorkshire Pud". Jamie Oliver! Are you able to see his stuff over there? We have almost non stop cookery programs on our screens, and this of course has presented many more options aimed at tickleing our taste buds. The next time I visit our local Mexian resturant I can toss out some pepper based terms as if I know what I am talking about! Be interesting to see what arrives on the table! Thank you for your reply,Regards, John Ken Hulme said:
Ok John. You've gotten the start of an American culinary vocabulary now that we've cleared up Garbanzos for you. You also know that Anchos are dried Poblano peppers, both of which have more flavor but almost no more heat than an ordinary bell pepper. And a Chipotle is a ripe and smoked (not grilled as someone said) Jalapeo pepper. Oh yes - and Wax beans are like green beans but more subtle flavor, and they are sometimes called string beans or butter beans.
Pepper have confusing names because they change name often, when dried - like Poblano/Ancho and jalapeo/chipotle. Poblanos/Anchos are very mild - often hardly warmer than a green or red bell pepper. Another mild dried pepper is the Chile Negro and Chile Mulatto. Soaking a dried pepper for 20 minutes in warm water brings them back to life. Chipotles are definately spicy. You quite often find them canned "en adobo sauce" which is a decidedly spicy tomato sauce.
Here's one you may or may not know - the salad green you call Rocket we call Arugula! Took me forever to figure out what Jamie Oliver was nattering on about!
The UK and the US - two countries divided by a common language!
Party Time coming for 700 !!
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OK, I see I am going to be the one to corrupt this festive gathering with some potent libations.We have a Meyer lemon tree in our yard, and for those who don't know the Meyer, it is a sweeter, less acidic lemon often used by bakers for lemon tarts and the like. Some believe it was a cross between a lemon and a mandarin orange, and it almost has a tangerine tinge to the flavor. If you let the lemons age a bit on the tree to the point that you think they are beginning to rot, the sweetness intensifies even more.Last night, my wife, brother-in-law, and I enjoyed the most delicious cocktail. (You can obviously alter the volumes below so long as the ratios stay the same.) My wife calls this drink a lemon drop, but I've heard that name used for other drinks. I prefer not to name this one and just to think of it as a hard Meyer lemonade.2 ounces fresh squeezed Meyer lemon juice2 ounces vodka1 ounce simple syrupPour those ingredients into a cocktail shaker filled with ice. Shake well. Strain into a martini glass rimmed with sugar and garnish with a lemon slice.Tastes so good and feels even better!I wish I could mix one up for Strumelia for beginning this gathering and then go on to offer each of you one as well.Cheers,D.T.
Party Time coming for 700 !!
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Ok John. You've gotten the start of an American culinary vocabulary now that we've cleared up Garbanzos for you. You also know that Anchos are dried Poblano peppers, both of which have more flavor but almost no more heat than an ordinary bell pepper. And a Chipotle is a ripe and smoked (not grilled as someone said) Jalapeo pepper. Oh yes - and Wax beans are like green beans but more subtle flavor, and they are sometimes called string beans or butter beans.Pepper have confusing names because they change name often, when dried - like Poblano/Ancho and jalapeo/chipotle. Poblanos/Anchos are very mild - often hardly warmer than a green or red bell pepper. Another mild dried pepper is the Chile Negro and Chile Mulatto. Soaking a dried pepper for 20 minutes in warm water brings them back to life. Chipotles are definately spicy. You quite often find them canned "en adobo sauce" which is a decidedly spicy tomato sauce.Here's one you may or may not know - the salad green you call Rocket we call Arugula! Took me forever to figure out what Jamie Oliver was nattering on about!The UK and the US - two countries divided by a common language!
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Ly's Fire Ribs from the Chez Piggy cook book.Noreen's cherry cheesecake.My thin pancakes with Ontario or Quebec maple syrup (lots of anioxidants).Root beer from the Kingston Brewing Company (those who wish can have Dragon's Breath Pale Ale from the KBC or something from the Church Key Brewery in Campbellford, in an old church). Put it off until Christmas and we can add Noreen's frothy homemade egg nog.Recommend wearing a belt with several extra buckle holes.Who's bringing the Alka Seltzer?After dinner music could include: Green Corn", "Alice's Restaurant", and "The Vegetable Dance". Gourd banjos allowed.
Party Time coming for 700 !!
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I'll bring Mango bread from my new cookbook.Dennis www.homerthedulcimer.com Vicki Miles said:
Lisa...Yes, they are in my garden. Those particular ones are only about 1 1/2 inches in diameter...so cute. I think bees would be a idea. I have an epi-pen, just in case, but I'm sure they will be well behaved! ~8-)
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Vicki what a lovely photo! Are those your daffodils?Maybe I'll bring a few bees to the 700th member party, to 'attend to' your daffodils. lol!
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Bill Davenport said:
Hey thanx Bill!I'll grab a piece of that pie! :DOk, as part of the Kentucky group, I'm bringing Kentucky Fried Chicken and Derby Pie.
And lets not forget who started us on this wonderful journey. Strumelia gets the first piece of pie.
