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April 13, 7:00pm, 4th LTH Small Household Food Exch @ Deta's

April 13, 7:00pm, 4th LTH Small Household Food Exch @ Deta's
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  • Post #61 - April 12th, 2009, 6:55 pm
    Post #61 - April 12th, 2009, 6:55 pm Post #61 - April 12th, 2009, 6:55 pm
    Since the collecting of shares happens after dinner, and I'm not staying for dinner, what time should I plan to arrive?

    I'm very much looking forward to this. Thank you, Cathy, for organizing.
  • Post #62 - April 12th, 2009, 7:55 pm
    Post #62 - April 12th, 2009, 7:55 pm Post #62 - April 12th, 2009, 7:55 pm
    Hi,

    If you want to come after dinner, after 8 PM. You can come earlier, if you want to socialize.

    I just finished making my contribution: country ham and mushrooms in a cream sauce. I will make the biscuits to accompany it late tomorrow afternoon.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #63 - April 12th, 2009, 8:25 pm
    Post #63 - April 12th, 2009, 8:25 pm Post #63 - April 12th, 2009, 8:25 pm
    No porcupines?
    Toast, as every breakfaster knows, isn't really about the quality of the bread or how it's sliced or even the toaster. For man cannot live by toast alone. It's all about the butter. -- Adam Gopnik
  • Post #64 - April 12th, 2009, 8:37 pm
    Post #64 - April 12th, 2009, 8:37 pm Post #64 - April 12th, 2009, 8:37 pm
    HI,

    Porcupines will have to be for another day. I had a lot of ham leftover plus a pound of mushrooms, so it seemed like the best use.

    My apologies for disappointing you. :)

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #65 - April 13th, 2009, 1:17 pm
    Post #65 - April 13th, 2009, 1:17 pm Post #65 - April 13th, 2009, 1:17 pm
    Cathy2 wrote:If you want to come after dinner, after 8 PM. You can come earlier, if you want to socialize.


    Thanks. According to CTA-Google Trip Planner, I should be there about 7:15.
  • Post #66 - April 13th, 2009, 10:25 pm
    Post #66 - April 13th, 2009, 10:25 pm Post #66 - April 13th, 2009, 10:25 pm
    Hi,

    Tonight we met for dinner before exchanging our bounty. The meal began with chicken soup with a large chicken leg in each serving:

    Image

    There was Shopska (Greek) and Cabbage salads:

    Image

    A large moussaka made with potatoes, bechemal sauce and meat with no eggplant inside:

    Image

    A cross section of a slice:

    Image

    Braised veal:

    Image

    Noodles:

    Image

    An unexpected sidedish of braised leeks, prunes and mushrooms:

    Image

    Meat and cheese burek, which Deta makes in lightening speed as demonstrated here.

    Image

    Dessert of baklava and an apple filled cake:

    Image

    The evening ended with an exchange of food made by our friends for consumption later on:

    Image

    An excellent use of time on a dreary Monday evening.

    Regards,
    Cathy2

    "You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
    Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast
  • Post #67 - April 14th, 2009, 12:29 pm
    Post #67 - April 14th, 2009, 12:29 pm Post #67 - April 14th, 2009, 12:29 pm
    Big thanks to Cathy for organizing last night's dinner. Fighting a bad cold, the chicken soup and later the buttered homemade noodles were just what I needed.
  • Post #68 - April 26th, 2009, 9:44 pm
    Post #68 - April 26th, 2009, 9:44 pm Post #68 - April 26th, 2009, 9:44 pm
    So, happystomach, what was the super-secret story on that chocolate stout cake?

    IMWTK.
    I don't know what you think about dinner, but there must be a relation between the breakfast and the happiness. --Cemal Süreyya

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