| Wayne Boatwright |
I've cooked and baked off and on all day today, so that most of the week I
should only have to reheat something or make a side dish. Before church I
started with enough bread dough for four generous baguettes that I baked late
this afternoon. I made two smallish pots of chili, each different, to
appease two different preferences. A large pot of spaghetti sauce is still
simmering slowly on the stove. I used some ground beef, ground veal, pork
ribs, and Italian sausage. I pounded a couple of chicken breasts thin,
breaded them and froze them flat to use in chicken parmesan late in the week.
I also made a veal paprikash with some really nice paprika I recently picked
up at an Hungarian shop. I made a sauerkraut relish and two salad dressings
that benefit from some standing. Lastly, I baked an old-fashioned chess pie
for my birthday tomorrow (I've posted the recipe here before). I'd rather
have pie any day over cake. Tomorrow night, we have reservations at the
acclaimed Scottsdale Culinary Instutute's L'Academie Café, which is anything
but a "cafe". They serve some spectacularly good food. Now I can relax with
a glass of wine and enjoy a late dinner. On reflection, I porbably have
enough food put up to last through next weekend. <g>
Have a great week!
Wayne
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| PENMART01 |
>Wayne Boatwright:
>
>I've cooked and baked off and on all day today, so that most of the week I
>should only have to reheat something or make a side dish. Before church I
>started with enough bread dough for four generous baguettes that I baked late
>
>this afternoon. I made two smallish pots of chili, each different, to
>appease two different preferences. A large pot of spaghetti sauce is still
>simmering slowly on the stove. I used some ground beef, ground veal, pork
>ribs, and Italian sausage. I pounded a couple of chicken breasts thin,
>breaded them and froze them flat to use in chicken parmesan late in the week.
>
>I also made a veal paprikash with some really nice paprika I recently picked
>up at an Hungarian shop. I made a sauerkraut relish and two salad dressings
>that benefit from some standing. Lastly, I baked an old-fashioned chess pie
>for my birthday tomorrow (I've posted the recipe here before). I'd rather
>have pie any day over cake. Tomorrow night, we have reservations at the
>acclaimed Scottsdale Culinary Instutute's L'Academie Café, which is anything
>but a "cafe". They serve some spectacularly good food. Now I can relax with
>
>a glass of wine and enjoy a late dinner. On reflection, I porbably have
>enough food put up to last through next weekend. <g>
>
>Have a great week!
Ya did good! Only thing next time you're in a cooking mood and plan to bread
and fry chicken breasts to eat later (or whatever meat) cook it first and then
freeze, not only will it be all ready to go and only need reheating but they
will be less dry.... especially if you freeze them in a baking dish with some
of that sauce and a couple layers of cheese... chick-parm.
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````
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| Virginia Tadrzynski |
"Wayne Boatwright" <wbw@att.net> wrote in message
news:Xns95E7B41C3732Dwbwattnet@130.133.1.4...
snip
Lastly, I baked an old-fashioned chess pie
> for my birthday tomorrow (I've posted the recipe here before). I'd rather
> have pie any day over cake.
snip
>
> Wayne
>
Happy B-day to you, happy b-day to you.
-Ginny
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| Wayne Boatwright |
On Sun 23 Jan 2005 07:49:30p, Virginia Tadrzynski wrote in rec.food.cooking:
>
> "Wayne Boatwright" <wbw@att.net> wrote in message
> news:Xns95E7B41C3732Dwbwattnet@130.133.1.4...
> snip
> Lastly, I baked an old-fashioned chess pie
>> for my birthday tomorrow (I've posted the recipe here before). I'd rather
>> have pie any day over cake.
> snip
>>
>> Wayne
>>
>
> Happy B-day to you, happy b-day to you.
> -Ginny
Thank you, Ginny. You're the first one to "sing"!
Wayne
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| Bronwyn |
G'day Wayne and wishing you the happiest of birthdays from Down Under.
Your day of cooking sounded very fruitful. Let us know what you ordered
for the special dinner out. For me, it is usually something I would not
cook at home like duck!
I am doing some southwestern cooking today whilst I watch the Aussie
Tennis Open.: pork and green chilli stew and a black bean, rice and
corn dish (thank you rec.cooking search). Might drum up the enthusiasm
to make Mississ. Mud cake which has brewed coffee and bourbon in it.
Its really humid today so I am a bit lethargic! Still, I can have a
swim in the pool when I am done!
Again, felicitations!
Cheers
Bronwyn
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| jmcquown |
Virginia Tadrzynski wrote:
> "Wayne Boatwright" <wbw@att.net> wrote in message
> news:Xns95E7B41C3732Dwbwattnet@130.133.1.4...
> snip
> Lastly, I baked an old-fashioned chess pie
>> for my birthday tomorrow (I've posted the recipe here before). I'd
>> rather have pie any day over cake.
> snip
>>
>> Wayne
>>
>
> Happy B-day to you, happy b-day to you.
> -Ginny
Piggy-backing.... chorus: happy birthday to you!!!! And you cooked up some
great stuff, you done good!
Jill
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| Wayne Boatwright |
On Sun 23 Jan 2005 09:42:37p, jmcquown wrote in rec.food.cooking:
> Virginia Tadrzynski wrote:
>> "Wayne Boatwright" <wbw@att.net> wrote in message
>> news:Xns95E7B41C3732Dwbwattnet@130.133.1.4... snip
>> Lastly, I baked an old-fashioned chess pie
>>> for my birthday tomorrow (I've posted the recipe here before). I'd
>>> rather have pie any day over cake.
>> snip
>>>
>>> Wayne
>>>
>>
>> Happy B-day to you, happy b-day to you.
>> -Ginny
>
> Piggy-backing.... chorus: happy birthday to you!!!! And you cooked up some
> great stuff, you done good!
>
> Jill
Thank you, Jill! At least I don't have to cook all week.
Cheers,
Wayne
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| Wayne Boatwright |
On Sun 23 Jan 2005 09:24:11p, Bronwyn wrote in rec.food.cooking:
> G'day Wayne and wishing you the happiest of birthdays from Down Under.
> Your day of cooking sounded very fruitful. Let us know what you ordered
> for the special dinner out. For me, it is usually something I would not
> cook at home like duck!
I, too, always try to order something I wouldn't make at home. Duck would
be on my list, too. The last time I had duck out, it was half a duckling,
fully boned, beautifully crisp, and glazed with a sour cherry sauce. One
of the best duck preparations I've had.
I have no idea what will be on the menu, as it changes weekly, but I will
post all later.
> I am doing some southwestern cooking today whilst I watch the Aussie
> Tennis Open.: pork and green chilli stew and a black bean, rice and
> corn dish (thank you rec.cooking search).
I love southwestern cooking, but I live in the midst of it, here in the
Arizona desert. I don't cook it much since it's so plentiful in the many
southwestern restaurants that abound here.
> Might drum up the enthusiasm
> to make Mississ. Mud cake which has brewed coffee and bourbon in it.
I've made MS Mud Cake before, but have never seen a version with bourbon.
Sounds good!
> Its really humid today so I am a bit lethargic! Still, I can have a
> swim in the pool when I am done!
By the time your done, you'll deserve it! Our winter weather doesn't get
much above 80°F in the daytime, but the pool is heated and the jacuzzi
nearby is hot. I didn't make it in today, but definitely will during the
week.
> Again, felicitations!
> Cheers
> Bronwyn
Thanks, Bronwyn!
Wayne
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| jmcquown |
Wayne Boatwright wrote:
> On Sun 23 Jan 2005 09:24:11p, Bronwyn wrote in rec.food.cooking:
>
>> G'day Wayne and wishing you the happiest of birthdays from Down
>> Under. Your day of cooking sounded very fruitful. Let us know what
>> you ordered for the special dinner out. For me, it is usually
>> something I would not cook at home like duck!
>
> I, too, always try to order something I wouldn't make at home. Duck
> would be on my list, too. The last time I had duck out, it was half
> a duckling, fully boned, beautifully crisp, and glazed with a sour
> cherry sauce. One of the best duck preparations I've had.
>
Oooh that sounds good! Kinda like cranberries with turkey, no? Duck is
also great smoked - when you're flying 22 hours to Bangkok the best thing
they can do is feed you smoked duck :)
Jill
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| Nexis |
"Wayne Boatwright" <wbw@att.net> wrote in message
news:Xns95E7B41C3732Dwbwattnet@130.133.1.4...
> I've cooked and baked off and on all day today, so that most of the week I
> should only have to reheat something or make a side dish. Before church I
> started with enough bread dough for four generous baguettes that I baked
late
> this afternoon. I made two smallish pots of chili, each different, to
> appease two different preferences. A large pot of spaghetti sauce is
still
> simmering slowly on the stove. I used some ground beef, ground veal, pork
> ribs, and Italian sausage. I pounded a couple of chicken breasts thin,
> breaded them and froze them flat to use in chicken parmesan late in the
week.
> I also made a veal paprikash with some really nice paprika I recently
picked
> up at an Hungarian shop. I made a sauerkraut relish and two salad
dressings
> that benefit from some standing. Lastly, I baked an old-fashioned chess
pie
> for my birthday tomorrow (I've posted the recipe here before). I'd rather
> have pie any day over cake. Tomorrow night, we have reservations at the
> acclaimed Scottsdale Culinary Instutute's L'Academie Café, which is
anything
> but a "cafe". They serve some spectacularly good food. Now I can relax
with
> a glass of wine and enjoy a late dinner. On reflection, I porbably have
> enough food put up to last through next weekend. <g>
>
> Have a great week!
>
> Wayne
>
Happy Birthday!!
Sounds like a busy day, but I'll bet it is very satisfying at the end, yes?
I wish I'd have known about the Scottsdale place when I was out there a
couple weeks ago. We had a great time though, so maybe I'll just keep it on
my list of places to try for next time. (I like to keep a list of all the
places I want to try so when we go out of town I have an idea for most of
the cities we go).
What are the two different chilis you made?
Enjoy your birthday dinner, and don't forget to post and let us all know how
it went!
kimberly
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| Denise~* |
Wayne Boatwright wrote:
> Lastly, I baked an old-fashioned chess pie
> for my birthday tomorrow (I've posted the recipe here before).
Hey, I remember that story.
I wish I had your energy.
Happy b-day.
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| Rhonda Anderson |
Wayne Boatwright <wbw@att.net> wrote in
news:Xns95E7B41C3732Dwbwattnet@130.133.1.4:
Lastly, I baked an old-fashioned
> chess pie for my birthday tomorrow (I've posted the recipe here
> before). I'd rather have pie any day over cake. Tomorrow night, we
> have reservations at the acclaimed Scottsdale Culinary Instutute's
> L'Academie Café, which is anything but a "cafe". They serve some
> spectacularly good food. Now I can relax with a glass of wine and
> enjoy a late dinner. On reflection, I porbably have enough food put
> up to last through next weekend. <g>
Happy Birthday, Wayne. I hope you have a wonderful dinner tomorrow night.
Sounds like you had a pretty good cooking day.
Rhonda Anderson
Cranebrook, NSW, Australia
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| Wayne Boatwright |
On Mon 24 Jan 2005 01:47:52a, Nexis wrote in rec.food.cooking:
>
> "Wayne Boatwright" <wbw@att.net> wrote in message
> news:Xns95E7B41C3732Dwbwattnet@130.133.1.4...
>> I've cooked and baked off and on all day today, so that most of the
>> week I should only have to reheat something or make a side dish.
>> Before church I started with enough bread dough for four generous
>> baguettes that I baked late this afternoon. I made two smallish pots
>> of chili, each different, to appease two different preferences. A
>> large pot of spaghetti sauce is still simmering slowly on the stove. I
>> used some ground beef, ground veal, pork ribs, and Italian sausage. I
>> pounded a couple of chicken breasts thin, breaded them and froze them
>> flat to use in chicken parmesan late in the week. I also made a veal
>> paprikash with some really nice paprika I recently picked up at an
>> Hungarian shop. I made a sauerkraut relish and two salad dressings
>> that benefit from some standing. Lastly, I baked an old-fashioned
>> chess pie for my birthday tomorrow (I've posted the recipe here
>> before). I'd rather have pie any day over cake. Tomorrow night, we
>> have reservations at the acclaimed Scottsdale Culinary Instutute's
>> L'Academie Café, which is anything but a "cafe". They serve some
>> spectacularly good food. Now I can relax with a glass of wine and
>> enjoy a late dinner. On reflection, I porbably have enough food put up
>> to last through next weekend. <g>
>>
>> Have a great week!
>>
>> Wayne
>>
> Happy Birthday!!
> Sounds like a busy day, but I'll bet it is very satisfying at the end,
> yes? I wish I'd have known about the Scottsdale place when I was out
> there a couple weeks ago. We had a great time though, so maybe I'll just
> keep it on my list of places to try for next time. (I like to keep a
> list of all the places I want to try so when we go out of town I have an
> idea for most of the cities we go).
> What are the two different chilis you made?
>
> Enjoy your birthday dinner, and don't forget to post and let us all know
> how it went!
>
> kimberly
Thank you, Kimberly! Yes, it was a very satisfying day. I find cooking
very relaxing and there were no mishaps. <g>
Actually the Scottsdale Culinary Institute has two restaurants at two
different locations. The are:
L'Ecole Restaurant L'Academie Café
8100 E. Camelback Road 4301 N. Scottsdalr Road, Suite 260
Scottsdale, AZ 85251 Scottsdale, AZ 85251
Reservations are required for both and can be made at: 480-990-7639
The two chilis were really nothing too special. Even though I live in the
SW, I still make chili lika a midwesterner. <g> The one of my preference
was ground beef, onion, garlic, Rotel tomatoes w/green chilies, stewed
tomatoes (chopped fine), tomato soup, chili powder, cumin, coriander, and
dark and light red kidney beans. Sometimes I add fresh chopped chilies,
but I had none and didn't want to make another trip.
If that one isn't bad enough, the other one is "horrible", but is my
partner's choice. Ground beef, onion and garlic powders, chili powder,
canned chili beans with sauce, light red kidney beans, tomato soup, and V-8
Juice. I can't believe I admit making this one! <g>
I'll post dinner results tonight...
Cheers,
Wayne
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| Wayne Boatwright |
On Mon 24 Jan 2005 02:48:41a, Denise~* wrote in rec.food.cooking:
> Wayne Boatwright wrote:
>
>> Lastly, I baked an old-fashioned chess pie for my birthday tomorrow
>> (I've posted the recipe here before).
>
> Hey, I remember that story.
>
> I wish I had your energy.
I was pooped when I got done, but it was fun.
> Happy b-day.
Thank you, Denise!
Cheers,
Wayne
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| Wayne Boatwright |
On Mon 24 Jan 2005 04:48:05a, Rhonda Anderson wrote in rec.food.cooking:
> Wayne Boatwright <wbw@att.net> wrote in
> news:Xns95E7B41C3732Dwbwattnet@130.133.1.4:
>
> Lastly, I baked an old-fashioned
>> chess pie for my birthday tomorrow (I've posted the recipe here
>> before). I'd rather have pie any day over cake. Tomorrow night, we
>> have reservations at the acclaimed Scottsdale Culinary Instutute's
>> L'Academie Café, which is anything but a "cafe". They serve some
>> spectacularly good food. Now I can relax with a glass of wine and
>> enjoy a late dinner. On reflection, I porbably have enough food put
>> up to last through next weekend. <g>
>
> Happy Birthday, Wayne. I hope you have a wonderful dinner tomorrow night.
> Sounds like you had a pretty good cooking day.
>
>
> Rhonda Anderson
> Cranebrook, NSW, Australia
>
Thank you, Rhonda!
Yes, it was a very good cooking day, and very relaxing. I'll post dinner
results later tonight.
Cheers,
Wayne
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| partners@mistral.net |
On 24 Jan 2005 00:42:20 GMT, Wayne Boatwright <wbw@att.net> wrote:
>I've cooked and baked off and on all day today, so that most of the week I
>should only have to reheat something or make a side dish. Before church I
>started with enough bread dough for four generous baguettes that I baked late
>this afternoon. I made two smallish pots of chili, each different, to
>appease two different preferences. A large pot of spaghetti sauce is still
>simmering slowly on the stove. I used some ground beef, ground veal, pork
>ribs, and Italian sausage. I pounded a couple of chicken breasts thin,
>breaded them and froze them flat to use in chicken parmesan late in the week.
>I also made a veal paprikash with some really nice paprika I recently picked
>up at an Hungarian shop. I made a sauerkraut relish and two salad dressings
Sauerkraut is underappreciated.
>that benefit from some standing. Lastly, I baked an old-fashioned chess pie
>for my birthday tomorrow (I've posted the recipe here before). I'd rather
>have pie any day over cake. Tomorrow night, we have reservations at the
>acclaimed Scottsdale Culinary Instutute's L'Academie Café, which is anything
>but a "cafe". They serve some spectacularly good food. Now I can relax with
>a glass of wine and enjoy a late dinner. On reflection, I porbably have
>enough food put up to last through next weekend. <g>
>
>Have a great week!
>
>Wayne
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| Jill Delgado |
"Wayne Boatwright" <wbw@att.net> wrote in message
news:Xns95E7B41C3732Dwbwattnet@130.133.1.4...
.. Lastly, I baked an old-fashioned chess pie
> for my birthday tomorrow (I've posted the recipe here before). I'd rather
> have pie any day over cake. Tomorrow night, we have reservations at the
> acclaimed Scottsdale Culinary Instutute's L'Academie Café, which is
anything
> but a "cafe". They serve some spectacularly good food. Now I can relax
with
> a glass of wine and enjoy a late dinner.
Happy Birthday!! Enjoy the pie, the dinner and (especially) the wine!!!
jillie
Roseville, CA
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| Wayne Boatwright |
On Mon 24 Jan 2005 10:14:22a, Jill Delgado wrote in rec.food.cooking:
>
> "Wayne Boatwright" <wbw@att.net> wrote in message
> news:Xns95E7B41C3732Dwbwattnet@130.133.1.4...
> . Lastly, I baked an old-fashioned chess pie
>> for my birthday tomorrow (I've posted the recipe here before). I'd rather
>> have pie any day over cake. Tomorrow night, we have reservations at the
>> acclaimed Scottsdale Culinary Instutute's L'Academie Café, which is
>> anything but a "cafe". They serve some spectacularly good food. Now I
>> can relax with a glass of wine and enjoy a late dinner.
>
>
> Happy Birthday!! Enjoy the pie, the dinner and (especially) the wine!!!
>
> jillie
> Roseville, CA
Thank you, Jillie!
Cheers,
Wayne
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| Kilikini |
Wayne Boatwright wrote:
> On Sun 23 Jan 2005 07:49:30p, Virginia Tadrzynski wrote in
> rec.food.cooking:
>
>>
>> "Wayne Boatwright" <wbw@att.net> wrote in message
>> news:Xns95E7B41C3732Dwbwattnet@130.133.1.4...
>> snip
>> Lastly, I baked an old-fashioned chess pie
>>> for my birthday tomorrow (I've posted the recipe here before). I'd
>>> rather have pie any day over cake.
>> snip
>>>
>>> Wayne
>>>
>>
>> Happy B-day to you, happy b-day to you.
>> -Ginny
>
> Thank you, Ginny. You're the first one to "sing"!
>
> Wayne
I'd have "sung" too, Wayne, but my news server is about 30 hours behind. By
the time I read it was your birthday, you were a day older already! Grrrrr.
Happy belated, anyway.
kili
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| Wayne Boatwright |
On Tue 25 Jan 2005 06:04:02a, Kilikini tittered and giggled, and giggled
and tittered, and finally blurted out...
> Wayne Boatwright wrote:
>> On Sun 23 Jan 2005 07:49:30p, Virginia Tadrzynski wrote in
>> rec.food.cooking:
>>
>>>
>>> "Wayne Boatwright" <wbw@att.net> wrote in message
>>> news:Xns95E7B41C3732Dwbwattnet@130.133.1.4... snip
>>> Lastly, I baked an old-fashioned chess pie
>>>> for my birthday tomorrow (I've posted the recipe here before). I'd
>>>> rather have pie any day over cake.
>>> snip
>>>>
>>>> Wayne
>>>>
>>>
>>> Happy B-day to you, happy b-day to you.
>>> -Ginny
>>
>> Thank you, Ginny. You're the first one to "sing"!
>>
>> Wayne
>
> I'd have "sung" too, Wayne, but my news server is about 30 hours behind.
> By the time I read it was your birthday, you were a day older already!
> Grrrrr. Happy belated, anyway.
>
> kili
No matter, kili, it's the thought that counts and I really appreciate it!
Cheers,
Wayne
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