| chucky |
"Lux" <luxperpetua@aol.com> wrote in message
news:1130978263.797798.210470@o13g2000cwo.googlegroups.com...
> Hahaha. Good one. So somebody has been around long enough to
> remember
> they were adulterers.
>
> Boy, things are rough when even other famous fellow adulterers won't
> show up for your party.
>
> Oh, Entertainment Tonight just called Camilla FRUMP TOWER again.
> Let
> us hope she is not serving up those tired old breasts at the White
> House tonight.
I'm sure the White House chef will tell her to put the old breasts away
when it's time to serve dinner.
According to the press, "the 130 guests were seated in a State Dining
Room outfitted in a simple gold-and-white decor. The four-course menu -
the debut of new White House chef Cristeta Comerford - featured
celery-and-shrimp soup, buffalo medallions, salad, and petits fours cake
and chartreuse ice cream for dessert."
Yeah, I always wash down my buffalo medallions with chartreuse ice
cream. Who doesn't?!
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| Zeb Quinn |
chucky wrote:
> "Lux" <luxperpetua@aol.com> wrote in message
> news:1130978263.797798.210470@o13g2000cwo.googlegroups.com...
> I'm sure the White House chef will tell her to put the old breasts away
> when it's time to serve dinner.
>
> According to the press, "the 130 guests were seated in a State Dining
> Room outfitted in a simple gold-and-white decor. The four-course menu -
> the debut of new White House chef Cristeta Comerford - featured
> celery-and-shrimp soup, buffalo medallions, salad, and petits fours cake
> and chartreuse ice cream for dessert."
>
> Yeah, I always wash down my buffalo medallions with chartreuse ice
> cream. Who doesn't?!
According to Drudge:
GUEST HIGHLIGHTS AT WHITE HOUSE DINNER FOR PRINCE CHARLES AND DUTCHESS:
Miss Jenna Bush/ Mr. Henry Hager (Guest); Tom Brokaw; Michael
Beschloss, Historian; Mary Cheney, Ms. Heather Poe (Guest); Kelsey
Grammer; Nancy Reagan, Mr. Merv Griffin (Guest); Condoleezza Rice, Mr.
Gene A. Washington, Director of Football Operations, National Football
League (Guest); R. Emmett Tyrrell, Jr., Editor in Chief, The American
Spectator...Medallions of Buffalo Tenderloin, Roasted Corn, Wild Rice
Pancakes, Glazed Parsnips and Young Carrots; Mint Romaine Lettuce with
Blood Orange Vinaigrette, Vermont Camembert Cheese and Spiced Walnuts;
Petits Fours Cake, Chartreuse Ice Cream, Red and Green Grape Sauce...
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| Argyle Campbell |
On 2-Nov-2005, "chucky" <chucky@thebrideofchucky.dom> wrote:
> Yeah, I always wash down my buffalo medallions with chartreuse ice
> cream. Who doesn't?!
Oh, my god! I always dipped mine.
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| Karen MacInerney |
> I'm sure the White House chef will tell her to put the old breasts away
> when it's time to serve dinner.
Probably best for soup by now, if you ask me. After all, she's no
spring chicken.
And what is Mint Romaine Lettuce? Or does that mean mint and romaine?
With orange vinaigrette? Gah. Remind me to turn down the next
invitation I get to a state dinner.
Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author
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| Jean Sue Libkind |
Karen MacInerney wrote:
>>I'm sure the White House chef will tell her to put the old breasts away
>>when it's time to serve dinner.
>
>
> Probably best for soup by now, if you ask me. After all, she's no
> spring chicken.
>
> And what is Mint Romaine Lettuce? Or does that mean mint and romaine?
> With orange vinaigrette? Gah. Remind me to turn down the next
> invitation I get to a state dinner.
>
> Karen MacInerney
> Kitchen experimenter, family chauffeur, and culinary mystery author
>
I'm always looking for new books so I ran your name through on Amazon
and came up with nothing; do you use another name?
js
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| pk4real@yepmail.net |
Karen MacInerney wrote:
> > I'm sure the White House chef will tell her to put the old breasts away
> > when it's time to serve dinner.
>
> Probably best for soup by now, if you ask me. After all, she's no
> spring chicken.
>
> And what is Mint Romaine Lettuce? Or does that mean mint and romaine?
> With orange vinaigrette? Gah. Remind me to turn down the next
> invitation I get to a state dinner.
>
> Karen MacInerney
> Kitchen experimenter, family chauffeur, and culinary mystery author
Love your reviews !
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| Ian F. |
"Karen MacInerney" <macinerney@sbcglobal.net> wrote in message
news:1131049152.027531.226940@g43g2000cwa.googlegroups.com...
> And what is Mint Romaine Lettuce? Or does that mean mint and romaine?
It's Mint "Romaine Lettuce". Another name for Cos.
Ian
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| Karen MacInerney |
Jean Sue,
My first will be out May of 2006, so you won't find me yet. But thanks
for looking! :)
I write the Gray Whale Inn mystery series; the first book is called
Murder on the Rocks, which my publisher tells me will actually be for
sale next summer. The second, which will be out in 2007, is called
Dead and Berried. (Punny, I know. Working on blueberry recipes now, of
course...) I should have a web site up in the next month or two (God
and my children willing).
In the meantime, I'm enjoying the lutefisk and old breast threads and
cruising for recipes. I may be begging you guys for permission to use
them in the back of my books! (Kitchen disasters always welcome, too.
;) )
Karen MacInerney
Kitchen experimenter, family chauffeur and culinary mystery author (who
hopefully will one day have a web site)
Oh -- and Ian -- thanks for the clarification on mint romaine.
Although I don't know what Cos is, either. (Puts on dunce cap.)
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| Nancy Young |
"Karen MacInerney" <macinerney@sbcglobal.net> wrote
> My first will be out May of 2006, so you won't find me yet. But thanks
> for looking! :)
Do you think you could post to remind us? I'd love to get a copy.
nancy (sideways look, maybe even a signed copy)
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| Karen MacInerney |
> Do you think you could post to remind us? =A0I'd love to get a copy.
> nancy (sideways look, maybe even a signed copy)
Nancy, I'd love to. I'm warming up my John Hancock hand now (let's
just hope I don't accidentally burn it on the stove again)... :)
Karen MacInerney
Kitchen experimenter, family chauffeur and culinary mystery author
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| Jean Sue Libkind |
Karen MacInerney wrote:
> Jean Sue,
>
> My first will be out May of 2006, so you won't find me yet. But thanks
> for looking! :)
>
> I write the Gray Whale Inn mystery series; the first book is called
> Murder on the Rocks, which my publisher tells me will actually be for
> sale next summer. The second, which will be out in 2007, is called
> Dead and Berried. (Punny, I know. Working on blueberry recipes now, of
> course...) I should have a web site up in the next month or two (God
> and my children willing).
>
> In the meantime, I'm enjoying the lutefisk and old breast threads and
> cruising for recipes. I may be begging you guys for permission to use
> them in the back of my books! (Kitchen disasters always welcome, too.
> ;) )
>
> Karen MacInerney
> Kitchen experimenter, family chauffeur and culinary mystery author (who
> hopefully will one day have a web site)
>
> Oh -- and Ian -- thanks for the clarification on mint romaine.
> Although I don't know what Cos is, either. (Puts on dunce cap.)
>
Are you going to use Maine or Michigan blueberries? We find they make a
difference.
From the titles, I'll guess the books are set Down East???
js
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| Jean Sue Libkind |
Karen MacInerney wrote:
>>Do you think you could post to remind us? �I'd love to get a copy.
>
>
>>nancy (sideways look, maybe even a signed copy)
>
>
> Nancy, I'd love to. I'm warming up my John Hancock hand now (let's
> just hope I don't accidentally burn it on the stove again)... :)
>
> Karen MacInerney
> Kitchen experimenter, family chauffeur and culinary mystery author
>
Aaah, you can tell a seasoned cook by the scars on the hands and arms!
js
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| Karen MacInerney |
I could lie and say the blueberries came from there, but the truth is
they come from the freezer department of my local Albertson's. And
before that... who knows? Chile or something, probably.
The books are set on a fictitious little island called Cranberry Island
off the coast of Maine (Mount Desert Island, to be specific -- near
Acadia National Park). Are you in Michigan? Or Maine? I didn't know
there was a difference in berry quality... do tell!
Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author
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| Jean Sue Libkind |
Karen,
I tried to take this out of the chat group but your email address
bounced back.
The Maine blueberries are wild and quite small; the Michigan berries are
cultivated and larger. This makes quite a difference in consistency
since there is a higher percentage of skin on the smaller berries.
I know Cranberry Island well; we spend time on Mount Desert frequently.
I'm based on Philadelphia these days. My husband is actually the foodie.
jeansue
Karen MacInerney wrote:
> I could lie and say the blueberries came from there, but the truth is
> they come from the freezer department of my local Albertson's. And
> before that... who knows? Chile or something, probably.
>
> The books are set on a fictitious little island called Cranberry Island
> off the coast of Maine (Mount Desert Island, to be specific -- near
> Acadia National Park). Are you in Michigan? Or Maine? I didn't know
> there was a difference in berry quality... do tell!
>
> Karen MacInerney
> Kitchen experimenter, family chauffeur, and culinary mystery author
>
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| Karen MacInerney |
> I'm sure the White House chef will tell her to put the old breasts away
> when it's time to serve dinner.
Probably best for soup by now, if you ask me. After all, she's no
spring chicken.
And what is Mint Romaine Lettuce? Or does that mean mint and romaine?
With orange vinaigrette? Gah. Remind me to turn down the next
invitation I get to a state dinner.
Karen MacInerney
Kitchen experimenter, family chauffeur, and culinary mystery author
|
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| Karen MacInerney |
Jean Sue,
My first will be out May of 2006, so you won't find me yet. But thanks
for looking! :)
I write the Gray Whale Inn mystery series; the first book is called
Murder on the Rocks, which my publisher tells me will actually be for
sale next summer. The second, which will be out in 2007, is called
Dead and Berried. (Punny, I know. Working on blueberry recipes now, of
course...) I should have a web site up in the next month or two (God
and my children willing).
In the meantime, I'm enjoying the lutefisk and old breast threads and
cruising for recipes. I may be begging you guys for permission to use
them in the back of my books! (Kitchen disasters always welcome, too.
;) )
Karen MacInerney
Kitchen experimenter, family chauffeur and culinary mystery author (who
hopefully will one day have a web site)
Oh -- and Ian -- thanks for the clarification on mint romaine.
Although I don't know what Cos is, either. (Puts on dunce cap.)
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