hort.net Seasonal photo, (c) 2006 Christopher P. Lindsey, All Rights Reserved: do not copy
articles | gallery of plants | blog | tech blog | plant profiles | patents | mailing lists | top stories | links | shorturl service | tom clothier's archive0
Gallery of Plants
Tech Blog
Plant Profiles
Mailing Lists
    Search ALL lists
    Search help
    Subscription info
Top Stories
sHORTurl service
Tom Clothier's Archive
 Top Stories
Disease could hit Britain's trees hard

Ten of the best snowdrop cultivars

Plant protein database helps identify plant gene functions

Dendroclimatologists record history through trees

Potato beetle could be thwarted through gene manipulation

Hawaii expands coffee farm quarantine

Study explains flower petal loss

Unauthorized use of a plant doesn't invalidate it's patent

RSS story archive

Re: serving suggestion

Personally, I don't like the oil dipping myself, but I know others do. I have some imported white Balsamic Vinegar on my shelf. Got it on markdown but didn't know what to do with it. How much vinegar would I add to the oil? It wouldn't stay mixed would it? would i serve the oil from the bottle?, I don't have - oh geez, what do you call them? - those oil & vinegar holders. Adding pepper and other italian spices to the cheese or oil sounds like a good idea too, but I'll try not to over-do it.

The 2 breads I got are organic "Artisan" breads. One is Onion-Dill and the other is Rosemary Olive Oil. It's all I can do to keep from cutting into them now. Bread's a weakness.

I'll also have shrimp and cheese and nuts and candies. I know I spelled mosticcioli wrong but spell-check thinks it should be "mystically". Actually it is organic whole wheat penne rigate. Jar sauce - Bertolli organic olive oil, basil, & garlic. Do you detect a theme here? I'll include sweet italian sausage and throw in some pepperoni. Also getting a pan of Casaburo salad from a local restaurant. It's their house specialty salad, that everyone loves.

neIN, Zone 5
----- Original Message ----- From: "Theresa W" <tchessie1@sbcglobal.net>
To: <gardenchat@hort.net>
Sent: Wednesday, November 28, 2007 7:30 PM
Subject: Re: [CHAT] serving suggestion

I like either some cracked black pepper or balsamic vinager added to the oil for dipping. Sounds yummy! I was back at the dentist again today- got the permanent filling in my root canal tooth, and they prepped if for a crown which they took the impression for today. So, for now I have a weird tooth with the enamel removed in my mouth. Ick- I'll be so glad when this is all done.


Kitty wrote:
I'm a little bit helpless. I just do not cook much. And now that my oven died, I have had to reinvent my 'club' dinner. It's just 6 or 7 women I went to school with and it's my turn to host it.

What I'd like to know, is how people serve the breads they dip in oil; thought someone might know. I had purchased extra virgin olive oil for a baked potato horsdoerves, and now have no oven. I got some specialty breads and wondered if I should serve the oil on the side. But I think it's supposed to have something else, too. Is it parmesan cheese?

I can't bake my pie so I ordered a white choc raspberry cake roll from a specialty shop. Lasagna is out so I'm going with mosticioli made with some organic ingredients. I got a blend of 5 cheeses to sprinkle on top - maybe I should have picked up some parmesan.

neIN, Zone 5
To sign-off this list, send email to majordomo@hort.net with the

To sign-off this list, send email to majordomo@hort.net with the

To sign-off this list, send email to majordomo@hort.net with the

Other Mailing lists | Author Index | Date Index | Subject Index | Thread Index

 © 1995-2015 Mallorn Computing, Inc.All Rights Reserved.
Our Privacy Statement