Re: serving suggestion

Theresa, bless your heart, I know you will be.  I got another crown a few
weeks ago and was so glad to get the yucky temporary out of my mouth.  Kitty
darlin' - you got it all goin' on.  Good olive oil and some people like a
little kosher sea salt to dip in also.  I'm getting hungry just reading
about your menu!   And I went almost two years w/ a broken oven and only two
working burners.  I managed, but don't recommend going that long.  I had the
world's largest hot plate in my kitchen.

On 11/28/07, Theresa W <tchessie1@sbcglobal.net> wrote:
>
> 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.
>
> Theresa
>
> 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.
> >
> >
> >
> > Kitty
> > neIN, Zone 5
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-- 
Pam Evans
Kemp TX
zone 8A

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