Re: serving suggestion
Bless your heart.
zem
----- Original Message -----
From: "Theresa W" <tchessie1@sbcglobal.net>
To: <gardenchat@hort.net>
Sent: Wednesday, November 28, 2007 6:30 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.
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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