I find the end of any term somewhat sad and yet since it affords me more time to do other things I've been putting off, in this case for eight weeks, it's a good thing too. We had so much fun with the Basics course and those who were involved turned out to be such a fabulous group of folks, guys and gals, that I shall miss them. Except that one of our group is hosting a party next Wednesday for all of us plus several other OLLI members so we shall meet again. For my own edification, I listed all of the dishes we worked on over the eight weeks, and was astonished to find that we cooked 22, including entrees, desserts and sides. There was a baked chicken that evolved into chicken noodle soup, fried chicken and steamed fish, Swiss steak that was fabulous, eggs Benedict with real Hollandaise sauce, spaghetti sauce from scratch and now in my freezer awaiting use at the party, and any number of interesting ways to do vegetables. Desserts: baked apples, pumpkin pie and apple pie. The regrettable thing is that we ran out of time to do everything I would have liked to show my group. We never got to seafood and you can do a lot with a potato. Oh well, maybe that's for the future.
Hopefully, I can post the instructions for these dishes on the Doc Store.
Happy Thanksgiving, everyone!
Debbie, the party is never over. This is the time to try new dishes, new recipes, new skills before the start of the new term in January. And also to relive food traditions of the upcoming holidays and of our cold-weather treats. Hot spiced cider, anyone?
ReplyDeleteDoris: You are so right. The time now available to me has been used to go through the many food magazines, clips and cookbooks now no longer important to my cooking efforts. This means that I slow down while checking the contents because one or another recipe catches my eye and then I decide I had better save that reference just in case. This is slow going stuff. Eventually I'll add what survives to the bookshelves at the cottage.
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