Gina O
04-18-2001, 12:34 PM
In response to Grace's post on the numbers thread, I thought I would start this one. I too would love to hear what the other clubs are doing... so I will start.
In St. Louis, we have met twice so far. We have decided to typically meet on Saturdays, in the late afternoon and plan to spend about 2 hours cooking together before the meal. The hostess is in charge of the main course and everyone else prepares accompanying dishes.
The first time we did Itallian, mostly from the Jan/Feb issue. I do not remember the exact dishes, but one was pork w/leeks, and a pasta with eggplant, both very good.
Last Saturday was our second go around, this time we did French from March 2001. We had the scallops dish and the pork dish, along with the Potatoes Anna, the beet and tangerine salad and the apple tart. Once again everything was quite tasty.
Next month we are doing a sunday bruch (we wanted an excuse to drink mimosas!). I am hosting and found a recipe for Shrimp Newburg on the website that I am going to try along with a tart, fritata, quiche type dish.
June we have a Spanish theme slated because the hostess has always wanted to make paella.
So far it has been a lot of fun, and tremendous food. I have always been a somewhat picky eater and this has quickly expanded my horizons and has provided me the opportunity to meet fun people. Gina
In St. Louis, we have met twice so far. We have decided to typically meet on Saturdays, in the late afternoon and plan to spend about 2 hours cooking together before the meal. The hostess is in charge of the main course and everyone else prepares accompanying dishes.
The first time we did Itallian, mostly from the Jan/Feb issue. I do not remember the exact dishes, but one was pork w/leeks, and a pasta with eggplant, both very good.
Last Saturday was our second go around, this time we did French from March 2001. We had the scallops dish and the pork dish, along with the Potatoes Anna, the beet and tangerine salad and the apple tart. Once again everything was quite tasty.
Next month we are doing a sunday bruch (we wanted an excuse to drink mimosas!). I am hosting and found a recipe for Shrimp Newburg on the website that I am going to try along with a tart, fritata, quiche type dish.
June we have a Spanish theme slated because the hostess has always wanted to make paella.
So far it has been a lot of fun, and tremendous food. I have always been a somewhat picky eater and this has quickly expanded my horizons and has provided me the opportunity to meet fun people. Gina