Yeah, I guess... And I could have had you make it a lemon-garlic marinade, which is what I was really hoping to find instead of the teriyaki.... another time, maybe... :)

I'm kind of allergic to paying anyone, even Weggie's,
to make what I can make faster, cheaper, and/or better.

It does make a difference when you can make it faster, cheaper and/or better... I'm not so confident in my abilities there... ;)

I can reliably make stuff that suits me better than what
the best of supermarkets can - and can most likely make
stuff that suits other people better as well.

Nope, didn't fix any starch to go with... at home it might have been microwaved frozen brown rice, or a slice of bread to mop up the juices... I figured for the picnic the starch was less needed... ;)

Or needed at all.

Some might have needed it, or thought they did... ;)

Bread could be had for those who needed it.

True... there was plenty of that... :)

They say it's the staff of life, but to me it's
more like the pikestaff of life.

Would have been an okay experiment for me, as I don't have experience. If somebody had reminded me, it could have
happened.

Guess we all were easily distracted... :)

There was plenty to do without an air fryer!

Indeed. :)

+

They ask "do you have any food," and if you answer yes, you automatically get sent to the inspection line, a waste of
time. If you say no but are subjected to the random search,
and they find food, they will take it away along with your
privileges and subject you to (depending on the egregiousness
of the offense) chastisement, fines, delays, or possibly
imprisonment. Not worth it for crunchy snacks, even for the
echo's sake. One may note that since 9/11/01 my offerings of
food from exotic lands have been much diminished. It's mostly
the customs issues but in small part due to their being more
expensive than they used to be and my being cheaper.

OK, understood...

Something important or fascinating, sure, but trying to
experience my travels through ordinary bring-backable stuff,
that would be quite difficult.

I haven't had the Nabisco ones in ages, though... it might have been reasonable to have that comparison... Besides, what triggered having it for the picnic was the thread reminiscing about them, and our not having had them for so long.... ;) Also... I noted last shopping day that
there are packaged Voortmans (in an assortment of flavors) that aren't sugarfree... maybe some picnic they should have a chance to redeem themselves from vileness...?

Perhaps.

In the meantime, I might get a package for the fun of it... ;)

Not a huge extravagance, after all.

Interesting what can excite people.

True. I generally prefer the regular potlucks, with more dinner-type foods... :)

And egg-and-cheese things are more likely to
harbor nasty bugs.

I suppose, but not all that likely at a church brunch here... :)

One would hope not, but it's my turn to say better
safe than sorry.

Meatloaf mix, oil, spaghetti sauce, additional thyme
maybe because that's what I do, a bit of extra garlic
and onion as needed, a couple teaspoons of cayenne.
Pretty easy, pretty duplicable.

Don't forget the cumin... ;)

There wasn't much of that, and as I recall it was
all in the sauce. But yes.

I'm pretty sure them as wanted them got them by the time
I, wishing to fill my belly, tried one.

We did have lots of offerings at that end of the table... :) Much more than those that needed them would have been able to eat... :)

Do you have peanut-free people as well?

Not at the moment, I don't think.... at one point we had some sort of
nut allergy, but I think that person moved away... but people tend to
list what's in the dishes, for the benefit of those with allergies...

Prudence.

You can thank your lucky stars, about the oatmeal part,
anyway.

I generally like oatmeal.... ;)

That Scottish heritage will get you every time.
But this was pretty unappetizing.

I'll take your word for it... I might look for it next brunch, to see
how appetizing or not it appears... and probably only take a small
amount at first to taste....

Once tasted, never wanted.

White grape peach... ;)

Was it peachy enough?

Pretty much... although it could have been even better if some of
Lydia's peaches/juice had been added to it to enhance the peach
flavor... of course, those were either at the house or altogether
finished off.....

One could have used the juice to make "peach sparkler"
or something like that.

We didn't bring any home with us... not sure if that was because it was
all used, or if Richard just didn't remember it after the service... I
didn't think to look when I left when Shipps did....

Someone no doubt finished it up.

Coq Au Vin Blanc
servings: 4
categories: French, poultry, main

1 Tb grape-seed oil
3 1/2 lb chicken, in 10 pieces without backbone, rinsed, dried
Salt and ground white pepper
8 oz white pearl onions, blanched 3 min and peeled
1 md onion, finely chopped
1/4 c finely chopped celery
4 cloves garlic, sliced
9 oz oyster mushrooms, trimmed, clumps separated
3/4 c chardonnay
1 Tb lemon juice
2 Tb butter (unsalted or black truffle)
1 Tb minced tarragon

Heat the oil on medium-high in a 4-qt stovetop casserole
or saute pan. Add the chicken, skin side down, as many
pieces as fit comfortably. Cook until lightly browned,
season with salt and pepper and turn to brown other side.
Remove to a platter when done and repeat with the
remaining chicken. Add the pearl onions to casserole and
toss in fat until lightly browned. Remove to a dish.
Reduce heat to low. Add the chopped onion, celery and
garlic, cook until softened, and stir in the mushrooms.
When they wilt, add the wine, bring to a simmer and
season with salt, pepper and lemon juice. Return chicken
to casserole with any accumulated juices, baste, cover
and cook 30 min, basting a few more times. Remove the
chicken to a platter.

Increase heat to medium-high and cook the sauce and
mushrooms about 5 min, until sauce thickens slightly.
Lower heat, add the pearl onions and butter. When butter
melts, check seasonings, return chicken to casserole,
baste and simmer a few min. Serve from casserole or
transfer to a deep platter. Scatter the tarragon on
top before serving.

Florence Fabricant, NY Times
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