So I am the happy recipient of 8750 miles, which
could go partway to taking a regular poster on this
echo to the next echo picnic if there should be one,
We do hope that there will be one. More than likely, if so, it will be within driving distance for us. And if you just happen to be in this
area before hand, we could provide transport for you as well.
I was thinking if it was going to be a southern
picnic, the far northern contingent might have
the option of flying down, or for another New
York/New England one a southerner or three could
do the same. In either case, car rental and hotels
would be on them.
+
I propose we take a poll on these weekends:
8/17-19
8/24-26
9/7-9
At this point, all are fine with us. We are looking at several coach
tours, but are uncertain as to what dates we might select.
The earlier ones would work for a more northerly
picnic.
I am also taking comments on the possibility
of having the 2019 picnic earlier in the year
if in the south - May, perhaps.
That far in advance, we would have nothing booked -- Yet.
I have nothing booked after April 12.
Title: SCALLOPS ZINFANDEL
Categories: Seafood
Yield: 2 Servings
7 Scallops
2 Chopped Onions
1 tb Chopped Parsley
1 cl Garlic Minced
1/2 c Zinfandel White Wine
Salt, Pepper
Plain Crackers
Place Scallps in A Dish And Pour Wine Over Them. Sprinkle With
Onions, Garlic, Salt & Pepper 7 Crumbled Crackers. Bake For 10
Minutes @ 300 Degrees. Garnish With Parsley & Serve.
You trying to scare off Burton for permanent?
Or me? I find this an unutterably nasty recipe,
but it could be made decent by some relatively
minor changes. There are too many onions by half.
They and the garlic should be wilted in oil or
preferably butter first, then the wine (regular
white, not white Zin) added and reduced by half.
The scallops (what's with 3 1/2 per person?)
should go in a broilerproof dish and the sauce
poured over. Cracker or breadcrumbs would be
better tossed with oil or melted butter first.
500 degrees for 3 or 4 minutes would be better
than 300 degrees for 10.
White zinfandel cooler
cat: annoying, refreshing, booze, mine
yield: 1 pt
1/2 c simple sugar syrup
1/4 c fresh herb (I use thyme; most people would put in
- mint or lemon verbena or something like that; the
- herb should be on the stalk for easy removal and
- must not be packed down - we're talking 1 oz or
- less by weight)
12 oz white zinfandel
2 Tb Cointreau
2 Tb lemon juice
1 ts lemon peel, grated fine
Warm syrup to about 180 and steep the herb in it until the stuff
comes back down to room temperature. Squeeze and discard herb.
Combine syrup with other ingredients and freeze, stirring occasionally.
I guess you could double or triple this recipe and use an ice cream
machine, but I don't have an ice cream machine. I like crusty ices
better than smooth ones, anyhow.
Source: moi, 7/12/96
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)