Dinner time club

fascination

Site Moderator
Staff member
so...dinner at table 52...well worth documenting


first of all, a drink that is sold nowhere else that was the most fabulous thing I have ever consumed...called the "humdinger" and it was ingredients including but not limited to; cardamom, hibiscus, lime, club soda and some sort of rum liquor...it was off the chain

amuse bushe(sp?) deviled egg w/spring pea pesto, and a parmesan crusted biscuit

first course; crab cakes with red pepper, slaw and wasabi goat cheese

second course; pistachio crusted chicken breast on a bed of spiced lo mein, w/shitake

skipped dessert...but, lordy that was a fine meal....edit to add; dh had the pecan pie and dtr had the sweet potato cake
 

fascination

Site Moderator
Staff member
thx...oh...that reminds me....I left out the "pickle board"...which was a fabulous cheddar cheese, peach preserves, crisp bread, salmon mousse, and a jar full of pickled veggies like okra and cauliflower
 

pygmalion

Well-Known Member
Honestly, being able to spell Spanish language stuff has come in handy much more often than my four years of French.

Example: How often do I get exposed to chips and queso (roughly weekly) versus how often do I get exposed to an amuse bouche course? (roughly decade-ly) :lol:
 

pygmalion

Well-Known Member
Yesterday: no dinner. Zippo. Zilch ... until around 11 PM when I was STARVING and ate everything I could eat that wasn't tied down. It's clear that I need to reexamine my dietary choices. :oops: :lol:
 

fascination

Site Moderator
Staff member
Honestly, being able to spell Spanish language stuff has come in handy much more often than my four years of French.

Example: How often do I get exposed to chips and queso (roughly weekly) versus how often do I get exposed to an amuse bouche course? (roughly decade-ly) :lol:
for me, it was always about what I would encounter occupationally...so I am okay with relying on dh when it comes to all things French...but he wasn't around when I was posting :)
 

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