For the day itself we piggybacked on the post-service
fellowship dinner at Nancy and Richard's church, Cornerstone
Orthodox Presbyterian, a new merging of two churches of
modest size. That means we went to church, not necessarily a
bad nor a good thing. All I can say was that I was pretty
hungry afterward. This week's theme was brunch foods, at
which I shuddered inwardly.

Our contributions were pear french toast casserole from
the Shipps and pear Waldorf salad from the Hafflys (guess
why no apples in these dishes), cherry almond and maple
pecan rollups with frostings from Lydia. These were along
with my spicy cumin meatballs the hits of the table. Other
offerings from the congregation were lots of egg casseroles
and a couple of potato dishes, some sausages, pancakes,
fruit salads, and yogurt. Not my kind of thing in general.
There were a number of sweets, but as I too am watching my
carbs, I didn't try many of the native desserts.

I had a link sausage (commercial) and a patty sausage
(from Edith); these were okay. Also a gluten-free pancake,
which was truly wretched especially with fake maple syrup,
an apple cider doughnut hole (storebought), exceedingly
strange tasting and bad, and a baked oatmeal with chocolate
chips. I was peering at this last mess wondering what it
was, and some nice lady chimed in saying it was good, and
she had made it, so I was backed into a corner. It was not
good at all. Stephen discovered that putting some of Lydia's
maple frosting on it improved it a great deal, so I tried
that. He was right.

I had half of one of my meatballs, to give the multitude
a chance but secretly hoping that they would be too spicy
for middle America. Unfortunately, when I went back for
seconds, there were just a couple tablespoonsful of sauce
left, so I actually left the feast with an unfull stomach.

For drinks there were coffee and tea, apple and orange
juices, cider, and some kind of nonapple juice from Nancy.
I might have gotten the majority of my calories (and
certainly the plurality) from apple cider.

As soon as we got back to Lydia's I started up sampling
again.
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On 09-15-18 01:36, Michael Loo <=-
spoke to All about 287 picnic day <=-

pecan rollups with frostings from Lydia. These were along
with my spicy cumin meatballs the hits of the table. Other

I had half of one of my meatballs, to give the multitude
a chance but secretly hoping that they would be too spicy
for middle America. Unfortunately, when I went back for
seconds, there were just a couple tablespoonsful of sauce
left, so I actually left the feast with an unfull stomach.

On one of my trips back to the line, I saw two men standing looking
things over, and heard one of them say "where are those spicy
meatballs". I gather that someone else at his table had one and touted
them. They were good, and not too spicy for us.

BTW, was Bonnie or any of your other Boston friends in the area where so
many houses blew up with gas main explosions?


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Cantaloupe Sorbet
Categories: Ice cream, Dessertice, Sorbet
Yield: 4 servings

1 c Sugar
1 c Water
1 Large, lushly ripe
-cantaloupe, about 20
-ounces
1 1/2 tb Lemon juice
-sprigs of fresh mint for
-garnish

This recipe makes a great deal more sugar syrup than the
cantaloupe sorbet requires. Leftover syrup can be covered and
refrigerated. Use throughout the summer to create various kinds of
fruit sorbets. If desired, you can make less, using only 1/2 cup sugar
and 1/2 cup water. If you wish to make sorbet richer and silkier,
you can add 2 TBS half-and-half or whipping cream.

Make the sugar syrup by combining sugar and water in a heavy-
bottomed saucepan. Bring to a boil on medium-high heat. When the
sugar dissolves, reduce heat and simmer for 6 minutes. Remove
from heat and cool. Remove rind and seed cantaloupe. Cut into 2-
inch chunks. Place in a food processor fitted with the metal blade,
add lemon juice and 1/4 cup sugar syrup. Process until smooth.

Pour into a shallow pan and freeze until the edges are solid and the
rest is slushy. Reprocess in the food processor and pour back into
the shallow pan. Freeze until almost hard throughout. Reprocess
and freeze in an airtight container. If you, unlike me, have an ice-
cream maker, pour the room temperature puree into the canister
and process per manufacturerUs directions.

To serve, scoop into chilled bowls or goblets or onto a wedge of
melon of contrasting color, such as honeydew and garnish with
mint sprigs. Makes about 3 cups.
From the files of Earl Shelsby

MMMMM


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Quoting MICHAEL LOO to ALL on 15-Sep-2018 01:36 <=-

For the day itself we piggybacked on the post-service
fellowship dinner at Nancy and Richard's church, Cornerstone
Orthodox Presbyterian, a new merging of two churches of
modest size. That means we went to church, not necessarily a
bad nor a good thing. All I can say was that I was pretty
hungry afterward. This week's theme was brunch foods, at
which I shuddered inwardly.

Just a little clarification... our contributions were made mostly on
picnic day, and brought the next day (Sunday) to church... And it's a
monthly deal, not a weekly one.... :) Apparently some people love the
brunch theme... it's not my favorite, either...

Our contributions were pear french toast casserole from
the Shipps and pear Waldorf salad from the Hafflys (guess
why no apples in these dishes), cherry almond and maple
pecan rollups with frostings from Lydia. These were along
with my spicy cumin meatballs the hits of the table.

We did ourselves proud.... ;) No leftovers on any of our offerings,
either... :)

I had a link sausage (commercial) and a patty sausage
(from Edith); these were okay. Also a gluten-free pancake,
which was truly wretched especially with fake maple syrup,
an apple cider doughnut hole (storebought), exceedingly
strange tasting and bad,

We do occasionally get some duds.... I generally avoid the pancakes at
the brunches anyway, both gluten and non-gluten... And mostly save the gluten-free for others, even though most of the homemade ones are pretty decent... :)

and a baked oatmeal with chocolate
chips. I was peering at this last mess wondering what it
was, and some nice lady chimed in saying it was good, and
she had made it, so I was backed into a corner. It was not
good at all. Stephen discovered that putting some of Lydia's
maple frosting on it improved it a great deal, so I tried
that. He was right.

I missed that altogether.... ;)

I had half of one of my meatballs, to give the multitude
a chance but secretly hoping that they would be too spicy
for middle America. Unfortunately, when I went back for
seconds, there were just a couple tablespoonsful of sauce
left, so I actually left the feast with an unfull stomach.

You should have had at least a few, first time around... ;) We aren't
exactly a good representation of middle America... plenty of us enjoy a
good spicy food... :)

For drinks there were coffee and tea, apple and orange
juices, cider, and some kind of nonapple juice from Nancy.

White grape peach... ;)

ttyl neb

... For real sponge cake, borrow all ingredients.

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