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Progressive Dinner Part Duex |
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Margi Cintrano 
Master Chef 
Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
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 Posted: 06 September 2013 at 16:10 |
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Anne, We are big Green vegetale eaters ... Not a day goes by that we do not eat a Green or " red vegetable ... We will get our Autumn Swiss Chard ( acelgas in Spanish ) soon ... and curly Green cabbage, Savoie cabbage ( smooth leaf ) and our Red Cabbage ... We always have aubergine and zucchini from south and the Canary Islands. Still 30 - 33 degrees centig here / 80s farenheit ... Our red wine harvests are planned for the 2nd week of October, so we have gorgeous red, black cherry colored and White Green grapes coming ... This is exciting for us here ... Asturian northern Apples are due too ... ( we grow 300 varieties ) from all over the world. ( Apple strudel and Apple pie ) ... Mornings are fanstastic ... 20 degrees + with a crisp mountain quality. Great for walking or outdoor sports ... I Heard from Brook, and I am preparing Dessert for our next Progressive Dinner ... This is where I am French; grapes, apples, wine and cheese !!! I shall prepare a light baked something ... Have to see main course and fish course ... Perhaps I will tackle a home made Goat Milk Yogurt on a bed of cold spearmint soup ... Phil is not here; so I have to see if I can get fresh goat milk for the Yogurt ... ( Greek Yogurt on Greek Islands is from goat or sheep milk; cow is exported or big cities ). This is very lovely ... and lite ... Looks like a scoop of icecream floating on mint soup ... pretty too ... Let´s see ... |
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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Addtotaste
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Joined: 18 May 2012 Location: Cape Town Status: Offline Points: 230 |
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Posted: 10 September 2013 at 05:49 |
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Can I still be in?
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Check out some more recipes and reviews - www.addtotaste.co.za
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Margi Cintrano
Master Chef
Joined: 03 February 2012 Location: Spain Status: Offline Points: 6362 |
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Posted: 10 September 2013 at 05:54 |
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Hila. Please send Brook / Historic Foodie a private message right away and Ron.
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Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina.
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TasunkaWitko
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
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Posted: 10 September 2013 at 10:11 |
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Hila, I think that would be great! Brook will be on soon with details etc. ~
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HistoricFoodie
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Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945 |
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Posted: 10 September 2013 at 11:33 |
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Absolutely, Hila.
I'm going to run over to the new thread and adjust the courses and assignments. Looking forward to your inputs. |
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TasunkaWitko
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
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Posted: 11 September 2013 at 15:33 |
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Just a reminder - when you post a recipe or pictorial for the dinner party, please please please also use the copy/paste function and post a "copy" in the country or region where it belongs (or in your own home region, if it really doesn't belong anywhere). If you happen to use a dish that is already posted in the appropriate region, please provide a link to the regional post in your dinner party entry, so that interested members can click on that link and perhaps discover some new information or discussion on the dish.
This is important, and very much appreciated, as it helps to build and cross-reference our information infrastructure.  Thank you!
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Addtotaste
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Joined: 18 May 2012 Location: Cape Town Status: Offline Points: 230 |
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Posted: 17 September 2013 at 23:18 |
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Quick question. Do we have to post the pics of the process or is the finished product sufficient?
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Check out some more recipes and reviews - www.addtotaste.co.za
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HistoricFoodie
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Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4945 |
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Posted: 18 September 2013 at 01:14 |
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Hila, pix are an added bonus. If you can post them, that's fine. If not, not. Me, I don't even own a digital camera, and wouldn't know how to post pix if I did.
My recommendation is that you go with just the finished dish, here. Then, if you want, do the photorial where you repost the recipe at an appropriate forum.
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TasunkaWitko
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Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9389 |
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Posted: 18 September 2013 at 07:03 |
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yep - what brook said! thanks!
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