Hi Happy Cooks and Eaters: Hope your Holidays were nice and your new year is beginning happily.
It's good to be back with you in the UP. We will gather again on Thursday, January 24, 5 to 7:00, in St. John's Hall.
Our theme for the New Year will be New recipes and dishes. If you can, try
out a new recipe to share with us...or one you haven't shared yet. Be
daring! It's fun to use us guinea pigs for something new! We're friendly
tasters, kindly critics and like it all! If you aren't able to cook this
time, please join us for the food and fellowship with great people.
I hope to see you there. Bring friends and neighbors.
Any questions, just give me a call (644-3534). Ruth
What a wonderful evening it was last night! Twenty one hardy souls ventured out in the cold to enjoy a warm evening of yummy food and congenial conversation. Thanks to our creative cooks we dined on Stomboli, Bolivian stew with quinoa, mostoccoli, Make-a-Meal soup, Mother's scalloped potatoes, crab puffs and crab cakes, cannoli bean and cabbage saute', bulgar, cornbread and honey-wheat rolls for our entree' buffet. (There were so many different dishes, forgive me if I've overlooked a few in my recollection). The desserts were equally delicious with lemon cake, German orange cookies, popcorn balls, brownies, lemon ice-box dessert, pretzel cookies, plus gobs of whipped cream. Thanks to the many kind hands helping with setup and cleanup. We all went home happily sated before the next snowfall!
Our next event will take place on Thursday, February 28 at St. John's. We will share ideas for Easter Brunch (which comes in March this year). The last time we did brunch a few years ago it was a popular evening....maybe we'll get a nice crowd again this year. Be sure to invite your friends.
Below is our schedule through next December:
Thursdays, 2/28, 4/25 (none on May 23, but you are welcome to bring something to the Gallery Opening), 6/27, 7/25, (none in August unless requested), 9/26, 10/24, (none on Thanksgiving Day) and 12/12. Thank you, everyone, for making Garden Gourmets such a delightful gathering each month. Ruth Craig
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