That's catching me on a School Day - between Regatta weekends (yeah, I lead a boring life) and my boat has to be hauled sometime in Late September / Early October - Lets go for later in the year, who's doing the travelling?

Skippy? Skippy? - What am I, peanut butter? Oh, the bad, nasty, evil comment that could be made based on a late 60's, early 70's TV show.... I will behave, but that comment is going on your permanent record!!

Regatta weekends, doesn't sound boring at all. Ok, November then. I'll rev up the private jet.

I've arrived...I have a permanent record! I prefer Jif...even though I'm not a mother. Though I am choosy. :D

(oh, I just can't help it, I'm going to incur the wrath of some unkind deity, or a bevy of really pissed off XXs)

mother.... one word or two? :eek:

One. I think...?

I feel so...blonde. :D

A blonde redhead - cool! Glad I dodged the bullet for now, if you think about mother as the first of 2 words for a minute or two, I'm in trouble.

Gah, bite your tongue! Just a redhead with a momentary...something or other. I thought that was what you alluded to, which is why I picked one. LOL no bullet, takes more than that to rile me up. :cool:

A true Lady. In which case, I apologize for my unseemly comment.
Now, back to our show.... How would peanut butter and honey taste on good whole wheat French Toast, with popcorn for dessert? I might just have to try that, sans popcorn.

Most of the time...and no apology necessary!

Not sure about the popcorn, but the peanut butter and honey would be interesting. Then again, one of my "quick fix" protein breakfasts consists of a piece of toast, p'nut butter and a fried egg on top. Over easy, please.

Shhh and don't talk to Brew about that one...he adds ketchup and cheese to that concoction I think. :(

ketchup is the work of the devil in my book. I even do Pommes Frites mit Mayonnaise, and Plochman's grainy Mustard on Burgers, and Mr. Mustard on HotDogs (Mr. Mustard is the best - it'll clear your neighbor's sinuses!)

If you like hot sauce - try Dave's Insanity Sauce - you will hate me for it.

I won't hate you, I'll just send you the bill from the fire department. :D I love hot sauce, even on eggs and especially on pizza, but I have this silly desire to still taste the flavor of the food.

Spicy mustards are the bomb!

Gypsy,

I am glad that it is you that is hi-jacking your own popcorn thread !

Note to Gypsy and x_sf_med re: mustard - Try Weber's Horseradish Mustard. It is available nationwide now (or at least as far as the Mississippi :cool: ). It is another one of those foods that home grown folks from this area used to ask for in packages sent from home before it was widely available.


OK......so if I have correctly followed this conversation, the mustard should be sent to x_sf_med's by November for the gourmet meal (?) you two will be having. Review of food and beverages served is required on this thread, please.
:D

Roycroft201

RC-
I will need Gypsy's ok for this menu, but the original plan was only for breakfast:


Gourmet French Toast : great French Toast (don't tell Gypsy) is - leave the bread out the morning of the day before you plan to make it - uncovered - yes, it gets partially stale (use good bread, thick sliced, about 1-2"). At least 2 hrs before you plan on cooking it - mix up (for each slice of bread) 2 well beaten eggs, 1/8-1/4 cup milk, 1/8 tsp cinnamon, 1/8 tsp nutmeg, 1/8 tsp sugar, 3 drops of vanilla -beat it all together with a fork until it froths, allow to sit for 5 minutes, and beat it until it froths again. Lay out the semi stale bread in a pyrex baking dish, with 1/2 the egg milk, spices mixture in the bottom - pretty close, touching even - then pour the rest over the bread. cover with saran wrap, and refrigerate for 2 hours minimum. Melt butter in a cast iron skillet (you actually want to go to Buerre bruin) and cook a couple at a time - be careful - the soaked bread will want to fall apart as you put it in the pan - use a spatula if you need to. Cook until a dark golden brown - top wit hwhatever you like to put on French toast - prior to cooking you can (if you are more nimble than me) roll the crust in crushed pecans. Enjoy!!
Omelettes: I will not give out my recipe but they will include swiss cheese, finely chopped green onions, a touch of fresh parsley, and sausage from Karl Ehmer's if they are still open.

Reusti, or Home Fries - depends on the mood - but since I only have one iron skillet at the moment, this could be difficult.

Homemade Biscuits with sweet or salted butter

Assorted Fresh Fruit

Fresh OJ

LOTS of fresh ground Guatemalan Antigua Coffee, brewed strong - could be made into a cafe mocha with the addition of Ghirardelli ground cocoa and chocolate and either heavy cream or half and half. Cappucino or espresso no request.

NY Times Sunday Crossword

Good Jazz or Classical music

TUMS

A Nap


Would this fancy farmer's breakfast suffice? Any comments are appreciated.

I'm in awe, you are a go at this station x_sf! And...you remembered, thanks. (substituting sausage for the ham)

I'll bring an additional iron skillet... :lifter Heck I'll even squeeze the oranges for the OJ.


RC, the spicy mustard will have to be part of another meal. I don't think it will "go" with the current menu, which is perfect as is. :D

Understood, Gypsy. I got derailed on the 'spicy mustard' tangent.

Great menu, btw ! :)

RC-
You may as well join us, and bring a guest or two, that's enough food for about 5 people that eat like me. Now I just need to figure out how to find the space to get all of this done.

I'm glad the breakfast was approved - of course I'll have to start cooking at about 0600 for a 1000 chow call.