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Thread: 2012-10-09 Dinner

  1. #1
    Bob Terwilliger Guest

    Default 2012-10-09 Dinner

    Steamed artichoke (we shared one very large artichoke) with "finishing"
    olive oil and aged balsamic vinegar

    Quail roasted with thyme, rosemary, onions, and local grapes

    Brown & wild rice

    Zucchini gratin


    The quail recipe is from David Tanis, a fairly-well-known lazy chef.

    Bob

  2. #2
    Somebody Guest

    Default Re: 2012-10-09 Dinner

    "Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
    news:50756993$0$36996$c3e8da3$[email protected] eb.com...
    > Steamed artichoke (we shared one very large artichoke) with "finishing"
    > olive oil and aged balsamic vinegar
    >
    > Quail roasted with thyme, rosemary, onions, and local grapes
    >
    > Brown & wild rice
    >
    > Zucchini gratin
    >
    >
    > The quail recipe is from David Tanis, a fairly-well-known lazy chef.
    >
    > Bob




    This sounds great except for Quayle. Are you going to invite Cheney to bag
    him, so still fresh? You can take him pretty easy at night, if you turn on
    your car headlights.



  3. #3
    Brooklyn1 Guest

    Default Re: 2012-10-09 Dinner

    "Somebody" wrote:
    >"Bob Terwilliger" wrote:
    >
    >> Steamed artichoke (we shared one very large artichoke) with "finishing"
    >> olive oil and aged balsamic vinegar
    >>
    >> Quail roasted.

    >
    >This sounds great except for Quayle. Are you going to invite Cheney to bag
    >him, so still fresh? You can take him pretty easy at night, if you turn on
    >your car headlights.


    Unnecessary, baboon assface will kook up quail and everything else on
    his keyboard.

  4. #4
    Somebody Guest

    Default Re: 2012-10-09 Dinner

    "Brooklyn1" <Gravesend1> wrote in message
    news:[email protected]..

    > Unnecessary, baboon assface will kook up quail and everything else on
    > his keyboard.



    kbs can do that? Are you using an iKeyboard?



  5. #5
    Brooklyn1 Guest

    Default Re: 2012-10-09 Dinner

    "Somebody" wrote:
    >"Brooklyn1" wrote:
    >
    >> Unnecessary, baboon assface will kook up quail and everything else on
    >> his keyboard.

    >
    >kbs can do that? Are you using an iKeyboard?


    There are many keyboard kooks here, if they can type it they can claim
    they kooked it... which keyboard makes no difference.

  6. #6
    projectile vomit chick Guest

    Default Re: 2012-10-09 Dinner

    On Oct 10, 7:27*am, Bob Terwilliger <virtualgoth@die_spammer.biz>
    wrote:
    > Steamed artichoke (we shared one very large artichoke) with "finishing"
    > olive oil and aged balsamic vinegar
    >
    > Quail roasted with thyme, rosemary, onions, and local grapes
    >
    > Brown & wild rice
    >
    > Zucchini gratin
    >
    > The quail recipe is from David Tanis, a fairly-well-known lazy chef.


    Much like yourself, a fairly-well-known lazy Keyboard Kook.

  7. #7
    Tommy Joe Guest

    Default Re: 2012-10-09 Dinner

    On Oct 11, 1:06*am, projectile vomit chick
    <projektilevomitch...@yahoo.com> wrote:


    > Much like yourself, a fairly-well-known lazy Keyboard Kook.




    I love the keyboard and openly admit it. But unlike Somebody I
    don't use lame excuses to enter every thread under the sun. My
    honesty astounds even me. More people should be like me. See, right
    now for instance, this post of mine has nothing to do with food, but I
    am not compelled to pretend otherwise. That is because my non-food
    comments are rare and are not forced or coerced or con-jobbed onto
    others. I love the keyboard and openly admit I love to speak
    uninterupted even if no one hears me (as long as there's a chance) -
    but I don't go fishing in every damn thread just to introduce myself
    by begging people to talk with me the way I've seen others do.

    TJ

  8. #8
    Bull Guest

    Default Re: 2012-10-09 Dinner

    In article <50756993$0$36996$c3e8da3$[email protected] om>,
    Bob Terwilliger <virtualgoth@die_spammer.biz> wrote:

    > Steamed artichoke (we shared one very large artichoke) with "finishing"
    > olive oil and aged balsamic vinegar
    >
    > Quail roasted with thyme, rosemary, onions, and local grapes
    >
    > Brown & wild rice
    >
    > Zucchini gratin
    >
    >
    > The quail recipe is from David Tanis, a fairly-well-known lazy chef.
    >
    > Bob


    Roasting grapes is very different. I really like the idea of it and will
    try it.

    BuLL

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