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Thread: What's cooking today 4/1/08

  1. #1
    ravenlynne Guest

    Default What's cooking today 4/1/08

    Happy April fools!

    Ispired by the gnocchi thread, lunch was Gnocchi in a sauce butter,
    sage, a little salt, some cracked pepper and parmesian/reggiano that I
    bought fresh today. I hadn't had gnocchi any way other than in marinara
    and I have to say, I much prefer this way to serve it!

    My project this week (as part of spring declutter) is to wade through
    all of the food magazines that I have and clip and try the recipes that
    sound interesting. If they're good, I'll paste them into my cookbook
    that I'm making. Dinner tonight is Smoky Barbecue chicken, macaroni and
    cheese (I'll crumble some bacon on top and more of the fantasia salad
    with a balsamic vineagrette. I'm using chicken wings instead of whole
    chicken...everybody likes a different part and they didn't have any
    whole birds or packages of whole bird pieces. I have zucchini that I may
    cook, though I'm not sure how I want it to go with the rest....Recipes:

    Smoky Barbecue Chicken

    5 tbsp light soy sauce
    2 tbsp molasses
    1 tbsp minced garlic
    1/2 tsp dried marjoram
    1/4 tsp fennel seeds, crushed
    1/8 tsp ground nutmeg
    1 (2 1/2 to 3 lb) whole chicken, cut up
    2 tbsp veg oil

    Combine all ingredients except chicken and oil in large bowl. Add
    chicken; stir to coat well. Cover and refrigerate 2 to 6 hours.

    Heat grill. Remove chicken from marinade and discard marinade. Brush
    chicken with oil. Grill, covered , over low heat or coals 25 to 35
    minutes until no longer pink.

    Classic Baked Macaroni and Cheese

    Kosher salt
    6 tbs unsalted butter
    1 med onion, finely dices
    6 tbs all-purpose flour
    1 tbs dijon mustard
    1 quart whole milk, heated
    1 lg sprig thyme plus 1 tsp chopped thyme leaves
    1 bay leaf
    8 oz extra sharp cheddar
    4 oz grated monterey jack
    1/2 tsp worcestershire
    1/2 tsp tabasco
    fresh ground pepper
    1 lb elbow macaroni
    2 tbs olive oil
    2 cups fresh breadcrumbs
    1 1/2 oz fresh grated parm-reggiano cheese

    Heat oven to 400F and put a large pot of water to boil on high heat.

    Meanwhile, in a 5-6 qt dutch oven or other heavy duty pot, melt the
    butter over medium heat. Add onion and 1/2 tsp salt and stir for 5
    minutes. Add the flour and cook, stirring until slightly darker, 1 to 2
    min. Stir in the mustard. With a wisk, gradually add the milk, whisking
    constantly.

    Stir in thyme sprig, bay leaf, and 1/2 tsp salt. Let come to a bare
    simmer and cook for 15 min to meld the flavors. Discard the thyme sprig
    and bay leaf.

    Add the cheddar and jack cheeses, stirring until melted, and then add
    the tabasco and worcestershire. Season to taste.

    Cook the pasta then add to the cheese sauce. Lightly oil a 9 x 13 dish
    and spread the mix.

    In a med bowl toss the breadcrumbs, parmigiano, olive oil, chopped
    thyme, 1/2 tsp salt and 1/4 tsp pepper. Scatter the crumbs over the
    pasta. Bake until the topping is golden, about 15 minutes. Let rest 5
    to 10 minutes before serving. Serves 6 to 8.


    --
    Leah: That were a wee bit repulsive.
    Buffy: Went okay. 'Cept I feel a little wierd about using a
    crucifix to kill someone.
    Leah: Yeh dinno much about religion, do yeh?

  2. #2
    ravenlynne Guest

    Default Re: What's cooking today 4/1/08

    kilikini wrote:
    > Thanks for the recipes, they sound wonderful and I'm saving them. I, too,
    > go through my magazines (but I do it weekly) and copy the recipes that sound
    > good. Just a tip, though, if you look on the magazine's website, many of
    > the recipes are already there so you can just copy and paste. Many have
    > pictures, too. I don't know what recipe software you're using, though. I
    > know many people on this list use MasterCook, which I also have, but I
    > prefer BigOven.
    >
    > kili
    >
    >


    They came from cooking pleasures which is a cooking club of america
    magazine...the recipes weren't on the website, although there are others
    that look interesting.
    --
    Leah: That were a wee bit repulsive.
    Buffy: Went okay. 'Cept I feel a little wierd about using a
    crucifix to kill someone.
    Leah: Yeh dinno much about religion, do yeh?

  3. #3
    ravenlynne Guest

    Default Re: What's cooking today 4/1/08

    kilikini wrote:
    > ravenlynne wrote:
    >> kilikini wrote:
    >>> Thanks for the recipes, they sound wonderful and I'm saving them. I, too,
    >>> go through my magazines (but I do it weekly) and copy the
    >>> recipes that sound good. Just a tip, though, if you look on the
    >>> magazine's website, many of the recipes are already there so you can
    >>> just copy and paste. Many have pictures, too. I don't know what
    >>> recipe software you're using, though. I know many people on this
    >>> list use MasterCook, which I also have, but I prefer BigOven.
    >>>
    >>> kili
    >>>
    >>>

    >> They came from cooking pleasures which is a cooking club of america
    >> magazine...the recipes weren't on the website, although there are
    >> others that look interesting.

    >
    > Yeah, I used to subscribe to Cooking Pleasures, too. Their website is
    > severely lacking in content. I guess you're going to be pretty busy typing!
    > LOL.
    >
    > kili
    >
    >


    Not all of the magazines are cooking pleasures, so I'm lucky!

    --
    Leah: That were a wee bit repulsive.
    Buffy: Went okay. 'Cept I feel a little wierd about using a
    crucifix to kill someone.
    Leah: Yeh dinno much about religion, do yeh?

  4. #4
    kilikini Guest

    Default Re: What's cooking today 4/1/08

    ravenlynne wrote:
    > Happy April fools!
    >
    > Ispired by the gnocchi thread, lunch was Gnocchi in a sauce butter,
    > sage, a little salt, some cracked pepper and parmesian/reggiano that I
    > bought fresh today. I hadn't had gnocchi any way other than in
    > marinara and I have to say, I much prefer this way to serve it!
    >
    > My project this week (as part of spring declutter) is to wade through
    > all of the food magazines that I have and clip and try the recipes
    > that sound interesting. If they're good, I'll paste them into my
    > cookbook that I'm making. Dinner tonight is Smoky Barbecue chicken,
    > macaroni and cheese (I'll crumble some bacon on top and more of the
    > fantasia salad with a balsamic vineagrette. I'm using chicken wings
    > instead of whole chicken...everybody likes a different part and they
    > didn't have any whole birds or packages of whole bird pieces. I have
    > zucchini that I may cook, though I'm not sure how I want it to go
    > with the rest....Recipes:
    > Smoky Barbecue Chicken
    >
    > 5 tbsp light soy sauce
    > 2 tbsp molasses
    > 1 tbsp minced garlic
    > 1/2 tsp dried marjoram
    > 1/4 tsp fennel seeds, crushed
    > 1/8 tsp ground nutmeg
    > 1 (2 1/2 to 3 lb) whole chicken, cut up
    > 2 tbsp veg oil
    >
    > Combine all ingredients except chicken and oil in large bowl. Add
    > chicken; stir to coat well. Cover and refrigerate 2 to 6 hours.
    >
    > Heat grill. Remove chicken from marinade and discard marinade. Brush
    > chicken with oil. Grill, covered , over low heat or coals 25 to 35
    > minutes until no longer pink.
    >
    > Classic Baked Macaroni and Cheese
    >
    > Kosher salt
    > 6 tbs unsalted butter
    > 1 med onion, finely dices
    > 6 tbs all-purpose flour
    > 1 tbs dijon mustard
    > 1 quart whole milk, heated
    > 1 lg sprig thyme plus 1 tsp chopped thyme leaves
    > 1 bay leaf
    > 8 oz extra sharp cheddar
    > 4 oz grated monterey jack
    > 1/2 tsp worcestershire
    > 1/2 tsp tabasco
    > fresh ground pepper
    > 1 lb elbow macaroni
    > 2 tbs olive oil
    > 2 cups fresh breadcrumbs
    > 1 1/2 oz fresh grated parm-reggiano cheese
    >
    > Heat oven to 400F and put a large pot of water to boil on high heat.
    >
    > Meanwhile, in a 5-6 qt dutch oven or other heavy duty pot, melt the
    > butter over medium heat. Add onion and 1/2 tsp salt and stir for 5
    > minutes. Add the flour and cook, stirring until slightly darker, 1
    > to 2 min. Stir in the mustard. With a wisk, gradually add the milk,
    > whisking constantly.
    >
    > Stir in thyme sprig, bay leaf, and 1/2 tsp salt. Let come to a bare
    > simmer and cook for 15 min to meld the flavors. Discard the thyme
    > sprig and bay leaf.
    >
    > Add the cheddar and jack cheeses, stirring until melted, and then add
    > the tabasco and worcestershire. Season to taste.
    >
    > Cook the pasta then add to the cheese sauce. Lightly oil a 9 x 13
    > dish and spread the mix.
    >
    > In a med bowl toss the breadcrumbs, parmigiano, olive oil, chopped
    > thyme, 1/2 tsp salt and 1/4 tsp pepper. Scatter the crumbs over the
    > pasta. Bake until the topping is golden, about 15 minutes. Let rest 5
    > to 10 minutes before serving. Serves 6 to 8.


    Thanks for the recipes, they sound wonderful and I'm saving them. I, too,
    go through my magazines (but I do it weekly) and copy the recipes that sound
    good. Just a tip, though, if you look on the magazine's website, many of
    the recipes are already there so you can just copy and paste. Many have
    pictures, too. I don't know what recipe software you're using, though. I
    know many people on this list use MasterCook, which I also have, but I
    prefer BigOven.

    kili



  5. #5
    kilikini Guest

    Default Re: What's cooking today 4/1/08

    ravenlynne wrote:
    > kilikini wrote:
    >> Thanks for the recipes, they sound wonderful and I'm saving them. I, too,
    >> go through my magazines (but I do it weekly) and copy the
    >> recipes that sound good. Just a tip, though, if you look on the
    >> magazine's website, many of the recipes are already there so you can
    >> just copy and paste. Many have pictures, too. I don't know what
    >> recipe software you're using, though. I know many people on this
    >> list use MasterCook, which I also have, but I prefer BigOven.
    >>
    >> kili
    >>
    >>

    >
    > They came from cooking pleasures which is a cooking club of america
    > magazine...the recipes weren't on the website, although there are
    > others that look interesting.


    Yeah, I used to subscribe to Cooking Pleasures, too. Their website is
    severely lacking in content. I guess you're going to be pretty busy typing!
    LOL.

    kili



  6. #6
    Giusi Guest

    Default Re: What's cooking today 4/1/08

    "ravenlynne" <[email protected]> ha scritto nel messaggio
    news:[email protected]..
    > Happy April fools!
    >
    > Ispired by the gnocchi thread, lunch was Gnocchi in a sauce butter, sage,
    > a little salt, some cracked pepper and parmesian/reggiano that I bought
    > fresh today. I hadn't had gnocchi any way other than in marinara and I
    > have to say, I much prefer this way to serve it!
    >
    > My project this week (as part of spring declutter) is to wade through all
    > of the food magazines that I have and clip and try the recipes that sound
    > interesting. If they're good, I'll paste them into my cookbook that I'm
    > making. Dinner tonight is Smoky Barbecue chicken, macaroni and cheese


    I was thinking a few minutes ago before I got to this thread how as an expat
    you live American, eat American and taste what you want of the country. The
    rest of us live Italian, eat Italian and struggle to find a little taste of
    home once in a while. People write whole treatises on cheddar cheese and
    why they must have Jif or Reese's peanut butter!

    Yes, I like a sage leave, lump of butter and hot gnocchi on top, too.
    That's the way I prefer most subtly flavored stuffed pasta as well. The big
    exception is agolotti with real country ragł, on which I am thoroughly sold
    for life.
    --
    http://www.judithgreenwood.com



  7. #7
    James Silverton Guest

    Default Re: What's cooking today 4/1/08

    Giusi wrote on Tue, 1 Apr 2008 17:16:08 +0200:

    G> "ravenlynne" <[email protected]> ha scritto nel messaggio
    G> news:[email protected]..
    ??>> Happy April fools!
    ??>>
    ??>> Ispired by the gnocchi thread, lunch was Gnocchi in a
    ??>> sauce butter, sage, a little salt, some cracked pepper and
    ??>> parmesian/reggiano that I bought fresh today. I hadn't
    ??>> had gnocchi any way other than in marinara and I have to
    ??>> say, I much prefer this way to serve it!
    ??>>
    ??>> My project this week (as part of spring declutter) is to
    ??>> wade through all of the food magazines that I have and
    ??>> clip and try the recipes that sound interesting. If
    ??>> they're good, I'll paste them into my cookbook that I'm
    ??>> making. Dinner tonight is Smoky Barbecue chicken,
    ??>> macaroni and cheese

    G> I was thinking a few minutes ago before I got to this thread
    G> how as an expat you live American, eat American and taste
    G> what you want of the country.

    When I first came to the US from Britain, I anticipated living
    like an American and that incuded food! There are some good
    things from imported Britain and Europe, including cheeses and
    pickles but I never felt the nostalgia that some talk about. It
    was fun to go to French, Italian, Indian and German restaurants
    as a treat. There was even a "British" restaurant that I liked.

    James Silverton
    Potomac, Maryland

    E-mail, with obvious alterations:
    not.jim.silverton.at.verizon.not


  8. #8
    Giusi Guest

    Default Re: What's cooking today 4/1/08

    "James Silverton" <[email protected]> ha scritto nel messaggio
    news:ESsIj.8321$QW6.7618@trnddc07...
    > Giusi wrote on Tue, 1 Apr 2008 17:16:08 +0200:
    >
    > G> "ravenlynne" <[email protected]> ha scritto nel messaggio
    > G> news:[email protected]..
    > ??>> Happy April fools!
    > ??>>
    > ??>> Ispired by the gnocchi thread, lunch was Gnocchi in a
    > ??>> sauce butter, sage, a little salt, some cracked pepper and
    > ??>> parmesian/reggiano that I bought fresh today. I hadn't
    > ??>> had gnocchi any way other than in marinara and I have to
    > ??>> say, I much prefer this way to serve it!
    > ??>>
    > ??>> My project this week (as part of spring declutter) is to
    > ??>> wade through all of the food magazines that I have and
    > ??>> clip and try the recipes that sound interesting. If
    > ??>> they're good, I'll paste them into my cookbook that I'm
    > ??>> making. Dinner tonight is Smoky Barbecue chicken,
    > ??>> macaroni and cheese
    >
    > G> I was thinking a few minutes ago before I got to this thread
    > G> how as an expat you live American, eat American and taste
    > G> what you want of the country.
    >
    > When I first came to the US from Britain, I anticipated living like an
    > American and that incuded food! There are some good things from imported
    > Britain and Europe, including cheeses and pickles but I never felt the
    > nostalgia that some talk about. It was fun to go to French, Italian,
    > Indian and German restaurants as a treat. There was even a "British"
    > restaurant that I liked.
    >
    > James Silverton


    And was that the one on upper Conn. Ave with the suit of armor? That is I
    think a Greek place now?



  9. #9
    ravenlynne Guest

    Default Re: What's cooking today 4/1/08

    James Silverton wrote:
    > Giusi wrote on Tue, 1 Apr 2008 17:16:08 +0200:
    >
    > G> "ravenlynne" <[email protected]> ha scritto nel messaggio
    > G> news:[email protected]..
    > ??>> Happy April fools!
    > ??>>
    > ??>> Ispired by the gnocchi thread, lunch was Gnocchi in a
    > ??>> sauce butter, sage, a little salt, some cracked pepper and
    > ??>> parmesian/reggiano that I bought fresh today. I hadn't
    > ??>> had gnocchi any way other than in marinara and I have to
    > ??>> say, I much prefer this way to serve it!
    > ??>>
    > ??>> My project this week (as part of spring declutter) is to
    > ??>> wade through all of the food magazines that I have and
    > ??>> clip and try the recipes that sound interesting. If
    > ??>> they're good, I'll paste them into my cookbook that I'm
    > ??>> making. Dinner tonight is Smoky Barbecue chicken,
    > ??>> macaroni and cheese
    >
    > G> I was thinking a few minutes ago before I got to this thread
    > G> how as an expat you live American, eat American and taste
    > G> what you want of the country.
    >
    > When I first came to the US from Britain, I anticipated living like an
    > American and that incuded food! There are some good things from imported
    > Britain and Europe, including cheeses and pickles but I never felt the
    > nostalgia that some talk about. It was fun to go to French, Italian,
    > Indian and German restaurants as a treat. There was even a "British"
    > restaurant that I liked.


    I thought the same thing about moving to Italy, but A.) I simply can't
    get offbase to buy the stuff to eat, so I fake it and B.) I just plain
    don't like a good bit of the stuff I"ve tried here. <shrug>


    --
    Leah: That were a wee bit repulsive.
    Buffy: Went okay. 'Cept I feel a little wierd about using a
    crucifix to kill someone.
    Leah: Yeh dinno much about religion, do yeh?

  10. #10
    James Silverton Guest

    Default Re: What's cooking today 4/1/08

    "Giusi" <[email protected]> wrote in message
    news:[email protected]..
    > "James Silverton" <[email protected]> ha scritto
    > nel messaggio news:ESsIj.8321$QW6.7618@trnddc07...
    >> Giusi wrote on Tue, 1 Apr 2008 17:16:08 +0200:
    >>
    >>
    >> G> I was thinking a few minutes ago before I got to this
    >> thread
    >> G> how as an expat you live American, eat American and taste
    >> G> what you want of the country.
    >>
    >> When I first came to the US from Britain, I anticipated
    >> living like an American and that incuded food! There are some
    >> good things from imported Britain and Europe, including
    >> cheeses and pickles but I never felt the nostalgia that some
    >> talk about. It was fun to go to French, Italian, Indian and
    >> German restaurants as a treat. There was even a "British"
    >> restaurant that I liked.
    >>
    >> James Silverton

    >
    > And was that the one on upper Conn. Ave with the suit of
    > armor? That is I think a Greek place now?

    Yes, it is no longer British :-( It was called the Piccadilly
    and both my wife (born in the Bronx) and I liked the steak and
    kidney pudding!



    --
    Jim Silverton
    Potomac, Maryland


  11. #11
    readandpostrosie Guest

    Default Re: What's cooking today 4/1/08

    we are having cheese smoked sausage, and quick fried salt, pepper, and dill
    cabbage for dinner.
    easy, fast, and perfect for watching AMERICAN IDOL!




  12. #12
    Vilco Guest

    Default Re: What's cooking today 4/1/08

    ravenlynne wrote:

    > I thought the same thing about moving to Italy, but A.) I simply can't
    > get offbase to buy the stuff to eat, so I fake it and


    Damn, that must be very disappointing. I'm sorry to hear it.

    > B.) I just plain don't like a good bit of the stuff I"ve tried here.
    > <shrug>


    Can't you ask someone who goes offbase? You may make up a list, based on
    your area, and I'd be happy to help you putting it together. Which area are
    you in, Neaples?
    --
    Vilco
    Mai guardare Trailer park Boys senza
    qualcosa da bere a portata di mano



  13. #13
    Goomba38 Guest

    Default Re: What's cooking today 4/1/08

    Vilco wrote:
    > ravenlynne wrote:
    >
    >> I thought the same thing about moving to Italy, but A.) I simply can't
    >> get offbase to buy the stuff to eat, so I fake it and

    >
    > Damn, that must be very disappointing. I'm sorry to hear it.
    >
    >> B.) I just plain don't like a good bit of the stuff I"ve tried here.
    >> <shrug>

    >
    > Can't you ask someone who goes offbase? You may make up a list, based on
    > your area, and I'd be happy to help you putting it together. Which area are
    > you in, Neaples?


    Get organized, drop the hubster off at work and take the car! Go for an
    adventure with a couple of other wives who want to see get off base too.
    I don't think you'll regret it.

  14. #14
    sf Guest

    Default Re: What's cooking today 4/1/08

    On Tue, 1 Apr 2008 18:12:33 +0200, "Giusi" <[email protected]>
    wrote:

    >And was that the one on upper Conn. Ave with the suit of armor? That is I
    >think a Greek place now?


    Have you been to Paris? There's a restaurant on the Rue St. Luis that
    has a full set of armor in the window too. Heck if I can tell you the
    name though. It's not British, it's French - but French style "all
    you can eat". All you can eat cheese, sausages, bread & soup. One
    full bottle of wine per person.... one of each color if they recognize
    you. It's vin ordinare, but good drinking all the same. Not the
    battery acid many restaurants serve as their house wine here in the
    US.

    --
    See return address to reply by email
    remove the smile first

  15. #15
    Andy Guest

    Default Re: What's cooking today 4/1/08

    said...

    > It's vin ordinare, but good drinking all the same. Not the
    > battery acid many restaurants serve as their house wine here in the
    > US.



    Drank some bin in Paris. Forgetful.

    Called turps as in turpentine for cheap wine in Australia, as I was so
    introduced to it by locals.

    Did manage to drink some real good wine there, made by Jesuits AND my boss'
    brother.

    Andy


  16. #16
    blake murphy Guest

    Default Re: What's cooking today 4/1/08

    On Tue, 01 Apr 2008 15:52:04 GMT, "James Silverton"
    <[email protected]> wrote:

    > Giusi wrote on Tue, 1 Apr 2008 17:16:08 +0200:
    >
    > G> "ravenlynne" <[email protected]> ha scritto nel messaggio
    > G> news:[email protected]..
    > ??>> Happy April fools!
    > ??>>
    > ??>> Ispired by the gnocchi thread, lunch was Gnocchi in a
    > ??>> sauce butter, sage, a little salt, some cracked pepper and
    > ??>> parmesian/reggiano that I bought fresh today. I hadn't
    > ??>> had gnocchi any way other than in marinara and I have to
    > ??>> say, I much prefer this way to serve it!
    > ??>>
    > ??>> My project this week (as part of spring declutter) is to
    > ??>> wade through all of the food magazines that I have and
    > ??>> clip and try the recipes that sound interesting. If
    > ??>> they're good, I'll paste them into my cookbook that I'm
    > ??>> making. Dinner tonight is Smoky Barbecue chicken,
    > ??>> macaroni and cheese
    >
    > G> I was thinking a few minutes ago before I got to this thread
    > G> how as an expat you live American, eat American and taste
    > G> what you want of the country.
    >
    >When I first came to the US from Britain, I anticipated living
    >like an American and that incuded food! There are some good
    >things from imported Britain and Europe, including cheeses and
    >pickles but I never felt the nostalgia that some talk about. It
    >was fun to go to French, Italian, Indian and German restaurants
    >as a treat. There was even a "British" restaurant that I liked.
    >
    > James Silverton


    and you seems to have sometimes detoured to asian as well.

    your pal,
    blake

  17. #17
    Giusi Guest

    Default Re: What's cooking today 4/1/08

    <sf> ha scritto nel messaggio
    news:[email protected]..
    > On Tue, 1 Apr 2008 18:12:33 +0200, "Giusi" <[email protected]>
    > wrote:
    >
    >>And was that the one on upper Conn. Ave with the suit of armor? That is I
    >>think a Greek place now?

    >
    > Have you been to Paris? There's a restaurant on the Rue St. Luis that
    > has a full set of armor in the window too. Heck if I can tell you the
    > name though. It's not British, it's French - but French style "all
    > you can eat". All you can eat cheese, sausages, bread & soup. One
    > full bottle of wine per person.... one of each color if they recognize
    > you. It's vin ordinare, but good drinking all the same. Not the
    > battery acid many restaurants serve as their house wine here in the
    > US.


    You will have tyo tell me the name the next time I go.

    I actually won a dinner from a chef in Paris on the World Cup. If I'd lost
    she won lunch in my garden in Umbria, but of course she was all wrong headed
    and bet on France and she lost. Dessert will be by David Lebowits, too.



  18. #18
    sf Guest

    Default Re: What's cooking today 4/1/08

    On Wed, 2 Apr 2008 20:14:56 +0200, "Giusi" <[email protected]>
    wrote:

    >You will have tyo tell me the name the next time I go.
    >
    >I actually won a dinner from a chef in Paris on the World Cup. If I'd lost
    >she won lunch in my garden in Umbria, but of course she was all wrong headed
    >and bet on France and she lost. Dessert will be by David Lebowits, too.


    Cool bet!

    Sorry.... I don't remember restaurant names unless I have a chance of
    returning in the near future. You can find it easily though. Like I
    said, It's located on the Ile St. Louis, on the Rue St. Louis. With
    your back to Notre Dame walk down the sidewalk on the right hand side
    of the street. Find the Hotel St. Louis. It's a block or so going
    toward St. Germain on the same side. You can't miss it because they
    have a full suit of armor in the window.

    We were there during the world cup celebration and didn't even know it
    was happening. They were celebrating at least 8 hours before the game
    began. We had to ask what was going on. French flags were
    everywhere, people in face paint etc. etc. Real characters in cars
    circling the arch de triumph being photographed by the news. A good
    time was had by all. I was sorry that France didn't win. They had
    celebrated so much before the game, I was wondering what they had up
    their sleeves for a victory party!

    In any case, all was not lost. Bastille Day was a couple of days
    later. We just happened to walking on a bridge crossing the Seine
    when the French Air Force zoomed overhead with red, white and blue
    smoke streamers. It was a wonderful air show and parade. We
    blundered into both events. Nothing was planned. We just happened to
    end up with free front row seats to all.

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  19. #19
    Giusi Guest

    Default Re: What's cooking today 4/1/08

    <sf> ha scritto nel messaggio
    news:[email protected]..
    > On Wed, 2 Apr 2008 20:14:56 +0200, "Giusi" <[email protected]>
    > wrote:

    she was all wrong headed
    >>and bet on France and she lost. Dessert will be by David Lebowits, too.

    >
    > Cool bet!

    They were celebrating at least 8 hours before the game> began.

    Good thing, because they had nothing to celebrate after the game! They
    brought shame down on their heads for unsportsmanlike behavior. The
    Italians wanted this enough. It helps of course to grow up with the game
    and let it be crucial to almost everything, but they wanted this win and
    that seems to work.

    > We> blundered into both events. Nothing was planned. We just happened to
    > end up with free front row seats to all.


    It happens evbery 4 years and France normally is involved. This time they
    made it to the final, which is why they were excited. What next? Depends,
    it seems, on the quality of the North African players they can attract.

    (I am so bad.)



  20. #20
    sf Guest

    Default Re: What's cooking today 4/1/08

    On Thu, 3 Apr 2008 11:15:14 +0200, "Giusi" <[email protected]>
    wrote:

    >It happens evbery 4 years and France normally is involved. This time they
    >made it to the final, which is why they were excited. What next? Depends,
    >it seems, on the quality of the North African players they can attract.


    I don't follow soccer. In fact, I don't follow any sport.

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