Things were pretty busy with all the set-up activities when Polly made DSM.
And I didn't want to precede someone with 800+ entries just because I hit my stride as well....so a double party is in order!
There are carnivorous, omnivorous, and herbivorous treats grilling (if they're grillable) and cooling in the cooler (if they're better chilled), and the HE, mini-donkey, goat and porpoises all promise (mostly) to be on their best behaviour.
So, enjoy!
Mamselle
.
Well, two momentous occasions. Here is some fresh-squeezed lemonade for the hot weather and a cold entrée of chicken with pineapple and chopped mint (trust me, the combination works). Let me provide a veggie accompaniment too: cold broccoli salad with a sesame oil dressing. For dessert: éclairs!
Yum! Thanks!
(I especially like the eclairs....)
M.
I'd like to contribute locally brewed beers from my town and a bottle of rakija from Croatia.
Wow!
I'm sure there are a number of connoisseurs who will join us in appreciating your generosity!
Thanks!
M.
Congratulations to you both!
Have some tree-ripened Texas peaches, picked today. I cut up a few and soaked in brandy, ready to grill.
I brought both ice cream churns, too. Peach ice cream, anyone? Let's see, there's some good chocolate, berries, herbs, cinnamon, goat cheese, and other stuff in that basket if anyone's feeling creative.
Grilled peaches???
Wooow, boy, never heard of that!
Sounds delish!
Hmmm....maybe some in, and some on, the ice cream???
And are there recipies for hand-cranked non-dairy ice cream now? I hadn't thought of it before, but now that it's my go-to necessity, I realized I don't know how/if that works....
But I'm sure our guests will be very happy to taste-test any combinations of fruit, ice cream, chocolate...ummm....
And goat cheese? Feta or chevre?
Melted on toast if the latter, maybe with a raspberry on top?
Bliss....
M.
Chèvre for the ice cream base, although there's probably some feta in that basket, too. There's bread for crostini, too.
Southerner, here. My family grills everything in the summer, because the mere thought of turning the oven on when it's 101 in the shade is nauseating. Of course, we've also been known to grill steaks for Christmas unless it's really cold, say below 50.
Here is some freshly-caught halibut.
Ooh, maybe we can melt a bit of the chevre to put on the grilled halibut, and top it with a peach/raspberry compote...
Yum!
Thanks!
M.
I'm a bit late to the party, but here's some grilled corn on the cob, which is at the height of its tastiness right now, this very moment (eat it right away before it gets all starchy!).
Also, I wanted to say thanks to Polly and Mamselle for all they've done to make The Fora a lively place. I miss some things (and some posters) from the old CHE fora, although what I really miss is the CHE fora circa 2010. But Polly and Mamselle have helped make this place feel, well, real. It's not the same, but it feels like home, and I'm very grateful.
(I'm also stuck inside a paragraph of an article I promised to deliver by the end of the month. I like having the fora to visit to get outside of my paragraph. And eat virtual corn on the cob.)
Loooove corn-on-the-cob! I was raised in Ohio where we got it fresh all the time.
And thanks for your kind words! Polly has done waaaaay more towards this than I....I just indulge my chatterbox nature!
The forum is what everyone makes it. I'm so glad to see so many returnees as well as newbies.
M.
Quote from: mamselle on August 13, 2019, 05:17:50 PM
Loooove corn-on-the-cob! I was raised in Ohio where we got it fresh all the time.
Years ago (late 1980s, when I was in junior high), I lived in Fairborn, Ohio, which has an annual sweet corn festival. Oh, I loved that festival.
Yes!
M.
Quote from: traductio on August 13, 2019, 07:01:34 PM
Quote from: mamselle on August 13, 2019, 05:17:50 PM
Loooove corn-on-the-cob! I was raised in Ohio where we got it fresh all the time.
Years ago (late 1980s, when I was in junior high), I lived in Fairborn, Ohio, which has an annual sweet corn festival. Oh, I loved that festival.
Where I grew up in Wisconsin had corn festivals. I am very disheartened that my kid doesn't get that experience and thinks of August sweet corn as costing as much per ear as it still costs per big, brown grocery bag in the cornfields we left when he was too young to notice.
Also, I'm not here. I'm not celebrating until I hit 1000. That corn will still be good next week.
At post 1000, I thank everyone for coming over from the CHE fora and welcome all our new colleagues.
These fora have been one of the constants in my life for more than a decade and I'm glad they continue.
Now I'll take that ear of corn.
I never made it to 1000 posts on the CHE fora, despite having an account for over a decade, so I never "attended" one of these parties. But I, too, am glad the fora live on, differently, perhaps, but live on nonetheless.
Here's some corn. We do butter "Wisconsin-style" (or at least that's what people told me when I lived in Wisconsin) -- we just roll the ear in a stick of butter sitting on a plate. Eventually the stick gets a pretty good groove. Plus, it makes for good toast the next morning.
Quote from: traductio on August 29, 2019, 06:13:26 AM
I never made it to 1000 posts on the CHE fora, despite having an account for over a decade, so I never "attended" one of these parties. But I, too, am glad the fora live on, differently, perhaps, but live on nonetheless.
Here's some corn. We do butter "Wisconsin-style" (or at least that's what people told me when I lived in Wisconsin) -- we just roll the ear in a stick of butter sitting on a plate. Eventually the stick gets a pretty good groove. Plus, it makes for good toast the next morning.
Thank you! I was raised in Wisconsin and that is exactly how I eat my corn.
Born in NC, raised in OH, that's the right way to eat corn where I've lived, too.
Are we all midwesterners?
Is that why we talk to each other?
<runs and hides...>
M
My spouse and I are both from the great plains, more or less -- so midwest, but a bit more west than mid. We spent seven years in Wisconsin, where we discovered this buttering technique. Small though such a detail may seem, it was quite a revelation to us, and we've worked to spread the practice far and wide!
Quote from: mamselle on August 29, 2019, 09:21:10 AM
Born in NC, raised in OH, that's the right way to eat corn where I've lived, too.
Are we all midwesterners?
Is that why we talk to each other?
<runs and hides...>
M
I don't know. I was born and raised in New England and we did this. One side of my family has been in New England since the Mayflower while the other side immigrated in the 60s from Europe. So YMMV?
I did however live in the Midwest for a decade during grad school and postdoc.
Quote from: archaeo42 on August 30, 2019, 04:52:55 AM
Quote from: mamselle on August 29, 2019, 09:21:10 AM
Born in NC, raised in OH, that's the right way to eat corn where I've lived, too.
Are we all midwesterners?
Is that why we talk to each other?
<runs and hides...>
M
I don't know. I was born and raised in New England and we did this. One side of my family has been in New England since the Mayflower while the other side immigrated in the 60s from Europe. So YMMV?
I did however live in the Midwest for a decade during grad school and postdoc.
I grew up buttering corn like this in the pacific northwest, but my mom's from Wisconsin so I guess that proves nothing. Regardless, I stopped by to offer you all this shaker of chili-lime seasoning, which I've become obsessed with sprinkling on corn this summer (after a good coating of butter to make it stick of course).
<pulls on oven mitts, grabs perfectly roasted ear from grill, shucks it, sets it spinning in the groove on a stick of butter, doffs mitts, sprinkles chili-lime seasoning>
Ahhh, a perfect start to the Labor Day weekend! What sort of dark beer do we have on tap?
Quote from: Thursday's_Child on August 30, 2019, 07:13:30 AM
What sort of dark beer do we have on tap?
I am either an intolerable beer snob or a connoisseur of local brews (that's a question of perspective), but I'll bring some local things from round these parts.
Or this (https://www.lcbo.com/webapp/wcs/stores/servlet/en/lcbo/north-american-lager-16023071050/no-name-beer-110320#.XWk14WjYr8k), about which I can say, the label accurately describes what's in the bottle.
Remove the husk, moisten a paper towel, wrap the ear of corn, nuke for 3 minutes. Excellent.