Washingtonians

[SadieSue]

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Cool program! I'm afraid a visualization as clear as that would really make me WANT to remodel the kitchen though. And since we're not handy enough to do it ourselves all I see is $$$. Maybe someday...

What a fun idea though!

 

[Totalcolour]

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Yeah, it really is. Because, not only can you design your house or remodel, it will create a price list (YUP) of all your materials; if you know the local codes, you can put in all the electrical outlets (which we did on our studio), plumbing, landscaping etc. You can change textures to see "What if" and all sorts of cool stuff.

Well, I aint gonna get me a new kitchen real soon; but I'm working on the design in case I win the Lottery. Oh, wait, gotta buy a ticket first

 

[Totalcolour]

So, got some "NEW" people coming over for drinks and hors d' oeuvres tonight. I don't know them very well, but since they live in this very POSH neighbourhood I figured better do something rather posh in the way of food. So, what do you think:-

6 cheeses - French, American, English an Italian (D'elice de Bourgone [french], Double Gloucester[English], Camembert[French], Winey Goat[American], Stilton[English], and Fontina[Italian]
French Bread and 3 kinds of crackers
2 kinds of olives - feta stuffed Greek green olives, and kalamati olives (I HATE olives)
profiteroles stuffed with; cheese, garlic, onion and home grown cockerel mousse
cherry tomatoes with balsamic truffle dressing
Dilled Salmon
Prosciutto, dry Salami; dry Coppa and Black pepper Italian slami

and of course some AMERICAN wines!
(I don't do deserts - too fattening) (Oh, wait, as if all the other stuff isn't - silly me)

 

[OvertheHenHouse]

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I'm so sorry.

I'm so sorry for your loss. We've got lots of hawks and owls up now, too. I'm not as concerned for the chickens because they're under cover but will only let the rat terrier out under supervision...

 

[SadieSue]

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Sounds wonderful. I especially love the D'elice de Bourgone and serve it with a fruit spread to make it extra yummy. Which is probably why I only splurge on it once a year - because if there's ever any left over I EAT it! Stilton is also one of my faves.

What is home grown cockerel mousse? I understand the home grown cockerel part, but what exactly are you doing with him? And are you making your own balsamic truffle dressing?

 

[pettec63]

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sounds good to me!!

What did you say your address was?? LOL!!1

 

[OvertheHenHouse]

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We got this one and really like it:

We got it at Harbor Freight. I just checked their website (http://www.harborfrieght.com) and they've got 4 locations in WA. Their website shows they're having a big sale - not sure if it's online only, but worth checking out.

 

[Totalcolour]

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So, I had some extra cockerels; freon camp then I cooked them in a water bath (sous vide) for 12 hours at 160 degrees. Stripped the meat and put them in a blender with cream cheese, chopped onions, garlic, herbs (herbes de Provence) salt and pepper, and whooshed it up. Just before stuffing the profiteroles, I will whisk the blend to make it nice and fluffy. Pics later

My friend, a landscaper, gave me some truffle salt, which I mix with balsamic vinegar. Sometimes I use light balsamic, other times I use a pear balsamic. Makes a really wonderful, exotic flavour. Course, I wouldn't buy it myself, too expensive. But this was a trade! (Hey, Pettec, find places to trade your ducks, I get some cool stuff).

 

[Totalcolour]

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Well, if anyone's into a summer party, I'd be more than willing to host one here, with all sorts of lovely treats (human food, not chicken stuff)

 

[Chickielady]

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And you forgot what time are we to arrive ????????
Heck, I'll bring a nice cheesecake !!!!!!!!

My next dessert will be adorned with some of the 2 gallons of Huckleberries I got in a trade last fall...for started birds...it was a good trade !!!!!!!!