Randomness

[charliesmum]

Just want to announce that I am not getting email notification for all comments. Some, but not all, which is kind of confusing.

Charlie's imaginary friend has an imaginary friend.

I've gone from not knowing if we had anywhere to spend Thanksgiving to having too many places. My sister invited us there, then my MIL is having the dinner after all. She's cool with us not coming, but my husband would much rather not deal with my family, but I already said yes to my sister, and they are expecting us, and I'd feel guilty changing my mind.

Stupid holiday. Though, 4 day weekend is love.

I said I'd bring appetizers, and I have this urge to do something fancy and complicated, but have no idea what. Or if I could even do it. Does anyone have any suggestions? *looks pointedly at junediamanti who is a really good cook.*

Almost time to go home. Hurrah.

Comments

[zoepaleologa.livejournal.com]

*looks pointedly back*

I'm kind of assuming you are looking for a starter to preface the big turkey main course (it being somewhat similar to what we would have for Christmas Lunch)?

If this is so, you need something flashy, but lightweight. I generally do something based around smoked salmon. Usually, if I can get it ready made I serve Gravad Lax (a very sweetly cured smoked salmon with dill) along with a leafy green salad (I like pretty leaves like radicchio and frisee), and a dill cream dressing. This will work with any nice smoked salmon.

200 ml tub of creme fraiche
2 tbsp of freshly grated horseradish or from a jar.
handful of roughly chopped dill weed
juice of a lemon.

Mix thoroughly.

To serve:

arrange the salad leaves artistically around the plate, with a couple of slices of the smoked salmon at the centre, drizzle with the dressing.

Can't find a good smoked salmon and REALLY want to impress?

Buy some ready made blinis, warm under grill, spread with good butter, top with salmon caviare (about a 20th of the price of the real thing, but still nice) and serve with lemon wedges. 2 - 3 blinis per person, and a tiny jar of the "caviare" will serve about six.

If the idea of fishy things makes you go, "Ugh!" try this it serves four:

Warm winter salad, using 2 heads of chicory, home made croutons, walnuts (shelled), watercress leaves, crumbled Roquefort cheese (about three ounces), thinly sliced peeled conference pears.

Olive oil, a finely chopped clove of garlic, and some sherry vinegar.

Cook the croutons in some olive oil and the garlic, then shred half the chicory and add to the oil after removing the croutons. Add the walnuts cook for about five mins and add the sherry vinegar. Arrange the raw chicory leaves and watercress on plates.Spoon over the cooked leaves and stuff. Add the pear slices, and crumble over the cheese. Top with the croutons.

I hope this is some inspiration.

[charliesmum.livejournal.com]

i never got the notification on this. Arugh. No one in my family (save the husband) likes Salmon.

What's a blinis?

[deviantauthor.livejournal.com]

Yeah. What she said. Wtf is a blinis?!