barbara-in-va
Well-known member
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Deb in MI, did you survive cooking for your 16 houseguests?? What goodies did you make for them?
- Thread starter barbara-in-va
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I Did - actually it was great fun!
Thank you so much for asking, Barbara!
I made the menu that I posted (Friday night: steak tacos, spanish rice, refried black beans, big salad and white cake with blueberry jam and lemon curd filling....Saturday: brisket (there were leftovers and everyone home with ziplocked baggies of brisket!), michigan grown asparagus, big salad, roasted carrots and potatoes glazed with the brisket marinade with a Rolo (as in chocolate caramel candies) cheese cake).
Last night they surprised me and made a big belated 50th birthday dinner for me, Jerry and my parents: Bleu Cheese Stuff Burgers, Bratwurst, Mussels in White Wine Sauce, Bacon wrapped Scallops and more!!
The weather was glorious so we spent a lot of time on the deck and our g-dsons and their friend played outside a lot and went to the public beach that is a 10 minute walk from us
A lovely weekend - like been enveloped in hugs the whole time!
Thank you so much for asking, Barbara!
I made the menu that I posted (Friday night: steak tacos, spanish rice, refried black beans, big salad and white cake with blueberry jam and lemon curd filling....Saturday: brisket (there were leftovers and everyone home with ziplocked baggies of brisket!), michigan grown asparagus, big salad, roasted carrots and potatoes glazed with the brisket marinade with a Rolo (as in chocolate caramel candies) cheese cake).
Last night they surprised me and made a big belated 50th birthday dinner for me, Jerry and my parents: Bleu Cheese Stuff Burgers, Bratwurst, Mussels in White Wine Sauce, Bacon wrapped Scallops and more!!
The weather was glorious so we spent a lot of time on the deck and our g-dsons and their friend played outside a lot and went to the public beach that is a 10 minute walk from us
A lovely weekend - like been enveloped in hugs the whole time!
Thanks Barb! We actually do this 3 times a year. It was nerve racking the first few times
but we've got it down to a science.
We also bought a meat slicer that makes slicing the brisket a dream. (I cook it about 2/3's done and then refrigerate overnight. Remove the fat the next day and cook for another 2 hours or so until the meat is fork tender
but we've got it down to a science.
We also bought a meat slicer that makes slicing the brisket a dream. (I cook it about 2/3's done and then refrigerate overnight. Remove the fat the next day and cook for another 2 hours or so until the meat is fork tender
barbara-in-va
Well-known member
WOW Deb! Glad it all went well for you, you are definitely more brave than I!! It all sounds so
delicious too smileys/smile.gif
delicious too smileys/smile.gif