[Magdalen] tomorrow's menu

[Grace Cangialosi]

How long do you cook them, then? It seems as if they'd turn to mush pretty quickly...
Btw, I recently had pickled Brussels sprouts for the first time...yum!

On November 28, 2014, at 5:08 PM, Susan Hagen <susanvhagen at gmail.com> wrote:

Slice very thinly, paying close attention to not cutting off fingertips.

On Fri, Nov 28, 2014 at 2:50 PM, Grace Cangialosi <gracecan at gmail.com> wrote:
> Susan, I'm wondering how you *shave* Brussels sprouts?
>
>> On Nov 26, 2014, at 4:49 PM, Susan Hagen <susanvhagen at gmail.com> wrote:
>>
>> I would like that sweet potato soup recipe!
>>
>> Ours will be a pretty traditional feast with extra dishes for the vegetarians.
>>
>> Turkey and stuffing - I'm the designated carver so get to eat the crispy skin
>> Creamed onions
>> Shaved and sauteed Brussels sprouts
>> Green beans
>> and some other stuff.
>>
>>
>>> On Wed, Nov 26, 2014 at 3:14 PM, ME Michaud <michaudme at gmail.com> wrote:
>>> pickled beets & onions with roasted pecans on Boston lettuce
>>> or
>>> sweet potato jalapeno soup with roasted pecan & sherry garnish
>>>
>>> scallops florentine
>>> farro with snap peas & crimini mushrooms
>>> roasted delicata squash slices
>>> green bean casserole (requested by a guest)
>>>
>>> pears poached in ginger syrup with dried cherries
>>> someone's bringing pumpkin pie
>>>
>>> Farro is cooked, beet is roasted, about to start on the soup.
>>>
>>> I'd invite you all, but I'm already short a couple of chairs.
>>> -M
>>
>>
>>
>> --
>> Before enlightenment pay bills, do laundry.  After enlightenment pay
>> bills, do laundry.



-- 
Before enlightenment pay bills, do laundry.  After enlightenment pay
bills, do laundry.