and a favorite fancy first course i used to serve, was poached celery roese. you take a head, tie four (or more) stings around the head. slice between the strings. lift the slices carefully(so the stay intact) poach gently, serve on holandaise sause, garnished with pimento.. (remove the string after plating!) you have lovely pale green roses.... what was nice was you could cook them up before hand, gently resteam, and make the holidaise sause at the last minute..and to be honest, straw would taste good served with holandaise sause!

i would often have one or two fancy dishes at the start of thanksgiving/christmas dinners.. the rest of menu was tradistional.. but every one would remember the first course!

whoops, i am really turning this into a food thread aren't i? when i introduced vanilla, and its etymology, i thought it would end up being a sexy thread..


my other obsession