Hey?

What's up with this Cosmic Spatula thing? 


Where everybody go?


Did our spatula get stuck in something?


It has been a quiet as a mouse in a cat convention.


As silent as a deaf mute in outer space.


As empty as my popcorn bowl five minutes after I've filled it.


As lonely as ... as.... I need help here.....


As slow as congress in passing good bills,


Could I generate some excitement if I were to declare my self a New England Patriots fan?


What about the Indianapolis colts?


Well, I will just wish all you active people a happy holiday.


Fred

Okay so apparently the Cosmic Spatula Blog no longer exists. It has been changed to "The Fred and Jan Show". Anyway the latest meeting was at the abode of R & J with the occasion being the kick off of the Steeler football season.It was brunch at noon 'cause the game started at one. It was a nice day so we were able to eat on the back veranda.Showing our true fanaticism the table was totally Steeler black and gold. We had Mimosas- the most important item. There was typical brunch fare- two egg puffs (one being of egg beaters for the faint of heart.) There were sorta good for you chicken sausages,
a variety of pastry and bagels, and Vera made a fruit, yogurt and granola dish. Rita's famous tomato pie was in attendance (see recipe below) and yippee there was enough left for R & J to have some the next day. Sorry Fred. We all squished in to our somewhat diminutive TV room with our somewhat diminutive TV, and the true fans began to yell, Barb knitted, and others stifled their yawns until it was time to make a get away. In case you don't know- the Steelers won. Actually that means we need to do the same thing every week to maintain the mojo. But alas we have not and as of this writing the team is two wins and one loss, but it is a long time and MANY games until the Super Bowl. See ya' then.

Cosmic Brunch

Normally we all wait until after the Cosmic event to post our blog or pictures. 


It is time to be different!


This is a before the event post. 


It shows the preparation that some do to get ready for the event.  This is why Rita (and Fred) will be late to this event.  


Preparing the ingredients for the tomato pie is not a trivial task. Below, after the picture,  you will find the recipe.

Recipe:

1. Prepare a pie crust in advance.
2. Cut this stuff up, or get your partner to do it for you while you run around the kitchen doing other stuff.
3. Sprinkle season stuff on the cut-up stuff
4. Pull pie crust out of the oven when you get the sprinkle part done (step 3), but not before you get the cutting part done (step 2).
5. Throw this sprinkled stuff in the pie crust ... well... may you just put it in gently.
6. Put in oven at 350 or 400 or somewhere in between, depending on how fast you can do the next step.
7. Take showers.
8. Pull pie out of the oven and boogie to the event.
9. Ops, you forgot to dress, so back home and do that, then speed to event.
10. Arrive at event and walk in like you been really busy.

Better late than never??

Figured I'd better get my two cents worth in about the last Spatula before we moved on. Hopefully we can count on Fred, our own paparazzo, but where has everyone been? Personally I fogot my password. I know that Tim & Barb have bigger fish to fry, but I thought that Bob had enough frivolity in his system that he would not abandon us even though he has his very own blog now.
The last event was quite special as Tim and Barb took the plunge. The group was enlarged with special family and friends. Fizzy drinks with sugar on the rim and home made maraschino cherries were served by Barb's niece and husband from Pittsbugh along with ceviche. So advanced. I didn't even recognize Tim's brother, Jeff for about 15 minutes. White hair does become him. The table out on the deck looked like a picture from Gourmet Magazine. And to think I often wondered, "Who are those people?"
It was very hot and sunny, but Rita was so kind as to be late so that the sun went down exactly on cue as we sat down to enjoy our repast. Thanks Rita. Also all lateness was forgiven as when she did arrive she was accompanied by a WONDERFUL tomato pie, a gorgeous cake with chocolate icing and ganache and an equally gorgeous daughter.
The main course was a wonderful filet with a "slightly reduced" reduction. Aside from the temptations mentioned above there were garlic mashed potatoes, a wonderful green bean almondine (I love friends with gardens) and a Waldorf salad that Ron and Jeff couldn't help pretending was part of the appetizers. Thanks to one and all.
I don't mind bragging that we finished every bottle of wine in the joint. Well- we had to toast didn't we? The ceremony was inspiring and Libby's poem brought tears to every eye.
This was also the debut of Bob and Vera's exchange student, Guzya. I'm sure you will hear more about her as she will be spending a year with "the hippies." So thanks to one and all- You know who you are and how special you are......

Memories made in August 2010

It was a warm, sunny, evening in August.  The invitation list was extended to include a number of friends.  It was a event to remember: the wonderful food, friends, weather, surroundings, music and a commitment service.

The hosts

A walk before dinner

The Table

The Friends

The Tomato pie

The Service

  

flying cookware and slippery ribs

Hi Gang:

Ron and Jan, you were missed, and here is what you missed.

The grilling of the ribs was taking too long and with time running out and rain on the way, I headed for the oven with a platter of ribs. I arrived to find my pre-heated pan sitting on top of the stove put there by my lovely wife (what is this empty pan doing in the oven?) Ahem, so forgetting that it might be hot, I grabbed, and it flew! Once it was retrieved before melting through the linoleum, time to get the ribs in. While tilting the platter to slide into the baking pan, (now cool and returned to the oven), the ribs slid right off the platter, missed the pan entirely, and went to the bottom of the oven onto the 450 degree surface. POOF. Instant smoke and billows of it filling the kitchen. (Didn't I do that on the first Cosmic Dinner?)

Rita and company to the rescue! Potholders flying, oven grate flung into the back yard, remove the squash from the near flaming oven, spatulate the smoldering remains off the bottom of the oven, return squash to oven and smoke for 20 more minutes with the ribs. Thank heavens we took the batteries out of the smoke alarms weeks ago. (I think I better take care of that today).

Damn! still not done. Off to the microwave for perfect ribs. Asparagus on the grille never take off cause all the coals are gone, they go in the microwave too for that perfect microwaved finish. Yikes, I gave myself over 3 hours to orchestrate this latest disaster/gourmet feast. Ah well, adaptability is my motto.

Well, that's about it. I'll let Rita and Barbara contribute their additions to the meal because the salad and squash and dessert were of course, fantastic, but I don't know the particulars.

Thanks all for another eventful evening.
Bob

A few Cosmic Picnic Pics

Here is the fire that baked the potatoes:

Here is the 'facilities'.

Or is it: "Here *are* the facilities."

Or "Here be the facility?"

Here are the dogs waiting to either get a food handout or to lead someone back home.

Dinner in the Pines

Well, it looks like you are, Fred. Actually, being the social butterfies that we all are, finding a time to do a May Spatula was going to be extremely difficult. But as fate would have it, Ron and Jan's weekend trip on the 14th was cancelled. So the Spatulas performed a little last minute dance, and a quaint little picnic was arranged in the pine grove below Fred and Rita's house. It's so nice. There is a great fire area where Rita roasted taters in the coals. She also came up with a hot artichoke dip that we devoured along with a salad. Jan made a Pot O' Beans. Barb brought a bumbleberry pie (look it up), and Bob brought Vera, always a sweet treat. The boys were enamored of Fed's machine. The weather cooperated. They even have a "facility" for those too dainty to be true woodspersons. It was Sunday evening so the game was called on account of darkness, and the dogs led us out of the woods and back to reality. It was great to see everyone.
Onward to June!

May dinner date

I have to admit my hearing is somewhat impaired, my listing is sometimes selective and my memory is frequently offline.

I'm sure the May Cosmic Spatula dinner was discussed at the April dinner. Can someone refresh that conversation for me - or, at least, the bottom line?

When is it and who is hosting it?

Thanks in advance.

Muddy in Creekside: Monday AM

Fred,

Keep the cookies and your job with the Animal Rescue League. Great picture though.

Your photo skills are appreciated. Have a good week.

Babs

Barbara,

You are redeemed.

I'm so sorry I didn't look more closely before I posted such an irresponsible post.

Can I keep the cookies now?

Defending Her Life

Dear Fred and all concerned dog lovers,

A close up would reveal that Zoe was licking my fingers. It would not show any food because I do not feed at the table, well... at least with other people's dogs. So there. HA! Indicted without real proof!

Give me back my cookies!!

Babs

Coconuts All

Dear My Friends and family (Ben) and inductees from New Hampshire!

Last night was another wonderful eating and social experience. It is definitely time for me to learn new songs. Singing the old ones is heartwarming none the less. Bob and Tim are the best band I know and having my son, Ben, play with me is always an amazing experience. You guys should hear him drum. Thanks all for welcoming him so graciously. My favorite guest from NH was Mollie! The sweet cocker spaniel...what a cutie! Ann was an inspiration! Also very cute, by the way. Neil and his wife were also lovely and of course the divine Rachel and Ian. What a village we are creating.

I promised the recipe for the macaroons, which I now regret leaving with Fred! heheheh. They were darn good.

Here it is: make sure the batter gets set before you bake. Otherwise they run a bit while baking, but still work out fine. I doubled this recipe for 14 people. My cookies were also fairly large. The recipe is for 2 dozen cookies, but they would have to be smaller.

Ingredients:

4 large egg whites at room temperature

1 cup granulated white sugar

1/4 teaspoon salt

1 teaspoon pure vanilla extract

1/2 cup cake flour (sifted)

3 cups sweetened shredded coconut

In a stainless steel bowl placed over a saucepan of simmering water, whisk together the egg whites, sugar and salt. When the mixture is warm to the touch and nice and creamy, remove from the heat and stir in the vanilla, flour and coconut. Cover and refrigerate for about two hours, or until firm.

Preheat the oven to 325 degrees and line two baking sheets with parchment paper. Place small amounts ( a tablespoon) or desired amount of the batter on the parchment a few inches apart. Bake for about 15 or 20 minutes or until golden brown. Remove from the oven and cool for 10 minutes in the pan. Then place the cookies on a cooling rack.

There ya go ! Bake on!

Ben fried the bananas in butter and brown sugar in a very hot pan until soft but not too soft. Sometimes that worked...hehehe.

The coconut ice cream was online. I used egg yolks for richness. I can post that too if you like.

To me the best part was the warm bananas on the plate with cold ice cream on top and the cookies on the side. Hot, cold, sweet and crunchy..yum!! I am truly a texture freak!

I know that May is full for all of us and may not work. Please hold June 5 for our party, which is a potluck and may substitute if we have trouble finding dates. How about the road trip the end of August??? Sounds like fun.

Love you guys and gals. Hope to see you soon.

Barb and Tim

Thai ing one on

Yep- I knew I would be the first one to have time to blog about our latest dining adventure what with Fred and Rita having "guest speakers" in from New Hampshire including the most spry 92 year old I've ever seen, and Barb having to deliver her son to an airplane this morning(which has got to be a very hard thing to do.) Cosmic Spatula expanded to 14 for the April meeting!
The most amazing thing, aside from another round of FABULOUS food, was that we all arrived actually at precisely at 6:00. I'll probably never get over that. Especially when we have a half hour window. I wanted to get there on time as I was in the appetizer category. It was cool with a chance of rain so our hoped for outdoor appetizers were not practical. Therefore, my Chicken Satay (Thai grilled chicken on a skewer) became Thai- spear 'em with a toothpick- chicken Mcnuggets. But we might have hit upon something there. Think you could even use it as a main course.
I was sure that sometime during the "first round" of couples there would have to be some food failure or at least some food that was just okay. BUT NO. The bar is now raised soooo high! I'll let Rita, our official recording secretary, put in the entire menu. But I've got to get the recipe for Rita's seafood curry which was just right. Curried stuff can get overwhelming, but this was perfection.
Authentic spring rolls- healthy; the salad so pretty with the beets and mango-need the salad dressing recipe too; never tire of asparagus; and Bob has a new appreciation of coconut. I'll tell you what- that Ben sure can fry a banana. Not to mention that he can sure play a guitar too. It's not too many groups that are fortunate enough to have the kind of after dinner entertainment that this group can provide.
So onward toward summer and the opportunities and challenges that will present. The road trip is still up for discussion, and the suggestion to postpone the group for the summer was soundly voted down. Guess I'll just be forced to have more fun and food frolic. Bye for now

Number 4 - at Windblown Studio

It's about great food, good friends, guests, and enjoying life.

I'll let others describe the food. They can do it much better than I. However, I will share with you that I'm very pleased to be married to the person who made the main dish. Wow! And, we have leftovers!

I was fearful of the asparagus, because I was warned that it contained lots of garlic. I don't mind garlic in food, but I don't like garlic flavored with food.

However, I did try Bob's asparagus, and it was very good. All the food was wonderful. What a team!

However, in every party there is one or two who just can't control themselves.

We did capture one such moment on camera.

Not that she was the only one, but she was the only one I caught on camera.

Some culprit feeding our dog, Zoe!

Shame on you.

Bad! Bad Human!

Barbara busted!

One of the side benefits of having such talented friends, is that after dessert is over, the dishes are cleared, the coffee served, and the bellies full, they break out their instruments and play music.

Even the guests come prepared to play. Ben, we thank you for your tender touch on those strings.

And some of the guests actually listen.

For Tim King

Just read that the ancient Assyrians used to say that the gods do not subtract from a man's allotted life span the hours he spends fishing. You might live to be 100 !!

April Cosmic Dinner

In case some of you are wondering, the April Cosmic Spatula will commence on April 24, between 6:00 and 6:30 PM. at Windblown Studio.

Hors d'oeuvres on the porch, dinner afterwards, music, frolicking and laughter follows.

Cosmic thought of the day

I found out something today that I wanted to share with you all.

Scientists discovered a new heavy element that goes into slot number 117 on the atomic scale. You can read about it in the New York Times. The really interesting part of this finding is that they have yet to name it, but they will. “Naming elements is a serious question, in fact,” said Yuri Oganessian, a nuclear physicist... “This takes years.”

So how long has it been since the discovered our moon? Duh?

Cosmic thought for the day.

Things to think about

I was thinking the other day... about the Moon.

I realized just how stupid it was that that our moon is the only moon in our solar system that is not named.

Why is that?

As of 2008, there were 172 known moons orbiting planets in our universe. They all have names. Names like Phobos, Aoede, Lo, and SI2003_J_23. One hundred seventy-two names. Many not pronounceable. Ours does not have a name. We just call it "Moon."

So, why doesn't our moon have a real name? I know some may think that lunar may be a name, but it is really reserved for adjective or adverb use like lunar-storm or lunar-eclipse. For use like: "he went lunar" or 'he got lunar faced'. Lunar is more like what our moon does other than what it is.

Moon. the noun that refers to our moon. What is that?

Now get this. The reason why we call it "Moon" is that in 1665 when they discovered other satellites around other planets, the guys who did the discovering sat around a camp fire drinking wine and were talking about these satellites and one of them said: "Hey! we are going to get confused with all the moons we found. When Galileo here says 'moon', I can't tell if he is talking about that satellite around Jupiter or the one on Earth here. We need to do something to clear up this confusion."

So, being the great thinkers of their time (keep in mind they were drinking wine), they decided to name all the other moons they found and not name ours. They invented Phobos, Lo, Aoede and kept the word 'moon' to refer to our Moon.

Well, DUH!

They could have just as easily named our moon" 'Gal", "Gork", or even 'LOOK"! But no they had to keep on referring it as 'Moon'. Or they could have just as easily gave them numbers, our Moon would be '1', Phobos would be '2' and so on up to '172'. Easy huh? Pronounceable too!

But, wait! Had they invented numbers back? Were they still using Roman numerals? That would be a problem. Ours would be called 'I' (eye), Phobos would be 'II' (eye,eye) and so on up to CLXXII (sea, ell, ex, ex, eye, eye).

Bad idea.

If we had done that, the 'Old McDonald had a Farm' song would be thought of a song to some moon. "... had a farm, EIEIO"!

Don't you wonder about such things?

Something Cosmic the group should think about.

The Adventure Continues

I don't have a clue how to get a picture from my phone to my computer, much less a full video shot so hats off to Fred for getting these permanent records of the bachanalia (sp) of spring.

Just like the stuff we left behind, it occurs to me that after putting the hard boiled egg on top of the asparagus, I neglected the fresh ground pepper and the grated cheese. Then I left them at Jan's. Imagine if you will the fresh roasted asparagus flavor with a little added pepper and grated asiago.

I hope no one is tired of asparagus but if next month mine is up, you are getting it again. I promise the flavor and texture will be so different that you won't mind.

Thank you Jan and Ron for a delightful way to usher in spring, champagne, Ian's beer, and the jambalaya was a great taste. I'm still using Emeril's hot spice that you gave us. The maple syrup didn't last through next morning's French Toast breakfast with Ian and Rachel. It was worth it.

By the way, Rachel saw (and touched!) her first live, in the wild snake Sunday. This little supper club expands everyone's horizons.

The road trip that is being discussed sounds like fun. We could rent a big van, split the cost, designate a driver and head for the wineries of New York, the breweries of Milwaukee, the distilleries of Scotland, the morel fields of Michigan. Lobsters in Maine (somebody stop me) Yikes.

Hope to see one or two or all of you at the gig Saturday night with David and the Journalism club at the Brown Hotel, and the same goes for in between get togethers for any reason.

Bob and Vera

Girls just want to have fun!

This just has to be seen!

The Morning After

Don't know if anybody else had trouble getting out of bed this morning - the morning after a great evening, but I did. Wow! What fun!

Does anybody remember why my body should hurt? Eating great food shouldn't make one's legs hurt? Then I saw some videos on my cell phone. That explains it! Dancing! That did it! Who started that, Jan? Bet if Ian's body was as old as mine, his would hurt this morning also.

You know I just have to post the proof that even old folks can have fun too! Thanks all for a wonderful time. These dinners are worth looking forward to. Ian, I can sell you the video of you dancing, or were you just floating around the floor?

Thanks all for a great time!

Jan and Ron, thank you for a wonderful evening...it felt like a true celebration of spring. I loved the jambalaya. It was fresh and all the flavors melded beautifully. I'm sure the leftovers will be tasty, if there were any, that is (?). Barb's salad was over the top; a visual feast as well as a gustatory one. And the dancing! Loved it. Especially Ian's interpretive ode to spring (or was that a more bacchanalian jig?) Fred and I have been watching the videos of the dancing and Wow! We were celebratin'. He's getting ready to post them so you can revisit the party too. Rachel's presence was a real treat and I hope we see more of her. She is a lovely young woman and so tolerant! All in all, it was a great evening with marvelous friends.

So, the menu;

Steamed artichokes with tarragon vinaigrette

Roquefort shortbreads

Jambalaya a la Emeril

Garden salad

Steamed asparagus with (?) topping

Cornbread

Pecan pie with new maple syrup-sweetened whipped cream

If I have forgotten an item please fill in the omission and feel free to amend my descriptions.

I checked the calendar and it looks like April 24th is our best time for the next dinner. If that isn't a good time for everyone, we also have April 10th open. The main dish is still a mystery but I'll let you all know as soon as I figure it out. And I guess I didn't leave with everything...the pint jar is mine.

Jan, I've been mulling over your suggestion for an adventure beyond the confines of the county. I like the idea! I'll think about some possibilities.

Thank you all again. It was Cosmic!

Rita

Spring is sprung and so am I

Well- off they have gone into the night. The First day of Spring meeting of Cosmic Spatula is accomplished, and I am left with these things: the warm glow of good friends; dish pan hands (they must have used 6 glasses each); two bags containing plastic wear and clothing, an empty pint jar- Ian?; a pepper mill and cheese grater along with some cheese- Bob?; a towel-Barb?. Looks like Rita wins the prize for taking home everything she came with. Oh wait- is that Fred under the table? The dancing must have done him in. Seriously guys. Thanks for a good time. And Bob and Vera- I will NEVER forget the great surprise of getting the flowers. Hope everyone is home safely and that the "Bayou Blast" sits well even if it was a little late- blame Emeril. Night Night. Hey- we never did decide when we were going to descend on Rita.

After Dinner Music

Why do we cook?

My my my what clever folks we have entertaining us. A poem, with wonderful rhyming and a perfect capture of the feeling of the evening. I love you guys.

Many thanks for indulging the musicians because we love to sing, and play.

We want to especially thank you all for welcoming Ian into our lives. He is gearing up for better culinary contributions and his visits with Rowan are especially important to us. At this time if I may speak for him, he gets a lot out of seeing us all and hearing our stories.

The question I pose, is not really to be answered literally, but it brings to mind to me the extraordinary feeling of being with good friends, and sharing our contributions as a priceless gift to each other. That is why I cook. And to show off of course. So, how did you get into cooking?


I know that we are inspired to write and contribute after each event but I would welcome interim visits with recipes, events, thoughts and life observations. We are all reaching that wonderful age where we have all learned everything that needs to be learned and willing and able to share our wisdom with the world. (wow what a crock! OK that was over the top and total BS, we are still trying to figure it all out, aren't we?)

Anyway, didn't mean to get overly heavy but it would be nice if this forum could be more than just reporting on the most recent dinner. So what have you done for yourself (or your partner) fantastic lately?

Also, recipes anyone? Here is the link to "Coeur a la creme" Coeur a la Creme with Raspberry and Grand Marnier Sauce Recipe: Recipes: Food Network

Bob and Vera

Oh what a night!!

Dear Ones,

The pictures and the poem are too wonderful!! It was such a pleasure to have you in the house, filling it with great food, bad jokes, friends and Rowen too. Thank you all for knowing how to throw the best party every month.

I look forward to your company at Jan's. Be well all.

Love, Barb

What food!

To all those who contributed to the cooking last night, I thank you!  


Everything was just wonderful.  The host was wonderful, the table just right, everything was wonderful.


The Beef Bourguignon was a something to write home to mother about.  (If I had a mother) .  Wish I had taken a picture of it!  


I came with a empty belly and left waddling.  

The bread was something out of a dream - did we leave that behind?










The soup was just perfect, light, tasty, and refreshing.

And the desert! 


It was such a delight to eat, 


and eat,


and eat!




The best ending to such a wonderful dinner and  company was the music.  As soon as I figure out how to do it, I'll post a sample video of it.

Feeling French

The sun came out, the wind didn't howl
You know how I am , hating weather tht's "fowl"
We went over the river, and back through the wood
Where the new log home of Barb and Tim stood
You can't call it rustic, it's much much to fine
And tonight it was France, The Cosmic Spatula Dine

The table was beautiful, warm with a glow
There were guys in berets, we're authentic, you know
We played with dog Murphy and kitty cat Daisy
We sure laughed a lot, these people are crazy

French wine that was white and wine that was red
And Rita had made some wonderful bread
A bland vichyssoise made up the first course
What did you expect? Consider the source

Julia/Barb served up Boeuf Bourguignon
In massive amounts, oh where has it gone?
We'll let it be known, Rita's truffle was there
and not in one couse did we find a hair

We ate and we talked until we all hurt
and would you believe coeur a la creme for dessert?
Along with French cognac to sniff and to savor
and also to blame if there's bad behavior

The boys sang some songs and played for a while
and sent us all home wearing a smile
We went into the night, high on the starch
and already looking forward to March.

Dessert

Tonight, for dinner, I'm having ice cream.

Chocolate or Anise? 

Ah,  I'll do both!

Soup and broccoli recipes?

Hey folks,

My dishes were from Ina Garten (the Barefoot Contessa)Cookbooks, one from her party book and the other from her Basic Ingredients book.

The broccoli was roasted with olive oil, garlic and salt and pepper, then tossed with fresh lemon juice, lemon zest, a bit more oil, roasted pine nuts and parmesan cheese on top.

The soup was 3 yellow onions cooked in a stock pot with oil and butter for a bout 15 min. Then ADD 2 butternut squashes, cut up, 4 macintosh or any sweet apples, cut up and 2 cups of water and 2 tspns. mild curry, salt and pepper. Cook on low until the apples and squash are soft. (about 20 minutes) Mill or food process until you like the texture, (not very long) add apple cider (2 cups) warm up and serve. You can add water if too thick.

Well...that's it. Enjoy.

From the boonies of Creeksidel

It's an amazing event to have eight people who like one another's food, humor, spouse, music, pets, politics and grandchildren!

This first night was a great start for us all: the food was fantastic. Bob told us the main dish was going to be Rock Cornish game hens and we all brought things that did very well as sides and yes the dessert was awesome, delish, killer. But that's our Rita and thats the magic she weaves. I finally have a kitchen and my tools within easy reach, so cooking is fun again since leaving Calif. That was three years ago and then I moved into a trailer, an old beat up trailer with a crumby kitchen. But Tim was worth it and now we have this pretty house in the woods, great friends and opportunities to bring new recipes and events like this one into our lives.

I also want to credit Elizabeth Gilbert with our name, from her book, Committed. Jan loved the line about being flipped by the cosmic spatula and we all peed in our pants we liked it so much. Most of us were around for the 60's, so it seems perfect for us...the title, not the wetting of out trousers, although we may bring that up during our next dinner.

Which brings to mind:

Maybe because we all know each other well enough to feel comfortable, there wasn't a subject that seemed out of the bounds of taste or humor. What a ball to be with people like that! I had the most wonderful time. Thanks everyone. Jan was funnier than ever, Fred had political insights that got me thinking, everyone was passionate and ready to enjoy themselves. And the food.... A fabulous time was had by us. We look forward to more of these.

Bon Appetit!!!

Cosmic Spatula

Well- Aren't you all up and busy. Personally I have been DOING LAUNDRY after the wine tsunami. Yes- Somebody do the menu. And we should vow never to tell who licks plates. Thanks one and all for a great time. I'm sure many fun meals and disasters will follow. Fred should be forced to try every item. The pea dip only had two cloves of garlic!! But was KOSHER salt really used? We'll never know. We have set the bar pretty high in all regards. I have already blanked on when the next one is. The 20th of Feb??? Will Edith Piaf be playing in the background? Stay tuned for more.

For future reference

It would be nice in the future to look back and see what we had for dinner at each get-together so I'm proposing we just list the menus here. (I have a tendency to repeat making the same dish so it will help me avoid that, hopefully.)

Dinner at Bob and Vera's

January 23, 2010

Pea, Sun-dried Tomato and Garlic Dip

Curried Squash and Apple Soup

Pumpkin Sage Soup

Cornish Game Hens with Wild Rice Stuffing

Fresh Garden Salad

Broccoli with Parmesan Cheese

Biscuits

Puff Pastry Almond-filled Tart

with Anise Ice Cream and Dark

Chocolate Ice Cream

Correct spelling in blog URL

Duh!


Many of my friends know that I have always admitted my geatness weakness is my spelling. That handicap along with a good dose of dyslexia, and too much drink is probably why when I created our Cosmic Spatula Blog that I misspelled cosmic to 'comsic' in the blog URL  So, I will move all the entries from the bad spelled blog to this one, a correct spelling.  Then I will send out new invitations to the correct one.


I'm so sorry if I confused you. How confused do you think I was when Rita asked: "Why can't I get to the blog>"

So much for editing.

Early AM The Morning After (by Bob and Vera - reposted)

Good Morning Campers,

My mild headache and enrollment in a 12 step hiccup recovery program tells me that the first meeting of Cosmic Spatula, The Supper Club was a roaring success. Don't look at the insane hour that this e-mail was written as this is a normal occurrence for me to be awake and coffeeing at this hour (I spent the last 1/2 an hour trying to figure out how to make a group in Google. I know I had done it before but I'm a little fuzzy on the details and memory).
As promised here is the link to the first event of the evening Sun-dried Tomato and Peas on Endive Spears Recipe : Giada De Laurentiis : Food Network
And likewise, this is where I found the recipe for the Game Hens and Wild Rice.  Please understand that the use of these recipe links is in no way to be construed as an endorsement of the website or the owners thereof. I didn't knowingly go searching for an Oprah site to impress my friends. Anyone who says that I said anything fawning or worshipful about Giada Di Laurentis on the Food Porn,,, er uh, excuse me, Food Network, they will obviously be dismissed as someone that had entirely too much to drink.

Some flashes of events to make this inaugural dinner memorable still float in my brain as the coffee kicks in.
I notice that even the second floor smells like Cornish Game Hen smoke. The ladder is still in place under the smoke alarm where Vera went to the rescue. The dishes are done (now that I don't remember, but I do see the results, thank you). For some reason I have this nagging thought that I will never ever ask Vera to get Endive at the store again, or give her a list where some things are highlighted and some things are not. I wonder where that comes from?
I have many images of smiling and laughing people, And one where a very contented (tipsy I think is the definition, which is a cute way of saying a little drunk) host/cook leaning too heavily on his end of the table (tipsy is appropriate here too) and depositing a full glass of wine in Jan's lap while spilling nearly everything else on the table.
Which gave Jan the perfect opportunity, making the best of a bad situation, to comment on the quality of the dinner
Rowan cruising the kitchen and dining room looking for dropped food (we really should feed that boy)Competing soups, Ian gets points for presentation, Barbara for taste, (I had both and they were delicious). I looked wistfully in the fridge for Barbara's leftover soup and alas, it was gone, (and you made so much. Do you need us to visit today? say around lunchtime?)Well folks, More recollections are welcome, and the Blog could be a great way of adding to the merriment. If we don't get the blog together, I am still in the market for all the recipes that arrived last night. I am already looking forward to our next gathering at Tim and Barb's. Beef Bourgignon and France are on the menu, and I don't know how you guys coordinated the sides but I'm on the job and ready to fill in where needed. Can we do this every 3 weeks instead of once a month?
See y'all soon.
Bob and Vera

Great Evening (by Rita - reposted)

What a wonderful meal! I would have been happy to just sit with the two bowls of soup and let that be enough. They were both delightful and SO comforting. And I actually liked the smoking oven...clearly something great was coming soon. The hens were not only delicious, they were a lovely burnished golden color. Everything was so beautifully prepared and complimented each other...no off notes.
The thing that excites me about this Cosmic Spatula Supper Club is that now I have something to look forward to every month. Food, wine , good friends, laughter!

First Dinner Party (reposted)

What Fun!  "I haven't laughed that hard in a very long time".

The comment Jan made after spilling wine on her crotch , Tim and Barbara's  imitating the French and Julia Childs, Bob trying to keep Rowan from doing a header on the table. Discussion of fights in marriage, politics, world problems, funny TV shows, and the male one track mind: "touch it".

Four couples decided to get together and have a joint contribution dinner. Bob's son, Ian, and grandson, Rowan were also there. Vera and Bob hosted the first dinner. Barbara and Tim, Jan and Ron, Rita and Fred arrived bringing food and drink.

Bob made Rock Cornish hens stuffed with wild rice and a peas/tomato/garlic dip, Jan brought salad and biscuits, Barbara came with broccoli, squash and apple soup, Ian did pumpkin sage soup and Rita did the dessert.

I'll start withe the dessert! Puff  pastry filled with almond cream and two homemade ice creams: anise and dark chocolate. Since Rita made it at home, I had already had a preview of how it tasted.  Watching her serve everyone else first,  I felt like my dog waiting be fed hours after her normal feeding time. I felt like my tail was wagging, my butt jiggling, my tongue was hanging out of my mouth, and  I was drooling.  It was wonderful! We won't tell who licked their plates.

The Rock Cornish hens were cooked perfectly which was a surprise considering the amount of smoke that billowed out of the oven, filling the kitchen, dinner room and setting off the upstairs smoke detector.  Each mouthful of Barbara's soup gave a collage of tastes: apple, curry, and squash.  I didn't try Ian's soup, but wish I had taken a picture of it.  I didn't try the dip for it reeked of garlic as did my wife when I kissed her goodnight.  I like garlic in moderation, but not as a primary dish seasoned with peas and tomato.  (Sorry, Bob, but this proves you can't please everyone, all the time, but if you fool me again... or fool me twice. I'm a fool... or something like what George Bush said.).  The salad and broccoli tasted good and healthy. Loved the  hint of cheese in the broccoli and the nuts in the salad.

I left feeling like my diet was blown for that day!

If this is any indication of what is to come,  I can't wait until the next time.

This blog was created with the intention of each member of the Supper Club to be able to contribute to it,  and share recipes and memories.  It is open to the world of Internet surfers.

We will continue, assuming no fowl weather prevails.