I would love to come. Right now, I'm thinking panna cotta.

(I started out thinking of fool or frozen mousse, but they'd be hard to take home. I can do the panna cotta in individual cups. That should hold up OK, don't you think?)

LAZ wrote:I would love to come. Right now, I'm thinking panna cotta.

(I started out thinking of fool or frozen mousse, but they'd be hard to take home. I can do the panna cotta in individual cups. That should hold up OK, don't you think?)

Delighted that you can join us - panna cotta in cups should work just fine.

Jyoti

I plan to bring gingersnaps since I need to do something with my candied ginger.

I am not bringing red bean soup w/ lotus seed since my kids gave it a thumbs down.

shorty wrote:I plan to bring gingersnaps since I need to do something with my candied ginger.

I am not bringing red bean soup w/ lotus seed since my kids gave it a thumbs down.

Who knows, we may have loved it

Jyoti

jygach wrote:

shorty wrote:I plan to bring gingersnaps since I need to do something with my candied ginger.

I am not bringing red bean soup w/ lotus seed since my kids gave it a thumbs down.

Who knows, we may have loved it

Jyoti

I froze a lot of it. If you would like to try some, let me know and I will bring some over for you. You can probably defrost it slightly, stir it around, and eat it like a slushy (or add it as a topping on vanilla ice cream). I mashed some of it this morning (into a paste with some splenda) and served it on toast. My kids liked it in this form.

shorty wrote:

jygach wrote:

shorty wrote:I plan to bring gingersnaps since I need to do something with my candied ginger.

I am not bringing red bean soup w/ lotus seed since my kids gave it a thumbs down.

Who knows, we may have loved it

Jyoti

I froze a lot of it. If you would like to try some, let me know and I will bring some over for you. You can probably defrost it slightly, stir it around, and eat it like a slushy (or add it as a topping on vanilla ice cream). I mashed some of it this morning (into a paste with some splenda) and served it on toast. My kids liked it in this form.

Bring it, please.

Regards,

Jyoti: I am posting on behalf of Ms. Ingie (who does not have Internet access at the moment). Please accept her regrets. I know she was looking forward to the dessert exchange. Unfortunately, due to a death in the family, she will be unable to attend on August 10th. Thank you.

mrsm wrote:Jyoti: I am posting on behalf of Ms. Ingie (who does not have Internet access at the moment). Please accept her regrets. I know she was looking forward to the dessert exchange. Unfortunately, due to a death in the family, she will be unable to attend on August 10th. Thank you.

Thank you for letting me know. We shall miss her.

Jyoti

It looks like I'm the only one who has not selected a dessert - I'm teetering between two strawberry desserts. Right now, off to the market and grocery store to see if some ingredient/s call out to me.

Jyoti

I'm so sorry, but I'm going to have to cancel. I completely messed up the cheesecake and I don't have time to make another dessert. I'm sorry for the last minute notice, but I hope you all have a great time!

Hi to all,

I got back in town yesterday and leave again very early Tuesday morning for Nebraska for the funeral. I'm debating whether or not to attend tonight after all. Would it still be O.K. if I come? Is there still room?

Ms. Ingie

Pie Lady wrote:I'm so sorry, but I'm going to have to cancel. I completely messed up the cheesecake and I don't have time to make another dessert. I'm sorry for the last minute notice, but I hope you all have a great time!

I feel so bad for you. The dessert always fails when you don't have a lot of time on your hands. Do you have any of your wonderful ice cream in the freezer?

HI,

Ingie - we might be a breath of air you may need.

Pie Lady - I suggest attending anyway. If you didn't toss the cake already, just bring it along, or come as is. You made the best effort, but don't treat this as a punishment or banishment. Just attend.

I am making a crust today I never made before. I know the filling will be acceptable, but the jury is out on the crust. Whatever happens with my crust, I will still be there. Worse comes to worse, we'll scoop filling out and eat it.

Regards,

Cathy2 wrote:HI,

Ingie - we might be a breath of air you may need.

Pie Lady - I suggest attending anyway. If you didn't toss the cake already, just bring it along, or come as is. You made the best effort, but don't treat this as a punishment or banishment. Just attend.

I am making a crust today I never made before. I know the filling will be acceptable, but the jury is out on the crust. Whatever happens with my crust, I will still be there. Worse comes to worse, we'll scoop filling out and eat it.

Regards,

Sometimes desserts don't turn out perfect. My gingersnap cookies turned out a bit peppery even though I did not put in the full amount of black pepper as specified in the recipe. I still plan to bring it. Even though your dessert did not turn out, I think that it would still be good to bring it. It sounded quite interesting.

Alright, you guys convinced me. I put the mess in the blender today and rechilled it, so I'll bring the crazy cheesecake-like thing anyway. At least the flavor should be okay, it's the lumpy texture I worry about. Either as a replacement or as a "bonus," I do have some recently made ice cream, and I'll bring that. The texture is also not perfect (a little icy), but when it melts a little, it's a pretty nice custard-like treat.

Thanks for the boost, guys.

Those gingersnaps sound good to me! I just had a molasses ginger cookie yesterday so now I have a taste for spicy sweets.

Looking forward to seeing you all and making a pig of myself.

Even though I won't be there tonight, I wanted to add a few words of encouragment for folks who are doubting their desserts. I think early in the first dessert exchange, we all talked about how we saw the exchange as an opportunity to experiment. Part of the appeal was to try our hand with treats we haven't made before and that we all accepted that there woud be some desserts that didn't work but that those would be a "teachable moment" (and I think dessert teachable moments are the best kind!). Plus we have found that we all have a tendency to lower expectations about our desserts. Every time, almost everyone comes in full of doubt or explaining away something that wasn't right. I don't think anyone has yest come announcing "Damn, my dessert is perfect!" Even though I would say, many have been!

Pie Lady wrote:Alright, you guys convinced me. I put the mess in the blender today and rechilled it, so I'll bring the crazy cheesecake-like thing anyway. At least the flavor should be okay, it's the lumpy texture I worry about. Either as a replacement or as a "bonus," I do have some recently made ice cream, and I'll bring that. The texture is also not perfect (a little icy), but when it melts a little, it's a pretty nice custard-like treat.

Thanks for the boost, guys.

Those gingersnaps sound good to me! I just had a molasses ginger cookie yesterday so now I have a taste for spicy sweets.

Looking forward to seeing you all and making a pig of myself.

Your dessert is probably not as strange as the red bean/lotus seed soup which I am bringing. I made a batch this morning.

Shorty - Unusual, maybe. But it sounds darn tasty and I'm glad you decided to bring it along!

Hellodali - I'm glad you reminded me that this is a chance to experiment, too. I have over 700 dessert recipes cut from magazines, newspapers, etc., not including issues of Cooking Light, Bon Appetit, Taste of Home, etc. So if the Exchange is willing to be my guinea pig...

Well ladies, I won't be coming after all. My daughter's car went in the shop for an oil change and now the car needs brakes. She'll need my car to go to work tonight and my husband has a dinner tonight, so I'm stuck without a vehicle. On the bright side, I'll use that time to post some photos and reviews from food events during my vacation.

I may catch you again in January.

Take care and happy dessert,

Ms. Ingie

Pie Lady wrote:I'm so sorry, but I'm going to have to cancel. I completely messed up the cheesecake and I don't have time to make another dessert. I'm sorry for the last minute notice, but I hope you all have a great time!

Please, please don't cancel. It's not all about the desserts - I love having the opportunity to meet and chat with fellow LTHers.
So, please join us!

Jyoti

Ms. Ingie wrote:Well ladies, I won't be coming after all. My daughter's car went in the shop for an oil change and now the car needs brakes. She'll need my car to go to work tonight and my husband has a dinner tonight, so I'm stuck without a vehicle. On the bright side, I'll use that time to post some photos and reviews from food events during my vacation.

I may catch you again in January.

Take care and happy dessert,

Ms. Ingie

Not sure where you live, but maybe you can snag a ride with someone. Hope to see you.

Jyoti

Thank you so much, jygach, for your hospitality and the lovely dinner, and to everyone for your delicious desserts, conversation and consideration. It was a delightful evening!

LAZ wrote:Thank you so much, jygach, for your hospitality and the lovely dinner, and to everyone for your delicious desserts, conversation and consideration. It was a delightful evening!

LAZ -- where did you get the containers for the panna cotta? I had looked for something like that in the past for parfaits. I really liked your panna cotta. I am thinking of trying to make lychee panna cotta.

This is a comment about the red bean soup which people took home.

If you store it in the fridge, it is only good until Wed.
If you store it in the freezer, it is good for about a month.

In the summer, it is best to serve it cold. In the winter, it is typically served hot. It is good with vanilla ice cream. It can be served with or without ice cubes. People who freeze it eat it as a popscicle. My kids like eating it mashed up and served on toast. I sometimes like to eat it partially thawed out (like a red bean ice) or defrost it and eat it as a cold soup. Red bean soup is normally more soupy than the way I gave it to you in the containers. The soup is essentially sugar water which has been simmered with tangerine peel.

Thanks jygach for a wonderful evening and some very tasty salads! I appreciate your hospitality, and I can't wait to dig into those desserts tonight, especially the ones I missed last night. Hope to see you all soon!

Pie

Thank you all for a delightful evening. As always, it was wonderful reconnecting with old LTH friends and meeting new ones.
The desserts were delicious - had a small portion this morning (could not resist ) and more to look forward to this evening.

Jyoti

Jyoti -- thanks for your hospitality. It is nice to be able to associate some faces with the LTH bloggers.

What was in the water again? Was it just orange, water, and mint? I have some mint which I am trying to use up.

Shorty

Ladies, I'm going nuts.
I could swear I brought home a little thingy of soup. I seem to recall packing it away. Today I can't find it anywhere! Could everybody help me out? Shorty, how many did you make, and could everybody tally theirs up so I don't get in trouble when Mr. Pie cleans house...?

Hi,

I have two soups. Is it possible I unintentionally took yours?

Regards,

Cathy2 wrote:Hi,

I have two soups. Is it possible I unintentionally took yours?

Regards,

That would be better than me losing it in my own house...