My daughter Laura might join us if that's OK

Bring her!!! Come one come all!!!

I may have to switch to a peach dessert. My neighbor brought me several pounds of peaches from Michigan.

I may have to change my dessert to use peaches as my neighbor brought me several pounds from Michigan.

Good!

I am planning to be there tomorrow, but will leave the munchkin home with Kevin. I think I am making french silk pie (although didn't someone make that for a recent exchange?) because it looks delicious and, more importantly, not too time consuming. See everyone tomorrow.

LauraS wrote:I am planning to be there tomorrow, but will leave the munchkin home with Kevin. I think I am making french silk pie (although didn't someone make that for a recent exchange?) because it looks delicious and, more importantly, not too time consuming. See everyone tomorrow.

I don't think so, but who cares, it's FRENCH SILK!

Spoke with Cookie Monster today. Was interested, but no able to attend.

Ms. Ingie wrote:I may have to change my dessert to use peaches as my neighbor brought me several pounds from Michigan.

Every way I looked it would be a minimum of 5 hrs via Metra. Thankfully, LauraS has so kindly agreed to bring me out & back from the city. I've been doing a bit with peaches and still have 2 desserts, maybe 3, & more peach tomato jam I want to put by so if you are feeling an over abundance I would be delighted to take excess stone fruit off of your hands.

I love car pooling.

Hey, what happened to Michelle?

Thanks to Toria for another fabulous meal and exhange. If you wouldn't mind sharing the recipes for dinner dishes, I'd love to have them.

Someone asked where I got my recipe and I said Bon Appetit. Turns out I was right. Here is the recipe via Epicurious. My cakes were flatter because I used three 10-inch pans instead of three. I also decreased the sugar in the cake by 1/4 cup. I'm not sure why it was slowly sliding away like that...lemon curd too loose? Cakes too thin, thus not sturdy enough? Frosting not heavy enough to shore up the sides? Maybe it was the decrease in sugar (although it was plenty sweet the way it was, I think)? Or just the car ride and time out of the fridge? Any suggestions would be helpful, because I think I'll keep this recipe.

It would be helpful if I actually posted the link.
http://www.epicurious.com/recipes/food/ ... ake-109405

I am trying to get the pictures up. To be continued.

Here is the recipe for the Watermelon feta salad.
http://www.foodnetwork.com/recipes/ina- ... index.html

Elaine gave me an idea though, as you know I did not bond well with the arugula. I really liked the water melon feta part so If I make it again instead of arugula I will take an English cucumber and dice it keeping the thin skin as to have a lovely green color. I am very influenced by the color of foods. Also somehow the mint never did make it into this salad but I do recommend it sparingly as it could over power things. I prefer more watermelon than green stuff. Six cups of arugula, way too much in my opinion anyway, I just used a bundle from the store, taking the leaves only and discarding the harder stems. I follow recipes sometimes loosely based on my own inclinations.

Here is the recipe for the Kale salad.
Mine had shredded parm in it and also some potatoes, I probably would omit the potatoes next time. I added dried cherries as well as chopped medjool dates, and used walnuts instead of almonds but I think almonds or even pistachios would would well. Pine nuts too but they are hard to find and expensive. Oh I put some curls of shaved parm on top with Hungarian paprika as a garnish.
http://www.epicurious.com/recipes/food/ ... s-51137020

The Israeli or Pearl Cous Cous salad I got off the bag of Bob's Red Mill cous cous. I got it at Big lots oddly, but I like it well enough. I also had whole wheat orzo in the salad which I get at Whole foods. WW orzo is difficult to find. I'll see if I can find the recipe I cut it out. Here is a picture of the bag.
There is fresh basil, diced zucchini and diced cucumbers in this salad. Some of it I made up myself just adding things I think would be good.
http://www.bobsredmill.com/whole-wheat- ... scous.html

I will look for the recipe for the cold noodle salad. Also my stores did not have shallots and I was working with a few cipolline onions and chopped green onions instead. I do really like shallots.

Thanks for hosting Toria. I actually liked the potatoes with the kale.

Thanks for link to recipes. Pie Lady I'd try right-sized pans and keeping sugar the same next round of cake. Yes it was sweet enough but sugar in baking often , as you know, has far more going on than simple sweetness.

Thanks to Toria for a lovely evening. The food and company was splendid. My friend Michelle contacted me in the early afternoon to tell me that she would not be able to make it. She started a new medication and it was making her sick; doesn't bode well with food-centric event.

My Peach Crumb Cake was a variation of Nick Malgieri's Bluebarry Crumb Cake. I subsituted 3 cups of peeling, sliced peaches for the blueberries and added almond extract to the peaches. I didn't have the full 2 tsp. of lemon peel as my lemons were small. He tells you to flip the cake out of the pan after five minutes, but don't do that. I used a springform pan and loosened the sides after an hour and removed it an hour later and it worked beautifully. Recipe here: http://www.cookstr.com/recipes/blueberry-crumb-cake.

That is a good cake. I wonder if you could make it in an oblong pan and not unmold it, just cut it in the pan in pieces. I like anything with a crumb topping. I call it streusel.

Did Irisarbor leave a cheese slicer at my house? I can get it to you or mail it if you need it right away.

toria wrote:That is a good cake. I wonder if you could make it in an oblong pan and not unmold it, just cut it in the pan in pieces. I like anything with a crumb topping. I call it streusel.

You could absolutely do that. I call it Struesel as well.

I had a wonderful time- thanks to everyone for their delicious contributions.
The French Silk Pie was a big hit at my house-
I would love the recipe for that.

I think the cheese slicer was LauraS' she used it to make little chocolate curls on the pie.
YUM

The cheese slicer wasn't mine, I brought a peeler that I used. The French silk pie was from the smitten kitchen cookbook. I will post the recipe when I have a chance.
Thanks to toria for hosting. The meal was delicious, and I had a great time.

Hmmm...the plot thickens...
It's either Ava's or the butler did it.

Pie Lady wrote:Hmmm...the plot thickens...
It's either Ava's or the butler did it.

Check the Butler.

Hmm yes whose cheese slicer is it? Maybe it is mine? I have so damn much stuff maybe I did not recognize it. Maybe someone pulled it out of the drawer to use it? I will have to ask Jeeves.

Here are Toria's photos. Some are a bit fuzzy:


Kale Date Salad w/Parmesan

Watermelon and Arugula Salad w/Feta


Israeli Cous Cous Salad w/Orzo


Cold Sesame Peanut Noodles


Iris Arbor's Blueberry Bundt Cake


LauraS' French Silk Pie


Laura's (Iris Arbor's lovely daughter) Layerd Bars


Pairs4LIfe's Sweet Corn Ice Cream with Blackberries


Pairs4Life's Lazy Cherry Sonker


PieLady's Pistachio Lemon Crunch Cake


Ms. Ingie's Peach Crumb Cake


Toria's Apricot Bars

Very good all!

Do we have a dessert Exchange for October?

Not as yet. My October is pretty busy. I could host, but it would have to be the 27th.

No one offered and since I can't, I didn't want to bring it up. It would be fun to have a 'Weeny one. Perhaps we should meet at a coffee house or something instead, since we're so far into October? I don't know if I'll be able to come, but I'd sure try!

I can attend on the 27th.

I think the 27th is OK for me.
I'm cool with the idea of a coffeehouse, or I can host- or go to Ingrid's

Hi,

I will be unavailable the 27th.

I could potentially host in November or January. I will guess the cookie exchange in December sort of counts, I guess.

Regards,