Marlene

I did? How the hell did I do that?

That looks awesome ca! I'll have to try the brown sugar idea!

I really really wish I could sing I'm looking forward to your blog. And I wish I could eat like that and not worry about my weight (psssst. Sam's not allowed to answer for you )

You must be one of those Very Wise People who always plan ahead and never miss an opportunity to start a fresh batch when something is running low. I totally agree about making it fresh, but it does takes all night.... I'm picturing that moment that might occur on getting home late and whisking together an impromptu supper: "... and a little dollop of onion confit would be Just The Thing to add here and... you don't mind waiting a few hours, do you?" I don't normally plan ahead my meals either, but I agree with Woodburner. This is just too easy as it's cooks in the slow cooker while you sleep

Recipes from this course are now available in RecipeGullet. A link to this course has been provided in the introduction section of each recipe.

Recipes from this course are now located in RecipeGullet. I've included a link back to this course in the indroduction of each recipe. (there are a couple of other eCGI potato recipes in this link. That's just the way the search works folks )

All of these recipes have now been entered into RecipeGullet. I have also provided a link in the inroduction section of each recipe back to Monica's instruction course.

I always do when we have company Thanks Beans! It was my pleasure!

Um.....4? I told you I cook for the multitudes

Cheese potato puff

Go bergerka!

Whew! It's all over. Everyone has gone home, the kids (and Don have gone to bed). It was a good food day today. Don and ryan picked up the RV, and when they came home, I made them scrambled egg sandwiches. Ryan's friend arrived at 2:00 for a sleepover, so he was occupied nicely. At 5:30, Don took the kids to pick up McDonalds (yeah yeah, I know ), and to get me more cheddar cheese as I needed it for the nacho dip. So here was dinner tonight: Setting the table making the bread The finished bread. I was really, really pleased with how this turned out. peparing the roast pork Nibbles Shrimp Layered Nacho Dip Bacon Cheddar Toast Points Frozen Margarita for one of our guests. Parmesan, roasted garlic and balsamic vinigrette bread dipping sauce The finished roast Sliced Roast Pork Cheese Potato Puff Honey Glazed Carrots. My recipe calls for either Maple Syrup or Honey. In this instance, I opted for the honey. Gravy. What's a roast dinner without gravy? Strawberries in Grand Marnier Cream The wines. The kids spent most of the night out in the RV, playing their game boys ans watching TV, I drew the line at sleeping out there though. It's supposed to snow tonight . Dinner was successful, and everyone went home stuffed. I'll make that French toast in the morning, and then Ryan will return to his dad, but only for a few days as we hit the road on Thursday. And so, this blog comes to it's end. When I first agreed to do this, I admit I was a little nervous. There are lots of people here who are better cooks than I am, and after viewing the wonderful presentations gsquared did with his blog, I knew I wasn't going to be able to even come close. I have to tell you though, I had a wonderful time. Doing this really did make me think about presentation more although I'm still way outclassed in this area. At least I'm thinking about it I want to thank everyone for joining us at our table this week. We've enjoyed having you as guests at our table and in our home. And if ya'll are ever up this way, feel free to drop in for some home cookin. Thanks a lot everyone. It's been great. Take it away bergerka

Tableside cooking is just a fun way to dine. You can watch your dinner being made before your eyes (and adjust accordingly of course - as we always ask for more garlic in the salad for example ) If the waiter is good, it's a show all by itself. Yes we tip more for table side cooking. After all, the waiter is doing a lot more work, and there's an extra element of skill as well.

Wow. The french bread just came out of the oven (I did have time to shape the loaf and bake it by hand), and it even looks like French Bread I think I'm gonna have to make some bread dipping sauces to go with it now

Ok, tag you're it! You just have to see to it that it's different from Sam's and he can't play You start tomorrow morning!

Thanks everyone! I'll get tonight's pics posted as soon as I can So who's next?

Well breakfast was easy . Ryan wanted a huge bowl of fruit, and Don declared he was still to full from last night to eat anything. The boys have gone to pick up our RV from storage so we can get it ready for our road trip to Nashville starting on Thursday. I'm putting the final touches on the table and then I'm going to get the bread started. I think I've got enough time to let the bread maker make the dough, then roll it out and bake it myself, (although I don't promise that it will look pretty! ) I did notice Don snagging a rice krispie square on the way out the door

As promised, a better picture of my granite countertops. Granite island morning coffee Sunroom. This is where we hang out most of the time. I'll be back later with an update on tonight's dinner. But for now, the house is starting to stir, which means breakfast will need to be attended to. Perhaps French Toast this morning.

Good morning everyone. Saturday mornings are my favourite. I always tend to get up around 7 while the rest of the house still sleeps. It's just me, my coffee and the paper. The birds are singing outside and it's a beautiful day Let's move on to last night's dining experience. Ryan and I took a cab to the Omega because Don was stuck in Friday night traffic. We ordered drinks while we were waiting. Vodka Martini for me, and Shirley Temple for Ryan. Ryan's drink Don finally arrived and ordered a Lagavulin (I'm really not sure how to spell that!) The Omega is all about table side cooking. By the way, we are quite well known at this restaurant, in fact we are considered "regulars" there The restaurant is quite dark so some of the pictures may not be as good as I had hoped they would be. Ryan brought his game boy along as he does when we are expecting to be dining out. The rule is he can play it until appetizers arrive and then he is expected to be engaged in the dining experience. Ryan, engaged in the dining experience! Garlic bread and a relish tray are provided to every table Relish tray (Ryan is already snagging one. He's hungry of course ) Garlic Bread Satrting with appetizers, Ryan ordered a Shrimp Cocktail and we opted for the Ceasar Salad for two. Tony, our waiter, making the salad (I've always wanted to master this method of making Ceasar Salad dressing, but so far I haven't) Ryan's Shrimp Cocktail Ryan had already eaten one. I couldn't get a picture of his food all night before he'd gotten to it first Ceasar Salad Enough for a family of four, and this is just my plate Moving along to the main event. Ryan has become quite a fan of steak, so we encouraged him to have the Chateaubriand with us. Tony, making our main course Tony is setting our dinner on fire Chateaubriand. It's hard to tell from the picture but this is cooked perfectly. Rare to medium rare Well you'd think we'd be full by now, and we were, but there was no way Ryan was leaving that restaurant without having Cherries Jubilee Starting the Cherries Jubilee Cherries Jubilee simmering away Serving the Cherries Jubilee The finished product During dinner, I had a half litre of Valpolicella and Don had a glass of Coleechio. (you'll have to excuse any spelling mistakes here. Don took the notes last night since I had forgotten my reading glasses and couldn't even read the menu, never mind write. It's alway hard deciphering Don's writing ) With dessert, Don had coffee (decaf please) and I put Tony to work one more time to make a Spanish Coffee for me. The making of the coffee The restaurant was extremely busy last night, but Tony managed to pull everything together perfectly. We stopped at the kitchen on the way out to thank Paul, the Chef/Owner of the restaurant. Paul, Chef/Owner He wasn't really crazy about having his picture taken, but he finally gave in. Happy diners: The family Don Ryan Me. Home from dinner. We arrived home, practically groaning we were so full. Ryan went to bed around 10:30, Don and I collapsed in the Sunroom with a glass of Offley's LBV 1997. It was a good night

Carry on!

Because there are so many pictures of tonight's dinning experience, I will not have a chance to post them until the morning. Suffice it to say, from ceasar salad, to chateau brianand, to cherries jubilee, the Omega came through for us once again! Oh and I know where we are going now, Don has booked trip for us to Nassau, Bahamas (sp?) for our anniversary We will be staying Here A little golf, a little sun......life is good. and my husband is an amazing man

Beautiful! I have to agree with the assessment of the third one being the best. Although I was taught to make it the first way, my husband does not. He makes it the third way - which is why he makes the Martini's in the house instead of me

We'll be leaving for the Omega in a little while. Assuming of course I can get Ryan out of the shower. The prep work for tomorrow's menu is all done, and the table is set, except for the silverware which I will polish first in the morning In anticipation of tonight's dinner, I once wrote about the Omega here. And (hint hint), that contest was never closed, so feel free to jump into that one. This should give you a pretty good idea of what to expect from tonight's menu. I feel another Martini coming up (and hey, don't all jump at once to offer to blog next. It really is a lot of fun!)

And I really appreciated that

It wasn't a problem. I used six large onions in the confit, much thinner sliced and diced than I would have in the soup normally. The confit reduces down so much there seemed to be about the same amount of onion in the soup either way.