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Maison Rustique

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Posts posted by Maison Rustique

  1. Not sure when you'll be here, but Slow Food OC is having their very first event on Feb. 1:

    Orange County Event: Italian Food Fair

        Slow Food Orange County, Slow Food's most recent convivium, is hosting its (redacted). Come join us for an Italian Food Fair on February 1 at Onotria Wine Country Cuisine. This educational event will focus on the specialty foods that make Italian cooking so unique, such as wine, cheese, cured meats, balsamic vinegars and coffee. Master Chef Massimo Navarretta will hand prepare traditional dishes to accompany the various food stations.

        The Food Fair will run from 6:30pm – 9:00pm. Onotria is located at 2831 Bristol Street in Costa Mesa. Phone: 714.641.5952. The cost is $50 for Slow Food members, $60 for nonmembers.

        For more information, email Kim at slowfoodoc@yahoo.com. For payments, call Delilah at The Road Less Traveled, 714.836.8727.

    I hope to be there!!

  2. If you're looking for a copy of the user's manual and no one here has one, I've got 2 suggestions. Contact WS and ask them if they can send one. Look on eBay to see if someone is selling one that has the manual. Contact the seller and ask if they will make a copy of the manual and send it to you (you'd pay for the copies/postage). I just had someone do that with a tapedeck I'm selling. :wink:

  3. Those sites look fantastic, Janet!

    I don't know if it is "just me" though, but the links are not working.  :sad:

    If it is just my computer, I'll hunt them up separately. . .lovely stuff.  :smile:

    The links don't work for me either. (Using Firefox.)

  4. I received this message from a friend:

    My son was stationed in Korea for two years and is being xferred back to the states and is currently home on leave. I asked him what he would like me to have in the house for him while he was home and he requested Banana Milk.

    I told him that I never heard of it. I've heard of Banana Shakes but not just plain Banana Milk. He said that it's a common drink in Korea and he's hooked on it.

    Does anyone have a recipe that might be reasonably authentic, but with ingredients readily available in the US?


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