Text 36973, 84 rader
Skriven 2010-04-20 23:24:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: North Carolina trip
===============================
 -=> On 04-19-10  21:40,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about North Carolina trip <=-

 RH> Steve proposed to me out on the Bogue fishing pier on Emerald Isle. 

We drove by there.

 RH> Did you possibly get up to T&W's Oyser Ba (HWY 58, heading towards
 RH> Maysville) while you were there?  We knew the original owner.  When we
 RH> visited the area in October, 07, we stopped there for a meal on our
 RH> frst night.  Other than expanding the restaurant, it hadn't changed. 
 RH> Lots of good food, decent price.
 
We did not know of that place.  We were there four nights, two of which
had catered dinners and the other two we only ate light fare.  You guys
might be interested in the last place we ate on Emerald Isle -- called
Andy's.  I talked about it yestereday.  They have one in Wake Forest:-}}


 DS> Friday night was the wedding rehearsal and afterwards they served a
 DS> dinner for everyone there.  It was quite nice.  The wedding planner
 DS> arranged the table set up under a huge canopy at the hotel for about

 RH> Which hotel?

A place called the Islander.

 DS> and a choice of martinis.  The chocolate martini was quite good.

 RH> Much as I like chocolate, I don't think I would have liked a chocolate
 RH> martini. (G)
 
Understand.  It sort of resembled Bailey's Irish Cream -- and this was
an Irish wedding:-}}

 DS> from the chopped pile.  As need be, he would pull other parts
 DS> (shoulder, loin, etc.) in to the center and chop.

 RH> Standard for the area.

I'll be posting some pictures soon.  Will post the link to them here.
By the time the folks were done, that pig was pretty devastated.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Egg and Salmon Spread
 Categories: Snack, Sm, Appetizer
      Yield: 1 Recipe
 
      1 tb Mayonnaise
      1    Hard boiled egg; mashed
      1 ts Capers
    1/2 c  Cooked salmon; well drained
 
  Combine all ingredients.
  
  Flavorful rolls may be served as an hors d'oeuvre or with pre-dinner
  drinks.
  
  You can prepare the rolls in advance and serve hot at your
  convenience. DO NOT USE "RUNNY" FILLINGS.
  
  Trim crusts from bread and flatten each slice with a rolling pin.
  Place approximately 2 - 3 teaspoons of filling at one end of each
  slice of bread and roll up.  Brush rolls with melted butter and place
  a roll in the triangular pocket of the sandwich maker.  Lower lid,
  latch and toast for 2 minutes or until done.
  
  from Toastmaster Snackster booklet
  
  typed by teri Chesser 1/96
  
  From: Teri Chesser                    Date: 04-20-99
  Home Cooking
 
MMMMM



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