| Sounds a lot like what I was asking for in #258!
You didn't include desserts in your list of choices, but that was
the first thing that came to mind - maybe a Bundt cake with some
kind of fancy filling, take some powered sugar to sprinkle on top
when you get there? Or some kind of tarts, or baklava??
Since you are driving, I'm imagining you passing small fruit/vegetable
stands on the side of the road; maybe you could take along some
zip-lock bags, and as you get closer, stop and get some ripe, juice
fruit, then combine it into fruit salad when you get there.
I guess this would work for ingredients for fresh spinach salad,
too; you could hard-boil the eggs at home and peel & slice them
when you get there, add nuts & raisins, sprouts, maybe.
If energy or inclination is the problem, even though the b & g are
veggies, maybe you could call ahead and order a tray of something
from the local grocery/deli and pick it up when you get in town
- that could save a potential disaster in the car. Maybe you could
look in a Syracuse phone book at your local library and check under
vegetarian restaurants and see if they can help you out.
good luck, sounds like a wonderful time!
:-)
tw
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| Interesting! Sounds like a situation similar to mine, Note 258,
there are some suggestions there for make ahead yummies. Picturing
driving to Syracuse, I'm imagining you passing all kinds of roadside
fruit stands - take some giant zip lock bags and fill them up with
ripe juicy fruits & veggies. Or try your local library for Syracuse
yellow pages, look under restaurants and see if there is a vegetarian
restaurant - call and see if they could make up a dish that you
could stop and pick up when you get in town - might save potential
messes in the car, too! Or, some groceries make up deli or relish
trays that you could pick up in town, too.
speaking of the library, I picked up a book called something like
the "Wonans Day Book of Cold Dishes" that has about 400 recipes
for non-hot/cold dishes in all categories.
If none of these sound quite right, I think i'd go with desserts
- baklava is good, unusual, fun to make and impressive to tell your
friends that you did from scratch, and there are lots of recipes
in this file. A variation would be the cheese/spinach triangles.
A word of caution, though, about phyllo - i'd make a trial batch
first to experience working with it (keeping it buttered, etc) before
the real thing. Or, maybe a Bundt cake with a sinfully rich filling
- then you could sprinkle confectioners sugar on top which would
travel better than regular frosting.
As an alternative to cooking/packing/travelling, maybe you could
offer to bring the paper products - plates, forks, spoons, cups,
trash bags, etc.
Not knowing what facilities/equipment you will have access to, maybe
these suggestions will help get you started!
Sounds like a lot of fun!
good luck, tw
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| For the trip itself I suggest an old-time favorite of mine: peanut-
butter and honey sandwiches. Easiest way is to use the so-called
"honey spread" or "honey butter": mix 50-50 with peanut butter (brands
I use are Souix Bee honey and smooth Skippy peanut butter) and spread
on buttered white bread.
For "fancy" at the party, these can be used by trimming off crusts
and cutting diaginally.
Styeve Kallis, Jr.
P.S.: That sandwich doesn't spoil easily, so it's good from the
day before, if kept from having the bread dry out.
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| Thanks for reminding me - I used to take them to school for lunch
(in a brown paper bag, of course!).
if you want to be really festive, take along large bell or heart
shaped cookie cutters to cut them up - although it seems a shame
to waste so much yummy stuff (maybe save the scraps for the ride
home???)
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| How about some Szechuan pickled cabbage? Being pickled is good proof against
spoilage, it's vegetable-oriented, simple, yet easy, different and delicious.
Here's how I make it:
Shred 1/2 a head of green cabbage, as though for cole slaw
shred or grate two carrots
shred finely 2-3 Tbsp fresh ginger.
mix 1/4 cup granulated sugar with 1/4 cup rice vinegar. Shake them up
together in a jar with a tight fitting lid until all the sugar is dissolved.
Add 1 tsp. chili oil, and shake again until the oil is dispersed in the
vinegar.
Pour the dressing over the vegetables, and toss well. The longer the
vegetables marinate the better it gets. I generally make this at least 3
days before I plan to serve it, a week ahead is better.
Don.
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