In the Name of Bacchus

A man who sets you down to a dribble of champagne-who gives you a couple of beggarly glasses between the courses, and winks to John who froths up the liquor in your glass, and screws up the remainder of the bottle for his master's next day drinking-such a man is an impostor and despicable snob... If money is an object to you, drink water...but if there is to be champagne, have no stint of it, in the name of Bacchus... When people have had plenty of champagne, they fancy they have been treated liberally. If you wish to save, save upon your hocks, Sauternes and Moselle's, which count for nothing, but disappear down careless throats so much toast and water...

Incomparably the best champagne I know is to be found in England. It is the most doctored, the most brandied, the most barley-sugared, the most winy wine in the world.-Miscellaneous Papers, William Makepeace Thackeray, 1885.

Today's book promotion is Fondue-big in the 60's & 70's, dinner this way seems to be a way of the past. The Melting Pot, with restaurants throughout the country is one of my favorites, also one of the few still serving fondue, allows an intimate sharing of appetizers, dinners and desserts. I only have one Fondue book-Gourmet International Fondue-The Fine Art of Fondue, Chinese Wok and Chafing Dish Cooking. Look under cookbooks on EBay or under Valerie2901. Looking for ways to spice up your romance? Try an intimate fondue party for two.

Earlier this week, I had dinners with friends and we had brisket and corn relish. I thought when was the last time I had corn relish-I love corn relish. So I came up with this recipe which is supposed to be served hot (the way I like it) or can be eaten cold later. This is considered a summer salad.

Corn and Red Pepper Salad

2, 15.25 oz. can corn, drained, 1 jar roasted red bell peppers (drained), cut into small pieces , 3/4 cup chopped Spanish olives, 2 tbsp. extra virgin olive oil, 1/3 cup extra virgin olive oil, 1 tsp. salt, 1 tsp. black pepper, 1 tbsp. oregano.

In a medium pot, add 2 tbsp. of oil, corn and bell peppers. Cook over medium heat for about 5 minutes. Add olives, remaining oil, salt, pepper and oregano. Mix to combine, then serve.

Makes 4 servings. Hmm, hmm, good.

My mother's missing diamond ring, showed up late yesterday and retrieved today. Yeah! My hair color has had some added highlights, which covered up some of the brassy parts from stripping before and using cheap hotel shampoos to try and strip more color. Back to being dark blonde, looks good.

I am off for a 4 day trip and will try and post, but while away, I use one of those new real small laptops and my fingers are bigger than the letters on the keyboard. It's frustrating to use and write with, but the 2.5 lbs works in my travelling luggage better.

I said yesterday, I was going to try out for Lets Make A Deal on Thursday, didn't mention, that I made it into the costumed audience, about 20 years ago (showing my age), but wasn't selected for games. Last time, I was a playboy bunny with bunny ears, outfit, serving tray and all (back when the Playboy Club was in vogue and I was still young and pretty enough to carry it off). Let's hope as "Gaudie Gertie", the funky chicken, I will get picked for the games this time!

On a final note, how many of you have the George Foreman Grill, in one size or another? One of my friends, told me, that she uses hers' to make pressed sandwiches. I never thought of that before, but it is perfect for that. I bought some gorditas, that would be perfect to make some stuffed pressed sandwiches with!

Cookbook Val