October 20th 2007 Western Magic Part 5

[Walt & Di]

Hi Diane
I do like it. I have been going for 4 years now. Most of the ladies that go at the same time of the morning as myself are retired. They are a fun group. Some days it is more social than anything. The women who do the best are the ones like yourself. They do Weight Watchers and Curves. They have the most weight loss.
Do you and Walt have Harley's? Is that what Hog stands for? My DH Chris would love one. His toy is a 79 MGB. It is in pristine condition. I told Chris one toy per household.
Lynn

I cant wait to start. I am retired so hopefully I will find a nice group of people to exercize. Yes Walt and I have a Harley. He is the driver and I am the passenger. It is alot of fun. We just started riding in May. We ride all over Texas hill country. We are going to Mississippi and Tennessee in two weeks. I am excited but nervous. I hope my butt does not hurt too much. Walt got me a special seat so it should help. We should have alot of fun. Diane

 

[Walt & Di]

F.o.

Great job!!!! Diane

 

[Walt & Di]

F.o.

Great job!!!! Diane

 

[Walt & Di]

CAPTAIN’S GALA


APPETIZERS
Oysters Rockefeller on the Half Shell
stuffed with Spinach seasonings

Garlic and Herb Sauteed Shrimp
on Saffron Rice drizzled with Pink Grapefruit Vinigrette

Grilled Vegetables and Beef Prosciutto
with Green Tomato Sauce

Fresh Fruit Cocktail
with Orange Blossom Honey


SOUP AND SALADS
Wild Forest Mushroom Soup
swirled with White Truffle Oil

Chilled Tomato Consomme
with Baby Vegetables

Garden Fresh Salad
served with Tomato Chips and Balsamic Dressing

Californian Mixed Salad Leaves
served with Crispy Smoked Duck Strips and Toasted Pine Nuts


MAIN COURSE
Baked Lobster Tail
served in the shell with Lemon Butter, young Green Beans, and Oven-baked Rice

Veal Roasted with Shallots, Fennel and Vin Santo
on Chive Mashed Potatoes, sautéed Spinach and Pine Nuts

Sesame Seared Tuna Loin
seared rare with Sticky Rice, Stir-fried Vegetables, and Wasabi Cream Dressing

Grilled Venison Medallions in Stilton and Red Currant Jus
with Roasted Turned Potatoes and sautéed Baby Cabbage

Fettuccine with Parmesan Crusted Chicken
Chicken encrusted in Parmesan Cheese, with Sweet Peppers and Mushrooms in Cheddar Cheese Sauce


LIGHTER FARE
Roasted Cornish Game Hen

Grilled Grain-fed Sirloin Steak

Oven Baked Fillet of Salmon

all of the above are served with Garden Vegetables and your choice of Steamed White Rice or Baked Potato


VEGETARIAN SELECTIONS
Eggplant Parmigiana

Blue Cheese and Asparagus Risotto
served with Celery and Roasted Walnut Loaf


DESSERTS
Amaretto Cheesecake
served with Raspberry Sauce

Cherries Jubilee
served with Vanilla Ice Cream, Flambeed by your Head Server in the Dining Room

Warm Chocolate Lava Cake
with a double Chocolate Sauce

Lingonberry Cheese Pudding
served over Cheesecake Brownie and Lingonberry Compote

Ice Cream Sundae
Served with Mango Ice Cream, with a Coconut Macaroon and Coconut Rum Cream

I would like oyster rockefeller,green salad, lobster, chocolate lava cake. I had a hard time choosing my dessert. Maybe Walt and I will split the desserts so I can try another one. Diane

 

[Walt & Di]

It's raining again here in WI...we got water in the basement again last night. Not a lot, just enough to cover about 1/2 the floor in the storage room. There has just been no break in the rain for the water to evaporate and/or soak in to the ground. I'm so sick of rain...and it's supposed to last 2 more days!

I think I will take this opportunity (next week, since we're going away this weekend) to clean out the storeroom, and haul some stuff to Goodwill or the dump. Half of the stuff in my storage room is already out in the rec room anyway!

We are getting alot of rain too. Diane

 

[Walt & Di]

It's raining again here in WI...we got water in the basement again last night. Not a lot, just enough to cover about 1/2 the floor in the storage room. There has just been no break in the rain for the water to evaporate and/or soak in to the ground. I'm so sick of rain...and it's supposed to last 2 more days!

I think I will take this opportunity (next week, since we're going away this weekend) to clean out the storeroom, and haul some stuff to Goodwill or the dump. Half of the stuff in my storage room is already out in the rec room anyway!

We are getting alot of rain too. Diane

Sorry about double posting. I hit the button twice since it was taking too long to update. Diane

 

[Walt & Di]

I'm not surprised at this decision, Nancy. Although you will miss the Cherries Jubillee.

Heather

Is Topsiders a buffet. Diane

 

[Walt & Di]

I think I will have to go to Pluto's RIGHT before dinner and fill up on chicken strips and fries, cus this one sucks!!!!

But I can't skip it because tonight is my fave dessert....

Amaretto Cheesecake

This is the dessert I dream about when I get home and I don't even like dessert

so far amaretto cheesecake and cherry jubilee. Now I cant decide on my dessert.
Diane

 

[Walt & Di]

Cass...

Robin here...
You guys need to get settled in to your new home... We're having Kira withdrawl. Haven't seen many pics.

Oh, by the way. I guess we won't be helping you & Rob move. We picked up Nancy & Chuck and we collectively decided to head down to Florida. We're hanging out with Mickey. Sorry...

Hope you can handle it on your own.

Walt and I will be there tonight. I want to see Mickey and Minnie. Diane

 

[Walt & Di]

I'll talk to you tonight Robin. I loss 1 pound today at Weight Watchers. All together 40.6 pounds. Diane

 

[Walt & Di]

All right. I am the only one on at this time. I guess I will try to get my second FO. Diane

 

[Walt & Di]

oh come on. one more message.

 

[Walt & Di]

okay my second FO for the day. Now I have to go and play with kids. Diane

 

[Walt & Di]

okay my second FO for the day. Now I have to go and play with kids. Diane

Woo Hoo!!!!!!

 

[GOS]

I'll talk to you tonight Robin. I loss 1 pound today at Weight Watchers. All together 40.6 pounds. Diane

Way to go, Di.
Heather

 

[Walt & Di]

Way to go, Di.
Heather

Thanks Heather.

 

[JLDSMD]

I did some research and here is a little information on the different cuts of meat that are commonly served and what DCL has to offer:


Filet Mignon is a steak cut of beef taken from the tenderloin, or psoas major of the cow.

The same cut of beef can also be called:

• French: chateaubriand, tournedos, filet de bœuf. (Note that, in France, though beef "filet mignon" exists, the word doesn't usually refer to beef, but instead to a tender and expensive cut of pork).
• English (US): Medallions, Tenderloin Steak
• English (UK & Ireland): Fillet Steak
• Argentina: Bife de Lomo​

The tenderloin runs along either side of the spine, and is usually harvested as two long snake-shaped cuts of beef. The tenderloin is sometimes sold whole. If the short end of the tenderloin is cut into portions before cooking, that portion is known as Filet Mignon, or the filet, from the French boneless meat (mignon meaning "small" as true mignons are cut from the smaller tail end of the tenderloin).

Before truly being considered Filet Mignon, it technically must be cooked while wrapped in bacon.

The filet is considered to be the most tender cut of beef, and one of the most expensive. Despite its hefty pricing, filet mignon is ordered by many at restaurants the world over. The average cow provides no more than 4-6 pounds of filet. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender.

DCL Tenderloin/Filet Offerings (5 nights):

Animator’s Palate: Bacon Wrapped Filet Mignon with Seafood-filled Pastry Shell

Parrot Cay: Mixed Grill (Grilled Beef Tenderloin, Lamp Chop, Bacon-wrapped Sausage and Jumbo Shrimp with Crabmeat Mushroom sauce

Lumiere’s: Dijon Mustard-Roasted Beef Tenderloin

Pirate Night: The Black Pearl’s Oven Roasted Beef Tenderloin

Till We Meet Again: Grilled Beef Tenderloin​

 

[JLDSMD]

A standing rib roast is a cut of beef from the rib section, which is one of the eight primal cuts of beef. The entire rib section comprises ribs 6 through 12 of the animal; a standing rib roast can comprise anywhere from 2 to 7 ribs. It is given the name "standing" because it is most often roasted in a standing position, that is, with the ribs stacked vertically. A standing rib roast, if sliced when uncooked, would yield a number of rib eye steaks.

A colloquial and popular term for this cut is "prime rib". Historically, this name stands out regardless of the grade. In addition, the USDA acknowledges this historical note by not requiring the cut "to be derived from USDA prime grade beef". The technical name, per URMIS (Uniform Retail Meat Industry Standards), is "Beef Rib Roast".

A slice of standing rib roast will include portions of the so-called "eye" of the rib as well as the outer, fat-marbled muscle (spinalis dorsali) known as the "lip" or "cap".

DCL Rib-eye offerings (3 nights):

Parrot Cay: Island Roasted Rib-eye of Beef

Master Chef: Grilled Rib-eye Steak (under Lighter Fare)

Till We Meet Again: Grilled Rib-eye Steak (under Lighter Fare)​

 

[B9erSteve]

I'll talk to you tonight Robin. I loss 1 pound today at Weight Watchers. All together 40.6 pounds. Diane

Awesome Job!

 

[millerpjm]

I'll talk to you tonight Robin. I loss 1 pound today at Weight Watchers. All together 40.6 pounds. Diane

Excellent! Way to go!