Refreshment List Update

Just in from Gerry:

Here is the distribution list for refreshments based on the newest membership list that appears on the website, as of today, Sept. 28, 2012. For the coming meeting, October 18th, members with last names beginning with C and D are on tap for bringing refreshments. Our speaker will be Beth Ross Johnson, who is teaching the Kasuri Ikat workshop Fri-Sun, the 19th-21st.

Refreshments for monthly meetings are provided by members, divided according to LAST NAME. If you are unable to attend a meeting in your given month please feel free to bring refreshments at another time.

Aug: Board Members
Sept: A-B
Oct: C-D
Nov: E-G
Dec: Christmas Party
Jan: H-J
Feb: K
Mar: L-M
Apr: N-S
May: W-Z

Refreshment Ideas from Gerry

Fruit Veggies Dip Crackers Salami, Cold Cuts Cheese Chips Salsa Bagels Cream Cheese Bruschetta Nuts Dried cherries, cranberries, other Brownies Candies Chocolate Coffee Cake Cookies Lemon Bars Nut Bread Pastries Mulled Wine Punch Sangria Soft Drinks Ice in a cooler Condiments: Hummus Olives Olive tapenade Pesto Pickles, peppers Relish Sauces. spreads

Bruschetta is an antipasto from Italy whose origin dates to at least the 15th century. It consists of roasted bread rubbed with garlic and topped with extra-virgin olive oil, salt and pepper. Variations may include toppings of spicy red pepper, tomato, vegetables, beans, cured meat, or cheese; the most popular recipe outside of Italy involves basil, fresh tomato, garlic and onion , mozzarella or parmesan cheese. Bruschetta is usually served as a snack or appetizer. Hummus is a Levantine Arab food dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. It is popular throughout the Middle East and in Middle Eastern cuisine around the globe. A relish is a cooked, pickled, or chopped vegetable or fruit food item which is typically used as a condiment. Tapenade is a Provencal dish consisting of pureed or finely chopped olives, capers, anchovies and olive oil. Its name comes from the provencal word for capers, tapenas. It is a popular food in the south of France, where it is generally eaten as an hors d’oeuvre, spread on bread. Sometimes it is also used to stuff fillets for a main course.

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