The bowling banquet went very well and it was nice to see people we hadn't seen for at least a year, some even longer because they didn't make it last year. I took a few pictures on my cell phone, forgot to take my camera which would take better pictures. Other people took pictures so I requested copies. We already have the date for next year although it does clash with a Travel League date so might be changed.
We were discussing mark ups on wine in restaurants. Particularly in reference to the $18 glasses of wine we had on Saturday. As I mentioned before, the Malivoire Pinot Noir is $38 a bottle which is not a cheap wine, but to charge $18 for a 6 oz. glass is extortionate. If one bought the whole bottle it would have been $74 a horrendous price. I understand that the corkage has to cover some of their costs, but virtually a 100% markup is really not justified. You could say more fool us for having paid it, but once we were there for dinner, we do enjoy a glass of wine with our food so we were kind of stuck with it. Nowadays in some restaurants you can take in your own bottle of wine, but you still have to pay corkage, I have no idea how much. I know they have been doing this in Australia for a number of years. I should ask my friend to comment on the subject. Most of us think $8 a glass is bad enough. This is one of the reasons Matt and I tend to cook and drink at home because of these mark ups. We both cook pretty well and can rival quite a few of the restaurants we have ever been to. In fact to me, not having a dishwasher, the main advantage of eating out is not having to clear up afterwards. I do get tired of food preparation and decisions on "what shall we have for supper" on a daily basis, but to cook a dinner for friends is always enjoyable for us or even to do something special for ourselves which we often do on a Saturday night. That is when we are likely to open our Malivoire Pinot Noir.
Did you know, the first Indiana Jones movie in 20 years opens this month. I saw the others many years ago, I will probably end up seeing this one. The picture shows his current image, Harrison Ford is not exactly a youngster any more, I am not sure how many, if any, stunts he did himself. Apparently there are crystal skulls in a couple of museums, but none are genuine, so the legends of crystal skulls have never yet been proved or disproved. However, Troy was once a legend.
The following timbales were one of Matt's inventions based on several he had seen on TV and read in cookbooks. They are delicious and make a good starter, or a finger food for a party.
Chicken & Artichoke Timbales
6 oz chicken breast
6 oz artichoke hearts
2 tbs low fat cottage cheese
1 tbs toasted pignole nuts
1 tbs capers
1 shallot, finely diced
2 cloves garlic
1 tsp olive oil
salt & pepper to taste
1/2 tsp dried rosemary
6 lettuce leaves, blanched
Broil chicken breast, allow to cool. Skin and debone.
Drain artichoke hearts. Saute shallots and garlic in oil. Blend everything but lettuce in processor. Place lettuce leaves in ramekins, sprayed with non fat spray, fill with mixture, fold lettuce over top. Chill. Unmould and decorate with pimento strips to serve.