Greetings from Will & Lorraine 2008 Newsletter #3 Some recipes, news and foods for thought!   March 7, 2008 Welcome to our new Riley’s Guys!!! Lots of new faces already "old friends" and receiving the Newsletter SAINT PATRICK’S DINNER MENU $29.95 per person MONDAY, MARCH 17, 2008 This year it falls on a "Riley’s off day". When making your reservation please include your phone number. SOUP: Fresh Pea & Cumin SALAD: Riley’s House Salad with Balsamic Vinaigrette ENTREE SELECTIONS: Lamb Chops with Mint Sauce Irish Corned Beef & Cabbage Savory Roasted Salmon with Herb Sauce SIDES: "Champ" - Mashed Potatoes with Green Onions Simmered in Milk "Colors of the Flag" - Tossed in Butter Brussel Sprouts, Carrots & Cauliflower DESSERTS: Guinness Fruit Cake Cream d’ Menthe Cheeze Cake COFFEE: 100% Colombian IRISH BEER: Guinness Stout Call 641-6227 for reservations. Birthday Kids: Our Sister Carolyn Bardos, Brother Roger Maher, "Wicked Step Monster" Betty Maher, Hugh Clark 90th, Janice Merrick, Laura Bagwell, Brother Laszlo Bardos, Niece Aidan Bardos Anniversary Celebrants: John & Cathy Schulz 46th, David & Marlene Jones, Joyce & Walter Riddick 54th Heartfelt Thanks to: Battle of Aiken Re-En-Actors Robert "Le Duc d’ Normandy" Moore, "Reb" Colonel Kenneth Bachand and Families once again joining us in full regalia for delightful fun filled dinner. Alicia and the Washington Group for a great dinner party. The "Olde Eulalie Sally Group" with Deborah Brooks, The Johnsons, Hudacks, Yauns, McLendons for a splendid get together. Love that French HOB NOB Merlot! DK, Jody, Elaine, Bob Moldenhauer and all the Fox Hunters that joined us for a delicious Hunt Dinner. DK claims Will’s Filet of Beef is superior to that served in the Big Apple! Yes! Congratulations and a Fond Farewell: Michael & Joyce Ostrowski who are on their way to Wisconsin. We will miss you but are happy for your good prospects in the western wooly wilds. We had a wonderful time helping at the AAUW book fair. Thanks to all that dropped off donated books at the "Bull". They were all resold and the proceeds will do a lot of good in the community. The old Club Fitness building was great after you got used to the hall of mirrors. Yes, Will and I carted home lots of books and "beading materials". Our "Trudy Beads’ are beautiful and it is pretty hard to stop rollin’. Thank you Nancy Tappe for making the first purchase of special order purple beads. Margaret (Trevor) Cullen picked out a blue and gold necklace & bracelet set. Steve Cannon chose red and gold loose beads for his Aunt. We went to the coast for a visit and brought a box of "Rollin’ Aids" with us to help Betty get the hang of our paper bead technique. What a fun rollin’ bee. We left her with picks, drying rack, envelopes, measuring stick and lots of hints. We are rolling and stringing green ones for the Saint Paddy’s Day theme. We had a lovely Valentine’s Day Dinner. The menu was well received and "our kids" did a beautiful nighttime job. Dylan did make the observation that dinner service is much different than breakfast. Yes it is dark and everyone was dressed up. And the style of service is different. There was just one slip up and Greg Teese had to wait a bit to get his dinner. But when it arrived he was pleased. Yes, Dylan, we must listen. Here’s a Hoot. By mail we received a copy of "LowCountry Living" www.lowcountrylivingmagazine.com a Charleston The Post & Courier publication. Contributing Columnist Kendall Lukas in her "Get Out of Town" article on Aiken says of Riley’s Whitby Bull - quote "A truly original, albeit slightly strange, Southern fine-dining restaurant." end quote. Well this did lead to much mirth and hilarity during last Sunday’s breakfast service. I did decide that it is our regulars that are the "slightly strange". Well guys it is official. We resemble that. Thanks Kendall Lukas. June Murff thinks that is great. It will cause folks to wonder about the "Bull". We’ll see. Recipes of the Day: 1. Champ Yield 4 Servings Also known as cally, poundies & pandy, is one of the most famous ways of serving Ireland’s best loved vegetable - the potato. Champ is this country’s way of serving mashed potatoes. 2 pounds potatoes, unpeeled ½ cup milk 4 - 5 spring onions, finely chopped 2 - 4 ounces butter salt & pepper PROCEED: Boil potatoes in their skins in salted water til tender. Drain and dry over a low heat covered with a piece of absorbant kitchen paper. Peel and mash well. While the potatoes are cooking, put the milk and spring onions into a sauce pan, bring to a boil and simmer for a few minutes. Gradually beat into the mashed potatoes to form a soft but not sloppy mixture. Beat in half the butter and season with salt and pepper. Divide between 4 warm plates or bowls, make a well in the center of each serving, cut the remaining butter into 4 pieces and put one piece in each of the hollows. Serve immediately. COOK’S NOTES Traditionally champ would have been served as a main meal, with a glass of milk or buttermilk. Nowadays, however, it is used to accompany meats such as boiled ham and grilled sausages. Parsley, young nettle tops, peas and broad beans can be substituted for the spring onions. Preparation time: 5 minutes Cooking time: 20 - 25 minutes 2.Dropped Scones Yield 14 Scones These little dropped scones are traditionally served hot for afternoon tea. 4 ounces all purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1 ounce sugar 1 egg ½ cup buttermilk butter for greasing the skillet PROCEED: Mix the flour, baking soda, cream of tartar in a large mixing bowl. Add the sugar, make a well in the centre, break in the egg and beat with a wooden spoon to make a thick batter, gradually adding the buttermilk. Draw the flour from the sides of the bowl to the centre to prevent lumps from forming.Slowly heat a cast-iron griddle or heavy bottom frying pan over a gentle heat. Grease lightly with a knob of butter wiping most of it off with kitchen paper. Drop the batter from the point of a tablespoon on to the pan. The scones will immediately begin to rise. When a few bubbles begin to break on the surface the scones are ready for turning. Turn them over gently and brown on the other side. When the scones are cooked they should be golden brown in color and light and spongy in texture. Keep warm in a clean tea towel until they are all cooked, then serve with butter and jam. Preparation time: 5 minutes Cooking time: 15 minutes Studio/Workshop Update: We have only three more cement board sheets to hang on the exterior. Yeah! The end is in sight and we are planning projects. All my sad broken chairs are so forlorn and in need of fixin’. But they are patient and quiet. Bless their inanimate hearts. All’s well at the Bull. We will talk to the kids this week about Easter. I’ll let you know. That’s all for 2008 Newsletter #3 Talk to you next time. Peace & Love