Miscellaneous

Hi everyone,

I found some interesting pictures.

The English supper with the famous outage. Everything went back on time to see the triumph of the King's speech. Brenna so surprised became speechless for a while!

I also have a few views of Make it Sunday, the kick off! The last picture is called: "Where is Murphy?"

See you soon for new adventures,

Florence

F**k Yeah!

Only a few intrepid clubbers braved the blizzard, but they were rewarded well!

Espresso, banana, strawberry, and chocolate boozy shakes

Curry sweet potato and southwest fries

Onion rings

Coleslaw

And homemade mini buns adorned with...

Ginger and wasabi mayo
Blue cheese and jalapeño with sautéed mushrooms and onions
Elk with bacon and BBQ sauce

(Things get a little fuzzy - er boozy - at this point. But there were other toppings galore!)

See you next week!

America...

With all of these "popular uprisings" going on internationally - not to mention those socialists in Madison with their panties in a bunch over the Governor's so-called union busting activities - we thought we'd take the opportunity to celebrate...



Since American food is obviously the best around, we're throwing a slider extravaganza. Bring your favorite tiny hamburger so we can sample a bunch and eat ourselves silly (in the spirit of Super Sizing and Fourth Meal-ing). We'll have a griddle or grill for cooking them up as well as a vat of oil for deep frying your favorite incarnation of the Freedom Fry. Additional good ol' American sides, drinks and desserts welcome. Adult milkshakes are never a bad idea (RIP Town Talk Diner).



Where: Dickoff!

When: 6:30 p.m.

Greek to us!

Yesterday, we were back in Ridgewood for a Greek party.

We welcomed new members, Isaac and his wife, Kate. We also got a surprise visit from Oregon with Alex and Tony!

We savored olives, grape leaves, spanakopita, gyros, greek pasta, greek salad, baclava, goat cheese and honey. No ouzo but some beers from Town Hall and wines from France and South Africa...

Enjoy the pictures

Lisax and Floregmon

Norske Spiser

Hey all! Back to the norwegian german/irish/prussian/english household of Caroline and Randy with a tradional meal for Caroline of Meatballs, Lingonberries, and boiled potatoes with whatever else you all choose to bring! We'll also have some glog(norwegian cider) and blomkallpudding(cauliflower mash we haven't ever tried)! Feel free to bring what you wish! The obvious things to round out the meal would be some vegetables and dessert. Have fun preparing! See everybody Sunday!

Randy and Caroline

Wurst SNSC EVER

Well, so, I was slow with the minutes and actually wrote this post AFTER the Norske Supper was announced, but oh the glory of the internets, you can back date things. WHEW.

The Deutsch Luxusnachtklub (German Supperclub. I Googled it.) went off as the WURST supper club ever. Highlights included carpooling (YEAH!), many dogs, the appearance of the Smithsons, a field trip to see a machine (so I am told), MANY MANY WURSTS with homemade saurkraut with fennel seed (oh my god so amazing),

perfect salad, cabbage stew thing, borscht, and...

 the most amazing German Chocolate Cake possibly ever made ever.

Deutsch Luxusnachtklub

Come over on Sonntag for Deutsch fare. Sara and I will make:
Bratwurst and other wursts
Red cabbage
Spaetzle

Let's round out the menu with more veggies and someone please consider testing their baking skills with a German Chocolate Cake?!

And of course, the Supper Club rule holds- meats and cheeses are ALWAYS welcome, as are all people, friends and dogs!
We welcome guests from 6pm.
Please email me (emilie@anemilie.com) with your RSVP and what you'll be bringing :)

SNSC - Minutes from the Lake

The first SNSC field trip was, in my humble opinion, a rip roaring success. The word of the post in EPIC.

Day One
1. There was carpooling (and a false start, thanks Sherps).  Even the dogs and baby carpooled- at one point I had one dog in my lap, and arm around the back to the left feeding animal crackers to Bam Bam and an arm around the back to the right comforting the other dog. You can guess which was which. Epic car ride.
2. There was a decision that had to be made about meat in a tube labeled "fine grind." Sherpa and I went with NAY.
3. There was the drive in... winter wonderland style.

4. There was kiting. And reading. And snuggling.

5. There was crawling around on the floor of the back room at Billy's. Again, you know who I'm talking about.
6. There were arrivals by plane and by car, greeted with nachos. AND WINE.

7. There was kiting. AGAIN. :)

Day Two
1. There were EPIC BREAKFAST BURRITOS.

2. Epic Bloody Mary bar and making.

3. Kite racing(ish) and dog walking(ish) and puzzling and bushwhacking(for real) and epic sledding.

4. More carpooling and friends and then..... OMG the sunset.

5. Supper. Epic Pizza.

Toppings list: artichoke, olive, venison, steak, carmelized onion, both BBQ and pesto (wedding) chicken, peppers, broccoli, about a million kinds of cheese (including vegan!), pickled onions... I CAN'T EVEN REMEMBER THE REST IT WAS SO GOOOOOOOD!!!

Hats off to Sherpa Sherps for the amazing 13 pizzas that came out of the oven between 6pm and 1am (ish). Holy smokes. (and speaking of that... dear Bets and Mike, maybe a smoke alarm in the kitchen?)

The best part was the arrival of new supperers from the kite community- we hope to see you guys all again at future Supper Clubs!

New friends at the fridge!!!

Speaking of which- the next Sunday is mine! I'm callin' it!
And Lisa, Caro and I decided that it's going to be German theme. I'll provide a menu and some ideas later in the week. GET EXCITED!

Pizza From the North Country

Happy New Year!

Hello Everyone. It has been awhile since we had a blog update. Friend Christmas was great and the new kitchen performed as expected, in one word I would say that is was Supercalifragilisticexpialidocious.

It is time to move forward into the future, 2011. Wait I'm in the future right now. This week's SNSC is going to be amended to be on a Saturday. That's right you heard me right, SATURDAY. I should point out that the "S" in SNSC still works so people shouldn't feel too thrown off. Why on Saturday you may ask well here's why, again in one word...errr two words "Field Trip."

Yes I know you feel it too, that bubbling up of excitement from the pit of your being as the teacher says you get to miss a day of school to go kiteboarding....ahh to the Science Museum to learn about wind. This field trip will take place on beautiful Pelican Lake where you can take long walks on the frozen desolate landscape of snow and ice. Lodging will be provided by soon to be wed John and Julianna Dickoff/Wildest/Dickson. Bring your toothbrush it's a sleepover. Party starts Friday and goes to Sunday. If you need directions contact the e-mail list.

And now for the theme. It will be Pizza and we are going to eat "Italian Late" on Saturday so maybe it will end up being Sunday when all is said and done. We are making pizza until 3 in the morning. Get ready and put your game face on, everyone is making Pizza this time, I will provide dough and pizza throwing lessions. Bring your favorite toppings...IT IS ON.

P.S. There just happens to be a kiteboarding festival happening on Peilican Lake this weekend. So bring your downhill skis or snowboard if you would like to learn.

See you this weekend,

Peace,

Sherps

It's on.

I won't post kitchen update pics until after the party...but things are moving fast. Functional is going to happen! The upside of that: we won't be serving Pizza Luce, which was my Plan B. Instead, I want to take you all on a little trip over the river, and through the woods, to my Grandmother's house. With a slightly non-traditional, but super supper-club-friendly twist: we're eating the Moroccan food she liked to make. I'll be making Moroccan chicken three ways, and I'll have a couple quick side dishes. Please feel free to jump in with couscous dishes, veggies, and desserts that sound appealing. And if this is too late of notice -- just bring yourself, and enjoy.

Can't wait!

Minutes - Antipasto

(Doesn't this look amazing! Brussels Sprouts salad and... the star of the night... NOG! Thanks for the picture, Em. Stunning!)

Thanks everyone for another amazing "meal." The night was heavy on antipasto and light on cookie baking. We did get one batch of spice cookies baked, and JAM brought some vegan almond cookies that were - yes I'm going to say it - really good despite being butter-less. I'm looking forward to trying Jules' Splendid Table cookies next week (in the yellow kitchen!). Can I request the world-famous Dickoff sea salt/honey caramels too?

Among the highlights of my life, er, night...

• Aforementioned Brussels salad:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/brussels-sprout-leaf-salad-recipe/index.html

• Jules' Prosciutto wrapped quince paste - whoa!
• Tuna-sauced eggs and cannellini bean pate
• Randy and Caro's cheese/tapenade/peperoncini trio wrapped in delicious salami(?)
• Kris and Carol's toast w/cheese and something else delicious : ) (PLUS... You guys take the cake! Cross country skiing through the mean blizzard streets of E. Lake!)

I know I'm missing stuff! Must have nogged too hard!

In conclusion: Antipasto and eggnog feast = a smashing success! See you all next week!

A Preview

John and I are hosting on Sunday...and right now, our kitchen looks very similar to this photo. It's a soon-to-be-gorgeous, evolving, chaotic zone, and it is not yet functional. And we are so excited to have you all in it!

That said, our theme will be announced shortly. When I have a slightly better grasp of exactly how functional it will be.

I did want to forewarn you though. If you are interested, there will be a gift exchange. The $ limit is $20 and the theme is amazing food. We want you to bring the food item you love most that costs less than $20. Maybe it's an amazing curry spice. Or something you canned yourself. Or a bottle of wine. Or a lemon zester that gets you perfect tang without any of the bitter white stuff. Whatever -- but bring a gift and we'll trade favorites.

Cookies in Italy

Welcome to Holiday Cookie Baking Extravaganza + Italian Antipasto Festival (so we can focus on baking cookies!). Promises to be epic...

Wilders will host beginning at 6 p.m. Menu so far:

Marinated Baby Aubergines with Raisins and Pine Nuts
Cannellini Bean Pate
Prosciutto with Melon
Hard-boiled Eggs with Tuna Sauce

If you need ideas, let us know. We have a cookbook with assorted marinades, terrines, crostini, fritters, etc. As always, assorted cured meats and cheeses are always an option.

We might do a dessert as well depending on what other people are bringing. For cookies, we might do a Biscotti or other tea biscuit-type cookie plus some toffee, fudge, etc. Affogato anyone?

And if you're in the 'hood early for Gingerbreading, feel free to come whenever that wraps up.

See you soon!

Minnesota/Wild Game Dinner

(Even though this photo has nothing to do with SNSC, it was a cute photo of one of our most cherished guests, so I stuck it in.)

Well, it is that time of week again, time to get prepared for another supper club event! This week our hosts (Ann Marie and Josh) have decided on a Minnesota/Wild Game themed dinner. We already have two dishes semi-planned, and the rest are up to our distinguished guests.

-Main Course: Venison Stew
-Side 1: Wild Rice w/ pecans
-Side 2-3: ???
-Salad: ???
-Dessert: ???
-Appetizer: ???

Let us know if you have inputs, ideas, etc.
We also will have the Pale Ale we brewed at the brew extravaganza on tap by then.

We should plan to start around 6:00 with drinks and apps, and then we'll see from there. For those who don't know, our abode is located at:

3904 40th Ave S Minneapolis, MN

Hope to see everyone there!

Minutes (kinda) and Menu for Not-Thanksgiving on November 24th

Sherpa Lungs did a pretty bang-up job of presenting the minutes, I would say.
I would add that the Peppermint Pig met it's demise at the hands of a sledgehammer, as did Grandma's bowl.
And Helena received the next of the code names- Bam Bam- thanks to her skill at wielding a chicken leg. OH! And Kelly is Java. Because it's a sassy name, among other things.
I would also point out that the need for code names is becoming more and more apparent as our SNSC members are apparently now being PROFILED in Iowa. Our name and lore is spreading and we must find the balance of protecting our community whilst following rule number one - everyone is included. Maybe William should have invited the cop to dinner!

SO. SNSC this week is at my house on WEDNESDAY.
1916 Laurel Ave, Minneapolis 55405
Murphy and I will welcome anyone after 6:30pm or so; we'll aim to eat around 7-7:30. Dogs are welcome as long as they aren't aggressive towards little dogs :-)

The theme is Not-Thanksgiving.

Meaning, the things that would grace your table on Thursday are Not welcome on Wednesday (although, yes, Sherpa, I do know we can all refer back to rule number one).

I am going to make:
Not-turkey. Which will be lamb.
And Not-cranberries which will be mint jelly.

We will need:
Not-stuffing
Not-green beans
Not-dinner rolls
Not-yams

Not-hot apple cider
Not-any kind of "fall theme brew"

Not-pumpkin pie
Not-pecan pie

You get the idea.
Post in the comments what you can bring- the only exception to the "not" rule is that friends and family are all welcome, whether I know them or not! :-)

See you soon!
Em

Is This Love that I'm Feeling? Yes!

So, what did we learn last night? Personally, I think my biggest life lesson was that Jack Daniels from the freezer is a lot more tolerable than at room temperature. I also learned that Lisa is choosing to join in on the decadent lifestyle choice that is Kiteboarding and that when Dickoff goes to play soccer he's going to make damn sure that he wins the game. Oh yeah, I also learned that Jamaican food is very tolerable itself if not downright fantastic.

Last night we managed to pack everyone around the same table. I felt there was a nice warmth to the group as we dug into the La Bamba Rice. As we devoured our Home-Style Jamaican Chicken a topic of conversation included a possible yearly Supper Club field trip abroad. Great Idea! I think both Belgium and Mexico were discussed. We could start off a little closer to home with a trip up north, but I like the enthusiasm. It was nice to see both new faces and vetted Supper Club alums all chowing down together in perfect Epicurean harmony. I feel that we are creating something that is very special - community! Something that I personally feel is missing from the lives of far too many people...

This week's Supper Club will be taking place on Wednesday because of the holiday. It will be held at Emilie's house where we will be taking part in a Pre-Thanksgiving Giving (of food into our bellies). Think of it as a stomach stretching exercise before the main event. I'm sure more details will be up on the blog shortly. Thanks again for coming last night, I know Helena enjoyed all the attention.

Peace,

Sherpa Lungs

P.S. Most recipes last night came from Sheila Lukins' All Around the World Cookbook. Thanks Julianna!

Lively Up Yourself... and eat Rasta Food

It's that time again. I can almost hear our collective stomach rumbling, calling out to SNSC members to get their minds in the game. Last week saw the decadent culinary skills of Florence and Lisa bringing classics such as Hot Monkey Love into our collective maws. This week Kelly, Helena, Grace, Ophelia and I (Sherpa Lungs) would like to invite you to the WildEarth Homestead for a very Raggae Evening.

We will be cookin' Jamaican, mon. It's cold outside so we thought we'd warm it up inside. Try to imagine 90 degree heat, ocean waves, Red Stripe Beer and a thousand beach vendors trying to sell you illegal things. Paradise! Oh yeah, and don't forget the music.

The Menu

Main:
Montego Red Pea Soup
Home-Style Jamaican Chicken (The Wilders)
La Bamba Rice

Libations:
Red Stripe Beer
Pinot Noir
Zinfandel

Dessert:
Rum Raisin Ice Cream
Gingersnaps

Here's how we would like it to work this week. Kelly and I will make the Home-Style Jamaican Chicken. We have the recipes for the other dishes and are hoping people will volunteer to make them. Or think up something yourself to match. Or just come eat and cook next week. Whatever. You are more than welcome to come cook with us at our home before actual dinner, in fact we would prefer that as we love the company. The drinks like always are bring your own, the ones on the the menu are just suggestions. Let's shoot for a 6:30 start time for eating and mingling. Let everyone know through the e-mail list what you are planning to make.

I can't wait! Peace.

Sherpa Lungs

Minutes, November 14, 2010

Crepes were cooked (and flipped, video forthcoming).
We ate the crepes. See menu below. They were amazing.
We ate many salads- Pear/Blue and Avo/Tomo/Mozo and Cabbage and Squash and Artichoke. They were amazing.
We accomplished alternate forms of transport (walking) and carpooling.
There were both babies and dogs (well, baby and dog).
We discussed Broke Ass wine and a possible red-neck themed SNSC to come, the commune (again),  and the merits of Minneapolis neighborhoods, among other things that I can't remember (see note above regarding wine).
SNSC next week will be at the Wilder's. Murphy is invited. So are YOU.
Emilie will host a special Thanksgiving pre-Giving on the following Wednesday, the 24th of November (this will not be the SNSC she wants to throw sparkle style, look for that in December).
Julianna will move Friend Christmas to a Sunday (thus making it fit the whole thing, duh, and also feel more "holiday-y" for our little family).

I also propose (post-gathering, yes, I realize) that we start thinking of our code names. Because the FBI is now watching us, after all, thanks to Sherpa Lungs.

Until next week-
(insert Emilie's commune-given name here)

Nov. 14^th SNSC

Tonight’s Sunday Night Super Club is featuring Crepes. The Menu suggests some ingredient combinations for your crepe but feel free to come up with your our succulent creation.

- Menu -

Pear-sonal Favorite – prosciutto, shaved Parmesan cheese, and fresh pear slices garnished with extra virgin olive oil and balsamic glaze.

Roasted Turkey – with sliced Granny Smith apples, Brie cheese, walnuts and dried cranberries garnished with a balsamic glaze.

Vegetarian – sliced pear, dried figs, blue cheese and walnuts garnished with balsamic glaze.

- Dessert –

Hot Monkey Love – Belgium chocolate, bananas, walnuts and whipped cream.

Caramel Crepe – sliced apples and caramel sauce with walnuts.

Classic – Florence’s specialty with Belgium chocolate.

Super Next Supper Crepes

Dear All,

Next Sunday, Florence and I will host SNSC in the little blue house. The address is 331 Ridgewood Avenue behind Rudolph's by Franklin and Lyndale.

Ingredient list and menu ideas will be posted the next couple days.

See you there,

Lisa