<p>Marite - smart idea. Every time I see the word “mesclun” I remember a long time ago telling someone I was having mesclun and they thought I was talking about mescaline. It was a very interesting conversation for a few minutes.</p>
<p>mafool - I believe shredded notebook paper may have more nutritional value.</p>
<p>Mescalin at a graduation party. Now that’s an interesting idea. Or peyote for the granola types. :D</p>
<p>cartera45- I was talking to my dad about vegetables (odd topic I know), specifically salad, and I mentioned that I liked “mescaline”… I misspronounced “mesclun” to sound like “mescaline”.</p>
<p>We did a dinner the week before graduation. We had Linguisa and potatos, and Portuguese soup. I know this is no biggie for those of you on the east coast, but I think we’re the only Portuguese ppl in Colorado. We had to have stuff shipped from Fall River, Mass. For desert we did a S’mores bar, and Colonial Milk cake (in honor of D attending William and Mary. Every table was decorated in something different. One for dog shows, one for speech team, ect. It was really fun to do all this together.</p>
<p>What is a colonial milk cake? I spent a lot of years at William & Mary, but have never heard of it.</p>
<p>Crawfish Boil</p>
<p>Our daughter will be heading to Baton Rouge and LSU in the fall. A long way from home here in NJ. We will be having a crawfish boil for all her friends. 50 pounds of live crawfish being flown in from Louisiana - boiled in a pot with potatos, corn and andouille sausage. Grilled alligator as well. (Some hamburgers and hot dogs for the less adventurous) Add mardi gras beads, cajun music and a few beers for the adults. </p>
<p>Geaux Tigers.</p>
<p>Wow - that sounds fun and delicious!!! ^^^^</p>
<p>NJ-What a great idea!</p>
<p>The ‘boil’ mentioned in post #106 is a great way to entertain, by the way…just Google Low-Country Boil. Paula Deen does a great one!! [Low</a> Country Boil Recipe : Paula Deen : Food Network](<a href=“http://www.foodnetwork.com/recipes/paula-deen/low-country-boil-recipe/index.html]Low”>http://www.foodnetwork.com/recipes/paula-deen/low-country-boil-recipe/index.html) </p>
<pre><code> …A little Old Bay, a little shrimp, a little sausage, some corn on the cob…All in a great big pot. Dump it out on the table and enjoy! YUMMMMM!!!
Sorry for the highjack, NJ!!
</code></pre>
<p>All of you are making me hungry! I know when we have these things I make a lot of different salads as we have many vegetarians. My wheatberry salad went over very well this time around. I like having medium bowls of mesculan greens with a center scoop of some salad such as the wheatberry or rice or apple or couscous, lentils, chicken salad, etc.</p>
<p>Colonial milk cake is a recipe we found in an old cook book. In colonial times when they had more milk than they could drink they would pour it into a cake because it wouldn’t spoil as quickly. We chose it not because it is from W&M, but because DD is going to attend there and it seemed fitting with the history of the school. It was definately something different, but everyone loved it.</p>
<p>Sounds good. Just thinking about Williamsburg makes me want a Cheese Shop sandwich. I hope she loves W&M as much as I did. Good luck to her.</p>
<p>NJPaladin- That’s a really great idea.</p>
<p>D will be going to school in NYC - I never thought of serving cheesecake, but that might be fun.</p>
<p>Bagels with a schmear, lox, pastrami on rye,…you could have a lot of fun.</p>