Subj : Touristy was: Road Trippi
To : Ruth Haffly
From : Dave Drum
Date : Sun Oct 06 2024 05:44:00
-=> Ruth Haffly wrote to Shawn Highfield <=-
RH> Some people like to go to those shows just to say "I've been there"
RH> and don't really care about the music or acoustics. Others go for one
RH> or other, some people want both, and are disappointed when their
RH> expectations aren't met.
SH> My supervisor spent today from 2-3:15pm hitting reload as he won the
SH> ability to buy concert tickets to Oasis.
SH> He got through, selected his 4 tickets. All that was left were floor
SH> seats. $917 EACH.
SH> NINE HUNDRED SEVENTEEN EACH!!!!!!!!! (Sorry spelling it out so you
SH> don't think I mis typed it).
RH> And we thought $90. (base price for tickets) each to tour Biltmore was
RH> expensive! We passed on it, don't know how much damage the buildings
RH> and grounds sustained last week.
According to what I've read it was substantial to the grounds nad the
livestock. But, not to the main house, etc..
"Biltmore House, as well as the estate's conservatory, winery, gardens
and hotels received minimal or no damage from the storm.
The Biltmore Estate said low-lying areas, including its entrance and
farm, experienced significant flooding. Parts of its forested areas,
which make up a large portion of the property, also suffered wind
damage.
It will remain closed until further notice, adding that initial
assessments indicate it will be closed to guests at least until
Oct. 15." - NPR
SH> Some people have more money then brains.
RH> Agreed there. I presume parking, souvenier programs, meal
RH>before/after are all extra.
Don't forget the "merch". Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Biltmore Estates Herbed Tenderloin w/Roasted Tomatoes
Categories: Beef, Vegetables, Herbs, Cheese
Yield: 6 Servings
2 ts + 1 tb olive oil; divided
2 lb Beef tenderloin
1 ts Kosher salt
1/2 ts Black pepper
1/2 ts Dried thyme
1 ts Dried rosemary
1/2 ts Fennel seed
1 ts Garlic powder
MMMMM----------------------ROASTED TOMATOES---------------------------
9 Plum tomatoes
2 tb Olive oil
2 cl Garlic; minced
1 tb Chopped fresh basil
1 tb Chopped fresh oregano
Salt & pepper
1/2 c Shredded Asiago cheese
Preheat oven to 350øF/175øC. (Or plan to roast alongside
beef.)
Cut tomatoes crosswise in half and toss with olive oil,
garlic, herbs and salt and pepper until evenly coated.
Place tomatoes in muffin pan(s), cut sides up.
Roast at 350øF/175øC 20 minutes.
Top with Asiago cheese. Serve hot from the oven or at room
temperature.
FOR THE TENDERLOIN: Preheat oven to 350øF/175øC.
Add 2 teaspoons oil to hot skillet and sear beef
tenderloin on each side over high heat until a brown crust
develops.
In small bowl, make a paste of the salt, pepper, herbs,
garlic powder and remaining 1 tablespoon olive oil. Rub
over surface of seared tenderloin.
Meanwhile, prepare tomatoes for roasting.
Place tenderloin on roasting rack over a shallow roasting
pan in preheated oven. Roast about 30 minutes; or to
desired level of doneness. (Place tomatoes in oven 10
minutes before beef will be done and leave in during
resting time.)
If serving tenderloin hot, let rest 20 minutes before
slicing. If serving cold, let cool completely before
slicing.
Makes about 6 servings.
SERVING SUGGESTION: Slice the cooled beef tenderloin and
arrange on a platter with cooled roasted tomatoes, shaved
red onions, assorted olives, crumbled bleu cheese, roasted
red peppers, pickled vegetables such as okra and beans,
cherry peppers and banana peppers.
Makes 6 servings
Source: Bounty of Biltmore Cookbook
From:
http://www.recipelink.com
Uncle Dirty Dave's Archives
MMMMM
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