Howdy Folks,

Absolutely fantastic meeting on the 11th at Bosco’s Bones in Sunol. You folks came out big time with an overflow crowd to help put together your event schedule for this year. Thanks to all the input and participation, we have a really wide variety of events on the calendar for this year. 2003 Event Calendar included FYI in this newsletter. Mark your calendars now to maximize your fun. 

One event that was overlooked was the wine cruise/BBQ hosted by Leroy & Judy Anderson and Ken Frank. Due to July being full, we will need to look at some alternate dates and will keep you posted on that events status.

Other club business, we concluded our board member elections. Al Harris was elected as our new Treasurer. Outgoing and original Treasurer Will Valle performed these duties for us since day one. Great job Will and Thank You !!!!!!!!!! Member vote ratified the rest of the Board maintaining their positions for 2003. Thank You. As you know, we are in the midst of accepting dues payments for this year. If you haven’t yet renewed, please send a check or renew at our Feb. meeting. Thanks to Julie Blake and Michele Sanderson for offering to takeover storing and distribution of our T shirts. Ladies, I greatly appreciate this. I am sure that I will thank you many times in the future. Thank You……….

Two events that we can work on during our Feb. 5th meeting is our Karting date and Wangers 3. We need 12 members at $50 per for a GGG Members Only session for go kart racing. Lets talk about this event and consider this meeting as our first Wangers 3 planning session. In addition, either our outgoing and original Treasurer, Will Valle or our newly elected Treasurer Al Harris, or maybe both of them will present their 2002 year end report. 

We stepped up at our last meeting and committed to hosting Warm Summer Daze in July. Event coordinator and show promoter, fellow  GGG member Dano Savino will be at the meeting and we can iron out the details then. To say that Dano was excited when we told him that GGG would host his show is an understatement. I got excited reading his e mail reply. Should be a great time with a bonafide Elvis sighting. 

I will update you as to our status pertaining to our remaining a chartered GTOAA chapter at our next meeting as well. Their member qualifier of 25% of our membership being GTOAA members remains in place. We will crunch the #’s and see where we stand.

This concludes my Presidents Message for this month. Thanks to your support and willingness to keep me around for awhile, I am grateful for the chance to continue writing them.

See ya in the fast lane……………………………….

GOLDEN GATE GOATS EMAIL LIST

Hi Everyone, I have a recipe for you that sounds hard, but actually is real easy. I was able to whip it up after a day in the garden and at least 2 glasses of wine. John loved it and almost ate the whole thing! It was supposed to be a side dish with lamb chops. Became the main course. I hope you will give it a try and enjoy as well.

It has been a long time since I have received any recipes from the group. Any time is a good time to send them in. What are some of your favorites that you think others will enjoy? Please forward them to mitygto@aol.com and John will forward to me to post. Or you can bring hard copy to any of the events or meetings and give to either of us.

Feel free to include a little story around it if appropriate. Looking forward to hearing from you and getting some fresh ideas!

The key to making a soufflé is in the way the aerated egg whites are folded into the flour based sauce. This should be done gently so that you do not deflate the air you just beat into the whites. It is even acceptable to leave some of the egg white unincorporated.

3 tablespoons butter
2 tablespoons flour
1 cup milk
2 teaspoons Dijon mustard
Freshly grated nutmeg...about 1/8 teaspoon
Salt and pepper to taste
5 egg yolks
2/3 cup freshly grated Cheddar Cheese
1/3 cup freshly grated Parmesan plus 2 Tablespoons for topping!
5 egg whites

Preheat the oven to 425F. Butter a 4 cup soufflé dish.

In a saucepan over medium-low heat, melt the butter, add the flour, and cook, whisking, for 3 minutes. Do not let butter burn so watch the heat here. Add milk, mustard, nutmeg, and salt and pepper, and simmer, whisking occasionally, for 5 minutes. Remove from heat and whisk in yolks, one at a time. Stir in both cheeses and mix well letting mixture melt the cheeses.

In a large metal bowl using electric mixer beat the egg whites until they hold stiff peaks. Do not over beat. Fold one quarter of the beaten whites into the yolk mixture. Gently fold in the remaining whites. Pour into the greased soufflé? dish and sprinkle top with remaining Parmesan.

Place soufflé dish in the lower third of the oven and reduce the heat to 375. Bake for 25 to 30 minutes, or until puffed and browned. Remove and serve at once.

Serves 4 to 6 normally....:*)

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