Updated 2009-01-06 22:04:56 ID=265:2

©2009 The Romantic Table

Next meeting of the Central Coast Olive Growers Group is scheduled for Sunday, January 11th, 4:00pm at McClintocks Restaurant, Paso Robles

Now that the harvest is over and the Christmas season winds down, it is time to have a meeting. There will be lots of items on the agenda that need to be addressed. This will be an important meeting and I encourage all our old time members to attend. We also will be welcoming new members who are interested in our group.

The next meeting will be held at the McClintocks Restaurant, 1234 Park Street, in Paso Robles. We will occupy the dinning area on the left, as you go in. The time is as usual: 4:00 P.M. on Sunday Jan. 11, 2009. This is a nice venue and you may want to stay after the meeting. Bring a friend !

Please RSVP. Just press reply and the number of people coming. It will help if we know how many are coming so we can arrange the room properly.

For information please contact Nicola Canigiula, Tuscali Olive Oil Company,
phone number is 805-237-9663 or email nick@tuscalioliveoil.com

Click here for more information on Next meeting of the Central Coast Olive Growers Group is scheduled for Sunday, January 11th, 4:00pm at McClintocks Restaurant, Paso Robles

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A tip from Sue!

Save those Parmesan cheese rinds!

Save those Parmesan cheese rinds when you get through with a brick of Parmesan cheese! They can be used to flavor soups deliciously. Store them in the freezer in a plastic bag, and use as needed.

The Parmesan rinds give unbelievable flavor and soul to soups and will turn a bowl of soup into an "entree" worthy of any guest. I generally use about two ounces of Parmesan cheese rinds to a stockpot of soup. Add them in after you've added the liquid and let them cook along with the rest of your soup's ingredients. You won't be sorry!

read more:
Tuscan-Style White Bean Soup with Parmesan Cheese Rind