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Message #:1833

Time to look for the author...***

Captain's Log/Mission brief 211222
by: Rayne McCloud


Captain's log
Stardate supplemental (12/22/2398, 11:00 hours)

It has, now, been over a month since we departed the Kiruvian space station. The message back to their homeworld has still gone unanswered. I am almost afraid to take a swing past the planet for fear the vines have taken over the world like it did their space station. I haven't ruled it out, though.

It is fast approaching the, once-Terran, Christmas Holiday. We have a feast planned for those, of the crew, who celebrate. Thanks to modern communications systems, many of the crew have been able to contact families and wish them a Merry Christmas. , even, managed to get a word through to Pasteur station to wish Tera and Armand a happy time, and wished I could be with them. Tera reminded me that was the life of a starship captain.

END LOG

For the Sim:
Over a month has passed since the last sim. As stated above, we will be having a feast to celebrate the Christmas Holiday. The menu, provided by Dr. Shadow, will consist of:
SALADS
  • Grilled pears, shaved Montgomery cheddar, buttered walnuts, baby spinach and a port wine
    dressing.

  • Roasted, marinated beets with baby arugula, Greek yogurt, caramelized pecans and a white
    balsamic reduction.

  • Shredded kale with blueberries, quinoa, red onion and a grain-mustard dressing

  • Winter squash, lardons of bacon, grilled red onions and pine nuts with a paprika, poppy seed
    dressing

  • Chipotle Caesar salad with shaved Parmesan, croutons, egg and grilled shrimp.

FISH
  • Chili and garlic crusted shrimp with three cheese grits.

  • Panko crusted tilapia with parmesan

  • Grilled salmon on a bed of ratatouille and wilted spinach.

  • Smoked trout terrine wrapped in smoked salmon with horseradish panna cotta, micro-greens and
    a pureed herb dressing

  • Tuna and penne pasta casserole with corn

  • Pepper crusted teriyaki tuna with a mango and cilantro salsa and edamame brown rice salad.

  • Maryland crab cakes with smoked paprika aioli

    • CHICKEN/TURKEY
    • Chicken Eden Isle – breast of chicken, wrapped in prosciutto and baked in a creamy, mushroom
      sauce served with a wild rice medley.

    • Mushroom duxelle stuffed chicken breast with hollandaise sauce
      with shredded brussels sprouts with bacon and onion.

    • Healthy chicken gumbo

    • Honey and lime glazed cilantro chicken breast

    • Adobo chicken – chicken thighs slow braised in a soy, garlic ginger stew

    • Lemon and thyme roasted chicken with creamy mashed potatoes

    • Chicken scaloppini with artichokes, capers, mushrooms and pasta

    • Chicken enchilada casserole

    BEEF
    • Beef tenderloin steaks stuffed with Cypress Grove Truffle Tremor and a rosemary, red bell
      pepp
      • er sauce.
    • Braised beef and red wine pot roast with cream cheese mashed potatoes.

    • Seared beef tenderloin with Burgundy, balsamic reduction, compote of tarragon scented wild
      mushrooms and fondant potatoes.

    • Classic beef pot roast with vegetables.

    • Terriyaki beef tri-tip with stir-fried vegetables and noodles.

    • Bacon wrapped mini meat loaves.

    • Grilled, marinated flank steak with onions, peppers, cilantro and tortillas.

    LAMB
    • 48–hour braised lamb shanks with polenta, stewed cherry tomato compote and gremolata.

    • Shepherds pie – braised ground lamb stew topped with creamy mashed potatoes and cheddar
      cheese and baked.

    • Irish stew – chunks of slow cooked lamb and vegetables in a Guinness sauce.

    • Lamb Koftas – ground lamb, cumin, mint, cilantro and garlic mixed together, formed into rolls
      and skewered and grilled. Served with saffron rice.

    • Sous-vide grilled leg of lamb cutlets with mint jelly and scalloped potatoes.

    PORK
    • Sous-vide pork loin with caramelized apples, macaroni cheese balls and grain Mustard Sauce

    • Fennel and garlic roasted loin of pork with sage scented jus.

    • Chipotle rubbed pork tenderloin with slow cooked charro beans

    • Smothered pork chops with sweet potatoes.

    • Pork carnitas with blue corn pancakes and jalapeno jelly.

    DESSERTS
    • “Princess Diana’s” Bread and butter pudding with salted caramel sauce.

    • Rustic fig and goat cheese tart with agave syrup drizzle.

    • Crème brulee with a Cointreau orange compote.

    • Sticky toffee pudding with clotted cream.

    • Crème brulee cheesecake with salted caramel sauce and compote of fruit.

    • Triple chocolate brownies with Chantilly whipped cream.

    • apple strudel

    • gingerbread

    • brownies

    • cookies, assorted varieties

    • cheesecake

    • chocolate, carrot, Coconut, strawberry cakes

    • chocolate suicide

    • sloshy rumcake

    • Ice cream, various flavors

    coffee, tea, milk, cider, wines, soda and ale

    The sim starts promptly at 21:00 hours (9pm) Eastern time in the Eagle chatroom.
     
    This site is simply for fun and to celebrate the joy of Star Trek. Star Trek & associated references are the exclusive property of Paramount Pictures and are used here most respectfully. Star Trek(TM), Registered & Copyrighted by Paramount Pictures. All Rights Reserved.