1. ``Pizza'' omelette.
2. Eggplant pizza with olive oil.
3. Rice with cashews and hot Thai pepper sauce.
4. Gorgonzola cheese pasta salad with brocolli, radishes and sour cream.
5. Belgian Hazelnut coffee.
6. Chambord raspberry liqueur.
7. (1) Chicken almond mousse pate; (2) eggplant ``imam''; (3) lime chutney butter - served with crackers.
8. White chocolate strudel with sesame-hazelnut mocha pudding.
9. Mince pie with an all butter crust, French brandy in the filling, and topped with sour cream.
10. Amaretto moussecake.
11. Cheesecake with (1) dark chocolate, orange marmalade and sesame butter; (2) dates and sesame butter.
12. Seminar menu (which see).
13. (a) ``Fruit fluff'' pie with butter crust; (b) a unique sweet quiche with apple pie filling, gjetost cheese, and butter crust.
14. Buttermilk cornbread with smoked polish sausage buttermilk gravy.
15. Crab Rangoon and pork egg rolls, the latter with a sesame oil and vinegar marinade.
16. Honey and curry chicken pasta salad, with tropical fruit chutney.
17. French chocolate silk pie and coconut cream pie.
18. Indonesian satay with spicy peanut butter sauce.
19. Pound cake with coconut milk - Kahlua icing.
20. Chicken mole from Puebla, Mexico - served with flour tortillas.
21. Dark chocolate petit fours and peanut butter/ chocolate bonbons - plus Bailey's Irish cream liqueur.
22. Creamy salmon and pea vermicelli, with added parmesan cheese. Served with French green peppercorn mustard.
23. Eggnog pudding with mince pie filling, plus rich fruitcake.
24. Tangy filafel dip with blue cheese, vinegar and garlic - served with crackers.
25. Pecan garlic bread with parmesan butter.
26. Champagne almond torte.
27. Black beans, rice and sausage - Brazilian dish.
28. Pasta with roasted eggplant and peppers, French goat cheese and olive oil.
29. Cajun blackened rice pilaf with sirloin tip steak.
30. Chocolate orange marmalade fudge pies garnished with spiced cream and cherries.
31. For Edward's astrocamping trip I have provided a) A vegetarian Thai dish of rice, sweet and hot with roasted peanuts and dried fruit, with a coconut and hot chili sauce (crabmeat on the side). b) Filafel dip (see item 24 above). c) Pecan pie.
32. 2 six cheese appetizer pies - a crust with asiago, mozarella, provolone and romano, and a filling of cream cheese and blue cheese. One pie has Spanish olives and the other has crab. Both pies are garnished with sliced red apples.
33. Baklava with chopped pecans and cardamom.
34. Matzo brei, served plain with sour cream and served with vegetarian sausage, onions and hot Indian lime pickle.
35. Chocolate coffee cheesecake, made entirely from ingredients available in the Biosym kitchens.
36. Smoked gouda lasagna with a provolone and gouda cheese sauce, pistachio nuts and smoked sausage. A vegetarian version provided.
37. Tiramisu - an Italian desert of spongecake soaked in various liqueurs (here Kahlua and Jagermeister), a layer of mascarpone and whipped cream, and topped with shaved dark chocolate.
38. A quarter wheel of English Huntsman cheese - alternating layers of sharp cheddar and Stilton.
39. Tofu and noodle pasta salad with cashews and a sweet plum sauce - good both hot and cold.
40. 2 Lemon spice cakes - one with lemon frosting and the other with cream cheese frosting.
41. Salad with zucchini, red onions, Spanish Olives, pine nuts, blue cheese and croutons steeped in olive oil and garlic.
42. Three mocha hazelnut mousse pies accented with white chocolate almond moooooose!
43. Swiss cheese lima bean bake.
44. Curry chicken breast with mushrooms, vindaloo paste and french fried onions.
45. Raisin, cherry and apricot jam strudel, half with chocolate chips and all with cinnamon sugar topping.
46. Brie and tuna quesadillas.
47. An assortment of gourmet mustards for Biosym use, including Dijon mustard with wine, hot and sweet Chinese mustard, green peppercorn mustard, and coarse brown mustard with horseradish.
48. Rice pudding with raisins, pecans and Chinese five spice. Three tapioca and sesame butter pudding pies with cinnamon and a graham crust.
49. Spiced hazelnuts and chocolate coffee beans.
50. ``Noodles Romanoff Santa Fe'' - cheddar and sour cream sauce with mild green and hot red chili peppers.
51. Baked fish and a rich buttermilk sauce, each slice garnished with an onion round sauteed in butter.
52. Two pina colada cream pies - dessert with lunch at my place in honor of Alfonzo Pozzan, returning to Italy after one year at Biosym (see menu).
53. Basil spiced rice in turkey ``turnovers'' - plus rice alone. A real winner.
54. Egg salad pasta with Japanese dried seaweed, codfish roe and sesame seed.
55. Pumpkin praline cheesecake (four of them), with a graham cheesecake filling crust and brown sugar pecans.
56. Lox, bagels and cream cheese. Onion bagels (two sizes), and sliced red onions provided.
57. Mu-Shu pork, with shredded ham, eggs, scallions, water chestnuts and plum sauce in flour tortillas.
58. Sweet potatoes with brown sugar, cinnamon and nutmeg, baked in a graham crust with melted marshmallows and pecans.
59. Fruitcake with Bahrenjager honey liqueur, and a fruitcake/cheesecake combination.
60. Greek dolmas, served both plain at room temperature and hot with a mushroom cream sauce.
61. Brown sugar streusel apples pies, served hot. Two with Norwegian gjetost cheese and one replete with cinnamon.
62. Feta cheese and sour cream rotini pasta salad with red onions and green olives. Anchovies on the side.
63. Rotisserie broiled KFC chicken (6 whole meals), including buttermilk biscuits and cornbread muffins with butter and honey, macaroni and cheese, baked beans (plus Masterpiece BBQ sauce), seasoned rice and cole slaw.
64. Cherimoya fruit, sliced in eighths and reassembled.
65. Tricolor rotini pasta with montrachet goat cheese, green onions, and barbecued smoked salmon - shaped like Mt.Shasta.
66. Four butterscotch cream pies with homemade butter graham crust, pecans in graham-butterscotch streusel, and decorated with butterscotch candy, whipped cream and praline pecans in the center.
67. Haroseth - prepared with apples, dates, bulghur (nutty texture and flavor), burgundy wine and peach chutney.
68. Halvah marbled with chocolate and cinnamon, mixed with butter to a spreadable consistency and served with vanilla cookies.
69. Tropical fruit salad (pineapple, papaya) with a sauce of pomagranite syrup and yogurt (quite tart). Also, Persian pistachio nougat with rosewater and honey/almond candy.
70. Mango cheesecake with white chocolate topping. Also the filling as a fruit salad, and six whole mangoes.
71. Coconut and chili curry with shrimp and sausage. Served with oriental-style rice and vermicelli.
72. Lemon jelly roll with honey/lemon icing and with toasted coconut; white chocolate mousse with graham/white chocolate crust in the mousse, on individual spongecakes. Peanut butter grape jelly sandwich cookies.
73. Chocolate covered cherries (some 130) for a company-wide meeting.
74. On my 34th birthday - Chinese almond chicken with pea pods and mushrooms in a soy - rice wine marinade; pure wild rice with mushrooms, almonds and butter; two deep chocolate fudge cakes with Godiva chocolate liqueur - plus two half gallons of ice cream (chocolate fudge mousse, rocky road); cappuccino mousse cake; Godiva chocolate liqueur. Plus surprise party with three chocolate cakes, two half gallons of almond praline ice cream, and ``all the toppings''.
75. Fettuccine alfredo with smoked salmon (Nova lox). Black pepper added as well. Served with Zinfandel wine.
76. Four sweet quiches - (1) sweet tomato chutney and cream cheese. (2) sweet mango chutney and bacon. (3) white chocolate, garnished with boysenberry jam. (4) white chocolate and lime marmalade. Three sour cream and prune pies in a graham crust - one with blueberries as well. A total of seven (7) pies.
77. Bell pepper stir-fry with sesame oil and toasted sesame seeds.
78. Tortellini pasta salad - stuffed with Italian sausage and served chilled with sour cream and Cajun spices.
79. Sauteed red snapper in a cilantro and cashew cream sauce. Served with chili-lime tortillas.
80. Honey lime cheesecake with almonds; jalapeno cheesecake.
81. Turkey simmered in olive oil with an eggplant/parmesan/ Montrachet cream sauce, topped with oil-cured tomatoes and served with sourdough bread.
82. Happy hour menu - Asiago, Chardonnay, almond pate, Pinot Noir, cream herring with exotic spices, sushi, black bean and cream cheese taco salads, smoked almonds, crackers, liqueur-filled chocolates and banana cream pie with chocolate-sesame butter-peanut butter sauces (for Adam).
83. Milk provided for general use - nonfat, lowfat and full.
84. Two coconut cream pies with homemade butter and sugar crust. Two dozen persimmons and five assorted chocolate bars.
85. Three three-cheese seafood quiches. Made with Green onion, imitation crabmeat and swiss, cheddar and green onion 'jack. One has a cilantro crust and all smell heavenly when baked.
86. Smoked trout from Lake Titicaca, with cream cheese onions and bagels. Also, marzipan in the likeness of assorted fruits.
87. For eclipse seminar - champagne almond cheesecake with a graham crust. Also, white chocolate bits with dates and almonds.
88. Roasted chicken with a sage and sausage cornbread stuffing; same but with a cornbread and Cajun spices stuffing. White chocolate fudge garnish with blackberries. White fudge with honey and almonds. Sweet rosewater.
89. Tuna, Monterery Jack and sour cream dip - with Ritz crackers. Same but with ground chilis - with jalapeno potato chips and chicharrones.
90. Starfruit jam - 3 jars, to be enjoyed as would the Biosym-provided strawberry and boysenberry jams (cream cheese, peanut butter...).
91. Sourdough beer bread served hot with butter; the same with bratwurst in the dough; horseradish mustard and sweet bread-and-butter pickles - at happy hour on Friday.
92. Three kinds of St.Valentine's Day confections: Cashew and honey/caramel in butterscotch fudge; Pecan and honey/caramel in milk chocolate; Peanut and honey/caramel in peanut butter fudge.
93. Pears marinated in ruby port wine with a blue cheese mousse, served on individual sponge cakes.
94. Pasta with chunks of roast beef and a sour cream, white wine and mushroom gravy.
95. Honey and pecan spice cake with melted butter and honey-butter spiced icing. Served hot.
96. Roca almond candy - four one pound tins.
97. Rice with a Marsala wine/lemon/garlic/parmesan cream sauce. Served as is and over lemon pepper chicken breast.
98. Rice with a Sauterne wine/lemon/garlic/parmesan cream sauce. Served as is and as stuffing for smoked beef roll-ups. Also, kumquats.
99. Four cheesecakes - two apiece lemon hazelnut and chocolate almond buttercrunch.
100. Spumoni - with cherry wine, hazelnuts, chocolate pieces, raisins, dried cherries, espresso chocolate cofee beans.
101. Five chocolate truffle cookie dishes - dusted with confectioners sugar. One dish with pistachios and two as cheesecake with and without candied orange peel.
102. Salmon pate shaped as a fish - with fins of onion, mouth and eyes of red salmon caviar.
103. Several items - Roasted chili/lemon chicken breast served with chili cornbread sprinkled with olive oil and with sourdough rolls; Wine herring with onions served with pumpernickel; Snickers mini-sized candy bars; an assortment of Pepperidge Farm cookies; chilled figs and prunes; iced orange cappuccino.
104. Three chocolate marshmallow cream pies - two are garnished with butterfinger candy (one with crushed candy), and one with whole marshmallows and chocolate sauce rather than as a homogenous filling.
105. Home-smoked trout served with onions. Recommended best with cream cheese, cold, or hot with buttered toast.
106. Pasta salad featuring domestic blue cheese, light sour cream, small shell noodles, broccoli and radishes. Bacon on the side.

After my forced vacation -

1. Gourmet pizza featuring feta and mozarella cheeses, sauteed onions. Two have shrimp and one has sunflower seeds (4 total).
2. Mango cheesecake with white chocolate and a graham crust (2). Also, cranberry walnut cheesecake.
3. An assortment of condiments for (Biosym/MSI) use - balsamic vinegar, Grey Poupon dijon mustard, coarse dijon mustard, K.C.Masterpiece BBQ sauce, teriyaki sauce and marinade, Lee and Perrins garlic and peppercorn steak sauce, A-1 steak sauce (bold variety), dill relish, Chinese black bean and garlic sauce, plus additions on a random basis (e.g. sesame butter, dark molasses, honey).
4. Pasta Arequipena - rotini, mostaciolli and shells with cilantro, cumin, feta cheese and cashews, topped with seared chicken breast and paprika garnish.
5. N'dizi ya na nyama - a Tanzanian beef and banana stew with coconut milk. This version uses pork, duck and fried shrimp in place of beef, macho bananas, and is flavored with ginger, Equal and chili pepper.
6. Sweet and sour meatballs with raisins in a cracker meal pie crust with cumin. A fascinating combination.
7. Asian chilled salad - Ground gingerbread and sweet chili flavored broadbeans accent brocolli, cauliflower and carrot. Served with lime juice. Chilled rice salad with smoked salmon, creamy dill sauce, hint of vinegar. Raspberry fudge cake - each slice with either cream and raspberry sauce topped with berry, or with chocolate/raspberry sauce and slivered almonds. Toffees - Irish cream, Swiss mocha, Amaretto, French Vanilla. Brie and peach chutney baked in puff pastry.
8. Pancetta Italian bacon, Jarlsberg plus Havarti w/dill, served with sourdough and large round Middle Eastern bread. True balsamic vinegar aged several years from Modena, Italy. Hazelnut oil. Danish cherry liqueur ("Heering"). All marvelous stuff.
9. Banana cornmeal cake (2), one with sour cream and pecan glaze the other with brie frosting. Soft chocolate chip cookies featuring a chocolate and dark molasses icing loaded with chocolate chips and garnished with pecans. One batch (of two) has whole decaf coffee beans in the icing as well.
10. Japanese ice cream pints - ginger, green tea, plum wine. Also green tea ice cream bars with white chocolate coating.
11. Pints of ice cream - Nutrageous (peanut butter swirl, caramel, chocolate), chocolate almond, etc... .

Upon return from Kilimanjaro ...

1. A quart of chocolate/hazelnut/cappuccinno ice cream from crushed cappuccino chocolate hazelnuts and two pints of cappuccinno light frozen yogurt.
2. For the Silicon Valley MSI office (and apparently enjoyed by Karen Look as dinner with her family) - Italian antipasto; peanut butter fudge; gorgonzola tart with roast beef and onions baked in puff pastry; Godiva chocolate liqueur.
3. Seafood and rotini pasta in a "pesto" sauce with romano and feta cheeses, garlic, basil olive oil and pine nuts. The same sauce is also poured into a crust of cornbread and olive oil, then baked: a cornbread and pesto casserole loaded with flavor. Also, Godiva chocolate liqueur by itself and soaked in chocolate chip pound cake.
4. Houmous with extra virgin olive oil and lots of minced garlic - served with wheat and sesame crackers. Also spread on pumpernickel and topped with pastrami.
5. Ice cream to enjoy with cake from one year MSI anniversary the previous day - a quart of Starbuck's coffee almond fudge and two pints (chocolate, vanilla) of Ben and Jerry's fat free frozen "yogurt" (yogurt in name only).
6. Spicy noodles and seafood with tomato, onion, vindaloo sauce. Also, same dish but cheesy with added cheddar.
7. Sesame butter / date pudding with cinnamon and islands of soft chocolate chip cookies on top.
8. Extra butterscotch chips from baking chocolate chip cookies with molasses frosting for Dana's daughters.
9. Cappuccino pudding with ground walnuts, topped with cinnamon graham cookies and chocolate chips. Also, fresh cantaloupe served plain.
10. Smoked whitefish with horseradish and cream cheese, served with wheat crackers and French bread. Also whole smoked whitefish and crisp watermelon.
11. Mocha cappuccino milkshake in a frozen pitcher, served with chocolate and plain marshmallow Rice Krispies bars.
12. Walnut and maple syrup pie; oatmeal and maple cake with walnuts and maple cream icing; Chocolate Pecan and honey candy; Santa Claus Melon.
13. Spanish manchego, jarlsberg, smoked swiss, served with hard salted pretzels and Dijon mustard. Also, Santa Claus melon (very ripe).
14. Brownies with a Kamora liqueur and coconut frosting. Also, "dragon bars" - decadent brownies from Jimbo's in Del Mar.
15. Pumpkin ice cream with Holloween style cookies.
16. Feta cheese and pine nut salad season with garlic, Italian herbs, garlic croutons and extra virgin olive oil, on a bed of romaine. Also, butter cookies with an amaretto chocolate frosting.
17. Taste comparison - the plain oatmeal provided as individual packets, and the same cooked in melted pumpkin ice cream with maple syrup and cinnamon. Garnished with sliced apple and walnuts. Also, smoked salmon and walnut salad with a dijon and red wine vinagrette, on a bed of romaine lettuce. And, two whole chickens smothered in a smoky molasses barbecue sauce.
18. Chocolate cake with Kahlua fudge icing.
19. Buffalo-style chicken drumettes served with a goat cheese and sour cream dip. Also assorted sweets such a orange chocolates.
20. Chocolate/almond fudge and iced mocha.
21. Duck liver pate garnished with coarse salt and pistachio - served with wheat crackers, peppercorn mustard, cornichons and shallots. Also, Zinfandel wine fudge cookies.
22. Cashew brittle.
23. Ceviche with squid sauteed in hazelnut oil then deglazed with sherry. Served with toasted crudites in olive oil with feta cheese, walnuts, and toated pine nuts. The crudites are served with a salad of romaine with feta, both nuts and shaved Greek Kasseri cheese. The ceviche, of course, is served cold. Rum and molasses chicken with breadcrumb topping.
24. Orange and pineapple cake with a cointreau/apricot jam filling. Chocolate fudge cake with a cointreau/marshmallow cream filling.
25. Buttermilk cornbread biscuits with cheddar. Plus a sweet version with honey.
26. Peanut butter rice crispies bars studded with chocolate chips. Served with iced mocha.
27. Quiche Lorraine and quiche florentine.
28. Spaghetti carbonara with pancetta.