- Health Care [WAS: Re: I threw out all the Chocolate Covered Cherries! 2 months out! - 6 Updates
- Supper tonight..... rack of lamb - 4 Updates
- Stuffed shells for dinner. - 5 Updates
- Pepper Mill - 2 Updates
- Dinner Tonight ( tad late posting) - 1 Update
- Cornbread - MSN: "Veteran went from homelessness to sweet success" - 3 Updates
- OT: I think I cured my Cancer! - 1 Update
- fried polenta cakes - 2 Updates
- Alfredo makes my stomach sick - 1 Update
| dsi1 <dsi123@hawaiiantel.net>: Mar 06 09:10PM -0800 On Wednesday, March 6, 2019 at 5:38:16 PM UTC-10, Leonard Blaisdell wrote: > of kindness by me, benefit me. > I suppose it depends on how you're reared. > leo Your dad taught you to think about other people instead of only yourself. That's a good thing. |
| graham <g.stereo@shaw.ca>: Mar 06 11:02PM -0700 On 2019-03-06 9:11 p.m., Dave Smith wrote: > through the paper roll and sick it into the holder. Whichever way it > turns out is the way it is going to be because I really don't care one > way or another. So you don't give a shit! |
| "Ophelia" <OphElsnore@gmail.com>: Mar 07 10:38AM "Leonard Blaisdell" wrote in message news:060320191548186668%leoblaisdell@sbcglobal.net... In article <k5l08e98cs40unfdmugfqch7kvte5bqpig@4ax.com>, Bruce > Isn't being a gentleman patronising towards women? It reminds me of Ed > who liked that women were given a restaurant menu with no prices, > because the little things didn't have to pay anyway :) Let's call it "old school" behavior and hard to change unless a law is passed. If another equality law is passed, let's make equality of toilet seat position a part of it. I always follow the law, even against my better judgement ;) leo == Our toilet seat has a lid! So whoever uses it has to put that down ... so no contest:) See? I put that down <g> |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 07 03:18AM -0800 On Wednesday, March 6, 2019 at 6:01:51 PM UTC-5, Leonard Blaisdell wrote: > Having said that, I don't practice it. But then, I'm a gentleman. > Everybody knows that. > leo That's how it works in our house: everybody makes sure the seat is in the right position before starting. Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 07 03:20AM -0800 On Wednesday, March 6, 2019 at 10:14:52 PM UTC-5, Bruce wrote: > >It's about as trivial as arguing over the right way to hang a toilet roll! > But we don't want our precious little ladies to have to deal with > something as revolting as a toilet seat, do we? Only when cleaning it. Cindy Hamilton |
| lucretiaborgia@fl.it: Mar 07 07:56AM -0400 >>> leo >> Nice men put the seat down ! >Nice women don't let such trivial matters bother them! To many women it's an indicator...anyway, I am not bothered about being nice, but I like to be considerate. |
| "Ophelia" <OphElsnore@gmail.com>: Mar 07 09:07AM "Leonard Blaisdell" wrote in message news:060320191400590314%leoblaisdell@sbcglobal.net... In article <cMFfE.63$7f3.55@fx06.iad>, jmcquown <j_mcquown@comcast.net> wrote: > much. Perhaps closer to Easter (for some reason it's symbolic). I'd > love to give this a try. > Anything in particular side dish suggested to go with it? Something minty? Mint ice cream or Junior Mints? I haven't eaten lamb in thirty years, but I ate and loved it as a kid. My wife hates it so... Ducks Unlimited used to have a lamb feed in the Spring. Whole lambs were roasted on a spit. As I was a part of the organization then, that's the last time I ate lamb. Oh, lamb and mountain oysters. I ate a hard roll sandwich full of mountain oysters, before someone told me what they were. I thought they were short fat sausages. They tasted fine, but I don't yearn for them. leo == What are mountain oysters? |
| Leonard Blaisdell <leoblaisdell@sbcglobal.net>: Mar 07 01:21AM -0800 In article <gec5bbFg5n4U1@mid.individual.net>, Ophelia > What are mountain oysters? They're testicles. In my case, they were sheep testicles. Cattle seem to be on the menu too, although I haven't tasted those. They're good if nobody tells you what they are before you eat them. leo |
| "Ophelia" <OphElsnore@gmail.com>: Mar 07 10:37AM "Leonard Blaisdell" wrote in message news:070320190121585246%leoblaisdell@sbcglobal.net... In article <gec5bbFg5n4U1@mid.individual.net>, Ophelia > What are mountain oysters? They're testicles. In my case, they were sheep testicles. Cattle seem to be on the menu too, although I haven't tasted those. They're good if nobody tells you what they are before you eat them. leo == Oh dear. I can't believe anyone at all would consider them to be food!! |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Mar 07 03:15AM -0800 On Thursday, March 7, 2019 at 5:38:21 AM UTC-5, Ophelia wrote: > leo > == > Oh dear. I can't believe anyone at all would consider them to be food!! Waste nothing. Nose to tail. Not that I eat that way. I find the texture of organ meats to be unpleasant. It's a luxury we have nowadays, to leave the nasty bits for someone else. Cindy Hamilton |
| "Julie Bove" <juliebove@frontier.com>: Mar 06 09:54PM -0800 I realized in looking at a recipe that I've been making stuffed shells wrong! I always left the open part at the top. I looked at Ree Drummond's recipe just to get the bake time. But I noticed that she said to cook the shells until halfway done, then stuff and put the open side down! Perfect! Other than that, just winged it. Used a huge jar of Prego sauce that I got for cheap. I don't normally buy that stuff but the price was excellent and one jar was enough for two pans. The filling was a large container of ricotta mixed with chopped spinach that I had cooked down in a little olive oil, dried parsley, oregano, black pepper and whatever Italian cheese I had. A mix of Parmesan, Romano, Asia go and Mozzarella. Ree said to under fill the shells. I didn't. I overstuffed them. Did not quite use all of the pasta. A few pieces were broken too much. I know I could have tossed them in here and there or saved them for soup, but I didn't. Put a good amount of sauce down, then the filled shells, then covered in more sauce, a goodly amount of more shredded cheese. Baked at 350 degrees for about 30 min, Yum! And enough for leftovers. Also made a salad with all kinds of veggies, black olives, pecans and Feta. |
| jmcquown <j_mcquown@comcast.net>: Mar 07 01:08AM -0500 On 3/7/2019 12:54 AM, Julie Bove wrote: > Drummond's recipe just to get the bake time. But I noticed that she said > to cook the shells until halfway done, then stuff and put the open side > down! Perfect! I never had a problem with them facing UP. Don't know what's going on with you or Ree Drummond. > Other than that, just winged it. Used a huge jar of Prego sauce that I > got for cheap. I don't normally buy that stuff but the price was > excellent and one jar was enough for two pans. Sure you do (buy it). Not to worry, lots of people do. > more sauce, a goodly amount of more shredded cheese. Baked at 350 > degrees for about 30 min, Yum! And enough for leftovers. > Also made a salad with all kinds of veggies, black olives, pecans and Feta. I like the cheeses and spinach in the shells with the tomato sauce. I don't do it very often but stuffed shells are quite nice. They freeze well, too. I also make stuffed shells with a filling of flaked salmon, egg, ricotta and spinach in a basil and garlic cream sauce. Not that you'd make it, just staying, it's another thing to do with those large pasta shells. Jill Jill |
| U.S. Janet B. <JB@nospam.com>: Mar 07 01:50AM -0700 On Wed, 6 Mar 2019 21:54:47 -0800, "Julie Bove" >more sauce, a goodly amount of more shredded cheese. Baked at 350 degrees >for about 30 min, Yum! And enough for leftovers. >Also made a salad with all kinds of veggies, black olives, pecans and Feta. Sounds good, Julie. I've been thinking of doing the shells for a while now. Soon, I think. I've got a thawed chuck roast in the fridge that I have to make into pot roast first. Thanks for the idea. Janet US |
| "Julie Bove" <juliebove@frontier.com>: Mar 07 02:35AM -0800 "jmcquown" <j_mcquown@comcast.net> wrote in message news:Oz2gE.67216$UU5.42702@fx13.iad... >> Perfect! > I never had a problem with them facing UP. Don't know what's going on > with you or Ree Drummond. I don't think I had a problem with them that way either except that the presentation was much nicer this way. >> got for cheap. I don't normally buy that stuff but the price was >> excellent and one jar was enough for two pans. > Sure you do (buy it). Not to worry, lots of people do. Not usually that brand. > I like the cheeses and spinach in the shells with the tomato sauce. I > don't do it very often but stuffed shells are quite nice. They freeze > well, too. I doubt that I'll have to freeze them. > I also make stuffed shells with a filling of flaked salmon, egg, ricotta > and spinach in a basil and garlic cream sauce. Not that you'd make it, > just staying, it's another thing to do with those large pasta shells. I suppose they would be good with a tuna filling. I have done them with a pierogi filling. Mashed potatoes with onions and cheese, then smothered with sautéed onions. Yummy but carby! |
| "Julie Bove" <juliebove@frontier.com>: Mar 07 02:36AM -0800 "U.S. Janet B." <JB@nospam.com> wrote in message news:fnm18ed3ji4mvkjtl9umshsipdn6sg6vnb@4ax.com... > while now. Soon, I think. I've got a thawed chuck roast in the > fridge that I have to make into pot roast first. Thanks for the idea. > Janet US Thanks! They were delish! |
| "Ophelia" <OphElsnore@gmail.com>: Mar 07 09:12AM "cshenk" wrote in message news:Zt-dnX7wOoyC9x3BnZ2dnUU7-SPNnZ2d@giganews.com... Julie Bove wrote: > > will be 2x as hot for me and I will most likely scream my head off > > for 10 minutes > That's not a super taster. +1, no it is not. Has zero to do with heat. Most likely CK just isn't into hot spices and now trys to claim he is 'special' and that is why. There is nothing wrong with not liking hot. Super tasters taste nuances the rest of us may miss. === I am definitely not a super taster! Take MSG for example! I use it but I can't taste any difference. D. seems to like it. |
| "Julie Bove" <juliebove@frontier.com>: Mar 07 02:31AM -0800 "Ed Pawlowski" <esp@snet.xxx> wrote in message news:G%%fE.23691$v52.12600@fx33.iad... >> It looks awkward to me with that top. > Not at all. In addition to the Atlas I bought one of those. Damned good > for the money. Nothing awkward about it at all. Thanks! I will look into it if the current ones break. |
| "Julie Bove" <juliebove@frontier.com>: Mar 07 02:29AM -0800 "Gary" <g.majors@att.net> wrote in message news:5C7FF1F2.2FAF6031@att.net... >> won't >> be eating that. > Wth is wrong with you, girl? That sounds good. Not to me, it doesn't. The only pork eat is crisp bacon. I can't digest the veggies I put in it and I don't like ginger in savory foods. It must have been good though as there was none left. > potatoes as we speak to finish off my older potatoes. Nothing > wrong with them, just want to eat those first before I get into > the new bag I bought yesterday. I wasn't hungry but it was an impluse buy because it was cheap. I haven't gotten my electric bill yet but I know it will be high so I am cutting all the corners I can. I am not buying any fresh potatoes now (except for sweet) unless I get them for super cheap or I have a plan for them. We tend to eat more rice or pasta than potatoes and we can't finish a big bag before they sprout, even if I give some to Angela. When Country Farms or Yakima Fruit opens, I plan to buy a lot more fresh veggies. Right now I am pretty much only buying carrots, celery, lettuce, onions and anything else that I find a good price on. Slim pickin's! I am sometimes finding marked down bags of cut up things for stir fry or those squash cubes that I got the other day. If I am not going to use them right away, they are put in the freezer. Am pretty much only buying reduced price meats for the freezer as well. I am trying hard not to waste food. Gardener has taken a night job as well so he's not home as often. I am cooking brown rice and beans from scratch and leaving them in the fridge. I told him I would only cook meals if I knew he would be here to eat. I have portioned out packages of cooked ground beef or chicken in the freezer. He has often been making his own meals by using those things, then adding eggs, cheese, frozen veggies and sauces. I do make a big salad a few times a week. The salad always gets eaten. Also try to make some kind of bread once or twice a week. > The new bag...3lb smaller than average red potatoes. All just > slighty bigger than a golfball. My favorite potato and size. :) I like the small ones. Can cook whole and don't have to cut them up. |
| jmcquown <j_mcquown@comcast.net>: Mar 07 12:30AM -0500 > Amusing! It all started with a cooking mistake. > https://www.msn.com/en-us/news/good-news/how-1-veteran-went-from-homelessness-to-sweet-success-after-making-a-delicious-mistake/ar-BBUn0Vr?li=BBnb7Kz&ocid=mailsignout > Lenona. I like the story but I have to wonder why adding cream rather than buttermilk turned it into a success story. It's not miracle cornbread. I never have buttermilk on hand. When I make cornbread I use plain milk or milk I've soured with vinegar. If all I had on hand was cream or half & half and I wanted to make cornbread, I'd use it. No big surprise, it's still going to taste good. Jill |
| jmcquown <j_mcquown@comcast.net>: Mar 07 12:49AM -0500 On 3/6/2019 7:25 PM, Julie Bove wrote: >> fix them! > I am not for the draft but would be for something that allowed a choice > of a non-violent, civil service type job. Whether you enlist in the military or are drafted, expect to be trained for combat. Boot camp/basic training weeds out the actual soldiers from the desk clerks PDQ. And trust me, those clerks are needed. The military generates a lot of paperwork. Want to work for the Civil Service and be a government employee, sorta? Go to work for the US Postal Service. Or become an Indian Agent on a reservation. Yep, that's still a job. You do have to pass the Civil Service exam. You do not have to have served in the military. Jill |
| "Julie Bove" <juliebove@frontier.com>: Mar 07 02:14AM -0800 "jmcquown" <j_mcquown@comcast.net> wrote in message news:1i2gE.12342$bK.1579@fx39.iad... > for combat. Boot camp/basic training weeds out the actual soldiers from > the desk clerks PDQ. And trust me, those clerks are needed. The military > generates a lot of paperwork. Boot camp is different for every branch, > to work for the US Postal Service. Or become an Indian Agent on a > reservation. Yep, that's still a job. You do have to pass the Civil > Service exam. You do not have to have served in the military. Okay. Then require them to work a job like that or be in the military. I know people who were in the military and had desk jobs. They still had PTSD. |
| dsi1 <dsi123@hawaiiantel.net>: Mar 07 12:36AM -0800 On Wednesday, March 6, 2019 at 3:55:43 PM UTC-10, A Moose in Love wrote: > > I WISH! I HAVE CBD oil, but I ran out of "Breathing Treatments"! > > John Kuthe, Climate Activist! > i'm glad and hopeful that you cure that crap. here in canada it might be easier to get cbd's than in the us; assuming that's where you're from. i pretty much think that when i get cancer, or if, i will use alternative treatments. i've seen too much pain and suffering caused by chemo. it doesn't seem to be worth it. if i use alternative methods, if it doesn't work, then so be it. We had a woman working at the office that had breast cancer. She opted for the alternative treatment. She developed an open wound and the smell was fairly strong and awful and it permeated the workplace. We weren't supposed to know about all this so everyone in the office didn't say a thing about it for months. We endured it because she was a friend. She had to quit because she got too ill to work. I suppose we'll hear some bad news someday soon. |
| jmcquown <j_mcquown@comcast.net>: Mar 07 12:20AM -0500 On 3/6/2019 6:07 PM, tert in seattle wrote: > were pretty good but I wonder if they could be better. Any suggestions > would be appreciated. I will definitely make polenta again - it's a > great food on a cold winter day! I like the idea of the red sauce on the fried polenta. Maybe make sure the sauce has plenty of garlic and basil. :) Jill |
| jmcquown <j_mcquown@comcast.net>: Mar 07 12:24AM -0500 On 3/6/2019 10:44 PM, Dave Smith wrote: >> Sure. Serve them fried for breakfast with Log Cabin Syrup. I do that >> with cornmeal mush. A couple of eggs on the side doesn't hurt either. > That works with grits too. It definitely works with grits. I add shredded cheese to the still warm grits, then chill them in the fridge overnight. Form into little pancakes and brown them in butter and oil. Sure, you can drizzle with syrup or honey but you know I'm not big into sweet. I like them plain. Pan fried and yes, served with an egg or two on the side. :) Jill |
| jmcquown <j_mcquown@comcast.net>: Mar 07 12:18AM -0500 On 7/25/2018 1:00 PM, Cindy Hamilton wrote: > My question is: Are all google posters too stupid to see that the > post they're replying to is more than five years old? > Cindy Hamilton LOL As I used to be fond of saying some 20 years ago, I think it's about time for Spring Break. That's when the google groupers are out of school, discover RFC and reply to ancient posts. :) Jill |
| You received this digest because you're subscribed to updates for this group. You can change your settings on the group membership page. To unsubscribe from this group and stop receiving emails from it send an email to rec.food.cooking+unsubscribe@googlegroups.com. |
No comments:
Post a Comment