- I don't think the homeowners of Bel Nor know the value of their Real Estate! - 3 Updates
- Got a good potato salad recipe? Share please? - 12 Updates
- Cole Slaw recipes? ISO - 4 Updates
- do you think cardamom is addictive? - 2 Updates
- Recipe calls for 2 quarts of spinach - 2 Updates
- Cucumber sandwich for lunch - 1 Update
- Super Factories. Heinz beans - 1 Update
| John Kuthe <johnkuthern@gmail.com>: Aug 01 05:19AM -0700 I do! Location, Location and Location! 5min walk to UMSL one way, 5min walk to the UMSL South Metrolink station the other, and a 5min drive back and forth to STL International Airport! Now THAT is some valuable Real Estate if properly managed and cared for! :-) Things that ARE in every Bel Nor homeowners INTERESTS! :-) And THAT is how I am gonna become the Mayor of Bel Nor in six years when I retire on SocSec for about $1600/mo. :-) John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian |
| John Kuthe <johnkuthern@gmail.com>: Aug 01 05:31AM -0700 On Saturday, August 1, 2020 at 7:19:57 AM UTC-5, John Kuthe wrote: > Now THAT is some valuable Real Estate if properly managed and cared for! :-) Things that ARE in every Bel Nor homeowners INTERESTS! :-) > And THAT is how I am gonna become the Mayor of Bel Nor in six years when I retire on SocSec for about $1600/mo. :-) > John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian And Old World Roofing WAS up on my roof yesterday before getting RAINED OUT! https://i.postimg.cc/sDqfbV2J/8-1-2020-loading-the-Stuff-Elevator.jpg https://i.postimg.cc/PqkXr2Yp/8-1-2020-Going-UP.jpg John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian |
| John Kuthe <johnkuthern@gmail.com>: Aug 01 05:32AM -0700 On Saturday, August 1, 2020 at 7:19:57 AM UTC-5, John Kuthe wrote: > Now THAT is some valuable Real Estate if properly managed and cared for! :-) Things that ARE in every Bel Nor homeowners INTERESTS! :-) > And THAT is how I am gonna become the Mayor of Bel Nor in six years when I retire on SocSec for about $1600/mo. :-) > John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian And Old World Roofing WAS up on my roof yesterday before getting RAINED OUT! https://i.postimg.cc/sDqfbV2J/8-1-2020-loading-the-Stuff-Elevator.jpg https://i.postimg.cc/PqkXr2Yp/8-1-2020-Going-UP.jpg John Kuthe, Climate Anarchist, Suburban Renewalist and Vegetarian |
| U.S. Janet B. <JB@nospam.com>: Jul 31 11:37PM -0600 >cut, and dressed while a bit warm. >A bit of chopped onion, celery, bell pepper. Mayo with salt and pepper >for the dressing. Thank you, I will try it that way. I made something similar last week. The dressing had a bit of vinegar. Janet US |
| U.S. Janet B. <JB@nospam.com>: Jul 31 11:38PM -0600 On Fri, 31 Jul 2020 16:43:28 -0700 (PDT), bruce2bowser@gmail.com wrote: >I love any kind of potato salad (or even a side of french fries) as long as there is a side of plenty of cut olives (with pimentos). what about olives in the salad? Janet US |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Aug 01 03:07AM -0700 On Friday, July 31, 2020 at 7:23:12 PM UTC-4, U.S. Janet B. wrote: > I'm looking for different approaches to this hot weather staple. > Will you share yours? > Janet US Metzger's Potato Salad 2 lb potatoes 3/4 C beef stock 1/2 C minced onion 1/2 C vinegar 1/4 C oil 1 t salt 1/4 t pepper parsley Cook potatoes and slice. Combine all ingredients. Serve hot or at room temperature. |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Aug 01 03:08AM -0700 > I love any kind of potato salad (or even a side of french fries) as long as there is a side of plenty of cut olives (with pimentos). My mother and grandmother put sliced olives in their potato salad. I find that people think that's weird, so I don't. Cindy Hamilton |
| Bruce <bruce@null.null>: Aug 01 08:46PM +1000 On Sat, 1 Aug 2020 03:08:41 -0700 (PDT), Cindy Hamilton >> I love any kind of potato salad (or even a side of french fries) as long as there is a side of plenty of cut olives (with pimentos). >My mother and grandmother put sliced olives in their potato salad. >I find that people think that's weird, so I don't. I wouldn't let "people" stop me, unless I'm married to them. |
| Gary <g.majors@att.net>: Aug 01 06:57AM -0400 Bruce wrote: > >My mother and grandmother put sliced olives in their potato salad. > >I find that people think that's weird, so I don't. > I wouldn't let "people" stop me, unless I'm married to them. Why would you let a spouse stop you from eating what you like? You can always make 2 versions. |
| Bruce <bruce@null.null>: Aug 01 09:16PM +1000 >> I wouldn't let "people" stop me, unless I'm married to them. >Why would you let a spouse stop you from eating what you >like? You can always make 2 versions. Is it too much effort? Is it important to me? But then you could always put a jar of olives on the table and have at it! |
| Gary <g.majors@att.net>: Aug 01 07:21AM -0400 Bruce wrote: > Is it important to me? > But then you could always put a jar of olives on the table and have at > it! That would do it. Same with Sheldon that can't eat his beloved onions since his wife hates them. He could always add some to his own plate. |
| Bruce <bruce@null.null>: Aug 01 09:29PM +1000 >That would do it. Same with Sheldon that can't eat his beloved >onions since his wife hates them. He could always add some to >his own plate. Yes, I'd really miss onions. |
| Silvar Beitel <silverbeetle@charter.net>: Aug 01 04:52AM -0700 On Friday, July 31, 2020 at 7:23:12 PM UTC-4, U.S. Janet B. wrote: > I'm looking for different approaches to this hot weather staple. > Will you share yours? > Janet US My fav is All American Potato Salad from Cook's Illustrated: https://www.food.com/recipe/cooks-all-american-potato-salad-210719 Works well with less-floury potatoes than Russetts too. Just give them a little more time to soak up the vinegar. -- Silvar Beitel |
| songbird <songbird@anthive.com>: Aug 01 07:14AM -0400 Cindy Hamilton wrote: >> I love any kind of potato salad (or even a side of french fries) as long as there is a side of plenty of cut olives (with pimentos). > My mother and grandmother put sliced olives in their potato salad. > I find that people think that's weird, so I don't. green or black olives? here green olives are standard in potato salad. my own preference is that i do like both sweet and dill pickle chunks along with the olives, but it is really busy then. sometimes i prefer simple and none of those three are added. chopped raw onions, potatoes, boiled eggs and celery along with the dressing is the most basic version. the dressing is usually a mix of mostly mayo, some honey, and a bit of mustard. i don't like celery seed in it. i also don't really like cheese in it, but some people do that (and i've had it where someone put chunks of cream cheese in it which was different). songbird |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Aug 01 05:28AM -0700 On Saturday, August 1, 2020 at 6:46:25 AM UTC-4, Bruce wrote: > >My mother and grandmother put sliced olives in their potato salad. > >I find that people think that's weird, so I don't. > I wouldn't let "people" stop me, unless I'm married to them. That is indeed one of the "people". Sometimes I add a few sliced olives to my serving, but it isn't really the same as when they're melded into the salad. Cindy Hamilton |
| U.S. Janet B. <JB@nospam.com>: Jul 31 11:44PM -0600 On Fri, 31 Jul 2020 17:55:18 -0700 (PDT), GM >Very tasty, I just had some mixed with some store - bought macarooni salad, I've used it in tossed salad, with tater salad, also as a relish with some bratwurst...I made two quarts and it is almost gone...it is dandy just by itself...very "clean and healthy", so one can eat a lot...nice spicy and crisp taste... >You can use most anything, this weekend I'll use some zukes, okra, mebbe some termators...red or green cabbage, too...I've a bag of small bruxelles sprouts in the freezer, that might work too...OH and green beans, carrots... >Years ago I would can quarts of this stuff for the winter, always a hit as a Christmas gift. Now I'm older and lazier, the "refrigerator pickle" type of thing as this is works well for me... that sounds interesting. No tomatoes? Does it get watery sitting in the brine? Do you brine the vegetables for a bit and then drain the salad before adding the final bit of dressing? Janet US |
| U.S. Janet B. <JB@nospam.com>: Jul 31 11:47PM -0600 >out much of the water from it. >Mix in the dressing and chill for a few hours or even overnight. I like >to make it the day before. I can do this recipe. I have everything in the house. Whoops, no bell pepper, need to get some. Thanks Janet US |
| Silvar Beitel <silverbeetle@charter.net>: Aug 01 04:41AM -0700 On Friday, July 31, 2020 at 7:25:20 PM UTC-4, U.S. Janet B. wrote: > Do you have a favorite you would be willing to share? > Thanks > Janet US My fav is Gunsmoke Slaw from _Vegetarian_Planet_ by Didi Emmons. But you'd better like heat (or just cut back on the chipotle in it). Recipe is all over the 'net. (Great cookbook, BTW.) -- Silvar Beitel |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Aug 01 05:26AM -0700 On Friday, July 31, 2020 at 7:25:20 PM UTC-4, U.S. Janet B. wrote: > Do you have a favorite you would be willing to share? > Thanks > Janet US I like this one: <http://careycuisine.blogspot.com/2008/11/salad-chuck-muers-coleslaw-with-italian.html> Cindy Hamilton |
| Cindy Hamilton <angelicapaganelli@yahoo.com>: Aug 01 03:04AM -0700 On Friday, July 31, 2020 at 8:26:08 PM UTC-4, songbird wrote: > sometimes i think it really must be. > songbird No. But it is a very enjoyable flavor. It makes a great addition to either rice or bread pudding. Cindy Hamilton |
| songbird <songbird@anthive.com>: Aug 01 07:07AM -0400 Cindy Hamilton wrote: >> sometimes i think it really must be. > No. But it is a very enjoyable flavor. It makes a great addition > to either rice or bread pudding. i think it is a very unusual flavor and that is one reason i like it. songbird |
| "Julie Bove" <juliebove@frontier.com>: Aug 01 03:58AM -0700 <trpmalone1@gmail.com> wrote in message news:052d073a-18af-4371-a81f-04b579b040a6o@googlegroups.com... > After all this could someone conflict please- what is ONE quart of Spinach > in pounds, please? Thanks - Terry Too many variables. Is it wet? chopped? Packed down? Cooked? What are you making with it? Sometimes the actual amount doesn't matter so much. |
| Bryan Simmons <bryangsimmons@gmail.com>: Aug 01 04:57AM -0700 On Wednesday, September 13, 2017 at 6:50:55 AM UTC-5, Taxed and Spent wrote: > > -sw > I think the main concern is that this guy will need detailed > instructions on how to turn on the stove, and how to wilt the spinach. LOL. So, if the spinach starts wilting it needs to be fluffed? --Bryan |
| Gary <g.majors@att.net>: Aug 01 07:15AM -0400 "U.S. Janet B." wrote: > freshly ground black pepper. Yum, Yum ;) > Fresh picked cucumber. > I've already made sour cream cucumber salad. Similar to and reminds me of the Kentucky Derby traditional treat... Benedictine sandwiches or dip with crackers. I tried that either last year or the year before. Nice food treat. Many recipe variations are available. |
| "Julie Bove" <juliebove@frontier.com>: Aug 01 04:00AM -0700 "Sqwertz" <sqwertzme@gmail.invalid> wrote in message news:3t92h2xx6fdm.dlg@sqwertz.com... > https://thepiratebay.org/description.php?id=36334436 > Downloading now.... > -sw Aren't fresh beans a seasonal thing? And wouldn't dried beans transport more easily? |
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