"Bryan" > wrote in message
...
On Jul 16, 6:17 pm, Ran e at Arabian Knits >
wrote:
> In article >,
> Janet Bostwick > wrote:
>
> > Well, Bryan, anyone with half a brain would simply substitute those
> > things to suit themselves. I did indicate subs for the bouillon
> > cube and I just assumed that if you had your own salsa you could
> > figure that part out. I'm sorry that was too tough for you.
> > For others who may not do much cooking, this is a starting point idea.
> > . .how to change up a basic rice dish into anything you like.
>
> Don't even bother with him. He's not worth the time you took typing.
> I make something similar, using chicken broth and salsa. I often
> include a pickled jalapeno (no stem) or two. You can add corn or
> peppers or whatever else you like. It's pretty good.

"It's pretty good" is pretty faint praise. "It's pretty good" is the
way I'd describe a recipe that didn't work.

> And it's Mexican-ish. Certainly no less Mexican than what is often served
> in
> Mexican restaurants.

Boy, you must have some really crappy Mexican restaurants in your neck
o' the woods (or prairie). I don't frequent Mexican-ish restaurants
where they use jarred (or canned) salsas, or canned nacho cheese
sauce, and these days you can buy fresh jalapenos at freakin' Wal-
Mart. You don't have to resort to those vinegar preserved jarred
things they put on crappy nachos at the ballpark. Oh yeah. A lot of
folks think those nachos are "pretty good." They do match up "pretty
good" with a Bud Light.
I seriously doubt that you'd really be able to take pride in your
handicrafts if the best you could say about them was that they are
"pretty good." And hey, do you really knit with pure linen yarn? I
sure hope you don't use that mingled stuff
Oh, and I noticed that you had "Ham and Bean Soup" for "Linner" last
Sunday. You might want to consider a copy editor for your blog.

I love fresh Jalapenos but sometimes you just can't get to the store to get
fresh stuff. I always keep a couple of cans of chilies in my cupboard and
once in a while I'll get jarred jalapenos. Like if I have a coupon for
them. They're a nice thing to keep onhand during the winter when you might
be snowed in. I might be inclined to make a Spanish rice during such times
using whatever suitable foods I might have in my cupboard or freezer.

As for the "Linner" that's what my husband calls a meal that is a
combination of lunch and dinner. Such as when we have to eat at 3:00 p.m.
because we will be somewhere at dinner time where we can't eat. Not that we
do that often, but it does happen on occasion.