Oh pshaw, on Mon 18 Sep 2006 11:03:32a, OmManiPadmeOmelet meant to say...

> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>> I love carrots as long as they're not overcooked.
>
> True! Soft but not mushy. :-)
>
>> I usually cook in salted
>> water, add a teaspoon or so of Splenda, a teaspoon of white vinegar, and
>> either a sprinkling of mace OR a sprinkling of dillweed.
>
> Sounds good. I'll sometimes add just a little bit of fresh grated ginger
> and a smidgin of garlic. Usually tho' I'll just use butter, dillweed and
> a little bit of lemon pepper. Lately I've been adding a lot of sesame
> seeds to steamed veggies. They're fun!
>
>>
>> We're having a chuck pot roast for dinner. I added a couple of small
>> potatoes, plenty of carrots, a bit of celery and wedges of onions.
>
> Sounds hearty and delicious!
>
>>
>> This has been a "treat" day. Waffles and country ham for breakfast. :-)
>>
>> --
>> Wayne Boatwright
>
> I have some large ham slices in the freezer that I'm planning on making
> into a ham and egg kind of morning! <G>
>
> Anyhoo, thanks for the leek idea. Results in the jpeg below.
>
> Grilled marinated New York Strip steak, stuffed italian mushrooms (made
> with Italian sausage, fresh ground pork, sesame seeds, fresh basil, a
> little extra garlic, minced celery and minced mushroom stems then
> grilled) and the veggies are celery, leek and carrot, steamed then
> treated lightly with melted butter, a little lemon pepper and sesame
> seeds:
>
> http://tinypic.com/4gzhmyf.jpg

Your platter of food looks delicious! Haven't had stuffed mushrooms in
ages, and I love them. I often put toasted sesame seeds in green beans.

> I stocked up on about $50.00 worth of that steak when it was $4.99 per
> lb. over Labor day! :-)

I did that when Fry's had a sale on ribeyes (both bone-in and boneless). I
put ten in the freezer. I grilled one on Saturday and it was actually
better than the ones I usually get at the butcher.

--
Wayne Boatwright @¿@¬
_____________________