I feel as if I've made everything I like a couple of times in
the last couple of months. I guess maybe I'm getting tired of
winter cooking, ready for summer cooking.

However, suffering from premature spring fever doesn't change
the fact that it's going to snow tonight so I'd better get food in
the house for two dinners.

I think I can bring myself to make a chicken for dinner. Get
some cold cuts for sandwiches. Oh, I know, I'll make pot
roast tomorrow. That will be nice cooking away tomorrow.
Not that I haven't had a ton of pot roast this winter. Heh.

Which reminds me, has anyone else noticed this? I really don't
use that many carrots, so when I make pot roast, I like to buy a
one pound bag. Well, the pound size bag has the world's thinnest
carrots. If I want the thick ones, the kind I like for pot roast or
stew, I have to buy the gigunda bag, a lifetime supply.

nancy

"Nancy Young" > wrote in message
. ..
snip
> Which reminds me, has anyone else noticed this? I really don't
> use that many carrots, so when I make pot roast, I like to buy a
> one pound bag. Well, the pound size bag has the world's thinnest
> carrots. If I want the thick ones, the kind I like for pot roast or
> stew, I have to buy the gigunda bag, a lifetime supply.
>
> nancy
Oh, yes. I have to get the (5 pound?) bag to get decent-sized carrots. The
other bags contain carrots so skinny that they defy grating. I really hate
the amount of room that big bag takes up in the fridge. I've just about
finished my big bag and it's time to get another. sigh
Janet

"Nancy Young" > wrote in news:_
:

> I feel as if I've made everything I like a couple of times in
> the last couple of months. I guess maybe I'm getting tired of
> winter cooking, ready for summer cooking.
>
> However, suffering from premature spring fever doesn't change
> the fact that it's going to snow tonight so I'd better get food in
> the house for two dinners.
>
> I think I can bring myself to make a chicken for dinner. Get
> some cold cuts for sandwiches. Oh, I know, I'll make pot
> roast tomorrow. That will be nice cooking away tomorrow.
> Not that I haven't had a ton of pot roast this winter. Heh.
>
> Which reminds me, has anyone else noticed this? I really don't
> use that many carrots, so when I make pot roast, I like to buy a
> one pound bag. Well, the pound size bag has the world's thinnest
> carrots. If I want the thick ones, the kind I like for pot roast or
> stew, I have to buy the gigunda bag, a lifetime supply.
>


You have 'cabin fever'.

Get an Atlas......... or even a map of the world........ put it on the
wall, and throw a dart at it. Were it lands, find out about that
country's cuisine...... and go do it.

My two boys used to get collected by their mates on their way to school.
As I was seeing them off at the gate I'd yell out "Whaddaya want for
dinner??"

Their mates used to stand there with chins hitting the ground when
they'd answer back *every* day with a new country :-)


"I want Singaporean", "I want Thai", I want japanese", I want
Vietnamese", I want Dutch", "I want South African".


And they used to get it :-)


*Challenge* is one of the best parts of cooking.

The rest is watching the people enjoy the shit out of what you prepared.



--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'

http://www.beccycole.com/albums/vide...ter_girl.shtml

Nancy Young > wrote:
<snip>
: Which reminds me, has anyone else noticed this? I really don't
: use that many carrots, so when I make pot roast, I like to buy a
: one pound bag. Well, the pound size bag has the world's thinnest
: carrots. If I want the thick ones, the kind I like for pot roast or
: stew, I have to buy the gigunda bag, a lifetime supply.

My markets have good-sized unbagged carrots. I usually buy
only three or four at once since I don't use many carrots.

I am reminded that I recently visited my kids in California
and found that their local supermarket carried only the enormous
varieties of onion: I'd need to make three meals to use up one
of them...and the [non-organic, not even 'cage free'] jumbo
eggs that I buy for $1.19 a dozen were selling for $3.99.
--thelma

: nancy

Nancy Young said...

> I feel as if I've made everything I like a couple of times in
> the last couple of months. I guess maybe I'm getting tired of
> winter cooking, ready for summer cooking.


Sometimes I feel so uninspired
Sometimes I feel like giving up
....
I don't know who's losing
and I don't care who's winning
Hardship and troubles are following me

--Traffic
--Windwood & Capaldi

"Nancy Young" > wrote in message
. ..
>I feel as if I've made everything I like a couple of times in
> the last couple of months. I guess maybe I'm getting tired of
> winter cooking, ready for summer cooking.
>
> However, suffering from premature spring fever doesn't change
> the fact that it's going to snow tonight so I'd better get food in
> the house for two dinners.
>
> I think I can bring myself to make a chicken for dinner. Get
> some cold cuts for sandwiches. Oh, I know, I'll make pot
> roast tomorrow. That will be nice cooking away tomorrow.
> Not that I haven't had a ton of pot roast this winter. Heh.
>
> Which reminds me, has anyone else noticed this? I really don't
> use that many carrots, so when I make pot roast, I like to buy a
> one pound bag. Well, the pound size bag has the world's thinnest
> carrots. If I want the thick ones, the kind I like for pot roast or
> stew, I have to buy the gigunda bag, a lifetime supply.
>
> nancy

I've never noticed a connection between carrot size and package size. Being
a gardener, I guess I'm aware of the fact that these things come from the
ground, not the Star Trek food synthesizer, so there's no real consistency.

If your main use for fatter carrots is things like pot roast, but the excess
from the 5 lb bag gets gnarly before you can use them all, why not freeze
them? Peel, cut to the size you want, blanch briefly, drain, cool and
package in Serious Freezer Bags.

"Janet B." > wrote

> "Nancy Young" > wrote

>> one pound bag. Well, the pound size bag has the world's thinnest
>> carrots. If I want the thick ones, the kind I like for pot roast or
>> stew, I have to buy the gigunda bag, a lifetime supply.

> Oh, yes. I have to get the (5 pound?) bag to get decent-sized carrots.
> The other bags contain carrots so skinny that they defy grating. I really
> hate the amount of room that big bag takes up in the fridge. I've just
> about finished my big bag and it's time to get another. sigh

That's funny. Yeah, it's not even just twice the size of a 1 pound bag,
it's like, Can we get a winch over here, lady needs carrots! And, you're
right, my produce drawer is already chock full, and those carrots take
up a lot of room. Between them and the bag of romaine hearts, it
starts to be a squeeze.

nancy

"PeterL" > wrote

> Get an Atlas......... or even a map of the world........ put it on the
> wall, and throw a dart at it. Were it lands, find out about that
> country's cuisine...... and go do it.

That's a great idea. Not going to happen today, but I will
think of that in the future. That would be a weekend thing
for me. Thanks.

nancy

On Feb 13, 8:47�am, "Nancy Young" > wrote:
> I feel as if I've made everything I like a couple of times in
> the last couple of months. *I guess maybe I'm getting tired of
> winter cooking, ready for summer cooking.
>
> However, suffering from premature spring fever doesn't change
> the fact that it's going to snow tonight so I'd better get food in
> the house for two dinners.
>
> I think I can bring myself to make a chicken for dinner. *Get
> some cold cuts for sandwiches. *Oh, I know, I'll make pot
> roast tomorrow. *That will be nice cooking away tomorrow.
> Not that I haven't had a ton of pot roast this winter. *Heh.
>
> Which reminds me, has anyone else noticed this? *I really don't
> use that many carrots, so when I make pot roast, I like to buy a
> one pound bag. *Well, the pound size bag has the world's thinnest
> carrots. *If I want the thick ones, the kind I like for pot roast or
> stew, I have to buy the gigunda bag, a lifetime supply.

I always buy the 5lb bag, and not only because they are definitely
nicer carrots, but they do cost a lot less per pound than those 1lb
weenie bags. I happen to like carrots, and use them in many dishes
(carrot cake/muffins are great), I use at least 2 lbs in a stew, I use
a lot in soups, and I always add one or two rough grated into a tossed
salad. I happen to enjoy candied carrots too, a nice change from the
typical sides and easy to prepare. And it's rare that I end up with a
few carrots going off in the fridge, but then I simply toss those out
into the yard and by morning they are always gone... deer don't mind
that veggies are beginning to grow roots.. even if I purposely feed a
pound to the deer the five pound bag still costs less per pound. I
think carrots are my most useful vegetable, even grind a couple into a
meat loaf. And a few cut into sticks make a very satisfying snack. I
think the next time I do a pineapple upside down cake the cake will be
a carrot cake... carrots and pineapple compliment each other perfectly

shredded carrots
canned pineapple titbits
raisins
toasted walnuts
mayo
few mini-mallows
mandarin orange segments
parsley sprig garnish.


Sheldon

Nancy Young > wrote in message
. ..
> ==> Carrots: The Other Vegetable<==

Here's a pretty interesting site:
http://kitchen.apartmenttherapy.com/...arrots--017382
-->And when it breaks, here's the tinyurl:
http://tinyurl.com/29mpnn

I've bookmarked it for a longer look this afternoon. We go through
a 5-lb bag every week so looking for alternatives is something I'm
always happy to find.

The Ranger

Nancy Young wrote:
> I feel as if I've made everything I like a couple of times in
> the last couple of months. I guess maybe I'm getting tired of
> winter cooking, ready for summer cooking.


I go through this every February as well. I'll sit there in the produce
section of my supermarket surrounded by a greater selection of
vegetables and fruits than any generation has ever seen in February
before, and nothing looks appealing. I'll remind myself that I'm one of
the lucky few who likes to cook, likes to eat, and has the means and
leisure to do so. Everything goes back to looking blah. I further
remind myself that I have to eat even if I don't feel like it and would
rather nap. Then I'm struck by a desire to turn tail and run home and
crawl under the bed. Food has no pull for me in February. I'd stop
eating if I could.


The best I can come up with by way of suggestions (and I'll admit these
only work halfway) is to:


Pour on the spice. Make your best beef stew and add Tobasco sauce.
Pour on the sweet. Lindt's milk chocolate with raspberry is good.
Indulge in junk. Potato chips are my personal vice.
For quick calories, ice cream. For fiber, put walnuts on the ice cream.
Pour on the tart flavors. Try peeled, seeded, sliced cucumbers
individually dunked in salad dressing.
Bake brownies.
Out of all that out-of-season, over-priced fruit, strawberries are the
best bet for not being too objectionable. Serve them with french toast.
Baked potatoes with sour cream and hot sauce.
Imported apples with sharp cheddar cheese.
Sauteed cabbage with tamari, oil and vinegar, and sesame seeds.
Bake yeast bread from scratch the slow way.


--Lia

"JoeSpareBedroom" wrote:
>
> I've never noticed a connection between carrot size and package size. Being
> a gardener, I guess I'm aware of the fact that these things come from the
> ground, not the Star Trek food synthesizer, so there's no real consistency.

A real/honest gardner would know that there are many varieties of
carrots, the ones in the large bags are a different type from those in
the small bags. When I lived on Lung Guyland I used to buy loose
carrots, the stores sold many varieties, my favorite were those short
thick type about the size of a large turnip, sweet and delicious with
wonderful crisp tender texture, much too good for cooking.

For those who non-believers:
http://www.ars.usda.gov/Research/docs.htm?docid=5236

Sheldon

"Sheldon" > wrote in message
ups.com...
> "JoeSpareBedroom" wrote:
>>
>> I've never noticed a connection between carrot size and package size.
>> Being
>> a gardener, I guess I'm aware of the fact that these things come from the
>> ground, not the Star Trek food synthesizer, so there's no real
>> consistency.
>
> A real/honest gardner would know that there are many varieties of
> carrots, the ones in the large bags are a different type from those in
> the small bags. When I lived on Lung Guyland I used to buy loose
> carrots, the stores sold many varieties, my favorite were those short
> thick type about the size of a large turnip, sweet and delicious with
> wonderful crisp tender texture, much too good for cooking.
>
> For those who non-believers:
> http://www.ars.usda.gov/Research/docs.htm?docid=5236
>
> Sheldon
>

You mean, all the varieties I see in the catalogs are different? No shit.
That's amazing. This leads to an important question: Is yellow corn more
yellow than white corn, or only on Thursdays?

"Nancy Young" wrote:
>
> Which reminds me, has anyone else noticed this? *I really don't
> use that many carrots, so when I make pot roast, I like to buy a
> one pound bag. *Well, the pound size bag has the world's thinnest
> carrots. *If I want the thick ones, the kind I like for pot roast or
> stew, I have to buy the gigunda bag, a lifetime supply.

Forgot to post this:
http://www.justvegetablerecipes.com/inxcrt.html

Sheldon

"JoeSpareBedroom" > wrote

> "Nancy Young" > wrote

>> Which reminds me, has anyone else noticed this? I really don't
>> use that many carrots, so when I make pot roast, I like to buy a
>> one pound bag. Well, the pound size bag has the world's thinnest
>> carrots. If I want the thick ones, the kind I like for pot roast or
>> stew, I have to buy the gigunda bag, a lifetime supply.

> I've never noticed a connection between carrot size and package size.
> Being a gardener, I guess I'm aware of the fact that these things come
> from the ground, not the Star Trek food synthesizer, so there's no real
> consistency.

Before you go thinking, nancy thinks carrots are made in a factory,
check out how they are packed. I've grown carrots, I know they come
in different sizes. In one pound bags, mostly I find they pack the skinny
carrots. Seems I'm not alone in experiencing this, judging from the other
posts. I can only think it has to do with being easier to get close to
filling
the bag while being more or less one pound.

> If your main use for fatter carrots is things like pot roast, but the
> excess from the 5 lb bag gets gnarly before you can use them all, why not
> freeze them? Peel, cut to the size you want, blanch briefly, drain, cool
> and package in Serious Freezer Bags.

Yeah, I could do that. I don't hate carrots, I like carrots! I really just
don't eat them much. Sometimes I do like carrots sticks for a snack,
once in a while I'll make carrots as a side dish (make that once in a
great while), in salads? Sure. But usually, a bag of carrots will wind up
being tossed. My outdoor contingent of pets (aka squirrels) laugh at
my pitiful efforts to feed them anything but bird seed and peanuts.

nancy

"Julia Altshuler" > wrote

> Nancy Young wrote:
>> I feel as if I've made everything I like a couple of times in
>> the last couple of months. I guess maybe I'm getting tired of
>> winter cooking, ready for summer cooking.
>
>
> I go through this every February as well. I'll sit there in the produce
> section of my supermarket surrounded by a greater selection of vegetables
> and fruits than any generation has ever seen in February before, and
> nothing looks appealing. I'll remind myself that I'm one of the lucky few
> who likes to cook, likes to eat, and has the means and leisure to do so.
> Everything goes back to looking blah. I further remind myself that I have
> to eat even if I don't feel like it and would rather nap. Then I'm struck
> by a desire to turn tail and run home and crawl under the bed. Food has
> no pull for me in February. I'd stop eating if I could.

Julia *understands*! (laugh) Perfect description.

> The best I can come up with by way of suggestions (and I'll admit these
> only work halfway) is to:

Thank you for all those ideas. I will do some of those things because
it's a long way till this is over.

nancy

"Nancy Young" > wrote in message
...
>
> "JoeSpareBedroom" > wrote
>
>> "Nancy Young" > wrote
>
>>> Which reminds me, has anyone else noticed this? I really don't
>>> use that many carrots, so when I make pot roast, I like to buy a
>>> one pound bag. Well, the pound size bag has the world's thinnest
>>> carrots. If I want the thick ones, the kind I like for pot roast or
>>> stew, I have to buy the gigunda bag, a lifetime supply.
>
>> I've never noticed a connection between carrot size and package size.
>> Being a gardener, I guess I'm aware of the fact that these things come
>> from the ground, not the Star Trek food synthesizer, so there's no real
>> consistency.
>
> Before you go thinking, nancy thinks carrots are made in a factory,
> check out how they are packed. I've grown carrots, I know they come
> in different sizes. In one pound bags, mostly I find they pack the skinny
> carrots. Seems I'm not alone in experiencing this, judging from the other
> posts. I can only think it has to do with being easier to get close to
> filling
> the bag while being more or less one pound.


I suspect skinny carrots are put in those bags because how would you feel if
the bag just contained 3 carrots, 1/3 lb each? For some recipes, that would
be OK, but not for others. And, there are idiots who'd think "Duh...what a
rip. Just 3 carrots. This store sucks I hate the world I'm goin' to Wal Mart
from now on".

"JoeSpareBedroom" > wrote

> "Nancy Young" > wrote

>> "JoeSpareBedroom" > wrote

>>> I've never noticed a connection between carrot size and package size.
>>> Being a gardener, I guess I'm aware of the fact that these things come
>>> from the ground, not the Star Trek food synthesizer, so there's no real
>>> consistency.
>>
>> Before you go thinking, nancy thinks carrots are made in a factory,
>> check out how they are packed. I've grown carrots, I know they come
>> in different sizes. In one pound bags, mostly I find they pack the
>> skinny
>> carrots. Seems I'm not alone in experiencing this, judging from the
>> other
>> posts. I can only think it has to do with being easier to get close to
>> filling the bag while being more or less one pound.

> I suspect skinny carrots are put in those bags because how would you feel
> if the bag just contained 3 carrots, 1/3 lb each? For some recipes, that
> would be OK, but not for others. And, there are idiots who'd think
> "Duh...what a rip. Just 3 carrots. This store sucks I hate the world I'm
> goin' to Wal Mart from now on".

Heh. Yes, exactly. Harder to measure out exactly a pound with larger
'denominations' and a couple/three would be in the bag at that weight.
While I assume those are the cause, the effect is that I have to buy a big
bag if I want big carrots.

nancy

"Nancy Young" > wrote in message
. ..
>
> "JoeSpareBedroom" > wrote
>
>> "Nancy Young" > wrote
>
>>> "JoeSpareBedroom" > wrote
>
>>>> I've never noticed a connection between carrot size and package size.
>>>> Being a gardener, I guess I'm aware of the fact that these things come
>>>> from the ground, not the Star Trek food synthesizer, so there's no real
>>>> consistency.
>>>
>>> Before you go thinking, nancy thinks carrots are made in a factory,
>>> check out how they are packed. I've grown carrots, I know they come
>>> in different sizes. In one pound bags, mostly I find they pack the
>>> skinny
>>> carrots. Seems I'm not alone in experiencing this, judging from the
>>> other
>>> posts. I can only think it has to do with being easier to get close to
>>> filling the bag while being more or less one pound.
>
>> I suspect skinny carrots are put in those bags because how would you feel
>> if the bag just contained 3 carrots, 1/3 lb each? For some recipes, that
>> would be OK, but not for others. And, there are idiots who'd think
>> "Duh...what a rip. Just 3 carrots. This store sucks I hate the world I'm
>> goin' to Wal Mart from now on".
>
> Heh. Yes, exactly. Harder to measure out exactly a pound with larger
> 'denominations' and a couple/three would be in the bag at that weight.
> While I assume those are the cause, the effect is that I have to buy a big
> bag if I want big carrots.
>
> nancy
>

I'm wondering if you could blanch the extras and freeze them.

Wait....I said that already. Never mind.

"Thelma Roslyn Lubkin" > wrote

> Nancy Young > wrote:

> : carrots. If I want the thick ones, the kind I like for pot roast or
> : stew, I have to buy the gigunda bag, a lifetime supply.
>
> My markets have good-sized unbagged carrots. I usually buy
> only three or four at once since I don't use many carrots.

Only unbagged carrots I ever see are the ones with the leaves
still attached, and while gorgeous, they aren't very big, either.

> I am reminded that I recently visited my kids in California
> and found that their local supermarket carried only the enormous
> varieties of onion: I'd need to make three meals to use up one
> of them...and the [non-organic, not even 'cage free'] jumbo
> eggs that I buy for $1.19 a dozen were selling for $3.99.

I had to laugh at your description of the onions in California. Went
food shopping in San Diego a couple of times, the size of the
produce was hilarious. Green peppers the size of a cantelope.
Etc. Try stuffing one of those, feed a family of 4.

nancy

"Michael "Dog3" Lonergan" > wrote in message
6.121...
> PeterL > :
>
>> You have 'cabin fever'.
>
> I don't know about Nancy, but I sure do. Sunday was really nice outside
> and I got a taste of spring while clearing out some of the winter mess in
> the gardens.
>
>>
>> Get an Atlas......... or even a map of the world........ put it on the
>> wall, and throw a dart at it. Were it lands, find out about that
>> country's cuisine...... and go do it.
>
> Now this is a terrific idea and innovative too. By Gawds I think I'll try
> it. Looks like winter is far from over here in St. Louis. We're already
> getting nailed with "winter mix" this morning, whatever the hell that is
> supposed to be. Just looks like plain old sleet to me.
>
> Michael


Winter mix? Is that what your weather droids are calling this crap? Sounds
like it should contains nuts and raisins! Why don't they just call it what
it is? Bullshit! "Well, don't put the snow shovels away yet, folks. A black
wind out of the east will bring more bullshit by late this evening..."

On Tue, 13 Feb 2007 15:21:52 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>I've been in a cooking funk lately also. Sooooo... tonight I'm making some
>Jambalaya and I'll serve it with a nice salad. It's snowing here and we're
>about to get some really cold temps tomorrow. My first thought for dinner
>was beef stew but I've made it several times and it doesn't sound good.
>
>I'm prepared for the inevitable power outage. Gots some polish sausages
>and other stuff ready to cook in the fireplace... just in case. The
>fireplace is full of wood and kindling, ready to light. I've got some
>chicken breasts and ground chuck thawing in the fridge. If we don't loose
>power I'll have lots of thawed meat to work with for lunch and dinner.

Seems like a lot of us are in a cooking funk. I do have a well
stocked freezer and pantry, and I can think of a dozen or more things
to cook with what I have. But interest, nah. Nothing really seems
to interest me right now.

I am tempted to what some folks did on eGullet. They called it
cookbook roulette, which which you close your eyes and pull out a
cookbook and cook something from it. Preferably a cookbook you have
left pretty much untouched, as in maybe reading the book, but actually
cooking nothing from it.

I have lots of those types of cookbooks. I could probably go to an
area of my bookshelves and pull out one that I haven't even looked at
in years.

Maybe this would jolt me awake and revive my interest in
cooking/eating, etc.

Anyone want to play along with this idea?
If not, then I may take a page from you, Michael, and make something
Cajun such as a good gumbo. Looks like we are expecting more snow
here and might be a good time to fix something different.

Christine

"Sheldon" > wrote

On Feb 13, 8:47?am, "Nancy Young" > wrote:

>> Which reminds me, has anyone else noticed this? I really don't
>> use that many carrots, so when I make pot roast, I like to buy a
>> one pound bag. Well, the pound size bag has the world's thinnest
>> carrots. If I want the thick ones, the kind I like for pot roast or
>> stew, I have to buy the gigunda bag, a lifetime supply.

>I always buy the 5lb bag, and not only because they are definitely
>nicer carrots, but they do cost a lot less per pound than those 1lb
>weenie bags.

There's that, too.

> I happen to like carrots, and use them in many dishes
>(carrot cake/muffins are great), I use at least 2 lbs in a stew, I use
>a lot in soups, and I always add one or two rough grated into a tossed
>salad. I happen to enjoy candied carrots too, a nice change from the
>typical sides and easy to prepare.

All those sound great. I guess it's an indication of how very
spoiled I am. In the olden days, carrots were what you had, so
you cooked with them. Now, I'm like ... I have to start planning
my diet around this massive bag of carrots? (laugh) Know what
I mean?

>meat loaf. And a few cut into sticks make a very satisfying snack. I
>think the next time I do a pineapple upside down cake the cake will be
>a carrot cake... carrots and pineapple compliment each other perfectly

I happen to adore carrot cake. One of my absolute favorites.
Maybe I just will make that later this week. Thanks, Sheldon.

nancy

"Christine Dabney" > wrote

> I am tempted to what some folks did on eGullet. They called it
> cookbook roulette, which which you close your eyes and pull out a
> cookbook and cook something from it. Preferably a cookbook you have
> left pretty much untouched, as in maybe reading the book, but actually
> cooking nothing from it.
>
> I have lots of those types of cookbooks. I could probably go to an
> area of my bookshelves and pull out one that I haven't even looked at
> in years.
>
> Maybe this would jolt me awake and revive my interest in
> cooking/eating, etc.
>
> Anyone want to play along with this idea?

I would love to do this. Just not today. This weekend, I will.

nancy

"Nancy Young" > wrote in message
. ..
>I feel as if I've made everything I like a couple of times in
> the last couple of months. I guess maybe I'm getting tired of
> winter cooking, ready for summer cooking.
>
> However, suffering from premature spring fever doesn't change
> the fact that it's going to snow tonight so I'd better get food in
> the house for two dinners.
>
> I think I can bring myself to make a chicken for dinner. Get
> some cold cuts for sandwiches. Oh, I know, I'll make pot
> roast tomorrow. That will be nice cooking away tomorrow.
> Not that I haven't had a ton of pot roast this winter. Heh.
>
> Which reminds me, has anyone else noticed this? I really don't
> use that many carrots, so when I make pot roast, I like to buy a
> one pound bag. Well, the pound size bag has the world's thinnest
> carrots. If I want the thick ones, the kind I like for pot roast or
> stew, I have to buy the gigunda bag, a lifetime supply.
>
> nancy


Because we're supposed to get some nasty weather tonight, I went out last
night with thoughts of 4 menus, and they went right out the window when I
got to the store. So, I decided to work backwards, beginning with the side
dishes. I bought kasha. I have frozen boneless tetas de pollo, pork chops,
catfish, salmon, and ground turkey. We'll see where this leads.

On Tue, 13 Feb 2007 16:47:18 +0100 (CET), "Michael \"Dog3\" Lonergan"
> wrote:

>"Nancy Young" > news:_p-
:
>
>>
>> "Christine Dabney" > wrote

>>> I have lots of those types of cookbooks. I could probably go to an
>>> area of my bookshelves and pull out one that I haven't even looked at
>>> in years.
>>>
>>> Maybe this would jolt me awake and revive my interest in
>>> cooking/eating, etc.
>>>
>>> Anyone want to play along with this idea?
>>
>> I would love to do this. Just not today. This weekend, I will.
>>
>> nancy
>
>Same here Nancy. We could all get on RFC chat and cook along if anyone
>wants to. Provided we all have electrical power.

Hmm..I hadn't thought of doing it as a cookalong, but hey, that might
be fun. Pull out an unused cookbook, and try something from
it....doesn't matter what the dish is...

I'm up for it.....

Christine

Nancy Young wrote:

> Julia *understands*! (laugh) Perfect description.
> Thank you for all those ideas. I will do some of those things because
> it's a long way till this is over.


I forgot the most important: You need a food buddy. You know the way
people have exercise buddies to help them exercise when they're
unmotivated? It's the same principle. Invite someone over to help you
eat (and to help make you eat). I also forgot bananas. Bananas are
good quality year round. Let them ripen a bit and make smoothies using
a banana, Florida orange juice (the tart flavor) and some of those
over-priced, unappealing, fruits which can be improved in a smoothie
with honey.


The funny thing about this is that it's predictable for me and you and
incomprehensible to some others. I once spoke to a guy on another list
who was boggled at the idea of someone losing interest in food.


I'm ready to go have a meal of leftover hot and sour soup (from an
inexpensive Chinese restaurant) and Cheez-its.


--Lia

On Tue, 13 Feb 2007 08:34:44 -0700, Christine Dabney
> wrote:

>On Tue, 13 Feb 2007 15:21:52 GMT, "Michael \"Dog3\" Lonergan"
> wrote:
>
>>I've been in a cooking funk lately also. Sooooo... tonight I'm making some
>>Jambalaya and I'll serve it with a nice salad. It's snowing here and we're
>>about to get some really cold temps tomorrow. My first thought for dinner
>>was beef stew but I've made it several times and it doesn't sound good.
>>
>>I'm prepared for the inevitable power outage. Gots some polish sausages
>>and other stuff ready to cook in the fireplace... just in case. The
>>fireplace is full of wood and kindling, ready to light. I've got some
>>chicken breasts and ground chuck thawing in the fridge. If we don't loose
>>power I'll have lots of thawed meat to work with for lunch and dinner.
>
>Seems like a lot of us are in a cooking funk. I do have a well
>stocked freezer and pantry, and I can think of a dozen or more things
>to cook with what I have. But interest, nah. Nothing really seems
>to interest me right now.
>
>I am tempted to what some folks did on eGullet. They called it
>cookbook roulette, which which you close your eyes and pull out a
>cookbook and cook something from it. Preferably a cookbook you have
>left pretty much untouched, as in maybe reading the book, but actually
>cooking nothing from it.
>
>I have lots of those types of cookbooks. I could probably go to an
>area of my bookshelves and pull out one that I haven't even looked at
>in years.
>
>Maybe this would jolt me awake and revive my interest in
>cooking/eating, etc.
>
>Anyone want to play along with this idea?
>If not, then I may take a page from you, Michael, and make something
>Cajun such as a good gumbo. Looks like we are expecting more snow
>here and might be a good time to fix something different.
>
>Christine


That sounds like a book I have, "First Slice Your Cookbook." The top
section is Soups, Hors d'oeuvre. The middle section is Main Dishes.
The bottom section is Sweets, Savouries. You can open each section
separately and come up with a menu. How about Lettuce and Tomato
Soup, Waterzoie, and Coeur a la Creme.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"Christine Dabney" > wrote in message
...
snip
> Seems like a lot of us are in a cooking funk. I do have a well
> stocked freezer and pantry, and I can think of a dozen or more things
> to cook with what I have. But interest, nah. Nothing really seems
> to interest me right now.
snip
> Christine

I've been cooking small amounts for my husband. Nothing appeals to me. I
baked sandwich rolls the other day and sprouted some alfalfa seeds so I've
been having turkey, tomato and sprouts sandwiches. I'm going to cook a
chicken today. For him I'll do noodles, bell peppers, green onions and
chicken chunks sort of stir fried in a little butter 'til the noodles turn a
little crispy. For me, I'm having a Cobb salad. My tomato seeds are
started, I'm working at cleaning up the yard and I'm ready for Spring!!!
Janet

"Sheldon" > wrote in message
ups.com...
snip
I always buy the 5lb bag, and not only because they are definitely
nicer carrots, but they do cost a lot less per pound than those 1lb
weenie bags. I happen to like carrots, and use them in many dishes
(carrot cake/muffins are great),snip
Sheldon

I'd forgotten about carrot cake. I'll do that next week. This week I'm
doing chocolate eclairs.
Janet

"Nancy Young" > wrote in message
. ..
>I feel as if I've made everything I like a couple of times in
> the last couple of months. I guess maybe I'm getting tired of
> winter cooking, ready for summer cooking.
>
> However, suffering from premature spring fever doesn't change
> the fact that it's going to snow tonight so I'd better get food in
> the house for two dinners.
>
> I think I can bring myself to make a chicken for dinner. Get
> some cold cuts for sandwiches. Oh, I know, I'll make pot
> roast tomorrow. That will be nice cooking away tomorrow.
> Not that I haven't had a ton of pot roast this winter. Heh.
>
> Which reminds me, has anyone else noticed this? I really don't
> use that many carrots, so when I make pot roast, I like to buy a
> one pound bag. Well, the pound size bag has the world's thinnest
> carrots. If I want the thick ones, the kind I like for pot roast or
> stew, I have to buy the gigunda bag, a lifetime supply.
>
> nancy


OK - there's a trend here. Everybody's uninspired. This may be partial proof
of a theory I've had for quite some time. Some people believe dusty, ancient
writings which claim that we are different from and superior to other
animals. But, that's nonsense. I think we have a need to hibernate and turn
down our volume level at certain times of year. Obviously, appetite is
affected. It's not depression. It's normal. It also explains why certain
holidays have been artificially placed at the wrong time of year, when
people naturally have declining energy levels.

"Michael "Dog3" Lonergan" > wrote

> Christine Dabney >

>> On Tue, 13 Feb 2007 16:47:18 +0100 (CET), "Michael \"Dog3\" Lonergan"
>> > wrote:
>>
>>>"Nancy Young" > news:_p-
:

>>>> "Christine Dabney" > wrote
>>
>>>>> I have lots of those types of cookbooks. I could probably go to an
>>>>> area of my bookshelves and pull out one that I haven't even looked at
>>>>> in years.
>>>>>
>>>>> Maybe this would jolt me awake and revive my interest in
>>>>> cooking/eating, etc.
>>>>>
>>>>> Anyone want to play along with this idea?
>>>>
>>>> I would love to do this. Just not today. This weekend, I will.

>>>Same here Nancy. We could all get on RFC chat and cook along if anyone
>>>wants to. Provided we all have electrical power.
>>
>> Hmm..I hadn't thought of doing it as a cookalong, but hey, that might
>> be fun. Pull out an unused cookbook, and try something from
>> it....doesn't matter what the dish is...
>>
>> I'm up for it.....
>>
>> Christine
>
> We'll call it the Winter Blah cook-in

There you go. Where's Alan? Alan, Virtual Cook-in, this weekend!

I've already picked out my cookbook, Lidia's Family Table.

nancy

In article >,
says...
> I feel as if I've made everything I like a couple of times in
> the last couple of months. I guess maybe I'm getting tired of
> winter cooking, ready for summer cooking.
>
> However, suffering from premature spring fever doesn't change
> the fact that it's going to snow tonight so I'd better get food in
> the house for two dinners.
>
> I think I can bring myself to make a chicken for dinner. Get
> some cold cuts for sandwiches. Oh, I know, I'll make pot
> roast tomorrow. That will be nice cooking away tomorrow.
> Not that I haven't had a ton of pot roast this winter. Heh.
>

This happens to me too, once in a while. Sometimes the solution is to
break out of old habits and cook something different and special. I'll
look through my cookbooks until I find something that piques my
interest. This is also a good way to find new dishes that you might not
have tried otherwise.

Then again, sometimes the solution is Chinese takeout!


--
Peter Aitken

"Julia Altshuler" > wrote

> Nancy Young wrote:
>
>> Julia *understands*! (laugh) Perfect description.
>> Thank you for all those ideas. I will do some of those things because
>> it's a long way till this is over.

> I forgot the most important: You need a food buddy. You know the way
> people have exercise buddies to help them exercise when they're
> unmotivated? It's the same principle. Invite someone over to help you
> eat (and to help make you eat).

That I gots, and on the weekends, if I don't watch out, he hogs
the kitchen. Frankly, if it wasn't for Ron, I'd just skip making dinner
and just make a box of Szechuan vegetables.

> I also forgot bananas.

You're right, I try to have bananas in the house all the time.

> Bananas are good quality year round. Let them ripen a bit and make
> smoothies using a banana, Florida orange juice (the tart flavor) and some
> of those over-priced, unappealing, fruits which can be improved in a
> smoothie with honey.

As a matter of fact, I have tangerines, too, hmmm.

> The funny thing about this is that it's predictable for me and you and
> incomprehensible to some others. I once spoke to a guy on another list
> who was boggled at the idea of someone losing interest in food.

All you have to do is watch this newsgroup. Every year there are the
winter doldrums. It just struck me in the last week or so, who cares
what's for dinner. Came on suddenly, it will pass.

> I'm ready to go have a meal of leftover hot and sour soup (from an
> inexpensive Chinese restaurant) and Cheez-its.

(laugh) That sounds like lunch! and dinner. I had chinese for dinner
last night, I have leftover General Tso's chicken.

nancy

"Peter A" > wrote

> says...

>> I think I can bring myself to make a chicken for dinner. Get
>> some cold cuts for sandwiches. Oh, I know, I'll make pot
>> roast tomorrow. That will be nice cooking away tomorrow.
>> Not that I haven't had a ton of pot roast this winter. Heh.

> This happens to me too, once in a while. Sometimes the solution is to
> break out of old habits and cook something different and special. I'll
> look through my cookbooks until I find something that piques my
> interest. This is also a good way to find new dishes that you might not
> have tried otherwise.
>
> Then again, sometimes the solution is Chinese takeout!

(laugh) That worked last night. Perhaps I'll really shake things up
and make something fish this weekend, from Lidia's book. Maaybe.

nancy

"Nancy Young" > wrote in message
news

> (laugh) That sounds like lunch! and dinner. I had chinese for dinner
> last night, I have leftover General Tso's chicken.
>
> nancy


Just for the hell of it, when you order that dish, ask the Chinese person
who General Tso was. Young or old, they never know. I don't either. I'd be
impressed if a Chinese person would at least make up a good story.

Every year I make the same resolution: to get out of my cooking rut,
try new ingredients, try new recipes, have people over to dinner more.
(The resolution isn't necessarily for new year's. Usually I make it
after visiting my in-laws who have been eating the same, plain,
perfectly good, recipes for 50 years.) Every year I keep the resolution
though not to the degree I would have liked. I do try new recipes, but
not at the rate of one/week the way I promise myself.


Here's my version of the weekend-get-out-of-your-rut challenge: I
counted the cookbooks on the shelf in the other room. I have roughly
86. I'll use 2 decks of cards to choose a book at random. Then I'll use
the cards again to choose 5 recipes. I'll choose a recipe from those 5.
(That's just to prevent me from making something that I'm pretty sure
I'll hate.) I should do this today so I have time to shop for the weekend.


--Lia

"Nancy Young" > wrote in message
. ..
> I feel as if I've made everything I like a couple of times in
> the last couple of months. I guess maybe I'm getting tired of
> winter cooking, ready for summer cooking.
>
> However, suffering from premature spring fever doesn't change
> the fact that it's going to snow tonight so I'd better get food in
> the house for two dinners.
>
> I think I can bring myself to make a chicken for dinner. Get
> some cold cuts for sandwiches. Oh, I know, I'll make pot
> roast tomorrow. That will be nice cooking away tomorrow.
> Not that I haven't had a ton of pot roast this winter. Heh.
>
> Which reminds me, has anyone else noticed this? I really don't
> use that many carrots, so when I make pot roast, I like to buy a
> one pound bag. Well, the pound size bag has the world's thinnest
> carrots. If I want the thick ones, the kind I like for pot roast or
> stew, I have to buy the gigunda bag, a lifetime supply.
>
> nancy

Strange circumstances provide me with inspiration :-) Our Scout Troop is
going camping this weekend and it is my turn to provide the Saturday evening
meal for the "Old Goat" Patrol. Considering the temp's are going to be in
the 30-40F range each day and the teens at night with snow showers on Sat,
I've decided to take my BABP and do a Low Country Shrimp Boil with just
enough spicy heat to keep us warm through the night! I'll probably do a corn
pone in one Dutch oven and a big blueberry cobbler in the other.

KW

KW wrote:

> Strange circumstances provide me with inspiration :-) Our Scout Troop is
> going camping this weekend and it is my turn to provide the Saturday evening
> meal for the "Old Goat" Patrol. Considering the temp's are going to be in
> the 30-40F range each day and the teens at night with snow showers on Sat,
> I've decided to take my BABP and do a Low Country Shrimp Boil with just
> enough spicy heat to keep us warm through the night! I'll probably do a corn
> pone in one Dutch oven and a big blueberry cobbler in the other.
>
> KW
>
Does everyone eat shrimp? This always causes me problems when it is
assumed everyone does and I can't.
The last time my disaster response team camped out (training)they made a
small separate pot of low country boil without shrimp. There were a few
of us that couldn't eat shrimp yet no one had bothered to ask in advance
until they mentioned the menu plans and we spoke up.

In article . com>,
"Sheldon" > wrote:

> On Feb 13, 8:47�am, "Nancy Young" > wrote:
> > I feel as if I've made everything I like a couple of times in
> > the last couple of months. *I guess maybe I'm getting tired of
> > winter cooking, ready for summer cooking.
> >
> > However, suffering from premature spring fever doesn't change
> > the fact that it's going to snow tonight so I'd better get food in
> > the house for two dinners.
> >
> > I think I can bring myself to make a chicken for dinner. *Get
> > some cold cuts for sandwiches. *Oh, I know, I'll make pot
> > roast tomorrow. *That will be nice cooking away tomorrow.
> > Not that I haven't had a ton of pot roast this winter. *Heh.
> >
> > Which reminds me, has anyone else noticed this? *I really don't
> > use that many carrots, so when I make pot roast, I like to buy a
> > one pound bag. *Well, the pound size bag has the world's thinnest
> > carrots. *If I want the thick ones, the kind I like for pot roast or
> > stew, I have to buy the gigunda bag, a lifetime supply.
>
> I always buy the 5lb bag, and not only because they are definitely
> nicer carrots, but they do cost a lot less per pound than those 1lb
> weenie bags. I happen to like carrots, and use them in many dishes
> (carrot cake/muffins are great), I use at least 2 lbs in a stew, I use
> a lot in soups, and I always add one or two rough grated into a tossed
> salad. I happen to enjoy candied carrots too, a nice change from the
> typical sides and easy to prepare. And it's rare that I end up with a
> few carrots going off in the fridge, but then I simply toss those out
> into the yard and by morning they are always gone... deer don't mind
> that veggies are beginning to grow roots.. even if I purposely feed a
> pound to the deer the five pound bag still costs less per pound. I
> think carrots are my most useful vegetable, even grind a couple into a
> meat loaf. And a few cut into sticks make a very satisfying snack. I
> think the next time I do a pineapple upside down cake the cake will be
> a carrot cake... carrots and pineapple compliment each other perfectly
>
> shredded carrots
> canned pineapple titbits
> raisins
> toasted walnuts
> mayo
> few mini-mallows
> mandarin orange segments
> parsley sprig garnish.
>
>
> Sheldon

Sometimes I just steam carrots as is as a side dish and serve them with
grated ginger, ground black pepper and a little butter.

Served in large chunks. ;-d
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson