Last night's dinner was really good -- brown rice topped with the
following soy-ginger tofu, and served alongside some farmer's-market
red kale that I sauteed with mustard seeds. Yumma. Tonight is
seitan with barbecue sauce, noodles, and cooked carrots (I bought a
couple pounds of carrots the other day, and I'll be using them every
dinner until they're gone. I don't mind; I love carrots.) What's
for dinner at your place tonight (or tomorrow if your tonight has
already passed)?

Soy-Ginger Tofu

1 block (14 oz.) firm tofu, drained and pressed for 30-45 minutes
1/4 cup soy sauce (more or less to taste)
1 heaping tablespoon ginger spread (or grated ginger mixed with a
little sugar)
3 cloves garlic, minced/pressed
1 onion, halved and sliced vertically
3 medium carrots, sliced thinly on a diagonal
1-3 tablespoons peanut oil
1/4 cup minced cilantro

Set the tofu to press; meanwhile, mix the next 3 ingredients to make
the marinade. When the tofu is pressed, slice or cube it, as you
prefer. Place in a container (I use a plastic bag) and add the
marinade (I suck most of the air out of the container). Marinate,
refrigerated, for 30 minutes to 3 hours. Ten minutes before
removing the tofu from the fridge, stir-fry the onions and carrots
in the peanut oil until starting to brown (and the carrots should be
nearing how tender you want them in the end). Add tofu (*including
marinade*). Cook, stirring occasionally, until the tofu starts to
brown and the carrots are as tender as you want them. Remove from
heat and stir in cilantro just before serving.

Serene

On Mon, 16 Apr 2007 16:37:33 -0700, Serene-y the Meanie
> wrote:

>Last night's dinner was really good -- brown rice topped with the
>following soy-ginger tofu, and served alongside some farmer's-market
>red kale that I sauteed with mustard seeds.

What's
>for dinner at your place tonight (or tomorrow if your tonight has
>already passed)?
>
>Soy-Ginger Tofu

This recipe looks good. I am adding it to my files, as I really like
tofu now and then.

For tonight, I might fix an Edna Lewis dish, called Thyme Smothered
Chicken. It basically is chicken that is salted and peppered, then
dusted with dried thyme and then set to slowly brown in a bit of
butter in a heavy pan. I use a dutch oven. Then, as the juices start
developing, the pan is covered and the heat turned down and the pieces
braise in their own juices for quite some time. Simple and lovely. I
like to use thighs for this dish.

Good with rice on the side to soak up the juices, but since I don't
have any rice at the moment here in the apartment, I might use some
pasta.

Christine

Tetas de pollo, heavily doused with a dirty rice spice mix from Paul
Prudhomme's book, and grilled. Served over salad. Side of nothing.

"JoeSpareBedroom" > wrote in message
...
> Tetas de pollo, heavily doused with a dirty rice spice mix from Paul
> Prudhomme's book, and grilled. Served over salad. Side of nothing.

Ground sirloin burger (topped with cheese). I often forget how much I enjoy
this.

A side salad of lettuce, olives, feta cheese, tomato, cucumber, green
onions - olive oil & balsamic vinegar dressing.

elaine

On Mon, 16 Apr 2007 16:37:33 -0700, Serene-y the Meanie
> wrote:

>Last night's dinner was really good -- brown rice topped with the

I was really bad. I stopped at the grocery store for milk. As I
passed by the bread table I saw they had a fresh Ecce Panis Olive
Batard. I had a big chunk of it for supper and froze the rest to keep
it out of my hands. For dessert I had a piece of the NK bread with
jam.

That's it. Bread.

Well I had fruit and vegetables and chicken earlier in the day.

Sue(tm)
Lead me not into temptation... I can find it myself!

Grandma P's Braised Pork Chops

Note: All measurements are approximate. This is a good meal for a cold,
rainy day. The leftovers reheat well.

6-8 chops, any cut, most of fat removed
1 large onion, chopped
water
1/4 tsp. sea salt
1/2 tsp rosemary or to taste
1/2 tsp. fresh ground pepper

In enough olive oil to coat the skillet, saute chopped onion until it
becomes translucent. Set aside. Add oil if needed, brown chops on both
sides, add water to come about 1/2 way up chops, return onion to pan,
sprinkle with spices. Lower heat so water barely simmers.

Simmer 2-3 hours until tender. Just before serving, mix a couple of tsp
of cornstarch with cold water to form a slurry. Add a bit at a time,
bringing back to simmer until slightly thickened.

Serve with freshly cooked hot rice, apple sauce, a veg or salad.

gloria p

Serene-y the Meanie > wrote in news:58ifntF2gv0miU1
@mid.individual.net:

> Last night's dinner was really good -- brown rice topped with the
> following soy-ginger tofu, and served alongside some farmer's-market
> red kale that I sauteed with mustard seeds. Yumma. Tonight is
> seitan with barbecue sauce, noodles, and cooked carrots (I bought a
> couple pounds of carrots the other day, and I'll be using them every
> dinner until they're gone. I don't mind; I love carrots.) What's
> for dinner at your place tonight (or tomorrow if your tonight has
> already passed)?
>


I'm having a Meatasourus special :-)



--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

Gloria wrote:

> Grandma P's Braised Pork Chops
>
> Note: All measurements are approximate. This is a good meal for a cold,
> rainy day. The leftovers reheat well.
>
> 6-8 chops, any cut, most of fat removed
> 1 large onion, chopped
> water
> 1/4 tsp. sea salt
> 1/2 tsp rosemary or to taste
> 1/2 tsp. fresh ground pepper
>
> In enough olive oil to coat the skillet, saute chopped onion until it
> becomes translucent. Set aside. Add oil if needed, brown chops on both
> sides, add water to come about 1/2 way up chops, return onion to pan,
> sprinkle with spices. Lower heat so water barely simmers.
>
> Simmer 2-3 hours until tender. Just before serving, mix a couple of tsp
> of cornstarch with cold water to form a slurry. Add a bit at a time,
> bringing back to simmer until slightly thickened.
>
> Serve with freshly cooked hot rice, apple sauce, a veg or salad.


A few days ago, I made the America's Test Kitchen version of pork chops with
vinegar and sweet peppers, which bears a passing similarity. From
http://www.americastestkitchen.com/r...982&iSeason=6:

Pork Chops with Vinegar and Sweet Peppers

For this recipe, we prefer rib chops, but center-cut chops, which contain a
portion of tenderloin, can be used instead. If you do not have time to brine
the chops, "enhanced" pork (pork injected with a salt, water, and sodium
phosphate solution, so stated on the package label) presents an acceptable
solution; the enhanced meat will have more moisture than unbrined natural
chops. To keep the chops from overcooking and becoming tough and dry, they
are removed from the oven when they are just shy of fully cooked; as they
sit in the hot skillet, they continue to cook with residual heat. The
vinegar stirred into the sauce at the end adds a bright, fresh flavor. We
advise, however, that you taste the sauce before you add the vinegar--you
may prefer to omit it.

Serves 4
1 cup sugar
Table salt
4 bone-in rib loin pork chops, each 3/4 to 1 inch thick and 7 to 9 ounces
Ground black pepper
2 tablespoons olive oil
1 large onion , chopped fine (about 1 1/4 cups)
1 large red bell pepper, stemmed, seeded, and cut into 1/4-inch-wide strips
(about 1 1/2 cups)
1 large yellow bell pepper, stemmed, seeded, and cut into 1/4-inch-wide
strips (about 1 1/2 cups)
2 anchovy fillets, minced (about 2 teaspoons)
1 sprig fresh rosemary, about 5 inches long
2 medium cloves garlic, minced or pressed through garlic press (about 2
teaspoons)
3/4 cup water
1/2 cup white wine vinegar, plus optional 2 tablespoons to finish sauce
2 tablespoons unsalted butter, cold
2 tablespoons chopped fresh parsley leaves

1. Dissolve sugar and 1/2 cup table salt in 2 quarts water in large
container; add pork chops and refrigerate 30 minutes. Remove chops from
brine; thoroughly pat dry with paper towels, season with 3/4 teaspoon
pepper, and set aside.

2. Adjust oven rack to middle position; heat oven to 400 degrees. Heat oil
in heavy-bottomed ovensafe 12-inch nonreactive skillet over medium-high heat
until oil begins to smoke; swirl skillet to coat with oil. Place chops in
skillet; cook until well browned, 3 to 4 minutes, using spoon or spatula to
press down on center of chops to aid in browning. Using tongs, flip chops
and brown lightly on second side, about 1 minute. Transfer chops to large
plate; set aside.

3. Set skillet over medium-high heat. Add onion and cook, stirring
occasionally, until just beginning to soften, about 2 minutes. Add peppers,
anchovies, and rosemary; cook, stirring frequently, until peppers just begin
to soften, about 4 minutes. Add garlic; cook, stirring constantly, until
fragrant, about 30 seconds. Add water and 1/2 cup vinegar and bring to boil,
scraping up browned bits with wooden spoon. Reduce heat to medium; simmer
until liquid is reduced to about 1/3 cup, 6 to 8 minutes. Off heat, discard
rosemary.

4. Return pork chops, browned side up, to skillet; nestle chops in peppers,
but do not cover chops with peppers. Add any accumulated juices to skillet;
set skillet in oven and cook until center of chops registers 135 to 140
degrees on instant-read thermometer, 8 to 12 minutes (begin checking
temperature after 6 minutes). Using potholders, carefully remove skillet
from oven (handle will be very hot) and cover skillet with lid or foil; let
stand until center of chops registers 145 to 150 degrees on instant-read
thermometer, 5 to 7 minutes. Transfer chops to platter or individual plates.
Swirl butter into sauce and peppers in skillet; stir in optional 2
tablespoons vinegar, if using, and parsley. Adjust seasonings with salt and
pepper, then pour or spoon sauce and peppers over chops. Serve immediately.

BOB'S NOTES:
1. I only cooked three pork chops.
2. Rather than the bell peppers, I used a couple Anaheim chiles and a couple
of Melinda's "super sweet peppers," which look like red Anaheims.
3. I used about a teaspoon of dried rosemary, and left it in.
4. I skipped the butter and parsley, and didn't add vinegar at the end.


The pork chops were served on soft polenta which had been jazzed up a bit
with some smoked Fontina and some Romano.

Bob

Serene-y the Meanie wrote:
> Last night's dinner was really good -- brown rice topped with the
> following soy-ginger tofu, and served alongside some farmer's-market red
> kale that I sauteed with mustard seeds. Yumma. Tonight is seitan with
> barbecue sauce, noodles, and cooked carrots (I bought a couple pounds of
> carrots the other day, and I'll be using them every dinner until they're
> gone. I don't mind; I love carrots.)

So I asked James to "peel and cut a mess of carrots" while I was in
the shower before dinner. He did them all. We had nearly two
pounds of cooked carrots for dinner (well, some for dinner, and I
finished them off later). Man. So good.

Serene

In article >,
Serene-y the Meanie > wrote:
>Last night's dinner was really good -- brown rice topped with the
>following soy-ginger tofu, and served alongside some farmer's-market
>red kale that I sauteed with mustard seeds. Yumma. Tonight is
>seitan with barbecue sauce, noodles, and cooked carrots (I bought a
>couple pounds of carrots the other day, and I'll be using them every
>dinner until they're gone. I don't mind; I love carrots.) What's
>for dinner at your place tonight (or tomorrow if your tonight has
>already passed)?

Last night at my church class, it was my turn for "snack". Three of our
number commute long distances, and two more are tax preparers, so I let
them know I was planning something "dinnerish".

I made my Quickie Italian Wedding-ish (-ish because I don't always put all
of the classic Italian Wedding Soup ingredients in) soup. It's quickie
because I buy the Italian-style meatballs ready made from the frozen case
at Trader Joe's, and the chard already chopped from them as well
(Trader Joseph and the Chard of Many Colors ). I served it with olive
bread (also from TJ's), strawberries, and a pan of Barb's Basic Brownies.

The soup is "what do I have?" but here's what I did last night:

2 1 lb bags frozen meatballs (this was a couple of dozen big'uns)
1 medium onion
3 ribs celery
About 1/2 lb carrots (I eyeballed this)
2 cloves garlic
1 1 lb bag chopped fresh chard (this would probably be about 2 regular
heads)
1 14 oz can cannellini beans
2 quarts chicken broth (I used pre-prep low-salt)
Olive oil
Salt, pepper
Penzey's "Mural of Flavor" spice mix - just got it, and it smelled like it
would work in this soup, but a good Italian-type blend would work

1. Chop/dice carrots, celery, onion into usefully small bits and saute
them for 5 minutes or so in the olive oil in a suitable pan (I use my Le
Crueset French oven) until the onions are translucent. Add minced garlic
and saute for 1 minute more. Salt/pepper/season.

2. Add meatballs, drained beans, and enough broth to cover. Bring to
simmer. Taste and correct seasoning. Add chopped and rinsed chard - you
may need to do this in stages because it will decrease in volume
substantially after simmering - cover pot, and simmer for 20-30 minutes.
Taste and correct seasoning again, and serve.

This works well with other greens. Adjust simmering time to the variety.

I will note that the lemonade came home with me mostly untouched, but both
bottles of vino were Dead Soldiers. (I love being a Piskie. The idea of
wine at a Bible study would have been quite shocking in my Calvinist
days.)

Not sure yet what I'm having for dinner, but I just finished the leftover
soup for lunch.

Charlotte

--

Charlotte L. Blackmer wrote:
> In article >,
> Serene-y the Meanie > wrote:
>> Last night's dinner was really good -- brown rice topped with the
>> following soy-ginger tofu, and served alongside some farmer's-market
>> red kale that I sauteed with mustard seeds. Yumma. Tonight is
>> seitan with barbecue sauce, noodles, and cooked carrots (I bought a
>> couple pounds of carrots the other day, and I'll be using them every
>> dinner until they're gone. I don't mind; I love carrots.) What's
>> for dinner at your place tonight (or tomorrow if your tonight has
>> already passed)?
>
> Last night at my church class, it was my turn for "snack". Three of our
> number commute long distances, and two more are tax preparers, so I let
> them know I was planning something "dinnerish".

You are an extremely thoughtful person, you know?

The soup sounds lovely, but the amount of love included is the best
part.

Serene

Last week I made a prom dress for a friends daughter. I took as payment
some of the moms famous teriyaki sauce. She delivered several jars of
sauce as well as some sauce packed with tri tip. So, tonight it's the
marinated tri tip with broccoli from our csa delivery and brown rice.

marcella

> In article >,
> Serene-y the Meanie > wrote:
> >Last night's dinner was really good -- brown rice topped with the
> >following soy-ginger tofu, and served alongside some farmer's-market
> >red kale that I sauteed with mustard seeds. Yumma. Tonight is
> >seitan with barbecue sauce, noodles, and cooked carrots (I bought a
> >couple pounds of carrots the other day, and I'll be using them every
> >dinner until they're gone. I don't mind; I love carrots.) What's
> >for dinner at your place tonight (or tomorrow if your tonight has
> >already passed)?

On Tue, 17 Apr 2007 15:26:20 -0700, Serene-y the Meanie
> wrote:

>Charlotte L. Blackmer wrote:
>> In article >,
>> Serene-y the Meanie > wrote:
>>> Last night's dinner was really good -- brown rice topped with the
>>> following soy-ginger tofu, and served alongside some farmer's-market
>>> red kale that I sauteed with mustard seeds. Yumma. Tonight is
>>> seitan with barbecue sauce, noodles, and cooked carrots (I bought a
>>> couple pounds of carrots the other day, and I'll be using them every
>>> dinner until they're gone. I don't mind; I love carrots.) What's
>>> for dinner at your place tonight (or tomorrow if your tonight has
>>> already passed)?
>>
>> Last night at my church class, it was my turn for "snack". Three of our
>> number commute long distances, and two more are tax preparers, so I let
>> them know I was planning something "dinnerish".
>
>You are an extremely thoughtful person, you know?
>
>The soup sounds lovely, but the amount of love included is the best
>part.

She **is** very thoughtful, and a very nice person to be around.
She's also a wonderful cook! Charlotte, I never got around to saying
"thank you" for the Demo Dollie-Berkeley roadtrip. Will zap you an
email :-)

Tammy

(TammyM) wrote in
:

> On Tue, 17 Apr 2007 15:26:20 -0700, Serene-y the Meanie
> > wrote:
>
>>Charlotte L. Blackmer wrote:
>>> In article >,
>>> Serene-y the Meanie > wrote:
>>>> Last night's dinner was really good -- brown rice topped with the
>>>> following soy-ginger tofu, and served alongside some
>>>> farmer's-market red kale that I sauteed with mustard seeds. Yumma.
>>>> Tonight is seitan with barbecue sauce, noodles, and cooked carrots
>>>> (I bought a couple pounds of carrots the other day, and I'll be
>>>> using them every dinner until they're gone. I don't mind; I love
>>>> carrots.) What's for dinner at your place tonight (or tomorrow if
>>>> your tonight has already passed)?
>>>
>>> Last night at my church class, it was my turn for "snack". Three of
>>> our number commute long distances, and two more are tax preparers,
>>> so I let them know I was planning something "dinnerish".
>>
>>You are an extremely thoughtful person, you know?
>>
>>The soup sounds lovely, but the amount of love included is the best
>>part.
>
> She **is** very thoughtful, and a very nice person to be around.
> She's also a wonderful cook! Charlotte, I never got around to saying
> "thank you" for the Demo Dollie-Berkeley roadtrip. Will zap you an
> email :-)
>
> Tammy
>



Hang on Tammy!!!! Serene is one of those bi-sexual, polygimistic, people
that 'sf' and 'Andy' are ranting and raving about!!

Aren't you scared of her too?


--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

TammyM wrote:
> On Tue, 17 Apr 2007 15:26:20 -0700, Serene-y the Meanie
> > wrote:
>
[to Charlotte]
>> You are an extremely thoughtful person, you know?
>>
>> The soup sounds lovely, but the amount of love included is the best
>> part.
>
> She **is** very thoughtful, and a very nice person to be around.

I know. And living a mile from her, I have really no excuse for not
seeing her more often. Hey, Charlotte....

Serene

In article >,
PeterLucas > wrote:
(TammyM) wrote in
:
>
>> On Tue, 17 Apr 2007 15:26:20 -0700, Serene-y the Meanie
>> > wrote:
>>
>>>Charlotte L. Blackmer wrote:
>>>> In article >,
>>>> Serene-y the Meanie > wrote:
>>>>> Last night's dinner was really good -- brown rice topped with the
>>>>> following soy-ginger tofu, and served alongside some
>>>>> farmer's-market red kale that I sauteed with mustard seeds. Yumma.
>>>>> Tonight is seitan with barbecue sauce, noodles, and cooked carrots
>>>>> (I bought a couple pounds of carrots the other day, and I'll be
>>>>> using them every dinner until they're gone. I don't mind; I love
>>>>> carrots.) What's for dinner at your place tonight (or tomorrow if
>>>>> your tonight has already passed)?
>>>>
>>>> Last night at my church class, it was my turn for "snack". Three of
>>>> our number commute long distances, and two more are tax preparers,
>>>> so I let them know I was planning something "dinnerish".
>>>
>>>You are an extremely thoughtful person, you know?

*blush*

why thank yew.

Can't take credit for the idea, as one of our number (who I want to be
when I grow up - wise as a serpent and gentle as a dove) gave me the idea
when she fed us meatball soup on one of those cold winter nights we had.

But it wasn't a good night to eat alone. Enough people were absent that
we shelved our plans for the formal discussion for the second half of the
class and sat around eating our soup and bread and detoxing.

(As it happens, it's easier to make soup than put together a selection
that has some snacky things but some substantial things .)

>>>The soup sounds lovely, but the amount of love included is the best
>>>part.

I like the icon you occasionally use on your LJ - "Food isn't love,
feeding people is love". Sums it up, no?

>> She **is** very thoughtful, and a very nice person to be around.
>> She's also a wonderful cook! Charlotte, I never got around to saying
>> "thank you" for the Demo Dollie-Berkeley roadtrip. Will zap you an
>> email :-)

Cool! I'm eager to hear how it went and what foodie delights you
experienced in The Foodie Wonder That Is Berkeley.

I was a bit out of it that day - had a phone interview in the am, then
cooked cooked cooked for Easter, then went to service, and home to crash.

>Hang on Tammy!!!! Serene is one of those bi-sexual, polygimistic, people
>that 'sf' and 'Andy' are ranting and raving about!!
>
>Aren't you scared of her too?

Peter,

Please keep the exceedingly OT fights out of this particular On Topic
Because We're Talking About Food thread. There is another thread
dedicated to it and labelled appropriately so those of us who aren't
interested can avoid it (thank you, Serene, for changing the subject
line).

This sort of behaviour is the type of stuff that has driven some very
valued posters (including me for large periods of time) away from RFC and
probably keeps more from showing up in the Chaotic Kitchen.

If you want to rumble with me, feel free to bring it; just CHANGE THE
BOBDAMN SUBJECT LINE when you do.

okTHXbye!!

Charlotte


--

On Wed, 18 Apr 2007 14:52:25 GMT, (TammyM) wrote:

>On Tue, 17 Apr 2007 15:26:20 -0700, Serene-y the Meanie
> wrote:

>>You are an extremely thoughtful person, you know?
>>
>>The soup sounds lovely, but the amount of love included is the best
>>part.
>
>She **is** very thoughtful, and a very nice person to be around.
>She's also a wonderful cook! Charlotte, I never got around to saying
>"thank you" for the Demo Dollie-Berkeley roadtrip. Will zap you an
>email :-)
>
>Tammy

I concur with this statement wholeheartedly...plus she is a great
conversationalist.

And I hope she is able to come down to NM for the Labor Day Weekend
cook-in.

Christine. who had Charlotte call her a slutface.

On Wed, 18 Apr 2007 17:14:46 +0200 (CEST), PeterLucas
> wrote:

(TammyM) wrote in
:
>
>> On Tue, 17 Apr 2007 15:26:20 -0700, Serene-y the Meanie
>> > wrote:
>>
>>>Charlotte L. Blackmer wrote:
>>>> In article >,
>>>> Serene-y the Meanie > wrote:
>>>>> Last night's dinner was really good -- brown rice topped with the
>>>>> following soy-ginger tofu, and served alongside some
>>>>> farmer's-market red kale that I sauteed with mustard seeds. Yumma.
>>>>> Tonight is seitan with barbecue sauce, noodles, and cooked carrots
>>>>> (I bought a couple pounds of carrots the other day, and I'll be
>>>>> using them every dinner until they're gone. I don't mind; I love
>>>>> carrots.) What's for dinner at your place tonight (or tomorrow if
>>>>> your tonight has already passed)?
>>>>
>>>> Last night at my church class, it was my turn for "snack". Three of
>>>> our number commute long distances, and two more are tax preparers,
>>>> so I let them know I was planning something "dinnerish".
>>>
>>>You are an extremely thoughtful person, you know?
>>>
>>>The soup sounds lovely, but the amount of love included is the best
>>>part.
>>
>> She **is** very thoughtful, and a very nice person to be around.
>> She's also a wonderful cook! Charlotte, I never got around to saying
>> "thank you" for the Demo Dollie-Berkeley roadtrip. Will zap you an
>> email :-)
>>
>> Tammy
>>
>
>
>
>Hang on Tammy!!!! Serene is one of those bi-sexual, polygimistic, people
>that 'sf' and 'Andy' are ranting and raving about!!
>
>Aren't you scared of her too?

I was referring to Charlotte. I've never met Serene.

TammyM

On Wed, 18 Apr 2007 14:39:10 -0400, Christine Dabney
> wrote:

>On Wed, 18 Apr 2007 14:52:25 GMT, (TammyM) wrote:
>
>>On Tue, 17 Apr 2007 15:26:20 -0700, Serene-y the Meanie
> wrote:
>
>>>You are an extremely thoughtful person, you know?
>>>
>>>The soup sounds lovely, but the amount of love included is the best
>>>part.
>>
>>She **is** very thoughtful, and a very nice person to be around.
>>She's also a wonderful cook! Charlotte, I never got around to saying
>>"thank you" for the Demo Dollie-Berkeley roadtrip. Will zap you an
>>email :-)
>>
>>Tammy
>
>I concur with this statement wholeheartedly...plus she is a great
>conversationalist.
>
>And I hope she is able to come down to NM for the Labor Day Weekend
>cook-in.
>
>Christine. who had Charlotte call her a slutface.

An official rfc term of endearment. Was she mean to you too? That is
also a compliment, rfc-wise.

TammyM, who has never been called a slutface :-(

On Wed, 18 Apr 2007 18:57:47 GMT, (TammyM) wrote:

>On Wed, 18 Apr 2007 14:39:10 -0400, Christine Dabney

>>Christine. who had Charlotte call her a slutface.
>
>An official rfc term of endearment. Was she mean to you too? That is
>also a compliment, rfc-wise.
>
>TammyM, who has never been called a slutface :-(

No, she has never been mean to me at all. That I can remember, that
is. She would have a great chance if she comes to the cook-in.

Well..you know what it takes to be called a slutface, doncha? After
all, you gave me the infamous Kay Hartman Overachievers Award
yourself... Just become an overachiever. I would say I would
gladly concede that honor to you, but I am not sure yet what I am
doing for the cook-in....LOL However, Limoncello will have been
aging for almost a year by that time....and that is just for starters.

Christine

Christine Dabney wrote on 18 Apr 2007 in rec.food.cooking

> On Wed, 18 Apr 2007 14:52:25 GMT, (TammyM) wrote:
>
> >On Tue, 17 Apr 2007 15:26:20 -0700, Serene-y the Meanie
> > wrote:
>
> >>You are an extremely thoughtful person, you know?
> >>
> >>The soup sounds lovely, but the amount of love included is the best
> >>part.
> >
> >She **is** very thoughtful, and a very nice person to be around.
> >She's also a wonderful cook! Charlotte, I never got around to saying
> >"thank you" for the Demo Dollie-Berkeley roadtrip. Will zap you an
> >email :-)
> >
> >Tammy
>
> I concur with this statement wholeheartedly...plus she is a great
> conversationalist.
>
> And I hope she is able to come down to NM for the Labor Day Weekend
> cook-in.
>
> Christine. who had Charlotte call her a slutface.
>

Supper tonight? Well I roasted a couple chicken thighs...liberally
sprinkled with a spice blend I got at CostCo...a red pepper and garlic
blend. To that I added some brocolli...I was gonna add some leftover
grilled asparagus...but it's gone missing...Do you lose food items too?

The olde convection oven sure crisps up chicken nicely and fairly too.


At Costco today I tried a sample of a 'New' corn chip...It was green
speckled and Guac flavoured...Seemed nice but not as good as papadums.

In article >,
(TammyM) wrote:

> She **is** very thoughtful, and a very nice person to be around.
> She's also a wonderful cook! Charlotte, I never got around to saying
> "thank you" for the Demo Dollie-Berkeley roadtrip. Will zap you an
> email :-)
>
> Tammy

Fixing for tonight's dinner? Sloppy joes made with Manwich; coleslaw (I
shredded the cabbage myself in atonement for canned Manwich) with onion,
green pepepr, radish, creamy slaw dressing. Doritos from flour torts.
Corn relish.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com - Comfort Food for Bob Pastorio, updated
3-16-2007
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
http://www.caringbridge.org/visit/amytaylor

(Charlotte L. Blackmer) wrote in
:


>
> If you want to rumble with me, feel free to bring it; just CHANGE THE
> BOBDAMN SUBJECT LINE when you do.
>
> okTHXbye!!
>
> Charlotte
>
>


Point taken, you feisty wench you!! :-)


--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

In article >,
Melba's Jammin' > wrote:

> In article >,
> (TammyM) wrote:
>
> > She **is** very thoughtful, and a very nice person to be around.
> > She's also a wonderful cook! Charlotte, I never got around to saying
> > "thank you" for the Demo Dollie-Berkeley roadtrip. Will zap you an
> > email :-)
> >
> > Tammy
>
> Fixing for tonight's dinner? Sloppy joes made with Manwich; coleslaw (I
> shredded the cabbage myself in atonement for canned Manwich) with onion,
> green pepepr, radish, creamy slaw dressing. Doritos from flour torts.
> Corn relish.

Beef casserole of some sort. I'll probably make it a fairly simple one,
with mashed potatoes and some sort of green vegetable (haven't made up
my mind which yet).

Miche

--
In the monastery office --
Before enlightenment: fetch mail, shuffle paper
After enlightenment: fetch mail, shuffle paper

On Thu, 19 Apr 2007 03:47:24 +0000 (UTC), PeterLucas
> wrote:

(Charlotte L. Blackmer) wrote in
:
>
>
>>
>> If you want to rumble with me, feel free to bring it; just CHANGE THE
>> BOBDAMN SUBJECT LINE when you do.
>>
>> okTHXbye!!
>
>Point taken, you feisty wench you!! :-)
>
She **is** feisty, intelligent and articulate - you're entirely out of
your league with her - and she's beautiful to boot! You'd surrender
so fast you wouldn't know what hit you....

TammyM ;-)

On Wed, 18 Apr 2007 16:18:42 +0000 (UTC),
(Charlotte L. Blackmer) wrote:

(TammyM) wrote in
>>> She **is** very thoughtful, and a very nice person to be around.
>>> She's also a wonderful cook! Charlotte, I never got around to saying
>>> "thank you" for the Demo Dollie-Berkeley roadtrip. Will zap you an
>>> email :-)
>
>Cool! I'm eager to hear how it went and what foodie delights you
>experienced in The Foodie Wonder That Is Berkeley.

We started off at the Spanish Table. I bought a 3-liter can of my
favorite EVOO. Yes, really, a 3-liter can. I fill a small-ish bottle
with it which I keep in the cupboard, and the rest of the can goes in
the fridge. With the cost of gas now, it's hard to justify a jaunt to
Berkeley, so I buy big! Also picked up my favorite sherry vinegar, a
few jars of those wonderful & addictive lemon-stuffed green olives
that Ron and Joe brought to my last Sacramento cook-in. A couple of
other incidentals. Dropped around $100 there. At Andronico's, I
bought the beautiful bottom round for my Easter swiss steak (which, if
I do say so myself, was the cat's meow, the bee's knees and the dog's
******** ... er ... I'm metaphor challenged). We went to the Cheese
Board and mom flirted shamelessly with the man who gave us endless
samples (for the pretty ladies) and gave my mom a complimentary cheese
slicer for having come all the way from the wilds of Sacramento.
FLIRT! I've never seen my mom flirt before, no wonder she is a demo
dolly at Costco - lots of flirting opportunities :-) We then had a
nice lunch at Fatapple's - thanks for the suggestion! There was no
possibility of getting them to a more exotic restaurant (I liked the
sound of the Turkish one) and the dollies LOVED it! We farted around
a bit more in Berkeley and then headed home.

If any of you Berkeley-ites have other suggestions for foodie
adventures (other than the Berkeley Bowl) and non-exotic lunch
suggestions for the dollies and me, please post 'em! I still want to
get to Oakland and pursue some of the suggestions that Joseph
Littleshoes has offered.

TammyM

(TammyM) wrote in news:46277f3c.318236469
@news.ucdavis.edu:

> On Thu, 19 Apr 2007 03:47:24 +0000 (UTC), PeterLucas
> > wrote:
>
(Charlotte L. Blackmer) wrote in
:
>>
>>
>>>
>>> If you want to rumble with me, feel free to bring it; just CHANGE
THE
>>> BOBDAMN SUBJECT LINE when you do.
>>>
>>> okTHXbye!!
>>
>>Point taken, you feisty wench you!! :-)
>>
> She **is** feisty, intelligent and articulate - you're entirely out of
> your league with her - and she's beautiful to boot! You'd surrender
> so fast you wouldn't know what hit you....
>
> TammyM ;-)
>



LOL!! Now you have me intrigued!!

But please be warned........ "out of my league" and "surrender" are not
part of my vocabulary :-)


*Does not compute*!!


--
Peter Lucas
Brisbane
Australia

"People sleep safely in their beds because rough men stand ready in
the night to do violence to those who would do them harm"
-- George Orwell

a real "WWT" ...

In article >,
TammyM > wrote:
>On Wed, 18 Apr 2007 16:18:42 +0000 (UTC),
>(Charlotte L. Blackmer) wrote:
>
(TammyM) wrote in
>>>> She **is** very thoughtful, and a very nice person to be around.
>>>> She's also a wonderful cook! Charlotte, I never got around to saying
>>>> "thank you" for the Demo Dollie-Berkeley roadtrip. Will zap you an
>>>> email :-)
>>
>>Cool! I'm eager to hear how it went and what foodie delights you
>>experienced in The Foodie Wonder That Is Berkeley.
>
>We started off at the Spanish Table. I bought a 3-liter can of my
>favorite EVOO. Yes, really, a 3-liter can. I fill a small-ish bottle
>with it which I keep in the cupboard, and the rest of the can goes in
>the fridge. With the cost of gas now, it's hard to justify a jaunt to
>Berkeley, so I buy big! Also picked up my favorite sherry vinegar, a
>few jars of those wonderful & addictive lemon-stuffed green olives
>that Ron and Joe brought to my last Sacramento cook-in. A couple of
>other incidentals.

I love those olives. The Berkeley Bowl used to have larger lemon-stuffed
ones, which I loved, but seems to not have them any more. My SIL and I
almost fought over them at Christmas. (Well not really, my SIL is a very
nice person , but we both love olives. she gets the canned ones in her
christmas stocking.)

(The Bowl's almond-stuffed ones are almost as good, though.)

>Dropped around $100 there. At Andronico's, I
>bought the beautiful bottom round for my Easter swiss steak (which, if
>I do say so myself, was the cat's meow, the bee's knees and the dog's
>******** ... er ... I'm metaphor challenged). We went to the Cheese
>Board and mom flirted shamelessly with the man who gave us endless
>samples (for the pretty ladies) and gave my mom a complimentary cheese
>slicer for having come all the way from the wilds of Sacramento.
>FLIRT! I've never seen my mom flirt before, no wonder she is a demo
>dolly at Costco - lots of flirting opportunities :-)

GO MOM GO!!

Hilarious!

The Cheese Board is great because of the samples and the service. You may
have to wait, but you have their undivided attention. (Country Cheese, a
little south of Spanish Table, has almost as good a selection and is
generally cheaper, but it's pre-packed. OTOH, there is a good range of
fancy groceries at very good prices.)

>We then had a
>nice lunch at Fatapple's - thanks for the suggestion! There was no
>possibility of getting them to a more exotic restaurant (I liked the
>sound of the Turkish one)

It's not horrendously spicy - I can imagine my parents (who aren't big
spice hounds but do like their veggies) eating there.

>and the dollies LOVED it!

It's a great place. Next time get some of the ollalieberry jam to take
home.

>We farted around
>a bit more in Berkeley and then headed home.
>
>If any of you Berkeley-ites have other suggestions for foodie
>adventures (other than the Berkeley Bowl) and non-exotic lunch
>suggestions for the dollies and me, please post 'em! I still want to
>get to Oakland and pursue some of the suggestions that Joseph
>Littleshoes has offered.

You should still go to Sagrada to browse and have a sandwich nearby at
either Genova Deli or Bakesale Betty's. Excellent stuff.

Back in Berkeley, I had an icecream at Sketch on Fourth Street (next to
Bette's Oceanview - another rec for All-American Chow) for the first time
on Monday. Meyer lemon sorbet ... yum. Although I was annoyed that I
couldn't have two flavors in the small bowl. Fourth Street has good
foodie browsing resources, with the Pasta Shop and Peet's and Surly Table
right across the street from each other. For a splurge lunch/dinner that
is DD compatible, Cafe Rouge is good (the burger is excellent).

Charlotte
--