When you make spaghetti sauce, do you include celery as one of the
vegetables in your sauce?

BTW, one of my Italian friends calls it "gravy", not sauce, so my
apologies to those who call it gravy.

Becca

Becca wrote:
> When you make spaghetti sauce, do you include celery as one of the
> vegetables in your sauce?
>
> BTW, one of my Italian friends calls it "gravy", not sauce, so my
> apologies to those who call it gravy.

I don't, but purely because DH is no celery fan
However, I do like it myself and have seen it listed as an ingredient in
a lot of spaghetti sauce recipes...
--
Cheers
Chatty Cathy

On Apr 20, 9:58 am, Becca > wrote:
> When you make spaghetti sauce, do you include celery as one of the
> vegetables in your sauce?

Nope. Nothing but onions and tomatoes. Unless you
count garlic as a vegetable. (In the quantities my husband
uses garlic, it is definitely a vegetable.)

Cindy Hamilton

"Becca" > wrote in message
...
> When you make spaghetti sauce, do you include celery as one of the vegetables
> in your sauce?
>
> BTW, one of my Italian friends calls it "gravy", not sauce, so my apologies to
> those who call it gravy.
>
> Becca

When I am making a large batch of sauce I use a finely minced mirepoix in the
initial stages. I also use pork meat and pork bones, if all else fails I will
use spare ribs. And yes like many others I do call it Italian gravy. I find
using a mirpoix ( which BTW you will never be able to isolate/find when eating)
give a depth of flavor which adds greatly to the overall sauce.

Dimitri

"Dimitri" wrote:
> "Becca" wrote in message
>
> > When you make spaghetti sauce, do you include celery as one of the vegetables
> > in your sauce?
>
> > BTW, one of my Italian friends calls it "gravy", not sauce, so my apologies to
> > those who call it gravy.
>
> > Becca
>
> When I am making a large batch of sauce I use a finely minced mirepoix in the
> initial stages. *I also use pork meat *and pork bones, if all else fails I will
> use spare ribs. And yes like many others *I do call it Italian gravy. *I find
> using a mirpoix ( which BTW you will never be able to isolate/find when eating)
> give a depth of flavor which adds greatly to the overall sauce.

I do the same, pork chops and/or saw-seege, but just as often
meatless. I sometimes add celery, sometimes fresh fennel... I also
may add carrot, bell pepper (red and/or green) mushrooms, parsley,
basil, and it goes without saying, onion, oregano, hot pepper, and
garlic. I don't think there are any rules for making tomato sauce for
pasta... use whatever you like and/or have on hand... sometimes a
primavera with eggplant, zuke, and often celery... also rich with
anchovy, capers, and olive puttanesca is yummy... there's no rule
about adding celery or not.

Sheldon

Becca wrote:
> When you make spaghetti sauce, do you include celery as one of the
> vegetables in your sauce?
>
> BTW, one of my Italian friends calls it "gravy", not sauce, so my
> apologies to those who call it gravy.
>
> Becca


Tomato, onion, garlic, green or red pepper. Usually meatballs
and/or Italian sausage. Basil, oregano, fennel, marjoram. Fresh
Italian parsley if I have it. Simmer all afternoon, at least two hours
or it tastes raw like most restaurant pasta sauces. Even better the
next day.

I've tried celery and carrot and don't think it adds much.

gloria p

kilikini wrote:
>
>
> I had a great recipe for a meatless spaghetti sauce that included celery,
> carrots and spinach. Well, in addition to the tomatoes, garlic, onion,
> mushrooms, olives, basil, oregano, wine, pinch of sugar, olive oil, bay
> leaf, etc. It was garden chunky! A friend borrowed my cookbook and never
> gave it back. I loved that cookbook. I wish I could remember the name of
> it.
>
> kili
>
>

All ya gotta do is remember the name of the friend. Call or write and
ask for the book back. Keeping a book is inexcusable. Keeping a
cookbook is a hanging offense.

gloria p

Becca wrote:
> When you make spaghetti sauce, do you include celery as one of the
> vegetables in your sauce?

Nope.

Serene

Steve Wertz > wrote:

>On Fri, 20 Apr 2007 08:58:22 -0500, Becca wrote:

>> When you make spaghetti sauce, do you include celery as one of the
>> vegetables in your sauce?

>I often use some ground celery seed. It goes well with
>tomato-based sauces. If I were use celery, it would be very
>finely chopped after being deveined.

Celery can go into either spaghetti sauce or chili, but to
my mind either runs into the "unauthentic", and the practices
probably originated by food service companies motivated by cheapness
(school cafeterias etc.)

Still, if the celery is the only veg on hand, I'll throw it
in. After destringing/chopping.

Steve

Becca wrote:
> When you make spaghetti sauce, do you include celery as one of the
> vegetables in your sauce?
>
> BTW, one of my Italian friends calls it "gravy", not sauce, so my
> apologies to those who call it gravy.
>
> Becca

I had a great recipe for a meatless spaghetti sauce that included celery,
carrots and spinach. Well, in addition to the tomatoes, garlic, onion,
mushrooms, olives, basil, oregano, wine, pinch of sugar, olive oil, bay
leaf, etc. It was garden chunky! A friend borrowed my cookbook and never
gave it back. I loved that cookbook. I wish I could remember the name of
it.

kili

"Becca" > wrote in message
...
> When you make spaghetti sauce, do you include celery as one of the
> vegetables in your sauce?
>
> BTW, one of my Italian friends calls it "gravy", not sauce, so my
> apologies to those who call it gravy.
>
> Becca

I use onion, bell pepper, fresh basil, fresh parsley, dry oregano, plum
tomatoes, tomato paste, red pepper flake, salt, pepper and sugar (small
amount).

--

Joe Cilinceon

"Joe Cilinceon" > wrote in message
...
> "Becca" > wrote in message
> ...
>> When you make spaghetti sauce, do you include celery as one of the
>> vegetables in your sauce?
>>
>> BTW, one of my Italian friends calls it "gravy", not sauce, so my
>> apologies to those who call it gravy.
>>
>> Becca
>
> I use onion, bell pepper, fresh basil, fresh parsley, dry oregano, plum
> tomatoes, tomato paste, red pepper flake, salt, pepper and sugar (small
> amount).
>
> --
>
> Joe Cilinceon

Forgot the garlic.

Joe Cilinceon

Joe Cilinceon wrote:

>> Joe Cilinceon
>
> Forgot the garlic.

Sheesh. Thank goodness, I almost had a heart attack there

--
Cheers
Chatty Cathy

"Sheldon" > wrote in message
ps.com...


<Snip>
I do the same, pork chops and/or saw-seege, but just as often
meatless. I sometimes add celery, sometimes fresh fennel... I also
may add carrot, bell pepper (red and/or green) mushrooms, parsley,
basil, and it goes without saying, onion, oregano, hot pepper, and
garlic. I don't think there are any rules for making tomato sauce for
pasta... use whatever you like and/or have on hand... sometimes a
primavera with eggplant, zuke, and often celery... also rich with
anchovy, capers, and olive puttanesca is yummy... there's no rule
about adding celery or not.

Sheldon

You Da Man.... once again right on the money.

Dimitri

"Becca" > wrote in message
...
> When you make spaghetti sauce, do you include celery as one of the
> vegetables in your sauce?
>
> BTW, one of my Italian friends calls it "gravy", not sauce, so my
> apologies to those who call it gravy.


The only sauce I put celery into is when I make a Bolognese. I don't think
celery is at all something that belongs in a tomato sauce.

Your friend that calls it gravy - let me guess, is he from Rhode Island?

Davlo

"Becca" > wrote in message
...
> When you make spaghetti sauce, do you include celery as one of the
> vegetables in your sauce?
>
> BTW, one of my Italian friends calls it "gravy", not sauce, so my
> apologies to those who call it gravy.
>
> Becca
=========================
I never use celery in spaghetti sauce. I use onions and garlic. I only
like celery in a Creole type sauce that you would use over stuffed peppers.

Davlo wrote:
> "Becca" > wrote in message
> ...
>> When you make spaghetti sauce, do you include celery as one of the
>> vegetables in your sauce?
>>
>> BTW, one of my Italian friends calls it "gravy", not sauce, so my
>> apologies to those who call it gravy.
>
>
> The only sauce I put celery into is when I make a Bolognese. I don't think
> celery is at all something that belongs in a tomato sauce.
>
> Your friend that calls it gravy - let me guess, is he from Rhode Island?
>
> Davlo
>
>

My grandmother used to call it gravy. Born and raised in New Orleans.

--
"I'm thinking that if this dilemma grows any more horns, I'm going to
shoot it and put it up on the wall."

- Harry Dresden

"Steve Wertz" > wrote in message
...
> On Fri, 20 Apr 2007 12:45:05 -0400, Joe Cilinceon wrote:
>
>> "Joe Cilinceon" > wrote:
>>
>>> I use onion, bell pepper, fresh basil, fresh parsley, dry oregano, plum
>>> tomatoes, tomato paste, red pepper flake, salt, pepper and sugar (small
>>> amount).
>>
>> Forgot the garlic.
>
> And the olive oil.
>
> -sw

Yes of course there are other ingredients also but too minor to bother with
unless they need the whole recipe.

--

Joe Cilinceon

On Apr 20, 6:58 am, Becca > wrote:
> When you make spaghetti sauce, do you include celery as one of the
> vegetables in your sauce?
>
> BTW, one of my Italian friends calls it "gravy", not sauce, so my
> apologies to those who call it gravy.

Artichoke hearts (not marinated) are fun to add to spag sauce now-and-
then.

Karen

On Apr 20, 9:27 am, (Steve Pope) wrote:
> Celery can go into either spaghetti sauce or chili, but to
> my mind either runs into the "unauthentic", and the practices
> probably originated by food service companies motivated by cheapness
> (school cafeterias etc.)
>
> Still, if the celery is the only veg on hand, I'll throw it
> in. After destringing/chopping.

I knew a lady (our kids were in swimming lessons together and we
talked recipes) who was Jewish and was from Italy. She made her
marinara sauce with diced carrots and celery and other vegs I can't
remember but probably garlic and onion and tomato.

The part that I remember the most is that she strained it in the end.
I have always wanted to try that but always leave it chunky.

Karen

Becca wrote:
> When you make spaghetti sauce, do you include celery as one of the
> vegetables in your sauce?


Do you mean when making a tomato based sauce? I don't do it routinely,
but I have been known to at times. Is that a non-answer? lol
Mine vary routinely based on what is on hand as well as what I'll be
using it for.

Puester wrote:

> Tomato, onion, garlic, green or red pepper. Usually meatballs
> and/or Italian sausage. Basil, oregano, fennel, marjoram. Fresh
> Italian parsley if I have it. Simmer all afternoon, at least two hours
> or it tastes raw like most restaurant pasta sauces. Even better the
> next day.


Green peppers are one thing I never add to my tomato sauces. I just
don't care for it or it reminds me too much of a pizza, I dunno?
But I have included roasted red peppers (either diced or pureed) in
various tomato sauces at times with good results.

Dimitri wrote:
> "Sheldon" > wrote in message
I don't think there are any rules for making tomato sauce for
> pasta... use whatever you like and/or have on hand... sometimes a
> primavera with eggplant, zuke, and often celery... also rich with
> anchovy, capers, and olive puttanesca is yummy... there's no rule
> about adding celery or not.
>
> Sheldon
>
> You Da Man.... once again right on the money.
>
> Dimitri

I concur! Except I dislike green peppers in a sauce, particularly a
longer cooked one. I like to make chunky sauces with diced zucchini
included during the winter when they're a hearty sauce is so comforting.
The absolute best sauce I ever had once was when my father came to visit
me late one night in Germany. No shops open, so he used what was on hand
to make the most incredible fresh tomato sauce using a small amount of
dry cured pepperoni as well the standard onion, garlic, herbs,etc. It
was incredible! I had friends over that night who were just amazed that
such simple ingredients and not overly long cooking could yield such
wonderful results.

Karen wrote:

> Artichoke hearts (not marinated) are fun to add to spag sauce now-and-
> then.
>
> Karen

Black olives (ripe, pitted, small and whole) are wonderful too. I often
do a meatless tomato sauce using them.

Karen wrote:

> I knew a lady (our kids were in swimming lessons together and we
> talked recipes) who was Jewish and was from Italy. She made her
> marinara sauce with diced carrots and celery and other vegs I can't
> remember but probably garlic and onion and tomato.
>
> The part that I remember the most is that she strained it in the end.
> I have always wanted to try that but always leave it chunky.
>

you could try using an immersion blender ("the boat motor" we call it)
to puree it. I wouldn't want to strain it because of the removal of
chunks would be a removal of flavor as well as nutritious bits.

kilikini wrote:

> I'm not a green-pepper-in-my-tomato-sauce fan, either. The flavor of the
> pepper overcomes the flavor of the tomato & garlic, IMO. I also dislike
> green pepper used in New England clam chowder; I don't understand why some
> people do that.
>
I can't imagine? Sounds dreadful and overpowering to me. I love peppers,
but they do not belong in everything.

Goomba38 wrote:
> Puester wrote:
>
>> Tomato, onion, garlic, green or red pepper. Usually meatballs
>> and/or Italian sausage. Basil, oregano, fennel, marjoram. Fresh
>> Italian parsley if I have it. Simmer all afternoon, at least two
>> hours or it tastes raw like most restaurant pasta sauces. Even
>> better the next day.
>
>
> Green peppers are one thing I never add to my tomato sauces. I just
> don't care for it or it reminds me too much of a pizza, I dunno?
> But I have included roasted red peppers (either diced or pureed) in
> various tomato sauces at times with good results.

I'm not a green-pepper-in-my-tomato-sauce fan, either. The flavor of the
pepper overcomes the flavor of the tomato & garlic, IMO. I also dislike
green pepper used in New England clam chowder; I don't understand why some
people do that.

kili

Goomba38 wrote:
> kilikini wrote:
>
>> I'm not a green-pepper-in-my-tomato-sauce fan, either. The flavor
>> of the pepper overcomes the flavor of the tomato & garlic, IMO. I
>> also dislike green pepper used in New England clam chowder; I don't
>> understand why some people do that.
>>
> I can't imagine? Sounds dreadful and overpowering to me. I love
> peppers, but they do not belong in everything.

Cooked, they belong in fajitas, raw, in salads and that's all I'll do. :~)

kili

Steve Wertz wrote:
> Becca wrote:
> > When you make spaghetti sauce, do you include celery as one of the
> > vegetables in your sauce?
>
> If I were use celery, it would be very
> finely chopped after being deveined.

Deveined... didn't you mean circumcised?

Sheldon

On Fri, 20 Apr 2007 14:34:54 -0500, "kilikini"
> wrote:

>Goomba38 wrote:
>> Puester wrote:
>>
>>> Tomato, onion, garlic, green or red pepper. Usually meatballs
>>> and/or Italian sausage. Basil, oregano, fennel, marjoram. Fresh
>>> Italian parsley if I have it. Simmer all afternoon, at least two
>>> hours or it tastes raw like most restaurant pasta sauces. Even
>>> better the next day.
>>
>>
>> Green peppers are one thing I never add to my tomato sauces. I just
>> don't care for it or it reminds me too much of a pizza, I dunno?
>> But I have included roasted red peppers (either diced or pureed) in
>> various tomato sauces at times with good results.
>
>I'm not a green-pepper-in-my-tomato-sauce fan, either. The flavor of the
>pepper overcomes the flavor of the tomato & garlic, IMO. I also dislike
>green pepper used in New England clam chowder; I don't understand why some
>people do that.
>
>kili
>

i've never heard of peppers in chowder. it must look rather odd.

your pal,
blake

In article >,
"kilikini" > wrote:
> leaf, etc. It was garden chunky! A friend borrowed my cookbook and never
> gave it back. I loved that cookbook. I wish I could remember the name of
> it.
>
> kili

Can you remember the name of the friend?
--
-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

kilikini wrote on Fri, 20 Apr 2007 11:32:22 -0500:

k> Becca wrote:
??>> When you make spaghetti sauce, do you include celery as
??>> one of the vegetables in your sauce?
??>>
??>> BTW, one of my Italian friends calls it "gravy", not
??>> sauce, so my apologies to those who call it gravy.
??>>
??>> Becca

k> I had a great recipe for a meatless spaghetti sauce that
k> included celery, carrots and spinach. Well, in addition to
k> the tomatoes, garlic, onion, mushrooms, olives, basil,
k> oregano, wine, pinch of sugar, olive oil, bay leaf, etc. It
k> was garden chunky! A friend borrowed my cookbook and never
k> gave it back. I loved that cookbook. I wish I could
k> remember the name of it.

Marinara sauce is meatless, quick and very good.

I wonder if your "garden chunky" one was Nigella Lawson's
uncooked variety?

It's an interesting variant but I don’t like it much!

"The following is in some sense the ur-pasta, spaghetti in its
most primitive and delicious form: al sugo crudo, which
translates from the Italian, quite literally, as spaghetti "with
a raw sauce." Tomato sauce, of course. Raw tomatoes are thus
peeled, deseeded and chopped, then left to steep with a little
sugar, some salt, pepper, a bruised garlic clove and good olive
oil. If your tomatoes are fresh and fat and ripe — and they will
be, increasingly, as the weeks pass into summer — you'll find
that there is perhaps no finer way to dress pasta. "

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

James Silverton wrote:

> "The following is in some sense the ur-pasta, spaghetti in its most
> primitive and delicious form: al sugo crudo, which translates from the
> Italian, quite literally, as spaghetti "with a raw sauce." Tomato sauce,
> of course. Raw tomatoes are thus peeled, deseeded and chopped, then left
> to steep with a little sugar, some salt, pepper, a bruised garlic clove
> and good olive oil. If your tomatoes are fresh and fat and ripe — and
> they will be, increasingly, as the weeks pass into summer — you'll find
> that there is perhaps no finer way to dress pasta. "

Now if you took those diced tomatoes and quickly pan cooked them in the
olive oil with some herbs, garlic, perhaps anchovies or any number of
ingredients for just a couple of minutes you'd have a quick fresh
"sauce" for macaroni too. I add the cooked and drained macaroni to the
pan to bring it all together quickly. Have you tried this?

"Goomba38" > wrote in message
. ..
> James Silverton wrote:
>
>> "The following is in some sense the ur-pasta, spaghetti in
>> its most primitive and delicious form: al sugo crudo, which
>> translates from the Italian, quite literally, as spaghetti
>> "with a raw sauce." Tomato sauce, of course. Raw tomatoes are
>> thus peeled, deseeded and chopped, then left to steep with a
>> little sugar, some salt, pepper, a bruised garlic clove and
>> good olive oil. If your tomatoes are fresh and fat and ripe —
>> and they will be, increasingly, as the weeks pass into
>> summer — you'll find that there is perhaps no finer way to
>> dress pasta. "
>
> Now if you took those diced tomatoes and quickly pan cooked
> them in the olive oil with some herbs, garlic, perhaps
> anchovies or any number of ingredients for just a couple of
> minutes you'd have a quick fresh "sauce" for macaroni too. I
> add the cooked and drained macaroni to the pan to bring it all
> together quickly. Have you tried this?

Apart from the anchovies, you are getting close to marinara.
Here's my recipe:-

4 Ig Cloves garlic, crushed

2 lb tomatoes (or same amount canned) but use Plum Tomatoes if
at all possible for taste and texture.

Leaves of 20 large sprigs Parsley
Salt and freshly ground black pepper



Possible additions,( IMHO, they are necessary):

1 tsp thyme,

Few leaves of basil,

1 tsp or much more oregano,

½ cup chopped onion,

1 tab vinegar



Marinara Sauce Directions:



1) Finely chop the garlic and coarsely chop the parsley.

2) Heat oil over medium heat and sauté chopped ingredients
for about two minutes, without permitting them to color too
much. .

3) Cut fresh tomatoes into 1-inch pieces. Add either fresh
or canned tomatoes to the pan and cook for 25 minutes or less,
stirring occasionally.

4) "Pass contents of pan through a food mill, using disc
with the smallest holes". (Option: omit the food mill step if
you prefer tomato "chunks.") Who's got a food mill anyway; use
a processor. Season with salt and pepper to taste.

5) Reduce sauce over medium heat for 10 minutes.


--
James Silverton
Potomac, Maryland

Becca > wrote:

> When you make spaghetti sauce, do you include celery as one of the
> vegetables in your sauce?

Um... what kind of spaghetti sauce?

Aglio-olio-peperoncino?
Al pepe e cacio?
Al pomodoro e basilico?
Al tonno?
All'amatriciana?
All'arrabbiata?
All'ortolana?
Alla brava?
Alla caprese?
Alla carbonara?
Alla carrettiera?
Alla ciociara?
Alla contadina?
Alla gaeta?
Alla giardiniera?
Alla marinara?
Alla napoletana?
Alla Norma?
Alla papalina?
Alla pizzaiola?
Alla potentina?
Alla puttanesca?
Alla romana?
Alla sarda?
Alla sangiovanniello?
Alla siracusana?
Alla tarentina?
Alla trasteverina?
Alle vongole?
Col ragù alla bolognese?
Con il pesto genovese?
Con il pesto siciliano?
Con il pesto trapanese?
Con le sarde?
Del buongustaio?
Dell'adriatico?
Etc.?

Victor

blake murphy wrote:
> On Fri, 20 Apr 2007 14:34:54 -0500, "kilikini"
> > wrote:
>
>> Goomba38 wrote:
>>> Puester wrote:
>>>
>>>> Tomato, onion, garlic, green or red pepper. Usually meatballs
>>>> and/or Italian sausage. Basil, oregano, fennel, marjoram. Fresh
>>>> Italian parsley if I have it. Simmer all afternoon, at least two
>>>> hours or it tastes raw like most restaurant pasta sauces. Even
>>>> better the next day.
>>>
>>>
>>> Green peppers are one thing I never add to my tomato sauces. I just
>>> don't care for it or it reminds me too much of a pizza, I dunno?
>>> But I have included roasted red peppers (either diced or pureed) in
>>> various tomato sauces at times with good results.
>>
>> I'm not a green-pepper-in-my-tomato-sauce fan, either. The flavor
>> of the pepper overcomes the flavor of the tomato & garlic, IMO. I
>> also dislike green pepper used in New England clam chowder; I don't
>> understand why some people do that.
>>
>> kili
>>
>
> i've never heard of peppers in chowder. it must look rather odd.
>
> your pal,
> blake

I tastes rather odd, but I've had it that way more than once. It ruins it!

kili

Davlo wrote:

> "Becca" > wrote in message
> ...
>
>>When you make spaghetti sauce, do you include celery as one of the
>>vegetables in your sauce?
>>
>>BTW, one of my Italian friends calls it "gravy", not sauce, so my
>>apologies to those who call it gravy.
>
>
>
> The only sauce I put celery into is when I make a Bolognese. I don't think
> celery is at all something that belongs in a tomato sauce.
>
> Your friend that calls it gravy - let me guess, is he from Rhode Island?
>
> Davlo

She lives in Little Egg Harbor, New Jersey.

Thanks for the great suggestions and the recipes. I love this group!

Becca

On Fri, 20 Apr 2007 08:58:22 -0500, Becca > wrote:

>When you make spaghetti sauce, do you include celery as one of the
>vegetables in your sauce?
some snippage
>Becca

I usually make a quick easy puttanesca sauce, no celery.

Koko
---
Blog in progress
http://kokoscorner.blogspot.com
updated 4/14 Irish Pub page.

"There is no love more sincere than the love of food"
George Bernard Shaw

On Apr 21, 1:54 am, Puester > wrote:
> All ya gotta do is remember the name of the friend. Call or write and
> ask for the book back. Keeping a book is inexcusable. Keeping a
> cookbook is a hanging offense.
>
> gloria p

A friend recommended a book for me to read and one of the quotes used
at the beginning of each chapter was:-

For him that stealeth, or borroweth and returneth not, this book from
its owner, let it change into a serpent in his hand and rend him.
Let him be struck with palsy, and all his members blasted.
Let him languish in pain, crying aloud for mercy, and let there be no
surcease to this agony till he sing in dissolution.
Let bookworms gnaw his entrails... and when at least he goeth to his
last punishment, let the flames of hell consume him forever.

Curse on bookthieves, from the monastery of San Pedro, Barcelona
Spain.

I've made bookplates which I place inside the cover of books I lend
(self sticking variety).... which include this verse!
Not had any problems with unreturned books since... hehehe
I also reserve the right to loan or not to loan to particular friends
or acquaintances. nudge nudge wink wink
Also, I keep a journal of books loaned and to whom and what date, that
way I know how to track them down and meet out punishment as
necessary!!

LadyJane
--
"Never trust a skinny cook!"
or a 'friend' who borrows but doesn't return willingly, one of your
books

Seasonal vegetables can make a geat addition to a sauce/gravy.
When my kids were young(er) there were some veg I just couldn't get
them to eat... like zucchini & mushrooms.
My bolognaise sauce frequently had grated zuccs and carrots and finely
minced (food processor chopped) field mushrooms.
Wasn't until they were older and helping with food prep they
discovered they'd been eating them for years and by which time they
had become addicted to my home-made sauce!
Found they not only improved the flavour of the sauce but added body
to it as well.

LadyJane
--
"Never trust a skinny cook!"
or a mother hell-bent on getting kids to eat their veg - one way or
another!