Two scrambled eggs on whole-grain wheat toast with a processed american
cheese food slice dotted with Cholula hot sauce.

Andy
Squeeze me babe, 'til the juice runs down my leg...

Andy wrote:
> Two scrambled eggs on whole-grain wheat toast with a processed
> american cheese food slice dotted with Cholula hot sauce.
>
> Andy
> Squeeze me babe, 'til the juice runs down my leg...

I made my husband fried eggs with bacon and my roommate an egg, cheese, &
bacon bagelwich. I'm not hungry, yet. I don't know what I'll eat later.
Leftover green beans maybe?

kili

On Jul 13, 5:33 am, Andy <q> wrote:
> Two scrambled eggs on whole-grain wheat toast with a processed american
> cheese food slice dotted with Cholula hot sauce.

I was not so unlucky. No pasteurized process cheese food products for
breakfast.
>
> Andy
> Squeeze me babe, 'til the juice runs down my leg...

That's tube guac.

--Bryan

"Andy" <q> wrote in message ...
> Two scrambled eggs on whole-grain wheat toast with a processed american
> cheese food slice dotted with Cholula hot sauce.

A big hunk of leftover spinach and mushroom bread pudding that I made for
dinner last night. YUM!

Mary

Bobo Bonobo® said...

> On Jul 13, 5:33 am, Andy <q> wrote:
>> Two scrambled eggs on whole-grain wheat toast with a processed american
>> cheese food slice dotted with Cholula hot sauce.
>
> I was not so unlucky. No pasteurized process cheese food products for
> breakfast.
>>
>> Andy
>> Squeeze me babe, 'til the juice runs down my leg...
>
> That's tube guac.
>
> --Bryan


OH, a wise guy eh???

It was "The Lemon Song" --LZ

Andy

Steve Wertz wrote:
> On Fri, 13 Jul 2007 07:32:24 -0400, kilikini wrote:
>
>> I made my husband fried eggs with bacon and my roommate an egg,
>> cheese, & bacon bagelwich. I'm not hungry, yet. I don't know what
>> I'll eat later. Leftover green beans maybe?
>
> How can anybody but you stand to live with Bluto/Billy Bong?
>
> -sw

Well, let's just say that the friction is a little high. :~)

kili

MareCat wrote:
> "Andy" <q> wrote in message
> ...
>> Two scrambled eggs on whole-grain wheat toast with a processed
>> american cheese food slice dotted with Cholula hot sauce.
>
> A big hunk of leftover spinach and mushroom bread pudding that I made
> for dinner last night. YUM!
>
> Mary

Oooh, that sounds wonderful!

kili

MareCat said...

> "Andy" <q> wrote in message ...
>> Two scrambled eggs on whole-grain wheat toast with a processed american
>> cheese food slice dotted with Cholula hot sauce.
>
> A big hunk of leftover spinach and mushroom bread pudding that I made for
> dinner last night. YUM!
>
> Mary


Mary,

Sounds great!!! I SO miss spinach AND mushrooms. A gout no-no. ((

Andy

On Jul 13, 10:24 am, "MareCat" > wrote:
>
> A big hunk of leftover spinach and mushroom bread pudding that I made for
> dinner last night. YUM!
>
> Mary

recipe please?? I've only made sweet dessert type bread pudding.

...fred

On Jul 13, 6:33?am, Andy <q> wrote:
> Two scrambled eggs on whole-grain wheat toast with a processed american
> cheese food slice dotted with Cholula hot sauce.

A sesame seed bagel... with homemade mustard, aged cheddar, and Boar's
Head bologna... black cherry soda. Brunch!

Sheldon wrote:
> On Jul 13, 6:33?am, Andy <q> wrote:
>> Two scrambled eggs on whole-grain wheat toast with a processed
>> american cheese food slice dotted with Cholula hot sauce.
>
> A sesame seed bagel... with homemade mustard, aged cheddar, and Boar's
> Head bologna... black cherry soda. Brunch!

I miss good bagels. Can't get decent bread here in Cesspool Florida to save
my life, so I'm starting to make my own. I haven't gotten the technique
down yet, though - I'm basically making doorstops. So, for now, may I just
borrow a bagel from you? I've already got some decent hard salami and some
aged cheddar to dress it up with. :~)

Meanwhile, the kitchen smells good. I'm making chicken stock.

kili

kilikini wrote:

> I made my husband fried eggs with bacon and my roommate an egg, cheese, &
> bacon bagelwich. I'm not hungry, yet. I don't know what I'll eat later.
> Leftover green beans maybe?
>
> kili

Ham, eggs, grits, biscuits and peaches. Last night, I forgot to put the
watermelon in the fridge to cool, so it was peaches instead.

Fried shrimp that were the size of bananas... those were in my dream
last night. They tasted great too, at least in my dreams.

Becca

"kuvasz guy" > wrote in message
ups.com...
> On Jul 13, 10:24 am, "MareCat" > wrote:
>>
>> A big hunk of leftover spinach and mushroom bread pudding that I made for
>> dinner last night. YUM!
>>
>> Mary
>
> recipe please?? I've only made sweet dessert type bread pudding.

I just fry up some bacon, then remove and set aside to crumble. Saute some
onion in the bacon grease until soft, then add sliced mushrooms, a small bag
of frozen (thawed) spinach, and minced garlic. Add some Penzeys Fox Point
seasoning, and cook for a few more minutes. In a large mixing bowl, whisk
together three cups of milk (I use skim) and 7 - 8 eggs. Add s/p to taste.
Break up some bread (I used up some garlic and onion "artisan" bread I
bought from Safeway a few days prior) into the bowl. Add about 4 oz. of
crumbled feta and a cup of shredded sharp cheddar, then the spinach-mushroom
mixture and crumbled bacon. Pour it all into a greased 9x13" pan and bake at
350 F for 30 - 40 minutes until set and golden brown on top. Serve with a
mixed salad.

It's a good way to use up days-old bread. You can add whatever cheeses,
veggies, meats, and seasonings you want. I made a variation of this for a
holiday dinner last December with an assortment of wild mushrooms, shallots,
garlic, herbed foccacia, and extra-sharp cheddar. I used half 'n half in the
custard, and the result was *very* good. Very rich. Got lots of rave reviews
for that one.

Mary

"Andy" <q> wrote in message ...
> MareCat said...
>
>> "Andy" <q> wrote in message ...
>>> Two scrambled eggs on whole-grain wheat toast with a processed american
>>> cheese food slice dotted with Cholula hot sauce.
>>
>> A big hunk of leftover spinach and mushroom bread pudding that I made for
>> dinner last night. YUM!
>>
>> Mary
>
>
> Mary,
>
> Sounds great!!! I SO miss spinach AND mushrooms. A gout no-no. ((

I love spinach and mushrooms. I'd hate it if I couldn't eat either of them.

Mary

"kilikini" > wrote in message
...
> MareCat wrote:
>> "Andy" <q> wrote in message
>> ...
>>> Two scrambled eggs on whole-grain wheat toast with a processed
>>> american cheese food slice dotted with Cholula hot sauce.
>>
>> A big hunk of leftover spinach and mushroom bread pudding that I made
>> for dinner last night. YUM!
>>
>> Mary
>
> Oooh, that sounds wonderful!

It really is, Kili. I've made it without the bread (good if you're doing
lo-carb) and used two cups of milk and six eggs for the custard. Add
whatever meats, cheeses, and veggies you want and bake at 350 for about 45
minutes until set.

Mary

kilikini wrote:
> Sheldon wrote:
>> On Jul 13, 6:33?am, Andy <q> wrote:
>>> Two scrambled eggs on whole-grain wheat toast with a processed
>>> american cheese food slice dotted with Cholula hot sauce.
>> A sesame seed bagel... with homemade mustard, aged cheddar, and Boar's
>> Head bologna... black cherry soda. Brunch!
>
> I miss good bagels. Can't get decent bread here in Cesspool Florida to save
> my life, so I'm starting to make my own.


Its not just Florida. Real bread products are getting harder to find in
PA. There are only a few places around here that sell real bagels. The
others sell a wonderbread hamburger roll thing and call it a bagel.

I haven't gotten the technique
> down yet, though - I'm basically making doorstops. So, for now, may I just
> borrow a bagel from you? I've already got some decent hard salami and some
> aged cheddar to dress it up with. :~)
>
> Meanwhile, the kitchen smells good. I'm making chicken stock.
>
> kili
>
>

On Jul 13, 9:50 am, Andy <q> wrote:
> Bobo Bonobo® said...
>
> > On Jul 13, 5:33 am, Andy <q> wrote:
> >> Two scrambled eggs on whole-grain wheat toast with a processed american
> >> cheese food slice dotted with Cholula hot sauce.
>
> > I was not so unlucky. No pasteurized process cheese food products for
> > breakfast.
>
> >> Andy
> >> Squeeze me babe, 'til the juice runs down my leg...
>
> > That's tube guac.
>
> > --Bryan
>
> OH, a wise guy eh???
>
> It was "The Lemon Song" --LZ

I know,
"I burned my Led Zeppelin records in Freddy's front yard, after seeing
their stupid *concert* in '75."
--quote from alt.punk, July 10, 2000

You can have my share of "Robert Planet."
>
> Andy

--Bryan

MareCat wrote:
> "kilikini" > wrote in message
> ...
>> MareCat wrote:
>>> "Andy" <q> wrote in message
>>> ...
>>>> Two scrambled eggs on whole-grain wheat toast with a processed
>>>> american cheese food slice dotted with Cholula hot sauce.
>>>
>>> A big hunk of leftover spinach and mushroom bread pudding that I
>>> made for dinner last night. YUM!
>>>
>>> Mary
>>
>> Oooh, that sounds wonderful!
>
> It really is, Kili. I've made it without the bread (good if you're
> doing lo-carb) and used two cups of milk and six eggs for the
> custard. Add whatever meats, cheeses, and veggies you want and bake
> at 350 for about 45 minutes until set.
>
> Mary

Thanks! I think my husband would love it. :~)

kili

Andy wrote:
>
> Two scrambled eggs on whole-grain wheat toast with a processed american
> cheese food slice dotted with Cholula hot sauce.
>
> Andy
> Squeeze me babe, 'til the juice runs down my leg...

Muffets with blueberries, a cinnamon roll and a latte.

Andy wrote:

> Two scrambled eggs on whole-grain wheat toast with a processed
> american cheese food slice dotted with Cholula hot sauce.

Some mozaarella/prosciutto/basil roll and cranberry juice.

Hey, that's what sounded good.


--
Blinky
Killfiling all posts from Google Groups
Details: http://blinkynet.net/comp/uip5.html

On Fri, 13 Jul 2007 11:01:48 -0400, "kilikini"
> wrote:

>Steve Wertz wrote:
>> On Fri, 13 Jul 2007 07:32:24 -0400, kilikini wrote:
>>
>>> I made my husband fried eggs with bacon and my roommate an egg,
>>> cheese, & bacon bagelwich. I'm not hungry, yet. I don't know what
>>> I'll eat later. Leftover green beans maybe?
>>
>> How can anybody but you stand to live with Bluto/Billy Bong?
>>
>> -sw
>
>Well, let's just say that the friction is a little high. :~)
>
>kili
>

is this an oblique reference to sex?

your pal,
blake

On Fri, 13 Jul 2007 09:47:42 -0700, Bobo Bonobo® >
wrote:

>On Jul 13, 9:50 am, Andy <q> wrote:
>> Bobo Bonobo® said...
>>
>> > On Jul 13, 5:33 am, Andy <q> wrote:
>> >> Two scrambled eggs on whole-grain wheat toast with a processed american
>> >> cheese food slice dotted with Cholula hot sauce.
>>
>> > I was not so unlucky. No pasteurized process cheese food products for
>> > breakfast.
>>
>> >> Andy
>> >> Squeeze me babe, 'til the juice runs down my leg...
>>
>> > That's tube guac.
>>
>> > --Bryan
>>
>> OH, a wise guy eh???
>>
>> It was "The Lemon Song" --LZ
>
>I know,
>"I burned my Led Zeppelin records in Freddy's front yard, after seeing
>their stupid *concert* in '75."
> --quote from alt.punk, July 10, 2000
>
>You can have my share of "Robert Planet."
>>
>> Andy
>
>--Bryan

you people are all wet. it's from songs by eight million different
old black guys.

your pal,
blake

blake murphy wrote:
> On Fri, 13 Jul 2007 11:01:48 -0400, "kilikini"
> > wrote:
>
>> Steve Wertz wrote:
>>> On Fri, 13 Jul 2007 07:32:24 -0400, kilikini wrote:
>>>
>>>> I made my husband fried eggs with bacon and my roommate an egg,
>>>> cheese, & bacon bagelwich. I'm not hungry, yet. I don't know what
>>>> I'll eat later. Leftover green beans maybe?
>>>
>>> How can anybody but you stand to live with Bluto/Billy Bong?
>>>
>>> -sw
>>
>> Well, let's just say that the friction is a little high. :~)
>>
>> kili
>>
>
> is this an oblique reference to sex?
>
> your pal,
> blake

No, rather a reference to tempers.

kili

On Jul 13, 1:07 pm, Blinky the Shark > wrote:
> Andy wrote:
> > Two scrambled eggs on whole-grain wheat toast with a processed
> > american cheese food slice dotted with Cholula hot sauce.
>
> Some mozaarella/prosciutto/basil roll and cranberry juice.
>
> Hey, that's what sounded good.

Sounds good to me as well. Much better than process cheese and
glorified Tabasco.
>
> --
> Blinky

--Bryan

On Jul 13, 1:43 pm, blake murphy > wrote:
> On Fri, 13 Jul 2007 09:47:42 -0700, Bobo Bonobo® >
> wrote:
>
>
>
> >On Jul 13, 9:50 am, Andy <q> wrote:
> >> Bobo Bonobo® said...
>
> >> > On Jul 13, 5:33 am, Andy <q> wrote:
> >> >> Two scrambled eggs on whole-grain wheat toast with a processed american
> >> >> cheese food slice dotted with Cholula hot sauce.
>
> >> > I was not so unlucky. No pasteurized process cheese food products for
> >> > breakfast.
>
> >> >> Andy
> >> >> Squeeze me babe, 'til the juice runs down my leg...
>
> >> > That's tube guac.
>
> >> > --Bryan
>
> >> OH, a wise guy eh???
>
> >> It was "The Lemon Song" --LZ
>
> >I know,
> >"I burned my Led Zeppelin records in Freddy's front yard, after seeing
> >their stupid *concert* in '75."
> > --quote from alt.punk, July 10, 2000
>
> >You can have my share of "Robert Planet."
>
> >> Andy
>
> >--Bryan
>
> you people are all wet. it's from songs by eight million different
> old black guys.

Difference is, when Cream or the NY Dolls covered old Black guys, the
result was great.
>
> your pal,
> blake

--Bryan

On Jul 13, 9:42 am, George > wrote:
> kilikini wrote:
> > Sheldon wrote:
> >> On Jul 13, 6:33?am, Andy <q> wrote:
> >>> Two scrambled eggs on whole-grain wheat toast with a processed
> >>> american cheese food slice dotted with Cholula hot sauce.
> >> A sesame seed bagel... with homemade mustard, aged cheddar, and Boar's
> >> Head bologna... black cherry soda. Brunch!
>
> > I miss good bagels. Can't get decent bread here in Cesspool Florida to save
> > my life, so I'm starting to make my own.
>
> Its not just Florida. Real bread products are getting harder to find in
> PA. There are only a few places around here that sell real bagels. The
> others sell a wonderbread hamburger roll thing and call it a bagel.

That's true of the national brands, too. The only national brand of
bagel that is tolerable is Lender's, all the others are just fat
bread. I don't think they even boil them. Here in L.A. we also have
Brooklyn Bagel Bakery, a family business for 50+ years, which makes
them the way they should be made. We go by there now and then and
usually end up freezing some. Gentle thawing in the microwave--20
seconds, turn over, 20 seconds--followed by slicing and toasting and
they're still good. -aem

aem wrote:


> That's true of the national brands, too. The only national brand of
> bagel that is tolerable is Lender's, all the others are just fat
> bread.

Oh, wow. I think Lenders are pretty nasty.

I get the store's bakery bagels, they generally are ok.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Default User wrote:
> aem wrote:
>
>
>> That's true of the national brands, too. The only national brand of
>> bagel that is tolerable is Lender's, all the others are just fat
>> bread.
>
> Oh, wow. I think Lenders are pretty nasty.
>
> I get the store's bakery bagels, they generally are ok.
>
>
>
> Brian

I have to agree. I think Lenders are doughy and flat tasting. I like a
bagel that's crisp on the outside and tender on the inside.

kili

: "kilikini" > wrote in message
: ...
: > MareCat wrote:
: >> "Andy" <q> wrote in message
: >> ...
: >>> Two scrambled eggs on whole-grain wheat toast with a processed
: >>> american cheese food slice dotted with Cholula hot sauce.
: >>
: >> A big hunk of leftover spinach and mushroom bread pudding that I made
: >> for dinner last night. YUM!
: >>
: >> Mary
: >
: > Oooh, that sounds wonderful!

: It really is, Kili. I've made it without the bread (good if you're doing
: lo-carb) and used two cups of milk and six eggs for the custard. Add
: whatever meats, cheeses, and veggies you want and bake at 350 for about 45
: minutes until set.

: Mary

Without the bread it's called 'quiche'....

> wrote in message
...
>: "kilikini" > wrote in message
> : ...
> : > MareCat wrote:
> : >> "Andy" <q> wrote in message
> : >> ...
> : >>> Two scrambled eggs on whole-grain wheat toast with a processed
> : >>> american cheese food slice dotted with Cholula hot sauce.
> : >>
> : >> A big hunk of leftover spinach and mushroom bread pudding that I made
> : >> for dinner last night. YUM!
> : >>
> : >> Mary
> : >
> : > Oooh, that sounds wonderful!
>
> : It really is, Kili. I've made it without the bread (good if you're doing
> : lo-carb) and used two cups of milk and six eggs for the custard. Add
> : whatever meats, cheeses, and veggies you want and bake at 350 for about
> 45
> : minutes until set.
>
> : Mary
>
> Without the bread it's called 'quiche'....

I do actually refer to that as my crustless quiche (although someone in here
told me once that without a crust it ceases to be a quiche).

Mary

On Jul 13, 4:00?pm, "kilikini" > wrote:
> Default User wrote:
> > aem wrote:
>
> >> That's true of the national brands, too. The only national brand of
> >> bagel that is tolerable is Lender's, all the others are just fat
> >> bread.
>
> > Oh, wow. I think Lenders are pretty nasty.
>
> > I get the store's bakery bagels, they generally are ok.
>
> > Brian
>
> I have to agree. I think Lenders are doughy and flat tasting. I like a
> bagel that's crisp on the outside and tender on the inside.

Crisp on the outside and chewy on the inside.

Lenders is a bagel like Oscar Mayer is bologna... and there is no such
thing as a frozen bagel, even the best NYC bagel once frozen is crap,
in fact more than four hours out of the oven it's only fit for
compost. Unless you've eaten a NYC bagel still hot from the oven
you've never eaten a bagel so you have nothing for comparison. And a
bagel from a plastic bag is not a bagel, in fact any kind of bread
from a plastic bag is not bread.

Sheldon

Breakfast today was chocolate covered malted milk balls with my coffee
then a cold chicken thigh from last night's dinner. It was cooked on
the bar-b-q with sweet chili sauce. Yummm!

Barb
s/v Arabella
www.sailinglinks.com

On Jul 13, 2:34 pm, aem > wrote:
> On Jul 13, 9:42 am, George > wrote:
>
> > kilikini wrote:
> > > Sheldon wrote:
> > >> On Jul 13, 6:33?am, Andy <q> wrote:
> > >>> Two scrambled eggs on whole-grain wheat toast with a processed
> > >>> american cheese food slice dotted with Cholula hot sauce.
> > >> A sesame seed bagel... with homemade mustard, aged cheddar, and Boar's
> > >> Head bologna... black cherry soda. Brunch!
>
> > > I miss good bagels. Can't get decent bread here in Cesspool Florida to save
> > > my life, so I'm starting to make my own.
>
> > Its not just Florida. Real bread products are getting harder to find in
> > PA. There are only a few places around here that sell real bagels. The
> > others sell a wonderbread hamburger roll thing and call it a bagel.
>
> That's true of the national brands, too. The only national brand of
> bagel that is tolerable is Lender's, all the others are just fat
> bread. I don't think they even boil them.

Most seem like they were made with denture wearers in mind.

> -aem

--Bryan

"MareCat" > wrote
> It's a good way to use up days-old bread. You can add whatever cheeses,
> veggies, meats, and seasonings you want.

It sounds wonderful, but seems to me a replacement for the word "pudding"
is on order. The subject line grossed me out, but the recipe looks
delicious.
(My mom made bread pudding, sans raisins, sweet and milky and cinamonny.)

Anyway, very creative cooking! I'll try it.



--
Posted via a free Usenet account from http://www.teranews.com

"cybercat" > wrote in message
.. .
>
> "MareCat" > wrote
>> It's a good way to use up days-old bread. You can add whatever cheeses,
>> veggies, meats, and seasonings you want.
>
> It sounds wonderful, but seems to me a replacement for the word "pudding"
> is on order. The subject line grossed me out, but the recipe looks
> delicious.
> (My mom made bread pudding, sans raisins, sweet and milky and cinamonny.)

Yeah, "bread pudding" is typically sweet, so any savory foods included in
the name of a bread pudding recipe would seem out of place to many folks.

Maybe "bread casserole" or "savory bread pudding" instead of "bread
pudding"?


> Anyway, very creative cooking! I'll try it.

Thanks! I love how quick, easy, and versatile it is. I make the breadless
version ("crustless quiche") every 2-3 weeks or so, as a way to use up milk,
veggies, meat, cheese, whatever I have on hand.

Mary