I found this on a walmart recipe card:
Tex-Mex Mac and Cheese
1 lb ground beef
1 cup chopped onion
1 (18.5-oz) can ready-to-serve creamy tomato soup
1 (1.25-oz) pkg fajita seasoning mix
4 cups cooked shell macaroni
2 cups shredded mexican cheese blend
1 cup halved cherry tomatoes
1 (2.25-oz) can sliced black olives, drained

Brown beef. Add onion and cook 3 min. Stir in soup and fajita mix.
Mix in macaroni, 1 1/2 cups of the cheese, tomatoes and olives.
Spoon into 2-quart baking dish. Top with remaining cheese.
Bake 30 min.

My question is that I can't find the ready-to-serve creamy tomato soup
so can I use condensed tomato soup mix with milk instead?
Also why use fajita mix...why not taco mix?

In article >, sws2000
@yahoo.com says...
> My question is that I can't find the ready-to-serve creamy tomato soup
> so can I use condensed tomato soup mix with milk instead?

Sure.

> Also why use fajita mix...why not taco mix?
>

Either will work fine.

--
Peter Aitken

>
> You're taking this recipe way too seriously.
>
> -sw

You're probably right but I have a history of messing up recipes.

Scott wrote:
> I found this on a walmart recipe card:
> Tex-Mex Mac and Cheese
> 1 lb ground beef
> 1 cup chopped onion
> 1 (18.5-oz) can ready-to-serve creamy tomato soup
> 1 (1.25-oz) pkg fajita seasoning mix
> 4 cups cooked shell macaroni
> 2 cups shredded mexican cheese blend
> 1 cup halved cherry tomatoes
> 1 (2.25-oz) can sliced black olives, drained
>
> Brown beef. Add onion and cook 3 min. Stir in soup and fajita mix.
> Mix in macaroni, 1 1/2 cups of the cheese, tomatoes and olives.
> Spoon into 2-quart baking dish. Top with remaining cheese.
> Bake 30 min.
>
> My question is that I can't find the ready-to-serve creamy tomato soup
> so can I use condensed tomato soup mix with milk instead?
> Also why use fajita mix...why not taco mix?

Why any "mixes" or "ready to serve" stuff at all? You can easily make
that dish with seasonings you probably already have in your cupboard (it
just won't be as salty and metallic tasting).

"Scott" > wrote in message
...
>I found this on a walmart recipe card:
> Tex-Mex Mac and Cheese
> 1 lb ground beef
> 1 cup chopped onion
> 1 (18.5-oz) can ready-to-serve creamy tomato soup
> 1 (1.25-oz) pkg fajita seasoning mix
> 4 cups cooked shell macaroni
> 2 cups shredded mexican cheese blend
> 1 cup halved cherry tomatoes
> 1 (2.25-oz) can sliced black olives, drained
>
> Brown beef. Add onion and cook 3 min. Stir in soup and fajita mix.
> Mix in macaroni, 1 1/2 cups of the cheese, tomatoes and olives.
> Spoon into 2-quart baking dish. Top with remaining cheese.
> Bake 30 min.
>
> My question is that I can't find the ready-to-serve creamy tomato soup so
> can I use condensed tomato soup mix with milk instead?
> Also why use fajita mix...why not taco mix?
I would think that the ready-to-serve tomato soup is simply the same as the
regular tomato soup diluted according to can directions, but the
ready-to-serve is a convenient one-person serving. If you substitute the
regular soup, you will have to dilute it and use the amount the recipe
directs.
Janet

On Aug 7, 9:53 am, Scott > wrote:
> I found this on a walmart recipe card:
> Tex-Mex Mac and Cheese
> 1 lb ground beef
> 1 cup chopped onion
> 1 (18.5-oz) can ready-to-serve creamy tomato soup
> 1 (1.25-oz) pkg fajita seasoning mix
> 4 cups cooked shell macaroni
> 2 cups shredded mexican cheese blend
> 1 cup halved cherry tomatoes
> 1 (2.25-oz) can sliced black olives, drained
>
> Brown beef. Add onion and cook 3 min. Stir in soup and fajita mix.
> Mix in macaroni, 1 1/2 cups of the cheese, tomatoes and olives.
> Spoon into 2-quart baking dish. Top with remaining cheese.
> Bake 30 min.
>
> My question is that I can't find the ready-to-serve creamy tomato soup
> so can I use condensed tomato soup mix with milk instead?
> Also why use fajita mix...why not taco mix?

Why not ditch the soup altogether and use tomato sauce, or canned
diced tomatoes? Some of them come with some really great herb blends
- I think there's even a Mexican one, if you don't have a packaged
spice mix or don't want to do your own.

This is really just a "Tex-Mex" flavored batch of what we used to call
"Goop." Macaroni, browned hamburger, onion, tomato sauce, cheese and
whatever else we thought belonged in there. It's not rocket science.

N.

>
> Why not ditch the soup altogether and use tomato sauce, or canned
> diced tomatoes? Some of them come with some really great herb blends
> - I think there's even a Mexican one, if you don't have a packaged
> spice mix or don't want to do your own.
>
> This is really just a "Tex-Mex" flavored batch of what we used to call
> "Goop." Macaroni, browned hamburger, onion, tomato sauce, cheese and
> whatever else we thought belonged in there. It's not rocket science.
>
> N.
>

I've made similar dishes before but I'm curious to try this one because
of the tomato soup and cherry tomatoes (I've never use cherry tomatoes).
I want to make sure I get it right.

In article >,
Scott > wrote:

> I found this on a walmart recipe card:
> Tex-Mex Mac and Cheese
> 1 lb ground beef
> 1 cup chopped onion
> 1 (18.5-oz) can ready-to-serve creamy tomato soup
> 1 (1.25-oz) pkg fajita seasoning mix
> 4 cups cooked shell macaroni
> 2 cups shredded mexican cheese blend
> 1 cup halved cherry tomatoes
> 1 (2.25-oz) can sliced black olives, drained
>
> Brown beef. Add onion and cook 3 min. Stir in soup and fajita mix.
> Mix in macaroni, 1 1/2 cups of the cheese, tomatoes and olives.
> Spoon into 2-quart baking dish. Top with remaining cheese.
> Bake 30 min.
>
> My question is that I can't find the ready-to-serve creamy tomato soup
> so can I use condensed tomato soup mix with milk instead?

Sure. The reconstituted tomato soup is 21 ounces ‹ ~2-2/3 cups vs.
~2-1/4 cups. Go for it.

> Also why use fajita mix...why not taco mix?

I'm guessing the spice blend is different.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
Steve Wertz > wrote:

> On Tue, 07 Aug 2007 09:53:07 -0500, Scott wrote:
> > My question is that I can't find the ready-to-serve creamy tomato soup
> > so can I use condensed tomato soup mix with milk instead?
> > Also why use fajita mix...why not taco mix?
>
> You're taking this recipe way too seriously.
>
> -sw

Butchaknowwhat? I know a number of folks (relatives, neighbor) who
*must* have a recipe and then they follow it to the letter. They lack
confidence in their ability to improvise. Don't be too hard on him,
Steve. The wags will belittle the convenience foods involved, but,
hell, let him make it a couple times this way and if he's feeling
adventurous maybe he'll deviate the third or fourth time (if there is
more than one time).
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
Scott > wrote:

> >
> > You're taking this recipe way too seriously.
> >
> > -sw
>
> You're probably right but I have a history of messing up recipes.

Do it the way you feel comfortable, Scott. At least the first time.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

>
> Butchaknowwhat? I know a number of folks (relatives, neighbor) who
> *must* have a recipe and then they follow it to the letter. They lack
> confidence in their ability to improvise.

You hit the nail right on the head...but I'm starting to gain confidence.
I really admire people who can just 'whip' up a dish and know what and
how much spices and herbs to use in a dish. What hurts me is I'm not the
adventurous type...I like to play it safe.

In article >, sws2000
@yahoo.com says...
>
> >
> > Butchaknowwhat? I know a number of folks (relatives, neighbor) who
> > *must* have a recipe and then they follow it to the letter. They lack
> > confidence in their ability to improvise.
>
> You hit the nail right on the head...but I'm starting to gain confidence.
> I really admire people who can just 'whip' up a dish and know what and
> how much spices and herbs to use in a dish. What hurts me is I'm not the
> adventurous type...I like to play it safe.
>

If you are just starting out as a cook, it's a good idea to follow
recipes. But not just any recipes - bookstores and the web are loaded
with crappy recipes. Find a few cookbooks or other sources you can
trust, preferable recipes with detailed instructions. When I was
starting out it was Julia Child's Mastering the Art of French Cooking,
and this is still a great place to start. I followed the recipes
slavishly at first (and still do sometimes), then as I gained confidence
I started making some modifications - more garlic, savory instead of
thyme, olive oil instead of butter, throw in a hot pepper, etc.

Another good place to start is The Best Recipe.

--
Peter Aitken

Scott wrote:
>
> >
> > Butchaknowwhat? I know a number of folks (relatives, neighbor) who
> > *must* have a recipe and then they follow it to the letter. They lack
> > confidence in their ability to improvise.
>
> You hit the nail right on the head...but I'm starting to gain confidence.
> I really admire people who can just 'whip' up a dish and know what and
> how much spices and herbs to use in a dish. What hurts me is I'm not the
> adventurous type...I like to play it safe.

It just takes experience and a sense of taste. Recipes and ingredients
vary and after a while you develop an understanding for the way flavours
melt. Recipe vary a lot. Herbs and spices vary in strength and flavour. I
use recipes as guidelines and adjust them according to the number of
servings I cooking. Most recipes are for 4-6 people and most of the time I
cook for two so I have to adjust.

Scott wrote:

> You hit the nail right on the head...but I'm starting to gain confidence.
> I really admire people who can just 'whip' up a dish and know what and
> how much spices and herbs to use in a dish. What hurts me is I'm not the
> adventurous type...I like to play it safe.

Why? What exactly is lost if you stray from a recipe? A few dollars at
most if it is a *total* flop, which it rarely is? What you'll gain in
experience and understanding of food far outweighs the risks to me.

Scott wrote:
>
>>
>> Butchaknowwhat? I know a number of folks (relatives, neighbor) who
>> *must* have a recipe and then they follow it to the letter. They lack
>> confidence in their ability to improvise.
>
> You hit the nail right on the head...but I'm starting to gain confidence.
> I really admire people who can just 'whip' up a dish and know what and
> how much spices and herbs to use in a dish. What hurts me is I'm not the
> adventurous type...I like to play it safe.

Why not search for detailed recipes (or check out some cookbooks and get
one that makes sense) that don't use all of the "space stuff"? That way
you can get a feel for what goes with what (which will never happen with
xxx mix etc)and you can tinker with the amounts when you get more
confidence and before you know it you can assemble dishes instinctively.

Goomba38 wrote:
> Scott wrote:
>
>> You hit the nail right on the head...but I'm starting to gain confidence.
>> I really admire people who can just 'whip' up a dish and know what and
>> how much spices and herbs to use in a dish. What hurts me is I'm not
>> the adventurous type...I like to play it safe.
>
> Why? What exactly is lost if you stray from a recipe? A few dollars at
> most if it is a *total* flop, which it rarely is? What you'll gain in
> experience and understanding of food far outweighs the risks to me.


Exactly, like most things in life you learn through mistakes. Very few
things will be a flop and then you build your knowledge base of what
goes with what and how much to use.

Scott wrote:
>
> >
> > Butchaknowwhat? I know a number of folks (relatives, neighbor) who
> > *must* have a recipe and then they follow it to the letter. They lack
> > confidence in their ability to improvise.
>
> You hit the nail right on the head...but I'm starting to gain confidence.
> I really admire people who can just 'whip' up a dish and know what and
> how much spices and herbs to use in a dish. What hurts me is I'm not the
> adventurous type...I like to play it safe.


I should add that what is more important that specific recipes is cooking
styles. Recipes can be very daunting when they list the ingredients step by
step. It seems complicated and demands a lot of your attention. After a
while, hopefully, you learn those styles of cooking and things become
automatic. For instance, if I braise something, it is an automatic for me
to sauté some chopped carrots, onions, garlic etc., remove them, brown the
meat, season, add broth and the veggies and simmer. I don't need to
follow those step by step instructions.

>
> If you are just starting out as a cook, it's a good idea to follow
> recipes. But not just any recipes - bookstores and the web are loaded
> with crappy recipes.
Find a few cookbooks or other sources you can
> trust, preferable recipes with detailed instructions. When I was
> starting out it was Julia Child's Mastering the Art of French Cooking,
> and this is still a great place to start. I followed the recipes
> slavishly at first (and still do sometimes), then as I gained confidence
> I started making some modifications - more garlic, savory instead of
> thyme, olive oil instead of butter, throw in a hot pepper, etc.
>
> Another good place to start is The Best Recipe.

Yes I've seen my share of crappy recipes out there but the key is to
combine them in such a way where you take the best features of each
recipe and come up with a winning recipe. When it comes to modifications
I used to have the mind set that more is always better when it comes to
spices but now I'm getting away from that. When I cook for my friends
they're starting to say 'wow I like your cooking' and now they want me
to come over and cook for them.

Steve Wertz wrote:
> On Tue, 07 Aug 2007 15:48:31 -0500, Melba's Jammin' wrote:
>
>> In article >,
>> Steve Wertz > wrote:
>>
>>> On Tue, 07 Aug 2007 09:53:07 -0500, Scott wrote:
>>>> My question is that I can't find the ready-to-serve creamy tomato soup
>>>> so can I use condensed tomato soup mix with milk instead?
>>>> Also why use fajita mix...why not taco mix?
>>> You're taking this recipe way too seriously.
>> Butchaknowwhat? I know a number of folks (relatives, neighbor) who
>> *must* have a recipe and then they follow it to the letter. They lack
>> confidence in their ability to improvise. Don't be too hard on him,
>> Steve. The wags will belittle the convenience foods involved, but,
>> hell, let him make it a couple times this way and if he's feeling
>> adventurous maybe he'll deviate the third or fourth time (if there is
>> more than one time).
>
> Well, shucks... Okay <shuffling feet>.
>
> I just hate those recipes that call for a "Packet of Taco
> Seasoning" (or some such variable ingredient) when there are 6
> brands to choose from, all different.
>
> I'm just surprised the recipe doesn't specifically call for "Best
> Value Brand Fajita Seasoning".
>
> Scott, you usually have a fair amount of leeway with recipes like
> this. If you have a brand of taco seasoning you prefer, then use
> it. I actually though the taco seasoing would have been better
> than the fajita seasoing for this recipe as a fajita seasoning
> would usually be somewhat tart.
>
> -sw

Actually the recipe calls for 'Great Value' brand fajita seasoning but I
pay no attention to the brand it calls for. I trying to get away from
using pre-package seasonings. It's almost the same as using hamburger
helper.

In article >,
Steve Wertz > wrote:
> I just hate those recipes that call for a "Packet of Taco
> Seasoning" (or some such variable ingredient) when there are 6
> brands to choose from, all different.
>
> I'm just surprised the recipe doesn't specifically call for "Best
> Value Brand Fajita Seasoning".
> -sw

:-) Entirely possible that it did -- and that part was eliminated by
someone along the way. I'd be curious to know the origin of the recipe
(before Walmart got hold of it)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
Scott > wrote:

> >
> > Butchaknowwhat? I know a number of folks (relatives, neighbor) who
> > *must* have a recipe and then they follow it to the letter. They lack
> > confidence in their ability to improvise.
>
> You hit the nail right on the head...but I'm starting to gain confidence.
> I really admire people who can just 'whip' up a dish and know what and
> how much spices and herbs to use in a dish. What hurts me is I'm not the
> adventurous type...I like to play it safe.

Unless your 85 years old, you still have time to learn if you want
things to be different.

If you're *interested* in bolstering your confidence (and you may not be
-- you may be very content as things are) you might consider making a
smaller portion of the recipe with some experimentation. That recipe
looks like it's geared for 6 servings. Fooling around with the math
could get you a portion for two -- and in that version you could use,
say, a *total* of two or four teaspoons of mixed spices for that fajita
or taco mix -- maybe a teaspoon of chili powder (already a combination
of spices), maybe 1/2 teaspoon of cumin, maybe 1/2 teaspoon of oregano.
If you like the outcome -- you don't have to worry about having a mix on
hand. If you don't care for it ‹ go shopping. :-)

With more experience at "scratch" cooking, you'll come to know what
flavors you really enjoy. It's not so tough to find recipes that
accommodate those preferences, usually.

If it's a matter of time, you can also figure out how to spread the prep
time out -- maybe you do some chopping the night before while clearing
supper detritus -- then the onions and celery are ready to go when you
need them the next evening when you get home from work. Heck, you could
make that whole recipe the night before you want to eat it. Just
assemble it, cover with plastic wrap and refrigerate it overnight -- add
maybe 10-15 minutes to the baking time the next night.

Whatever you choose ‹ I hope you've found some help here. It's nice to
have a food-related thread. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
Goomba38 > wrote:

> Scott wrote:
>
> > You hit the nail right on the head...but I'm starting to gain confidence.
> > I really admire people who can just 'whip' up a dish and know what and
> > how much spices and herbs to use in a dish. What hurts me is I'm not the
> > adventurous type...I like to play it safe.
>
> Why? What exactly is lost if you stray from a recipe? A few dollars at
> most if it is a *total* flop, which it rarely is? What you'll gain in
> experience and understanding of food far outweighs the risks to me.

Ah, but there's the rub. You are an experienced and confident cook and
like it that way. Who knows why he's not adventurous ‹ and does it
matter? Who knows what plays out in his head if he deviates from a
plan? Maybe he's got a real scary Be Perfect driver in his head. :-)
My sister was married to a jerk for way too many years ‹ he wouldn't eat
leftovers, he wouldn't eat chicken more than once every three weeks, he
wouldn't eat this, he had to have that, he wouldn't eat that. Jesus,
Mary, and Joseph! She had no incentive to deviate from a recipe ‹ he
might not like it and would make a stink. It was the price of peace in
the house. The asshole has been dead for several years now and she
still bears the psychological marks of life with him. I think I'm
veering off on a tangent here, Goomba, and you know I'm not attacking
you. (You do know that, right?) It's just that if Scott is thinking
about the slightest deviation from "a plan" I think we should encourage
his baby steps and not be too hard on him.

I'll get my asbestos undies out.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
Scott > wrote:

> Steve Wertz wrote:
> > On Tue, 07 Aug 2007 15:48:31 -0500, Melba's Jammin' wrote:

> > I'm just surprised the recipe doesn't specifically call for "Best
> > Value Brand Fajita Seasoning".
> >
> > Scott, you usually have a fair amount of leeway with recipes like
> > this. If you have a brand of taco seasoning you prefer, then use
> > it. I actually though the taco seasoing would have been better
> > than the fajita seasoing for this recipe as a fajita seasoning
> > would usually be somewhat tart.
> >
> > -sw
>
> Actually the recipe calls for 'Great Value' brand fajita seasoning but I
> pay no attention to the brand it calls for. I trying to get away from
> using pre-package seasonings. It's almost the same as using hamburger
> helper.

Too funny! That's about what I told Wertz in another post! LOL!
You can make your own mixes, Scott. Here's a recipe from Cooks.com:

HOMEMADE TACO SEASONING MIX

1 tbsp. chili powder
2 tsp. onion powder
1 tsp. each ground cumin, garlic powder, paprika, powdered oregano and
sugar
1/2 tsp. salt

Mix all ingredients together in a small bowl. Makes 3 tablespoons of
seasoning mix, which is equal in strength to a 1-1/4 ounce package of
commercial seasoning mix.


So you *could* make it up and use one tablespoon of the blend to 1/3#
ground beef, etc., from that recipe to get you two servings.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On Aug 7, 3:13 pm, Scott > wrote:
> > Why not ditch the soup altogether and use tomato sauce, or canned
> > diced tomatoes? Some of them come with some really great herb blends
> > - I think there's even a Mexican one, if you don't have a packaged
> > spice mix or don't want to do your own.
>
> > This is really just a "Tex-Mex" flavored batch of what we used to call
> > "Goop." Macaroni, browned hamburger, onion, tomato sauce, cheese and
> > whatever else we thought belonged in there. It's not rocket science.
>
> > N.
>
> I've made similar dishes before but I'm curious to try this one because
> of the tomato soup and cherry tomatoes (I've never use cherry tomatoes).
> I want to make sure I get it right.

Cherry tomatoes are wonderful - you can eat 'em just like candy.

N.

On Wed, 08 Aug 2007 10:04:46 -0500, Melba's Jammin'
> wrote:


>I'll get my asbestos undies out.

I assume these are not your infamous traveling undies.

Boron

Steve Wertz wrote:
> On Wed, 08 Aug 2007 09:14:39 -0500, Scott wrote:
>
>> When I cook for my friends
>> they're starting to say 'wow I like your cooking' and now they want me
>> to come over and cook for them.
>
> Do people really ask other people to come to their house and cook
> for them? And are they serious?
>

What I do is try certain dishes at my place first and when I get it
right I go over to their place and make it. I live in a small place
right now so I don't have much room for guest. This one girl I know is
crazy about my lasagna since I have the dish down to perfection. It
seems those who know how to cook get all the attention.

On Wed, 08 Aug 2007 11:32:07 -0500, Scott > wrote:

>Steve Wertz wrote:
>> On Wed, 08 Aug 2007 09:14:39 -0500, Scott wrote:
>>
>>> When I cook for my friends
>>> they're starting to say 'wow I like your cooking' and now they want me
>>> to come over and cook for them.
>>
>> Do people really ask other people to come to their house and cook
>> for them? And are they serious?
>>
>
>This one girl I know is
>crazy about my lasagna since I have the dish down to perfection. It
>seems those who know how to cook get all the attention.


Picking up after yourself and doing laundry are other big plusses!




--

A husband is someone who takes out the trash and gives the impression he just cleaned the whole house.

Steve Wertz wrote:
> On Wed, 08 Aug 2007 09:22:36 -0500, Scott wrote:
>
>> Steve Wertz wrote:
>>
>>> I'm just surprised the recipe doesn't specifically call for "Best
>>> Value Brand Fajita Seasoning".
>> Actually the recipe calls for 'Great Value' brand fajita seasoning but I
>> pay no attention to the brand it calls for.
>
> I was trying to remember the name of the Walmart Brand -
> "something Value".
>
> -sw

Could it be the popular "no value" brand that is available at everyday
low prices?

> Putting the toilet seat back down when you're done peeing is
> probably the single most important thing a man can do in a unisex
> bathroom (as well as lifting it up beforehand, of course).
>
> -sw

I never did understand that, if a guys forgets to put down the seat and
a girl walks in...doesn't she notice that the seat is up and then take
the extra time (1/2 sec tops) to put it down. I know it's hard to
believe but guys do forget every now and then.

Steve Wertz wrote:
> On Wed, 08 Aug 2007 09:14:39 -0500, Scott wrote:
>
>> When I cook for my friends
>> they're starting to say 'wow I like your cooking' and now they want
>> me to come over and cook for them.
>
> Do people really ask other people to come to their house and cook
> for them? And are they serious?
>

Steve, we finally figured out that one of the main reasons people were
inviting us over for holidays was so that we'd cook for them. It got old
and we now say no, unless it's specifically understood - like for a cook-in
or something we willingly volunteer for. I'm not kidding!

kili

Steve Wertz wrote:
> On Wed, 08 Aug 2007 10:33:29 -0700, sf wrote:
>
>> On Wed, 08 Aug 2007 11:32:07 -0500, Scott > wrote:
>>
>>> Steve Wertz wrote:
>>>
>>> This one girl I know is
>>> crazy about my lasagna since I have the dish down to perfection. It
>>> seems those who know how to cook get all the attention.
>>
>> Picking up after yourself and doing laundry are other big plusses!
>
> Putting the toilet seat back down when you're done peeing is
> probably the single most important thing a man can do in a unisex
> bathroom (as well as lifting it up beforehand, of course).
>
> -sw

Hey, the way I see it is, if the man has to lift it up, why can't the female
put it down? I've never had an issue with the toilet seat thing. Well,
unless the man *doesn't* lift it up! I hate sitting on the wet spots. :-(

kili

Steve Wertz wrote:
> On Wed, 08 Aug 2007 13:37:19 -0500, Scott wrote:
>
>>> Putting the toilet seat back down when you're done peeing is
>>> probably the single most important thing a man can do in a unisex
>>> bathroom (as well as lifting it up beforehand, of course).
>>
>> I never did understand that, if a guys forgets to put down the seat
>> and a girl walks in...doesn't she notice that the seat is up and
>> then take the extra time (1/2 sec tops) to put it down. I know it's
>> hard to believe but guys do forget every now and then.
>
> I don't get it either. We guys can remember to put the seat up,
> but heaven forbid if *they* forget to put it back down.
>
> You'll know when you hear the scream coming from the bathroom
> that she plopped herself right down into the toilet.
>
> My theory is that they're too busy looking at themselves in
> the mirror.
>
> -sw <ducking>

You guys have been with the wrong women, is what I'm thinking! Up or down,
who cares? It's a swift motion to fix the "problem".

kili

On Wed, 08 Aug 2007 10:04:46 -0500, Melba's Jammin'
> wrote:

>In article >,
> Goomba38 > wrote:
>
>> Scott wrote:
>>
>> > You hit the nail right on the head...but I'm starting to gain confidence.
>> > I really admire people who can just 'whip' up a dish and know what and
>> > how much spices and herbs to use in a dish. What hurts me is I'm not the
>> > adventurous type...I like to play it safe.
>>
>> Why? What exactly is lost if you stray from a recipe? A few dollars at
>> most if it is a *total* flop, which it rarely is? What you'll gain in
>> experience and understanding of food far outweighs the risks to me.
>
>Ah, but there's the rub. You are an experienced and confident cook and
>like it that way. Who knows why he's not adventurous ‹ and does it
>matter? Who knows what plays out in his head if he deviates from a
>plan? Maybe he's got a real scary Be Perfect driver in his head. :-)
>My sister was married to a jerk for way too many years ‹ he wouldn't eat
>leftovers, he wouldn't eat chicken more than once every three weeks, he
>wouldn't eat this, he had to have that, he wouldn't eat that. Jesus,
>Mary, and Joseph! She had no incentive to deviate from a recipe ‹ he
>might not like it and would make a stink. It was the price of peace in
>the house. The asshole has been dead for several years now and she
>still bears the psychological marks of life with him.

was there an autopsy done? maybe she forced him to eat a little
cilantro with strychnine.

your pal,
blake

On Aug 8, 2:04 pm, Steve Wertz > wrote:
> On Wed, 08 Aug 2007 10:33:29 -0700, sf wrote:
> > On Wed, 08 Aug 2007 11:32:07 -0500, Scott > wrote:
>
> >>Steve Wertz wrote:
>
> >>This one girl I know is
> >>crazy about my lasagna since I have the dish down to perfection. It
> >>seems those who know how to cook get all the attention.
>
> > Picking up after yourself and doing laundry are other big plusses!
>
> Putting the toilet seat back down when you're done peeing is
> probably the single most important thing a man can do in a unisex
> bathroom (as well as lifting it up beforehand, of course).

I'd say lifting it up beforehand is more important than putting it
back down.

In our house, each individual is responsible for ensuring that the
seat is
in his/her preferred position before taking action.

Which is not to say that, after my husband has come home from a long
business trip, I have never sat down on cold porcelain in the middle
of the night. Of course, I never blamed him for my failure of memory.

Cindy Hamilton

In article >,
"kilikini" > wrote:

> Steve Wertz wrote:

> > Putting the toilet seat back down when you're done peeing is
> > probably the single most important thing a man can do in a unisex
> > bathroom (as well as lifting it up beforehand, of course).

> Hey, the way I see it is, if the man has to lift it up, why can't the female
> put it down? I've never had an issue with the toilet seat thing. Well,
> unless the man *doesn't* lift it up! I hate sitting on the wet spots. :-(


My pet peeve is people (many of them women) who leave the lid up.
There's a reason for that lid!

I always put them both down afterwards.

And Kili's right. We had one male child who was too lazy to lift up the
seat. And too lazy to wipe off the drops of pee that inevitably were
left on the seat.

In article >,
Boron Elgar > wrote:

> On Wed, 08 Aug 2007 10:04:46 -0500, Melba's Jammin'
> > wrote:
>
>
> >I'll get my asbestos undies out.
>
> I assume these are not your infamous traveling undies.
>
> Boron

Of course not. Once *those* go a'travelin' they never come back home.
I'm identifying candidates for our upcoming trip to Italy. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
"kilikini" > wrote:

> Steve Wertz wrote:
> > On Wed, 08 Aug 2007 09:14:39 -0500, Scott wrote:
> >
> >> When I cook for my friends
> >> they're starting to say 'wow I like your cooking' and now they want
> >> me to come over and cook for them.
> >
> > Do people really ask other people to come to their house and cook
> > for them? And are they serious?
> >
>
> Steve, we finally figured out
>
> kili

I hope it didn't take long. . . . Jeez, da noive.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article
>,
Dan Abel > wrote:

> And Kili's right. We had one male child who was too lazy to lift up the
> seat. And too lazy to wipe off the drops of pee that inevitably were
> left on the seat.

Was it a nice Dead Spread?
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

In article >,
Steve Wertz > wrote:

> On Wed, 08 Aug 2007 13:37:19 -0500, Scott wrote:
>
> >> Putting the toilet seat back down when you're done peeing is
> >> probably the single most important thing a man can do in a unisex
> >> bathroom (as well as lifting it up beforehand, of course).
> >
> > I never did understand that, if a guys forgets to put down the seat and
> > a girl walks in...doesn't she notice that the seat is up and then take
> > the extra time (1/2 sec tops) to put it down. I know it's hard to
> > believe but guys do forget every now and then.
>
> I don't get it either. We guys can remember to put the seat up,
> but heaven forbid if *they* forget to put it back down.
>
> You'll know when you hear the scream coming from the bathroom
> that she plopped herself right down into the toilet.
>
> My theory is that they're too busy looking at themselves in
> the mirror.
>
> -sw <ducking>

You moron! ROTFL!! It's about illusion, fercripesake. If the seat
and lid are down, I do not know what has transpired before I got there,
which is just the way I like it. I don't need to enter the bathroom
and, even for the most fleeting nanosecond, think, "Huh! He took a
leak." It's about The Mystery.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com - story and
pics of Ronald McDonald House dinner posted 6-24-2007

On Wed, 08 Aug 2007 15:59:35 -0500, Melba's Jammin'
> wrote:

>In article >,
> Boron Elgar > wrote:
>
>> On Wed, 08 Aug 2007 10:04:46 -0500, Melba's Jammin'
>> > wrote:
>>
>>
>> >I'll get my asbestos undies out.
>>
>> I assume these are not your infamous traveling undies.
>>
>> Boron
>
>Of course not. Once *those* go a'travelin' they never come back home.
>I'm identifying candidates for our upcoming trip to Italy. :-)


It is hot in Italy in August. You may require the asbestos version.

Boron