I posted this to another group last weekend.

"Eat your heart out:

I've made approximately 15 two-egg batches of egg noodles * two widths,
two thicknesses for the narrow width. (I've been making them for a
couple weeks, not all today.) A large box containing 3 tins of noodles
has been sent to and received by the recipient.

Two batches of peanut brittle have been made. The first was finished
off last week. It is gossamer thin because it's pulled while
cooling. Having asbestos fingers (I do) is a real plus here. I don't
do Microwave Peanut Brittle, kids.

Two batches of caramels, one done and gone, the other on the stove as we
speak. (And now off the stove and in its pan, ready for cutting
tomorrow when I get home from church.)
(Update: The third perfect batch was made last night and cut and
wrapped tonight.)

Fudge, poured into small foil 'pot pie' type tins, has been made and is
in the fridge.

Two batches of Fromage al Boursini have been made and packed into cute
little crocks bought on sale for a song at Kitchen Window (or Cook's of
Crocus Hill ‹ I don't remember) in Edina in August or September.

Twelve bags of Mom's Nicer-Roni have been packaged and sealed. Those
will be for my two young(er) guys.

Update: Some of those have wound up in my gift assortments; I'll make
more this weekend for Chris and Jamie.

Two batches of seasoned pretzel snack mix have been made. The first has
been distributed and some has gone the way of the House Mouse.

Update: A third batch, using mostly Chex cereal instead of pretzels,
has been made. Note to self: Stick with the recipe, you fool.

Ten (small) loaves of white bread are in the freezer, wrapped and ready
for inclusion in the gift bag/box/basket.

C'monna my house! LOL!

Purchased soup and cheeseball mixes are at the ready; crackers to
accompany both have been purchased.

Glycerin soap from Basin at TMOA were purchased for half price last
February; they are pine scented and vewwy cute.

Oh, and the jams and jellies are ready, too. Saints preserve us!

Half peck size baskets have been delivered to my niece and a good
friend; tray/box has been delivered to the pastor where I go to church.
Most of the rest will be distributed tomorrow to a few others, and I'll
bring the Grand Collezzione (I made that up) to Beloved Niece Sandra
when we meet for our annual Christmas lunch on Thursday. Her haul will
contain more than the others'. In return I getta get some of her
divinity and some krumkake. And spiced nuts for Rob.

Gotta stay on her good side ‹ she's who will most likely visit me when
I'm in The Home and she's the second person authorized to determine my
fate when I can't make the decision for myself.

Update: Two dozen rosettes have been fried and stored; I'll do another
batch tomorrow for Sandra. Her gift assortment will contain olive oil
from my trip to Italy, TJ tapenade, herb cheese spread and crackers, a
pot roast seasoning mix, a tin of McCann's steel cut oats (she's never
had steel cut oats), rosettes, caramels, Orange Muscat Champagne vinegar
from TJ, apple butter, and a small container of Mother Superior's Mocha
Mix (remember that powdered almond extract I was looking for a month
ago? It was for the mocha mix. The secret is no longer.)

Three bags and trays were delivered today to the Other Pastor and to the
music director for the church and to my friend Anita. The 'social
director' at church, of whom I've become quite fond by virtue of some
do-gooder work I've been doing, will receive a nice spread tomorrow
night when we gather for caroling at the homes of some shut-ins.

You were dying to know all that, weren't you? It's okay ‹ I was dying
to tell somebody. "

I posted pictures of the rosettes and the caramels and a treatise on
making up the gift 'baskets' to alt.binaries.food a couple days ago.
Maybe they're still on the servers.

I've posted most of these recipes in other times but if anyone is
interested, I'm willing to post them again.


(How's that, Bubba? '-)
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Melba's Jammin' > wrote in news:barbschaller-
:

> I don't
> do Microwave Peanut Brittle, kids.
>

I did microwave peanut brittle once...it was named 'Peanut Pliable' as
after 1 night in the freezer when held by one end the other end would drupe
all by itself. Tasted ok but not a re-do.

A memorable failure...the kids laffed for days over it. Sometimes cooking
failures are good memories.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

On Tue, 18 Dec 2007 21:34:09 -0600, Melba's Jammin'
> wrote:

>I posted this to another group last weekend.
>
>"Eat your heart out:
>
>I've made approximately 15 two-egg batches of egg noodles * two widths,
>two thicknesses for the narrow width. (I've been making them for a
>couple weeks, not all today.) A large box containing 3 tins of noodles
>has been sent to and received by the recipient.
>
>Two batches of peanut brittle have been made. The first was finished
>off last week. It is gossamer thin because it's pulled while
>cooling. Having asbestos fingers (I do) is a real plus here. I don't
>do Microwave Peanut Brittle, kids.
>
>Two batches of caramels, one done and gone, the other on the stove as we
>speak. (And now off the stove and in its pan, ready for cutting
>tomorrow when I get home from church.)
>(Update: The third perfect batch was made last night and cut and
>wrapped tonight.)
>
>Fudge, poured into small foil 'pot pie' type tins, has been made and is
>in the fridge.
>
>Two batches of Fromage al Boursini have been made and packed into cute
>little crocks bought on sale for a song at Kitchen Window (or Cook's of
>Crocus Hill ‹ I don't remember) in Edina in August or September.
>
>Twelve bags of Mom's Nicer-Roni have been packaged and sealed. Those
>will be for my two young(er) guys.
>
>Update: Some of those have wound up in my gift assortments; I'll make
>more this weekend for Chris and Jamie.
>
>Two batches of seasoned pretzel snack mix have been made. The first has
>been distributed and some has gone the way of the House Mouse.
>
>Update: A third batch, using mostly Chex cereal instead of pretzels,
>has been made. Note to self: Stick with the recipe, you fool.
>
>Ten (small) loaves of white bread are in the freezer, wrapped and ready
>for inclusion in the gift bag/box/basket.
>
>C'monna my house! LOL!
>
>Purchased soup and cheeseball mixes are at the ready; crackers to
>accompany both have been purchased.
>
>Glycerin soap from Basin at TMOA were purchased for half price last
>February; they are pine scented and vewwy cute.
>
>Oh, and the jams and jellies are ready, too. Saints preserve us!
>
>Half peck size baskets have been delivered to my niece and a good
>friend; tray/box has been delivered to the pastor where I go to church.
>Most of the rest will be distributed tomorrow to a few others, and I'll
>bring the Grand Collezzione (I made that up) to Beloved Niece Sandra
>when we meet for our annual Christmas lunch on Thursday. Her haul will
>contain more than the others'. In return I getta get some of her
>divinity and some krumkake. And spiced nuts for Rob.
>
>Gotta stay on her good side ‹ she's who will most likely visit me when
>I'm in The Home and she's the second person authorized to determine my
>fate when I can't make the decision for myself.
>
>Update: Two dozen rosettes have been fried and stored; I'll do another
>batch tomorrow for Sandra. Her gift assortment will contain olive oil
>from my trip to Italy, TJ tapenade, herb cheese spread and crackers, a
>pot roast seasoning mix, a tin of McCann's steel cut oats (she's never
>had steel cut oats), rosettes, caramels, Orange Muscat Champagne vinegar
>from TJ, apple butter, and a small container of Mother Superior's Mocha
>Mix (remember that powdered almond extract I was looking for a month
>ago? It was for the mocha mix. The secret is no longer.)
>
>Three bags and trays were delivered today to the Other Pastor and to the
>music director for the church and to my friend Anita. The 'social
>director' at church, of whom I've become quite fond by virtue of some
>do-gooder work I've been doing, will receive a nice spread tomorrow
>night when we gather for caroling at the homes of some shut-ins.
>
>You were dying to know all that, weren't you? It's okay ‹ I was dying
>to tell somebody. "
>
>I posted pictures of the rosettes and the caramels and a treatise on
>making up the gift 'baskets' to alt.binaries.food a couple days ago.
>Maybe they're still on the servers.
>
>I've posted most of these recipes in other times but if anyone is
>interested, I'm willing to post them again.
>
>
>(How's that, Bubba? '-)

I admire the work and thought that you put into your gifts. But it
makes me tired to read about it.

--
Susan N.

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

Melba's Jammin' wrote:

(Exhaustive and exhausting list snipped)


> (How's that, Bubba? '-)

Omigod!

(Okay, raise your hands, gang. Who else is in in total awe?)

I'm putting together a lunch today for the 23 people at work to
celebrate both Christmas and our CEO's birthday, and I am totally
wrung and strung out.

I don't know what vitamins Ma Schaller is taking, but I needs me some....

;-)
gloria p

"Puester" > wrote in message
...
> Melba's Jammin' wrote:
>
> (Exhaustive and exhausting list snipped)
>
>> (How's that, Bubba? '-)
>
> Omigod!
>
> (Okay, raise your hands, gang. Who else is in in total awe?)
>
> I'm putting together a lunch today for the 23 people at work to celebrate
> both Christmas and our CEO's birthday, and I am totally
> wrung and strung out.
>
> I don't know what vitamins Ma Schaller is taking, but I needs me some....
> ;-)
> gloria p

Total awe is an understatement. Sounds like she did a year's worth of
kitchenwork in a few weeks. Just reading it cause me to have to lie down
with cold compresses on my forehead.

Felice

In article >,
Puester > wrote:

> Melba's Jammin' wrote:
>
> (Exhaustive and exhausting list snipped)
>
>
> > (How's that, Bubba? '-)
>
> Omigod!
>
> (Okay, raise your hands, gang. Who else is in in total awe?)
>
> I'm putting together a lunch today for the 23 people at work to
> celebrate both Christmas and our CEO's birthday, and I am totally
> wrung and strung out.
>
> I don't know what vitamins Ma Schaller is taking, but I needs me some....
>
> ;-)
> gloria p

Thank you and it pales beside what Kimberly's been up to. My tea bread
intentions never came to fruition.

Natrol Multi-Vitamins without Iron. Two capsules a day.

I'm strung and wrung, too. I delivered two more assortments today -- to
the social director at church and to my hairdresser. They got my last
two loaves of bread from the 10 I baked about 3-4 weeks ago and froze.
This means that Nieces Sandra and Tootsie won't get bread in their stuff
because I'M TOO DAMN TIRED TO MAKE ANY MORE and tonight is the Christmas
caroling outing at church. I love to sing, used to sing in a choir, and
I'm looking forward to meeting some more folks at this place. The
girls will understand.

How'd the pulled pork work out?
-B

--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

In article >,
"Felice" > wrote:

> "Puester" > wrote in message
> ...
> > Melba's Jammin' wrote:
> >
> > (Exhaustive and exhausting list snipped)
> >
> >> (How's that, Bubba? '-)
> >
> > Omigod!
> >
> > (Okay, raise your hands, gang. Who else is in in total awe?)
> >
> > I'm putting together a lunch today for the 23 people at work to celebrate
> > both Christmas and our CEO's birthday, and I am totally
> > wrung and strung out.
> >
> > I don't know what vitamins Ma Schaller is taking, but I needs me some....
> > ;-)
> > gloria p
>
> Total awe is an understatement. Sounds like she did a year's worth of
> kitchenwork in a few weeks. Just reading it cause me to have to lie down
> with cold compresses on my forehead.
>
> Felice

I'm thinking about taking up drinking, Fleece. I'll consult with
Margaret on the nicest way to do that. '-)
We just returned from lunch at a new Vietnamese place nearer to us than
Cam Ranh Bay is. And, I think, better food. I had pho with rare beef.
Yum.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Melba's Jammin' > wrote:

> (How's that, Bubba? '-)

Total waste of time, all of it. Should've made Barb's Beety Beauty
instead. My prodigal grandson, Harry, is craving it and so do I.

Bubba

Melba's Jammin' > wrote:

> We just returned from lunch at a new Vietnamese place nearer to us than
> Cam Ranh Bay is. And, I think, better food. I had pho with rare beef.
> Yum.

Pho tai, or pho bo tai. What's the name of the place? Little Saigon?
Vietnam?

Bubba

sounds like to me you are avoiding something--do you only have cridibility
in the kitchen?
do people listen to you?
or do you have to do a mother hubbard number?
not critisizing you but it is confusing--italian motheres ( probably all
medeterian ones ) only have credibility at meals and the bigger the meal the
better--ma please sit down!!!!

fwiw

peter

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > We just returned from lunch at a new Vietnamese place nearer to us than
> > Cam Ranh Bay is. And, I think, better food. I had pho with rare beef.
> > Yum.
>
> Pho tai, or pho bo tai. What's the name of the place? Little Saigon?
> Vietnam?
>
> Bubba

Pho Tai. I was considering the Pho Tai Nam or the Pho Duoi Bo, Thit
Nam; the waiter suggested the Pho Tai.

It's a new place, Saigon Palace. They've been open for maybe 2 months
or so (time flies) and are now closed on Tuesdays. Waiter said they are
going to add Hot & Spicy Chicken (once that happens, HWSRN will consider
it "authentic." ) and some other requested dishes.

I daresay that Saigon Palace is 'more authentic' than Cam Ranh Bay at
this point -- they have some very interesting dishes on the menu:
Grilled Shrimp on Sugarcane, grilled pork meat balls, a few variations
of the protein on sugarcane; quail egg, steamed egg, ten rice noodle
soups, 11 variations of Mi. Nice people, too.

I'm thinking that we need to get Junie Bug and Matt up here, Steve
Dropkin, too. Yeah, that's the ticket. Oh, Bubba, they also have
banh mi. What's most peculiar about the whole thing is that their
lunch specials are Chinese dishes -- and I don't remember the reason
given when we asked the first time we were there.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Melba's Jammin' > wrote:

> Pho Tai. I was considering the Pho Tai Nam or the Pho Duoi Bo

Oxtail. Do they serve a version with luoi bò (beef tongue), too?

> It's a new place, Saigon Palace. They've been open for maybe 2 months
> or so (time flies) and are now closed on Tuesdays. Waiter said they are
> going to add Hot & Spicy Chicken (once that happens, HWSRN will consider
> it "authentic." ) and some other requested dishes.

Hot & Spicy Chicken as in gà xào ót? Farangs tend to order it, so it is
not necessarily a proof of authenticity. Do they serve éch xào s ót
(spicy frog legs with lemon grass), or cháo lòng (a kind of congee/jook
with various pig's innards), for example?

Bubba

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > Pho Tai. I was considering the Pho Tai Nam or the Pho Duoi Bo
>
> Oxtail. Do they serve a version with luoi bò (beef tongue), too?
>
> > It's a new place, Saigon Palace. They've been open for maybe 2 months
> > or so (time flies) and are now closed on Tuesdays. Waiter said they are
> > going to add Hot & Spicy Chicken (once that happens, HWSRN will consider
> > it "authentic." ) and some other requested dishes.
>
> Hot & Spicy Chicken as in gà xào ót? Farangs tend to order it, so it is
> not necessarily a proof of authenticity. Do they serve éch xào s ót
> (spicy frog legs with lemon grass), or cháo lòng (a kind of congee/jook
> with various pig's innards), for example?
>
> Bubba

Yes.
No.
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Melba's Jammin' > wrote:

> (Victor Sack) wrote:
>
> > Melba's Jammin' > wrote:
> >
> > Do they serve a version with luoi bò (beef tongue), too?
> >
> > Hot & Spicy Chicken as in gà xào ót?
> > Do they serve éch xào s ót (spicy frog legs with lemon grass),
> > or cháo lòng (a kind of congee/jook with various pig's innards),
>
> Yes.
> No.

What the hell does it mean? You provided two answers to four questions,
those effectively being:

1. Do they serve phò with luoi bò (beef tongue)?

2. Are Hot & Spicy Chicken the same as gà xào ót?

3. Do they serve éch xào s ót (spicy frog legs with lemon grass)?

4. Do they serve cháo lòng (a kind of congee/jook with various pig's
innards).

Bubba

In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > (Victor Sack) wrote:
> >
> > > Melba's Jammin' > wrote:
> > >
> > > Do they serve a version with luoi bò (beef tongue), too?
> > >
> > > Hot & Spicy Chicken as in gà xào ót?
> > > Do they serve éch xào s ót (spicy frog legs with lemon grass),
> > > or cháo lòng (a kind of congee/jook with various pig's innards),
> >
> > Yes.
> > No.
>
> What the hell does it mean? You provided two answers to four questions,
> those effectively being:
>
> 1. Do they serve phò with luoi bò (beef tongue)?
>
> 2. Are Hot & Spicy Chicken the same as gà xào ót?
>
> 3. Do they serve éch xào s ót (spicy frog legs with lemon grass)?
>
> 4. Do they serve cháo lòng (a kind of congee/jook with various pig's
> innards).
>
> Bubba

It means I wasn't paying attention, Bubba Vic.
Now I can't find the menu. SO, #1, I don't know (because I can't find
the menu); #2, yes; #3, not that I can see; #4, doesn't look like it.
Happier now, Sweetums? "-)
--
-Barb, Mother Superior, HOSSSPoJ
Notes about our meals in Tuscany have been posted to
http://www.jamlady.eboard.com; 10-16-2007

Melba's Jammin' > wrote:

> It means I wasn't paying attention, Bubba Vic.
> Now I can't find the menu. SO, #1, I don't know (because I can't find
> the menu); #2, yes; #3, not that I can see; #4, doesn't look like it.
> Happier now, Sweetums? "-)

Yeppers. Mille grazie, mia cara signora! :-)

Bubba