I'm trying to make use of things in my pantry and freezer this week, to
limit what I had to pick up at the grocery store. I had two jars of
marinated artichokes , a pound of linguine, and a can of olives up
there, so I decided to make what my siblings and I dubbed "yummy stuff"
when we were kids. Its a recipe from Mollie Katzen's "Enchanted Broccoli
Forest" cookbook, with mushrooms and olives added. Ironically enough,
today is a Jewish fast day, but I haven't been struck by lighting yet,
so what the hell? At least it was a recipe that was theoretically
kosher.

Onions, mushrooms, olives and marinated artichoke hearts sauteed in
olive oil, butter, and the liquid from the artichokes; cottage cheese,
sour cream and parmesan added after the veggies are soft, with basil,
cayenne, and S&P for seasoning.

Ellie concurred that it was indeed yummy, and I have mucho leftovers to
take to work for lunch.

What did y'all have?

Saerah (who supposes she *could* have marinated the artichokes herself,
and made the cheeses from milk she personally expressed from a cow she
doesn't even own, but that's neither here nor there, and would not have
made an "under 30 minutes" recipe :>)

"sarah gray" > wrote in message
. 102...
> I'm trying to make use of things in my pantry and freezer this week, to
> limit what I had to pick up at the grocery store. I had two jars of
> marinated artichokes , a pound of linguine, and a can of olives up
> there, so I decided to make what my siblings and I dubbed "yummy stuff"
> when we were kids. Its a recipe from Mollie Katzen's "Enchanted Broccoli
> Forest" cookbook, with mushrooms and olives added. Ironically enough,
> today is a Jewish fast day, but I haven't been struck by lighting yet,
> so what the hell? At least it was a recipe that was theoretically
> kosher.
>
> Onions, mushrooms, olives and marinated artichoke hearts sauteed in
> olive oil, butter, and the liquid from the artichokes; cottage cheese,
> sour cream and parmesan added after the veggies are soft, with basil,
> cayenne, and S&P for seasoning.
>
> Ellie concurred that it was indeed yummy, and I have mucho leftovers to
> take to work for lunch.
>
> What did y'all have?

Pasta & sautéed artichoke hearts is a favorite when you don't know what to
have.

Tonight a little undecided but the base is.

Orange chicken
Mostly vegetable (diets) Fried Rice. Napa, Bean Sprouts, Bok Choy, green
onions,carrot, peas some leftover meat. etc etc.
Made the rice last night.
Just made some Chinese brown sauce and reconstituted some Thai rice noodles
will probably do the stir fried noodles & steamed broccoli.

Dimitri

"Dimitri" > wrote in
:

>
> "sarah gray" > wrote in message
> . 102...
>> I'm trying to make use of things in my pantry and freezer this week,
>> to limit what I had to pick up at the grocery store. I had two jars
>> of marinated artichokes , a pound of linguine, and a can of olives up
>> there, so I decided to make what my siblings and I dubbed "yummy
>> stuff" when we were kids. Its a recipe from Mollie Katzen's
>> "Enchanted Broccoli Forest" cookbook, with mushrooms and olives
>> added. Ironically enough, today is a Jewish fast day, but I haven't
>> been struck by lighting yet, so what the hell? At least it was a
>> recipe that was theoretically kosher.
>>
>> Onions, mushrooms, olives and marinated artichoke hearts sauteed in
>> olive oil, butter, and the liquid from the artichokes; cottage
>> cheese, sour cream and parmesan added after the veggies are soft,
>> with basil, cayenne, and S&P for seasoning.
>>
>> Ellie concurred that it was indeed yummy, and I have mucho leftovers
>> to take to work for lunch.
>>
>> What did y'all have?
>
> Pasta & sautéed artichoke hearts is a favorite when you don't know
> what to have.
>
> Tonight a little undecided but the base is.
>
> Orange chicken
> Mostly vegetable (diets) Fried Rice. Napa, Bean Sprouts, Bok Choy,
> green onions,carrot, peas some leftover meat. etc etc.
> Made the rice last night.
> Just made some Chinese brown sauce and reconstituted some Thai rice
> noodles will probably do the stir fried noodles & steamed broccoli.
>

fried rice is also something to make when you don't know what to make.

Musgovian cuisine is cross-cultural

Saerah

sarah gray said...

> I'm trying to make use of things in my pantry and freezer this week, to
> limit what I had to pick up at the grocery store. I had two jars of
> marinated artichokes , a pound of linguine, and a can of olives up
> there, so I decided to make what my siblings and I dubbed "yummy stuff"
> when we were kids. Its a recipe from Mollie Katzen's "Enchanted Broccoli
> Forest" cookbook, with mushrooms and olives added. Ironically enough,
> today is a Jewish fast day, but I haven't been struck by lighting yet,
> so what the hell? At least it was a recipe that was theoretically
> kosher.
>
> Onions, mushrooms, olives and marinated artichoke hearts sauteed in
> olive oil, butter, and the liquid from the artichokes; cottage cheese,
> sour cream and parmesan added after the veggies are soft, with basil,
> cayenne, and S&P for seasoning.
>
> Ellie concurred that it was indeed yummy, and I have mucho leftovers to
> take to work for lunch.
>
> What did y'all have?
>
> Saerah (who supposes she *could* have marinated the artichokes herself,
> and made the cheeses from milk she personally expressed from a cow she
> doesn't even own, but that's neither here nor there, and would not have
> made an "under 30 minutes" recipe :>)


sarah,

I pan fried a yet another package of chicken tenders with my choice of
(again) guacamole, garlic hummus dip and salsa verde. I'll dice up the
leftovers and toss them into a bagged salad for breakfast tomorrow.

I gave up artichoke hearts after I found canned artichoke bottoms. Those
leaves bother me as far as texture goes. The only thing I don't like about
the bottoms is the citrus brine they're canned with. You can't really boil
out that tang.

Best,

Andy

P.S. I've noticed you spell your name two different ways. Which is
preferred? --A

Andy <q> wrote in :

> sarah gray said...
>
>> I'm trying to make use of things in my pantry and freezer this week,
>> to limit what I had to pick up at the grocery store. I had two jars
>> of marinated artichokes , a pound of linguine, and a can of olives up
>> there, so I decided to make what my siblings and I dubbed "yummy
>> stuff" when we were kids. Its a recipe from Mollie Katzen's
>> "Enchanted Broccoli Forest" cookbook, with mushrooms and olives
>> added. Ironically enough, today is a Jewish fast day, but I haven't
>> been struck by lighting yet, so what the hell? At least it was a
>> recipe that was theoretically kosher.
>>
>> Onions, mushrooms, olives and marinated artichoke hearts sauteed in
>> olive oil, butter, and the liquid from the artichokes; cottage
>> cheese, sour cream and parmesan added after the veggies are soft,
>> with basil, cayenne, and S&P for seasoning.
>>
>> Ellie concurred that it was indeed yummy, and I have mucho leftovers
>> to take to work for lunch.
>>
>> What did y'all have?
>>
>> Saerah (who supposes she *could* have marinated the artichokes
>> herself, and made the cheeses from milk she personally expressed from
>> a cow she doesn't even own, but that's neither here nor there, and
>> would not have made an "under 30 minutes" recipe :>)
>
>
> sarah,
>
> I pan fried a yet another package of chicken tenders with my choice of
> (again) guacamole, garlic hummus dip and salsa verde. I'll dice up the
> leftovers and toss them into a bagged salad for breakfast tomorrow.
>

I always make extra when I make chicken breasts or tenders for the same
purpose! (well, I do it for lunch, but same idea)
the people at work think I'm strange because I said I make leftovers on
purpose to take for lunches (this is a strictly take-out and lean
cuisine crowd). these are the same folks grossed out by my plain yogurt
and bran cereal morning thing.

> I gave up artichoke hearts after I found canned artichoke bottoms.
> Those leaves bother me as far as texture goes. The only thing I don't
> like about the bottoms is the citrus brine they're canned with. You
> can't really boil out that tang.
>
> Best,
>
> Andy
>
> P.S. I've noticed you spell your name two different ways. Which is
> preferred? --A
>

ah. Given name is Sarah. Nom de internet is Saerah. Just don't call me
late to dinner, or spell my name without an "h".

-Sa(e)rah Rivka Gray, formerly Bennett, nee Schreiber
heh.

sarah gray said...

> I always make extra when I make chicken breasts or tenders for the same
> purpose! (well, I do it for lunch, but same idea)
> the people at work think I'm strange because I said I make leftovers on
> purpose to take for lunches (this is a strictly take-out and lean
> cuisine crowd). these are the same folks grossed out by my plain yogurt
> and bran cereal morning thing.


sarah,

A package of chicken tenders (usually 12) fit neatly in a square pan. I
can't see not cooking them all at once. I only cook for one so that happens
alot with other stuff as well. Except bagged salad breakfasts, I eat the
whole bag and then my jaw is too tired to eat for awhile.

Best,

Andy

Andy <q> wrote in :

> sarah gray said...
>
>> I always make extra when I make chicken breasts or tenders for the
>> same purpose! (well, I do it for lunch, but same idea)
>> the people at work think I'm strange because I said I make leftovers
>> on
>> purpose to take for lunches (this is a strictly take-out and lean
>> cuisine crowd). these are the same folks grossed out by my plain
>> yogurt and bran cereal morning thing.
>
>
> sarah,
>
> A package of chicken tenders (usually 12) fit neatly in a square pan.
> I can't see not cooking them all at once. I only cook for one so that
> happens alot with other stuff as well. Except bagged salad breakfasts,
> I eat the whole bag and then my jaw is too tired to eat for awhile.
>

I cook for one-and-a-half, so I know what you mean. (though I swear, she
eats more than I do!)

Saerah

On Sun, 10 Aug 2008 23:10:00 GMT, sarah gray >
wrote:

>What did y'all have?

I slow-cooked bbq pork in the oven today and it was originally
intended to be dinner, but DH got a dodgy tummy so I put the pork on
the backburner (it's in the fridge ready to freeze/eat later in the
week) and made chicken soup with barley instead. I used half a bag of
Italian 'barley soup mix' mixed into my regular chicken soup instead
of noodles... and DH liked it.

sarah gray wrote:
> I'm trying to make use of things in my pantry and freezer this week,
> to limit what I had to pick up at the grocery store. I had two jars of
> marinated artichokes , a pound of linguine, and a can of olives up
> there, so I decided to make what my siblings and I dubbed "yummy
> stuff" when we were kids. Its a recipe from Mollie Katzen's
> "Enchanted Broccoli Forest" cookbook, with mushrooms and olives
> added. Ironically enough, today is a Jewish fast day, but I haven't
> been struck by lighting yet, so what the hell? At least it was a
> recipe that was theoretically kosher.
>
> Onions, mushrooms, olives and marinated artichoke hearts sauteed in
> olive oil, butter, and the liquid from the artichokes; cottage cheese,
> sour cream and parmesan added after the veggies are soft, with basil,
> cayenne, and S&P for seasoning.
>
> Ellie concurred that it was indeed yummy, and I have mucho leftovers
> to take to work for lunch.
>
> What did y'all have?
>
> Saerah (who supposes she *could* have marinated the artichokes
> herself, and made the cheeses from milk she personally expressed from
> a cow she doesn't even own, but that's neither here nor there, and
> would not have made an "under 30 minutes" recipe :>)

I'm just going to have some simple cut up cantaloupe. Good stuff.

kili

On Mon, 11 Aug 2008 00:20:05 GMT, sarah gray >
wrote:

>Andy <q> wrote in :
>
>> sarah gray said...
>>
>>> I always make extra when I make chicken breasts or tenders for the
>>> same purpose! (well, I do it for lunch, but same idea)
>>> the people at work think I'm strange because I said I make leftovers
>>> on
>>> purpose to take for lunches (this is a strictly take-out and lean
>>> cuisine crowd). these are the same folks grossed out by my plain
>>> yogurt and bran cereal morning thing.
>>
>>
>> sarah,
>>
>> A package of chicken tenders (usually 12) fit neatly in a square pan.
>> I can't see not cooking them all at once. I only cook for one so that
>> happens alot with other stuff as well. Except bagged salad breakfasts,
>> I eat the whole bag and then my jaw is too tired to eat for awhile.
>>
>
>I cook for one-and-a-half, so I know what you mean. (though I swear, she
>eats more than I do!)
>
>Saerah

And the half is an adorable adventurous eater.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 8/09

"sarah gray" > wrote in message
. 102...
>
<snip>

> What did y'all have?
>
Along the same line, I had to use up some freezer stuff so I braised some
beef and had it with a baked potato and brocolli. It was yummy.

Cheryl

koko > wrote in
:

> On Mon, 11 Aug 2008 00:20:05 GMT, sarah gray >
> wrote:
<snip>

>>
>>I cook for one-and-a-half, so I know what you mean. (though I swear,
she
>>eats more than I do!)
>>
>>Saerah
>
> And the half is an adorable adventurous eater.
>
>

She still won't even try gefilte fish, though. :<

Saerah

Nina > wrote in
:

> On Sun, 10 Aug 2008 23:10:00 GMT, sarah gray >
> wrote:
>
>>What did y'all have?
>
> Butterflied chicken marinated in herbs and roasted, grilled asparagus,
> fingerling potatoes, and a lemon yogurt sauce.
>
> And the kitchen is cleaned up already, yay...

mmm, lemon yogurt sauce. If I didn't have meals planned for the week
already (and wasn't saving my yogurt for breakfast) I might have had to
make some myself!

sarah gray > wrote in
. 102:

> Saerah (who supposes she *could* have marinated the artichokes herself,
> and made the cheeses from milk she personally expressed from a cow she
> doesn't even own, but that's neither here nor there, and would not have
> made an "under 30 minutes" recipe :>)
>
>

you express human mother's milk....You milk a cow....Unless there was a
breast pump involved; then you are just naughty.

--

The house of the burning beet-Alan

hahabogus > wrote in news:Xns9AF6D9815EDABhahabogus@
69.16.185.250:

> sarah gray > wrote in
> . 102:
>
>> Saerah (who supposes she *could* have marinated the artichokes
herself,
>> and made the cheeses from milk she personally expressed from a cow
she
>> doesn't even own, but that's neither here nor there, and would not
have
>> made an "under 30 minutes" recipe :>)
>>
>>
>
> you express human mother's milk....You milk a cow....Unless there was
a
> breast pump involved; then you are just naughty.
>

I was trying to not use the word "milk" both as a noun and a verb. But
now I remember grossing out my ex by trying to squirt milk at him, ha.

Saerah

sarah gray > wrote in
. 102:

> hahabogus > wrote in news:Xns9AF6D9815EDABhahabogus@
> 69.16.185.250:
>
>> sarah gray > wrote in
>> . 102:
>>
>>> Saerah (who supposes she *could* have marinated the artichokes
> herself,
>>> and made the cheeses from milk she personally expressed from a cow
> she
>>> doesn't even own, but that's neither here nor there, and would not
> have
>>> made an "under 30 minutes" recipe :>)
>>>
>>>
>>
>> you express human mother's milk....You milk a cow....Unless there was
> a
>> breast pump involved; then you are just naughty.
>>
>
> I was trying to not use the word "milk" both as a noun and a verb. But
> now I remember grossing out my ex by trying to squirt milk at him, ha.
>
> Saerah
>

From your breast or from the cow?

--

The house of the burning beet-Alan

"hahabogus" > wrote in message
...
> sarah gray > wrote in
> . 102:
>
>> hahabogus > wrote in news:Xns9AF6D9815EDABhahabogus@
>> 69.16.185.250:
>>
>>> sarah gray > wrote in
>>> . 102:
>>>
>>>> Saerah (who supposes she *could* have marinated the artichokes
>> herself,
>>>> and made the cheeses from milk she personally expressed from a cow
>> she
>>>> doesn't even own, but that's neither here nor there, and would not
>> have
>>>> made an "under 30 minutes" recipe :>)
>>>>
>>>>
>>>
>>> you express human mother's milk....You milk a cow....Unless there was
>> a
>>> breast pump involved; then you are just naughty.
>>>
>>
>> I was trying to not use the word "milk" both as a noun and a verb. But
>> now I remember grossing out my ex by trying to squirt milk at him, ha.
>>
>> Saerah
>>
>
> From your breast or from the cow?
>

She said "ex." What do you think? Could it be you missed the charming armpit
hair photo on her web site?

On Sun 10 Aug 2008 07:24:56p, sarah gray told us...

> hahabogus > wrote in news:Xns9AF6D9815EDABhahabogus@
> 69.16.185.250:
>
>> sarah gray > wrote in
>> . 102:
>>
>>> Saerah (who supposes she *could* have marinated the artichokes
>>> herself, and made the cheeses from milk she personally expressed
>>> from a cow she doesn't even own, but that's neither here nor there,
>>> and would not have made an "under 30 minutes" recipe :>)
>>>
>>>
>>
>> you express human mother's milk....You milk a cow....Unless there was
>> a breast pump involved; then you are just naughty.
>>
>
> I was trying to not use the word "milk" both as a noun and a verb. But
> now I remember grossing out my ex by trying to squirt milk at him, ha.
>
> Saerah

Barnyard fantasy?

--
Date: 8(VIII)/10(X)/08(MMVIII)

*******************************************
Countdown till Labor Day
3wks 4hrs 10mins
*******************************************
Antibiotics, she said.
*******************************************

sarah gray wrote:
> I'm trying to make use of things in my pantry and freezer this week, to
> limit what I had to pick up at the grocery store. I had two jars of
> marinated artichokes , a pound of linguine, and a can of olives up
> there, so I decided to make what my siblings and I dubbed "yummy stuff"
> when we were kids. Its a recipe from Mollie Katzen's "Enchanted Broccoli
> Forest" cookbook, with mushrooms and olives added. Ironically enough,
> today is a Jewish fast day, but I haven't been struck by lighting yet,
> so what the hell? At least it was a recipe that was theoretically
> kosher.

I think I used to make that dish.

> What did y'all have?

New Zealand lamb chops (broiled with garlic/salt/pepper), mint sauce
(mint, sugar, malt vinegar), roasted asparagus, Israeli couscous with
olive oil.

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef

"sarah gray" > wrote in message
. 102...
> I'm trying to make use of things in my pantry and freezer this week, to
> limit what I had to pick up at the grocery store. I had two jars of
> marinated artichokes , a pound of linguine, and a can of olives up
> there, so I decided to make what my siblings and I dubbed "yummy stuff"
> when we were kids. Its a recipe from Mollie Katzen's "Enchanted Broccoli
> Forest" cookbook, with mushrooms and olives added. Ironically enough,
> today is a Jewish fast day, but I haven't been struck by lighting yet,
> so what the hell? At least it was a recipe that was theoretically
> kosher.
>
> Onions, mushrooms, olives and marinated artichoke hearts sauteed in
> olive oil, butter, and the liquid from the artichokes; cottage cheese,
> sour cream and parmesan added after the veggies are soft, with basil,
> cayenne, and S&P for seasoning.
>
> Ellie concurred that it was indeed yummy, and I have mucho leftovers to
> take to work for lunch.

Never heard of that before, but it sounds good!


> What did y'all have?

Crab legs were on sale a few weeks ago, so we had them tonight (with drawn
butter), along with boiled shrimp and cocktail sauce, an assortment of
cheeses and salami, olives, marinated veggies, some good crusty bread, and
carrot cake for dessert.

Mary--still singing Abba songs after seeing Mamma Mia! yesterday...

hahabogus > wrote in news:Xns9AF6DBFE569DDhahabogus@
69.16.185.250:

> sarah gray > wrote in
> . 102:
>
>> hahabogus > wrote in
news:Xns9AF6D9815EDABhahabogus@
>> 69.16.185.250:
>>
>>> sarah gray > wrote in
>>> . 102:
>>>
>>>> Saerah (who supposes she *could* have marinated the artichokes
>> herself,
>>>> and made the cheeses from milk she personally expressed from a cow
>> she
>>>> doesn't even own, but that's neither here nor there, and would not
>> have
>>>> made an "under 30 minutes" recipe :>)
>>>>
>>>>
>>>
>>> you express human mother's milk....You milk a cow....Unless there
was
>> a
>>> breast pump involved; then you are just naughty.
>>>
>>
>> I was trying to not use the word "milk" both as a noun and a verb.
But
>> now I remember grossing out my ex by trying to squirt milk at him,
ha.
>>
>> Saerah
>>
>
> From your breast or from the cow?
>

I've never owned a cow

Saerah

"cybercat" > wrote in
:

>
> "hahabogus" > wrote in message
> ...
>> sarah gray > wrote in
>> . 102:
>>
>>> hahabogus > wrote in
>>> news:Xns9AF6D9815EDABhahabogus@ 69.16.185.250:
>>>
>>>> sarah gray > wrote in
>>>> . 102:
>>>>
>>>>> Saerah (who supposes she *could* have marinated the artichokes
>>> herself,
>>>>> and made the cheeses from milk she personally expressed from a cow
>>> she
>>>>> doesn't even own, but that's neither here nor there, and would not
>>> have
>>>>> made an "under 30 minutes" recipe :>)
>>>>>
>>>>>
>>>>
>>>> you express human mother's milk....You milk a cow....Unless there
>>>> was
>>> a
>>>> breast pump involved; then you are just naughty.
>>>>
>>>
>>> I was trying to not use the word "milk" both as a noun and a verb.
>>> But now I remember grossing out my ex by trying to squirt milk at
>>> him, ha.
>>>
>>> Saerah
>>>
>>
>> From your breast or from the cow?
>>
>
> She said "ex." What do you think? Could it be you missed the charming
> armpit hair photo on her web site?
>
>
>

What does the hair under my arms have to do with breastfeeding?

Saerah

Serene Vannoy > wrote in
:

> sarah gray wrote:
>> I'm trying to make use of things in my pantry and freezer this week,
>> to limit what I had to pick up at the grocery store. I had two jars
>> of marinated artichokes , a pound of linguine, and a can of olives up
>> there, so I decided to make what my siblings and I dubbed "yummy
>> stuff" when we were kids. Its a recipe from Mollie Katzen's
>> "Enchanted Broccoli Forest" cookbook, with mushrooms and olives
>> added. Ironically enough, today is a Jewish fast day, but I haven't
>> been struck by lighting yet, so what the hell? At least it was a
>> recipe that was theoretically kosher.
>
> I think I used to make that dish.
>
>> What did y'all have?
>
> New Zealand lamb chops (broiled with garlic/salt/pepper), mint sauce
> (mint, sugar, malt vinegar), roasted asparagus, Israeli couscous with
> olive oil.

I haven't had Israeli couscous in so long; I should buy soem the next
time I am at the store.

So were the NZ chops an improvement over the domestic stuff?

Saerah

sarah gray > wrote in
. 102:

> hahabogus > wrote in news:Xns9AF6DBFE569DDhahabogus@
> 69.16.185.250:
>
>> sarah gray > wrote in
>> . 102:
>>
>>> hahabogus > wrote in
> news:Xns9AF6D9815EDABhahabogus@
>>> 69.16.185.250:
>>>
>>>> sarah gray > wrote in
>>>> . 102:
>>>>
>>>>> Saerah (who supposes she *could* have marinated the artichokes
>>> herself,
>>>>> and made the cheeses from milk she personally expressed from a cow
>>> she
>>>>> doesn't even own, but that's neither here nor there, and would not
>>> have
>>>>> made an "under 30 minutes" recipe :>)
>>>>>
>>>>>
>>>>
>>>> you express human mother's milk....You milk a cow....Unless there
> was
>>> a
>>>> breast pump involved; then you are just naughty.
>>>>
>>>
>>> I was trying to not use the word "milk" both as a noun and a verb.
> But
>>> now I remember grossing out my ex by trying to squirt milk at him,
> ha.
>>>
>>> Saerah
>>>
>>
>> From your breast or from the cow?
>>
>
> I've never owned a cow
>
> Saerah

Well there is that saying why buy the cow if you get the milk for free.

--

The house of the burning beet-Alan

hahabogus > wrote in news:Xns9AF6E57F93810hahabogus@
69.16.185.247:

> sarah gray > wrote in
> . 102:
>
>> hahabogus > wrote in
news:Xns9AF6DBFE569DDhahabogus@
>> 69.16.185.250:
>>
>>> sarah gray > wrote in
>>> . 102:
>>>
>>>> hahabogus > wrote in
>> news:Xns9AF6D9815EDABhahabogus@
>>>> 69.16.185.250:
>>>>
>>>>> sarah gray > wrote in
>>>>> . 102:
>>>>>
>>>>>> Saerah (who supposes she *could* have marinated the artichokes
>>>> herself,
>>>>>> and made the cheeses from milk she personally expressed from a
cow
>>>> she
>>>>>> doesn't even own, but that's neither here nor there, and would
not
>>>> have
>>>>>> made an "under 30 minutes" recipe :>)
>>>>>>
>>>>>>
>>>>>
>>>>> you express human mother's milk....You milk a cow....Unless there
>> was
>>>> a
>>>>> breast pump involved; then you are just naughty.
>>>>>
>>>>
>>>> I was trying to not use the word "milk" both as a noun and a verb.
>> But
>>>> now I remember grossing out my ex by trying to squirt milk at him,
>> ha.
>>>>
>>>> Saerah
>>>>
>>>
>>> From your breast or from the cow?
>>>
>>
>> I've never owned a cow
>>
>> Saerah
>
> Well there is that saying why buy the cow if you get the milk for
free.
>

Heh, well that kind of milk just leads to child support payments, heh.

Saerah

On Sun, 10 Aug 2008 23:10:00 GMT, sarah gray >
wrote:

>What did y'all have?

We went over to DD's today and grilled (we call it barbecuing around
here). Son picked up pre-marinated chicken and pork from a local
carniceria, probably bought the shrimp there too. He seasoned the
shrimp with garlic & pepper, put on a leaf of basil, wrapped them with
1/2 a strip of bacon, then skewered them (5 per skewer). All that was
served with roasted corn on the cob, guacamole, salsa and chips.


--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.

Mae West

MareCat wrote:
>
>
>> What did y'all have?
>
> Crab legs were on sale a few weeks ago, so we had them tonight (with
> drawn butter), along with boiled shrimp and cocktail sauce, an
> assortment of cheeses and salami, olives, marinated veggies, some
> good crusty bread, and carrot cake for dessert.
>
> Mary--still singing Abba songs after seeing Mamma Mia! yesterday...

I haven't had carrot cake in ages and it sounds really good right about now.
Got leftovers?

kili

sarah gray said...

> koko > wrote in
> :
>
>> On Mon, 11 Aug 2008 00:20:05 GMT, sarah gray >
>> wrote:
> <snip>
>
>>>
>>>I cook for one-and-a-half, so I know what you mean. (though I swear,
> she
>>>eats more than I do!)
>>>
>>>Saerah
>>
>> And the half is an adorable adventurous eater.
>>
>>
>
> She still won't even try gefilte fish, though. :<
>
> Saerah


I sense a food contest. Your daughter vs. Andy?

Chicken Liver paté & crackers?!?

12 minutes?



Andy

On Sun, 10 Aug 2008 23:58:46 GMT, sarah gray wrote:
>
> ah. Given name is Sarah. Nom de internet is Saerah. Just don't call me
> late to dinner, or spell my name without an "h".
>
> -Sa(e)rah Rivka Gray, formerly Bennett, nee Schreiber
> heh.

'rivka' is a lovely name.

your pal,
blake

"kilikini" > wrote in message
...
> MareCat wrote:
>>
>>
>>> What did y'all have?
>>
>> Crab legs were on sale a few weeks ago, so we had them tonight (with
>> drawn butter), along with boiled shrimp and cocktail sauce, an
>> assortment of cheeses and salami, olives, marinated veggies, some
>> good crusty bread, and carrot cake for dessert.
>>
>> Mary--still singing Abba songs after seeing Mamma Mia! yesterday...
>
> I haven't had carrot cake in ages and it sounds really good right about
> now. Got leftovers?

Kili, we still have a whole half cake left, so I'll send you some right now!
It's my mom's leftover birthday cake that she forgot to take home with her
(she lives four hours away).

We had a lovely surprise delivered to our house this morning--an Edible
Arrangement, sent by my brother and SIL to thank us for a gift we sent them
recently. So the girls and I pigged out on fruit for lunch. Mmmmmmmmm!

Mary

MareCat wrote:
> "kilikini" > wrote in message
> ...
>> MareCat wrote:
>>>
>>>
>>>> What did y'all have?
>>>
>>> Crab legs were on sale a few weeks ago, so we had them tonight (with
>>> drawn butter), along with boiled shrimp and cocktail sauce, an
>>> assortment of cheeses and salami, olives, marinated veggies, some
>>> good crusty bread, and carrot cake for dessert.
>>>
>>> Mary--still singing Abba songs after seeing Mamma Mia! yesterday...
>>
>> I haven't had carrot cake in ages and it sounds really good right
>> about now. Got leftovers?
>
> Kili, we still have a whole half cake left, so I'll send you some
> right now! It's my mom's leftover birthday cake that she forgot to
> take home with her (she lives four hours away).
>
> We had a lovely surprise delivered to our house this morning--an
> Edible Arrangement, sent by my brother and SIL to thank us for a gift
> we sent them recently. So the girls and I pigged out on fruit for
> lunch. Mmmmmmmmm!
> Mary

That sounds wonderful, Mary! Did you get a picture of it before you and the
kids attacked it? LOL. I've always wanted to see what one of those edible
arrangements looked like.

kili

"sarah gray" > wrote in message
. 102...
> I'm trying to make use of things in my pantry and freezer this week, to
> limit what I had to pick up at the grocery store. I had two jars of
> marinated artichokes , a pound of linguine, and a can of olives up
> there, so I decided to make what my siblings and I dubbed "yummy stuff"
> when we were kids. Its a recipe from Mollie Katzen's "Enchanted Broccoli
> Forest" cookbook, with mushrooms and olives added. Ironically enough,
> today is a Jewish fast day, but I haven't been struck by lighting yet,
> so what the hell? At least it was a recipe that was theoretically
> kosher.
>
> Onions, mushrooms, olives and marinated artichoke hearts sauteed in
> olive oil, butter, and the liquid from the artichokes; cottage cheese,
> sour cream and parmesan added after the veggies are soft, with basil,
> cayenne, and S&P for seasoning.
>
> Ellie concurred that it was indeed yummy, and I have mucho leftovers to
> take to work for lunch.
>
> What did y'all have?
>
> Saerah (who supposes she *could* have marinated the artichokes herself,
> and made the cheeses from milk she personally expressed from a cow she
> doesn't even own, but that's neither here nor there, and would not have
> made an "under 30 minutes" recipe :>)
>

We actually went out to dinner to celebrate recent good news...so I had bbq
ribs, an ear of corn, and some beans at Phil's BBQ here in San Diego. I
*love* their beans...because believe me when I tell you that good bbq beans
are scarce here in San Diego. Heck, good bbq is scarce, unless I make it
myself ;-)

But we've been going to Phil's ever since we first smelled it on a walk
through Hillcrest years ago. The new location is bigger, but I miss the
old-timey feel of the Hillcrest location sometimes. I don't miss the
seemingly impossible task of finding a table though! lol

kimberly
--
http://eating-sandiego.blogspot.com/
http://www.revver.com/video/1100047/patriot-pilot/#

"kilikini" > wrote in message
...
> MareCat wrote:
>> "kilikini" > wrote in message
>> ...
>>> MareCat wrote:
>>>>
>>>>
>>>>> What did y'all have?
>>>>
>>>> Crab legs were on sale a few weeks ago, so we had them tonight (with
>>>> drawn butter), along with boiled shrimp and cocktail sauce, an
>>>> assortment of cheeses and salami, olives, marinated veggies, some
>>>> good crusty bread, and carrot cake for dessert.
>>>>
>>>> Mary--still singing Abba songs after seeing Mamma Mia! yesterday...
>>>
>>> I haven't had carrot cake in ages and it sounds really good right
>>> about now. Got leftovers?
>>
>> Kili, we still have a whole half cake left, so I'll send you some
>> right now! It's my mom's leftover birthday cake that she forgot to
>> take home with her (she lives four hours away).
>>
>> We had a lovely surprise delivered to our house this morning--an
>> Edible Arrangement, sent by my brother and SIL to thank us for a gift
>> we sent them recently. So the girls and I pigged out on fruit for
>> lunch. Mmmmmmmmm!
>> Mary
>
> That sounds wonderful, Mary! Did you get a picture of it before you and
> the kids attacked it? LOL. I've always wanted to see what one of those
> edible arrangements looked like.

D'oh! No, when it arrived, taking a pic was the furthest thing from my mind.
I just wanted to dig in immediately! It was beautiful, though.

This is the arrangement they sent us: http://tinyurl.com/6c2nwr.

Mary

MareCat wrote:
> "kilikini" > wrote in message
> ...
>> MareCat wrote:
>>> "kilikini" > wrote in message
>>> ...
>>>> MareCat wrote:
>>>>>
>>>>>
>>>>>> What did y'all have?
>>>>>
>>>>> Crab legs were on sale a few weeks ago, so we had them tonight
>>>>> (with drawn butter), along with boiled shrimp and cocktail sauce,
>>>>> an assortment of cheeses and salami, olives, marinated veggies,
>>>>> some good crusty bread, and carrot cake for dessert.
>>>>>
>>>>> Mary--still singing Abba songs after seeing Mamma Mia!
>>>>> yesterday...
>>>>
>>>> I haven't had carrot cake in ages and it sounds really good right
>>>> about now. Got leftovers?
>>>
>>> Kili, we still have a whole half cake left, so I'll send you some
>>> right now! It's my mom's leftover birthday cake that she forgot to
>>> take home with her (she lives four hours away).
>>>
>>> We had a lovely surprise delivered to our house this morning--an
>>> Edible Arrangement, sent by my brother and SIL to thank us for a
>>> gift we sent them recently. So the girls and I pigged out on fruit
>>> for lunch. Mmmmmmmmm!
>>> Mary
>>
>> That sounds wonderful, Mary! Did you get a picture of it before you
>> and the kids attacked it? LOL. I've always wanted to see what one
>> of those edible arrangements looked like.
>
> D'oh! No, when it arrived, taking a pic was the furthest thing from
> my mind. I just wanted to dig in immediately! It was beautiful,
> though.
> This is the arrangement they sent us: http://tinyurl.com/6c2nwr.
>
> Mary

Oh how cute! I'll bet it was wonderful. :~)

kili

Andy <q> wrote in :

> sarah gray said...
>
>> koko > wrote in
>> :
>>
>>> On Mon, 11 Aug 2008 00:20:05 GMT, sarah gray >
>>> wrote:
>> <snip>
>>
>>>>
>>>>I cook for one-and-a-half, so I know what you mean. (though I swear,
>> she
>>>>eats more than I do!)
>>>>
>>>>Saerah
>>>
>>> And the half is an adorable adventurous eater.
>>>
>>>
>>
>> She still won't even try gefilte fish, though. :<
>>
>> Saerah
>
>
> I sense a food contest. Your daughter vs. Andy?
>
> Chicken Liver paté & crackers?!?
>
> 12 minutes?
>
>


She won't eat liver, either (but I think If I got the little chicken
livers and fried em up I could fool her into trying them)

I'll bite for that eating contest myself. needs to be some good half-
sours too though

Saerah

blake murphy > wrote in
:

> On Sun, 10 Aug 2008 23:58:46 GMT, sarah gray wrote:
>>
>> ah. Given name is Sarah. Nom de internet is Saerah. Just don't call me
>> late to dinner, or spell my name without an "h".
>>
>> -Sa(e)rah Rivka Gray, formerly Bennett, nee Schreiber
>> heh.
>
> 'rivka' is a lovely name.
>

thank you. I think I am more of a rivka than a rebecca, heh.

Saerah

Sirloin steak fajitas (with onions, peppers, cumin, ancho chili powder,
garlic, salt, some lime if I can find a lime) on green-chili gordita
tortillas -- the best we've ever found. James's guacamole. Blue corn chips.

I'm making myself hungry.

Serene
--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins