My workplace has a new "freshtoyou" produce delivery service. Prices
weren't bad, so I tried it with what I knew I'd be out of or want to
make this week. My first order came today, and if they keep this up,
I'll give up shopping in stores for produce. The veggies were
beautiful, perfectly ripe, no bad spots, and I didn't have to sort
through a whole tray of them to find good ones.

I made tabouli again, but the bunches of parsley and mint were so
large I only used half of each.

Suggestions for something to make with them? I also have broccoli and
string beans, if that's any help.

I suppose I could wait until the weekend when it's supposed to turn
hot again, but I don't want this lovely stuff to go to mush.

maxine in ri

On Aug 12, 9:09�pm, maxine in ri > wrote:
> My workplace has a new "freshtoyou" produce delivery service. �Prices
> weren't bad, so I tried it with what I knew I'd be out of or want to
> make this week. �My first order came today, and if they keep this up,
> I'll give up shopping in stores for produce. �The veggies were
> beautiful, perfectly ripe, no bad spots, and I didn't have to sort
> through a whole tray of them to find good ones.
>
> I made tabouli again, but the bunches of parsley and mint were so
> large I only used half of each.
>
> Suggestions for something to make with them? �I also have broccoli and
> string beans, if that's any help.
>
> I suppose I could wait until the weekend when it's supposed to turn
> hot again, but I don't want this lovely stuff to go to mush.

I grow parsley, always much more than I can ever use, I give it away
to anyone who comes by... towards the end of the season I freeze it in
zip-locs. Lately I prefer the curly leaf parsley. Parsley requires
very little growing space... a four foot square plot will grow more
than any ten families can consume.

I don't like mint in anything but toothpaste and chewing gum. But I
have so much mint growing wild that I mow it... it grows all along my
creek too, I can probably pick it in hundred pound bales... feel free
to help yourself.

On Tue, 12 Aug 2008 18:29:27 -0700 (PDT), Sheldon >
wrote:


>I don't like mint in anything but toothpaste and chewing gum. But I
>have so much mint growing wild that I mow it... it grows all along my
>creek too, I can probably pick it in hundred pound bales... feel free
>to help yourself.

Send it to me. I love the stuff. It is used in a lot of Asian
cuisines, and also in Mid Eastern ones. I go nuts for it.....

Christine

On Aug 12, 9:33�pm, Christine Dabney > wrote:
> On Tue, 12 Aug 2008 18:29:27 -0700 (PDT), Sheldon >
> wrote:
>
> >I don't like mint in anything but toothpaste and chewing gum. �But I
> >have so much mint growing wild that I mow it... it grows all along my
> >creek too, I can probably pick it in hundred pound bales... feel free
> >to help yourself.
>
> Send it to me. � I love the stuff. �It is used in a lot of Asian
> cuisines, and also in Mid Eastern ones. � I go nuts for it..... �

Come and get it... I'll help harvest and I'll supply the wrappings.

On Tue, 12 Aug 2008 18:46:13 -0700 (PDT), Sheldon >
wrote:


>
>Come and get it... I'll help harvest and I'll supply the wrappings.

Hehehehehehhe....Fat chance.

I am halfway across the country, in New Mexico. I ain't gonna get
there anytime soon...no way, no how.

I wish I could though. I would love to see your farm. And your house
looks delightful.... And did I mention I love cats?

And if you have ripe tomatoes, that is a big plus....

Christine

maxine in ri > wrote:

> The veggies were beautiful, perfectly ripe, no bad spots,
> and I didn't have to sort through a whole tray of them to find
> good ones.

That's suspicious. Do they use lots of pesticides? It is
not normal for many vegetables to be perfect-looking.
If all of them look like that it suggests something is wrong.

Steve

Steve Pope wrote:
>
> maxine in ri > wrote:
>
> > The veggies were beautiful, perfectly ripe, no bad spots,
> > and I didn't have to sort through a whole tray of them to find
> > good ones.
>
> That's suspicious. Do they use lots of pesticides? It is
> not normal for many vegetables to be perfect-looking.
> If all of them look like that it suggests something is wrong.

Yes, they could be sorting the produce and removing
the culls. Evil *******s! :-)

Sheldon wrote:
>
> I don't like mint in anything but toothpaste and chewing gum.
> But I have so much mint growing wild that I mow it...
> it grows all along my creek too, I can probably pick it in
> hundred pound bales... feel free to help yourself.

There's a guy on eBay who sells steam distillers
of his own design, which seems to be a competent
design. You could use one of those to make mint
oil, though I don't know what you would do with it
unless you wanted to go commercial.

Mint is a rather aggressive plant, like bamboo.

On Tue, 12 Aug 2008 18:09:29 -0700 (PDT), maxine in ri
> wrote:

>My workplace has a new "freshtoyou" produce delivery service. Prices
>weren't bad, so I tried it with what I knew I'd be out of or want to
>make this week. My first order came today, and if they keep this up,
>I'll give up shopping in stores for produce. The veggies were
>beautiful, perfectly ripe, no bad spots, and I didn't have to sort
>through a whole tray of them to find good ones.
>
>I made tabouli again, but the bunches of parsley and mint were so
>large I only used half of each.
>
>Suggestions for something to make with them? I also have broccoli and
>string beans, if that's any help.
>
>I suppose I could wait until the weekend when it's supposed to turn
>hot again, but I don't want this lovely stuff to go to mush.
>
>maxine in ri

One of my favorite ways of using parsley is to make parsley salad,
thanks to The Ranger.

@@@@@ Now You're Cooking! Export Format

Parsley Salad

salads/dressing

1-1/4 cups carrot, shredded
1-1/2 cups italian parsley, rough-chopped
1 tin anchovies in oil, rough-chopped
1 clove elephant garlic, thin-sliced
1/4 cup evoo
1/4 cup red wine vinegar
salt & pepper to taste

In a bowl, you shred a carrot, layer the chopped parsley, a pinch of
coarse salt, the chopped anchovies _AND_ the oil they were packed in.
Then you thin-slice (using a potato peeler) the elephant garlic. Add
in the EVOO and vinegar to assist in breaking down the parsley, salt
and pepper to taste, cover and set aside in refrigerator to allow all
the flavors to meld.

Notes: The Ranger

** Exported from Now You're Cooking! v5.84 **

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

On Aug 12, 9:49�pm, Christine Dabney > wrote:
> On Tue, 12 Aug 2008 18:46:13 -0700 (PDT), Sheldon >
> wrote:
>
>
>
> >Come and get it... I'll help harvest and I'll supply the wrappings.
>
> Hehehehehehhe....Fat chance.
>
> I am halfway across the country, in New Mexico. �I ain't gonna get
> there anytime soon...no way, no how. �
>
> I wish I could though. I would love to see your farm. �And your house
> looks delightful.... �And did I mention I love cats? �
>
> And if you have ripe tomatoes, that is a big plus....

Tomato crop is poor this year but I have e i e i o:
http://i35.tinypic.com/1440c9t.jpg

These guys don't mind a good rain:
http://i34.tinypic.com/2rml9cj.jpg

Eeensy weensy spider comes down the water spout:
http://i35.tinypic.com/2zsd2s1.jpg

Dried up all the rain and the sun comes out:
http://i35.tinypic.com/1jpyfs.jpg

Got veggies but no tomatoes:
http://i35.tinypic.com/246v1op.jpg

koko wrote:
>
> Then you thin-slice (using a potato peeler) the elephant garlic. Add
> in the EVOO and vinegar to assist in breaking down the parsley, salt
> and pepper to taste, cover and set aside in refrigerator to allow all
> the flavors to meld.

That's still pretty close to raw. I've discovered that
nearly any consumption of certain vegetables in any state
less than fully cooked causes a very characteristic sore
on my face. It took decades for me to discover what
causes it.

It is a slit-like sore, horizontal to the body axis,
which forms at one or both corners of my mouth (where
the upper lip meets the lower lip). It results from
eating parsley, broccoli, Brussels sprouts, or certain
other vegetables without cooking them thoroughly.
Spinach, cilantro, watercress, peppers, onions, potatoes,
carrots, eggplant, tomatoes, do not have this effect.
I'm not aware of any vegetables outside of the cruciform
vegetables and parsley that do this.

Taking a megadose of vitamin C suppresses the effect,
but not completely. I normally take 1000 mg, and that's
not enough. I have to take 2000 mg or above to
suppress the sore. And I don't want to take that much
because of the risk of kidney stones from megadose
vitamin C. I'd consider it if it completely suppressed
the sore, but it doesn't. It's like the way folic acid
partially suppresses symptoms of vitamin B-12 deficiency.
That's why the FDA resists allowing high-dose folic acid
supplements on the market -- they don't want B-12
deficiency to go undiagnosed because the symptoms were
covered up by folic acid megadoses.

The cure is not to take more vitamin C. The cure
for me is to fully cook the aforementioned troublesome
vegetables. It took decades for me to discover this.
I believe that they contain an undiscovered anti-nutritional
factor. Some kind of chemical that interferes with normal
absorption and/or metabolism of one or more essential
nutrients. It's inactivated by heat sufficient to coagulate
the cellular proteins, which suggests it's a plant enzyme.
Beyond that, I cannot say. It could breaking down
a vitamin or essential amino acid in the digestive tract
before it can be absorbed. It could be chelating an
essential mineral and carrying it out of the body.

Even if this is strictly an individual sensitivity,
I can't be the only one in the world who suffers from it.
If you have these sores, I just described the cure.
They will heal up and disappear completely, and as long
as you stick to the program you'll never get another one.

On Tue, 12 Aug 2008 20:57:37 -0700 (PDT), Sheldon >
wrote:

>Got veggies but no tomatoes:
>http://i35.tinypic.com/246v1op.jpg

I don't believe you live alone. All that food goes somewhere and it's
not entirely to you.


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

Mae West

On Aug 12, 9:09*pm, maxine in ri > wrote:
> My workplace has a new "freshtoyou" produce delivery service. *Prices
> weren't bad, so I tried it with what I knew I'd be out of or want to
> make this week. *My first order came today, and if they keep this up,
> I'll give up shopping in stores for produce. *The veggies were
> beautiful, perfectly ripe, no bad spots, and I didn't have to sort
> through a whole tray of them to find good ones.
>
> I made tabouli again, but the bunches of parsley and mint were so
> large I only used half of each.
>
> Suggestions for something to make with them? *I also have broccoli and
> string beans, if that's any help.
>
> I suppose I could wait until the weekend when it's supposed to turn
> hot again, but I don't want this lovely stuff to go to mush.
>
> maxine in ri

This won't use up a ton, but I use parsley and mint as salad herbs.
Just
mix it right in with the lettuce and other veggies. A simple dressing
is
best with this. I like lemon vinaigrette.

Being a cilantro lover, I also use it in this way, but then I prefer a
lime
vinaigrette.

Cindy Hamilton

sf wrote:
> Sheldon wrote:
>
> >Got veggies but no tomatoes:
> >http://i35.tinypic.com/246v1op.jpg
>
> I don't believe you live alone. �All that food goes somewhere and it's
> not entirely to you.

People do give things away ya know.

How is that a lot of food, there is very little there. Those long
peppers were supposed to be 'talian frying peppers but somehow they
turned out to be hot peppers (seed companys do screw up), too hot for
me so I've been giving those away... but even if they wren't hot
frying peppers cook down to very little volume. In fact I give a lot
of my crop away and trade with neighbors who have gardens, we all seem
to grow different things. And I'm friendly with the head chef at the
golf course down the road, so I bring her a lot of my extra crop,
better than it becoming compost, it's always greatly appreciated and I
get comped meals and invited to dinner functions even though I don't
golf, so gardening also enhances my social life. And I freeze a lot
of my produce, most of those beans got frozen, I usually sort out the
larger ones to freeze for winter soups and stews. Those small kirbys
are all eaten already, I made cucumber salad with most of them and ate
all of it in two days, was only a 2 qt bowlful, much of it liquid.
Those curly loose leaf lettuce leaves were salvaged from bolted heads,
all together doesn't equal one intact head. And those two leafy
things are a type of Chinese cabbage (kinda like napa but slightly
peppery/mustardy), the green portion of one head was chiffonaded into
that big bowl as part of a salad, still half in my fridge... the white
portion got diced into a small pot of soup (3 qt) that was actually
doctored ramen with one lonely left over pork chop... anyone who's
eaten napa knows it's much less than it looks. The second head is in
the fridge, those oriental cabbage-like veggies keep for at least a
month (and I still have another one in my garden). Maybe you don't
like veggies because you and I have an entirely different concept of
what's a lot. There is nothing there that is stick to the ribs
filling (no starches), it's all rabbit food, in fact I probably burn
up more calories prepping and chewing, and I know I do growing...
truth is I stop eating when my jaw begins to cramp... and I use very
low calorie dressings, I like oriental flavored marinades that contain
very little oil, mostly spiced/herbed citrus juices. Actually that's
a very, VERY small example of a typical harvest (wait till fall), in
fact part of what I picked that day was in the fridge, about two dozen
Japanese eggplant (ichiban), and about two pounds of snow peas, I'll
be grinding meat for burgers today (posted in another thread) so I'll
grill the eggplant... nothing says I gotta eat all of them in one
sitting, grilled eggplant reheats well in the nuker. I haven't
decided yet about the snow peas; I've already eaten a bunch of the
very young ones as is (to me baby snow peas are like candy), and some
are kinda old and tough (they already contain fully developed peas),
I'll probably destring and freeze them with the old grean beans
(anyone has never eaten fresh picked snow peas has never really eaten
snow peas). Those types of veggies are practically all water, very
low caloric content but very nutrient rich.... an hour after eating
all I can hold I'm looking for something to eat. And why is it so
important for you (and others) to make assumptions about my personal
life... I've never said whether I live alone or not... all anyone at
rfc knows for sure is that I live with six cats and whatever critters
take up residence on my acres... are you making me an offer (you don't
have a chance, you're way too negative a person for my liking, you
never have anything nice/positive to say, not to anyone... sometimes I
think you and enigma are the same, if either of you ever complimented
anyone you'd shrivel up and die). I'm always reading pathetic
assumptions, like I'm a poor old man who lives all alone... perhaps
folks are feeling sorry for me, don't... before feeling sorry for me
look in your own mirror.

On Aug 12, 10:08�pm, Mark Thorson > wrote:
> Sheldon wrote:
>
> > I don't like mint in anything but toothpaste and chewing gum.
> > But I have so much mint growing wild that I mow it...
> > it grows all along my creek too, I can probably pick it in
> > hundred pound bales... feel free to help yourself.
>
> There's a guy on eBay who sells steam distillers
> of his own design, which seems to be a competent
> design. �You could use one of those to make mint
> oil, though I don't know what you would do with it
> unless you wanted to go commercial.
>
> Mint is a rather aggressive plant, like bamboo.

Mint is agressive but it seems to set it's own boundries, it spreads
just so far and stops very abruptly... I don't know why, perhaps the
soil, perhaps it prefers wet, it seems to grow wherever there are wet
areas.... I know I've just mown over a patch by the aroma, it
deodorizes my mower.

On Aug 13, 12:44�am, Mark Thorson > wrote:
> koko wrote:
>
> > Then you thin-slice (using a potato peeler) the elephant garlic. Add
> > in the EVOO and vinegar to assist in breaking down the parsley, salt
> > and pepper to taste, cover and set aside in refrigerator to allow all
> > the flavors to meld.
>
> That's still pretty close to raw. �I've discovered that
> nearly any consumption of certain vegetables in any state
> less than fully cooked causes a very characteristic sore
> on my face. �It took decades for me to discover what
> causes it.
>
> It is a slit-like sore, horizontal to the body axis,
> which forms at one or both corners of my mouth (where
> the upper lip meets the lower lip). �It results from
> eating parsley, broccoli, Brussels sprouts, or certain
> other vegetables without cooking them thoroughly.
> Spinach, cilantro, watercress, peppers, onions, potatoes,
> carrots, eggplant, tomatoes, do not have this effect.
> I'm not aware of any vegetables outside of the cruciform
> vegetables and parsley that do this.
>
> Taking a megadose of vitamin C suppresses the effect,
> but not completely. �I normally take 1000 mg, and that's
> not enough. �I have to take 2000 mg or above to
> suppress the sore. �And I don't want to take that much
> because of the risk of kidney stones from megadose
> vitamin C. �I'd consider it if it completely suppressed
> the sore, but it doesn't. �It's like the way folic acid
> partially suppresses symptoms of vitamin B-12 deficiency.
> That's why the FDA resists allowing high-dose folic acid
> supplements on the market -- they don't want B-12
> deficiency to go undiagnosed because the symptoms were
> covered up by folic acid megadoses.
>
> The cure is not to take more vitamin C. �The cure
> for me is to fully cook the aforementioned troublesome
> vegetables. �It took decades for me to discover this.
> I believe that they contain an undiscovered anti-nutritional
> factor. �Some kind of chemical that interferes with normal
> absorption and/or metabolism of one or more essential
> nutrients. �It's inactivated by heat sufficient to coagulate
> the cellular proteins, which suggests it's a plant enzyme.
> Beyond that, I cannot say. �It could breaking down
> a vitamin or essential amino acid in the digestive tract
> before it can be absorbed. �It could be chelating an
> essential mineral and carrying it out of the body.
>
> Even if this is strictly an individual sensitivity,
> I can't be the only one in the world who suffers from it.
> If you have these sores, I just described the cure.
> They will heal up and disappear completely, and as long
> as you stick to the program you'll never get another one.

It's likely an allergic reaction to components specifc to those
particular vegetables when eaten raw (quite common with plants of the
cabbage family), manifested in your mucosa, the lips are a mucous
membrane, the corners of the mouth are typically more sensitive
because they flex more. It could also be that you have a form of
herpes. You've been experiencing this for decades and have not had it
checked out by a doctor, yikes!

Regarding the slit-like sores in the corner of the mouth........I was
bothered with tiem a lot in the mid 90's. My dentist thought they were
a fungus and gave me some ointment which didn't help.

I happened to have one when I went to my internist for my yearly
physical. I probably wouldn't have thought to mention them otherwise.
He said he didn't know, but he'd look them up. He came back in and said
it was a ribofavin defeciency (I think that's B1, but I'm not sure).
Anyway, as long as I take my B-complex caplet daily, I haven't been
bothered with them since I hate taking them, but it's worth it to me
not to have them or nocturnal leg cramps anymore.

Libby

Sheldon wrote:

> Tomato crop is poor this year but I have e i e i o:
> http://i35.tinypic.com/1440c9t.jpg
>
> These guys don't mind a good rain:
> http://i34.tinypic.com/2rml9cj.jpg
>
> Eeensy weensy spider comes down the water spout:
> http://i35.tinypic.com/2zsd2s1.jpg
>
> Dried up all the rain and the sun comes out:
> http://i35.tinypic.com/1jpyfs.jpg
>
> Got veggies but no tomatoes:
> http://i35.tinypic.com/246v1op.jpg

Beautiful pictures of your pasture, and your vegetables look delish.

Becca

As to my post about B vitamin supplements......that should read
Riboflavin, and it's B2. Sorry.

Libby

On Aug 12, 11:32 pm, koko > wrote:
> On Tue, 12 Aug 2008 18:09:29 -0700 (PDT), maxine in ri
>
>
>
> > wrote:
> >My workplace has a new "freshtoyou" produce delivery service. Prices
> >weren't bad, so I tried it with what I knew I'd be out of or want to
> >make this week. My first order came today, and if they keep this up,
> >I'll give up shopping in stores for produce. The veggies were
> >beautiful, perfectly ripe, no bad spots, and I didn't have to sort
> >through a whole tray of them to find good ones.
>
> >I made tabouli again, but the bunches of parsley and mint were so
> >large I only used half of each.
>
> >Suggestions for something to make with them? I also have broccoli and
> >string beans, if that's any help.
>
> >I suppose I could wait until the weekend when it's supposed to turn
> >hot again, but I don't want this lovely stuff to go to mush.
>
> >maxine in ri
>
> One of my favorite ways of using parsley is to make parsley salad,
> thanks to The Ranger.
>
> @@@@@ Now You're Cooking! Export Format
>
> Parsley Salad
>
> salads/dressing
>
> 1-1/4 cups carrot, shredded
> 1-1/2 cups italian parsley, rough-chopped
> 1 tin anchovies in oil, rough-chopped
> 1 clove elephant garlic, thin-sliced
> 1/4 cup evoo
> 1/4 cup red wine vinegar
> salt & pepper to taste
>
> In a bowl, you shred a carrot, layer the chopped parsley, a pinch of
> coarse salt, the chopped anchovies _AND_ the oil they were packed in.
> Then you thin-slice (using a potato peeler) the elephant garlic. Add
> in the EVOO and vinegar to assist in breaking down the parsley, salt
> and pepper to taste, cover and set aside in refrigerator to allow all
> the flavors to meld.
>
> Notes: The Ranger
>

Koko, that sounds like something my husband will eat even if he has to
gum it to death! Thank you and The Ranger.

maxine in ri

On Aug 12, 11:57 pm, Sheldon > wrote:

> Eeensy weensy spider comes down the water spout:http://i35.tinypic.com/2zsd2s1.jpg

Great double rainbow!

maxine in ri

On Aug 13, 10:48 am, Sheldon > wrote:
> On Aug 12, 10:08 pm, Mark Thorson > wrote:
>
> > Sheldon wrote:
>
> > > I don't like mint in anything but toothpaste and chewing gum.
> > > But I have so much mint growing wild that I mow it...
> > > it grows all along my creek too, I can probably pick it in
> > > hundred pound bales... feel free to help yourself.
>
> > There's a guy on eBay who sells steam distillers
> > of his own design, which seems to be a competent
> > design. You could use one of those to make mint
> > oil, though I don't know what you would do with it
> > unless you wanted to go commercial.
>
> > Mint is a rather aggressive plant, like bamboo.
>
> Mint is agressive but it seems to set it's own boundries, it spreads
> just so far and stops very abruptly... I don't know why, perhaps the
> soil, perhaps it prefers wet, it seems to grow wherever there are wet
> areas.... I know I've just mown over a patch by the aroma, it
> deodorizes my mower.

I guess I've never given it a large enough space for it to find it's
boundary. You're right about the wet, tho. A friend gave me some of
her mint years ago, and it never amounted to much after the first year
(when I was watering it to let it settle in). This year it's been
rain, rain and more rain, and I've got a bumper crop.

maxine in ri

On Wed, 13 Aug 2008 07:41:10 -0700 (PDT), Sheldon >
wrote:

> you're way too negative a person for my liking, you
>never have anything nice/positive to say, not to anyone... sometimes I
>think you and enigma are the same, if either of you ever complimented
>anyone you'd shrivel up and die).

LOLOL.... pot, kettle, black.


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

Mae West

On Aug 12, 8:57*pm, Sheldon > wrote:
> On Aug 12, 9:49 pm, Christine Dabney > wrote:
>
>
>
>
>
> > On Tue, 12 Aug 2008 18:46:13 -0700 (PDT), Sheldon >
> > wrote:
>
> > >Come and get it... I'll help harvest and I'll supply the wrappings.
>
> > Hehehehehehhe....Fat chance.
>
> > I am halfway across the country, in New Mexico. I ain't gonna get
> > there anytime soon...no way, no how.
>
> > I wish I could though. I would love to see your farm. And your house
> > looks delightful.... And did I mention I love cats?
>
> > And if you have ripe tomatoes, that is a big plus....
>
> Tomato crop is poor this year but I have e i e i o:http://i35.tinypic.com/1440c9t.jpg
>
> These guys don't mind a good rain:http://i34.tinypic.com/2rml9cj.jpg
>
> Eeensy weensy spider comes down the water spout:http://i35.tinypic.com/2zsd2s1.jpg
>
> Dried up all the rain and the sun comes out:http://i35.tinypic.com/1jpyfs..jpg
>
> Got veggies but no tomatoes:http://i35.tinypic.com/246v1op.jpg- Hide quoted text -
>
> - Show quoted text -

Beautiful pics- been damp this year? My poor toms aren't producing
squat- not enough sun where I live, and a crummy season, too. But my
parsley and rosemary are kickin' ass!

On Aug 13, 11:57�am, Becca > wrote:
> Sheldon wrote:
> > Tomato crop is poor this year but I have e i e i o:
> >http://i35.tinypic.com/1440c9t.jpg
>
> > These guys don't mind a good rain:
> >http://i34.tinypic.com/2rml9cj.jpg
>
> > Eeensy weensy spider comes down the water spout:
> >http://i35.tinypic.com/2zsd2s1.jpg
>
> > Dried up all the rain and the sun comes out:
> >http://i35.tinypic.com/1jpyfs.jpg
>
> > Got veggies but no tomatoes:
> >http://i35.tinypic.com/246v1op.jpg
>
> Beautiful pictures of your pasture, and your vegetables look delish.
>
> Becca

Thank you!

sf wrote:
> Sheldon wrote:
>
> > you're way too negative a person for my liking, you
> >never have anything nice/positive to say, not to anyone... sometimes I
> >think you and enigma are the same, if either of you ever complimented
> >anyone you'd shrivel up and die).
>
> LOLOL.... pot, kettle, black.

See, you're still doing it... you glom on to every opportunity to be
mean spirited.

I offer plenty of good advice, and am helpful to anyone who asks
(nothing I can do about those who resent my cooking knowlege), and
when it's a thread on a subject I know nothing about I stay out of it,
I have no need to fake what I don't know just to be everywhere. I've
never yet seen you post something useful related to cooking, or
anything, just bitter resentment. I've never once seen where you
laughed with someone, only at them. You are a sad, pitiful
creature... that for so many years you have to hide is proof... every
time I see your sf I think silly fool.

On Wed, 13 Aug 2008 19:16:52 -0700 (PDT), Sheldon >
wrote:

> sf wrote:
>> Sheldon wrote:
>>
>> > you're way too negative a person for my liking, you
>> >never have anything nice/positive to say, not to anyone... sometimes I
>> >think you and enigma are the same, if either of you ever complimented
>> >anyone you'd shrivel up and die).
>>
>> LOLOL.... pot, kettle, black.
>
>See, you're still doing it... you glom on to every opportunity to be
>mean spirited.

You did it again.
>
>I offer plenty of good advice, and am helpful to anyone who asks
>(nothing I can do about those who resent my cooking knowlege), and
>when it's a thread on a subject I know nothing about I stay out of it,
>I have no need to fake what I don't know just to be everywhere.

Envious? I'm not stuck with Google.

> I've
>never yet seen you post something useful related to cooking, or
>anything, just bitter resentment.

That's such a crock!

>I've never once seen where you
>laughed with someone,

Laughed with someone? WTF are you talking about? Am I supposed to
act like this is afb with all the fake praise?

>only at them.

I call it like I see it and I don't lie. I know exactly what set you
off. Too bad! If it was a different situation, then the post should
have been worded differently. A poster can't say something like that
and expect everyone to respond "how nice", because it wasn't.

>You are a sad, pitiful
>creature... that for so many years you have to hide is proof... every
>time I see your sf I think silly fool.

It's usenet, but you expect me to act like it's Facebook. HA! No
way.


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

Mae West

Sheldon wrote:
> On Aug 12, 10:08?pm, Mark Thorson > wrote:
>> Sheldon wrote:
>>
>>> I don't like mint in anything but toothpaste and chewing gum.
>>> But I have so much mint growing wild that I mow it...
>>> it grows all along my creek too, I can probably pick it in
>>> hundred pound bales... feel free to help yourself.
>>
>> There's a guy on eBay who sells steam distillers
>> of his own design, which seems to be a competent
>> design. ?You could use one of those to make mint
>> oil, though I don't know what you would do with it
>> unless you wanted to go commercial.
>>
>> Mint is a rather aggressive plant, like bamboo.
>
> Mint is agressive but it seems to set it's own boundries, it spreads
> just so far and stops very abruptly... I don't know why, perhaps the
> soil, perhaps it prefers wet, it seems to grow wherever there are wet
> areas.... I know I've just mown over a patch by the aroma, it
> deodorizes my mower.

I've planted mint down by the creek for erosion control and it continues to
spread over the years. But it does the job it was intended to do. We have
really abrupt water rise due to storms up in the mountains.
Janet

On Wed, 13 Aug 2008 07:41:10 -0700 (PDT), Sheldon >
wrote:

>sf wrote:
>> Sheldon wrote:
>>
>> >Got veggies but no tomatoes:
>> >http://i35.tinypic.com/246v1op.jpg
>>
>> I don't believe you live alone. ?All that food goes somewhere and it's
>> not entirely to you.
>
>People do give things away ya know.
>
>How is that a lot of food, there is very little there. Those long
>peppers were supposed to be 'talian frying peppers but somehow they
>turned out to be hot peppers (seed companys do screw up), too hot for
>me so I've been giving those away...

What you have is Hungarian Hot Wax peppers. They can be confused with
banana peppers. I love either so I'll be over in a little while to
take them off your hands. Actually there's a few other things on your
counter I'd like to get my hands on. I like to julienne the peppers
and bake them with Italian sausages in some white wine. The heat
mellows and it makes a nice juice for a perfect sandwich.

Lou

On Aug 12, 10:32*pm, koko > wrote:
> On Tue, 12 Aug 2008 18:09:29 -0700 (PDT), maxine in ri
>
>
>
> > wrote:
> >My workplace has a new "freshtoyou" produce delivery service. *Prices
> >weren't bad, so I tried it with what I knew I'd be out of or want to
> >make this week. *My first order came today, and if they keep this up,
> >I'll give up shopping in stores for produce. *The veggies were
> >beautiful, perfectly ripe, no bad spots, and I didn't have to sort
> >through a whole tray of them to find good ones.
>
> >I made tabouli again, but the bunches of parsley and mint were so
> >large I only used half of each.
>
> >Suggestions for something to make with them? *I also have broccoli and
> >string beans, if that's any help.
>
> >I suppose I could wait until the weekend when it's supposed to turn
> >hot again, but I don't want this lovely stuff to go to mush.
>
> >maxine in ri
>
> One of my favorite ways of using parsley is to make parsley salad,
> thanks to The Ranger.
>
> @@@@@ Now You're Cooking! Export Format
>
> Parsley Salad
>
> salads/dressing
>
> 1-1/4 cups carrot, shredded
> 1-1/2 cups italian parsley, rough-chopped
> 1 tin anchovies in oil, rough-chopped
> 1 clove elephant garlic, thin-sliced
> 1/4 cup evoo
> 1/4 cup red wine vinegar
> * salt & pepper to taste
>
> In a bowl, you shred a carrot, layer the chopped parsley, a pinch of
> coarse salt, the chopped anchovies _AND_ the oil they were packed in.
> Then you thin-slice (using a potato peeler) the elephant garlic. Add
> in the EVOO and vinegar to assist in breaking down the parsley, salt
> and pepper to taste, cover and set aside in refrigerator to allow all
> the flavors to meld.
>
> Notes: *The Ranger
>
> ** Exported from Now You're Cooking! v5.84 **
>
> koko
> There is no love more sincere than the love of food
> * * * * * * * * * * * * * * * *George Bernard Shawwww.kokoscorner.typepad.com
> updated 8/09

What if you added cooked bulgar, or quinoa, or cous cous or orzo or
rice or barley or . . .
Sounds like a veggie entree to me!

Lynn in Fargo
Getting a tiny bit "greener" one recipe at a time . . .

On Wed, 13 Aug 2008 15:51:45 -0700 (PDT), merryb >
wrote:

>My poor toms aren't producing squat

For half a second there I thought you were talking about cats!





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

Mae West

On Thu, 14 Aug 2008 09:01:06 -0700 (PDT), Lynn from Fargo
> wrote:

>On Aug 12, 10:32*pm, koko > wrote:
>> On Tue, 12 Aug 2008 18:09:29 -0700 (PDT), maxine in ri
>>
>>
snip to my lou
>>
>> One of my favorite ways of using parsley is to make parsley salad,
>> thanks to The Ranger.
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Parsley Salad
>>
my darlin'

>What if you added cooked bulgar, or quinoa, or cous cous or orzo or
>rice or barley or . . .
>Sounds like a veggie entree to me!
>
>Lynn in Fargo
>Getting a tiny bit "greener" one recipe at a time . . .

Sounds like a very good variation. I don't see why it wouldn't work.

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

herpes flare-up?

Sheldon brayed:

> you never have anything nice/positive to say, not to anyone... sometimes I
> think you and enigma are the same, if either of you ever complimented
> anyone you'd shrivel up and die).

Enigma has complimented me in this forum. So has sf. Your letting loose such
easily-refuted lies merely spotlights your diminishing faculties.

As to your living circumstances, I don't think any of us want to picture you
sitting around in your boxers stroking whatever you find in your lap.
(Sometimes it's a cat.)

Bob

On Sun, 17 Aug 2008 16:53:07 -0700, Bob Terwilliger wrote:

> Sheldon brayed:
>
>> you never have anything nice/positive to say, not to anyone... sometimes I
>> think you and enigma are the same, if either of you ever complimented
>> anyone you'd shrivel up and die).
>
> Enigma has complimented me in this forum. So has sf. Your letting loose such
> easily-refuted lies merely spotlights your diminishing faculties.
>
> As to your living circumstances, I don't think any of us want to picture you
> sitting around in your boxers stroking whatever you find in your lap.
> (Sometimes it's a cat.)
>
> Bob

i gotta say, sheldon lecturing people on being nice is a hoot.

your pal,
blake