Charlie wrote:
> "Margaret Suran" > wrote in message
> ...
>> Charlie wrote:
>>>
>>> "The Cook" > wrote in message
>>> ...
>>>>
>>>> Glad to see you posting here again. Hope you stick around.
>>>
>>> Thanks! It is nice to see you again too. It has been a while. I may
>>> lurk for a while.
>>>
>>> Charlie
>>
>>
>> Before I get all excited, "This" Charlie has to tell me that he is
>> "My" Charlie. Really, not Make Believe.
>
> It is indeed your Charlie. I'll just mention "jam". That should prove
> it! I am glad that sf explained what is going on to me! How are you? I
> hope very well?
>
> Charlie/Liam/Charliam and all authentic!
>
>
Dear, dear Charlie, Please, stay a while. You were greatly missed.
Hugs, M

Charlie wrote:
> "Dimitri" > wrote in message
> ...
>>
>> "Charlie" > wrote in message
>> ...
>>>
>>> Thanks! It is nice to see you again too. It has been a while. I may
>>> lurk for a while.
>>>
>>> Charlie
>> Charlie,
>>
>> Waz Up dude?
>
> Nada amigo. Just trying slip through life quietly and calmly.

It is nice to have you back.

Becca

Omelet wrote:

> In article
> >,
> merryb > wrote:
>
>
>>On Nov 6, 2:09�pm, Omelet > wrote:
>>
>>>In article
>,
>>>
>>>
>>>
>>>
>>>
>>>�merryb > wrote:
>>>
>>>>On Nov 6, 1:30�pm, Omelet > wrote:
>>>>
>>>>>In article <q CdnW0WQp5nwI7UnZ2dnUVZ >,
>>>>>�"Gregory Morrow" > wrote:
>>>
>>>>>>I totally agree- I never cook anything I don't like! I hate tuna
>>>>>>casserole, but my husband & son love it. So I decided to make one to
>>>>>>see if it's as bad as I remembered as a kid, and it was! They really
>>>>>>enjoyed it, and I'm glad because I will not ever make it again!
>>>>>>---------------
>>>
>>>>>I will cook stuff I dislike for others, and try to do a good job. No
>>>>>sin
>>>>>in that. :-) �I'll cook myself something else. It's not that hard.
>>>
>>>>How can you tell if it's any good?
>>
>>>I'm talking day to day cooking, not fancy feasts...
>>
>>
>>Me too! But after working 9 hours, with an hour commute each way,
>>there is no way I have the time to cook something I won't eat, much
>>less cook anything that takes a lot of time, unless it's in a
>>crockpot.
>
>
> Well, I do tend to cook ahead a lot for dad. He does not mind living on
> "leftovers" for 3 or 4 days at a time. That helps a LOT.


Same here, the 80 year old elderly relative cant really be trusted
unsupervised in the kitchen.

Fortunately for me she likes tuna casserole.

But i often make up a big pot of pasta, sauce it and divided it up into
individual serving containers she can pop in the microwave, which,
fortunately. turns itself off.

I have recently got back into making stocks and soups and she really
enjoys that, and is so easily amused she will do the skimming of the
stock for me

She's getting so forgetful that when i give her a tedious, boring,
repetitive task that takes a long time she's in heaven, completely
focused and with a purpose, i praise her highly for the really good job
she does ( i once almost criticized her, she did it, the fat skimming,
too well, but instead of criticizing her i just added a bit of butter to
the stock).
--
JL

In article >,
Joseph Littleshoes > wrote:

> > Well, I do tend to cook ahead a lot for dad. He does not mind living on
> > "leftovers" for 3 or 4 days at a time. That helps a LOT.
>
>
> Same here, the 80 year old elderly relative cant really be trusted
> unsupervised in the kitchen.
>
> Fortunately for me she likes tuna casserole.
>
> But i often make up a big pot of pasta, sauce it and divided it up into
> individual serving containers she can pop in the microwave, which,
> fortunately. turns itself off.

Heh! I know that feeling! Dad still sometimes makes himself eggs and
that works out ok, for now.

>
> I have recently got back into making stocks and soups and she really
> enjoys that, and is so easily amused she will do the skimming of the
> stock for me
>
> She's getting so forgetful that when i give her a tedious, boring,
> repetitive task that takes a long time she's in heaven, completely
> focused and with a purpose, i praise her highly for the really good job
> she does ( i once almost criticized her, she did it, the fat skimming,
> too well, but instead of criticizing her i just added a bit of butter to
> the stock).
> --
> JL

Hm. I tend to skim stocks completely too, to the point of sometimes
rinsing the tops of well jelled ones under hot water. Any meat I add
back to the final dish adds fat back to it.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Charlie > wrote:

> Lady Suran is acting badly again? Tut tut!

The Evil Resi exported the vile, inedible cauliflower to Slovakia and
invented an impossible name for it. Shame!

> Oh dear! We all know that Barbs cannot handle their beets! Sad. I may shed a
> tear. Intervention and rehab, including a strict diet of the Sprout of
> Brussels, may be called for.

Hopeless, I am sure. One of them turned to actual terrorism already.

Bubba

merryb wrote:

I'll bet you'll be making some nice bread to go with all the
casseroles? That is something I never make, but only because my mom
never made them, and I think most of us cook similar to what we had
growing up. Sounds like I need to experiment a little more! Any good
casserole recipes you care to share?
----------------
GM replies:

Beer bread dough is rising....it'll be a cold Saturday so I'll be baking
four nice loaves...

:-)

Honestly, I've only ever made green bean casseroles in recent years...for
other recipes I'll search out Mom's old "Better Homes & Gardens Casserole
Cookbook"...


--
Best
Greg

"Becca" > wrote in message
...
>
> It is nice to have you back.
> Becca


Thank you Becca!

Charlie

"Victor Sack" > wrote in message
...
> Charlie > wrote:
>
>> Lady Suran is acting badly again? Tut tut!
>
> The Evil Resi exported the vile, inedible cauliflower to Slovakia and
> invented an impossible name for it. Shame!

Breaching the walls of Bratislava with contraband cauliflower? Indeed
reprehensible if true. Any good Slovakian should be happy with a chunk of
that very wonderful Slovakian bread and some Budvar or a local equalivalent.

>> Oh dear! We all know that Barbs cannot handle their beets! Sad. I may
>> shed a
>> tear. Intervention and rehab, including a strict diet of the Sprout of
>> Brussels, may be called for.
>
> Hopeless, I am sure. One of them turned to actual terrorism already.
>
> Bubba

I am truly sorry to hear this. The entire story will be exposed eventually I
suppose. Of course I am not one to gossip. Tawdry I think.

Charliam

"Margaret Suran" > wrote in message
...
>>
>>
> Dear, dear Charlie, Please, stay a while. You were greatly missed. Hugs,
> M


Hugs back!

Charlie

On Nov 7, 4:47*pm, "Gregory Morrow" > wrote:
> merryb wrote:
>
> I'll bet you'll be making some nice bread to go with all the
> casseroles? That is something I never make, but only because my mom
> never made them, and I think most of us cook similar to what we had
> growing up. Sounds like I need to experiment a little more! Any good
> casserole recipes you care to share?
> ----------------
> GM replies:
>
> Beer bread dough is rising....it'll be a cold Saturday so I'll be baking
> four nice loaves...
>
> :-)
>
> Honestly, I've only ever made green bean casseroles in recent years...for
> other recipes I'll search out Mom's old "Better Homes & Gardens Casserole
> Cookbook"...
>
> --
> Best
> Greg

What? No no knead?
My new fave recipe!! I gave this formula to my mom, and she has been
having soooo much fun tweaking it!
I haven't bought bread in ???

In article >,
Melba's Jammin' > wrote:

snip
>
> Nothing difficult about making meatloaf. MY difficulty is in making one
> I'd willingly eat and enjoy. :-/ I think success has to do with
> ingredients (right combination of meat), additions (fillers, vegetable
> enhancements and contributions), and seasoning (herbs/spices), and maybe
> technique.
>
> My biggest problem may be a congenital inability to follow a recipe.
> :-/

You see this as a problem??? Barb, remember that some of your
improvisations have won Blue Ribbons! We should all be so fortunate
with our experiments.

Cindy, waiting for the SO to chime in with a wisecrack about my
experiments

--
C.J. Fuller

Delete the obvious to email me

Charlie > wrote:

> "Victor Sack" > wrote...
> >
> > The Evil Resi exported the vile, inedible cauliflower to Slovakia and
> > invented an impossible name for it. Shame!
>
> Breaching the walls of Bratislava with contraband cauliflower? Indeed
> reprehensible if true.

Reprehensible does not even begin to describe it! Besides, being true
to her imperialist k u. k nature, The Evil Resi brutally forced the
impossible "Karfiol" on the innocent Slovak language.

[the two Barbs]
> > Hopeless, I am sure. One of them turned to actual terrorism already.
>
> I am truly sorry to hear this. The entire story will be exposed eventually I
> suppose. Of course I am not one to gossip. Tawdry I think.

It has already been publicly exposed and gossiped about in a tawdry
fashion. The blood-curdling details are he
<http://groups.google.com/group/rec.food.cooking/msg/cedcdf4dc755cd5b>.

Victor

In article
>
,
Cindy Fuller > wrote:

> You see this as a problem??? Barb, remember that some of your
> improvisations have won Blue Ribbons! We should all be so fortunate
> with our experiments.
>
> Cindy, waiting for the SO to chime in with a wisecrack about my
> experiments

Wisecrack? Why would I make a wisecrack? I *like* being the culinary
equivalent of a crash test dummy.

[smooch]

--
Julian Vrieslander

In article

s.net>,
Julian Vrieslander > wrote:

> In article
> >
> ,
> Cindy Fuller > wrote:
>
> > You see this as a problem??? Barb, remember that some of your
> > improvisations have won Blue Ribbons! We should all be so fortunate
> > with our experiments.
> >
> > Cindy, waiting for the SO to chime in with a wisecrack about my
> > experiments
>
> Wisecrack? Why would I make a wisecrack? I *like* being the culinary
> equivalent of a crash test dummy.
>
> [smooch]

I'll deal with you offline.

OB Food: Central Market has chanterelles for $5.99/lb. And it's SO's
night to cook.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Victor Sack wrote:
> Charlie > wrote:
>
>> "Victor Sack" > wrote...
>>> The Evil Resi exported the vile, inedible cauliflower to Slovakia and
>>> invented an impossible name for it. Shame!
>> Breaching the walls of Bratislava with contraband cauliflower? Indeed
>> reprehensible if true.
>
> Reprehensible does not even begin to describe it! Besides, being true
> to her imperialist k u. k nature, The Evil Resi brutally forced the
> impossible "Karfiol" on the innocent Slovak language.
>
> [the two Barbs]
>>> Hopeless, I am sure. One of them turned to actual terrorism already.
>> I am truly sorry to hear this. The entire story will be exposed eventually I
>> suppose. Of course I am not one to gossip. Tawdry I think.
>
> It has already been publicly exposed and gossiped about in a tawdry
> fashion. The blood-curdling details are he
> <http://groups.google.com/group/rec.food.cooking/msg/cedcdf4dc755cd5b>.
>
> Victor

That is Bubba maligning me, because his German leaves much to be desired
and he feels embarrassed by his lack of expertise. He does not eat
Fisolen, Erdaepfel, Paradeiser, Agrassel, Riebisel or Kukurutz and
questioned my veracity when I insisted that Rohscheiben are superior to
Frites, so what can you expect. Karfiol is a perfectly good word.

On the other hand, Michael Kuettner's German leaves leaves little to be
desired and he has eaten all of the above.

While Barbara may not be fluent in German or Czech, she is a serious
student of Yiddish and has already a vocabulary of more than twenty
words and/or expressions ("Schmatte" and "Weh Ist Mir", for example).
So, please give due where credit is due and understand that the word
"Beets" is not necessarily recognized as a true word by students of the
most noble languages we know. Barbara is beyond reproach!!!

Charlie, you believe me, don't you?

Margaret

Margaret Suran > wrote:

> Victor Sack wrote:
> >
> > Besides, being true
> > to her imperialist k u. k nature, The Evil Resi brutally forced the
> > impossible "Karfiol" on the innocent Slovak language.
>
> That is Bubba maligning me,

Is not! He is just providing a perfectly true historical perspective of
your evil deed!

> because his German leaves much to be desired
> and he feels embarrassed by his lack of expertise. He does not eat
> Fisolen, Erdaepfel, Paradeiser, Agrassel, Riebisel or Kukurutz

Of course, he does not - who would want to eat all those strange things?
Instead, he eats respectively Bohnen, Kartoffeln, Stachelbeeren,
Tomaten, Johannisbeeren - but certainly not Mais!

> and
> questioned my veracity when I insisted that Rohscheiben are superior to
> Frites, so what can you expect.

That is because there was no veracity of any kind there! "Rohscheiben"
is the quaint way those very strange Ösis call crisps (chips for
'Muricans). "Frites" are chips (real ones), i.e. "French-fried"
potatoes. Being different, they are not to be compared to one another!

> Karfiol is a perfectly good word.

Nothing "perfectly good" about the ridiculous misappropriation of the
perfectly good (except culinarily) Italian "cavolfiore"!

> Charlie, you believe me, don't you?

Of course, he does not, no matter what he ends up saying!

Bubba

"Victor Sack" > wrote in message
. ..
>
> It has already been publicly exposed and gossiped about in a tawdry
> fashion. The blood-curdling details are he
> <http://groups.google.com/group/rec.food.cooking/msg/cedcdf4dc755cd5b>.
>
> Victor


As soon as I stop laughing I may comment. I may want the film rights.

Charlie

"Margaret Suran" > wrote in message
...
>
> That is Bubba maligning me, because his German leaves much to be desired
> and he feels embarrassed by his lack of expertise.

I've often noticed that.

> He does not eat Fisolen, Erdaepfel, Paradeiser, Agrassel, Riebisel or
> Kukurutz and questioned my veracity when I insisted that Rohscheiben are
> superior to Frites, so what can you expect. Karfiol is a perfectly good
> word.

I'm sure it is a very fine word. Slips of the tongue in a musical manner in
a manner of speaking.

> On the other hand, Michael Kuettner's German leaves leaves little to be
> desired and he has eaten all of the above.
>
> While Barbara may not be fluent in German or Czech, she is a serious
> student of Yiddish and has already a vocabulary of more than twenty words
> and/or expressions ("Schmatte" and "Weh Ist Mir", for example).
> So, please give due where credit is due and understand that the word
> "Beets" is not necessarily recognized as a true word by students of the
> most noble languages we know. Barbara is beyond reproach!!!

Uh,............well if you say so.

> Charlie, you believe me, don't you?
>
> Margaret

Of course I believe you! One does not contradict a lady.

Charlie

"Victor Sack" > wrote in message
. ..
> Margaret Suran > wrote:
>
>> Victor Sack wrote:
>> >
>> > Besides, being true
>> > to her imperialist k u. k nature, The Evil Resi brutally forced the
>> > impossible "Karfiol" on the innocent Slovak language.
>>
>> That is Bubba maligning me,
>
> Is not! He is just providing a perfectly true historical perspective of
> your evil deed!

I say! Steady on old chap! That is, perhaps, a bit sharpish.

>> and
>> questioned my veracity when I insisted that Rohscheiben are superior to
>> Frites, so what can you expect.

Ah! Getting down to it now.

> That is because there was no veracity of any kind there! "Rohscheiben"
> is the quaint way those very strange Ösis call crisps (chips for
> 'Muricans). "Frites" are chips (real ones), i.e. "French-fried"
> potatoes. Being different, they are not to be compared to one another!

I am not fond of Rohscheiben (as described above). But I like Frites. As
long as they don't have any katssupper on them. Mayonnaise, Malt vinegar or
steak juices are fine. So... does this bias remove me from any judicial
involvement in this issue?

>> Karfiol is a perfectly good word.

It is lovely. Carfiol would be a bit nicer. But what do I know.

> Nothing "perfectly good" about the ridiculous misappropriation of the
> perfectly good (except culinarily) Italian "cavolfiore"!

Cavolfiore! Say Bubba Vic.....have you ever tried Karfiol with a toothsome
cheese sauce.

>> Charlie, you believe me, don't you?
>
> Of course, he does not, no matter what he ends up saying!
>
> Bubba

All I have to say is that I am Irish and am therefore a neutral.

Charlie,
bowing and backing out of the room.

Victor Sack wrote:
> Charlie > wrote:
>
>> "Victor Sack" > wrote...
>>> The Evil Resi exported the vile, inedible cauliflower to Slovakia and
>>> invented an impossible name for it. Shame!
>> Breaching the walls of Bratislava with contraband cauliflower? Indeed
>> reprehensible if true.
>
> Reprehensible does not even begin to describe it! Besides, being true
> to her imperialist k u. k nature, The Evil Resi brutally forced the
> impossible "Karfiol" on the innocent Slovak language.
>
> [the two Barbs]
>>> Hopeless, I am sure. One of them turned to actual terrorism already.
>> I am truly sorry to hear this. The entire story will be exposed eventually I
>> suppose. Of course I am not one to gossip. Tawdry I think.
>
> It has already been publicly exposed and gossiped about in a tawdry
> fashion. The blood-curdling details are he
> <http://groups.google.com/group/rec.food.cooking/msg/cedcdf4dc755cd5b>.
>
> Victor


Charlie, Thank you for believing me. With you back, Happy Days Are Here
Again.

However, being prudent by nature, I will disappear before Barbara reads
Bubba's latest posts and stay hidden until it is safe to reappear.

I thought that Bubba is nice. How wrong I was. (

Here is a Karfiol Recipe for you. Karfiol cannot be spelled Carfiol.
Definitely not!



Panierter Karfiol Fried Cauliflower


Separate cauliflower into sprigs the size of your choice, using as much
of the head as you will need. Use only the top part of the sprigs; the
rest of the cauliflower can be used to make soup or salad.

Parboil the sprigs in salted water to desired softness, remembering that
they will be cooked some more when being fried and that you don't want
to overcook them.

Drain and cool them.

Dip each sprig into flour, then into beaten egg and last into unflavored
breadcrumbs.

Fry the sprigs and serve hot with Sauce Tartare and a bottle of nice wine.


Sauce Tartare

To a cup of Mayonnaise, add finely chopped parsley, chopped chives and
chopped cornichons to taste.

Margaret Suran wrote:

> Panierter Karfiol Fried Cauliflower
>
>
> Separate cauliflower into sprigs the size of your choice, using as
> much of the head as you will need. Use only the top part of the
> sprigs; the rest of the cauliflower can be used to make soup or salad.
>
> Parboil the sprigs in salted water to desired softness, remembering
> that they will be cooked some more when being fried and that you
> don't want
> to overcook them.
>
> Drain and cool them.
>
> Dip each sprig into flour, then into beaten egg and last into
> unflavored breadcrumbs.
>
> Fry the sprigs and serve hot with Sauce Tartare and a bottle of nice
> wine.

Boy that sounds good. And I have a beautiful cauliflower, too.
Maybe if it warms up enough to open the windows, I'll make
this. Thanks, Margaret.

nancy

Charlie wrote:
s. Being different, they are not to be compared to one another!
>
> I am not fond of Rohscheiben (as described above). But I like Frites. As
> long as they don't have any katssupper on them. Mayonnaise, Malt vinegar
> or steak juices are fine. So... does this bias remove me from any
> judicial involvement in this issue?
>

Charlie, Rohscheiben are the best Potatoes ever. They are raw potatoes,
sliced thinly (between 1/8 and 1/4 inch) and fried until crisp. Hot
Potato Chips are wonderful, better than most Pommes Frites. If you
never ate them, you cannot imagine the taste. Are you getting fond of
them now? I will not ask for your judicial involvement.....yet. I will
wait until you try some.

On Nov 9, 5:26*am, "Nancy Young" > wrote:
> Margaret Suran wrote:
> > Panierter Karfiol *Fried Cauliflower
>
> > Separate cauliflower into sprigs the size of your choice, using as
> > much of the head as you will need. *Use only the top part of the
> > sprigs; the rest of the cauliflower can be used to make soup or salad.
>
> > Parboil the sprigs in salted water to desired softness, remembering
> > that they will be cooked some more when being fried and that you
> > don't want
> > to overcook them.
>
> > Drain and cool them.
>
> > Dip each sprig into flour, then into beaten egg and last into
> > unflavored breadcrumbs.
>
> > Fry the sprigs and serve hot with Sauce Tartare and a bottle of nice
> > wine.
>
> Boy that sounds good. *And I have a beautiful cauliflower, too.
> Maybe if it warms up enough to open the windows, I'll make
> this. *Thanks, Margaret.
>
When you do, let us know what you think. I have deep-fried
cauliflower florets simply dipped in flour and salted on removal from
the oil. Very tasty snack. I'd guess the parboiling, egg and crumbs
would make it more of side dish than a snack/munchie. -aem

Margaret Suran wrote:
>
> Panierter Karfiol Fried Cauliflower
>
>
> Separate cauliflower into sprigs the size of your choice, using as much
> of the head as you will need. Use only the top part of the sprigs; the
> rest of the cauliflower can be used to make soup or salad.
>
> Parboil the sprigs in salted water to desired softness, remembering that
> they will be cooked some more when being fried and that you don't want
> to overcook them.
>
> Drain and cool them.
>
> Dip each sprig into flour, then into beaten egg and last into unflavored
> breadcrumbs.
>
> Fry the sprigs and serve hot with Sauce Tartare and a bottle of nice wine.
>
>
> Sauce Tartare
>
> To a cup of Mayonnaise, add finely chopped parsley, chopped chives and
> chopped cornichons to taste.
>

That sounds delicious, Margaret. Thanks.

In my experience, cauliflower recipes are few and far between.

gloria p

merryb wrote:

On Nov 7, 4:47 pm, "Gregory Morrow" > wrote:
> merryb wrote:
>
> I'll bet you'll be making some nice bread to go with all the
> casseroles? That is something I never make, but only because my mom
> never made them, and I think most of us cook similar to what we had
> growing up. Sounds like I need to experiment a little more! Any good
> casserole recipes you care to share?
> ----------------
> GM replies:
>
> Beer bread dough is rising....it'll be a cold Saturday so I'll be baking
> four nice loaves...
>
> :-)
>
> Honestly, I've only ever made green bean casseroles in recent years...for
> other recipes I'll search out Mom's old "Better Homes & Gardens Casserole
> Cookbook"...
>
> --
> Best
> Greg

What? No no knead?
My new fave recipe!! I gave this formula to my mom, and she has been
having soooo much fun tweaking it!
I haven't bought bread in ???
-----------------

GM replies:

You know, I made those four loaves yesterday and they are virtually all
gone. Three I gave away, and I had a third of a loaf for "dinner" last
night...just dipped the pieces in some olive oil. It's all ya need
sometimes...

I'd make some more dough today but I'm outta yeast and too friggin' lazy to
go the store...


--
Best
Greg

Margaret Suran > wrote:

> I thought that Bubba is nice. How wrong I was. (

Nice? To you?! Never! How on earth would anyone want to be nice to
someone who single-handedly poluted the whole innocent country of
Slovakia with the vile, inedible - and previously unknown there -
Karfiol!!

Bubba

Victor Sack wrote:
> Margaret Suran > wrote:
>
>> I thought that Bubba is nice. How wrong I was. (
>
> Nice? To you?! Never! How on earth would anyone want to be nice to
> someone who single-handedly poluted the whole innocent country of
> Slovakia with the vile, inedible - and previously unknown there -
> Karfiol!!
>
> Bubba

Boo-Hoo! (

"Margaret Suran" > wrote in message
...
> Charlie wrote:
> s. Being different, they are not to be compared to one another!
>>
>> I am not fond of Rohscheiben (as described above). But I like Frites. As
>> long as they don't have any katssupper on them. Mayonnaise, Malt vinegar
>> or steak juices are fine. So... does this bias remove me from any
>> judicial involvement in this issue?
>>
>
> Charlie, Rohscheiben are the best Potatoes ever. They are raw potatoes,
> sliced thinly (between 1/8 and 1/4 inch) and fried until crisp. Hot
> Potato Chips are wonderful, better than most Pommes Frites. If you never
> ate them, you cannot imagine the taste. Are you getting fond of them now?
> I will not ask for your judicial involvement.....yet. I will wait until
> you try some.


I have indeed had potatoes cooked exactly as you describe them. The hotel I
stay at when I am in L.A. serves them. Hot and crispy. They are very nice
indeed! But I still prefer well cooked pommes frites.

I will only be here another day or so as I have other pressing duties and
finding time to be here is difficult. I refuse to not-get-enough-sleep! In
case I miss the chance, I'll tell you how much fun it was to talk to you
friends again. I'll check back in now and then.

With fondness,
Charlie

"Margaret Suran" > wrote in message
...
>
> Here is a Karfiol Recipe for you. Karfiol cannot be spelled Carfiol.
> Definitely not!
>
>
>
> Panierter Karfiol Fried Cauliflower

Thank you! It looks lovely and as with Nancy I happen to have a nice
cauliflower that I just purchased!

Charlie

Charlie wrote:

>
> I will only be here another day or so as I have other pressing duties
> and finding time to be here is difficult. I refuse to
> not-get-enough-sleep! In case I miss the chance, I'll tell you how much
> fun it was to talk to you friends again. I'll check back in now and then.
>
> With fondness,
> Charlie

I am sorry that your stay was so short. I an happy that you were here
at all.

Hugs, Margaret

On Sun, 9 Nov 2008 16:17:40 -0800, "Charlie" >
wrote:

snippage

>
>I will only be here another day or so as I have other pressing duties and
>finding time to be here is difficult. I refuse to not-get-enough-sleep! In
>case I miss the chance, I'll tell you how much fun it was to talk to you
>friends again. I'll check back in now and then.
>
>With fondness,
>Charlie

It was great to see you Charlie, if only for a fleeting moment.
Please pop in once in a while so we'll know all is well with you.

Please e-mail me. We'd like to take you to lunch sometime.

Warmest regards

koko & Stan
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/09

"Charlie" > wrote in message
...

> I will only be here another day or so as I have other pressing duties and
> finding time to be here is difficult. I refuse to not-get-enough-sleep! In
> case I miss the chance, I'll tell you how much fun it was to talk to you
> friends again. I'll check back in now and then.
>
> With fondness,
> Charlie

Well, Charliam, it certainly was good to "see" you again. Please don't be
so long absent from now on. It's a breath of fresh air to hear repartee so
reminiscient of previous times.

Take care, my friend.

Boli

On Thu, 6 Nov 2008 15:21:57 -0600, "Gregory Morrow" >
wrote:

>---------------
>
>GM replies:
>
>It has been decades since I've had tuna casserole but some of my gang are
>thinking of doing a "casserole party" and I'd actually like to make the
>tuna. I want to "modern" it up from what I remember Mom making, should be
>fun checking out the myriad of recipes that must be out there...

I like tuna but not casserole. Louise loves it so she fooled me and
added a couple cans to a batch of mac-n-cheese. It was excellent to
my surprise.

Lou