All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
about Caring Bridge and whether or not it is the appropriate place for
posting medical updates and some moron named Boris is obsessed with bodily
functions. Doesn't anyone cook anymore?
-ginny

Food based: Dinner tonight was pepper rolled roast pork tenderloin, mashed
spuds, butter beans.

"Virginia Tadrzynski" > wrote in
:

> All I see anymore is Peter Lucas, is he or isn't he an a*hole.


I've killfiled all the trolls, so I don't see that.


> Bickering about Caring Bridge and whether or not it is the appropriate
> place for posting medical updates and some moron named Boris is
> obsessed with bodily functions. Doesn't anyone cook anymore?
> -ginny


You obviously missed the "Friday night is Corned Beef" thread.


>
> Food based: Dinner tonight was pepper rolled roast pork tenderloin,
> mashed spuds, butter beans.
>


I'm having a sandwich at the moment. Dark Rye with pumpkin seeds on the
outside for the bread, with corned beef, dijon mustard, cold sliced
potato, and a bit of Dutch Cabbage. Leftovers from last night. And a
glass of OJ, as he seems to be a topic at the moment!!




--
Peter Lucas
Brisbane
Australia

"People are more violently opposed to fur than leather because it is
safer to harrass rich women than motorcycle gangs."

Virginia Tadrzynski wrote:
>
> All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
> about Caring Bridge and whether or not it is the appropriate place for
> posting medical updates and some moron named Boris is obsessed with bodily
> functions. Doesn't anyone cook anymore?
> -ginny
>
> Food based: Dinner tonight was pepper rolled roast pork tenderloin, mashed
> spuds, butter beans.

I have dough for cinnamon raisin bread sitting near the fireplace rising
now.

On Dec 5, 7:46*pm, "Virginia Tadrzynski" > wrote:
> All I see anymore is Peter Lucas, is he or isn't he an a*hole. *Bickering
> about Caring Bridge and whether or not it is the appropriate place for
> posting medical updates and some moron named Boris is obsessed with bodily
> functions. * Doesn't *anyone cook anymore?
> -ginny

I came back because of Christy, but I *have* posted two recipes. Hope
that counts.

ObFood: Roommate cooked tonight. We had spaghetti with meat sauce and
garlic bread.

Michael "Dog3" wrote:

> I'm sitting here making a sausage and cheddar quiche, watching 'Meet Me in
> St. Louis', posting here and enjoying a fire in the fireplace. I've posted
> the quiche recipe before but if you want it I'll send it to you. As a side
> dish I'm roasting some musgovian new potatoes with some green beans and
> carrots.

What a lovely picture you have painted! We have been shrouded with the
Tule fog here for several days. The sun barely peeked this afternoon,
but as the sun set and the temps started dipping, the fog thickened
again. I'm thinking about bring out my camera and seeing what effects I
get with the street lights faintly glowing. It's sort of New
Orleans-ish! Since it's down to almost 40 degrees here, I'm considering
a fire myself, and getting the holiday decor out. Treat myself to a
low-fat eggnog if I get enough done!

Musgovian food was MORE turkey. This time I used the leftovers from the
turkey fajitas, added a bit more turkey and then simmered it all in a
tomato based sauce, with a little crushed red pepper and served over
pasta. I'm just about done with turkey as I now am making more stock
with the wings and a thigh. I'll post later with all the meals I got out
of this one small bird. Wayne ain't got nothin' on me with his three
days of brisket! ;-)

I'm so (almost) done with turkey ....

Enjoy your evening!

--Lin

Virginia Tadrzynski wrote:
> All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
> about Caring Bridge and whether or not it is the appropriate place for
> posting medical updates and some moron named Boris is obsessed with bodily
> functions. Doesn't anyone cook anymore?
> -ginny
>
> Food based: Dinner tonight was pepper rolled roast pork tenderloin, mashed
> spuds, butter beans.
>
>


I made radish soup today, with small red radishes instead of daikon, and
lots of red pepper flakes (I have a cold.) Also, that cabbage hotdish
recipe that Barb posted yesterday because I had everything on hand, and
the meat needed to be cooked.

If I'm feeling better by Sunday, I'll make a big pot of chili.
Otherwise, it'll be more radish soup and maybe some chicken noodle.

The hotdish is overly juicy; I bet it would go good with potatoes to
help soak it up.

Bob

Michael "Dog3" wrote:
> Virginia Tadrzynski tossed this tasty morsel into the pot
> :
>
>> All I see anymore is Peter Lucas, is he or isn't he an a*hole.
>> Bickering about Caring Bridge and whether or not it is the appropriate
>> place for posting medical updates and some moron named Boris is
>> obsessed with bodily functions. Doesn't anyone cook anymore?
>> -ginny
>>
>> Food based: Dinner tonight was pepper rolled roast pork tenderloin,
>> mashed spuds, butter beans.
>
> I'm sitting here making a sausage and cheddar quiche, watching 'Meet Me in
> St. Louis', posting here and enjoying a fire in the fireplace. I've posted
> the quiche recipe before but if you want it I'll send it to you. As a side
> dish I'm roasting some musgovian new potatoes with some green beans and
> carrots.
>
> Dessert will be a slice of banana cake.
>


Tonight I made a shrimp and pasta stir fry. I cooked up some angel hair
pasta. While the pasta water was heating up I sliced some green onions,
chopped some red pepper, lots of ginger and garlic, and trimmed and
sliced some snow peas. While the pasta was cooking I sauteed the garlic,
ginger onions and pepper, then added the shrimp. When everything was
pretty well cooked I added a bit of dry vermouth, some Hosein sauce and
tomato paste to make a sauce.... tossed the angel hair with the pasta
and served.

The only problem was the shrimp. I swear that when I went to peel the
freshly thawed bag of shrimp they looked like they had been peels. Bous,
I thought. They weren't. They had very thin shells :-(
Otherwise it would have been perfect.

Virginia Tadrzynski wrote:
> All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
> about Caring Bridge and whether or not it is the appropriate place for
> posting medical updates and some moron named Boris is obsessed with bodily
> functions. Doesn't anyone cook anymore?
> -ginny
>
> Food based: Dinner tonight was pepper rolled roast pork tenderloin, mashed
> spuds, butter beans.
>
>
This afternoon I made a loaf of sweet bread in the machine and it turned
out right nice. Dinner was soft tacos and nachos, home made of course.
Did use store bought salsa though.

In article >,
zxcvbob > wrote:

> The hotdish is overly juicy; I bet it would go good with potatoes to
> help soak it up.
>
> Bob

I'll bet you cut the cabbage too fine. Next time pay attention! :-)
Hope you're feeling better soon. I'll fax you some noodles for your
soup.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

In article .com>,
"Pete C." > wrote:

> I have dough for cinnamon raisin bread sitting near the fireplace rising
> now.

How do you shape your loaves, Pete? Do you mix the raisins into the
dough or do you sprinkle them on a flattened piece of dough and roll
like a pinwheel?

--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

On Fri 05 Dec 2008 06:46:23p, Virginia Tadrzynski told us...

> All I see anymore is Peter Lucas, is he or isn't he an a*hole.
> Bickering about Caring Bridge and whether or not it is the appropriate
> place for posting medical updates and some moron named Boris is obsessed
> with bodily functions. Doesn't anyone cook anymore?
> -ginny
>
> Food based: Dinner tonight was pepper rolled roast pork tenderloin,
> mashed spuds, butter beans.

Tonight we had the corned beef and cabbage boiled dinner I posted about
earlier. It was delicious!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 12(XII)/05(V)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 5dys 3hrs 23mins
************************************************** **********************
I have a speech impediment... my foot.
************************************************** **********************

Virginia Tadrzynski wrote:
> All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
> about Caring Bridge and whether or not it is the appropriate place for
> posting medical updates and some moron named Boris is obsessed with bodily
> functions. Doesn't anyone cook anymore?
> -ginny
>
> Food based: Dinner tonight was pepper rolled roast pork tenderloin, mashed
> spuds, butter beans.
>
>


We had the last of the turkey in a gravy-based sauce with sour cream
and mushrooms served with linguini. Sides were cheese sauced
cauliflower and cranberry-orange relish. Not exciting, but at least the
turkey is history.

gloria p

"Virginia Tadrzynski" > wrote in message
...
> All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
> about Caring Bridge and whether or not it is the appropriate place for
> posting medical updates and some moron named Boris is obsessed with bodily
> functions. Doesn't anyone cook anymore?
> -ginny
>
> Food based: Dinner tonight was pepper rolled roast pork tenderloin,
> mashed spuds, butter beans.


Yes, yes I do. I try to keep my head above the muck in here. Scant few
cooking discussions anymore. I would post one but I am afraid I'd get
flamed for posting a relevant topic.

Paul

On Fri, 5 Dec 2008 21:26:40 -0800, "Paul M. Cook" >
wrote:


>Yes, yes I do. I try to keep my head above the muck in here. Scant few
>cooking discussions anymore. I would post one but I am afraid I'd get
>flamed for posting a relevant topic.
>
>Paul
>

Not by me...at least for posting about food, cooking, eating..etc....

My cooking project for this evening, is making chicken broth. I am
down to my last few cubes of frozen reduced chicken broth. I am
thinking of starting part of it in the food processor..using some
chicken wings that were on sale, along with some chicken feet. And a
few chicken thighs.

If I can ever get myself moving, that is...LOL.

Christine

Christine Dabney wrote:

> My cooking project for this evening, is making chicken broth. I am
> down to my last few cubes of frozen reduced chicken broth. I am
> thinking of starting part of it in the food processor..using some
> chicken wings that were on sale, along with some chicken feet. And a
> few chicken thighs.

I've had a stock pot from the last of the turkey going for five hours or
so now. It smells SO good! If I do nothing but let it simmer, I will be
happy. I love the smell of stock on the stove and the additional warmth
in the house.

> If I can ever get myself moving, that is...LOL.

I had every intention of pulling things from the garage to start putting
up for Christmas. I need a little motivation at the moment.

--Lin (must be the turkey stock aroma lulling me into complacency)

On Fri, 05 Dec 2008 21:46:07 -0800, Lin >
wrote:

>Christine Dabney wrote:

>> If I can ever get myself moving, that is...LOL.
>
>I had every intention of pulling things from the garage to start putting
>up for Christmas. I need a little motivation at the moment.
>
>--Lin (must be the turkey stock aroma lulling me into complacency)

This is why I end up cooking later at night, many nights. I am a
night owl anyway, and with me working at night, I just tend to get
going much later in the day.

I decided to call my blog The Night Cooker, since this is my
predisposition...LOL.

Christine

Christine Dabney wrote:

> I decided to call my blog The Night Cooker, since this is my
> predisposition...LOL.

Or, "The Happy Cooker."

Sorry, couldn't help it.

--Lin ;-)

Virginia Tadrzynski wrote:

> All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
> about Caring Bridge and whether or not it is the appropriate place for
> posting medical updates and some moron named Boris is obsessed with bodily
> functions. Doesn't anyone cook anymore?
> -ginny
>
> Food based: Dinner tonight was pepper rolled roast pork tenderloin, mashed
> spuds, butter beans.
>
>

Why yes, as a matter of fact.

My son is spending the night at a friend's house but I told my daughter
she could invite her boyfriend over for dinner.

I made stuffed garlic bread, chicken picatta and steamed broccoli.

Dear daughter and her beau were starving and the cooking smells were
sheer torture. When I asked them to please unload the dishwasher and
set the table, I swear I'd only turned away for a second and the
requested tasks were done and they were seated at the table, eyeing the
stuffed garlic bread they'd been warned not to cut yet to avoid molten
cheese burns.

With just a couple of minutes left on the broccoli's cooking time I took
pity on them and told them they could start on the bread, but to be
careful. I heard a yelp and a hiss but the numnum noises that followed
attracted the dogs who began circling the table like sharks.

The chicken was wonderful, with plenty of tangy sauce to dunk the
broccoli in, and of course the bread was obscenely rich. Dessert was
squares of dark chocolate, or clementines.

On Fri, 05 Dec 2008 23:56:37 -0600, Kathleen
> wrote:

>I made stuffed garlic bread,

How do you stuff garlic bread?


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

Mae West

sf wrote:

> On Fri, 05 Dec 2008 23:56:37 -0600, Kathleen
> > wrote:
>
>
>> I made stuffed garlic bread,
>
>
> How do you stuff garlic bread?
>
>
STUFFED GARLIC BREAD

1 large unsliced loaf sourdough bread
6 T butter
6 or 7 large cloves of garlic, pressed
1/4 c. parmesan cheese -- grated
1 1/2 c sour cream
2 C. monterey jack cheese -- cut into 1" cubes
1 can artichoke hearts, chopped (not the marinated ones)

Preheat oven to 350.

Cut loaf in half lengthwise. Disembowl the half loaves, tearing out soft
center of bread in chunks, leaving crust intact.

Put crust shells on a cookie sheet, crust sides down.

Melt butter in a large skillet, stir in garlic. Sautee for a couple of
minutes, being careful not to scorch the garlic. Chase hungry lurkers
out of the kitchen

Stir in torn bread chunks, and cook until golden brown and butter has
been absorbed. Remove from heat. Smack hungry lurkers' fingers with a
spatula for trying to steal bread chunks.

In a large bowl combine sour cream, jack cheese and parmesan. Stir in
artichoke hearts and toasted garlic-y bread chunks. Mix well and spoon
back into bread shells.

Cover with foil and bake for 30 minutes. Remove foil and bake for an
additional 10 minutes uncovered. Let rest 5 to 8 minutes before cutting
to avoid molten cheese burns.

"Virginia Tadrzynski" ha scritto nel messaggio>
Doesn't anyone cook anymore?
> -ginny

Or like me might be too busy cooking to talk much about it.

Today is cherry-pecan breads for Christmas presents. Tomorrow will be
Sugarplum loaves for stayover company breakfasts, and I have been making
coconut macaroons to fill ceramic gifts, too.
Last night I worked on two cheese mousses for a project and tried to work
out how to make crunchy prosciutto slices without cooking them... still
dunno.
Am I cooking yet?

On Dec 6, 5:14 pm, Kathleen > wrote:
>
> STUFFED GARLIC BREAD
>
> 1 large unsliced loaf sourdough bread
> 6 T butter
> 6 or 7 large cloves of garlic, pressed
> 1/4 c. parmesan cheese -- grated
> 1 1/2 c sour cream
> 2 C. monterey jack cheese -- cut into 1" cubes
> 1 can artichoke hearts, chopped (not the marinated ones)
>
> Preheat oven to 350.
>
> Cut loaf in half lengthwise. Disembowl the half loaves, tearing out soft
> center of bread in chunks, leaving crust intact.
>
> Put crust shells on a cookie sheet, crust sides down.
>
> Melt butter in a large skillet, stir in garlic. Sautee for a couple of
> minutes, being careful not to scorch the garlic. Chase hungry lurkers
> out of the kitchen
>
> Stir in torn bread chunks, and cook until golden brown and butter has
> been absorbed. Remove from heat. Smack hungry lurkers' fingers with a
> spatula for trying to steal bread chunks.
>
> In a large bowl combine sour cream, jack cheese and parmesan. Stir in
> artichoke hearts and toasted garlic-y bread chunks. Mix well and spoon
> back into bread shells.
>
> Cover with foil and bake for 30 minutes. Remove foil and bake for an
> additional 10 minutes uncovered. Let rest 5 to 8 minutes before cutting
> to avoid molten cheese burns.


Oh, Kathleen…. That sounds yummy.

Something we will surely share at the next cruiser’s pot luck or
cocktail party. I don’t dare make it for just the two of us!

Thanks,

Barb
s/y Arabella
www.sailinglinks.com

Giusi wrote:

> Last night I . . . tried to work out how to make crunchy prosciutto slices
> without cooking them... still dunno.

Liquid nitrogen!

Bob

Bob Terwilliger wrote:

> Giusi wrote:
>
>> Last night I . . . tried to work out how to make crunchy prosciutto
>> slices without cooking them... still dunno.
>
> Liquid nitrogen!

Don't make me come over there, Bob.


--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html

Wayne Boatwright > wrote in
5.247:

> On Fri 05 Dec 2008 06:46:23p, Virginia Tadrzynski told us...
>
>> All I see anymore is Peter Lucas, is he or isn't he an a*hole.
>> Bickering about Caring Bridge and whether or not it is the appropriate
>> place for posting medical updates and some moron named Boris is obsessed
>> with bodily functions. Doesn't anyone cook anymore?
>> -ginny
>>
>> Food based: Dinner tonight was pepper rolled roast pork tenderloin,
>> mashed spuds, butter beans.
>
> Tonight we had the corned beef and cabbage boiled dinner I posted about
> earlier. It was delicious!
>


Got pics???



--
Peter Lucas
Brisbane
Australia

"People are more violently opposed to fur than leather because it is safer
to harrass rich women than motorcycle gangs."

Christine Dabney > wrote in
:


>
> I decided to call my blog The Night Cooker, since this is my
> predisposition...LOL.
>


Gidday Doc........ where's you're blog???


Although, I spend waaaaaaaay too much time on the blogs when I go there.
Lookin' at the pages, checking the links........ the Orange Lady, Dame
Nelly Melba, has a new website, it's quite 'spiffy' now, and Kokolita's
site has had a damn fine makeover too.

*Both* worth bookmarks.



--
Peter Lucas
Brisbane
Australia

"People are more violently opposed to fur than leather because it is safer
to harrass rich women than motorcycle gangs."

In article .com>,
"Pete C." > wrote:

> Virginia Tadrzynski wrote:
> >
> > All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
> > about Caring Bridge and whether or not it is the appropriate place for
> > posting medical updates and some moron named Boris is obsessed with bodily
> > functions. Doesn't anyone cook anymore?
> > -ginny
> >
> > Food based: Dinner tonight was pepper rolled roast pork tenderloin, mashed
> > spuds, butter beans.
>
> I have dough for cinnamon raisin bread sitting near the fireplace rising
> now.

I've got chicken marinating in the 'frige. I'm going to roast that
today along with a hyooge pair of turkey wings and some turkey thighs
for dad. I also have a 3lb. bag of organic carrots that will go in the
roaster with the poultry.

Have some mushrooms and Mexican Zucchini as the second veggie side I'll
be steaming. I may slice up some of that leftover celery and add it to
that. It needs to be used up.

We never get tired of turkey. :-) The chicken is boneless thighs I'm
going to chill and slice up for salads. It's being marinated in some
Italian salad dressing.
--
Peace! Om

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

In article >,
zxcvbob > wrote:

> Virginia Tadrzynski wrote:
> > All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
> > about Caring Bridge and whether or not it is the appropriate place for
> > posting medical updates and some moron named Boris is obsessed with bodily
> > functions. Doesn't anyone cook anymore?
> > -ginny
> >
> > Food based: Dinner tonight was pepper rolled roast pork tenderloin, mashed
> > spuds, butter beans.
> >
> >
>
>
> I made radish soup today, with small red radishes instead of daikon, and
> lots of red pepper flakes (I have a cold.) Also, that cabbage hotdish
> recipe that Barb posted yesterday because I had everything on hand, and
> the meat needed to be cooked.
>
> If I'm feeling better by Sunday, I'll make a big pot of chili.
> Otherwise, it'll be more radish soup and maybe some chicken noodle.
>
> The hotdish is overly juicy; I bet it would go good with potatoes to
> help soak it up.
>
> Bob

How did the red radishes compare to daikon in your opinion?
I often steam or roast whole red radishes as a side veggie. I like them
equally cooked or raw but they have different applications. <g>
--
Peace! Om

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

In article >,
Christine Dabney > wrote:

> On Fri, 5 Dec 2008 21:26:40 -0800, "Paul M. Cook" >
> wrote:
>
>
> >Yes, yes I do. I try to keep my head above the muck in here. Scant few
> >cooking discussions anymore. I would post one but I am afraid I'd get
> >flamed for posting a relevant topic.
> >
> >Paul
> >
>
> Not by me...at least for posting about food, cooking, eating..etc....
>
> My cooking project for this evening, is making chicken broth. I am
> down to my last few cubes of frozen reduced chicken broth. I am
> thinking of starting part of it in the food processor..using some
> chicken wings that were on sale, along with some chicken feet. And a
> few chicken thighs.
>
> If I can ever get myself moving, that is...LOL.
>
> Christine

IMHO next to feet, chicken wings make some of the richest stock. :-)

The thighs tho' are good if cooked a bit later in the making so I can
shred them and save the meat in the stock. I don't care for it if it's
been cooked too long and all the flavor is gone.
--
Peace! Om

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

In article >,
Kathleen > wrote:

> sf wrote:
>
> > On Fri, 05 Dec 2008 23:56:37 -0600, Kathleen
> > > wrote:
> >
> >
> >> I made stuffed garlic bread,
> >
> >
> > How do you stuff garlic bread?
> >
> >
> STUFFED GARLIC BREAD
>
> 1 large unsliced loaf sourdough bread
> 6 T butter
> 6 or 7 large cloves of garlic, pressed
> 1/4 c. parmesan cheese -- grated
> 1 1/2 c sour cream
> 2 C. monterey jack cheese -- cut into 1" cubes
> 1 can artichoke hearts, chopped (not the marinated ones)
>
> Preheat oven to 350.
>
> Cut loaf in half lengthwise. Disembowl the half loaves, tearing out soft
> center of bread in chunks, leaving crust intact.
>
> Put crust shells on a cookie sheet, crust sides down.
>
> Melt butter in a large skillet, stir in garlic. Sautee for a couple of
> minutes, being careful not to scorch the garlic. Chase hungry lurkers
> out of the kitchen
>
> Stir in torn bread chunks, and cook until golden brown and butter has
> been absorbed. Remove from heat. Smack hungry lurkers' fingers with a
> spatula for trying to steal bread chunks.
>
> In a large bowl combine sour cream, jack cheese and parmesan. Stir in
> artichoke hearts and toasted garlic-y bread chunks. Mix well and spoon
> back into bread shells.
>
> Cover with foil and bake for 30 minutes. Remove foil and bake for an
> additional 10 minutes uncovered. Let rest 5 to 8 minutes before cutting
> to avoid molten cheese burns.

OMFG this sounds fantabulous. ;-)

Stored to disk...
--
Peace! Om

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

In article >,
"Giusi" > wrote:

> "Virginia Tadrzynski" ha scritto nel messaggio>
> Doesn't anyone cook anymore?
> > -ginny
>
> Or like me might be too busy cooking to talk much about it.
>
> Today is cherry-pecan breads for Christmas presents. Tomorrow will be

> Am I cooking yet?

Not until you come across with the Cherry-Pecan bread recipe. A quick
bread, I'm hoping, or don't the Italians do that?
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

In article >,
Kathleen > wrote:

> requested tasks were done and they were seated at the table, eyeing the
> stuffed garlic bread they'd been warned not to cut yet to avoid molten
> cheese burns.

Kathleen, please post the particulars for the stuffed garlic bread.
Thank you. It sounds like something that would be popular at my table
when our children are here.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

"Virginia Tadrzynski" > wrote in message
...
> All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
> about Caring Bridge and whether or not it is the appropriate place for
> posting medical updates and some moron named Boris is obsessed with bodily
> functions. Doesn't anyone cook anymore?
> -ginny
>
> Food based: Dinner tonight was pepper rolled roast pork tenderloin,
> mashed spuds, butter beans.
>

I'll be cooking tonight. I plan to make some cod fillets with a dill-cream
sauce. I was going to do that last night but then the next door neighbor
brought me a "hotdish" (yep, she's originally from Minnesota), some sort of
chicken & noodle bake. It was tasty.

So tonight I'll figure out exactly what I want to do with the cod. Pan sear
then bake until tender? Breadcrumbs and pan-fry? Either way, I'll whip up
a dill-cream sauce to spoon over the fish. Sides? I have no idea yet.
Broccoli, spinach... maybe some rice? I dunno. At any rate it's two good
sized fillets so I'll have leftovers for tomorrow, regardless

Jill

In article >,
Kathleen > wrote:

> STUFFED GARLIC BREAD

LOL! Disregard my post if you saw it before I canceled it. I didn't
see the other request.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

Melba's Jammin' wrote:
>
> In article .com>,
> "Pete C." > wrote:
>
> > I have dough for cinnamon raisin bread sitting near the fireplace rising
> > now.
>
> How do you shape your loaves, Pete? Do you mix the raisins into the
> dough or do you sprinkle them on a flattened piece of dough and roll
> like a pinwheel?
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> <http://www.caringbridge.org/visit/amytaylor> -- the world can
> learn much about grace from Amy and Warren.

Raisins mixed in and the cinnamon sugar swirl sprinkled on and rolled up
on this recipe.

In article >,
Gloria P > wrote:

> We had the last of the turkey in a gravy-based sauce with sour cream
> and mushrooms served with linguini. Sides were cheese sauced
> cauliflower and cranberry-orange relish. Not exciting, but at least the
> turkey is history.
>
> gloria p

Tetrazzini! '-)
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

"Melba's Jammin'" > In article <
> "Giusi" wrote:
>
>> "Virginia Tadrzynski" ha scritto nel messaggio>
>> Doesn't anyone cook anymore?
>> > -ginny
>>

>> Today is cherry-pecan breads for Christmas presents. Tomorrow will be
>
>> Am I cooking yet?
>
> Not until you come across with the Cherry-Pecan bread recipe. A quick >
> bread, I'm hoping, or don't the Italians do that?

Italians have not done much with breads at home until recently. Bakeries
everywhere and really good. If you could get the fresh local style bread
for 60 cents a loaf would you bake it at home?

Now it is a hobby and people have bread machines and all, but no quick
breads. This one is not a quick bread, but it isn't very slow, either.
Still want it? It is an oldie US recipe.

In article >,
"jmcquown" > wrote:

> "Virginia Tadrzynski" > wrote in message
> ...
> > All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
> > about Caring Bridge and whether or not it is the appropriate place for
> > posting medical updates and some moron named Boris is obsessed with bodily
> > functions. Doesn't anyone cook anymore?
> > -ginny
> >
> > Food based: Dinner tonight was pepper rolled roast pork tenderloin,
> > mashed spuds, butter beans.
> >
>
> I'll be cooking tonight. I plan to make some cod fillets with a dill-cream
> sauce. I was going to do that last night but then the next door neighbor
> brought me a "hotdish" (yep, she's originally from Minnesota), some sort of
> chicken & noodle bake. It was tasty.
>
> So tonight I'll figure out exactly what I want to do with the cod. Pan sear
> then bake until tender? Breadcrumbs and pan-fry? Either way, I'll whip up
> a dill-cream sauce to spoon over the fish. Sides? I have no idea yet.
> Broccoli, spinach... maybe some rice? I dunno. At any rate it's two good
> sized fillets so I'll have leftovers for tomorrow, regardless
>
> Jill

IMHO corn is always good with fish...
--
Peace! Om

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

On 2008-12-06, Virginia Tadrzynski > wrote:
> All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
> about Caring Bridge and whether or not it is the appropriate place for
> posting medical updates and some moron named Boris is obsessed with bodily
> functions.

Sorry, but I don't see your post taking rfc in a new direction.

nb

"Omelet" > wrote in message
news
> In article >,
> "jmcquown" > wrote:
>
>> So tonight I'll figure out exactly what I want to do with the cod. Pan
>> sear
>> then bake until tender? Breadcrumbs and pan-fry? Either way, I'll whip
>> up
>> a dill-cream sauce to spoon over the fish. Sides? I have no idea yet.
>> Broccoli, spinach... maybe some rice? I dunno. At any rate it's two
>> good
>> sized fillets so I'll have leftovers for tomorrow, regardless
>>
>> Jill
>
> IMHO corn is always good with fish...
> --
> Peace! Om
>

I can't eat corn, OM. Diverticulitis. I have a complete list of
fibrous/hard to digest foods I can't eat. Corn is one of them. Too bad,
too, because I love corn.

Jill