Puttng together a bit of tucker for the Mrs and me.
(Language for those from OZ. Did I get it right?)

Ham steaks, fried,
Baked Sweet-potato, au naturel
Succotash XL (baby limas/shoepeg corn, bacon
drippings/butter, *good* cracked black pepper)

Orange Sauce: 1:1 OJ and British orange marmalade,
2 Tbs H-P Fruity steak sauce, 1/2 stick butter (rum? no
not this time), reduction to 1/2 volume. Adjust & serve.

Q: Pineapple rings, grilled on black iron. Butter or
oil? If oil, which? Peanut might work in, but what the
Hell, this meal is a cholesterol bomb already (yeah
I know the swee'tater is healthy and it's organic to
boot. Don't know about the porker.) Instinct says
stay with butter. Grill to beginning caramel on
the edges. Yes or no?

Mrs want to know what wine I propose. Wine?
I was thinking straight Barbancourt rum, or maybe
mojitos. Not going to drive anywhere tonite, so
why not celebrate her new car early?

Alex, who doesn't yet get to drive the new Altima
SL. Yes, he has a key. It's a nice looking key. We don't
often think of the visual aspects of utilitarian objects,
IMHO. Just a thought.

God loves dogs. That's why He created squirrels.

Chemiker wrote:
>
> Puttng together a bit of tucker for the Mrs and me.
> (Language for those from OZ. Did I get it right?)
>
> Ham steaks, fried,
> Baked Sweet-potato, au naturel
> Succotash XL (baby limas/shoepeg corn, bacon
> drippings/butter, *good* cracked black pepper)
>
> Orange Sauce: 1:1 OJ and British orange marmalade,
> 2 Tbs H-P Fruity steak sauce, 1/2 stick butter (rum? no
> not this time), reduction to 1/2 volume. Adjust & serve.
>
> Q: Pineapple rings, grilled on black iron. Butter or
> oil? If oil, which? Peanut might work in, but what the
> Hell, this meal is a cholesterol bomb already (yeah
> I know the swee'tater is healthy and it's organic to
> boot. Don't know about the porker.) Instinct says
> stay with butter. Grill to beginning caramel on
> the edges. Yes or no?
>
> Mrs want to know what wine I propose. Wine?
> I was thinking straight Barbancourt rum, or maybe
> mojitos. Not going to drive anywhere tonite, so
> why not celebrate her new car early?
>
> Alex, who doesn't yet get to drive the new Altima
> SL. Yes, he has a key. It's a nice looking key. We don't
> often think of the visual aspects of utilitarian objects,
> IMHO. Just a thought.
>
> God loves dogs. That's why He created squirrels.

Butter and a dredge in brown sugar.

On Sun, 14 Dec 2008 16:36:44 -0600, Chemiker
> wrote:

>Q: Pineapple rings, grilled on black iron. Butter or
>oil? If oil, which? Peanut might work in, but what the
>Hell, this meal is a cholesterol bomb already (yeah
>I know the swee'tater is healthy and it's organic to
>boot. Don't know about the porker.) Instinct says
>stay with butter.

>I think a light coating will oil will do. Butter is too assertive.
>Grill to beginning caramel on the edges. Yes or no?
>
Yes.

>Mrs want to know what wine I propose. Wine?

I'd go with a hearty red, but the jury is out on that.
http://www.celebrate-wine.com/502267..._with_wine.php

>I was thinking straight Barbancourt rum, or maybe
>mojitos.

I love mojitos, but you really do need to bruise (muddle) the mint a
lot for them to taste good. Are you up for all that work?

>Not going to drive anywhere tonite, so why not celebrate her new car early?

Have a good time!


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

Mae West

On Sun, 14 Dec 2008 15:12:28 -0800, sf > wrote:

>On Sun, 14 Dec 2008 16:36:44 -0600, Chemiker
> wrote:
>
>>Not going to drive anywhere tonite, so why not celebrate her new car early?
>

OK, thanks a bunch. It will be butter, but as I'm fresh out
of brown sugar, I'll have to use a bit of mollasses or
sorghum syrup.

Nope: Mrs. says she's got it somewhere!

Mrs says she likes the idea of a red. So.... out of her bag
o' trix she produces a bottle of 2006 Marika Nemes Kadarka,
and says "this is it!" Red it is.

So who am I to argue? She bought the car, she bought the
wine, at a Russian Store in Houston. All I have to do is
cook the ham, etc. I, of course, can do this.

Another Barbancourt Daiquiri please?

Alex, heating up the *big* skillet.

Thought. If I grill ham, why not do the pineapple
in the pan drippings? Hm?

On Dec 14, 5:56�pm, "Pete C." > wrote:
> Chemiker wrote:
>
> > Puttng together a bit of tucker for the Mrs and me.
> > (Language for those from OZ. Did I get it right?)
>
> > Ham steaks, fried,
> > Baked Sweet-potato, au naturel
> > Succotash XL (baby limas/shoepeg corn, bacon
> > drippings/butter, *good* cracked black pepper)
>
> > Orange Sauce: 1:1 OJ and British orange marmalade,
> > 2 Tbs H-P Fruity steak sauce, 1/2 stick butter (rum? no
> > not this time), reduction to 1/2 volume. Adjust & serve.
>
> > Q: Pineapple rings, grilled on black iron. Butter or
> > oil? If oil, which? Peanut might work in, but what the
> > Hell, this meal is a cholesterol bomb already (yeah
> > I know the swee'tater is healthy and it's organic to
> > boot. Don't know about the porker.) Instinct says
> > stay with butter. Grill to beginning caramel on
> > the edges. Yes or no?
>
> > Mrs want to know what wine I propose. Wine?
> > I was thinking straight Barbancourt rum, or maybe
> > mojitos. Not going to drive anywhere tonite, so
> > why not celebrate her new car early?
>
> > Alex, who doesn't yet get to drive the new Altima
> > SL. Yes, he has a key. It's a nice looking key. We don't
> > often think of the visual aspects of utilitarian objects,
> > IMHO. Just a thought.
>
> > God loves dogs. That's why He created squirrels.
>
> Butter and a dredge in brown sugar.- Hide quoted text -


Butter, honey n' rum.