The Widow Dorothy returned from her Hawaiian cruise and she's fetching
her photos this afternoon. I've invited her for dinner tonight.
Roast Chicken
Mashed Potatoes and Gravy
Hawaiian bread rolls (you know, those sweet ones) *
Salad of Mixed Greens with Cucumber, Tomatoes, Onion, and a Sliced Radish
French-cut Green Beans
AND for dessert. . . .
Baker's Square Lemon Supreme Pie for me and Dottie and a slice o' BS's
Country Apple Pie, with a scoop of Haagen Dazs Cinnamon Dulce de Leche
Ice Cream, for Rob.

Aren't you jealous? :-)

I'll roast Birdy on my vertical roaster ‹ Dottie's never had it that way
before and it's time. I'm thinking I'll give Birdy a rub with some
Greek Seasoning and Paprika so he'll look especially tan and pretty
coming out of the oven.

* I was going to do popovers but I think the oven temps and times don't
mesh well.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller

Melba's Jammin' wrote:
> The Widow Dorothy returned from her Hawaiian cruise and she's fetching
> her photos this afternoon. I've invited her for dinner tonight.
> Roast Chicken
> Mashed Potatoes and Gravy
> Hawaiian bread rolls (you know, those sweet ones) *
> Salad of Mixed Greens with Cucumber, Tomatoes, Onion, and a Sliced Radish
> French-cut Green Beans
> AND for dessert. . . .
> Baker's Square Lemon Supreme Pie for me and Dottie and a slice o' BS's
> Country Apple Pie, with a scoop of Haagen Dazs Cinnamon Dulce de Leche
> Ice Cream, for Rob.
>
> Aren't you jealous? :-)

Very, what time is dinner again?
>
> I'll roast Birdy on my vertical roaster ‹ Dottie's never had it that way
> before and it's time. I'm thinking I'll give Birdy a rub with some
> Greek Seasoning and Paprika so he'll look especially tan and pretty
> coming out of the oven.
>
> * I was going to do popovers but I think the oven temps and times don't
> mesh well.
>

We're also having chicken tonight, Popeye's mild white with sides.
Neither of us feels like cooking so it's take out night. Ran out of
leftovers yesterday when we ate the last of the seafood gumbo over brown
rice. Gumbo made with shrimp, oysters, and crab meat. Included were okra
(lots of it), bell pepper, onion, and celery. A wee touch of cayenne
pepper, some freshly ground black pepper, a dash of salt, two bay leaves
while the stuff was cooking and then eat it up.

"George Shirley" > wrote in message
...
> Melba's Jammin' wrote:
>> The Widow Dorothy returned from her Hawaiian cruise and she's fetching
>> her photos this afternoon. I've invited her for dinner tonight.
>> Roast Chicken
>> Mashed Potatoes and Gravy
>> Hawaiian bread rolls (you know, those sweet ones) *
>> Salad of Mixed Greens with Cucumber, Tomatoes, Onion, and a Sliced Radish
>> French-cut Green Beans
>> AND for dessert. . . . Baker's Square Lemon Supreme Pie for me and Dottie
>> and a slice o' BS's Country Apple Pie, with a scoop of Haagen Dazs
>> Cinnamon Dulce de Leche Ice Cream, for Rob.
>>
>> Aren't you jealous? :-)
>
> Very, what time is dinner again?
>>
>> I'll roast Birdy on my vertical roaster ‹ Dottie's never had it that way
>> before and it's time. I'm thinking I'll give Birdy a rub with some Greek
>> Seasoning and Paprika so he'll look especially tan and pretty coming out
>> of the oven.
>>
>> * I was going to do popovers but I think the oven temps and times don't
>> mesh well.
>>
>
> We're also having chicken tonight, Popeye's mild white with sides. Neither
> of us feels like cooking so it's take out night. Ran out of leftovers
> yesterday when we ate the last of the seafood gumbo over brown rice. Gumbo
> made with shrimp, oysters, and crab meat. Included were okra (lots of it),
> bell pepper, onion, and celery. A wee touch of cayenne pepper, some
> freshly ground black pepper, a dash of salt, two bay leaves while the
> stuff was cooking and then eat it up.

Here as well. I've been brining a chicken since yesterday and will rub with
minced garlic, rosemary and lemon juice. I love roast chicken (as well as
the day or two risidual odor of the process). Will roast some brussels
srpouts for the last fifteen plus fifteen of cooldown and mash some sweet
potatoes (with savory herbs). A really minimal enerrgy consuming dinner,
whenever I remember to brine the chicken.

On Thu, 12 Feb 2009 13:34:31 -0800, "-a-" > wrote:

>Here as well. I've been brining a chicken since yesterday and will rub with
>minced garlic, rosemary and lemon juice.

Different route here......Orange Chicken, Steamed White Rice and Egg
Roll! Now if I could make a good hot sour soup without having to
make a ten gallon pot! Guess I will have to send someone to the
local Chinese hog trough to pick up a couple of servings of soup.

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

Orange Chicken

Good Friend Recipes, Oriental, poultry

MARINADE & SAUCE:
1 1/2 lb chicken; boneless, skinless
3/4 c chicken stock
3/4 c orange juice
1 1/2 ts orange zest
8 strips orange peel
6 tb white vinegar
1/4 c soy sauce
1/2 c brown sugar
1 tb garlic cloves; minced
1 tb ginger; grated
1/4 ts cayenne pepper
5 ts cornstarch
2 tb cold water
8 sm whole red chilies; dried
COATING AND FRYING:
3 lg egg whites
1 c cornstarch
1/2 ts baking soda
1/4 ts cayenne pepper
3 c peanut oil

FOR THE MARINADE AND SAUCE: Place chicken in 1 gallon zip lock bag;
set
aside. Combine chicken stock, orange juice, grated zest, vinegar, soy
sauce, sugar, garlic , ginger and cayenne in large saucepan; whisk
until
completely dissolved. Measure out 3/4 cup mixture and pour into bag
with
chicken, press out as much air as possible and seal bag, Refrigerate
60
minutes.

Bring remaining mixture in saucepan to boil over high heat. In small
bowl,
stir together cornstarch and cold water, whisk cornstarch mixture into
sauce. Simmer sauce until thick, about 1 minutes. Stir in orange peel
and
chilies. Set aside.

FOR THE COATING: Place egg whites in pie plate, beat until frothy. In
second pie plate, whisk cornstarch cayenne and baking soda until
combined.
Drain chicken in colander, pat dry. Place half of chicken pieces in
egg
whites and turn to coat. transfer to cornstarch mixture and coat
thoroughly. Place dredged chicken pieces on wire rack.

TO FRY THE CHICKEN; Heat oil to 350F. Place half of chicken in oil one
piece at a time; fry until golden brown about 5 minutes, turning each
piece
half way through cooking. Transfer chicken to large plate lined with
paper
towels. Keep warm while cooking remaining chicken.

Reheat sauce over medium heat until simmering. Add chicken and gently
toss
until evenly coated and heated through. Serve immediately.



Yield: 4 servings


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




The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appétit!

"Melba's Jammin'" > wrote in message
...
> The Widow Dorothy returned from her Hawaiian cruise and she's fetching
> her photos this afternoon. I've invited her for dinner tonight.
> Roast Chicken
> Mashed Potatoes and Gravy
> Hawaiian bread rolls (you know, those sweet ones) *
> Salad of Mixed Greens with Cucumber, Tomatoes, Onion, and a Sliced Radish
> French-cut Green Beans
> AND for dessert. . . .
> Baker's Square Lemon Supreme Pie for me and Dottie and a slice o' BS's
> Country Apple Pie, with a scoop of Haagen Dazs Cinnamon Dulce de Leche
> Ice Cream, for Rob.
>
> Aren't you jealous? :-)
>

Chicken Rice Casserole.

Debbie

Melba's Jammin' > wrote in news:barbschaller-
:

> The Widow Dorothy returned from her Hawaiian cruise and she's fetching
> her photos this afternoon. I've invited her for dinner tonight.
> Roast Chicken
> Mashed Potatoes and Gravy

> I'll roast Birdy on my vertical roaster ‹ Dottie's never had it that way
> before and it's time. I'm thinking I'll give Birdy a rub with some
> Greek Seasoning and Paprika so he'll look especially tan and pretty
> coming out of the oven.
>


Hmmmmmmmmmmmmm, I was just thinking about what to do for dinner tonight,
and had picked up a Free Range bird the other day from the supermarket.

Perfect day for a hot roast, too. Overcast and rainy.



http://www.bom.gov.au/products/IDQ10095.shtml


Brisbane Forecast
Issued at 4:50 am EST on Friday 13 February 2009

Warning Summary
Nil.

Forecast for Friday
Mostly cloudy with a few showers, tending to rain at times. Moderate SE to
E
winds.

Precis: Showers, rain periods
City: Max 27
Bayside: Max 26
UV Alert: 8:10 am to 4:00 pm, UV Index predicted to reach 13 [Extreme]

Saturday Rain at times, windy. Min 21 Max 25
Sunday Showers easing. Min 21 Max 29
Monday Shower or two. Min 20 Max 29
Tuesday Few showers. Min 21 Max 28
Wednesday Mostly fine. Min 20 Max 29
Thursday Mostly fine. Min 21 Max 31



--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of
jalapenos. What you do today... might burn your ass tomorrow."

In article > ,
PLucas > wrote:

> Melba's Jammin' > wrote in news:barbschaller-
> :
>
> > The Widow Dorothy returned from her Hawaiian cruise and she's fetching
> > her photos this afternoon. I've invited her for dinner tonight.
> > Roast Chicken
> > Mashed Potatoes and Gravy
>
> > I'll roast Birdy on my vertical roaster ‹ Dottie's never had it that way
> > before and it's time. I'm thinking I'll give Birdy a rub with some
> > Greek Seasoning and Paprika so he'll look especially tan and pretty
> > coming out of the oven.
> >
>
>
> Hmmmmmmmmmmmmm, I was just thinking about what to do for dinner tonight,
> and had picked up a Free Range bird the other day from the supermarket.
>
> Perfect day for a hot roast, too. Overcast and rainy.

My favorite weather. :-)
--
Peace! Om

"Criminals thrive on the indulgence of societies understanding."

-- From "Batman Begins"

On Thu, 12 Feb 2009 15:45:59 -0700, Christine Dabney
> wrote:

>This must be chicken night in RFC!!

We're making chicken fried rice.

>I am doing the Hainanese Chicken Rice...
>http://www.saveur.com/article/food/H...e-Chicken-Rice

This looks DAMN good! Thanks for the URL.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Omelet > wrote in
news
> In article > ,
> PLucas > wrote:
>
>> Melba's Jammin' > wrote in
>> news:barbschaller- :
>>
>> > The Widow Dorothy returned from her Hawaiian cruise and she's
>> > fetching her photos this afternoon. I've invited her for dinner
>> > tonight. Roast Chicken
>> > Mashed Potatoes and Gravy
>>
>> > I'll roast Birdy on my vertical roaster ‹ Dottie's never had it that
>> > way before and it's time. I'm thinking I'll give Birdy a rub with
>> > some Greek Seasoning and Paprika so he'll look especially tan and
>> > pretty coming out of the oven.
>> >
>>
>>
>> Hmmmmmmmmmmmmm, I was just thinking about what to do for dinner
>> tonight, and had picked up a Free Range bird the other day from the
>> supermarket.
>>
>> Perfect day for a hot roast, too. Overcast and rainy.
>
> My favorite weather. :-)



Yep........ no floods, and no fires.



--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of
jalapenos. What you do today... might burn your ass tomorrow."

On Thu 12 Feb 2009 01:19:21p, Melba's Jammin' told us...

> The Widow Dorothy returned from her Hawaiian cruise and she's fetching
> her photos this afternoon. I've invited her for dinner tonight.
> Roast Chicken
> Mashed Potatoes and Gravy
> Hawaiian bread rolls (you know, those sweet ones) *
> Salad of Mixed Greens with Cucumber, Tomatoes, Onion, and a Sliced Radish
> French-cut Green Beans
> AND for dessert. . . .
> Baker's Square Lemon Supreme Pie for me and Dottie and a slice o' BS's
> Country Apple Pie, with a scoop of Haagen Dazs Cinnamon Dulce de Leche
> Ice Cream, for Rob.
>
> Aren't you jealous? :-)
>
> I'll roast Birdy on my vertical roaster ‹ Dottie's never had it that way
> before and it's time. I'm thinking I'll give Birdy a rub with some
> Greek Seasoning and Paprika so he'll look especially tan and pretty
> coming out of the oven.
>
> * I was going to do popovers but I think the oven temps and times don't
> mesh well.
>

Sounds really good, Barb. I don't have a vertical chicken roaster, but I'm
making Mimi's Sticky Chicken for dinner tomorrow night. Mashed potatoes
and gravy, too, but haven't decided on anything else yet.

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Thursday, 02(II)/12(XII)/09(MMIX)
************************************************** **********************
Today is: Lincoln's Birthday
Countdown till President's Day
3dys 6hrs 15mins
************************************************** **********************
Aging is not bad. The real killer is when you stop.
************************************************** **********************

Christine Dabney wrote:

> This must be chicken night in RFC!!
>
> I am doing the Hainanese Chicken Rice...
> http://www.saveur.com/article/food/H...e-Chicken-Rice

Chicken night here (again) as well. Making use of all those leftovers we
had I made Chicken and Dumplings last night, and then tonight it was
chicken fajitas. All of the lower-fat variety.

I have a carcass in the pot for more stock, and thai chicken leftover to
do SOMETHING with.

As good as it all is, I'm getting sick-of-the-chick.

--Lin

In article >,
Melba's Jammin' > wrote:
(menu snippage)
> I'll roast Birdy on my vertical roaster ‹ Dottie's never had it that way
> before and it's time. I'm thinking I'll give Birdy a rub with some
> Greek Seasoning and Paprika so he'll look especially tan and pretty
> coming out of the oven.

Ugh! IBe****ed! I was trying to get dinner on the table and the
heathens I was eating with didn't even have the damned decency to wait
until I sat down before they started dishing their meal. I mean,
REALLY! After slaving for their pleasure, would it have been SO hard to
wait for two minutes? WELL, WOULD IT?

IBe****eder! The damned chicken was underdone. Yeah, I know that's no
one's fault but mine own. Timing should have had it done. It was
beautiful. The breast meat was poifect! Poifect, I tell you! The
rest of it was bloody. Dammitall! I was so ticked off that I <insert
a collective gasp here> threw the rest of it away. Screw it! (I know,
that's not the correct spelling!) Yes, I threw it all in the
trash. I do not wish to see it again. Sue me.

IBe****ederyet: I *burned* the damned green beans! I was cooking them
in a skillet (more surface area, faster heating) but neglected to cover
it, and The Widow Dorothy was yammering about something and I BURNED THE
DAMNED GREEN BEANS! Who in Hell! burns green beans?

The salad was good. I made some candied pecans for it. Man, talk about
a piece of cake to make! At least that went right! Here's the recipe.
First hit when I Googled for a recipe for candied pecans, it's from
<http://www.helenrennie.com/recipes/appetizers/pecan_pear_salad.html>.
I have no ideer who Helen Rennie is. I don't much care, either.

1 cup pecan halves
1/4 cup brown sugar
1 Tbsp olive oil
1 Tbsp balsamic vinegar

Prepare a large sheet of parchment paper or foil for cooling pecans.

Stir sugar, oil, and vinegar in a large skillet over medium heat until
sugar melts and syrup bubbles, about 3 minutes. Mix in pecans and stir
until nuts are toasted and syrup coats them evenly, 5-6 minutes. Turn
nuts out onto prepared parchment paper and separate using 2 forks. Cool
completely. Nuts can be prepared way in advance (up to 1 month) and
stored in an airtight container.

Note: I actually followed the recipe. So there!!

I used about 1/3 cup in the salad and ate the rest with TWD while we
were watching Survivor. I got the pecans from a guy on a.f.binaries as
part of a Christmas gift exchange. He gave me about 3 cups of
posilutely beautiful pecan halves.

The pie from Baker's Square was good. Well, good enough.

Harummpppphh!

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller

"Melba's Jammin'" > wrote in message
>
> Ugh! IBe****ed!
>
> IBe****eder!
>
> IBe****ederyet:
>
> The pie from Baker's Square was good. Well, good enough.
>
> Harummpppphh!

Damn, happens to the best. Could have done as well with Taco Bell.

Do you have an encore planned?

On Thu, 12 Feb 2009 14:19:21 -0600, Melba's Jammin'
> wrote:

>The Widow Dorothy returned from her Hawaiian cruise and she's fetching
>her photos this afternoon. I've invited her for dinner tonight.
>Roast Chicken
>Mashed Potatoes and Gravy
>Hawaiian bread rolls (you know, those sweet ones) *
>Salad of Mixed Greens with Cucumber, Tomatoes, Onion, and a Sliced Radish
>French-cut Green Beans
>AND for dessert. . . .
>Baker's Square Lemon Supreme Pie for me and Dottie and a slice o' BS's
>Country Apple Pie, with a scoop of Haagen Dazs Cinnamon Dulce de Leche
>Ice Cream, for Rob.
>
Hope she had a good time here. We've had stormy weather and it has
been cold.

Best wishes
Cea

Debbie wrote:
>
> "Melba's Jammin'" > wrote in message
> ...
>> The Widow Dorothy returned from her Hawaiian cruise and she's fetching
>> her photos this afternoon. I've invited her for dinner tonight.
>> Roast Chicken
>> Mashed Potatoes and Gravy
>> Hawaiian bread rolls (you know, those sweet ones) *
>> Salad of Mixed Greens with Cucumber, Tomatoes, Onion, and a Sliced Radish
>> French-cut Green Beans
>> AND for dessert. . . .
>> Baker's Square Lemon Supreme Pie for me and Dottie and a slice o' BS's
>> Country Apple Pie, with a scoop of Haagen Dazs Cinnamon Dulce de Leche
>> Ice Cream, for Rob.
>>
>> Aren't you jealous? :-)
>>
>


My kids and I are in town without our spouses tonight so we ate out
at when my grandson used to refer to as "the mango lassi store".
We had:

samosas
tandoori chicken
lamb korma
shrimp vindaloo
basmati rice
cheese and plain naan

It was yummy.

gloria p

Melba's Jammin' wrote:
> The Widow Dorothy returned from her Hawaiian cruise and she's fetching
> her photos this afternoon. I've invited her for dinner tonight.
> Roast Chicken
> Mashed Potatoes and Gravy
> Hawaiian bread rolls (you know, those sweet ones) *
> Salad of Mixed Greens with Cucumber, Tomatoes, Onion, and a Sliced Radish
> French-cut Green Beans
> AND for dessert. . . .
> Baker's Square Lemon Supreme Pie for me and Dottie and a slice o' BS's
> Country Apple Pie, with a scoop of Haagen Dazs Cinnamon Dulce de Leche
> Ice Cream, for Rob.



Lucky Widow D! Did you end up making the pie at home?
gloria p

George Shirley wrote:

>
> We're also having chicken tonight, Popeye's mild white with sides.

We loooooove Popeye's original with red beans and rice and those sinful
biscuits. Luckily there isn't one on every corner, our closest is about
6 miles away so we don't have it often enough to be unhealthy.

gloria p

"Melba's Jammin'" > wrote in message
> Ugh! IBe****ed!
>
> IBe****eder!
>
> IBe****ederyet:
>
> The pie from Baker's Square was good. Well, good enough.
>
> Harummpppphh!
>


Dontcha just HATE that?

You plan a meal you can usually make with one hand tied behind your back
and everything goes wrong.


As Ed said, it happens to the best of us at times. You and TWD are
close enough friends that I suspect she'll forgive you. If Rob doesn't
forgive you, put him in charge of KP for a month. Do some relaxation
breathing (you know, breath in, out; in, out...) have another piece of
pie, and forgive yourself. Tomorrow will be a better day (except here,
where it will be snowing, dammit.)


gloria p

On Thu 12 Feb 2009 07:58:12p, Melba's Jammin' told us...

> In article >,
> Melba's Jammin' > wrote:
> (menu snippage)
>> I'll roast Birdy on my vertical roaster ‹ Dottie's never had it that way
>> before and it's time. I'm thinking I'll give Birdy a rub with some
>> Greek Seasoning and Paprika so he'll look especially tan and pretty
>> coming out of the oven.
>
> Ugh! IBe****ed! I was trying to get dinner on the table and the
> heathens I was eating with didn't even have the damned decency to wait
> until I sat down before they started dishing their meal. I mean,
> REALLY! After slaving for their pleasure, would it have been SO hard to
> wait for two minutes? WELL, WOULD IT?
>
> IBe****eder! The damned chicken was underdone. Yeah, I know that's no
> one's fault but mine own. Timing should have had it done. It was
> beautiful. The breast meat was poifect! Poifect, I tell you! The
> rest of it was bloody. Dammitall! I was so ticked off that I <insert
> a collective gasp here> threw the rest of it away. Screw it! (I know,
> that's not the correct spelling!) Yes, I threw it all in the
> trash. I do not wish to see it again. Sue me.
>
> IBe****ederyet: I *burned* the damned green beans! I was cooking them
> in a skillet (more surface area, faster heating) but neglected to cover
> it, and The Widow Dorothy was yammering about something and I BURNED THE
> DAMNED GREEN BEANS! Who in Hell! burns green beans?
>
> The salad was good. I made some candied pecans for it. Man, talk about
> a piece of cake to make! At least that went right! Here's the recipe.
> First hit when I Googled for a recipe for candied pecans, it's from
> <http://www.helenrennie.com/recipes/appetizers/pecan_pear_salad.html>.
> I have no ideer who Helen Rennie is. I don't much care, either.
>
> 1 cup pecan halves
> 1/4 cup brown sugar
> 1 Tbsp olive oil
> 1 Tbsp balsamic vinegar
>
> Prepare a large sheet of parchment paper or foil for cooling pecans.
>
> Stir sugar, oil, and vinegar in a large skillet over medium heat until
> sugar melts and syrup bubbles, about 3 minutes. Mix in pecans and stir
> until nuts are toasted and syrup coats them evenly, 5-6 minutes. Turn
> nuts out onto prepared parchment paper and separate using 2 forks. Cool
> completely. Nuts can be prepared way in advance (up to 1 month) and
> stored in an airtight container.
>
> Note: I actually followed the recipe. So there!!
>
> I used about 1/3 cup in the salad and ate the rest with TWD while we
> were watching Survivor. I got the pecans from a guy on a.f.binaries as
> part of a Christmas gift exchange. He gave me about 3 cups of
> posilutely beautiful pecan halves.
>
> The pie from Baker's Square was good. Well, good enough.
>
> Harummpppphh!
>

Some days ya win, some days ya lose. Guess this wasn't your day. :-(

Gotta try the pecans! Yum!

--
Wayne Boatwright
e-mail to wayneboatwright at gmail dot com
************************************************** **********************
Date: Thursday, 02(II)/12(XII)/09(MMIX)
************************************************** **********************
Today is: Lincoln's Birthday
Countdown till President's Day
3dys 2hrs 8mins
************************************************** **********************
Hatred doesn't cease by hatred, but only by love. - Dhammapada
************************************************** **********************

On Fri, 13 Feb 2009 00:18:47 +0000, PLucas wrote:

> Melba's Jammin' > wrote in news:barbschaller-
> :
>
>> The Widow Dorothy returned from her Hawaiian cruise and she's fetching
>> her photos this afternoon. I've invited her for dinner tonight. Roast
>> Chicken
>> Mashed Potatoes and Gravy
>
>> I'll roast Birdy on my vertical roaster ‹ Dottie's never had it that
>> way before and it's time. I'm thinking I'll give Birdy a rub with some
>> Greek Seasoning and Paprika so he'll look especially tan and pretty
>> coming out of the oven.
>>
>>
>
> Hmmmmmmmmmmmmm, I was just thinking about what to do for dinner tonight,
> and had picked up a Free Range bird the other day from the supermarket.
>
> Perfect day for a hot roast, too. Overcast and rainy.
>
>
>
> http://www.bom.gov.au/products/IDQ10095.shtml
>
>
> Brisbane Forecast
> Issued at 4:50 am EST on Friday 13 February 2009
>
> Warning Summary
> Nil.
>
> Forecast for Friday
> Mostly cloudy with a few showers, tending to rain at times. Moderate SE
> to E
> winds.
>
> Precis: Showers, rain periods
> City: Max 27
> Bayside: Max 26
> UV Alert: 8:10 am to 4:00 pm, UV Index predicted to reach 13
> [Extreme]
>
> Saturday Rain at times, windy. Min 21 Max 25
> Sunday Showers easing. Min 21 Max 29
> Monday Shower or two. Min 20 Max 29
> Tuesday Few showers. Min 21 Max 28
> Wednesday Mostly fine. Min 20 Max 29
> Thursday Mostly fine. Min 21 Max 31

Why did you post this irrelevent rubbish?

"Melba's Jammin'" ha scritto nel

The Widow Dorothy returned from her Hawaiian cruise and she's fetching her
photos this afternoon. I've invited her for dinner tonight.
> Roast Chicken
> Aren't you jealous? :-)

> -Barb

I had "dancing chicken" (my friend's g'children's name for it) Tuesday, but
I loosen the skin and push salt and herbs under it, then massage it all
around. Dead chickens love me. I had broccoli with it, but I would have
loved all your menu except the calories.

Gloria P wrote:
> My kids and I are in town without our spouses tonight so we ate out
> at when my grandson used to refer to as "the mango lassi store".
> We had:
>
> samosas
> tandoori chicken
> lamb korma
> shrimp vindaloo
> basmati rice
> cheese and plain naan
>
> It was yummy.
>
> gloria p

I was pushing for Indian food last night, but my daughter wasn't
interested. I do have some chicken marinating, and it was
intended for last night, but I'll cook it today.

--
Jean B.

Melba's Jammin' wrote:
> Ugh! IBe****ed! I was trying to get dinner on the table and the
> heathens I was eating with didn't even have the damned decency to wait
> until I sat down before they started dishing their meal. I mean,
> REALLY! After slaving for their pleasure, would it have been SO hard to
> wait for two minutes? WELL, WOULD IT?
>
> IBe****eder! The damned chicken was underdone. Yeah, I know that's no
> one's fault but mine own. Timing should have had it done. It was
> beautiful. The breast meat was poifect! Poifect, I tell you! The
> rest of it was bloody. Dammitall! I was so ticked off that I <insert
> a collective gasp here> threw the rest of it away. Screw it! (I know,
> that's not the correct spelling!) Yes, I threw it all in the
> trash. I do not wish to see it again. Sue me.
>
> IBe****ederyet: I *burned* the damned green beans! I was cooking them
> in a skillet (more surface area, faster heating) but neglected to cover
> it, and The Widow Dorothy was yammering about something and I BURNED THE
> DAMNED GREEN BEANS! Who in Hell! burns green beans?
>
> The salad was good. I made some candied pecans for it. Man, talk about
> a piece of cake to make! At least that went right! Here's the recipe.
> First hit when I Googled for a recipe for candied pecans, it's from
> <http://www.helenrennie.com/recipes/appetizers/pecan_pear_salad.html>.
> I have no ideer who Helen Rennie is. I don't much care, either.
>
> 1 cup pecan halves
> 1/4 cup brown sugar
> 1 Tbsp olive oil
> 1 Tbsp balsamic vinegar
>
> Prepare a large sheet of parchment paper or foil for cooling pecans.
>
> Stir sugar, oil, and vinegar in a large skillet over medium heat until
> sugar melts and syrup bubbles, about 3 minutes. Mix in pecans and stir
> until nuts are toasted and syrup coats them evenly, 5-6 minutes. Turn
> nuts out onto prepared parchment paper and separate using 2 forks. Cool
> completely. Nuts can be prepared way in advance (up to 1 month) and
> stored in an airtight container.
>
> Note: I actually followed the recipe. So there!!
>
> I used about 1/3 cup in the salad and ate the rest with TWD while we
> were watching Survivor. I got the pecans from a guy on a.f.binaries as
> part of a Christmas gift exchange. He gave me about 3 cups of
> posilutely beautiful pecan halves.
>
> The pie from Baker's Square was good. Well, good enough.
>
> Harummpppphh!
>
Oh no!!!!! Here you had it all so nicely planned, and it sounded
like a great meal.

--
Jean B.

"Melba's Jammin'" > wrote in message
...
> In article >,
> Melba's Jammin' > wrote:
> (menu snippage)
>> I'll roast Birdy on my vertical roaster < Dottie's never had it that way
>> before and it's time. I'm thinking I'll give Birdy a rub with some
>> Greek Seasoning and Paprika so he'll look especially tan and pretty
>> coming out of the oven.
>
> Ugh! IBe****ed! I was trying to get dinner on the table and the
> heathens I was eating with didn't even have the damned decency to wait
> until I sat down before they started dishing their meal. I mean,
> REALLY! After slaving for their pleasure, would it have been SO hard to
> wait for two minutes? WELL, WOULD IT?
>
> IBe****eder! The damned chicken was underdone. Yeah, I know that's no
> one's fault but mine own. Timing should have had it done. It was
> beautiful. The breast meat was poifect! Poifect, I tell you! The
> rest of it was bloody. Dammitall! I was so ticked off that I <insert
> a collective gasp here> threw the rest of it away. Screw it! (I know,
> that's not the correct spelling!) Yes, I threw it all in the
> trash. I do not wish to see it again. Sue me.
>
> IBe****ederyet: I *burned* the damned green beans! I was cooking them
> in a skillet (more surface area, faster heating) but neglected to cover
> it, and The Widow Dorothy was yammering about something and I BURNED THE
> DAMNED GREEN BEANS! Who in Hell! burns green beans?
>
> The salad was good. I made some candied pecans for it. Man, talk about
> a piece of cake to make! At least that went right! Here's the recipe.
> First hit when I Googled for a recipe for candied pecans, it's from
> <http://www.helenrennie.com/recipes/appetizers/pecan_pear_salad.html>.
> I have no ideer who Helen Rennie is. I don't much care, either.
>
> 1 cup pecan halves
> 1/4 cup brown sugar
> 1 Tbsp olive oil
> 1 Tbsp balsamic vinegar
>
> Prepare a large sheet of parchment paper or foil for cooling pecans.
>
> Stir sugar, oil, and vinegar in a large skillet over medium heat until
> sugar melts and syrup bubbles, about 3 minutes. Mix in pecans and stir
> until nuts are toasted and syrup coats them evenly, 5-6 minutes. Turn
> nuts out onto prepared parchment paper and separate using 2 forks. Cool
> completely. Nuts can be prepared way in advance (up to 1 month) and
> stored in an airtight container.
>
> Note: I actually followed the recipe. So there!!
>
> I used about 1/3 cup in the salad and ate the rest with TWD while we
> were watching Survivor. I got the pecans from a guy on a.f.binaries as
> part of a Christmas gift exchange. He gave me about 3 cups of
> posilutely beautiful pecan halves.
>
> The pie from Baker's Square was good. Well, good enough.
>
> Harummpppphh!
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller
> http://gallery.me.com/barbschaller


Some days ya eat the bear, and some days he eats you......BTW, I DO have a
bear recipe somewhere.....
-ginny

In article >,
Gloria P > wrote:

> You plan a meal you can usually make with one hand tied behind your back
> and everything goes wrong.
>
>
> As Ed said, it happens to the best of us at times. You and TWD are
> close enough friends that I suspect she'll forgive you.

Oh, heck, that's no problem. Dottie doesn't cook anything much but
chicken breasts and frozen entrees.

>If Rob doesn't forgive you,

He'll be lucky if I forgive *him.*

> put him in charge of KP for a month. Do some relaxation
> breathing (you know, breath in, out; in, out...) have another piece of
> pie,

Heh! There's a reason I bought three slices of pie instead of a whole
one. But now that you mention it, I might make another run to Baker's
Square.

> and forgive yourself.
> gloria p

Oh, I have. It was one of those things like you said before about being
able to produce something with one hand tied behind you ‹ and it went
south.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller

In article > ,
PLucas > wrote:

> Omelet > wrote in
> news >
> > In article > ,
> > PLucas > wrote:
> >
> >> Melba's Jammin' > wrote in
> >> news:barbschaller- :
> >>
> >> > The Widow Dorothy returned from her Hawaiian cruise and she's
> >> > fetching her photos this afternoon. I've invited her for dinner
> >> > tonight. Roast Chicken
> >> > Mashed Potatoes and Gravy
> >>
> >> > I'll roast Birdy on my vertical roaster ‹ Dottie's never had it that
> >> > way before and it's time. I'm thinking I'll give Birdy a rub with
> >> > some Greek Seasoning and Paprika so he'll look especially tan and
> >> > pretty coming out of the oven.
> >> >
> >>
> >>
> >> Hmmmmmmmmmmmmm, I was just thinking about what to do for dinner
> >> tonight, and had picked up a Free Range bird the other day from the
> >> supermarket.
> >>
> >> Perfect day for a hot roast, too. Overcast and rainy.
> >
> > My favorite weather. :-)
>
>
>
> Yep........ no floods, and no fires.

I'm just glad you are ok. That wildfire sounded especially bad this
time. :-(
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

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

> In article >,
> Melba's Jammin' > wrote:
> (menu snippage)
> > I'll roast Birdy on my vertical roaster ‹ Dottie's never had it that way
> > before and it's time. I'm thinking I'll give Birdy a rub with some
> > Greek Seasoning and Paprika so he'll look especially tan and pretty
> > coming out of the oven.
>
> Ugh! IBe****ed! I was trying to get dinner on the table and the
> heathens I was eating with didn't even have the damned decency to wait
> until I sat down before they started dishing their meal. I mean,
> REALLY! After slaving for their pleasure, would it have been SO hard to
> wait for two minutes? WELL, WOULD IT?
>
> IBe****eder! The damned chicken was underdone. Yeah, I know that's no
> one's fault but mine own. Timing should have had it done. It was
> beautiful. The breast meat was poifect! Poifect, I tell you! The
> rest of it was bloody. Dammitall! I was so ticked off that I <insert
> a collective gasp here> threw the rest of it away. Screw it! (I know,
> that's not the correct spelling!) Yes, I threw it all in the
> trash. I do not wish to see it again. Sue me.

I understand your feelings, but that's what microwaves are for. <g> I
have occasionally underdone stuff too so dad or I will just nuke the
portion to finish it off. Chicken is very forgiving of microwaving!

>
> IBe****ederyet: I *burned* the damned green beans! I was cooking them
> in a skillet (more surface area, faster heating) but neglected to cover
> it, and The Widow Dorothy was yammering about something and I BURNED THE
> DAMNED GREEN BEANS! Who in Hell! burns green beans?

Bad day? <lol> You have my empathy!
I've actually burned hard boiled eggs in the past.
Now THAT takes talent. <g>

>
> The salad was good. I made some candied pecans for it. Man, talk about
> a piece of cake to make! At least that went right! Here's the recipe.
> First hit when I Googled for a recipe for candied pecans, it's from
> <http://www.helenrennie.com/recipes/appetizers/pecan_pear_salad.html>.
> I have no ideer who Helen Rennie is. I don't much care, either.
>
> 1 cup pecan halves
> 1/4 cup brown sugar
> 1 Tbsp olive oil
> 1 Tbsp balsamic vinegar
>
> Prepare a large sheet of parchment paper or foil for cooling pecans.
>
> Stir sugar, oil, and vinegar in a large skillet over medium heat until
> sugar melts and syrup bubbles, about 3 minutes. Mix in pecans and stir
> until nuts are toasted and syrup coats them evenly, 5-6 minutes. Turn
> nuts out onto prepared parchment paper and separate using 2 forks. Cool
> completely. Nuts can be prepared way in advance (up to 1 month) and
> stored in an airtight container.
>
> Note: I actually followed the recipe. So there!!
>
> I used about 1/3 cup in the salad and ate the rest with TWD while we
> were watching Survivor. I got the pecans from a guy on a.f.binaries as
> part of a Christmas gift exchange. He gave me about 3 cups of
> posilutely beautiful pecan halves.
>
> The pie from Baker's Square was good. Well, good enough.
>
> Harummpppphh!

Yummy. :-)

And you make most excellent giftworthy jams...
Thanks again for the great service! <hugs>
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet > wrote in newsmpomelet-2FA9CB.12561413022009
@news-wc.giganews.com:


>> >> Hmmmmmmmmmmmmm, I was just thinking about what to do for dinner
>> >> tonight, and had picked up a Free Range bird the other day from the
>> >> supermarket.
>> >>
>> >> Perfect day for a hot roast, too. Overcast and rainy.
>> >
>> > My favorite weather. :-)
>>
>>
>>
>> Yep........ no floods, and no fires.
>
> I'm just glad you are ok. That wildfire sounded especially bad this
> time. :-(


Some of the areas that burnt down there haven't had a fire go through in
about 30years!!

The "Greenies" have a lot to answer for right about now :-/

They're the ones that have stopped any hazard reduction burns, and stopped
people from clearing the bush from around their homes. One guy (in the
firezone) went against their stupid rulings a few years back, and it cost
him about $100K in fines and court costs after he cleared 100m of bush
from around his home.

His home was the only one to be left unaffected and still standing in his
district!! Every other house burnt to the ground.

We have the same sort of 'greenie' morons up here in SEQld. But I think
after what's happened in Victoria, the "save the bush" mentality is going
to come in for a radical change.

But apart from that, up here we're just very damp at the moment :-)

The pooch just sticks her head out from under her covers to "Woof" at
anything that raises her ire, but other than that.... she's not getting
out of bed!!


--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of
jalapenos. What you do today... might burn your ass tomorrow."

Melba's Jammin' wrote:
>

<snip rarely-occurring culinary disasters>


> The salad was good. I made some candied pecans for it. Man, talk about
> a piece of cake to make! At least that went right! Here's the recipe.
> First hit when I Googled for a recipe for candied pecans, it's from
> <http://www.helenrennie.com/recipes/appetizers/pecan_pear_salad.html>.
> I have no ideer who Helen Rennie is. I don't much care, either.
>
> 1 cup pecan halves
> 1/4 cup brown sugar
> 1 Tbsp olive oil
> 1 Tbsp balsamic vinegar
>
> Prepare a large sheet of parchment paper or foil for cooling pecans.
>
> Stir sugar, oil, and vinegar in a large skillet over medium heat until
> sugar melts and syrup bubbles, about 3 minutes. Mix in pecans and stir
> until nuts are toasted and syrup coats them evenly, 5-6 minutes. Turn
> nuts out onto prepared parchment paper and separate using 2 forks. Cool
> completely. Nuts can be prepared way in advance (up to 1 month) and
> stored in an airtight container.
>
> Note: I actually followed the recipe. So there!!
>
> I used about 1/3 cup in the salad and ate the rest with TWD while we
> were watching Survivor. I got the pecans from a guy on a.f.binaries as
> part of a Christmas gift exchange. He gave me about 3 cups of
> posilutely beautiful pecan halves.
>
> The pie from Baker's Square was good. Well, good enough.
>
> Harummpppphh!


Stuff happens! TY for recipe. Does the glaze end up being thick or thin?
Have tried to make glazed walnuts but the glaze was of teeth-fracturing
(yes I did) thickness

On Feb 14, 7:37*am, PLucas > wrote:
> Omelet > wrote in newsmpomelet-2FA9CB.12561413022009
> @news-wc.giganews.com:

> They're the ones that have stopped any hazard reduction burns, and stopped
> people from clearing the bush from around their homes. One guy (in the
> firezone) went against their stupid rulings a few years back, and it cost
> him about $100K in fines and court costs after he cleared 100m of bush
> from around his home.
>
Got a cite re this contention of yours 100..K you say.

To what particular area are you referring ?

"Melba's Jammin'" > wrote in message
...
> The Widow Dorothy returned from her Hawaiian cruise and she's fetching
> her photos this afternoon. I've invited her for dinner tonight.
>

Just curious - was this the trip her husband was too stingy to take?

Duck & Run Dimitri

In article > ,
PLucas > wrote:

> Omelet > wrote in newsmpomelet-2FA9CB.12561413022009
> @news-wc.giganews.com:
>
>
> >> >> Hmmmmmmmmmmmmm, I was just thinking about what to do for dinner
> >> >> tonight, and had picked up a Free Range bird the other day from the
> >> >> supermarket.
> >> >>
> >> >> Perfect day for a hot roast, too. Overcast and rainy.
> >> >
> >> > My favorite weather. :-)
> >>
> >>
> >>
> >> Yep........ no floods, and no fires.
> >
> > I'm just glad you are ok. That wildfire sounded especially bad this
> > time. :-(
>
>
> Some of the areas that burnt down there haven't had a fire go through in
> about 30years!!
>
> The "Greenies" have a lot to answer for right about now :-/
>
> They're the ones that have stopped any hazard reduction burns, and stopped
> people from clearing the bush from around their homes. One guy (in the
> firezone) went against their stupid rulings a few years back, and it cost
> him about $100K in fines and court costs after he cleared 100m of bush
> from around his home.
>
> His home was the only one to be left unaffected and still standing in his
> district!! Every other house burnt to the ground.
>
> We have the same sort of 'greenie' morons up here in SEQld. But I think
> after what's happened in Victoria, the "save the bush" mentality is going
> to come in for a radical change.
>
> But apart from that, up here we're just very damp at the moment :-)
>
> The pooch just sticks her head out from under her covers to "Woof" at
> anything that raises her ire, but other than that.... she's not getting
> out of bed!!

I'm glad things are better. :-)

Cheers!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
"Dimitri" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > The Widow Dorothy returned from her Hawaiian cruise and she's fetching
> > her photos this afternoon. I've invited her for dinner tonight.
> >
>
> Just curious - was this the trip her husband was too stingy to take?
>
> Duck & Run Dimitri

Nah. Jim's been dead for 10 years and they traveled quite a bit when
they were young and childless for several years. Dottie worked for an
airline and *****nothing****** is as good as it was when she worked for
Branniff. "That would *never* have happened when I worked for
Branniff." <Barb rolls her eyes.>

OB Food: I just had two soft-cooked eggs and some toast for breakfast.
I haven't made those in ages! Earlier at coffee with friends I had a
marzipan-filled croissant with a shipload of sliced almonds on top.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Dimitri" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > The Widow Dorothy returned from her Hawaiian cruise and she's fetching
>> > her photos this afternoon. I've invited her for dinner tonight.
>> >
>>
>> Just curious - was this the trip her husband was too stingy to take?
>>
>> Duck & Run Dimitri
>
> Nah. Jim's been dead for 10 years and they traveled quite a bit when
> they were young and childless for several years. Dottie worked for an
> airline and *****nothing****** is as good as it was when she worked for
> Branniff. "That would *never* have happened when I worked for
> Branniff." <Barb rolls her eyes.>
>
> OB Food: I just had two soft-cooked eggs and some toast for breakfast.
> I haven't made those in ages! Earlier at coffee with friends I had a
> marzipan-filled croissant with a shipload of sliced almonds on top.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.me.com/barbschaller
> http://gallery.me.com/barbschaller

Made about 15 slices of thick bacon and then looked at the fruit bowl -
there was 1 almost sad red delicious apple - chopped up the apple in the
food processor added about 1/2 t of cinnamon and then made waffle batter
with the apple & cinnamon. Ergo apple waffles & bacon for Valentines
breakfast.

Dimitri

Melba's Jammin' > wrote in news:barbschaller-
:

> In article >,
> "Dimitri" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > The Widow Dorothy returned from her Hawaiian cruise and she's fetching
>> > her photos this afternoon. I've invited her for dinner tonight.
>> >
>>
>> Just curious - was this the trip her husband was too stingy to take?
>>
>> Duck & Run Dimitri
>
> Nah. Jim's been dead for 10 years and they traveled quite a bit when
> they were young and childless for several years. Dottie worked for an
> airline and *****nothing****** is as good as it was when she worked for
> Branniff. "That would *never* have happened when I worked for
> Branniff." <Barb rolls her eyes.>



The Braniniff logo......

http://i40.tinypic.com/r9ibzo.jpg


I'd never heard of it before, but it certainly has a 'history'.......

http://en.wikipedia.org/wiki/Braniff_Airlines


They were flying Concordes!! (only for 12 months though)



>
> OB Food: I just had two soft-cooked eggs and some toast for breakfast.
> I haven't made those in ages! Earlier at coffee with friends I had a
> marzipan-filled croissant with a shipload of sliced almonds on top.


I'm still deciding

--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of jalapenos.
What you do today... might burn your ass tomorrow."

> Melba's Jammin' > wrote in news:barbschaller-
> :
>

Jim's been dead for 10 years and they traveled quite a bit when
>> they were young and childless for several years. Dottie worked for an
>> airline and *****nothing****** is as good as it was when she worked for
>> Branniff. "That would *never* have happened when I worked for
>> Branniff." <Barb rolls her eyes.>


That can get pretty tedious to listen to.

Talk about living in the past--Braniff's been gone for, what, 25 years
or more? There have been tremendous changes in the industry since then,
not to mention changes in society and life in general.

gloria p

In article >, Arri London >
wrote:

> Melba's Jammin' wrote:
> >
>
> <snip rarely-occurring culinary disasters>
>
>
> > The salad was good. I made some candied pecans for it. Man, talk about
> > a piece of cake to make! At least that went right! Here's the recipe.
> > First hit when I Googled for a recipe for candied pecans, it's from
> > <http://www.helenrennie.com/recipes/appetizers/pecan_pear_salad.html>.
> > I have no ideer who Helen Rennie is. I don't much care, either.
> >
> > 1 cup pecan halves
> > 1/4 cup brown sugar
> > 1 Tbsp olive oil
> > 1 Tbsp balsamic vinegar
(snip)

> Stuff happens! TY for recipe. Does the glaze end up being thick or thin?
> Have tried to make glazed walnuts but the glaze was of teeth-fracturing
> (yes I did) thickness

I'd say it's pretty thin, Arri. That amount of sugar plus the oil and
the vinegar don't make for a lot of liquid. I think the inclusion of
vinegar was nice -- they weren't cloyingly sweet.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller

Melba's Jammin' wrote:
>
> In article >, Arri London >
> wrote:
>
> > Melba's Jammin' wrote:
> > >
> >
> > <snip rarely-occurring culinary disasters>
> >
> >
> > > The salad was good. I made some candied pecans for it. Man, talk about
> > > a piece of cake to make! At least that went right! Here's the recipe.
> > > First hit when I Googled for a recipe for candied pecans, it's from
> > > <http://www.helenrennie.com/recipes/appetizers/pecan_pear_salad.html>.
> > > I have no ideer who Helen Rennie is. I don't much care, either.
> > >
> > > 1 cup pecan halves
> > > 1/4 cup brown sugar
> > > 1 Tbsp olive oil
> > > 1 Tbsp balsamic vinegar
> (snip)
>
> > Stuff happens! TY for recipe. Does the glaze end up being thick or thin?
> > Have tried to make glazed walnuts but the glaze was of teeth-fracturing
> > (yes I did) thickness
>
> I'd say it's pretty thin, Arri. That amount of sugar plus the oil and
> the vinegar don't make for a lot of liquid. I think the inclusion of
> vinegar was nice -- they weren't cloyingly sweet.
> --


TY. Must give that a go. We like glazed walnuts etc. The vinegar is
indeed a little unusual.

My dentist thought it was funny I cracked a tooth on my own cooking. He
then went on to tell me how a guest at *his* house broke a tooth on some
of the dentist's homemade peanut brittle He repaired the tooth for
free, of course. Didn't repair mine for free