Well, I had this stuff I bought at the new Polish deli in the
Strip District a few weeks back. They had 4 kinds of "kielbasa" -
the kind you usually see, another one that is the same but double
smoked, the 3rd kind was very thin and dried, but the 4th one is
what I bought. I was double smoked and "spicy" I was told. It
was just about 12" long - not in the big loops that you usually
see.

I also saw something there I had never heard of before - rib
bacon. It is bacon with ribs attached. It is smoked. So I
bout a chunk of that to try.

I decided I wanted to make some kind of soup using both of these
meats. I searched for recipes but didn't come up with a Polish
recipe for sausage soups except with cabbage or sauerkraut in
them. I wanted something different. I did find a Croatian
recipe that sounded good. I also found a Hungarian recipe that
sounded good. And one that was not ethnically identified - just
Sausage, Potato, and Kale soup. So I decided to make up my own
soup using some of the ideas from these recipes.

I cooked the rib bacon in some water for about 1 hours then removed
it and chopped up the meat. I added onion and garlic to the water
plus some chicken broth. I added one bunch of chopped kale and some
marjoram and bay leaved and cooked the kale for about 1/2 hour.

Then I added 1 large can, drained, of dark red kidney beans, 2 cans
of Delmonte diced potatoes, and the chopped bacon, and the sausage
which I had thinly sliced. I also added some freshly ground pepper.
I had tasted the bacon after I cooked it and it was quite salty so
I did not add additional salt. I cooked it for about 1/2 hour longer.
At the end I stirred in about 1/2 pint of sour cream (well, actually
I ladled out some of the broth and mixed it with the sour cream and
then added it all back).

It's pretty good soup. It's a little saltier than I prefer but
not over the line. If I had had unsalted chicken broth I would have
used that. I thought about not using any chicken broth at all but
decided to go ahead. I also added additional water to make up the
correct amount of liquid. My 4 qt. Dutch oven was full.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Apr 13, 12:38*pm, Kate Connally > wrote:
> ..... *So I decided to make up my own
> soup using some of the ideas from these recipes.
> .....
> Then I added 1 large can, drained, of dark red kidney beans, 2 cans
> of Delmonte diced potatoes, .....

Aww, it was sounding so good, too. I think canned beans are just
fine, but canned potatoes are a really poor substitute (imnsho). I
haven't looked but I'll bet they are well salted, too.
>
> It's pretty good soup. *It's a little saltier than I prefer but
> not over the line. *If I had had unsalted chicken broth I would have
> used that. *I thought about not using any chicken broth at all but
> decided to go ahead. *I also added additional water to make up the
> correct amount of liquid. *My 4 qt. Dutch oven was full.
>
Except for the canned potatoes it sounds like a tasty effort. -aem

On Mon, 13 Apr 2009 12:54:40 -0700 (PDT), wrote:

>Except for the canned potatoes it sounds like a tasty effort.

Canned potatoes are a very handy pantry item. Pan saute in butter,
rough chop parsley, S&op, splash of lemon juice and you have a very
quick side dish.

When time is of the essence, it sure beats peeling, boiling, etc. They
taste fresh and the lemon juice brightens up the dish.

Freshly grated Parmigiano Reggiano really tips the scales in flavor.

said...

> On Apr 13, 12:38*pm, Kate Connally > wrote:
>> ..... *So I decided to make up my own
>> soup using some of the ideas from these recipes.
>> .....
>> Then I added 1 large can, drained, of dark red kidney beans, 2 cans
>> of Delmonte diced potatoes, .....
>
> Aww, it was sounding so good, too. I think canned beans are just
> fine, but canned potatoes are a really poor substitute (imnsho). I
> haven't looked but I'll bet they are well salted, too.
>>
>> It's pretty good soup. *It's a little saltier than I prefer but
>> not over the line. *If I had had unsalted chicken broth I would have
>> used that. *I thought about not using any chicken broth at all but
>> decided to go ahead. *I also added additional water to make up the
>> correct amount of liquid. *My 4 qt. Dutch oven was full.
>>
> Except for the canned potatoes it sounds like a tasty effort. -aem


What recipe is cast in stone?

Sure sounds hearty!

I was imagining a rice version. That's just the jambalaya BUM!!! in me.

Andy
--
Eat first, talk later.

On Mon, 13 Apr 2009 15:38:47 -0400, Kate Connally >
wrote:

>Well, I had this stuff I bought at the new Polish deli in the
>Strip District a few weeks back. They had 4 kinds of "kielbasa" -
>the kind you usually see, another one that is the same but double
>smoked, the 3rd kind was very thin and dried, but the 4th one is
>what I bought. I was double smoked and "spicy" I was told. It
>was just about 12" long - not in the big loops that you usually
>see.
>
>I also saw something there I had never heard of before - rib
>bacon. It is bacon with ribs attached. It is smoked. So I
>bout a chunk of that to try.
>
>I decided I wanted to make some kind of soup using both of these>meats.

snippage

Sounds wonderful. For winging it, I think you were right on.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/10

On Apr 13, 1:03*pm, Mr. Bill > wrote:
> On Mon, 13 Apr 2009 12:54:40 -0700 (PDT), wrote:
> >Except for the canned potatoes it sounds like a tasty effort.
>
> Canned potatoes are a very handy pantry item. * Pan saute in butter,
> rough chop parsley, S&op, splash of lemon juice and you have a very
> quick side dish. *

Quick, handy, and lousy.
>
> When time is of the essence, it sure beats peeling, boiling, etc. They
> taste fresh and the lemon juice brightens up the dish. *

This soup takes is hardly a time-sensitive project. If you think
canned spuds taste fresh then we'll just each go our own way......-aem

You talking the Strip as in downtown Pittsburgh? If so, what is the name
of the deli?

Kate Connally wrote:
> Well, I had this stuff I bought at the new Polish deli in the
> Strip District a few weeks back. They had 4 kinds of "kielbasa" -
> the kind you usually see, another one that is the same but double
> smoked, the 3rd kind was very thin and dried, but the 4th one is
> what I bought. I was double smoked and "spicy" I was told. It
> was just about 12" long - not in the big loops that you usually
> see.
>
> I also saw something there I had never heard of before - rib
> bacon. It is bacon with ribs attached. It is smoked. So I
> bout a chunk of that to try.
>
> I decided I wanted to make some kind of soup using both of these
> meats. I searched for recipes but didn't come up with a Polish
> recipe for sausage soups except with cabbage or sauerkraut in
> them. I wanted something different. I did find a Croatian
> recipe that sounded good. I also found a Hungarian recipe that
> sounded good. And one that was not ethnically identified - just
> Sausage, Potato, and Kale soup. So I decided to make up my own
> soup using some of the ideas from these recipes.
>
> I cooked the rib bacon in some water for about 1 hours then removed
> it and chopped up the meat. I added onion and garlic to the water
> plus some chicken broth. I added one bunch of chopped kale and some
> marjoram and bay leaved and cooked the kale for about 1/2 hour.
>
> Then I added 1 large can, drained, of dark red kidney beans, 2 cans
> of Delmonte diced potatoes, and the chopped bacon, and the sausage
> which I had thinly sliced. I also added some freshly ground pepper.
> I had tasted the bacon after I cooked it and it was quite salty so
> I did not add additional salt. I cooked it for about 1/2 hour longer.
> At the end I stirred in about 1/2 pint of sour cream (well, actually
> I ladled out some of the broth and mixed it with the sour cream and
> then added it all back).
>
> It's pretty good soup. It's a little saltier than I prefer but
> not over the line. If I had had unsalted chicken broth I would have
> used that. I thought about not using any chicken broth at all but
> decided to go ahead. I also added additional water to make up the
> correct amount of liquid. My 4 qt. Dutch oven was full.
>
> Kate
>

George wrote:
> You talking the Strip as in downtown Pittsburgh? If so, what is the name
> of the deli?

S & D Polish Deli
2204 Penn Ave
Pittsburgh, PA 15222
(412) 281-2906

But I don't think of the Strip as being downtown. But it is
right next to downtown. :-)

Kate

> Kate Connally wrote:
>> Well, I had this stuff I bought at the new Polish deli in the
>> Strip District a few weeks back. They had 4 kinds of "kielbasa" -
>> the kind you usually see, another one that is the same but double
>> smoked, the 3rd kind was very thin and dried, but the 4th one is
>> what I bought. I was double smoked and "spicy" I was told. It
>> was just about 12" long - not in the big loops that you usually
>> see.
>>
>> I also saw something there I had never heard of before - rib
>> bacon. It is bacon with ribs attached. It is smoked. So I
>> bout a chunk of that to try.
>>
>> I decided I wanted to make some kind of soup using both of these
>> meats. I searched for recipes but didn't come up with a Polish
>> recipe for sausage soups except with cabbage or sauerkraut in
>> them. I wanted something different. I did find a Croatian
>> recipe that sounded good. I also found a Hungarian recipe that
>> sounded good. And one that was not ethnically identified - just
>> Sausage, Potato, and Kale soup. So I decided to make up my own
>> soup using some of the ideas from these recipes.
>>
>> I cooked the rib bacon in some water for about 1 hours then removed
>> it and chopped up the meat. I added onion and garlic to the water
>> plus some chicken broth. I added one bunch of chopped kale and some
>> marjoram and bay leaved and cooked the kale for about 1/2 hour.
>>
>> Then I added 1 large can, drained, of dark red kidney beans, 2 cans
>> of Delmonte diced potatoes, and the chopped bacon, and the sausage
>> which I had thinly sliced. I also added some freshly ground pepper.
>> I had tasted the bacon after I cooked it and it was quite salty so
>> I did not add additional salt. I cooked it for about 1/2 hour longer.
>> At the end I stirred in about 1/2 pint of sour cream (well, actually
>> I ladled out some of the broth and mixed it with the sour cream and
>> then added it all back).
>>
>> It's pretty good soup. It's a little saltier than I prefer but
>> not over the line. If I had had unsalted chicken broth I would have
>> used that. I thought about not using any chicken broth at all but
>> decided to go ahead. I also added additional water to make up the
>> correct amount of liquid. My 4 qt. Dutch oven was full.
>>
>> Kate
>>


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

wrote:
> On Apr 13, 12:38 pm, Kate Connally > wrote:
>> ..... So I decided to make up my own
>> soup using some of the ideas from these recipes.
>> .....
>> Then I added 1 large can, drained, of dark red kidney beans, 2 cans
>> of Delmonte diced potatoes, .....
>
> Aww, it was sounding so good, too. I think canned beans are just
> fine, but canned potatoes are a really poor substitute (imnsho). I
> haven't looked but I'll bet they are well salted, too.

I never used to think that canned potatoes were a good
idea, but I tried some about a year ago and they're not
bad. No worse than canned green beans, IMO. And I've been
using them in a lot of things lately. I don't think they're
overly salty. I'm always surprised at the number of people
who think canned veggies are too salty. I have never liked
a lot of salt in things and the vast majority of canned
veggies that I use done seem at all salty to me? Of course
I only use canned corn, the occasional canned green beans,
the very rare canned spinach, and recently the canned potatoes
(mainly for soups and stews) and then there are certain canned
dried beans I use - that is black beans and kidney beans. I
don't like any other canned beans and I hate canned baked beans.
This is due to texture issues - they are all too mushy for my
taste.

Naturally prefer fresh potatoes but I absolutely hate peeling
them, so for my daily meals I use the canned ones. I would never
use the for company. They're really not bad in soups and stews.
The only problem for me is that I prefer russets and these are
the waxy type but I can live with that. You could always make
my "recipe" using "real" potatoes. ;-)

>> It's pretty good soup. It's a little saltier than I prefer but
>> not over the line. If I had had unsalted chicken broth I would have
>> used that. I thought about not using any chicken broth at all but
>> decided to go ahead. I also added additional water to make up the
>> correct amount of liquid. My 4 qt. Dutch oven was full.
>>
> Except for the canned potatoes it sounds like a tasty effort. -aem

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Andy wrote:
> said...
>
>> On Apr 13, 12:38 pm, Kate Connally > wrote:
>>> ..... So I decided to make up my own
>>> soup using some of the ideas from these recipes.
>>> .....
>>> Then I added 1 large can, drained, of dark red kidney beans, 2 cans
>>> of Delmonte diced potatoes, .....
>> Aww, it was sounding so good, too. I think canned beans are just
>> fine, but canned potatoes are a really poor substitute (imnsho). I
>> haven't looked but I'll bet they are well salted, too.
>>> It's pretty good soup. It's a little saltier than I prefer but
>>> not over the line. If I had had unsalted chicken broth I would have
>>> used that. I thought about not using any chicken broth at all but
>>> decided to go ahead. I also added additional water to make up the
>>> correct amount of liquid. My 4 qt. Dutch oven was full.
>>>
>> Except for the canned potatoes it sounds like a tasty effort. -aem
>
>
> What recipe is cast in stone?
>
> Sure sounds hearty!
>
> I was imagining a rice version. That's just the jambalaya BUM!!! in me.
>
> Andy

Hmmmm?
Andy's Semi-Pseudo-Somewhat-Polish-Croatian-Hungarian-Acadian-Sausage-
Bean-Rice-Kale Jambalaya?

Jambalaya with sour cream????

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Tue, 14 Apr 2009 11:40:26 -0400, Kate Connally >
wrote:

> I would never
>use the for company.

Kate....I have used them many times and guests rave. One of the
quickest dishes is creamed potatoes and frozen English peas. A quick
Béchamel sauce and you have a very nice presentation. NO fuss for
something quick!

No peas...? Throw in a couple of tablespoons of diced pimentos and
diced onion. Lots of black pepper...Yuma!

On Apr 14, 8:40*am, Kate Connally > wrote:
>
> I never used to think that canned potatoes were a good
> idea, but I tried some about a year ago and they're not
> bad. *No worse than canned green beans, IMO. *And I've been
> using them in a lot of things lately. *I don't think they're
> overly salty. [snip]

Oh well, I don't like canned green beans at all either. Frozen are so
much better (and fresh picked from the back yard even more so). You
said your soup was a little salty; I was just supposing that the
canned potatoes might have contributed to that.

> Naturally prefer fresh potatoes but I absolutely hate peeling
> them, so for my daily meals I use the canned ones. *I would never
> use the for company. *They're really not bad in soups and stews.
> The only problem for me is that I prefer russets and these are
> the waxy type but I can live with that. *You could always make
> my "recipe" using "real" potatoes. ;-)

Sure. Our only disagreement is whether avoiding peeling is enough
tradeoff for the quality loss. I don't mind prep work so it doesn't
look like a good deal to me. -aem

> wrote in message
...
On Apr 14, 8:40 am, Kate Connally > wrote:
>
> I never used to think that canned potatoes were a good
> idea, but I tried some about a year ago and they're not
> bad. No worse than canned green beans, IMO. And I've been
> using them in a lot of things lately. I don't think they're
> overly salty. [snip]

Oh well, I don't like canned green beans at all either. Frozen are so
much better (and fresh picked from the back yard even more so). You
said your soup was a little salty; I was just supposing that the
canned potatoes might have contributed to that.

> Naturally prefer fresh potatoes but I absolutely hate peeling
> them, so for my daily meals I use the canned ones. I would never
> use the for company. They're really not bad in soups and stews.
> The only problem for me is that I prefer russets and these are
> the waxy type but I can live with that. You could always make
> my "recipe" using "real" potatoes. ;-)

Sure. Our only disagreement is whether avoiding peeling is enough
tradeoff for the quality loss. I don't mind prep work so it doesn't
look like a good deal to me. -aem

I don't mind peeling potatos at all... in fact for the small quantity of
spuds in a can I can peel a couple of huge ones that equal more as fast as
you can open that can. I never heard of anyone who says they cook who's
ascared to pare a few spuds. Canned spuds are awful, they really should be
outlawed from being labled as a food... they should be sold at Home Depot,
for quickie wallboard crack filler.

wrote:
> On Apr 14, 8:40 am, Kate Connally > wrote:
>> I never used to think that canned potatoes were a good
>> idea, but I tried some about a year ago and they're not
>> bad. No worse than canned green beans, IMO. And I've been
>> using them in a lot of things lately. I don't think they're
>> overly salty. [snip]
>
> Oh well, I don't like canned green beans at all either. Frozen are so
> much better (and fresh picked from the back yard even more so).

Actually, I don't mind canned green beans - it's frozen ones
I hate - there is something about freezing that changes the
texture which I find to be a tad slimy. So I usually use fresh
since these days you can get them year round but if the fresh
one that are available at any particular time are really crappy
(that happens from time to time) then I don't have any problem
using canned.

> You said your soup was a little salty; I was just supposing that the
> canned potatoes might have contributed to that.

I understand. I guess you missed where I said the rib bacon
was extremely salty (*I* thought - even for bacon) plus I
used Campbell's chicken broth. The 2 together made it very salty
even with the addition of lots of extra water. Anyway, it's
not *too* salty just borderline so it's okay. So, I blame the
excessive saltiness on the rib bacon.

>> Naturally prefer fresh potatoes but I absolutely hate peeling
>> them, so for my daily meals I use the canned ones. I would never
>> use the for company. They're really not bad in soups and stews.
>> The only problem for me is that I prefer russets and these are
>> the waxy type but I can live with that. You could always make
>> my "recipe" using "real" potatoes. ;-)
>
> Sure. Our only disagreement is whether avoiding peeling is enough
> tradeoff for the quality loss. I don't mind prep work so it doesn't
> look like a good deal to me. -aem

I know what you mean. I'm that way about certain things.
I'd never use Bisquick to make biscuits but my aunt thinks
it's less trouble than making them from scratch. I don't
think that's the case.

Anyway, there is certain prep work I absolutely hate and peeling
potatoes is one of the most hated. That's why I only make real
mashed potatoes once a year on T-Day. :-)

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

brooklyn1 wrote:
> > wrote in message
> ...
> On Apr 14, 8:40 am, Kate Connally > wrote:
>> I never used to think that canned potatoes were a good
>> idea, but I tried some about a year ago and they're not
>> bad. No worse than canned green beans, IMO. And I've been
>> using them in a lot of things lately. I don't think they're
>> overly salty. [snip]
>
> Oh well, I don't like canned green beans at all either. Frozen are so
> much better (and fresh picked from the back yard even more so). You
> said your soup was a little salty; I was just supposing that the
> canned potatoes might have contributed to that.
>
>> Naturally prefer fresh potatoes but I absolutely hate peeling
>> them, so for my daily meals I use the canned ones. I would never
>> use the for company. They're really not bad in soups and stews.
>> The only problem for me is that I prefer russets and these are
>> the waxy type but I can live with that. You could always make
>> my "recipe" using "real" potatoes. ;-)
>
> Sure. Our only disagreement is whether avoiding peeling is enough
> tradeoff for the quality loss. I don't mind prep work so it doesn't
> look like a good deal to me. -aem
>
> I don't mind peeling potatos at all... in fact for the small quantity of
> spuds in a can I can peel a couple of huge ones that equal more as fast as
> you can open that can. I never heard of anyone who says they cook who's
> ascared to pare a few spuds. Canned spuds are awful, they really should be
> outlawed from being labled as a food... they should be sold at Home Depot,
> for quickie wallboard crack filler.

I'm not "ascared" - I just hate doing it. And besides the canned
ones are already cooked so you can just throw them in the soup any
old time and not worry about how much time they need to cook.

There are certain canned foods that are "just awful" - green peas
and lima beans come to mind right away - but I don't think canned
potatoes fall into that category. I used to think that and maybe
they used to be but since I tried them recently I was pleasantly
surprised that they weren't too bad. There have been advances in
canned processes that have improved the quality of some canned foods.
I never used to like canned corn and always used frozen. When Green
Giant came out their canned corn was okay but I still used frozen.
Now I use Delmonte "Fresh Cut". The texture is nice and crisp like
fresh corn. So now I never use frozen any more, which tends to be
a little mushy.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Wed, 15 Apr 2009 12:04:10 -0400, Kate Connally >
wrote:

>"just awful" - green peas
>and lima beans come to mind right away

And let's not overlook canned asparagus.

On Apr 15, 9:04*am, Kate Connally > wrote:
> [snips]
> There are certain canned foods that are "just awful" - green peas
> and lima beans come to mind right away - but I don't think canned
> potatoes fall into that category. *I used to think that and maybe
> they used to be but since I tried them recently I was pleasantly
> surprised that they weren't too bad. *There have been advances in
> canned processes that have improved the quality of some canned foods.
> [snip]

Well you got me there. Many of my biases are years old and not
ordinarily subject to review. I doubt I'm alone in this regard. I
can't remember when I last actually tried canned potatoes, it has to
be more than ten years. I just remember not liking them a bit. So
maybe they have improved so much I could use them. Still, since I
don't share your aversion to peeling potatoes there's not much reason
to try them. How you do without mashed potatoes for so long boggles
my mind. -aem

wrote on Wed, 15 Apr 2009 10:01:52 -0700 (PDT):

> On Apr 15, 9:04 am, Kate Connally > wrote:
>> [snips]
>> There are certain canned foods that are "just awful" - green
>> peas and lima beans come to mind right away -
>> but I don't think canned potatoes fall into that category.
>
> There have been advances in canned processes that have >
>improved the quality of some canned foods. [snip]

> Well you got me there. Many of my biases are years old and
> not ordinarily subject to review. I doubt I'm alone in this
> regard.

> I can't remember when I last actually tried canned potatoes, it has to
> be more than ten years. I just remember not liking them a bit. So
> maybe they have improved so much I could use them.


> Still, since I don't share your aversion to peeling potatoes there's
> not much reason to try them. How you do without mashed potatoes for
> so long boggles my mind.

The only canned vegetables that I ever use are beans (including baked
beans), tomatoes, occasionally chilies in adobo sauce, tomato paste,
bamboo shoots and, even if they are much inferior to fresh, water
chestnuts. There are a number of decent frozen vegetables and I quite
like peeling potatoes :-)
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

wrote:
> On Apr 15, 9:04 am, Kate Connally > wrote:
>> [snips]
>> There are certain canned foods that are "just awful" - green peas
>> and lima beans come to mind right away - but I don't think canned
>> potatoes fall into that category. I used to think that and maybe
>> they used to be but since I tried them recently I was pleasantly
>> surprised that they weren't too bad. There have been advances in
>> canned processes that have improved the quality of some canned foods.
>> [snip]
>
> Well you got me there. Many of my biases are years old and not
> ordinarily subject to review. I doubt I'm alone in this regard. I
> can't remember when I last actually tried canned potatoes, it has to
> be more than ten years. I just remember not liking them a bit. So
> maybe they have improved so much I could use them. Still, since I
> don't share your aversion to peeling potatoes there's not much reason
> to try them. How you do without mashed potatoes for so long boggles
> my mind. -aem

I don't eat a lot of meals the call for a side of mashed
potatoes. Most of the stuff I eat is soup or stew or
things you wouldn't normal serve with mashed potatoes.
When I get a craving I get some garlic mashed potatoes from
Applebee's. They're delish and I don't have to peel potatoes.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Mr. Bill wrote:
> On Wed, 15 Apr 2009 12:04:10 -0400, Kate Connally >
> wrote:
>
>> "just awful" - green peas
>> and lima beans come to mind right away
>
> And let's not overlook canned asparagus.

Well, I wouldn't know if canned asparagus or
frozen (do they even make that?) is worse
than fresh because I won't eat any of them
After mushrooms and coffee, asparagus is one of
my most hated foods. ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?