I decided I could eat fish - at least I could if it was sauteed. So I
bought some (IQF) Orange Roughy fillets, thawed one, sprinkled it with
lemon pepper and (lightly) dredged it in flour. Sauteed it in a mix
of a bit of butter and a bit of olive oil 3 minutes one one side, two
on the flip side. (Couldn't make a pan sauce - no wine or even juice
in the house. Squeezed a chunk of fresh lime over it. It was really
good! First time in my life i didn't turn fish into a burnt
offering! Next trip to the store I'll get some wine - a bottle of
red, a bottle of white and a bottle of sherry. Last bottle of sherry
lasted several months (I can't drink wine but I can cook with it!)
Lynn in Fargo
PS: Suggestions for (no-teeth) side dishes esp. veggies?

On Aug 22, 10:04*pm, Lynn from Fargo > wrote:
> I decided I could eat fish *- at least I could if it was sauteed. So I
> bought some (IQF) Orange Roughy fillets, thawed one, sprinkled it with
> lemon pepper and (lightly) dredged it in flour. *Sauteed it in a mix
> of a bit of butter and a bit of olive oil 3 minutes one one side, two
> on the flip side. *(Couldn't make a pan sauce - no wine or even juice
> in the house. *Squeezed a chunk of fresh lime over it. It was really
> good! *First time in my life i didn't turn fish into a burnt
> offering! *Next trip to the store I'll get some wine - a bottle of
> red, a bottle of white and a bottle of sherry. Last bottle of sherry
> lasted several months (I can't drink wine but I can cook with it!)
> Lynn in Fargo
> PS: Suggestions for (no-teeth) side dishes esp. veggies?

Mashed potatos & sweet potatoes, of course. Actually there are many
good vegetable purees,like parsnip & rutabaga.

Creamed spinach or corn (homemade of course )

Spoon bread?

I suppose you could cook your macaroni & cheese very mushy?

Happy "gumming",

Kris

In article
>,
Kris > wrote:

> On Aug 22, 10:04*pm, Lynn from Fargo > wrote:
> > I decided I could eat fish *- at least I could if it was sauteed. So I
> > bought some (IQF) Orange Roughy fillets, thawed one, sprinkled it with
> > lemon pepper and (lightly) dredged it in flour. *Sauteed it in a mix
> > of a bit of butter and a bit of olive oil 3 minutes one one side, two
> > on the flip side. *(Couldn't make a pan sauce - no wine or even juice
> > in the house. *Squeezed a chunk of fresh lime over it. It was really
> > good! *First time in my life i didn't turn fish into a burnt
> > offering! *Next trip to the store I'll get some wine - a bottle of
> > red, a bottle of white and a bottle of sherry. Last bottle of sherry
> > lasted several months (I can't drink wine but I can cook with it!)
> > Lynn in Fargo
> > PS: Suggestions for (no-teeth) side dishes esp. veggies?
>
> Mashed potatos & sweet potatoes, of course. Actually there are many
> good vegetable purees,like parsnip & rutabaga.
>
> Creamed spinach or corn (homemade of course )
>
> Spoon bread?
>
> I suppose you could cook your macaroni & cheese very mushy?
>
> Happy "gumming",
>
> Kris

Creamed corn. I'd not thought of that one...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Sat, 22 Aug 2009 19:15:32 -0700 (PDT), Kris >
wrote:

>On Aug 22, 10:04*pm, Lynn from Fargo > wrote:

Lynn:

SWMBO had some dental surgery some months ago.
She had a similar prob..... what to eat during rehab.

I came up with this:

1 lb dried split peas
2 Q water
1 hambone or = Ham flavoring
1 cup chopped onion
1/4 tsp garlic powder
1/4 tsp crushed dried marjoram
1/4 tsp dried rubbed thyme
dash black pepper
1 cup chopped celery
1 cup chopped carrot
1/2 tsp salt, or to taste

This was satisfactory, and loaded with protein,
which, IMHO, helped in rehab. SHe told her dentist
about it, and he asked for a copy. He now gives it
to all his surgery patients to prevent nutritional
problems while healing.

It also tastes good.

Best of luck....

Eat your peas.

Alex, who purees this with a wand blender.

Chemiker wrote:
>
(snip)
>
> Eat your peas.

I DON'T THINK SO!!!!! Just kidding. I know a lot of folks (other
than me) eat peas. Peanut butter works well too, I think?

Sky, charter member of PEAs

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Aug 23, 5:54*pm, Chemiker > wrote:
> On Sat, 22 Aug 2009 19:15:32 -0700 (PDT), Kris >
> wrote:
>
> >On Aug 22, 10:04*pm, Lynn from Fargo > wrote:
>
> Lynn:
>
> SWMBO had some dental surgery some months ago.
> She had a similar prob..... what to eat during rehab.
>
> I came up with this:
>
> 1 lb dried split peas
> 2 Q water
> 1 hambone or = Ham flavoring
> 1 cup chopped onion
> 1/4 tsp garlic powder
> 1/4 tsp crushed dried marjoram
> 1/4 tsp dried rubbed thyme
> dash black pepper
> 1 cup chopped celery
> 1 cup chopped carrot
> 1/2 tsp salt, or to taste
>
> This was satisfactory, and loaded with protein,
> which, IMHO, helped in rehab. SHe told her dentist
> about it, and he asked for a copy. He now gives it
> to all his surgery patients to prevent nutritional
> problems while healing.
>
> It also tastes good.
>
> Best of luck....
>
> Eat your peas.
>
> Alex, who purees this with a wand blender.

Thanks! I made bean soup two weeks ago. There's another ham hock in
the freezer and split peas in the cupboard!
Lynn in Fargo
Got a wand blender!

Lynn from Fargo Ografmorffig > wrote in news:f18797e3-b05f-4f65-bf7b-
on Aug Mon 2009 am

> On Aug 23, 5:54*pm, Chemiker > wrote:
>> On Sat, 22 Aug 2009 19:15:32 -0700 (PDT), Kris >
>> wrote:
>>
>> >On Aug 22, 10:04*pm, Lynn from Fargo > wrote:
>>
>> Lynn:
>>
>> SWMBO had some dental surgery some months ago.
>> She had a similar prob..... what to eat during rehab.
>>
>> I came up with this:
>>
>> 1 lb dried split peas
>> 2 Q water
>> 1 hambone or = Ham flavoring
>> 1 cup chopped onion
>> 1/4 tsp garlic powder
>> 1/4 tsp crushed dried marjoram
>> 1/4 tsp dried rubbed thyme
>> dash black pepper
>> 1 cup chopped celery
>> 1 cup chopped carrot
>> 1/2 tsp salt, or to taste
>>
>> This was satisfactory, and loaded with protein,
>> which, IMHO, helped in rehab. SHe told her dentist
>> about it, and he asked for a copy. He now gives it
>> to all his surgery patients to prevent nutritional
>> problems while healing.
>>
>> It also tastes good.
>>
>> Best of luck....
>>
>> Eat your peas.
>>
>> Alex, who purees this with a wand blender.
>
> Thanks! I made bean soup two weeks ago. There's another ham hock in
> the freezer and split peas in the cupboard!
> Lynn in Fargo
> Got a wand blender!
>


This is really tasty and very versatile.

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

Nancy's Chicken Tortilla Soup

Soups/Chowders/Stews

1 medium onion chopped
2 stalks celery chopped
1 carrot; chopped
2-3 garlic cloves minced
2 tbsp vegetable oil
1 4 oz can green chiles
1 15oz can italian herbed tomatoes chopped; with juice
4 cups chicken stock; 4 -6 cups
1 tsp lemon pepper use a strong brand
2 tsp worchester sauce
1 tsp chili powder
1 tsp ground cumin powder
1/2 tsp hot sauce (to taste)
1/2 cup water
4 tbsp flour
1 lb chicken parts skinned and de-boned; i use thighs
1/3 cup sour cream; see note

In a heavy large dutch oven over medium heat soften the onion carrot and
celery in the oil. Add the minced garlic and cook about one more minute.
Add the green chiles and the chopped tomatoes, then add the chicken stock
and the seasoning. Simmer for about 20 minutes.

In a small bowl stir together the flour and water then add to soup. Simmer
5 minutes more.

Add the chopped chicken meat. Simmer about 5 minutes more.

stir in the sour cream and serve.

Best served with corn tortilla chips .

Note if you are going to freeze parts of this don't add the sour cream till
ready to serve. Sour cream doesn't freeze well.


** Exported from Now You're Cooking! v5.85 **



--
Is that your nose, or are you eatting a banana? -Alan

Lynn from Fargo Ografmorffig > wrote in news:f18797e3-b05f-4f65-bf7b-
on Aug Mon 2009 am

> On Aug 23, 5:54*pm, Chemiker > wrote:
>> On Sat, 22 Aug 2009 19:15:32 -0700 (PDT), Kris >
>> wrote:
>>
>> >On Aug 22, 10:04*pm, Lynn from Fargo > wrote:
>>
>> Lynn:
>>
>> SWMBO had some dental surgery some months ago.
>> She had a similar prob..... what to eat during rehab.
>>
>> I came up with this:
>>
>> 1 lb dried split peas
>> 2 Q water
>> 1 hambone or = Ham flavoring
>> 1 cup chopped onion
>> 1/4 tsp garlic powder
>> 1/4 tsp crushed dried marjoram
>> 1/4 tsp dried rubbed thyme
>> dash black pepper
>> 1 cup chopped celery
>> 1 cup chopped carrot
>> 1/2 tsp salt, or to taste
>>
>> This was satisfactory, and loaded with protein,
>> which, IMHO, helped in rehab. SHe told her dentist
>> about it, and he asked for a copy. He now gives it
>> to all his surgery patients to prevent nutritional
>> problems while healing.
>>
>> It also tastes good.
>>
>> Best of luck....
>>
>> Eat your peas.
>>
>> Alex, who purees this with a wand blender.
>
> Thanks! I made bean soup two weeks ago. There's another ham hock in
> the freezer and split peas in the cupboard!
> Lynn in Fargo
> Got a wand blender!
>

This too is good.

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

Al's Bean And Sausage Soup

Soups/Chowders/Stews

2 tablespoons canola oil
1 pound kielbasa sausage, diced
4 large garlic cloves, chopped (7)
1 bulb fennel; chopped
1 onion; chopped
2 carrots; chopped
10 large Button mushrooms; chopped
1 celery heart with leaves
1 small bag spinach leaves or 1/2 small cabbage
3 900 ml box chicken broth
4 cups water; plus
2 tbsp redibase turkey stock
2 15 oz cans can navy beans
1 15 oz can can diced tomatoes with herbs
1 500ml ctner sour cream
1 tbsp crushed red peppers; heaping
1 bunch fresh dill; mjnced

Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and
garlic and sauté until sausage is lightly browned, about 8 minutes. Add in
crushed peppers,fennel,onion, carrot, mushrooms and celery,;cook about 5
minutes more. Add broth, water, turkey stock navy beans with their juices
and spinach. Simmer until flavors blend and soup thickens slightly, about
20 minutes. Stir in the sour cream and dill simmer 5 more minutes. Season
to taste with salt and pepper.

Ladle soup into bowls.

10-3 cup servings approx

Replacing the spinach with cabbage works well.

could use more sour cream

0

** Exported from Now You're Cooking! v5.85 **



--
Is that your nose, or are you eatting a banana? -Alan

"Lynn from Fargo" > wrote in message
...
>I decided I could eat fish -

Where are you teef?

On Aug 22, 9:20*pm, "cybercat" > wrote:
> "Lynn from Fargo" > wrote in ...
>
> >I decided I could eat fish *-
>
> Where are you teef?

All gone . . . had oral surgery (general anesthesia, thank Alex!) July
27. Am healing slowly (diabetic). Will have impressions and dentures
made when all swelling is gone and all the stitches are removed (end
of September?)

Thanks for asking, sorry I was such a bitch to you (Cybercat) a couple
of days ago. I'm waaaaaaaaaaay too grumpy these days. My September
copies of Gourmet and Cooking Light showed up this week and I read
them both cover to cover. Really BAD idea!

Lynn in Fargo

Lynn wrote:

> I'm waaaaaaaaaaay too grumpy these days. My September copies of Gourmet
> and Cooking Light showed up this week and I read them both cover to
> cover. Really BAD idea!

Heh... I was listening to an old comedy routine from Bill Cosby yesterday.
He was talking about the fact that guys pay money to watch women take their
clothes off, and said, "Where's the logic in that? If you're starving, you
don't pay money to watch some guy cook a steak!"

Bob

In article
>,
Lynn from Fargo Ografmorffig > wrote:

> On Aug 22, 9:20*pm, "cybercat" > wrote:
> > "Lynn from Fargo" > wrote in
> >
> > m...
> >
> > >I decided I could eat fish *-
> >
> > Where are you teef?
>
> All gone . . . had oral surgery (general anesthesia, thank Alex!) July
> 27. Am healing slowly (diabetic). Will have impressions and dentures
> made when all swelling is gone and all the stitches are removed (end
> of September?)

Sorry for your loss. :-(
>
> Thanks for asking, sorry I was such a bitch to you (Cybercat) a couple
> of days ago. I'm waaaaaaaaaaay too grumpy these days. My September
> copies of Gourmet and Cooking Light showed up this week and I read
> them both cover to cover. Really BAD idea!
>
> Lynn in Fargo

I hope all works out for you Lynn! Get better fast. :-)
Millions live with full dentures. I feel most fortunate to not have had
any real dental issues yet (I'm 47) but I know how lucky I am, so I feel
for you.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

"Lynn from Fargo Ografmorffig" > wrote :

>Thanks for asking, sorry I was such a bitch to you (Cybercat) a couple
>of days ago. I'm waaaaaaaaaaay too grumpy these days.

It's okay. I am always showing my butt in here. Hope you feel better.

Lynn from Fargo Ografmorffig wrote:
>
> Thanks for asking, sorry I was such a bitch to you (Cybercat) a couple
> of days ago. I'm waaaaaaaaaaay too grumpy these days. My September
> copies of Gourmet and Cooking Light showed up this week and I read
> them both cover to cover. Really BAD idea!
>
> Lynn in Fargo
>

That is a nice thing you said, Lynn. You got class, I like that. Hope
you heal speedy quick and get your new choppers.


Becca

Lynn from Fargo Ografmorffig wrote:

> My September
> copies of Gourmet and Cooking Light showed up this week and I read
> them both cover to cover. Really BAD idea!

Lynn, Didn't I warn you about that sort of thing? When will you
learn? ;-)

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?

In article >,
Kate Connally > wrote:

> Lynn from Fargo Ografmorffig wrote:
>
> > My September
> > copies of Gourmet and Cooking Light showed up this week and I read
> > them both cover to cover. Really BAD idea!
>
> Lynn, Didn't I warn you about that sort of thing? When will you
> learn? ;-)
>
> Kate

Sounds like subscriptions I might be interested in!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Kate Connally > wrote:

> Lynn from Fargo Ografmorffig wrote:
>
> > My September
> > copies of Gourmet and Cooking Light showed up this week and I read
> > them both cover to cover. Really BAD idea!
>
> Lynn, Didn't I warn you about that sort of thing? When will you
> learn? ;-)
>
> Kate

Ps, can someone please send me subscription cards for these?
I don't like putting my CC info' on the internet if I can avoid it...

This e-mail works. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Omelet wrote:
> In article >,
> Kate Connally > wrote:
>
>> Lynn from Fargo Ografmorffig wrote:
>>
>>> My September
>>> copies of Gourmet and Cooking Light showed up this week and I read
>>> them both cover to cover. Really BAD idea!
>> Lynn, Didn't I warn you about that sort of thing? When will you
>> learn? ;-)
>>
>> Kate
>
> Ps, can someone please send me subscription cards for these?
> I don't like putting my CC info' on the internet if I can avoid it...
>
> This e-mail works. :-)

You can go to any bookstore and flip open the pages of desired magazines
and all the subscription cards you could ever want will drop out. No one
buying the issue will *ever* miss one of the many.

On Sat, 22 Aug 2009 19:04:43 -0700 (PDT), Lynn from Fargo
> wrote:

>I decided I could eat fish - at least I could if it was sauteed. So I
>bought some (IQF) Orange Roughy fillets, thawed one, sprinkled it with
>lemon pepper and (lightly) dredged it in flour. Sauteed it in a mix
>of a bit of butter and a bit of olive oil 3 minutes one one side, two
>on the flip side. (Couldn't make a pan sauce - no wine or even juice
>in the house. Squeezed a chunk of fresh lime over it. It was really
>good! First time in my life i didn't turn fish into a burnt
>offering! Next trip to the store I'll get some wine - a bottle of
>red, a bottle of white and a bottle of sherry. Last bottle of sherry
>lasted several months (I can't drink wine but I can cook with it!)
>Lynn in Fargo
>PS: Suggestions for (no-teeth) side dishes esp. veggies?

Lynn, any of the typical Hungarian/Slovak sides done as
fozolek would work. But, from the South, may I suggest
butter beans? // I make German mashed potatoes, i.e.
boiled potato chunks, tossed in a wok/pot with bacon
drippings, and then with addition of butter and vinegar.
They will disintegrate into mashed potatoes, but not
like we're used to.

Make sure you get the potato toasties off the side of the
pan, as there is so much flavor there. Use lots of parsley,
and don't stint on garlic.

Alex

On 2009-08-23, Lynn from Fargo > wrote:

> PS: Suggestions for (no-teeth) side dishes esp. veggies?

squash, mashed potatoes, lemon meringue pie......

nb

On Sat, 22 Aug 2009 19:04:43 -0700 (PDT), Lynn from Fargo
> wrote:

>PS: Suggestions for (no-teeth) side dishes esp. veggies?

My first thought was squash, but it seems like practically everything
will be ok if it's cooked - even carrots! Items that are too much
work to eat with no teeth can certainly be pureed. This is a great
excuse to make applesauce too.

--
I love cooking with wine.
Sometimes I even put it in the food.

Lynn from Fargo > wrote in news:246f62b0-34ec-4f92-9cee-
on Aug Sat 2009 pm

> I decided I could eat fish - at least I could if it was sauteed. So I
> bought some (IQF) Orange Roughy fillets, thawed one, sprinkled it with
> lemon pepper and (lightly) dredged it in flour. Sauteed it in a mix
> of a bit of butter and a bit of olive oil 3 minutes one one side, two
> on the flip side. (Couldn't make a pan sauce - no wine or even juice
> in the house. Squeezed a chunk of fresh lime over it. It was really
> good! First time in my life i didn't turn fish into a burnt
> offering! Next trip to the store I'll get some wine - a bottle of
> red, a bottle of white and a bottle of sherry. Last bottle of sherry
> lasted several months (I can't drink wine but I can cook with it!)
> Lynn in Fargo
> PS: Suggestions for (no-teeth) side dishes esp. veggies?
>

Mac & Cheese,
Beef Stew
all sorts of eggs
oatmeal etc
pork and saur Kraut casseroles
noodles
soups
investigate crock pot meals
hamburger patties and mashed spuds

If all else fails put cooked chicken in a food processor and make chicken pate.

I too was toothless

--
Is that your nose, or are you eatting a banana? -Alan

"Lynn from Fargo" > ha scritto nel messaggio

>I decided I could eat fish - at least I could if it was sauteed.

Congratulations! Really, fish should never need real chewing unless we
speak of broiled swordfish steaks or the like.
Most veg are gummable if over cooked, but eggplant is one of the few that
actually needs to be cooked that long. Dredge slices of it in flour,
eggwash and seasoned flour, then saute in good olive oil until browned and
soft. Doesn't need another thing, but some would grate a bit of hard cheese
over the top.
Hummous, dried fava puree, anything puree in fact, softly fried onions, all
sound good to me... and then there is stuffing. Stuffing is consolation for
a lot in life.

On Sun, 23 Aug 2009 09:50:37 +0200, "Giusi" >
wrote:

>
>"Lynn from Fargo" > ha scritto nel messaggio
>
>>I decided I could eat fish - at least I could if it was sauteed.
>
>Congratulations! Really, fish should never need real chewing unless we
>speak of broiled swordfish steaks or the like.
>Most veg are gummable if over cooked, but eggplant is one of the few that
>actually needs to be cooked that long. Dredge slices of it in flour,
>eggwash and seasoned flour, then saute in good olive oil until browned and
>soft. Doesn't need another thing, but some would grate a bit of hard cheese
>over the top.
>Hummous, dried fava puree, anything puree in fact, softly fried onions, all
>sound good to me... and then there is stuffing. Stuffing is consolation for
>a lot in life.
>

Sound like smoothie time. I've had friends who had jaw surgery that
required wiring the jaw in place. Smoothies were the answer to a
maiden's prayer. SWMBO loves the ones with a ripe banana base
(She keeps the 'nanners in the freezer), with berries for extra
flavor.

Alex, who has 2 blenders and a FP, all of which earn their keep.

Lynn wrote:

> PS: Suggestions for (no-teeth) side dishes esp. veggies?

After sending my previous reply in this thread, I got to thinking about
avocados. They're soft enough to eat without even being mashed, so they're
fair game for the dentally deprived. My first thought was that you could
make a kind of hors d'ouevre with a round of boiled potato topped with a
piece of avocado. The potato could be seasoned with Old Bay, curry, or some
similar spice mixture, or it could be just left alone, or maybe drizzled
with a touch of top-quality olive oil.

Then I started thinking about avocado mousse. Specifically, I wondered if
there *was* such a thing. Googling found both sweet and savory versions, but
the sweet ones seemed kind of unappealing to me. A recipe for crab cakes
with avocado mousse seemed like a pretty good concept, but maybe not soft
enough.

But what about chawanmushi? Chawanmushi is the Japanese version of a quiche.
Where quiches are formed by baking a mixture of eggs and dairy (milk and/or
cream, and usually cheese as well), chawanmushi uses a mixture of eggs and
broth. Chawanmushi are steamed rather than baked, and are softer and more
delicate than quiches.

So maybe a chawanmushi with dashi and salmon, topped with avocado mousse?
The topping could optionally be hit with a flame, to give the topping a kind
of meringue quality.

I also wanted to get cream cheese and avocado together somehow, so I started
considering the idea of a savory avocado cheesecake. Turned out that recipes
exist online for that, too, and it's more than possible that at least one of
them would be suitable for a no-teeth appetizer (or party dish).

Bob, advocating avocado

In article
>,
Lynn from Fargo > wrote:

> I decided I could eat fish - at least I could if it was sauteed. So I
> bought some (IQF) Orange Roughy fillets, thawed one, sprinkled it with
> lemon pepper and (lightly) dredged it in flour. Sauteed it in a mix
> of a bit of butter and a bit of olive oil 3 minutes one one side, two
> on the flip side. (Couldn't make a pan sauce - no wine or even juice
> in the house. Squeezed a chunk of fresh lime over it. It was really
> good! First time in my life i didn't turn fish into a burnt
> offering! Next trip to the store I'll get some wine - a bottle of
> red, a bottle of white and a bottle of sherry. Last bottle of sherry
> lasted several months (I can't drink wine but I can cook with it!)
> Lynn in Fargo
> PS: Suggestions for (no-teeth) side dishes esp. veggies?

Steamed carrots
Steamed potatoes
Steamed cabbage
Avocados
Steamed yams/sweet potatoes
Well cooked onions
Steamed Tarot

To name a few. :-)

Any well cooked soft veggie should be ok.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Om wrote:

> Steamed Tarot

I'm almost certain you mean "taro."

"Last night I played poker with Tarot cards. I got a full house and three
people died."
---Stephen Wright


Bob

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > Steamed Tarot
>
> I'm almost certain you mean "taro."
>
> "Last night I played poker with Tarot cards. I got a full house and three
> people died."
> ---Stephen Wright
>
>
> Bob

Oops! ;-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Aug 23, 4:10*am, Omelet > wrote:

> Steamed Tarot
>
> Any well cooked soft veggie should be ok.
> --
> Peace! Om

I have several Tarot decks! How long would I have to steam one?
<vbg>
Lynn in Fargo

In article
>,
Lynn from Fargo Ografmorffig > wrote:

> On Aug 23, 4:10*am, Omelet > wrote:
>
> > Steamed Tarot
> >
> > Any well cooked soft veggie should be ok.
> > --
> > Peace! Om
>
> I have several Tarot decks! How long would I have to steam one?
> <vbg>
> Lynn in Fargo

<laughs> Ok, so it's a fun typo. :-)

What decks do you have? When I used to read Tarot, I used the Sacred
Rose deck. It's very rich in symbolism.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Aug 23, 11:52*am, Omelet > wrote:
> In article
> >,
> *Lynn from Fargo Ografmorffig > wrote:
>
> > On Aug 23, 4:10*am, Omelet > wrote:
>
> > > Steamed Tarot
>
> > > Any well cooked soft veggie should be ok.
> > > --
> > > Peace! Om
>
> > I have several Tarot decks! *How long would I have to steam one?
> > <vbg>
> > Lynn in Fargo
>
> <laughs> Ok, so it's a fun typo. :-)
>
> What decks do you have? *When I used to read Tarot, I used the Sacred
> Rose deck. It's very rich in symbolism.
> --
> Peace! Om
>
> "Human nature seems to be to control other people until they put their foot down."
> --Steve Rothstein
>
>
> Subscribe:

I have a Rider Waite deck that's 40 years old. That's what I use most
often. My daughter and her best-freind-almost-my other-daughter gave
me the "Sacred Circle" tarot (Llewellyn) and my sister gave me a deck
of cards called "The Goddess Oracle" (ELEMENT - a division of Harper
Collins). I really like those - 52 goddesses from many cultures with
attributes. Very free-form for reading - make up your own spread. I
want a Robin Wood deck. (google) just for the amazing art!
Lynn in Fargo

In article
>,
Lynn from Fargo Ografmorffig > wrote:

> > > I have several Tarot decks! *How long would I have to steam one?
> > > <vbg>
> > > Lynn in Fargo
> >
> > <laughs> Ok, so it's a fun typo. :-)
> >
> > What decks do you have? *When I used to read Tarot, I used the Sacred
> > Rose deck. It's very rich in symbolism.
>
> I have a Rider Waite deck that's 40 years old. That's what I use most
> often. My daughter and her best-freind-almost-my other-daughter gave
> me the "Sacred Circle" tarot (Llewellyn) and my sister gave me a deck
> of cards called "The Goddess Oracle" (ELEMENT - a division of Harper
> Collins). I really like those - 52 goddesses from many cultures with
> attributes. Very free-form for reading - make up your own spread. I
> want a Robin Wood deck. (google) just for the amazing art!
> Lynn in Fargo


I'll have to look for the Goddess Oracle. Sounds interesting. I've seen
the Robin Wood deck and I agree the artwork is wonderful. I bought The
Witches Tarot some years ago but have rarely used it. Mom had one that
I can't recall the exact title, but it was dedicated to cat artwork.

Many stores keep one deck open so one can look at all the cards before
choosing a deck. Only problem is that some people often steal specific
cards from them. :-(
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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On Mon, 24 Aug 2009 07:13:20 -0700 (PDT), Lynn from Fargo Ografmorffig
> wrote:

>On Aug 23, 11:52*am, Omelet > wrote:
>> In article
>> >,
>> *Lynn from Fargo Ografmorffig > wrote:

>> What decks do you have? *When I used to read Tarot, I used the Sacred
>> Rose deck. It's very rich in symbolism.

>I have a Rider Waite deck that's 40 years old. That's what I use most
>often. My daughter and her best-freind-almost-my other-daughter gave
>me the "Sacred Circle" tarot (Llewellyn) and my sister gave me a deck
>of cards called "The Goddess Oracle" (ELEMENT - a division of Harper
>Collins). I really like those - 52 goddesses from many cultures with
>attributes. Very free-form for reading - make up your own spread. I
>want a Robin Wood deck. (google) just for the amazing art!
>Lynn in Fargo

Yeager Tarot of Meditation.

Alex

On Aug 23, 12:52*pm, Omelet > wrote:
> In article
> >,
> *Lynn from Fargo Ografmorffig > wrote:
>
> > On Aug 23, 4:10*am, Omelet > wrote:
>
> > > Steamed Tarot
>
> > > Any well cooked soft veggie should be ok.
> > > --
> > > Peace! Om
>
> > I have several Tarot decks! *How long would I have to steam one?
> > <vbg>
> > Lynn in Fargo
>
> <laughs> Ok, so it's a fun typo. :-)
>
> What decks do you have? *When I used to read Tarot, I used the Sacred
> Rose deck. It's very rich in symbolism.

I remember when that deck came out! I have one that is very weird
(haven't used it in ages and forget the name) that is remarkably
accurate for reading.

the I Ching is my preferred reading aid, tho, since I can collect new
sticks for throwing each year.

maxine in ri

In article
>,
maxine > wrote:

> On Aug 23, 12:52*pm, Omelet > wrote:
> > In article
> > >,
> > *Lynn from Fargo Ografmorffig > wrote:
> >
> > > On Aug 23, 4:10*am, Omelet > wrote:
> >
> > > > Steamed Tarot
> >
> > > > Any well cooked soft veggie should be ok.
> > > > --
> > > > Peace! Om
> >
> > > I have several Tarot decks! *How long would I have to steam one?
> > > <vbg>
> > > Lynn in Fargo
> >
> > <laughs> Ok, so it's a fun typo. :-)
> >
> > What decks do you have? *When I used to read Tarot, I used the Sacred
> > Rose deck. It's very rich in symbolism.
>
> I remember when that deck came out! I have one that is very weird
> (haven't used it in ages and forget the name) that is remarkably
> accurate for reading.
>
> the I Ching is my preferred reading aid, tho, since I can collect new
> sticks for throwing each year.
>
> maxine in ri

I've used the I-ching in the past too, but used cards rather than sticks.
I've also done rune reading.

Runes are fun!

Sometimes combining them can get you more clarification imho.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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Lynn from Fargo > wrote:

> PS: Suggestions for (no-teeth) side dishes esp. veggies?

Rice of any kind
Kasha of any kind (and, BTW, "kasha" does not mean "buckwheat
groats"; kasha is a dish, not an arbitrary ingredient)
Pasta of any kind (perhaps cooked softer than _al dente_)
Purée of celery root "as is", or mixed with mashed potatoes or with
parsley
Potato dumplings
Bread dumplings
Semolina or farina (Cream of Wheat) dumplings
Yeast dumplings
Pease pudding
Poor Man's Caviar
Frijoles refritos or some other bean preparation
Some mild-tasting dal or some other lentil preparation
Mashed potato rissoles with a suitable filling and/or sauce

Victor

On Aug 23, 7:27*am, (Victor Sack) wrote:

> Poor Man's Caviar


Is this a dish or nickname?

Ignorant Me

On Aug 23, 11:34*am, Kalmia > wrote:
> On Aug 23, 7:27*am, (Victor Sack) wrote:
>
> > Poor Man's Caviar
>
> Is this a dish or nickname?
>
> Ignorant Me

I think it's an eggplant spread.

Kris

Kalmia > wrote:

> (Victor Sack) wrote:
>
> > Poor Man's Caviar
>
> Is this a dish or nickname?

It is aubergine "caviar", one of the many Russian vegetable "caviars".
It is perhaps the most popular one, alongside the vegetable-marrow
caviar. Here is my recipe, from the rfc cook.book, p. 7.

Poor Man's Caviar (Aubergine Caviar)

2 medium aubergines (eggplants)
2 cloves garlic
1 medium onion, chopped
2 medium tomatoes, peeled, seeded and chopped
1 tablespoon (optionally) each of parsley, chervil and tarragon, minced
5-6 tablespoons olive oil
a bit of red wine vinegar or lemon juice
salt and pepper to taste

Preheat the oven to 180°C (350°F). Bake the aubergines for about 35
minutes or longer until they are soft and their skin is charred. To
peel, plunge them into cold water and the skin will come off easily.
Alternatively, remove the flesh with a teaspoon. Discard the seeds.
Put into the food processor one after another: garlic, then onions, then
tomatoes and then aubergines, chopping them to a not quite purée-like
consistency and putting in the next component after chopping the
previous one. The 'caviar' should be a tiny bit chunky, not too smooth.
(The classic method is to chop everything by hand, of course). Remove
everything from the food processor to a mixing bowl and add 4
tablespoons of olive oil, vinegar, salt and pepper and, optionally, the
minced herbs. Mix together thoroughly. Heat the remaining olive oil in
the skillet over moderate heat and pour in the aubergine mixture. Bring
to the boil, stirring constantly, then turn the heat to low and simmer
until the excessive moisture in the pan has evaporated. If necessary,
add more salt, pepper and vinegar (or lemon juice). Transfer the
'caviar' to a bowl and chill until ready to serve. Serve with crusty
bread.

Victor

In article >,
(Victor Sack) wrote:

> Kalmia > wrote:
>
> > (Victor Sack) wrote:
> >
> > > Poor Man's Caviar
> >
> > Is this a dish or nickname?
>
> It is aubergine "caviar", one of the many Russian vegetable "caviars".
> It is perhaps the most popular one, alongside the vegetable-marrow
> caviar. Here is my recipe, from the rfc cook.book, p. 7.
>
> Poor Man's Caviar (Aubergine Caviar)
>
> 2 medium aubergines (eggplants)
> 2 cloves garlic
> 1 medium onion, chopped
> 2 medium tomatoes, peeled, seeded and chopped
> 1 tablespoon (optionally) each of parsley, chervil and tarragon, minced
> 5-6 tablespoons olive oil
> a bit of red wine vinegar or lemon juice
> salt and pepper to taste

I don't see how this would taste anything like caviar!
I'd just use minced black olives...
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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