I decided one day to try a recepie from another part of the
world. Due to my limited knowledge of cooking it had to be
easy. I got this recepie off www.scandcook.com after
watching the guy make it on TV. This makes a lot of beet
soup so I recommend you half the quantity for just 2 people.
If you are a vegetarian, you can skip the "goose stock". You
can also add a little Worchestershire sauce for flavor.
Whenever I'm hungry, I raid the fridge and have some. It
tastes good both hot & cold.

Here is the recepie :


Svalbard Beet Soup

2 tablespoons olive oil
2 red onions, chopped
2 garlic cloves, finely chopped
2 pounds beets, peeled and cut into 1-inch dice
2 bay leaves
2 carrots, chopped
5 cups Goose Stock
1 teaspoon chili powder, or more to taste
2 to 3 tablespoons fresh lemon juice
Fine sea salt and freshly ground black pepper
1/4 cup sour cream or yogurt


In a medium pot, heat the oil over medium heat. Sauté the
onions and garlic until soft and light brown, 4 to 5 minutes.
Add the beets, bay leaves, carrots, and stock and bring to a
boil. Reduce the heat and simmer for 35 to 40 minutes, until
the beets are soft. Remove the bay leaves. Transfer the soup
to a blender, in batches if necessary, and puree until smooth.

Return the soup to the pot and reheat. Season with the chili
powder, lemon juice, and salt and pepper.

Pour the soup into bowls. Add a tablespoon of sour cream to
each bowl, and serve.

zalzon > wrote in message >...
> I decided one day to try a recepie from another part of the
> world. Due to my limited knowledge of cooking it had to be
> easy. I got this recepie off www.scandcook.com after
> watching the guy make it on TV. This makes a lot of beet
> soup so I recommend you half the quantity for just 2 people.
> If you are a vegetarian, you can skip the "goose stock". You
> can also add a little Worchestershire sauce for flavor.
> Whenever I'm hungry, I raid the fridge and have some. It
> tastes good both hot & cold.
>
> Here is the recepie :
>
>
> Svalbard Beet Soup
>
> 2 tablespoons olive oil
> 2 red onions, chopped
> 2 garlic cloves, finely chopped
> 2 pounds beets, peeled and cut into 1-inch dice
> 2 bay leaves
> 2 carrots, chopped
> 5 cups Goose Stock
> 1 teaspoon chili powder, or more to taste
> 2 to 3 tablespoons fresh lemon juice
> Fine sea salt and freshly ground black pepper
> 1/4 cup sour cream or yogurt
>
>
> In a medium pot, heat the oil over medium heat. Sauté the
> onions and garlic until soft and light brown, 4 to 5 minutes.
> Add the beets, bay leaves, carrots, and stock and bring to a
> boil. Reduce the heat and simmer for 35 to 40 minutes, until
> the beets are soft. Remove the bay leaves. Transfer the soup
> to a blender, in batches if necessary, and puree until smooth.
>
> Return the soup to the pot and reheat. Season with the chili
> powder, lemon juice, and salt and pepper.
>
> Pour the soup into bowls. Add a tablespoon of sour cream to
> each bowl, and serve.

Sounds more Russian than Scandinavian but undoubtably tasty.

In article > ,
(unglued) wrote:

<deletions>
>
> Sounds more Russian than Scandinavian but undoubtably tasty.

It's a spiced up variant of borscht!

Regards,
Eugene Holman

In article > ,
(unglued) wrote:

<deletions>
>
> Sounds more Russian than Scandinavian but undoubtably tasty.

It's a spiced up variant of borscht!

Regards,
Eugene Holman

yes, pls avoid "goose stock" part.
christ was a vegetarian, and he loves you.


"zalzon" > wrote in message
news
> I decided one day to try a recepie from another part of the
> world. Due to my limited knowledge of cooking it had to be
> easy. I got this recepie off www.scandcook.com after
> watching the guy make it on TV. This makes a lot of beet
> soup so I recommend you half the quantity for just 2 people.
> If you are a vegetarian, you can skip the "goose stock". You
> can also add a little Worchestershire sauce for flavor.
> Whenever I'm hungry, I raid the fridge and have some. It
> tastes good both hot & cold.
>
> Here is the recepie :
>
>
> Svalbard Beet Soup
>
> 2 tablespoons olive oil
> 2 red onions, chopped
> 2 garlic cloves, finely chopped
> 2 pounds beets, peeled and cut into 1-inch dice
> 2 bay leaves
> 2 carrots, chopped
> 5 cups Goose Stock
> 1 teaspoon chili powder, or more to taste
> 2 to 3 tablespoons fresh lemon juice
> Fine sea salt and freshly ground black pepper
> 1/4 cup sour cream or yogurt
>
>
> In a medium pot, heat the oil over medium heat. Sauté the
> onions and garlic until soft and light brown, 4 to 5 minutes.
> Add the beets, bay leaves, carrots, and stock and bring to a
> boil. Reduce the heat and simmer for 35 to 40 minutes, until
> the beets are soft. Remove the bay leaves. Transfer the soup
> to a blender, in batches if necessary, and puree until smooth.
>
> Return the soup to the pot and reheat. Season with the chili
> powder, lemon juice, and salt and pepper.
>
> Pour the soup into bowls. Add a tablespoon of sour cream to
> each bowl, and serve.

yes, pls avoid "goose stock" part.
christ was a vegetarian, and he loves you.


"zalzon" > wrote in message
news
> I decided one day to try a recepie from another part of the
> world. Due to my limited knowledge of cooking it had to be
> easy. I got this recepie off www.scandcook.com after
> watching the guy make it on TV. This makes a lot of beet
> soup so I recommend you half the quantity for just 2 people.
> If you are a vegetarian, you can skip the "goose stock". You
> can also add a little Worchestershire sauce for flavor.
> Whenever I'm hungry, I raid the fridge and have some. It
> tastes good both hot & cold.
>
> Here is the recepie :
>
>
> Svalbard Beet Soup
>
> 2 tablespoons olive oil
> 2 red onions, chopped
> 2 garlic cloves, finely chopped
> 2 pounds beets, peeled and cut into 1-inch dice
> 2 bay leaves
> 2 carrots, chopped
> 5 cups Goose Stock
> 1 teaspoon chili powder, or more to taste
> 2 to 3 tablespoons fresh lemon juice
> Fine sea salt and freshly ground black pepper
> 1/4 cup sour cream or yogurt
>
>
> In a medium pot, heat the oil over medium heat. Sauté the
> onions and garlic until soft and light brown, 4 to 5 minutes.
> Add the beets, bay leaves, carrots, and stock and bring to a
> boil. Reduce the heat and simmer for 35 to 40 minutes, until
> the beets are soft. Remove the bay leaves. Transfer the soup
> to a blender, in batches if necessary, and puree until smooth.
>
> Return the soup to the pot and reheat. Season with the chili
> powder, lemon juice, and salt and pepper.
>
> Pour the soup into bowls. Add a tablespoon of sour cream to
> each bowl, and serve.

"harmony" > wrote in message
...
> yes, pls avoid "goose stock" part.
> christ was a vegetarian, and he loves you.
>

mmm give me good ole cooked dead animal anyday.

harmony wrote:
>
> yes, pls avoid "goose stock" part.
> christ was a vegetarian, and he loves you.

The same one that passed out bread and fish? Fish are vegetables? Learn
sumpin new everyday.



Brian Rodenborn

harmony wrote:
>
> yes, pls avoid "goose stock" part.
> christ was a vegetarian, and he loves you.

The same one that passed out bread and fish? Fish are vegetables? Learn
sumpin new everyday.



Brian Rodenborn

On 13 Jul 2004 05:00:33 -0700, (unglued)
wrote:

> Sounds more Russian than Scandinavian

What made you say that?



Practice safe eating - always use condiments

On Tue, 13 Jul 2004 16:02:32 -0500, "harmony" > wrote:

>yes, pls avoid "goose stock" part.
>christ was a vegetarian, and he loves you.

Nono. don't avoid goose stock. Åsa-Tor is a carnivore, and he wants
you to be his friend. How can you invite him into your house if you
can't offer him meat?

....

On Tue, 13 Jul 2004 16:02:32 -0500, "harmony" > wrote:

>yes, pls avoid "goose stock" part.
>christ was a vegetarian, and he loves you.

Nono. don't avoid goose stock. Åsa-Tor is a carnivore, and he wants
you to be his friend. How can you invite him into your house if you
can't offer him meat?

....

On Mon, 12 Jul 2004 20:49:43 GMT, zalzon >
wrote:

>I decided one day to try a recepie from another part of the
>world. Due to my limited knowledge of cooking it had to be
>easy. I got this recepie off www.scandcook.com after
>watching the guy make it on TV. This makes a lot of beet
>soup so I recommend you half the quantity for just 2 people.
>If you are a vegetarian, you can skip the "goose stock". You
>can also add a little Worchestershire sauce for flavor.

Doing so automatically makes the dish a non-vegetarian dish. Genuine
Worcester sauce contains, at the very least, anchovies. Anything that
once had eyes is not a vegetable.

WCB

On Mon, 12 Jul 2004 20:49:43 GMT, zalzon >
wrote:

>I decided one day to try a recepie from another part of the
>world. Due to my limited knowledge of cooking it had to be
>easy. I got this recepie off www.scandcook.com after
>watching the guy make it on TV. This makes a lot of beet
>soup so I recommend you half the quantity for just 2 people.
>If you are a vegetarian, you can skip the "goose stock". You
>can also add a little Worchestershire sauce for flavor.

Doing so automatically makes the dish a non-vegetarian dish. Genuine
Worcester sauce contains, at the very least, anchovies. Anything that
once had eyes is not a vegetable.

WCB

On Tue, 13 Jul 2004 16:02:32 -0500, "harmony" > wrote:

>yes, pls avoid "goose stock" part.
>christ was a vegetarian,

Your reason for believing that is?

> and he loves you.

Thats nice.

WCB

WCB > wrote in
:

> On Mon, 12 Jul 2004 20:49:43 GMT, zalzon >
> wrote:
>
>>I decided one day to try a recepie from another part of the
>>world. Due to my limited knowledge of cooking it had to be
>>easy. I got this recepie off www.scandcook.com after
>>watching the guy make it on TV. This makes a lot of beet
>>soup so I recommend you half the quantity for just 2 people.
>>If you are a vegetarian, you can skip the "goose stock". You
>>can also add a little Worchestershire sauce for flavor.
>
> Doing so automatically makes the dish a non-vegetarian dish. Genuine
> Worcester sauce contains, at the very least, anchovies. Anything that
> once had eyes is not a vegetable.
>
> WCB

What about black-eyed susans?

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

WCB > wrote in
:

> On Mon, 12 Jul 2004 20:49:43 GMT, zalzon >
> wrote:
>
>>I decided one day to try a recepie from another part of the
>>world. Due to my limited knowledge of cooking it had to be
>>easy. I got this recepie off www.scandcook.com after
>>watching the guy make it on TV. This makes a lot of beet
>>soup so I recommend you half the quantity for just 2 people.
>>If you are a vegetarian, you can skip the "goose stock". You
>>can also add a little Worchestershire sauce for flavor.
>
> Doing so automatically makes the dish a non-vegetarian dish. Genuine
> Worcester sauce contains, at the very least, anchovies. Anything that
> once had eyes is not a vegetable.
>
> WCB

What about black-eyed susans?

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

In article >,
says...
> Doing so automatically makes the dish a non-vegetarian dish. Genuine
> Worcester sauce contains, at the very least, anchovies. Anything that
> once had eyes is not a vegetable.
>
Except for a potato <g>
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

In article >,
says...
> Doing so automatically makes the dish a non-vegetarian dish. Genuine
> Worcester sauce contains, at the very least, anchovies. Anything that
> once had eyes is not a vegetable.
>
Except for a potato <g>
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

WCB wrote:

> On Mon, 12 Jul 2004 20:49:43 GMT, zalzon >
> wrote:
>
>
>>I decided one day to try a recepie from another part of the
>>world. Due to my limited knowledge of cooking it had to be
>>easy. I got this recepie off www.scandcook.com after
>>watching the guy make it on TV. This makes a lot of beet
>>soup so I recommend you half the quantity for just 2 people.
>>If you are a vegetarian, you can skip the "goose stock". You
>>can also add a little Worchestershire sauce for flavor.
>
>
> Doing so automatically makes the dish a non-vegetarian dish. Genuine
> Worcester sauce contains, at the very least, anchovies. Anything that
> once had eyes is not a vegetable.
>
> WCB
Gosh, I always thought potatoes were vegetarian.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

WCB wrote:

> On Mon, 12 Jul 2004 20:49:43 GMT, zalzon >
> wrote:
>
>
>>I decided one day to try a recepie from another part of the
>>world. Due to my limited knowledge of cooking it had to be
>>easy. I got this recepie off www.scandcook.com after
>>watching the guy make it on TV. This makes a lot of beet
>>soup so I recommend you half the quantity for just 2 people.
>>If you are a vegetarian, you can skip the "goose stock". You
>>can also add a little Worchestershire sauce for flavor.
>
>
> Doing so automatically makes the dish a non-vegetarian dish. Genuine
> Worcester sauce contains, at the very least, anchovies. Anything that
> once had eyes is not a vegetable.
>
> WCB
Gosh, I always thought potatoes were vegetarian.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

WCB wrote:

> On Mon, 12 Jul 2004 20:49:43 GMT, zalzon >
> wrote:
>
>
>>I decided one day to try a recepie from another part of the
>>world. Due to my limited knowledge of cooking it had to be
>>easy. I got this recepie off www.scandcook.com after
>>watching the guy make it on TV. This makes a lot of beet
>>soup so I recommend you half the quantity for just 2 people.
>>If you are a vegetarian, you can skip the "goose stock". You
>>can also add a little Worchestershire sauce for flavor.
>
>
> Doing so automatically makes the dish a non-vegetarian dish. Genuine
> Worcester sauce contains, at the very least, anchovies. Anything that
> once had eyes is not a vegetable.
>
> WCB
Gosh, I always thought potatoes were vegetarian.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

alzelt > wrote in news:VulJc.255128
:

>
>
> WCB wrote:
>
>> On Mon, 12 Jul 2004 20:49:43 GMT, zalzon >
>> wrote:
>>
>>
>>>I decided one day to try a recepie from another part of the
>>>world. Due to my limited knowledge of cooking it had to be
>>>easy. I got this recepie off www.scandcook.com after
>>>watching the guy make it on TV. This makes a lot of beet
>>>soup so I recommend you half the quantity for just 2 people.
>>>If you are a vegetarian, you can skip the "goose stock". You
>>>can also add a little Worchestershire sauce for flavor.
>>
>>
>> Doing so automatically makes the dish a non-vegetarian dish. Genuine
>> Worcester sauce contains, at the very least, anchovies. Anything that
>> once had eyes is not a vegetable.
>>
>> WCB
> Gosh, I always thought potatoes were vegetarian.

No, some potatoes are meat eaters.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

alzelt > wrote in news:VulJc.255128
:

>
>
> WCB wrote:
>
>> On Mon, 12 Jul 2004 20:49:43 GMT, zalzon >
>> wrote:
>>
>>
>>>I decided one day to try a recepie from another part of the
>>>world. Due to my limited knowledge of cooking it had to be
>>>easy. I got this recepie off www.scandcook.com after
>>>watching the guy make it on TV. This makes a lot of beet
>>>soup so I recommend you half the quantity for just 2 people.
>>>If you are a vegetarian, you can skip the "goose stock". You
>>>can also add a little Worchestershire sauce for flavor.
>>
>>
>> Doing so automatically makes the dish a non-vegetarian dish. Genuine
>> Worcester sauce contains, at the very least, anchovies. Anything that
>> once had eyes is not a vegetable.
>>
>> WCB
> Gosh, I always thought potatoes were vegetarian.

No, some potatoes are meat eaters.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Wayne > wrote in :

> alzelt > wrote in news:VulJc.255128
> :
>
>>
>>
>> WCB wrote:
>>
>>> On Mon, 12 Jul 2004 20:49:43 GMT, zalzon >
>>> wrote:
>>>
>>>
>>>>I decided one day to try a recepie from another part of the
>>>>world. Due to my limited knowledge of cooking it had to be
>>>>easy. I got this recepie off www.scandcook.com after
>>>>watching the guy make it on TV. This makes a lot of beet
>>>>soup so I recommend you half the quantity for just 2 people.
>>>>If you are a vegetarian, you can skip the "goose stock". You
>>>>can also add a little Worchestershire sauce for flavor.
>>>
>>>
>>> Doing so automatically makes the dish a non-vegetarian dish. Genuine
>>> Worcester sauce contains, at the very least, anchovies. Anything that
>>> once had eyes is not a vegetable.
>>>
>>> WCB
>> Gosh, I always thought potatoes were vegetarian.
>
> No, some potatoes are meat eaters.
>

I thought they just sat on the couch eating snacks and watching TV.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

Wayne > wrote in :

> alzelt > wrote in news:VulJc.255128
> :
>
>>
>>
>> WCB wrote:
>>
>>> On Mon, 12 Jul 2004 20:49:43 GMT, zalzon >
>>> wrote:
>>>
>>>
>>>>I decided one day to try a recepie from another part of the
>>>>world. Due to my limited knowledge of cooking it had to be
>>>>easy. I got this recepie off www.scandcook.com after
>>>>watching the guy make it on TV. This makes a lot of beet
>>>>soup so I recommend you half the quantity for just 2 people.
>>>>If you are a vegetarian, you can skip the "goose stock". You
>>>>can also add a little Worchestershire sauce for flavor.
>>>
>>>
>>> Doing so automatically makes the dish a non-vegetarian dish. Genuine
>>> Worcester sauce contains, at the very least, anchovies. Anything that
>>> once had eyes is not a vegetable.
>>>
>>> WCB
>> Gosh, I always thought potatoes were vegetarian.
>
> No, some potatoes are meat eaters.
>

I thought they just sat on the couch eating snacks and watching TV.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

hahabogus > wrote in
:

> Wayne > wrote in
> :
>
>> alzelt > wrote in news:VulJc.255128
>> :
>>
>>>
>>>
>>> WCB wrote:
>>>
>>>> On Mon, 12 Jul 2004 20:49:43 GMT, zalzon >
>>>> wrote:
>>>>
>>>>
>>>>>I decided one day to try a recepie from another part of the
>>>>>world. Due to my limited knowledge of cooking it had to be
>>>>>easy. I got this recepie off www.scandcook.com after
>>>>>watching the guy make it on TV. This makes a lot of beet
>>>>>soup so I recommend you half the quantity for just 2 people.
>>>>>If you are a vegetarian, you can skip the "goose stock". You
>>>>>can also add a little Worchestershire sauce for flavor.
>>>>
>>>>
>>>> Doing so automatically makes the dish a non-vegetarian dish.
>>>> Genuine Worcester sauce contains, at the very least, anchovies.
>>>> Anything that once had eyes is not a vegetable.
>>>>
>>>> WCB
>>> Gosh, I always thought potatoes were vegetarian.
>>
>> No, some potatoes are meat eaters.
>>
>
> I thought they just sat on the couch eating snacks and watching TV.
>

Oh, they do, but they totally avoid potato chips and concentrate on jerky
and pepperoni pizza rolls.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

>>>>> Doing so automatically makes the dish a non-vegetarian dish.
>>>>> Genuine Worcester sauce contains, at the very least, anchovies.
>>>>> Anything that once had eyes is not a vegetable.
>>>>> WCB


Hi,
I am aware of that. You can get generic Worchestershire sauce
without anchovies. The one I have contains :

water, malt, vinegar, sugar, salt, hydrolyzed soya protein, caramel,
spices, dextrose, dehydrated onion and garlic, tararind, sodium
benzoate.

As you see... no eyes

>>>>> Doing so automatically makes the dish a non-vegetarian dish.
>>>>> Genuine Worcester sauce contains, at the very least, anchovies.
>>>>> Anything that once had eyes is not a vegetable.
>>>>> WCB


Hi,
I am aware of that. You can get generic Worchestershire sauce
without anchovies. The one I have contains :

water, malt, vinegar, sugar, salt, hydrolyzed soya protein, caramel,
spices, dextrose, dehydrated onion and garlic, tararind, sodium
benzoate.

As you see... no eyes

Dog3 <dognospam@adjfkdla;not> wrote in
4:

> Wayne > got ****ed off and typed
> :
>
>>
>> Oh, they do, but they totally avoid potato chips and concentrate on
>> jerky and pepperoni pizza rolls.
>
> Oh God. Pizza rolls. This is waaaaayyyy OT but I'm telling the stories
> anyway. My kid brother was born at the beginning of my Senior Year in
> High School. I decided to stay home (I didn't go to England with my
> friends, took a new car instead) and care for him the summer after
> graduation (we bonded at first sight). One morning I'm making our
> breakfast and decided since he was eating some adult food I'd give him
> scrambled eggs. I did (nice and creamy). 20 minutes later he's blowing
> up like a balloon. I call both parents at work, can't get them. Stuff
> him in the car seat in my car and rush to ER. Severe allergic
> reaction. 10 minutes more his windpipe would have swollen shut. I was
> beside myself. Ripped the parents to shreds when I go ahold of their
> sorry asses. Bawled all day and night. It wasn't their fault, they had
> never given him eggs. No one knew but it really scared me.
>
> I was home from college and had control of the little monster for a
> long weekend. He wanted to eat pizza rolls and watch Godzilla. Made
> the nasty rolls, put them on a table in the den. He had to poddy and I
> went to the kitchen to clean the cookie sheet real quick. We get back
> to the den. The rolls are gone. He got real upset, accused me of
> eating them all, ran to his room and wouldn't come out. An hour later
> the Schnauzer was heaving the rolls all over the house. *That* was a
> fun night. I'll never eat pizza rolls. Ever.
>
> Michael

Aw hell, Michael, and I was gonna send you some when you got better
enough to eat them!

hehehe - that's too funny!

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

On Wed, 14 Jul 2004 12:23:18 +0200, Njygaard >
wrote:

>Nono. don't avoid goose stock. Åsa-Tor is a carnivore, and he wants
>you to be his friend. How can you invite him into your house if you
>can't offer him meat?

Hence the reason you should keep Svalbard Beet Soup (minus the goose
stock) ready in your fridge. It may not be a dead animal, but its the
next best thing.

zalzon > wrote in
:

> Hi,
> I am aware of that. You can get generic Worchestershire sauce
> without anchovies. The one I have contains :
>
> water, malt, vinegar, sugar, salt, hydrolyzed soya protein, caramel,
> spices, dextrose, dehydrated onion and garlic, tararind, sodium
> benzoate.
>
> As you see... no eyes
>

And no soul

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

"kilikini" > wrote in
:

> We had a brown dachshund at that time, named Max, and how he managed
> to get up on the sidebar, we will never know because we didn't
> actually *see* it happen, but I'm sure it was a sight to behold! We
> all traipsed into the dining room for the obligatory cake only to
> discover a large hole had been chewed into my mom's strawberry cake
> (my sister had a thing for strawberries at that time - even down a
> strawberry pattern on her bedsheets). The only proof we had that Max
> was the culprit was little pink footprints that led away from the
> scene.....they led to a little dog asleep under the coffee table with
> pink icing stuck to his whiskers and eyelashes.
>
> My sister was bawling, but it was almost funny.
>
> Okay, now tell the bridesmaid story!
>

I'll pipe in with another pet story...

At one point during my childhood we lived in Memphis in a large old ante
bellum style house which had a summer dining porch where we ate many of
our breakfasts and dinners. My mother was a stickler for a certain
degree of formality and, even though we were having dinner on the porch,
the table was set with a linen cloth and well-appointed dinnerware, etc.
My dad was out of town for the evening so it was just my mother and I for
dinner. My mother had prepared a lovely potroast with vegetables and
bowls of fruit salad. While she and I were eating, our next door
neighbor walked over to invite us for home-made ice cream when we had
finished. After we had finished eating we headed over to the neighbor's
house, leaving the remaining food and a substantial piece of roast
sitting in the middle of the table. When we returned and began to clear
the table, the first thing we noticed was the missing roast. It first
seemed a mystery because not a single thing on the table was disturbed.
As we looked around the porch (it was quite large), the only evidence we
found was a small greasy spot on the floor, but not a trace of meat.
When we went back in the house we discovered our toy spitz, Trixi, with
the last tiny morsel in her mouth. Trixi had managed to get up to the
table, snatch the roast, and leave absolutely everything else on the
table undisturbed, without even the slightest wrinkle in the tablecloth.
So went our leftover roast for sandwiches the next day.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"kilikini" > wrote in
:

> We had a brown dachshund at that time, named Max, and how he managed
> to get up on the sidebar, we will never know because we didn't
> actually *see* it happen, but I'm sure it was a sight to behold! We
> all traipsed into the dining room for the obligatory cake only to
> discover a large hole had been chewed into my mom's strawberry cake
> (my sister had a thing for strawberries at that time - even down a
> strawberry pattern on her bedsheets). The only proof we had that Max
> was the culprit was little pink footprints that led away from the
> scene.....they led to a little dog asleep under the coffee table with
> pink icing stuck to his whiskers and eyelashes.
>
> My sister was bawling, but it was almost funny.
>
> Okay, now tell the bridesmaid story!
>

I'll pipe in with another pet story...

At one point during my childhood we lived in Memphis in a large old ante
bellum style house which had a summer dining porch where we ate many of
our breakfasts and dinners. My mother was a stickler for a certain
degree of formality and, even though we were having dinner on the porch,
the table was set with a linen cloth and well-appointed dinnerware, etc.
My dad was out of town for the evening so it was just my mother and I for
dinner. My mother had prepared a lovely potroast with vegetables and
bowls of fruit salad. While she and I were eating, our next door
neighbor walked over to invite us for home-made ice cream when we had
finished. After we had finished eating we headed over to the neighbor's
house, leaving the remaining food and a substantial piece of roast
sitting in the middle of the table. When we returned and began to clear
the table, the first thing we noticed was the missing roast. It first
seemed a mystery because not a single thing on the table was disturbed.
As we looked around the porch (it was quite large), the only evidence we
found was a small greasy spot on the floor, but not a trace of meat.
When we went back in the house we discovered our toy spitz, Trixi, with
the last tiny morsel in her mouth. Trixi had managed to get up to the
table, snatch the roast, and leave absolutely everything else on the
table undisturbed, without even the slightest wrinkle in the tablecloth.
So went our leftover roast for sandwiches the next day.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Wayne wrote:

> When we went back in the house we discovered our toy spitz, Trixi, with
> the last tiny morsel in her mouth. Trixi had managed to get up to the
> table, snatch the roast, and leave absolutely everything else on the
> table undisturbed, without even the slightest wrinkle in the tablecloth.
> So went our leftover roast for sandwiches the next day.

One day, I'd made a tuna sandwich for my husband and brought it
upstairs. Can't interrupt the video game to eat, you know. A
couple of minutes later I hear ... uh, nance? Mildly annoyed, I
something sweet like, what's wrong with your sandwich? He's
something of a perfectionist. Can I have a top piece of bread?
What the ... so I went back upstairs to see what the problem was.
My dog, who had never in her life stolen food, had eaten the top
half of his sandwich without him even noticing.

Funny, he's thinking, what now, since when do we eat open faced
tuna sandwiches? and I'm thinking, what could possibly be wrong
with a tuna sandwich?

nancy

Wayne wrote:

> When we went back in the house we discovered our toy spitz, Trixi, with
> the last tiny morsel in her mouth. Trixi had managed to get up to the
> table, snatch the roast, and leave absolutely everything else on the
> table undisturbed, without even the slightest wrinkle in the tablecloth.
> So went our leftover roast for sandwiches the next day.

One day, I'd made a tuna sandwich for my husband and brought it
upstairs. Can't interrupt the video game to eat, you know. A
couple of minutes later I hear ... uh, nance? Mildly annoyed, I
something sweet like, what's wrong with your sandwich? He's
something of a perfectionist. Can I have a top piece of bread?
What the ... so I went back upstairs to see what the problem was.
My dog, who had never in her life stolen food, had eaten the top
half of his sandwich without him even noticing.

Funny, he's thinking, what now, since when do we eat open faced
tuna sandwiches? and I'm thinking, what could possibly be wrong
with a tuna sandwich?

nancy

"zalzon" > skrev i meddelandet
...
> >>>>> Doing so automatically makes the dish a non-vegetarian dish.
> >>>>> Genuine Worcester sauce contains, at the very least, anchovies.
> >>>>> Anything that once had eyes is not a vegetable.
> >>>>> WCB
>
>
> Hi,
> I am aware of that. You can get generic Worchestershire sauce
> without anchovies. The one I have contains :
>
> water, malt, vinegar, sugar, salt, hydrolyzed soya protein, caramel,
> spices, dextrose, dehydrated onion and garlic, tararind, sodium
> benzoate.
>

Oh the poor Soya buffaloes. Do you know haw many Soya buffaloes (Bubalus
Soyaensis) they have to kill just to get one normal sized bottle of Soya? A
lot of them I tell you. Because of the popularity that Asian food have
gained around the world, the Soya buffalo along with the Tofu gazelle is now
almost extinct.

D P

"kilikini" > wrote >
>
> Those pets are little devils alright. He he he. I don't know which ones
> are worse in my house now, my Aussie Shepherd or my two cats.

All I can say is that it is worrying when your cat comes home with a huge
uncooked lamb chop in his mouth. I didn't know which neighbour to avoid!

Jo (and don't ask me about the time he ate Chris Ellison (Inspector
Burnside, I think) from The Bill's pet dwarf rabbit (UK TV reference))


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"kilikini" > wrote >
>
> Those pets are little devils alright. He he he. I don't know which ones
> are worse in my house now, my Aussie Shepherd or my two cats.

All I can say is that it is worrying when your cat comes home with a huge
uncooked lamb chop in his mouth. I didn't know which neighbour to avoid!

Jo (and don't ask me about the time he ate Chris Ellison (Inspector
Burnside, I think) from The Bill's pet dwarf rabbit (UK TV reference))


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Checked by AVG anti-virus system (http://www.grisoft.com).
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Time for my Thurber story. Thurber was my brother's dog. He was quite
well trained, mannerly, friendly with everyone, didn't need a leash as
he could be trusted to stay with the group and not run off, a nice,
waggy restrained sort of dog, not the overly demonstrative type. The
assorted friends were circled around the camp fire. The meat was
roasting on a spit. Thurber was curled up with the human campers
apparently oblivious to everyone, just enjoying the scenery. In a split
second, he had the entire roast and was off in the woods. The sneak had
been surrepticiously watching everyone, noticing the exact moment when
everyone had their attention elsewhere and no one watching the fire.
When that happened, he struck so fast he didn't get burned. I wasn't
there. It gave me new respect for the dog.

--Lia