Amazing! 248 new messages in a.f.c this evening and 36 are devoted
to unsafe SUVs and another 52 to funeral caskets -- though I guess
there's at least an element of connection there.

Anyway, cooked myself some curried oxtail stew this past weekend
(thought it might have been the last of the "cooler weather" of the
winter here). Overdid the ingredients a bit and ended up eating it
four meals in succession with another three servings frozen for
"later". But at least it was pretty good, so no complaints. :-)

Oh, and had one of my "microwaved eggplants" for lunch today.


Cheers, Phred.

--
LID

> (Phred)
>
>Amazing! 248 new messages in a.f.c this evening and 36 are devoted
>to unsafe SUVs and another 52 to funeral caskets

What isn't amazing is that you're an f.i.b (functionally illiterate *******).

What's "a.f.c."?


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

> (Phred)
>
>Amazing! 248 new messages in a.f.c this evening and 36 are devoted
>to unsafe SUVs and another 52 to funeral caskets

What isn't amazing is that you're an f.i.b (functionally illiterate *******).

What's "a.f.c."?


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

On Wed, 18 Aug 2004 13:55:11 GMT, (Phred)
wrote:
> Amazing! 248 new messages in a.f.c this evening

You're 'server is missing messages. But given your inability to
realize this is _R_fc, it's not too amazing.

> cooked myself some curried oxtail stew this past
> weekend

Ox tail stew freezes very well. Next time you over-make a batch,
portion out your future meals and you won't be forced to have it
3-squares 'til it runs out.

The Ranger

On Wed, 18 Aug 2004 13:55:11 GMT, (Phred)
wrote:
> Amazing! 248 new messages in a.f.c this evening

You're 'server is missing messages. But given your inability to
realize this is _R_fc, it's not too amazing.

> cooked myself some curried oxtail stew this past
> weekend

Ox tail stew freezes very well. Next time you over-make a batch,
portion out your future meals and you won't be forced to have it
3-squares 'til it runs out.

The Ranger

Our pal (Phred) wrote:

> Amazing! 248 new messages in a.f.c this evening and 36 are devoted
> to unsafe SUVs and another 52 to funeral caskets -- though I guess
> there's at least an element of connection there.

I assume you meant "r.f.c", and yeah, that's pretty much par for this
rather strange course. <g>

> Anyway, cooked myself some curried oxtail stew this past weekend

<snip>

Oxtail is something I've never seen, is it a big tail? Do you use
one or many?

I'll be making chili tonight (ground beef, chopped onion and green
pepper, dark red kidney beans, tomato sauce, seasonings). It's not
cold here, but we all agreed that it sounds good and Husband likes
the leftovers for work lunches.

I must confess that I use a store bought seasoning packet; I don't
have the vaguest idea of how to do it myself without experimenting
and I can't afford to waste an entire batch of chili...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

Our pal (Phred) wrote:

> Amazing! 248 new messages in a.f.c this evening and 36 are devoted
> to unsafe SUVs and another 52 to funeral caskets -- though I guess
> there's at least an element of connection there.

I assume you meant "r.f.c", and yeah, that's pretty much par for this
rather strange course. <g>

> Anyway, cooked myself some curried oxtail stew this past weekend

<snip>

Oxtail is something I've never seen, is it a big tail? Do you use
one or many?

I'll be making chili tonight (ground beef, chopped onion and green
pepper, dark red kidney beans, tomato sauce, seasonings). It's not
cold here, but we all agreed that it sounds good and Husband likes
the leftovers for work lunches.

I must confess that I use a store bought seasoning packet; I don't
have the vaguest idea of how to do it myself without experimenting
and I can't afford to waste an entire batch of chili...


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)

lmao... that's right.. this is R.f.c isn't it?

lmao... that's right.. this is R.f.c isn't it?

J.J. wrote:

> Our pal (Phred) wrote:
>
>
>>Amazing! 248 new messages in a.f.c this evening and 36 are devoted
>>to unsafe SUVs and another 52 to funeral caskets -- though I guess
>>there's at least an element of connection there.
>
>
> I assume you meant "r.f.c", and yeah, that's pretty much par for this
> rather strange course. <g>
>
>
>>Anyway, cooked myself some curried oxtail stew this past weekend
>
>
> <snip>
>
> Oxtail is something I've never seen, is it a big tail? Do you use
> one or many?
>
> I'll be making chili tonight (ground beef, chopped onion and green
> pepper, dark red kidney beans, tomato sauce, seasonings). It's not
> cold here, but we all agreed that it sounds good and Husband likes
> the leftovers for work lunches.
>
> I must confess that I use a store bought seasoning packet; I don't
> have the vaguest idea of how to do it myself without experimenting
> and I can't afford to waste an entire batch of chili...
>
>

Just cook some diced up onions and green peppers, garlic for last (burnt
garlic is nasty,) Then brown the meat (grind your own, please,) add 1
tap paprika, one tsp ground cumin, 1/2 tsp oregano, s&p to taste, then
add a couple of tabs of tomatoe paste and 1 small can of tomatoe sauce.
3 heaping tabs of chili powder (I buy them dried whole and use a spice
grinder to grind them.) Cook for about 1/2 hour then add the beans and
mix well and cook more until beans are hot. Serve with some extra chili
powder for those that want more. Optional (I like to add 1 tsp of
quality cocoa powder.) Gives it a Oaxacan nuance.

HTH,

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

J.J. wrote:

> Our pal (Phred) wrote:
>
>
>>Amazing! 248 new messages in a.f.c this evening and 36 are devoted
>>to unsafe SUVs and another 52 to funeral caskets -- though I guess
>>there's at least an element of connection there.
>
>
> I assume you meant "r.f.c", and yeah, that's pretty much par for this
> rather strange course. <g>
>
>
>>Anyway, cooked myself some curried oxtail stew this past weekend
>
>
> <snip>
>
> Oxtail is something I've never seen, is it a big tail? Do you use
> one or many?
>
> I'll be making chili tonight (ground beef, chopped onion and green
> pepper, dark red kidney beans, tomato sauce, seasonings). It's not
> cold here, but we all agreed that it sounds good and Husband likes
> the leftovers for work lunches.
>
> I must confess that I use a store bought seasoning packet; I don't
> have the vaguest idea of how to do it myself without experimenting
> and I can't afford to waste an entire batch of chili...
>
>

Just cook some diced up onions and green peppers, garlic for last (burnt
garlic is nasty,) Then brown the meat (grind your own, please,) add 1
tap paprika, one tsp ground cumin, 1/2 tsp oregano, s&p to taste, then
add a couple of tabs of tomatoe paste and 1 small can of tomatoe sauce.
3 heaping tabs of chili powder (I buy them dried whole and use a spice
grinder to grind them.) Cook for about 1/2 hour then add the beans and
mix well and cook more until beans are hot. Serve with some extra chili
powder for those that want more. Optional (I like to add 1 tsp of
quality cocoa powder.) Gives it a Oaxacan nuance.

HTH,

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero