We're gathering produce from the yard, and I'm making a kitchen
garden meal tonight. I can't remember the name of the corn I bought,
but it's pink and purple when green (you don't have to wait until it's
dry to see the color) and the tassels are these amazingly bright pink to
purple hues.

Anyway, I have some zucchini and patty pan squash, onions, potatoes
and tomatoes. I'm making a frittata with the squashes, onions and
potatoes, and making a tomato pie.

What are you making?

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

In article >,
Ranee Mueller > wrote:

> We're gathering produce from the yard, and I'm making a kitchen
> garden meal tonight. I can't remember the name of the corn I bought,
> but it's pink and purple when green (you don't have to wait until it's
> dry to see the color) and the tassels are these amazingly bright pink to
> purple hues.
>
> Anyway, I have some zucchini and patty pan squash, onions, potatoes
> and tomatoes. I'm making a frittata with the squashes, onions and
> potatoes, and making a tomato pie.
>
> What are you making?
>
SO's making meshwiya, Tunisian roasted vegetables--not from our garden.
It cleared up enough today so I could get some propane for the grill
without getting drenched. Last night I made shrimp with fennel and
green olives, along with tzatziki and storebought pitas. (I hang my
head in shame before the high priestess of pita.) The shrimp was
unimpressive, but the tzatziki was good. Not at all watery. This may
be more a function of the yogurt I used, which was pretty thick.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article >,
Ranee Mueller > wrote:

> We're gathering produce from the yard, and I'm making a kitchen
> garden meal tonight. I can't remember the name of the corn I bought,
> but it's pink and purple when green (you don't have to wait until it's
> dry to see the color) and the tassels are these amazingly bright pink to
> purple hues.
>
> Anyway, I have some zucchini and patty pan squash, onions, potatoes
> and tomatoes. I'm making a frittata with the squashes, onions and
> potatoes, and making a tomato pie.
>
> What are you making?
>
SO's making meshwiya, Tunisian roasted vegetables--not from our garden.
It cleared up enough today so I could get some propane for the grill
without getting drenched. Last night I made shrimp with fennel and
green olives, along with tzatziki and storebought pitas. (I hang my
head in shame before the high priestess of pita.) The shrimp was
unimpressive, but the tzatziki was good. Not at all watery. This may
be more a function of the yogurt I used, which was pretty thick.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Ranee wrote:

> Anyway, I have some zucchini and patty pan squash, onions, potatoes
> and tomatoes. I'm making a frittata with the squashes, onions and
> potatoes, and making a tomato pie.
>
> What are you making?

I found a duck in the freezer and I've got some green tomatoes. I'm going to
make a Thai curry with the duck and improvise a sambal with the tomatoes.
I'll have jasmine rice with the meal. (I just received one of those
fuzzy-logic rice cookers, and this is its maiden usage.) I feel like the
meal needs more veggies; maybe I'll get some frozen green beans and doctor
them in a Thai fashion.

Bob

Ranee wrote:

> Anyway, I have some zucchini and patty pan squash, onions, potatoes
> and tomatoes. I'm making a frittata with the squashes, onions and
> potatoes, and making a tomato pie.
>
> What are you making?

I found a duck in the freezer and I've got some green tomatoes. I'm going to
make a Thai curry with the duck and improvise a sambal with the tomatoes.
I'll have jasmine rice with the meal. (I just received one of those
fuzzy-logic rice cookers, and this is its maiden usage.) I feel like the
meal needs more veggies; maybe I'll get some frozen green beans and doctor
them in a Thai fashion.

Bob

On Wed, 25 Aug 2004 12:23:40 -0700, Ranee Mueller
> wrote:

> We're gathering produce from the yard, and I'm making a kitchen
> garden meal tonight. I can't remember the name of the corn I bought,
> but it's pink and purple when green (you don't have to wait until it's
> dry to see the color) and the tassels are these amazingly bright pink to
> purple hues.
>
> Anyway, I have some zucchini and patty pan squash, onions, potatoes
> and tomatoes. I'm making a frittata with the squashes, onions and
> potatoes, and making a tomato pie.
>
> What are you making?
>
Shrimp fajitas

sf
Practice safe eating - always use condiments

On Wed, 25 Aug 2004 12:23:40 -0700, Ranee Mueller
> wrote:

> We're gathering produce from the yard, and I'm making a kitchen
> garden meal tonight. I can't remember the name of the corn I bought,
> but it's pink and purple when green (you don't have to wait until it's
> dry to see the color) and the tassels are these amazingly bright pink to
> purple hues.
>
> Anyway, I have some zucchini and patty pan squash, onions, potatoes
> and tomatoes. I'm making a frittata with the squashes, onions and
> potatoes, and making a tomato pie.
>
> What are you making?
>
Shrimp fajitas

sf
Practice safe eating - always use condiments

In article
>,
Cindy Fuller > wrote:

> SO's making meshwiya, Tunisian roasted vegetables--not from our garden.
> It cleared up enough today so I could get some propane for the grill
> without getting drenched. Last night I made shrimp with fennel and
> green olives, along with tzatziki and storebought pitas. (I hang my
> head in shame before the high priestess of pita.) The shrimp was
> unimpressive, but the tzatziki was good. Not at all watery. This may
> be more a function of the yogurt I used, which was pretty thick.

Recipes? I'm sure my idea of meshwiya is a little different, but I'm
curious about it.

Priestess of Pita? I like that. It might actually go against my
religious beliefs, but it works for a title.

Am I the only one who likes the yogurt cucumber stuff to be watery a
little bit? I like it as a sauce for sandwiches and to drizzle on
falafel.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

In article
>,
Cindy Fuller > wrote:

> SO's making meshwiya, Tunisian roasted vegetables--not from our garden.
> It cleared up enough today so I could get some propane for the grill
> without getting drenched. Last night I made shrimp with fennel and
> green olives, along with tzatziki and storebought pitas. (I hang my
> head in shame before the high priestess of pita.) The shrimp was
> unimpressive, but the tzatziki was good. Not at all watery. This may
> be more a function of the yogurt I used, which was pretty thick.

Recipes? I'm sure my idea of meshwiya is a little different, but I'm
curious about it.

Priestess of Pita? I like that. It might actually go against my
religious beliefs, but it works for a title.

Am I the only one who likes the yogurt cucumber stuff to be watery a
little bit? I like it as a sauce for sandwiches and to drizzle on
falafel.

Regards,
Ranee

--
Remove do not and spam to e-mail me.

"The God who made the world and everything in it, being Lord of
heaven and earth, does not live in shrines made by man." Acts 17:24

In article >,
Ranee Mueller > wrote:

> In article
> >,
> Cindy Fuller > wrote:
>
> > SO's making meshwiya, Tunisian roasted vegetables--not from our garden.
> > It cleared up enough today so I could get some propane for the grill
> > without getting drenched. Last night I made shrimp with fennel and
> > green olives, along with tzatziki and storebought pitas. (I hang my
> > head in shame before the high priestess of pita.) The shrimp was
> > unimpressive, but the tzatziki was good. Not at all watery. This may
> > be more a function of the yogurt I used, which was pretty thick.
>
> Recipes? I'm sure my idea of meshwiya is a little different, but I'm
> curious about it.
>
> Priestess of Pita? I like that. It might actually go against my
> religious beliefs, but it works for a title.
>
> Am I the only one who likes the yogurt cucumber stuff to be watery a
> little bit? I like it as a sauce for sandwiches and to drizzle on
> falafel.
>
SO was exhausted when he got home, so we had Papa Johns instead of
meshwiya. The recipe he would have used is in Claudia Roden's New Book
of Middle Eastern Food. (Do you have that cookbook? I can't remember.)
In addition to tomatoes, onions, and bell peppers, this recipe contains
canned tuna.

Tonight's dinner is lamb shanks. SO bought a new Greek cookbook (The
Olive and the Caper) at Central Market on Sunday on impulse--"in honor
of the Olympics." Perhaps I'll atone for the sin of store-bought pita
by making some before the shanks go in the oven.

Cindy

--
C.J. Fuller

Delete the obvious to email me

In article >,
Ranee Mueller > wrote:

> In article
> >,
> Cindy Fuller > wrote:
>
> > SO's making meshwiya, Tunisian roasted vegetables--not from our garden.
> > It cleared up enough today so I could get some propane for the grill
> > without getting drenched. Last night I made shrimp with fennel and
> > green olives, along with tzatziki and storebought pitas. (I hang my
> > head in shame before the high priestess of pita.) The shrimp was
> > unimpressive, but the tzatziki was good. Not at all watery. This may
> > be more a function of the yogurt I used, which was pretty thick.
>
> Recipes? I'm sure my idea of meshwiya is a little different, but I'm
> curious about it.
>
> Priestess of Pita? I like that. It might actually go against my
> religious beliefs, but it works for a title.
>
> Am I the only one who likes the yogurt cucumber stuff to be watery a
> little bit? I like it as a sauce for sandwiches and to drizzle on
> falafel.
>
SO was exhausted when he got home, so we had Papa Johns instead of
meshwiya. The recipe he would have used is in Claudia Roden's New Book
of Middle Eastern Food. (Do you have that cookbook? I can't remember.)
In addition to tomatoes, onions, and bell peppers, this recipe contains
canned tuna.

Tonight's dinner is lamb shanks. SO bought a new Greek cookbook (The
Olive and the Caper) at Central Market on Sunday on impulse--"in honor
of the Olympics." Perhaps I'll atone for the sin of store-bought pita
by making some before the shanks go in the oven.

Cindy

--
C.J. Fuller

Delete the obvious to email me

> Am I the only one who likes the yogurt cucumber stuff to be watery a little
bit?
>I like it as a sauce and to drizzle on my falafel.
>
> Regards,
> Ranee

Oboy, I'd love to drizzle my stuff on your falafel... and wear your best FM
shoes!


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

> Am I the only one who likes the yogurt cucumber stuff to be watery a little
bit?
>I like it as a sauce and to drizzle on my falafel.
>
> Regards,
> Ranee

Oboy, I'd love to drizzle my stuff on your falafel... and wear your best FM
shoes!


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

I steamed mussels over some bag wine, onion, garlic, tomato water, and
chopped mesquite-smoked tomatoes from last week. We ate them with a
baguette. Then Barbara made a salad of 5 or 6 kinds of tomatoes with
radicchio, scallions, and garlic chives.


Rodney Myrvaagnes NYC


We have achieved faith-based science,
faith-based economics, faith-based law
enforcement, and faith-based missile
defense.
What's next? Faith-based air traffic control?

I steamed mussels over some bag wine, onion, garlic, tomato water, and
chopped mesquite-smoked tomatoes from last week. We ate them with a
baguette. Then Barbara made a salad of 5 or 6 kinds of tomatoes with
radicchio, scallions, and garlic chives.


Rodney Myrvaagnes NYC


We have achieved faith-based science,
faith-based economics, faith-based law
enforcement, and faith-based missile
defense.
What's next? Faith-based air traffic control?