"Dog3" > wrote in message
1...
>I was snooping in the fridge to see what I wanted for breakfast. I am tired
> of eggs prepared *any* way. I was not in the mood for bagels, cereal or
> just about anything else. Ah HAH! I spied the left over rotini noodles and
> the container of left over sauce. It was wonderful. So tonight I might do
> breakfast for dinner.
>
> Michael <- had dinner for breakfast.
>

A favorite Dinner for 2 about once a month

3/4 to 1 pound of double cut bacon or left over Ham.
6 Eggs
Fresh Hash Browns or Home Style Potatoes
Toast (Sour Dough preferred)

:-)

Dimitri

Dimitri wrote:
> A favorite Dinner for 2 about once a month
>
> 3/4 to 1 pound of double cut bacon or left over Ham.
> 6 Eggs
> Fresh Hash Browns or Home Style Potatoes
> Toast (Sour Dough preferred)
>
> :-)
>
> Dimitri

About once every two months: fried chicken drumsticks, pancakes with
maple syrup, orange wedges, some kind of greens -- collard, bok choy,
spinach, chard.

-aem

Dimitri wrote:
>
> A favorite Dinner for 2 about once a month
>
> 3/4 to 1 pound of double cut bacon or left over Ham.
> 6 Eggs
> Fresh Hash Browns or Home Style Potatoes
> Toast (Sour Dough preferred)
>
> :-)


Yep. When I was growing up we frequently had breakfast for
Sunday night dinner during the winter. Pancakes, omelets,
French toast, bacon, ham, sausage, etc.

Summers it was always some kind of seafood, ranging from
clambakes to fish fries, since we spent weekends at the
family's little cottage on the beach. An uncle who farmed
often brought a huge kettle of fresh sweet corn as his
family's contribution. Those were the days!

It's so NICE not to have to come up with a "real" meal
by the time Sunday rolls around.

gloria p

"Dog3" > wrote in message
1...
> I was snooping in the fridge to see what I wanted for breakfast. I am
tired
> of eggs prepared *any* way. I was not in the mood for bagels, cereal or
> just about anything else. Ah HAH! I spied the left over rotini noodles and
> the container of left over sauce. It was wonderful. So tonight I might do
> breakfast for dinner.
>
> Michael <- had dinner for breakfast.
>

I do breakfast for dinner about once a week. I like to make waffles or
biscuits with sausage gravy or creamed chipped beef.

"Puester" > wrote in message
...\

<snip>

> Summers it was always some kind of seafood, ranging from
> clambakes to fish fries, since we spent weekends at the
> family's little cottage on the beach. An uncle who farmed
> often brought a huge kettle of fresh sweet corn as his
> family's contribution. Those were the days!
>
> It's so NICE not to have to come up with a "real" meal
> by the time Sunday rolls around.
>
> gloria p

drool......

Bayville Long Island. North shore (Mid 50's)

Fire at the beach.
Fresh Cherrystone or larger clams dug at low tide. Cleaned at the overflow
from the watertower.
Lemon, & Tabasco.
Mickies (Potatoes cooked on coals of a fire)
Sweet corn borrowed from the local farmer (look out for the rock salt load)
Watermelon (Fifty cents each 'cause they were too ripe to go to market)

In article > , Dog3
> wrote:

> I was snooping in the fridge to see what I wanted for breakfast. I am
> tired of eggs prepared *any* way. I was not in the mood for bagels,
> cereal or just about anything else. Ah HAH! I spied the left over
> rotini noodles and the container of left over sauce. It was
> wonderful. So tonight I might do breakfast for dinner.
>
> Michael <- had dinner for breakfast.


Good plan, Michael. I've been spending the last three days at the
hospital (look on my webpage if you care - and I DON'T care to talk
about it here - email me if you want to from the website) and have been
fixing supper when I get home. It's going on 5:00 here and I was just
thinking about what to fix. I've got some sausage left from the kids'
visit here on the weekend -- it's going to be waffles and sausage for
supper, maybe with the last of the Tater Tots. :-0) I've got one
last jar of Bonnie Madre's peach preserves that will be mighty fine on
the waffles. Rob loves waffles.
--
-Barb
<www.jamlady.eboard.com>; Sam pics added 2-7-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.

Dog3 wrote:
> I was snooping in the fridge to see what I wanted for breakfast. I am tired
> of eggs prepared *any* way. I was not in the mood for bagels, cereal or
> just about anything else. Ah HAH! I spied the left over rotini noodles and
> the container of left over sauce. It was wonderful. So tonight I might do
> breakfast for dinner.
>
> Michael <- had dinner for breakfast.
>
Michael, you exert such a bad influence on the rest of the rfc
posters, if my mother were still alive, she would not permit me to
play with you. )

Guess what I had for dinner tonight, after reading your posts? Ham
and eggs with home fried potatoes, Ciabata toast and a green salad.
Marcel had Cream Of Mushroom Soup from Agata and Valentina, the one
that Barbara likes so much. For dessert, Millefoglia and tea for
Marcel and Italian Fontina and the last piece of toast shared by both
of us. Yumm!

On Thu 10 Feb 2005 04:14:34p, Dog3 wrote in rec.food.cooking:

> I think the peaches will wind up in or on the pancakes. I am always
> interested in what you are doing. I'll email and tell you about the 3
> hours in the specialist's office today. What a mess.
>
> //// THUD... Michael with yet another 6 months of doing nothing
>

Oh God, Michael, what on earth have you ahead of you now? E-mail me if you
prefer... waynesgang2 at yahoo dot com

I think we all need to keep closer tabs on you!

Wayne

In article > , Dog3
> wrote:

> Melba's Jammin' > wrote in news:barbschaller-

> > Good plan, Michael. 've got some sausage left from the kids'
> > visit here on the weekend -- it's going to be waffles and sausage for
> > supper, maybe with the last of the Tater Tots. :-0) I've got one
> > last jar of Bonnie Madre's peach preserves that will be mighty fine on
> > the waffles. Rob loves waffles.
>
> I think the peaches will wind up in or on the pancakes. I am always
> interested in what you are doing.

Waffles, Tater Tots, sausages were ok. Sausage was salty -- I forget
the brand. I much prefer making my own with Penzeys Breakfast Sausage
seasoning and a pound of ground pork.

The peach preserves went atop my waffles; Rob's a syrup guy. The peach
stuff is really good, though sweet. The Tater-tots were done to
perfection.
--
-Barb
<www.jamlady.eboard.com>; Sam pics added 2-7-05
"I got the motive, which is money; and the body, which is dead!" - Rod
Steiger as Sheriff Gillespie, "In the Heat of the Night," 1967.

After returning homeon Monday night from a weekend away , and a very
tiring day of travel snafus, I had a nice poached egg on toast for
supper. Everything else I might have had would have had to either
be defrosted or purchased, and I was not in the mood for fast food.
The egg was delicious!

I've always liked "breakfast food." That is, eggs, toast, hashbrowns,
waffles, pancakes, bacon, sausage, etc etc. I always thought I was
weird for this liking when I was growing up, as many of my friends did
not. One friend disliked typical breakfast foods so much, she once
had a hot pastrami sandwich on rye with lots of mustard for breakfast
at eight a.m. in a New York City delicatessen.

Follow your bliss and your tastebuds, I guess. =o)

Melissa

On Thu, 10 Feb 2005 15:53:37 GMT, Dog3
> wrote:

> I was snooping in the fridge to see what I wanted for breakfast. I am tired
> of eggs prepared *any* way. I was not in the mood for bagels, cereal or
> just about anything else. Ah HAH! I spied the left over rotini noodles and
> the container of left over sauce. It was wonderful. So tonight I might do
> breakfast for dinner.
>
> Michael <- had dinner for breakfast.

I like (actually prefer) dinner for breakfast too!

sf

On Thu, 10 Feb 2005 19:13:43 GMT, "Vox Humana"
> wrote:

> I do breakfast for dinner about once a week.

Breakfast is my least favorite meal.

If I don't have any leftovers and have a choice between
cheese & crackers or breakfast for dinner... I'll take the
cheese & crackers. My breakfast is often peanut butter and
jam (because I hate jelly) on toast or a balloon type bagel.
I eat "real" bagels unsliced and unheated.



sf

On Thu, 10 Feb 2005 20:03:18 -0600, Melba's Jammin'
> wrote:

> The Tater-tots were done to perfection.

My adult children made Tater-tots for breakfast a week or
two ago and I was absolutely horrified. They claimed it was
just another form of hash browns.... um, as they in Fargo
(the movie) and Wisc/Minn: yah, sure.


sf

On Thu, 10 Feb 2005 21:05:46 -0800, sf > wrote:

>My adult children made Tater-tots for breakfast a week or
>two ago and I was absolutely horrified. They claimed it was
>just another form of hash browns.... um, as they in Fargo
>(the movie) and Wisc/Minn: yah, sure.

That's ya-shoooor! One word.
<shaking head> Some people's kids!

Carol in Minnesoda
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Thu, 10 Feb 2005 23:45:57 -0600, Damsel in dis Dress
> wrote:

> That's ya-shoooor! One word.

Thanks, I knew how to say it... but didn't know how to spell
it. LOL!

> <shaking head> Some people's kids!

I feel the same way - unfortunately they're related to me!
HONESTLY, I didn't bring them up that way.

Tsk. Kids rebel... for instance, my son has been known to
eat pizza straight out of the refrigerator for breakfast.
Sheesh! I'd never eat COLD pizza for breakfast.
<back of hand to forehead> Where did I go wrong????



sf

On Thu, 10 Feb 2005 22:43:36 -0800, sf > wrote:

>On Thu, 10 Feb 2005 23:45:57 -0600, Damsel in dis Dress
> wrote:
>
>> That's ya-shoooor! One word.
>
>Thanks, I knew how to say it... but didn't know how to spell
>it. LOL!

Shoooooooor, that's what you say noooow!

>> <shaking head> Some people's kids!
>
>I feel the same way - unfortunately they're related to me!
>HONESTLY, I didn't bring them up that way.

I didn't bring mine up to be the way she is, either.

>Tsk. Kids rebel... for instance, my son has been known to
>eat pizza straight out of the refrigerator for breakfast.

When I worked for a pizza joint, oh so many years ago, we were allowed to
order one free pizza every night. I had cold cheese and onion pizzas for
breakfast very frequently when I was in high school.

>Sheesh! I'd never eat COLD pizza for breakfast.
><back of hand to forehead> Where did I go wrong????

My poor mom didn't know where she went wrong, either.

Carol, who once ate an ice cream cone with sauerkraut on it, on a dare
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

On Fri, 11 Feb 2005 02:32:20 -0600, Damsel in dis Dress
> wrote:

> Carol, who once ate an ice cream cone with sauerkraut on it, on a dare

OMYGAWD! You didn't, you couldn't, I certainly
couldn't.....YUCK! You're still alive to talk about it?
HOW?

LOLOL!

sf

sf > , if that's their real name, wrote:

>On Fri, 11 Feb 2005 02:32:20 -0600, Damsel in dis Dress
> wrote:
>
>> Carol, who once ate an ice cream cone with sauerkraut on it, on a dare
>
>OMYGAWD! You didn't, you couldn't, I certainly
>couldn't.....YUCK! You're still alive to talk about it?
>HOW?
>
>LOLOL!

Yup, it was one of those "Drumstick" cones with the hard chocolate coating
and chopped peanuts. I'd be happy to re-enact the whole thing on my web
cam, if anyone's willing to feed my PayPal account. ROFLMAO!

Carol, <jk>
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Dog3 > wrote:
> I think I'm going to do corned beef hash with eggs, hash browns
>and bisquick biscuits with sausage gravy

Oh, Lord how I wish I wasn't on a low-fat diet. Corn-beef hash with
eggs cooked in holes in it is nectar of the gods. Biscuits of any
kind with sausage gravy is the only thing better. I can't believe I'm
saying this - lack of grease has made me delusional. We used to
(occasionally) have breakfast for supper, and we really piled it on
when we did. Fried and scrambled eggs, biscuits with sausage gravy,
CBH, fried potatoes with onions and green peppers, bacon, sausage and
pancakes or waffles. This would always be on a Friday, because no one
wanted to move for 24 hours. Somtimes the SO would throw in grilled
tomatoes and mushrooms or whatever else. Sort of a *******ized
"English Breakfast" carried to the extreme, I assume.
Now my day is ruined . . . .

On Tue, 01 Mar 2005 14:13:54 GMT, Dog3 >
wrote:

>I'm bored with eggs. I've made too many things with them. I decided to make
>cheese grits this morning. Shredded cheddar, a bit of chopped bacon,
>scalions and baked. Oh, lots of butter. Delish. But I love grits. I know
>there are grits haters and beet haters on this group
>

I don't get bored with my breakfast (cereal, skim milk, banana, tea)
but I go up early, ate early, and did a little shoveling. I was so
hungry, I just had a piece of leftover fish.

That's the problem with getting up early: one breakfast is not
enough!

Your breakfast sounds like it would have held me through lunch though
:>

Sue(tm)
Lead me not into temptation... I can find it myself!

On Tue, 1 Mar 2005 06:13:54 -0800, Dog3 wrote
(in article > ):

> I'm bored with eggs. I've made too many things with them. I decided to make
> cheese grits this morning. Shredded cheddar, a bit of chopped bacon,
> scalions and baked. Oh, lots of butter. Delish. But I love grits. I know
> there are grits haters and beet haters on this group

I don't tend to eat eggs, so breakfast is usually either hot cereal
with butter (vegan margarine, actually) and agave syrup, or O'Brien
potatoes fried up, or tofu scramble.

serene, starting to get hungry, and needing to eat soft foods. Hot
cereal it is.

On Tue, 1 Mar 2005 06:21:21 -0800, Curly Sue wrote
(in article >):

> That's the problem with getting up early: one breakfast is not enough!

Elevenses!

serene

On Tue, 1 Mar 2005 06:45:03 -0800, Dog3 wrote
(in article > ):

> I have a ton of time on my hands. Lots of time to cook. If my hip was better
> I'd be able to move more. I want recipes to mess with. Got a scallop recipe?

With scallops, I either do a simple "scampi" -- sautee in butter,
garlic, a little parsley; add a little lemon juice at the very end --
or I make chowder.

serene

On 2005-03-01, serene > wrote:

> .......(vegan margarine, actually)....

This may be a dumb question, but is there any other kind?

nb

On Tue, 1 Mar 2005 07:40:03 -0800, notbob wrote
(in article >):

> On 2005-03-01, serene > wrote:
>
>> .......(vegan margarine, actually)....
>
> This may be a dumb question, but is there any other kind?

Sure. There's whey and/or other dairy stuff in most margarine. Not
all, but most.

(And most vegan margarine tastes foul, but I found one I liked and I
stick with it.)

serene

On 2005-03-01, serene > wrote:

> Sure. There's whey and/or other dairy stuff in most margarine. Not
> all, but most.

OK, live and learn. Thank you.

nb

"Dog3" > wrote in message
1...
> I'm bored with eggs. I've made too many things with them. I decided to
> make
> cheese grits this morning. Shredded cheddar, a bit of chopped bacon,
> scalions and baked. Oh, lots of butter. Delish. But I love grits. I know
> there are grits haters and beet haters on this group
>
> Michael

We stayed at a bed & breakfast on the coast this weekend, and cheese grits
was their signature dish. Man they were good! My goal is to recreate them at
home.


--
Peter Aitken

Remove the crap from my email address before using.

On Tue 01 Mar 2005 07:13:54a, Dog3 wrote in rec.food.cooking:

> I'm bored with eggs. I've made too many things with them. I decided to
> make cheese grits this morning. Shredded cheddar, a bit of chopped
> bacon, scalions and baked. Oh, lots of butter. Delish. But I love
> grits. I know there are grits haters and beet haters on this group
>
> Michael
>

I wonder if there's a correlation between liking/disliking grits and
liking/disliking beets. I love both!

Wayne

Curly Sue wrote:

> I don't get bored with my breakfast (cereal, skim milk, banana, tea)
> but I go up early, ate early, and did a little shoveling. I was so
> hungry, I just had a piece of leftover fish.
>
> That's the problem with getting up early: one breakfast is not
> enough!

Problem? That's the GREAT THING about getting up early! I *like* breakfast.

Bob

On 1 Mar 2005 18:21:02 -0600, "Bob" >
wrote:

>Curly Sue wrote:
>
>> I don't get bored with my breakfast (cereal, skim milk, banana, tea)
>> but I go up early, ate early, and did a little shoveling. I was so
>> hungry, I just had a piece of leftover fish.
>>
>> That's the problem with getting up early: one breakfast is not
>> enough!
>
>Problem? That's the GREAT THING about getting up early! I *like* breakfast.
>
>Bob

Yes, I like breakfast too (and lunch and dinner and snacks...). But
duplication of meals wreaks havoc with the ol' diet :>

Sue(tm)
Lead me not into temptation... I can find it myself!

Michael wrote:

> I want recipes to mess with. Got a scallop recipe?

Try this one: Melt a tablespoon of butter in a skillet. Cook some
mushrooms in the butter over medium-low heat. When they're almost fully
cooked, use a slotted spoon to take them out of the pan and keep them in a
bowl. Turn the heat up to medium-high and boil away most of the juices might
have been exuded by the mushrooms. Add more butter to the pan and while it's
foaming, add scallops and sauté briefly; it only takes a short time to cook
them through. Add the scallops to the mushrooms, then splash some
fruit-flavored vinegar into the pan. (The original recipe calls for
blueberry vinegar; I've also had success with raspberry vinegar and peach
vinegar.) Boil away most of the vinegar, then pour over the scallops and
mushrooms.

The original recipe (from _The New West Coast Cuisine_) recommends serving
this with brown rice.

Bob

On Tue, 01 Mar 2005 14:45:03 GMT, Dog3 >
wrote:
>
>I have a ton of time on my hands. Lots of time to cook. If my hip was
>better I'd be able to move more. I want recipes to mess with. Got a scallop
>recipe?
>
>Michael

I don't think a "ton of time" is needed for scallops. It so happens I
am doing scallops tonight. I love them seared on a hot CI pan and so
does my wife.

I have been hearing about scallops with foie gras lately, so I cut a
chunk of a frozen one I had in the freezer and set it out to thaw
earlier this afternoon.

"Scallops Rossini" :-)

I'll report back afterward.



Rodney Myrvaagnes J36 Gjo/a

"If Brecht had directed 'Waiting for Godot,' he would have hung a large sign at the back of the stage reading 'He's not going to come, you know. ' " -- Terry Eagleton

Rodney Myrvaagnes wrote:

>
> I don't think a "ton of time" is needed for scallops. It so happens I
> am doing scallops tonight. I love them seared on a hot CI pan and so
> does my wife.

Nice big scallops are delicious broiled. Mix about a Tablespoon of prepared mustard and cream, dip the the scallops in this liquid and then roll them in bread crumbs. Put
them on a skewer until they are golden brown. Fast, easy and very tasty.


I got some bay scallops last Friday. I poached them for a few minutes in water and wine with some celery, a bay leaf, pepper corns. Then I made a rue, but added some smashed
garlic to the butter as it was melting and cooked it along with the flour, used the cooking stock to make the sauce, added some mushrooms. Then I put the scallops back in
the sauce to warm up, then onto small shallow baking dish, topped it with grated cheddar (the Gruyere had disappeared) and Parmesan and broiled it until the cheese started
to brown. Very tasty, and ready in less than 15 minutes.

Wayne Boatwright wrote:
> On Tue 01 Mar 2005 07:13:54a, Dog3 wrote in rec.food.cooking:
>
> > I'm bored with eggs. I've made too many things with them. I decided
to
> > make cheese grits this morning. Shredded cheddar, a bit of chopped
> > bacon, scalions and baked. Oh, lots of butter. Delish. But I love
> > grits. I know there are grits haters and beet haters on this group

> >
> > Michael
> >
>
> I wonder if there's a correlation between liking/disliking grits and
> liking/disliking beets. I love both!
>
> Wayne

The beet juice will color the grits nicely! ;-Q

Breakfast (or post-midnight easy snack)

Learned from a hotel breakfast buffet:

A bit of vanilla or lemon yogurt in a bowl, top with granola (or dry
cereal) and cut up fruit.
If no fruit, a few drops of honey on top.

Sprinkle with cinnamon. Let your imagination go.

Haven't had grits in a while. Maybe tomorrow.

On Tue, 01 Mar 2005 22:08:48 -0500, Dave Smith
> wrote:

>Rodney Myrvaagnes wrote:
>
>>
>> I don't think a "ton of time" is needed for scallops. It so happens I
>> am doing scallops tonight. I love them seared on a hot CI pan and so
>> does my wife.
>
>Nice big scallops are delicious broiled. Mix about a Tablespoon of prepared mustard and cream, dip the the scallops in this liquid and then roll them in bread crumbs. Put
>them on a skewer until they are golden brown. Fast, easy and very tasty.
>
>
>I got some bay scallops last Friday. I poached them for a few minutes in water and wine with some celery, a bay leaf, pepper corns. Then I made a rue, but added some smashed
>garlic to the butter as it was melting and cooked it along with the flour, used the cooking stock to make the sauce, added some mushrooms. Then I put the scallops back in
>the sauce to warm up, then onto small shallow baking dish, topped it with grated cheddar (the Gruyere had disappeared) and Parmesan and broiled it until the cheese started
>to brown. Very tasty, and ready in less than 15 minutes.
>

Sounds good to me.

I promised to report results from the "Scallops Rossini" experiment.
The thawed out foie gras seemed unharmed by the freezing texturewise.
Because of the trickiness of getting seared scallops off the bottom, I
didn't put the foie gras on top of the scallops in the pan.

Instead, I heated the plates in a warm oven, divided the foie gras
into eight little pats for the eight scallops, and put them on the
warm plates just as the scallops were getting browned on the second
side.

I then put the scallops on top of the foie gras. I put the rice
(arborio with slivered garlic) on the plates, and some steamed baby
bok choi.

The rice and bok choi were delicious. The scallops were fine, and the
foie gras tasted like foie gras. But, the synergy I was hoping for was
not there.

I don't know if the foie gras was inferior to the Hudson Valley stuff
that I have had great success with, or if freezing had somethingto do
with it, or what. The flash-frozen foie gras was 'Rougie' brand. I
don't know where it was grown.

FWIW


Rodney Myrvaagnes J36 Gjo/a


Ask not with whom the buck stops . . .

On Tue 01 Mar 2005 09:04:19p, wrote in rec.food.cooking:

>
> Wayne Boatwright wrote:
>> On Tue 01 Mar 2005 07:13:54a, Dog3 wrote in rec.food.cooking:
>>
>> > I'm bored with eggs. I've made too many things with them. I decided
>> > to make cheese grits this morning. Shredded cheddar, a bit of
>> > chopped bacon, scalions and baked. Oh, lots of butter. Delish. But
>> > I love grits. I know there are grits haters and beet haters on this
>> > group
>
>> >
>> > Michael
>> >
>>
>> I wonder if there's a correlation between liking/disliking grits and
>> liking/disliking beets. I love both!
>>
>> Wayne
>
> The beet juice will color the grits nicely! ;-Q

Ummm... purple grits. Think Easter!

Wayne

Dog3 wrote:
> I'm bored with eggs. I've made too many things with them. I decided
> to make cheese grits this morning. Shredded cheddar, a bit of
> chopped
> bacon, scalions and baked. Oh, lots of butter. Delish. But I love
> grits. I know there are grits haters and beet haters on this group
>
>
> Michael

IMHO, people who hate grits simply haven't had them prepared properly.
But I am a Southerner, and thus may be biased on this subject (no -
you think?). In fact, a slice or three of country ham, with grits and
red eye gravy and fresh hot biscuits, makes the perfect breakfast as
far as I'm concerned. And as far as non-breakfast uses are concerned,
I've been known to serve pork chops with fresh greens, biscuits, and
fried grits for supper. Or grilled deviled shrimp with rat cheese
grits 'n' andouille. I think I'm drooling on the keyboard!

--
"Life is hard. Life is harder when you're stupid". - John Wayne

"Politics is war without bloodshed while war is politics with
bloodshed" - Mao Zedong

'99 FLHRCI

Remove 74 before replying

wrote:
>
> On 1 Mar 2005 20:22:46 +0100, Wayne Boatwright > wrote:
>
> >I wonder if there's a correlation between liking/disliking grits and
> >liking/disliking beets. I love both!
>
> LOVE grits
>
> HATE beets. Disgusting.

You said it! Grits, si! Beets, no!
(Como se dice "beets" en Espanol?) ;-)

Catalina

--
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?

Kate wrote:

> You said it! Grits, si! Beets, no!
> (Como se dice "beets" en Espanol?) ;-)

I just happen to know this one: Remolacha.

Here's a Spanish tapa con remolachas:
Remolacha al Anís (Anise-flavored beet salad): Beets are boiled, cooled,
peeled, and cut into slices. A dressing is made from olive oil, red wine
vinegar, chopped onion, and anise seed. The beet slices sit in the dressing
for several hours.

I add goat cheese or feta.

Bob