Dinner today was late afternoon. The menu was geared toward
a picky 8 year old, our Dear Grandson.

We had wine, cheese and crackers and smoked salmon before dinner.

Dinner was:

Cook's spiral sliced honey cured ham (it was one of the best ever)
garnet yam wedges (oven baked with olive oil and spices)
hash brown potato casserole with a creamy sauce
sauteed asparagus
buttered peas
applesauce
kalamata and green olives, pickles
dinner rolls with butter

shiraz, sauvignon blanc, water or milk

Dessert was sour cream angel food cake (bought, divine)
topped with lightly sweetened whipped cream and a mixture
of sliced strawberries, blackberries and blueberries.

I heated the ham according to Cook's Illustrated recipe which was
included in an email I received last week. It called for soaking the
plastic-sealed ham in hot water for 90 minutes, changing the water at
least once to heat the ham to room temp, then baking at 275 for
15 minutes per pound, covered with foil until the past half hour. It
was juicy and delicious.

gloria p

"gloria.p" > wrote in message
...
>
>
> Dinner today was late afternoon. The menu was geared toward
> a picky 8 year old, our Dear Grandson.
>
> We had wine, cheese and crackers and smoked salmon before dinner.
>
> Dinner was:
>
> Cook's spiral sliced honey cured ham (it was one of the best ever)
> garnet yam wedges (oven baked with olive oil and spices)
> hash brown potato casserole with a creamy sauce
> sauteed asparagus
> buttered peas
> applesauce
> kalamata and green olives, pickles
> dinner rolls with butter
>
> shiraz, sauvignon blanc, water or milk
>
> Dessert was sour cream angel food cake (bought, divine)
> topped with lightly sweetened whipped cream and a mixture
> of sliced strawberries, blackberries and blueberries.
>
> I heated the ham according to Cook's Illustrated recipe which was included
> in an email I received last week. It called for soaking the
> plastic-sealed ham in hot water for 90 minutes, changing the water at
> least once to heat the ham to room temp, then baking at 275 for
> 15 minutes per pound, covered with foil until the past half hour. It was
> juicy and delicious.
>
All of that sounds really really good!

Our dinner was a nice prime rib roast made by mom, and I made twice baked
potatoes, this time added some finely chopped parsley and green onion. I
did a crudités platter with just stuffed celery and cucumber with dip. I
filled up on it and the IBS kicked in with a vengeance. Sister did
asparagus with something but I don't like asparagus so didn't try it. Mom
made some homemade crusty frenchbread and the recipe called for baking it
with a pan of water bubbling on the bottom of the oven while it cooked.
Turned out good.

The funniest part was the twins putting together dessert. Mom made some
chocolate cupcakes and they were frosted with pink icing. Dipped in pink
tinted coconut. Then donut holes were frosted pink and placed on top of the
cupcakes as bunny heads. Marshmallows for ears, chocolate chips for eyes
and we didn't do the chocolate jimmies for whiskers because by that point,
the cupcakes were a disaster. LOL Decorating them was very messy and all
of the willpower in the world can't stop 10 year olds from licking their
fingers the entire time.

In article >,
"Cheryl" > wrote:

> Our dinner was a nice prime rib roast made by mom, and I made twice baked
> potatoes, this time added some finely chopped parsley and green onion. I
> did a crudités platter with just stuffed celery and cucumber with dip. I
> filled up on it and the IBS kicked in with a vengeance.

Ow. Try removing the seeds from the cukes next time and see if that
helps. I've also found that too much fiber can kick up the IBS.
Cucumber seeds cause gas and gas pains with many people.

> Sister did
> asparagus with something but I don't like asparagus so didn't try it. Mom
> made some homemade crusty frenchbread and the recipe called for baking it
> with a pan of water bubbling on the bottom of the oven while it cooked.
> Turned out good.
>
> The funniest part was the twins putting together dessert. Mom made some
> chocolate cupcakes and they were frosted with pink icing. Dipped in pink
> tinted coconut. Then donut holes were frosted pink and placed on top of the
> cupcakes as bunny heads. Marshmallows for ears, chocolate chips for eyes
> and we didn't do the chocolate jimmies for whiskers because by that point,
> the cupcakes were a disaster. LOL Decorating them was very messy and all
> of the willpower in the world can't stop 10 year olds from licking their
> fingers the entire time.

Naturally... <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

On Sun, 04 Apr 2010 21:29:07 -0600, "gloria.p" >
wrote:

> Dinner today was late afternoon. The menu was geared toward
> a picky 8 year old, our Dear Grandson.

Ha! I usually gear meals toward my 8 year old picky eater GS too...
but today's meal was based on "tradition". I pulled out the mint
jelly which is something only *I* eat - and miracle of miracles... he
*asked* to try it and actually liked it! I told him he was in a very
small club of mint jelly lovers now. I think he liked that.

--
Forget the health food. I need all the preservatives I can get.

In article >,
sf > wrote:

> On Sun, 04 Apr 2010 21:29:07 -0600, "gloria.p" >
> wrote:
>
> > Dinner today was late afternoon. The menu was geared toward
> > a picky 8 year old, our Dear Grandson.
>
> Ha! I usually gear meals toward my 8 year old picky eater GS too...
> but today's meal was based on "tradition". I pulled out the mint
> jelly which is something only *I* eat - and miracle of miracles... he
> *asked* to try it and actually liked it! I told him he was in a very
> small club of mint jelly lovers now. I think he liked that.

Great compliment! :-)
Make him proud of differing tastes in food so he'll be more adventurous.
I'll have to remember that technique if I ever have difficulty getting
the nephews to try something.

So far tho', sis' and the BIL have exposed them to so many different
foods and offered them a choice, they are not picky eaters. Now 4 and
7, they still love Sushi!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

"gloria.p" > wrote in message
...
>

>
> Cook's spiral sliced honey cured ham (it was one of the best ever)
> garnet yam wedges (oven baked with olive oil and spices)
> hash brown potato casserole with a creamy sauce
> sauteed asparagus
> buttered peas
> applesauce
> kalamata and green olives, pickles
> dinner rolls with butter
>
> shiraz, sauvignon blanc, water or milk
>
> Dessert was sour cream angel food cake (bought, divine)
> topped with lightly sweetened whipped cream and a mixture
> of sliced strawberries, blackberries and blueberries.
>
> I heated the ham according to Cook's Illustrated recipe which was included
> in an email I received last week. It called for soaking the
> plastic-sealed ham in hot water for 90 minutes, changing the water at
> least once to heat the ham to room temp, then baking at 275 for
> 15 minutes per pound, covered with foil until the past half hour. It was
> juicy and delicious.
>
> gloria p



I followed the Cook's Illustrated direction with a Kroger ham and it was
very good. I used a plum sauce to glaze. Those are very good directions.

"Cheryl" > wrote in message
...
>
> "gloria.p" > wrote in message
> ...
>>
>>
>> Dinner today was late afternoon. The menu was geared toward
>> a picky 8 year old, our Dear Grandson.
>>
>> We had wine, cheese and crackers and smoked salmon before dinner.
>>
>> Dinner was:
>>
>> Cook's spiral sliced honey cured ham (it was one of the best ever)
>> garnet yam wedges (oven baked with olive oil and spices)
>> hash brown potato casserole with a creamy sauce
>> sauteed asparagus
>> buttered peas
>> applesauce
>> kalamata and green olives, pickles
>> dinner rolls with butter
>>
>> shiraz, sauvignon blanc, water or milk
>>
>> Dessert was sour cream angel food cake (bought, divine)
>> topped with lightly sweetened whipped cream and a mixture
>> of sliced strawberries, blackberries and blueberries.
>>
>> I heated the ham according to Cook's Illustrated recipe which was
>> included in an email I received last week. It called for soaking the
>> plastic-sealed ham in hot water for 90 minutes, changing the water at
>> least once to heat the ham to room temp, then baking at 275 for
>> 15 minutes per pound, covered with foil until the past half hour. It was
>> juicy and delicious.
>>
> All of that sounds really really good!
>
> Our dinner was a nice prime rib roast made by mom, and I made twice baked
> potatoes, this time added some finely chopped parsley and green onion. I
> did a crudités platter with just stuffed celery and cucumber with dip. I
> filled up on it and the IBS kicked in with a vengeance. Sister did
> asparagus with something but I don't like asparagus so didn't try it.
> Mom made some homemade crusty frenchbread and the recipe called for baking
> it with a pan of water bubbling on the bottom of the oven while it cooked.
> Turned out good.
>
> The funniest part was the twins putting together dessert. Mom made some
> chocolate cupcakes and they were frosted with pink icing. Dipped in pink
> tinted coconut. Then donut holes were frosted pink and placed on top of
> the cupcakes as bunny heads. Marshmallows for ears, chocolate chips for
> eyes and we didn't do the chocolate jimmies for whiskers because by that
> point, the cupcakes were a disaster. LOL Decorating them was very messy
> and all of the willpower in the world can't stop 10 year olds from licking
> their fingers the entire time.
Sounds perfect!
Sarah

"gloria.p" > wrote in message
...
>
>
> Dinner today was late afternoon. The menu was geared toward
> a picky 8 year old, our Dear Grandson.
>
> We had wine, cheese and crackers and smoked salmon before dinner.
>
> Dinner was:
>
> Cook's spiral sliced honey cured ham (it was one of the best ever)
> garnet yam wedges (oven baked with olive oil and spices)
> hash brown potato casserole with a creamy sauce
> sauteed asparagus
> buttered peas
> applesauce
> kalamata and green olives, pickles
> dinner rolls with butter
>
> shiraz, sauvignon blanc, water or milk
>
> Dessert was sour cream angel food cake (bought, divine)
> topped with lightly sweetened whipped cream and a mixture
> of sliced strawberries, blackberries and blueberries.
>
> I heated the ham according to Cook's Illustrated recipe which was included
> in an email I received last week. It called for soaking the
> plastic-sealed ham in hot water for 90 minutes, changing the water at
> least once to heat the ham to room temp, then baking at 275 for
> 15 minutes per pound, covered with foil until the past half hour. It was
> juicy and delicious.
>
> gloria p


nice


--
Dimitri

Chicken Loaf

http://kitchenguide.wordpress.com.

On Mon, 05 Apr 2010 05:28:10 -0500, Omelet >
wrote:

> So far tho', sis' and the BIL have exposed them to so many different
> foods and offered them a choice, they are not picky eaters. Now 4 and
> 7, they still love Sushi!

I don't know if I'd call that "not picky" because DGS, the one who
only ate "white food" at age 2, would also eat sushi at the "boat
place" at that age. As his dad said: It's all in the presentation.

--
Forget the health food. I need all the preservatives I can get.

brooklyn1 wrote:
> "gloria.p" > wrote:
>>
>> Dinner today was late afternoon. The menu was geared toward
>> a picky 8 year old, our Dear Grandson.
>
> Huh? How is that lovely meal geared toward an 8 year old?
>


The only thing he doesn't like is yams, asparagus and olives.
I made sure the rest would be things he likes.

This is the kid who, at age 3, when I brought out smoked salmon
as a before dinner cocktail snack for our visiting Swedish business
partner, said "Oh, grandma, you have my favorite meat!"
Kids never cease to surprise you. Sometimes a good, sometimes a bad
thing. ;-)

gloria p

On Mon, 05 Apr 2010 12:17:31 -0600, "gloria.p" >
wrote:

>brooklyn1 wrote:
>> "gloria.p" > wrote:
>>>
>>> Dinner today was late afternoon. The menu was geared toward
>>> a picky 8 year old, our Dear Grandson.
>>
>> Huh? How is that lovely meal geared toward an 8 year old?
>>
>
>
>The only thing he doesn't like is yams, asparagus and olives.

A lot of big people don't eat those.

>I made sure the rest would be things he likes.
>
>This is the kid who, at age 3, when I brought out smoked salmon
>as a before dinner cocktail snack for our visiting Swedish business
>partner, said "Oh, grandma, you have my favorite meat!"
>Kids never cease to surprise you. Sometimes a good, sometimes a bad
>thing. ;-)
>
>gloria p

gloria.p wrote:
>
>
> Dinner today was late afternoon. The menu was geared toward
> a picky 8 year old, our Dear Grandson.

I will not gear a dinner toward a picky eater. I do the opposite. I plan
a dinner and invite those who like it. I do not cater to picky eaters, I
don't usually bother inviting picky eaters. The only one I occasionally
have to deal with is one particular nephew, and on the rare occasion
that I have to include him I tell his parents to bring something that he
will eat.



> We had wine, cheese and crackers and smoked salmon before dinner.

Sounds good.


>
> Dinner was:
>
> Cook's spiral sliced honey cured ham (it was one of the best ever)
> garnet yam wedges (oven baked with olive oil and spices)
> hash brown potato casserole with a creamy sauce
> sauteed asparagus
> buttered peas
> applesauce
> kalamata and green olives, pickles
> dinner rolls with butter

Ours was:
Roasted boneless leg of lamb
glazed peameal bacon
roasted potatoes
roasted parnsip
steamed asparagus
salad




> shiraz, sauvignon blanc, water or milk

We had a nice cabernet sauvignon for red and a tasty Spanish white.



> Dessert was sour cream angel food cake (bought, divine)
> topped with lightly sweetened whipped cream and a mixture
> of sliced strawberries, blackberries and blueberries.

Dessert was chocolate eclairs and fruit salad

In article >,
sf > wrote:

> On Mon, 05 Apr 2010 05:28:10 -0500, Omelet >
> wrote:
>
> > So far tho', sis' and the BIL have exposed them to so many different
> > foods and offered them a choice, they are not picky eaters. Now 4 and
> > 7, they still love Sushi!
>
> I don't know if I'd call that "not picky" because DGS, the one who
> only ate "white food" at age 2, would also eat sushi at the "boat
> place" at that age. As his dad said: It's all in the presentation.

That is a thought. ;-)

I've gotten the older one to eat stuff over here he's never tried. I
don't recall exactly what it was last time but he turned his nose up at
it at first, then I suggested he just taste it and if he didn't like it,
he could spit it into the trash can.

He tasted it, said Mm GOOD! Then ate an entire bowl of it.

I think kids are more adventurous given choices from a very early age.
At least that seems to be how it's worked with my nephews. To date,
there is very little they won't eat. The eldest does not like Mashed
potatoes, but that's about it!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

On Mon, 05 Apr 2010 22:10:35 -0500, Omelet >
wrote:

> The eldest does not like Mashed potatoes, but that's about it!

I think that's a texture thing rather than taste. I could be wrong
though.


--
Forget the health food. I need all the preservatives I can get.

In article >,
sf > wrote:

> On Mon, 05 Apr 2010 22:10:35 -0500, Omelet >
> wrote:
>
> > The eldest does not like Mashed potatoes, but that's about it!
>
> I think that's a texture thing rather than taste. I could be wrong
> though.

No, I suspect you are right. :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

Omelet wrote:

>
> I think kids are more adventurous given choices from a very early age.
> At least that seems to be how it's worked with my nephews. To date,
> there is very little they won't eat. The eldest does not like Mashed
> potatoes, but that's about it!


Mashed potatoes are a favorite with all the kids I know--a perfect
vehicle for conveying gravy (which is sometimes considered a beverage in
my family.)

gloria p

On Apr 6, 12:45*pm, "gloria.p" > wrote:
> Omelet wrote:
>
> > I think kids are more adventurous given choices from a very early age. *
> > At least that seems to be how it's worked with my nephews. To date,
> > there is very little they won't eat. The eldest does not like Mashed
> > potatoes, but that's about it!
>
> Mashed potatoes are a favorite with all the kids I know--a perfect
> vehicle for conveying gravy (which is sometimes considered a beverage in
> my family.)

My god I love gravy. If I were fabulously wealthy, gravy would play a
huge role in my slide to complete decadence.
>
> gloria p

--Bryan

Ranée at Arabian Knits wrote:


> I hated mashed potatoes until I was an adult. I'm not entirely sure
> why either. Since it wasn't a food that was commonly served in my
> house, it wasn't that big of a deal.

I would have starved if I had not eaten mashed potatoes when I was a
kid. We had them several times each week.

gloria.p wrote:
> Omelet wrote:
>
>>
>> I think kids are more adventurous given choices from a very early
>> age. At least that seems to be how it's worked with my nephews. To
>> date, there is very little they won't eat. The eldest does not like
>> Mashed potatoes, but that's about it!
>
>
> Mashed potatoes are a favorite with all the kids I know--a perfect
> vehicle for conveying gravy (which is sometimes considered a beverage in
> my family.)

When I was a kid it was Yorkshire pudding that was the vehicle for
gravy. We had roast beef at least once a week and it was always served
with Yorkies. Since there are only two of us here we rarely bother with
a roast, but when we do, we have YP.

Ranée at Arabian Knits wrote:

>>> I hated mashed potatoes until I was an adult. I'm not entirely sure
>>> why either. Since it wasn't a food that was commonly served in my
>>> house, it wasn't that big of a deal.
>> I would have starved if I had not eaten mashed potatoes when I was a
>> kid. We had them several times each week.
>
> Coming from Saudi Arabia, my mother was introduced to mashed potatoes
> here in the states. It just wasn't something she made, unless someone
> asked for it. They used potatoes in Saudi Arabia, just not like that.
> For Thanksgiving, she'd roast a turkey and make French fries. :-)

That is a huge cultural difference. Mashed potatoes are a given with
roasted turkey..... and gravy.

On Tue, 06 Apr 2010 18:49:42 -0400, Dave Smith
> wrote:

> gloria.p wrote:
> >
> > Mashed potatoes are a favorite with all the kids I know--a perfect
> > vehicle for conveying gravy (which is sometimes considered a beverage in
> > my family.)
>
> When I was a kid it was Yorkshire pudding that was the vehicle for
> gravy. We had roast beef at least once a week and it was always served
> with Yorkies. Since there are only two of us here we rarely bother with
> a roast, but when we do, we have YP.

I'm not British and my Canadian grandfather had no yearning for
Yorkshire pudding so it was something I read about until I was an
adult. Well after I had kids and I switched from turkey (again) to
prime rib for Christmas eve, I started making Yorkshire pudding to go
with it. I didn't realize that it had become a tradition in my house
until one year, they actually asked me if I was planning to make it
(maybe I hadn't made the last time I cooked a beef roast) and let me
know they wanted and appreciated it. I have not hesitated since
then... although occasionally I dither over mashed potatoes.

--
Forget the health food. I need all the preservatives I can get.

sf wrote:

>> When I was a kid it was Yorkshire pudding that was the vehicle for
>> gravy. We had roast beef at least once a week and it was always served
>> with Yorkies. Since there are only two of us here we rarely bother with
>> a roast, but when we do, we have YP.
>
> I'm not British and my Canadian grandfather had no yearning for
> Yorkshire pudding so it was something I read about until I was an
> adult. Well after I had kids and I switched from turkey (again) to
> prime rib for Christmas eve, I started making Yorkshire pudding to go
> with it. I didn't realize that it had become a tradition in my house
> until one year, they actually asked me if I was planning to make it
> (maybe I hadn't made the last time I cooked a beef roast) and let me
> know they wanted and appreciated it. I have not hesitated since
> then... although occasionally I dither over mashed potatoes.
>

I like potatoes, but they seem not to like me, so I can take them or
leave them. My wife does not eat potatoes, but she love YP. I don't
know how much culture has to do with it. My father's parents were born
in England, but my mother was the one who did the cooking, and her
ancestors go back several generations in Canada, and Irish, German and
French roots. There is no English in her.

On Tue, 06 Apr 2010 20:30:50 -0400, Dave Smith
> wrote:

> my mother was the one who did the cooking, and her
> ancestors go back several generations in Canada, and Irish, German and
> French roots. There is no English in her.

If she wasn't brought up eating it, then she had to make a decision to
make it for the first time and continue making it.

As I said before, Yorkshire pudding was not a tradition in my family -
it wasn't even an option. I had to make it once and then decide I was
going to do it every year at Christmas. We don't eat rib roasts very
much, but if we make it mid year, I'll make a Yorkshire pudding to go
along with it.

--
Forget the health food. I need all the preservatives I can get.

sf wrote:

>
> As I said before, Yorkshire pudding was not a tradition in my family -
> it wasn't even an option. I had to make it once and then decide I was
> going to do it every year at Christmas. We don't eat rib roasts very
> much, but if we make it mid year, I'll make a Yorkshire pudding to go
> along with it.
>



It's not in my family's tradition or my husband's but we love it.
When our kids were at home, they asked for it when we had steak,
not just with roast beef. With steak, I had to concoct a gravy
for the YP also.

gloria p

"gloria.p" > wrote in message
...
>
>
> Dinner today was late afternoon. The menu was geared toward
> a picky 8 year old, our Dear Grandson.
>
> We had wine, cheese and crackers and smoked salmon before dinner.
>
> Dinner was:
>
> Cook's spiral sliced honey cured ham (it was one of the best ever)
> garnet yam wedges (oven baked with olive oil and spices)
> hash brown potato casserole with a creamy sauce
> sauteed asparagus
> buttered peas
> applesauce
> kalamata and green olives, pickles
> dinner rolls with butter
>
> shiraz, sauvignon blanc, water or milk
>
> Dessert was sour cream angel food cake (bought, divine)
> topped with lightly sweetened whipped cream and a mixture
> of sliced strawberries, blackberries and blueberries.
>
> I heated the ham according to Cook's Illustrated recipe which was included
> in an email I received last week. It called for soaking the
> plastic-sealed ham in hot water for 90 minutes, changing the water at
> least once to heat the ham to room temp, then baking at 275 for
> 15 minutes per pound, covered with foil until the past half hour. It was
> juicy and delicious.
>
> gloria p

Your dinner sounds wonderful. We went to family in Colorado Springs and had
a very good brisket and the asparagus is exceptional this spring!! Sister in
law brought a killer potato casserole. It was like a chunky scalloped
potato with bell peppers. The desserts were over the top good!!

I read a taste comparison a few years ago, and the Cooks spiral sliced ham
won best in a blind taste test, even over the VERY expensive specialty hams.
I like it as it tastes like real ham instead of the overly sweet others.

Even without having any left overs, our dinner was very good and family is
great.

Glad you had a very nice holiday.

Dale P

In article >,
"gloria.p" > wrote:

> Omelet wrote:
>
> >
> > I think kids are more adventurous given choices from a very early age.
> > At least that seems to be how it's worked with my nephews. To date,
> > there is very little they won't eat. The eldest does not like Mashed
> > potatoes, but that's about it!
>
>
> Mashed potatoes are a favorite with all the kids I know--a perfect
> vehicle for conveying gravy (which is sometimes considered a beverage in
> my family.)
>
> gloria p

<lol> I may have to try that tact next time I babysit!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article >,
Dave Smith > wrote:

> gloria.p wrote:
> > Omelet wrote:
> >
> >>
> >> I think kids are more adventurous given choices from a very early
> >> age. At least that seems to be how it's worked with my nephews. To
> >> date, there is very little they won't eat. The eldest does not like
> >> Mashed potatoes, but that's about it!
> >
> >
> > Mashed potatoes are a favorite with all the kids I know--a perfect
> > vehicle for conveying gravy (which is sometimes considered a beverage in
> > my family.)
>
> When I was a kid it was Yorkshire pudding that was the vehicle for
> gravy. We had roast beef at least once a week and it was always served
> with Yorkies. Since there are only two of us here we rarely bother with
> a roast, but when we do, we have YP.

Here in the South, gravy is more common for breakfast, served over
biscuits. ;-d

For me that is a rare treat, but I love it.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article
>,
Ranée at Arabian Knits > wrote:

> Of course, part of it is that their very American father shows how
> much he adores his Saudi bride and appreciates her heritage. Our second
> son looks more like his dad than the rest of us. He has very Saudi
> features, but he has fairer hair and is much more light skinned with
> freckles. When he was about three or four, he came into the bathroom
> with me to ask if he could use my brown lotion. I had no idea what he
> was talking about, we had white lotion, pink lotion, etc, but no brown
> lotion. After some pulling bottles out and questioning him some more, I
> figured he was talking about my foundation. He wanted to make his skin
> brown like mama's. He felt out of place in our family because he looked
> so much like everyone else in town. I gave him a big hug and told him
> there was nothing wrong with his skin color and that we loved baba who
> was white, that he was very handsome like his father, etc. It hasn't
> come up since then, but it was eye opening.
>
> Regards,
> Ranee @ Arabian Knits

I think that mixing cultures and cuisines is FAR more fun and
interesting. :-) I do it every chance I get.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

Om wrote:

> I think that mixing cultures and cuisines is FAR more fun and
> interesting. :-) I do it every chance I get.

You're not talking about your work in a medical lab, are you?

Bob

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > I think that mixing cultures and cuisines is FAR more fun and
> > interesting. :-) I do it every chance I get.
>
> You're not talking about your work in a medical lab, are you?
>
> Bob

<snork> Not hardly... ;-)
Altho' I've never met a lab tech yet that did not enjoy a good potluck!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

On Wed, 07 Apr 2010 22:24:29 -0500, Omelet >
wrote:


><snork> Not hardly... ;-)
>Altho' I've never met a lab tech yet that did not enjoy a good potluck!

Or any medical person...especially nurses and doctors.

Christine

In article >,
Christine Dabney > wrote:

> On Wed, 07 Apr 2010 22:24:29 -0500, Omelet >
> wrote:
>
>
> ><snork> Not hardly... ;-)
> >Altho' I've never met a lab tech yet that did not enjoy a good potluck!
>
> Or any medical person...especially nurses and doctors.
>
> Christine

Too true!

Especially down in the ER. <g>
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

Omelet wrote:
> Christine Dabney wrote:
>> Omelet wrote:
>>
>> ><snork> Not hardly... ;-)
>> >Altho' I've never met a lab tech yet that did not enjoy good pot!
>>
>> Or any medical person...especially nurses and doctors.
>
>Too true!
>
>Especially down in the ER. <g>

Puff the magic dragon...

Omelet wrote:
>
> In article >,
> "Bob Terwilliger" > wrote:
>
> > Om wrote:
> >
> > > I think that mixing cultures and cuisines is FAR more fun and
> > > interesting. :-) I do it every chance I get.
> >
> > You're not talking about your work in a medical lab, are you?
> >
> > Bob
>
> <snork> Not hardly... ;-)
> Altho' I've never met a lab tech yet that did not enjoy a good potluck!
> --
> Peace! Om


Once when TMU came to visit, she found some rather 'colourful' yoghurt
in the back of my fridge. She immediately accused me of bringing my work
home LOL.