I made pasta salad tonight but as usual I wound up with waaaay too much of
it. Seems no matter what I do there is always too much. I have different
versions that I make. Basically there is the pasta, fresh veggies cut in
strips, slices, chunks or left whole depending on size, olives and some kind
of protein. Dressed with some kind of Italian dressing.

Tonight I used a quinoa pasta because it contains protein and also added
kidney beans and chickpeas for more protein. I only used black olives but
will add some stuffed green ones to my portion. The vegetables are sweet
peppers (green, orange and red), grape tomatoes (safe ones), radishes, green
onions, celery and cucumbers.

I have leftover peppers, radishes and tomatoes. Only had half a cucumber so
that worked out well. Used part of the green onions for my dinner tonight
which was nachos. Yes! Nachos. So will have to come up with a use for the
leftover veggies.

But when I began to assemble the salad, I realized I didn't cook enough
pasta for the amount of veggies I had. So I had to cook some more and now I
have a big bowl of it plus what I have packed up for our dinner tomorrow.

I like to use a wide variety of veggies in my salad. I guess that's part of
the problem. I have tried to buy things from the salad bar. I can't always
get what I want though and tonight I wasn't near a store with a salad bar so
made do with what I had and bought a few additional things. And even when I
do use the salad bar, I seem to still wind up with too much.

I did do better than I usually do. Most of the time I have a HUGE bowl of
it and eventually some gets thrown out because there is only so much we can
eat. I am hoping we can either eat this two days in a row or maybe just
come home and eat the leftovers rather than go out to eat on Friday. But
sometimes we just want enough pasta salad for that one meal. So what's the
trick for doing that if you are cooking for just two or three people?

On May 4, 12:58*am, "Julie Bove" > wrote:
> I made pasta salad tonight but as usual I wound up with waaaay too much of
> it. *Seems no matter what I do there is always too much. *I have different
> versions that I make. *Basically there is the pasta, fresh veggies cut in
> strips, slices, chunks or left whole depending on size, olives and some kind
> of protein. *Dressed with some kind of Italian dressing.
>
> Tonight I used a quinoa pasta because it contains protein and also added
> kidney beans and chickpeas for more protein. *I only used black olives but
> will add some stuffed green ones to my portion. *The vegetables are sweet
> peppers (green, orange and red), grape tomatoes (safe ones), radishes, green
> onions, celery and cucumbers.
>
> I have leftover peppers, radishes and tomatoes. *Only had half a cucumber so
> that worked out well. *Used part of the green onions for my dinner tonight
> which was nachos. *Yes! *Nachos. *So will have to come up with a use for the
> leftover veggies.
>
> But when I began to assemble the salad, I realized I didn't cook enough
> pasta for the amount of veggies I had. *So I had to cook some more and now I
> have a big bowl of it plus what I have packed up for our dinner tomorrow.
>
> I like to use a wide variety of veggies in my salad. *I guess that's part of
> the problem. *I have tried to buy things from the salad bar. *I can't always
> get what I want though and tonight I wasn't near a store with a salad bar so
> made do with what I had and bought a few additional things. *And even when I
> do use the salad bar, I seem to still wind up with too much.
>
> I did do better than I usually do. *Most of the time I have a HUGE bowl of
> it and eventually some gets thrown out because there is only so much we can
> eat. *I am hoping we can either eat this two days in a row or maybe just
> come home and eat the leftovers rather than go out to eat on Friday. *But
> sometimes we just want enough pasta salad for that one meal. *So what's the
> trick for doing that if you are cooking for just two or three people?

Start with less pasta? Cut up less pepper? (Maybe leave out a color?)
If not that, I don't get it.

Jerry
--
Engineering is the art of making what you want from things you can get.

Jerry Avins wrote:
> On May 4, 12:58 am, "Julie Bove" > wrote:
>> I made pasta salad tonight but as usual I wound up with waaaay too
>> much of it. Seems no matter what I do there is always too much. I
>> have different versions that I make. Basically there is the pasta,
>> fresh veggies cut in strips, slices, chunks or left whole depending
>> on size, olives and some kind of protein. Dressed with some kind of
>> Italian dressing.
>>
>> Tonight I used a quinoa pasta because it contains protein and also
>> added kidney beans and chickpeas for more protein. I only used black
>> olives but will add some stuffed green ones to my portion. The
>> vegetables are sweet peppers (green, orange and red), grape tomatoes
>> (safe ones), radishes, green onions, celery and cucumbers.
>>
>> I have leftover peppers, radishes and tomatoes. Only had half a
>> cucumber so that worked out well. Used part of the green onions for
>> my dinner tonight which was nachos. Yes! Nachos. So will have to
>> come up with a use for the leftover veggies.
>>
>> But when I began to assemble the salad, I realized I didn't cook
>> enough pasta for the amount of veggies I had. So I had to cook some
>> more and now I have a big bowl of it plus what I have packed up for
>> our dinner tomorrow.
>>
>> I like to use a wide variety of veggies in my salad. I guess that's
>> part of the problem. I have tried to buy things from the salad bar.
>> I can't always get what I want though and tonight I wasn't near a
>> store with a salad bar so made do with what I had and bought a few
>> additional things. And even when I do use the salad bar, I seem to
>> still wind up with too much.
>>
>> I did do better than I usually do. Most of the time I have a HUGE
>> bowl of it and eventually some gets thrown out because there is only
>> so much we can eat. I am hoping we can either eat this two days in a
>> row or maybe just come home and eat the leftovers rather than go out
>> to eat on Friday. But sometimes we just want enough pasta salad for
>> that one meal. So what's the trick for doing that if you are cooking
>> for just two or three people?
>
> Start with less pasta? Cut up less pepper? (Maybe leave out a color?)
> If not that, I don't get it.

I did start with less pasta. But then I had to cook more because there were
too many veggies in proportion to pasta. I like a lot of different kinds of
veggies in the salad and a lot of different colorsl But it seems that once
I put them all in, there is too much salad.

On May 4, 3:56*am, "Julie Bove" > wrote:
> Jerry Avins wrote:
> > On May 4, 12:58 am, "Julie Bove" > wrote:
> >> I made pasta salad tonight but as usual I wound up with waaaay too
> >> much of it. Seems no matter what I do there is always too much. I
> >> have different versions that I make. Basically there is the pasta,
> >> fresh veggies cut in strips, slices, chunks or left whole depending
> >> on size, olives and some kind of protein. Dressed with some kind of
> >> Italian dressing.
>
> >> Tonight I used a quinoa pasta because it contains protein and also
> >> added kidney beans and chickpeas for more protein. I only used black
> >> olives but will add some stuffed green ones to my portion. The
> >> vegetables are sweet peppers (green, orange and red), grape tomatoes
> >> (safe ones), radishes, green onions, celery and cucumbers.
>
> >> I have leftover peppers, radishes and tomatoes. Only had half a
> >> cucumber so that worked out well. Used part of the green onions for
> >> my dinner tonight which was nachos. Yes! Nachos. So will have to
> >> come up with a use for the leftover veggies.
>
> >> But when I began to assemble the salad, I realized I didn't cook
> >> enough pasta for the amount of veggies I had. So I had to cook some
> >> more and now I have a big bowl of it plus what I have packed up for
> >> our dinner tomorrow.
>
> >> I like to use a wide variety of veggies in my salad. I guess that's
> >> part of the problem. I have tried to buy things from the salad bar.
> >> I can't always get what I want though and tonight I wasn't near a
> >> store with a salad bar so made do with what I had and bought a few
> >> additional things. And even when I do use the salad bar, I seem to
> >> still wind up with too much.
>
> >> I did do better than I usually do. Most of the time I have a HUGE
> >> bowl of it and eventually some gets thrown out because there is only
> >> so much we can eat. I am hoping we can either eat this two days in a
> >> row or maybe just come home and eat the leftovers rather than go out
> >> to eat on Friday. But sometimes we just want enough pasta salad for
> >> that one meal. So what's the trick for doing that if you are cooking
> >> for just two or three people?
>
> > Start with less pasta? Cut up less pepper? (Maybe leave out a color?)
> > If not that, I don't get it.
>
> I did start with less pasta. *But then I had to cook more because there were
> too many veggies in proportion to pasta. *I like a lot of different kinds of
> veggies in the salad and a lot of different colorsl *But it seems that once
> I put them all in, there is too much salad.

Don't put them all in. If you cut up too many veggies, put into the
salad only what it needs, and save the veggies for some other use.
They'll last a day or two.

You're like my husband making cocktail sauce. He starts with
the horseradish rather than the ketchup, and wonders why he
can't make just a little bit of it.

Cindy Hamilton

Cindy Hamilton wrote:
> On May 4, 3:56 am, "Julie Bove" > wrote:
>> Jerry Avins wrote:
>>> On May 4, 12:58 am, "Julie Bove" > wrote:
>>>> I made pasta salad tonight but as usual I wound up with waaaay too
>>>> much of it. Seems no matter what I do there is always too much. I
>>>> have different versions that I make. Basically there is the pasta,
>>>> fresh veggies cut in strips, slices, chunks or left whole depending
>>>> on size, olives and some kind of protein. Dressed with some kind of
>>>> Italian dressing.
>>
>>>> Tonight I used a quinoa pasta because it contains protein and also
>>>> added kidney beans and chickpeas for more protein. I only used
>>>> black olives but will add some stuffed green ones to my portion.
>>>> The vegetables are sweet peppers (green, orange and red), grape
>>>> tomatoes (safe ones), radishes, green onions, celery and cucumbers.
>>
>>>> I have leftover peppers, radishes and tomatoes. Only had half a
>>>> cucumber so that worked out well. Used part of the green onions for
>>>> my dinner tonight which was nachos. Yes! Nachos. So will have to
>>>> come up with a use for the leftover veggies.
>>
>>>> But when I began to assemble the salad, I realized I didn't cook
>>>> enough pasta for the amount of veggies I had. So I had to cook some
>>>> more and now I have a big bowl of it plus what I have packed up for
>>>> our dinner tomorrow.
>>
>>>> I like to use a wide variety of veggies in my salad. I guess that's
>>>> part of the problem. I have tried to buy things from the salad bar.
>>>> I can't always get what I want though and tonight I wasn't near a
>>>> store with a salad bar so made do with what I had and bought a few
>>>> additional things. And even when I do use the salad bar, I seem to
>>>> still wind up with too much.
>>
>>>> I did do better than I usually do. Most of the time I have a HUGE
>>>> bowl of it and eventually some gets thrown out because there is
>>>> only so much we can eat. I am hoping we can either eat this two
>>>> days in a row or maybe just come home and eat the leftovers rather
>>>> than go out to eat on Friday. But sometimes we just want enough
>>>> pasta salad for that one meal. So what's the trick for doing that
>>>> if you are cooking for just two or three people?
>>
>>> Start with less pasta? Cut up less pepper? (Maybe leave out a
>>> color?) If not that, I don't get it.
>>
>> I did start with less pasta. But then I had to cook more because
>> there were too many veggies in proportion to pasta. I like a lot of
>> different kinds of veggies in the salad and a lot of different
>> colorsl But it seems that once I put them all in, there is too much
>> salad.
>
> Don't put them all in. If you cut up too many veggies, put into the
> salad only what it needs, and save the veggies for some other use.
> They'll last a day or two.
>
> You're like my husband making cocktail sauce. He starts with
> the horseradish rather than the ketchup, and wonders why he
> can't make just a little bit of it.

I guess that's the problem. Thanks!

On Wed, 4 May 2011 00:56:34 -0700, "Julie Bove"
> wrote:

> I did start with less pasta. But then I had to cook more because there were
> too many veggies in proportion to pasta. I like a lot of different kinds of
> veggies in the salad and a lot of different colorsl But it seems that once
> I put them all in, there is too much salad.
>

There's your problem. You knew already that you put in too much.
Next time *don't do it*.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
>
> On Wed, 4 May 2011 00:56:34 -0700, "Julie Bove"
> > wrote:
>
> > I did start with less pasta. But then I had to cook more because there were
> > too many veggies in proportion to pasta. I like a lot of different kinds of
> > veggies in the salad and a lot of different colorsl But it seems that once
> > I put them all in, there is too much salad.
>
> There's your problem. You knew already that you put in too much.
> Next time *don't do it*.

That's so easy to say if you don't have
a pasta problem. She needs to join
Pastaholics Anonymous and go to meetings.

On 2011-05-04, Mark Thorson > wrote:

> That's so easy to say if you don't have a pasta problem.

I'm lucky in that respect. Not much of a pasta eater. Even less of
pasta salads. Yuk. To me, they're all like macaroni salad, which I
despise.

The one exception was a room temp salmon pasta salad. Amazingly, it's
a brain dead easy recipe. Basically, cold pasta, baked (or maybe even
canned) salmon, and plain ol' Italian dressing. Add some veggies like
onions and broccoli flowerettes and some shredded parmasan. Pretty
tasty.

nb

sf wrote:
> On Wed, 4 May 2011 00:56:34 -0700, "Julie Bove"
> > wrote:
>
>> I did start with less pasta. But then I had to
>> cook more because
>> there were too many veggies in proportion to
>> pasta. I like a lot of
>> different kinds of veggies in the salad and a
>> lot of different
>> colorsl But it seems that once I put them all
>> in, there is too much
>> salad.
>>
>
> There's your problem. You knew already that you
> put in too much.
> Next time *don't do it*.

Then she wouldn't have anything to bitch about.

Well, I take that back, she would have ONE LESS
thing to bitch about.

On Tue, 3 May 2011 21:58:24 -0700, "Julie Bove"
> wrote:

> So what's the
> trick for doing that if you are cooking for just two or three people?

For your pasta salad? It sounds like you need practice with
eyeballing volume and then you need to learn to limit it. Estimate
how much food (in volume) that you and your DD eat in one meal and try
to duplicate that when you make your pasta salad. It's not brain
surgery.

--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:

> On Tue, 3 May 2011 21:58:24 -0700, "Julie Bove"
> > wrote:
>
>
>> So what's the
>>trick for doing that if you are cooking for just two or three people?
>
>
> For your pasta salad? It sounds like you need practice with
> eyeballing volume and then you need to learn to limit it. Estimate
> how much food (in volume) that you and your DD eat in one meal and try
> to duplicate that when you make your pasta salad. It's not brain
> surgery.
>

I thought much the same myself. When i make a green salad for the
elderly relative and I, its 1 diced tomato, i cup of chopped broccoli, 3
- 4 sliced green onions, i red or green bell pepper diced, 2 or 3 sliced
mushrooms and about 1 cup of garbonzoes & a few leaves of red leaf or
butter lettuce roughly chopped. I usually serve that with some poached,
diced & marinated chicken and sometimes a few segments of oranges or
tangerines. All tossed in my home made vinaigrette.

But with pasta or potato salad i double the volumes or more, i like to
have leftovers of potato or pasta salad.
--
JL

"M. JL Esq." > wrote in message
...
> sf wrote:
>
>> On Tue, 3 May 2011 21:58:24 -0700, "Julie Bove"
>> > wrote:
>>
>>
>>> So what's the trick for doing that if you are cooking for just two or
>>> three people?
>>
>>
>> For your pasta salad? It sounds like you need practice with
>> eyeballing volume and then you need to learn to limit it. Estimate
>> how much food (in volume) that you and your DD eat in one meal and try
>> to duplicate that when you make your pasta salad. It's not brain
>> surgery.
>>
>
> I thought much the same myself. When i make a green salad for the elderly
> relative and I, its 1 diced tomato, i cup of chopped broccoli, 3 - 4
> sliced green onions, i red or green bell pepper diced, 2 or 3 sliced
> mushrooms and about 1 cup of garbonzoes & a few leaves of red leaf or
> butter lettuce roughly chopped. I usually serve that with some poached,
> diced & marinated chicken and sometimes a few segments of oranges or
> tangerines. All tossed in my home made vinaigrette.
>
> But with pasta or potato salad i double the volumes or more, i like to
> have leftovers of potato or pasta salad.

Maybe leftovers are just inevitable.

"Julie Bove" wrote:
>
> So what's the trick for doing that if you are cooking for just two or three people?

No trick... common sense... a second salad bowl.

"sf" > wrote in message
...
> On Tue, 3 May 2011 21:58:24 -0700, "Julie Bove"
> > wrote:
>
>> So what's the
>> trick for doing that if you are cooking for just two or three people?
>
> For your pasta salad? It sounds like you need practice with
> eyeballing volume and then you need to learn to limit it. Estimate
> how much food (in volume) that you and your DD eat in one meal and try
> to duplicate that when you make your pasta salad. It's not brain
> surgery.
>

I guess I just have a problem with restraint. I do the same thing when
making soup. I just want so many different things in there.

On May 4, 4:59*pm, "Julie Bove" > wrote:
> "sf" > wrote in message
>
> ...
>
> > On Tue, 3 May 2011 21:58:24 -0700, "Julie Bove"
> > > wrote:
>
> >> *So what's the
> >> trick for doing that if you are cooking for just two or three people?
>
> > For your pasta salad? *It sounds like you need practice with
> > eyeballing volume and then you need to learn to limit it. *Estimate
> > how much food (in volume) that you and your DD eat in one meal and try
> > to duplicate that when you make your pasta salad. *It's not brain
> > surgery.
>
> I guess I just have a problem with restraint. *I do the same thing when
> making soup. *I just want so many different things in there.

It's all a matter of taste, of course, but more is not always better.
I often prefer to let the flavors of just a few ingredients shine
through,
rather than always having a mishmash of "everything but the kitchen
sink".

One of my favorite quick soups is:

Bring to a boil half a 16-ounce box of chicken broth with
a slice of fresh ginger and a little salt.

Remove the ginger and add three or four frozen gyoza
dumplings.

While they're cooking, thinly slice a the green part of
a scallion and a few shreds of iceberg lettuce (a couple
of tablespoons or so) and put them in a bowl.

When the dumplings are cooked through, add them
and the broth to the bowl with the scallion and lettuce.

My husband is a heartier trencherman, so he gets the
entire box of broth and twice as man dumplings.

Is this grand cuisine? No. Is it a satisfying lunch? Yes.

Cindy Hamilton

please tell about the dumplings, lee


"Cindy Hamilton" > wrote in message
...
On May 4, 4:59 pm, "Julie Bove" > wrote:
> "sf" > wrote in message
>
> ...
>
> > On Tue, 3 May 2011 21:58:24 -0700, "Julie Bove"
> > > wrote:
>
> >> So what's the
> >> trick for doing that if you are cooking for just two or three people?
>
> > For your pasta salad? It sounds like you need practice with
> > eyeballing volume and then you need to learn to limit it. Estimate
> > how much food (in volume) that you and your DD eat in one meal and try
> > to duplicate that when you make your pasta salad. It's not brain
> > surgery.
>
> I guess I just have a problem with restraint. I do the same thing when
> making soup. I just want so many different things in there.

It's all a matter of taste, of course, but more is not always better.
I often prefer to let the flavors of just a few ingredients shine
through,
rather than always having a mishmash of "everything but the kitchen
sink".

One of my favorite quick soups is:

Bring to a boil half a 16-ounce box of chicken broth with
a slice of fresh ginger and a little salt.

Remove the ginger and add three or four frozen gyoza
dumplings.

While they're cooking, thinly slice a the green part of
a scallion and a few shreds of iceberg lettuce (a couple
of tablespoons or so) and put them in a bowl.

When the dumplings are cooked through, add them
and the broth to the bowl with the scallion and lettuce.

My husband is a heartier trencherman, so he gets the
entire box of broth and twice as man dumplings.

Is this grand cuisine? No. Is it a satisfying lunch? Yes.

Cindy Hamilton

On May 5, 11:33*am, "Storrmmee" > wrote:
> please tell about the dumplings, lee

Frozen. Pork. I can't recall what brand. The bag
is blue. I googled briefly to try to find them, but no
luck.

Sorry, that's all my brain can cough up this afternoon.

Cindy

On Thu, 5 May 2011 06:23:03 -0700 (PDT), Cindy Hamilton
> wrote:

>On May 4, 4:59*pm, "Julie Bove" > wrote:
>> "sf" > wrote in message
>>
>> ...
>>
>> > On Tue, 3 May 2011 21:58:24 -0700, "Julie Bove"
>> > > wrote:
>>
>> >> *So what's the
>> >> trick for doing that if you are cooking for just two or three people?
>>
>> > For your pasta salad? *It sounds like you need practice with
>> > eyeballing volume and then you need to learn to limit it. *Estimate
>> > how much food (in volume) that you and your DD eat in one meal and try
>> > to duplicate that when you make your pasta salad. *It's not brain
>> > surgery.
>>
>> I guess I just have a problem with restraint. *I do the same thing when
>> making soup. *I just want so many different things in there.
>
>It's all a matter of taste, of course, but more is not always better.
>I often prefer to let the flavors of just a few ingredients shine
>through,
>rather than always having a mishmash of "everything but the kitchen
>sink".
>
>One of my favorite quick soups is:
>
>Bring to a boil half a 16-ounce box of chicken broth with
>a slice of fresh ginger and a little salt.
>
>Remove the ginger and add three or four frozen gyoza
>dumplings.
>
>While they're cooking, thinly slice a the green part of
>a scallion and a few shreds of iceberg lettuce (a couple
>of tablespoons or so) and put them in a bowl.
>
>When the dumplings are cooked through, add them
>and the broth to the bowl with the scallion and lettuce.
>
>My husband is a heartier trencherman, so he gets the
>entire box of broth and twice as man dumplings.
>
>Is this grand cuisine? No. Is it a satisfying lunch? Yes.

Gourmet ramen.

On Thu, 5 May 2011 06:23:03 -0700 (PDT), Cindy Hamilton
> wrote:


>
>One of my favorite quick soups is:
>
>Bring to a boil half a 16-ounce box of chicken broth with
>a slice of fresh ginger and a little salt.
>
>Remove the ginger and add three or four frozen gyoza
>dumplings.
>
>While they're cooking, thinly slice a the green part of
>a scallion and a few shreds of iceberg lettuce (a couple
>of tablespoons or so) and put them in a bowl.
>
>When the dumplings are cooked through, add them
>and the broth to the bowl with the scallion and lettuce.
>
>My husband is a heartier trencherman, so he gets the
>entire box of broth and twice as man dumplings.
>
>Is this grand cuisine? No. Is it a satisfying lunch? Yes.
>
>Cindy Hamilton

That sounds wonderful, I'll make that soon.
Thanks

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On 5/5/2011 8:43 PM, wrote:
> On Thu, 5 May 2011 06:23:03 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>
>>
>> One of my favorite quick soups is:
>>
>> Bring to a boil half a 16-ounce box of chicken broth with
>> a slice of fresh ginger and a little salt.
>>
>> Remove the ginger and add three or four frozen gyoza
>> dumplings.
>>
>> While they're cooking, thinly slice a the green part of
>> a scallion and a few shreds of iceberg lettuce (a couple
>> of tablespoons or so) and put them in a bowl.
>>
>> When the dumplings are cooked through, add them
>> and the broth to the bowl with the scallion and lettuce.
>>
>> My husband is a heartier trencherman, so he gets the
>> entire box of broth and twice as man dumplings.
>>
>> Is this grand cuisine? No. Is it a satisfying lunch? Yes.
>>
>> Cindy Hamilton
>
> That sounds wonderful, I'll make that soon.
> Thanks
>

I look forward to pictures because it sounds yummy!!

sf wrote:
> On Tue, 3 May 2011 21:58:24 -0700, "Julie Bove"
> > wrote:
>
>> So what's the
>> trick for doing that if you are cooking for
>> just two or three people?
>
> For your pasta salad? It sounds like you need
> practice with
> eyeballing volume and then you need to learn to
> limit it. Estimate
> how much food (in volume) that you and your DD
> eat in one meal and try
> to duplicate that when you make your pasta
> salad. It's not brain
> surgery.

You DO remember who you are talking to, don't you?

sf > wrote:

>On Tue, 3 May 2011 21:58:24 -0700, "Julie Bove"
> wrote:
>
>> So what's the
>> trick for doing that if you are cooking for just two or three people?
>
>For your pasta salad? It sounds like you need practice with
>eyeballing volume and then you need to learn to limit it. Estimate
>how much food (in volume) that you and your DD eat in one meal and try
>to duplicate that when you make your pasta salad. It's not brain
>surgery.

I use the exact opposite approach -- weigh everything, calculate
the amount of calories and match that up against the number of calories
I expect people to consume.

This is when cooking for my household, when cooking for guests I will
high-side it.

Steve

"Steve Pope" > wrote in message
...
> sf > wrote:
>
>>On Tue, 3 May 2011 21:58:24 -0700, "Julie Bove"
> wrote:
>>
>>> So what's the
>>> trick for doing that if you are cooking for just two or three people?
>>
>>For your pasta salad? It sounds like you need practice with
>>eyeballing volume and then you need to learn to limit it. Estimate
>>how much food (in volume) that you and your DD eat in one meal and try
>>to duplicate that when you make your pasta salad. It's not brain
>>surgery.
>
> I use the exact opposite approach -- weigh everything, calculate
> the amount of calories and match that up against the number of calories
> I expect people to consume.
>
> This is when cooking for my household, when cooking for guests I will
> high-side it.

I don't count calories per se. But... My diet is pretty much the same
calorie-wise. Mostly take in 1,000 per day. Sometimes as high as 1,200
when I eat out. Sometimes less.

On May 3, 11:58*pm, "Julie Bove" > wrote:
> I made pasta salad tonight but as usual I wound up with waaaay too much of
> it. *Seems no matter what I do there is always too much. *I have different
> versions that I make. *Basically there is the pasta, fresh veggies cut in
> strips, slices, chunks or left whole depending on size, olives and some kind
> of protein. *Dressed with some kind of Italian dressing.
>
> Tonight I used a quinoa pasta because it contains protein and also added
> kidney beans and chickpeas for more protein. *I only used black olives but
> will add some stuffed green ones to my portion. *The vegetables are sweet
> peppers (green, orange and red), grape tomatoes (safe ones), radishes, green
> onions, celery and cucumbers.
>
> I have leftover peppers, radishes and tomatoes. *Only had half a cucumber so
> that worked out well. *Used part of the green onions for my dinner tonight
> which was nachos. *Yes! *Nachos. *So will have to come up with a use for the
> leftover veggies.
>
> But when I began to assemble the salad, I realized I didn't cook enough
> pasta for the amount of veggies I had. *So I had to cook some more and now I
> have a big bowl of it plus what I have packed up for our dinner tomorrow.
>
> I like to use a wide variety of veggies in my salad. *I guess that's part of
> the problem. *I have tried to buy things from the salad bar. *I can't always
> get what I want though and tonight I wasn't near a store with a salad bar so
> made do with what I had and bought a few additional things. *And even when I
> do use the salad bar, I seem to still wind up with too much.
>
> I did do better than I usually do. *Most of the time I have a HUGE bowl of
> it and eventually some gets thrown out because there is only so much we can
> eat. *I am hoping we can either eat this two days in a row or maybe just
> come home and eat the leftovers rather than go out to eat on Friday. *But
> sometimes we just want enough pasta salad for that one meal. *So what's the
> trick for doing that if you are cooking for just two or three people?

I have that problem with both pasta and potato salads - always make
too much (I'm a single) .... usually I give the extras to my neighbor,
because she has enough family around all the time to eat it up, plus
she takes care of her dementia-ridden mother who lives with them.

N.

Nancy2 wrote:
>
> I have that problem with both pasta and potato salads - always make
> too much (I'm a single) .... usually I give the extras to my neighbor,
> because she has enough family around all the time to eat it up, plus
> she takes care of her dementia-ridden mother who lives with them.

I seem to do okay with potato salad, I think because I put fewer different
things in there. Always potatoes and onions and maybe one more thing like
celery or green beans.

On May 4, 4:02*pm, "Julie Bove" > wrote:
> Nancy2 wrote:
>
> > I have that problem with both pasta and potato salads - always make
> > too much (I'm a single) .... usually I give the extras to my neighbor,
> > because she has enough family around all the time to eat it up, plus
> > she takes care of her dementia-ridden mother who lives with them.
>
> I seem to do okay with potato salad, I think because I put fewer different
> things in there. *Always potatoes and onions and maybe one more thing like
> celery or green beans.

My potato salad has potatoes, mayo, relish, a bit of vinegar and a T.
of sugar or so, diced hard-boiled egg, celery, sometimes diced
cucumber (well drained), green pepper, celery seed - no onion - and I
usually decorate the top with sliced red radishes and sliced hard-
boiled egg.

N.

On Thu, 5 May 2011 08:58:31 -0700 (PDT), Nancy2
> wrote:

> My potato salad has potatoes, mayo, relish, a bit of vinegar and a T.
> of sugar or so,

Sorry to fixate on this, Nancy... but *sugar*? Why don't you just use
Miracle Whip and be done with that? The only time I use vinegar is
when I make baked beans. I don't use brown sugar, but a little
molasses and a tad of vinegar (1tsp vinegar to 1/2c molasses and at
least 2c water/stock).

> diced hard-boiled egg,

Mine has chunks of white, but the yolk is smushed into the mayonnaise
along with some mustard.

> celery,

okay. That's not a regular in my potato salad, but it will make it if
I have a lot on hand and I want to get rid of it.

> Sometimes diced cucumber (well drained), green pepper,

In *potato* salad?

> celery seed

Huh. I should try that.

- no onion

OMG! Onion is a major part of potato salad! Which type I make
depends on which onion I use, but the regular potato and mayonnaise
type demands lots of green onions.

> and I usually decorate the top with sliced red radishes

Decorate???? Oh, no again. It requires lots of sliced radishes.

> and sliced hard- boiled egg.

Well, the egg is working hard - not just decorating. See above.

The other thing I add is frozen peas. I make sure there is no frost
on them, but I let them thaw after they are mixed in the potato salad.

--
I love cooking with wine.
Sometimes I even put it in the food.

On 5/5/2011 5:09 PM, sf wrote:
> The other thing I add is frozen peas. I make sure there is no frost
> on them, but I let them thaw after they are mixed in the potato salad.

I'm going to have to try some peas in the next potato salad I make.

Nancy2 wrote:
> On May 4, 4:02 pm, "Julie Bove" > wrote:
>> Nancy2 wrote:
>>
>>> I have that problem with both pasta and potato salads - always make
>>> too much (I'm a single) .... usually I give the extras to my
>>> neighbor, because she has enough family around all the time to eat
>>> it up, plus she takes care of her dementia-ridden mother who lives
>>> with them.
>>
>> I seem to do okay with potato salad, I think because I put fewer
>> different things in there. Always potatoes and onions and maybe one
>> more thing like celery or green beans.
>
> My potato salad has potatoes, mayo, relish, a bit of vinegar and a T.
> of sugar or so, diced hard-boiled egg, celery, sometimes diced
> cucumber (well drained), green pepper, celery seed - no onion - and I
> usually decorate the top with sliced red radishes and sliced hard-
> boiled egg.

I can only use the vinegar kind of dressing. So that limits what I can
make.

On May 3, 9:58*pm, "Julie Bove" > wrote:
snip-snip-snip....
> sometimes we just want enough pasta salad for that one meal. *So what's the
> trick for doing that if you are cooking for just two or three people?
Simple, start with pretending. Put a clear bowl of whatever sort out,
chop up whatever veggies (with meat included if used) you want to fill
the bowl just half way. Eyeball (or actually measure) the amount of
chopped-ups and cook only one-half that amount of dry pasta. Do
remember to imagine the bowl as the total amount of salad you will be
satisfied to serve/eat within however many meals you may want it
for.

Example for two people, one meal: 1-1/2 cups loose-packed veggies/
meat and 3/4 cup dry pasta will give you a good balance, and the
dressing/seasonings are added as appropriate.
....PickyPastaSaladLover

On May 4, 10:51*am, JeanineAlyse > wrote:
> On May 3, 9:58*pm, "Julie Bove" > wrote:
> snip-snip-snip....> sometimes we just want enough pasta salad for that one meal. *So what's the
> > trick for doing that if you are cooking for just two or three people?
> Example for two people, one meal: *1-1/2 cups loose-packed veggies/
> meat and 3/4 cup dry pasta will give you a good balance, and the
> dressing/seasonings are added as appropriate.
With an even simpler method, make your pasta salad on purpose, not as
a way to clean out your refrigerator.
....Picky

On Wed, 4 May 2011 11:34:18 -0700 (PDT), JeanineAlyse
> wrote:

>On May 4, 10:51*am, JeanineAlyse > wrote:
>> On May 3, 9:58*pm, "Julie Bove" > wrote:
>> snip-snip-snip....> sometimes we just want enough pasta salad for that one meal. *So what's the
>> > trick for doing that if you are cooking for just two or three people?
>> Example for two people, one meal: *1-1/2 cups loose-packed veggies/
>> meat and 3/4 cup dry pasta will give you a good balance, and the
>> dressing/seasonings are added as appropriate.
>With an even simpler method, make your pasta salad on purpose, not as
>a way to clean out your refrigerator.
>...Picky

Good lord we've got a good answer. Soup is for cleaning out the
fridge. Not any kind of salad. The pasta salad I usually make lasts
for days but I use fresh stuff usually bought the day I make it.

Lou

not sure about this, i think especially if the noodles are left over, and
you have some iffy veggies, seeing what you can get in it would allow for
using up stuff and a different salad every time, but like i said, if i were
doing this i would put the pasta in a bowl and then just add stuff until it
was the right size, ad drexxing and go.

Lee
"Lou Decruss" > wrote in message
...
> On Wed, 4 May 2011 11:34:18 -0700 (PDT), JeanineAlyse
> > wrote:
>
>>On May 4, 10:51 am, JeanineAlyse > wrote:
>>> On May 3, 9:58 pm, "Julie Bove" > wrote:
>>> snip-snip-snip....> sometimes we just want enough pasta salad for that
>>> one meal. So what's the
>>> > trick for doing that if you are cooking for just two or three people?
>>> Example for two people, one meal: 1-1/2 cups loose-packed veggies/
>>> meat and 3/4 cup dry pasta will give you a good balance, and the
>>> dressing/seasonings are added as appropriate.
>>With an even simpler method, make your pasta salad on purpose, not as
>>a way to clean out your refrigerator.
>>...Picky
>
> Good lord we've got a good answer. Soup is for cleaning out the
> fridge. Not any kind of salad. The pasta salad I usually make lasts
> for days but I use fresh stuff usually bought the day I make it.
>
> Lou

JeanineAlyse wrote:
> On May 3, 9:58 pm, "Julie Bove" > wrote:
> snip-snip-snip....
>> sometimes we just want enough pasta salad for that one meal. So
>> what's the trick for doing that if you are cooking for just two or
>> three people?
> Simple, start with pretending. Put a clear bowl of whatever sort out,
> chop up whatever veggies (with meat included if used) you want to fill
> the bowl just half way. Eyeball (or actually measure) the amount of
> chopped-ups and cook only one-half that amount of dry pasta. Do
> remember to imagine the bowl as the total amount of salad you will be
> satisfied to serve/eat within however many meals you may want it
> for.
>
> Example for two people, one meal: 1-1/2 cups loose-packed veggies/
> meat and 3/4 cup dry pasta will give you a good balance, and the
> dressing/seasonings are added as appropriate.
> ...PickyPastaSaladLover

Aha! I guess the trick then would be to measure the veggies first instead
of just tossing them in the bowl. Thanks!

On Wed, 4 May 2011 14:02:45 -0700, "Julie Bove"
> wrote:

>JeanineAlyse wrote:
>> On May 3, 9:58 pm, "Julie Bove" > wrote:
>> snip-snip-snip....
>>> sometimes we just want enough pasta salad for that one meal. So
>>> what's the trick for doing that if you are cooking for just two or
>>> three people?
>> Simple, start with pretending. Put a clear bowl of whatever sort out,
>> chop up whatever veggies (with meat included if used) you want to fill
>> the bowl just half way. Eyeball (or actually measure) the amount of
>> chopped-ups and cook only one-half that amount of dry pasta. Do
>> remember to imagine the bowl as the total amount of salad you will be
>> satisfied to serve/eat within however many meals you may want it
>> for.
>>
>> Example for two people, one meal: 1-1/2 cups loose-packed veggies/
>> meat and 3/4 cup dry pasta will give you a good balance, and the
>> dressing/seasonings are added as appropriate.
>> ...PickyPastaSaladLover
>
>Aha! I guess the trick then would be to measure the veggies first instead
>of just tossing them in the bowl. Thanks!

Use a recipe or make your own. Once you have a benchmark you can
deviate but if you're having trouble you need a starting point. More
is not always better as you need a balance.

Here's my benchmark recipe. It's also on the rfc signature dishes
page. It took me a long time to get it right and I may sway a little
but not much and never on the dressing. I'm sure there's something in
it you can't or wont eat but at least you'll get the idea.

sopresetta pasta salad by lou

dressing:

2 1/4 oz. garlic
1 1/2 cup olive oil
2/3 cup red wine vinegar
2 tsp. dry mustard
1/4 teaspoon ground fennel
1 t. black pepper
1 tb. kosher salt
1/2 t. celery seed
1 t. fennel seed
1 t. dry tyme
1 tb. dried basil

Salad

1 pound cubed mozzarella
1 pound cubed provolone
4 oz. romano
1/2 pound cubed sopresetta
1 pound cubed genoa salami
1/2 pound chopped onion
3/4 lb. chopped green pepper
4 oz sliced baby carrots
6 oz black olives drained and sliced
6 oz. green olives drained and sliced
1 cup curley parsley. Culled, chopped rough
2 cups freshly chopped tomatoes

32 oz. rotinni

In mixing bowl, wisk dressing ingredients together. Set aside.

Prepare remaining ingredients and set aside, reserving tomatoes.

Cook pasta for about 7 minutes. (slightly undercooked)
Drain well and transfer to a large mixing bowl. Drizzle dressing all
over pasta
Gently toss to coat. Add remaining ingredients, (except tomatoes)
toss to mix.
Do not overwork or pasta will break. Transfer to appropriate size
serving bowl.
Spread the tomatoes evenly over salad. Cover tightly and refrigerate
overnight.

Service may require additional EVO. Grated parm is also a nice touch.

"Lou Decruss" > wrote in message
...
> On Wed, 4 May 2011 14:02:45 -0700, "Julie Bove"
> > wrote:
>
>>JeanineAlyse wrote:
>>> On May 3, 9:58 pm, "Julie Bove" > wrote:
>>> snip-snip-snip....
>>>> sometimes we just want enough pasta salad for that one meal. So
>>>> what's the trick for doing that if you are cooking for just two or
>>>> three people?
>>> Simple, start with pretending. Put a clear bowl of whatever sort out,
>>> chop up whatever veggies (with meat included if used) you want to fill
>>> the bowl just half way. Eyeball (or actually measure) the amount of
>>> chopped-ups and cook only one-half that amount of dry pasta. Do
>>> remember to imagine the bowl as the total amount of salad you will be
>>> satisfied to serve/eat within however many meals you may want it
>>> for.
>>>
>>> Example for two people, one meal: 1-1/2 cups loose-packed veggies/
>>> meat and 3/4 cup dry pasta will give you a good balance, and the
>>> dressing/seasonings are added as appropriate.
>>> ...PickyPastaSaladLover
>>
>>Aha! I guess the trick then would be to measure the veggies first instead
>>of just tossing them in the bowl. Thanks!
>
> Use a recipe or make your own. Once you have a benchmark you can
> deviate but if you're having trouble you need a starting point. More
> is not always better as you need a balance.
>
> Here's my benchmark recipe. It's also on the rfc signature dishes
> page. It took me a long time to get it right and I may sway a little
> but not much and never on the dressing. I'm sure there's something in
> it you can't or wont eat but at least you'll get the idea.
>
> sopresetta pasta salad by lou
>
> dressing:
>
> 2 1/4 oz. garlic
> 1 1/2 cup olive oil
> 2/3 cup red wine vinegar
> 2 tsp. dry mustard
> 1/4 teaspoon ground fennel
> 1 t. black pepper
> 1 tb. kosher salt
> 1/2 t. celery seed
> 1 t. fennel seed
> 1 t. dry tyme
> 1 tb. dried basil
>
> Salad
>
> 1 pound cubed mozzarella
> 1 pound cubed provolone
> 4 oz. romano
> 1/2 pound cubed sopresetta
> 1 pound cubed genoa salami
> 1/2 pound chopped onion
> 3/4 lb. chopped green pepper
> 4 oz sliced baby carrots
> 6 oz black olives drained and sliced
> 6 oz. green olives drained and sliced
> 1 cup curley parsley. Culled, chopped rough
> 2 cups freshly chopped tomatoes
>
> 32 oz. rotinni
>
> In mixing bowl, wisk dressing ingredients together. Set aside.
>
> Prepare remaining ingredients and set aside, reserving tomatoes.
>
> Cook pasta for about 7 minutes. (slightly undercooked)
> Drain well and transfer to a large mixing bowl. Drizzle dressing all
> over pasta
> Gently toss to coat. Add remaining ingredients, (except tomatoes)
> toss to mix.
> Do not overwork or pasta will break. Transfer to appropriate size
> serving bowl.
> Spread the tomatoes evenly over salad. Cover tightly and refrigerate
> overnight.
>
> Service may require additional EVO. Grated parm is also a nice touch.

Thanks! Yours has more protein and less veg. I think that's my problem. I
like veggies so much that I put too many in.

this sounds excellent but i would have to make it for a party, way to much
for just the two of us... or it should be... but probably in reality isn't,
lol, Lee


"Lou Decruss" > wrote in message
...
> On Wed, 4 May 2011 14:02:45 -0700, "Julie Bove"
> > wrote:
>
>>JeanineAlyse wrote:
>>> On May 3, 9:58 pm, "Julie Bove" > wrote:
>>> snip-snip-snip....
>>>> sometimes we just want enough pasta salad for that one meal. So
>>>> what's the trick for doing that if you are cooking for just two or
>>>> three people?
>>> Simple, start with pretending. Put a clear bowl of whatever sort out,
>>> chop up whatever veggies (with meat included if used) you want to fill
>>> the bowl just half way. Eyeball (or actually measure) the amount of
>>> chopped-ups and cook only one-half that amount of dry pasta. Do
>>> remember to imagine the bowl as the total amount of salad you will be
>>> satisfied to serve/eat within however many meals you may want it
>>> for.
>>>
>>> Example for two people, one meal: 1-1/2 cups loose-packed veggies/
>>> meat and 3/4 cup dry pasta will give you a good balance, and the
>>> dressing/seasonings are added as appropriate.
>>> ...PickyPastaSaladLover
>>
>>Aha! I guess the trick then would be to measure the veggies first instead
>>of just tossing them in the bowl. Thanks!
>
> Use a recipe or make your own. Once you have a benchmark you can
> deviate but if you're having trouble you need a starting point. More
> is not always better as you need a balance.
>
> Here's my benchmark recipe. It's also on the rfc signature dishes
> page. It took me a long time to get it right and I may sway a little
> but not much and never on the dressing. I'm sure there's something in
> it you can't or wont eat but at least you'll get the idea.
>
> sopresetta pasta salad by lou
>
> dressing:
>
> 2 1/4 oz. garlic
> 1 1/2 cup olive oil
> 2/3 cup red wine vinegar
> 2 tsp. dry mustard
> 1/4 teaspoon ground fennel
> 1 t. black pepper
> 1 tb. kosher salt
> 1/2 t. celery seed
> 1 t. fennel seed
> 1 t. dry tyme
> 1 tb. dried basil
>
> Salad
>
> 1 pound cubed mozzarella
> 1 pound cubed provolone
> 4 oz. romano
> 1/2 pound cubed sopresetta
> 1 pound cubed genoa salami
> 1/2 pound chopped onion
> 3/4 lb. chopped green pepper
> 4 oz sliced baby carrots
> 6 oz black olives drained and sliced
> 6 oz. green olives drained and sliced
> 1 cup curley parsley. Culled, chopped rough
> 2 cups freshly chopped tomatoes
>
> 32 oz. rotinni
>
> In mixing bowl, wisk dressing ingredients together. Set aside.
>
> Prepare remaining ingredients and set aside, reserving tomatoes.
>
> Cook pasta for about 7 minutes. (slightly undercooked)
> Drain well and transfer to a large mixing bowl. Drizzle dressing all
> over pasta
> Gently toss to coat. Add remaining ingredients, (except tomatoes)
> toss to mix.
> Do not overwork or pasta will break. Transfer to appropriate size
> serving bowl.
> Spread the tomatoes evenly over salad. Cover tightly and refrigerate
> overnight.
>
> Service may require additional EVO. Grated parm is also a nice touch.
>
>
>
>
>
>
>
>
>
>
>
>
>
>

On Thu, 5 May 2011 10:19:20 -0500, "Storrmmee"
> wrote:

>this sounds excellent but i would have to make it for a party, way to much
>for just the two of us... or it should be... but probably in reality isn't,
>lol, Lee

For two people you'd want to cut the recipe to 1/4 I think.

Lou

>
>"Lou Decruss" > wrote in message
.. .
>> On Wed, 4 May 2011 14:02:45 -0700, "Julie Bove"
>> > wrote:
>>
>>>JeanineAlyse wrote:
>>>> On May 3, 9:58 pm, "Julie Bove" > wrote:
>>>> snip-snip-snip....
>>>>> sometimes we just want enough pasta salad for that one meal. So
>>>>> what's the trick for doing that if you are cooking for just two or
>>>>> three people?
>>>> Simple, start with pretending. Put a clear bowl of whatever sort out,
>>>> chop up whatever veggies (with meat included if used) you want to fill
>>>> the bowl just half way. Eyeball (or actually measure) the amount of
>>>> chopped-ups and cook only one-half that amount of dry pasta. Do
>>>> remember to imagine the bowl as the total amount of salad you will be
>>>> satisfied to serve/eat within however many meals you may want it
>>>> for.
>>>>
>>>> Example for two people, one meal: 1-1/2 cups loose-packed veggies/
>>>> meat and 3/4 cup dry pasta will give you a good balance, and the
>>>> dressing/seasonings are added as appropriate.
>>>> ...PickyPastaSaladLover
>>>
>>>Aha! I guess the trick then would be to measure the veggies first instead
>>>of just tossing them in the bowl. Thanks!
>>
>> Use a recipe or make your own. Once you have a benchmark you can
>> deviate but if you're having trouble you need a starting point. More
>> is not always better as you need a balance.
>>
>> Here's my benchmark recipe. It's also on the rfc signature dishes
>> page. It took me a long time to get it right and I may sway a little
>> but not much and never on the dressing. I'm sure there's something in
>> it you can't or wont eat but at least you'll get the idea.
>>
>> sopresetta pasta salad by lou
>>
>> dressing:
>>
>> 2 1/4 oz. garlic
>> 1 1/2 cup olive oil
>> 2/3 cup red wine vinegar
>> 2 tsp. dry mustard
>> 1/4 teaspoon ground fennel
>> 1 t. black pepper
>> 1 tb. kosher salt
>> 1/2 t. celery seed
>> 1 t. fennel seed
>> 1 t. dry tyme
>> 1 tb. dried basil
>>
>> Salad
>>
>> 1 pound cubed mozzarella
>> 1 pound cubed provolone
>> 4 oz. romano
>> 1/2 pound cubed sopresetta
>> 1 pound cubed genoa salami
>> 1/2 pound chopped onion
>> 3/4 lb. chopped green pepper
>> 4 oz sliced baby carrots
>> 6 oz black olives drained and sliced
>> 6 oz. green olives drained and sliced
>> 1 cup curley parsley. Culled, chopped rough
>> 2 cups freshly chopped tomatoes
>>
>> 32 oz. rotinni
>>
>> In mixing bowl, wisk dressing ingredients together. Set aside.
>>
>> Prepare remaining ingredients and set aside, reserving tomatoes.
>>
>> Cook pasta for about 7 minutes. (slightly undercooked)
>> Drain well and transfer to a large mixing bowl. Drizzle dressing all
>> over pasta
>> Gently toss to coat. Add remaining ingredients, (except tomatoes)
>> toss to mix.
>> Do not overwork or pasta will break. Transfer to appropriate size
>> serving bowl.
>> Spread the tomatoes evenly over salad. Cover tightly and refrigerate
>> overnight.
>>
>> Service may require additional EVO. Grated parm is also a nice touch.
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>>
>

with these measures you could chop into measuring cup and just stop when its
full, so you put in what you want most... then make another later using
other things... if i used this method, it would be what needed using most,
Lee
"JeanineAlyse" > wrote in message
...
On May 3, 9:58 pm, "Julie Bove" > wrote:
snip-snip-snip....
> sometimes we just want enough pasta salad for that one meal. So what's the
> trick for doing that if you are cooking for just two or three people?
Simple, start with pretending. Put a clear bowl of whatever sort out,
chop up whatever veggies (with meat included if used) you want to fill
the bowl just half way. Eyeball (or actually measure) the amount of
chopped-ups and cook only one-half that amount of dry pasta. Do
remember to imagine the bowl as the total amount of salad you will be
satisfied to serve/eat within however many meals you may want it
for.

Example for two people, one meal: 1-1/2 cups loose-packed veggies/
meat and 3/4 cup dry pasta will give you a good balance, and the
dressing/seasonings are added as appropriate.
....PickyPastaSaladLover

"Storrmmee" > wrote in message
...
> with these measures you could chop into measuring cup and just stop when
> its full, so you put in what you want most... then make another later
> using other things... if i used this method, it would be what needed using
> most, Lee

Thanks!