Bought a jar of "Limited Selection Classico Seasonal Selection, Garden
Vegetable" a few weeks back. And it was quite good. Much better than
the 99 cent Hunts I sometimes buy that is basically HFCS with a dash
of tomato added-- and tastes like it... Anyway, I looked for the
Classico in my Kroger and not there. Then I forced myself to go to
Walmart Marketplace and not there. I prefer to go to the neighborhood
Kroger since it's just a mile away and I can ride my bike. Broke down
and drove to Target again and they still had the Seasonal Garden
Vegetable, so I bought about 8. (I sorta became obsessed.)

Anyone else try the Classico Seasonal Garden Vegetable?

On Thu, 14 Jun 2012 09:09:24 -0700 (PDT), somebody
> wrote:

> Bought a jar of "Limited Selection Classico Seasonal Selection, Garden
> Vegetable" a few weeks back. And it was quite good. Much better than
> the 99 cent Hunts I sometimes buy that is basically HFCS with a dash
> of tomato added-- and tastes like it... Anyway, I looked for the
> Classico in my Kroger and not there. Then I forced myself to go to
> Walmart Marketplace and not there. I prefer to go to the neighborhood
> Kroger since it's just a mile away and I can ride my bike. Broke down
> and drove to Target again and they still had the Seasonal Garden
> Vegetable, so I bought about 8. (I sorta became obsessed.)
>
> Anyone else try the Classico Seasonal Garden Vegetable?

No, but I like their various pesto's so I'd probably like the rest of
their products too. Speaking of pesto, do you still see their sun
dried tomato pesto anymore? It must have gotten too expensive for the
stores I shop in to carry because I see tomato pesto, but it's not
Classico brand.

--
Food is an important part of a balanced diet.

On Thu, 14 Jun 2012 09:09:24 -0700 (PDT), somebody
> wrote:

>Bought a jar of "Limited Selection Classico Seasonal Selection, Garden
>Vegetable" a few weeks back. And it was quite good. Much better than
>the 99 cent Hunts I sometimes buy that is basically HFCS with a dash
>of tomato added-- and tastes like it... Anyway, I looked for the
>Classico in my Kroger and not there. Then I forced myself to go to
>Walmart Marketplace and not there. I prefer to go to the neighborhood
>Kroger since it's just a mile away and I can ride my bike. Broke down
>and drove to Target again and they still had the Seasonal Garden
>Vegetable, so I bought about 8. (I sorta became obsessed.)
>
>Anyone else try the Classico Seasonal Garden Vegetable?

I just buy Schnuck's canned pasta sauce. I think it's $0.89 a can. I
just use it as a base for my own concoction of 1/2 a ground beef
patty, black pepper, garlic powder, a very few red pepper flakes, lots
of oregano, then sliced fresh mushrooms, a chopped roma tomato with a
tiny bit of brown sugar and lots of dried basil, and a dash of red
wine all cooked together and then dumped in a microwave bowl with 1/3
cup of sauce and nuked for 5 mins on power level 5 (is my recipe!)

:-)

John Kuthe...

Sqwertz wrote:
>
> On Thu, 14 Jun 2012 09:09:24 -0700 (PDT), somebody wrote:
>
> > Bought a jar of "Limited Selection Classico Seasonal Selection, Garden
> > Vegetable" a few weeks back. And it was quite good. Much better than
> > the 99 cent Hunts I sometimes buy that is basically HFCS with a dash
> > of tomato added-- and tastes like it...
>
> Hunts has about 20% less sugar in it than your Classico Garden
> Vegetable. Which is one reason I happen to like those cheapo Hunts
> and Del Monte cans of spaghetti sauce. They are great for dotoring up
> to your own specifications rather than relying on some premade bottled
> stuff.

Totally agree with you here, Steve. Years ago, I was anal about making
spaghetti sauce all from scratch. Eventually I learned to buy cheap sauce
and just enhance it. Just as darn good without some of the trouble. My
sauce of choice is Hunts to start with. It's always cheap and I can doctor
it up into a batch of great sauce.

gary

On Jun 14, 12:09*pm, somebody > wrote:
> Bought a jar of "Limited Selection Classico Seasonal Selection, Garden
> Vegetable" a few weeks back. And it was quite good. *Much better than
> the 99 cent Hunts I sometimes buy that is basically HFCS with a dash
> of tomato added-- and tastes like it... *Anyway, I looked for the
> Classico in my Kroger and not there. *Then I forced myself to go to
> Walmart Marketplace and not there. *I prefer to go to the neighborhood
> Kroger since it's just a mile away and I can ride my bike. *Broke down
> and drove to Target again and they still had the Seasonal Garden
> Vegetable, so I bought about 8. *(I sorta became obsessed.)
>
> Anyone else try the Classico Seasonal Garden Vegetable?

It is so easy, so much tastier and money saving to whip up a sauce at
home. You can google this group to find many variations.

On Thu, 14 Jun 2012 18:57:30 -0400, Gary > wrote:

>Sqwertz wrote:
>>
>> On Thu, 14 Jun 2012 09:09:24 -0700 (PDT), somebody wrote:
>>
>> > Bought a jar of "Limited Selection Classico Seasonal Selection, Garden
>> > Vegetable" a few weeks back. And it was quite good. Much better than
>> > the 99 cent Hunts I sometimes buy that is basically HFCS with a dash
>> > of tomato added-- and tastes like it...
>>
>> Hunts has about 20% less sugar in it than your Classico Garden
>> Vegetable. Which is one reason I happen to like those cheapo Hunts
>> and Del Monte cans of spaghetti sauce. They are great for dotoring up
>> to your own specifications rather than relying on some premade bottled
>> stuff.
>
>Totally agree with you here, Steve. Years ago, I was anal about making
>spaghetti sauce all from scratch. Eventually I learned to buy cheap sauce
>and just enhance it. Just as darn good without some of the trouble. My
>sauce of choice is Hunts to start with. It's always cheap and I can doctor
>it up into a batch of great sauce.
>
>gary

Yeop, that what I started doing, at first just with a little ground
beef. Then I added mushrooms, finely diced tomato, wine and spices!
It's pretty darned good too! Made some for a friend a few years back
and he was impressed!

I finish it with freshly grated parmesean too! YUM!

John Kuthe...

On Jun 14, 12:02*pm, John Kuthe > wrote:
> On Thu, 14 Jun 2012 09:09:24 -0700 (PDT), somebody
>
> > wrote:
> >Bought a jar of "Limited Selection Classico Seasonal Selection, Garden
> >Vegetable" a few weeks back. And it was quite good. *Much better than
> >the 99 cent Hunts I sometimes buy that is basically HFCS with a dash
> >of tomato added-- and tastes like it... *Anyway, I looked for the
> >Classico in my Kroger and not there. *Then I forced myself to go to
> >Walmart Marketplace and not there. *I prefer to go to the neighborhood
> >Kroger since it's just a mile away and I can ride my bike. *Broke down
> >and drove to Target again and they still had the Seasonal Garden
> >Vegetable, so I bought about 8. *(I sorta became obsessed.)
>
> >Anyone else try the Classico Seasonal Garden Vegetable?
>
> I just buy Schnuck's canned pasta sauce. I think it's $0.89 a can. I
> just use it as a base for my own concoction of 1/2 a ground beef
> patty, black pepper, garlic powder, a very few red pepper flakes, lots
> of oregano, then sliced fresh mushrooms, a chopped roma tomato with a
> tiny bit of brown sugar and lots of dried basil, and a dash of red
> wine all cooked together and then dumped in a microwave bowl with 1/3
> cup of sauce and nuked for 5 mins on power level 5 (is my recipe!)
>
> :-)

The Schnucks is11 cents cheaper than the Hunts, and it seems to me to
be identical to the Hunts. I don't understand the appeal of Roma
tomatoes. They tend to be really bland, low in both acid and flavor.
Their only selling point is that they are high solids.
Coincidentally, we're having pasta this evening with a bunch of
browned ground beef, one jar of Classico Four Cheese sauce, with added
powdered bay leaf, oregano and a tiny bit of MSG. I may even have a
little pasta, since I weighed in at 161.0 this morning. No wonder I'm
still losing. I stay pretty low carb, and after working 15 days
straight, what do I do on my day off? I take my son skating, which
means me skating to the park from the train 1+ mile each way, plus
another mile round trip to get beer. Being the scientist, I decided
to test an hypothesis, namely that beer makes people stupid. I pretty
much never drink anything before evening anymore, even on camping
trips, but in the interest of science, I made an exception. I ended
up trying a trick that I've never tried before; my results added to
the body of knowledge refuting the null hypothesis. OUCH!
>
> John Kuthe...

--Bryan

On Jun 14, 4:29*pm, Sqwertz > wrote:
> On Thu, 14 Jun 2012 09:09:24 -0700 (PDT), somebody wrote:
> > Bought a jar of "Limited Selection Classico Seasonal Selection, Garden
> > Vegetable" a few weeks back. And it was quite good. *Much better than
> > the 99 cent Hunts I sometimes buy that is basically HFCS with a dash
> > of tomato added-- and tastes like it...
>
> Hunts has about 20% less sugar in it than your Classico Garden
> Vegetable. *Which is one reason I happen to like those cheapo Hunts
> and Del Monte cans of spaghetti sauce. They are great for dotoring up
> to your own specifications rather than relying on some premade bottled
> stuff.
>
> Tonight I'm violating my standards by using some Bertolli Arribiata
> sauce on my meatball sub. *But it was only $1/jar. *Sosueme.
>
> -sw

Hunt has less sugar? But it tastes much sweeter to me. After tasting
the Classico Garden, I don't want to use Hunts anymore.

On Jun 14, 6:57*pm, Gary > wrote:
> Sqwertz wrote:
>
> > On Thu, 14 Jun 2012 09:09:24 -0700 (PDT), somebody wrote:
>
> > > Bought a jar of "Limited Selection Classico Seasonal Selection, Garden
> > > Vegetable" a few weeks back. And it was quite good. *Much better than
> > > the 99 cent Hunts I sometimes buy that is basically HFCS with a dash
> > > of tomato added-- and tastes like it...
>
> > Hunts has about 20% less sugar in it than your Classico Garden
> > Vegetable. *Which is one reason I happen to like those cheapo Hunts
> > and Del Monte cans of spaghetti sauce. They are great for dotoring up
> > to your own specifications rather than relying on some premade bottled
> > stuff.
>
> Totally agree with you here, Steve. Years ago, I was anal about making
> spaghetti sauce all from scratch. *Eventually I learned to buy cheap sauce
> and just enhance it. *Just as darn good without some of the trouble. *My
> sauce of choice is Hunts to start with. It's always cheap and I can doctor
> it up into a batch of great sauce.
>
> gary

but isn't Hunts cheap ingredients? How can they sell it for under a
buck? I don't like the tin cans anymore either. I never use a whole
can and much prefer spaghetti sauce in glass with screw on/off lids
that are easier to store in the jar in the fridge. And it just seems
spaghetti sauce tastes better out of a glass jar, than metal can.

On Jun 14, 8:53*pm, Bryan > wrote:
> On Jun 14, 12:02*pm, John Kuthe > wrote:
>
>
>
>
>
>
>
>
>
> > On Thu, 14 Jun 2012 09:09:24 -0700 (PDT), somebody
>
> > > wrote:
> > >Bought a jar of "Limited Selection Classico Seasonal Selection, Garden
> > >Vegetable" a few weeks back. And it was quite good. *Much better than
> > >the 99 cent Hunts I sometimes buy that is basically HFCS with a dash
> > >of tomato added-- and tastes like it... *Anyway, I looked for the
> > >Classico in my Kroger and not there. *Then I forced myself to go to
> > >Walmart Marketplace and not there. *I prefer to go to the neighborhood
> > >Kroger since it's just a mile away and I can ride my bike. *Broke down
> > >and drove to Target again and they still had the Seasonal Garden
> > >Vegetable, so I bought about 8. *(I sorta became obsessed.)
>
> > >Anyone else try the Classico Seasonal Garden Vegetable?
>
> > I just buy Schnuck's canned pasta sauce. I think it's $0.89 a can. I
> > just use it as a base for my own concoction of 1/2 a ground beef
> > patty, black pepper, garlic powder, a very few red pepper flakes, lots
> > of oregano, then sliced fresh mushrooms, a chopped roma tomato with a
> > tiny bit of brown sugar and lots of dried basil, and a dash of red
> > wine all cooked together and then dumped in a microwave bowl with 1/3
> > cup of sauce and nuked for 5 mins on power level 5 (is my recipe!)
>
> > :-)
>
> The Schnucks is11 cents cheaper than the Hunts, and it seems to me to
> be identical to the Hunts. *I don't understand the appeal of Roma
> tomatoes. *They tend to be really bland, low in both acid and flavor.
> Their only selling point is that they are high solids.
> Coincidentally, we're having pasta this evening with a bunch of
> browned ground beef, one jar of Classico Four Cheese sauce, with added
> powdered bay leaf, oregano and a tiny bit of MSG. *I may even have a
> little pasta, since I weighed in at 161.0 this morning. *No wonder I'm
> still losing. *I stay pretty low carb, and after working 15 days
> straight, what do I do on my day off? *I take my son skating, which
> means me skating to the park from the train 1+ mile each way, plus
> another mile round trip to get beer. *Being the scientist, I decided
> to test an hypothesis, namely that beer makes people stupid. *I pretty
> much never drink anything before evening anymore, even on camping
> trips, but in the interest of science, I made an exception. *I ended
> up trying a trick that I've never tried before; my results added to
> the body of knowledge refuting the null hypothesis. *OUCH!
>
>
>
> > John Kuthe...
>
> --Bryan

science can be painful!

I've never heard of Schnucks-- or are you people making this up? I've
lived in PA, CO, MA, NH, and KY and never heard of that brand.

Gary > wrote:
> Sqwertz wrote:
>>
>> On Thu, 14 Jun 2012 09:09:24 -0700 (PDT), somebody wrote:
>>
>>> Bought a jar of "Limited Selection Classico Seasonal Selection, Garden
>>> Vegetable" a few weeks back. And it was quite good. Much better than
>>> the 99 cent Hunts I sometimes buy that is basically HFCS with a dash
>>> of tomato added-- and tastes like it...
>>
>> Hunts has about 20% less sugar in it than your Classico Garden
>> Vegetable. Which is one reason I happen to like those cheapo Hunts
>> and Del Monte cans of spaghetti sauce. They are great for dotoring up
>> to your own specifications rather than relying on some premade bottled
>> stuff.
>
> Totally agree with you here, Steve. Years ago, I was anal about making
> spaghetti sauce all from scratch. Eventually I learned to buy cheap sauce
> and just enhance it. Just as darn good without some of the trouble. My
> sauce of choice is Hunts to start with. It's always cheap and I can doctor
> it up into a batch of great sauce.
>
> gary

I usually use DelGrosso or Prego tomato basil, I prefer meatless sauce.
However, I think the best sauce I've had, came from scratch, stuff from the
garden, my sister made, and certainly no sugar added.

Greg

On Thu, 14 Jun 2012 18:32:25 -0700 (PDT), somebody
> wrote:
....
>I've never heard of Schnucks-- or are you people making this up? I've
>lived in PA, CO, MA, NH, and KY and never heard of that brand.

No, it's a local St Louis grocery sto

http://www.schnucks.com/

John Kuthe...

On 6/14/2012 6:57 PM, Gary wrote:

> Totally agree with you here, Steve. Years ago, I was anal about making
> spaghetti sauce all from scratch. Eventually I learned to buy cheap sauce
> and just enhance it. Just as darn good without some of the trouble. My
> sauce of choice is Hunts to start with. It's always cheap and I can doctor
> it up into a batch of great sauce.

What's the hassle though? Plain tomato sauce/diced/chopped whatever is
so cheap and it doesn't take much time to cook it down, add your own
herbs to taste, sugar or no sugar, meat or no meat... it's endless what
you can do with canned tomatoes.

Kalmia wrote:

> It is so easy, so much tastier and money saving to whip up a sauce at home.

That's only true if you have access to ripe, flavorful tomatoes.

Cheryl wrote:
>
> On 6/14/2012 6:57 PM, Gary wrote:
>
> > Totally agree with you here, Steve. Years ago, I was anal about making
> > spaghetti sauce all from scratch. Eventually I learned to buy cheap sauce
> > and just enhance it. Just as darn good without some of the trouble. My
> > sauce of choice is Hunts to start with. It's always cheap and I can doctor
> > it up into a batch of great sauce.
>
> What's the hassle though? Plain tomato sauce/diced/chopped whatever is
> so cheap and it doesn't take much time to cook it down, add your own
> herbs to taste, sugar or no sugar, meat or no meat... it's endless what
> you can do with canned tomatoes.

Actually Cheryl, you are correct. I've learned to start with the Hunt's
spaghetti sauce as a base then enhance the heck out of it. By the time I
get done enhancing it, I really could have just started with a tomato sauce
base. I guess it just "seems" easier starting with a "flavored tomato
paste."

I make a batch of 7-8 quarts of spaghetti sauce whenever i make it and I
freeze most of it for future spaghetti meals and good for lasagna too.

Here's just a quick rundown of what I add to the Hunt's sauce (several cans
of it). This might not be complete but gives you an idea.

Hunt's spaghetti sauce as the base then add in:

- ground beast browned with lots of chopped onions, then drained
- many fresh tomatoes, chopped in bite-size pieces
- a few tablespoons of olive oil (one of the few times I use this)
- lots of basil and some parsley, and some garlic (fresh, not powdered)

I forget the rest until I make another batch but the end results are
restaurant quality.

Gary

On 2012-06-15 22:12:41 +0000, Gary said:

>> What's the hassle though? Plain tomato sauce/diced/chopped whatever is
>> so cheap and it doesn't take much time to cook it down, add your own
>> herbs to taste, sugar or no sugar, meat or no meat... it's endless what
>> you can do with canned tomatoes.
>
> Actually Cheryl, you are correct. I've learned to start with the Hunt's
> spaghetti sauce as a base then enhance the heck out of it. By the time I
> get done enhancing it, I really could have just started with a tomato sauce
> base. I guess it just "seems" easier starting with a "flavored tomato
> paste."
>
> I make a batch of 7-8 quarts of spaghetti sauce whenever i make it and I
> freeze most of it for future spaghetti meals and good for lasagna too.

So to get 7-8 quarts of spaghetti sauce (what I would think of as a
"season's worth") how many jars (and the size) of Hunts do you start
out with?

> Here's just a quick rundown of what I add to the Hunt's sauce (several cans
> of it). This might not be complete but gives you an idea.
>
> Hunt's spaghetti sauce as the base then add in:
>
> - ground beast browned with lots of chopped onions, then drained
> - many fresh tomatoes, chopped in bite-size pieces
> - a few tablespoons of olive oil (one of the few times I use this)
> - lots of basil and some parsley, and some garlic (fresh, not powdered)
>
> I forget the rest until I make another batch but the end results are
> restaurant quality.

It's certainly worth consideration...

On 6/15/2012 6:12 PM, Gary wrote:
> Cheryl wrote:
>>
>> On 6/14/2012 6:57 PM, Gary wrote:
>>
>>> Totally agree with you here, Steve. Years ago, I was anal about making
>>> spaghetti sauce all from scratch. Eventually I learned to buy cheap sauce
>>> and just enhance it. Just as darn good without some of the trouble. My
>>> sauce of choice is Hunts to start with. It's always cheap and I can doctor
>>> it up into a batch of great sauce.
>>
>> What's the hassle though? Plain tomato sauce/diced/chopped whatever is
>> so cheap and it doesn't take much time to cook it down, add your own
>> herbs to taste, sugar or no sugar, meat or no meat... it's endless what
>> you can do with canned tomatoes.
>
> Actually Cheryl, you are correct. I've learned to start with the Hunt's
> spaghetti sauce as a base then enhance the heck out of it. By the time I
> get done enhancing it, I really could have just started with a tomato sauce
> base. I guess it just "seems" easier starting with a "flavored tomato
> paste."
>
> I make a batch of 7-8 quarts of spaghetti sauce whenever i make it and I
> freeze most of it for future spaghetti meals and good for lasagna too.
>
> Here's just a quick rundown of what I add to the Hunt's sauce (several cans
> of it). This might not be complete but gives you an idea.
>
> Hunt's spaghetti sauce as the base then add in:
>
> - ground beast browned with lots of chopped onions, then drained
> - many fresh tomatoes, chopped in bite-size pieces
> - a few tablespoons of olive oil (one of the few times I use this)
> - lots of basil and some parsley, and some garlic (fresh, not powdered)
>
> I forget the rest until I make another batch but the end results are
> restaurant quality.
>

My buddy Steve mentioned it can be acidic if you use just tomatoes and
seasonings but a little pinch of baking soda can tone it down if you
need less acid.

I like you method. I usually leave the meat out of batches that I
freeze until I'm ready to use it. Actually for things like lasagna I
like to put a layer of meat between layers of pasta and layer the sauce
and cheese on rather than mix the meat with the sauce. But that's just me.

On 6/15/2012 9:14 PM, gtr wrote:
> On 2012-06-15 22:12:41 +0000, Gary said:
>
>>> What's the hassle though? Plain tomato sauce/diced/chopped whatever is
>>> so cheap and it doesn't take much time to cook it down, add your own
>>> herbs to taste, sugar or no sugar, meat or no meat... it's endless what
>>> you can do with canned tomatoes.
>>
>> Actually Cheryl, you are correct. I've learned to start with the Hunt's
>> spaghetti sauce as a base then enhance the heck out of it. By the time I
>> get done enhancing it, I really could have just started with a tomato
>> sauce
>> base. I guess it just "seems" easier starting with a "flavored tomato
>> paste."
>>
>> I make a batch of 7-8 quarts of spaghetti sauce whenever i make it and I
>> freeze most of it for future spaghetti meals and good for lasagna too.
>
> So to get 7-8 quarts of spaghetti sauce (what I would think of as a
> "season's worth") how many jars (and the size) of Hunts do you start out
> with?
>
>> Here's just a quick rundown of what I add to the Hunt's sauce (several
>> cans
>> of it). This might not be complete but gives you an idea.
>>
>> Hunt's spaghetti sauce as the base then add in:
>>
>> - ground beast browned with lots of chopped onions, then drained
>> - many fresh tomatoes, chopped in bite-size pieces
>> - a few tablespoons of olive oil (one of the few times I use this)
>> - lots of basil and some parsley, and some garlic (fresh, not powdered)
>>
>> I forget the rest until I make another batch but the end results are
>> restaurant quality.
>
> It's certainly worth consideration...
>

I meant to add to my reply to Gary that when I use canned tomatoes I
always puree it with a stick blender because I don't like tomato chunks.
I like little bits of onion but it can save time to cut them bigger
and let them cook until soft with the sauce and puree them, too.

On Jun 14, 12:48*pm, sf > wrote:
> On Thu, 14 Jun 2012 09:09:24 -0700 (PDT), somebody
>
> > wrote:
> > Bought a jar of "Limited Selection Classico Seasonal Selection, Garden
> > Vegetable" a few weeks back. And it was quite good. *Much better than
> > the 99 cent Hunts I sometimes buy that is basically HFCS with a dash
> > of tomato added-- and tastes like it... *Anyway, I looked for the
> > Classico in my Kroger and not there. *Then I forced myself to go to
> > Walmart Marketplace and not there. *I prefer to go to the neighborhood
> > Kroger since it's just a mile away and I can ride my bike. *Broke down
> > and drove to Target again and they still had the Seasonal Garden
> > Vegetable, so I bought about 8. *(I sorta became obsessed.)
>
> > Anyone else try the Classico Seasonal Garden Vegetable?
>
> No, but I like their various pesto's so I'd probably like the rest of
> their products too. *Speaking of pesto, do you still see their sun
> dried tomato pesto anymore? *It must have gotten too expensive for the
> stores I shop in to carry because I see tomato pesto, but it's not
> Classico brand.
>

I was in Kroger today and did not see it. They had some pestos.
Actually, I think it was just alfredos. I don't think I saw any
pestos. They had a "light alfredo". I was going to use a coupon, but
did not see the Red Pepper one I had last week that I liked. They did
have the spinach and cheese which I like, but will get it another day.

I got some Morningstar veggie patties and when I checked out I got a
coupon that said $4 off my next purchase at Kroger compliments of
Morningstar. I was leery and asked the clerk, does this mean
anything? And she said yes. That's one coupon I don't want to lose!

Cheryl wrote:
>
> I meant to add to my reply to Gary that when I use canned tomatoes I
> always puree it with a stick blender because I don't like tomato chunks.
> I like little bits of onion but it can save time to cut them bigger
> and let them cook until soft with the sauce and puree them, too.

Stay tuned, Cheryl. I plan to make another large batch of spaghetti sauce
very soon.

I always "wing it" but, this next time, I'll write down everything that I
put into it.

G.

PS - I wouldn't puree things like you do. I like chunky sauce as long as
there is a good sticky tomato sauce base.

On 2012-06-22 17:37:54 +0000, Gary said:

> Stay tuned, Cheryl. I plan to make another large batch of spaghetti sauce
> very soon.
>
> I always "wing it" but, this next time, I'll write down everything that I
> put into it.

I'll be interested in reading it too.