I didn't feel like cooking. I bought a some cooked pork spare ribs at
the grocery store, and turnip greens to go with them. I did bake the
cornbread from scratch There will be plenty of leftovers tomorrow
(or for the freezer).

What is/was on your dinner menu?

Jill

jmcquown wrote:
> I didn't feel like cooking. I bought a some cooked pork spare ribs at
> the grocery store, and turnip greens to go with them. I did bake the
> cornbread from scratch There will be plenty of leftovers tomorrow
> (or for the freezer).
>
> What is/was on your dinner menu?
>
> Jill


My daughter and I ate out for lunch, so just snacks for me.

Jean B.

"jmcquown" > wrote in message
...
>I didn't feel like cooking. I bought a some cooked pork spare ribs at the
>grocery store, and turnip greens to go with them. I did bake the cornbread
>from scratch There will be plenty of leftovers tomorrow (or for the
>freezer).
>
> What is/was on your dinner menu?
>
> Jill

I didn't cook either. Daughter is having a sandwich from Winco. Also a big
salad. Husband has fried chicken, potato salad and macaroni salad, also
from Winco. And it is likely that he will have the fruit platter that I did
make, also from Winco. I have a bowl of refried beans with some salsa and
green onion on top which I will be eating with a few Toasted Corn Doritos
and also a big salad.

In article >,
jmcquown > wrote:

> What is/was on your dinner menu?

A T-bone steak, a baked potato and fresh broccoli. The steak was on sale.

leo

On Fri, 10 Aug 2012 22:02:57 -0400, "Jean B." > wrote:

> jmcquown wrote:
> > I didn't feel like cooking. I bought a some cooked pork spare ribs at
> > the grocery store, and turnip greens to go with them. I did bake the
> > cornbread from scratch There will be plenty of leftovers tomorrow
> > (or for the freezer).
> >
> > What is/was on your dinner menu?
> >
> > Jill
>
>
> My daughter and I ate out for lunch, so just snacks for me.
>
We ate out for lunch too, but hubby gets hungry so we ordered in.

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

"jmcquown" > wrote in message
...
>I didn't feel like cooking. I bought a some cooked pork spare ribs at the
>grocery store, and turnip greens to go with them. I did bake the cornbread
>from scratch There will be plenty of leftovers tomorrow (or for the
>freezer).
>
> What is/was on your dinner menu?

Last night was pizza. I'd had a pizza at lunch that had eggplant,
bocconccini, artichoke hearts and pepperoni and a few other things on it.
I'd shared some of it with Himself - he enjoyed it so much he thought he'd
like one for dinner. I'd have preferred something else.

He usually does the pizza base but he'd stabbed hiimself with his Leatherman
in the fat part of his thumb so I had to make it. Just after I'd set it
for the first rise he came in to tell me a heifer was in trouble calving so
we had to go deal with that with him with a gammy hand.

We ate at about 9. Tonight it's a dead easy dinner because I'm tired and
we've got small grand children coming to sleep over - sausages, mash and
other kiddie pleasing veg. Tomorrow it's another easy dinner - pork
medallions stuffed with apricots and stuffing mix and a mixed greed salad.

"Sqwertz" > wrote in message
...
> On Fri, 10 Aug 2012 19:31:52 -0700, Julie Bove wrote:
>
>> And it is likely that he will have the fruit platter that I did
>> make, also from Winco.
>
> Wait a second... you cut a whole *platter* full of fruit?

I don't mind cutting most fruit. It's mainly just the melons I don't like.
Also dislike papayas and mangos. Don't like the slippery/sticky stuff.
Yeah, someone will make something of that.

On Fri, 10 Aug 2012 21:09:09 -0400, jmcquown >
wrote:

>I didn't feel like cooking. I bought a some cooked pork spare ribs at
>the grocery store, and turnip greens to go with them. I did bake the
>cornbread from scratch There will be plenty of leftovers tomorrow
>(or for the freezer).
>
>What is/was on your dinner menu?

Garden salad with tri-color pasta tossed with caesar dressing.

Shelley's up to his old tricks again.

> Garden salad with tri-color pasta tossed with caesar dressing.

Now, now, Shelley. Don't mislead people about your culinary endeavors.
Normal people expect caesar dressing to have olive oil, garlic,
parmesan, anchovy, and so forth. Let's be truthful, shall we?

Sh-sh-shelley's TIAD Seizer Salad Dissing

1 cup mayo
half a bunch of wilted parsley
a fish head or two, ground to a gritty pulp
mustard to taste, or whatever's left in the jar
20 packets of fast-food pepper
6-pack of beer (for the guests)

Make a big mess in a bowl. Take a big ol' spoon and slop the
mess on what passes for "salad" chez Katz. Glare angrily
until victims have ingested the slop.

"George M. Middius" wrote:
>
> Shelley's up to his old tricks again.
>
> > Garden salad with tri-color pasta tossed with caesar dressing.
>
> Now, now, Shelley. Don't mislead people about your culinary endeavors.
> Normal people expect caesar dressing to have olive oil, garlic,
> parmesan, anchovy, and so forth. Let's be truthful, shall we?
>
> Sh-sh-shelley's TIAD Seizer Salad Dissing
>
> 1 cup mayo
> half a bunch of wilted parsley
> a fish head or two, ground to a gritty pulp
> mustard to taste, or whatever's left in the jar
> 20 packets of fast-food pepper
> 6-pack of beer (for the guests)
>
> Make a big mess in a bowl. Take a big ol' spoon and slop the
> mess on what passes for "salad" chez Katz. Glare angrily
> until victims have ingested the slop.
>
>

Whoa! :-O I will save this recipe.

G.

On 8/11/2012 2:24 AM, Julie Bove wrote:

> I don't mind cutting most fruit. It's mainly just the melons I don't like.
> Also dislike papayas and mangos. Don't like the slippery/sticky stuff.
> Yeah, someone will make something of that.

No problem cutting fruits and vegetables, although I have to be careful
when I peel mangoes because they are so darn slippery - I see what you
mean on that one. Butternut and acorn squash are hard to cut open, so I
nuke them for a minute or two, then they cut open just fine.

Becca

Jill wrote:

> I didn't feel like cooking. I bought a some cooked pork spare ribs at
> the grocery store, and turnip greens to go with them. I did bake the
> cornbread from scratch There will be plenty of leftovers tomorrow (or
> for the freezer).
>
> What is/was on your dinner menu?

Message-ID: m>

Bob

George "Envious *******" Middius <glandbroke@> wrote:

>Shelley's up to his old tricks again.
>
>> Garden salad with tri-color pasta tossed with caesar dressing.
>
>Now, now, Shelley. Don't mislead people about your culinary endeavors.
>Normal people expect caesar dressing. Let's be truthful, shall we?

Walmart store brand (Great Value) Caesar.
http://www.walmart.com/ip/Great-Valu...16-oz/10452406

"Sqwertz" > wrote in message
...
> On Sat, 11 Aug 2012 00:24:46 -0700, Julie Bove wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Fri, 10 Aug 2012 19:31:52 -0700, Julie Bove wrote:
>>>
>>>> And it is likely that he will have the fruit platter that I did
>>>> make, also from Winco.
>>>
>>> Wait a second... you cut a whole *platter* full of fruit?
>>
>> I don't mind cutting most fruit. It's mainly just the melons I don't
>> like.
>> Also dislike papayas and mangos.
>
> Don't forget you buy pre-cut apples, too. How are you on peeling
> oranges? All that bitter pith under your fingernails <shiver>. Not
> much left now except grapes.

Yeah. I buy the precut because they are treated and come in individual
packages. I don't think I have peeled an orange since I was a kid. If I do
prepare them I supreme them. But nobody in this house is big on oranges. I
do like grapefruits but dislike eating them from a half. I used to buy the
cups at Costco. They were yummy. Then they changed brands and were so
bitter that I didn't like them. I don't buy grapes too often. Mainly only
when my husband is home and if I can get them for cheap. Daughter won't eat
the here. Once in a while she will eat one or two at my parent's house.
They often have some sitting out.

"Ema Nymton" > wrote in message
...
> On 8/11/2012 2:24 AM, Julie Bove wrote:
>
>> I don't mind cutting most fruit. It's mainly just the melons I don't
>> like.
>> Also dislike papayas and mangos. Don't like the slippery/sticky stuff.
>> Yeah, someone will make something of that.
>
> No problem cutting fruits and vegetables, although I have to be careful
> when I peel mangoes because they are so darn slippery - I see what you
> mean on that one. Butternut and acorn squash are hard to cut open, so I
> nuke them for a minute or two, then they cut open just fine.

I have had bad experiences with squash. When I got the CSA boxes I once got
a small squash that we all really loved. I mean really! So I went looking
for another one but couldn't find it. I could have sworn that it said that
it was a Delica squash. I could only find Delicata and they didn't look the
same. Or taste the same. We didn't like it. But when I bought some bigger
squashes I had a heck of a time cutting them up. The worst one ever was the
spaghetti squash. I must have been particularly stupid when I bought that.
It was HUGE! Wouldn't fit in my microwave and I had to use my canner to
cook it because it was so large. Somebody had given me instructions to boil
it for a certain amount of time, then cut it open and remove the strands.

Well... Dealing with a boiling hot and overly huge squash is not fun to
begin with but even after being cooked the darned thing didn't want to be
cut! I did finally manage to get a part of it cut open and some of the
strands removed. I also seriously misjudged the amount of time it would
take to prepare this did. It was some sort of casserole that had the
strands, some sort of tomato product or sauce (can't remember now), cheese
and some seasonings. It had to bake in the oven. I wound up throwing most
of the squash away and we all deemed the end result of all my work as
inedible!

I was also defied by sweet potatoes. I could not cut them no matter now
hard I tried. I did manage to peel them but as I recall, that was
difficult. And then I baked the hell out of them. I mean I baked those
suckers for hours and they never would get tender. I have never tried to
cook them from scratch since but I think I will in the future because
daughter can eat them on her diet.

Another annoying vegetable is the red beet. I love beets! And I have heard
countless people say that freshly roasted ones are really the best. After
doing this a few times I have realized that for me they are really no better
than the canned ones. They are a tad bit hard to peel and they will stain.
So once in a while if I find some golden beets or other fancy ones, I will
buy and roast those. Because I have never seen the canned ones. But
otherwise I just stick to the canned. My dad and I both love beets. But
nobody else in the family will eat them.

Chayote is another tricky one. Once peeled they give off a slippery sort of
gel that can be irritating to the hands. Peeling under water helps but that
only really just makes them more slippery.

I mostly don't mind dealing the veggies although cutting them up and peeling
them can be somewhat boring. At least they are not sticky.

Julie Bove wrote:
>
> I was also defied by sweet potatoes. I could not cut them no matter now
> hard I tried. I did manage to peel them but as I recall, that was
> difficult. And then I baked the hell out of them. I mean I baked those
> suckers for hours and they never would get tender. I have never tried to
> cook them from scratch since but I think I will in the future because
> daughter can eat them on her diet.

I agree with you, Julie, about cutting raw sweet potatoes. I'm a big, strong
guy with a sharp chef's knife and it's almost like slicing through rocks.
heheh It does take some effort until you get down to thinner cuts. I only
do that when I want to add some chopped to my veggie soup or the one time
recently I made some french fried sweet potatoes.

I've also peeled and sliced them and sauteed in butter with good results.

Since your daughter will eat them, do cook from scratch again but do it the
easy way. No need to cut or peel them raw.

Microwave: Although I usually nuke regular potatoes and like the result, it
doesn't do so well with sweet potatoes (to me). The texture isn't right and
I won't ever do that again.

Boil: This is what I do most times. Boil one or more (whole and unpeeled)
until fork tender. Once they cool off enough to handle, one little slice
across the top and the skin will peel right off easily.

Bake: They take a little longer to bake than regular potatoes but not that
much longer...maybe 15 more minutes? I forget how long now but then that
depends on the size too. Wash them off and set them right on your oven rack.
Put a cookie sheet or foil on the rack below to catch any drips. Once fork
tender, treat them like a regular baked potato. This is the best way to cook
them, IMO. The baking somewhat carmelizes the sugar in them and you can
even eat the peels, if you care to.

NOTE: You said you baked them for hours and they still wouldn't get tender?
That can only mean you didn't set your oven temperature high enough. Try
425F.

I prefer them with a little butter melted on top then S&P.

HTH you a bit.
Gary

"Julie Bove" wrote:
>"Ema Nymton" wrote in message
>>Julie Bove wrote:
>>
>>> I don't mind cutting most fruit. It's mainly just the melons I don't
>>> like.

Melons are never a problem for me.

>The worst one ever was the spaghetti squash.
>I must have been particularly stupid when I bought that.
>It was HUGE! Wouldn't fit in my microwave and I had to use my canner to
>cook it because it was so large.

Could have baked it in a regular oven... poke lots of holes with an
ice pick, place in a roasting pan and cover with foil. Bake about an
hour at 375º. By then the rind will have softened enough to cut
easily with a knife.

"Gary" > wrote in message ...
> Julie Bove wrote:
>>
>> I was also defied by sweet potatoes. I could not cut them no matter now
>> hard I tried. I did manage to peel them but as I recall, that was
>> difficult. And then I baked the hell out of them. I mean I baked those
>> suckers for hours and they never would get tender. I have never tried to
>> cook them from scratch since but I think I will in the future because
>> daughter can eat them on her diet.
>
> I agree with you, Julie, about cutting raw sweet potatoes. I'm a big,
> strong
> guy with a sharp chef's knife and it's almost like slicing through rocks.

I'm a 60+ female and I've not found cutting them to be all that difficult
but i suspect it is a matter of knife choice. My preferred knife to use is
a French Chef's knife and the blade has become quite thin from decades of
use and that knife works well and makes cutting them into sections
relatively easy. I have another knife from same maker that has a thick
blade and I notice that it is not as easy to get through the SP flesh.

I generally cut the SP into about 2 inch segments for roasting and then peel
them using a standard veggie peeler.

> Bake: They take a little longer to bake than regular potatoes but not that
> much longer...maybe 15 more minutes? I forget how long now but then that
> depends on the size too. Wash them off and set them right on your oven
> rack.
> Put a cookie sheet or foil on the rack below to catch any drips. Once fork
> tender, treat them like a regular baked potato. This is the best way to
> cook
> them, IMO. The baking somewhat carmelizes the sugar in them and you can
> even eat the peels, if you care to.

Taht sounds worth a try and is perhaps like a variation I've recently tried.
A family member put me onto the technique of steaming all veg to be roasted
in a steamer for 10-20 mins before putting in the oven to roast. I always
used to wonder how she managed to always achieve perfect roast veg that had
a crisp skin and a soft centre and that was how she did it - your on the
oven rack sounds like it might be a simialr way of achieving the same thing.

jmcquown wrote:
> I didn't feel like cooking. I bought a some cooked pork spare ribs at
> the grocery store, and turnip greens to go with them. I did bake the
> cornbread from scratch There will be plenty of leftovers tomorrow
> (or for the freezer).
>
> What is/was on your dinner menu?
>
> Jill

Leftover burger, leftover veggies.

Burger was an experiment of my wife's yesterday - she added some grated
cheese to the meat before cooking it. I couldn't tell much of a
difference, frankly, but her burgers are always good and these were no
exception. We use grass-fed ground beef from Whole Foods.

Rolls were supermarket potatoe rolls, cover each half with grass-fed
cheddar from Trader Joe's and cook in 400 degree toaster oven until
cheese is melted and rolls are lightly browned.

Condiment on the burger - Gold's horseradish on both halves of the roll.

Veggies were sauteed onions, mushrooms, and spinach, also from
yesterday, cooked in olive oil with a cube or two of frozen, crushed
garlic (Dorot brand, very handy to have in the freezer)..

-S-

Steve Freides wrote:
>
> Burger was an experiment of my wife's yesterday - she added some grated
> cheese to the meat before cooking it. I couldn't tell much of a
> difference, frankly, but her burgers are always good and these were no
> exception. We use grass-fed ground beef from Whole Foods.
>
> Rolls were supermarket potatoe rolls, cover each half with grass-fed
> cheddar from Trader Joe's and cook in 400 degree toaster oven until
> cheese is melted and rolls are lightly browned.
>
> Condiment on the burger - Gold's horseradish on both halves of the roll.

So burger on bun with cheddar and horseradish only. That sounds....ummmmm.
"foreign" but I might just try that sometime. ????

Gary

On Thu, 06 Sep 2012 16:26:43 -0400, Gary > wrote:

>Steve Freides wrote:
>>
>> Burger was an experiment of my wife's yesterday - she added some grated
>> cheese to the meat before cooking it. I couldn't tell much of a
>> difference, frankly, but her burgers are always good and these were no
>> exception. We use grass-fed ground beef from Whole Foods.
>>
>> Rolls were supermarket potatoe rolls, cover each half with grass-fed
>> cheddar from Trader Joe's and cook in 400 degree toaster oven until
>> cheese is melted and rolls are lightly browned.
>>
>> Condiment on the burger - Gold's horseradish on both halves of the roll.
>
>So burger on bun with cheddar and horseradish only. That sounds....ummmmm.
>"foreign" but I might just try that sometime. ????

Horseradish is wonderful on a burger but omit the cheese.