On Mon, 20 Jun 2016 15:17:40 -0700, "Julie Bove"
> wrote:

>
>"Doris Night" > wrote in message
.. .
>> On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
>> > wrote:
>>
>>>I used 6 caramelized Vidalia's and
>>>two raw white onions. Also a goodly handful of bacon strips, cooked and
>>>chopped into small pieces. A good amount of ketchup, a little mustard
>>>powder, salt, tons of freshly ground black pepper and small amounts of
>>>brown
>>>sugar and molasses. After tasting, I decided to add a little tomato paste.
>>>I
>>>also added some of the bean cooking water and will stash some more in the
>>>fridge in case I need to add more later.
>>
>> That's pretty much exactly how I make baked beans, except I prefer to
>> use passata rather than ketchup.
>
>What is that? I know we've had this discussion before. Perhaps not you and I
>but rfc. Tomato puree?

Strained tomatoes:

http://www.thekitchn.com/what-is-tom...and-how-156321

Doris

"Doris Night" > wrote in message
...
> On Mon, 20 Jun 2016 15:17:40 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Doris Night" > wrote in message
. ..
>>> On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
>>> > wrote:
>>>
>>>>I used 6 caramelized Vidalia's and
>>>>two raw white onions. Also a goodly handful of bacon strips, cooked and
>>>>chopped into small pieces. A good amount of ketchup, a little mustard
>>>>powder, salt, tons of freshly ground black pepper and small amounts of
>>>>brown
>>>>sugar and molasses. After tasting, I decided to add a little tomato
>>>>paste.
>>>>I
>>>>also added some of the bean cooking water and will stash some more in
>>>>the
>>>>fridge in case I need to add more later.
>>>
>>> That's pretty much exactly how I make baked beans, except I prefer to
>>> use passata rather than ketchup.
>>
>>What is that? I know we've had this discussion before. Perhaps not you and
>>I
>>but rfc. Tomato puree?
>
> Strained tomatoes:
>
> http://www.thekitchn.com/what-is-tom...and-how-156321

Thanks. Not sure why but it doesn't seem to be available here.

"Doris Night" > wrote in message
news
> On Mon, 20 Jun 2016 15:35:59 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Doris Night" > wrote in message
. ..
>>> On Mon, 20 Jun 2016 12:43:47 -0700, sf > wrote:
>>>
>>>>On Mon, 20 Jun 2016 19:00:42 +0100, "Ophelia" >
>>>>wrote:
>>>>
>>>>>
>>>>>
>>>>> "sf" > wrote in message
>>>>> ...
>>>>> > On Mon, 20 Jun 2016 17:07:40 +0100, "Ophelia"
>>>>> > >
>>>>> > wrote:
>>>>> >
>>>>> >>
>>>>> >>
>>>>> >> "Doris Night" > wrote in message
>>>>> >> ...
>>>>> >> > On Mon, 20 Jun 2016 01:40:24 -0700, "Julie Bove"
>>>>> >> > > wrote:
>>>>> >> >
>>>>> >> >>I used 6 caramelized Vidalia's and
>>>>> >> >>two raw white onions. Also a goodly handful of bacon strips,
>>>>> >> >>cooked
>>>>> >> >>and
>>>>> >> >>chopped into small pieces. A good amount of ketchup, a little
>>>>> >> >>mustard
>>>>> >> >>powder, salt, tons of freshly ground black pepper and small
>>>>> >> >>amounts
>>>>> >> >>of
>>>>> >> >>brown
>>>>> >> >>sugar and molasses. After tasting, I decided to add a little
>>>>> >> >>tomato
>>>>> >> >>paste.
>>>>> >> >>I
>>>>> >> >>also added some of the bean cooking water and will stash some
>>>>> >> >>more
>>>>> >> >>in
>>>>> >> >>the
>>>>> >> >>fridge in case I need to add more later.
>>>>> >> >
>>>>> >> > That's pretty much exactly how I make baked beans, except I
>>>>> >> > prefer
>>>>> >> > to
>>>>> >> > use passata rather than ketchup.
>>>>> >>
>>>>> >> That sounds good! I often use passata instead of ketchup!
>>>>> >
>>>>> > Passata is a virtual unknown where I live. I did buy it from an
>>>>> > Italian deli, but it was $5 for a small jar... gah. Haven't worked
>>>>> > up
>>>>> > the nerve to try it yet, mainly because of the expense. Whatever
>>>>> > it's
>>>>> > used in has to be spectacular or else I'll wonder why I wasted my
>>>>> > time
>>>>> > finding it.
>>>>>
>>>>> Gosh! That is a surprise. Look here, these are common:
>>>>>
>>>>> https://www.google.co.uk/?gws_rd=ssl...tesco&tbm=shop
>>>>>
>>>>> I hope you can get them soon. They are really good.
>>>>
>>>>Not even close to those prices here!
>>>
>>> I can get it on sale for $0.97 Canadian at the local NoFrills grocery
>>> store. I always stock up at that price.
>>
>>It's not that cheap here. More like $2-3 depending on the size of the
>>tube.
>
> Pasata doesn't come in a tube. It comes in a tall jar, or sometimes a
> tetra-pac box.
>
> http://www.thekitchn.com/what-is-tom...and-how-156321

We were talking of tomato paste in a tube.

"Cheryl" > wrote in message
eb.com...
> On 6/20/2016 1:28 PM, Sqwertz wrote:
>> On Mon, 20 Jun 2016 17:09:07 +0000 (UTC), tert in seattle wrote:
>>
>>> Ophelia wrote:
>>>>
>>>>
>>>> "Julie Bove" > wrote in message
>>>> ...
>>>>> I had been anticipating record highs again, but thankfully they
>>>>> dropped
>>>>> the temperatures for our upcoming forecast. One day will even be cool
>>>>> and
>>>>> the hotter weather is now pushed off into next week. At any rate, I am
>>>>> continuing on with my plan for baked beans in the Crock-Pot.
>>>>>
>>>>> I always start with caramelized onions but I am always amazed at how
>>>>> much
>>>>> they do cook down. I prefer Walla Walla Sweets for this but they have
>>>>> not
>>>>> hit the grocery stores yet. We just had the big onion festival. I
>>>>> asked at
>>>>> the community FB group and they have been spotted at a few Farmer's
>>>>> Markets and also a market that I'll be going by on Wed. that appears
>>>>> to
>>>>> sell mostly produce and in the winter, Christmas trees. It has been
>>>>> there
>>>>> for longer than I've lived in the area but I have never been there.
>>>>> Reason
>>>>> being that a few people I know said they did stop by and they weren't
>>>>> super impressed. I never see many customers there either. But... If I
>>>>> can't find them when I do my grocery shop, then I will stop there on
>>>>> my
>>>>> way home to get some.
>>>>>
>>>>> I also didn't realize that I had only half a bag of beans. So these
>>>>> will
>>>>> be a tad heavy on the onions, even for me. I used 6 caramelized
>>>>> Vidalia's
>>>>> and two raw white onions. Also a goodly handful of bacon strips,
>>>>> cooked
>>>>> and chopped into small pieces. A good amount of ketchup, a little
>>>>> mustard
>>>>> powder, salt, tons of freshly ground black pepper and small amounts of
>>>>> brown sugar and molasses. After tasting, I decided to add a little
>>>>> tomato
>>>>> paste. I also added some of the bean cooking water and will stash some
>>>>> more in the fridge in case I need to add more later. I always think I
>>>>> will
>>>>> need some because they will start to look dry but then if I wait a
>>>>> little
>>>>> while, for whatever reason, they will give off more liquid.
>>>>>
>>>>> This will cook throughout the night. Depending on the look and taste,
>>>>> I
>>>>> may turn the pot off in the afternoon or I may just leave them till
>>>>> dinner. I have cooked them on low for as long as 20 hours and they've
>>>>> been
>>>>> fine. I always start on high for about an hour just to get them going.
>>>>>
>>>>> And... All for me! For some reason, the only other person I know who
>>>>> likes
>>>>> these beans is one of my nephews. Other family members do like baked
>>>>> beans
>>>>> but prefer them from a can or jar. I'm no bean snob. I'll eat from can
>>>>> or
>>>>> jar too. It's just that the way that I make these, the carb count is
>>>>> less
>>>>> than most recipes due to the caramelized onion. Just don't give me BBQ
>>>>> beans. That's about the only kind I really don't like.
>>>>
>>>> Thanks, I've saved this to read over later.
>>>
>>> lol
>>
>> Then she'll be back asking Julie how she cooks her beans.
>>
>> -sw
>>
> I was wondering why save that for later?!? Maybe so she understands it
> when people start abusing Julie later over it? A study guide?

Hehehehe.

"Dave Smith" wrote in message ...


> Ophelia wrote:
> Thanks, I've saved this to read over later.


>>The old bat is still at it I see. She posted more than 70 lines of text from 7
>>previous posts to add one line of stupid comment.

And YOU didn't snip any of it just so YOU could get a nasty comment in, YOU
sorry old wretch.

Cheri

"sf" > wrote in message
...

>> Well, if you don't think this is a good recipe, please share yours?
>>
>> This is not something I've ever made.
>>
>
> I've never caramelized onions for mine, it's worth a try. I buy
> Simply Heinz ketchup, so I don't hesitate to use it as my tomato
> component when I want just a tablespoon or two.

Hey, use what ya got))) It's what I have to do


--
http://www.helpforheroes.org.uk/shop/

"tert in seattle" > wrote in message
...

>>>>>> Well, if you don't think this is a good recipe, please share yours?
>>>>>>
>>>>>> This is not something I've ever made.
>>>>>
>>>>> I lol'd because of what looked like a very polite tl;dr
>>>>
>>>> polite tl;dr ????
>>>
>>> too long; didn't read
>>
>> Sorry, I don't know what that means.
>>
>> What was too long?
>
> okay I confess I did not lol I was exaggerating I merely guffawed
> internally

Exaggerating?? How very dare you??? And guffawing internally???? What is
this world coming to???

I don't know ... the youf of today ....



--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...

>> >>> I lol'd because of what looked like a very polite tl;dr
>> >>
>> >> polite tl;dr ????
>> >
>> > too long; didn't read
>>
>> Sorry, I don't know what that means.
>>
>> What was too long?
>>
>>
> Julie's post that you saved to read later.

I see! And guffawing too!!!! Whatever next!!!


--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...

>> >> I hope you can get them soon. They are really good.
>> >
>> > Not even close to those prices here!
>> >
>> > Just an FYI - Trader Joe's finally sells tomato paste in a tube at a
>> > *very* reasonable price. Others will follow, but I'm not looking
>> > anywhere else. If a tube jumps off the shelf and introduces itself to
>> > me elsewhere, I might buy it - but I have Trader Joe's for now.
>>
>> Are you saying you can get them but they are very expensive???
>
> Yes, as bad as the passata. This price isn't too far off (same brand,
> smaller tube).
> https://smile.amazon.com/Amore-Tomat...e+tomato+paste
> I didn't look (or care) for a long time and then noticed that Trader
> Joe's has it for around $2 a tube. That's as good as it gets.
>

Heck I would stick with the ketchup!!!

--
http://www.helpforheroes.org.uk/shop/

"Julie Bove" > wrote in message
...
>
> "Sqwertz" > wrote in message
> ...
>> On Mon, 20 Jun 2016 17:09:07 +0000 (UTC), tert in seattle wrote:
>>
>>> Ophelia wrote:
>>>>
>>>>
>>>> "Julie Bove" > wrote in message
>>>> ...
>>>>> I had been anticipating record highs again, but thankfully they
>>>>> dropped
>>>>> the temperatures for our upcoming forecast. One day will even be cool
>>>>> and
>>>>> the hotter weather is now pushed off into next week. At any rate, I am
>>>>> continuing on with my plan for baked beans in the Crock-Pot.
>>>>>
>>>>> I always start with caramelized onions but I am always amazed at how
>>>>> much
>>>>> they do cook down. I prefer Walla Walla Sweets for this but they have
>>>>> not
>>>>> hit the grocery stores yet. We just had the big onion festival. I
>>>>> asked at
>>>>> the community FB group and they have been spotted at a few Farmer's
>>>>> Markets and also a market that I'll be going by on Wed. that appears
>>>>> to
>>>>> sell mostly produce and in the winter, Christmas trees. It has been
>>>>> there
>>>>> for longer than I've lived in the area but I have never been there.
>>>>> Reason
>>>>> being that a few people I know said they did stop by and they weren't
>>>>> super impressed. I never see many customers there either. But... If I
>>>>> can't find them when I do my grocery shop, then I will stop there on
>>>>> my
>>>>> way home to get some.
>>>>>
>>>>> I also didn't realize that I had only half a bag of beans. So these
>>>>> will
>>>>> be a tad heavy on the onions, even for me. I used 6 caramelized
>>>>> Vidalia's
>>>>> and two raw white onions. Also a goodly handful of bacon strips,
>>>>> cooked
>>>>> and chopped into small pieces. A good amount of ketchup, a little
>>>>> mustard
>>>>> powder, salt, tons of freshly ground black pepper and small amounts of
>>>>> brown sugar and molasses. After tasting, I decided to add a little
>>>>> tomato
>>>>> paste. I also added some of the bean cooking water and will stash some
>>>>> more in the fridge in case I need to add more later. I always think I
>>>>> will
>>>>> need some because they will start to look dry but then if I wait a
>>>>> little
>>>>> while, for whatever reason, they will give off more liquid.
>>>>>
>>>>> This will cook throughout the night. Depending on the look and taste,
>>>>> I
>>>>> may turn the pot off in the afternoon or I may just leave them till
>>>>> dinner. I have cooked them on low for as long as 20 hours and they've
>>>>> been
>>>>> fine. I always start on high for about an hour just to get them going.
>>>>>
>>>>> And... All for me! For some reason, the only other person I know who
>>>>> likes
>>>>> these beans is one of my nephews. Other family members do like baked
>>>>> beans
>>>>> but prefer them from a can or jar. I'm no bean snob. I'll eat from can
>>>>> or
>>>>> jar too. It's just that the way that I make these, the carb count is
>>>>> less
>>>>> than most recipes due to the caramelized onion. Just don't give me BBQ
>>>>> beans. That's about the only kind I really don't like.
>>>>
>>>> Thanks, I've saved this to read over later.
>>>
>>> lol
>>
>> Then she'll be back asking Julie how she cooks her beans.
>
> Probably. They were navy in case anyone wondered.

Awww was that porky squerts trying to be helpful again ... such a kind
piggy!



--
http://www.helpforheroes.org.uk/shop/

"Julie Bove" > wrote in message
...
>
> "Ophelia" > wrote in message
> ...
>>
>>
>> "tert in seattle" > wrote in message
>> ...
>>> Ophelia wrote:
>>>>
>>>>
>>>> "Julie Bove" > wrote in message
>>>> ...
>>>>> I had been anticipating record highs again, but thankfully they
>>>>> dropped
>>>>> the temperatures for our upcoming forecast. One day will even be cool
>>>>> and
>>>>> the hotter weather is now pushed off into next week. At any rate, I am
>>>>> continuing on with my plan for baked beans in the Crock-Pot.
>>>>>
>>>>> I always start with caramelized onions but I am always amazed at how
>>>>> much
>>>>> they do cook down. I prefer Walla Walla Sweets for this but they have
>>>>> not
>>>>> hit the grocery stores yet. We just had the big onion festival. I
>>>>> asked
>>>>> at
>>>>> the community FB group and they have been spotted at a few Farmer's
>>>>> Markets and also a market that I'll be going by on Wed. that appears
>>>>> to
>>>>> sell mostly produce and in the winter, Christmas trees. It has been
>>>>> there
>>>>> for longer than I've lived in the area but I have never been there.
>>>>> Reason
>>>>> being that a few people I know said they did stop by and they weren't
>>>>> super impressed. I never see many customers there either. But... If I
>>>>> can't find them when I do my grocery shop, then I will stop there on
>>>>> my
>>>>> way home to get some.
>>>>>
>>>>> I also didn't realize that I had only half a bag of beans. So these
>>>>> will
>>>>> be a tad heavy on the onions, even for me. I used 6 caramelized
>>>>> Vidalia's
>>>>> and two raw white onions. Also a goodly handful of bacon strips,
>>>>> cooked
>>>>> and chopped into small pieces. A good amount of ketchup, a little
>>>>> mustard
>>>>> powder, salt, tons of freshly ground black pepper and small amounts of
>>>>> brown sugar and molasses. After tasting, I decided to add a little
>>>>> tomato
>>>>> paste. I also added some of the bean cooking water and will stash some
>>>>> more in the fridge in case I need to add more later. I always think I
>>>>> will
>>>>> need some because they will start to look dry but then if I wait a
>>>>> little
>>>>> while, for whatever reason, they will give off more liquid.
>>>>>
>>>>> This will cook throughout the night. Depending on the look and taste,
>>>>> I
>>>>> may turn the pot off in the afternoon or I may just leave them till
>>>>> dinner. I have cooked them on low for as long as 20 hours and they've
>>>>> been
>>>>> fine. I always start on high for about an hour just to get them going.
>>>>>
>>>>> And... All for me! For some reason, the only other person I know who
>>>>> likes
>>>>> these beans is one of my nephews. Other family members do like baked
>>>>> beans
>>>>> but prefer them from a can or jar. I'm no bean snob. I'll eat from can
>>>>> or
>>>>> jar too. It's just that the way that I make these, the carb count is
>>>>> less
>>>>> than most recipes due to the caramelized onion. Just don't give me BBQ
>>>>> beans. That's about the only kind I really don't like.
>>>>
>>>> Thanks, I've saved this to read over later.
>>>
>>> lol
>>
>> Well, if you don't think this is a good recipe, please share yours?
>>
>> This is not something I've ever made.
>
> You wouldn't like it. Part of the appeal is the copious amount of black
> pepper.

Err if you say so ...

--
http://www.helpforheroes.org.uk/shop/

"Julie Bove" > wrote in message
...

>> Sorry, I don't know what that means.
>>
>> What was too long?
>
> I know what it means. People keep telling me that my posts are too wordy
> and although I think I know what you meant... The way you worded it made
> it sound like I had written a lengthy novel and it was so long that you'd
> have to put off reading it until later.

In which case they would be wrong! I had read it through but I wanted to
read it later to get the ingredients and method etc

Isn't it wonderful the number of kind hearted people around here who only
want to be helpful ...



--
http://www.helpforheroes.org.uk/shop/

"Cheri" > wrote in message
...
> "Dave Smith" wrote in message ...
>
>
>> Ophelia wrote:
>> Thanks, I've saved this to read over later.
>
>
>>>The old bat is still at it I see. She posted more than 70 lines of text
>>>from 7 previous posts to add one line of stupid comment.
>
> And YOU didn't snip any of it just so YOU could get a nasty comment in,
> YOU sorry old wretch.

LOL what a miserable old git he is. I don't care what he thinks of me or
what I do)) In fact there are very few people here that I do. Let them
grouse, moan, grumble, whine, carp, mutter, bellyache, gripe, mither, and
bitch to their hearts content, it won't affect me one iota ... LOLOL How
it makes them look to others ... not my problem))



--
http://www.helpforheroes.org.uk/shop/

On Tue, 21 Jun 2016 13:52:40 +0100, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> ...
>
> >> Well, if you don't think this is a good recipe, please share yours?
> >>
> >> This is not something I've ever made.
> >>
> >
> > I've never caramelized onions for mine, it's worth a try. I buy
> > Simply Heinz ketchup, so I don't hesitate to use it as my tomato
> > component when I want just a tablespoon or two.
>
> Hey, use what ya got))) It's what I have to do

It takes me a year (+/-) to go through a bottle of ketchup, but I'm
getting to the end of this one and I'm thinking I'll try Trader Joe's
- if my store stocks it.
http://www.clubtraderjoes.com/2012/0...z-ketchup.html

--

sf

"sf" > wrote in message
...
> On Tue, 21 Jun 2016 13:52:40 +0100, "Ophelia" >
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>>
>> >> Well, if you don't think this is a good recipe, please share yours?
>> >>
>> >> This is not something I've ever made.
>> >>
>> >
>> > I've never caramelized onions for mine, it's worth a try. I buy
>> > Simply Heinz ketchup, so I don't hesitate to use it as my tomato
>> > component when I want just a tablespoon or two.
>>
>> Hey, use what ya got))) It's what I have to do
>
> It takes me a year (+/-) to go through a bottle of ketchup, but I'm
> getting to the end of this one and I'm thinking I'll try Trader Joe's
> - if my store stocks it.
> http://www.clubtraderjoes.com/2012/0...z-ketchup.html

I hope you get what you like!


--
http://www.helpforheroes.org.uk/shop/

sf wrote:
>
> It takes me a year (+/-) to go through a bottle of ketchup, but I'm
> getting to the end of this one and I'm thinking I'll try Trader Joe's
> - if my store stocks it.
> http://www.clubtraderjoes.com/2012/0...z-ketchup.html


sf - I suspect you would like what I have here. I mentioned it long
ago when I first bought it.

It's called, "California Sun Dried Tomato Ketchup."
"Made from vine ripened sun dried tomatoes."
It's good for ketchup. It would work perfectly for
tomato paste in a tube, imo. A little spicer though.

You might want to try it someday. It's one of the better
"gourmet" products that I've wasted money on.
http://www.trainafoods.com/shop/sun-...tomato-ketchup

On Tue, 21 Jun 2016 17:28:25 +0100, "Ophelia" >
wrote:

>
>
> "sf" > wrote in message
> ...
> > On Tue, 21 Jun 2016 13:52:40 +0100, "Ophelia" >
> > wrote:
> >
> >> Hey, use what ya got))) It's what I have to do
> >
> > It takes me a year (+/-) to go through a bottle of ketchup, but I'm
> > getting to the end of this one and I'm thinking I'll try Trader Joe's
> > - if my store stocks it.
> > http://www.clubtraderjoes.com/2012/0...z-ketchup.html
>
> I hope you get what you like!

Just experimenting. I always go back to Heinz, but this one sounds
like it might be just a tad tastier.

--

sf

On 2016-06-21 12:40 PM, Gary wrote:
> sf wrote:
>>
>> It takes me a year (+/-) to go through a bottle of ketchup, but I'm
>> getting to the end of this one and I'm thinking I'll try Trader Joe's
>> - if my store stocks it.
>> http://www.clubtraderjoes.com/2012/0...z-ketchup.html
>
>
> sf - I suspect you would like what I have here. I mentioned it long
> ago when I first bought it.
>
> It's called, "California Sun Dried Tomato Ketchup."
> "Made from vine ripened sun dried tomatoes."
> It's good for ketchup. It would work perfectly for
> tomato paste in a tube, imo. A little spicer though.
>
> You might want to try it someday. It's one of the better
> "gourmet" products that I've wasted money on.
> http://www.trainafoods.com/shop/sun-...tomato-ketchup
>

I have a bottle of French's ketchup that I will crack open when I run
out of the jar currently on the go. I bought it well over a year ago,
but we use so little ketchup that we just never seem to run out.

On Tue, 21 Jun 2016 12:40:59 -0400, Gary > wrote:

> sf wrote:
> >
> > It takes me a year (+/-) to go through a bottle of ketchup, but I'm
> > getting to the end of this one and I'm thinking I'll try Trader Joe's
> > - if my store stocks it.
> > http://www.clubtraderjoes.com/2012/0...z-ketchup.html
>
>
> sf - I suspect you would like what I have here. I mentioned it long
> ago when I first bought it.
>
> It's called, "California Sun Dried Tomato Ketchup."
> "Made from vine ripened sun dried tomatoes."
> It's good for ketchup. It would work perfectly for
> tomato paste in a tube, imo. A little spicer though.
>
> You might want to try it someday. It's one of the better
> "gourmet" products that I've wasted money on.
> http://www.trainafoods.com/shop/sun-...tomato-ketchup

Thanks for reminding me about that one, Gary! I will put it on my
grocery list to look for - can't say I've seen it on a shelf in spite
of California being part of the name. It might be a Whole Foods item,
they often have what I don't find elsewhere. How they do that in such
small stores is beyond my understanding, but they manage to do it.


--

sf

"Ophelia" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>
>>> Sorry, I don't know what that means.
>>>
>>> What was too long?
>>
>> I know what it means. People keep telling me that my posts are too wordy
>> and although I think I know what you meant... The way you worded it made
>> it sound like I had written a lengthy novel and it was so long that you'd
>> have to put off reading it until later.
>
> In which case they would be wrong! I had read it through but I wanted to
> read it later to get the ingredients and method etc
>
> Isn't it wonderful the number of kind hearted people around here who only
> want to be helpful ...

Yes!

Ophelia wrote:
>
>
> "tert in seattle" > wrote in message
> ...
>
>>>>>>> Well, if you don't think this is a good recipe, please share yours?
>>>>>>>
>>>>>>> This is not something I've ever made.
>>>>>>
>>>>>> I lol'd because of what looked like a very polite tl;dr
>>>>>
>>>>> polite tl;dr ????
>>>>
>>>> too long; didn't read
>>>
>>> Sorry, I don't know what that means.
>>>
>>> What was too long?
>>
>> okay I confess I did not lol I was exaggerating I merely guffawed
>> internally
>
> Exaggerating?? How very dare you??? And guffawing internally???? What is
> this world coming to???
>
> I don't know ... the youf of today ....

yes and we know who is to blame -- the parents

"tert in seattle" > wrote in message
...
> Ophelia wrote:
>>
>>
>> "tert in seattle" > wrote in message
>> ...
>>
>>>>>>>> Well, if you don't think this is a good recipe, please share yours?
>>>>>>>>
>>>>>>>> This is not something I've ever made.
>>>>>>>
>>>>>>> I lol'd because of what looked like a very polite tl;dr
>>>>>>
>>>>>> polite tl;dr ????
>>>>>
>>>>> too long; didn't read
>>>>
>>>> Sorry, I don't know what that means.
>>>>
>>>> What was too long?
>>>
>>> okay I confess I did not lol I was exaggerating I merely guffawed
>>> internally
>>
>> Exaggerating?? How very dare you??? And guffawing internally???? What
>> is
>> this world coming to???
>>
>> I don't know ... the youf of today ....
>
> yes and we know who is to blame -- the parents

Awww your poor parents! I am sure they loved you and did their best for
you!!!


>
>

--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
>
> "tert in seattle" > wrote in message
> ...
>> Ophelia wrote:
>>>
>>>
>>> "tert in seattle" > wrote in message
>>> ...
>>>
>>>>>>>>> Well, if you don't think this is a good recipe, please share yours?
>>>>>>>>>
>>>>>>>>> This is not something I've ever made.
>>>>>>>>
>>>>>>>> I lol'd because of what looked like a very polite tl;dr
>>>>>>>
>>>>>>> polite tl;dr ????
>>>>>>
>>>>>> too long; didn't read
>>>>>
>>>>> Sorry, I don't know what that means.
>>>>>
>>>>> What was too long?
>>>>
>>>> okay I confess I did not lol I was exaggerating I merely guffawed
>>>> internally
>>>
>>> Exaggerating?? How very dare you??? And guffawing internally???? What
>>> is
>>> this world coming to???
>>>
>>> I don't know ... the youf of today ....
>>
>> yes and we know who is to blame -- the parents
>
> Awww your poor parents! I am sure they loved you and did their best for
> you!!!

indeed - and they still do!