I did something I don't usually do tonight. I breaded and pan fried
coins of squash in a cast iron skillet. Zucchini and a yellow
crookneck. I don't usually fry anything. This isn't deep frying but
the results turned out a bit like it.

I used simple vegetable oil. Not a lot of oil, just enough to coat the
bottom of the cast iron skillet so the squash was crispy outside, tender
inside. Yum!

To go along I pan fried a NY Strip. Okay, after I cut it in half and
trimmed most of the fat the steak weighed in at about 6 oz. so it was
less than half the strip. Fine with me. I don't eat a lot.

This was a simple and delicious dinner. The steak was seasoned simply
with S&P. Cooked to medium rare in the skillet after the squash. Both
were delicious!

Jill

On Sun, 31 Jul 2016 18:07:17 -0400, jmcquown >
wrote:

>I did something I don't usually do tonight. I breaded and pan fried
>coins of squash in a cast iron skillet. Zucchini and a yellow
>crookneck. I don't usually fry anything. This isn't deep frying but
>the results turned out a bit like it.
>
>I used simple vegetable oil. Not a lot of oil, just enough to coat the
>bottom of the cast iron skillet so the squash was crispy outside, tender
>inside. Yum!
>
>To go along I pan fried a NY Strip. Okay, after I cut it in half and
>trimmed most of the fat the steak weighed in at about 6 oz. so it was
>less than half the strip. Fine with me. I don't eat a lot.
>
>This was a simple and delicious dinner. The steak was seasoned simply
>with S&P. Cooked to medium rare in the skillet after the squash. Both
>were delicious!

Sounds nice. Alas, I see no zucchini in the shops ATM here, otherwise
I would buy some today and do the same. But at least your post has
reminded me to buy some seeds as spring approaches.

I also had steak last night - a scotch fillet with onion & garlic.
Once they were cooked, I added a pile of chopped kale, spinach and
rainbow chard in the pan and quickly 'cooked' it. I suppose some would
say 'wilted'. I never tire of having kale etc. that way, it's one of
my very favourite things.

"jmcquown" > wrote in message
news
>I did something I don't usually do tonight. I breaded and pan fried coins
>of squash in a cast iron skillet. Zucchini and a yellow crookneck. I
>don't usually fry anything. This isn't deep frying but the results turned
>out a bit like it.
>
> I used simple vegetable oil. Not a lot of oil, just enough to coat the
> bottom of the cast iron skillet so the squash was crispy outside, tender
> inside. Yum!
>
> To go along I pan fried a NY Strip. Okay, after I cut it in half and
> trimmed most of the fat the steak weighed in at about 6 oz. so it was less
> than half the strip. Fine with me. I don't eat a lot.
>
> This was a simple and delicious dinner. The steak was seasoned simply
> with S&P. Cooked to medium rare in the skillet after the squash. Both
> were delicious!
>
> Jill

You copycatted Steve!

I am headed to Costco to pick up new bed pillows. Will grab something for
dinner there. Might be a pizza unless I see something else of interest.
Still have pasta salad which I will probably eat. Got some pasta at Home
Goods that I love but Angela doesn't like. It is the four colored kind.
Wanted to get it again but I guess not. Odd thing is, she ate the whole bowl
of it despite saying that it tasted funny. Tasted food to me.

On Sun, 31 Jul 2016 16:31:32 -0700, "Julie Bove"
> wrote:

>
>"jmcquown" > wrote in message
>news
>>I did something I don't usually do tonight. I breaded and pan fried coins
>>of squash in a cast iron skillet. Zucchini and a yellow crookneck. I
>>don't usually fry anything. This isn't deep frying but the results turned
>>out a bit like it.
>>
>> I used simple vegetable oil. Not a lot of oil, just enough to coat the
>> bottom of the cast iron skillet so the squash was crispy outside, tender
>> inside. Yum!
>>
>> To go along I pan fried a NY Strip. Okay, after I cut it in half and
>> trimmed most of the fat the steak weighed in at about 6 oz. so it was less
>> than half the strip. Fine with me. I don't eat a lot.
>>
>> This was a simple and delicious dinner. The steak was seasoned simply
>> with S&P. Cooked to medium rare in the skillet after the squash. Both
>> were delicious!
>>
>> Jill
>
>You copycatted Steve!
>
>I am headed to Costco to pick up new bed pillows. Will grab something for
>dinner there. Might be a pizza unless I see something else of interest.
>Still have pasta salad which I will probably eat. Got some pasta at Home
>Goods that I love but Angela doesn't like. It is the four colored kind.
>Wanted to get it again but I guess not. Odd thing is, she ate the whole bowl
>of it despite saying that it tasted funny. Tasted food to me.

I agree with Angela, I'm not a fan of the 'four coloured kind' of
pasta. That kind of flavour isn't in the job description of pasta,
IMO.

On 7/31/2016 7:31 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> news
>> I did something I don't usually do tonight. I breaded and pan fried
>> coins of squash in a cast iron skillet. Zucchini and a yellow
>> crookneck. I don't usually fry anything. This isn't deep frying but
>> the results turned out a bit like it.
>>
>> I used simple vegetable oil. Not a lot of oil, just enough to coat
>> the bottom of the cast iron skillet so the squash was crispy outside,
>> tender inside. Yum!
>>
>> To go along I pan fried a NY Strip. Okay, after I cut it in half and
>> trimmed most of the fat the steak weighed in at about 6 oz. so it was
>> less than half the strip. Fine with me. I don't eat a lot.
>>
>> This was a simple and delicious dinner. The steak was seasoned simply
>> with S&P. Cooked to medium rare in the skillet after the squash.
>> Both were delicious!
>>
>> Jill
>
> You copycatted Steve!
>
Did not. I didn't even bother reading RFC until after I cooked dinner.

Jill

"Sqwertz" > wrote in message
...
> On Sun, 31 Jul 2016 20:34:19 -0400, jmcquown wrote:
>
>> On 7/31/2016 7:31 PM, Julie Bove wrote:
>>>
>>> You copycatted Steve!
>>>
>> Did not. I didn't even bother reading RFC until after I cooked dinner.
>
> It was long distance mental telepathy.

Yep.

Julie Bove wrote:
>
> "Sqwertz" > wrote in message
> ...
>> On Sun, 31 Jul 2016 20:34:19 -0400, jmcquown wrote:
>>
>>> On 7/31/2016 7:31 PM, Julie Bove wrote:
>>>>
>>>> You copycatted Steve!
>>>>
>>> Did not. I didn't even bother reading RFC until after I cooked dinner.
>>
>> It was long distance mental telepathy.
>
> Yep.

maybe it was a coincidence

or the parallel universe messing with us

On 7/31/2016 9:24 PM, Sqwertz wrote:
> On Sun, 31 Jul 2016 20:34:19 -0400, jmcquown wrote:
>
>> On 7/31/2016 7:31 PM, Julie Bove wrote:
>>>
>>> You copycatted Steve!
>>>
>> Did not. I didn't even bother reading RFC until after I cooked dinner.
>
> It was long distance mental telepathy.
>
Could be. I haven't fried squash in at least 20 years. I should
have done an egg wash on it first. The coating didn't adhere very well.
Tasted great, though!

Jill

jmcquown wrote:
>
> On 7/31/2016 9:24 PM, Sqwertz wrote:
> > On Sun, 31 Jul 2016 20:34:19 -0400, jmcquown wrote:
> >
> >> On 7/31/2016 7:31 PM, Julie Bove wrote:
> >>>
> >>> You copycatted Steve!
> >>>
> >> Did not. I didn't even bother reading RFC until after I cooked dinner.
> >
> > It was long distance mental telepathy.
> >
> Could be. I haven't fried squash in at least 20 years. I should
> have done an egg wash on it first. The coating didn't adhere very well.
> Tasted great, though!

I like the yellow squash and the patty pan squash. Sliced thick like
Steve said, flour, put in egg wash, and then floured again and fried on
high heat. I've never used bread crumbs or panko. The flour before egg
wash help it all stick.

On 8/1/2016 11:16 AM, Gary wrote:
> jmcquown wrote:
>>
>> Could be. I haven't fried squash in at least 20 years. I should
>> have done an egg wash on it first. The coating didn't adhere very well.
>> Tasted great, though!
>
> I like the yellow squash and the patty pan squash. Sliced thick like
> Steve said, flour, put in egg wash, and then floured again and fried on
> high heat. I've never used bread crumbs or panko. The flour before egg
> wash help it all stick.
>
I already said I neglected/failed to use an egg wash. I don't fry
things very often. The yellow and zucchini still tasted great. Thanks
for your suggestions.

Jill

Sqwertz wrote:
>
> On Mon, 1 Aug 2016 08:36:20 -0400, jmcquown wrote:
>
> > On 7/31/2016 9:24 PM, Sqwertz wrote:
> >> On Sun, 31 Jul 2016 20:34:19 -0400, jmcquown wrote:
> >>
> >>> On 7/31/2016 7:31 PM, Julie Bove wrote:
> >>>>
> >>>> You copycatted Steve!
> >>>>
> >>> Did not. I didn't even bother reading RFC until after I cooked dinner.
> >>
> >> It was long distance mental telepathy.
> >>
> > Could be. I haven't fried squash in at least 20 years.
>
> I don't think I've ever fried it. Heck, I never even buy green
> zucchini, only the yellow squash. But they were both $.20/each so I
> got 3 of each of green and yellow.

I don't even believe those prices. You must live on the Planet Bove
where all things are different. 20 cents each? I don't think so. That's
internet bs, imo.

On 8/1/2016 12:56 PM, Sqwertz wrote:
> On Mon, 1 Aug 2016 08:36:20 -0400, jmcquown wrote:
>
>> On 7/31/2016 9:24 PM, Sqwertz wrote:
>>> On Sun, 31 Jul 2016 20:34:19 -0400, jmcquown wrote:
>>>
>>>> On 7/31/2016 7:31 PM, Julie Bove wrote:
>>>>>
>>>>> You copycatted Steve!
>>>>>
>>>> Did not. I didn't even bother reading RFC until after I cooked dinner.
>>>
>>> It was long distance mental telepathy.
>>>
>> Could be. I haven't fried squash in at least 20 years.
>
> I don't think I've ever fried it. Heck, I never even buy green
> zucchini, only the yellow squash. But they were both $.20/each so I
> got 3 of each of green and yellow.
>
> I was going to use Progresso bread crumbs but as I shook some out of
> the canister onto a plate I said to myself, "That's a lot of black
> sesame seeds they put in there...".

LOL

> Then those sesame seeds started
> moving. That's the first time I've has bugs in anything in my pantry.
> They must have come from the factory. I only used those crumbs once
> right after I bought them 6 months ago and they were closed up well.
>
Please stop with the Julie imitation.

> I'll probably do another batch soon since I have the oil out.
>
> -sw
>
Jill

On 8/1/2016 1:08 PM, Gary wrote:
> Sqwertz wrote:
>>
>> On Mon, 1 Aug 2016 08:36:20 -0400, jmcquown wrote:
>>
>>> On 7/31/2016 9:24 PM, Sqwertz wrote:
>>>> On Sun, 31 Jul 2016 20:34:19 -0400, jmcquown wrote:
>>>>
>>>>> On 7/31/2016 7:31 PM, Julie Bove wrote:
>>>>>>
>>>>>> You copycatted Steve!
>>>>>>
>>>>> Did not. I didn't even bother reading RFC until after I cooked dinner.
>>>>
>>>> It was long distance mental telepathy.
>>>>
>>> Could be. I haven't fried squash in at least 20 years.
>>
>> I don't think I've ever fried it. Heck, I never even buy green
>> zucchini, only the yellow squash. But they were both $.20/each so I
>> got 3 of each of green and yellow.
>
> I don't even believe those prices. You must live on the Planet Bove
> where all things are different. 20 cents each? I don't think so. That's
> internet bs, imo.
>
Uh, why do you think those prices in the summer in Texas (or South
Carolina) are so unbelievable? He's talking about squash, not meat.
Long growing seasons. I can buy locally grown summer squash into October.

Jill
Jill

On 8/1/2016 1:47 PM, Sqwertz wrote:
> On Mon, 01 Aug 2016 13:08:56 -0400, Gary wrote:
>
>> Sqwertz wrote:
>>
>>> I don't think I've ever fried it. Heck, I never even buy green
>>> zucchini, only the yellow squash. But they were both $.20/each so I
>>> got 3 of each of green and yellow.
>>
>> I don't even believe those prices. You must live on the Planet Bove
>> where all things are different. 20 cents each? I don't think so. That's
>> internet bs, imo.
>
> It's called seasonal pricing. Full size mangoes are $.25/each here
> now, too. Bunch of cilantro is $.23 (up from a low of $.17).
> Jalapenos are $.38/lb. Campari tomatoes $1/lb. You don't like it,
> bite me.
>
> -sw
>
Yep, seasonal and locally grown. I walked away from the farm stand on
Saturday with four each zucchini and yellow for a couple of dollars.

Jill

"jmcquown" > wrote in message
news
> On 8/1/2016 1:08 PM, Gary wrote:
>> Sqwertz wrote:
>>>
>>> On Mon, 1 Aug 2016 08:36:20 -0400, jmcquown wrote:
>>>
>>>> On 7/31/2016 9:24 PM, Sqwertz wrote:
>>>>> On Sun, 31 Jul 2016 20:34:19 -0400, jmcquown wrote:
>>>>>
>>>>>> On 7/31/2016 7:31 PM, Julie Bove wrote:
>>>>>>>
>>>>>>> You copycatted Steve!
>>>>>>>
>>>>>> Did not. I didn't even bother reading RFC until after I cooked
>>>>>> dinner.
>>>>>
>>>>> It was long distance mental telepathy.
>>>>>
>>>> Could be. I haven't fried squash in at least 20 years.
>>>
>>> I don't think I've ever fried it. Heck, I never even buy green
>>> zucchini, only the yellow squash. But they were both $.20/each so I
>>> got 3 of each of green and yellow.
>>
>> I don't even believe those prices. You must live on the Planet Bove
>> where all things are different. 20 cents each? I don't think so. That's
>> internet bs, imo.
>>
> Uh, why do you think those prices in the summer in Texas (or South
> Carolina) are so unbelievable? He's talking about squash, not meat. Long
> growing seasons. I can buy locally grown summer squash into October.
>
> Jill
> Jill

They are often on sale here 5/$1.00 which breaks to ....wait for it Gary....
..20 apiece. You should really know the prices in different areas before you
call "internet bs."

Cheri

"Gary" > wrote in message ...
> Sqwertz wrote:
>>
>> On Mon, 1 Aug 2016 08:36:20 -0400, jmcquown wrote:
>>
>> > On 7/31/2016 9:24 PM, Sqwertz wrote:
>> >> On Sun, 31 Jul 2016 20:34:19 -0400, jmcquown wrote:
>> >>
>> >>> On 7/31/2016 7:31 PM, Julie Bove wrote:
>> >>>>
>> >>>> You copycatted Steve!
>> >>>>
>> >>> Did not. I didn't even bother reading RFC until after I cooked
>> >>> dinner.
>> >>
>> >> It was long distance mental telepathy.
>> >>
>> > Could be. I haven't fried squash in at least 20 years.
>>
>> I don't think I've ever fried it. Heck, I never even buy green
>> zucchini, only the yellow squash. But they were both $.20/each so I
>> got 3 of each of green and yellow.
>
> I don't even believe those prices. You must live on the Planet Bove
> where all things are different. 20 cents each? I don't think so. That's
> internet bs, imo.

A couple of months ago, I got cans of fruit for 10 cents each. They were the
Haggen brand, approx. 15 oz. each. I saw some other outstanding deals of
various brands but I had no need for the items. I did not know it at the
time but soon after, I saw online that this particular store was going back
to Albertsons. I was hoping they'd mark everything down for cheap that
Albertsons wasn't going to sell, but no.

More recently I got boxes of facial tissue for 47 cents each at another
Albertsons. Brand is EarthFirst. The boxes have pics of rocks on them. And
the tissues themselves are about as soft as a rock. Heh.

I could see the bread crumbs for cheap, especially if they were an odd
flavor that didn't sell or if the packages were damaged.

Just last week, I took my friends shopping and my one friend insisted that I
get some toilet paper. It was a huge package of Charmin Basic for $2.99. I
didn't really need any and didn't think it would fit in my car, based on how
full their shopping carts were. This particular Fred Meyer does have some
clearance areas in the store and this one was an assortment of shopping
carts in the frozen food aisle. She took me back there to show me, but by
then they were all gone. She had picked up two and let the other friend buy
one which was fine by me. She is elderly and hasn't much income. We could
find nothing at all wrong with the packages and I think each one held about
36 rolls of paper. She also snagged a huge package of good paper towels with
an obvious rip. The towels inside were not wrapped but her son goes through
them like mad. She's not sure what he does with them but not cleaning inside
the house. Heh. So she didn't care if they were pristine or not. And it was
good that they did not have more of the TP because getting all of our stuff
back into the car and fitting the three of us in it was akin to playing
Tetris. I didn't buy much either. Just 4, 6 packs of Diet Pepsi bottles, a
prepared sandwich and some grapes.

I should add that it really amazes me how much they can buy at one time.
Granted, neither has a stockpile like I do. But the one lives alone and the
other has two adult children living with her. Both have issues that I will
not get into here but it is likely that neither will be able to move out and
support themselves. The disabled daughter did try but failed miserably.
Anyway... I guess I am lucky. I keep a good store of basics, bought when I
get them for good prices and only have to top off the store as needed or buy
perishables each week.

"Sqwertz" > wrote in message
...
> On Mon, 01 Aug 2016 13:08:56 -0400, Gary wrote:
>
>> Sqwertz wrote:
>>
>>> I don't think I've ever fried it. Heck, I never even buy green
>>> zucchini, only the yellow squash. But they were both $.20/each so I
>>> got 3 of each of green and yellow.
>>
>> I don't even believe those prices. You must live on the Planet Bove
>> where all things are different. 20 cents each? I don't think so. That's
>> internet bs, imo.
>
> It's called seasonal pricing. Full size mangoes are $.25/each here
> now, too. Bunch of cilantro is $.23 (up from a low of $.17).
> Jalapenos are $.38/lb. Campari tomatoes $1/lb. You don't like it,
> bite me.
>
> -sw

Oh boy did I read that wrong! I thought it was the bread crumbs that were
that cheap. I do know that mangoes can be had for cheap in various places.
When my husband was stationed on the ship, he said he would eat so many he'd
get sick of them. He would request them as he loved them. And they were
cheap so the cook bought tons.

In NY, we could get items for cheap such as bell peppers and various fruits.
I used to put out platters of fruits and vegetables for the kids after
school for cheap.

On 8/1/2016 12:56 PM, Sqwertz wrote:

>
> I was going to use Progresso bread crumbs but as I shook some out of
> the canister onto a plate I said to myself, "That's a lot of black
> sesame seeds they put in there...". Then those sesame seeds started
> moving. That's the first time I've has bugs in anything in my pantry.
> They must have come from the factory. I only used those crumbs once
> right after I bought them 6 months ago and they were closed up well.

They were enhanced with protein. The heat stops the movement.

On Mon, 1 Aug 2016 22:40:15 GMT, "l not -l" > wrote:

>
>On 1-Aug-2016, jmcquown > wrote:
>
>> On 8/1/2016 11:16 AM, Gary wrote:
>> > jmcquown wrote:
>> >>
>> >> Could be. I haven't fried squash in at least 20 years. I should
>> >> have done an egg wash on it first. The coating didn't adhere very
>> >> well.
>> >> Tasted great, though!
>> >
>> > I like the yellow squash and the patty pan squash. Sliced thick like
>> > Steve said, flour, put in egg wash, and then floured again and fried on
>> > high heat. I've never used bread crumbs or panko. The flour before egg
>> > wash help it all stick.
>> >
>> I already said I neglected/failed to use an egg wash. I don't fry
>> things very often. The yellow and zucchini still tasted great. Thanks
>> for your suggestions.
>>
>> Jill
>
>I picked up locally-grown zucchini and yellow squash while shopping Friday.
>I cut each into bite-size pieces; then salted and drained them. Added one
>diced onion and 2 cups of diced tomatoes, a bit of salt and pepper.
>Chilled, it made a tasty summer vegetable salad.

I went out in the rain this afternoon and harvested a good 20 pounds
of green zukes and yellow crook necks. I'll be stewing them
tomorrow. I also harvested Kirby cukes, more than fifty, I'll keep
the small ones, the rest will be given away at the local golf course.
This has been a good year for my crops, everything is doing well.

Sqwertz wrote:
>
> On Mon, 01 Aug 2016 13:08:56 -0400, Gary wrote:
>
> > Sqwertz wrote:
> >
> >> I don't think I've ever fried it. Heck, I never even buy green
> >> zucchini, only the yellow squash. But they were both $.20/each so I
> >> got 3 of each of green and yellow.
> >
> > I don't even believe those prices. You must live on the Planet Bove
> > where all things are different. 20 cents each? I don't think so. That's
> > internet bs, imo.
>
> It's called seasonal pricing. Full size mangoes are $.25/each here
> now, too. Bunch of cilantro is $.23 (up from a low of $.17).
> Jalapenos are $.38/lb. Campari tomatoes $1/lb. You don't like it,
> bite me.

I usually have good prices here but certainly not on produce.
Prices for both zucchini and yellow squash this week, (and on sale) is
$1.28/lb. I would buy the hell out of them for 20 cents each. The sale
add also says, "harvested in Virginia" like it's local produce. What
they don't say is that it was harvested way too early. Go to the local
veggie stand and you can get recent picked ones but they cost twice as
much.

Seriously, produce here is always so expensive, I often just buy frozen.
It's normally a better deal.

On Tue, 02 Aug 2016 09:40:22 -0400, Gary > wrote:

>Sqwertz wrote:
>>
>> On Mon, 01 Aug 2016 13:08:56 -0400, Gary wrote:
>>
>> > Sqwertz wrote:
>> >
>> >> I don't think I've ever fried it. Heck, I never even buy green
>> >> zucchini, only the yellow squash. But they were both $.20/each so I
>> >> got 3 of each of green and yellow.
>> >
>> > I don't even believe those prices. You must live on the Planet Bove
>> > where all things are different. 20 cents each? I don't think so. That's
>> > internet bs, imo.
>>
>> It's called seasonal pricing. Full size mangoes are $.25/each here
>> now, too. Bunch of cilantro is $.23 (up from a low of $.17).
>> Jalapenos are $.38/lb. Campari tomatoes $1/lb. You don't like it,
>> bite me.
>
>I usually have good prices here but certainly not on produce.
>Prices for both zucchini and yellow squash this week, (and on sale) is
>$1.28/lb. I would buy the hell out of them for 20 cents each. The sale
>add also says, "harvested in Virginia" like it's local produce. What
>they don't say is that it was harvested way too early. Go to the local
>veggie stand and you can get recent picked ones but they cost twice as
>much.
>
>Seriously, produce here is always so expensive, I often just buy frozen.
>It's normally a better deal.

Zukes at market here sell for $1.39/lb but I grow my own and have so
many now that I need to give them away... stop in this afternoon and
you can have all you can carry. I'll be cooking up another batch
tomorrow. Cucumbers are flooding in too, just dropped a hundred off
at the local golf course. There's a table there where members leave
their overage and people take what they need, works very well. I've
been eating the pickles I made but I'm tiring of them, gave some of
those away too. Tomatoes will be ready to pick very soon.

Sqwertz wrote:
>
> On Tue, 02 Aug 2016 11:22:12 -0400, Brooklyn1 wrote:
>
> > Cucumbers are flooding in too, just dropped a hundred off
> > at the local golf course. There's a table there where members leave
> > their overage and people take what they need, works very well.
>
> You golf? Or just go to ogle the old ladies in their short skirts?
> Do you personally hand them some long cucumbers and offer suggestions
> on how to use them?

lol. We've all seen the size of his garden. I seriously doubt he had 100
to give away. Not only that, he lives in farmville. Probably no golf
course near him either.

On 8/2/2016 11:50 AM, Gary wrote:

> lol. We've all seen the size of his garden. I seriously doubt he had 100
> to give away. Not only that, he lives in farmville. Probably no golf
> course near him either.

Every year I plant ONE cucumber plant. I cannot eat all the cukes
I get and I could give away a couple dozen without a thought.

I tried a new way of staking the plant, I saw it on some garden
show. Take a roll of garden fencing and make a large circle that
you set on it's side. Fix it in place however you have to. The
plants grow up through it and the cukes hang down.

I didn't do it exactly that way as I didn't have any fencing but
I did put square cages sideways, stacked. Worked pretty well, still.
I'll buy fencing for next year.

nancy

Brooklyn1 wrote:
>
> Tomatoes will be ready to pick very soon.

Yeah. You in NY are about a month behind us in Virginia with ripening
tomatoes. That's one thing that I would never give away. You eat them to
death when they are ripe. Those you can't eat, just chop them up and
freeze them for spaghetti sauce later in the year. No waste with
tomatoes here.

On 8/2/2016 12:11 PM, Gary wrote:
> Brooklyn1 wrote:
>>
>> Tomatoes will be ready to pick very soon.
>
> Yeah. You in NY are about a month behind us in Virginia with ripening
> tomatoes. That's one thing that I would never give away. You eat them to
> death when they are ripe. Those you can't eat, just chop them up and
> freeze them for spaghetti sauce later in the year. No waste with
> tomatoes here.

I give cukes to my neighbor with some tomatoes to soften the blow.

Other than that we do the same as you do, just toss ripe tomatoes
into a bag and into the freezer. We don't blanch or peel them.
Sauce tastes extra fresh come December.

nancy

On Tue, 02 Aug 2016 09:40:22 -0400, Gary > wrote:

> Seriously, produce here is always so expensive, I often just buy frozen.
> It's normally a better deal.

I just saw an ad on TV for Buffalo Cauliflower, a frozen product.
I've wanted to try making it since I first saw the recipe a couple of
years ago - still haven't. Didn't know it was so popular that it
would turn into a commercial product!

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

On Tue, 02 Aug 2016 11:50:06 -0400, Gary > wrote:

>Sqwertz wrote:
>>
>> On Tue, 02 Aug 2016 11:22:12 -0400, Brooklyn1 wrote:
>>
>> > Cucumbers are flooding in too, just dropped a hundred off
>> > at the local golf course. There's a table there where members leave
>> > their overage and people take what they need, works very well.
>>
>> You golf? Or just go to ogle the old ladies in their short skirts?
>> Do you personally hand them some long cucumbers and offer suggestions
>> on how to use them?
>
>lol. We've all seen the size of his garden. I seriously doubt he had 100
>to give away. Not only that, he lives in farmville. Probably no golf
>course near him either.

You are a Mary Land (Fairy Land) imbecile... you've no idea how many
cukes I can grow in 50' X 50' garden, litterally a hundred thousand
easily... and Greene County, NY must have a dozen world class
tournament golf courses. Gary, you gotta be *** like my ****ed up
brother, that's why your wife divorced you, she caught you taking big
dick up your ass, same as my brother's wife caught him and divorced
him in a NY minute. Gary, you don't date women, you don't want any
net friends, you're deathly ascared of phone calls, I've no doubt
whatsoever that you are a flaming faggot. You've been living alone a
long, LONG time... you are a typical pick-up faggot who meets
strangers for quickies at roadside toilets.

On Tue, 2 Aug 2016 13:04:00 -0400, Nancy Young
> wrote:

>On 8/2/2016 12:11 PM, Gary wrote:
>> Brooklyn1 wrote:
>>>
>>> Tomatoes will be ready to pick very soon.
>>
>> Yeah. You in NY are about a month behind us in Virginia with ripening
>> tomatoes. That's one thing that I would never give away. You eat them to
>> death when they are ripe. Those you can't eat, just chop them up and
>> freeze them for spaghetti sauce later in the year. No waste with
>> tomatoes here.
>
>I give cukes to my neighbor with some tomatoes to soften the blow.
>
>Other than that we do the same as you do, just toss ripe tomatoes
>into a bag and into the freezer. We don't blanch or peel them.
>Sauce tastes extra fresh come December.
>
>nancy

Salad tomatoes aren't any good for sauce, they contain way too much
water but I grow a truckload of romas, perfect for sauce. I tried
making sauce from salad tomatoes, a big waste of time and energy, and
the result is not very good flavor/texture wise... with too many salad
tomatoes it's best to give them away.

On Tue, 02 Aug 2016 17:24:47 -0400, Brooklyn1
> wrote:

>On Tue, 02 Aug 2016 11:50:06 -0400, Gary > wrote:
>>lol. We've all seen the size of his garden. I seriously doubt he had 100
>>to give away. Not only that, he lives in farmville. Probably no golf
>>course near him either.
>
>You are a Mary Land (Fairy Land) imbecile... you've no idea how many
>cukes I can grow in 50' X 50' garden, litterally a hundred thousand
>easily...

I'll give you $50000 if you can prove that to be the case.

>and Greene County, NY must have a dozen world class
>tournament golf courses. Gary, you gotta be *** like my ****ed up
>brother, that's why your wife divorced you, she caught you taking big
>dick up your ass, same as my brother's wife caught him and divorced
>him in a NY minute. Gary, you don't date women, you don't want any
>net friends, you're deathly ascared of phone calls, I've no doubt
>whatsoever that you are a flaming faggot. You've been living alone a
>long, LONG time... you are a typical pick-up faggot who meets
>strangers for quickies at roadside toilets.


Alternatively, I'll pay you $5000 to fly here so I can confront you.

"Brooklyn1" wrote in message
...

On Tue, 2 Aug 2016 13:04:00 -0400, Nancy Young
> wrote:

>On 8/2/2016 12:11 PM, Gary wrote:
>> Brooklyn1 wrote:
>>>
>>> Tomatoes will be ready to pick very soon.
>>
>> Yeah. You in NY are about a month behind us in Virginia with ripening
>> tomatoes. That's one thing that I would never give away. You eat them to
>> death when they are ripe. Those you can't eat, just chop them up and
>> freeze them for spaghetti sauce later in the year. No waste with
>> tomatoes here.
>
>I give cukes to my neighbor with some tomatoes to soften the blow.
>
>Other than that we do the same as you do, just toss ripe tomatoes
>into a bag and into the freezer. We don't blanch or peel them.
>Sauce tastes extra fresh come December.
>
>nancy

Salad tomatoes aren't any good for sauce, they contain way too much
water but I grow a truckload of romas, perfect for sauce. I tried
making sauce from salad tomatoes, a big waste of time and energy, and
the result is not very good flavor/texture wise... with too many salad
tomatoes it's best to give them away.
------------------------------

I only grow Romas. The few salad types we want, I buy.


--
http;//www.helpforheroes.org.uk

Brooklyn1 wrote:
>
> Gary wrote:
> >lol. We've all seen the size of his garden. I seriously doubt he had 100
> >to give away. Not only that, he lives in farmville. Probably no golf
> >course near him either.
>
> You are a Mary Land (Fairy Land) imbecile...

FAIL #1: No, I don't live in Maryland.

> you've no idea how many
> cukes I can grow in 50' X 50' garden, litterally a hundred thousand
> easily...

FAIL #2: Not near so many and your garden isn't that big either.
It's also not all cucumber plants.

> and Greene County, NY must have a dozen world class
> tournament golf courses. Gary, you gotta be *** like my ****ed up
> brother, that's why your wife divorced you, she caught you taking big
> dick up your ass, same as my brother's wife caught him and divorced
> him in a NY minute. Gary, you don't date women,

FAIL #3: Not ***, Sheldon, but I don't look down on those
that are. That's their business not mine.
Don't forget, wife left me and young daughter,
not just me. I was lucky there.
Also, right now I don't date women but I don't
men either. You should ease up on your brother.

> you don't want any
> net friends,

FAIL #4: I have 3 very good net friends for about 20 years
now. We all write each day in a mailing list format.
One of them visits with his wife occasionally.


> you're deathly ascared of phone calls,

FAIL #5: Not afraid of phone calls but annoyed by most of them.
Still mad after all these years that I didn't want
to talk to you on the phone. It wasn't personal.

> I've no doubt
> whatsoever that you are a flaming faggot. You've been living alone a
> long, LONG time... you are a typical pick-up faggot who meets
> strangers for quickies at roadside toilets.

Sounds to me like you might be latently homosexual.
"not that there's anything wrong with that"

Enjoyed your latest rant. It was funny as always.

Nancy Young wrote:
>
> Gary wrote:
>
> > lol. We've all seen the size of his garden. I seriously doubt he had 100
> > to give away. Not only that, he lives in farmville. Probably no golf
> > course near him either.
>
> Every year I plant ONE cucumber plant. I cannot eat all the cukes
> I get and I could give away a couple dozen without a thought.

I actually looked up cucumbers this morning. From what I read one plant
generally yields about 15 cucumbers? I don't doubt you got more
though...many different conditions change things.

For a couple of summers, I grew tomato plants. It was either 6 or 8
plants. Regardless, once they started ripening on the vine, for about 3
weeks I was picking approx. 14 tomatoes per day, every day. After the 3
weeks, the harvest slowed down but I still got many more. Then at the
end of season, I picked quite a few green ones (and we ate them like
squash).

I do miss my vegetable garden. My back balcony gets way too hot to grow
much even in pots.

Nancy Young wrote:
>
> Other than that we do the same as you do, just toss ripe tomatoes
> into a bag and into the freezer. We don't blanch or peel them.
> Sauce tastes extra fresh come December.

Same with me. No blanching or peeling. I chop them up and freeze in bags
and you've got that fresh taste in the middle of the winter. No canned
or commercial frozen tomatoes compare in taste.

Brooklyn1 wrote:
>
> On Tue, 2 Aug 2016 13:04:00 -0400, Nancy Young
> > wrote:
>
> >Gary wrote:
> >> Those you can't eat, just chop them up and
> >> freeze them for spaghetti sauce later in the year. No waste with
> >> tomatoes here.
> >
> >Other than that we do the same as you do, just toss ripe tomatoes
> >into a bag and into the freezer. We don't blanch or peel them.
> >Sauce tastes extra fresh come December.
> >
> >nancy
>
> Salad tomatoes aren't any good for sauce, they contain way too much
> water but I grow a truckload of romas, perfect for sauce. I tried
> making sauce from salad tomatoes, a big waste of time and energy, and
> the result is not very good flavor/texture wise... with too many salad
> tomatoes it's best to give them away.

Talking about 2 different products I suspect, Sheldon.
I'm talking about making spaghetti sauce, not tomato sauce.

When I make spaghetti sauce, I start with canned tomato sauce and often
add a can of tomato paste at the end to thicken a bit. My salad
tomatoes, cut in chunks, are an addition to the tomato sauce. They look
good in the spaghetti sauce, have that nice one bite size, and they also
add that 'fresh from the garden' taste.

If I wanted to make totally from scratch and make my own 'tomato sauce'
I would use the meatier romas but I don't need to reinvent the wheel -
canned tomato sauce works for me.

Sqwertz wrote:
>
> I think I'm gonna take a road trip to

How about the Bay Area....invite sf out to lunch. Take pics. :-D

On Wed, 03 Aug 2016 08:08:52 -0400, Gary > wrote:

>Nancy Young wrote:
>>
>> Other than that we do the same as you do, just toss ripe tomatoes
>> into a bag and into the freezer. We don't blanch or peel them.
>> Sauce tastes extra fresh come December.
>
>Same with me. No blanching or peeling. I chop them up and freeze in bags
>and you've got that fresh taste in the middle of the winter. No canned
>or commercial frozen tomatoes compare in taste.

That's a good tip, must remember to do it when there is a glut of
fresh local tomatoes.

wrote:
>
> On Wed, 03 Aug 2016 08:08:52 -0400, Gary > wrote:
>
> >Nancy Young wrote:
> >>
> >> Other than that we do the same as you do, just toss ripe tomatoes
> >> into a bag and into the freezer. We don't blanch or peel them.
> >> Sauce tastes extra fresh come December.
> >
> >Same with me. No blanching or peeling. I chop them up and freeze in bags
> >and you've got that fresh taste in the middle of the winter. No canned
> >or commercial frozen tomatoes compare in taste.
>
> That's a good tip, must remember to do it when there is a glut of
> fresh local tomatoes.

Do it...you won't be sorry. When is season for local tomatoes for you?
Probably not time yet, is it?

On Wed, 03 Aug 2016 08:51:09 -0400, Gary > wrote:

wrote:
>>
>> On Wed, 03 Aug 2016 08:08:52 -0400, Gary > wrote:
>>
>> >Nancy Young wrote:
>> >>
>> >> Other than that we do the same as you do, just toss ripe tomatoes
>> >> into a bag and into the freezer. We don't blanch or peel them.
>> >> Sauce tastes extra fresh come December.
>> >
>> >Same with me. No blanching or peeling. I chop them up and freeze in bags
>> >and you've got that fresh taste in the middle of the winter. No canned
>> >or commercial frozen tomatoes compare in taste.
>>
>> That's a good tip, must remember to do it when there is a glut of
>> fresh local tomatoes.
>
>Do it...you won't be sorry. When is season for local tomatoes for you?
>Probably not time yet, is it?

No, we still have mainly Mexican ones here but I would think another
month and they will be very plentiful. My supermarket highlights
local produce but for that I might take a trip up the valley where
it's all grown. There's a nice vineyard tour there also I hear and I
have several non-drinking pals, so they can do the driving

On Wednesday, August 3, 2016 at 8:19:59 AM UTC-4, Gary wrote:
> Brooklyn1 wrote:
> >
> > On Tue, 2 Aug 2016 13:04:00 -0400, Nancy Young
> > > wrote:
> >
> > >Gary wrote:
> > >> Those you can't eat, just chop them up and
> > >> freeze them for spaghetti sauce later in the year. No waste with
> > >> tomatoes here.
> > >
> > >Other than that we do the same as you do, just toss ripe tomatoes
> > >into a bag and into the freezer. We don't blanch or peel them.
> > >Sauce tastes extra fresh come December.
> > >
> > >nancy
> >
> > Salad tomatoes aren't any good for sauce, they contain way too much
> > water but I grow a truckload of romas, perfect for sauce. I tried
> > making sauce from salad tomatoes, a big waste of time and energy, and
> > the result is not very good flavor/texture wise... with too many salad
> > tomatoes it's best to give them away.
>
> Talking about 2 different products I suspect, Sheldon.
> I'm talking about making spaghetti sauce, not tomato sauce.
>
> When I make spaghetti sauce, I start with canned tomato sauce and often
> add a can of tomato paste at the end to thicken a bit. My salad
> tomatoes, cut in chunks, are an addition to the tomato sauce. They look
> good in the spaghetti sauce, have that nice one bite size, and they also
> add that 'fresh from the garden' taste.
>
> If I wanted to make totally from scratch and make my own 'tomato sauce'
> I would use the meatier romas but I don't need to reinvent the wheel -
> canned tomato sauce works for me.

There are other styles of pasta sauce. I wouldn't hesitate to make
this one with homegrown beefsteak tomatoes:

<http://www.epicurious.com/recipes/food/views/angel-hair-pasta-with-fresh-tomato-sauce-235263>

Cindy Hamilton

On 8/2/2016 5:41 PM, Brooklyn1 wrote:
> On Tue, 2 Aug 2016 13:04:00 -0400, Nancy Young
> > wrote:
>> Other than that we do the same as you do, just toss ripe tomatoes
>> into a bag and into the freezer. We don't blanch or peel them.
>> Sauce tastes extra fresh come December.

> Salad tomatoes aren't any good for sauce, they contain way too much
> water

Not a problem, the sauce comes out great, and sauce is a religion
in my house.

This year I expect it will be mostly Rutgers 250s in the freezer
as they are determinate. If those suckers come in all at once,
we won't be able to use them fresh.

> but I grow a truckload of romas, perfect for sauce. I tried
> making sauce from salad tomatoes, a big waste of time and energy, and
> the result is not very good flavor/texture wise... with too many salad
> tomatoes it's best to give them away.

Sorry they didn't work out for you. I've had good luck.

nancy