Had my fill of turkey, ham and such, so tonight a simple beef stew
consisting of rutabaga, potatoes, carrots and beef stew meat dredged
in flour and browned. Spiced with salt & pepper, chili powder, a bit
of Italian spice, garlic salt, paprika and a touch of BBQ spice.
Four hours in the slow cooker on high using two scant cups of water and it was
ready. One of the best that I had ever made. The veggies were not over-done,
the meat was tender and flavorful. The only thing I missed was a bit of
celery but everything else was fine.
====

On Mon, 2 Jan 2017 21:04:17 -0800 (PST), Roy >
wrote:

> Had my fill of turkey, ham and such, so tonight a simple beef stew
> consisting of rutabaga, potatoes, carrots and beef stew meat dredged
> in flour and browned. Spiced with salt & pepper, chili powder, a bit
> of Italian spice, garlic salt, paprika and a touch of BBQ spice.
> Four hours in the slow cooker on high using two scant cups of water and it was
> ready. One of the best that I had ever made. The veggies were not over-done,
> the meat was tender and flavorful. The only thing I missed was a bit of
> celery but everything else was fine.
> ====

Nice, but my friend down under says it's a heat wave where she is
(Brisbane area). I couldn't enjoy stew in that kind of weather.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On Mon, 02 Jan 2017 23:46:38 -0800, sf > wrote:

>On Mon, 2 Jan 2017 21:04:17 -0800 (PST), Roy >
>wrote:
>
>> Had my fill of turkey, ham and such, so tonight a simple beef stew
>> consisting of rutabaga, potatoes, carrots and beef stew meat dredged
>> in flour and browned. Spiced with salt & pepper, chili powder, a bit
>> of Italian spice, garlic salt, paprika and a touch of BBQ spice.
>> Four hours in the slow cooker on high using two scant cups of water and it was
>> ready. One of the best that I had ever made. The veggies were not over-done,
>> the meat was tender and flavorful. The only thing I missed was a bit of
>> celery but everything else was fine.
>> ====
>
>Nice, but my friend down under says it's a heat wave where she is
>(Brisbane area). I couldn't enjoy stew in that kind of weather.

True, we were being stewed ourselves until yesterday.

On Mon, 2 Jan 2017 21:04:17 -0800 (PST), Roy >
wrote:

>Had my fill of turkey, ham and such, so tonight a simple beef stew
>consisting of rutabaga, potatoes, carrots and beef stew meat dredged
>in flour and browned. Spiced with salt & pepper, chili powder, a bit
>of Italian spice, garlic salt, paprika and a touch of BBQ spice.
>Four hours in the slow cooker on high using two scant cups of water and it was
>ready. One of the best that I had ever made. The veggies were not over-done,
>the meat was tender and flavorful. The only thing I missed was a bit of
>celery but everything else was fine.
>====

Nice. No cooking here tonight, just some cooked prawns and stuffed
vine leaves.

On Mon, 02 Jan 2017 23:46:38 -0800, sf > wrote:

>On Mon, 2 Jan 2017 21:04:17 -0800 (PST), Roy >
>wrote:
>
>> Had my fill of turkey, ham and such, so tonight a simple beef stew
>> consisting of rutabaga, potatoes, carrots and beef stew meat dredged
>> in flour and browned. Spiced with salt & pepper, chili powder, a bit
>> of Italian spice, garlic salt, paprika and a touch of BBQ spice.
>> Four hours in the slow cooker on high using two scant cups of water and it was
>> ready. One of the best that I had ever made. The veggies were not over-done,
>> the meat was tender and flavorful. The only thing I missed was a bit of
>> celery but everything else was fine.
>> ====
>
>Nice, but my friend down under says it's a heat wave where she is
>(Brisbane area). I couldn't enjoy stew in that kind of weather.

Roy is in Canada, isn't he? No heat wave in Tasmania, nice day though.

On Monday, January 2, 2017 at 7:04:23 PM UTC-10, Roy wrote:
> Had my fill of turkey, ham and such, so tonight a simple beef stew
> consisting of rutabaga, potatoes, carrots and beef stew meat dredged
> in flour and browned. Spiced with salt & pepper, chili powder, a bit
> of Italian spice, garlic salt, paprika and a touch of BBQ spice.
> Four hours in the slow cooker on high using two scant cups of water and it was
> ready. One of the best that I had ever made. The veggies were not over-done,
> the meat was tender and flavorful. The only thing I missed was a bit of
> celery but everything else was fine.
> ====

Good show! I'll have to make beef stew or curry too.

My wife is ill and can't stomach my usual cooking. I made pork chops tonight. When I was a kid, I used to make pork chops by simmering it in canned cream of whatever soup. These days I don't like it that way because it made the chops kind of rubbery and tough but I needed to prepare the chops in a bland way.

The chops were dredged in flour and browned in oil till lightly browned. A large onion was browned in butter - around 5 minutes. The chops were laid on top of the onions and some chicken stock was added and the chops were simmered slowly. The idea was very gentle heating of the meat. After 30 minutes, the gravy was made with the pan juices using a roux base. Treating the chops gently makes for a very tender pork chop. I actually like it that way!

https://www.amazon.com/photos/share/...SixW3b7BJGyiFW

"dsi1" wrote in message
...

On Monday, January 2, 2017 at 7:04:23 PM UTC-10, Roy wrote:
> Had my fill of turkey, ham and such, so tonight a simple beef stew
> consisting of rutabaga, potatoes, carrots and beef stew meat dredged
> in flour and browned. Spiced with salt & pepper, chili powder, a bit
> of Italian spice, garlic salt, paprika and a touch of BBQ spice.
> Four hours in the slow cooker on high using two scant cups of water and it
> was
> ready. One of the best that I had ever made. The veggies were not
> over-done,
> the meat was tender and flavorful. The only thing I missed was a bit of
> celery but everything else was fine.
> ====

Good show! I'll have to make beef stew or curry too.

My wife is ill and can't stomach my usual cooking. I made pork chops
tonight. When I was a kid, I used to make pork chops by simmering it in
canned cream of whatever soup. These days I don't like it that way because
it made the chops kind of rubbery and tough but I needed to prepare the
chops in a bland way.

The chops were dredged in flour and browned in oil till lightly browned. A
large onion was browned in butter - around 5 minutes. The chops were laid on
top of the onions and some chicken stock was added and the chops were
simmered slowly. The idea was very gentle heating of the meat. After 30
minutes, the gravy was made with the pan juices using a roux base. Treating
the chops gently makes for a very tender pork chop. I actually like it that
way!

https://www.amazon.com/photos/share/...SixW3b7BJGyiFW

========

You might say that is bland, I would say it is perfect))

I hope your wife is well soon!

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

"Roy" wrote in message
...

Had my fill of turkey, ham and such, so tonight a simple beef stew
consisting of rutabaga, potatoes, carrots and beef stew meat dredged
in flour and browned. Spiced with salt & pepper, chili powder, a bit
of Italian spice, garlic salt, paprika and a touch of BBQ spice.
Four hours in the slow cooker on high using two scant cups of water and it
was
ready. One of the best that I had ever made. The veggies were not over-done,
the meat was tender and flavorful. The only thing I missed was a bit of
celery but everything else was fine.
====

Sound jolly good and since I don't like celery ... )



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

dsi1 wrote:
>
> The chops were dredged in flour and browned in oil till lightly browned. A large onion was browned in butter - around 5 minutes. The chops were laid on top of the onions and some chicken stock was added and the chops were simmered slowly. The idea was very gentle heating of the meat. After 30 minutes, the gravy was made with the pan juices using a roux base. Treating the chops gently makes for a very tender pork chop. I actually like it that way!
>
> https://www.amazon.com/photos/share/...SixW3b7BJGyiFW

That looks very tasty, imo. :-D

On Tue, 3 Jan 2017 00:25:44 -0800 (PST), dsi1 >
wrote:

>On Monday, January 2, 2017 at 7:04:23 PM UTC-10, Roy wrote:
>> Had my fill of turkey, ham and such, so tonight a simple beef stew
>> consisting of rutabaga, potatoes, carrots and beef stew meat dredged
>> in flour and browned. Spiced with salt & pepper, chili powder, a bit
>> of Italian spice, garlic salt, paprika and a touch of BBQ spice.
>> Four hours in the slow cooker on high using two scant cups of water and it was
>> ready. One of the best that I had ever made. The veggies were not over-done,
>> the meat was tender and flavorful. The only thing I missed was a bit of
>> celery but everything else was fine.
>> ====
>
>Good show! I'll have to make beef stew or curry too.
>
>My wife is ill and can't stomach my usual cooking. I made pork chops tonight. When I was a kid, I used to make pork chops by simmering it in canned cream of whatever soup. These days I don't like it that way because it made the chops kind of rubbery and tough but I needed to prepare the chops in a bland way.
>
>The chops were dredged in flour and browned in oil till lightly browned. A large onion was browned in butter - around 5 minutes. The chops were laid on top of the onions and some chicken stock was added and the chops were simmered slowly. The idea was very gentle heating of the meat. After 30 minutes, the gravy was made with the pan juices using a roux base. Treating the chops gently makes for a very tender pork chop. I actually like it that way!
>
>https://www.amazon.com/photos/share/...SixW3b7BJGyiFW

I hope your wife feels better soon and that it is nothing serious.
Best wishes to her.
Janet US

"dsi1" > wrote in message news:0a8a8222-48f9-4df3-88de-

The chops were dredged in flour and browned in oil till lightly browned. A
large onion was browned in butter - around 5 minutes. The chops were laid on
top of the onions and some chicken stock was added and the chops were
simmered slowly. The idea was very gentle heating of the meat. After 30
minutes, the gravy was made with the pan juices using a roux base. Treating
the chops gently makes for a very tender pork chop. I actually like it that
way!

https://www.amazon.com/photos/share/...SixW3b7BJGyiFW



=====

Looks very tasty. We had Chinese food from a gift card, it was good. I hope
your wife recovers quickly.

Cheri

On Monday, January 2, 2017 at 11:51:03 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, January 2, 2017 at 7:04:23 PM UTC-10, Roy wrote:
> > Had my fill of turkey, ham and such, so tonight a simple beef stew
> > consisting of rutabaga, potatoes, carrots and beef stew meat dredged
> > in flour and browned. Spiced with salt & pepper, chili powder, a bit
> > of Italian spice, garlic salt, paprika and a touch of BBQ spice.
> > Four hours in the slow cooker on high using two scant cups of water and it
> > was
> > ready. One of the best that I had ever made. The veggies were not
> > over-done,
> > the meat was tender and flavorful. The only thing I missed was a bit of
> > celery but everything else was fine.
> > ====
>
> Good show! I'll have to make beef stew or curry too.
>
> My wife is ill and can't stomach my usual cooking. I made pork chops
> tonight. When I was a kid, I used to make pork chops by simmering it in
> canned cream of whatever soup. These days I don't like it that way because
> it made the chops kind of rubbery and tough but I needed to prepare the
> chops in a bland way.
>
> The chops were dredged in flour and browned in oil till lightly browned. A
> large onion was browned in butter - around 5 minutes. The chops were laid on
> top of the onions and some chicken stock was added and the chops were
> simmered slowly. The idea was very gentle heating of the meat. After 30
> minutes, the gravy was made with the pan juices using a roux base. Treating
> the chops gently makes for a very tender pork chop. I actually like it that
> way!
>
> https://www.amazon.com/photos/share/...SixW3b7BJGyiFW
>
> ========
>
> You might say that is bland, I would say it is perfect))
>
> I hope your wife is well soon!
>
> --
> http://www.helpforheroes.org.uk

Well, the original intent was something bland but that was only moderately successful.

On Tuesday, January 3, 2017 at 5:46:04 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > The chops were dredged in flour and browned in oil till lightly browned.. A large onion was browned in butter - around 5 minutes. The chops were laid on top of the onions and some chicken stock was added and the chops were simmered slowly. The idea was very gentle heating of the meat. After 30 minutes, the gravy was made with the pan juices using a roux base. Treating the chops gently makes for a very tender pork chop. I actually like it that way!
> >
> > https://www.amazon.com/photos/share/...SixW3b7BJGyiFW
>
> That looks very tasty, imo. :-D

It even tasted tasty.

On Tuesday, January 3, 2017 at 5:59:36 AM UTC-10, U.S. Janet B. wrote:
> On Tue, 3 Jan 2017 00:25:44 -0800 (PST), dsi1 <dsi10yahoo.com>
> wrote:
>
> >On Monday, January 2, 2017 at 7:04:23 PM UTC-10, Roy wrote:
> >> Had my fill of turkey, ham and such, so tonight a simple beef stew
> >> consisting of rutabaga, potatoes, carrots and beef stew meat dredged
> >> in flour and browned. Spiced with salt & pepper, chili powder, a bit
> >> of Italian spice, garlic salt, paprika and a touch of BBQ spice.
> >> Four hours in the slow cooker on high using two scant cups of water and it was
> >> ready. One of the best that I had ever made. The veggies were not over-done,
> >> the meat was tender and flavorful. The only thing I missed was a bit of
> >> celery but everything else was fine.
> >> ====
> >
> >Good show! I'll have to make beef stew or curry too.
> >
> >My wife is ill and can't stomach my usual cooking. I made pork chops tonight. When I was a kid, I used to make pork chops by simmering it in canned cream of whatever soup. These days I don't like it that way because it made the chops kind of rubbery and tough but I needed to prepare the chops in a bland way.
> >
> >The chops were dredged in flour and browned in oil till lightly browned. A large onion was browned in butter - around 5 minutes. The chops were laid on top of the onions and some chicken stock was added and the chops were simmered slowly. The idea was very gentle heating of the meat. After 30 minutes, the gravy was made with the pan juices using a roux base. Treating the chops gently makes for a very tender pork chop. I actually like it that way!
> >
> >https://www.amazon.com/photos/share/...SixW3b7BJGyiFW
>
> I hope your wife feels better soon and that it is nothing serious.
> Best wishes to her.
> Janet US

Thanks!

On Tuesday, January 3, 2017 at 6:53:42 AM UTC-10, Cheri wrote:
> "dsi1" <dsi1yahoo.com> wrote in message news:0a8a8222-48f9-4df3-88de-
>
> The chops were dredged in flour and browned in oil till lightly browned. A
> large onion was browned in butter - around 5 minutes. The chops were laid on
> top of the onions and some chicken stock was added and the chops were
> simmered slowly. The idea was very gentle heating of the meat. After 30
> minutes, the gravy was made with the pan juices using a roux base. Treating
> the chops gently makes for a very tender pork chop. I actually like it that
> way!
>
> https://www.amazon.com/photos/share/...SixW3b7BJGyiFW
>
>
>
> =====
>
> Looks very tasty. We had Chinese food from a gift card, it was good. I hope
> your wife recovers quickly.
>
> Cheri

Chinese restaurants used to be king around here until around 2000. These days we have a lot more options as far as Asian food goes. Chinese food seems kind of passé. I like Chinese food but the family would rather have Korean or Vietnamese. That's unfortunate for me but the beat goes on.

On 2017-01-03 2:15 PM, dsi1 wrote:
> On Tuesday, January 3, 2017 at 6:53:42 AM UTC-10, Cheri wrote:
>> "dsi1" <dsi1yahoo.com> wrote in message

>
> Chinese restaurants used to be king around here until around 2000.
> These days we have a lot more options as far as Asian food goes.
> Chinese food seems kind of passé. I like Chinese food but the family
> would rather have Korean or Vietnamese. That's unfortunate for me but
> the beat goes on.


That is sort of the way I feel about Chinese food. I tried Japanese food
but I was not impressed. I have not tried Korean but had my first
exposure to Vietnamese food last year. I was expecting it to be like
Thai and it really disappointed. If going out for dinner now, Thai is
my first choice.

On Tuesday, January 3, 2017 at 11:14:27 AM UTC-10, Dave Smith wrote:
> On 2017-01-03 2:15 PM, dsi1 wrote:
> > On Tuesday, January 3, 2017 at 6:53:42 AM UTC-10, Cheri wrote:
> >> "dsi1" <dsi1yahoo.com> wrote in message
>
> >
> > Chinese restaurants used to be king around here until around 2000.
> > These days we have a lot more options as far as Asian food goes.
> > Chinese food seems kind of passé. I like Chinese food but the family
> > would rather have Korean or Vietnamese. That's unfortunate for me but
> > the beat goes on.
>
>
> That is sort of the way I feel about Chinese food. I tried Japanese food
> but I was not impressed. I have not tried Korean but had my first
> exposure to Vietnamese food last year. I was expecting it to be like
> Thai and it really disappointed. If going out for dinner now, Thai is
> my first choice.

My kids like Thai. When we go have Thai food I'll just let them order the food because it's unfamiliar territory for me. The kids like the Thai sticky rice but I think it's just plain weird.

"dsi1" wrote in message
...

On Monday, January 2, 2017 at 11:51:03 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, January 2, 2017 at 7:04:23 PM UTC-10, Roy wrote:
> > Had my fill of turkey, ham and such, so tonight a simple beef stew
> > consisting of rutabaga, potatoes, carrots and beef stew meat dredged
> > in flour and browned. Spiced with salt & pepper, chili powder, a bit
> > of Italian spice, garlic salt, paprika and a touch of BBQ spice.
> > Four hours in the slow cooker on high using two scant cups of water and
> > it
> > was
> > ready. One of the best that I had ever made. The veggies were not
> > over-done,
> > the meat was tender and flavorful. The only thing I missed was a bit of
> > celery but everything else was fine.
> > ====
>
> Good show! I'll have to make beef stew or curry too.
>
> My wife is ill and can't stomach my usual cooking. I made pork chops
> tonight. When I was a kid, I used to make pork chops by simmering it in
> canned cream of whatever soup. These days I don't like it that way because
> it made the chops kind of rubbery and tough but I needed to prepare the
> chops in a bland way.
>
> The chops were dredged in flour and browned in oil till lightly browned. A
> large onion was browned in butter - around 5 minutes. The chops were laid
> on
> top of the onions and some chicken stock was added and the chops were
> simmered slowly. The idea was very gentle heating of the meat. After 30
> minutes, the gravy was made with the pan juices using a roux base.
> Treating
> the chops gently makes for a very tender pork chop. I actually like it
> that
> way!
>
> https://www.amazon.com/photos/share/...SixW3b7BJGyiFW
>
> ========
>
> You might say that is bland, I would say it is perfect))
>
> I hope your wife is well soon!
>
> --
> http://www.helpforheroes.org.uk

Well, the original intent was something bland but that was only moderately
successful.

====

Was she able to eat? I do hope so and it helps her get well quickly.



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

On 2017-01-03 4:30 PM, dsi1 wrote:
> On Tuesday, January 3, 2017 at 11:14:27 AM UTC-10, Dave Smith wrote:
>
>>
>> That is sort of the way I feel about Chinese food. I tried Japanese
>> food but I was not impressed. I have not tried Korean but had my
>> first exposure to Vietnamese food last year. I was expecting it to
>> be like Thai and it really disappointed. If going out for dinner
>> now, Thai is my first choice.
>
> My kids like Thai. When we go have Thai food I'll just let them order
> the food because it's unfamiliar territory for me. The kids like the
> Thai sticky rice but I think it's just plain weird.
>
The sticky rice is good, but they usually charge a good buck for it.

On Tuesday, January 3, 2017 at 11:39:54 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, January 2, 2017 at 11:51:03 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Monday, January 2, 2017 at 7:04:23 PM UTC-10, Roy wrote:
> > > Had my fill of turkey, ham and such, so tonight a simple beef stew
> > > consisting of rutabaga, potatoes, carrots and beef stew meat dredged
> > > in flour and browned. Spiced with salt & pepper, chili powder, a bit
> > > of Italian spice, garlic salt, paprika and a touch of BBQ spice.
> > > Four hours in the slow cooker on high using two scant cups of water and
> > > it
> > > was
> > > ready. One of the best that I had ever made. The veggies were not
> > > over-done,
> > > the meat was tender and flavorful. The only thing I missed was a bit of
> > > celery but everything else was fine.
> > > ====
> >
> > Good show! I'll have to make beef stew or curry too.
> >
> > My wife is ill and can't stomach my usual cooking. I made pork chops
> > tonight. When I was a kid, I used to make pork chops by simmering it in
> > canned cream of whatever soup. These days I don't like it that way because
> > it made the chops kind of rubbery and tough but I needed to prepare the
> > chops in a bland way.
> >
> > The chops were dredged in flour and browned in oil till lightly browned. A
> > large onion was browned in butter - around 5 minutes. The chops were laid
> > on
> > top of the onions and some chicken stock was added and the chops were
> > simmered slowly. The idea was very gentle heating of the meat. After 30
> > minutes, the gravy was made with the pan juices using a roux base.
> > Treating
> > the chops gently makes for a very tender pork chop. I actually like it
> > that
> > way!
> >
> > https://www.amazon.com/photos/share/...SixW3b7BJGyiFW
> >
> > ========
> >
> > You might say that is bland, I would say it is perfect))
> >
> > I hope your wife is well soon!
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Well, the original intent was something bland but that was only moderately
> successful.
>
> ====
>
> Was she able to eat? I do hope so and it helps her get well quickly.
>
>
>
> --
> http://www.helpforheroes.org.uk

She was able to eat a little. These days it's like we have a competition to see who can eat the least. Usually, I win.

On Tuesday, January 3, 2017 at 12:13:11 PM UTC-10, Dave Smith wrote:
> On 2017-01-03 4:30 PM, dsi1 wrote:
> > On Tuesday, January 3, 2017 at 11:14:27 AM UTC-10, Dave Smith wrote:
> >
> >>
> >> That is sort of the way I feel about Chinese food. I tried Japanese
> >> food but I was not impressed. I have not tried Korean but had my
> >> first exposure to Vietnamese food last year. I was expecting it to
> >> be like Thai and it really disappointed. If going out for dinner
> >> now, Thai is my first choice.
> >
> > My kids like Thai. When we go have Thai food I'll just let them order
> > the food because it's unfamiliar territory for me. The kids like the
> > Thai sticky rice but I think it's just plain weird.
> >
> The sticky rice is good, but they usually charge a good buck for it.

I don't care for it because it's made from sweet mochi rice i.e., glutinous rice. My favorite rice is Korean rice. Japanese rice is too sticky, Chinese rice is too dry.

"dsi1" wrote in message
...

On Tuesday, January 3, 2017 at 11:39:54 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, January 2, 2017 at 11:51:03 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Monday, January 2, 2017 at 7:04:23 PM UTC-10, Roy wrote:
> > > Had my fill of turkey, ham and such, so tonight a simple beef stew
> > > consisting of rutabaga, potatoes, carrots and beef stew meat dredged
> > > in flour and browned. Spiced with salt & pepper, chili powder, a bit
> > > of Italian spice, garlic salt, paprika and a touch of BBQ spice.
> > > Four hours in the slow cooker on high using two scant cups of water
> > > and
> > > it
> > > was
> > > ready. One of the best that I had ever made. The veggies were not
> > > over-done,
> > > the meat was tender and flavorful. The only thing I missed was a bit
> > > of
> > > celery but everything else was fine.
> > > ====
> >
> > Good show! I'll have to make beef stew or curry too.
> >
> > My wife is ill and can't stomach my usual cooking. I made pork chops
> > tonight. When I was a kid, I used to make pork chops by simmering it in
> > canned cream of whatever soup. These days I don't like it that way
> > because
> > it made the chops kind of rubbery and tough but I needed to prepare the
> > chops in a bland way.
> >
> > The chops were dredged in flour and browned in oil till lightly browned.
> > A
> > large onion was browned in butter - around 5 minutes. The chops were
> > laid
> > on
> > top of the onions and some chicken stock was added and the chops were
> > simmered slowly. The idea was very gentle heating of the meat. After 30
> > minutes, the gravy was made with the pan juices using a roux base.
> > Treating
> > the chops gently makes for a very tender pork chop. I actually like it
> > that
> > way!
> >
> > https://www.amazon.com/photos/share/...SixW3b7BJGyiFW
> >
> > ========
> >
> > You might say that is bland, I would say it is perfect))
> >
> > I hope your wife is well soon!
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Well, the original intent was something bland but that was only moderately
> successful.
>
> ====
>
> Was she able to eat? I do hope so and it helps her get well quickly.
>
>
>
> --
> http://www.helpforheroes.org.uk

She was able to eat a little. These days it's like we have a competition to
see who can eat the least. Usually, I win.

==============

I am pleased she ate even a little though. You need to make her favourites.
I am sure she will get better faster if she is eating. You? Pah you are
just ornery ... <g>



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