It would be lovely to see some posts about food.


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

On Saturday, March 25, 2017 at 6:20:22 AM UTC-4, Ophelia wrote:
> It would be lovely to see some posts about food.

Yesterday I made pizza dough; it's getting a slow rise in the
refrigerator. Today we'll have pizza (his and hers).

Hers: brush the crust with garlic-flavored olive oil (mash a clove
and mix it with some oil; nuke for a few seconds), sprinkle on a
modicum of grated provolone and Parmagiano-Reggiano. Top with
(at this season) diced grape tomatoes (sweated in a little salt)
and bake at 525 F. When it comes out of the oven, sprinkle on
a good quantity of minced basil and parsley.

Actually, even the grape tomatoes seem extra weak, so I'm thinking
about halving them and roasting them in the oven. Then they'll go
under the cheese so as not to burn.

His: some concoction of Italian sausage and ragu spread thickly on
the crust and topped with as much cheese as his conscience will
permit.

Cindy Hamilton

On Sat, 25 Mar 2017 04:03:02 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, March 25, 2017 at 6:20:22 AM UTC-4, Ophelia wrote:
>> It would be lovely to see some posts about food.
>
>Yesterday I made pizza dough; it's getting a slow rise in the
>refrigerator. Today we'll have pizza (his and hers).
>
>Hers: brush the crust with garlic-flavored olive oil (mash a clove
>and mix it with some oil; nuke for a few seconds), sprinkle on a
>modicum of grated provolone and Parmagiano-Reggiano. Top with
>(at this season) diced grape tomatoes (sweated in a little salt)
>and bake at 525 F. When it comes out of the oven, sprinkle on
>a good quantity of minced basil and parsley.
>
>Actually, even the grape tomatoes seem extra weak, so I'm thinking
>about halving them and roasting them in the oven. Then they'll go
>under the cheese so as not to burn.
>
>His: some concoction of Italian sausage and ragu spread thickly on
>the crust and topped with as much cheese as his conscience will
>permit.

Hers sounds good.

"Cindy Hamilton" wrote in message
...

On Saturday, March 25, 2017 at 6:20:22 AM UTC-4, Ophelia wrote:
> It would be lovely to see some posts about food.

Yesterday I made pizza dough; it's getting a slow rise in the
refrigerator. Today we'll have pizza (his and hers).

Hers: brush the crust with garlic-flavored olive oil (mash a clove
and mix it with some oil; nuke for a few seconds), sprinkle on a
modicum of grated provolone and Parmagiano-Reggiano. Top with
(at this season) diced grape tomatoes (sweated in a little salt)
and bake at 525 F. When it comes out of the oven, sprinkle on
a good quantity of minced basil and parsley.

Actually, even the grape tomatoes seem extra weak, so I'm thinking
about halving them and roasting them in the oven. Then they'll go
under the cheese so as not to burn.

His: some concoction of Italian sausage and ragu spread thickly on
the crust and topped with as much cheese as his conscience will
permit.

Cindy Hamilton

===

Wonderful!!! Thank you



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

"l not -l" wrote in message ...


On 25-Mar-2017, "Ophelia" > wrote:

> It would be lovely to see some posts about food.
The day is just starting here; the only meal I know with certainty this
early is breakfast. I'll be having a Western omelet; diced ham,onion, bell
pepper and a bit of cheese in a folded omelet. A side of hash browns made
of shredded potatoes, not diced. Cranberry juice cocktail (sucralose
sweetened) to get my morning jolt of vitamin C and enough black coffee to
prepare all the above without doing myself harm with knife or heat 88-)
See, it's so early, I'm bleary-eyed.

===

Not too early to be making a delicious sounding breakfast)

Mind you, that sounds enough for a dinner for me)

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

Beans ands franks here.

wrote in message
...

Beans ands franks here.

===

Enjoy

See, I knew some people would be cooking)


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

I'll probably be making gorton (creton) today. I haven't made any since last Fall.

Denise in cool, drizzly NH

On Sat, 25 Mar 2017 10:20:11 -0000, "Ophelia" >
wrote:

>
>
>It would be lovely to see some posts about food.

I just staggered out of bed. I did feed the cats. Coffee is on.
Maybe I'll get the toaster out for breakfast
Janet US

On 2017-03-25, U.S Janet B > wrote:

> On Sat, 25 Mar 2017 10:20:11 -0000, "Ophelia" >

>>It would be lovely to see some posts about food.

> I just staggered out of bed. I did feed the cats. Coffee is on.
> Maybe I'll get the toaster out for breakfast

I'm making a pot o' red beans (sans rice). I got all the goodies.
Andouille sausage, holy trinity, ham, Old Bay, etc. Gotta make these
heat-intensive dishes while the "iron is hot" (or should I say, the
weather is cold). I put the beans on at 0800hrs. Should be done by
1300-1400hrs.

nb

On 3/25/2017 6:20 AM, Ophelia wrote:
>
>
> It would be lovely to see some posts about food.
>
>

Made a pretty good dinner Thursday night. Pork chops and tortellini.

Dredged the chops in season flour and fried them in butter and oil. Set
them aside.

The tortellini were store bought so they just went into boiling water.

Cut a bunch of grape tomatoes in half. They will be over top of the
tortellini when plated

Now the sauce. In the same pan I poured in some white wine and heated
it enough to reduce by a bit more than half. Added a few tablespoons of
butter, half cup of sour cream, squeeze of lemon, capers, quite a bit of
grated cheese. Mixed it well on low heat.

Plated the chops, the tortellini, put the tomatoes on top, poured on the
sauce.

Beverage was a pinot noir.

On 3/25/2017 6:20 AM, Ophelia wrote:
>
>
> It would be lovely to see some posts about food.
>
>

Last night was meatloaf.

About two pounds of beef
1 egg
big squirt of ketchup
2 big spoons of sour cream
garlic powder
dried toasted onions
panko
about a half cup of grated cheese

Mix it all together. Form a loaf and put in the center of a cast iron
pan or baking dish

One one side was cut up sweet potatoes, the other side was cut up yellow
potatoes. Drizzle them with olive oil

Cook in oven at 400 for about an hour. Side was frozen veggies. nuked,
seasoned.

Beverage was G & T

coltwvu wrote:
>
>Beans ands franks here.

Wouldn't that be more properly listed en carte as "Franks N' Beans"?

Baked franks n' beans is one of my favorites... what kind of
franks/beans? I prefer Sabrett franks in natural casings and Heinz
vegetarian beans. I actually prefer baked knockwurt n' beans but
knockwust has become increasingly difficult to locate... in NYC delis
knockwurst are called 'specials'. Knockwurst is exactly the same as
franks only twice the diameter... different brands are as different
tasting as different brands of franks. I sometimes see the Hebrew
National brand of knockwurst but I don't care for them, I don't much
like any Hebrew National product.
https://answers.yahoo.com/question/i...3191349AAXpPq3
https://en.wikipedia.org/wiki/Knackwurst

"Ophelia" wrote:
>
>It would be lovely to see some posts about food.

Tonight's dinner will be the last two slabs of roast pork sliced off
the bone along with wide egg noodles cooked with brussels sprouts in
butter. The meaty pork bone will become soup, likely oriental style
with bok choy, onions, garlic, oriental seasonings, thickened with
corn starch and will become egg drop, served with crispy chow mein
noodles. I might need to freeze the bone and wait for an opportunity
when it's just me as I'm forbidden to cook onions when the she's home.

wrote in message
...

I'll probably be making gorton (creton) today. I haven't made any since
last Fall.

Denise in cool, drizzly NH

===

Please would you describe/define that?

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

"U.S. Janet B." wrote in message
...

On Sat, 25 Mar 2017 10:20:11 -0000, "Ophelia" >
wrote:

>
>
>It would be lovely to see some posts about food.

I just staggered out of bed. I did feed the cats. Coffee is on.
Maybe I'll get the toaster out for breakfast
Janet US

===

I expect you will be cooking later

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

"Ed Pawlowski" wrote in message ...

On 3/25/2017 6:20 AM, Ophelia wrote:
>
>
> It would be lovely to see some posts about food.
>
>

Made a pretty good dinner Thursday night. Pork chops and tortellini.

Dredged the chops in season flour and fried them in butter and oil. Set
them aside.

The tortellini were store bought so they just went into boiling water.

Cut a bunch of grape tomatoes in half. They will be over top of the
tortellini when plated

Now the sauce. In the same pan I poured in some white wine and heated
it enough to reduce by a bit more than half. Added a few tablespoons of
butter, half cup of sour cream, squeeze of lemon, capers, quite a bit of
grated cheese. Mixed it well on low heat.

Plated the chops, the tortellini, put the tomatoes on top, poured on the
sauce.

Beverage was a pinot noir.

===

That sounds lovely

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

"Ed Pawlowski" wrote in message ...

On 3/25/2017 6:20 AM, Ophelia wrote:
>
>
> It would be lovely to see some posts about food.
>
>

Last night was meatloaf.

About two pounds of beef
1 egg
big squirt of ketchup
2 big spoons of sour cream
garlic powder
dried toasted onions
panko
about a half cup of grated cheese

Mix it all together. Form a loaf and put in the center of a cast iron
pan or baking dish

One one side was cut up sweet potatoes, the other side was cut up yellow
potatoes. Drizzle them with olive oil

Cook in oven at 400 for about an hour. Side was frozen veggies. nuked,
seasoned.

Beverage was G & T

===

We are not fond of meatloaf, but that sounds ok. I might give it a try



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

"l not -l" wrote in message ...


On 25-Mar-2017, "Ophelia" > wrote:

> "l not -l" wrote in message ...
>
>
> On 25-Mar-2017, "Ophelia" > wrote:
>
> > It would be lovely to see some posts about food.
> The day is just starting here; the only meal I know with certainty this
> early is breakfast. I'll be having a Western omelet; diced ham,onion,
> bell
> pepper and a bit of cheese in a folded omelet. A side of hash browns made
> of shredded potatoes, not diced. Cranberry juice cocktail (sucralose
> sweetened) to get my morning jolt of vitamin C and enough black coffee to
> prepare all the above without doing myself harm with knife or heat 88-)
> See, it's so early, I'm bleary-eyed.
>
> ===
>
> Not too early to be making a delicious sounding breakfast)
>
> Mind you, that sounds enough for a dinner for me)
>
> Thanks
> --
It was pretty darned tasty. I imagine you to be somewhat petite compared to
my 6 ft 1 inch, 197 poound, therefore requiring a bit smaller meal. Plus, I
work out at the gym 7 mornings a week; I need to fuel the workout at
breakfast.


* Ehhh you could have a point. I am very tall though, in fact I am 5
3/12 (don't forget the half) ;-)



I have since determined the menu for the rest of the day.

Lunch will be a garden salad, egg salad sandwich on toasted sprouted 7-grain
bread and sweet and sour coleslaw, similar to, but not the same as, the one
recently posted by Wayne.

Dinner: garden salad, 5 oz. Delmonico rib eye steak; the steak is 11 ounces,
I'll cook the whole steak, eat half tonight and save the other half for a
steak sandwich lunch tomorrow. Steamed broccoli seasoned with a little
garlic-pepper.

If I have the time and motivation, I may make dessert tonight for tomorrow's
family meal. I have an idea to use frozen puff pastry shells, fill the
center with cheesecake, topped with a glaze of quince paste. I have no idea
how it will turn out; but, it's fun to experiment.


* It is indeed)


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

wrote in message ...

"Ophelia" wrote:
>
>It would be lovely to see some posts about food.

Tonight's dinner will be the last two slabs of roast pork sliced off
the bone along with wide egg noodles cooked with brussels sprouts in
butter. The meaty pork bone will become soup, likely oriental style
with bok choy, onions, garlic, oriental seasonings, thickened with
corn starch and will become egg drop, served with crispy chow mein
noodles. I might need to freeze the bone and wait for an opportunity
when it's just me as I'm forbidden to cook onions when the she's home.

==

All sounds good


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

"Ophelia" > wrote in message
...

> We are not fond of meatloaf, but that sounds ok. I might give it a try

We love meatloaf and have it often, but I didn't care for it all that much
as a child would sooner have had hamburger gravy with ground beef.
Fortunately, he likes it many ways with leftovers.

Cheri

On Saturday, March 25, 2017 at 12:20:22 AM UTC-10, Ophelia wrote:
> It would be lovely to see some posts about food.
>
>
> --
> http://www.helpforheroes.org.uk

Last night we had pastele stew made by a local eatery. It is a deconstructed Puerto Rican pastele and I don't think you will find this dish anywhere else on this planet. We thought it was just great. My favorite thing about it is that it's not Asian and it fits in perfectly with the local food scene..

https://www.amazon.com/photos/share/...5Vg6amFaYqd50O

"Ophelia" > wrote in message
...
> "U.S. Janet B." wrote in message
> ...
>
> On Sat, 25 Mar 2017 10:20:11 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>It would be lovely to see some posts about food.

Right now we are in the roast chicken mode, and chicken soup, so it will be
roast chicken and asparagus today, chicken soup tomorrow. It's been rainy
where I am, so it's still a good time for it.

Cheri

"Cheri" wrote in message news
"Ophelia" > wrote in message
...

> We are not fond of meatloaf, but that sounds ok. I might give it a try

We love meatloaf and have it often, but I didn't care for it all that much
as a child would sooner have had hamburger gravy with ground beef.
Fortunately, he likes it many ways with leftovers.

Cheri

====

I've tried a few recipes from here, but they were never very popular. I am
not keen on minced beef anyway unless in a sauce.

D likes burgers and minced recipes that I make though, so I might give that
one a try!

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

"dsi1" wrote in message
...

On Saturday, March 25, 2017 at 12:20:22 AM UTC-10, Ophelia wrote:
> It would be lovely to see some posts about food.
>
>
> --
> http://www.helpforheroes.org.uk

Last night we had pastele stew made by a local eatery. It is a deconstructed
Puerto Rican pastele and I don't think you will find this dish anywhere else
on this planet. We thought it was just great. My favorite thing about it is
that it's not Asian and it fits in perfectly with the local food scene.

https://www.amazon.com/photos/share/...5Vg6amFaYqd50O

===

I am pleased you enjoyed it. It isn't something I have ever tried, nor have
I seen it (going by that pic)


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

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
> "U.S. Janet B." wrote in message
> ...
>
> On Sat, 25 Mar 2017 10:20:11 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>It would be lovely to see some posts about food.

Right now we are in the roast chicken mode, and chicken soup, so it will be
roast chicken and asparagus today, chicken soup tomorrow. It's been rainy
where I am, so it's still a good time for it.

Cheri

===

Yum)

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

On Saturday, March 25, 2017 at 7:29:20 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, March 25, 2017 at 12:20:22 AM UTC-10, Ophelia wrote:
> > It would be lovely to see some posts about food.
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Last night we had pastele stew made by a local eatery. It is a deconstructed
> Puerto Rican pastele and I don't think you will find this dish anywhere else
> on this planet. We thought it was just great. My favorite thing about it is
> that it's not Asian and it fits in perfectly with the local food scene.
>
> https://www.amazon.com/photos/share/...5Vg6amFaYqd50O
>
> ===
>
> I am pleased you enjoyed it. It isn't something I have ever tried, nor have
> I seen it (going by that pic)
>
>
> --
> http://www.helpforheroes.org.uk

It's sorta the Hawaiian version of chili. The old school version uses achiote oil and grated green bananas - this version uses neither. Anyway, you used to have to buy this stuff from people selling it on the roadsides but now you can get it in eateries. I'm going to try ordering it whenever I see it.

On Saturday, March 25, 2017 at 4:20:22 AM UTC-6, Ophelia wrote:
> It would be lovely to see some posts about food.
>
>
> --
> http://www.helpforheroes.org.uk

Last night I roasted a pork hock. Not bad but here was a faint taste of
BOAR which I hate. The meat was tender and I served it with mashed potatoes
slathered with butter. Next time I won't forget the sauerkraut as I do like
it with pork hocks.

There was a time when pork hocks were fairly cheap but not any more. In fact
they were considered a poor man's food.

"dsi1" wrote in message
...

On Saturday, March 25, 2017 at 7:29:20 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, March 25, 2017 at 12:20:22 AM UTC-10, Ophelia wrote:
> > It would be lovely to see some posts about food.
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> Last night we had pastele stew made by a local eatery. It is a
> deconstructed
> Puerto Rican pastele and I don't think you will find this dish anywhere
> else
> on this planet. We thought it was just great. My favorite thing about it
> is
> that it's not Asian and it fits in perfectly with the local food scene.
>
> https://www.amazon.com/photos/share/...5Vg6amFaYqd50O
>
> ===
>
> I am pleased you enjoyed it. It isn't something I have ever tried, nor
> have
> I seen it (going by that pic)
>
>
> --
> http://www.helpforheroes.org.uk

It's sorta the Hawaiian version of chili. The old school version uses
achiote oil and grated green bananas - this version uses neither. Anyway,
you used to have to buy this stuff from people selling it on the roadsides
but now you can get it in eateries. I'm going to try ordering it whenever I
see it.

====

Enjoy! I enjoy the pics you post, but I am never likely ever to see or
taste them in RL)))

Just keep doing what you are doing I enjoy seeing them



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

"Roy" wrote in message
...

On Saturday, March 25, 2017 at 4:20:22 AM UTC-6, Ophelia wrote:
> It would be lovely to see some posts about food.
>
>
> --
> http://www.helpforheroes.org.uk

Last night I roasted a pork hock. Not bad but here was a faint taste of
BOAR which I hate. The meat was tender and I served it with mashed potatoes
slathered with butter. Next time I won't forget the sauerkraut as I do like
it with pork hocks.

There was a time when pork hocks were fairly cheap but not any more. In fact
they were considered a poor man's food.


=====

I know what you mean about that off taste in pork. A lot of pork I can't
eat because of that. Yet D. never tastes it!! Weird!

I rarely eat pork any more


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

On 3/25/2017 2:04 PM, Roy wrote:

>
> There was a time when pork hocks were fairly cheap but not any more. In fact
> they were considered a poor man's food.
>

So were short ribs. baby backs, and chicken wings. Those cheap foods
have been discovered by the masses and now are way too high.

On Sat, 25 Mar 2017 10:21:32 -0700, "Cheri" >
wrote:

>"Ophelia" > wrote in message
...
>
>> We are not fond of meatloaf, but that sounds ok. I might give it a try
>
>We love meatloaf and have it often, but I didn't care for it all that much
>as a child would sooner have had hamburger gravy with ground beef.
>Fortunately, he likes it many ways with leftovers.
>
>Cheri

I love meat loaf (two words). If I had to choose just one food to eat
every day forever it would be meat loaf.
Naturally for good meat loaf one needs a good meat grinder... I won't
buy pre ground mystery meat. It's very easy to buy roasts on sale and
grind them yourself. A good method for ensuring a moist meat loaf is
to grind in a raw potato... grind in the onion too, and the parsley
stems and all. Lastly grind in those old bread ends you've been
saving. Don't grind in garlic cloves, they won't disperse no matter
how much you mix it. For meat loaf it's best to use granulated
garlic... meat loaf is actually bulk sausage.

On 2017-03-25, Ed Pawlowski > wrote:

> So were short ribs. baby backs, and chicken wings. Those cheap foods
> have been discovered by the masses.....

I think they were discovered by the restos! Cheap food to make a big
profit. Then, they did too good a job and made 'em popular and
everyone dogpiled!

> .....and now are way too high.

No argument, there!

Same-same with "short ribs"? I always considered 'em to be waaaay too
greasy to actually eat. Now, it's a "fave" dish and everyone raves
about 'em. I still think they are more greasy than bacon and nowhere
near as tasty.

Last time I priced chicken wings, they were $4.98/lb. I also jes read
an article on SFGate, which pegs a single slice of toast (w/ topping)
up to $18USD!! "Avotoast"? Which, I've been eating 'em since before
they had a name. Still do. Can't cost over $2USD, max! That doesn't stop
restos from charging an outrageous $8-10USD per.

nb

Ophelia, gorton is a French Canadian thing. There are dozens of ways to make it. It's served cold as a spread, either on crackers or as a sandwich. It's really good with mustard on toast. Here's the recipe:

1 pound ground pork
1 small onion, finely chopped
1/2 tsp ground cloves
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp onion salt
1/4 tsp freshly ground pepper
1/4 tsp salt

Place all ingredients in a heavy pot and cover with water by one inch. Stovetop, medium/low simmer for approximately three hours, stir occasionally, until all water is gone. Add more water if it runs out before three hours.

When all water is gone, I use an immersion blender to make it smooth, kinda like a thick peanut butter. Pour into glass container and refrigerate till set.

Denise in NH

On Saturday, March 25, 2017 at 8:18:54 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Saturday, March 25, 2017 at 7:29:20 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Saturday, March 25, 2017 at 12:20:22 AM UTC-10, Ophelia wrote:
> > > It would be lovely to see some posts about food.
> > >
> > >
> > > --
> > > http://www.helpforheroes.org.uk
> >
> > Last night we had pastele stew made by a local eatery. It is a
> > deconstructed
> > Puerto Rican pastele and I don't think you will find this dish anywhere
> > else
> > on this planet. We thought it was just great. My favorite thing about it
> > is
> > that it's not Asian and it fits in perfectly with the local food scene.
> >
> > https://www.amazon.com/photos/share/...5Vg6amFaYqd50O
> >
> > ===
> >
> > I am pleased you enjoyed it. It isn't something I have ever tried, nor
> > have
> > I seen it (going by that pic)
> >
> >
> > --
> > http://www.helpforheroes.org.uk
>
> It's sorta the Hawaiian version of chili. The old school version uses
> achiote oil and grated green bananas - this version uses neither. Anyway,
> you used to have to buy this stuff from people selling it on the roadsides
> but now you can get it in eateries. I'm going to try ordering it whenever I
> see it.
>
> ====
>
> Enjoy! I enjoy the pics you post, but I am never likely ever to see or
> taste them in RL)))
>
> Just keep doing what you are doing I enjoy seeing them
>
>
>
> --
> http://www.helpforheroes.org.uk

I made some fried bacon and kim chee for my wife. Eaten with hot rice, it's a Korean comfort food. The weird part is that the red bacon grease is an important component of the dish. I'm afraid to taste the stuff myself but somebody here with more game might be interested.

https://www.amazon.com/photos/share/...WbPYq23tEWEyC7

On 2017-03-25, Wayne Boatwright > wrote:

> Comparing bacon and short ribs is like comaring apples and oranges.

Yes. One is pork, one is beef. I get it. Unfortunately, I'm not a
fan of beef fat.

> They can both be very good.

A personal judgement call. I'm not a fan of tallow.

> I only buy short ribs when they're on sale

Who could afford them, otherwise!?

> .....and I always degrease them regardless of the final preparation.

See what I mean? WTF is "degrease them". At least, with bacon, you
can use the dripping fer a jillion other things. What can one do with
tallow drippings if one is not English?

nb

On 3/25/2017 3:17 PM, notbob wrote:

>
> Last time I priced chicken wings, they were $4.98/lb.

Ouch! Last week here they were $2.49 and I passed on them.

On 2017-03-25, Ed Pawlowski > wrote:

> On 3/25/2017 3:17 PM, notbob wrote:

>> Last time I priced chicken wings, they were $4.98/lb.

> Ouch! Last week here they were $2.49 and I passed on them.

I usta see 'em fer $1.79USD/lb, but that was in mega-paks (25 or
more). I don't even see chicken wing mega-paks, anymore. 8|

nb

Ophelia wrote in rec.food.cooking:

>
>
> It would be lovely to see some posts about food.

I went shopping today and posted this in my yahoo group.


Approximately 1.5 cups of somewhat dried out meatloaf (no bread or rice
used) got added to:

1 can 28oz diced tomatoes
1 can 28oz tomato sauce
about 3 TB dehydrated onion
about 3 TB Italian seasoning
about 1 TB garlic powder
Measures need not be exact for this.

Simmered 1 hour, it's ready to go.

--

"Wayne Boatwright" wrote in message
9.45...

On Sat 25 Mar 2017 09:37:39a, Ophelia told us...

> "U.S. Janet B." wrote in message
> ...
>
> On Sat, 25 Mar 2017 10:20:11 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>It would be lovely to see some posts about food.
>
> I just staggered out of bed. I did feed the cats. Coffee is on.
> Maybe I'll get the toaster out for breakfast
> Janet US
>
> ===
>
> I expect you will be cooking later
>

When I shopped yesterday I bought a nice package of short ribs. I'll
probably cook them tomorrow (either braised, devilled, or Asian style),
as I'm not feeling up to par today. Haven't slept well for several
nights, so took a prescription sedative last night around 10:30 and
didn't wake up unti noon today. I don't like taking sedatives, but on
occasion it's a must.

===

Oh dear. Hope you are feeling better now?


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