Just curious what the rest of you are making?

--

On Sunday, June 18, 2017 at 2:40:41 PM UTC-4, cshenk wrote:
> Just curious what the rest of you are making?

Grilled salmon. My husband rubbed his portion with some sort of
spice rub (IIRC it's like Paul Prudhomme's Cajun Magic). There
may be a little applewood smoke involved.

Probably with boiled new potatoes and tossed salad.

Cindy Hamilton

On 6/18/2017 2:40 PM, cshenk wrote:
>
> Just curious what the rest of you are making?
>

Veal chops will be grilled. Potato salad is already made. Not sure
what veggie yet.

"cshenk" > wrote in message
...
>
> Just curious what the rest of you are making?

It's supposed to be around 108 here today, so I will just put one of those
Smithfield rolled pork roasts in the NuWave, nuke some zucchini, and make a
salad, that's it. Cupcakes from Wayne's recipe for dessert, and lots of ice
water. Happy Father's Day to all the fathers on the group. Have fun, be
safe.

Cheri

"Wayne Boatwright" > wrote in message
9.44...
> On Sun 18 Jun 2017 01:04:35p, Ed Pawlowski told us...
>
>> On 6/18/2017 2:40 PM, cshenk wrote:
>>>
>>> Just curious what the rest of you are making?
>>>
>>
>> Veal chops will be grilled. Potato salad is already made. Not sure
>> what veggie yet.
>>
>
> I have a pork loin roast on the rotisserie in the grill. I made a
> sweet potato bacon salad that's chillingin the fridge, and i'll be
> grillimg beafsteak tomato halves with olive oil and herbs shortly
> before serving the meal. There's still some chocolate frosted yelow
> cake for dessert.
>
> I'm spending as little time as possible in the 110 degree heat!

Sounds really good, we're going to be running close to that here so just
staying in.

Cheri

On Sun, 18 Jun 2017 13:40:33 -0500, "cshenk" > wrote:

>
>Just curious what the rest of you are making?

Steaks, asparagus and twice baked potatoes wrapped in bacon made on
the grill and a green salad.
I'm really looking forward to dinner tonight.
koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry

"cshenk" > wrote in news:f_OdnXhyTOW8VNvEnZ2dnUU7-
:

>
> Just curious what the rest of you are making?
>

Reservations at one of my favorite restaurants for Father's Day...

Cheri wrote in rec.food.cooking:

> "cshenk" > wrote in message
> ...
> >
> > Just curious what the rest of you are making?
>
> It's supposed to be around 108 here today, so I will just put one of
> those Smithfield rolled pork roasts in the NuWave, nuke some
> zucchini, and make a salad, that's it. Cupcakes from Wayne's recipe
> for dessert, and lots of ice water. Happy Father's Day to all the
> fathers on the group. Have fun, be safe.
>
> Cheri

93 here. I must be lucky.

--

Wayne Boatwright wrote in rec.food.cooking:

> On Sun 18 Jun 2017 01:50:34p, Cheri told us...
>
> > "Wayne Boatwright" > wrote in message
> > 9.44...
> >> On Sun 18 Jun 2017 01:04:35p, Ed Pawlowski told us...
> > >
> >>> On 6/18/2017 2:40 PM, cshenk wrote:
> > > > >
> >>>> Just curious what the rest of you are making?
> > > > >
> > > >
> >>> Veal chops will be grilled. Potato salad is already made. Not
> >>> sure what veggie yet.
> > > >
> > >
> >> I have a pork loin roast on the rotisserie in the grill. I made
> >> a sweet potato bacon salad that's chillingin the fridge, and i'll
> >> be grillimg beafsteak tomato halves with olive oil and herbs
> >> shortly before serving the meal. There's still some chocolate
> >> frosted yelow cake for dessert.
> > >
> >> I'm spending as little time as possible in the 110 degree heat!
> >
> > Sounds really good, we're going to be running close to that here
> > so just staying in.
> >
> > Cheri
> >
> >
>
> Thanks, Cheri. We're staying in, too, except for the occasional run
> to the grill to check its progres. The grilled tomatoes at the end
> won't take but a few minutes.
>
> Although it wasn't planned, I invited our next door neighbors even
> though I don't know them very well, but their A/C stopped dead in the
> night and it can't be repaired until tomorrow. They're an older
> couple, a bit younger than us, but at least they'll have a few hours
> of cool comfort.

If you have any, loan them any extra fans you have. Makes a huge
difference.

--

On 2017-06-18, Wayne Boatwright > wrote:

> Earlier last week I did a stir fry of pork, lots of bean
> sprouts.....

That's what I'd like to try, but the mung bean sprouts in our sprmkts
essentially suck! I'm trying to sprout my own, but it's not easy.
I've hadda toss 2 batches, so far. 8|

Apparently, I need to keep remembering the dang things! Batch no. 3
starts today.

nb

Alan Holbrook wrote in rec.food.cooking:

> "cshenk" > wrote in news:f_OdnXhyTOW8VNvEnZ2dnUU7-
> :
>
> >
> > Just curious what the rest of you are making?
> >
>
> Reservations at one of my favorite restaurants for Father's Day...

LOL! I loved all the other things mentioned as well! Kokp has a good
meal in the offing tonight.

For us, Mother's and Father's days are small events, more of a
thoughtful small family item. This year a little big as Don's TV in
the 'man cave' died so we got him a small flatscreen. Usually it's 10$
or less in small candy/food items.

--

On 2017-06-18, Wayne Boatwright > wrote:

> The essential key is filling the jar full of water, then draining
> immediately twice a day.

Like I sed, I keep completely fergetting about `the damn things.

nb

On 2017-06-18 2:40 PM, cshenk wrote:
>
> Just curious what the rest of you are making?
>

My wife is cooking because it is Father's Day and she has arranged for
surf and turf. I had to make the marinade for the steak. It is olive
oil and lemon juice with lots of chopped garlic, some salt, pepper,
Worcestershire sauce, lots of chopped garlic, some chopped parsley and
hot sauce.

l not -l wrote:
>cshenk wrote:
>
>> Just curious what the rest of you are making?
>
>Broccoli Beef and brown rice.

A frozen pizza. No time for convoluted cooking this past week, been
putting in my veggie garden. I shoveled in 4 cu yds of top soil,
tilled it in, weeded, and planting. Just about all done but meanwhile
the rain won't let up and been mowing between torrents.
This is the worst weather since I've been here. Last two days
an eye round, spinach, spuds... frozen pizza was supposed to be a
vacation but then the oven wouldn't light... was ****ed. So left it
in the light position and ten minutes later it was lit, who knows why,
no one to ask on a Sunday... I suspect the glo bar is failing???
will call tomorrow. Next stove will be as bassic as basic gets, NO
computerized shit!!!
I've come to believe that ALL computerized stuff is a total time
waster... I don't want any schtinkin cell phones, gimmie my ultra
reliable Ma Bell rotary! All the weird phone companies are as ****ED
UP as useless Obomination Careless... USELESS !!!!!!!!!!!!!!!!!!!!!!

On Sun, 18 Jun 2017 21:32:20 GMT, Wayne Boatwright
> wrote:

>On Sun 18 Jun 2017 02:10:12p, koko told us...
>
>> On Sun, 18 Jun 2017 13:40:33 -0500, "cshenk" >
>> wrote:
>>
>>>
>>>Just curious what the rest of you are making?
>>
>> Steaks, asparagus and twice baked potatoes wrapped in bacon made
>> on the grill and a green salad.
>> I'm really looking forward to dinner tonight.
>> koko
>
>koko, your dinners always sound delicious!

Thank you so much Wayne. I was just thinking about your sweet potato
bacon salad, that sounds awesome.

koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry

On 18 Jun 2017 21:33:58 GMT, notbob > wrote:

>On 2017-06-18, Wayne Boatwright > wrote:
>
>> Earlier last week I did a stir fry of pork, lots of bean
>> sprouts.....
>
>That's what I'd like to try, but the mung bean sprouts in our sprmkts
>essentially suck! I'm trying to sprout my own, but it's not easy.
>I've hadda toss 2 batches, so far. 8|
>
>Apparently, I need to keep remembering the dang things! Batch no. 3
>starts today.
>
>nb
>
What are you doing? Are your sprouts old? Sprouting is fairly easy.
Do you have a device to soak, rinse and drain?
Janet US

"Wayne Boatwright" > wrote in message
9.45...
> On Sun 18 Jun 2017 01:50:34p, Cheri told us...
>
>> "Wayne Boatwright" > wrote in message
>> 9.44...
>>> On Sun 18 Jun 2017 01:04:35p, Ed Pawlowski told us...
>>>
>>>> On 6/18/2017 2:40 PM, cshenk wrote:
>>>>>
>>>>> Just curious what the rest of you are making?
>>>>>
>>>>
>>>> Veal chops will be grilled. Potato salad is already made. Not
>>>> sure what veggie yet.
>>>>
>>>
>>> I have a pork loin roast on the rotisserie in the grill. I made
>>> a sweet potato bacon salad that's chillingin the fridge, and i'll
>>> be grillimg beafsteak tomato halves with olive oil and herbs
>>> shortly before serving the meal. There's still some chocolate
>>> frosted yelow cake for dessert.
>>>
>>> I'm spending as little time as possible in the 110 degree heat!
>>
>> Sounds really good, we're going to be running close to that here
>> so just staying in.
>>
>> Cheri
>>
>>
>
> Thanks, Cheri. We're staying in, too, except for the occasional run
> to the grill to check its progres. The grilled tomatoes at the end
> won't take but a few minutes.
>
> Although it wasn't planned, I invited our next door neighbors even
> though I don't know them very well, but their A/C stopped dead in the
> night and it can't be repaired until tomorrow. They're an older
> couple, a bit younger than us, but at least they'll have a few hours
> of cool comfort.

That's very nice of you, the heat can be really hard on us as we age.

Cheri

"Wayne Boatwright" > wrote in message
9.44...
> On Sun 18 Jun 2017 02:10:12p, koko told us...
>
>> On Sun, 18 Jun 2017 13:40:33 -0500, "cshenk" >
>> wrote:
>>
>>>
>>>Just curious what the rest of you are making?
>>
>> Steaks, asparagus and twice baked potatoes wrapped in bacon made
>> on the grill and a green salad.
>> I'm really looking forward to dinner tonight.
>> koko
>
> koko, your dinners always sound delicious!
>

And look wonderful.

Cheri

On Sun, 18 Jun 2017 18:35:59 -0400, wrote:

>l not -l wrote:
>>cshenk wrote:
>>
>>> Just curious what the rest of you are making?
>>
>>Broccoli Beef and brown rice.
>
>A frozen pizza. No time for convoluted cooking this past week, been
>putting in my veggie garden. I shoveled in 4 cu yds of top soil,
>tilled it in, weeded, and planting. Just about all done but meanwhile
>the rain won't let up and been mowing between torrents.
>This is the worst weather since I've been here.
snip

I didn't get my corn planted until today and that is cutting it close
for harvest. I almost didn't bother but I love the stuff. I finally
put the beans in 10 days ago figuring that the soil temperature was
good for beans and then the next day and following 10 days we had
night time temps down to 39-40 and highs in the 50s. I was surprised
to see some beans coming up today. I figured that the seeds had
rotted in the ground. This is worst weather that I can remember since
I have been here. And the wind . . . all of my plants are leaning
one way, one tomato plant snapped in 2. I had the heat on in the
house just a couple of days ago. (shaking head)
Good luck with your garden, Sheldon.
Janet US

On Sun, 18 Jun 2017 17:35:49 -0600, U.S. Janet B. >
wrote:

>On Sun, 18 Jun 2017 18:35:59 -0400, wrote:
>
>>l not -l wrote:
>>>cshenk wrote:
>>>
>>>> Just curious what the rest of you are making?
>>>
>>>Broccoli Beef and brown rice.
>>
>>A frozen pizza. No time for convoluted cooking this past week, been
>>putting in my veggie garden. I shoveled in 4 cu yds of top soil,
>>tilled it in, weeded, and planting. Just about all done but meanwhile
>>the rain won't let up and been mowing between torrents.
>>This is the worst weather since I've been here.
> snip
>
>I didn't get my corn planted until today and that is cutting it close
>for harvest. I almost didn't bother but I love the stuff. I finally
>put the beans in 10 days ago figuring that the soil temperature was
>good for beans and then the next day and following 10 days we had
>night time temps down to 39-40 and highs in the 50s. I was surprised
>to see some beans coming up today. I figured that the seeds had
>rotted in the ground. This is worst weather that I can remember since
>I have been here. And the wind . . . all of my plants are leaning
>one way, one tomato plant snapped in 2. I had the heat on in the
>house just a couple of days ago. (shaking head)
>Good luck with your garden, Sheldon.
>Janet US

Seems I'll not get to mow my paths and my back field, much too wet.
But my garden is planted, we'll see what happens.

On 2017-06-18 9:21 PM, Wayne Boatwright wrote:
> On Sun 18 Jun 2017 03:24:18p, Dave Smith told us...

>> My wife is cooking because it is Father's Day and she has arranged
>> for surf and turf. I had to make the marinade for the steak. It
>> is olive oil and lemon juice with lots of chopped garlic, some
>> salt, pepper, Worcestershire sauce, lots of chopped garlic, some
>> chopped parsley and hot sauce.
>>
>
> What sort of steak? I don't marinate mine, but should give it a try.
> I often make a paste of fresh garlic, salt and pepper, a little lemon
> juice, and a bit of Piccapeppa Sauce. That mixture rubbed into the
> steak on both sides. I've never made a liquid marinade using olive oil
> though. The flavors might be somewhat similar to yours, but not the sam
> effect.
>

The steak was a NY strip and it was only seasoned with salt and pepper.
The marinade was for the shrimp. And FWIW, I later added about 2 tsp.
of Sriachi. They turned out beautifully, as did the shrimp. The
weather held out and we ate on the patio. Just as we were finishing our
coffee it started to rain.

"cshenk" > wrote in message
...
>
> Just curious what the rest of you are making?

I'm not cooking either. We were supposed to have hot weather today but it
isn't. It's a little on the chilly side but now getting oddly muggy. I made
potato salad the other day but that's all gone now as we liked it too much.
Also pasta salad with Swiss cheese cubes, lots of raw veggies and Italian
dressing. Last night I did Little Smokies in BBQ sauce. Tried some new to me
sauce that I got from Hollar. It's spicy. Too spicy for Angela but husband
seemed to like it. The two of them went to Outback. Ick. I don't like that
place. Most pasta salad for me!

I need to see how the weather pans out later in the week. Can't seem to go
by the predictions. Need to do something with all the dried beans in the
cupboard. Might do baked beans in the Crock-Pot if it's hot. Otherwise, some
sort of bean soup.

Right now I am concentrating on using what we have and using stuff from the
garden. Am only buying a few things like produce, meat and bread.

"Wayne Boatwright" > wrote in message
9.44...
> On Sun 18 Jun 2017 01:04:35p, Ed Pawlowski told us...
>
>> On 6/18/2017 2:40 PM, cshenk wrote:
>>>
>>> Just curious what the rest of you are making?
>>>
>>
>> Veal chops will be grilled. Potato salad is already made. Not sure
>> what veggie yet.
>>
>
> I have a pork loin roast on the rotisserie in the grill. I made a
> sweet potato bacon salad that's chillingin the fridge, and i'll be
> grillimg beafsteak tomato halves with olive oil and herbs shortly
> before serving the meal. There's still some chocolate frosted yelow
> cake for dessert.
>
> I'm spending as little time as possible in the 110 degree heat!

Interesting! Angela might like the sweet potato bacon salad.

On Mon, 19 Jun 2017 01:32:57 GMT, Wayne Boatwright
> wrote:

>On Sun 18 Jun 2017 03:40:08p, koko told us...
>
>> On Sun, 18 Jun 2017 21:32:20 GMT, Wayne Boatwright
>> > wrote:
>>
>>>On Sun 18 Jun 2017 02:10:12p, koko told us...
>>>
>>>> On Sun, 18 Jun 2017 13:40:33 -0500, "cshenk" >
>>>> wrote:
>>>>
>>>>>
>>>>>Just curious what the rest of you are making?
>>>>
>>>> Steaks, asparagus and twice baked potatoes wrapped in bacon made
>>>> on the grill and a green salad.
>>>> I'm really looking forward to dinner tonight. koko
>>>
>>>koko, your dinners always sound delicious!
>>
>> Thank you so much Wayne. I was just thinking about your sweet
>> potato bacon salad, that sounds awesome.
>>
>Thanks, koko. There are a lot of recipes for the salad, but I've never
>really used a recipe. My grandmother used to make this and just
>eyeball what she did. Baked bite size chunks of sweet potato (the
>potato needs to be firmer than you would serve hot), bacon, celery,
>green onions, a roasted red pepper, lime juice, a few dashes of hot
>sauce, and a generous dribble of olive oil mixed with a little bacon
>drippings. (no mayo) It should be served at room temperature.

Thank you for the recipe, it is much better than what I imagined

koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry

On Sun, 18 Jun 2017 15:51:47 -0700, "Cheri" >
wrote:

>"Wayne Boatwright" > wrote in message
79.44...
>> On Sun 18 Jun 2017 02:10:12p, koko told us...
>>
>>> On Sun, 18 Jun 2017 13:40:33 -0500, "cshenk" >
>>> wrote:
>>>
>>>>
>>>>Just curious what the rest of you are making?
>>>
>>> Steaks, asparagus and twice baked potatoes wrapped in bacon made
>>> on the grill and a green salad.
>>> I'm really looking forward to dinner tonight.
>>> koko
>>
>> koko, your dinners always sound delicious!
>>
>
>And look wonderful.
>
>Cheri

Thank you so much

koko

--
When you acknowledge, as you must, that there is no perfect food,
only the idea of it, then the real purpose of striving toward perfection
becomes clear; to make people happy, That's what cooking is all about
Thomas Keller: The French Laundry

Julie Bove wrote:
>
> "Wayne Boatwright" > wrote in message
> 9.44...
>> On Sun 18 Jun 2017 01:04:35p, Ed Pawlowski told us...
>>
>>> On 6/18/2017 2:40 PM, cshenk wrote:
>>>>
>>>> Just curious what the rest of you are making?
>>>>
>>>
>>> Veal chops will be grilled. Potato salad is already made. Not sure
>>> what veggie yet.
>>>
>>
>> I have a pork loin roast on the rotisserie in the grill. I made a
>> sweet potato bacon salad that's chillingin the fridge, and i'll be
>> grillimg beafsteak tomato halves with olive oil and herbs shortly
>> before serving the meal. There's still some chocolate frosted yelow
>> cake for dessert.
>>
>> I'm spending as little time as possible in the 110 degree heat!
>
> Interesting! Angela might like the sweet potato bacon salad.

probably not

"tert in seattle" > wrote in message
...
> Julie Bove wrote:
>>
>> "Wayne Boatwright" > wrote in message
>> 9.44...
>>> On Sun 18 Jun 2017 01:04:35p, Ed Pawlowski told us...
>>>
>>>> On 6/18/2017 2:40 PM, cshenk wrote:
>>>>>
>>>>> Just curious what the rest of you are making?
>>>>>
>>>>
>>>> Veal chops will be grilled. Potato salad is already made. Not sure
>>>> what veggie yet.
>>>>
>>>
>>> I have a pork loin roast on the rotisserie in the grill. I made a
>>> sweet potato bacon salad that's chillingin the fridge, and i'll be
>>> grillimg beafsteak tomato halves with olive oil and herbs shortly
>>> before serving the meal. There's still some chocolate frosted yelow
>>> cake for dessert.
>>>
>>> I'm spending as little time as possible in the 110 degree heat!
>>
>> Interesting! Angela might like the sweet potato bacon salad.
>
> probably not

Maybe not if there is hot sauce but she does like sweet potatoes.

Am Montag, 19. Juni 2017 00:36:03 UTC+2 schrieb Sheldon:
> l not -l wrote:
> >cshenk wrote:
> >
> >> Just curious what the rest of you are making?
> >
> >Broccoli Beef and brown rice.
>
> A frozen pizza. No time for convoluted cooking this past week, been
> putting in my veggie garden. I shoveled in 4 cu yds of top soil,
> tilled it in, weeded, and planting. Just about all done but meanwhile
> the rain won't let up and been mowing between torrents.
> This is the worst weather since I've been here. Last two days
> an eye round, spinach, spuds... frozen pizza was supposed to be a
> vacation but then the oven wouldn't light... was ****ed. So left it
> in the light position and ten minutes later it was lit, who knows why,
> no one to ask on a Sunday... I suspect the glo bar is failing???
> will call tomorrow. Next stove will be as bassic as basic gets, NO
> computerized shit!!!

Maybe the oven has its date wrong, "thought" it was Saturday (or Friday
evening) and has a "Sabbath"-setting. Rtfm.
No joke, those things exist.

Bye, Sanne.

l not -l wrote in rec.food.cooking:

>
> On 18-Jun-2017, "cshenk" > wrote:
>
> > Just curious what the rest of you are making?
> Broccoli Beef and brown rice.

For some odd reason, my husband and daughter don't like brown rice.
I'm probably the rare one here (maybe ds1 also) who has rice almost
every day but basmati is as close as they will go (and not brown
basmati). Because we eat it so often, we are rice snobs (grin).

Current larder is a Thai Jasmine, a Japan sweet sushi, California
Calrose, and we just finished of an Italian arborio. I have some
Calspara from Spain on order ;-)

--

Wayne Boatwright wrote in rec.food.cooking:

> On Sun 18 Jun 2017 02:33:58p, notbob told us...
>
> > On 2017-06-18, Wayne Boatwright >
> > wrote:
> >
> >> Earlier last week I did a stir fry of pork, lots of bean
> >> sprouts.....
> >
> > That's what I'd like to try, but the mung bean sprouts in our
> > sprmkts essentially suck! I'm trying to sprout my own, but it's
> > not easy. I've hadda toss 2 batches, so far. 8|
> >
> > Apparently, I need to keep remembering the dang things! Batch no.
> > 3 starts today.
> >
> > nb
> >
> >
>
> I used to frequently grow mung bean sprouts and found it very easy.
> I used a half gallon mason jar with a disc of screen in the ring in
> place of the lid. The essential key is filling the jar full of
> water, then draining immediately twice a day. Leave the jar on its
> side in the refrigerator or cool kitchen allows air to circulate
> through the screen.
>
> If you haven't tried that, give it a go. It should work. I don't
> grown them anymore because my favorite Asian market carries wonderful
> sprouts.

Same here on the local American Asian market. I don't get them that
often as mostly I use them for a mild (ish) Kimchee.

--

wrote in rec.food.cooking:

> l not -l wrote:
> > cshenk wrote:
> >
> >> Just curious what the rest of you are making?
> >
> > Broccoli Beef and brown rice.
>
> A frozen pizza. No time for convoluted cooking this past week, been
> putting in my veggie garden. I shoveled in 4 cu yds of top soil,
> tilled it in, weeded, and planting. Just about all done but meanwhile
> the rain won't let up and been mowing between torrents.
> This is the worst weather since I've been here. Last two days
> an eye round, spinach, spuds... frozen pizza was supposed to be a
> vacation but then the oven wouldn't light... was ****ed. So left it
> in the light position and ten minutes later it was lit, who knows why,
> no one to ask on a Sunday... I suspect the glo bar is failing???
> will call tomorrow. Next stove will be as bassic as basic gets, NO
> computerized shit!!!
> I've come to believe that ALL computerized stuff is a total time
> waster... I don't want any schtinkin cell phones, gimmie my ultra
> reliable Ma Bell rotary!

Frustrating isnt it? I like some tech but not all of it.

I assume that is a gas oven? It's less complex and generally easy to
repair, with a long lifecycle. That oven we replaced around 5 years
ago, had it's first failure then since we got the house in 1995. It
was probably the original owners oven from 1965. All we had to do was
sporadically clean the top gas discharges as they'd clog but that was
easy to do with a safety pin.

http://homeguides.sfgate.com/informa...igniter-oven-6
6651.html

There's how to replace a glo bar and I think that was what was wrong
with my old stove. The design didnt make it easy to get at in our case
(others are dead simple). My current one per the paperwork, has spark
ignition.

--

Cheri wrote in rec.food.cooking:

> "cshenk" > wrote in message
> ...
> >
> > Just curious what the rest of you are making?
>
> It's supposed to be around 108 here today, so I will just put one of
> those Smithfield rolled pork roasts in the NuWave, nuke some
> zucchini, and make a salad, that's it. Cupcakes from Wayne's recipe
> for dessert, and lots of ice water. Happy Father's Day to all the
> fathers on the group. Have fun, be safe.
>
> Cheri

Sounds good! I'm home from work today due to a leg infection and lots
of antibiotics.

--

koko wrote in rec.food.cooking:

> On Sun, 18 Jun 2017 21:32:20 GMT, Wayne Boatwright
> > wrote:
>
> > On Sun 18 Jun 2017 02:10:12p, koko told us...
> >
> >> On Sun, 18 Jun 2017 13:40:33 -0500, "cshenk" >
> >> wrote:
> >>
> > > >
> > > > Just curious what the rest of you are making?
> >>
> >> Steaks, asparagus and twice baked potatoes wrapped in bacon made
> >> on the grill and a green salad.
> >> I'm really looking forward to dinner tonight.
> >> koko
> >
> > koko, your dinners always sound delicious!
>
> Thank you so much Wayne. I was just thinking about your sweet potato
> bacon salad, that sounds awesome.
>
> koko

I've been going simple as food doesnt appeal just now. Charlotte made
me up some Juk with fishball (cuttlefish and Octopus types) and steamed
cabbage with roasted sesame oil added to the Juk then a bit of Black
Burbon smoked pepper (something new I just got from Savory Spice).

I've been munching on that since last night.

--

On 2017-06-18, U.S Janet B > wrote:

> What are you doing?

"It" wrong, apparently.

> Are your sprouts old? Sprouting is fairly easy. Do you have a
> device to soak, rinse and drain?

As I posted (after yer post), I keep fergetting the jar (1/2gal) and
to rinse. I should be doing it 3 times per day, as it's fairly warm
and dry (hi-80s temp, low 20s humidity), yet I still only remember to
do whatever about once per day. Definitely operator error.

I jes rinsed a new batch. We'll see how I do.

nb

On Monday, June 19, 2017 at 9:20:12 AM UTC-4, cshenk wrote:
> l not -l wrote in rec.food.cooking:
>
> >
> > On 18-Jun-2017, "cshenk" > wrote:
> >
> > > Just curious what the rest of you are making?
> > Broccoli Beef and brown rice.
>
> For some odd reason, my husband and daughter don't like brown rice.

I don't like brown rice, either. To me, it has an odd,
almost astringent flavor.

Cindy Hamilton

Dave Smith wrote in rec.food.cooking:

> On 2017-06-18 2:40 PM, cshenk wrote:
> >
> > Just curious what the rest of you are making?
> >
>
> My wife is cooking because it is Father's Day and she has arranged
> for surf and turf. I had to make the marinade for the steak. It is
> olive oil and lemon juice with lots of chopped garlic, some salt,
> pepper, Worcestershire sauce, lots of chopped garlic, some chopped
> parsley and hot sauce.

Oh that does sound good! Don ate out at the bar (a small place, more
family oriented) where they had a Father's day special. Prime Rib and
stuffed Blue Crab with a salad and a slice of bread (until it ran out).

It's also slightly a pot luck thing where at a table on the side,
people bring in small plates of 'pupus'. To keep it in bounds, it has
to fit on a standard paper plate if you bring it in. Nothing that has
to be chilled is allowed on that table.

Exception, we'd agreed to make the bread in advance for them so Don
dropped off 2 2lb loaves, well wrapped to keep them from drying out, on
Saturday. We also made a 'stuffing bread' (1.5lb worth) for the crabs.

Their kitchen isnt big so you pre-order (and pay) for what you want
until they reach capacity to cook it (and they always have something
else good those days for the overflow, if there is any).

They do these mini-events 3 times a year. Fathers Day, Thanksgiving
(for those who have no local family, this matters a lot), and Christmas
Day (again, those with no family, it matters a lot). It's limited hours
on Thanksgiving and Christmas (1pm-4pm I think) and those days, the
patrons sign up for what they will bring. The staff comes in on 1 hour
shifts (including the owner and her husband) but don't have to cook
anything.

We do the bread for all 3 events (more stuffing for Thanksgiving and
Christmas). Thom always provides a fully cooked spiral ham on T/C days
(his wife's work or his often has one or the other out of town so they
are often there those days). Eric cooks a 20-25lb Turkey (you can get
them for .29-.49lb here depending on loss leader sales). Pretty much
the rest fills in around it.

Simple fun. Mothing all that spectacular.

--

Julie Bove wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> >
> > Just curious what the rest of you are making?
>
> I'm not cooking either. We were supposed to have hot weather today
> but it isn't. It's a little on the chilly side but now getting oddly
> muggy. I made potato salad the other day but that's all gone now as
> we liked it too much. Also pasta salad with Swiss cheese cubes, lots
> of raw veggies and Italian dressing. Last night I did Little Smokies
> in BBQ sauce. Tried some new to me sauce that I got from Hollar. It's
> spicy. Too spicy for Angela but husband seemed to like it. The two of
> them went to Outback. Ick. I don't like that place. Most pasta salad
> for me!
>
> I need to see how the weather pans out later in the week. Can't seem
> to go by the predictions. Need to do something with all the dried
> beans in the cupboard. Might do baked beans in the Crock-Pot if it's
> hot. Otherwise, some sort of bean soup.
>
> Right now I am concentrating on using what we have and using stuff
> from the garden. Am only buying a few things like produce, meat and
> bread.

THat works on using up the cupboard stock. My garden just lost a big
beef eater tomato ;-( that got chomped. Might be a squirrel or a
bunny. Looks like they got at it this morning. It was fine last night
and i was going to pick it today.

The Endive (for my tramadol dog Iowna) is coming in nicely and i have a
perfect baby lettuce. The cucumbers are doing well and my apple trees
are almost bending to the ground. My peppers however are not doing
well and I have 3 planters that I know I planted, but nothing coming up
in them yet.

--

"cshenk" > wrote in message
news
> Sounds good! I'm home from work today due to a leg infection and lots
> of antibiotics.

I hope it clears quickly! Leg infections scare the Hell out me.

Cheri

Cindy Hamilton wrote in rec.food.cooking:

> On Monday, June 19, 2017 at 9:20:12 AM UTC-4, cshenk wrote:
> > l not -l wrote in rec.food.cooking:
> >
> > >
> > > On 18-Jun-2017, "cshenk" > wrote:
> > >
> > > > Just curious what the rest of you are making?
> > > Broccoli Beef and brown rice.
> >
> > For some odd reason, my husband and daughter don't like brown rice.
>
> I don't like brown rice, either. To me, it has an odd,
> almost astringent flavor.
>
> Cindy Hamilton

I think for them it's the nutty flavor. I like it but since we make a
batch a day, making that just for me doesn't work well here. I'll
stick with my whites and keep the family happy!

Carol

--

Cheri wrote in rec.food.cooking:

> "cshenk" > wrote in message
> news >
> > Sounds good! I'm home from work today due to a leg infection and
> > lots of antibiotics.
>
> I hope it clears quickly! Leg infections scare the Hell out me.
>
> Cheri

Yeah, not fun. It's an old cyst on top front thigh (near where it
bends when you sit). Doctors have cleared it several times but they
can't seem to permanently get it.

I've heard of worse places to get them like under the breasts and in
the groin. OUCH! Mine's on the upper front thigh and painful enough.

--