I don't make them very often but was craving one. Bought a big fresh tomato
and a head of iceberg. Didn't think that the lettuce I'm growing would be
good on this as it is all of the softer type. And my tomatoes are still
green.

Salad on the side. Didn't get out to water the plants yesterday so the
greens weren't looking too great. Hopefully they'll come out of it. Had to
add a little iceberg to pad it out. Used the last of the little oval
tomatoes that I had. Forgot the name. Bigger than grape but smaller than
Roma. Also black olives, kidney beans, walnuts and Feta. Yum!

"Sqwertz" > wrote in message
...
> On Tue, 18 Jul 2017 20:54:10 -0700, Julie Bove wrote:
>
>> I don't make them very often but was craving one. Bought a big fresh
>> tomato
>> and a head of iceberg. Didn't think that the lettuce I'm growing would be
>> good on this as it is all of the softer type. And my tomatoes are still
>> green.
>
> A BLT is the most normal thing I've ever read that you cooked and ate.

What? Chicken fried steak is not normal? Or chili? Or taco salad, tacos,
tostadas, enchiladas, ravioli, lasagna, meatloaf, stuffed peppers... The
list goes on and on.

Hang on to your hat Steve but tomorrow is going to be chicken and noodles!
Ooh! Exotic. Will also have peas, carrots and onions in it.

Sqwertz wrote:

> Julie Bove wrote:
>> Hang on to your hat Steve but tomorrow is going to be chicken and noodles!
>> Ooh! Exotic. Will also have peas, carrots and onions in it.
>
> I just took out a package of chicken and "dumplings" (thick wide egg
> noodles) from the freezer. It has peas, probably carrots, onions, and
> home-made PA Dutch chicken fat noodles.
>
> And I haven't worn a hat since November 12th, 1981.

I will guess last day in the Boy Scouts?

"Sqwertz" > wrote in message
...
> On Tue, 18 Jul 2017 23:08:47 -0700, Julie Bove wrote:
>
>> "Sqwertz" > wrote in message
>> ...
>>> On Tue, 18 Jul 2017 20:54:10 -0700, Julie Bove wrote:
>>>
>>>> I don't make them very often but was craving one. Bought a big fresh
>>>> tomato
>>>> and a head of iceberg. Didn't think that the lettuce I'm growing would
>>>> be
>>>> good on this as it is all of the softer type. And my tomatoes are still
>>>> green.
>>>
>>> A BLT is the most normal thing I've ever read that you cooked and ate.
>>
>> What? Chicken fried steak is not normal? Or chili? Or taco salad, tacos,
>> tostadas, enchiladas, ravioli, lasagna, meatloaf, stuffed peppers... The
>> list goes on and on.
>
> You always muddle your descriptions of food. It's often painful to
> read.
>
> You bought a tomato, a head of lettuce, and presumably cooked some
> bacon - hopefully pork - that didn't splatter and burn down the house.
> And some Just Mayo. You didn't go off on tangents about how you had
> to go to 3 different stores to find the right bread.
>
> (Don't ruin it now)
>
>> Hang on to your hat Steve but tomorrow is going to be chicken and
>> noodles!
>> Ooh! Exotic. Will also have peas, carrots and onions in it.
>
> I just took out a package of chicken and "dumplings" (thick wide egg
> noodles) from the freezer. It has peas, probably carrots, onions, and
> home-made PA Dutch chicken fat noodles.
>
> And I haven't worn a hat since November 12th, 1981.

Not sure why you wore a hat then. Actually, I wound up running out of bread.
I don't feel up to going out to the store again so am getting a delivery
tomorrow from PCC. No egg noodles for me. Will have to use whatever is in
the cupboard. I think I have fettuccini.

"Gary" > wrote in message
news
> Sqwertz wrote:
>
>> Julie Bove wrote:
>>> Hang on to your hat Steve but tomorrow is going to be chicken and
>>> noodles!
>>> Ooh! Exotic. Will also have peas, carrots and onions in it.
>>
>> I just took out a package of chicken and "dumplings" (thick wide egg
>> noodles) from the freezer. It has peas, probably carrots, onions, and
>> home-made PA Dutch chicken fat noodles.
>>
>> And I haven't worn a hat since November 12th, 1981.
>
> I will guess last day in the Boy Scouts?

Ohhhhhhhhhhhhh.

On 7/19/2017 8:56 AM, l not -l wrote:
> On 19-Jul-2017, Sqwertz > wrote:
>
>> On Tue, 18 Jul 2017 20:54:10 -0700, Julie Bove wrote:
>>
>>> I don't make them very often but was craving one. Bought a
>>> big fresh tomato
>>> and a head of iceberg. Didn't think that the lettuce I'm
>>> growing would be
>>> good on this as it is all of the softer type. And my tomatoes
>>> are still
>>> green.
>>
>> A BLT is the most normal thing I've ever read that you cooked
>> and ate.
>>
>> -sw
> I'll try till a small part of the abnormal gap that Julie left.
> Earlier in the week, I too had a craving for a BLT. I had bread,
> bacon and tomato; but, no lettuce. Rather than give up or run to
> the supermarket for a scrap of lettuce, I had a BVT instead.
> Bacon, Vidalia and tomato. The Vidalia provided a nice bit of
> crunch to replace the lettuce crunch; plus, the Vidalia added a
> little flavor that lettuce is missing.
>
> IMO, not abnormal enough to fill a yawning gap, but a start. 8-)

The onion (any variety) actually sounds like a good addition to a BLT.

l not -l > wrote:
>
> On 19-Jul-2017, Sqwertz > wrote:
>
>> On Tue, 18 Jul 2017 20:54:10 -0700, Julie Bove wrote:
>>
>>> I don't make them very often but was craving one. Bought a
>>> big fresh tomato
>>> and a head of iceberg. Didn't think that the lettuce I'm
>>> growing would be
>>> good on this as it is all of the softer type. And my tomatoes
>>> are still
>>> green.
>>
>> A BLT is the most normal thing I've ever read that you cooked
>> and ate.
>>
>> -sw
> I'll try till a small part of the abnormal gap that Julie left.
> Earlier in the week, I too had a craving for a BLT. I had bread,
> bacon and tomato; but, no lettuce. Rather than give up or run to
> the supermarket for a scrap of lettuce, I had a BVT instead.
> Bacon, Vidalia and tomato. The Vidalia provided a nice bit of
> crunch to replace the lettuce crunch; plus, the Vidalia added a
> little flavor that lettuce is missing.
>
> IMO, not abnormal enough to fill a yawning gap, but a start. 8-)
>

When I make BLT's they're just Bacon, Lettuce and Toast with mayo. Never
tomato. Always on white bread.

--
jinx the minx

l not -l wrote:
>
> On 19-Jul-2017, jinx the minx > wrote:
>
>> l not -l > wrote:
>> >
>> > On 19-Jul-2017, Sqwertz > wrote:
>> >
>> >> On Tue, 18 Jul 2017 20:54:10 -0700, Julie Bove wrote:
>> >>
>> >>> I don't make them very often but was craving one. Bought a
>> >>> big fresh tomato
>> >>> and a head of iceberg. Didn't think that the lettuce I'm
>> >>> growing would be
>> >>> good on this as it is all of the softer type. And my
>> >>> tomatoes
>> >>> are still
>> >>> green.
>> >>
>> >> A BLT is the most normal thing I've ever read that you
>> >> cooked
>> >> and ate.
>> >>
>> >> -sw
>> > I'll try till a small part of the abnormal gap that Julie
>> > left.
>> > Earlier in the week, I too had a craving for a BLT. I had
>> > bread,
>> > bacon and tomato; but, no lettuce. Rather than give up or
>> > run to
>> > the supermarket for a scrap of lettuce, I had a BVT instead.
>> > Bacon, Vidalia and tomato. The Vidalia provided a nice bit
>> > of
>> > crunch to replace the lettuce crunch; plus, the Vidalia added
>> > a
>> > little flavor that lettuce is missing.
>> >
>> > IMO, not abnormal enough to fill a yawning gap, but a start.
>> > 8-)
>> >
>>
>> When I make BLT's they're just Bacon, Lettuce and Toast with
>> mayo. Never
>> tomato. Always on white bread.
>>
>> --
> I usually make mine with a heartier bread, toasted Sprouted
> 7-Grain most often. While mayo on both pieces of toast helps, I
> find that, with tomato, white bread get too soggy for my taste.

there needs to be mayo on each slice of toast, of course

order of layers on one slice:

1. bacon
2. tomato
3. lettuce - leaf lettuce works best for me

place the other piece of mayo'd toast on top, mayo side facing the
lettuce, of course

if you add any other ingredients then you can not call it a BLT

this one has two layers of lettuce

http://www.ftupet.com/upload/blt.jpg

On Wed, 19 Jul 2017 04:39:42 -0400, Gary > wrote:

>Sqwertz wrote:
>
>> Julie Bove wrote:
>>> Hang on to your hat Steve but tomorrow is going to be chicken and noodles!
>>> Ooh! Exotic. Will also have peas, carrots and onions in it.
>>
>> I just took out a package of chicken and "dumplings" (thick wide egg
>> noodles) from the freezer. It has peas, probably carrots, onions, and
>> home-made PA Dutch chicken fat noodles.
>>
>> And I haven't worn a hat since November 12th, 1981.
>
>I will guess last day in the Boy Scouts?

Imagine this worn by the dwarf:
https://img0.etsystatic.com/062/1/81...49714_exjq.jpg

On Wed, 19 Jul 2017 02:36:11 -0700, "Julie Bove"
> wrote:

>
>"Sqwertz" > wrote in message
...
>> On Tue, 18 Jul 2017 23:08:47 -0700, Julie Bove wrote:
>>
>>> "Sqwertz" > wrote in message
>>> ...
>>>> On Tue, 18 Jul 2017 20:54:10 -0700, Julie Bove wrote:
>>>>
>>>>> I don't make them very often but was craving one. Bought a big fresh
>>>>> tomato
>>>>> and a head of iceberg. Didn't think that the lettuce I'm growing would
>>>>> be
>>>>> good on this as it is all of the softer type. And my tomatoes are still
>>>>> green.
>>>>
>>>> A BLT is the most normal thing I've ever read that you cooked and ate.
>>>
>>> What? Chicken fried steak is not normal? Or chili? Or taco salad, tacos,
>>> tostadas, enchiladas, ravioli, lasagna, meatloaf, stuffed peppers... The
>>> list goes on and on.
>>
>> You always muddle your descriptions of food. It's often painful to
>> read.
>>
>> You bought a tomato, a head of lettuce, and presumably cooked some
>> bacon - hopefully pork - that didn't splatter and burn down the house.
>> And some Just Mayo. You didn't go off on tangents about how you had
>> to go to 3 different stores to find the right bread.
>>
>> (Don't ruin it now)
>>
>>> Hang on to your hat Steve but tomorrow is going to be chicken and
>>> noodles!
>>> Ooh! Exotic. Will also have peas, carrots and onions in it.
>>
>> I just took out a package of chicken and "dumplings" (thick wide egg
>> noodles) from the freezer. It has peas, probably carrots, onions, and
>> home-made PA Dutch chicken fat noodles.
>>
>> And I haven't worn a hat since November 12th, 1981.
>
>Not sure why you wore a hat then. Actually, I wound up running out of bread.
>I don't feel up to going out to the store again so am getting a delivery
>tomorrow from PCC. No egg noodles for me. Will have to use whatever is in
>the cupboard. I think I have fettuccini.

I wish they made lasagna egg noodles. .. I know I can make my own but
I'm not into making my own pasta, not with so much readily available
in stores... just that I've not seen fresh lasagna egg noodles.

On Wed, 19 Jul 2017 18:01:05 +0000 (UTC), tert in seattle <snip
>
>there needs to be mayo on each slice of toast, of course
>
>order of layers on one slice:
>
>1. bacon
>2. tomato
>3. lettuce - leaf lettuce works best for me
>
>place the other piece of mayo'd toast on top, mayo side facing the
>lettuce, of course
>
>if you add any other ingredients then you can not call it a BLT
>
>this one has two layers of lettuce
>
>http://www.ftupet.com/upload/blt.jpg

no, no, no. Mayo on one side and butter on the other -- that's the
way it's done
Janet US

On Tuesday, July 18, 2017 at 5:54:29 PM UTC-10, Julie Bove wrote:
> I don't make them very often but was craving one. Bought a big fresh tomato
> and a head of iceberg. Didn't think that the lettuce I'm growing would be
> good on this as it is all of the softer type. And my tomatoes are still
> green.
>
> Salad on the side. Didn't get out to water the plants yesterday so the
> greens weren't looking too great. Hopefully they'll come out of it. Had to
> add a little iceberg to pad it out. Used the last of the little oval
> tomatoes that I had. Forgot the name. Bigger than grape but smaller than
> Roma. Also black olives, kidney beans, walnuts and Feta. Yum!

I made my wife some baloney sandwich. Soft white bread, mayo, and baloney. That's it. What could be simpler? Leaving out the mayo, I suppose.

On 2017-07-19, U.S Janet B > wrote:

> no, no, no. Mayo on one side and butter on the other -- that's the
> way it's done

In which parallel universe?

nb

"l not -l" > wrote in message
...
>
> On 19-Jul-2017, Sqwertz > wrote:
>
>> On Tue, 18 Jul 2017 20:54:10 -0700, Julie Bove wrote:
>>
>> > I don't make them very often but was craving one. Bought a
>> > big fresh tomato
>> > and a head of iceberg. Didn't think that the lettuce I'm
>> > growing would be
>> > good on this as it is all of the softer type. And my tomatoes
>> > are still
>> > green.
>>
>> A BLT is the most normal thing I've ever read that you cooked
>> and ate.
>>
>> -sw
> I'll try till a small part of the abnormal gap that Julie left.
> Earlier in the week, I too had a craving for a BLT. I had bread,
> bacon and tomato; but, no lettuce. Rather than give up or run to
> the supermarket for a scrap of lettuce, I had a BVT instead.
> Bacon, Vidalia and tomato. The Vidalia provided a nice bit of
> crunch to replace the lettuce crunch; plus, the Vidalia added a
> little flavor that lettuce is missing.
>
> IMO, not abnormal enough to fill a yawning gap, but a start. 8-)

I love onion. Have been known to put on BLTs.

On Wednesday, July 19, 2017 at 3:05:00 PM UTC-4, Sheldon wrote:

> I wish they made lasagna egg noodles. .. I know I can make my own but
> I'm not into making my own pasta, not with so much readily available
> in stores... just that I've not seen fresh lasagna egg noodles.

There are a couple of high-end stores here in Ann Arbor that
have them. I doubt you'd want to pay what they cost.
The going rate seems to be about $2 per pound.

<https://www.amazon.com/Antica-Pasteria-Natural-Fresh-Lasagna/dp/B011SHQ8UE>

Cindy Hamilton

> wrote in message
...
> On Wed, 19 Jul 2017 02:36:11 -0700, "Julie Bove"
> > wrote:
>
>>
>>"Sqwertz" > wrote in message
...
>>> On Tue, 18 Jul 2017 23:08:47 -0700, Julie Bove wrote:
>>>
>>>> "Sqwertz" > wrote in message
>>>> ...
>>>>> On Tue, 18 Jul 2017 20:54:10 -0700, Julie Bove wrote:
>>>>>
>>>>>> I don't make them very often but was craving one. Bought a big fresh
>>>>>> tomato
>>>>>> and a head of iceberg. Didn't think that the lettuce I'm growing
>>>>>> would
>>>>>> be
>>>>>> good on this as it is all of the softer type. And my tomatoes are
>>>>>> still
>>>>>> green.
>>>>>
>>>>> A BLT is the most normal thing I've ever read that you cooked and ate.
>>>>
>>>> What? Chicken fried steak is not normal? Or chili? Or taco salad,
>>>> tacos,
>>>> tostadas, enchiladas, ravioli, lasagna, meatloaf, stuffed peppers...
>>>> The
>>>> list goes on and on.
>>>
>>> You always muddle your descriptions of food. It's often painful to
>>> read.
>>>
>>> You bought a tomato, a head of lettuce, and presumably cooked some
>>> bacon - hopefully pork - that didn't splatter and burn down the house.
>>> And some Just Mayo. You didn't go off on tangents about how you had
>>> to go to 3 different stores to find the right bread.
>>>
>>> (Don't ruin it now)
>>>
>>>> Hang on to your hat Steve but tomorrow is going to be chicken and
>>>> noodles!
>>>> Ooh! Exotic. Will also have peas, carrots and onions in it.
>>>
>>> I just took out a package of chicken and "dumplings" (thick wide egg
>>> noodles) from the freezer. It has peas, probably carrots, onions, and
>>> home-made PA Dutch chicken fat noodles.
>>>
>>> And I haven't worn a hat since November 12th, 1981.
>>
>>Not sure why you wore a hat then. Actually, I wound up running out of
>>bread.
>>I don't feel up to going out to the store again so am getting a delivery
>>tomorrow from PCC. No egg noodles for me. Will have to use whatever is in
>>the cupboard. I think I have fettuccini.
>
> I wish they made lasagna egg noodles. .. I know I can make my own but
> I'm not into making my own pasta, not with so much readily available
> in stores... just that I've not seen fresh lasagna egg noodles.

You can get them here but they are totally flat. I wouldn't want that. I
prefer the little ruffled edge. I could make my own and with no egg but they
would also be flat. I don't have a pasta machine.

Julie Bove wrote in rec.food.cooking:

> I don't make them very often but was craving one. Bought a big fresh
> tomato and a head of iceberg. Didn't think that the lettuce I'm
> growing would be good on this as it is all of the softer type. And my
> tomatoes are still green.
>
> Salad on the side. Didn't get out to water the plants yesterday so
> the greens weren't looking too great. Hopefully they'll come out of
> it. Had to add a little iceberg to pad it out. Used the last of the
> little oval tomatoes that I had. Forgot the name. Bigger than grape
> but smaller than Roma. Also black olives, kidney beans, walnuts and
> Feta. Yum!

Umm, I can wrap aroubg blacl olives in a BLT, but the kidney beans,
walnuts and feta ... umm. sorry.

--

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

>
> On 19-Jul-2017, Sqwertz > wrote:
>
> > On Tue, 18 Jul 2017 20:54:10 -0700, Julie Bove wrote:
> >
> > > I don't make them very often but was craving one. Bought a
> > > big fresh tomato
> > > and a head of iceberg. Didn't think that the lettuce I'm
> > > growing would be
> > > good on this as it is all of the softer type. And my tomatoes
> > > are still
> > > green.
> >
> > A BLT is the most normal thing I've ever read that you cooked
> > and ate.
> >
> > -sw
> I'll try till a small part of the abnormal gap that Julie left.
> Earlier in the week, I too had a craving for a BLT. I had bread,
> bacon and tomato; but, no lettuce. Rather than give up or run to
> the supermarket for a scrap of lettuce, I had a BVT instead.
> Bacon, Vidalia and tomato. The Vidalia provided a nice bit of
> crunch to replace the lettuce crunch; plus, the Vidalia added a
> little flavor that lettuce is missing.
>
> IMO, not abnormal enough to fill a yawning gap, but a start. 8-)

I like that!

--

U.S. Janet B. wrote in rec.food.cooking:

> On Wed, 19 Jul 2017 18:01:05 +0000 (UTC), tert in seattle <snip
> >
> > there needs to be mayo on each slice of toast, of course
> >
> > order of layers on one slice:
> >
> > 1. bacon
> > 2. tomato
> > 3. lettuce - leaf lettuce works best for me
> >
> > place the other piece of mayo'd toast on top, mayo side facing the
> > lettuce, of course
> >
> > if you add any other ingredients then you can not call it a BLT
> >
> > this one has two layers of lettuce
> >
> > http://www.ftupet.com/upload/blt.jpg
>
> no, no, no. Mayo on one side and butter on the other -- that's the
> way it's done
> Janet US

EEK! (lol but sorry, no butter here)

--

dsi1 wrote in rec.food.cooking:

> On Tuesday, July 18, 2017 at 5:54:29 PM UTC-10, Julie Bove wrote:
> > I don't make them very often but was craving one. Bought a big
> > fresh tomato and a head of iceberg. Didn't think that the lettuce
> > I'm growing would be good on this as it is all of the softer type.
> > And my tomatoes are still green.
> >
> > Salad on the side. Didn't get out to water the plants yesterday so
> > the greens weren't looking too great. Hopefully they'll come out of
> > it. Had to add a little iceberg to pad it out. Used the last of the
> > little oval tomatoes that I had. Forgot the name. Bigger than grape
> > but smaller than Roma. Also black olives, kidney beans, walnuts and
> > Feta. Yum!
>
> I made my wife some baloney sandwich. Soft white bread, mayo, and
> baloney. That's it. What could be simpler? Leaving out the mayo, I
> suppose.

I dice a little onion and add that to it. Usually a sweet onion sort
but not always.

--

On 2017-07-19 4:34 PM, Cindy Hamilton wrote:
> On Wednesday, July 19, 2017 at 3:05:00 PM UTC-4, Sheldon wrote:
>
>> I wish they made lasagna egg noodles. .. I know I can make my own but
>> I'm not into making my own pasta, not with so much readily available
>> in stores... just that I've not seen fresh lasagna egg noodles.
>
> There are a couple of high-end stores here in Ann Arbor that
> have them. I doubt you'd want to pay what they cost.
> The going rate seems to be about $2 per pound.
>
> <https://www.amazon.com/Antica-Pasteria-Natural-Fresh-Lasagna/dp/B011SHQ8UE>
>

I have a pasta maker (hand powered) and have made pasta several times. I
would say that is a bargain price. A couple eggs, a few cups of flour,
and a considerable amount of time, work and mess to clean up.

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>> I don't make them very often but was craving one. Bought a big fresh
>> tomato and a head of iceberg. Didn't think that the lettuce I'm
>> growing would be good on this as it is all of the softer type. And my
>> tomatoes are still green.
>>
>> Salad on the side. Didn't get out to water the plants yesterday so
>> the greens weren't looking too great. Hopefully they'll come out of
>> it. Had to add a little iceberg to pad it out. Used the last of the
>> little oval tomatoes that I had. Forgot the name. Bigger than grape
>> but smaller than Roma. Also black olives, kidney beans, walnuts and
>> Feta. Yum!
>
> Umm, I can wrap aroubg blacl olives in a BLT, but the kidney beans,
> walnuts and feta ... umm. sorry.

Is there something wrong with you? Did you not read the "Salad on the
side.", part. Those were in the salad.

Julie Bove wrote in rec.food.cooking:

>
> "cshenk" > wrote in message
> ...
> > Julie Bove wrote in rec.food.cooking:
> >
> > > I don't make them very often but was craving one. Bought a big
> > > fresh tomato and a head of iceberg. Didn't think that the lettuce
> > > I'm growing would be good on this as it is all of the softer
> > > type. And my tomatoes are still green.
> > >
> > > Salad on the side. Didn't get out to water the plants yesterday so
> > > the greens weren't looking too great. Hopefully they'll come out
> > > of it. Had to add a little iceberg to pad it out. Used the last
> > > of the little oval tomatoes that I had. Forgot the name. Bigger
> > > than grape but smaller than Roma. Also black olives, kidney
> > > beans, walnuts and Feta. Yum!
> >
> > Umm, I can wrap aroubg blacl olives in a BLT, but the kidney beans,
> > walnuts and feta ... umm. sorry.
>
> Is there something wrong with you? Did you not read the "Salad on the
> side.", part. Those were in the salad.

Sorry Julie, but with your run-on interation, such is hard to see. Try
separating it next time.

--

"cshenk" > wrote in message
...
> Julie Bove wrote in rec.food.cooking:
>
>>
>> "cshenk" > wrote in message
>> ...
>> > Julie Bove wrote in rec.food.cooking:
>> >
>> > > I don't make them very often but was craving one. Bought a big
>> > > fresh tomato and a head of iceberg. Didn't think that the lettuce
>> > > I'm growing would be good on this as it is all of the softer
>> > > type. And my tomatoes are still green.
>> > >
>> > > Salad on the side. Didn't get out to water the plants yesterday so
>> > > the greens weren't looking too great. Hopefully they'll come out
>> > > of it. Had to add a little iceberg to pad it out. Used the last
>> > > of the little oval tomatoes that I had. Forgot the name. Bigger
>> > > than grape but smaller than Roma. Also black olives, kidney
>> > > beans, walnuts and Feta. Yum!
>> >
>> > Umm, I can wrap aroubg blacl olives in a BLT, but the kidney beans,
>> > walnuts and feta ... umm. sorry.
>>
>> Is there something wrong with you? Did you not read the "Salad on the
>> side.", part. Those were in the salad.
>
> Sorry Julie, but with your run-on interation, such is hard to see. Try
> separating it next time.

I did. They're called paragraphs. No clue what ineration means. It's not
listed at Dictionary.com.

"l not -l" > wrote in message
...
>
> On 19-Jul-2017, "cshenk" > wrote:
>
>> Julie Bove wrote in rec.food.cooking:
>>
>> > I don't make them very often but was craving one. Bought a
>> > big fresh
>> > tomato and a head of iceberg. Didn't think that the lettuce
>> > I'm
>> > growing would be good on this as it is all of the softer
>> > type. And my
>> > tomatoes are still green.
>> >
>> > Salad on the side. Didn't get out to water the plants
>> > yesterday so
>> > the greens weren't looking too great. Hopefully they'll come
>> > out of
>> > it. Had to add a little iceberg to pad it out. Used the last
>> > of the
>> > little oval tomatoes that I had. Forgot the name. Bigger than
>> > grape
>> > but smaller than Roma. Also black olives, kidney beans,
>> > walnuts and
>> > Feta. Yum!
>>
>> Umm, I can wrap aroubg blacl olives in a BLT, but the kidney
>> beans,
>> walnuts and feta ... umm. sorry.
> I believe the black olives were in the side salad.

That would be correct.

"Sqwertz" > wrote in message
...
> On Wed, 19 Jul 2017 13:34:23 -0700 (PDT), Cindy Hamilton wrote:
>
>> There are a couple of high-end stores here in Ann Arbor that
>> have them. I doubt you'd want to pay what they cost.
>> The going rate seems to be about $2 per pound.
>>
>> <https://www.amazon.com/Antica-Pasteria-Natural-Fresh-Lasagna/dp/B011SHQ8UE>
>
> $2/lb is a deal. here they run $5/lb. Still a lot cheaper than the
> $30/lb Amazon ripoff. I don't know how they managed to sell all that
> obnoxiously priced crap.

I sometimes find food deals at Amazon but most of the time, the prices are
insane.

Wayne Boatwright > wrote:
> On Wed 19 Jul 2017 07:04:41a, jinx the minx told us...
>
>> l not -l > wrote:
>>>
>>> On 19-Jul-2017, Sqwertz > wrote:
>>>
>>>> On Tue, 18 Jul 2017 20:54:10 -0700, Julie Bove wrote:
>>>>
>>>>> I don't make them very often but was craving one. Bought a
>>>>> big fresh tomato
>>>>> and a head of iceberg. Didn't think that the lettuce I'm
>>>>> growing would be
>>>>> good on this as it is all of the softer type. And my tomatoes
>>>>> are still
>>>>> green.
>>>>
>>>> A BLT is the most normal thing I've ever read that you cooked
>>>> and ate.
>>>>
>>>> -sw
>>> I'll try till a small part of the abnormal gap that Julie left.
>>> Earlier in the week, I too had a craving for a BLT. I had bread,
>>> bacon and tomato; but, no lettuce. Rather than give up or run to
>>> the supermarket for a scrap of lettuce, I had a BVT instead.
>>> Bacon, Vidalia and tomato. The Vidalia provided a nice bit of
>>> crunch to replace the lettuce crunch; plus, the Vidalia added a
>>> little flavor that lettuce is missing.
>>>
>>> IMO, not abnormal enough to fill a yawning gap, but a start. 8-)
>>>
>>
>> When I make BLT's they're just Bacon, Lettuce and Toast with mayo.
>> Never tomato. Always on white bread.
>>
>
> Then you're making a BL. The "T" is for tomato. :-)
>

I know, but not in my house. "T" is for toast. :-)

--
jinx the minx

Wayne Boatwright > wrote:
> On Wed 19 Jul 2017 09:17:28p, jinx the minx told us...
>
>> Wayne Boatwright > wrote:
>>> On Wed 19 Jul 2017 07:04:41a, jinx the minx told us...
>>>
>>>> l not -l > wrote:
>>>>>
>>>>> On 19-Jul-2017, Sqwertz > wrote:
>>>>>
>>>>>> On Tue, 18 Jul 2017 20:54:10 -0700, Julie Bove wrote:
>>>>>>
>>>>>>> I don't make them very often but was craving one. Bought a
>>>>>>> big fresh tomato
>>>>>>> and a head of iceberg. Didn't think that the lettuce I'm
>>>>>>> growing would be
>>>>>>> good on this as it is all of the softer type. And my tomatoes
>>>>>>> are still
>>>>>>> green.
>>>>>>
>>>>>> A BLT is the most normal thing I've ever read that you cooked
>>>>>> and ate.
>>>>>>
>>>>>> -sw
>>>>> I'll try till a small part of the abnormal gap that Julie left.
>>>>> Earlier in the week, I too had a craving for a BLT. I had
>>>>> bread, bacon and tomato; but, no lettuce. Rather than give up
>>>>> or run to the supermarket for a scrap of lettuce, I had a BVT
>>>>> instead. Bacon, Vidalia and tomato. The Vidalia provided a
>>>>> nice bit of crunch to replace the lettuce crunch; plus, the
>>>>> Vidalia added a little flavor that lettuce is missing.
>>>>>
>>>>> IMO, not abnormal enough to fill a yawning gap, but a start.
>>>>> 8-)
>>>>>
>>>>
>>>> When I make BLT's they're just Bacon, Lettuce and Toast with
>>>> mayo. Never tomato. Always on white bread.
>>>>
>>>
>>> Then you're making a BL. The "T" is for tomato. :-)
>>>
>>
>> I know, but not in my house. "T" is for toast. :-)
>>
>
> Okay. :-)
>
> Have you ever tried a BPT? (Bacon, Peanut Butter, and Toast) It's
> delicious, really.
>

No, but I'm open. It can't be nearly as bad as peanut butter mixed with
maple syrup that my college roommate used to dip her bacon in. I won't try
that again.

--
jinx the minx

On Wed, 19 Jul 2017 18:39:19 -0500, "cshenk" > wrote:

>Julie Bove wrote in rec.food.cooking:
>
>>
>> "cshenk" > wrote in message
>> ...
>> > Julie Bove wrote in rec.food.cooking:
>> >
>> > > I don't make them very often but was craving one. Bought a big
>> > > fresh tomato and a head of iceberg. Didn't think that the lettuce
>> > > I'm growing would be good on this as it is all of the softer
>> > > type. And my tomatoes are still green.
>> > >
>> > > Salad on the side. Didn't get out to water the plants yesterday so
>> > > the greens weren't looking too great. Hopefully they'll come out
>> > > of it. Had to add a little iceberg to pad it out. Used the last
>> > > of the little oval tomatoes that I had. Forgot the name. Bigger
>> > > than grape but smaller than Roma. Also black olives, kidney
>> > > beans, walnuts and Feta. Yum!
>> >
>> > Umm, I can wrap aroubg blacl olives in a BLT, but the kidney beans,
>> > walnuts and feta ... umm. sorry.
>>
>> Is there something wrong with you? Did you not read the "Salad on the
>> side.", part. Those were in the salad.
>
>Sorry Julie, but with your run-on interation, such is hard to see.

This is an intriguing sentence, but don't ask me what it means.

"Bruce" > wrote in message
...
> On Wed, 19 Jul 2017 18:39:19 -0500, "cshenk" > wrote:
>
>>Julie Bove wrote in rec.food.cooking:
>>
>>>
>>> "cshenk" > wrote in message
>>> ...
>>> > Julie Bove wrote in rec.food.cooking:
>>> >
>>> > > I don't make them very often but was craving one. Bought a big
>>> > > fresh tomato and a head of iceberg. Didn't think that the lettuce
>>> > > I'm growing would be good on this as it is all of the softer
>>> > > type. And my tomatoes are still green.
>>> > >
>>> > > Salad on the side. Didn't get out to water the plants yesterday so
>>> > > the greens weren't looking too great. Hopefully they'll come out
>>> > > of it. Had to add a little iceberg to pad it out. Used the last
>>> > > of the little oval tomatoes that I had. Forgot the name. Bigger
>>> > > than grape but smaller than Roma. Also black olives, kidney
>>> > > beans, walnuts and Feta. Yum!
>>> >
>>> > Umm, I can wrap aroubg blacl olives in a BLT, but the kidney beans,
>>> > walnuts and feta ... umm. sorry.
>>>
>>> Is there something wrong with you? Did you not read the "Salad on the
>>> side.", part. Those were in the salad.
>>
>>Sorry Julie, but with your run-on interation, such is hard to see.
>
> This is an intriguing sentence, but don't ask me what it means.

I don't even know what language it is.

On Wed, 19 Jul 2017 23:17:28 -0500, jinx the minx
> wrote:

>Wayne Boatwright > wrote:
>> On Wed 19 Jul 2017 07:04:41a, jinx the minx told us...
>>
>>> l not -l > wrote:
>>>>
>>>> On 19-Jul-2017, Sqwertz > wrote:
>>>>
>>>>> On Tue, 18 Jul 2017 20:54:10 -0700, Julie Bove wrote:
>>>>>
>>>>>> I don't make them very often but was craving one. Bought a
>>>>>> big fresh tomato
>>>>>> and a head of iceberg. Didn't think that the lettuce I'm
>>>>>> growing would be
>>>>>> good on this as it is all of the softer type. And my tomatoes
>>>>>> are still
>>>>>> green.
>>>>>
>>>>> A BLT is the most normal thing I've ever read that you cooked
>>>>> and ate.
>>>>>
>>>>> -sw
>>>> I'll try till a small part of the abnormal gap that Julie left.
>>>> Earlier in the week, I too had a craving for a BLT. I had bread,
>>>> bacon and tomato; but, no lettuce. Rather than give up or run to
>>>> the supermarket for a scrap of lettuce, I had a BVT instead.
>>>> Bacon, Vidalia and tomato. The Vidalia provided a nice bit of
>>>> crunch to replace the lettuce crunch; plus, the Vidalia added a
>>>> little flavor that lettuce is missing.
>>>>
>>>> IMO, not abnormal enough to fill a yawning gap, but a start. 8-)
>>>>
>>>
>>> When I make BLT's they're just Bacon, Lettuce and Toast with mayo.
>>> Never tomato. Always on white bread.
>>>
>>
>> Then you're making a BL. The "T" is for tomato. :-)
>>
>
>I know, but not in my house. "T" is for toast. :-)

I swap the bacon for potato chips.

On 7/20/2017 7:50 AM, wrote:
> On Wed, 19 Jul 2017 23:17:28 -0500, jinx the minx
> > wrote:
>
>> Wayne Boatwright > wrote:
>>> On Wed 19 Jul 2017 07:04:41a, jinx the minx told us...
>>>
>>>> l not -l > wrote:
>>>>>
>>>>> On 19-Jul-2017, Sqwertz > wrote:
>>>>>
>>>>>> On Tue, 18 Jul 2017 20:54:10 -0700, Julie Bove wrote:
>>>>>>
>>>>>>> I don't make them very often but was craving one. Bought a
>>>>>>> big fresh tomato
>>>>>>> and a head of iceberg. Didn't think that the lettuce I'm
>>>>>>> growing would be
>>>>>>> good on this as it is all of the softer type. And my tomatoes
>>>>>>> are still
>>>>>>> green.
>>>>>>
>>>>>> A BLT is the most normal thing I've ever read that you cooked
>>>>>> and ate.
>>>>>>
>>>>>> -sw
>>>>> I'll try till a small part of the abnormal gap that Julie left.
>>>>> Earlier in the week, I too had a craving for a BLT. I had bread,
>>>>> bacon and tomato; but, no lettuce. Rather than give up or run to
>>>>> the supermarket for a scrap of lettuce, I had a BVT instead.
>>>>> Bacon, Vidalia and tomato. The Vidalia provided a nice bit of
>>>>> crunch to replace the lettuce crunch; plus, the Vidalia added a
>>>>> little flavor that lettuce is missing.
>>>>>
>>>>> IMO, not abnormal enough to fill a yawning gap, but a start. 8-)
>>>>>
>>>>
>>>> When I make BLT's they're just Bacon, Lettuce and Toast with mayo.
>>>> Never tomato. Always on white bread.
>>>>
>>>
>>> Then you're making a BL. The "T" is for tomato. :-)
>>>
>>
>> I know, but not in my house. "T" is for toast. :-)
>
> I swap the bacon for potato chips.
>

TIAD to the max!

Wayne Boatwright wrote:
> On Wed 19 Jul 2017 11:01:05a, tert in seattle told us...
>
>> l not -l wrote:
>>>
>>> On 19-Jul-2017, jinx the minx > wrote:
>>>
>>>> l not -l > wrote:
>>>> >
>>>> > On 19-Jul-2017, Sqwertz > wrote:
>>>> >
>>>> >> On Tue, 18 Jul 2017 20:54:10 -0700, Julie Bove wrote:
>>>> >>
>>>> >>> I don't make them very often but was craving one. Bought a
>>>> >>> big fresh tomato
>>>> >>> and a head of iceberg. Didn't think that the lettuce I'm
>>>> >>> growing would be
>>>> >>> good on this as it is all of the softer type. And my
>>>> >>> tomatoes are still
>>>> >>> green.
>>>> >>
>>>> >> A BLT is the most normal thing I've ever read that you cooked
>>>> >> and ate.
>>>> >>
>>>> >> -sw
>>>> > I'll try till a small part of the abnormal gap that Julie
>>>> > left. Earlier in the week, I too had a craving for a BLT. I
>>>> > had bread, bacon and tomato; but, no lettuce. Rather than
>>>> > give up or run to the supermarket for a scrap of lettuce, I
>>>> > had a BVT instead. Bacon, Vidalia and tomato. The Vidalia
>>>> > provided a nice bit of crunch to replace the lettuce crunch;
>>>> > plus, the Vidalia added a little flavor that lettuce is
>>>> > missing.
>>>> >
>>>> > IMO, not abnormal enough to fill a yawning gap, but a start.
>>>> > 8-)
>>>> >
>>>>
>>>> When I make BLT's they're just Bacon, Lettuce and Toast with
>>>> mayo. Never
>>>> tomato. Always on white bread.
>>>>
>>>> --
>>> I usually make mine with a heartier bread, toasted Sprouted
>>> 7-Grain most often. While mayo on both pieces of toast helps, I
>>> find that, with tomato, white bread get too soggy for my taste.
>>
>> there needs to be mayo on each slice of toast, of course
>>
>> order of layers on one slice:
>>
>> 1. bacon
>> 2. tomato
>> 3. lettuce - leaf lettuce works best for me
>>
>> place the other piece of mayo'd toast on top, mayo side facing the
>> lettuce, of course
>>
>> if you add any other ingredients then you can not call it a BLT
>>
>> this one has two layers of lettuce
>>
>> http://www.ftupet.com/upload/blt.jpg
>>
>>
>
> I sometimes make a BLTA, adding a layer of avocado.

a.k.a. a BLAT

On 7/19/2017 4:32 PM, Julie Bove wrote:
>
> "l not -l" > wrote in message
> ...
>>
>> On 19-Jul-2017, Sqwertz > wrote:
>>
>>> On Tue, 18 Jul 2017 20:54:10 -0700, Julie Bove wrote:
>>>
>>> > I don't make them very often but was craving one. Bought a
>>> > big fresh tomato
>>> > and a head of iceberg. Didn't think that the lettuce I'm
>>> > growing would be
>>> > good on this as it is all of the softer type. And my tomatoes
>>> > are still
>>> > green.
>>>
>>> A BLT is the most normal thing I've ever read that you cooked
>>> and ate.
>>>
>>> -sw
>> I'll try till a small part of the abnormal gap that Julie left.
>> Earlier in the week, I too had a craving for a BLT. I had bread,
>> bacon and tomato; but, no lettuce. Rather than give up or run to
>> the supermarket for a scrap of lettuce, I had a BVT instead.
>> Bacon, Vidalia and tomato. The Vidalia provided a nice bit of
>> crunch to replace the lettuce crunch; plus, the Vidalia added a
>> little flavor that lettuce is missing.
>>
>> IMO, not abnormal enough to fill a yawning gap, but a start. 8-)
>
> I love onion. Have been known to put on BLTs.

That's a BLOT. I have a craving for that now that I'm reading this
but dinner tonight is just corn on the cob.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"Cheryl" > wrote in message
eb.com...

> That's a BLOT. I have a craving for that now that I'm reading this
> but dinner tonight is just corn on the cob.

My favorite sandwich was one from Sambos. Was grilled with cheese, onion,
tomato and peppers. I've tried to make it at home but wind up having to eat
it with a fork. I just can't keep the fillings in like that did.

"Wayne Boatwright" > wrote in message
9.44...
> I've always loved corn on the cob, but was never really good at
> eating it off the cob. :-) I cook it on the cob, but then quickly
> slice it off into a bowl and and add some softened butter, a bit of
> salt and some pepper.

I can not eat from the cob. Sticks in my teeth. Same with the peel from
whole apples.

On 7/24/2017 10:24 PM, Julie Bove wrote:
>
> "Wayne Boatwright" > wrote in message
> 9.44...
>> I've always loved corn on the cob, but was never really good at
>> eating it off the cob. :-) I cook it on the cob, but then quickly
>> slice it off into a bowl and and add some softened butter, a bit of
>> salt and some pepper.
>
> I can not eat from the cob. Sticks in my teeth. Same with the peel from
> whole apples.

To me it's a summer thing. Love it. I really only eat corn fresh from
the cob - not really into frozen unless I need it in a recipe. So from
the time it's available until mid/late summer I eat it a lot.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

"Cheryl" > wrote in message
news:59769115$0$33763$c3e8da3

> That's a BLOT. I have a craving for that now that I'm reading this
> but dinner tonight is just corn on the cob.

I was hungry for Lime Jell-O (for what reason I don't know)so I made some
Sugar-Free Lime Jell-O, added some softened cream cheese and lots of chopped
walnuts. It ended up being my whole dinner with lots left over. DH went out
for a beer and a sandwich with an old friend, so it was just me, and I did
enjoy it very much.

Cheri

"Cheri" > wrote in message
news
> "Cheryl" > wrote in message
> news:59769115$0$33763$c3e8da3
>
>> That's a BLOT. I have a craving for that now that I'm reading this
>> but dinner tonight is just corn on the cob.
>
> I was hungry for Lime Jell-O (for what reason I don't know)so I made some
> Sugar-Free Lime Jell-O, added some softened cream cheese and lots of
> chopped walnuts. It ended up being my whole dinner with lots left over. DH
> went out for a beer and a sandwich with an old friend, so it was just me,
> and I did enjoy it very much.

My mom used to do layered Jell-O. Lime on the bottom with canned pears or
pineapple. Let that set then top with lemon Jell-O that has been cooled
slightly then whipped with cream cheese or cottage cheese. I liked it with
cottage cheese.

Julie Bove wrote:
>
> My favorite sandwich was one from Sambos. Was grilled with cheese, onion,
> tomato and peppers. I've tried to make it at home but wind up having to eat
> it with a fork. I just can't keep the fillings in like that did.

If on a thick roll or bun, one way to fix that is to slice
lengthwise and dig out some of the inner bread. Create a trough
that will keep all the filling in the bun. I've bought large
sandwiches like that in the past and I often do it when making a
large on using french or italian bread.

Or - you can use a few toothpicks and eat up to them. That will
hold things in while you eat half.