On 1/20/2018 7:40 PM, Sqwertz wrote:
> crushed tomato sauce
> with garlic and erb.
>
-----------------------------------------------------------------------------------
> ost
> >
> 3/18/2011 3:49 PM
> Microsoft Internet News 4.70.1162
> readnews.com - News for Geeks and ISPs
> fa35d278.newsreader.readnews.com
>
>
> Sorry I don't fit either of your Ideal Psycho Pal Profiles.
>
> -sw
>
---------------------------------------------------------------------------------------
>
> I'd prefer you use a sniper rifle on me from a few hundred yards away.
> There you go - a reason for you to buy yet another gun and ammo.
>
>
----------------------------------------------------------------------------------------
>
>
https://www.centraltexasfoodbank.org...ntation-057jpg
>
> Hide the Ho Ho's!!!!!!!!!!
>
> - sw

On Sun, 21 Jan 2018 08:50:46 -0400, wrote:

>On Sun, 21 Jan 2018 12:20:22 +1100, Bruce >
>wrote:
>
>>On Sat, 20 Jan 2018 17:11:26 -0800 (PST), Steve La Wertz
> wrote:
>>
>>>Bruce wrote:
>>>
>>>> On Sat, 20 Jan 2018 17:32:11 -0700, graham > wrote:
>>>>
>>>> >Bacon wrapped scallops to start
>>>> >Roast loin of pork with roasted vegetables and hasselback potatoes.
>>>> >Apple pie with crumble topping and custard.
>>>> >Blue Mountain (B.C.) pinot noir to drink.
>>>> >Graham
>>>>
>>>> I've never seen or heard of Canadian wine.
>>>
>>>
>>>https://www.nytimes.com/2015/12/23/d...la-travel.html
>>>
>>>http://www.winesofcanada.com/regions.html
>>>
>>>Major Wine Producing Regions
>>>Lake Erie North Shore.
>>>Niagara Peninsula.
>>>Prince Edward County.
>>>Nova Scotia.
>>>Okanagan.
>>>Similkameen.
>>>Naramata Bench.
>>>Vancouver Island
>>
>>Maybe it's a national Canadian secret that they produce great wines.
>
>There are some really nice Canadian wines and also ciders - that is
>becoming as popular as the small beer operations. I really like one
>called No Boats on Sunday, it's delicious, everything made in NS.
>
>http://www.noboatscider.com/atlantic-version-english/

They make decent wine (and cider) in Tasmania. There must be parts of
Canada that are warmer than Tasmania, so they must have good wine too.
Maybe we don't see it because you drink it all. A bit like German red
wine.

On Sun, 21 Jan 2018 09:47:04 -0700, graham > wrote:

>On 2018-01-20 5:34 PM, Bruce wrote:
>> On Sat, 20 Jan 2018 17:32:11 -0700, graham > wrote:
>>
>>> On 2018-01-20 4:04 PM, jmcquown wrote:
>>>> Tacos (crunchy corn tortillas).* I used ground pork rather than beef for
>>>> the filling.* I used Sargento finely shredded four cheese "Mexican
>>>> blend" cheese.* Note: if you put the cheese in the bottom of the warmed
>>>> crisp tortillas before adding the other ingredients it is less likely to
>>>> break and make a mess.
>>>>
>>>> I don't have tacos very often but I was in the mood for something quick
>>>> and easy.* Hit the spot nicely!
>>>>
>>>> You?
>>>>
>>>> Jill
>>> Bacon wrapped scallops to start
>>> Roast loin of pork with roasted vegetables and hasselback potatoes.
>>> Apple pie with crumble topping and custard.
>>> Blue Mountain (B.C.) pinot noir to drink.
>>> Graham
>>
>> I've never seen or heard of Canadian wine. I once tasted Dutch wine.
>> It tasted like a liquefied mouse nest. But it's supposed to be getting
>> better due to global warming.
>>
>Canada produces some really, really good wines and their Icewines are
>fantastic.
>Steven Spurrier, a well-known wine expert and the man who organised the
>infamous "Judgement of Paris" wine tasting, visited BC a couple of years
>ago and was bowled over by the quality.
>He wrote that the gamay produced by the Blue Mountain winery was the
>best he had tasted outside Beaujolais!

Interesting. Next time I'm at a big liquor shop, I'll have a good look
for Canadian wine.

"Cheri" wrote:
>"Ophelia" wrote
>>"jmcquown" wrote:
>>Ophelia wrote:
>>>"graham" wrote:
>>>jmcquown wrote:
>>>
>>>> Tacos (crunchy corn tortillas). I used ground pork rather than beef for
>>>> the filling. I used Sargento finely shredded four cheese "Mexican
>>>> blend" cheese. Note: if you put the cheese in the bottom of the warmed
>>>> crisp tortillas before adding the other ingredients it is less likely to
>>>> break and make a mess.
>>>>
>>>> I don't have tacos very often but I was in the mood for something quick
>>>> and easy. Hit the spot nicely!
>>>> You?
>>>> Jill
>>>
>>> Bacon wrapped scallops to start
>>> Roast loin of pork with roasted vegetables and hasselback potatoes.
>>> Apple pie with crumble topping and custard.
>>> Blue Mountain (B.C.) pinot noir to drink.
>>> Graham
>>> ===
>>> It sounds wonderful but I couldn't eat all that at one meal )))
>>>
>> Neither could I, Oph, but I'd nibble on a little of each.
>> Jill
>> ==
>> We could share it with a couple of others .. <g>
>> Yahhh have a party !!!!!!!! Cheri????
>
>Yes, I'll bring the Finlandia and Guinness.
>Cheri

Saturday's dinner was pork loin roast, buttered sprouts, and baked
red bliss potato... same for tonight:
https://postimg.org/image/x65k5mmyt/
Mish is very playful:
https://postimg.org/image/j0zr3l105/

On 1/21/2018 12:41 PM, Bruce wrote:
> Maybe we don't see it because you drink it all. A bit like German red
> wine.

https://www.intowine.com/best-german...th-seeking-out

Germany is the new rising star of Pinot Noir €“ called Spatburgunder in
German. Known for its rich heritage of making some of the worlds most
memorable white wines, German winemakers are taking their understanding
of cool climate viticulture and applying it to red wines.

Some of the best vineyard sites, or einzellage, have rocky soils and
good drainage. The rocks retain the days warmth and reflect it back
onto the vines at night. The einzellagen on the rock-strewn hillsides
above Assmanhausen, overlooking the Rhine River, are some of the best in
Germany for Pinot Noir.

The low yielding vines help producers like Robert Konig make a superior
wine that is absolutely worth seeking out. Konigs Assmannshauser
Hollenberg Spatburgunder Spätlese Trocken (about $30), in particular, is
a dry, medium alcohol, juicy wine with firm tannins and a real sense of
place.

Sheldon wrote:

> "Cheri" wrote:
> >"Ophelia" wrote
> >>"jmcquown" wrote:
> >>Ophelia wrote:
> >>>"graham" wrote:
> >>>jmcquown wrote:
> >>>
> >>>> Tacos (crunchy corn tortillas). I used ground pork rather than beef for
> >>>> the filling. I used Sargento finely shredded four cheese "Mexican
> >>>> blend" cheese. Note: if you put the cheese in the bottom of the warmed
> >>>> crisp tortillas before adding the other ingredients it is less likely to
> >>>> break and make a mess.
> >>>>
> >>>> I don't have tacos very often but I was in the mood for something quick
> >>>> and easy. Hit the spot nicely!
> >>>> You?
> >>>> Jill
> >>>
> >>> Bacon wrapped scallops to start
> >>> Roast loin of pork with roasted vegetables and hasselback potatoes.
> >>> Apple pie with crumble topping and custard.
> >>> Blue Mountain (B.C.) pinot noir to drink.
> >>> Graham
> >>> ===
> >>> It sounds wonderful but I couldn't eat all that at one meal )))
> >>>
> >> Neither could I, Oph, but I'd nibble on a little of each.
> >> Jill
> >> ==
> >> We could share it with a couple of others .. <g>
> >> Yahhh have a party !!!!!!!! Cheri????
> >
> >Yes, I'll bring the Finlandia and Guinness.
> >Cheri
>
> Saturday's dinner was pork loin roast, buttered sprouts, and baked
> red bliss potato... same for tonight:
> https://postimg.org/image/x65k5mmyt/
> Mish is very playful:
> https://postimg.org/image/j0zr3l105/


Nice...earlier today my lunch was a pound bag of Trader Joe's sprouts, 99 cents per bag in the freezer section...with some butter and salt 'n peppah very satisfying...


--
Best
Greg

Cheri wrote:

> "Ophelia" > wrote in message
> ...
> >
> >
> > "jmcquown" wrote in message ...
> > On 1/21/2018 4:23 AM, Ophelia wrote:
> >>
> >>
> >> "graham" wrote in message news > >> On 2018-01-20 4:04 PM, jmcquown wrote:
> >>> Tacos (crunchy corn tortillas). I used ground pork rather than beef for
> >>> the filling. I used Sargento finely shredded four cheese "Mexican
> >>> blend" cheese. Note: if you put the cheese in the bottom of the warmed
> >>> crisp tortillas before adding the other ingredients it is less likely to
> >>> break and make a mess.
> >>>
> >>> I don't have tacos very often but I was in the mood for something quick
> >>> and easy. Hit the spot nicely!
> >>>
> >>> You?
> >>>
> >>> Jill
> >> Bacon wrapped scallops to start
> >> Roast loin of pork with roasted vegetables and hasselback potatoes.
> >> Apple pie with crumble topping and custard.
> >> Blue Mountain (B.C.) pinot noir to drink.
> >> Graham
> >>
> >> ===
> >>
> >> It sounds wonderful but I couldn't eat all that at one meal )))
> >>
> >>
> > Neither could I, Oph, but I'd nibble on a little of each.
> >
> > Jill
> >
> > ==
> >
> > We could share it with a couple of others .. <g>
> >
> > Yahhh have a party !!!!!!!! Cheri????
>
> Yes, I'll bring the Finlandia and Guinness.


Can I join, too...will bring booze and apps...

;-)


--
Best
Greg

On 2018-01-20 8:17 PM, Bruce wrote:
> On Sat, 20 Jan 2018 17:07:29 -0800 (PST), Steve La Wertz

>> Northern Europe was once a thriving wine growing region...
>
> People must have had bad taste in those days. You can make wine in
> colder climates if you use the right grapes, but those wines and
> grapes aren't highly valued these days.

I know a local winemaker who has made a name for himself participating
on the cold climate wine making niche. He is associated with a number of
international winemakers and produces wines here in Niagara, in Prince
Edward County, Oregon and in France. They are great wines, but they are
pricey.



http://www.coolchardonnay.org/

On Sun, 21 Jan 2018 15:12:32 -0500, Dave Smith
> wrote:

>On 2018-01-20 8:17 PM, Bruce wrote:
>> On Sat, 20 Jan 2018 17:07:29 -0800 (PST), Steve La Wertz
>
>>> Northern Europe was once a thriving wine growing region...
>>
>> People must have had bad taste in those days. You can make wine in
>> colder climates if you use the right grapes, but those wines and
>> grapes aren't highly valued these days.
>
>I know a local winemaker who has made a name for himself participating
>on the cold climate wine making niche. He is associated with a number of
>international winemakers and produces wines here in Niagara, in Prince
>Edward County, Oregon and in France. They are great wines, but they are
>pricey.

Tasmanian cool climate wines can also be good, but are also pricey. I
think it's because of the smaller scale.

But if you go even cooler, it becomes difficult and you have to use
grapes you wouldn't normally choose.

> wrote in message
...

> Saturday's dinner was pork loin roast, buttered sprouts, and baked
> red bliss potato... same for tonight:
> https://postimg.org/image/x65k5mmyt/

Looks very good.

Cheri

On Mon, 22 Jan 2018 06:41:07 +1100, Bruce >
wrote:

>On Sun, 21 Jan 2018 08:50:46 -0400, wrote:
>
>>On Sun, 21 Jan 2018 12:20:22 +1100, Bruce >
>>wrote:
>>
>>>On Sat, 20 Jan 2018 17:11:26 -0800 (PST), Steve La Wertz
> wrote:
>>>
>>>>Bruce wrote:
>>>>
>>>>> On Sat, 20 Jan 2018 17:32:11 -0700, graham > wrote:
>>>>>
>>>>> >Bacon wrapped scallops to start
>>>>> >Roast loin of pork with roasted vegetables and hasselback potatoes.
>>>>> >Apple pie with crumble topping and custard.
>>>>> >Blue Mountain (B.C.) pinot noir to drink.
>>>>> >Graham
>>>>>
>>>>> I've never seen or heard of Canadian wine.
>>>>
>>>>
>>>>https://www.nytimes.com/2015/12/23/d...la-travel.html
>>>>
>>>>http://www.winesofcanada.com/regions.html
>>>>
>>>>Major Wine Producing Regions
>>>>Lake Erie North Shore.
>>>>Niagara Peninsula.
>>>>Prince Edward County.
>>>>Nova Scotia.
>>>>Okanagan.
>>>>Similkameen.
>>>>Naramata Bench.
>>>>Vancouver Island
>>>
>>>Maybe it's a national Canadian secret that they produce great wines.
>>
>>There are some really nice Canadian wines and also ciders - that is
>>becoming as popular as the small beer operations. I really like one
>>called No Boats on Sunday, it's delicious, everything made in NS.
>>
>>http://www.noboatscider.com/atlantic-version-english/
>
>They make decent wine (and cider) in Tasmania. There must be parts of
>Canada that are warmer than Tasmania, so they must have good wine too.
>Maybe we don't see it because you drink it all. A bit like German red
>wine.

It wouldn't surprise me - that we drink it all here lol It's odd but
the only German wine I have had that I liked was Henkel, their white
fizzy. Very nice for occasions when people feel they must have
champagne. The Henkel sells here about $12 per bottle, as compared to
cheap French champagne at around $50-60 per bottle.

On Mon, 22 Jan 2018 06:42:51 +1100, Bruce >
wrote:

>On Sun, 21 Jan 2018 09:47:04 -0700, graham > wrote:
>
>>On 2018-01-20 5:34 PM, Bruce wrote:
>>> On Sat, 20 Jan 2018 17:32:11 -0700, graham > wrote:
>>>
>>>> On 2018-01-20 4:04 PM, jmcquown wrote:
>>>>> Tacos (crunchy corn tortillas).* I used ground pork rather than beef for
>>>>> the filling.* I used Sargento finely shredded four cheese "Mexican
>>>>> blend" cheese.* Note: if you put the cheese in the bottom of the warmed
>>>>> crisp tortillas before adding the other ingredients it is less likely to
>>>>> break and make a mess.
>>>>>
>>>>> I don't have tacos very often but I was in the mood for something quick
>>>>> and easy.* Hit the spot nicely!
>>>>>
>>>>> You?
>>>>>
>>>>> Jill
>>>> Bacon wrapped scallops to start
>>>> Roast loin of pork with roasted vegetables and hasselback potatoes.
>>>> Apple pie with crumble topping and custard.
>>>> Blue Mountain (B.C.) pinot noir to drink.
>>>> Graham
>>>
>>> I've never seen or heard of Canadian wine. I once tasted Dutch wine.
>>> It tasted like a liquefied mouse nest. But it's supposed to be getting
>>> better due to global warming.
>>>
>>Canada produces some really, really good wines and their Icewines are
>>fantastic.
>>Steven Spurrier, a well-known wine expert and the man who organised the
>>infamous "Judgement of Paris" wine tasting, visited BC a couple of years
>>ago and was bowled over by the quality.
>>He wrote that the gamay produced by the Blue Mountain winery was the
>>best he had tasted outside Beaujolais!
>
>Interesting. Next time I'm at a big liquor shop, I'll have a good look
>for Canadian wine.

I believe some argy bargy is going on with Australian wines currently,
so you may not find any.

On Sun, 21 Jan 2018 17:06:49 -0400, wrote:

>On Mon, 22 Jan 2018 06:41:07 +1100, Bruce >
>wrote:
>
>>On Sun, 21 Jan 2018 08:50:46 -0400, wrote:
>>
>>>On Sun, 21 Jan 2018 12:20:22 +1100, Bruce >
>>>wrote:
>>>
>>>>On Sat, 20 Jan 2018 17:11:26 -0800 (PST), Steve La Wertz
> wrote:
>>>>
>>>>>Bruce wrote:
>>>>>
>>>>>> On Sat, 20 Jan 2018 17:32:11 -0700, graham > wrote:
>>>>>>
>>>>>> >Bacon wrapped scallops to start
>>>>>> >Roast loin of pork with roasted vegetables and hasselback potatoes.
>>>>>> >Apple pie with crumble topping and custard.
>>>>>> >Blue Mountain (B.C.) pinot noir to drink.
>>>>>> >Graham
>>>>>>
>>>>>> I've never seen or heard of Canadian wine.
>>>>>
>>>>>
>>>>>https://www.nytimes.com/2015/12/23/d...la-travel.html
>>>>>
>>>>>http://www.winesofcanada.com/regions.html
>>>>>
>>>>>Major Wine Producing Regions
>>>>>Lake Erie North Shore.
>>>>>Niagara Peninsula.
>>>>>Prince Edward County.
>>>>>Nova Scotia.
>>>>>Okanagan.
>>>>>Similkameen.
>>>>>Naramata Bench.
>>>>>Vancouver Island
>>>>
>>>>Maybe it's a national Canadian secret that they produce great wines.
>>>
>>>There are some really nice Canadian wines and also ciders - that is
>>>becoming as popular as the small beer operations. I really like one
>>>called No Boats on Sunday, it's delicious, everything made in NS.
>>>
>>>http://www.noboatscider.com/atlantic-version-english/
>>
>>They make decent wine (and cider) in Tasmania. There must be parts of
>>Canada that are warmer than Tasmania, so they must have good wine too.
>>Maybe we don't see it because you drink it all. A bit like German red
>>wine.
>
>It wouldn't surprise me - that we drink it all here lol It's odd but
>the only German wine I have had that I liked was Henkel, their white
>fizzy. Very nice for occasions when people feel they must have
>champagne. The Henkel sells here about $12 per bottle, as compared to
>cheap French champagne at around $50-60 per bottle.

There's nice Australian bubbly wine too, also bubbly red. I'd rather
buy a few of those than one bottle of champagne.

On Sun, 21 Jan 2018 12:59:47 -0800, "Cheri" >
wrote:

> wrote in message
.. .
>
>> Saturday's dinner was pork loin roast, buttered sprouts, and baked
>> red bliss potato... same for tonight:
>> https://postimg.org/image/x65k5mmyt/
>
>Looks very good.

When I see food like that, it feels like I'm looking across a
generational gap, straight into the nursing home.

"Steve La Wertz" wrote in message
...

Sheldon wrote:

> "Cheri" wrote:
> >"Ophelia" wrote
> >>"jmcquown" wrote:
> >>Ophelia wrote:
> >>>"graham" wrote:
> >>>jmcquown wrote:
> >>>
> >>>> Tacos (crunchy corn tortillas). I used ground pork rather than beef
> >>>> for
> >>>> the filling. I used Sargento finely shredded four cheese "Mexican
> >>>> blend" cheese. Note: if you put the cheese in the bottom of the
> >>>> warmed
> >>>> crisp tortillas before adding the other ingredients it is less likely
> >>>> to
> >>>> break and make a mess.
> >>>>
> >>>> I don't have tacos very often but I was in the mood for something
> >>>> quick
> >>>> and easy. Hit the spot nicely!
> >>>> You?
> >>>> Jill
> >>>
> >>> Bacon wrapped scallops to start
> >>> Roast loin of pork with roasted vegetables and hasselback potatoes.
> >>> Apple pie with crumble topping and custard.
> >>> Blue Mountain (B.C.) pinot noir to drink.
> >>> Graham
> >>> ===
> >>> It sounds wonderful but I couldn't eat all that at one meal )))
> >>>
> >> Neither could I, Oph, but I'd nibble on a little of each.
> >> Jill
> >> ==
> >> We could share it with a couple of others .. <g>
> >> Yahhh have a party !!!!!!!! Cheri????
> >
> >Yes, I'll bring the Finlandia and Guinness.
> >Cheri
>
> Saturday's dinner was pork loin roast, buttered sprouts, and baked
> red bliss potato... same for tonight:
> https://postimg.org/image/x65k5mmyt/
> Mish is very playful:
> https://postimg.org/image/j0zr3l105/


Nice...earlier today my lunch was a pound bag of Trader Joe's sprouts, 99
cents per bag in the freezer section...with some butter and salt 'n peppah
very satisfying...

Best
Greg

==

Today I made a regular meal for us ... rotiss chicken, roasted potatoes and
parsnips, sprouts cooked with onions and bacon!

On Sun, 21 Jan 2018 17:07:44 -0400, wrote:

>On Mon, 22 Jan 2018 06:42:51 +1100, Bruce >
>wrote:
>
>>On Sun, 21 Jan 2018 09:47:04 -0700, graham > wrote:
>>
>>>On 2018-01-20 5:34 PM, Bruce wrote:
>>>>
>>>> I've never seen or heard of Canadian wine. I once tasted Dutch wine.
>>>> It tasted like a liquefied mouse nest. But it's supposed to be getting
>>>> better due to global warming.
>>>>
>>>Canada produces some really, really good wines and their Icewines are
>>>fantastic.
>>>Steven Spurrier, a well-known wine expert and the man who organised the
>>>infamous "Judgement of Paris" wine tasting, visited BC a couple of years
>>>ago and was bowled over by the quality.
>>>He wrote that the gamay produced by the Blue Mountain winery was the
>>>best he had tasted outside Beaujolais!
>>
>>Interesting. Next time I'm at a big liquor shop, I'll have a good look
>>for Canadian wine.
>
>I believe some argy bargy is going on with Australian wines currently,
>so you may not find any.

I've never seen it before. I think I would have noticed if it was
available.

On Sunday, January 21, 2018 at 8:48:22 AM UTC-6, Jill McQuown wrote:
>
> On 1/20/2018 10:10 PM, wrote:
>
> > My neighbor brought me a large bowl of homemade chili. It was good
> > after I dug out a half cup of large pieces of bell pepper and trashed
> > them. I don't mind a bit of bell pepper but she overloads stuff with
> > it; I'm talking BIG pieces.
> >
> I hear ya! I'm the same way about large chunks of onions. They add a
> lot of flavour but I don't want to bite into large pieces of them. It's
> a texture thing.
>
> Jill
>
>
Same here.

"Steve La Wertz" wrote in message
...

Cheri wrote:

> "Ophelia" > wrote in message
> ...
> >
> >
> > "jmcquown" wrote in message ...
> > On 1/21/2018 4:23 AM, Ophelia wrote:
> >>
> >>
> >> "graham" wrote in message news > >> On 2018-01-20 4:04 PM, jmcquown wrote:
> >>> Tacos (crunchy corn tortillas). I used ground pork rather than beef
> >>> for
> >>> the filling. I used Sargento finely shredded four cheese "Mexican
> >>> blend" cheese. Note: if you put the cheese in the bottom of the
> >>> warmed
> >>> crisp tortillas before adding the other ingredients it is less likely
> >>> to
> >>> break and make a mess.
> >>>
> >>> I don't have tacos very often but I was in the mood for something
> >>> quick
> >>> and easy. Hit the spot nicely!
> >>>
> >>> You?
> >>>
> >>> Jill
> >> Bacon wrapped scallops to start
> >> Roast loin of pork with roasted vegetables and hasselback potatoes.
> >> Apple pie with crumble topping and custard.
> >> Blue Mountain (B.C.) pinot noir to drink.
> >> Graham
> >>
> >> ===
> >>
> >> It sounds wonderful but I couldn't eat all that at one meal )))
> >>
> >>
> > Neither could I, Oph, but I'd nibble on a little of each.
> >
> > Jill
> >
> > ==
> >
> > We could share it with a couple of others .. <g>
> >
> > Yahhh have a party !!!!!!!! Cheri????
>
> Yes, I'll bring the Finlandia and Guinness.


Can I join, too...will bring booze and apps...

;-)


Best
Greg

===

I don't know what the 'apps' are, but bring the booze and you will be very
welcome <g>

On Sun, 21 Jan 2018 21:20:20 -0000, "Ophelia" >
wrote:

>
>
>"Steve La Wertz" wrote in message
...
>
>Cheri wrote:
>
>> "Ophelia" > wrote in message
>> ...
>> >
>> >
>> > "jmcquown" wrote in message ...
>> > On 1/21/2018 4:23 AM, Ophelia wrote:
>> >>
>> >>
>> >> "graham" wrote in message news >> >> On 2018-01-20 4:04 PM, jmcquown wrote:
>> >>> Tacos (crunchy corn tortillas). I used ground pork rather than beef
>> >>> for
>> >>> the filling. I used Sargento finely shredded four cheese "Mexican
>> >>> blend" cheese. Note: if you put the cheese in the bottom of the
>> >>> warmed
>> >>> crisp tortillas before adding the other ingredients it is less likely
>> >>> to
>> >>> break and make a mess.
>> >>>
>> >>> I don't have tacos very often but I was in the mood for something
>> >>> quick
>> >>> and easy. Hit the spot nicely!
>> >>>
>> >>> You?
>> >>>
>> >>> Jill
>> >> Bacon wrapped scallops to start
>> >> Roast loin of pork with roasted vegetables and hasselback potatoes.
>> >> Apple pie with crumble topping and custard.
>> >> Blue Mountain (B.C.) pinot noir to drink.
>> >> Graham
>> >>
>> >> ===
>> >>
>> >> It sounds wonderful but I couldn't eat all that at one meal )))
>> >>
>> >>
>> > Neither could I, Oph, but I'd nibble on a little of each.
>> >
>> > Jill
>> >
>> > ==
>> >
>> > We could share it with a couple of others .. <g>
>> >
>> > Yahhh have a party !!!!!!!! Cheri????
>>
>> Yes, I'll bring the Finlandia and Guinness.
>
>
>Can I join, too...will bring booze and apps...
>
>;-)
>
>
>Best
>Greg
>
>===
>
>I don't know what the 'apps' are, but bring the booze and you will be very
>welcome <g>

He wants to play with his mobile phone while he's getting drunk.

Ophelia wrote:

> "Steve La Wertz" wrote in message
> ...
>
> Cheri wrote:
>
> > "Ophelia" > wrote in message
> > ...
> > >
> > >
> > > "jmcquown" wrote in message ...
> > > On 1/21/2018 4:23 AM, Ophelia wrote:
> > >>
> > >>
> > >> "graham" wrote in message news > > >> On 2018-01-20 4:04 PM, jmcquown wrote:
> > >>> Tacos (crunchy corn tortillas). I used ground pork rather than beef
> > >>> for
> > >>> the filling. I used Sargento finely shredded four cheese "Mexican
> > >>> blend" cheese. Note: if you put the cheese in the bottom of the
> > >>> warmed
> > >>> crisp tortillas before adding the other ingredients it is less likely
> > >>> to
> > >>> break and make a mess.
> > >>>
> > >>> I don't have tacos very often but I was in the mood for something
> > >>> quick
> > >>> and easy. Hit the spot nicely!
> > >>>
> > >>> You?
> > >>>
> > >>> Jill
> > >> Bacon wrapped scallops to start
> > >> Roast loin of pork with roasted vegetables and hasselback potatoes.
> > >> Apple pie with crumble topping and custard.
> > >> Blue Mountain (B.C.) pinot noir to drink.
> > >> Graham
> > >>
> > >> ===
> > >>
> > >> It sounds wonderful but I couldn't eat all that at one meal )))
> > >>
> > >>
> > > Neither could I, Oph, but I'd nibble on a little of each.
> > >
> > > Jill
> > >
> > > ==
> > >
> > > We could share it with a couple of others .. <g>
> > >
> > > Yahhh have a party !!!!!!!! Cheri????
> >
> > Yes, I'll bring the Finlandia and Guinness.
>
>
> Can I join, too...will bring booze and apps...
>
> ;-)
>
>
> Best
> Greg
>
> ===
>
> I don't know what the 'apps' are, but bring the booze and you will be very
> welcome <g>


"apps" = appetizers

;-)

I just bought a Czech liquer, Becherovka, very famous from the spa town of Karlovy Vary (Carlsbad), I will taste it next weekend, and I will bring it to our drinks party:

https://en.wikipedia.org/wiki/Becherovka

Becherovka

Type Bitters
Country of origin Czech Republic
Alcohol by volume 38%

Becherovka (Czech pronunciation: [ˈbɛxɛˌrofka] , formerly Karlsbader Becherbitter, is a herbal bitters, often drunk as a digestive aid, that is produced in Karlovy Vary, Czech Republic by the Jan Becher company. The brand is owned by Pernod Ricard.

Becherovka is often described as having a gingery or cinnamony flavor. It is made from a secret recipe based on a wide variety of herbs and spices. Its alcohol content is 38% ABV (76 proof). It is usually served chilled.

Some serve it with tonic water, making a drink called a beton (becherovka and tonic) which means "concrete" in Czech, and lot of other languages. This Cocktail was very popular in the Czech Republic during the 90s.[citation needed]

The Jan Becher Museum in Karlovy Vary is devoted to Becherovka.

The inventor of Becherbitter was Josef Vitus Becher (1769€“1840). Apart from trading in spices and colonial goods in his shop, €œHaus zu den drei Lerchen€� (€œAt the Three Skylarks€�), he also produced alcoholic beverages. In 1794, he rented a stillhouse and began to experiment with hard alcohol. Following the example of his forefathers, he also served in public office (as councillor, mayor and portreeve). Josef married twice (his first wife died of pneumonia) and had a total of 16 children, though only five daughters and two sons outlived him. Josefs son, Johann "Jan" Nepomuk Becher, took over in 1838.

The producer says that only two people know the secret of the entire production process and may enter the Drogikamr room€”where, once a week, they mix the herbs and spices used in the drink. Some of the herbs are imported from abroad, and some grow around Karlovy Vary..."


--
Best
Greg

On Sun, 21 Jan 2018 10:17:10 -0800, "Cheri" >
wrote:

>"U.S. Janet B." > wrote in message
.. .
>> On Sun, 21 Jan 2018 17:03:00 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>>"graham" wrote in message news >>>
>>>On 2018-01-21 9:22 AM, Ophelia wrote:
>>>>
>>>>
>>>> "jmcquown" wrote in message ...
>>>> On 1/21/2018 4:23 AM, Ophelia wrote:
>>>>>
>>>>>
>>>>> "graham" wrote in message news >>>>> On 2018-01-20 4:04 PM, jmcquown wrote:
>>>>>> Tacos (crunchy corn tortillas). I used ground pork rather than beef
>>>>>> for the filling. I used Sargento finely shredded four cheese
>>>>>> "Mexican blend" cheese. Note: if you put the cheese in the bottom of
>>>>>> the warmed crisp tortillas before adding the other ingredients it is
>>>>>> less likely to break and make a mess.
>>>>>>
>>>>>> I don't have tacos very often but I was in the mood for something
>>>>>> quick and easy. Hit the spot nicely!
>>>>>>
>>>>>> You?
>>>>>>
>>>>>> Jill
>>>>> Bacon wrapped scallops to start
>>>>> Roast loin of pork with roasted vegetables and hasselback potatoes.
>>>>> Apple pie with crumble topping and custard.
>>>>> Blue Mountain (B.C.) pinot noir to drink.
>>>>> Graham
>>>>>
>>>>> ===
>>>>>
>>>>> It sounds wonderful but I couldn't eat all that at one meal )))
>>>>>
>>>>>
>>>> Neither could I, Oph, but I'd nibble on a little of each.
>>>>
>>>> Jill
>>>>
>>>> ==
>>>>
>>>> We could share it with a couple of others .. <g>
>>>>
>>>> Yahhh have a party !!!!!!!! Cheri????
>>>>
>>>>
>>>I had guests!
>>>
>>>==
>>>
>>>But not Jill, Cheri and me! Pah <g>
>>>
>>>You don't know what you are missing lol
>>>
>>>
>> I believe you three would be called 'gatecrashers.' ;-)
>> Janet US
>
>
>Does that mean uninvited guests? ;-)
>
>Cheri

Yes, I believe that is how they would describe themselves. " I'm a
guest, you just forgot to invite me. "
Janet US

On Sun, 21 Jan 2018 17:35:52 -0000, "Ophelia" >
wrote:

>
>
>"U.S. Janet B." wrote in message
.. .
>
>On Sun, 21 Jan 2018 17:03:00 -0000, "Ophelia" >
>wrote:
>
>>
>>
>>"graham" wrote in message news >>
>>On 2018-01-21 9:22 AM, Ophelia wrote:
>>>
>>>
>>> "jmcquown" wrote in message ...
>>> On 1/21/2018 4:23 AM, Ophelia wrote:
>>>>
>>>>
>>>> "graham" wrote in message news >>>> On 2018-01-20 4:04 PM, jmcquown wrote:
>>>>> Tacos (crunchy corn tortillas). I used ground pork rather than beef
>>>>> for the filling. I used Sargento finely shredded four cheese
>>>>> "Mexican blend" cheese. Note: if you put the cheese in the bottom of
>>>>> the warmed crisp tortillas before adding the other ingredients it is
>>>>> less likely to break and make a mess.
>>>>>
>>>>> I don't have tacos very often but I was in the mood for something
>>>>> quick and easy. Hit the spot nicely!
>>>>>
>>>>> You?
>>>>>
>>>>> Jill
>>>> Bacon wrapped scallops to start
>>>> Roast loin of pork with roasted vegetables and hasselback potatoes.
>>>> Apple pie with crumble topping and custard.
>>>> Blue Mountain (B.C.) pinot noir to drink.
>>>> Graham
>>>>
>>>> ===
>>>>
>>>> It sounds wonderful but I couldn't eat all that at one meal )))
>>>>
>>>>
>>> Neither could I, Oph, but I'd nibble on a little of each.
>>>
>>> Jill
>>>
>>> ==
>>>
>>> We could share it with a couple of others .. <g>
>>>
>>> Yahhh have a party !!!!!!!! Cheri????
>>>
>>>
>>I had guests!
>>
>>==
>>
>>But not Jill, Cheri and me! Pah <g>
>>
>>You don't know what you are missing lol
>>
>>
>I believe you three would be called 'gatecrashers.' ;-)
>Janet US
>=
>
>We might get in a bit easier if you came along too <g>
>
You think I have that kind of pull with Graham? We'd all have to
bring bread!!!
Janet US

"Bruce" > wrote in message
...
> On Sun, 21 Jan 2018 12:59:47 -0800, "Cheri" >
> wrote:
>
> wrote in message
. ..
>>
>>> Saturday's dinner was pork loin roast, buttered sprouts, and baked
>>> red bliss potato... same for tonight:
>>> https://postimg.org/image/x65k5mmyt/
>>
>>Looks very good.
>
> When I see food like that, it feels like I'm looking across a
> generational gap, straight into the nursing home.


I'm sure there are many in nursing homes that wished that was true.

Cheri

"Ophelia" > wrote in message
...
>
>
> "Steve La Wertz" wrote in message
> ...
>
> Sheldon wrote:
>
>> "Cheri" wrote:
>> >"Ophelia" wrote
>> >>"jmcquown" wrote:
>> >>Ophelia wrote:
>> >>>"graham" wrote:
>> >>>jmcquown wrote:
>> >>>
>> >>>> Tacos (crunchy corn tortillas). I used ground pork rather than beef
>> >>>> for
>> >>>> the filling. I used Sargento finely shredded four cheese "Mexican
>> >>>> blend" cheese. Note: if you put the cheese in the bottom of the
>> >>>> warmed
>> >>>> crisp tortillas before adding the other ingredients it is less
>> >>>> likely to
>> >>>> break and make a mess.
>> >>>>
>> >>>> I don't have tacos very often but I was in the mood for something
>> >>>> quick
>> >>>> and easy. Hit the spot nicely!
>> >>>> You?
>> >>>> Jill
>> >>>
>> >>> Bacon wrapped scallops to start
>> >>> Roast loin of pork with roasted vegetables and hasselback potatoes.
>> >>> Apple pie with crumble topping and custard.
>> >>> Blue Mountain (B.C.) pinot noir to drink.
>> >>> Graham
>> >>> ===
>> >>> It sounds wonderful but I couldn't eat all that at one meal )))
>> >>>
>> >> Neither could I, Oph, but I'd nibble on a little of each.
>> >> Jill
>> >> ==
>> >> We could share it with a couple of others .. <g>
>> >> Yahhh have a party !!!!!!!! Cheri????
>> >
>> >Yes, I'll bring the Finlandia and Guinness.
>> >Cheri
>>
>> Saturday's dinner was pork loin roast, buttered sprouts, and baked
>> red bliss potato... same for tonight:
>> https://postimg.org/image/x65k5mmyt/
>> Mish is very playful:
>> https://postimg.org/image/j0zr3l105/
>
>
> Nice...earlier today my lunch was a pound bag of Trader Joe's sprouts, 99
> cents per bag in the freezer section...with some butter and salt 'n peppah
> very satisfying...
>
> Best
> Greg
>
> ==
>
> Today I made a regular meal for us ... rotiss chicken, roasted potatoes
> and parsnips, sprouts cooked with onions and bacon!


We're having what I call "stadium food" while watching the playoff games,
hot dogs, Pringles, baked beans and we will have lemon pavlova later after
it finishes cooling in the oven. Your meal sounds wonderful.

Cheri

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

On Sun, 21 Jan 2018 17:35:52 -0000, "Ophelia" >
wrote:

>
>
>"U.S. Janet B." wrote in message
.. .
>
>On Sun, 21 Jan 2018 17:03:00 -0000, "Ophelia" >
>wrote:
>
>>
>>
>>"graham" wrote in message news >>
>>On 2018-01-21 9:22 AM, Ophelia wrote:
>>>
>>>
>>> "jmcquown" wrote in message ...
>>> On 1/21/2018 4:23 AM, Ophelia wrote:
>>>>
>>>>
>>>> "graham" wrote in message news >>>> On 2018-01-20 4:04 PM, jmcquown wrote:
>>>>> Tacos (crunchy corn tortillas). I used ground pork rather than beef
>>>>> for the filling. I used Sargento finely shredded four cheese
>>>>> "Mexican blend" cheese. Note: if you put the cheese in the bottom of
>>>>> the warmed crisp tortillas before adding the other ingredients it is
>>>>> less likely to break and make a mess.
>>>>>
>>>>> I don't have tacos very often but I was in the mood for something
>>>>> quick and easy. Hit the spot nicely!
>>>>>
>>>>> You?
>>>>>
>>>>> Jill
>>>> Bacon wrapped scallops to start
>>>> Roast loin of pork with roasted vegetables and hasselback potatoes.
>>>> Apple pie with crumble topping and custard.
>>>> Blue Mountain (B.C.) pinot noir to drink.
>>>> Graham
>>>>
>>>> ===
>>>>
>>>> It sounds wonderful but I couldn't eat all that at one meal )))
>>>>
>>>>
>>> Neither could I, Oph, but I'd nibble on a little of each.
>>>
>>> Jill
>>>
>>> ==
>>>
>>> We could share it with a couple of others .. <g>
>>>
>>> Yahhh have a party !!!!!!!! Cheri????
>>>
>>>
>>I had guests!
>>
>>==
>>
>>But not Jill, Cheri and me! Pah <g>
>>
>>You don't know what you are missing lol
>>
>>
>I believe you three would be called 'gatecrashers.' ;-)
>Janet US
>=
>
>We might get in a bit easier if you came along too <g>
>
You think I have that kind of pull with Graham? We'd all have to
bring bread!!!
Janet US

==

LOL

"Steve La Wertz" wrote in message
...

Ophelia wrote:

> "Steve La Wertz" wrote in message
> ...
>
> Cheri wrote:
>
> > "Ophelia" > wrote in message
> > ...
> > >
> > >
> > > "jmcquown" wrote in message ...
> > > On 1/21/2018 4:23 AM, Ophelia wrote:
> > >>
> > >>
> > >> "graham" wrote in message news > > >> On 2018-01-20 4:04 PM, jmcquown wrote:
> > >>> Tacos (crunchy corn tortillas). I used ground pork rather than beef
> > >>> for
> > >>> the filling. I used Sargento finely shredded four cheese "Mexican
> > >>> blend" cheese. Note: if you put the cheese in the bottom of the
> > >>> warmed
> > >>> crisp tortillas before adding the other ingredients it is less
> > >>> likely
> > >>> to
> > >>> break and make a mess.
> > >>>
> > >>> I don't have tacos very often but I was in the mood for something
> > >>> quick
> > >>> and easy. Hit the spot nicely!
> > >>>
> > >>> You?
> > >>>
> > >>> Jill
> > >> Bacon wrapped scallops to start
> > >> Roast loin of pork with roasted vegetables and hasselback potatoes.
> > >> Apple pie with crumble topping and custard.
> > >> Blue Mountain (B.C.) pinot noir to drink.
> > >> Graham
> > >>
> > >> ===
> > >>
> > >> It sounds wonderful but I couldn't eat all that at one meal )))
> > >>
> > >>
> > > Neither could I, Oph, but I'd nibble on a little of each.
> > >
> > > Jill
> > >
> > > ==
> > >
> > > We could share it with a couple of others .. <g>
> > >
> > > Yahhh have a party !!!!!!!! Cheri????
> >
> > Yes, I'll bring the Finlandia and Guinness.
>
>
> Can I join, too...will bring booze and apps...
>
> ;-)
>
>
> Best
> Greg
>
> ===
>
> I don't know what the 'apps' are, but bring the booze and you will be very
> welcome <g>


"apps" = appetizers

;-)

I just bought a Czech liquer, Becherovka, very famous from the spa town of
Karlovy Vary (Carlsbad), I will taste it next weekend, and I will bring it
to our drinks party:

https://en.wikipedia.org/wiki/Becherovka

Becherovka

Type Bitters
Country of origin Czech Republic
Alcohol by volume 38%

Becherovka (Czech pronunciation: [ˈbɛxɛˌrofka] , formerly Karlsbader
Becherbitter, is a herbal bitters, often drunk as a digestive aid, that is
produced in Karlovy Vary, Czech Republic by the Jan Becher company. The
brand is owned by Pernod Ricard.

Becherovka is often described as having a gingery or cinnamony flavor. It is
made from a secret recipe based on a wide variety of herbs and spices. Its
alcohol content is 38% ABV (76 proof). It is usually served chilled.

Some serve it with tonic water, making a drink called a beton (becherovka
and tonic) which means "concrete" in Czech, and lot of other languages. This
Cocktail was very popular in the Czech Republic during the 90s.[citation
needed]

The Jan Becher Museum in Karlovy Vary is devoted to Becherovka.

The inventor of Becherbitter was Josef Vitus Becher (1769€“1840). Apart from
trading in spices and colonial goods in his shop, €œHaus zu den drei Lerchen€�
(€œAt the Three Skylarks€�), he also produced alcoholic beverages. In 1794, he
rented a stillhouse and began to experiment with hard alcohol. Following the
example of his forefathers, he also served in public office (as councillor,
mayor and portreeve). Josef married twice (his first wife died of pneumonia)
and had a total of 16 children, though only five daughters and two sons
outlived him. Josefs son, Johann "Jan" Nepomuk Becher, took over in 1838.

The producer says that only two people know the secret of the entire
production process and may enter the Drogikamr room€”where, once a week, they
mix the herbs and spices used in the drink. Some of the herbs are imported
from abroad, and some grow around Karlovy Vary..."


Best
Greg

==

I don't know what they are, but I am sure the ladies I am with would
appreciated them <g>

On 2018-01-21 3:58 PM, Bruce wrote:
> On Sun, 21 Jan 2018 15:12:32 -0500, Dave Smith
> > wrote:

>>> People must have had bad taste in those days. You can make wine in
>>> colder climates if you use the right grapes, but those wines and
>>> grapes aren't highly valued these days.
>>
>> I know a local winemaker who has made a name for himself participating
>> on the cold climate wine making niche. He is associated with a number of
>> international winemakers and produces wines here in Niagara, in Prince
>> Edward County, Oregon and in France. They are great wines, but they are
>> pricey.
>
> Tasmanian cool climate wines can also be good, but are also pricey. I
> think it's because of the smaller scale.
>
> But if you go even cooler, it becomes difficult and you have to use
> grapes you wouldn't normally choose.

I had to check online for the Tasmanian climate, and it is a heck of a
lot warmer than ours. Ours is closer to that of the Champagne region of
France. Much of our winter hovers around the freezing point. We
occasionally have an extremely cold winter that may kill off some of the
vines, and may occasionally have untimely frosts that will kill off some
of the buds, but that tends to affect only the quantity of the harvest,
not the quality.

On Sun, 21 Jan 2018 21:18:21 -0000, "Ophelia" >
wrote:

snip
>Today I made a regular meal for us ... rotiss chicken, roasted potatoes and
>parsnips, sprouts cooked with onions and bacon!
>

I know you said your husband had enough pecans for a while . . . but.
Cut your sprouts in half and cook cut side down in a smidge of water
and butter until just tender and bright green. Remove from pan and
brown some chopped bacon, saute some chopped onions and a small
handfull of chopped pecans. Add back the sprouts and heat through.
Lovely.
Janet US

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
>
>
> "Steve La Wertz" wrote in message
> ...
>
> Sheldon wrote:
>
>> "Cheri" wrote:
>> >"Ophelia" wrote
>> >>"jmcquown" wrote:
>> >>Ophelia wrote:
>> >>>"graham" wrote:
>> >>>jmcquown wrote:
>> >>>
>> >>>> Tacos (crunchy corn tortillas). I used ground pork rather than beef
>> >>>> for
>> >>>> the filling. I used Sargento finely shredded four cheese "Mexican
>> >>>> blend" cheese. Note: if you put the cheese in the bottom of the
>> >>>> warmed
>> >>>> crisp tortillas before adding the other ingredients it is less
>> >>>> likely to
>> >>>> break and make a mess.
>> >>>>
>> >>>> I don't have tacos very often but I was in the mood for something
>> >>>> quick
>> >>>> and easy. Hit the spot nicely!
>> >>>> You?
>> >>>> Jill
>> >>>
>> >>> Bacon wrapped scallops to start
>> >>> Roast loin of pork with roasted vegetables and hasselback potatoes.
>> >>> Apple pie with crumble topping and custard.
>> >>> Blue Mountain (B.C.) pinot noir to drink.
>> >>> Graham
>> >>> ===
>> >>> It sounds wonderful but I couldn't eat all that at one meal )))
>> >>>
>> >> Neither could I, Oph, but I'd nibble on a little of each.
>> >> Jill
>> >> ==
>> >> We could share it with a couple of others .. <g>
>> >> Yahhh have a party !!!!!!!! Cheri????
>> >
>> >Yes, I'll bring the Finlandia and Guinness.
>> >Cheri
>>
>> Saturday's dinner was pork loin roast, buttered sprouts, and baked
>> red bliss potato... same for tonight:
>> https://postimg.org/image/x65k5mmyt/
>> Mish is very playful:
>> https://postimg.org/image/j0zr3l105/
>
>
> Nice...earlier today my lunch was a pound bag of Trader Joe's sprouts, 99
> cents per bag in the freezer section...with some butter and salt 'n peppah
> very satisfying...
>
> Best
> Greg
>
> ==
>
> Today I made a regular meal for us ... rotiss chicken, roasted potatoes
> and parsnips, sprouts cooked with onions and bacon!


We're having what I call "stadium food" while watching the playoff games,
hot dogs, Pringles, baked beans and we will have lemon pavlova later after
it finishes cooling in the oven. Your meal sounds wonderful.

Cheri

==

Yours sounds pretty good too)

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

On Sun, 21 Jan 2018 21:18:21 -0000, "Ophelia" >
wrote:

snip
>Today I made a regular meal for us ... rotiss chicken, roasted potatoes and
>parsnips, sprouts cooked with onions and bacon!
>

I know you said your husband had enough pecans for a while . . . but.
Cut your sprouts in half and cook cut side down in a smidge of water
and butter until just tender and bright green. Remove from pan and
brown some chopped bacon, saute some chopped onions and a small
handfull of chopped pecans. Add back the sprouts and heat through.
Lovely.
Janet US
==

Yes, I did rather wear him out with pecans <g> I have saved your recipe for
the future though )

Thanks)))

On 2018-01-21 3:46 PM, U.S. Janet B. wrote:
> On Sun, 21 Jan 2018 17:35:52 -0000, "Ophelia" >
> wrote:
>
>>
>>
>> "U.S. Janet B." wrote in message
>> ...
>>
>> On Sun, 21 Jan 2018 17:03:00 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>> "graham" wrote in message news >>>
>>> On 2018-01-21 9:22 AM, Ophelia wrote:
>>>>
>>>>
>>>> "jmcquown" wrote in message ...
>>>> On 1/21/2018 4:23 AM, Ophelia wrote:
>>>>>
>>>>>
>>>>> "graham" wrote in message news >>>>> On 2018-01-20 4:04 PM, jmcquown wrote:
>>>>>> Tacos (crunchy corn tortillas). I used ground pork rather than beef
>>>>>> for the filling. I used Sargento finely shredded four cheese
>>>>>> "Mexican blend" cheese. Note: if you put the cheese in the bottom of
>>>>>> the warmed crisp tortillas before adding the other ingredients it is
>>>>>> less likely to break and make a mess.
>>>>>>
>>>>>> I don't have tacos very often but I was in the mood for something
>>>>>> quick and easy. Hit the spot nicely!
>>>>>>
>>>>>> You?
>>>>>>
>>>>>> Jill
>>>>> Bacon wrapped scallops to start
>>>>> Roast loin of pork with roasted vegetables and hasselback potatoes.
>>>>> Apple pie with crumble topping and custard.
>>>>> Blue Mountain (B.C.) pinot noir to drink.
>>>>> Graham
>>>>>
>>>>> ===
>>>>>
>>>>> It sounds wonderful but I couldn't eat all that at one meal )))
>>>>>
>>>>>
>>>> Neither could I, Oph, but I'd nibble on a little of each.
>>>>
>>>> Jill
>>>>
>>>> ==
>>>>
>>>> We could share it with a couple of others .. <g>
>>>>
>>>> Yahhh have a party !!!!!!!! Cheri????
>>>>
>>>>
>>> I had guests!
>>>
>>> ==
>>>
>>> But not Jill, Cheri and me! Pah <g>
>>>
>>> You don't know what you are missing lol
>>>
>>>
>> I believe you three would be called 'gatecrashers.' ;-)
>> Janet US
>> =
>>
>> We might get in a bit easier if you came along too <g>
>>
> You think I have that kind of pull with Graham? We'd all have to
> bring bread!!!
> Janet US
>
I baked that on Friday:-)
Graham

On 1/21/2018 2:20 PM, Ophelia wrote:
>
>
> "Steve La Wertz"Â* wrote in message
> ...
>
> CheriÂ* wrote:
>
>> "Ophelia" > wrote in message
>> ...
>> >
>> >
>> > "jmcquown"Â* wrote in message ...
>> > On 1/21/2018 4:23 AM, Ophelia wrote:
>> >>
>> >>
>> >> "graham"Â* wrote in message news >> >> On 2018-01-20 4:04 PM, jmcquown wrote:
>> >>> Tacos (crunchy corn tortillas).Â* I used ground pork rather than
>> beef >>> for
>> >>> the filling.Â* I used Sargento finely shredded four cheese "Mexican
>> >>> blend" cheese.Â* Note: if you put the cheese in the bottom of the
>> >>> warmed
>> >>> crisp tortillas before adding the other ingredients it is less
>> likely >>> to
>> >>> break and make a mess.
>> >>>
>> >>> I don't have tacos very often but I was in the mood for something
>> >>> quick
>> >>> and easy.Â* Hit the spot nicely!
>> >>>
>> >>> You?
>> >>>
>> >>> Jill
>> >> Bacon wrapped scallops to start
>> >> Roast loin of pork with roasted vegetables and hasselback potatoes.
>> >> Apple pie with crumble topping and custard.
>> >> Blue Mountain (B.C.) pinot noir to drink.
>> >> Graham
>> >>
>> >> ===
>> >>
>> >> It sounds wonderful but I couldn't eat all that at one meal )))
>> >>
>> >>
>> > Neither could I, Oph, but I'd nibble on a little of each.
>> >
>> > Jill
>> >
>> > ==
>> >
>> > We could share it with a couple of others .. <g>
>> >
>> > Yahhh have a party !!!!!!!!Â* Cheri????
>>
>> Yes, I'll bring the Finlandia and Guinness.
>
>
> Can I join, too...will bring booze and apps...
>
> ;-)
>
>
> Best
> Greg
>
> ===
>
> I don't know what the 'apps' are, but bring the booze and you will be
> very welcome <g>
>
>

"apps" is the new slang for appetizers.

TeeVee keeps coaching our language into more contractions.

On 1/21/2018 3:36 PM, Steve La Wertz wrote:
> Ophelia wrote:
>
>> "Steve La Wertz" wrote in message
>> ...
>>
>> Cheri wrote:
>>
>>> "Ophelia" > wrote in message
>>> ...
>>>>
>>>>
>>>> "jmcquown" wrote in message ...
>>>> On 1/21/2018 4:23 AM, Ophelia wrote:
>>>>>
>>>>>
>>>>> "graham" wrote in message news >>>>> On 2018-01-20 4:04 PM, jmcquown wrote:
>>>>>> Tacos (crunchy corn tortillas). I used ground pork rather than beef
>>>>>> for
>>>>>> the filling. I used Sargento finely shredded four cheese "Mexican
>>>>>> blend" cheese. Note: if you put the cheese in the bottom of the
>>>>>> warmed
>>>>>> crisp tortillas before adding the other ingredients it is less likely
>>>>>> to
>>>>>> break and make a mess.
>>>>>>
>>>>>> I don't have tacos very often but I was in the mood for something
>>>>>> quick
>>>>>> and easy. Hit the spot nicely!
>>>>>>
>>>>>> You?
>>>>>>
>>>>>> Jill
>>>>> Bacon wrapped scallops to start
>>>>> Roast loin of pork with roasted vegetables and hasselback potatoes.
>>>>> Apple pie with crumble topping and custard.
>>>>> Blue Mountain (B.C.) pinot noir to drink.
>>>>> Graham
>>>>>
>>>>> ===
>>>>>
>>>>> It sounds wonderful but I couldn't eat all that at one meal )))
>>>>>
>>>>>
>>>> Neither could I, Oph, but I'd nibble on a little of each.
>>>>
>>>> Jill
>>>>
>>>> ==
>>>>
>>>> We could share it with a couple of others .. <g>
>>>>
>>>> Yahhh have a party !!!!!!!! Cheri????
>>>
>>> Yes, I'll bring the Finlandia and Guinness.
>>
>>
>> Can I join, too...will bring booze and apps...
>>
>> ;-)
>>
>>
>> Best
>> Greg
>>
>> ===
>>
>> I don't know what the 'apps' are, but bring the booze and you will be very
>> welcome <g>
>
>
> "apps" = appetizers
>
> ;-)
>
> I just bought a Czech liquer, Becherovka, very famous from the spa town of Karlovy Vary (Carlsbad), I will taste it next weekend, and I will bring it to our drinks party:
>
> https://en.wikipedia.org/wiki/Becherovka
>
> Becherovka
>
> Type Bitters
> Country of origin Czech Republic
> Alcohol by volume 38%
>
> Becherovka (Czech pronunciation: [ˈbɛxɛˌrofka] , formerly Karlsbader Becherbitter, is a herbal bitters, often drunk as a digestive aid, that is produced in Karlovy Vary, Czech Republic by the Jan Becher company. The brand is owned by Pernod Ricard.
>
> Becherovka is often described as having a gingery or cinnamony flavor. It is made from a secret recipe based on a wide variety of herbs and spices. Its alcohol content is 38% ABV (76 proof). It is usually served chilled.
>
> Some serve it with tonic water, making a drink called a beton (becherovka and tonic) which means "concrete" in Czech, and lot of other languages. This Cocktail was very popular in the Czech Republic during the 90s.[citation needed]
>
> The Jan Becher Museum in Karlovy Vary is devoted to Becherovka.
>
> The inventor of Becherbitter was Josef Vitus Becher (1769€“1840). Apart from trading in spices and colonial goods in his shop, €œHaus zu den drei Lerchen€� (€œAt the Three Skylarks€�), he also produced alcoholic beverages. In 1794, he rented a stillhouse and began to experiment with hard alcohol. Following the example of his forefathers, he also served in public office (as councillor, mayor and portreeve). Josef married twice (his first wife died of pneumonia) and had a total of 16 children, though only five daughters and two sons outlived him. Josefs son, Johann "Jan" Nepomuk Becher, took over in 1838.
>
> The producer says that only two people know the secret of the entire production process and may enter the Drogikamr room€”where, once a week, they mix the herbs and spices used in the drink. Some of the herbs are imported from abroad, and some grow around Karlovy Vary..."
>
>

Sounds like a Czech Jagermeister...

On 1/21/2018 3:47 PM, Cheri wrote:
> "Bruce" > wrote in message
> ...
>> On Sun, 21 Jan 2018 12:59:47 -0800, "Cheri" >
>> wrote:
>>
>>> > wrote in message
>>> ...
>>>
>>>> Saturday's dinner was pork loin roast,* buttered sprouts, and baked
>>>> red bliss potato... same for tonight:
>>>> https://postimg.org/image/x65k5mmyt/
>>>
>>> Looks very good.
>>
>> When I see food like that, it feels like I'm looking across a
>> generational gap, straight into the nursing home.
>
>
> I'm sure there are many in nursing homes that wished that was true.
>
> Cheri

Plenty of those places will happily serve baloney sammiches for dinner -
sad.

:-(

"esta vieja casa" > wrote in message
news
> On 1/21/2018 3:47 PM, Cheri wrote:
>> "Bruce" > wrote in message
>> ...
>>> On Sun, 21 Jan 2018 12:59:47 -0800, "Cheri" >
>>> wrote:
>>>
>>>> > wrote in message
>>>> ...
>>>>
>>>>> Saturday's dinner was pork loin roast, buttered sprouts, and baked
>>>>> red bliss potato... same for tonight:
>>>>> https://postimg.org/image/x65k5mmyt/
>>>>
>>>> Looks very good.
>>>
>>> When I see food like that, it feels like I'm looking across a
>>> generational gap, straight into the nursing home.
>>
>>
>> I'm sure there are many in nursing homes that wished that was true.
>>
>> Cheri
>
> Plenty of those places will happily serve baloney sammiches for dinner -
> sad.
>
> :-(


Or maybe even oatmeal and stewed fruit, though I do think there is better
oversight now then there used to be, still no place I want to be.

Cheri

On 1/21/2018 5:13 PM, Cheri wrote:
> "esta vieja casa" > wrote in message
> news
>> On 1/21/2018 3:47 PM, Cheri wrote:
>>> "Bruce" > wrote in message
>>> ...
>>>> On Sun, 21 Jan 2018 12:59:47 -0800, "Cheri" >
>>>> wrote:
>>>>
>>>>> > wrote in message
>>>>> ...
>>>>>
>>>>>> Saturday's dinner was pork loin roast, buttered sprouts, and baked
>>>>>> red bliss potato... same for tonight:
>>>>>> https://postimg.org/image/x65k5mmyt/
>>>>>
>>>>> Looks very good.
>>>>
>>>> When I see food like that, it feels like I'm looking across a
>>>> generational gap, straight into the nursing home.
>>>
>>>
>>> I'm sure there are many in nursing homes that wished that was true.
>>>
>>> Cheri
>>
>> Plenty of those places will happily serve baloney sammiches for dinner
>> - sad.
>>
>> :-(
>
>
> Or maybe even oatmeal and stewed fruit, though I do think there is
> better oversight now then there used to be, still no place I want to be.
>
> Cheri

Double ditto that!

On Sun, 21 Jan 2018 17:53:45 -0500, Dave Smith
> wrote:

>On 2018-01-21 3:58 PM, Bruce wrote:
>> On Sun, 21 Jan 2018 15:12:32 -0500, Dave Smith
>> > wrote:
>
>>>> People must have had bad taste in those days. You can make wine in
>>>> colder climates if you use the right grapes, but those wines and
>>>> grapes aren't highly valued these days.
>>>
>>> I know a local winemaker who has made a name for himself participating
>>> on the cold climate wine making niche. He is associated with a number of
>>> international winemakers and produces wines here in Niagara, in Prince
>>> Edward County, Oregon and in France. They are great wines, but they are
>>> pricey.
>>
>> Tasmanian cool climate wines can also be good, but are also pricey. I
>> think it's because of the smaller scale.
>>
>> But if you go even cooler, it becomes difficult and you have to use
>> grapes you wouldn't normally choose.
>
>I had to check online for the Tasmanian climate, and it is a heck of a
>lot warmer than ours. Ours is closer to that of the Champagne region of
>France. Much of our winter hovers around the freezing point. We
>occasionally have an extremely cold winter that may kill off some of the
>vines, and may occasionally have untimely frosts that will kill off some
>of the buds, but that tends to affect only the quantity of the harvest,
>not the quality.

Sounds like Tasmania to me. They won't get many hard frosts, but they
get frosts every year, unless they're near a body of water. Things
vary locally, according to hills, rivers, ocean etc.

On Sun, 21 Jan 2018 14:47:16 -0800, "Cheri" >
wrote:

>"Bruce" > wrote in message
.. .
>> On Sun, 21 Jan 2018 12:59:47 -0800, "Cheri" >
>> wrote:
>>
> wrote in message
...
>>>
>>>> Saturday's dinner was pork loin roast, buttered sprouts, and baked
>>>> red bliss potato... same for tonight:
>>>> https://postimg.org/image/x65k5mmyt/
>>>
>>>Looks very good.
>>
>> When I see food like that, it feels like I'm looking across a
>> generational gap, straight into the nursing home.
>
>
>I'm sure there are many in nursing homes that wished that was true.

Yes, to each generation their own food.

"graham" wrote in message news
On 2018-01-21 3:46 PM, U.S. Janet B. wrote:
> On Sun, 21 Jan 2018 17:35:52 -0000, "Ophelia" >
> wrote:
>
>>
>>
>> "U.S. Janet B." wrote in message
>> ...
>>
>> On Sun, 21 Jan 2018 17:03:00 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>> "graham" wrote in message news >>>
>>> On 2018-01-21 9:22 AM, Ophelia wrote:
>>>>
>>>>
>>>> "jmcquown" wrote in message ...
>>>> On 1/21/2018 4:23 AM, Ophelia wrote:
>>>>>
>>>>>
>>>>> "graham" wrote in message news >>>>> On 2018-01-20 4:04 PM, jmcquown wrote:
>>>>>> Tacos (crunchy corn tortillas). I used ground pork rather than beef
>>>>>> for the filling. I used Sargento finely shredded four cheese
>>>>>> "Mexican blend" cheese. Note: if you put the cheese in the bottom of
>>>>>> the warmed crisp tortillas before adding the other ingredients it is
>>>>>> less likely to break and make a mess.
>>>>>>
>>>>>> I don't have tacos very often but I was in the mood for something
>>>>>> quick and easy. Hit the spot nicely!
>>>>>>
>>>>>> You?
>>>>>>
>>>>>> Jill
>>>>> Bacon wrapped scallops to start
>>>>> Roast loin of pork with roasted vegetables and hasselback potatoes.
>>>>> Apple pie with crumble topping and custard.
>>>>> Blue Mountain (B.C.) pinot noir to drink.
>>>>> Graham
>>>>>
>>>>> ===
>>>>>
>>>>> It sounds wonderful but I couldn't eat all that at one meal )))
>>>>>
>>>>>
>>>> Neither could I, Oph, but I'd nibble on a little of each.
>>>>
>>>> Jill
>>>>
>>>> ==
>>>>
>>>> We could share it with a couple of others .. <g>
>>>>
>>>> Yahhh have a party !!!!!!!! Cheri????
>>>>
>>>>
>>> I had guests!
>>>
>>> ==
>>>
>>> But not Jill, Cheri and me! Pah <g>
>>>
>>> You don't know what you are missing lol
>>>
>>>
>> I believe you three would be called 'gatecrashers.' ;-)
>> Janet US
>> =
>>
>> We might get in a bit easier if you came along too <g>
>>
> You think I have that kind of pull with Graham? We'd all have to
> bring bread!!!
> Janet US
>
I baked that on Friday:-)
Graham

==

Rice pudding?

<g>

"esta vieja casa" wrote in message news
On 1/21/2018 2:20 PM, Ophelia wrote:
>
>
> "Steve La Wertz" wrote in message
> ...
>
> Cheri wrote:
>
>> "Ophelia" > wrote in message
>> ...
>> >
>> >
>> > "jmcquown" wrote in message ...
>> > On 1/21/2018 4:23 AM, Ophelia wrote:
>> >>
>> >>
>> >> "graham" wrote in message news >> >> On 2018-01-20 4:04 PM, jmcquown wrote:
>> >>> Tacos (crunchy corn tortillas). I used ground pork rather than
>> beef >>> for
>> >>> the filling. I used Sargento finely shredded four cheese "Mexican
>> >>> blend" cheese. Note: if you put the cheese in the bottom of the
>> >>> warmed
>> >>> crisp tortillas before adding the other ingredients it is less
>> likely >>> to
>> >>> break and make a mess.
>> >>>
>> >>> I don't have tacos very often but I was in the mood for something
>> >>> quick
>> >>> and easy. Hit the spot nicely!
>> >>>
>> >>> You?
>> >>>
>> >>> Jill
>> >> Bacon wrapped scallops to start
>> >> Roast loin of pork with roasted vegetables and hasselback potatoes.
>> >> Apple pie with crumble topping and custard.
>> >> Blue Mountain (B.C.) pinot noir to drink.
>> >> Graham
>> >>
>> >> ===
>> >>
>> >> It sounds wonderful but I couldn't eat all that at one meal )))
>> >>
>> >>
>> > Neither could I, Oph, but I'd nibble on a little of each.
>> >
>> > Jill
>> >
>> > ==
>> >
>> > We could share it with a couple of others .. <g>
>> >
>> > Yahhh have a party !!!!!!!! Cheri????
>>
>> Yes, I'll bring the Finlandia and Guinness.
>
>
> Can I join, too...will bring booze and apps...
>
> ;-)
>
>
> Best
> Greg
>
> ===
>
> I don't know what the 'apps' are, but bring the booze and you will be
> very welcome <g>
>
>

"apps" is the new slang for appetizers.

TeeVee keeps coaching our language into more contractions.

==

Thanks)