Pork chops coated in crumbs with Italian seasoning.
Roasted potatoes
Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
chopped mushrooms too.

You??


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

On Wednesday, January 31, 2018 at 8:34:49 AM UTC-5, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
> chopped mushrooms too.
>
> You??

Pork chops marinated in soy, garlic, ginger, sesame oil,
black rice vinegar, chili paste. Grilled.
Salad dressed with lime juice, Japanese rice vinegar, neutral oil.
Rice.
Perhaps broccoli (microwaved until tender-crisp).

Cindy Hamilton

On 1/31/2018 8:34 AM, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
> chopped mushrooms too.
>
> You??

New meal from leftovers.

Pork roast and pappardelle with tomato sauce

Had a pork roast so that is good for a few meals. Last week we made
ravioli and with the leftover dough I'll roll it out for pappardelle and
use the rest of the sauce.

On 1/31/2018 7:34 AM, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
> chopped mushrooms too.
>
> You??
>
>
> --
> http//www.helpforheroes.org.uk

I'm thinking pork loin steaks Parmesan(using some of my spaghetti sauce
from the freezer)with pasta, garlic bread , and a nice green salad . I
might open that bottle of Stone Hill Golden Spumante , or may have the
Curling Vine Perfect Red . Either would go well with this meal .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

Terry Coombs wrote:
>
> I'm thinking pork loin steaks Parmesan(using some of my spaghetti sauce
> from the freezer)with pasta, garlic bread , and a nice green salad . I
> might open that bottle of Stone Hill Golden Spumante , or may have the
> Curling Vine Perfect Red . Either would go well with this meal .

Up front I'll say, "just teasing." (and I really am)
IMO, drinking any wine with any meal will make it a good meal,
depending on how much you drink (to cleanse the pallette. ehh)

"Cindy Hamilton" wrote in message
...

On Wednesday, January 31, 2018 at 8:34:49 AM UTC-5, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
> chopped mushrooms too.
>
> You??

Pork chops marinated in soy, garlic, ginger, sesame oil,
black rice vinegar, chili paste. Grilled.
Salad dressed with lime juice, Japanese rice vinegar, neutral oil.
Rice.
Perhaps broccoli (microwaved until tender-crisp).

Cindy Hamilton
==

Sounds good

"Ed Pawlowski" wrote in message ...

On 1/31/2018 8:34 AM, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
> chopped mushrooms too.
>
> You??

New meal from leftovers.

Pork roast and pappardelle with tomato sauce

Had a pork roast so that is good for a few meals. Last week we made
ravioli and with the leftover dough I'll roll it out for pappardelle and
use the rest of the sauce.

==

I made ravioli a couple of weeks ago I've never made pappardelle. I
think
I might just do that, thanks. What kind of sauce will you make? Meat?

"Terry Coombs" wrote in message news
On 1/31/2018 7:34 AM, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
> chopped mushrooms too.
>
> You??
>
>
> --
> http//www.helpforheroes.org.uk

I'm thinking pork loin steaks Parmesan(using some of my spaghetti sauce
from the freezer)with pasta, garlic bread , and a nice green salad . I
might open that bottle of Stone Hill Golden Spumante , or may have the
Curling Vine Perfect Red . Either would go well with this meal .

Snag

==

Good stuff)

Chin chin)

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


On 31-Jan-2018, "Ophelia" > wrote:

> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon. Oh yes I
> added a few
> chopped mushrooms too.
>
> You??
Sunday, I made chuck roast, one-bite rainbow potatoes (a mix of
white, red and purple), carrots and onions. Today's dinner will
be leftovers from that meal. Nothing green; the braised collards
are all gone. Mandarin oranges for dessert.

==

Oh no, you broke the pork run <g> Actually your chuck roast and veg sounds
great)

I love to see what others make. It gives me ideas for dinners to make




--
Change cujo to juno to make a valid email address.

On 1/31/2018 8:34 AM, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
> chopped mushrooms too.
>
> You??
>
Dinner will be rotini pasta tossed with lump crab meat and alfredo
sauce, then baked for a few minutes with buttered breadcrumbs and
freshly grated paremesan cheese on top. Oh my, there will cheese with
seafood! Microwaved broccoli florets on the side.

Jill

"jmcquown" wrote in message ...

On 1/31/2018 8:34 AM, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
> chopped mushrooms too.
>
> You??
>
Dinner will be rotini pasta tossed with lump crab meat and alfredo
sauce, then baked for a few minutes with buttered breadcrumbs and
freshly grated paremesan cheese on top. Oh my, there will cheese with
seafood! Microwaved broccoli florets on the side.

Jill

==

It's all good)

On 1/31/2018 12:24 PM, Ophelia wrote:
>
>
> "Ed Pawlowski"Â* wrote in message ...
>
> On 1/31/2018 8:34 AM, Ophelia wrote:
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
>> chopped mushrooms too.
>>
>> You??
>
> New meal from leftovers.
>
> Pork roast and pappardelle with tomato sauce
>
> Had a pork roast so that is good for a few meals.Â* Last week we made
> ravioli and with the leftover dough I'll roll it out for pappardelle and
> use the rest of the sauce.
>
> ==
>
> I made ravioli a couple of weeks agoÂ* I've never made pappardelle.Â* I
> think
> I might just do that, thanks.Â* What kind of sauce will you make?Â* Meat?
>

Left over from the ravioli, yes a meat sauce.

On 1/31/2018 10:24 AM, Ophelia wrote:
>
>
> "l not -l"* wrote in message ...
>
>
> On 31-Jan-2018, "Ophelia" > wrote:
>
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon.* Oh yes I
>> added a few
>> chopped mushrooms too.
>>
>> You??
> Sunday, I made chuck roast, one-bite rainbow potatoes (a mix of
> white, red and purple), carrots and onions.* Today's dinner will
> be leftovers from that meal.* Nothing green; the braised collards
> are all gone.* Mandarin oranges for dessert.
>
> ==
>
> Oh no, you broke the pork run <g>* Actually your chuck roast and veg sounds
> great)
>
> I love to see what others make.* It gives me ideas for dinners to make
>
>
>
>


Vietnamese pork chops are up again tonight:

http://www.seriouseats.com/recipes/2...xa-recipe.html

Ingredients

For the Pork:
2 teaspoons whole white peppercorns, or 1 1/2 teaspoons ground
white pepper (4g)
Pinch kosher salt
3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves
discarded, tender core thinly sliced (about 2 ounces; 60g sliced lemongrass)
1 small shallot, roughly chopped (about 1 ounce; 30g total)
4 medium cloves garlic, roughly chopped (3/4 ounce; about 20g)
1/3 cup palm sugar (about 3 ounces; 85g)
1/4 cup (60ml) fish sauce
2 tablespoons (30ml) vegetable oil
1 1/2 pounds (680g) thin-cut pork chops, preferably blade end, with
plenty of fat and marbling

....served with medium rice sticks, Nuoc Cham sauce, slivered green
onions, cilantro and crushed peanuts on top.

On 2018-01-31 6:34 AM, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
> chopped mushrooms too.
>

Fish pie that with a piped mashed potato topping I made after xmas and
froze. The sauce was leftover from making the seafood lasagne for xmas
night supper with my son's family and the fish was also leftover as I
bought too much.
Whenever I make a lasagne, I always make double the amount of sauce or
bechamel in the recipe as there is never enough. Therefore, I bought
double the amounts of sauce ingredients and the doubling was still in my
mind when I went to the fish counter:-)
Graham

Ophelia wrote:
>Ed Pawlowski wrote:
>Ophelia wrote:
>>
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
>> chopped mushrooms too.
>>
>> You??
>
>New meal from leftovers.
>
>Pork roast and pappardelle with tomato sauce
>
>Had a pork roast so that is good for a few meals. Last week we made
>ravioli and with the leftover dough I'll roll it out for pappardelle and
>use the rest of the sauce.
>==
>I made ravioli a couple of weeks ago I've never made pappardelle. I
>think I might just do that, thanks. What kind of sauce will you make? Meat?

I can't be bothered making pappardelle... just makes a mess... besides
wide egg noodles are better. Or use eggroll wrappers. But I like egg
noodles a lot, I use more egg noodles than regular pasta.

On 1/31/2018 11:15 AM, jmcquown wrote:
> On 1/31/2018 8:34 AM, Ophelia wrote:
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
>> chopped mushrooms too.
>>
>> You??
>>
> Dinner will be rotini pasta tossed with lump crab meat and alfredo
> sauce, then baked for a few minutes with buttered breadcrumbs and
> freshly grated paremesan cheese on top.Â* Oh my, there will cheese with
> seafood!Â* Microwaved broccoli florets on the side.
>
> Jill

Microwaved?!?!?!

Good grief.

Blanch, chill and quickly broil, please....

On 1/31/2018 12:51 PM, graham wrote:
> On 2018-01-31 6:34 AM, Ophelia wrote:
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
>> chopped mushrooms too.
>>
>
> Fish pie that with a piped mashed potato topping I made after xmas and
> froze. The sauce was leftover from making the seafood lasagne for xmas
> night supper with my son's family and the fish was also leftover as I
> bought too much.
> Whenever I make a lasagne, I always make double the amount of sauce or
> bechamel in the recipe as there is never enough. Therefore, I bought
> double the amounts of sauce ingredients and the doubling was still in my
> mind when I went to the fish counter:-)
> Graham
>

Well that sounds like a winner, but which /kind/ of fish will you use?

I'm guessing a nice white fish, or even bass...


https://www.bbcgoodfood.com/recipes/...-easy-fish-pie

On 1/31/2018 1:01 PM, wrote:
> Ophelia wrote:
>> Ed Pawlowski wrote:
>> Ophelia wrote:
>>>
>>> Pork chops coated in crumbs with Italian seasoning.
>>> Roasted potatoes
>>> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
>>> chopped mushrooms too.
>>>
>>> You??
>>
>> New meal from leftovers.
>>
>> Pork roast and pappardelle with tomato sauce
>>
>> Had a pork roast so that is good for a few meals. Last week we made
>> ravioli and with the leftover dough I'll roll it out for pappardelle and
>> use the rest of the sauce.
>> ==
>> I made ravioli a couple of weeks ago I've never made pappardelle. I
>> think I might just do that, thanks. What kind of sauce will you make? Meat?
>
> I can't be bothered making pappardelle... just makes a mess... besides
> wide egg noodles are better. Or use eggroll wrappers. But I like egg
> noodles a lot, I use more egg noodles than regular pasta.
>

Egg noodles are fantastic, sort of underrated these days too.

"Ed Pawlowski" wrote in message ...

On 1/31/2018 12:24 PM, Ophelia wrote:
>
>
> "Ed Pawlowski" wrote in message ...
>
> On 1/31/2018 8:34 AM, Ophelia wrote:
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
>> chopped mushrooms too.
>>
>> You??
>
> New meal from leftovers.
>
> Pork roast and pappardelle with tomato sauce
>
> Had a pork roast so that is good for a few meals. Last week we made
> ravioli and with the leftover dough I'll roll it out for pappardelle and
> use the rest of the sauce.
>
> ==
>
> I made ravioli a couple of weeks ago I've never made pappardelle. I
> think
> I might just do that, thanks. What kind of sauce will you make? Meat?
>

Left over from the ravioli, yes a meat sauce.

==

Thanks.

"Caída de la casa" wrote in message news
On 1/31/2018 10:24 AM, Ophelia wrote:
>
>
> "l not -l" wrote in message ...
>
>
> On 31-Jan-2018, "Ophelia" > wrote:
>
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon. Oh yes I
>> added a few
>> chopped mushrooms too.
>>
>> You??
> Sunday, I made chuck roast, one-bite rainbow potatoes (a mix of
> white, red and purple), carrots and onions. Today's dinner will
> be leftovers from that meal. Nothing green; the braised collards
> are all gone. Mandarin oranges for dessert.
>
> ==
>
> Oh no, you broke the pork run <g> Actually your chuck roast and veg
> sounds
> great)
>
> I love to see what others make. It gives me ideas for dinners to make
>
>
>
>


Vietnamese pork chops are up again tonight:

http://www.seriouseats.com/recipes/2...xa-recipe.html

Ingredients

For the Pork:
2 teaspoons whole white peppercorns, or 1 1/2 teaspoons ground
white pepper (4g)
Pinch kosher salt
3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves
discarded, tender core thinly sliced (about 2 ounces; 60g sliced lemongrass)
1 small shallot, roughly chopped (about 1 ounce; 30g total)
4 medium cloves garlic, roughly chopped (3/4 ounce; about 20g)
1/3 cup palm sugar (about 3 ounces; 85g)
1/4 cup (60ml) fish sauce
2 tablespoons (30ml) vegetable oil
1 1/2 pounds (680g) thin-cut pork chops, preferably blade end, with
plenty of fat and marbling

....served with medium rice sticks, Nuoc Cham sauce, slivered green
onions, cilantro and crushed peanuts on top.

==

Ooooh spicy ) I bet you enjoyed it though

"graham" wrote in message news
On 2018-01-31 6:34 AM, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
> chopped mushrooms too.
>

Fish pie that with a piped mashed potato topping I made after xmas and
froze. The sauce was leftover from making the seafood lasagne for xmas
night supper with my son's family and the fish was also leftover as I
bought too much.
Whenever I make a lasagne, I always make double the amount of sauce or
bechamel in the recipe as there is never enough. Therefore, I bought
double the amounts of sauce ingredients and the doubling was still in my
mind when I went to the fish counter:-)
Graham

==

I love fish pie Long time since I made any. I can see some in my near
future)

On 1/31/2018 1:21 PM, Ophelia wrote:
>
>
> "Caída de la casa"* wrote in message news >
> On 1/31/2018 10:24 AM, Ophelia wrote:
>>
>>
>> "l not -l"* wrote in message ...
>>
>>
>> On 31-Jan-2018, "Ophelia" > wrote:
>>
>>> Pork chops coated in crumbs with Italian seasoning.
>>> Roasted potatoes
>>> Brussels sprouts cooked with shallots and bacon.* Oh yes I
>>> added a few
>>> chopped mushrooms too.
>>>
>>> You??
>> Sunday, I made chuck roast, one-bite rainbow potatoes (a mix of
>> white, red and purple), carrots and onions.* Today's dinner will
>> be leftovers from that meal.* Nothing green; the braised collards
>> are all gone.* Mandarin oranges for dessert.
>>
>> ==
>>
>> Oh no, you broke the pork run <g>* Actually your chuck roast and veg
>> sounds
>> great)
>>
>> I love to see what others make.* It gives me ideas for dinners to make
>>
>>
>>
>>
>
>
> Vietnamese pork chops are up again tonight:
>
> http://www.seriouseats.com/recipes/2...xa-recipe.html
>
>
> Ingredients
>
> *** For the Pork:
> *** 2 teaspoons whole white peppercorns, or 1 1/2 teaspoons ground
> white pepper (4g)
> *** Pinch kosher salt
> *** 3 stalks lemongrass, bottom 4 to 5 inches only, outer leaves
> discarded, tender core thinly sliced (about 2 ounces; 60g sliced
> lemongrass)
> *** 1 small shallot, roughly chopped (about 1 ounce; 30g total)
> *** 4 medium cloves garlic, roughly chopped (3/4 ounce; about 20g)
> *** 1/3 cup palm sugar (about 3 ounces; 85g)
> *** 1/4 cup (60ml) fish sauce
> *** 2 tablespoons (30ml) vegetable oil
> *** 1 1/2 pounds (680g) thin-cut pork chops, preferably blade end, with
> plenty of fat and marbling
>
> ...served with medium rice sticks, Nuoc Cham sauce, slivered green
> onions, cilantro and crushed peanuts on top.
>
> ==
>
> Ooooh spicy )

Rather!

> I bet you enjoyed it though

I will when 6PM rolls around.

Last night was some lovely fresh sole from Costco dredged in rice flour,
onion powder, white pepper and seasoned salt and an egg wash then pan
fried to golden in Canola oil with a knob of butter.

Side of plain white rice with butter and paprika.

Lemon wedges to garnish and season.

Yeah!

On 1/31/2018 1:21 PM, Ophelia wrote:
>
>
> "graham"Â* wrote in message news >
> On 2018-01-31 6:34 AM, Ophelia wrote:
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
>> chopped mushrooms too.
>>
>
> Fish pie that with a piped mashed potato topping I made after xmas and
> froze. The sauce was leftover from making the seafood lasagne for xmas
> night supper with my son's family and the fish was also leftover as I
> bought too much.
> Whenever I make a lasagne, I always make double the amount of sauce or
> bechamel in the recipe as there is never enough. Therefore, I bought
> double the amounts of sauce ingredients and the doubling was still in my
> mind when I went to the fish counter:-)
> Graham
>
> ==
>
> I love fish pieÂ* Long time since I made any. I can see some in my near
> future)
>

I've only made it once - not as popular here as in the UK.

The rub is which white fish to use.

Inland we have bass, pike, whitefish, and I suppose one might choose
trout, though I'm not sure that flavor profile would be the best.

"CaÃ*da de la casa" wrote in message news
On 1/31/2018 1:21 PM, Ophelia wrote:
>
>
> "graham" wrote in message news >
> On 2018-01-31 6:34 AM, Ophelia wrote:
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
>> chopped mushrooms too.
>>
>
> Fish pie that with a piped mashed potato topping I made after xmas and
> froze. The sauce was leftover from making the seafood lasagne for xmas
> night supper with my son's family and the fish was also leftover as I
> bought too much.
> Whenever I make a lasagne, I always make double the amount of sauce or
> bechamel in the recipe as there is never enough. Therefore, I bought
> double the amounts of sauce ingredients and the doubling was still in my
> mind when I went to the fish counter:-)
> Graham
>
> ==
>
> I love fish pie Long time since I made any. I can see some in my near
> future)
>

I've only made it once - not as popular here as in the UK.

The rub is which white fish to use.

Inland we have bass, pike, whitefish, and I suppose one might choose
trout, though I'm not sure that flavor profile would be the best.

==

For me it is always cod, but Graham might like something different

On Wednesday, January 31, 2018 at 3:34:24 PM UTC-5, CaÃ*da de la casa wrote:
> On 1/31/2018 1:21 PM, Ophelia wrote:
> >
> >
> > "graham"Â* wrote in message news > >
> > On 2018-01-31 6:34 AM, Ophelia wrote:
> >> Pork chops coated in crumbs with Italian seasoning.
> >> Roasted potatoes
> >> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
> >> chopped mushrooms too.
> >>
> >
> > Fish pie that with a piped mashed potato topping I made after xmas and
> > froze. The sauce was leftover from making the seafood lasagne for xmas
> > night supper with my son's family and the fish was also leftover as I
> > bought too much.
> > Whenever I make a lasagne, I always make double the amount of sauce or
> > bechamel in the recipe as there is never enough. Therefore, I bought
> > double the amounts of sauce ingredients and the doubling was still in my
> > mind when I went to the fish counter:-)
> > Graham
> >
> > ==
> >
> > I love fish pieÂ* Long time since I made any. I can see some in my near
> > future)
> >
>
> I've only made it once - not as popular here as in the UK.
>
> The rub is which white fish to use.
>
> Inland we have bass, pike, whitefish, and I suppose one might choose
> trout, though I'm not sure that flavor profile would be the best.

You must live farther inland than we do in Michigan. We can get all
kinds of ocean fish. Frozen on the boat, of course. I'm getting to
where I'd rather buy frozen fish, so I know the conditions under which
it was handled.

Cindy Hamilton

On 1/31/2018 2:01 PM, Ophelia wrote:
>
>
> "CaÃ*da de la casa"Â* wrote in message news >
> On 1/31/2018 1:21 PM, Ophelia wrote:
>>
>>
>> "graham"Â* wrote in message news >>
>> On 2018-01-31 6:34 AM, Ophelia wrote:
>>> Pork chops coated in crumbs with Italian seasoning.
>>> Roasted potatoes
>>> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
>>> chopped mushrooms too.
>>>
>>
>> Fish pie that with a piped mashed potato topping I made after xmas and
>> froze. The sauce was leftover from making the seafood lasagne for xmas
>> night supper with my son's family and the fish was also leftover as I
>> bought too much.
>> Whenever I make a lasagne, I always make double the amount of sauce or
>> bechamel in the recipe as there is never enough. Therefore, I bought
>> double the amounts of sauce ingredients and the doubling was still in my
>> mind when I went to the fish counter:-)
>> Graham
>>
>> ==
>>
>> I love fish pieÂ* Long time since I made any. I can see some in my near
>> future)
>>
>
> I've only made it once - not as popular here as in the UK.
>
> The rub is which white fish to use.
>
> Inland we have bass, pike, whitefish, and I suppose one might choose
> trout, though I'm not sure that flavor profile would be the best.
>
> ==
>
> For me it is always cod, but Graham might like something different
>
>

Cod has great flaking meat and a fine full taste.

If we make fish cakes it must be Cod.

Graham has a similar inland locale, but with much colder water species.

On 1/31/2018 2:14 PM, Cindy Hamilton wrote:
> On Wednesday, January 31, 2018 at 3:34:24 PM UTC-5, CaÃ*da de la casa wrote:
>> On 1/31/2018 1:21 PM, Ophelia wrote:
>>>
>>>
>>> "graham"Â* wrote in message news >>>
>>> On 2018-01-31 6:34 AM, Ophelia wrote:
>>>> Pork chops coated in crumbs with Italian seasoning.
>>>> Roasted potatoes
>>>> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
>>>> chopped mushrooms too.
>>>>
>>>
>>> Fish pie that with a piped mashed potato topping I made after xmas and
>>> froze. The sauce was leftover from making the seafood lasagne for xmas
>>> night supper with my son's family and the fish was also leftover as I
>>> bought too much.
>>> Whenever I make a lasagne, I always make double the amount of sauce or
>>> bechamel in the recipe as there is never enough. Therefore, I bought
>>> double the amounts of sauce ingredients and the doubling was still in my
>>> mind when I went to the fish counter:-)
>>> Graham
>>>
>>> ==
>>>
>>> I love fish pieÂ* Long time since I made any. I can see some in my near
>>> future)
>>>
>>
>> I've only made it once - not as popular here as in the UK.
>>
>> The rub is which white fish to use.
>>
>> Inland we have bass, pike, whitefish, and I suppose one might choose
>> trout, though I'm not sure that flavor profile would be the best.
>
> You must live farther inland than we do in Michigan.

That and maybe lower income levels.

> We can get all
> kinds of ocean fish. Frozen on the boat, of course. I'm getting to
> where I'd rather buy frozen fish, so I know the conditions under which
> it was handled.
>
> Cindy Hamilton

We get the usual supermarket frozen fare, but Costco rules here for
frozen and also for some really top end massive King Crab legs, whole
Salmon and Trout and of course their super sweet and fresh Sole.

I really wonder how much of their fresh stuff gets sold through.

I do not see all that much of it being checked out.

"Ophelia" > wrote in message
...
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
> chopped mushrooms too.
>
> You??

Haven't fully decided but am leaning towards mac and cheese, asst. veggies
and ham steaks or maybe sausage.

On 2018-01-31 2:01 PM, Ophelia wrote:
>
>
> "CaÃ*da de la casa"Â* wrote in message news >
> On 1/31/2018 1:21 PM, Ophelia wrote:
>>
>>
>> "graham"Â* wrote in message news >>
>> On 2018-01-31 6:34 AM, Ophelia wrote:
>>> Pork chops coated in crumbs with Italian seasoning.
>>> Roasted potatoes
>>> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
>>> chopped mushrooms too.
>>>
>>
>> Fish pie that with a piped mashed potato topping I made after xmas and
>> froze. The sauce was leftover from making the seafood lasagne for xmas
>> night supper with my son's family and the fish was also leftover as I
>> bought too much.
>> Whenever I make a lasagne, I always make double the amount of sauce or
>> bechamel in the recipe as there is never enough. Therefore, I bought
>> double the amounts of sauce ingredients and the doubling was still in my
>> mind when I went to the fish counter:-)
>> Graham
>>
>> ==
>>
>> I love fish pieÂ* Long time since I made any. I can see some in my near
>> future)
>>
>
> I've only made it once - not as popular here as in the UK.
>
> The rub is which white fish to use.
>
> Inland we have bass, pike, whitefish, and I suppose one might choose
> trout, though I'm not sure that flavor profile would be the best.
>
> ==
>
> For me it is always cod, but Graham might like something different
>
>
In this case sole fillets. They were cheaper than farmed steelhead trout
and salmon.

On 1/31/2018 4:55 PM, graham wrote:
> On 2018-01-31 2:01 PM, Ophelia wrote:
>>
>>
>> "CaÃ*da de la casa"Â* wrote in message news >>
>> On 1/31/2018 1:21 PM, Ophelia wrote:
>>>
>>>
>>> "graham"Â* wrote in message news >>>
>>> On 2018-01-31 6:34 AM, Ophelia wrote:
>>>> Pork chops coated in crumbs with Italian seasoning.
>>>> Roasted potatoes
>>>> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a few
>>>> chopped mushrooms too.
>>>>
>>>
>>> Fish pie that with a piped mashed potato topping I made after xmas and
>>> froze. The sauce was leftover from making the seafood lasagne for xmas
>>> night supper with my son's family and the fish was also leftover as I
>>> bought too much.
>>> Whenever I make a lasagne, I always make double the amount of sauce or
>>> bechamel in the recipe as there is never enough. Therefore, I bought
>>> double the amounts of sauce ingredients and the doubling was still in my
>>> mind when I went to the fish counter:-)
>>> Graham
>>>
>>> ==
>>>
>>> I love fish pieÂ* Long time since I made any. I can see some in my near
>>> future)
>>>
>>
>> I've only made it once - not as popular here as in the UK.
>>
>> The rub is which white fish to use.
>>
>> Inland we have bass, pike, whitefish, and I suppose one might choose
>> trout, though I'm not sure that flavor profile would be the best.
>>
>> ==
>>
>> For me it is always cod, but Graham might like something different
>>
>>
> In this case sole fillets. They were cheaper than farmed steelhead trout
> and salmon.


....the sole survivor...

;-)

On 1/31/2018 11:24 AM, Ophelia wrote:
>
>
> "Terry Coombs"Â* wrote in message news > On 1/31/2018 7:34 AM, Ophelia wrote:
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon.Â* Oh yes I added a
>> few chopped mushrooms too.
>>
>> You??
>>
>>
>> --
>> http//www.helpforheroes.org.uk
>
> I'm thinking pork loin steaks Parmesan(using some of my spaghetti
> sauce from the freezer)with pasta, garlic bread , and a nice green
> salad . I might open that bottle of Stone Hill Golden Spumante , or
> may have the Curling Vine Perfect Red . Either would go well with this
> meal .
>
> Â*Snag
>
> ==
>
> Good stuff)
>
> Chin chin)
>
>
>
Â* We went with the Perfect red . T'was quite awesome .

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

On 1/31/2018 12:07 PM, Gary wrote:
> Terry Coombs wrote:
>>
>> I'm thinking pork loin steaks Parmesan(using some of my spaghetti sauce
>> from the freezer)with pasta, garlic bread , and a nice green salad . I
>> might open that bottle of Stone Hill Golden Spumante , or may have the
>> Curling Vine Perfect Red . Either would go well with this meal .
>
> Up front I'll say, "just teasing." (and I really am)
> IMO, drinking any wine with any meal will make it a good meal,
> depending on how much you drink (to cleanse the pallette. ehh)
>
Up front I'll say "just teasing" This just goes to show what you
know about food and wine. Not all food can be made to taste good no
matter how much wine you drink. LOL

I am *not* saying there is anything wrong with what Terry said he'd be
cooking. I've made parmesan and tomato sauce dishes with all sorts of
things, from pork to veal to chicken. Tasty!

Jill

On 2018-01-31 8:00 PM, jmcquown wrote:
> On 1/31/2018 12:07 PM, Gary wrote:
>> Terry Coombs wrote:
>>>
>>> I'm thinking pork loin steaks Parmesan(using some of my spaghetti sauce
>>> from the freezer)with pasta, garlic bread , and a nice green salad . I
>>> might open that bottle of Stone Hill Golden Spumante , or may have the
>>> Curling Vine Perfect Red . Either would go well with this meal .
>>
>> Up front I'll say, "just teasing." (and I really am)
>> IMO, drinking any wine with any meal will make it a good meal,
>> depending on how much you drink (to cleanse the pallette. ehh)
>>
> Up front I'll say "just teasing" Â* This just goes to show what you
> know about food and wine.Â* Not all food can be made to taste good no
> matter how much wine you drink. LOL
>
Cider, that is hard cider to USians here, goes very well with curries
where wine would be wasted.

On 1/31/2018 8:06 PM, graham wrote:
> On 2018-01-31 8:00 PM, jmcquown wrote:
>> On 1/31/2018 12:07 PM, Gary wrote:
>>> Terry Coombs wrote:
>>>>
>>>> I'm thinking pork loin steaks Parmesan(using some of my spaghetti sauce
>>>> from the freezer)with pasta, garlic bread , and a nice green salad . I
>>>> might open that bottle of Stone Hill Golden Spumante , or may have the
>>>> Curling Vine Perfect Red . Either would go well with this meal .
>>>
>>> Up front I'll say, "just teasing." (and I really am)
>>> IMO, drinking any wine with any meal will make it a good meal,
>>> depending on how much you drink (to cleanse the pallette. ehh)
>>>
>> Up front I'll say "just teasing" Â* This just goes to show what you
>> know about food and wine.Â* Not all food can be made to taste good no
>> matter how much wine you drink. LOL
>>
> Cider, that is hard cider to USians here, goes very well with curries
> where wine would be wasted.


Hard cider and curry, yes that feels very complimentary.

> On Wednesday, January 31, 2018 at 8:34:49 AM UTC-5, Ophelia wrote:
> Pork chops coated in crumbs with Italian seasoning.
> Roasted potatoes
> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
> chopped mushrooms too.


We had baked salmon and we each had a jumbo artichoke with lemon garlic
butter. Also strawberries for dessert. Simple and good.

Cheri

On 2018-01-31 10:52 PM, Cheri wrote:
>
>> On Wednesday, January 31, 2018 at 8:34:49 AM UTC-5, Ophelia wrote:
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon.* Oh yes I added a few
>> chopped mushrooms too.
>
>
> We had baked salmon and we each had a jumbo artichoke with lemon garlic
> butter. Also strawberries for dessert. Simple and good.
>
>


I made Shepherd's pie, and it was terrific. It's comfort food from my
childhood and I didn't have it for decades, but we now have it once or
twice a month.

"Dave Smith" > wrote in message
...
> On 2018-01-31 10:52 PM, Cheri wrote:
>>
>>> On Wednesday, January 31, 2018 at 8:34:49 AM UTC-5, Ophelia wrote:
>>> Pork chops coated in crumbs with Italian seasoning.
>>> Roasted potatoes
>>> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
>>> chopped mushrooms too.
>>
>>
>> We had baked salmon and we each had a jumbo artichoke with lemon garlic
>> butter. Also strawberries for dessert. Simple and good.
>>
>
>
> I made Shepherd's pie, and it was terrific. It's comfort food from my
> childhood and I didn't have it for decades, but we now have it once or
> twice a month.


I love Shepherd's pie but I don't make it often. I bet it was good.

Cheri

"CaÃ*da de la casa" wrote in message news
On 1/31/2018 2:01 PM, Ophelia wrote:
>
>
> "CaÃ*da de la casa" wrote in message news >
> On 1/31/2018 1:21 PM, Ophelia wrote:
>>
>>
>> "graham" wrote in message news >>
>> On 2018-01-31 6:34 AM, Ophelia wrote:
>>> Pork chops coated in crumbs with Italian seasoning.
>>> Roasted potatoes
>>> Brussels sprouts cooked with shallots and bacon. Oh yes I added a few
>>> chopped mushrooms too.
>>>
>>
>> Fish pie that with a piped mashed potato topping I made after xmas and
>> froze. The sauce was leftover from making the seafood lasagne for xmas
>> night supper with my son's family and the fish was also leftover as I
>> bought too much.
>> Whenever I make a lasagne, I always make double the amount of sauce or
>> bechamel in the recipe as there is never enough. Therefore, I bought
>> double the amounts of sauce ingredients and the doubling was still in my
>> mind when I went to the fish counter:-)
>> Graham
>>
>> ==
>>
>> I love fish pie Long time since I made any. I can see some in my near
>> future)
>>
>
> I've only made it once - not as popular here as in the UK.
>
> The rub is which white fish to use.
>
> Inland we have bass, pike, whitefish, and I suppose one might choose
> trout, though I'm not sure that flavor profile would be the best.
>
> ==
>
> For me it is always cod, but Graham might like something different
>
>

Cod has great flaking meat and a fine full taste.

If we make fish cakes it must be Cod.

Graham has a similar inland locale, but with much colder water species.

==

Oh yes, cod for fish cakes too)

"Terry Coombs" wrote in message news
On 1/31/2018 11:24 AM, Ophelia wrote:
>
>
> "Terry Coombs" wrote in message news > On 1/31/2018 7:34 AM, Ophelia wrote:
>> Pork chops coated in crumbs with Italian seasoning.
>> Roasted potatoes
>> Brussels sprouts cooked with shallots and bacon. Oh yes I added a
>> few chopped mushrooms too.
>>
>> You??
>>
>>
>> --
>> http//www.helpforheroes.org.uk
>
> I'm thinking pork loin steaks Parmesan(using some of my spaghetti
> sauce from the freezer)with pasta, garlic bread , and a nice green
> salad . I might open that bottle of Stone Hill Golden Spumante , or
> may have the Curling Vine Perfect Red . Either would go well with this
> meal .
>
> Snag
>
> ==
>
> Good stuff)
>
> Chin chin)
>
>
>
We went with the Perfect red . T'was quite awesome .


Snag

==
)

On 1/31/2018 10:06 PM, graham wrote:
> On 2018-01-31 8:00 PM, jmcquown wrote:
>> On 1/31/2018 12:07 PM, Gary wrote:
>>> Terry Coombs wrote:
>>>>
>>>> I'm thinking pork loin steaks Parmesan(using some of my spaghetti sauce
>>>> from the freezer)with pasta, garlic bread , and a nice green salad . I
>>>> might open that bottle of Stone Hill Golden Spumante , or may have the
>>>> Curling Vine Perfect Red . Either would go well with this meal .
>>>
>>> Up front I'll say, "just teasing." (and I really am)
>>> IMO, drinking any wine with any meal will make it a good meal,
>>> depending on how much you drink (to cleanse the pallette. ehh)
>>>
>> Up front I'll say "just teasing" Â* This just goes to show what you
>> know about food and wine.Â* Not all food can be made to taste good no
>> matter how much wine you drink. LOL
>>
> Cider, that is hard cider to USians here, goes very well with curries
> where wine would be wasted.

I don't know about hard cider, I've never actually tasted it. I
wouldn't be opposed to trying a sip.

I can't see wine going well with curries. I doubt wine would make the
taste of McDonald's hamburgers better, either. Hey Gary, I'm "just
teasing"

Jill