On Thu, 25 Jul 2019 11:03:08 +0100, "Ophelia"
> wrote:

>"Jeßus" wrote in message news >
>This is Russian Kale, I really dislike this variety:
>https://upload.wikimedia.org/wikiped...sting_kale.jpg
>
> I haven't come across, that.
>
>The different varieties all really have their own taste and texture.
>Has anyone mentioned kale is the original breeding source for cabbage,
>cauliflower, broccoli, Brussels sprouts, etc.?
>
> We eat all those except Brussels sprouts.
>
> D. likes cauliflower rice and I often mix broccoli with it. Cabbage I
>mostly use chopped up with carrots.
>
> I like to roast Broccoli an Asian type sauce. Goes lovely with
>salmon
>
> OOHHH NOOOOOOOOOO! We are discussing COOKING !!!!!!!!!!!!
>
> The bitches will be out in force!!!!!!!!!

It's ok, but only this once.

They are a good source energy for breakfast, I found this recipe back 5 months ago, and making them in a cast iron, makes the taste incredible...https://dausel.co/fHIAfg

Ophelia wrote:
>
> "Jeßus" wrote in message ...
>
> On Wed, 24 Jul 2019 08:47:04 +0100, "Ophelia"
> > wrote:
>
> >"Jeßus" wrote in message ...
> >
> >On Wed, 24 Jul 2019 08:21:25 +1000, Bruce >
> >wrote:
> >
> >>On Wed, 24 Jul 2019 07:59:49 +1000, Jeßus > wrote:
> >>
> >>>On Tue, 23 Jul 2019 15:52:29 +0100, "Ophelia"
> > wrote:
> >>>
> >>>>"Jeßus" wrote in message
> >>>>news > >>>>
> >>>>On Tue, 23 Jul 2019 06:36:03 +0300, Opinicus
> > wrote:
> >>>>
> >>>>>On Tue, 23 Jul 2019 09:08:38 +1000, Jeßus > wrote:
> >>>>>
> >>>>>> >Eggs and spinach are a match made in heaven.
> >>>>>> Yes it is. So is stingling nettle, actually.
> >>>>>
> >>>>>Love those. Chard also works well. Kale not so much though--but it may
> >>>>>be because of the variety we get here.
> >>>>
> >>>>Yes, there's a big variation in both taste and texture when it comes
> >>>>to Kale. Personally I'd not use it with eggs.
> >>>>
> >>>>===
> >>>>
> >>>> I have never done anything with kale other than steam it. I grow it
> >>>> for
> >>>>D. and the only one he likes is Cavolo Nero and he likes it steamed.
> >>>
> >>>Yes, that is my favourite Kale variety. Some of the English kales are
> >>>good
> >>
> >>English kale? English kale? Ah, Dutch kale!
> >><https://watkokenwevandaag.wordpress.com/2011/10/30/boerenkool/>
> >
> >Meh. It's Euro kale then.
> >
> >===
> >
> > LOL there is that!!!
>
> Hmm, I wonder if there's a market for Brexit kale?
>
> ===
>
> Hmmm I think most of us have had our fill of Brexit so ... possibly
> not)

How do you like your new prime minister who just took office
yesterday? Do you agree with him? Is he a better choice than
Teresa May?

"Gary" wrote in message ...

Ophelia wrote:
>
> "Jeßus" wrote in message ...
>
> On Wed, 24 Jul 2019 08:47:04 +0100, "Ophelia"
> > wrote:
>
> >"Jeßus" wrote in message
> .. .
> >
> >On Wed, 24 Jul 2019 08:21:25 +1000, Bruce >
> >wrote:
> >
> >>On Wed, 24 Jul 2019 07:59:49 +1000, Jeßus > wrote:
> >>
> >>>On Tue, 23 Jul 2019 15:52:29 +0100, "Ophelia"
> > wrote:
> >>>
> >>>>"Jeßus" wrote in message
> >>>>news > >>>>
> >>>>On Tue, 23 Jul 2019 06:36:03 +0300, Opinicus
> > wrote:
> >>>>
> >>>>>On Tue, 23 Jul 2019 09:08:38 +1000, Jeßus > wrote:
> >>>>>
> >>>>>> >Eggs and spinach are a match made in heaven.
> >>>>>> Yes it is. So is stingling nettle, actually.
> >>>>>
> >>>>>Love those. Chard also works well. Kale not so much though--but it
> >>>>>may
> >>>>>be because of the variety we get here.
> >>>>
> >>>>Yes, there's a big variation in both taste and texture when it comes
> >>>>to Kale. Personally I'd not use it with eggs.
> >>>>
> >>>>===
> >>>>
> >>>> I have never done anything with kale other than steam it. I grow
> >>>> it
> >>>> for
> >>>>D. and the only one he likes is Cavolo Nero and he likes it steamed.
> >>>
> >>>Yes, that is my favourite Kale variety. Some of the English kales are
> >>>good
> >>
> >>English kale? English kale? Ah, Dutch kale!
> >><https://watkokenwevandaag.wordpress.com/2011/10/30/boerenkool/>
> >
> >Meh. It's Euro kale then.
> >
> >===
> >
> > LOL there is that!!!
>
> Hmm, I wonder if there's a market for Brexit kale?
>
> ===
>
> Hmmm I think most of us have had our fill of Brexit so ... possibly
> not)

How do you like your new prime minister who just took office
yesterday? Do you agree with him? Is he a better choice than
Teresa May?

===

Almost anyone would be better than May! He seems to be saying the right
things. We will see.

"Bruce" wrote in message ...

On Thu, 25 Jul 2019 11:03:08 +0100, "Ophelia"
> wrote:

>"Jeßus" wrote in message news >
>This is Russian Kale, I really dislike this variety:
>https://upload.wikimedia.org/wikiped...sting_kale.jpg
>
> I haven't come across, that.
>
>The different varieties all really have their own taste and texture.
>Has anyone mentioned kale is the original breeding source for cabbage,
>cauliflower, broccoli, Brussels sprouts, etc.?
>
> We eat all those except Brussels sprouts.
>
> D. likes cauliflower rice and I often mix broccoli with it. Cabbage I
>mostly use chopped up with carrots.
>
> I like to roast Broccoli an Asian type sauce. Goes lovely with
>salmon
>
> OOHHH NOOOOOOOOOO! We are discussing COOKING !!!!!!!!!!!!
>
> The bitches will be out in force!!!!!!!!!

It's ok, but only this once.

===

Phew I will try to hold back ...

On Thu, 25 Jul 2019 09:18:02 -0400, Gary > wrote:

>Ophelia wrote:
>>
>> "Jeßus" wrote in message ...
>>
>> On Wed, 24 Jul 2019 08:47:04 +0100, "Ophelia"
>> > wrote:
>>
>> >"Jeßus" wrote in message ...
>> >
>> >On Wed, 24 Jul 2019 08:21:25 +1000, Bruce >
>> >wrote:
>> >
>> >>On Wed, 24 Jul 2019 07:59:49 +1000, Jeßus > wrote:
>> >>
>> >>>On Tue, 23 Jul 2019 15:52:29 +0100, "Ophelia"
>> > wrote:
>> >>>
>> >>>>"Jeßus" wrote in message
>> >>>>news >> >>>>
>> >>>>On Tue, 23 Jul 2019 06:36:03 +0300, Opinicus
>> > wrote:
>> >>>>
>> >>>>>On Tue, 23 Jul 2019 09:08:38 +1000, Jeßus > wrote:
>> >>>>>
>> >>>>>> >Eggs and spinach are a match made in heaven.
>> >>>>>> Yes it is. So is stingling nettle, actually.
>> >>>>>
>> >>>>>Love those. Chard also works well.

I like spinach two ways, creamed or raw in salads. I think
boiled/steamed spinach is okay if you enjoy canned. I like canned
spinach ice cold from the fridge, eaten from the can.

We don't grow spinach but we grow chard, I prefer chard to spinach.
Chard is actually beet tops, same plant without the beet root. Chard
is much easier to grow and harvest than spinach... doesn't attract
sand like spinach. With chard I cut out the center ribs and dice
them, it becomes a separate vegetable, excellent in soups. Chard
leaves are excellent in tossed salads, or pan wilted with slivered
garlic. Chopped chard leaves are very good with eggs in a fritatta.

On Thu, 25 Jul 2019 15:55:29 +0100, "Ophelia"
> wrote:

>"Bruce" wrote in message ...
>
>On Thu, 25 Jul 2019 11:03:08 +0100, "Ophelia"
> wrote:
>
>>"Jeßus" wrote in message news >>
>>This is Russian Kale, I really dislike this variety:
>>https://upload.wikimedia.org/wikiped...sting_kale.jpg
>>
>> I haven't come across, that.
>>
>>The different varieties all really have their own taste and texture.
>>Has anyone mentioned kale is the original breeding source for cabbage,
>>cauliflower, broccoli, Brussels sprouts, etc.?
>>
>> We eat all those except Brussels sprouts.
>>
>> D. likes cauliflower rice and I often mix broccoli with it. Cabbage I
>>mostly use chopped up with carrots.
>>
>> I like to roast Broccoli an Asian type sauce. Goes lovely with
>>salmon
>>
>> OOHHH NOOOOOOOOOO! We are discussing COOKING !!!!!!!!!!!!
>>
>> The bitches will be out in force!!!!!!!!!
>
>It's ok, but only this once.
>
>===
>
> Phew I will try to hold back ...

On Thu, 25 Jul 2019 15:40:26 -0400, wrote:

>I like spinach two ways, creamed or raw in salads. I think
>boiled/steamed spinach is okay if you enjoy canned. I like canned
>spinach ice cold from the fridge, eaten from the can.

That hardly comes as a surprise, Popeye.

On Thu, 25 Jul 2019 09:18:02 -0400, Gary > wrote:

>Ophelia wrote:
>>
>> "Jeßus" wrote in message ...
>>
>> Hmm, I wonder if there's a market for Brexit kale?
>>
>> ===
>>
>> Hmmm I think most of us have had our fill of Brexit so ... possibly
>> not)
>
>How do you like your new prime minister who just took office
>yesterday? Do you agree with him? Is he a better choice than
>Teresa May?

This is the most right-wing UK government since the 80s. You'd love
it. Let's just hope they don't want their American colony back.

Bruce wrote:
> On Thu, 25 Jul 2019 15:40:26 -0400, wrote:
>
>> I like spinach two ways, creamed or raw in salads. I think
>> boiled/steamed spinach is okay if you enjoy canned. I like canned
>> spinach ice cold from the fridge, eaten from the can.
>
> That hardly comes as a surprise, Popeye.
>

I love the way he can open a can of spinach with the blue cutting
torch flame of his pipe.

Popeye don't need no schtinking can opener!

Bruce wrote:
> On Thu, 25 Jul 2019 09:18:02 -0400, Gary > wrote:
>
>> Ophelia wrote:
>>>
>>> "Jeßus" wrote in message ...
>>>
>>> Hmm, I wonder if there's a market for Brexit kale?
>>>
>>> ===
>>>
>>> Hmmm I think most of us have had our fill of Brexit so ... possibly
>>> not)
>>
>> How do you like your new prime minister who just took office
>> yesterday? Do you agree with him? Is he a better choice than
>> Teresa May?
>
> This is the most right-wing UK government since the 80s. You'd love
> it. Let's just hope they don't want their American colony back.
>

Did yoose know that the queen can dissolve parliament?

On Thu, 25 Jul 2019 10:58:13 +0100, "Ophelia"
> wrote:

>"Jeßus" wrote in message ...
>
>On Wed, 24 Jul 2019 08:47:04 +0100, "Ophelia"
> wrote:
>
>>"Jeßus" wrote in message ...
>>
>>On Wed, 24 Jul 2019 08:21:25 +1000, Bruce >
>>wrote:
>>
>>>On Wed, 24 Jul 2019 07:59:49 +1000, Jeßus > wrote:
>>>
>>>>On Tue, 23 Jul 2019 15:52:29 +0100, "Ophelia"
> wrote:
>Hmm, I wonder if there's a market for Brexit kale?
>
>===
>
> Hmmm I think most of us have had our fill of Brexit so ... possibly
>not)

It's frustrating to sit back and watch the circus.

On Thu, 25 Jul 2019 10:16:31 +1000, Bruce >
wrote:

>On Thu, 25 Jul 2019 10:04:54 +1000, Jeßus > wrote:
>
>>On Thu, 25 Jul 2019 07:53:01 +1000, Bruce >
>>wrote:
>>
>>>On Wed, 24 Jul 2019 13:08:56 +0100, "Ophelia"
> wrote:
>>>
>>>>"Bruce" wrote in message ...
>>>>
>>>>On Wed, 24 Jul 2019 08:46:29 +0100, "Ophelia"
> wrote:
>>>>
>>>>>"Bruce" wrote in message
om...
>>>>>
>>>>>On Wed, 24 Jul 2019 07:59:49 +1000, Jeßus > wrote:
>>>>>
>>>>>>On Tue, 23 Jul 2019 15:52:29 +0100, "Ophelia"
> wrote:
>>>>>>
>>>>>>>"Jeßus" wrote in message
>>>>>>>news >>>>>>>
>>>>>>>On Tue, 23 Jul 2019 06:36:03 +0300, Opinicus
lid> wrote:
>>>>>>>
>>>>>>>>On Tue, 23 Jul 2019 09:08:38 +1000, Jeßus > wrote:
>>>>>>>>
>>>>>>>>> >Eggs and spinach are a match made in heaven.
>>>>>>>>> Yes it is. So is stingling nettle, actually.
>>>>>>>>
>>>>>>>>Love those. Chard also works well. Kale not so much though--but it may
>>>>>>>>be because of the variety we get here.
>>>>>>>
>>>>>>>Yes, there's a big variation in both taste and texture when it comes
>>>>>>>to Kale. Personally I'd not use it with eggs.
>>>>>>>
>>>>>>>===
>>>>>>>
>>>>>>> I have never done anything with kale other than steam it. I grow it
>>>>>>> for
>>>>>>>D. and the only one he likes is Cavolo Nero and he likes it steamed.
>>>>>>
>>>>>>Yes, that is my favourite Kale variety. Some of the English kales are
>>>>>>good
>>>>>
>>>>>English kale? English kale? Ah, Dutch kale!
>>>>><https://watkokenwevandaag.wordpress.com/2011/10/30/boerenkool/>
>>>>>
>>>>>====
>>>>>
>>>>> The kale I grow doesn't look like that (unless of course when it is
>>>>>mature). D. prefers it very young)
>>>>
>>>>And you grow the Italian version, don't you?
>>>>
>>>>===
>>>>
>>>> Is Cavolo Nero, Italian? If so, yes!
>>>
>>>I though one of its names was Tuscan kale, but I could be wrong.
>>
>>There's so many names for that variety. For one country, it's been
>>dumbed down to 'Dinosaur Kale'.
>
>Yet, I've never seen it in supermarkets. I wonder why. I'd try it.

I see it every time I go into Coles or Woolworths? At ridiculous
prices, mind you.

On Thu, 25 Jul 2019 10:57:19 +0100, "Ophelia"
> wrote:

>"Jeßus" wrote in message ...
>
>On Thu, 25 Jul 2019 07:53:01 +1000, Bruce >
>wrote:
>
>>On Wed, 24 Jul 2019 13:08:56 +0100, "Ophelia"
> wrote:
>>
>>>"Bruce" wrote in message
...
>>>
>>>On Wed, 24 Jul 2019 08:46:29 +0100, "Ophelia"
> wrote:
>>>
>>>>"Bruce" wrote in message
m...
>>>>
>>>>On Wed, 24 Jul 2019 07:59:49 +1000, Jeßus > wrote:
>>>>
>>>>>On Tue, 23 Jul 2019 15:52:29 +0100, "Ophelia"
> wrote:
>>>>>
>>>>>>"Jeßus" wrote in message
>>>>>>news >>>>>>
>>>>>>On Tue, 23 Jul 2019 06:36:03 +0300, Opinicus
id> wrote:
>>>>>>
>>>>>>>On Tue, 23 Jul 2019 09:08:38 +1000, Jeßus > wrote:
>>>>>>>
>>>>>>>> >Eggs and spinach are a match made in heaven.
>>>>>>>> Yes it is. So is stingling nettle, actually.
>>>>>>>
>>>>>>>Love those. Chard also works well. Kale not so much though--but it may
>>>>>>>be because of the variety we get here.
>>>>>>
>>>>>>Yes, there's a big variation in both taste and texture when it comes
>>>>>>to Kale. Personally I'd not use it with eggs.
>>>>>>
>>>>>>===
>>>>>>
>>>>>> I have never done anything with kale other than steam it. I grow it
>>>>>> for
>>>>>>D. and the only one he likes is Cavolo Nero and he likes it steamed.
>>>>>
>>>>>Yes, that is my favourite Kale variety. Some of the English kales are
>>>>>good
>>>>
>>>>English kale? English kale? Ah, Dutch kale!
>>>><https://watkokenwevandaag.wordpress.com/2011/10/30/boerenkool/>
>>>>
>>>>====
>>>>
>>>> The kale I grow doesn't look like that (unless of course when it is
>>>>mature). D. prefers it very young)
>>>
>>>And you grow the Italian version, don't you?
>>>
>>>===
>>>
>>> Is Cavolo Nero, Italian? If so, yes!
>>
>>I though one of its names was Tuscan kale, but I could be wrong.
>
>There's so many names for that variety. For one country, it's been
>dumbed down to 'Dinosaur Kale'.
>
>===
>
> Blimey! Does it get that big?? I pick it all very young

Hah. Sometimes I have patches of kale over a year old, the stems get
quite big and woody.

On Fri, 26 Jul 2019 08:53:35 +1000, Jeßus > wrote:

>On Thu, 25 Jul 2019 10:16:31 +1000, Bruce >
>wrote:
>
>>On Thu, 25 Jul 2019 10:04:54 +1000, Jeßus > wrote:
>>
>>>On Thu, 25 Jul 2019 07:53:01 +1000, Bruce >
>>>wrote:
>>>
>>>>On Wed, 24 Jul 2019 13:08:56 +0100, "Ophelia"
> wrote:
>>>>
>>>>>And you grow the Italian version, don't you?
>>>>>
>>>>>===
>>>>>
>>>>> Is Cavolo Nero, Italian? If so, yes!
>>>>
>>>>I though one of its names was Tuscan kale, but I could be wrong.
>>>
>>>There's so many names for that variety. For one country, it's been
>>>dumbed down to 'Dinosaur Kale'.
>>
>>Yet, I've never seen it in supermarkets. I wonder why. I'd try it.
>
>I see it every time I go into Coles or Woolworths? At ridiculous
>prices, mind you.

I'll have a look next time.

On Fri, 26 Jul 2019 08:53:35 +1000, Jeßus > wrote:

>On Thu, 25 Jul 2019 10:16:31 +1000, Bruce >
>wrote:
>
>>On Thu, 25 Jul 2019 10:04:54 +1000, Jeßus > wrote:
>>
>>>There's so many names for that variety. For one country, it's been
>>>dumbed down to 'Dinosaur Kale'.
>>
>>Yet, I've never seen it in supermarkets. I wonder why. I'd try it.
>
>I see it every time I go into Coles or Woolworths? At ridiculous
>prices, mind you.

I checked Coles. Only Scottish green and Russian red kale. But I see
it on their website:
<https://shop.coles.com.au/a/a-national/product/cabbage-tuscan-whole>

"Jeßus" wrote in message ...

On Thu, 25 Jul 2019 10:58:13 +0100, "Ophelia"
> wrote:

>"Jeßus" wrote in message ...
>
>On Wed, 24 Jul 2019 08:47:04 +0100, "Ophelia"
> wrote:
>
>>"Jeßus" wrote in message ...
>>
>>On Wed, 24 Jul 2019 08:21:25 +1000, Bruce >
>>wrote:
>>
>>>On Wed, 24 Jul 2019 07:59:49 +1000, Jeßus > wrote:
>>>
>>>>On Tue, 23 Jul 2019 15:52:29 +0100, "Ophelia"
> wrote:
>Hmm, I wonder if there's a market for Brexit kale?
>
>===
>
> Hmmm I think most of us have had our fill of Brexit so ... possibly
>not)

It's frustrating to sit back and watch the circus.

===

It's more then frustrating to be in the middle of it

"Jeßus" wrote in message ...

On Thu, 25 Jul 2019 10:16:31 +1000, Bruce >
wrote:

>On Thu, 25 Jul 2019 10:04:54 +1000, Jeßus > wrote:
>
>>On Thu, 25 Jul 2019 07:53:01 +1000, Bruce >
>>wrote:
>>
>>>On Wed, 24 Jul 2019 13:08:56 +0100, "Ophelia"
> wrote:
>>>
>>>>"Bruce" wrote in message
m...
>>>>
>>>>On Wed, 24 Jul 2019 08:46:29 +0100, "Ophelia"
> wrote:
>>>>
>>>>>"Bruce" wrote in message
om...
>>>>>
>>>>>On Wed, 24 Jul 2019 07:59:49 +1000, Jeßus > wrote:
>>>>>
>>>>>>On Tue, 23 Jul 2019 15:52:29 +0100, "Ophelia"
> wrote:
>>>>>>
>>>>>>>"Jeßus" wrote in message
>>>>>>>news >>>>>>>
>>>>>>>On Tue, 23 Jul 2019 06:36:03 +0300, Opinicus
lid> wrote:
>>>>>>>
>>>>>>>>On Tue, 23 Jul 2019 09:08:38 +1000, Jeßus > wrote:
>>>>>>>>
>>>>>>>>> >Eggs and spinach are a match made in heaven.
>>>>>>>>> Yes it is. So is stingling nettle, actually.
>>>>>>>>
>>>>>>>>Love those. Chard also works well. Kale not so much though--but it
>>>>>>>>may
>>>>>>>>be because of the variety we get here.
>>>>>>>
>>>>>>>Yes, there's a big variation in both taste and texture when it comes
>>>>>>>to Kale. Personally I'd not use it with eggs.
>>>>>>>
>>>>>>>===
>>>>>>>
>>>>>>> I have never done anything with kale other than steam it. I grow
>>>>>>> it
>>>>>>> for
>>>>>>>D. and the only one he likes is Cavolo Nero and he likes it steamed.
>>>>>>
>>>>>>Yes, that is my favourite Kale variety. Some of the English kales are
>>>>>>good
>>>>>
>>>>>English kale? English kale? Ah, Dutch kale!
>>>>><https://watkokenwevandaag.wordpress.com/2011/10/30/boerenkool/>
>>>>>
>>>>>====
>>>>>
>>>>> The kale I grow doesn't look like that (unless of course when it
>>>>> is
>>>>>mature). D. prefers it very young)
>>>>
>>>>And you grow the Italian version, don't you?
>>>>
>>>>===
>>>>
>>>> Is Cavolo Nero, Italian? If so, yes!
>>>
>>>I though one of its names was Tuscan kale, but I could be wrong.
>>
>>There's so many names for that variety. For one country, it's been
>>dumbed down to 'Dinosaur Kale'.
>
>Yet, I've never seen it in supermarkets. I wonder why. I'd try it.

I see it every time I go into Coles or Woolworths? At ridiculous
prices, mind you.

====

I have never seen it for sale. I just happened to pick up a packet of
seeds along with some others and it turned out he loved it)

"Jeßus" wrote in message ...

On Thu, 25 Jul 2019 10:57:19 +0100, "Ophelia"
> wrote:

>"Jeßus" wrote in message ...
>
>On Thu, 25 Jul 2019 07:53:01 +1000, Bruce >
>wrote:
>
>>On Wed, 24 Jul 2019 13:08:56 +0100, "Ophelia"
> wrote:
>>
>>>"Bruce" wrote in message
...
>>>
>>>On Wed, 24 Jul 2019 08:46:29 +0100, "Ophelia"
> wrote:
>>>
>>>>"Bruce" wrote in message
m...
>>>>
>>>>On Wed, 24 Jul 2019 07:59:49 +1000, Jeßus > wrote:
>>>>
>>>>>On Tue, 23 Jul 2019 15:52:29 +0100, "Ophelia"
> wrote:
>>>>>
>>>>>>"Jeßus" wrote in message
>>>>>>news >>>>>>
>>>>>>On Tue, 23 Jul 2019 06:36:03 +0300, Opinicus
id> wrote:
>>>>>>
>>>>>>>On Tue, 23 Jul 2019 09:08:38 +1000, Jeßus > wrote:
>>>>>>>
>>>>>>>> >Eggs and spinach are a match made in heaven.
>>>>>>>> Yes it is. So is stingling nettle, actually.
>>>>>>>
>>>>>>>Love those. Chard also works well. Kale not so much though--but it
>>>>>>>may
>>>>>>>be because of the variety we get here.
>>>>>>
>>>>>>Yes, there's a big variation in both taste and texture when it comes
>>>>>>to Kale. Personally I'd not use it with eggs.
>>>>>>
>>>>>>===
>>>>>>
>>>>>> I have never done anything with kale other than steam it. I grow
>>>>>> it
>>>>>> for
>>>>>>D. and the only one he likes is Cavolo Nero and he likes it steamed.
>>>>>
>>>>>Yes, that is my favourite Kale variety. Some of the English kales are
>>>>>good
>>>>
>>>>English kale? English kale? Ah, Dutch kale!
>>>><https://watkokenwevandaag.wordpress.com/2011/10/30/boerenkool/>
>>>>
>>>>====
>>>>
>>>> The kale I grow doesn't look like that (unless of course when it is
>>>>mature). D. prefers it very young)
>>>
>>>And you grow the Italian version, don't you?
>>>
>>>===
>>>
>>> Is Cavolo Nero, Italian? If so, yes!
>>
>>I though one of its names was Tuscan kale, but I could be wrong.
>
>There's so many names for that variety. For one country, it's been
>dumbed down to 'Dinosaur Kale'.
>
>===
>
> Blimey! Does it get that big?? I pick it all very young

Hah. Sometimes I have patches of kale over a year old, the stems get
quite big and woody.

===

I always grow it in grow bags. It didn't do too well in the soil.

On Fri, 26 Jul 2019 14:43:07 +0100, "Ophelia"
> wrote:

>"Jeßus" wrote in message ...
>
>On Thu, 25 Jul 2019 10:16:31 +1000, Bruce >
>wrote:
>
>>On Thu, 25 Jul 2019 10:04:54 +1000, Jeßus > wrote:
>>
>>>On Thu, 25 Jul 2019 07:53:01 +1000, Bruce >
>>>wrote:
>>>
>>>>On Wed, 24 Jul 2019 13:08:56 +0100, "Ophelia"
> wrote:
>>>>
>>>>>"Bruce" wrote in message
om...
>>>>>
>>>>> Is Cavolo Nero, Italian? If so, yes!
>>>>
>>>>I though one of its names was Tuscan kale, but I could be wrong.
>>>
>>>There's so many names for that variety. For one country, it's been
>>>dumbed down to 'Dinosaur Kale'.
>>
>>Yet, I've never seen it in supermarkets. I wonder why. I'd try it.
>
>I see it every time I go into Coles or Woolworths? At ridiculous
>prices, mind you.
>
>====
>
> I have never seen it for sale. I just happened to pick up a packet of
>seeds along with some others and it turned out he loved it)

It's so easy to grow too.

On Fri, 26 Jul 2019 14:44:22 +0100, "Ophelia"
> wrote:

>"Jeßus" wrote in message ...
>
>On Thu, 25 Jul 2019 10:57:19 +0100, "Ophelia"
> wrote:
>
>>"Jeßus" wrote in message ...
>>
>>On Thu, 25 Jul 2019 07:53:01 +1000, Bruce >
>>wrote:
>>
>>>On Wed, 24 Jul 2019 13:08:56 +0100, "Ophelia"
> wrote:
>>>
>>>>"Bruce" wrote in message
m...
>>>>
>>>>On Wed, 24 Jul 2019 08:46:29 +0100, "Ophelia"
> wrote:
>>>>
>>>>>"Bruce" wrote in message
om...
>>>>>
>>>>>On Wed, 24 Jul 2019 07:59:49 +1000, Jeßus > wrote:
>>>>>
>>>>>>On Tue, 23 Jul 2019 15:52:29 +0100, "Ophelia"
> wrote:
>>>>>>
>>>>>>>"Jeßus" wrote in message
>>>>>>>news >>>>>>>
>>>>>>>On Tue, 23 Jul 2019 06:36:03 +0300, Opinicus
lid> wrote:
>>>>>>>
>>>>>>>>On Tue, 23 Jul 2019 09:08:38 +1000, Jeßus > wrote:
>>>>>>>>
>>>>>>>>> >Eggs and spinach are a match made in heaven.
>>>>>>>>> Yes it is. So is stingling nettle, actually.
>>>>>>>>
>>>>>>>>Love those. Chard also works well. Kale not so much though--but it
>>>>>>>>may
>>>>>>>>be because of the variety we get here.
>>>>>>>
>>>>>>>Yes, there's a big variation in both taste and texture when it comes
>>>>>>>to Kale. Personally I'd not use it with eggs.
>>>>>>>
>>>>>>>===
>>>>>>>
>>>>>>> I have never done anything with kale other than steam it. I grow
>>>>>>> it
>>>>>>> for
>>>>>>>D. and the only one he likes is Cavolo Nero and he likes it steamed.
>>>>>>
>>>>>>Yes, that is my favourite Kale variety. Some of the English kales are
>>>>>>good
>>>>>
>>>>>English kale? English kale? Ah, Dutch kale!
>>>>><https://watkokenwevandaag.wordpress.com/2011/10/30/boerenkool/>
>>>>>
>>>>>====
>>>>>
>>>>> The kale I grow doesn't look like that (unless of course when it is
>>>>>mature). D. prefers it very young)
>>>>
>>>>And you grow the Italian version, don't you?
>>>>
>>>>===
>>>>
>>>> Is Cavolo Nero, Italian? If so, yes!
>>>
>>>I though one of its names was Tuscan kale, but I could be wrong.
>>
>>There's so many names for that variety. For one country, it's been
>>dumbed down to 'Dinosaur Kale'.
>>
>>===
>>
>> Blimey! Does it get that big?? I pick it all very young
>
>Hah. Sometimes I have patches of kale over a year old, the stems get
>quite big and woody.
>
>===
>
> I always grow it in grow bags. It didn't do too well in the soil.

Why won't it grow well in the soil where you are?

"Jeßus" wrote in message ...

On Fri, 26 Jul 2019 14:43:07 +0100, "Ophelia"
> wrote:

>"Jeßus" wrote in message ...
>
>On Thu, 25 Jul 2019 10:16:31 +1000, Bruce >
>wrote:
>
>>On Thu, 25 Jul 2019 10:04:54 +1000, Jeßus > wrote:
>>
>>>On Thu, 25 Jul 2019 07:53:01 +1000, Bruce >
>>>wrote:
>>>
>>>>On Wed, 24 Jul 2019 13:08:56 +0100, "Ophelia"
> wrote:
>>>>
>>>>>"Bruce" wrote in message
om...
>>>>>
>>>>> Is Cavolo Nero, Italian? If so, yes!
>>>>
>>>>I though one of its names was Tuscan kale, but I could be wrong.
>>>
>>>There's so many names for that variety. For one country, it's been
>>>dumbed down to 'Dinosaur Kale'.
>>
>>Yet, I've never seen it in supermarkets. I wonder why. I'd try it.
>
>I see it every time I go into Coles or Woolworths? At ridiculous
>prices, mind you.
>
>====
>
> I have never seen it for sale. I just happened to pick up a packet of
>seeds along with some others and it turned out he loved it)

It's so easy to grow too.

==

Yes

"Jeßus" wrote in message ...

On Fri, 26 Jul 2019 14:44:22 +0100, "Ophelia"
> wrote:

>"Jeßus" wrote in message ...
>
>On Thu, 25 Jul 2019 10:57:19 +0100, "Ophelia"
> wrote:
>
>>"Jeßus" wrote in message ...
>>
>>On Thu, 25 Jul 2019 07:53:01 +1000, Bruce >
>>wrote:
>>
>>>On Wed, 24 Jul 2019 13:08:56 +0100, "Ophelia"
> wrote:
>>>
>>>>"Bruce" wrote in message
m...
>>>>
>>>>On Wed, 24 Jul 2019 08:46:29 +0100, "Ophelia"
> wrote:
>>>>
>>>>>"Bruce" wrote in message
om...
>>>>>
>>>>>On Wed, 24 Jul 2019 07:59:49 +1000, Jeßus > wrote:
>>>>>
>>>>>>On Tue, 23 Jul 2019 15:52:29 +0100, "Ophelia"
> wrote:
>>>>>>
>>>>>>>"Jeßus" wrote in message
>>>>>>>news >>>>>>>
>>>>>>>On Tue, 23 Jul 2019 06:36:03 +0300, Opinicus
lid> wrote:
>>>>>>>
>>>>>>>>On Tue, 23 Jul 2019 09:08:38 +1000, Jeßus > wrote:
>>>>>>>>
>>>>>>>>> >Eggs and spinach are a match made in heaven.
>>>>>>>>> Yes it is. So is stingling nettle, actually.
>>>>>>>>
>>>>>>>>Love those. Chard also works well. Kale not so much though--but it
>>>>>>>>may
>>>>>>>>be because of the variety we get here.
>>>>>>>
>>>>>>>Yes, there's a big variation in both taste and texture when it comes
>>>>>>>to Kale. Personally I'd not use it with eggs.
>>>>>>>
>>>>>>>===
>>>>>>>
>>>>>>> I have never done anything with kale other than steam it. I grow
>>>>>>> it
>>>>>>> for
>>>>>>>D. and the only one he likes is Cavolo Nero and he likes it steamed.
>>>>>>
>>>>>>Yes, that is my favourite Kale variety. Some of the English kales are
>>>>>>good
>>>>>
>>>>>English kale? English kale? Ah, Dutch kale!
>>>>><https://watkokenwevandaag.wordpress.com/2011/10/30/boerenkool/>
>>>>>
>>>>>====
>>>>>
>>>>> The kale I grow doesn't look like that (unless of course when it
>>>>> is
>>>>>mature). D. prefers it very young)
>>>>
>>>>And you grow the Italian version, don't you?
>>>>
>>>>===
>>>>
>>>> Is Cavolo Nero, Italian? If so, yes!
>>>
>>>I though one of its names was Tuscan kale, but I could be wrong.
>>
>>There's so many names for that variety. For one country, it's been
>>dumbed down to 'Dinosaur Kale'.
>>
>>===
>>
>> Blimey! Does it get that big?? I pick it all very young
>
>Hah. Sometimes I have patches of kale over a year old, the stems get
>quite big and woody.
>
>===
>
> I always grow it in grow bags. It didn't do too well in the soil.

Why won't it grow well in the soil where you are?

===

No idea. Other stuff grows ok. I don't mind the grow bags. They are
easy enough.

On Mon, 22 Jul 2019, tert in seattle wrote:

> I've made it twice now - melt butter, sautee a cup or so of chopped
> spinach for a minute, pour in 3 whisked eggs to which you've already
> added about a quarter cup finely grated parmesan, and cook, stirring,
> until done - easy, nutritious and delicious
>
>

I have used those 3 ingredients PLUS leftover rice, to make a kinda
"frittorta".

Heat some butter in a skillet, mix all the ingredients and
pour into the hot skillet. Cook til it sets. You can brown it in the
broiler.

On 2019-07-28, barbie gee > wrote:
>
>
> On Mon, 22 Jul 2019, tert in seattle wrote:
>
>> I've made it twice now - melt butter, sautee a cup or so of chopped
>> spinach for a minute, pour in 3 whisked eggs to which you've already
>> added about a quarter cup finely grated parmesan, and cook, stirring,
>> until done - easy, nutritious and delicious
>>
>>
>
> I have used those 3 ingredients PLUS leftover rice, to make a kinda
> "frittorta".
>
> Heat some butter in a skillet, mix all the ingredients and
> pour into the hot skillet. Cook til it sets. You can brown it in the
> broiler.

Sounds kinda like Quiche Lorrain. Only need to add 8 ozs of heavy
cream (US stores). Don't ferget to squeeze all the water outta the
spinach. (I have no clue what I'm talkin' 'bout).

nb

writes:
>
>
>On Mon, 22 Jul 2019, tert in seattle wrote:
>
>> I've made it twice now - melt butter, sautee a cup or so of chopped
>> spinach for a minute, pour in 3 whisked eggs to which you've already
>> added about a quarter cup finely grated parmesan, and cook, stirring,
>> until done - easy, nutritious and delicious
>>
>>
>
>I have used those 3 ingredients PLUS leftover rice, to make a kinda
>"frittorta".
>
>Heat some butter in a skillet, mix all the ingredients and
>pour into the hot skillet. Cook til it sets. You can brown it in the
>broiler.

that makes me think of the savory oatmeal I made yesterday

1. make oatmeal
2. fry up some garlic in olive oil
3. pour the oatmeal on the garlic and mix together
4. mix in grated cheddar right when you take off the heat
5. top with fried egg, s & p

On Monday, July 29, 2019 at 1:50:06 PM UTC-5, tert in seattle wrote:
>
> that makes me think of the savory oatmeal I made yesterday
>
> 1. make oatmeal
> 2. fry up some garlic in olive oil
> 3. pour the oatmeal on the garlic and mix together
> 4. mix in grated cheddar right when you take off the heat
> 5. top with fried egg, s & p
>
That I'm not going to try but I did make the spinach, eggs, and parmesan dish
and it is VERY good!! Thanks for the recipe!

On Mon, 29 Jul 2019 18:48:56 +0000 (UTC), tert in seattle
> wrote:

writes:
>>
>>
>>On Mon, 22 Jul 2019, tert in seattle wrote:
>>
>>> I've made it twice now - melt butter, sautee a cup or so of chopped
>>> spinach for a minute, pour in 3 whisked eggs to which you've already
>>> added about a quarter cup finely grated parmesan, and cook, stirring,
>>> until done - easy, nutritious and delicious
>>>
>>>
>>
>>I have used those 3 ingredients PLUS leftover rice, to make a kinda
>>"frittorta".
>>
>>Heat some butter in a skillet, mix all the ingredients and
>>pour into the hot skillet. Cook til it sets. You can brown it in the
>>broiler.
>
>that makes me think of the savory oatmeal I made yesterday
>
>1. make oatmeal
>2. fry up some garlic in olive oil
>3. pour the oatmeal on the garlic and mix together
>4. mix in grated cheddar right when you take off the heat
>5. top with fried egg, s & p

Interesting idea, it's good to find new ways to use oatmeal.

On Mon, 29 Jul 2019, tert in seattle wrote:

> writes:
>>
>>
>> On Mon, 22 Jul 2019, tert in seattle wrote:
>>
>>> I've made it twice now - melt butter, sautee a cup or so of chopped
>>> spinach for a minute, pour in 3 whisked eggs to which you've already
>>> added about a quarter cup finely grated parmesan, and cook, stirring,
>>> until done - easy, nutritious and delicious
>>>
>>>
>>
>> I have used those 3 ingredients PLUS leftover rice, to make a kinda
>> "frittorta".
>>
>> Heat some butter in a skillet, mix all the ingredients and
>> pour into the hot skillet. Cook til it sets. You can brown it in the
>> broiler.
>
> that makes me think of the savory oatmeal I made yesterday
>
> 1. make oatmeal
> 2. fry up some garlic in olive oil
> 3. pour the oatmeal on the garlic and mix together
> 4. mix in grated cheddar right when you take off the heat
> 5. top with fried egg, s & p

I need to try this. But, what's the texture of this savory oatmeal? I
can't imagine gloppy oatmeal with an egg on top of it....

writes:
>
>
>On Mon, 29 Jul 2019, tert in seattle wrote:
>
>> writes:
>>>
>>>
>>> On Mon, 22 Jul 2019, tert in seattle wrote:
>>>
>>>> I've made it twice now - melt butter, sautee a cup or so of chopped
>>>> spinach for a minute, pour in 3 whisked eggs to which you've already
>>>> added about a quarter cup finely grated parmesan, and cook, stirring,
>>>> until done - easy, nutritious and delicious
>>>>
>>>>
>>>
>>> I have used those 3 ingredients PLUS leftover rice, to make a kinda
>>> "frittorta".
>>>
>>> Heat some butter in a skillet, mix all the ingredients and
>>> pour into the hot skillet. Cook til it sets. You can brown it in the
>>> broiler.
>>
>> that makes me think of the savory oatmeal I made yesterday
>>
>> 1. make oatmeal
>> 2. fry up some garlic in olive oil
>> 3. pour the oatmeal on the garlic and mix together
>> 4. mix in grated cheddar right when you take off the heat
>> 5. top with fried egg, s & p
>
>I need to try this. But, what's the texture of this savory oatmeal? I
>can't imagine gloppy oatmeal with an egg on top of it....

I use steel cut oats for my oatmeal, wouldn't describe it as gloppy.
It's not any gloppier than grits, fwiw. Have not tried it lately in
favor of doing the cheese & garlic thing with brown rice instead, no
egg on top.

I've started making granola with rolled oats. The basic is just 3 cups
oats, 1/2 cup oil (I'm using sunflower), and 1/2 cup brown sugar
dissolved in water and cooked down not quite to a syrup. And some salt.
Granola is pretty forgiving so none of this needs to be too precise. Mix
the oats with the oil & 'syrup' and bake at 325 for about 30 minutes,
stirring occasonally. You can add dried fruit or choc chips or whatever
after it's cooled.

On Tue, 3 Sep 2019, tert in seattle wrote:

> writes:
>>
>>
>> On Mon, 29 Jul 2019, tert in seattle wrote:
>>
>>> writes:
>>>>
>>>>
>>>> On Mon, 22 Jul 2019, tert in seattle wrote:
>>>>
>>>>> I've made it twice now - melt butter, sautee a cup or so of chopped
>>>>> spinach for a minute, pour in 3 whisked eggs to which you've already
>>>>> added about a quarter cup finely grated parmesan, and cook, stirring,
>>>>> until done - easy, nutritious and delicious
>>>>>
>>>>>
>>>>
>>>> I have used those 3 ingredients PLUS leftover rice, to make a kinda
>>>> "frittorta".
>>>>
>>>> Heat some butter in a skillet, mix all the ingredients and
>>>> pour into the hot skillet. Cook til it sets. You can brown it in the
>>>> broiler.
>>>
>>> that makes me think of the savory oatmeal I made yesterday
>>>
>>> 1. make oatmeal
>>> 2. fry up some garlic in olive oil
>>> 3. pour the oatmeal on the garlic and mix together
>>> 4. mix in grated cheddar right when you take off the heat
>>> 5. top with fried egg, s & p
>>
>> I need to try this. But, what's the texture of this savory oatmeal? I
>> can't imagine gloppy oatmeal with an egg on top of it....
>
> I use steel cut oats for my oatmeal, wouldn't describe it as gloppy.
> It's not any gloppier than grits, fwiw. Have not tried it lately in
> favor of doing the cheese & garlic thing with brown rice instead, no
> egg on top.
>
> I've started making granola with rolled oats. The basic is just 3 cups
> oats, 1/2 cup oil (I'm using sunflower), and 1/2 cup brown sugar
> dissolved in water and cooked down not quite to a syrup. And some salt.
> Granola is pretty forgiving so none of this needs to be too precise. Mix
> the oats with the oil & 'syrup' and bake at 325 for about 30 minutes,
> stirring occasonally. You can add dried fruit or choc chips or whatever
> after it's cooled.

sounds good. You can control the sugar, and the additions.
Cheap?

writes:
>
>
>On Tue, 3 Sep 2019, tert in seattle wrote:
>
>> writes:
>>>
>>>
>>> On Mon, 29 Jul 2019, tert in seattle wrote:
>>>
>>>> writes:
>>>>>
>>>>>
>>>>> On Mon, 22 Jul 2019, tert in seattle wrote:
>>>>>
>>>>>> I've made it twice now - melt butter, sautee a cup or so of chopped
>>>>>> spinach for a minute, pour in 3 whisked eggs to which you've already
>>>>>> added about a quarter cup finely grated parmesan, and cook, stirring,
>>>>>> until done - easy, nutritious and delicious
>>>>>>
>>>>>>
>>>>>
>>>>> I have used those 3 ingredients PLUS leftover rice, to make a kinda
>>>>> "frittorta".
>>>>>
>>>>> Heat some butter in a skillet, mix all the ingredients and
>>>>> pour into the hot skillet. Cook til it sets. You can brown it in the
>>>>> broiler.
>>>>
>>>> that makes me think of the savory oatmeal I made yesterday
>>>>
>>>> 1. make oatmeal
>>>> 2. fry up some garlic in olive oil
>>>> 3. pour the oatmeal on the garlic and mix together
>>>> 4. mix in grated cheddar right when you take off the heat
>>>> 5. top with fried egg, s & p
>>>
>>> I need to try this. But, what's the texture of this savory oatmeal? I
>>> can't imagine gloppy oatmeal with an egg on top of it....
>>
>> I use steel cut oats for my oatmeal, wouldn't describe it as gloppy.
>> It's not any gloppier than grits, fwiw. Have not tried it lately in
>> favor of doing the cheese & garlic thing with brown rice instead, no
>> egg on top.
>>
>> I've started making granola with rolled oats. The basic is just 3 cups
>> oats, 1/2 cup oil (I'm using sunflower), and 1/2 cup brown sugar
>> dissolved in water and cooked down not quite to a syrup. And some salt.
>> Granola is pretty forgiving so none of this needs to be too precise. Mix
>> the oats with the oil & 'syrup' and bake at 325 for about 30 minutes,
>> stirring occasonally. You can add dried fruit or choc chips or whatever
>> after it's cooled.
>
>sounds good. You can control the sugar, and the additions.
>Cheap?

hell yeah I'm cheap! especially when doing it myself costs less than
half as much as the store bought stuff

On Tue, 10 Sep 2019 00:50:42 +0000 (UTC), tert in seattle
> wrote:

>hell yeah I'm cheap! especially when doing it myself costs less than
>half as much as the store bought stuff

I find it almost impossible to buy a muesli that I'm happy with. They
all have some form of sugar, even the ones that claim to be healthy
and 'sugar free'. Usually in the form of too many and wrong kinds of
dried fruit.

On 2019-09-09 7:23 p.m., Je�us wrote:
> On Tue, 10 Sep 2019 00:50:42 +0000 (UTC), tert in seattle
> > wrote:
>
>> hell yeah I'm cheap! especially when doing it myself costs less than
>> half as much as the store bought stuff
>
> I find it almost impossible to buy a muesli that I'm happy with. They
> all have some form of sugar, even the ones that claim to be healthy
> and 'sugar free'. Usually in the form of too many and wrong kinds of
> dried fruit.
>
I make my own from quick-cooking oats to which I add sunflower and
pumpkin seeds as well as dried cranberries.

On Monday, September 9, 2019 at 8:00:05 PM UTC-5, tert in seattle wrote:
> writes:
> >
> >
> >On Tue, 3 Sep 2019, tert in seattle wrote:
> >
> >> writes:
> >>>
> >>>
> >>> On Mon, 29 Jul 2019, tert in seattle wrote:
> >>>
> >>>> writes:
> >>>>>
> >>>>>
> >>>>> On Mon, 22 Jul 2019, tert in seattle wrote:
> >>>>>
> >>>>>> I've made it twice now - melt butter, sautee a cup or so of chopped
> >>>>>> spinach for a minute, pour in 3 whisked eggs to which you've already
> >>>>>> added about a quarter cup finely grated parmesan, and cook, stirring,
> >>>>>> until done - easy, nutritious and delicious
> >>>>>>
> >>>>>>
> >>>>>
> >>>>> I have used those 3 ingredients PLUS leftover rice, to make a kinda
> >>>>> "frittorta".
> >>>>>
> >>>>> Heat some butter in a skillet, mix all the ingredients and
> >>>>> pour into the hot skillet. Cook til it sets. You can brown it in the
> >>>>> broiler.
> >>>>
> >>>> that makes me think of the savory oatmeal I made yesterday
> >>>>
> >>>> 1. make oatmeal
> >>>> 2. fry up some garlic in olive oil
> >>>> 3. pour the oatmeal on the garlic and mix together
> >>>> 4. mix in grated cheddar right when you take off the heat
> >>>> 5. top with fried egg, s & p
> >>>
> >>> I need to try this. But, what's the texture of this savory oatmeal? I
> >>> can't imagine gloppy oatmeal with an egg on top of it....
> >>
> >> I use steel cut oats for my oatmeal, wouldn't describe it as gloppy.
> >> It's not any gloppier than grits, fwiw. Have not tried it lately in
> >> favor of doing the cheese & garlic thing with brown rice instead, no
> >> egg on top.
> >>
> >> I've started making granola with rolled oats. The basic is just 3 cups
> >> oats, 1/2 cup oil (I'm using sunflower), and 1/2 cup brown sugar
> >> dissolved in water and cooked down not quite to a syrup. And some salt.
> >> Granola is pretty forgiving so none of this needs to be too precise. Mix
> >> the oats with the oil & 'syrup' and bake at 325 for about 30 minutes,
> >> stirring occasonally. You can add dried fruit or choc chips or whatever
> >> after it's cooled.
> >
> >sounds good. You can control the sugar, and the additions.
> >Cheap?
>
> hell yeah I'm cheap! especially when doing it myself costs less than
> half as much as the store bought stuff

Plus it's normally better than the store bought stuff too. Like my Baked Beans, much better than canned!

John Kuthe...

On Mon, 9 Sep 2019 19:34:54 -0600, graham > wrote:

>On 2019-09-09 7:23 p.m., Je?us wrote:
>> On Tue, 10 Sep 2019 00:50:42 +0000 (UTC), tert in seattle
>> > wrote:
>>
>>> hell yeah I'm cheap! especially when doing it myself costs less than
>>> half as much as the store bought stuff
>>
>> I find it almost impossible to buy a muesli that I'm happy with. They
>> all have some form of sugar, even the ones that claim to be healthy
>> and 'sugar free'. Usually in the form of too many and wrong kinds of
>> dried fruit.
>>
>I make my own from quick-cooking oats to which I add sunflower and
>pumpkin seeds as well as dried cranberries.

I would enjoy that. With almond milk. I might make some myself when
back in Aus.

On Tue, 10 Sep 2019, tert in seattle wrote:

> writes:
>>
>>
>> On Tue, 3 Sep 2019, tert in seattle wrote:
>>
>>> writes:
>>>>
>>>>
>>>> On Mon, 29 Jul 2019, tert in seattle wrote:
>>>>
>>>>> writes:
>>>>>>
>>>>>>
>>>>>> On Mon, 22 Jul 2019, tert in seattle wrote:
>>>>>>
>>>>>>> I've made it twice now - melt butter, sautee a cup or so of chopped
>>>>>>> spinach for a minute, pour in 3 whisked eggs to which you've already
>>>>>>> added about a quarter cup finely grated parmesan, and cook, stirring,
>>>>>>> until done - easy, nutritious and delicious
>>>>>>>
>>>>>>>
>>>>>>
>>>>>> I have used those 3 ingredients PLUS leftover rice, to make a kinda
>>>>>> "frittorta".
>>>>>>
>>>>>> Heat some butter in a skillet, mix all the ingredients and
>>>>>> pour into the hot skillet. Cook til it sets. You can brown it in the
>>>>>> broiler.
>>>>>
>>>>> that makes me think of the savory oatmeal I made yesterday
>>>>>
>>>>> 1. make oatmeal
>>>>> 2. fry up some garlic in olive oil
>>>>> 3. pour the oatmeal on the garlic and mix together
>>>>> 4. mix in grated cheddar right when you take off the heat
>>>>> 5. top with fried egg, s & p
>>>>
>>>> I need to try this. But, what's the texture of this savory oatmeal? I
>>>> can't imagine gloppy oatmeal with an egg on top of it....
>>>
>>> I use steel cut oats for my oatmeal, wouldn't describe it as gloppy.
>>> It's not any gloppier than grits, fwiw. Have not tried it lately in
>>> favor of doing the cheese & garlic thing with brown rice instead, no
>>> egg on top.
>>>
>>> I've started making granola with rolled oats. The basic is just 3 cups
>>> oats, 1/2 cup oil (I'm using sunflower), and 1/2 cup brown sugar
>>> dissolved in water and cooked down not quite to a syrup. And some salt.
>>> Granola is pretty forgiving so none of this needs to be too precise. Mix
>>> the oats with the oil & 'syrup' and bake at 325 for about 30 minutes,
>>> stirring occasonally. You can add dried fruit or choc chips or whatever
>>> after it's cooled.
>>
>> sounds good. You can control the sugar, and the additions.
>> Cheap?
>
> hell yeah I'm cheap! especially when doing it myself costs less than
> half as much as the store bought stuff

Helps, when you're braising children!

On Monday, September 23, 2019 at 11:20:04 PM UTC-5, barbie gee wrote:
>
> Helps, when you're braising children!
>
How long do you braise them? Same pot or does each child get their own
vessel? Any pre-browning?

))

writes:
>On Monday, September 23, 2019 at 11:20:04 PM UTC-5, barbie gee wrote:
>>
>> Helps, when you're braising children!
>>
>How long do you braise them? Same pot or does each child get their own
>vessel? Any pre-browning?
>
>))


one of my kids is reading a dystopian novel describing things like that

it was a good opportunity for him to learn what "dystopian" means