Baked thin on the bone pork chops, sprinkled with pepper and seasoned salt.

Medium egg noodles cooked to al dente then tossed with butter, shredded
Parmesan cheese and a little pepper. Use fettucini and one might call
it "alfredo".

Turnip greens (yep, from a can), well drained and heated through.

Quite a nice meal and and plenty of leftovers for later in the week.

Oh, I plan to have a glass of milk to go with it.

Jill

On Wednesday, May 20, 2020 at 4:19:03 PM UTC-5, jmcquown wrote:
>
> Baked thin on the bone pork chops, sprinkled with pepper and seasoned salt.
>
> Medium egg noodles cooked to al dente then tossed with butter, shredded
> Parmesan cheese and a little pepper. Use fettucini and one might call
> it "alfredo".
>
Sounds good to me.
>
> Turnip greens (yep, from a can), well drained and heated through.
>
The Margaret Holmes brand is REALLY, REALLY good. Have you tried that brand
greens?
>
> Quite a nice meal and and plenty of leftovers for later in the week.
>
Good job!
>
> Oh, I plan to have a glass of milk to go with it.
>
> Jill
>
Yum!

On Wed, 20 May 2020 17:18:56 -0400, jmcquown >
wrote:

>Baked thin on the bone pork chops, sprinkled with pepper and seasoned salt.
>
>Medium egg noodles cooked to al dente then tossed with butter, shredded
>Parmesan cheese and a little pepper. Use fettucini and one might call
>it "alfredo".
>
>Turnip greens (yep, from a can), well drained and heated through.
>
>Quite a nice meal and and plenty of leftovers for later in the week.
>
>Oh, I plan to have a glass of milk to go with it.
>
>Jill

Fried thin pork chops, mashed potatoes, country gravy and frozen peas.
It has been raining for going on 2 days now without stop and we needed
some comfort food.
Janet US

On 5/20/2020 7:26 PM, wrote:
> On Wednesday, May 20, 2020 at 4:19:03 PM UTC-5, jmcquown wrote:
>>
>> Baked thin on the bone pork chops, sprinkled with pepper and seasoned salt.
>>
>> Medium egg noodles cooked to al dente then tossed with butter, shredded
>> Parmesan cheese and a little pepper. Use fettucini and one might call
>> it "alfredo".
>>
> Sounds good to me.
>>
>> Turnip greens (yep, from a can), well drained and heated through.
>>
> The Margaret Holmes brand is REALLY, REALLY good. Have you tried that brand
> greens?
>>
(snippage)

Yep! That's the brand of turnip greens. I've also got cans of Margaret
Holmes seasoned butter beans that go well with pork chops, too. It was
a toss-up between the two.

Jill

On 5/20/2020 7:36 PM, U.S. Janet B. wrote:
> On Wed, 20 May 2020 17:18:56 -0400, jmcquown >
> wrote:
>
>> Baked thin on the bone pork chops, sprinkled with pepper and seasoned salt.
>>
>> Medium egg noodles cooked to al dente then tossed with butter, shredded
>> Parmesan cheese and a little pepper. Use fettucini and one might call
>> it "alfredo".
>>
>> Turnip greens (yep, from a can), well drained and heated through.
>>
>> Quite a nice meal and and plenty of leftovers for later in the week.
>>
>> Oh, I plan to have a glass of milk to go with it.
>>
>> Jill
>
> Fried thin pork chops, mashed potatoes, country gravy and frozen peas.
> It has been raining for going on 2 days now without stop and we needed
> some comfort food.
> Janet US
>
Comfort food, yes! It's been raining here, too, but only a nice gentle
rain. What it's doing is bringing out the birds. They're eating bugs
in the yard. I'm kicked back and reading books and playing with my cat.
And making home cooked comfort food.

Jill

On Wednesday, May 20, 2020 at 6:49:33 PM UTC-5, jmcquown wrote:
>
> Comfort food, yes!
>
> Jill
>
My neighbor brought me a plate of I think it was a pork chop but it was
awfully tough. Plus, the damn thing was drowned in barbecue sauce. This
was the 3rd or 4th thing she's brought me this week that's been swimming
in the stuff. Next time she says she has a plate for me I'm going to
request leave the bbq sauce off mine.

On 5/20/2020 9:11 PM, wrote:
> On Wednesday, May 20, 2020 at 6:49:33 PM UTC-5, jmcquown wrote:
>>
>> Comfort food, yes!
>>
>> Jill
>>
> My neighbor brought me a plate of I think it was a pork chop but it was
> awfully tough.

That sucks.

> Plus, the damn thing was drowned in barbecue sauce.

Double sucks.

> This was the 3rd or 4th thing she's brought me this week that's been swimming
> in the stuff. Next time she says she has a plate for me I'm going to
> request leave the bbq sauce off mine.
>
Not sure what to say to that other than "no thank you". Was there cole
slaw involved?

Jill

On Wed, 20 May 2020 19:49:27 -0400, jmcquown >
wrote:

>On 5/20/2020 7:36 PM, U.S. Janet B. wrote:
>> On Wed, 20 May 2020 17:18:56 -0400, jmcquown >
>> wrote:
>>
>>> Baked thin on the bone pork chops, sprinkled with pepper and seasoned salt.
>>>
>>> Medium egg noodles cooked to al dente then tossed with butter, shredded
>>> Parmesan cheese and a little pepper. Use fettucini and one might call
>>> it "alfredo".
>>>
>>> Turnip greens (yep, from a can), well drained and heated through.
>>>
>>> Quite a nice meal and and plenty of leftovers for later in the week.
>>>
>>> Oh, I plan to have a glass of milk to go with it.
>>>
>>> Jill
>>
>> Fried thin pork chops, mashed potatoes, country gravy and frozen peas.
>> It has been raining for going on 2 days now without stop and we needed
>> some comfort food.
>> Janet US
>>
>Comfort food, yes! It's been raining here, too, but only a nice gentle
>rain. What it's doing is bringing out the birds. They're eating bugs
>in the yard. I'm kicked back and reading books and playing with my cat.
> And making home cooked comfort food.
>
>Jill

Yes, noisy with birds in the rain. Lots of Gold finches, Tanagers,
Buntings, Hummingbirds. Noisy, noisy, zooming here and there. It is
tiring on the eyes as the birds flash by.
Janet US

On 5/20/2020 10:16 PM, U.S. Janet B. wrote:
> On Wed, 20 May 2020 19:49:27 -0400, jmcquown >
> wrote:
>
>> On 5/20/2020 7:36 PM, U.S. Janet B. wrote:
>>> On Wed, 20 May 2020 17:18:56 -0400, jmcquown >
>>> wrote:
>>>
>>>> Baked thin on the bone pork chops, sprinkled with pepper and seasoned salt.
>>>>
>>>> Medium egg noodles cooked to al dente then tossed with butter, shredded
>>>> Parmesan cheese and a little pepper. Use fettucini and one might call
>>>> it "alfredo".
>>>>
>>>> Turnip greens (yep, from a can), well drained and heated through.
>>>>
>>>> Quite a nice meal and and plenty of leftovers for later in the week.
>>>>
>>>> Oh, I plan to have a glass of milk to go with it.
>>>>
>>>> Jill
>>>
>>> Fried thin pork chops, mashed potatoes, country gravy and frozen peas.
>>> It has been raining for going on 2 days now without stop and we needed
>>> some comfort food.
>>> Janet US
>>>
>> Comfort food, yes! It's been raining here, too, but only a nice gentle
>> rain. What it's doing is bringing out the birds. They're eating bugs
>> in the yard. I'm kicked back and reading books and playing with my cat.
>> And making home cooked comfort food.
>>
>> Jill
>
> Yes, noisy with birds in the rain. Lots of Gold finches, Tanagers,
> Buntings, Hummingbirds. Noisy, noisy, zooming here and there. It is
> tiring on the eyes as the birds flash by.
> Janet US
>
I love watching them. Not tiring to my eyes.

Caught this bird singing:

https://i.postimg.cc/8cBWwDn2/carolinawren.jpg

I love hearing and seeing them all over the yard. No goldfinches right
now but bluebirds, yep!

https://i.postimg.cc/sX6RMWgN/bluebird.jpg

Jill

On Wednesday, May 20, 2020 at 8:28:48 PM UTC-5, jmcquown wrote:
>
> Was there cole
> slaw involved?
>
> Jill
>
Hahahahaaaa, no!

On 5/20/2020 10:27 PM, wrote:
> On Wednesday, May 20, 2020 at 8:28:48 PM UTC-5, jmcquown wrote:
>>
>> Was there cole
>> slaw involved?
>>
>> Jill
>>
> Hahahahaaaa, no!
>
At least there's that.

Jill

On Wed, 20 May 2020 22:25:49 -0400, jmcquown >
wrote:

>On 5/20/2020 10:16 PM, U.S. Janet B. wrote:
>> On Wed, 20 May 2020 19:49:27 -0400, jmcquown >
>> wrote:
>>
>>> On 5/20/2020 7:36 PM, U.S. Janet B. wrote:
>>>> On Wed, 20 May 2020 17:18:56 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> Baked thin on the bone pork chops, sprinkled with pepper and seasoned salt.
>>>>>
>>>>> Medium egg noodles cooked to al dente then tossed with butter, shredded
>>>>> Parmesan cheese and a little pepper. Use fettucini and one might call
>>>>> it "alfredo".
>>>>>
>>>>> Turnip greens (yep, from a can), well drained and heated through.
>>>>>
>>>>> Quite a nice meal and and plenty of leftovers for later in the week.
>>>>>
>>>>> Oh, I plan to have a glass of milk to go with it.
>>>>>
>>>>> Jill
>>>>
>>>> Fried thin pork chops, mashed potatoes, country gravy and frozen peas.
>>>> It has been raining for going on 2 days now without stop and we needed
>>>> some comfort food.
>>>> Janet US
>>>>
>>> Comfort food, yes! It's been raining here, too, but only a nice gentle
>>> rain. What it's doing is bringing out the birds. They're eating bugs
>>> in the yard. I'm kicked back and reading books and playing with my cat.
>>> And making home cooked comfort food.
>>>
>>> Jill
>>
>> Yes, noisy with birds in the rain. Lots of Gold finches, Tanagers,
>> Buntings, Hummingbirds. Noisy, noisy, zooming here and there. It is
>> tiring on the eyes as the birds flash by.
>> Janet US
>>
>I love watching them. Not tiring to my eyes.
>
>Caught this bird singing:
>
>https://i.postimg.cc/8cBWwDn2/carolinawren.jpg
>
>I love hearing and seeing them all over the yard. No goldfinches right
>now but bluebirds, yep!
>
>https://i.postimg.cc/sX6RMWgN/bluebird.jpg

Pretty birds.

On Wed, 20 May 2020 22:25:49 -0400, jmcquown >
wrote:

>On 5/20/2020 10:16 PM, U.S. Janet B. wrote:
>> On Wed, 20 May 2020 19:49:27 -0400, jmcquown >
>> wrote:
>>
>>> On 5/20/2020 7:36 PM, U.S. Janet B. wrote:
>>>> On Wed, 20 May 2020 17:18:56 -0400, jmcquown >
>>>> wrote:
>>>>
>>>>> Baked thin on the bone pork chops, sprinkled with pepper and seasoned salt.
>>>>>
>>>>> Medium egg noodles cooked to al dente then tossed with butter, shredded
>>>>> Parmesan cheese and a little pepper. Use fettucini and one might call
>>>>> it "alfredo".
>>>>>
>>>>> Turnip greens (yep, from a can), well drained and heated through.
>>>>>
>>>>> Quite a nice meal and and plenty of leftovers for later in the week.
>>>>>
>>>>> Oh, I plan to have a glass of milk to go with it.
>>>>>
>>>>> Jill
>>>>
>>>> Fried thin pork chops, mashed potatoes, country gravy and frozen peas.
>>>> It has been raining for going on 2 days now without stop and we needed
>>>> some comfort food.
>>>> Janet US
>>>>
>>> Comfort food, yes! It's been raining here, too, but only a nice gentle
>>> rain. What it's doing is bringing out the birds. They're eating bugs
>>> in the yard. I'm kicked back and reading books and playing with my cat.
>>> And making home cooked comfort food.
>>>
>>> Jill
>>
>> Yes, noisy with birds in the rain. Lots of Gold finches, Tanagers,
>> Buntings, Hummingbirds. Noisy, noisy, zooming here and there. It is
>> tiring on the eyes as the birds flash by.
>> Janet US
>>
>I love watching them. Not tiring to my eyes.
>
>Caught this bird singing:
>
>https://i.postimg.cc/8cBWwDn2/carolinawren.jpg
>
>I love hearing and seeing them all over the yard. No goldfinches right
>now but bluebirds, yep!
>
>https://i.postimg.cc/sX6RMWgN/bluebird.jpg
>
>Jill

I forgot bluebirds.

On 2020 May 20, , jmcquown wrote
(in article >):

> Baked thin on the bone pork chops, sprinkled with pepper and seasoned salt.
>
> Medium egg noodles cooked to al dente then tossed with butter, shredded
> Parmesan cheese and a little pepper. Use fettucini and one might call
> it "alfredo".
>
> Turnip greens (yep, from a can), well drained and heated through.
>
> Quite a nice meal and and plenty of leftovers for later in the week.
>
> Oh, I plan to have a glass of milk to go with it.

Leftover chicken stew. But! My SIL home made a yellow cake with caramel
icing. She is going back to Wisconsin to visit her grandkids soon for
several months. What are we to do but lose weight?

leo

On Wed, 20 May 2020 17:18:56 -0400, jmcquown >
wrote:

>Baked thin on the bone pork chops, sprinkled with pepper and seasoned salt.
>
>Medium egg noodles cooked to al dente then tossed with butter, shredded
>Parmesan cheese and a little pepper. Use fettucini and one might call
>it "alfredo".
>
>Turnip greens (yep, from a can), well drained and heated through.
>
>Quite a nice meal and and plenty of leftovers for later in the week.
>
>Oh, I plan to have a glass of milk to go with it.

You, culinary pioneer!

On Wednesday, May 20, 2020 at 5:19:03 PM UTC-4, jmcquown wrote:
> Baked thin on the bone pork chops, sprinkled with pepper and seasoned salt.
>
> Medium egg noodles cooked to al dente then tossed with butter, shredded
> Parmesan cheese and a little pepper. Use fettucini and one might call
> it "alfredo".
>
> Turnip greens (yep, from a can), well drained and heated through.
>
> Quite a nice meal and and plenty of leftovers for later in the week.
>
> Oh, I plan to have a glass of milk to go with it.
>
> Jill

We scrounged dinner because I had a busy afternoon of yard work on the
first sunny day after a bunch of rain.

My dinner was a salad dressed with a white-wine vinaigrette with Penzey's
Greek seasoning. Feta on the side.

His was a small plate of cut up carrot, cucumber, and radish, followed by
a small plate of pepperoni, cheese, and olives.

Cindy Hamilton

"jmcquown" > wrote in message
...
> On 5/20/2020 7:26 PM, wrote:
>> On Wednesday, May 20, 2020 at 4:19:03 PM UTC-5, jmcquown wrote:
>>>
>>> Baked thin on the bone pork chops, sprinkled with pepper and seasoned
>>> salt.
>>>
>>> Medium egg noodles cooked to al dente then tossed with butter, shredded
>>> Parmesan cheese and a little pepper. Use fettucini and one might call
>>> it "alfredo".
>>>
>> Sounds good to me.
>>>
>>> Turnip greens (yep, from a can), well drained and heated through.
>>>
>> The Margaret Holmes brand is REALLY, REALLY good. Have you tried that
>> brand
>> greens?
>>>
> (snippage)
>
> Yep! That's the brand of turnip greens. I've also got cans of Margaret
> Holmes seasoned butter beans that go well with pork chops, too. It was a
> toss-up between the two.

I just bought those beans.

On Wed, 20 May 2020 18:11:55 -0700 (PDT), "
> wrote:

>On Wednesday, May 20, 2020 at 6:49:33 PM UTC-5, jmcquown wrote:
>>
>> Comfort food, yes!
>>
>> Jill
>>
>My neighbor brought me a plate of I think it was a pork chop but it was
>awfully tough. Plus, the damn thing was drowned in barbecue sauce. This
>was the 3rd or 4th thing she's brought me this week that's been swimming
>in the stuff. Next time she says she has a plate for me I'm going to
>request leave the bbq sauce off mine.

Your neighbor fed you 3-4 times in a week... what's going on with you
two?

Julie Bove wrote:
>
> Will probably be hamburger gravy over mashed potatoes later
> today unless I find something that looks better at the store.

I've read here about hamburger gravy several times.
I've never made that gravy as it's all fat and not a
healthy fat. Isn't that something that should be tossed
and not make gravy from?

Not critisizing you. I'm seriously asking.

On Thursday, May 21, 2020 at 8:04:32 AM UTC-4, Gary wrote:
> Julie Bove wrote:
> >
> > Will probably be hamburger gravy over mashed potatoes later
> > today unless I find something that looks better at the store.
>
> I've read here about hamburger gravy several times.
> I've never made that gravy as it's all fat and not a
> healthy fat. Isn't that something that should be tossed
> and not make gravy from?
>
> Not critisizing you. I'm seriously asking.

My first question was: Is there something wrong with her teeth?

I presume hamburger gravy is made like sausage gravy, where you fry the
meat, pour off most of the fat, make a roux, then add some other liquid.

Cindy Hamilton

jmcquown wrote:
>
> Janet B. wrote:
> > Fried thin pork chops, mashed potatoes, country gravy and frozen peas.
> > It has been raining for going on 2 days now without stop and we needed
> > some comfort food.
> > Janet US
> >
> Comfort food, yes!

I know what you two mean by comfort food. In my mind, it's
old favorite food that Mom used to make.

That said, all of my meals are comfort food if the taste
is right...even a first time ever meal.

Sheldon Martin wrote:
>
> Joan wrote:
> >My neighbor brought me a plate of I think it was a pork chop but it was
> >awfully tough. Plus, the damn thing was drowned in barbecue sauce. This
> >was the 3rd or 4th thing she's brought me this week that's been swimming
> >in the stuff. Next time she says she has a plate for me I'm going to
> >request leave the bbq sauce off mine.
>
> Your neighbor fed you 3-4 times in a week...

"Don't bite the hand that feeds you," comes to mind.
I wouldn't mind a neighbor bringing me food that often.

On 5/21/2020 6:20 AM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 5/20/2020 7:26 PM, wrote:
>>> On Wednesday, May 20, 2020 at 4:19:03 PM UTC-5, jmcquown wrote:
>>>>
>>>> Baked thin on the bone pork chops, sprinkled with pepper and
>>>> seasoned salt.
>>>>
>>>> Medium egg noodles cooked to al dente then tossed with butter, shredded
>>>> Parmesan cheese and a little pepper.Â* Use fettucini and one might call
>>>> it "alfredo".
>>>>
>>> Sounds good to me.
>>>>
>>>> Turnip greens (yep, from a can), well drained and heated through.
>>>>
>>> The Margaret Holmes brand is REALLY, REALLY good.Â* Have you tried
>>> that brand
>>> greens?
>>>>
>> (snippage)
>>
>> Yep!Â* That's the brand of turnip greens.Â* I've also got cans of
>> Margaret Holmes seasoned butter beans that go well with pork chops,
>> too.Â* It was a toss-up between the two.
>
> I just bought those beans.

Hope you like them!

Jill

Gary brought next idea :
> Sheldon Martin wrote:
>>
>> Joan wrote:
>>> My neighbor brought me a plate of I think it was a pork chop but it was
>>> awfully tough. Plus, the damn thing was drowned in barbecue sauce. This
>>> was the 3rd or 4th thing she's brought me this week that's been swimming
>>> in the stuff. Next time she says she has a plate for me I'm going to
>>> request leave the bbq sauce off mine.
>>
>> Your neighbor fed you 3-4 times in a week...
>
> "Don't bite the hand that feeds you," comes to mind.
> I wouldn't mind a neighbor bringing me food that often.
>
Shelley's neighbor only brings him bags
of burning shit on his porch.

"Leo" wrote in message
vidual.Net...

On 2020 May 20, , jmcquown wrote
(in article >):

> Baked thin on the bone pork chops, sprinkled with pepper and seasoned
> salt.
>
> Medium egg noodles cooked to al dente then tossed with butter, shredded
> Parmesan cheese and a little pepper. Use fettucini and one might call
> it "alfredo".
>
> Turnip greens (yep, from a can), well drained and heated through.
>
> Quite a nice meal and and plenty of leftovers for later in the week.
>
> Oh, I plan to have a glass of milk to go with it.

Leftover chicken stew. But! My SIL home made a yellow cake with caramel
icing. She is going back to Wisconsin to visit her grandkids soon for
several months. What are we to do but lose weight?

leo
===

Good luck)




--
This email has been checked for viruses by AVG.
https://www.avg.com

On Thu, 21 May 2020 11:04:17 -0400, Bruce > wrote:

>Gary brought next idea :
>> Sheldon Martin wrote:
>>>
>>> Joan wrote:
>>>> My neighbor brought me a plate of I think it was a pork chop but it was
>>>> awfully tough. Plus, the damn thing was drowned in barbecue sauce. This
>>>> was the 3rd or 4th thing she's brought me this week that's been swimming
>>>> in the stuff. Next time she says she has a plate for me I'm going to
>>>> request leave the bbq sauce off mine.
>>>
>>> Your neighbor fed you 3-4 times in a week...
>>
>> "Don't bite the hand that feeds you," comes to mind.
>> I wouldn't mind a neighbor bringing me food that often.
>>
>Shelley's neighbor only brings him bags
>of burning shit on his porch.

Whut? You can't say things I don't even understand under my name.

On Thursday, May 21, 2020 at 1:10:52 PM UTC-4, Bruce wrote:
> On Thu, 21 May 2020 11:04:17 -0400, Bruce > wrote:
>
> >Gary brought next idea :
> >> Sheldon Martin wrote:
> >>>
> >>> Joan wrote:
> >>>> My neighbor brought me a plate of I think it was a pork chop but it was
> >>>> awfully tough. Plus, the damn thing was drowned in barbecue sauce. This
> >>>> was the 3rd or 4th thing she's brought me this week that's been swimming
> >>>> in the stuff. Next time she says she has a plate for me I'm going to
> >>>> request leave the bbq sauce off mine.
> >>>
> >>> Your neighbor fed you 3-4 times in a week...
> >>
> >> "Don't bite the hand that feeds you," comes to mind.
> >> I wouldn't mind a neighbor bringing me food that often.
> >>
> >Shelley's neighbor only brings him bags
> >of burning shit on his porch.
>
> Whut? You can't say things I don't even understand under my name.

It's an old prank. You leave a burning bag of shit on someone's
porch and ring the doorbell. The come out, see something's on
fire on their porch and stamp it out. The shit flies everywhere.
Generally, the victim of the prank is someone who's widely disliked
in the neighborhood.

At work, we use it as a metaphor for some task we'd rather not be
involved with. "Someone left a burning bag of documentation changes
in my cube."

Cindy Hamilton

On 5/21/2020 7:53 AM, Sheldon Martin wrote:
> On Wed, 20 May 2020 18:11:55 -0700 (PDT), "
> > wrote:
>
>> On Wednesday, May 20, 2020 at 6:49:33 PM UTC-5, jmcquown wrote:
>>>
>>> Comfort food, yes!
>>>
>>> Jill
>>>
>> My neighbor brought me a plate of I think it was a pork chop but it was
>> awfully tough. Plus, the damn thing was drowned in barbecue sauce. This
>> was the 3rd or 4th thing she's brought me this week that's been swimming
>> in the stuff. Next time she says she has a plate for me I'm going to
>> request leave the bbq sauce off mine.
>
> Your neighbor fed you 3-4 times in a week... what's going on with you
> two?
>
Sheldon found it difficult to believe one of my neighbors gave me a bag
of frozen (raw) chicken breast halves once. Sometimes people just do
nice things for other people for no good reason.

Jill

On Thu, 21 May 2020 10:23:43 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, May 21, 2020 at 1:10:52 PM UTC-4, Bruce wrote:
>> On Thu, 21 May 2020 11:04:17 -0400, Bruce > wrote:
>>
>> >Gary brought next idea :
>> >> Sheldon Martin wrote:
>> >>>
>> >>> Joan wrote:
>> >>>> My neighbor brought me a plate of I think it was a pork chop but it was
>> >>>> awfully tough. Plus, the damn thing was drowned in barbecue sauce. This
>> >>>> was the 3rd or 4th thing she's brought me this week that's been swimming
>> >>>> in the stuff. Next time she says she has a plate for me I'm going to
>> >>>> request leave the bbq sauce off mine.
>> >>>
>> >>> Your neighbor fed you 3-4 times in a week...
>> >>
>> >> "Don't bite the hand that feeds you," comes to mind.
>> >> I wouldn't mind a neighbor bringing me food that often.
>> >>
>> >Shelley's neighbor only brings him bags
>> >of burning shit on his porch.
>>
>> Whut? You can't say things I don't even understand under my name.
>
>It's an old prank. You leave a burning bag of shit on someone's
>porch and ring the doorbell. The come out, see something's on
>fire on their porch and stamp it out. The shit flies everywhere.
>Generally, the victim of the prank is someone who's widely disliked
>in the neighborhood.
>
>At work, we use it as a metaphor for some task we'd rather not be
>involved with. "Someone left a burning bag of documentation changes
>in my cube."

Oh yes, I know that trick. I didn't realise what a porch was.

On 5/21/2020 1:43 PM, Sqwertz wrote:
> On Wed, 20 May 2020 17:18:56 -0400, jmcquown wrote:
>
>> Oh, I plan to have a glass of milk to go with it.
>
> Was it tall and ice cold?
>
> -sw
>
It was a fairly tall glass and of course ice cold.

Jill

jmcquown wrote:
>
> On 5/21/2020 1:43 PM, Sqwertz wrote:
> > On Wed, 20 May 2020 17:18:56 -0400, jmcquown wrote:
> >
> >> Oh, I plan to have a glass of milk to go with it.
> >
> > Was it tall and ice cold?
> >
> > -sw
> >
> It was a fairly tall glass and of course ice cold.

That description was in honor of our long dead
Andy Panda.

Haven't heard from Jebus in forever. Wonder if
he is ok?

On 5/21/2020 2:39 PM, Gary wrote:
> jmcquown wrote:
>>
>> On 5/21/2020 1:43 PM, Sqwertz wrote:
>>> On Wed, 20 May 2020 17:18:56 -0400, jmcquown wrote:
>>>
>>>> Oh, I plan to have a glass of milk to go with it.
>>>
>>> Was it tall and ice cold?
>>>
>>> -sw
>>>
>> It was a fairly tall glass and of course ice cold.
>
> That description was in honor of our long dead
> Andy Panda.
>
Uh, yeah, Andy Burns.

> Haven't heard from Jebus in forever. Wonder if
> he is ok?
>
Hopefully Jebus is enjoying life in Thailand and is too busy to think
about RFC.

I'm concerned about Nancy2. IIRC she was in her 80's and suddenly
stopped posting.

Jill

On Thu, 21 May 2020 14:52:12 -0400, jmcquown >
wrote:

>On 5/21/2020 2:39 PM, Gary wrote:
>> jmcquown wrote:
>>>
>>> On 5/21/2020 1:43 PM, Sqwertz wrote:
>>>> On Wed, 20 May 2020 17:18:56 -0400, jmcquown wrote:
>>>>
>>>>> Oh, I plan to have a glass of milk to go with it.
>>>>
>>>> Was it tall and ice cold?
>>>>
>>>> -sw
>>>>
>>> It was a fairly tall glass and of course ice cold.
>>
>> That description was in honor of our long dead
>> Andy Panda.
>>
>Uh, yeah, Andy Burns.
>
>> Haven't heard from Jebus in forever. Wonder if
>> he is ok?

I think if he was in Thailand he'd be showing us pictures of Thai food
and lady boys.

Gary wrote:

> Julie Bove wrote:
> >
> > Will probably be hamburger gravy over mashed potatoes later
> > today unless I find something that looks better at the store.
>
> I've read here about hamburger gravy several times.
> I've never made that gravy as it's all fat and not a
> healthy fat. Isn't that something that should be tossed
> and not make gravy from?
>
> Not critisizing you. I'm seriously asking.

Actually, hamburger gravy has many types (most fairly healthy) and use
little or none of the actual fat from the cooked ground beef.

Standard gravy rule of thumb:

2TB fat base (can be any fat but not oil)
4-5TB flour

Melt fat and slowly incorporate flour to a paste

2-3c broth (can be any type including bullion but some bullions are too
salty)

Common fats used (some area dependent):
Beef (may be ground fat 'drippings')
Chicken (other poultry too like duck or goose)
Pork (sausage, bacon, etc.)

Common additions:
Worstershire sauce
Kitchen Bouquet
Salt and Pepper
Ketchup
Port

Basics are to make a slow paste of the fat and flour then slowly add
liquid and seasonings of choice then wisk it until thickened. Takes
about 5 minutes.

In traditional southern or early American style, the fat was anything
you had. Navy style, things got healthier but used to be no fat that
was made from cooking and could be used, was used. Our infamous
'chipped beef and gravy' comes from that era. Started with salt beef
or salt pork or dried beef for the Navy.

Cindy Hamilton wrote:

> On Thursday, May 21, 2020 at 8:04:32 AM UTC-4, Gary wrote:
> > Julie Bove wrote:
> > >
> > > Will probably be hamburger gravy over mashed potatoes later
> > > today unless I find something that looks better at the store.
> >
> > I've read here about hamburger gravy several times.
> > I've never made that gravy as it's all fat and not a
> > healthy fat. Isn't that something that should be tossed
> > and not make gravy from?
> >
> > Not critisizing you. I'm seriously asking.
>
> My first question was: Is there something wrong with her teeth?
>
> I presume hamburger gravy is made like sausage gravy, where you fry
> the meat, pour off most of the fat, make a roux, then add some other
> liquid.
>
> Cindy Hamilton

I'd say no, just a tradition she carried there from other parts. I've
made gravy from hanburger fat before. It was actually pretty good.

Bruce wrote:
> On Thu, 21 May 2020 14:52:12 -0400, jmcquown >
> wrote:
>
>> On 5/21/2020 2:39 PM, Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> On 5/21/2020 1:43 PM, Sqwertz wrote:
>>>>> On Wed, 20 May 2020 17:18:56 -0400, jmcquown wrote:
>>>>>
>>>>>> Oh, I plan to have a glass of milk to go with it.
>>>>>
>>>>> Was it tall and ice cold?
>>>>>
>>>>> -sw
>>>>>
>>>> It was a fairly tall glass and of course ice cold.
>>>
>>> That description was in honor of our long dead
>>> Andy Panda.
>>>
>> Uh, yeah, Andy Burns.
>>
>>> Haven't heard from Jebus in forever. Wonder if
>>> he is ok?
>
> I think if he was in Thailand he'd be showing us pictures of Thai food
> and lady boys.
>

You should go check thailand out ... Who knows, you might get to
sniff some brand new butts Gruce.

cshenk wrote:
> Gary wrote:
>
>> Julie Bove wrote:
>>>
>>> Will probably be hamburger gravy over mashed potatoes later
>>> today unless I find something that looks better at the store.
>>
>> I've read here about hamburger gravy several times.
>> I've never made that gravy as it's all fat and not a
>> healthy fat. Isn't that something that should be tossed
>> and not make gravy from?
>>
>> Not critisizing you. I'm seriously asking.
>
> Actually, hamburger gravy has many types (most fairly healthy) and use
> little or none of the actual fat from the cooked ground beef.
>
> Standard gravy rule of thumb:
>
> 2TB fat base (can be any fat but not oil)
> 4-5TB flour
>
> Melt fat and slowly incorporate flour to a paste
>
> 2-3c broth (can be any type including bullion but some bullions are too
> salty)
>
> Common fats used (some area dependent):
> Beef (may be ground fat 'drippings')
> Chicken (other poultry too like duck or goose)
> Pork (sausage, bacon, etc.)
>
> Common additions:
> Worstershire sauce
> Kitchen Bouquet
> Salt and Pepper
> Ketchup
> Port
>
> Basics are to make a slow paste of the fat and flour then slowly add
> liquid and seasonings of choice then wisk it until thickened. Takes
> about 5 minutes.
>
> In traditional southern or early American style, the fat was anything
> you had. Navy style, things got healthier but used to be no fat that
> was made from cooking and could be used, was used. Our infamous
> 'chipped beef and gravy' comes from that era. Started with salt beef
> or salt pork or dried beef for the Navy.
>

Damn ... Is it already time for the annual squabble over different
types of gravy?

Time flies!

Gentlemen ... Rev up your big loud mouths and Let the semantics war
begin!

I'll start ... Anyone ever make Milk gravy or thicknin' gravy?

Recipes or ingredient lists? Medical advice?

On 5/21/2020 8:52 AM, Cindy Hamilton wrote:
> On Thursday, May 21, 2020 at 8:04:32 AM UTC-4, Gary wrote:
>> Julie Bove wrote:
>>>
>>> Will probably be hamburger gravy over mashed potatoes later
>>> today unless I find something that looks better at the store.
>>
>> I've read here about hamburger gravy several times.
>> I've never made that gravy as it's all fat and not a
>> healthy fat. Isn't that something that should be tossed
>> and not make gravy from?
>>
>> Not critisizing you. I'm seriously asking.
>
> My first question was: Is there something wrong with her teeth?
>
> I presume hamburger gravy is made like sausage gravy, where you fry the
> meat, pour off most of the fat, make a roux, then add some other liquid.
>
> Cindy Hamilton
>
Nope. I don't know what Julie calls hamburger gravy. The only time I
serve mashed potatoes with ground beef "gravy", it doesn't involve a
roux. It's a Scottish dish. Browned ground/minced beef, seasoned with
S&P. Drain off most of the fat, add some water and a few glugs of
Worcestershire sauce. Simmer, cook down and spoon over hot mashed potatoes.

Sausage gravy involves a roux and milk or cream starting with some of
the drippings. And of course, the crumbled sausage. Generally spooned
over biscuits. That reminds me, I have some frozen (raw) MaryB
Biscuits. I also have a chub of Jimmy Dean pork breakfast sausage. I
have milk. Hmmm, sounds like a biscuit & sausage gravy meal coming up
very soon!

Having said that, I have not run across "hamburger gravy" as a common
thing except in Julie's posts. I don't have any idea how she makes it.
Described simply as "hamburger gravy" doesn't sound very appetizing.

Jill

On Thursday, May 21, 2020 at 6:54:03 AM UTC-5, Sheldon wrote:
>
> On Wed, 20 May 2020 18:11:55 -0700 (PDT), "
> > wrote:
>
> >My neighbor brought me a plate of I think it was a pork chop but it was
> >awfully tough. Plus, the damn thing was drowned in barbecue sauce. This
> >was the 3rd or 4th thing she's brought me this week that's been swimming
> >in the stuff. Next time she says she has a plate for me I'm going to
> >request leave the bbq sauce off mine.
>
> Your neighbor fed you 3-4 times in a week... what's going on with you
> two?
>
When she cooks she cooks enough for me, but honestly, I could do without
her cooking. She uses no seasoning at all and very tired of barbecue
sauce on everything. I do reciprocate frequently and no bbq sauce involved.

On Thursday, May 21, 2020 at 4:00:29 PM UTC-4, Hank Rogers wrote:
> cshenk wrote:
> > Gary wrote:
> >
> >> Julie Bove wrote:
> >>>
> >>> Will probably be hamburger gravy over mashed potatoes later
> >>> today unless I find something that looks better at the store.
> >>
> >> I've read here about hamburger gravy several times.
> >> I've never made that gravy as it's all fat and not a
> >> healthy fat. Isn't that something that should be tossed
> >> and not make gravy from?
> >>
> >> Not critisizing you. I'm seriously asking.
> >
> > Actually, hamburger gravy has many types (most fairly healthy) and use
> > little or none of the actual fat from the cooked ground beef.
> >
> > Standard gravy rule of thumb:
> >
> > 2TB fat base (can be any fat but not oil)
> > 4-5TB flour
> >
> > Melt fat and slowly incorporate flour to a paste
> >
> > 2-3c broth (can be any type including bullion but some bullions are too
> > salty)
> >
> > Common fats used (some area dependent):
> > Beef (may be ground fat 'drippings')
> > Chicken (other poultry too like duck or goose)
> > Pork (sausage, bacon, etc.)
> >
> > Common additions:
> > Worstershire sauce
> > Kitchen Bouquet
> > Salt and Pepper
> > Ketchup
> > Port
> >
> > Basics are to make a slow paste of the fat and flour then slowly add
> > liquid and seasonings of choice then wisk it until thickened. Takes
> > about 5 minutes.
> >
> > In traditional southern or early American style, the fat was anything
> > you had. Navy style, things got healthier but used to be no fat that
> > was made from cooking and could be used, was used. Our infamous
> > 'chipped beef and gravy' comes from that era. Started with salt beef
> > or salt pork or dried beef for the Navy.
> >
>
> Damn ... Is it already time for the annual squabble over different
> types of gravy?
>
> Time flies!
>
> Gentlemen ... Rev up your big loud mouths and Let the semantics war
> begin!
>
> I'll start ... Anyone ever make Milk gravy or thicknin' gravy?
>

I've made milk gravy, but not in decades. From fried chicken dripping.
What's "thicknin' gravy"?

Cindy Hamilton