Made some Braciole. awhile back. Best red sauce, ever! Hadda throw
some pasta shells in the left-over sauce.

Made some homemade "mayo", too. In a blender (one egg, 1 C of oil (I
used Avacado)). Woulda been tastier except I fergot the dried mustard
and salt, before tossing into blender (Julia Child). Duh.....

Been working on meatloaf. It's pretty tasty with grape jelly on
sammy. What was that recipe fer "grape jelly meatballs"?

Bought a "pork-loin". As I also bought a "pork shoulder" and made
"Carnitas" in my Crock-Pot, with it. Since I made "pull-pork" with
half my shoulder and carnitas with the other half, what should I do
with the loin?

Also, bought a "Swiffer Wet-Jet (HD)" for my kithchen floor. Works pretty
good.

nb

On 2/12/2021 6:41 PM, notbob wrote:
> Made some Braciole. awhile back. Best red sauce, ever! Hadda throw
> some pasta shells in the left-over sauce.
>
> Made some homemade "mayo", too. In a blender (one egg, 1 C of oil (I
> used Avacado)). Woulda been tastier except I fergot the dried mustard
> and salt, before tossing into blender (Julia Child). Duh.....
>
> Been working on meatloaf. It's pretty tasty with grape jelly on
> sammy. What was that recipe fer "grape jelly meatballs"?
>
> Bought a "pork-loin". As I also bought a "pork shoulder" and made
> "Carnitas" in my Crock-Pot, with it. Since I made "pull-pork" with
> half my shoulder and carnitas with the other half, what should I do
> with the loin?
>
> Also, bought a "Swiffer Wet-Jet (HD)" for my kithchen floor. Works pretty
> good.
>
> nb
>
Nice to see you again, nb! Hope you have avoided falling down any
stairs recently.

Oh dear, grape jelly meatballs. You are certainly reaching back into
the ancient memories of of RFC to bring up that old chestnut! LOL

Sorry I cannot offer suggestions as to what do do with the pork loin.
Unless you mean a pork *tenderloin*. Then I have some ideas.

Swiffer Wet-Jet's are nice for kitchen and tile bathroom floors.
Conga-rats!

Jill

On 2/12/2021 5:41 PM, notbob wrote:
> Made some Braciole. awhile back. Best red sauce, ever! Hadda throw
> some pasta shells in the left-over sauce.
>
> Made some homemade "mayo", too. In a blender (one egg, 1 C of oil (I
> used Avacado)). Woulda been tastier except I fergot the dried mustard
> and salt, before tossing into blender (Julia Child). Duh.....
>
> Been working on meatloaf. It's pretty tasty with grape jelly on
> sammy. What was that recipe fer "grape jelly meatballs"?
>
> Bought a "pork-loin". As I also bought a "pork shoulder" and made
> "Carnitas" in my Crock-Pot, with it. Since I made "pull-pork" with
> half my shoulder and carnitas with the other half, what should I do
> with the loin?
>
> Also, bought a "Swiffer Wet-Jet (HD)" for my kithchen floor. Works pretty
> good.
>
> nb
>

I buy whle pork loins all the time . I usually cut them into slices
about 3/4" thick for loin steaks , though I sometimes cut them into
3"-4" chunks for small roasts . Marinate those loin steaks for about an
hour in some white wine and season salt then grill them , tender and
tasty .
--
Snag
In 1775, the British demanded we give them our guns.
We shot them

On 2021-02-12 6:41 p.m., notbob wrote:
> Made some Braciole. awhile back. Best red sauce, ever! Hadda throw
> some pasta shells in the left-over sauce.
>
> Made some homemade "mayo", too. In a blender (one egg, 1 C of oil (I
> used Avacado)). Woulda been tastier except I fergot the dried mustard
> and salt, before tossing into blender (Julia Child). Duh.....
>
> Been working on meatloaf. It's pretty tasty with grape jelly on
> sammy. What was that recipe fer "grape jelly meatballs"?

It's been years since I have heard of grape jelly meatballs. They were
pretty tasty.


>
> Bought a "pork-loin". As I also bought a "pork shoulder" and made
> "Carnitas" in my Crock-Pot, with it. Since I made "pull-pork" with
> half my shoulder and carnitas with the other half, what should I do
> with the loin?
>
> Also, bought a "Swiffer Wet-Jet (HD)" for my kithchen floor. Works pretty
> good.


I bought a Bissel Crosswave floor cleaner a couple years ago. It does a
great job. It sprays and scrubs the floor and then vacuums up the water.
You press the button to spray on the detergent solution as it goes
forward. The vacuum sucks up the loose dirt, the sprayer wets it and
then the spinning roller brush scrubs it. Release the spray button and
pull it back. The brush scrubs it again and then the vacuum sucks up the
about 95% of the water so the tile is dry within a minute or two. It is
much easier than mopping by hand.

Dave Smith wrote:
> On 2021-02-12 6:41 p.m., notbob wrote:
>> Made some Braciole. awhile back. Best red sauce, ever! Hadda throw
>> some pasta shells in the left-over sauce.
>>
>> Made some homemade "mayo", too. In a blender (one egg, 1 C of oil (I
>> used Avacado)). Woulda been tastier except I fergot the dried mustard
>> and salt, before tossing into blender (Julia Child). Duh.....
>>
>> Been working on meatloaf. It's pretty tasty with grape jelly on
>> sammy. What was that recipe fer "grape jelly meatballs"?
>
> It's been years since I have heard of grape jelly meatballs. They were
> pretty tasty.

we make a sweet and sour meatball dish called donkey
meatballs, use blended up sweet pickles in the bbq sauce
(along with onion and tomato). i think we'll be making
them in the next few weeks - for something different.

last week we made beef stroganoff, but since i'm on
the anti-noodle kick the past few weeks i've just been
adding some beans to it for filler. very good stuff.
added mushrooms. we don't eat meat really often but when
we do make something with it i do enjoy it.


songbird

On 2/12/2021 8:43 PM, Dave Smith wrote:
> On 2021-02-12 6:41 p.m., notbob wrote:
>> Made some Braciole. awhile back.Â* Best red sauce, ever!Â* Hadda throw
>> some pasta shells in the left-over sauce.
>>
>> Made some homemade "mayo", too.Â* In a blender (one egg, 1 C of oil (I
>> used Avacado)). Woulda been tastier except I fergot the dried mustard
>> and salt, before tossing into blender (Julia Child).Â* Duh.....
>>
>> Been working on meatloaf.Â* It's pretty tasty with grape jelly on
>> sammy.Â* What was that recipe fer "grape jelly meatballs"?
>
> It's been years since I have heard of grape jelly meatballs. They were
> pretty tasty.
>
>
>>
>> Bought a "pork-loin".Â* As I also bought a "pork shoulder" and made
>> "Carnitas" in my Crock-Pot, with it.Â* Since I made "pull-pork" with
>> half my shoulder and carnitas with the other half, what should I do
>> with the loin?
>>
>> Also, bought a "Swiffer Wet-Jet (HD)" for my kithchen floor.Â* Works
>> pretty
>> good.Â*
>
>
> I bought a Bissel Crosswave floor cleaner a couple years ago. It does a
> great job. It sprays and scrubs the floor and then vacuums up the water.
> You press the button to spray on the detergent solution as it goes
> forward. The vacuum sucks up the loose dirt, the sprayer wets it and
> then the spinning roller brush scrubs it. Release the spray button and
> pull it back. The brush scrubs it again and then the vacuum sucks up the
> about 95% of the water so the tile is dry within a minute or two. It is
> much easier than mopping by hand.

That's great if you have a lot of floor space that is tile or lineoleum.
Get a house like mine with mostly wall to wall carpeting, that Bissel
wet cleaning machine wouldn't work.

Swiffer Wet-Jet is handy for tile, etc. but the cleaner refills and pads
do tend to be rather pricy. I'm glad notbob is finding it helpful.

Jill

On 2/12/2021 6:41 PM, notbob wrote:
> Made some Braciole. awhile back. Best red sauce, ever! Hadda throw
> some pasta shells in the left-over sauce.
>
> Made some homemade "mayo", too. In a blender (one egg, 1 C of oil (I
> used Avacado)). Woulda been tastier except I fergot the dried mustard
> and salt, before tossing into blender (Julia Child). Duh.....
>
> Been working on meatloaf. It's pretty tasty with grape jelly on
> sammy. What was that recipe fer "grape jelly meatballs"?
(snipped)
> > nb
>
You mean this one?

https://www.smuckers.com/recipes/app...azed-meatballs

It was kind of a running joke back in the day. A bit like discussions
of par-boiling ribs before grilling them. Or the never-ending beans vs.
no beans in chili discussions.

Was that the recipe you were looking for? There are hundreds of them.

Jill

On 2/12/2021 6:41 PM, notbob wrote:

>
> Bought a "pork-loin". As I also bought a "pork shoulder" and made
> "Carnitas" in my Crock-Pot, with it. Since I made "pull-pork" with
> half my shoulder and carnitas with the other half, what should I do
> with the loin?

I like pork loin. I'd either roast it or cut it into thick chops to
grill. Just don't over cook it. I take the roast off at 135 to 140.

On Friday, February 12, 2021 at 6:42:03 PM UTC-5, notbob wrote:
> Made some Braciole. awhile back. Best red sauce, ever! Hadda throw
> some pasta shells in the left-over sauce.
>
> Made some homemade "mayo", too. In a blender (one egg, 1 C of oil (I
> used Avacado)). Woulda been tastier except I fergot the dried mustard
> and salt, before tossing into blender (Julia Child). Duh.....
>
> Been working on meatloaf. It's pretty tasty with grape jelly on
> sammy. What was that recipe fer "grape jelly meatballs"?
>
> Bought a "pork-loin". As I also bought a "pork shoulder" and made
> "Carnitas" in my Crock-Pot, with it. Since I made "pull-pork" with
> half my shoulder and carnitas with the other half, what should I do
> with the loin?
>
> Also, bought a "Swiffer Wet-Jet (HD)" for my kithchen floor. Works pretty
> good.

Welcome back. You also seem to have laid hands on a plentiful supply
of quotation marks. But you're not a hoarder; you're sharing them
generously with all of us. ;-)

Treat the loin to some sort of dry heat like roasting or grilling. Cook it
to about 145 F and let it rest. It's ok if it's still pink inside. Since loin
has relatively little intramuscular fat, you could insert garlic cloves
beforehand or prepare a flavorful sauce, relish, or chutney to go with it.

Cindy Hamilton

On Friday, February 12, 2021 at 9:53:18 PM UTC-5, wrote:

> Swiffer Wet-Jet is handy for tile, etc. but the cleaner refills and pads
> do tend to be rather pricy. I'm glad notbob is finding it helpful.

You don't have to use their cleaner. My husband bought a Wet-Jet for
his lab and threw away the stinky cleaner that it came with.

Cindy Hamilton

"notbob" wrote in message ...

Made some Braciole. awhile back. Best red sauce, ever! Hadda throw
some pasta shells in the left-over sauce.

Made some homemade "mayo", too. In a blender (one egg, 1 C of oil (I
used Avacado)). Woulda been tastier except I fergot the dried mustard
and salt, before tossing into blender (Julia Child). Duh.....

Been working on meatloaf. It's pretty tasty with grape jelly on
sammy. What was that recipe fer "grape jelly meatballs"?

Bought a "pork-loin". As I also bought a "pork shoulder" and made
"Carnitas" in my Crock-Pot, with it. Since I made "pull-pork" with
half my shoulder and carnitas with the other half, what should I do
with the loin?

Also, bought a "Swiffer Wet-Jet (HD)" for my kithchen floor. Works pretty
good.

nb

====

Lovely to hear about food today, so thank you I am looking up
"Braciole" too

On Sat, 13 Feb 2021 01:32:31 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, February 12, 2021 at 6:42:03 PM UTC-5, notbob wrote:
>> Made some Braciole. awhile back. Best red sauce, ever! Hadda throw
>> some pasta shells in the left-over sauce.
>>
>> Made some homemade "mayo", too. In a blender (one egg, 1 C of oil (I
>> used Avacado)). Woulda been tastier except I fergot the dried mustard
>> and salt, before tossing into blender (Julia Child). Duh.....
>>
>> Been working on meatloaf. It's pretty tasty with grape jelly on
>> sammy. What was that recipe fer "grape jelly meatballs"?
>>
>> Bought a "pork-loin". As I also bought a "pork shoulder" and made
>> "Carnitas" in my Crock-Pot, with it. Since I made "pull-pork" with
>> half my shoulder and carnitas with the other half, what should I do
>> with the loin?
>>
>> Also, bought a "Swiffer Wet-Jet (HD)" for my kithchen floor. Works pretty
>> good.
>
>Welcome back. You also seem to have laid hands on a plentiful supply
>of quotation marks. But you're not a hoarder; you're sharing them
>generously with all of us. ;-)

LOL, I think there's a website about superfluous use of "quotation
marks". Yes:
<http://www.unnecessaryquotes.com/>

--
The real Bruce posts with NewsgroupDirect (see headers).

notbob wrote:
> Been working on meatloaf. It's pretty tasty with grape jelly on
> sammy. What was that recipe fer "grape jelly meatballs"?

Several years ago, I went to McDonald's to use their wifi for email.
While I was there I bought 2 sausage biscuits. When I got home, there
were a few packets of grape jam in the bag so I tried that on one. It
was surprisingly a good combo of tastes. I never would have imagined
that combo.

On 2/13/2021 4:09 AM, Ophelia wrote:
>
>
> "notbob"Â* wrote in message ...
>
> Made some Braciole. awhile back.Â* Best red sauce, ever!Â* Hadda throw
> some pasta shells in the left-over sauce.
>
> Made some homemade "mayo", too.Â* In a blender (one egg, 1 C of oil (I
> used Avacado)). Woulda been tastier except I fergot the dried mustard
> and salt, before tossing into blender (Julia Child).Â* Duh.....
>
> Been working on meatloaf.Â* It's pretty tasty with grape jelly on
> sammy.Â* What was that recipe fer "grape jelly meatballs"?
>
> Bought a "pork-loin".Â* As I also bought a "pork shoulder" and made
> "Carnitas" in my Crock-Pot, with it.Â* Since I made "pull-pork" with
> half my shoulder and carnitas with the other half, what should I do
> with the loin?
>
> Also, bought a "Swiffer Wet-Jet (HD)" for my kithchen floor.Â* Works pretty
> good.Â*
>
> nb
>
> ====
>
> Â*Lovely to hear about food today, so thank youÂ* I am looking up
> "Braciole" too
>
>
That raises a question:
If a 14-17 year old girl were to eat a bowl full of those dreadful
"grape jelly meatballs," and 24 hours later, John Kuthe was allowed to
lick her asshole, would he be able to correctly identify her ethnicity
as White Trash?

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

On 2/13/2021 6:00 AM, Gary wrote:
> *notbob wrote:
>> Been working on meatloaf.* It's pretty tasty with grape jelly on
>> sammy.* What was that recipe fer "grape jelly meatballs"?
>
> Several years ago, I went to McDonald's to use their wifi for email.
> While I was there I bought 2 sausage biscuits. When I got home, there
> were a few packets of grape jam in the bag so I tried that on one. It
> was surprisingly a good combo of tastes. I never would have imagined
> that combo.
>
>
>
I buy the 2 sausage biscuits and ask for 4 packets of strawberry jam.
Then I take the sausage off of one biscuit and make a double sausage
one. Then I put the jam on the other, and eat that first, saving the
sausage one for last. I've done that exact thing numerous times, though
not lately. About 15 years ago, McD's changed their sausage recipe.
It's still pretty good, but not as good.

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

BryanGSimmons wrote:
> On 2/13/2021 4:09 AM, Ophelia wrote:
>>
>>
>> "notbob"Â* wrote in message ...
>>
>> Made some Braciole. awhile back.Â* Best red sauce, ever!Â* Hadda
>> throw
>> some pasta shells in the left-over sauce.
>>
>> Made some homemade "mayo", too.Â* In a blender (one egg, 1 C of
>> oil (I
>> used Avacado)). Woulda been tastier except I fergot the dried
>> mustard
>> and salt, before tossing into blender (Julia Child).Â* Duh.....
>>
>> Been working on meatloaf.Â* It's pretty tasty with grape jelly on
>> sammy.Â* What was that recipe fer "grape jelly meatballs"?
>>
>> Bought a "pork-loin".Â* As I also bought a "pork shoulder" and made
>> "Carnitas" in my Crock-Pot, with it.Â* Since I made "pull-pork" with
>> half my shoulder and carnitas with the other half, what should I do
>> with the loin?
>>
>> Also, bought a "Swiffer Wet-Jet (HD)" for my kithchen floor.Â
>> Works pretty
>> good.Â*
>>
>> nb
>>
>> ====
>>
>> *Â*Lovely to hear about food today, so thank youÂ* I am looking
>> up "Braciole" too
>>
>>
> That raises a question:
> If a 14-17 year old girl were to eat a bowl full of those dreadful
> "grape jelly meatballs," and 24 hours later, John Kuthe was allowed
> to lick her asshole, would he be able to correctly identify her
> ethnicity as White Trash?
>

Probably not, but I bet master druce could determine that, and also
the brand of the grape jelly, simply by sniffing it.

On 2021-02-13, jmcquown > wrote:
> On 2/12/2021 6:41 PM, notbob wrote:
>> Made some Braciole. awhile back. Best red sauce, ever! Hadda throw
>> some pasta shells in the left-over sauce.
>>
>> Made some homemade "mayo", too. In a blender (one egg, 1 C of oil (I
>> used Avacado)). Woulda been tastier except I fergot the dried mustard
>> and salt, before tossing into blender (Julia Child). Duh.....
>>
>> Been working on meatloaf. It's pretty tasty with grape jelly on
>> sammy. What was that recipe fer "grape jelly meatballs"?
> (snipped)
>> > nb
>>
> You mean this one?
>
> https://www.smuckers.com/recipes/app...azed-meatballs

Thnx fer the "smuckers" and "appetizers" designation. Jes what I
needed!

My kitchen and bathroom are tiny (one person). That's why I got a
Wet-Jet. I didn't know it was Heavy Duty ($22 at WW).

nb

On 2021-02-13, Ed Pawlowski > wrote:

> I like pork loin. I'd either roast it or cut it into thick chops to
> grill. Just don't over cook it. I take the roast off at 135 to 140.

Thnx, Ed, for the temps.

nb

On Sat, 13 Feb 2021 06:32:44 -0600, BryanGSimmons
> wrote:

>On 2/13/2021 4:09 AM, Ophelia wrote:
>>
>>
>> "notbob"* wrote in message ...
>>
>> Made some Braciole. awhile back.* Best red sauce, ever!* Hadda throw
>> some pasta shells in the left-over sauce.
>>
>> Made some homemade "mayo", too.* In a blender (one egg, 1 C of oil (I
>> used Avacado)). Woulda been tastier except I fergot the dried mustard
>> and salt, before tossing into blender (Julia Child).* Duh.....
>>
>> Been working on meatloaf.* It's pretty tasty with grape jelly on
>> sammy.* What was that recipe fer "grape jelly meatballs"?
>>
>> Bought a "pork-loin".* As I also bought a "pork shoulder" and made
>> "Carnitas" in my Crock-Pot, with it.* Since I made "pull-pork" with
>> half my shoulder and carnitas with the other half, what should I do
>> with the loin?
>>
>> Also, bought a "Swiffer Wet-Jet (HD)" for my kithchen floor.* Works pretty
>> good.*
>>
>> nb
>>
>> ====
>>
>> *Lovely to hear about food today, so thank you* I am looking up
>> "Braciole" too
>>
>>
>That raises a question:
>If a 14-17 year old girl were to eat a bowl full of those dreadful
>"grape jelly meatballs," and 24 hours later, John Kuthe was allowed to
>lick her asshole, would he be able to correctly identify her ethnicity
>as White Trash?

Without any traces of fried chicken, watermelon, beans and soy sauce,
then I believe I could!!

John Kuthe, tasting one teen sphincter at a time...

On Sat, 13 Feb 2021 Cindy Hamilton wrote:

>On Friday, February 12, 2021 j_mc rote:
>
>> Swiffer Wet-Jet is handy for tile, etc. but the cleaner refills and pads
>> do tend to be rather pricy. I'm glad notbob is finding it helpful.
>
>You don't have to use their cleaner. My husband bought a Wet-Jet for
>his lab and threw away the stinky cleaner that it came with.
>
>Cindy Hamilton

We have all hardwood flooring except one bathroom with shiney padded
vinyl that was new when we moved in... still looks new after almost 20
years, probably because we don't wear street shoes indoors.
Every floor gets vacumed (Dyson), and then cleaned with a Bona system
mop. We buy the cleaner fluid concentrate in bulk size and mix it
with plain water. Makes floor cleaning very easy even with cat hair.
Getting rid of the vinyl tiles and carpeting and installing real
hardwood flooring was one of the best things we did... laminate wood
flooring is crap (thin plywood)... real hardwood flooring is solid
tongue and groove hardwood, 3/4" thick. And costs less than decent WW
carpeting. We could have chose any hardwood but we liked Brazillian
cherry. Real hardwood holds up extremely well, 20 years later still
looks like it was just installed, in the kitchen, dining area, guest
bathroom, and hallways. If you tire of the look it can be resurfaced
with a stain, can be bleached, can always be resanded to remove dings.
Harwood can be installed in many ways, even ornate parquet. Real
hardwood can easily last 3-4 lifetimes. When properly finished water
splashes leave no damage. The fellow who did the flooring is the son
of the man who did the hardwood flooring in the other half of the
house, they knew their business, and used the best
tools and sanders money could buy. They were very proud of their
floors, and rightly so. The new hardwood flooring went under all
appliances and cabinets, baseboad moldings were removed, flooring
installed and mouldings replaced over the flooring, same with closets
and around doorways.
I've posted many photos of the new flooring several times. I won't
again because no one appreciated. Yoose can live with your shit
flooring.
My new hardwood flooring is still gorgeous, STILL WILL BE LONG AFTER
YOOSE DEAD. LOL-LOL
https://us.bona.com/spraymop.html

On Saturday, February 13, 2021 at 2:45:47 AM UTC-10, wrote:
> On 2/13/2021 6:00 AM, Gary wrote:
> > notbob wrote:
> >> Been working on meatloaf. It's pretty tasty with grape jelly on
> >> sammy. What was that recipe fer "grape jelly meatballs"?
> >
> > Several years ago, I went to McDonald's to use their wifi for email.
> > While I was there I bought 2 sausage biscuits. When I got home, there
> > were a few packets of grape jam in the bag so I tried that on one. It
> > was surprisingly a good combo of tastes. I never would have imagined
> > that combo.
> >
> >
> >
> I buy the 2 sausage biscuits and ask for 4 packets of strawberry jam.
> Then I take the sausage off of one biscuit and make a double sausage
> one. Then I put the jam on the other, and eat that first, saving the
> sausage one for last. I've done that exact thing numerous times, though
> not lately. About 15 years ago, McD's changed their sausage recipe.
> It's still pretty good, but not as good.
> --
> --Bryan
> For your safety and protection, this sig. has been thoroughly
> tested on laboratory animals.

I used to get one sausage biscuit and one hash brown from McDonald's. I'd stick the sausage on the hash brown and eat the biscuits with strawberry jam. With a coffee, it was a meal fit for a king for around 3 bucks.
My guess is that there's textured soy protein in McDonald's pork sausage these days. That's probably an improvement.

John Kuthe wrote:
> On Sat, 13 Feb 2021 06:32:44 -0600, BryanGSimmons
> > wrote:
>
>> On 2/13/2021 4:09 AM, Ophelia wrote:
>>>
>>>
>>> "notbob"* wrote in message ...
>>>
>>> Made some Braciole. awhile back.* Best red sauce, ever!* Hadda throw
>>> some pasta shells in the left-over sauce.
>>>
>>> Made some homemade "mayo", too.* In a blender (one egg, 1 C of oil (I
>>> used Avacado)). Woulda been tastier except I fergot the dried mustard
>>> and salt, before tossing into blender (Julia Child).* Duh.....
>>>
>>> Been working on meatloaf.* It's pretty tasty with grape jelly on
>>> sammy.* What was that recipe fer "grape jelly meatballs"?
>>>
>>> Bought a "pork-loin".* As I also bought a "pork shoulder" and made
>>> "Carnitas" in my Crock-Pot, with it.* Since I made "pull-pork" with
>>> half my shoulder and carnitas with the other half, what should I do
>>> with the loin?
>>>
>>> Also, bought a "Swiffer Wet-Jet (HD)" for my kithchen floor.* Works pretty
>>> good.*
>>>
>>> nb
>>>
>>> ====
>>>
>>> *Lovely to hear about food today, so thank you* I am looking up
>>> "Braciole" too
>>>
>>>
>> That raises a question:
>> If a 14-17 year old girl were to eat a bowl full of those dreadful
>> "grape jelly meatballs," and 24 hours later, John Kuthe was allowed to
>> lick her asshole, would he be able to correctly identify her ethnicity
>> as White Trash?
>
> Without any traces of fried chicken, watermelon, beans and soy sauce,
> then I believe I could!!
>
> John Kuthe, tasting one teen sphincter at a time...
>

So yoose don't like licking gals assholes if they are black wimmens
or asian wimmens?

Did yoose know nepal is in asia?

Sheldon Martin wrote:
> My new hardwood flooring is still gorgeous, STILL WILL BE LONG AFTER
> YOOSE DEAD. LOL-LOL
> https://us.bona.com/spraymop.html
>

Yes, it's the finest in the universe Popeye!

On 2/13/2021 7:32 AM, BryanGSimmons wrote:
> On 2/13/2021 4:09 AM, Ophelia wrote:
>>
>>
>> "notbob"Â* wrote in message ...
>>
>> Made some Braciole. awhile back.Â* Best red sauce, ever!Â* Hadda throw
>> some pasta shells in the left-over sauce.
>>
>> Made some homemade "mayo", too.Â* In a blender (one egg, 1 C of oil (I
>> used Avacado)). Woulda been tastier except I fergot the dried mustard
>> and salt, before tossing into blender (Julia Child).Â* Duh.....
>>
>> Been working on meatloaf.Â* It's pretty tasty with grape jelly on
>> sammy.Â* What was that recipe fer "grape jelly meatballs"?
>>
>> Bought a "pork-loin".Â* As I also bought a "pork shoulder" and made
>> "Carnitas" in my Crock-Pot, with it.Â* Since I made "pull-pork" with
>> half my shoulder and carnitas with the other half, what should I do
>> with the loin?
>>
>> Also, bought a "Swiffer Wet-Jet (HD)" for my kithchen floor.Â* Works
>> pretty
>> good.Â*
>>
>> nb
>>
>> ====
>>
>> Â*Â*Lovely to hear about food today, so thank youÂ* I am looking up
>> "Braciole" too
>>
>>
> That raises a question:
>
Please stop posting crap like that.

Jill

On 2/13/2021 6:27 PM, jmcquown wrote:
> Please post crap like that.
>
> Jill
>
**** off, moderator wannabe.

On 2/13/2021 5:27 PM, jmcquown wrote:
> On 2/13/2021 7:32 AM, BryanGSimmons wrote:
>> On 2/13/2021 4:09 AM, Ophelia wrote:
>>>
>>>
>>> "notbob"Â* wrote in message ...
>>>
>>> Made some Braciole. awhile back.Â* Best red sauce, ever!Â* Hadda throw
>>> some pasta shells in the left-over sauce.
>>>
>>> Made some homemade "mayo", too.Â* In a blender (one egg, 1 C of oil (I
>>> used Avacado)). Woulda been tastier except I fergot the dried mustard
>>> and salt, before tossing into blender (Julia Child).Â* Duh.....
>>>
>>> Been working on meatloaf.Â* It's pretty tasty with grape jelly on
>>> sammy.Â* What was that recipe fer "grape jelly meatballs"?
>>>
>>> Bought a "pork-loin".Â* As I also bought a "pork shoulder" and made
>>> "Carnitas" in my Crock-Pot, with it.Â* Since I made "pull-pork" with
>>> half my shoulder and carnitas with the other half, what should I do
>>> with the loin?
>>>
>>> Also, bought a "Swiffer Wet-Jet (HD)" for my kithchen floor.Â* Works
>>> pretty
>>> good.Â*
>>>
>>> nb
>>>
>>> ====
>>>
>>> Â*Â*Lovely to hear about food today, so thank youÂ* I am looking up
>>> "Braciole" too
>>>
>>>
>> That raises a question:
>>
> Please stop posting crap like that.
>
> Jill
>
You mean stuff like:

If a 14-17 year old girl were to eat a bowl full of those
dreadful "grape jelly meatballs," and 24 hours later, John
Kuthe was allowed to lick her asshole, would he be able to
correctly identify her ethnicity as White Trash?

Are you telling me that's not food related?

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

On 2/13/2021 1:53 PM, Sheldon Martin wrote:
>
> My new hardwood flooring is still gorgeous, STILL WILL BE LONG AFTER
> YOOSE DEAD. LOL-LOL
> https://us.bona.com/spraymop.html
>
It's been a while since anyone here up and died. Just sayin'.

--
--Bryan
For your safety and protection, this sig. has been thoroughly
tested on laboratory animals.

On Sat, 13 Feb 2021 18:27:06 -0500, jmcquown >
wrote:

>On 2/13/2021 7:32 AM, BryanGSimmons wrote:
>> On 2/13/2021 4:09 AM, Ophelia wrote:
>>> "notbob"* wrote in message ...
>>>
>>> Made some Braciole. awhile back.* Best red sauce, ever!* Hadda throw
>>> some pasta shells in the left-over sauce.
>>>
>>> Made some homemade "mayo", too.* In a blender (one egg, 1 C of oil (I
>>> used Avacado)). Woulda been tastier except I fergot the dried mustard
>>> and salt, before tossing into blender (Julia Child).* Duh.....
>>>
>>> Been working on meatloaf.* It's pretty tasty with grape jelly on
>>> sammy.* What was that recipe fer "grape jelly meatballs"?
>>>
>>> Bought a "pork-loin".* As I also bought a "pork shoulder" and made
>>> "Carnitas" in my Crock-Pot, with it.* Since I made "pull-pork" with
>>> half my shoulder and carnitas with the other half, what should I do
>>> with the loin?
>>>
>>> Also, bought a "Swiffer Wet-Jet (HD)" for my kithchen floor.* Works
>>> pretty
>>> good.*
>>>
>>> nb
>>>
>>> ====
>>>
>>> **Lovely to hear about food today, so thank you* I am looking up
>>> "Braciole" too
>>>
>> That raises a question:
>>
>Please stop posting crap like that.
>
>Jill

What's not to like about braciole, other than it's a bit of work.
https://www.foodnetwork.com/recipes/...recipe-1965471

On 2/14/2021 7:21 AM, BryanGSimmons wrote:
> On 2/13/2021 1:53 PM, Sheldon Martin wrote:
>>
>> My new hardwood flooring is still gorgeous, STILL WILL BE LONG AFTER
>> YOOSE DEAD. LOL-LOL
>> https://us.bona.com/spraymop.html
>>
> It's been a while since anyone here up and died.Â* Just sayin'.
>
Should we start a dead pool in here?

Jill

On Sun, 14 Feb 2021 06:21:37 -0600, BryanGSimmons wrote:

> It's been a while since anyone here up and died. Just sayin'.

Don't blame yourself, Bryan. I'm sure you prayed enough.

On 2/14/2021 9:48 AM, Sheldon Martin wrote:
> On Sat, 13 Feb 2021 18:27:06 -0500, jmcquown >
> wrote:
>
>> On 2/13/2021 7:32 AM, BryanGSimmons wrote:
>>> On 2/13/2021 4:09 AM, Ophelia wrote:
>>>> "notbob"Â* wrote in message ...
>>>>
>>>> Made some Braciole. awhile back.Â* Best red sauce, ever!Â* Hadda throw
>>>> some pasta shells in the left-over sauce.
>>>>
>>>> Made some homemade "mayo", too.Â* In a blender (one egg, 1 C of oil (I
>>>> used Avacado)). Woulda been tastier except I fergot the dried mustard
>>>> and salt, before tossing into blender (Julia Child).Â* Duh.....
>>>>
>>>> Been working on meatloaf.Â* It's pretty tasty with grape jelly on
>>>> sammy.Â* What was that recipe fer "grape jelly meatballs"?
>>>>
>>>> Bought a "pork-loin".Â* As I also bought a "pork shoulder" and made
>>>> "Carnitas" in my Crock-Pot, with it.Â* Since I made "pull-pork" with
>>>> half my shoulder and carnitas with the other half, what should I do
>>>> with the loin?
>>>>
>>>> Also, bought a "Swiffer Wet-Jet (HD)" for my kithchen floor.Â* Works
>>>> pretty
>>>> good.Â*
>>>>
>>>> nb
>>>>
>>>> ====
>>>>
>>>> Â*Â*Lovely to hear about food today, so thank youÂ* I am looking up
>>>> "Braciole" too
>>>>
>>> That raises a question:
>>>
>> Please stop posting crap like that.
>>
>> Jill
>
> What's not to like about braciole, other than it's a bit of work.
> https://www.foodnetwork.com/recipes/...recipe-1965471
>
Nothing wrong with braciole. It's Bryan's constant commentary about
Kuthe's alleged sexual preferences (which I snipped) I find tiresome.

Jill