64F
 

That's the projected high today. It's 62 right now. A chicken is about
to get spatchcocked and put on the grill over hickory wood. A few days
ago, it was bitterly cold, and I'm not wasting this nice weather.

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

64F
 

On Tuesday, February 23, 2021 at 2:48:29 PM UTC-5, wrote:
> That's the projected high today. It's 62 right now. A chicken is about
> to get spatchcocked and put on the grill over hickory wood. A few days
> ago, it was bitterly cold, and I'm not wasting this nice weather.

Nice. It's about 47 right now, which is 10 more than the average. I'm
grilling chicken tonight, too.

Skinless, boneless chicken breasts over propane. They really don't
deserve hickory. Just a quick Tuesday night dinner after a day at
the office.

Cindy Hamilton

64F
 

On 2/23/2021 2:03 PM, Cindy Hamilton wrote:
> On Tuesday, February 23, 2021 at 2:48:29 PM UTC-5, wrote:
>> That's the projected high today. It's 62 right now. A chicken is about
>> to get spatchcocked and put on the grill over hickory wood. A few days
>> ago, it was bitterly cold, and I'm not wasting this nice weather.
>
> Nice. It's about 47 right now, which is 10 more than the average. I'm
> grilling chicken tonight, too.
>
> Skinless, boneless chicken breasts over propane. They really don't
> deserve hickory. Just a quick Tuesday night dinner after a day at
> the office.
>
I hate to have to agree, but I too think that skinless, boneless
chicken is less deserving.
Son informed me that he won't be here for dinner, so no sides
other than green salad. Once he moves out (17 days), there are
going to be a lot less starches consumed in this here house.
>
> Cindy Hamilton
>


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

64F
 

On Tue, 23 Feb 2021 14:53:31 -0600, BryanGSimmons
> wrote:

>On 2/23/2021 2:03 PM, Cindy Hamilton wrote:
>> On Tuesday, February 23, 2021 at 2:48:29 PM UTC-5, wrote:
>>> That's the projected high today. It's 62 right now. A chicken is about
>>> to get spatchcocked and put on the grill over hickory wood. A few days
>>> ago, it was bitterly cold, and I'm not wasting this nice weather.
>>
>> Nice. It's about 47 right now, which is 10 more than the average. I'm
>> grilling chicken tonight, too.
>>
>> Skinless, boneless chicken breasts over propane. They really don't
>> deserve hickory. Just a quick Tuesday night dinner after a day at
>> the office.
> >
>I hate to have to agree, but I too think that skinless, boneless
>chicken is less deserving.
>Son informed me that he won't be here for dinner, so no sides
>other than green salad. Once he moves out (17 days), there are
>going to be a lot less starches consumed in this here house.

One wonders how the presence of a son makes one consume more starches.

64F
 

On 2/23/2021 2:57 PM, Bruce wrote:
> On Tue, 23 Feb 2021 14:53:31 -0600, BryanGSimmons
> > wrote:
>
>> On 2/23/2021 2:03 PM, Cindy Hamilton wrote:
>>> On Tuesday, February 23, 2021 at 2:48:29 PM UTC-5, wrote:
>>>> That's the projected high today. It's 62 right now. A chicken is about
>>>> to get spatchcocked and put on the grill over hickory wood. A few days
>>>> ago, it was bitterly cold, and I'm not wasting this nice weather.
>>>
>>> Nice. It's about 47 right now, which is 10 more than the average. I'm
>>> grilling chicken tonight, too.
>>>
>>> Skinless, boneless chicken breasts over propane. They really don't
>>> deserve hickory. Just a quick Tuesday night dinner after a day at
>>> the office.
>>>
>> I hate to have to agree, but I too think that skinless, boneless
>> chicken is less deserving.
>> Son informed me that he won't be here for dinner, so no sides
>> other than green salad. Once he moves out (17 days), there are
>> going to be a lot less starches consumed in this here house.
>
> One wonders how the presence of a son makes one consume more starches.
>
My son likes starch with meals, mac & cheese, potatoes, etc. That's
considered normal, a "balanced" meal. I try to please those whom I
cook for. I wasn't planning much for this evening, just some cream
cheese dip for potato chips. Cream Cheese, heavy cream, salt, onion
powder and a tiny bit of Worcestershire sauce. Thing is, if it's
there, my wife and I will usually eat it.

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

64F
 

On 2021-02-23 3:03 p.m., Cindy Hamilton wrote:
> On Tuesday, February 23, 2021 at 2:48:29 PM UTC-5, wrote:
>> That's the projected high today. It's 62 right now. A chicken is about
>> to get spatchcocked and put on the grill over hickory wood. A few days
>> ago, it was bitterly cold, and I'm not wasting this nice weather.
>
> Nice. It's about 47 right now, which is 10 more than the average. I'm
> grilling chicken tonight, too.
>
> Skinless, boneless chicken breasts over propane. They really don't
> deserve hickory. Just a quick Tuesday night dinner after a day at
> the office.
>

It is +3 C here today.

Supper is mostly prepped. I have did a chiffonade of spinach. I
julienned some carrots and cucumber and very finely shopped birds eye
pepper. I have some leftover steak to slice up. I will add some chopped
mango and make a dressing of lime juice and low sodium soy sauce, let it
sit for a while and them soften some rice papers to make Thai style
wraps. I will also heat up some chicken broth with a piece of star
anise, some basil and a bit of soy sauce.

64F
 

On 2/23/2021 3:39 PM, Dave Smith wrote:
> On 2021-02-23 3:03 p.m., Cindy Hamilton wrote:
>> On Tuesday, February 23, 2021 at 2:48:29 PM UTC-5,
>> wrote:
>>> That's the projected high today. It's 62 right now. A chicken is about
>>> to get spatchcocked and put on the grill over hickory wood. A few days
>>> ago, it was bitterly cold, and I'm not wasting this nice weather.
>>
>> Nice.Â* It's about 47 right now, which is 10 more than the average.Â* I'm
>> grilling chicken tonight, too.
>>
>> Skinless, boneless chicken breasts over propane.Â* They really don't
>> deserve hickory.Â* Just a quick Tuesday night dinner after a day at
>> the office.
>>
>
> It is +3 C here today.
>
> Supper is mostly prepped. I have did a chiffonade of spinach. I
> julienned some carrots and cucumber and very finely shopped birds eye
> pepper. I have some leftover steak to slice up.Â* I will add some chopped
> mango and make a dressing of lime juice and low sodium soy sauce, let it
> sit for a while and them soften some rice papers to make Thai style
> wraps.Â* I will also heat up some chicken broth with a piece of star
> anise, some basil and a bit of soy sauce.
>
>
Have you ever tried this?
https://www.amazon.com/San-J-Tamari-.../dp/B00Z7WC33S

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

64F
 

On 2021-02-23 4:46 p.m., BryanGSimmons wrote:
> On 2/23/2021 3:39 PM, Dave Smith wrote:

>> Supper is mostly prepped. I have did a chiffonade of spinach. I
>> julienned some carrots and cucumber and very finely shopped birds eye
>> pepper. I have some leftover steak to slice up.Â* I will add some
>> chopped mango and make a dressing of lime juice and low sodium soy
>> sauce, let it sit for a while and them soften some rice papers to make
>> Thai style wraps.Â* I will also heat up some chicken broth with a piece
>> of star anise, some basil and a bit of soy sauce.
>>
>>
> Have you ever tried this?
> https://www.amazon.com/San-J-Tamari-.../dp/B00Z7WC33S
>

No. I don't recall even seeing it in stores. Is it good?

64F
 

On 2/23/2021 3:56 PM, Dave Smith wrote:
> On 2021-02-23 4:46 p.m., BryanGSimmons wrote:
>> On 2/23/2021 3:39 PM, Dave Smith wrote:
>
>>> Supper is mostly prepped. I have did a chiffonade of spinach. I
>>> julienned some carrots and cucumber and very finely shopped birds eye
>>> pepper. I have some leftover steak to slice up.Â* I will add some
>>> chopped mango and make a dressing of lime juice and low sodium soy
>>> sauce, let it sit for a while and them soften some rice papers to
>>> make Thai style wraps.Â* I will also heat up some chicken broth with a
>>> piece of star anise, some basil and a bit of soy sauce.
>>>
>>>
>> Have you ever tried this?
>> https://www.amazon.com/San-J-Tamari-.../dp/B00Z7WC33S
>>
>
> No. I don't recall even seeing it in stores. Is it good?
Delicious. It's 100% soy, no wheat.

https://www.flickr.com/photos/361781...57718410296802

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