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Dinner 2/23/2021
Odd day today. It started out warmer but gray. Now it is gusty and sunny and still cooler. I couldn't think what to make for dinner. It had to be something that was warm and comforting. I decided on Shrimp Fettuccine. Plus salad of course. I love all that garlic and am always ready for shrimp. What about you? Are you cooking tonight or ordering out or cobbling together something from leftovers? Janet US |
Dinner 2/23/2021
On Tue, 23 Feb 2021 16:39:42 -0700, US Janet >
wrote: > >Odd day today. It started out warmer but gray. Now it is gusty >and sunny and still cooler. I couldn't think what to make for dinner. >It had to be something that was warm and comforting. I decided on >Shrimp Fettuccine. Plus salad of course. >I love all that garlic and am always ready for shrimp. > >What about you? Are you cooking tonight or ordering out or cobbling >together something from leftovers? We'll be having quinoa tempeh that I made yesterday, with rice and mixed vegetables. |
Dinner 2/23/2021
On Tue, 23 Feb 2021 US Janet wrote:
> >Odd day today. It started out warmer but gray. Now it is gusty >and sunny and still cooler. I couldn't think what to make for dinner. >It had to be something that was warm and comforting. I decided on >Shrimp Fettuccine. Plus salad of course. >I love all that garlic and am always ready for shrimp. > >What about you? Are you cooking tonight or ordering out or cobbling >together something from leftovers? > >Janet US We had left overs, sau-seege patties with Green Giant mixed veggies, and some very nice bread from a new local bakery... actually excellent crusty bread... a big surprise, will be going back for more.... especially since she has very excellent loaves herself, a gorgeous ~35 year old Hondorean, gotta love those zoftic Central American wimmens. |
Dinner 2/23/2021
On Tue, 23 Feb 2021 16:39:42 -0700, US Janet >
wrote: > >Odd day today. It started out warmer but gray. Now it is gusty >and sunny and still cooler. I couldn't think what to make for dinner. >It had to be something that was warm and comforting. I decided on >Shrimp Fettuccine. Plus salad of course. >I love all that garlic and am always ready for shrimp. > >What about you? Are you cooking tonight or ordering out or cobbling >together something from leftovers? > >Janet US Garlic and shrimp....always terrific. We went with frozen, breaded cod filets and fresh fruit salad. Speaking of fettuccine, which is Italian in origin, of course, have you seen any of Stanley Tucci's CNN Italian food shows? |
Dinner 2/23/2021
On 2/23/2021 5:45 PM, Bruce wrote:
> On Tue, 23 Feb 2021 16:39:42 -0700, US Janet > > wrote: > >> >> Odd day today. It started out warmer but gray. Now it is gusty >> and sunny and still cooler. I couldn't think what to make for dinner. >> It had to be something that was warm and comforting. I decided on >> Shrimp Fettuccine. Plus salad of course. >> I love all that garlic and am always ready for shrimp. >> >> What about you? Are you cooking tonight or ordering out or cobbling >> together something from leftovers? > > We'll be having quinoa tempeh that I made yesterday, with rice and > mixed vegetables. > I've never tasted quinoa, nor tempeh. I gather that tempeh has more flavor than tofu, which I find unappealing. Soy is a weird thing. Edamame is something I'd never put in my mouth again, and I find soy oil almost disgusting, but I adore tamari. Brown Basmati rice with tamari and cayenne might be my favorite starch. -- --Bryan For your safety and protection, this sig. has been thoroughly tested on laboratory animals. |
Dinner 2/23/2021
Sheldon Martin wrote:
> On Tue, 23 Feb 2021 US Janet wrote: >> >> Odd day today. It started out warmer but gray. Now it is gusty >> and sunny and still cooler. I couldn't think what to make for dinner. >> It had to be something that was warm and comforting. I decided on >> Shrimp Fettuccine. Plus salad of course. >> I love all that garlic and am always ready for shrimp. >> >> What about you? Are you cooking tonight or ordering out or cobbling >> together something from leftovers? >> >> Janet US > > We had left overs, sau-seege patties with Green Giant mixed > veggies, and some very nice bread from a new local bakery... actually > excellent crusty bread... a big surprise, will be going back for > more.... especially since she has very excellent loaves herself, a > gorgeous ~35 year old Hondorean, gotta love those zoftic Central > American wimmens. > Did yoose show her yoose tattoos Popeye? |
Dinner 2/23/2021
On 2/23/2021 6:35 PM, Boron Elgar wrote:
> On Tue, 23 Feb 2021 16:39:42 -0700, US Janet > > wrote: > >> >> Odd day today. It started out warmer but gray. Now it is gusty >> and sunny and still cooler. I couldn't think what to make for dinner. >> It had to be something that was warm and comforting. I decided on >> Shrimp Fettuccine. Plus salad of course. >> I love all that garlic and am always ready for shrimp. >> >> What about you? Are you cooking tonight or ordering out or cobbling >> together something from leftovers? >> >> Janet US > > Garlic and shrimp....always terrific. We went with frozen, breaded cod > filets and fresh fruit salad. > > Speaking of fettuccine, which is Italian in origin, of course, have > you seen any of Stanley Tucci's CNN Italian food shows? > Have you ever seen him in *A Midsummer Night's Dream*? Michelle Pfeiffer, Callista Flockhart, Kevin Kline, it's one of my favorite movies. It's not just my admitted *actress crush* on Callista Flockhart. It's a great movie. -- --Bryan For your safety and protection, this sig. has been thoroughly tested on laboratory animals. |
Dinner 2/23/2021
On Tue, 23 Feb 2021 18:50:16 -0600, BryanGSimmons
> wrote: >On 2/23/2021 5:45 PM, Bruce wrote: >> On Tue, 23 Feb 2021 16:39:42 -0700, US Janet > >> wrote: >> >>> >>> Odd day today. It started out warmer but gray. Now it is gusty >>> and sunny and still cooler. I couldn't think what to make for dinner. >>> It had to be something that was warm and comforting. I decided on >>> Shrimp Fettuccine. Plus salad of course. >>> I love all that garlic and am always ready for shrimp. >>> >>> What about you? Are you cooking tonight or ordering out or cobbling >>> together something from leftovers? >> >> We'll be having quinoa tempeh that I made yesterday, with rice and >> mixed vegetables. >> >I've never tasted quinoa, nor tempeh. I gather that tempeh has more >flavor than tofu, which I find unappealing. Soy is a weird thing. Tempeh has a lot of flavour. It contains no soy, unless you choose soy beans to grow your tempeh on, as opposed to chickpeas, black beans, sunflower seeds or quinoa, to mention a few of the options. >Edamame is something I'd never put in my mouth again, and I find soy >oil almost disgusting, but I adore tamari. I don't mind edamame, but I don't think I've ever had soy oil. >Brown Basmati rice with tamari and cayenne might be my favorite starch. Sounds good. |
Dinner 2/23/2021
On Tue, 23 Feb 2021 19:11:59 -0600, BryanGSimmons
> wrote: >On 2/23/2021 6:35 PM, Boron Elgar wrote: >> On Tue, 23 Feb 2021 16:39:42 -0700, US Janet > >> wrote: >> >>> >>> Odd day today. It started out warmer but gray. Now it is gusty >>> and sunny and still cooler. I couldn't think what to make for dinner. >>> It had to be something that was warm and comforting. I decided on >>> Shrimp Fettuccine. Plus salad of course. >>> I love all that garlic and am always ready for shrimp. >>> >>> What about you? Are you cooking tonight or ordering out or cobbling >>> together something from leftovers? >>> >>> Janet US >> >> Garlic and shrimp....always terrific. We went with frozen, breaded cod >> filets and fresh fruit salad. >> >> Speaking of fettuccine, which is Italian in origin, of course, have >> you seen any of Stanley Tucci's CNN Italian food shows? >> >Have you ever seen him in *A Midsummer Night's Dream*? Michelle >Pfeiffer, Callista Flockhart, Kevin Kline, it's one of my favorite >movies. It's not just my admitted *actress crush* on Callista >Flockhart. It's a great movie. Doesn't she look a bit anorexic? Or maybe middle aged spread has come to the rescue. |
Dinner 2/23/2021
On 2/23/2021 7:26 PM, Bruce wrote:
> On Tue, 23 Feb 2021 18:50:16 -0600, BryanGSimmons > > wrote: > >> On 2/23/2021 5:45 PM, Bruce wrote: >>> On Tue, 23 Feb 2021 16:39:42 -0700, US Janet > >>> wrote: >>> >>>> >>>> Odd day today. It started out warmer but gray. Now it is gusty >>>> and sunny and still cooler. I couldn't think what to make for dinner. >>>> It had to be something that was warm and comforting. I decided on >>>> Shrimp Fettuccine. Plus salad of course. >>>> I love all that garlic and am always ready for shrimp. >>>> >>>> What about you? Are you cooking tonight or ordering out or cobbling >>>> together something from leftovers? >>> >>> We'll be having quinoa tempeh that I made yesterday, with rice and >>> mixed vegetables. >>> >> I've never tasted quinoa, nor tempeh. I gather that tempeh has more >> flavor than tofu, which I find unappealing. Soy is a weird thing. > > Tempeh has a lot of flavour. It contains no soy, unless you choose soy > beans to grow your tempeh on, as opposed to chickpeas, black beans, > sunflower seeds or quinoa, to mention a few of the options. > >> Edamame is something I'd never put in my mouth again, and I find soy >> oil almost disgusting, but I adore tamari. > > I don't mind edamame, but I don't think I've ever had soy oil. > In the USA, anything labeled "vegetable oil" is soybean oil. The other cheap oil is Canola, which also has an off taste. Peanut oil is fine. It's what I use in my fryers. The best neutral oil is high oleic sunflower. In Europe, pretty much all the sunflower oil is of the high oleic type, which is extremely low in polyunsaturated fat. In the USA, they still grow mostly the higher polyunsaturated type, which tastes fine, but is far less healthful. > >> Brown Basmati rice with tamari and cayenne might be my favorite starch. > > Sounds good. > When I make vegetarian stir fries, tamari provides that umami kick, and the addition of egg, especially egg cooked where 100% of the white is sold, and most of the yolk is still runny, is stick-to-your-ribs enough to feel like a meal that included meat. -- --Bryan For your safety and protection, this sig. has been thoroughly tested on laboratory animals. |
Dinner 2/23/2021
On 2/23/2021 7:27 PM, Bruce wrote:
> On Tue, 23 Feb 2021 19:11:59 -0600, BryanGSimmons > > wrote: > >> On 2/23/2021 6:35 PM, Boron Elgar wrote: >>> On Tue, 23 Feb 2021 16:39:42 -0700, US Janet > >>> wrote: >>> >>>> >>>> Odd day today. It started out warmer but gray. Now it is gusty >>>> and sunny and still cooler. I couldn't think what to make for dinner. >>>> It had to be something that was warm and comforting. I decided on >>>> Shrimp Fettuccine. Plus salad of course. >>>> I love all that garlic and am always ready for shrimp. >>>> >>>> What about you? Are you cooking tonight or ordering out or cobbling >>>> together something from leftovers? >>>> >>>> Janet US >>> >>> Garlic and shrimp....always terrific. We went with frozen, breaded cod >>> filets and fresh fruit salad. >>> >>> Speaking of fettuccine, which is Italian in origin, of course, have >>> you seen any of Stanley Tucci's CNN Italian food shows? >>> >> Have you ever seen him in *A Midsummer Night's Dream*? Michelle >> Pfeiffer, Callista Flockhart, Kevin Kline, it's one of my favorite >> movies. It's not just my admitted *actress crush* on Callista >> Flockhart. It's a great movie. > > Doesn't she look a bit anorexic? Or maybe middle aged spread has come > to the rescue. > She's skinny, but she has a pretty face that is astoundingly expressive. I don't know if you've ever seen Ally McBeal. https://www.youtube.com/watch?v=He2vcbA8gv0 -- --Bryan For your safety and protection, this sig. has been thoroughly tested on laboratory animals. |
Dinner 2/23/2021
On Tue, 23 Feb 2021 19:58:59 -0600, BryanGSimmons
> wrote: >In the USA, anything labeled "vegetable oil" is soybean oil. I'd have to check here. We never buy vegetable oil. >The other cheap oil is Canola, which also has an off taste. It's also often GM. Don't trust those Canadians! >Peanut oil is fine. It's what I use in my fryers. The best neutral oil is >high oleic sunflower. In Europe, pretty much all the sunflower oil >is of the high oleic type, which is extremely low in polyunsaturated >fat. Are you sure? It's very common in the Netherlands and common doesn't always mean good. >In the USA, they still grow mostly the higher polyunsaturated >type, which tastes fine, but is far less healthful. >> >When I make vegetarian stir fries, tamari provides that umami >kick, and the addition of egg, especially egg cooked where 100% >of the white is sold, and most of the yolk is still runny, is >stick-to-your-ribs enough to feel like a meal that included meat. Which is exactly what's so great about tempeh. All you're eating is dumb chickpeas, for instance, but it's as satisfying as meat. |
Dinner 2/23/2021
On Tue, 23 Feb 2021 20:13:02 -0600, BryanGSimmons
> wrote: >On 2/23/2021 7:27 PM, Bruce wrote: >> On Tue, 23 Feb 2021 19:11:59 -0600, BryanGSimmons >> > wrote: >> >>> On 2/23/2021 6:35 PM, Boron Elgar wrote: >>>> On Tue, 23 Feb 2021 16:39:42 -0700, US Janet > >>>> wrote: >>>> >>>>> >>>>> Odd day today. It started out warmer but gray. Now it is gusty >>>>> and sunny and still cooler. I couldn't think what to make for dinner. >>>>> It had to be something that was warm and comforting. I decided on >>>>> Shrimp Fettuccine. Plus salad of course. >>>>> I love all that garlic and am always ready for shrimp. >>>>> >>>>> What about you? Are you cooking tonight or ordering out or cobbling >>>>> together something from leftovers? >>>>> >>>>> Janet US >>>> >>>> Garlic and shrimp....always terrific. We went with frozen, breaded cod >>>> filets and fresh fruit salad. >>>> >>>> Speaking of fettuccine, which is Italian in origin, of course, have >>>> you seen any of Stanley Tucci's CNN Italian food shows? >>>> >>> Have you ever seen him in *A Midsummer Night's Dream*? Michelle >>> Pfeiffer, Callista Flockhart, Kevin Kline, it's one of my favorite >>> movies. It's not just my admitted *actress crush* on Callista >>> Flockhart. It's a great movie. >> >> Doesn't she look a bit anorexic? Or maybe middle aged spread has come >> to the rescue. >> >She's skinny, but she has a pretty face that is astoundingly expressive. >I don't know if you've ever seen Ally McBeal. >https://www.youtube.com/watch?v=He2vcbA8gv0 Yes, she's pretty, as is Michelle Pfeiffer, IMO. |
Dinner 2/23/2021
On Tuesday, February 23, 2021 at 5:39:47 PM UTC-6, US Janet wrote:
> > Odd day today. It started out warmer but gray. Now it is gusty > and sunny and still cooler. I couldn't think what to make for dinner. > It had to be something that was warm and comforting. I decided on > Shrimp Fettuccine. Plus salad of course. > I love all that garlic and am always ready for shrimp. > > What about you? Are you cooking tonight or ordering out or cobbling > together something from leftovers? > > Janet US > It was salmon patties and green beans here. A popsicle was enjoyed a bit later. |
Dinner 2/23/2021
On Tue, 23 Feb 2021 19:35:10 -0500, Boron Elgar
> wrote: >On Tue, 23 Feb 2021 16:39:42 -0700, US Janet > >wrote: > >> >>Odd day today. It started out warmer but gray. Now it is gusty >>and sunny and still cooler. I couldn't think what to make for dinner. >>It had to be something that was warm and comforting. I decided on >>Shrimp Fettuccine. Plus salad of course. >>I love all that garlic and am always ready for shrimp. >> >>What about you? Are you cooking tonight or ordering out or cobbling >>together something from leftovers? >> >>Janet US > >Garlic and shrimp....always terrific. We went with frozen, breaded cod >filets and fresh fruit salad. > >Speaking of fettuccine, which is Italian in origin, of course, have >you seen any of Stanley Tucci's CNN Italian food shows? No, didn't know about them at all. Janet US |
Dinner 2/23/2021
On Tue, 23 Feb 2021 19:58:59 -0600, BryanGSimmons
> wrote: >On 2/23/2021 7:26 PM, Bruce wrote: >> On Tue, 23 Feb 2021 18:50:16 -0600, BryanGSimmons >> > wrote: >> >>> On 2/23/2021 5:45 PM, Bruce wrote: >>>> On Tue, 23 Feb 2021 16:39:42 -0700, US Janet > >>>> wrote: >>>> >>>>> >>>>> Odd day today. It started out warmer but gray. Now it is gusty >>>>> and sunny and still cooler. I couldn't think what to make for dinner. >>>>> It had to be something that was warm and comforting. I decided on >>>>> Shrimp Fettuccine. Plus salad of course. >>>>> I love all that garlic and am always ready for shrimp. >>>>> >>>>> What about you? Are you cooking tonight or ordering out or cobbling >>>>> together something from leftovers? >>>> >>>> We'll be having quinoa tempeh that I made yesterday, with rice and >>>> mixed vegetables. >>>> >>> I've never tasted quinoa, nor tempeh. I gather that tempeh has more >>> flavor than tofu, which I find unappealing. Soy is a weird thing. >> >> Tempeh has a lot of flavour. It contains no soy, unless you choose soy >> beans to grow your tempeh on, as opposed to chickpeas, black beans, >> sunflower seeds or quinoa, to mention a few of the options. >> >>> Edamame is something I'd never put in my mouth again, and I find soy >>> oil almost disgusting, but I adore tamari. >> >> I don't mind edamame, but I don't think I've ever had soy oil. > > >In the USA, anything labeled "vegetable oil" is soybean oil. The >other cheap oil is Canola, which also has an off taste. Peanut oil >is fine. It's what I use in my fryers. The best neutral oil is >high oleic sunflower. In Europe, pretty much all the sunflower oil >is of the high oleic type, which is extremely low in polyunsaturated >fat. In the USA, they still grow mostly the higher polyunsaturated >type, which tastes fine, but is far less healthful. >> >>> Brown Basmati rice with tamari and cayenne might be my favorite starch. >> >> Sounds good. >> >When I make vegetarian stir fries, tamari provides that umami >kick, and the addition of egg, especially egg cooked where 100% >of the white is sold, and most of the yolk is still runny, is >stick-to-your-ribs enough to feel like a meal that included meat. another vegetable oil is corn oil. It has a nice taste. Janet US |
Dinner 2/23/2021
On 24/02/2021 04:35, US Janet wrote:
> > another vegetable oil is corn oil. It has a nice taste. > I've been using a lot of avocado oil. |
Dinner 2/23/2021
On Tuesday, February 23, 2021 at 8:59:08 PM UTC-5, wrote:
> On 2/23/2021 7:26 PM, Bruce wrote: > > On Tue, 23 Feb 2021 18:50:16 -0600, BryanGSimmons > > > wrote: > > > >> On 2/23/2021 5:45 PM, Bruce wrote: > >>> On Tue, 23 Feb 2021 16:39:42 -0700, US Janet > > >>> wrote: > >>> > >>>> > >>>> Odd day today. It started out warmer but gray. Now it is gusty > >>>> and sunny and still cooler. I couldn't think what to make for dinner. > >>>> It had to be something that was warm and comforting. I decided on > >>>> Shrimp Fettuccine. Plus salad of course. > >>>> I love all that garlic and am always ready for shrimp. > >>>> > >>>> What about you? Are you cooking tonight or ordering out or cobbling > >>>> together something from leftovers? > >>> > >>> We'll be having quinoa tempeh that I made yesterday, with rice and > >>> mixed vegetables. > >>> > >> I've never tasted quinoa, nor tempeh. I gather that tempeh has more > >> flavor than tofu, which I find unappealing. Soy is a weird thing. > > > > Tempeh has a lot of flavour. It contains no soy, unless you choose soy > > beans to grow your tempeh on, as opposed to chickpeas, black beans, > > sunflower seeds or quinoa, to mention a few of the options. > > > >> Edamame is something I'd never put in my mouth again, and I find soy > >> oil almost disgusting, but I adore tamari. > > > > I don't mind edamame, but I don't think I've ever had soy oil. > > > In the USA, anything labeled "vegetable oil" is soybean oil. The > other cheap oil is Canola, which also has an off taste. Peanut oil > is fine. It's what I use in my fryers. The best neutral oil is > high oleic sunflower. In Europe, pretty much all the sunflower oil > is of the high oleic type, which is extremely low in polyunsaturated > fat. In the USA, they still grow mostly the higher polyunsaturated > type, which tastes fine, but is far less healthful. I somehow ended up with 2 quarts of canola oil. I mainly use it on my grill grates. If it's not heated I notice the off-flavors less, but usually use extra-virgin olive oil for salad dressings. Lately I've been using grapeseed oil for sauteeing. I never use more than a thin scrim on the bottom of the pan; no deep- or shallow frying for me. Since I use so little oil, I don't worry about the health benefits, or lack thereof. It's all about the flavor. Cindy Hamilton |
Dinner 2/23/2021
"Bruce" wrote in message ... On Tue, 23 Feb 2021 20:13:02 -0600, BryanGSimmons > wrote: >On 2/23/2021 7:27 PM, Bruce wrote: >> On Tue, 23 Feb 2021 19:11:59 -0600, BryanGSimmons >> > wrote: >> >>> On 2/23/2021 6:35 PM, Boron Elgar wrote: >>>> On Tue, 23 Feb 2021 16:39:42 -0700, US Janet > >>>> wrote: >>>> >>>>> >>>>> Odd day today. It started out warmer but gray. Now it is gusty >>>>> and sunny and still cooler. I couldn't think what to make for dinner. >>>>> It had to be something that was warm and comforting. I decided on >>>>> Shrimp Fettuccine. Plus salad of course. >>>>> I love all that garlic and am always ready for shrimp. >>>>> >>>>> What about you? Are you cooking tonight or ordering out or cobbling >>>>> together something from leftovers? >>>>> >>>>> Janet US >>>> >>>> Garlic and shrimp....always terrific. We went with frozen, breaded cod >>>> filets and fresh fruit salad. >>>> >>>> Speaking of fettuccine, which is Italian in origin, of course, have >>>> you seen any of Stanley Tucci's CNN Italian food shows? >>>> >>> Have you ever seen him in *A Midsummer Night's Dream*? Michelle >>> Pfeiffer, Callista Flockhart, Kevin Kline, it's one of my favorite >>> movies. It's not just my admitted *actress crush* on Callista >>> Flockhart. It's a great movie. >> >> Doesn't she look a bit anorexic? Or maybe middle aged spread has come >> to the rescue. >> >She's skinny, but she has a pretty face that is astoundingly expressive. >I don't know if you've ever seen Ally McBeal. >https://www.youtube.com/watch?v=He2vcbA8gv0 Yes, she's pretty, as is Michelle Pfeiffer, IMO. === That film was great:)) I loved it:) She was not taking anything from those blokes:)))) |
Dinner 2/23/2021
On 2/23/2021 6:39 PM, US Janet wrote:
> > Odd day today. It started out warmer but gray. Now it is gusty > and sunny and still cooler. I couldn't think what to make for dinner. > It had to be something that was warm and comforting. I decided on > Shrimp Fettuccine. Plus salad of course. > I love all that garlic and am always ready for shrimp. > > What about you? Are you cooking tonight or ordering out or cobbling > together something from leftovers? Lunch yesterday was 2 steak, onion & cheese sandwiches and chips. I had a Cindy-like small dinner last night. 2/3 cup plain white rice and half a tomato. S&P (the rice was leftover from the stuffed green peppers the other day) |
Dinner 2/23/2021
Bruce wrote:
> Which is exactly what's so great about tempeh. All you're eating is > dumb chickpeas, for instance, but it's as satisfying as meat. Bite size mushrooms are also good as a substitute for meat. |
Dinner 2/23/2021
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Dinner 2/23/2021
On Tuesday, February 23, 2021 at 1:39:47 PM UTC-10, US Janet wrote:
> Odd day today. It started out warmer but gray. Now it is gusty > and sunny and still cooler. I couldn't think what to make for dinner. > It had to be something that was warm and comforting. I decided on > Shrimp Fettuccine. Plus salad of course. > I love all that garlic and am always ready for shrimp. > > What about you? Are you cooking tonight or ordering out or cobbling > together something from leftovers? > > Janet US My wife had some kim chee stew at the Korean market. She said it was a rice thief. The Koreans will call extra spicy food "rice thief" but I heard it also called "rice killer." The Asian cook can control the amount of rice the people they cook for will eat by the amount of salt and spice they add to the foods they cook. https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6 |
Dinner 2/23/2021
On Wed, 24 Feb 2021 11:23:15 -0800 (PST), dsi1
> wrote: >On Tuesday, February 23, 2021 at 1:39:47 PM UTC-10, US Janet wrote: >> Odd day today. It started out warmer but gray. Now it is gusty >> and sunny and still cooler. I couldn't think what to make for dinner. >> It had to be something that was warm and comforting. I decided on >> Shrimp Fettuccine. Plus salad of course. >> I love all that garlic and am always ready for shrimp. >> >> What about you? Are you cooking tonight or ordering out or cobbling >> together something from leftovers? >> >> Janet US > >My wife had some kim chee stew at the Korean market. She said it was a rice thief. The Koreans will call extra spicy food "rice thief" but I heard it also called "rice killer." The Asian cook can control the amount of rice the people they cook for will eat by the amount of salt and spice they add to the foods they cook. > >https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6 I can imagine Rice Thief. That's not nice when you are anticipating a flavor and it is stolen by the spice. Janet US |
Dinner 2/23/2021
On Wed, 24 Feb 2021 11:23:15 -0800 (PST), dsi1
> wrote: >On Tuesday, February 23, 2021 at 1:39:47 PM UTC-10, US Janet wrote: >> Odd day today. It started out warmer but gray. Now it is gusty >> and sunny and still cooler. I couldn't think what to make for dinner. >> It had to be something that was warm and comforting. I decided on >> Shrimp Fettuccine. Plus salad of course. >> I love all that garlic and am always ready for shrimp. >> >> What about you? Are you cooking tonight or ordering out or cobbling >> together something from leftovers? >> >> Janet US > >My wife had some kim chee stew at the Korean market. She said it was a rice thief. The Koreans will call extra spicy food "rice thief" but I heard it also called "rice killer." The Asian cook can control the amount of rice the people they cook for will eat by the amount of salt and spice they add to the foods they cook. > >https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6 > Maybe the Asian cook should learn to control the amount of salt and spice they use. > -- The real Bruce posts with Eternal September |
Dinner 2/23/2021
On 2/24/2021 11:49 AM, Bruce wrote:
> On Wed, 24 Feb 2021 11:23:15 -0800 (PST), dsi1 > > wrote: > >> On Tuesday, February 23, 2021 at 1:39:47 PM UTC-10, US Janet wrote: >>> Odd day today. It started out warmer but gray. Now it is gusty >>> and sunny and still cooler. I couldn't think what to make for dinner. >>> It had to be something that was warm and comforting. I decided on >>> Shrimp Fettuccine. Plus salad of course. >>> I love all that garlic and am always ready for shrimp. >>> >>> What about you? Are you cooking tonight or ordering out or cobbling >>> together something from leftovers? >>> >>> Janet US >> >> My wife had some kim chee stew at the Korean market. She said it was a rice thief. The Koreans will call extra spicy food "rice thief" but I heard it also called "rice killer." The Asian cook can control the amount of rice the people they cook for will eat by the amount of salt and spice they add to the foods they cook. >> >> https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6 >> > Maybe the Asian cook should learn to control the amount of salt and > spice they use. >> Koreans find some foods "extra spicy"? I never would have guessed. |
Dinner 2/23/2021
On Wed, 24 Feb 2021 12:47:30 -0700, US Janet >
wrote: >On Wed, 24 Feb 2021 11:23:15 -0800 (PST), dsi1 > wrote: > >>On Tuesday, February 23, 2021 at 1:39:47 PM UTC-10, US Janet wrote: >>> Odd day today. It started out warmer but gray. Now it is gusty >>> and sunny and still cooler. I couldn't think what to make for dinner. >>> It had to be something that was warm and comforting. I decided on >>> Shrimp Fettuccine. Plus salad of course. >>> I love all that garlic and am always ready for shrimp. >>> >>> What about you? Are you cooking tonight or ordering out or cobbling >>> together something from leftovers? >>> >>> Janet US >> >>My wife had some kim chee stew at the Korean market. She said it was a rice thief. The Koreans will call extra spicy food "rice thief" but I heard it also called "rice killer." The Asian cook can control the amount of rice the people they cook for will eat by the amount of salt and spice they add to the foods they cook. >> >>https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6 > >I can imagine Rice Thief. That's not nice when you are anticipating a >flavor and it is stolen by the spice. >Janet US Tonight's dinner is a dozen eggs, with left over saw-seege, and mozz... plenty for tomorrow too. |
Dinner 2/23/2021
On Wed, 24 Feb 2021 15:28:04 -0500, Sheldon Martin >
wrote: >On Wed, 24 Feb 2021 12:47:30 -0700, US Janet > >wrote: > >>On Wed, 24 Feb 2021 11:23:15 -0800 (PST), dsi1 > wrote: >> >>>On Tuesday, February 23, 2021 at 1:39:47 PM UTC-10, US Janet wrote: >>>> Odd day today. It started out warmer but gray. Now it is gusty >>>> and sunny and still cooler. I couldn't think what to make for dinner. >>>> It had to be something that was warm and comforting. I decided on >>>> Shrimp Fettuccine. Plus salad of course. >>>> I love all that garlic and am always ready for shrimp. >>>> >>>> What about you? Are you cooking tonight or ordering out or cobbling >>>> together something from leftovers? >>>> >>>> Janet US >>> >>>My wife had some kim chee stew at the Korean market. She said it was a rice thief. The Koreans will call extra spicy food "rice thief" but I heard it also called "rice killer." The Asian cook can control the amount of rice the people they cook for will eat by the amount of salt and spice they add to the foods they cook. >>> >>>https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6 >> >>I can imagine Rice Thief. That's not nice when you are anticipating a >>flavor and it is stolen by the spice. >>Janet US > >Tonight's dinner is a dozen eggs, with left over saw-seege, and >mozz... plenty for tomorrow too. A dozen eggs... your wife and you will be clucking to each other afterwards. -- The real Bruce posts with Eternal September |
Dinner 2/23/2021
On Wednesday, February 24, 2021 at 9:47:36 AM UTC-10, US Janet wrote:
> On Wed, 24 Feb 2021 11:23:15 -0800 (PST), dsi1 > > wrote: > > >On Tuesday, February 23, 2021 at 1:39:47 PM UTC-10, US Janet wrote: > >> Odd day today. It started out warmer but gray. Now it is gusty > >> and sunny and still cooler. I couldn't think what to make for dinner. > >> It had to be something that was warm and comforting. I decided on > >> Shrimp Fettuccine. Plus salad of course. > >> I love all that garlic and am always ready for shrimp. > >> > >> What about you? Are you cooking tonight or ordering out or cobbling > >> together something from leftovers? > >> > >> Janet US > > > >My wife had some kim chee stew at the Korean market. She said it was a rice thief. The Koreans will call extra spicy food "rice thief" but I heard it also called "rice killer." The Asian cook can control the amount of rice the people they cook for will eat by the amount of salt and spice they add to the foods they cook. > > > >https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6 > I can imagine Rice Thief. That's not nice when you are anticipating a > flavor and it is stolen by the spice. > Janet US It's a useful strategy. If you don't have much meat, you add more salt so people eat more rice. |
Dinner 2/23/2021
On Wednesday, February 24, 2021 at 9:49:48 AM UTC-10, Bruce wrote:
> On Wed, 24 Feb 2021 11:23:15 -0800 (PST), dsi1 > > wrote: > >On Tuesday, February 23, 2021 at 1:39:47 PM UTC-10, US Janet wrote: > >> Odd day today. It started out warmer but gray. Now it is gusty > >> and sunny and still cooler. I couldn't think what to make for dinner. > >> It had to be something that was warm and comforting. I decided on > >> Shrimp Fettuccine. Plus salad of course. > >> I love all that garlic and am always ready for shrimp. > >> > >> What about you? Are you cooking tonight or ordering out or cobbling > >> together something from leftovers? > >> > >> Janet US > > > >My wife had some kim chee stew at the Korean market. She said it was a rice thief. The Koreans will call extra spicy food "rice thief" but I heard it also called "rice killer." The Asian cook can control the amount of rice the people they cook for will eat by the amount of salt and spice they add to the foods they cook. > > > >https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6 > > > Maybe the Asian cook should learn to control the amount of salt and > spice they use. > > > -- > > The real Bruce posts with Eternal September What makes you think they don't know how do control their salt and spice? Obviously, you don't much care for the yellow man. |
Dinner 2/23/2021
On Wed, 24 Feb 2021 12:50:13 -0800 (PST), dsi1
> wrote: >On Wednesday, February 24, 2021 at 9:49:48 AM UTC-10, Bruce wrote: >> On Wed, 24 Feb 2021 11:23:15 -0800 (PST), dsi1 >> > wrote: >> >On Tuesday, February 23, 2021 at 1:39:47 PM UTC-10, US Janet wrote: >> >> Odd day today. It started out warmer but gray. Now it is gusty >> >> and sunny and still cooler. I couldn't think what to make for dinner. >> >> It had to be something that was warm and comforting. I decided on >> >> Shrimp Fettuccine. Plus salad of course. >> >> I love all that garlic and am always ready for shrimp. >> >> >> >> What about you? Are you cooking tonight or ordering out or cobbling >> >> together something from leftovers? >> >> >> >> Janet US >> > >> >My wife had some kim chee stew at the Korean market. She said it was a rice thief. The Koreans will call extra spicy food "rice thief" but I heard it also called "rice killer." The Asian cook can control the amount of rice the people they cook for will eat by the amount of salt and spice they add to the foods they cook. >> > >> >https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6 >> > >> Maybe the Asian cook should learn to control the amount of salt and >> spice they use. >> > >> -- >> >> The real Bruce posts with Eternal September > >What makes you think they don't know how do control their salt and spice? Obviously, you don't much care for the yellow man. Bruce is as racist as you are. |
Dinner 2/23/2021
On Wednesday, February 24, 2021 at 9:55:32 AM UTC-10, Taxed and Spent wrote:
> On 2/24/2021 11:49 AM, Bruce wrote: > > On Wed, 24 Feb 2021 11:23:15 -0800 (PST), dsi1 > > > wrote: > > > >> On Tuesday, February 23, 2021 at 1:39:47 PM UTC-10, US Janet wrote: > >>> Odd day today. It started out warmer but gray. Now it is gusty > >>> and sunny and still cooler. I couldn't think what to make for dinner. > >>> It had to be something that was warm and comforting. I decided on > >>> Shrimp Fettuccine. Plus salad of course. > >>> I love all that garlic and am always ready for shrimp. > >>> > >>> What about you? Are you cooking tonight or ordering out or cobbling > >>> together something from leftovers? > >>> > >>> Janet US > >> > >> My wife had some kim chee stew at the Korean market. She said it was a rice thief. The Koreans will call extra spicy food "rice thief" but I heard it also called "rice killer." The Asian cook can control the amount of rice the people they cook for will eat by the amount of salt and spice they add to the foods they cook. > >> > >> https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6 > >> > > Maybe the Asian cook should learn to control the amount of salt and > > spice they use. > >> > Koreans find some foods "extra spicy"? I never would have guessed. I have noticed that about my wife - she has a reduced tolerance for spicy foods. I tasted the kim chee chigae, it seemed about right. |
Dinner 2/23/2021
On Wednesday, February 24, 2021 at 10:53:47 AM UTC-10, wrote:
> On Wed, 24 Feb 2021 12:50:13 -0800 (PST), dsi1 > > wrote: > > >On Wednesday, February 24, 2021 at 9:49:48 AM UTC-10, Bruce wrote: > >> On Wed, 24 Feb 2021 11:23:15 -0800 (PST), dsi1 > >> > wrote: > >> >On Tuesday, February 23, 2021 at 1:39:47 PM UTC-10, US Janet wrote: > >> >> Odd day today. It started out warmer but gray. Now it is gusty > >> >> and sunny and still cooler. I couldn't think what to make for dinner. > >> >> It had to be something that was warm and comforting. I decided on > >> >> Shrimp Fettuccine. Plus salad of course. > >> >> I love all that garlic and am always ready for shrimp. > >> >> > >> >> What about you? Are you cooking tonight or ordering out or cobbling > >> >> together something from leftovers? > >> >> > >> >> Janet US > >> > > >> >My wife had some kim chee stew at the Korean market. She said it was a rice thief. The Koreans will call extra spicy food "rice thief" but I heard it also called "rice killer." The Asian cook can control the amount of rice the people they cook for will eat by the amount of salt and spice they add to the foods they cook. > >> > > >> >https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6 > >> > > >> Maybe the Asian cook should learn to control the amount of salt and > >> spice they use. > >> > > >> -- > >> > >> The real Bruce posts with Eternal September > > > >What makes you think they don't know how do control their salt and spice? Obviously, you don't much care for the yellow man. > Bruce is as racist as you are. He's as racist as any other human being, greg. |
Dinner 2/23/2021
On Wed, 24 Feb 2021 12:50:13 -0800 (PST), dsi1
> wrote: >On Wednesday, February 24, 2021 at 9:49:48 AM UTC-10, Bruce wrote: >> On Wed, 24 Feb 2021 11:23:15 -0800 (PST), dsi1 >> > wrote: >> >On Tuesday, February 23, 2021 at 1:39:47 PM UTC-10, US Janet wrote: >> >> Odd day today. It started out warmer but gray. Now it is gusty >> >> and sunny and still cooler. I couldn't think what to make for dinner. >> >> It had to be something that was warm and comforting. I decided on >> >> Shrimp Fettuccine. Plus salad of course. >> >> I love all that garlic and am always ready for shrimp. >> >> >> >> What about you? Are you cooking tonight or ordering out or cobbling >> >> together something from leftovers? >> >> >> >> Janet US >> > >> >My wife had some kim chee stew at the Korean market. She said it was a rice thief. The Koreans will call extra spicy food "rice thief" but I heard it also called "rice killer." The Asian cook can control the amount of rice the people they cook for will eat by the amount of salt and spice they add to the foods they cook. >> > >> >https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6 >> > >> Maybe the Asian cook should learn to control the amount of salt and >> spice they use. >> > >> -- >> >> The real Bruce posts with Eternal September > >What makes you think they don't know how do control their salt and spice? Obviously, you don't much care for the yellow man. > If the cook makes food so spicy or salty that customers need to eat more rice than they really wanted, in order to be able to cope with the food, the cook's doing something wrong. > I don't care if the cook's a yellow man or a white man or any of the other variations. > -- The real Bruce posts with Eternal September |
Dinner 2/23/2021
On Wed, 24 Feb 2021 12:58:26 -0800 (PST), dsi1
> wrote: >On Wednesday, February 24, 2021 at 10:53:47 AM UTC-10, wrote: >> On Wed, 24 Feb 2021 12:50:13 -0800 (PST), dsi1 >> > wrote: >> >> >On Wednesday, February 24, 2021 at 9:49:48 AM UTC-10, Bruce wrote: >> >> On Wed, 24 Feb 2021 11:23:15 -0800 (PST), dsi1 >> >> > wrote: >> >> >On Tuesday, February 23, 2021 at 1:39:47 PM UTC-10, US Janet wrote: >> >> >> Odd day today. It started out warmer but gray. Now it is gusty >> >> >> and sunny and still cooler. I couldn't think what to make for dinner. >> >> >> It had to be something that was warm and comforting. I decided on >> >> >> Shrimp Fettuccine. Plus salad of course. >> >> >> I love all that garlic and am always ready for shrimp. >> >> >> >> >> >> What about you? Are you cooking tonight or ordering out or cobbling >> >> >> together something from leftovers? >> >> >> >> >> >> Janet US >> >> > >> >> >My wife had some kim chee stew at the Korean market. She said it was a rice thief. The Koreans will call extra spicy food "rice thief" but I heard it also called "rice killer." The Asian cook can control the amount of rice the people they cook for will eat by the amount of salt and spice they add to the foods they cook. >> >> > >> >> >https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6 >> >> > >> >> Maybe the Asian cook should learn to control the amount of salt and >> >> spice they use. >> >> > >> >> -- >> >> >> >> The real Bruce posts with Eternal September >> > >> >What makes you think they don't know how do control their salt and spice? Obviously, you don't much care for the yellow man. >> Bruce is as racist as you are. > He's as racist as any other human being, greg. All this because of a comment about Asian cooks using too much salt or spice. And it wasn't even my comment. Hysteria. -- The real Bruce posts with Eternal September |
Dinner 2/23/2021
On Wednesday, February 24, 2021 at 11:00:10 AM UTC-10, Bruce wrote:
> On Wed, 24 Feb 2021 12:50:13 -0800 (PST), dsi1 > > wrote: > > >On Wednesday, February 24, 2021 at 9:49:48 AM UTC-10, Bruce wrote: > >> On Wed, 24 Feb 2021 11:23:15 -0800 (PST), dsi1 > >> > wrote: > >> >On Tuesday, February 23, 2021 at 1:39:47 PM UTC-10, US Janet wrote: > >> >> Odd day today. It started out warmer but gray. Now it is gusty > >> >> and sunny and still cooler. I couldn't think what to make for dinner. > >> >> It had to be something that was warm and comforting. I decided on > >> >> Shrimp Fettuccine. Plus salad of course. > >> >> I love all that garlic and am always ready for shrimp. > >> >> > >> >> What about you? Are you cooking tonight or ordering out or cobbling > >> >> together something from leftovers? > >> >> > >> >> Janet US > >> > > >> >My wife had some kim chee stew at the Korean market. She said it was a rice thief. The Koreans will call extra spicy food "rice thief" but I heard it also called "rice killer." The Asian cook can control the amount of rice the people they cook for will eat by the amount of salt and spice they add to the foods they cook. > >> > > >> >https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6 > >> > > >> Maybe the Asian cook should learn to control the amount of salt and > >> spice they use. > >> > > >> -- > >> > >> The real Bruce posts with Eternal September > > > >What makes you think they don't know how do control their salt and spice? Obviously, you don't much care for the yellow man. > > > If the cook makes food so spicy or salty that customers need to eat > more rice than they really wanted, in order to be able to cope with > the food, the cook's doing something wrong. > > > I don't care if the cook's a yellow man or a white man or any of the > other variations. > > > -- > > The real Bruce posts with Eternal September The Asians have historically been through a lot of shortages of food. Extra salt in food has to do with addressing the scarcity of food that rather than trying to make the food edible. You can take that as a fact or as a fairy tale. It don't really matter to me. |
Dinner 2/23/2021
"dsi1" wrote in message ... On Tuesday, February 23, 2021 at 1:39:47 PM UTC-10, US Janet wrote: > Odd day today. It started out warmer but gray. Now it is gusty > and sunny and still cooler. I couldn't think what to make for dinner. > It had to be something that was warm and comforting. I decided on > Shrimp Fettuccine. Plus salad of course. > I love all that garlic and am always ready for shrimp. > > What about you? Are you cooking tonight or ordering out or cobbling > together something from leftovers? > > Janet US My wife had some kim chee stew at the Korean market. She said it was a rice thief. The Koreans will call extra spicy food "rice thief" but I heard it also called "rice killer." The Asian cook can control the amount of rice the people they cook for will eat by the amount of salt and spice they add to the foods they cook. https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6 ==== I wouldn't have a clue!! I just cook that kind of food I mostly learned from you! |
Dinner 2/23/2021
On Wed, 24 Feb 2021 21:10:33 -0000, "Ophelia" >
wrote: > > >"dsi1" wrote in message ... > >On Tuesday, February 23, 2021 at 1:39:47 PM UTC-10, US Janet wrote: >> Odd day today. It started out warmer but gray. Now it is gusty >> and sunny and still cooler. I couldn't think what to make for dinner. >> It had to be something that was warm and comforting. I decided on >> Shrimp Fettuccine. Plus salad of course. >> I love all that garlic and am always ready for shrimp. >> >> What about you? Are you cooking tonight or ordering out or cobbling >> together something from leftovers? >> >> Janet US > >My wife had some kim chee stew at the Korean market. She said it was a rice >thief. The Koreans will call extra spicy food "rice thief" but I heard it >also called "rice killer." The Asian cook can control the amount of rice the >people they cook for will eat by the amount of salt and spice they add to >the foods they cook. > >https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6 > >==== > > I wouldn't have a clue!! I just cook that kind of food I mostly learned >from you! LOL :-) The real Bruce posts with Eternal September |
Dinner 2/23/2021
On Wednesday, February 24, 2021 at 11:03:36 AM UTC-10, Bruce wrote:
> On Wed, 24 Feb 2021 12:58:26 -0800 (PST), dsi1 > > wrote: > > >On Wednesday, February 24, 2021 at 10:53:47 AM UTC-10, wrote: > >> On Wed, 24 Feb 2021 12:50:13 -0800 (PST), dsi1 > >> > wrote: > >> > >> >On Wednesday, February 24, 2021 at 9:49:48 AM UTC-10, Bruce wrote: > >> >> On Wed, 24 Feb 2021 11:23:15 -0800 (PST), dsi1 > >> >> > wrote: > >> >> >On Tuesday, February 23, 2021 at 1:39:47 PM UTC-10, US Janet wrote: > >> >> >> Odd day today. It started out warmer but gray. Now it is gusty > >> >> >> and sunny and still cooler. I couldn't think what to make for dinner. > >> >> >> It had to be something that was warm and comforting. I decided on > >> >> >> Shrimp Fettuccine. Plus salad of course. > >> >> >> I love all that garlic and am always ready for shrimp. > >> >> >> > >> >> >> What about you? Are you cooking tonight or ordering out or cobbling > >> >> >> together something from leftovers? > >> >> >> > >> >> >> Janet US > >> >> > > >> >> >My wife had some kim chee stew at the Korean market. She said it was a rice thief. The Koreans will call extra spicy food "rice thief" but I heard it also called "rice killer." The Asian cook can control the amount of rice the people they cook for will eat by the amount of salt and spice they add to the foods they cook. > >> >> > > >> >> >https://photos.app.goo.gl/RSr4LS7VeRqk9JUt6 > >> >> > > >> >> Maybe the Asian cook should learn to control the amount of salt and > >> >> spice they use. > >> >> > > >> >> -- > >> >> > >> >> The real Bruce posts with Eternal September > >> > > >> >What makes you think they don't know how do control their salt and spice? Obviously, you don't much care for the yellow man. > >> Bruce is as racist as you are. > > He's as racist as any other human being, greg. > All this because of a comment about Asian cooks using too much salt or > spice. And it wasn't even my comment. Hysteria. > -- > > The real Bruce posts with Eternal September Would you eat something made by this guy? Uh huh... racist! https://i.ytimg.com/vi/zfVvGRrsEJo/hqdefault.jpg |
Dinner 2/23/2021
On 2/24/2021 4:52 AM, Ophelia wrote:
> > > "Bruce"Â* wrote in message > ... > > On Tue, 23 Feb 2021 20:13:02 -0600, BryanGSimmons > > wrote: > >> On 2/23/2021 7:27 PM, Bruce wrote: >>> On Tue, 23 Feb 2021 19:11:59 -0600, BryanGSimmons >>> > wrote: >>> >>>> On 2/23/2021 6:35 PM, Boron Elgar wrote: >>>>> On Tue, 23 Feb 2021 16:39:42 -0700, US Janet > >>>>> wrote: >>>>> >>>>>> >>>>>> Odd day today.Â* It started out warmer but gray.Â* Now it is gusty >>>>>> and sunny and still cooler.Â* I couldn't think what to make for >>>>>> dinner. >>>>>> It had to be something that was warm and comforting.Â* I decided on >>>>>> Shrimp Fettuccine.Â* Plus salad of course. >>>>>> I love all that garlic and am always ready for shrimp. >>>>>> >>>>>> What about you?Â* Are you cooking tonight or ordering out or cobbling >>>>>> together something from leftovers? >>>>>> >>>>>> Janet US >>>>> >>>>> Garlic and shrimp....always terrific. We went with frozen, breaded cod >>>>> filets and fresh fruit salad. >>>>> >>>>> Speaking of fettuccine, which is Italian in origin, of course, have >>>>> you seen any of Stanley Tucci's CNN Italian food shows? >>>>> >>>> Have you ever seen him in *A Midsummer Night's Dream*?Â* Michelle >>>> Pfeiffer, Callista Flockhart, Kevin Kline, it's one of my favorite >>>> movies.Â* It's not just my admitted *actress crush* on Callista >>>> Flockhart.Â* It's a great movie. >>> >>> Doesn't she look a bit anorexic? Or maybe middle aged spread has come >>> to the rescue. >>> >> She's skinny, but she has a pretty face that is astoundingly expressive. >> I don't know if you've ever seen Ally McBeal. >> https://www.youtube.com/watch?v=He2vcbA8gv0 > > Yes, she's pretty, as is Michelle Pfeiffer, IMO. > My doctor told me that he thinks that Michelle Pfeiffer is the most beautiful woman in the world. > > === > > Â*That film was great:))Â* I loved it:)Â* She was not taking anything from > those blokes:)))) > > -- --Bryan For your safety and protection, this sig. has been thoroughly tested on laboratory animals. |
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