On 4/3/2021 7:26 PM, GM wrote:
> On Saturday, April 3, 2021 at 6:20:36 PM UTC-5, Lucretia Borgia wrote:
>> On Sat, 3 Apr 2021 19:15:54 -0400, jmcquown >
>> wrote:
>>> This is such a delightful and easy thing to prepare.
>>>
>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>>
>>> Jill
>> It's so 70s though - so were those awful jello salads - and they were
>> easy to make as well.
>
>
> She's not a real man so she can eat quiche...
>
> ;-)
>
I actually have that book somewhere here. "Real Men Don't Eat Quiche."
It was a gift one Christmas from my brother.

On Sunday, April 4, 2021 at 9:53:41 AM UTC-4, gary wrote:
> On 4/3/2021 7:18 PM, Dave Smith wrote:
> > On 2021-04-03 7:15 p.m., jmcquown wrote:
> >> This is such a delightful and easy thing to prepare.
> >>
> >> https://i.postimg.cc/YSpgtNpC/spinach.jpg
> >>
> >>
> >
> > That looks great. Nice crimping on the crust.
> It's a store made crust. Jill can't be bothered to make her own. She's a
> half-ass cook.

I can't be bothered to make pie, when it's so easy to buy one
at the bakery with a butter and/or lard crust.

There are things I am adamant about making myself. Barbecue sauce,
for example. Spaghetti sauce, for another.

Cindy Hamilton

On 4/3/2021 11:35 PM, Boron Elgar wrote:
> On Sat, 03 Apr 2021 18:02:32 -0600, US Janet >
> wrote:
>
>
>> I like Jell-O. I jusst haven't had any in quite a while.
>> Janet US
>
> We've been on a Jell-O kick- even wackier, we are using sugar free,but
> loaded with bananas and canned peaches or mixed berries. Black cherry
> is the preferred Jell-O flavor.
>
> It has been a low calorie treat in the evening for awhile- ice cream
> would be nice, but this is healthier.
>

All that sounds good. Love banana slices in Jello. Vanilla ice cream is
a plus too for a topping.

On 4/4/2021 9:59 AM, Cindy Hamilton wrote:
> On Sunday, April 4, 2021 at 9:53:41 AM UTC-4, gary wrote:
>> On 4/3/2021 7:18 PM, Dave Smith wrote:
>>> On 2021-04-03 7:15 p.m., jmcquown wrote:
>>>> This is such a delightful and easy thing to prepare.
>>>>
>>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>>>
>>>>
>>>
>>> That looks great. Nice crimping on the crust.
>> It's a store made crust. Jill can't be bothered to make her own. She's a
>> half-ass cook.
>
> I can't be bothered to make pie, when it's so easy to buy one
> at the bakery with a butter and/or lard crust.
>
> There are things I am adamant about making myself. Barbecue sauce,
> for example. Spaghetti sauce, for another.
>
> Cindy Hamilton
>
FYI, "Our" Gary didn't write that, the nymshifting troll did. I've made
pie crusts before. They didn't turn out well so why would I bother when
I can use ready made crusts?

Hmmmm, I didn't grow the spinach nor did I milk the cow to get the milk
and cream for the custard and I didn't make the cheese... dammit!

Jill

On Sunday, April 4, 2021 at 9:58:52 AM UTC-4, gary wrote:
> On 4/4/2021 5:06 AM, Cindy Hamilton wrote:
> > On Saturday, April 3, 2021 at 7:16:00 PM UTC-4, wrote:
> >> This is such a delightful and easy thing to prepare.
> >>
> >> https://i.postimg.cc/YSpgtNpC/spinach.jpg
> >>
> >
> > That looks very good.
> >
> > We had shrimp cocktail and a salad.
> >
> > Cindy Hamilton
> >
> Did you use those cute little official cocktail forks?

No, I don't have any of those.

We used our fingers.

Cindy Hamilton

On 2021-04-04 7:48 a.m., Lucretia Borgia wrote:
> On Sat, 3 Apr 2021 21:18:20 -0400, Ed Pawlowski > wrote:
>

>> Any of the red flavors with bananas, canned peaches, or fruit cocktail.
>> Grew up on those variations.
>>
>> Making Jello was my first cooking experience as a kid.
>
> Yes, used to make it with fruit for my kids when little but it was the
> veggie jello salads that made us want to puke
>
I used to like those.

On 04 Apr 2021, Hank Rogers > wrote in
:

> GM wrote:
>> On Saturday, April 3, 2021 at 6:20:36 PM UTC-5, Lucretia
>> Borgia wrote:
>>> On Sat, 3 Apr 2021 19:15:54 -0400, jmcquown
>>> > wrote:
>>>> This is such a delightful and easy thing to prepare.
>>>>
>>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>>>
>>>> Jill
>>> It's so 70s though - so were those awful jello salads -
>>> and they were easy to make as well.
>>
>>
>> She's not a real man so she can eat quiche...
>>
>> ;-)
>>
>
> She should invite Popeye over for the quiche.
>
> Such a lovely couple.

Each is a fag. Should be interesting. Lol...!!!

O:-)

--
Best
Greg

On Sunday, April 4, 2021 at 9:19:37 AM UTC-5, GM wrote:
> On 04 Apr 2021, Hank Rogers > wrote in
> :
>
> > GM wrote:
> >> On Saturday, April 3, 2021 at 6:20:36 PM UTC-5, Lucretia
> >> Borgia wrote:
> >>> On Sat, 3 Apr 2021 19:15:54 -0400, jmcquown
> >>> > wrote:
> >>>> This is such a delightful and easy thing to prepare.
> >>>>
> >>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
> >>>>
> >>>> Jill
> >>> It's so 70s though - so were those awful jello salads -
> >>> and they were easy to make as well.
> >>
> >>
> >> She's not a real man so she can eat quiche...
> >>
> >> ;-)
> >>
> >
> > She should invite Popeye over for the quiche.
> >
> > Such a lovely couple.
>
> Each is a fag. Should be interesting. Lol...!!!
>
> O:-)
>



Jill is fwogging me...!!!

<wibbit>

--
Best
Greg

On 2021-04-04 5:31 a.m., Lucretia Borgia wrote:

>>
> We came to NA in 1967 and the first time I saw a cucumber jello salad
> on a table (otherwise spread with nice things to eat) I remember David
> and I giving each other deep looks across the table
>

We arrived in '75 and experienced that travesty, complete with mini
marshmallows, a few weeks later as guests at xmas dinner.

On 4/4/2021 10:15 AM, Cindy Hamilton wrote:
> On Sunday, April 4, 2021 at 9:58:52 AM UTC-4, gary wrote:
>> On 4/4/2021 5:06 AM, Cindy Hamilton wrote:
>>> On Saturday, April 3, 2021 at 7:16:00 PM UTC-4, wrote:
>>>> This is such a delightful and easy thing to prepare.
>>>>
>>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>>>
>>>
>>> That looks very good.
>>>
>>> We had shrimp cocktail and a salad.
>>>
>>> Cindy Hamilton
>>>
>> Did you use those cute little official cocktail forks?
>
> No, I don't have any of those.
>
> We used our fingers.
>
> Cindy Hamilton
>
Is this actually Gary trying to prove a point? Or is it the aioe troll?
Gary has said many times he has aioe as a "backup". So, is it him or
is it the same old shit, different day nymshifter?

Jill

On Sun, 4 Apr 2021 09:53:27 -0400, gary > wrote:

>On 4/3/2021 7:18 PM, Dave Smith wrote:
>> On 2021-04-03 7:15 p.m., jmcquown wrote:
>>> This is such a delightful and easy thing to prepare.
>>>
>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>
>> That looks great. Nice crimping on the crust.
>
>It's a store made crust. Jill can't be bothered to make her own.
>She's a half-ass cook.

Jill is not a big ass-cook. LOL
I make crustless Quiche all the time,
a dozen egg fritatta in a 12" pan.

On 04 Apr 2021, jmcquown > wrote in
:

> On 4/4/2021 9:59 AM, Cindy Hamilton wrote:
>> On Sunday, April 4, 2021 at 9:53:41 AM UTC-4, gary wrote:
>>> On 4/3/2021 7:18 PM, Dave Smith wrote:
>>>> On 2021-04-03 7:15 p.m., jmcquown wrote:
>>>>> This is such a delightful and easy thing to prepare.
>>>>>
>>>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>>>>
>>>>>
>>>>
>>>> That looks great. Nice crimping on the crust.
>>> It's a store made crust. Jill can't be bothered to make
>>> her own. She's a half-ass cook.
>>
>> I can't be bothered to make pie, when it's so easy to buy
>> one at the bakery with a butter and/or lard crust.
>>
>> There are things I am adamant about making myself.
>> Barbecue sauce, for example. Spaghetti sauce, for
>> another.
>>
>> Cindy Hamilton
>>
> FYI, "Our" Gary didn't write that, the nymshifting troll
> did. I've made pie crusts before. They didn't turn out
> well so why would I bother when I can use ready made
> crusts?
>
> Hmmmm, I didn't grow the spinach nor did I milk the cow to
> get the milk and cream for the custard and I didn't make
> the cheese... dammit!
>
> Jill

This proves I'm *not* Jill because I'm replying to her and
wouldn't reply to myself. Banzai!

O:-)

--
Best
Greg

On 4/4/2021 11:19 AM, jmcquown wrote:
> Is this actually Gary trying to prove a point?Â* Or is it the aioe troll?
> Gary has said many times he has aioe as a "backup".Â* So, is it him or is
> it the same old shit, different day nymshifter?
>
> Jill
>
You mean you made another mistake. That's the *real* Gary,
you stupid ****.

--
The real Bruce would enjoy boot ****ing you

On 4/4/2021 10:12 AM, jmcquown wrote:
> On 4/4/2021 9:59 AM, Cindy Hamilton wrote:
>> On Sunday, April 4, 2021 at 9:53:41 AM UTC-4, gary wrote:
>>> On 4/3/2021 7:18 PM, Dave Smith wrote:
>>>> On 2021-04-03 7:15 p.m., jmcquown wrote:
>>>>> This is such a delightful and easy thing to prepare.
>>>>>
>>>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>>>>
>>>>>
>>>>
>>>> That looks great. Nice crimping on the crust.
>>> It's a store made crust. Jill can't be bothered to make her own. She's a
>>> half-ass cook.
>>
>> I can't be bothered to make pie, when it's so easy to buy one
>> at the bakery with a butter and/or lard crust.
>>
>> There are things I am adamant about making myself.Â* Barbecue sauce,
>> for example.Â* Spaghetti sauce, for another.
>>
>> Cindy Hamilton
>>
> FYI, "Our" Gary didn't write that,
>
Actually Gary DID write that.
>
> the nymshifting troll did. >
You're so ****ing paranoid you can't keep your shit
straight, you loopy ****.

On 4/3/2021 11:40 PM, Boron Elgar wrote:
> On Sat, 3 Apr 2021 21:18:20 -0400, Ed Pawlowski > wrote:
>
>> On 4/3/2021 9:04 PM, GM wrote:
>>
>>>>> Jill
>>>> I like Jell-O. I jusst haven't had any in quite a while.
>>>> Janet US
>>>
>>>
>>> Was in hospital recently and had it a few nights in a row, first time in many years. Was okay, but have had my fill for awhiles... prefer to have fruit in my Jello, it's much better. Lemon - lime and black cherry are my faves...
>>>
>>
>> Any of the red flavors with bananas, canned peaches, or fruit cocktail.
>> Grew up on those variations.
>
> Love it.
>>
>> Making Jello was my first cooking experience as a kid.
>
> Ah,yes...There is tremendous technique involved, of course, the result
> of so many years of honing my cooking skills.
>
> I zap the water in a Pyrex cup and then use ice cubes in water to cool
> it enough to add the fruit right away.
>
>
>
Jell-o was like the apprenticeship. I moved up to pudding after while
too. Poured into individual custard cups.

On Sun, 4 Apr 2021 09:34:44 -0400, jmcquown >
wrote:

>On 4/4/2021 7:46 AM, Lucretia Borgia wrote:

smip
>>
>> You could try this - a bit more effort but very much worth it. A
>> recipe from an old Las Vegas friend I met on alt.recipes and his
>> personal advice at the end.
>>
>> ASPARAGUS PIE
>>
>> 1 unbaked 10-inch pie shell
>> 20 Fresh asparagus spears, cooked
>> 1-1/2 Cup, cooked chicken, cubed (two breasts?)
>> 4 slices cooked bacon
>> 1/2 Cup Shredded Swiss cheese
>> 4 eggs
>> 1 TBSP flour
>> 1/2 tsp Salt
>> 2 Cups light cream
>> 2 TBSP Grated Parmesan Cheese to suit
>> Paprika
>>
>> Arrange cooked asparagus in bottom of pie shell, spoke fashion. Top
>> with Chicken, Cook, drain, and crumble bacon. Scatter bacon and Swiss
>> cheese over asparagus and chicken.
>>
>> Beat together eggs, flour, salt, and cream; pour over asparagus.
>> Sprinkle with Parmesan cheese and paprika
>>
>> Bake in moderate oven at 375 degrees for 45 to 50 minutes or until pie
>> filling is set (can embellish top with added asparagus). Let stand 10
>> minutes before cutting.
>>
>> serves eight (??)
>>
>> NOTES: If you don’t use a large pie, you can use two 8-9 inch premade
>> shells. Increase the filling (eggs, cream, etc.) by ½ more.
>>
>> Also, I didn’t think the 2 cups of light cream would be that rich. I
>> substituted 1 cup light cream, and 1 cup heavy cream. Came out very
>> rich and tasty. But, because I made it in two pie shells, I increased
>> the filling (eggs, cream, etc.) by one-half more. Came out perfect
>> (except the baking pan warped when it heated up, and I had some
>> over-runs (see picture)
>>
>> Finally, You’re going to waste a lot of asparagus to get it right, as
>> you’ll have to cut each spear to about 3” or so to make a “spoke” on
>> the bottom of the pie. Also, don’t cook the asparagus too much before
>> putting it in the pie. Just 2 mins or so, then blanch it. They’ll cook
>> more in the pie. Get large, sweet asparagus; too tiny, and they’ll
>> overcook. Make asparagus soup out of the leftover asparagus!
>>
>>
>>
>Thanks! It sounds very good. (So does asparagus soup!)
>
>Jill

We were taught how to make Asparagus Soup in 7th grade Home Ec. We
cooked the trimmings in a bit of water. When thoroughly cooked, we
removed the trimming pieces, added milk and some good pieces of
aspargus and cooked until tender. Voila! Tasty asparagus soup using
all parts of the vegetable. I've never forgotten that.
Janet US

On 4/4/2021 9:53 AM, gary wrote:
> On 4/3/2021 7:18 PM, Dave Smith wrote:
>> On 2021-04-03 7:15 p.m., jmcquown wrote:
>>> This is such a delightful and easy thing to prepare.
>>>
>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>>
>>>
>>
>> That looks great. Nice crimping on the crust.
>
> It's a store made crust. Jill can't be bothered to make her own. She's a
> half-ass cook.
>
>

Whats the difference between pizza and Jill's pussy?

With pizza, you can eat the crust.

On 4/4/2021 10:19 AM, GM wrote:
> On 04 Apr 2021, Hank Rogers > wrote in
> :
>
>> GM wrote:
>>> On Saturday, April 3, 2021 at 6:20:36 PM UTC-5, Lucretia
>>> Borgia wrote:
>>>> On Sat, 3 Apr 2021 19:15:54 -0400, jmcquown
>>>> > wrote:
>>>>> This is such a delightful and easy thing to prepare.
>>>>>
>>>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>>>>
>>>>> Jill
>>>> It's so 70s though - so were those awful jello salads -
>>>> and they were easy to make as well.
>>>
>>>
>>> She's not a real man so she can eat quiche...
>>>
>>> ;-)
>>>
>>
>> She should invite Popeye over for the quiche.
>>
>> Such a lovely couple.
>
> Each is a fag. Should be interesting. Lol...!!!
>
> O:-)
>
Popeye's brother sucked him into it.

On Sun, 4 Apr 2021 08:53:04 -0600, Graham > wrote:

>On 2021-04-04 5:31 a.m., Lucretia Borgia wrote:
>
>>>
>> We came to NA in 1967 and the first time I saw a cucumber jello salad
>> on a table (otherwise spread with nice things to eat) I remember David
>> and I giving each other deep looks across the table
>>
>
>We arrived in '75 and experienced that travesty, complete with mini
>marshmallows, a few weeks later as guests at xmas dinner.

Like gilding black lilies lol

On Sun, 04 Apr 2021 09:58:13 -0600, US Janet >
wrote:

>On Sun, 4 Apr 2021 09:34:44 -0400, jmcquown >
>wrote:
>
>>On 4/4/2021 7:46 AM, Lucretia Borgia wrote:
>
>smip
>>>
>>> You could try this - a bit more effort but very much worth it. A
>>> recipe from an old Las Vegas friend I met on alt.recipes and his
>>> personal advice at the end.
>>>
>>> ASPARAGUS PIE
>>>
>>> 1 unbaked 10-inch pie shell
>>> 20 Fresh asparagus spears, cooked
>>> 1-1/2 Cup, cooked chicken, cubed (two breasts?)
>>> 4 slices cooked bacon
>>> 1/2 Cup Shredded Swiss cheese
>>> 4 eggs
>>> 1 TBSP flour
>>> 1/2 tsp Salt
>>> 2 Cups light cream
>>> 2 TBSP Grated Parmesan Cheese to suit
>>> Paprika
>>>
>>> Arrange cooked asparagus in bottom of pie shell, spoke fashion. Top
>>> with Chicken, Cook, drain, and crumble bacon. Scatter bacon and Swiss
>>> cheese over asparagus and chicken.
>>>
>>> Beat together eggs, flour, salt, and cream; pour over asparagus.
>>> Sprinkle with Parmesan cheese and paprika
>>>
>>> Bake in moderate oven at 375 degrees for 45 to 50 minutes or until pie
>>> filling is set (can embellish top with added asparagus). Let stand 10
>>> minutes before cutting.
>>>
>>> serves eight (??)
>>>
>>> NOTES: If you don’t use a large pie, you can use two 8-9 inch premade
>>> shells. Increase the filling (eggs, cream, etc.) by ½ more.
>>>
>>> Also, I didn’t think the 2 cups of light cream would be that rich. I
>>> substituted 1 cup light cream, and 1 cup heavy cream. Came out very
>>> rich and tasty. But, because I made it in two pie shells, I increased
>>> the filling (eggs, cream, etc.) by one-half more. Came out perfect
>>> (except the baking pan warped when it heated up, and I had some
>>> over-runs (see picture)
>>>
>>> Finally, You’re going to waste a lot of asparagus to get it right, as
>>> you’ll have to cut each spear to about 3” or so to make a “spoke” on
>>> the bottom of the pie. Also, don’t cook the asparagus too much before
>>> putting it in the pie. Just 2 mins or so, then blanch it. They’ll cook
>>> more in the pie. Get large, sweet asparagus; too tiny, and they’ll
>>> overcook. Make asparagus soup out of the leftover asparagus!
>>>
>>>
>>>
>>Thanks! It sounds very good. (So does asparagus soup!)
>>
>>Jill
>
>We were taught how to make Asparagus Soup in 7th grade Home Ec. We
>cooked the trimmings in a bit of water. When thoroughly cooked, we
>removed the trimming pieces, added milk and some good pieces of
>aspargus and cooked until tender. Voila! Tasty asparagus soup using
>all parts of the vegetable. I've never forgotten that.
>Janet US

When I have asparagus as a veggie, I always keep the snap offs in a
bag in the freezer until I have enough to make great asparagus soup.

On 4/4/2021 8:58 AM, US Janet wrote:
> On Sun, 4 Apr 2021 09:34:44 -0400, jmcquown >
> wrote:
>
>> On 4/4/2021 7:46 AM, Lucretia Borgia wrote:
>
> smip
>>>
>>> You could try this - a bit more effort but very much worth it. A
>>> recipe from an old Las Vegas friend I met on alt.recipes and his
>>> personal advice at the end.
>>>
>>> ASPARAGUS PIE
>>>
>>> 1 unbaked 10-inch pie shell
>>> 20 Fresh asparagus spears, cooked
>>> 1-1/2 Cup, cooked chicken, cubed (two breasts?)
>>> 4 slices cooked bacon
>>> 1/2 Cup Shredded Swiss cheese
>>> 4 eggs
>>> 1 TBSP flour
>>> 1/2 tsp Salt
>>> 2 Cups light cream
>>> 2 TBSP Grated Parmesan Cheese to suit
>>> Paprika
>>>
>>> Arrange cooked asparagus in bottom of pie shell, spoke fashion. Top
>>> with Chicken, Cook, drain, and crumble bacon. Scatter bacon and Swiss
>>> cheese over asparagus and chicken.
>>>
>>> Beat together eggs, flour, salt, and cream; pour over asparagus.
>>> Sprinkle with Parmesan cheese and paprika
>>>
>>> Bake in moderate oven at 375 degrees for 45 to 50 minutes or until pie
>>> filling is set (can embellish top with added asparagus). Let stand 10
>>> minutes before cutting.
>>>
>>> serves eight (??)
>>>
>>> NOTES: If you dont use a large pie, you can use two 8-9 inch
premade
>>> shells. Increase the filling (eggs, cream, etc.) by ½ more.
>>>
>>> Also, I didnt think the 2 cups of light cream would be that rich. I
>>> substituted 1 cup light cream, and 1 cup heavy cream. Came out very
>>> rich and tasty. But, because I made it in two pie shells, I increased
>>> the filling (eggs, cream, etc.) by one-half more. Came out perfect
>>> (except the baking pan warped when it heated up, and I had some
>>> over-runs (see picture)
>>>
>>> Finally, Youre going to waste a lot of asparagus to get it right, as
>>> youll have to cut each spear to about 3€� or so to make a €œspoke€� on
>>> the bottom of the pie. Also, dont cook the asparagus too much before
>>> putting it in the pie. Just 2 mins or so, then blanch it. Theyll cook
>>> more in the pie. Get large, sweet asparagus; too tiny, and theyll
>>> overcook. Make asparagus soup out of the leftover asparagus!
>>>
>>>
>>>
>> Thanks! It sounds very good. (So does asparagus soup!)
>>
>> Jill
>
> We were taught how to make Asparagus Soup in 7th grade Home Ec. We
> cooked the trimmings in a bit of water. When thoroughly cooked, we
> removed the trimming pieces, added milk and some good pieces of
> aspargus and cooked until tender. Voila! Tasty asparagus soup using
> all parts of the vegetable. I've never forgotten that.
> Janet US
>


You should use a blender for the cooked asparagus, then strain out any
stings. Then add a few tips to the final soup.

On 4/4/2021 11:58 AM, US Janet wrote:
> On Sun, 4 Apr 2021 09:34:44 -0400, jmcquown >
> wrote:
>
>> On 4/4/2021 7:46 AM, Lucretia Borgia wrote:
>
> smip
>>>
>>> You could try this - a bit more effort but very much worth it. A
>>> recipe from an old Las Vegas friend I met on alt.recipes and his
>>> personal advice at the end.
>>>
>>> ASPARAGUS PIE
>>>
>>> 1 unbaked 10-inch pie shell
>>> 20 Fresh asparagus spears, cooked
>>> 1-1/2 Cup, cooked chicken, cubed (two breasts?)
>>> 4 slices cooked bacon
>>> 1/2 Cup Shredded Swiss cheese
>>> 4 eggs
>>> 1 TBSP flour
>>> 1/2 tsp Salt
>>> 2 Cups light cream
>>> 2 TBSP Grated Parmesan Cheese to suit
>>> Paprika
>>>
>>> Arrange cooked asparagus in bottom of pie shell, spoke fashion. Top
>>> with Chicken, Cook, drain, and crumble bacon. Scatter bacon and Swiss
>>> cheese over asparagus and chicken.
>>>
>>> Beat together eggs, flour, salt, and cream; pour over asparagus.
>>> Sprinkle with Parmesan cheese and paprika
>>>
>>> Bake in moderate oven at 375 degrees for 45 to 50 minutes or until pie
>>> filling is set (can embellish top with added asparagus). Let stand 10
>>> minutes before cutting.
>>>
>>> serves eight (??)
>>>
>>> NOTES: If you dont use a large pie, you can use two 8-9 inch premade
>>> shells. Increase the filling (eggs, cream, etc.) by ½ more.
>>>
>>> Also, I didnt think the 2 cups of light cream would be that rich. I
>>> substituted 1 cup light cream, and 1 cup heavy cream. Came out very
>>> rich and tasty. But, because I made it in two pie shells, I increased
>>> the filling (eggs, cream, etc.) by one-half more. Came out perfect
>>> (except the baking pan warped when it heated up, and I had some
>>> over-runs (see picture)
>>>
>>> Finally, Youre going to waste a lot of asparagus to get it right, as
>>> youll have to cut each spear to about 3€� or so to make a €œspoke€� on
>>> the bottom of the pie. Also, dont cook the asparagus too much before
>>> putting it in the pie. Just 2 mins or so, then blanch it. Theyll cook
>>> more in the pie. Get large, sweet asparagus; too tiny, and theyll
>>> overcook. Make asparagus soup out of the leftover asparagus!
>>>
>>>
>>>
>> Thanks! It sounds very good. (So does asparagus soup!)
>>
>> Jill
>
> We were taught how to make Asparagus Soup in 7th grade Home Ec. We
> cooked the trimmings in a bit of water. When thoroughly cooked, we
> removed the trimming pieces, added milk and some good pieces of
> aspargus and cooked until tender. Voila! Tasty asparagus soup using
> all parts of the vegetable. I've never forgotten that.
> Janet US
>
My Home Ec class was cancelled because the school was still under
construction. There was no equipment, just some tables and chairs. It
was bascially a glorified study hall. Someone did attempt to teach us
'Tole Painting'. I was supposed to buy a wooden box purse (yep, it was
supposed to be a pocketbook) at a craft store and buy some paint and
brushes. My parents didn't really see the point in painting a wooden
box and calling it a purse or Home Ec. Neither did I.

That simple asparagus soup sounds good! Thanks.

Jill

On 4/4/2021 12:05 PM, Lucretia Borgia wrote:
> On Sun, 4 Apr 2021 08:53:04 -0600, Graham > wrote:
>
>> On 2021-04-04 5:31 a.m., Lucretia Borgia wrote:
>>
>>>>
>>> We came to NA in 1967 and the first time I saw a cucumber jello salad
>>> on a table (otherwise spread with nice things to eat) I remember David
>>> and I giving each other deep looks across the table
>>>
>>
>> We arrived in '75 and experienced that travesty, complete with mini
>> marshmallows, a few weeks later as guests at xmas dinner.
>
> Like gilding black lilies lol
>
Marshmallows never ever played a part in anything in "cooking" in my
life. When I was a kid we'd sometimes toast marshmallows on sticks over
a fire. I don't think it ever occurred to anyone in my family to put
mini-marshmallows on what I'm guessing is a pumpkin pie.

Jill

On 2021-04-04 9:59 a.m., Cindy Hamilton wrote:
> On Sunday, April 4, 2021 at 9:53:41 AM UTC-4, gary wrote:
>> O
>>>
>>> That looks great. Nice crimping on the crust.
>> It's a store made crust. Jill can't be bothered to make her own. She's a
>> half-ass cook.
>
> I can't be bothered to make pie, when it's so easy to buy one
> at the bakery with a butter and/or lard crust.
>
> There are things I am adamant about making myself. Barbecue sauce,
> for example. Spaghetti sauce, for another.
>

I would buy pasta sauce but my wife insists that I make it myself
because it is so much better than the commercial stuff. I have never
bought a ready made pie crust. I have eaten enough of them to know that
home made is better. When it comes to pie dough, some people have it and
some people don't. I have it. I find it very easy to make. However, I
have been tempted to get some ready made tart shells. It is easy to
make two pie shells or a bottom and top crust, but it's too dang fiddly
for me to cut the same amount of pastry into a bunch of tart tins.

On 04 Apr 2021, jmcquown > wrote in
:

> On 4/4/2021 7:31 AM, Lucretia Borgia wrote:
>> On Sat, 3 Apr 2021 19:28:03 -0400, jmcquown
>> > wrote:
>>
>>> On 4/3/2021 7:20 PM, Lucretia Borgia wrote:
>>>> On Sat, 3 Apr 2021 19:15:54 -0400, jmcquown
>>>> > wrote:
>>>>
>>>>> This is such a delightful and easy thing to prepare.
>>>>>
>>>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>>>>
>>>>> Jill
>>>>
>>>> It's so 70s though - so were those awful jello salads -
>>>> and they were easy to make as well.
>>>>
>>> Gee, I've never eaten a Jell-O salad. Only seen photos
>>> in old cookbooks and on sites like this:
>>>
>>> https://www.lileks.com/institute/gallery/
>>>
>>> or, more specifically:
>>>
>>> https://www.lileks.com/institute/gal...nox/index.html
>>>
>>> Nope, never ate that stuff. I do have 1950's Jell-O
>>> molds hanging in my kitchen, though.
>>>
>>> Jill
>>>
>> We came to NA in 1967 and the first time I saw a cucumber
>> jello salad on a table (otherwise spread with nice things
>> to eat) I remember David and I giving each other deep
>> looks across the table
>>
> Some of the photos I've seen look pretty horrific. I will
> still never forget a recipe in an old 'Southern Living'
> cookbook that called for adding canned tuna to lime Jell-O.
> Talk about gag-worthy!
>
> Jill

You mean you made another mistake, you stupid ****.

--
Best
Greg

On 2021-04-04 9:59 a.m., gary wrote:
> On 4/3/2021 11:35 PM, Boron Elgar wrote:
>> On Sat, 03 Apr 2021 18:02:32 -0600, US Janet >
>> wrote:
>>
>>
>>> I like Jell-O.* I jusst haven't had any in quite a while.
>>> Janet US
>>
>> We've been on a Jell-O kick- even wackier, we are using sugar free,but
>> loaded with bananas and canned peaches or mixed berries. Black cherry
>> is the preferred Jell-O flavor.
>>
>> It has been a low calorie treat in the evening for awhile- ice cream
>> would be nice, but this is healthier.
>>
>
> All that sounds good. Love banana slices in Jello. Vanilla ice cream is
> a plus too for a topping.
>
>


I used to like fruit salad in Jell-O, with or without banana.

On 2021-04-04 12:30 p.m., jmcquown wrote:
> On 4/4/2021 12:05 PM, Lucretia Borgia wrote:

>>> We arrived in '75 and experienced that travesty, complete with mini
>>> marshmallows, a few weeks later as guests at xmas dinner.
>>
>> Like gilding black lilies lol
>>
> Marshmallows never ever played a part in anything in "cooking" in my
> life.Â* When I was a kid we'd sometimes toast marshmallows on sticks over
> a fire.Â* I don't think it ever occurred to anyone in my family to put
> mini-marshmallows on what I'm guessing is a pumpkin pie.
>

I remember trying sweet potatoes when I was a kid and it set off an
aversion that took me years to overcome. It was some sort of casserole
of mashed sweet potatoes and covered with marshmallow and baked until it
was all sticky and gooey. I don't think any of us were impressed. We
just didn't eat sweet dishes like that. I know eat sweet potato regularly.

On Sun, 04 Apr 2021 11:19:29 -0400, jmcquown wrote:

> Is this actually Gary trying to prove a point?

> Or is it the aioe troll?

I'm still trying to guess a reason anyone would use AIOE to read messages
and then post from a different server. Isn't that the exact opposite of
what a troll would do? And if he's not a troll, what's the point of using
a slower lower-retention server just for reading?

On Sun, 4 Apr 2021 12:23:02 -0400, jmcquown >
wrote:

>On 4/4/2021 11:58 AM, US Janet wrote:
>> On Sun, 4 Apr 2021 09:34:44 -0400, jmcquown >
>> wrote:
>>
>>> On 4/4/2021 7:46 AM, Lucretia Borgia wrote:
>>
>> smip
>>>>
>>>> You could try this - a bit more effort but very much worth it. A
>>>> recipe from an old Las Vegas friend I met on alt.recipes and his
>>>> personal advice at the end.
>>>>
>>>> ASPARAGUS PIE
>>>>
>>>> 1 unbaked 10-inch pie shell
>>>> 20 Fresh asparagus spears, cooked
>>>> 1-1/2 Cup, cooked chicken, cubed (two breasts?)
>>>> 4 slices cooked bacon
>>>> 1/2 Cup Shredded Swiss cheese
>>>> 4 eggs
>>>> 1 TBSP flour
>>>> 1/2 tsp Salt
>>>> 2 Cups light cream
>>>> 2 TBSP Grated Parmesan Cheese to suit
>>>> Paprika
>>>>
>>>> Arrange cooked asparagus in bottom of pie shell, spoke fashion. Top
>>>> with Chicken, Cook, drain, and crumble bacon. Scatter bacon and Swiss
>>>> cheese over asparagus and chicken.
>>>>
>>>> Beat together eggs, flour, salt, and cream; pour over asparagus.
>>>> Sprinkle with Parmesan cheese and paprika
>>>>
>>>> Bake in moderate oven at 375 degrees for 45 to 50 minutes or until pie
>>>> filling is set (can embellish top with added asparagus). Let stand 10
>>>> minutes before cutting.
>>>>
>>>> serves eight (??)
>>>>
>>>> NOTES: If you don’t use a large pie, you can use two 8-9 inch premade
>>>> shells. Increase the filling (eggs, cream, etc.) by ½ more.
>>>>
>>>> Also, I didn’t think the 2 cups of light cream would be that rich. I
>>>> substituted 1 cup light cream, and 1 cup heavy cream. Came out very
>>>> rich and tasty. But, because I made it in two pie shells, I increased
>>>> the filling (eggs, cream, etc.) by one-half more. Came out perfect
>>>> (except the baking pan warped when it heated up, and I had some
>>>> over-runs (see picture)
>>>>
>>>> Finally, You’re going to waste a lot of asparagus to get it right, as
>>>> you’ll have to cut each spear to about 3” or so to make a “spoke” on
>>>> the bottom of the pie. Also, don’t cook the asparagus too much before
>>>> putting it in the pie. Just 2 mins or so, then blanch it. They’ll cook
>>>> more in the pie. Get large, sweet asparagus; too tiny, and they’ll
>>>> overcook. Make asparagus soup out of the leftover asparagus!
>>>>
>>>>
>>>>
>>> Thanks! It sounds very good. (So does asparagus soup!)
>>>
>>> Jill
>>
>> We were taught how to make Asparagus Soup in 7th grade Home Ec. We
>> cooked the trimmings in a bit of water. When thoroughly cooked, we
>> removed the trimming pieces, added milk and some good pieces of
>> aspargus and cooked until tender. Voila! Tasty asparagus soup using
>> all parts of the vegetable. I've never forgotten that.
>> Janet US
>>
>My Home Ec class was cancelled because the school was still under
>construction. There was no equipment, just some tables and chairs. It
>was bascially a glorified study hall. Someone did attempt to teach us
>'Tole Painting'. I was supposed to buy a wooden box purse (yep, it was
>supposed to be a pocketbook) at a craft store and buy some paint and
>brushes. My parents didn't really see the point in painting a wooden
>box and calling it a purse or Home Ec. Neither did I.
>
>That simple asparagus soup sounds good! Thanks.
>
>Jill

To me using perfectly good fresh asparagus for soup is a waste of
perfectly good fresh asparagus... for soup I'd probably use canned
asparagus... but probably not, I like canned asparagus cold from the
fridge. The ice cold canned asparagus juice is a cook's treat...
actually very good mixed 50-50 with V-8. I like most canned
vegetables, especially beets, the beet juice too. Another favorite
cold soup I like is https://www.cookingthekitchen.com/shav-soup/
Available already made, I like it with a dollop of sour cream stirred
in:
https://search.aol.com/aol/image;_yl...t=loki-keyword

On Sun, 4 Apr 2021 11:54:28 -0400, Ed Pawlowski > wrote:

>On 4/3/2021 11:40 PM, Boron Elgar wrote:
>> On Sat, 3 Apr 2021 21:18:20 -0400, Ed Pawlowski > wrote:
>>
>>> On 4/3/2021 9:04 PM, GM wrote:
>>>
>>>>>> Jill
>>>>> I like Jell-O. I jusst haven't had any in quite a while.
>>>>> Janet US
>>>>
>>>>
>>>> Was in hospital recently and had it a few nights in a row, first time in many years. Was okay, but have had my fill for awhiles... prefer to have fruit in my Jello, it's much better. Lemon - lime and black cherry are my faves...
>>>>
>>>
>>> Any of the red flavors with bananas, canned peaches, or fruit cocktail.
>>> Grew up on those variations.
>>
>> Love it.
>>>
>>> Making Jello was my first cooking experience as a kid.
>>
>> Ah,yes...There is tremendous technique involved, of course, the result
>> of so many years of honing my cooking skills.
>>
>> I zap the water in a Pyrex cup and then use ice cubes in water to cool
>> it enough to add the fruit right away.
>>
>>
>>
>Jell-o was like the apprenticeship. I moved up to pudding after while
>too. Poured into individual custard cups.

I still have custard cups, too, although I use them as mis-en-place
containers.

On 2021-04-04 10:50 a.m., Dave Smith wrote:
> On 2021-04-04 12:30 p.m., jmcquown wrote:
>> On 4/4/2021 12:05 PM, Lucretia Borgia wrote:
>
>>>> We arrived in '75 and experienced that travesty, complete with mini
>>>> marshmallows, a few weeks later as guests at xmas dinner.
>>>
>>> Like gilding black lilies lol
>>>
>> Marshmallows never ever played a part in anything in "cooking" in my
>> life.Â* When I was a kid we'd sometimes toast marshmallows on sticks
>> over a fire.Â* I don't think it ever occurred to anyone in my family to
>> put mini-marshmallows on what I'm guessing is a pumpkin pie.
>>
>
> I remember trying sweet potatoes when I was a kid and it set off an
> aversion that took me years to overcome.Â* It was some sort of casserole
> of mashed sweet potatoes and covered with marshmallow and baked until it
> was all sticky and gooey.Â* I don't think any of us were impressed. We
> just didn't eat sweet dishes like that.Â* I know eat sweet potato regularly.
>
I used to cook sweet taters at xmas but, after mashing, mix in some walnuts.

On 4/4/2021 1:36 PM, Sheldon Martin wrote:
> On Sun, 4 Apr 2021 12:23:02 -0400, jmcquown >
> wrote:
>
>> On 4/4/2021 11:58 AM, US Janet wrote:
>>> On Sun, 4 Apr 2021 09:34:44 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 4/4/2021 7:46 AM, Lucretia Borgia wrote:
>>>
>>> smip
>>>>>
>>>>> You could try this - a bit more effort but very much worth it. A
>>>>> recipe from an old Las Vegas friend I met on alt.recipes and his
>>>>> personal advice at the end.
>>>>>
>>>>> ASPARAGUS PIE
>>>>>
>>>>> 1 unbaked 10-inch pie shell
>>>>> 20 Fresh asparagus spears, cooked
>>>>> 1-1/2 Cup, cooked chicken, cubed (two breasts?)
>>>>> 4 slices cooked bacon
>>>>> 1/2 Cup Shredded Swiss cheese
>>>>> 4 eggs
>>>>> 1 TBSP flour
>>>>> 1/2 tsp Salt
>>>>> 2 Cups light cream
>>>>> 2 TBSP Grated Parmesan Cheese to suit
>>>>> Paprika
>>>>>
>>>>> Arrange cooked asparagus in bottom of pie shell, spoke fashion. Top
>>>>> with Chicken, Cook, drain, and crumble bacon. Scatter bacon and Swiss
>>>>> cheese over asparagus and chicken.
>>>>>
>>>>> Beat together eggs, flour, salt, and cream; pour over asparagus.
>>>>> Sprinkle with Parmesan cheese and paprika
>>>>>
>>>>> Bake in moderate oven at 375 degrees for 45 to 50 minutes or until pie
>>>>> filling is set (can embellish top with added asparagus). Let stand 10
>>>>> minutes before cutting.
>>>>>
>>>>> serves eight (??)
>>>>>
>>>>> NOTES: If you dont use a large pie, you can use two 8-9 inch premade
>>>>> shells. Increase the filling (eggs, cream, etc.) by ½ more.
>>>>>
>>>>> Also, I didnt think the 2 cups of light cream would be that rich. I
>>>>> substituted 1 cup light cream, and 1 cup heavy cream. Came out very
>>>>> rich and tasty. But, because I made it in two pie shells, I increased
>>>>> the filling (eggs, cream, etc.) by one-half more. Came out perfect
>>>>> (except the baking pan warped when it heated up, and I had some
>>>>> over-runs (see picture)
>>>>>
>>>>> Finally, Youre going to waste a lot of asparagus to get it right, as
>>>>> youll have to cut each spear to about 3€� or so to make a €œspoke€� on
>>>>> the bottom of the pie. Also, dont cook the asparagus too much before
>>>>> putting it in the pie. Just 2 mins or so, then blanch it. Theyll cook
>>>>> more in the pie. Get large, sweet asparagus; too tiny, and theyll
>>>>> overcook. Make asparagus soup out of the leftover asparagus!
>>>>>
>>>>>
>>>>>
>>>> Thanks! It sounds very good. (So does asparagus soup!)
>>>>
>>>> Jill
>>>
>>> We were taught how to make Asparagus Soup in 7th grade Home Ec. We
>>> cooked the trimmings in a bit of water. When thoroughly cooked, we
>>> removed the trimming pieces, added milk and some good pieces of
>>> aspargus and cooked until tender. Voila! Tasty asparagus soup using
>>> all parts of the vegetable. I've never forgotten that.
>>> Janet US
>>>
>> My Home Ec class was cancelled because the school was still under
>> construction. There was no equipment, just some tables and chairs. It
>> was bascially a glorified study hall. Someone did attempt to teach us
>> 'Tole Painting'. I was supposed to buy a wooden box purse (yep, it was
>> supposed to be a pocketbook) at a craft store and buy some paint and
>> brushes. My parents didn't really see the point in painting a wooden
>> box and calling it a purse or Home Ec. Neither did I.
>>
>> That simple asparagus soup sounds good! Thanks.
>>
>> Jill
>
> To me using perfectly good fresh asparagus for soup is a waste of
> perfectly good fresh asparagus... for soup I'd probably use canned
> asparagus... but probably not, I like canned asparagus cold from the
> fridge.

TIAD! Sorry, but canned asparagus is some of the worst stuff. As for
the soup, you might as well buy Campbell's Cream of Asparagus soup (that
stuff sucks) if you're going to dump canned asparagus in a pot and call
it soup.

> The ice cold canned asparagus juice is a cook's treat...

no thanks

> actually very good mixed 50-50 with V-8. I like most canned
> vegetables, especially beets, the beet juice too.

You may have my share of whatever the heck that stuff is.

Jill

On 2021-04-04 1:30 p.m., Mike Duffy wrote:
> On Sun, 04 Apr 2021 11:19:29 -0400, jmcquown wrote:
>
>> Is this actually Gary trying to prove a point?
>
>> Or is it the aioe troll?
>
> I'm still trying to guess a reason anyone would use AIOE to read messages
> and then post from a different server. Isn't that the exact opposite of
> what a troll would do? And if he's not a troll, what's the point of using
> a slower lower-retention server just for reading?
>

I am still trying to figure out what would inspire someone to and troll
under multiple usernames. Oh yeah... they have thrown in the towel and
are admitting o themselves that they are complete ****ing losers. I had
thought that it was the work of some immature little asshole who would
have completed high school and moved on to something normal by now.

On 2021-04-04 2:10 p.m., Graham wrote:
> On 2021-04-04 10:50 a.m., Dave Smith wrote:

>> I remember trying sweet potatoes when I was a kid and it set off an
>> aversion that took me years to overcome.Â* It was some sort of
>> casserole of mashed sweet potatoes and covered with marshmallow and
>> baked until it was all sticky and gooey.Â* I don't think any of us were
>> impressed. We just didn't eat sweet dishes like that.Â* I know eat
>> sweet potato regularly.
>>
> I used to cook sweet taters at xmas but, after mashing, mix in some
> walnuts.

I don't do nuts, but they are always a little better with some curry
powder added to them.

On Sat, 3 Apr 2021 19:15:54 -0400, jmcquown wrote:

> This is such a delightful and easy thing to prepare.
>
> https://i.postimg.cc/YSpgtNpC/spinach.jpg

Do you have a gas or electric oven? Because I would guess that one
half of your gas burner in the oven is not firing. This happened to
me, too. A citric acid wash fixed that. If electric, does the whole
element get red hot, or only part of it? Convection?

-sw

On 04/04/2021 19:12, jmcquown wrote:

> TIAD!Â* Sorry, but canned asparagus is some of the worst stuff.Â* As for
> the soup, you might as well buy Campbell's Cream of Asparagus soup (that
> stuff sucks) if you're going to dump canned asparagus in a pot and call
> it soup.
>
I thought I hated asparagus, as my first exposure to it was that
revolting canned stuff.

I later learned that fresh, and properly cooked, it's delicious.

On Sat, 3 Apr 2021 20:59:00 -0400, jmcquown wrote:

> The thing about quiche is it works for breakfast, lunch and dinner. I
> love Quiche Lorraine Oh dear, that one contains bacon (you could use
> diced ham or proscuitto). Oh, then there is seafood quiche.

I've got a leek, broccoli, bacon, and all sorts of cheeses. But no
pie crust and no shortening to make one. I could still make a
crustless...

I just went downstairs to make a casserole of the same, sauteed the
leeks, cut up mushrooms, deflorated the broccoli... and I'm out of
milk. So much for winging it. I just dumped everything into a
vegetable bag (included warm leeks) and I'll deal with it some other
day.

I blame Jill for this one, no doubt about it!

-sw

On Sunday, April 4, 2021 at 3:14:35 PM UTC-4, S Viemeister wrote:
> On 04/04/2021 19:12, jmcquown wrote:
>
> > TIAD! Sorry, but canned asparagus is some of the worst stuff. As for
> > the soup, you might as well buy Campbell's Cream of Asparagus soup (that
> > stuff sucks) if you're going to dump canned asparagus in a pot and call
> > it soup.
> >
> I thought I hated asparagus, as my first exposure to it was that
> revolting canned stuff.
>
> I later learned that fresh, and properly cooked, it's delicious.

I haven't had any recently. I bet its true that it makes urine turn orange, too.

On 2021-04-04 3:14 p.m., S Viemeister wrote:
> On 04/04/2021 19:12, jmcquown wrote:
>
>> TIAD!Â* Sorry, but canned asparagus is some of the worst stuff.Â* As for
>> the soup, you might as well buy Campbell's Cream of Asparagus soup
>> (that stuff sucks) if you're going to dump canned asparagus in a pot
>> and call it soup.
>>
> I thought I hated asparagus, as my first exposure to it was that
> revolting canned stuff.
>
> I later learned that fresh, and properly cooked, it's delicious.

I love asparagus. I always have. I have come close to overdoing it
now that we can get it year round. The imported stuff is a lot better
than it used to be, but about the time the quality starts to go downhill
the local stuff is in season and then it is a whole new asparagus
experience.

On Sun, 4 Apr 2021 jmcquown wrote:
>On 4/4/2021 Sheldon Martin wrote:
>> On Sun, 4 Apr 2021 jmcquown wrote:
>>> On 4/4/2021 11:58 AM, US Janet wrote:
>>>> On Sun 4/4/2021 jmcquown wrote:
>>>>> On 4/4/2021 Lucretia Borgia wrote:
>>>>>>
>>>>>> You could try this - a bit more effort but very much worth it. A
>>>>>> recipe from an old Las Vegas friend I met on alt.recipes and his
>>>>>> personal advice at the end.
>>>>>>
>>>>>> ASPARAGUS PIE
>>>>>>
>>>>>>Make asparagus soup out of the leftover asparagus!
>>>>> Thanks! It sounds very good. (So does asparagus soup!)
>>>>>
>>>>> Jill
>>>>
>>>> We were taught how to make Asparagus Soup in 7th grade Home Ec. We
>>>> cooked the trimmings in a bit of water. When thoroughly cooked, we
>>>> removed the trimming pieces, added milk and some good pieces of
>>>> aspargus and cooked until tender. Voila! Tasty asparagus soup using
>>>> all parts of the vegetable. I've never forgotten that.
>>>> Janet US
>>>>
>>> My Home Ec class was cancelled because the school was still under
>>> construction. There was no equipment, just some tables and chairs. It
>>> was bascially a glorified study hall. Someone did attempt to teach us
>>> 'Tole Painting'. I was supposed to buy a wooden box purse (yep, it was
>>> supposed to be a pocketbook) at a craft store and buy some paint and
>>> brushes. My parents didn't really see the point in painting a wooden
>>> box and calling it a purse or Home Ec. Neither did I.
>>>
>>> That simple asparagus soup sounds good! Thanks.
>>>
>>> Jill
>>
>> To me using perfectly good fresh asparagus for soup is a waste of
>> perfectly good fresh asparagus... for soup I'd probably use canned
>> asparagus... but probably not, I like canned asparagus cold from the
>> fridge.
>
>TIAD! Sorry, but canned asparagus is some of the worst stuff. As for
>the soup, you might as well buy Campbell's Cream of Asparagus soup (that
>stuff sucks) if you're going to dump canned asparagus in a pot and call
>it soup.
>
>> The ice cold canned asparagus juice is a cook's treat...
>
>no thanks
>
>> actually very good mixed 50-50 with V-8. I like most canned
>> vegetables, especially beets, the beet juice too.
>
>You may have my share of whatever the heck that stuff is.
>
>Jill

You don't possess very adventurous taste... seems you say you don't
like things you've never tasted. You definately have deep south taste
buds so why wouldn't you like Shav, it's GREENS!, aka sour grass, I
prefer it ice cold but makes an excellent hot soup too. You probably
never heard of Shav but still you snipped it.

I like asparagus a lot but still I've tried it as a hot soup but don't
like it because I don't care for cream-of soups. The only way I like
milk is chocolate milk as in a chocolate egg cream. Naturally I
wouldn't expect you to like beets, so many don't who have never tasted
beets... I haven't found a beet recipe yet that I didn't like...
Harvard beets are a favorite.

I like most soups but not any with lamb, the stench is killing.

Actually we subsist mainly on home made soups, we like Chinese soups a
lot, egg drop soups are favorites.