In article >, " BOB"
> wrote:

> Goomba38 wrote:
> > BOB wrote:
> >
> >> Jim Davis wrote:
> >>
> >>> I don't know about the rest of y'all but I love the
> >>> posted responses and comments from "Melba's Jammin'". I
> >>> think they are more often than not sharp, witty and
> >>> worth reading. :-)
> >>
> >>
> >> Oh, c'mon. Now you've done it. We'll never be able to
> >> stand her if people type about her that way. We have to
> >> keep her guessing. BOB
> >> ;-)
> >
> > LOL, I just posted about the same thing. I should
> > have read ahead.
> > Goomba
>
> Naw. Barb needs to get this from as many sides as possible. With her,
> and all her humility <eg> it's our duty.
>
> BOB
> now I've done it, Harry's stuffing beets up my nose and Jam Lady's
> probably throwing broken Ball jars my way

That's the ticket: my Balls at your balls. You left yourself wide
open, BOB. No jam for you, Punk!

The most important thing I've got going for me is the ability to laugh
at myself. I don't know if that qualifies as humility but I surely
don't take myself as seriously as some folks do. My late FIL used to
say we'd care less about what people think of us if we knew how little
they do.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article om>,
wrote:

> Melba's Jammin' wrote:
>
> > My Man!! (gives the secret handshake and fanny bump to Derek)
>
> Oh, ja ... I grew up and live in the Seattle area, but I have family
> ties to Anoka, Lake Park and the Twin Cities. Swedes and Germans, ya
> know.
>
> ;-)
>
> Derek Juhl


Well if you ever get out this way, be sure and give a shout. I've got
my RFC Visitors Tour pretty well mapped out.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:

> Well if you ever get out this way, be sure and give a shout. I've
got
> my RFC Visitors Tour pretty well mapped out.
Thanks, Barb. It's very kind of you to offer.

Derek Juhl

Curly Sue wrote:


> I routinely cook small roasts; it's no big deal.
>
> The temperature for rare/medium rare will be the same as for a large
> roast but the cooking time will be shorter. With her thermometer she
> should be fine. Just check the temperature sooner and more often.
> She might find it worthwhile to invest in a Polder themometer with the
> probe that stays in the roast while cooking, and it beeps when the
> desired internal temperature is reached. That way she doesn't have to
> keep checking and opening the oven.
>

sage advice :-)

On Sun, 23 Jan 2005 15:28:23 -0600, Damsel >
wrote:
> Moist and flavorful. No liquids were harmed in the
>making of this roast.
>
>Carol

tee-hee.

your pal,
blake

On Sun, 30 Jan 2005 09:42:50 GMT, blake murphy >
wrote:

>On Sun, 23 Jan 2005 15:28:23 -0600, Damsel >
>wrote:
>> Moist and flavorful. No liquids were harmed in the
>>making of this roast.
>>
>>Carol
>
>tee-hee.
>
>your pal,
>blake

Hey Blake!

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Oven roast the chicken before boiling. Flavor is better in my opinion. In my area you can catch a 30 pound tray of legs and thieghs for 30 cents per pound. We buy one every now and then. Not being dark meat fans we roast it all on trays so it browns up nicely, save the grease from the pan (try a smear on a toasted bagel...) then we start a pot of what we lovingly call Garbage Soup. Dismantle everything, bones and cartlidge go in the soup pot, meat goes in a container for further use, most of the skin goes in the pot (I like to munch on the nice brown, crispy skin) dogs get anything that isn't a bone that I can't divide easily. Cover the "garbage" well with water, add celery / onion if you want to flavor your broth, simmer at least 2 hours, you want to convert most of the connective tissue into gelitine. Filter. DO NOT give the bones/sludge to the dogs... Some of the retained meat then goes into the broth and the soup is started... add what you like, celery, peas, carrot, noodle/rice/corn, parsley, salt to taste... a little chicken grease floating on top doesn't hurt... Make some chicken salad...