Supper tonight - we're going to the U of M landscape arboretum - the
hemerocallis are in bloom. Told Rob I'd bring supper.
Made turkey salad from leftover breast meat, celery, onion, dried
cherries, some cous cous (I needed an extender) and dressing made with
light mayo and some TJ peach salsa I bought in March in Tucson. I've
got sliced almonds to sprinkle on top before eating. Will probably
bring the bag of Sun Chips. Hey, I never said this is fancy.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Melba's Jammin' wrote:
> Supper tonight - we're going to the U of M landscape arboretum - the
> hemerocallis are in bloom. Told Rob I'd bring supper.
> Made turkey salad from leftover breast meat, celery, onion, dried
> cherries, some cous cous (I needed an extender) and dressing made with
> light mayo and some TJ peach salsa I bought in March in Tucson. I've
> got sliced almonds to sprinkle on top before eating. Will probably
> bring the bag of Sun Chips. Hey, I never said this is fancy.


It sounds as though it would go nicely
with well-chilled pinot grigio.

I hope you had a nice evening.

gloria p

Gloria wrote:

>> Made turkey salad from leftover breast meat, celery, onion, dried
>> cherries, some cous cous (I needed an extender) and dressing made with
>> light mayo and some TJ peach salsa I bought in March in Tucson. I've got
>> sliced almonds to sprinkle on top before eating. Will probably bring the
>> bag of Sun Chips. Hey, I never said this is fancy.
>
> It sounds as though it would go nicely
> with well-chilled pinot grigio.

Even though I *never* drink Cold Duck, this seems like a good menu for it.
Or cranapple juice, if you don't want to be alcoholic.

Bob

In article >,
wrote:

> Melba's Jammin' wrote:
> > Supper tonight - we're going to the U of M landscape arboretum - the
> > hemerocallis are in bloom. Told Rob I'd bring supper.
> > Made turkey salad from leftover breast meat, celery, onion, dried
> > cherries, some cous cous (I needed an extender) and dressing made with
> > light mayo and some TJ peach salsa I bought in March in Tucson. I've
> > got sliced almonds to sprinkle on top before eating. Will probably
> > bring the bag of Sun Chips. Hey, I never said this is fancy.
>
>
> It sounds as though it would go nicely
> with well-chilled pinot grigio.
>
> I hope you had a nice evening.
>
> gloria p

LOL! Ripple, maybe. The arboretum closes at 8:00; we arrived at 7:00,
walked through the lily and hemerocallis beds, then did the 3-mile drive
through the whole place before stopping at the town park in the middle
of Chaska to eat. I'd forgotten the chips -- we ate the turkey salad
(wasn't bad, but next time I'll skip the couscous--a bad idea in
retrospect) all by itself, washed down with with a Diet Pepsi and a TaB.
Pinot Grigio? I drink TaB and Rob drinks Australian merlots and cabs.
I have to remember to drink my Slovakian Riesling, though--it was very
enjoyable. I just never think about drinking wine or booze. Now,
Margaret, OTOH. . . .
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

In article >, "Bob"
> wrote:

> Gloria wrote:
>
> >> Made turkey salad from leftover breast meat, celery, onion, dried
> >> cherries, some cous cous (I needed an extender) and dressing made
> >> with light mayo and some TJ peach salsa I bought in March in
> >> Tucson. I've got sliced almonds to sprinkle on top before eating.
> >> Will probably bring the bag of Sun Chips. Hey, I never said this

> Even though I *never* drink Cold Duck, this seems like a good menu
> for it. Or cranapple juice, if you don't want to be alcoholic.
>

> Bob

TaB and Diet Pepsi. We are so cosmopolitan.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Puester wrote:
> Melba's Jammin' wrote:
>> Supper tonight - we're going to the U of M landscape arboretum - the
>> hemerocallis are in bloom. Told Rob I'd bring supper.
>> Made turkey salad from leftover breast meat, celery, onion, dried
>> cherries, some cous cous (I needed an extender) and dressing made
>> with light mayo and some TJ peach salsa I bought in March in Tucson.
>> I've got sliced almonds to sprinkle on top before eating. Will
>> probably bring the bag of Sun Chips. Hey, I never said this is
>> fancy.
>
>
> It sounds as though it would go nicely
> with well-chilled pinot grigio.
>
> I hope you had a nice evening.
>
> gloria p

Sounds good to me, too, Gloria!

Jill

Melba's Jammin' wrote:
> In article >,
> wrote:
>
>
>>Melba's Jammin' wrote:
>>
>>>Supper tonight - we're going to the U of M landscape arboretum - the
>>>hemerocallis are in bloom. Told Rob I'd bring supper.
>>>Made turkey salad from leftover breast meat, celery, onion, dried
>>>cherries, some cous cous (I needed an extender) and dressing made with
>>>light mayo and some TJ peach salsa I bought in March in Tucson. I've
>>>got sliced almonds to sprinkle on top before eating. Will probably
>>>bring the bag of Sun Chips. Hey, I never said this is fancy.
>>
>>
>>It sounds as though it would go nicely
>>with well-chilled pinot grigio.
>>
>>I hope you had a nice evening.
>>
>>gloria p
>
>
> LOL! Ripple, maybe. The arboretum closes at 8:00; we arrived at 7:00,
> walked through the lily and hemerocallis beds, then did the 3-mile drive
> through the whole place before stopping at the town park in the middle
> of Chaska to eat. I'd forgotten the chips -- we ate the turkey salad
> (wasn't bad, but next time I'll skip the couscous--a bad idea in
> retrospect) all by itself, washed down with with a Diet Pepsi and a TaB.
> Pinot Grigio? I drink TaB and Rob drinks Australian merlots and cabs.
> I have to remember to drink my Slovakian Riesling, though--it was very
> enjoyable. I just never think about drinking wine or booze. Now,
> Margaret, OTOH. . . .


Good thing I didn't see this crack. It would have hurt my feelings,
if I had read it. (

In article >, Margaret Suran
> wrote:

> Melba's Jammin' wrote:
> > In article >,
> > wrote:
> >
> >
> >>Melba's Jammin' wrote:
> >>
> >>>Supper tonight - we're going to the U of M landscape arboretum - the
> >>>hemerocallis are in bloom. Told Rob I'd bring supper.
> >>>Made turkey salad from leftover breast meat, celery, onion, dried
> >>>cherries, some cous cous (I needed an extender) and dressing made with
> >>>light mayo and some TJ peach salsa I bought in March in Tucson. I've
> >>>got sliced almonds to sprinkle on top before eating. Will probably
> >>>bring the bag of Sun Chips. Hey, I never said this is fancy.
> >>
> >>
> >>It sounds as though it would go nicely
> >>with well-chilled pinot grigio.
> >>
> >>I hope you had a nice evening.
> >>
> >>gloria p

> > with a Diet Pepsi and a TaB. Pinot Grigio? I drink TaB and Rob
> > drinks Australian merlots and cabs. I have to remember to drink my
> > Slovakian Riesling, though--it was very enjoyable. I just never
> > think about drinking wine or booze. Now, Margaret, OTOH. . . .

> Good thing I didn't see this crack. It would have hurt my feelings,
> if I had read it. (

Whew!, I'm glad you didn't see it, either! I'm thinking about bringing
a bottle of my Riesling to tomorrow's surprise party for Sister Irene.
She'll be 74 and has never had a birthday party. Could be fun. (Oh, I
forgot to bring the sliced almonds to sprinkle on the salad, too!)
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

"Melba's Jammin'" > wrote in message
...
> Supper tonight - we're going to the U of M landscape arboretum - the
> hemerocallis are in bloom. Told Rob I'd bring supper.
> Made turkey salad from leftover breast meat, celery, onion, dried
> cherries, some cous cous (I needed an extender) and dressing made with
> light mayo and some TJ peach salsa I bought in March in Tucson. I've
> got sliced almonds to sprinkle on top before eating. Will probably
> bring the bag of Sun Chips. Hey, I never said this is fancy.
> --
> -Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

Sounds good. I've had a jar of peach salsa for quite some time, no clue
what to use it with/in (other than the obvious and I'm not a big chip
eater.)
Any suggestions?

TammyM
Sacramento, California

In article >, "tammym"
> wrote:

> "Melba's Jammin'" > wrote in message
> ...

> > turkey salad from leftover breast meat, celery, onion, dried
> > cherries, some cous cous (I needed an extender) and dressing made
> > with light mayo and some TJ peach salsa I bought in March in
> > Tucson. I've got sliced almonds to sprinkle on top before eating.
> > Will probably bring the bag of Sun Chips. Hey, I never said this
> > is fancy.

>
> Sounds good. I've had a jar of peach salsa for quite some time, no
> clue what to use it with/in (other than the obvious and I'm not a big
> chip eater.) Any suggestions?

>
> TammyM
> Sacramento, California

Condiment with grilled chicken or pork. A glop next to the meat and
have at it.
--
-Barb, <http://www.jamlady.eboard.com> 7/8/05 WeBeJammin'!

On Mon, 11 Jul 2005 20:50:46 -0500, Melba's Jammin'
> wrote:

>In article >, "tammym"
> wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>
>> > turkey salad from leftover breast meat, celery, onion, dried
>> > cherries, some cous cous (I needed an extender) and dressing made
>> > with light mayo and some TJ peach salsa I bought in March in
>> > Tucson. I've got sliced almonds to sprinkle on top before eating.
>> > Will probably bring the bag of Sun Chips. Hey, I never said this
>> > is fancy.
>
>>
>> Sounds good. I've had a jar of peach salsa for quite some time, no
>> clue what to use it with/in (other than the obvious and I'm not a big
>> chip eater.) Any suggestions?
>
>>
>> TammyM
>> Sacramento, California
>
>Condiment with grilled chicken or pork. A glop next to the meat and
>have at it.

Now why didn't I think of that? It sounds great for pork, and I've
got a cute little pork tenderloin in the freezer. It also occurs to
me it would be tasty with a nice 'meaty' hunk o' fish, something along
the lines of cod or pollock or something of that nature.

Looks like that little jar will finally hit the table soon. Thanks,
Barb. And thanks to Sharon who e'd me about using it with fish tacos.

TammyM
Sacramento, California

On Mon, 11 Jul 2005 11:45:43 -0700, tammym wrote:
>
> Sounds good. I've had a jar of peach salsa for quite some time, no clue
> what to use it with/in (other than the obvious and I'm not a big chip
> eater.)
> Any suggestions?
>
Peach salsa is great with lamb!

On Tue, 12 Jul 2005 04:52:47 GMT, TammyM wrote:

> It also occurs to
> me it would be tasty with a nice 'meaty' hunk o' fish, something along
> the lines of cod or pollock or something of that nature.

Try it with salmon... very, very good eating.