On 5 Sep 2005 03:59:37 +0200, Wayne Boatwright wrote:

> On Sun 04 Sep 2005 06:03:19p, sf wrote in rec.food.cooking:
>
> > On Sun, 04 Sep 2005 19:43:18 -0500, Damsel in dis Dress wrote:
> >
> >> While going through our cookbooks, we took note that the ones we use most
> >> are various Betty Crocker books.
> >
> > She's my old reliable too! In spite of having lots of "fancy"
> > cookbooks, good old Betty Crocker is the one I turn to first... and I
> > only have one.
>
> I've never owned any of the Betty Crocker books, probably because my mom
> never did. My old standbys are Good Housekeeping Cookbook (1944 and 1965
> editions), Joy of Cooking (1964 edition), and Culinary Arts Institute
> Encyclopedic Cookbook (1967 edition). When I first lived on my own in 1963,
> I liked my mom's 1944 GHC so well that I tracked down another copy at a used
> bookshop. Hundreds of cookbooks later, these are still the ones on my
> cookbook shelf in the kitchen, and the first ones I go to for a reference.

Ain't it the truth? Mom doesn't own a Betty Crocker (it was bought on
my own initative), she has Better Homes & Gardens and a couple of
other old goodies. She was able to find one of my two favorites when
I got married in the early 70s, but for some reason, I don't use it
although it's one ("Encyclopedia" is part of the title) that I always
consult at her house. Go figger.

I find myself consulting Betty Crocker (1969) first . If it's a
"fancy" recipe, I turn to Joy of Cooking (1973) or The French Chef
Cookbook (1968) and for not so fancy... I have lots of soft cover
Sunset cookbooks that are wonderful, but I use their Mexican
cookbook(s) the most.

On Sun, 04 Sep 2005 20:51:14 -0500, notbob wrote:

> On 2005-09-05, sf > wrote:
>
> > ....and a celery swizzle
> > stick of course.
>
> natch! ...and tabasco and worcestershire. If you're gonna mix a
> kill file, gotchta do it right.
>
My bad. I didn't mention them because they an integral part of the
mix.

sf > said:

> On Sun, 04 Sep 2005 19:43:18 -0500, Damsel in dis Dress wrote:
>
> > While going through our cookbooks, we took note that the ones we use most
> > are various Betty Crocker books.
>
> She's my old reliable too! In spite of having lots of "fancy"
> cookbooks, good old Betty Crocker is the one I turn to first... and I
> only have one.

I really like my Leeann Chin Chinese Cookbooks put out by Betty Crocker.
I'm getting the Mexican and Italian one, and already have International and
Indian.

A few years ago, I bought the freshly-printed replica of the 1955-ish book.
This was my mom's cooking bible when I was growing up. I've found a lot of
"Mom's" recipes that came straight from Betty.

Mom was on a first name basis with Betty. And Sarah. And Fanny.

Carol

Hi, Jill,
You said you were making a pot of turnip greens. Would you tell us how
you make them? I'm interested in cooking greens. I didn't grow up
with them (except for spinach), and the time or two I've had them at
restaurants I loved them. I tried collard greens once, using just
stir fry, and it wasn't very good. I got some rfc replies then, and
apparently they need longer cooking. Which kind is easy to cook by
stir-fry--and less bitter, etc. Any information would be welcome. I'd
like to try turnip greens, and any other kind you would recommend.
Many thanks in advance,
Nancree

"Damsel in dis Dress" > wrote in message
...
> sf > said:
>
>> On Sun, 04 Sep 2005 17:52:44 -0500, Damsel in dis Dress wrote:
>> >
>> > It feels good to be purging some of the unnecessary stuff we've
>> > accumulated.
>>
>> I'm not in the collecting mode now, but I'm not ready to give up my
>> "stuff" either. Someday, someway, I'll be in that mood. The problem
>> is that once I have more room, I'll probably just start collecting
>> again.
>>
>> The standing joke at work is "she who dies with the most *stuff*
>> wins".
>
> While going through our cookbooks, we took note that the ones we use most
> are various Betty Crocker books. They're just ... comfortable, like hot
> cocoa on a cold winter's day. So I've bought a few of those with my eBay
> earnings. I even bought one I already had. What a maroon! One more for
> the Salvation Army.
>
> Carol
Resell it!

"jmcquown" > wrote:

>As someone in the Info Tech industry, don't feel bad. I was swapping
>stories with a co-worker and it was amazing we had both done the same stupid
>things. Like, insert a diskette into drive A. Drop out to DOS. Usually at
>this point, cd to A and then Type format. Are you sure? Yeah, yeah, I'm
>sure. Except, we forgot to cd to A. Oh God! Ctrl-Break! STOP! Do not
>format the C Drive! (laughing)
>
>She also wound up with a squirrel building a nest on top of her chimney -
>lit a fire, house filled with smoke. Same darned thing happened to me! It
>was like that old cartoon (Lil' Abner?) - a little storm cloud followed us
>around and rained on us, but in this case it kept jumping back and forth.
>
>Jill

I'm a network admin, remember? I vividly recall things I have done at
3 am in the middle of a disaster where as soon as I hit the mouse my
life, career and 401K flashed before my eyes. It's truly a helpless
feeling.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

nancree wrote:
> Hi, Jill,
> You said you were making a pot of turnip greens. Would you tell us
> how you make them? I'm interested in cooking greens. I didn't grow
> up with them (except for spinach), and the time or two I've had them
> at restaurants I loved them. I tried collard greens once, using just
> stir fry, and it wasn't very good. I got some rfc replies then, and
> apparently they need longer cooking. Which kind is easy to cook by
> stir-fry--and less bitter, etc. Any information would be welcome.
> I'd like to try turnip greens, and any other kind you would recommend.
> Many thanks in advance,
> Nancree

I'm not a fan of collards; they do taste bitter to me. Turnip greens are
more like spinach. I don't have a "recipe" and I've never used greens in a
stir-fry.

I used frozen greens for this (2 lbs - they cook way down) but it's the same
with fresh greens. I prepared them in a pretty traditional "southern"
manner... that is to say, I added water I had a package of smoked turkey
wings. I added this to the pot along with some salt & pepper. Cook low and
slow, a very gentle simmer. Since I used frozen greens I removed the turkey
after about 30 minutes, skinned and deboned it and added the meat back to
the pot and just cooked the greens a little bit longer.

Normally, southern-style greens are prepared with fried salt pork, ham or
bacon and the drippings are added to the pot, too. But I remember an old
woman telling me she liked to use smoked turkey so I did. Fresh greens,
prepared southern style, can be cooked up to a couple of hours. At the very
end, add a splash of white vinegar (or have vinegar on the table).

Now, lots of people will say ewwww! Cooking them like this turns the greens
to mush. Well, yes The cooking liquid (known as 'pot likker') is great
for sopping up with some hot cornbread.

Jill

sf wrote:
> On Sun, 04 Sep 2005 19:43:18 -0500, Damsel in dis Dress wrote:
>
>> While going through our cookbooks, we took note that the ones we
>> use most are various Betty Crocker books.
>
> She's my old reliable too! In spite of having lots of "fancy"
> cookbooks, good old Betty Crocker is the one I turn to first... and I
> only have one.

I have two Betty Crockers - one published in the 1970's and one I *did* buy
on eBay a couple of years ago, published around 1950, the old 3-ring binder
form. My mom used that book as her cooking bible; I couldn't believe it
when she told me she'd thrown it out! "But it was dog-eared and the pages
were torn out!" Uh, but they sell these little round sticky things you can
use to secure the torn holes in the pages. Too late, the book was already
gone. But now I have one of my own

Jill

notbob wrote:
> On 2005-09-05, sf > wrote:
>
>> ....and a celery swizzle
>> stick of course.
>
> natch! ...and tabasco and worcestershire. If you're gonna mix a
> kill file, gotchta do it right.
>
> nb

I like spicy V-8 as the basis for this wonderfully wicked concoction.
Worcestershire, of course. Tabasco if you feel it is necessary after the
spicy V-8. A sprinkle of celery salt, too

Jill

On Sun, 04 Sep 2005 19:43:18 -0500, Damsel in dis Dress
> wrote:

>sf > said:
>
>> On Sun, 04 Sep 2005 17:52:44 -0500, Damsel in dis Dress wrote:
>> >
>> > It feels good to be purging some of the unnecessary stuff we've
>> > accumulated.
>>
>> I'm not in the collecting mode now, but I'm not ready to give up my
>> "stuff" either. Someday, someway, I'll be in that mood. The problem
>> is that once I have more room, I'll probably just start collecting
>> again.
>>
>> The standing joke at work is "she who dies with the most *stuff*
>> wins".
>
>While going through our cookbooks, we took note that the ones we use most
>are various Betty Crocker books. They're just ... comfortable, like hot
>cocoa on a cold winter's day. So I've bought a few of those with my eBay
>earnings. I even bought one I already had. What a maroon! One more for
>the Salvation Army.
>
>Carol


I have a collection of Betty Crocker cookbooks. I use the 1960's
version the most since it is the one I bought first (in the 60's.) I
even have a 1950 bound version with a dust jacket.

I do not think that Mother had a cookbook except one that was put out
by the local Woman's Club. She had some recipes, but no name
cookbook.

--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

jmcquown wrote on 05 Sep 2005 in rec.food.cooking

> I'm not a fan of collards; they do taste bitter to me. Turnip
> greens are more like spinach. I don't have a "recipe" and I've
> never used greens in a stir-fry.
>

Spinach with Cream and melted cheese

4 bunches of fresh spinach washed and dried
2 cups white sauce
1/2 cup gruyere cheese grated
butter
salt pepper and paprika

Place spinach in salted boiling water, add some pepper cover and cook 3
minutes.

Cool spinach under running cold water. Drain and squeeze dry; chop.


Butter baking dish and add chopped spinach; dab with a bit of butter.
Season with salt, pepper and paprika.

Pour white sauce over spinach and sprinkle with cheese.

Broil 10 minutes in oven

serves 4.

Easy Cooking For Today - Pol Martin, 1988



--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

"Sheryl Rosen" > wrote in message
...
> Damsel in dis Dress at wrote on 9/4/05 6:02 PM:
>
> > "Gregory Morrow" > said:
> >
> >> Damsel in dis Dress wrote:
> >>
> >>> Wayne Boatwright > said:
> >>>
> >>>> We've been through this crap before, Sheryl. Why don't you mind your
own
> >>>> business? Lest I remind you of the rampages you've been on here.
> >>>
> >>> She's manic AGAIN. Someone desperately needs some medication. Time
to
> >>> re-activate that killfile. Bye, Sheryl. See a doctor. Really.
> >>
> >> LOL... a - yup...
> >
> > I know it sounds funny, but I didn't mean it as a joke. It takes one to
> > know one, and this bipolar person recognizes a fellow sufferer when she
> > sees one. Sheryl, please, for yourself and everyone around you, get
some
> > help.
> >
> > Carol
>
> Uhmmmmmm.
> I'm not bipolar. Not even close.
> You don't even know me.
> You have some nerve diagnosing someone you've never met, never spoken
> to....only interacted with electronically.
>
> You can't possibly believe you know anything about me (or anyone else)
based
> on the little bits of someone's personality you glean from them posting
> here.

Like, say, oh, that someone is short on a life outside of the Usenet,
perhaps? Did you not just 'diagnose' Wayne in such a manner? ',;~}~

I agree - this whole Usenet thing is a damned hoot, LMAO!


Be well!

Shaun aRe
--
The use of absolutes is never appropriate.

"JimLane" > wrote in message
...
> Wayne Boatwright wrote:
> > Until tonight, according to Google Groups, he has posted exactly 11
article
> > to rfc since 10/99. Now he can't keep his mouth shut.
> >
>
> Hmmm, I must be competing with your output. Are you suffering from penis
> envy?
>
>
> jim

Jim - are you the same JL that posted/posts to alt.mountain-bike by any
chance?



Shaun aRe

On Mon 05 Sep 2005 06:10:46a, jmcquown wrote in rec.food.cooking:

> nancree wrote:
>> Hi, Jill,
>> You said you were making a pot of turnip greens. Would you tell us
>> how you make them? I'm interested in cooking greens.

Ham Hocks and Greens

2 or more smoked ham hocks (depends on how much meat you want)
turnip greens (preferable with the turnips)
mustard greens
whole black peppercorns

Begin by cooking the ham hocks in water to cover, along with the
peppercorns, for at least a couple of hours, or until the meat can easily
be pulled from the bone. This may be done ahead or the day before. Allow
hocks to cool in the liquid, then remove meat from bones and set aside,
covered in some of the liquid. Reserve at least a cup or two of the
remaining liquid.

Skim a couple of tablespoons of fat from the cooking liquid and put in a
large pot. Thoroughly wash turnip and mustard greens and add to the pot
with just the water clinging to the leaves. Cook over medium heat until
greens are tender. Check for enough liquid while cooking and if needed,
add some of the reserved liquid form the ham hocks. You may add additional
liquid, too, if you want "pot likker".

Note: I like the combination of turnip and mustard greens, although either
can be cooked this way on their own. Collard greens may also be prepared
this way, but are much tougher and require longer cooking. They are also
more bitter.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

Wayne Boatwright wrote:
> On Mon 05 Sep 2005 06:10:46a, jmcquown wrote in rec.food.cooking:
>
>> nancree wrote:
>>> Hi, Jill,
>>> You said you were making a pot of turnip greens. Would you tell us
>>> how you make them? I'm interested in cooking greens.
>
> Ham Hocks and Greens
>
> 2 or more smoked ham hocks (depends on how much meat you want)

How could I have forgotten to mention smoked hocks?! Shoot me; I must be a
northerner

Jill

On 2005-09-05, Wayne Boatwright > wrote:

> Ham Hocks and Greens
>
> 2 or more smoked ham hocks (depends on how much meat you want)
> turnip greens (preferable with the turnips)
> mustard greens
> whole black peppercorns

Good basic greens recipe. To make it better, add some course chopped
onions sweated in pork grease and sub some chicken broth for the
water. Don't forget to serve with hot sauce.

nb

On 2005-09-05, jmcquown > wrote:

> spicy V-8. A sprinkle of celery salt, too

Me too, but I'm out. A true bloody mary also requires a pinch of black
pepper. Dang, if we hang a cucumber slice on the edge of the
glass I do believe it would qualify as spiked gazpacho. Hey, now
there's a thought.....

nb

On Mon 05 Sep 2005 09:14:37a, notbob wrote in rec.food.cooking:

> On 2005-09-05, Wayne Boatwright > wrote:
>
>> Ham Hocks and Greens
>>
>> 2 or more smoked ham hocks (depends on how much meat you want)
>> turnip greens (preferable with the turnips)
>> mustard greens
>> whole black peppercorns
>
> Good basic greens recipe. To make it better, add some course chopped
> onions sweated in pork grease and sub some chicken broth for the
> water. Don't forget to serve with hot sauce.
>
> nb
>

How could I have forgotten the onions? I always add them. Yes, always hot
sauce at the table.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

On Mon 05 Sep 2005 09:09:30a, jmcquown wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>> On Mon 05 Sep 2005 06:10:46a, jmcquown wrote in rec.food.cooking:
>>
>>> nancree wrote:
>>>> Hi, Jill,
>>>> You said you were making a pot of turnip greens. Would you tell us
>>>> how you make them? I'm interested in cooking greens.
>>
>> Ham Hocks and Greens
>>
>> 2 or more smoked ham hocks (depends on how much meat you want)
>
> How could I have forgotten to mention smoked hocks?! Shoot me; I must
> be a northerner
>
> Jill
>
>

Apparently no matter how long you've been in the South, it hasn't been
long enough! :-)

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

"Dog3" > wrote in message
1...
> sf > wrote in
> :
>
>> On Sun, 04 Sep 2005 17:52:44 -0500, Damsel in dis Dress wrote:
>>>
>>> It feels good to be purging some of the unnecessary stuff we've
>>> accumulated.
>>
>> I'm not in the collecting mode now, but I'm not ready to give up my
>> "stuff" either. Someday, someway, I'll be in that mood. The problem
>> is that once I have more room, I'll probably just start collecting
>> again.
>>
>> The standing joke at work is "she who dies with the most *stuff*
>> wins".
>>
>
> I'm in the process of sorting out my cookbooks. I'm still not sure which
> I'll keep and which I'll either give away or do what with. Perhaps in
> time
> I will be able to part with them. My cookbook storage is bulging and the
> biggest surprise in there are the dozens, perhaps hundreds of newspaper
> clips and scraps of paper with recipes on them.
>
> Now, if I could read my own writing...
>
> Michael
> --
> Send email to dog30 at charter dot net

Michael, I had kept large notebooks (probably 15 of them) filled with
xerox'd recipes over the years. Plus zip-locks full of pieces of recipes,
instructions for appliances. I finally conquered this, getting it down to
about 3 large notebooks by scanning what I wanted to keep and throwing out
the rest. It took a long while.
I had to do the same thing with my quilting hobby and hundreds of photos and
hundreds of art magazine articles.
It can be done!
Good luck,
Dee Dee

On Mon, 5 Sep 2005 08:10:46 -0500, jmcquown wrote:

>
> I'm not a fan of collards; they do taste bitter to me. Turnip greens are
> more like spinach. I don't have a "recipe" and I've never used greens in a
> stir-fry.
>
I love beet greens... but they are hard to find now that beets come
with no leaves.

On Mon 05 Sep 2005 11:37:18a, sf wrote in rec.food.cooking:

> On Mon, 5 Sep 2005 08:10:46 -0500, jmcquown wrote:
>
>>
>> I'm not a fan of collards; they do taste bitter to me. Turnip greens
>> are more like spinach. I don't have a "recipe" and I've never used
>> greens in a stir-fry.
>>
> I love beet greens... but they are hard to find now that beets come
> with no leaves.
>

Maybe in your market, but not in mine. I don't like them, so have them
removed before I take the beets home.

--
Wayne Boatwright *¿*
____________________________________________

My doctor told me to stop having intimate dinners for four,
unless there are three other people.

sf wrote:

> I love beet greens... but they are hard to find now that beets come
> with no leaves.

Andronicos!

(One of the more expensive places, to be sure. I only go
if I absolutely can't get the thing somewhere else)

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Mr Libido Incognito wrote:
> jmcquown wrote on 05 Sep 2005 in rec.food.cooking
>
> > I'm not a fan of collards; they do taste bitter to me. Turnip
> > greens are more like spinach. I don't have a "recipe" and I've
> > never used greens in a stir-fry.
> >
>
> Spinach with Cream and melted cheese
>
> 4 bunches of fresh spinach washed and dried
> 2 cups white sauce
> 1/2 cup gruyere cheese grated
> butter
> salt pepper and paprika
>
(snipped and saved)

Now that sounds fantastic! Thank you!

Jill

"MoM" > said:

> "Damsel in dis Dress" > wrote in message
> ...
> >
> > While going through our cookbooks, we took note that the ones we use most
> > are various Betty Crocker books. They're just ... comfortable, like hot
> > cocoa on a cold winter's day. So I've bought a few of those with my eBay
> > earnings. I even bought one I already had. What a maroon! One more for
> > the Salvation Army.
> >
> Resell it!

Nah, those books are selling for a song. I'm making out like a bandit,
being on the purchasing end.

I've got a few Chinese/Asian books up now, and I'm adding porcelain deer
and rabbits tonight. And some 25 year old crystal votive cups with brass
holders.

Carol

Hi, Jill,
Thanks for your helpful reply on cooking greens--I just knew you would
have the right answer.
Cheers,
Nancree

"Shaun aRe" > said:

> Like, say, oh, that someone is short on a life outside of the Usenet,
> perhaps? Did you not just 'diagnose' Wayne in such a manner? ',;~}~

She would *never* stoop so low. Why are you making these wild, unfounded
accusations?

> I agree - this whole Usenet thing is a damned hoot, LMAO!

'Tis always better to laugh than to cry.

Carol
--
http://tinyurl.com/9hjxt

On Mon, 05 Sep 2005 18:50:26 GMT, Reg wrote:

> sf wrote:
>
> > I love beet greens... but they are hard to find now that beets come
> > with no leaves.
>
> Andronicos!
>
> (One of the more expensive places, to be sure. I only go
> if I absolutely can't get the thing somewhere else)

Thanks for the tip! It's not in a path that I usually take, so I
don't think of it as a resource.

On 5 Sep 2005 20:49:27 +0200, Wayne Boatwright wrote:

> On Mon 05 Sep 2005 11:37:18a, sf wrote in rec.food.cooking:
>
> > On Mon, 5 Sep 2005 08:10:46 -0500, jmcquown wrote:
> >
> >>
> >> I'm not a fan of collards; they do taste bitter to me. Turnip greens
> >> are more like spinach. I don't have a "recipe" and I've never used
> >> greens in a stir-fry.
> >>
> > I love beet greens... but they are hard to find now that beets come
> > with no leaves.
> >
>
> Maybe in your market, but not in mine. I don't like them, so have them
> removed before I take the beets home.

Ahhh! Your Yin and my Yang would make a great team. You eat the
beets and I'll eat the greens.

Dog3 wrote:
> sf > wrote in
> :
>
>> On Sun, 04 Sep 2005 17:52:44 -0500, Damsel in dis Dress wrote:
>>>
>>> It feels good to be purging some of the unnecessary stuff we've
>>> accumulated.
>>
>> I'm not in the collecting mode now, but I'm not ready to give up my
>> "stuff" either. Someday, someway, I'll be in that mood. The problem
>> is that once I have more room, I'll probably just start collecting
>> again.
>>
>> The standing joke at work is "she who dies with the most *stuff*
>> wins".
>>
>
> I'm in the process of sorting out my cookbooks. I'm still not sure
> which I'll keep and which I'll either give away or do what with.
> Perhaps in time I will be able to part with them. My cookbook
> storage is bulging and the biggest surprise in there are the dozens,
> perhaps hundreds of newspaper clips and scraps of paper with recipes
> on them.
>
> Now, if I could read my own writing...
>
> Michael

Once upon a time (20+ years ago) I had a roommate who was my brother. This
was back when I only owned 2, maybe 3 cookbooks but I'd accumulated a bunch
of recipe (index) cards. I had painstakingly typed the recipes in a word
processing program. Because I like hardcopies, I printed them out, did the
three-hole punch routine and put them in a three ring binder with
separators, like a cookbook, you know? One day I was going to cook
something - huh, where's my binder? Hey, have you seen my recipe binder?
"Oh, I threw that out." You did WHAT?! Why? "You ****ed me off so I threw
it out." You went in my room and threw out my private property?!!! "Well,
yeah." What the hell did I do to **** you off? "I don't remember." You
son of a...Aaaargh!

I'm still a big advocate of the old-style recipe cards. I was able to
recover (computer or not). But really, the nerve!

Jill

"Wayne Boatwright" > wrote in message
...
> On Sat 03 Sep 2005 10:26:00p, Damsel in dis Dress wrote in
> rec.food.cooking:
>
> > Wayne Boatwright > said:
> >
> >> Until tonight, according to Google Groups, he has posted exactly 11
> >> article to rfc since 10/99. Now he can't keep his mouth shut.
> >
> > He posts regularly. Google is wrong.
> >
> > Carol
> >
>
> Well, as one of the official hall monitors, I guess you would know. :-)
> Still, he can't seem to do anything but bash tonight.
>
> --
> Wayne Boatwright *¿*

Basher and Bashee are in the eyes of the beholder. As he well knows, Jim
and I have been at odds before. He posts honestly and as he sees it. He is
also one to help smooth the waters when he can. I have had the benefit of
meeting Jim and having a bunch of beer with him at a Sandy Eggo Cook-In. We
were easily able to establish a friendship. If I weren't an agoraphobic, I
would love to meet him more often to dine at places we have in common. We
don't live very far apart. He is a really funny and intelligent person. Sure
we have our different outlooks on certain things, but don't we all! I just
appreciate that he is honest and willing to compromise!

Just to put things in perspective, I too am often a basher......I'm old
fashioned that way. From my point of view, I am faced with a bunch of SOBs.
On their part I am a testy old basher. <grin>

Charlie

Charles Gifford wrote:
> "Wayne Boatwright" > wrote in message
> ...
>
>>On Sat 03 Sep 2005 10:26:00p, Damsel in dis Dress wrote in
>>rec.food.cooking:
>>
>>
>>>Wayne Boatwright > said:
>>>
>>>
>>>>Until tonight, according to Google Groups, he has posted exactly 11
>>>>article to rfc since 10/99. Now he can't keep his mouth shut.
>>>
>>>He posts regularly. Google is wrong.
>>>
>>>Carol
>>>
>>
>>Well, as one of the official hall monitors, I guess you would know. :-)
>>Still, he can't seem to do anything but bash tonight.
>>
>>--
>>Wayne Boatwright *¿*
>
>
> Basher and Bashee are in the eyes of the beholder. As he well knows, Jim
> and I have been at odds before. He posts honestly and as he sees it. He is
> also one to help smooth the waters when he can. I have had the benefit of
> meeting Jim and having a bunch of beer with him at a Sandy Eggo Cook-In. We
> were easily able to establish a friendship. If I weren't an agoraphobic, I
> would love to meet him more often to dine at places we have in common. We
> don't live very far apart. He is a really funny and intelligent person. Sure
> we have our different outlooks on certain things, but don't we all! I just
> appreciate that he is honest and willing to compromise!
>
> Just to put things in perspective, I too am often a basher......I'm old
> fashioned that way. From my point of view, I am faced with a bunch of SOBs.
> On their part I am a testy old basher. <grin>
>
> Charlie
>
>

I've been called worse including old codger and, my favorite:
curmudgeon! Yea, I like that one!

Maybe I should elect myself as RFC's curmudgeon.

Too much effort. Think I'll just sip on some wine.

Clink, Charlie.


jim

"Damsel in dis Dress" > wrote in message
...
> "Shaun aRe" > said:
>
> > Like, say, oh, that someone is short on a life outside of the Usenet,
> > perhaps? Did you not just 'diagnose' Wayne in such a manner? ',;~}~
>
> She would *never* stoop so low.

There'd be no need for her to undertake any kind of stooping, heheheh...

> Why are you making these wild, unfounded
> accusations?

Because I am a mean, nasty, vile man, who has an opinion and isn't afraid of
letting anyone know what it is! Born cruel, that's me ',;~}~

> > I agree - this whole Usenet thing is a damned hoot, LMAO!
>
> 'Tis always better to laugh than to cry.

Oh aye! And people who take themselves and their opinions far, FAR too
seriously, provide quite a lot of funny material, huh?

Cheers!

Shaun aRe
--
The use of absolutes is never appropriate.

Shaun aRe wrote:

>
>
> Oh aye! And people who take themselves and their opinions far, FAR too
> seriously, provide quite a lot of funny material, huh?
>
> Cheers!
>
> Shaun aRe
> --
> The use of absolutes is never appropriate.
>
>

I have started to think of Usenet like this: you pays your money and you
takes your chances We don't always agree with each other <ahem> but
that's the way it is...

Hey, where you been Shaun? I was wondering just yesterday.... we have a
whole bunch of dried chillies... want some? not sure which ones are
which anymore, but I am sure the "taste-test" would work

--
Cheers
Cathy(xyz)

sf wrote:

> Thanks for the tip! It's not in a path that I usually take, so I
> don't think of it as a resource.

Getting there is a challenge for me too, but parking is easy
since they have a lot. It's worth the trip for the muscovy
duck breast alone.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

In article >, JimLane
> wrote:

> I've been called worse including old codger and, my favorite:
> curmudgeon! Yea, I like that one!

> Maybe I should elect myself as RFC's curmudgeon.

> jim

We had one ‹ Moosemeat, Jim. He's gone now and he is irreplaceable.
RIP, Ed.
--
-Barb, <http://www.jamlady.eboard.com> Several notes since 8/18/05,
including the Blue Ribbon Brownie Recipe and a sad note added
this evening, 8/27/05.

notbob wrote:

> On 2005-09-04, Dog3 > wrote:
>
>
>>I have killfiled myself by accident more than once.
>
>
> Hey, I do it on purpose! This weekend, I'm using clamato and vodka.
>
> nb
It works better with a salted rim and dill pickle

Melba's Jammin' > wrote:

> JimLane > wrote:
>
> > Maybe I should elect myself as RFC's curmudgeon.
>
> We had one ‹ Moosemeat, Jim. He's gone now and he is irreplaceable.
> RIP, Ed.

The official rfc curmudgeon has always been Sam Waring. He is still
around and reappears very occasionally.

Victor

"Shaun aRe" > said:

> "Damsel in dis Dress" > wrote in message
> ...
>
> > Why are you making these wild, unfounded accusations?
>
> Because I am a mean, nasty, vile man, who has an opinion and isn't afraid of
> letting anyone know what it is! Born cruel, that's me ',;~}~
>
> > 'Tis always better to laugh than to cry.
>
> Oh aye! And people who take themselves and their opinions far, FAR too
> seriously, provide quite a lot of funny material, huh?

I RESENT THAT REMARK! WHO THE HELL ARE YOU TO SAY SUCH A THING? YOUR
ADMITTED CRUELTY KNOWS NO BOUNDS!

Oh. You weren't talking about me. Never mind.

Carol, just woke up and is a little goofy
--
http://tinyurl.com/9hjxt

sf wrote:
> On Sun, 04 Sep 2005 17:52:44 -0500, Damsel in dis Dress wrote:
> >
> > It feels good to be purging some of the unnecessary stuff we've
> > accumulated.
>
> I'm not in the collecting mode now, but I'm not ready to give up my
> "stuff" either. Someday, someway, I'll be in that mood. The problem
> is that once I have more room, I'll probably just start collecting
> again.
>
> The standing joke at work is "she who dies with the most *stuff*
> wins".

That was my ex-husband's motto, also. And let me tell you, I married a
winner!

Sometimes I think the real reason I left him was there was no longer
room for me in the house *and* all his stuff!

Lisa Ann