It's hot (86°F). I'm melting.

It's one of those lazy days where nothing sounds good and I'd
rather not heat anything in the kitchen. Any tried-and-true
altneratives (normal "light" soups don't even sound good at the
moment...)

A mild savignon blanc (pear and apple overtures) sounds pretty
good, though.

The Ranger

The Ranger wrote:

> It's hot (86°F). I'm melting.
>
> It's one of those lazy days where nothing sounds good and I'd
> rather not heat anything in the kitchen. Any tried-and-true
> altneratives (normal "light" soups don't even sound good at the
> moment...)
>
> A mild savignon blanc (pear and apple overtures) sounds pretty
> good, though.
>
> The Ranger

Tarragon omelet, fold in some white cheese.
Edrena

>The Ranger wrote:
>
>It's hot (86°F). I'm melting.
>
>It's one of those lazy days where nothing sounds good and I'd
>rather not heat anything in the kitchen. Any tried-and-true
>altneratives (normal "light" soups don't even sound good at the
>moment...)

Brewskies n' pretzels.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"The Ranger" > wrote in news:10csf8s4erkepd0
@corp.supernews.com:

> It's hot (86°F). I'm melting.
>
> It's one of those lazy days where nothing sounds good and I'd
> rather not heat anything in the kitchen. Any tried-and-true
> altneratives (normal "light" soups don't even sound good at the
> moment...)
>
> A mild savignon blanc (pear and apple overtures) sounds pretty
> good, though.
>
> The Ranger

Hmmm... 86°F. sounds pleasantly cool to me, as it's currently 108° F. at
5:50pm here in Phoenix. We're having Chicken Paprikash with Spaetzle for
dinner, but it's a cool 74° F. here in the house.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

On Mon, 14 Jun 2004 17:09:22 -0700, "The Ranger"
> wrote:

>It's hot (86°F). I'm melting.
>
>It's one of those lazy days where nothing sounds good and I'd
>rather not heat anything in the kitchen. Any tried-and-true
>altneratives (normal "light" soups don't even sound good at the
>moment...)
>
>A mild savignon blanc (pear and apple overtures) sounds pretty
>good, though.
>
>The Ranger
>
A chilled rare-grilled beef salad with a quasi-Vietnamese vinaigrette
(lime juice, fish sauce, chiles or sambal, brown sugar, cilantro,
pepper) and sliced, chilled vegetables like cucumber and tomato.

94 here today, but that's nothin' compared to what's to come.

modom

The Ranger wrote:

> It's hot (86°F). I'm melting.
>
> It's one of those lazy days where nothing sounds good and I'd
> rather not heat anything in the kitchen. Any tried-and-true
> altneratives (normal "light" soups don't even sound good at the
> moment...)
>
> A mild savignon blanc (pear and apple overtures) sounds pretty
> good, though.
>
> The Ranger
>
>

i've taken to putting my toaster oven out on the back porch. it works great
for one person and doesn't heat up the house. the grill is another good
suggestion.

On Mon, 14 Jun 2004 17:09:22 -0700, "The Ranger"
> wrote:

>It's hot (86°F). I'm melting.
>
>It's one of those lazy days where nothing sounds good and I'd
>rather not heat anything in the kitchen. Any tried-and-true
>altneratives (normal "light" soups don't even sound good at the
>moment...)
>
>A mild savignon blanc (pear and apple overtures) sounds pretty
>good, though.

Salad in a big bowl?

Eg. pear, walnut, and gorgonzola salad. Toss romaine or spinach with
a vinagrette, salt, pepper. Layer with sliced ripe pear,
crumbled/chopped gorgonzola, and walnuts (crispy candied walnuts are
best if you have them). Yum!

Or a chicken tossed salad with greens of your choice, tomatoes,
croutons, sliced chicken, and your choice of dressing.

Sue(tm)
Lead me not into temptation... I can find it myself!

From a cooler climate, (The=A0Ranger) shares....
>It's hot (86=B0F). I'm melting.
>It's one of those lazy days where nothing
>sounds good and I'd rather not heat
>anything in the kitchen....
Frequent day-after-days for months of 103 degrees here go very well with
my latest addiction for Caesar salad drizzled with GiRard's. Along with
the newly found love of Caesar dressing I am also enjoying the
different, other than iceberg salad greens rarely tried before.

Picky ~JA~

In article >,
Michael Odom > wrote:

> On Mon, 14 Jun 2004 17:09:22 -0700, "The Ranger"
> > wrote:
>
> >It's hot (86°F). I'm melting.
> >
> >It's one of those lazy days where nothing sounds good and I'd
> >rather not heat anything in the kitchen. Any tried-and-true
> >altneratives (normal "light" soups don't even sound good at the
> >moment...)
> >
> >A mild savignon blanc (pear and apple overtures) sounds pretty
> >good, though.
> >
> >The Ranger
> >
> A chilled rare-grilled beef salad with a quasi-Vietnamese vinaigrette
> (lime juice, fish sauce, chiles or sambal, brown sugar, cilantro,
> pepper) and sliced, chilled vegetables like cucumber and tomato.
>
> 94 here today, but that's nothin' compared to what's to come.
>
That's exactly what we had for dinner, and it only hit 65° here today
(eat your hearts out). SO had grilled an extra steak last night, so I
sliced it up and tossed it with nuoc cham and a mango. Served it over
lettuce with edamame as an appetizer. Life is good.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Wayne > wrote in message
...
> "The Ranger" > wrote in
:
> > It's hot (86°F). I'm melting.
> >
> > It's one of those lazy days where nothing sounds good and
> > I'd rather not heat anything in the kitchen. Any tried-and-true
> > altneratives (normal "light" soups don't even sound good
> > at the moment...)
> >
> > A mild savignon blanc (pear and apple overtures) sounds
> > pretty good, though.
> >
> Hmmm... 86°F. sounds pleasantly cool to me, as it's currently
> 108° F. at 5:50pm here in Phoenix.

Phoenix and He££'s Inner Circle have a lot in common during summer.
<G> I almost melted last summer during my 'Venture there. (Loved it
but truly melted.)

> We're having Chicken Paprikash with Spaetzle for
> dinner, but it's a cool 74° F. here in the house.

No cheating! AC is definitely CHEATING! <G>

The Ranger

A.C. > suggested in message
...
> The Ranger wrote:
> > It's hot (86°F). I'm melting.
> >
> > It's one of those lazy days where nothing sounds good
> > and I'd rather not heat anything in the kitchen. Any
> > tried-and-true altneratives (normal "light" soups don't
> > even sound good at the moment...)
> >
> > A mild savignon blanc (pear and apple overtures) sounds
> > pretty good, though.
> >
> i've taken to putting my toaster oven out on the back porch.
> it works great for one person and doesn't heat up the house.
> the grill is another good suggestion.

A toaster oven is one of those few "tools" I just never understood
the need for. (And I'm gadget happy.)

The Ranger

PENMART01 > wrote in message
...
> >The Ranger wrote:
> >
> >It's hot (86°F). I'm melting.
> >
> >It's one of those lazy days where nothing sounds good and I'd
> >rather not heat anything in the kitchen. Any tried-and-true
> >altneratives (normal "light" soups don't even sound good at the
> >moment...)
>
> Brewskies n' pretzels.

Got it covered already with the wine. Might try it tomorrow night;
expecting another blisterer.

The Ranger

The Joneses > wrote in message
...
> The Ranger wrote:
>
> > It's hot (86°F). I'm melting.
> >
> > It's one of those lazy days where nothing sounds good and I'd
> > rather not heat anything in the kitchen. Any tried-and-true
> > altneratives (normal "light" soups don't even sound good at the
> > moment...)
> >
> > A mild savignon blanc (pear and apple overtures) sounds pretty
> > good, though.
> >
> > The Ranger
>
> Tarragon omelet, fold in some white cheese.

How can you do an omelet without cranking up the stove?

The Ranger

Richard's ~JA~ > wrote in message
...
From a cooler climate, (The Ranger)
shares....
> > It's hot (86°F). I'm melting.
> > It's one of those lazy days where nothing
> > sounds good and I'd rather not heat
> > anything in the kitchen....
> Frequent day-after-days for months of 103 degrees here go
> very well with my latest addiction for Caesar salad drizzled
> with GiRard's. Along with the newly found love of Caesar
> dressing I am also enjoying the different, other than iceberg
> salad greens rarely tried before.

I'd forgotten about Girards'! Time to start planning this week's
menu. Salad. Salad. Salad. Salad. Pasta salad...

The Ranger

Curly Sue > suggested in message
...
> > "Suggestions"?
> Salad in a big bowl?
>
> Eg. pear, walnut, and gorgonzola salad. Toss romaine or
> spinach with a vinagrette, salt, pepper. Layer with sliced
> ripe pear, crumbled/chopped gorgonzola, and walnuts
> (crispy candied walnuts are best if you have them). Yum!

I was /right/ there with you until you suggested walnuts. EW! YUCK!
EW! (And no amount of honey or sugar will be able to mask that
taste!)

> Or a chicken tossed salad with greens of your choice,
> tomatoes, croutons, sliced chicken, and your choice
> of dressing.

That's pretty close to what we had. I fired up the Weber Kettle,
slapped down some chicken breasts, shredded some iceburg, washed
some pear toms, threw in a package of Hidden Valley Ranch(r/sm/c)
Croutons(tm), sliced up an over-ripe asian pear, and drizzled some
EVOO with a dash of basalmic. The daughter-units demolished it. A
giant bowl of salad (something that would normally last two days)
gone in 50 minutes; one meal.

<sigh> When're they going to stop these growing spurts??

The Ranger
--
"Grits are akin to Elmer's Paste with less flavor and more sand."

The Ranger wrote:
>
> Curly Sue > suggested in message
> ...
> > > "Suggestions"?
> > Salad in a big bowl?
> >
> > Eg. pear, walnut, and gorgonzola salad. Toss romaine or
> > spinach with a vinagrette, salt, pepper. Layer with sliced
> > ripe pear, crumbled/chopped gorgonzola, and walnuts
> > (crispy candied walnuts are best if you have them). Yum!
>
> I was /right/ there with you until you suggested walnuts. EW! YUCK!
> EW! (And no amount of honey or sugar will be able to mask that
> taste!)
>


So use pecans or toasted, blanched almonds.

We had skewers of teriyaki chicken cooked on the grille
along with chunks of peppers, Vidalia onions, slices of
zucchini, mushrooms and sugar snap peas drizzled with
olive oil and cooked in the grille basket next to the
chicken skewers. Leftover fauxtatoes heated for the dieters,
rice pilaf for the young and skinny members of the clan.
It was delicious and well received.

gloria p

The Ranger wrote:

> The Joneses > wrote in message
> ...
> > The Ranger wrote:
> >
> > > It's hot (86°F). I'm melting.
> > >
> > > It's one of those lazy days where nothing sounds good and I'd
> > > rather not heat anything in the kitchen. Any tried-and-true
> > > altneratives (normal "light" soups don't even sound good at the
> > > moment...)
> > >
> > > A mild savignon blanc (pear and apple overtures) sounds pretty
> > > good, though.
> > >
> > > The Ranger
> >
> > Tarragon omelet, fold in some white cheese.
>
> How can you do an omelet without cranking up the stove?
>
> The Ranger

In the microwave of course. It's actually a frittata according the
Alton Brown. Don't overdue the cooking, stir often, like every 15
seconds.
Edrena

On Mon, 14 Jun 2004 20:03:03 -0700, "The Ranger"
> wrote:

>Curly Sue > suggested in message
...
>> > "Suggestions"?
>> Salad in a big bowl?
>>
>> Eg. pear, walnut, and gorgonzola salad. Toss romaine or
>> spinach with a vinagrette, salt, pepper. Layer with sliced
>> ripe pear, crumbled/chopped gorgonzola, and walnuts
>> (crispy candied walnuts are best if you have them). Yum!
>
>I was /right/ there with you until you suggested walnuts. EW! YUCK!
>EW! (And no amount of honey or sugar will be able to mask that
>taste!)

Really? I adore walnuts. I didn't realize it was possible not to
like them ;> Oh well, there are other salads out there!

Sue(tm)
Lead me not into temptation... I can find it myself!

"The Ranger" > wrote in
:

> Wayne > wrote in message
> ...
>> "The Ranger" > wrote in
> :
>> > It's hot (86°F). I'm melting.
>> >
>> > It's one of those lazy days where nothing sounds good and
>> > I'd rather not heat anything in the kitchen. Any tried-and-true
>> > altneratives (normal "light" soups don't even sound good
>> > at the moment...)
>> >
>> > A mild savignon blanc (pear and apple overtures) sounds
>> > pretty good, though.
>> >
>> Hmmm... 86°F. sounds pleasantly cool to me, as it's currently
>> 108° F. at 5:50pm here in Phoenix.
>
> Phoenix and He££'s Inner Circle have a lot in common during summer.
> <G> I almost melted last summer during my 'Venture there. (Loved it
> but truly melted.)

Were you by any chance here during late July/August? That is Monsoon
when the humidity is sky high and everyone and everything drips!

>> We're having Chicken Paprikash with Spaetzle for
>> dinner, but it's a cool 74° F. here in the house.
>
> No cheating! AC is definitely CHEATING! <G>

If I didn't cheat, I'd be dead! :-)

> The Ranger
>
>
>



--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

Puester > wrote in message
...
> > > > "Suggestions"?
> > > Salad in a big bowl?
> > > Eg. pear, walnut, and gorgonzola salad.
[snip]
> > [..] walnuts. EW! YUCK! EW!
[snip]
> So use pecans or toasted, blanched almonds.

Ew! Yuck! Ew!

>[..] Leftover fauxtatoes [..]

What're they?

The Ranger

Wayne > wrote in message
...
> "The Ranger" > wrote in
:
> > Wayne > wrote in message
...
> >> "The Ranger" > wrote in
:
> > > > It's hot (86°F). I'm melting.
> > > >
> > > > It's one of those lazy days where nothing sounds good and
> > > > I'd rather not heat anything in the kitchen. Any
tried-and-true
> > > > altneratives (normal "light" soups don't even sound good
> > > > at the moment...)
> > > >
> > > > A mild savignon blanc (pear and apple overtures) sounds
> > > > pretty good, though.
> > > >
> > > Hmmm... 86°F. sounds pleasantly cool to me, as it's
currently
> > > 108° F. at 5:50pm here in Phoenix.
> > >
> > Phoenix and He££'s Inner Circle have a lot in common during
> > summer. <G> I almost melted last summer during my 'Venture
> > there. (Loved it but truly melted.)
> >
> Were you by any chance here during late July/August? That is
> Monsoon when the humidity is sky high and everyone and
> everything drips!

The end of June to the beginning of July 4th. We hit both animal
parks (zoos) and got to see some of the desert wildlife
up-close-and-very-personally (a king snake rasped away under my
bench at a park in Scottsdale as I leaned back against the bench
jabbering to a frozen-in-place matron. She did everything but
scream like a siren as it disappeared under a bush behind me. It
didn't like me lifting the bush so I let it be.

> > > We're having Chicken Paprikash with Spaetzle for
> > > dinner, but it's a cool 74° F. here in the house.
> > >
> > No cheating! AC is definitely CHEATING! <G>
> >
> If I didn't cheat, I'd be dead! :-)

That's how I feel when the mercury hits anything above 79°F! There
are times I think I'm made of wax.

The Ranger

"The Ranger" > wrote in news:10cst135kiupua4
@corp.supernews.com:

>> Were you by any chance here during late July/August? That is
>> Monsoon when the humidity is sky high and everyone and
>> everything drips!
>
> The end of June to the beginning of July 4th. We hit both animal
> parks (zoos) and got to see some of the desert wildlife
> up-close-and-very-personally (a king snake rasped away under my
> bench at a park in Scottsdale as I leaned back against the bench
> jabbering to a frozen-in-place matron. She did everything but
> scream like a siren as it disappeared under a bush behind me. It
> didn't like me lifting the bush so I let it be.

A very hot time, indeed. I think I'd have died of heart failure if I'd
seen that snake! We usually go to the zoo in late winter or spring.
Summer is just too hot, unless you go quite early in the morning.

>
>> > > We're having Chicken Paprikash with Spaetzle for
>> > > dinner, but it's a cool 74° F. here in the house.
>> > >
>> > No cheating! AC is definitely CHEATING! <G>
>> >
>> If I didn't cheat, I'd be dead! :-)
>
> That's how I feel when the mercury hits anything above 79°F! There
> are times I think I'm made of wax.

I do understand. When we lived in northeast Ohio, I wouldn't venture
outside by choice when the temp was anything above 80°F. Heat with
humidity is horrible. In fact, I hated summer picnics.

> The Ranger

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

On Tue, 15 Jun 2004 02:13:57 GMT, Cindy Fuller
> wrote:

>In article >,
> Michael Odom > wrote:
>
>> On Mon, 14 Jun 2004 17:09:22 -0700, "The Ranger"
>> > wrote:
>>
>> >It's hot (86°F). I'm melting.
>> >
>> >It's one of those lazy days where nothing sounds good and I'd
>> >rather not heat anything in the kitchen. Any tried-and-true
>> >altneratives (normal "light" soups don't even sound good at the
>> >moment...)
>> >
>> >A mild savignon blanc (pear and apple overtures) sounds pretty
>> >good, though.
>> >
>> >The Ranger
>> >
>> A chilled rare-grilled beef salad with a quasi-Vietnamese vinaigrette
>> (lime juice, fish sauce, chiles or sambal, brown sugar, cilantro,
>> pepper) and sliced, chilled vegetables like cucumber and tomato.
>>
>> 94 here today, but that's nothin' compared to what's to come.
>>
>That's exactly what we had for dinner, and it only hit 65° here today
>(eat your hearts out). SO had grilled an extra steak last night, so I
>sliced it up and tossed it with nuoc cham and a mango. Served it over
>lettuce with edamame as an appetizer. Life is good.
>
>Cindy

Sounds quite good, food-wise, but being the owner of a newly acquired
swimming pool, I'm not interested in cool late spring days. Gotta
have some warmth for the splashes.

Tonight we had grass-fed beef patties topped with grilled onions. D
spiked the beef with roasted garlic and minced dried tomatoes and
assorted herbs. She also roasted some yellow squash, and heated a
chunk of foccacio left over from the weekend shindig.

modom

> A toaster oven is one of those few "tools" I just never understood
> the need for. (And I'm gadget happy.)
>
> The Ranger
>
>

the next time you need to bake something small and its 85f outside you might
understand and appreciate the toaster oven then ;-)

The Ranger wrote:

> Richard's ~JA~ > wrote in message
> ...
> From a cooler climate, (The Ranger)
> shares....
>> > It's hot (86°F). I'm melting.
>> > It's one of those lazy days where nothing
>> > sounds good and I'd rather not heat
>> > anything in the kitchen....
>> Frequent day-after-days for months of 103 degrees here go
>> very well with my latest addiction for Caesar salad drizzled
>> with GiRard's. Along with the newly found love of Caesar
>> dressing I am also enjoying the different, other than iceberg
>> salad greens rarely tried before.
>
> I'd forgotten about Girards'! Time to start planning this week's
> menu. Salad. Salad. Salad. Salad. Pasta salad...
>

do a simple Tomato salad...

Sliced ripe tomatoes (just on the edge of going too ripe)
Basil (fresh leaves torn into pieces and layered with the tomatoes)
Olive oil drizzled over them and black olive slices/halves and feta cheese
pieces/cubes tossed on top.

Knock up a quick potato salad and make some sweet & sour fried turkey breast
pieces to serve them with.

My personal favourite sweet and sour fried turkey recipe is as follows:

Serves two

twelve ounces of thinly sliced strips of turkey breast (slice across the
grain, not with the grain. no more than a centimetre in thickness)

Fry this off with a tablespoon of olive oil in a large pan (easier to keep
it in the pan when stirring)
While cooking the turkey, add generous dollop of sweet chilli sauce (I use
Mae Ploy brand (Thai) from my local ethnic shop)
chuck in a tablespoon each of lemon juice, Honey and dried Oregano and allow
to cook through with the sauce reducing until all the turkey shreds are
coated with a glaze.

I invented the above recipe yesterday evening when I just threw it all
together and found it "worked".

--
Use Linux - Computer power for the people: Down with cybercrud...

The Ranger wrote:

> Puester > wrote in message
> ...
>> > > > "Suggestions"?
>> > > Salad in a big bowl?
>> > > Eg. pear, walnut, and gorgonzola salad.
> [snip]
>> > [..] walnuts. EW! YUCK! EW!
> [snip]
>> So use pecans or toasted, blanched almonds.
>
> Ew! Yuck! Ew!

try unsalted roasted cashews then...

>
>>[..] Leftover fauxtatoes [..]
>
> What're they?

yes, I was going to ask that same question...

>
> The Ranger

--
Use Linux - Computer power for the people: Down with cybercrud...

The Ranger wrote:
>
> It's hot (86°F). I'm melting.
>
> It's one of those lazy days where nothing sounds good and I'd
> rather not heat anything in the kitchen. Any tried-and-true
> altneratives (normal "light" soups don't even sound good at the
> moment...)
>
> A mild savignon blanc (pear and apple overtures) sounds pretty
> good, though.
>
> The Ranger

Put a can of good tuna in the fridge for a while. When ready to eat,
drain the tuna and upend the contents on some crisp lettuce (to keep
that horribly trendy cylinder shape). Garnish with good tomatoes in
small wedges and drizzle with olive oil. Lots of herbs and cracked
pepper strewn about. Eat with great crusty bread to sop up the juices.

Curly Sue wrote:
>
> On Mon, 14 Jun 2004 20:03:03 -0700, "The Ranger"
> > wrote:
>

> >
> >I was /right/ there with you until you suggested walnuts. EW! YUCK!
> >EW! (And no amount of honey or sugar will be able to mask that
> >taste!)
>
> Really? I adore walnuts. I didn't realize it was possible not to
> like them ;> Oh well, there are other salads out there!
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!




Some people find walnuts very bitter. They're not my
favorite by a long shot, and O like most nuts.

gloria p

"The Ranger" > wrote in message >...
> It's hot (86°F). I'm melting.
>
> It's one of those lazy days where nothing sounds good and I'd
> rather not heat anything in the kitchen. Any tried-and-true
> altneratives (normal "light" soups don't even sound good at the
> moment...)
>
> A mild savignon blanc (pear and apple overtures) sounds pretty
> good, though.
>
> The Ranger

Some tarator (A soup of yogurt, finely chopped cucumber, dill and a
little EVOO thinned with water and, optionally, ice cubes) and a plate
of sliced cukes, radishes, tomatoes and scallions with some Bulgarian
feta and loukanka (a Bulgarian dried salami-like sausage that's
flavored with cumin and bent into an n shape and pressed flat).
Lacking Bulgarian feta and loukanka, Greek feta and any good dry
salami will do.

-bwg

-bwg

Here when it's hot, if my husband isn't cooking dinner on the barbecue
grill, I have a long fold-up table that I set up in the attached garage.
On it goes small appliances--crockpot, rotissierre, burners, etc. Then I
cook dinner in the (very clean) garage so it doesn't heat up the house
and we eat in the backyard under the trees. It's nice.

"The Ranger" > wrote in message
...
> It's hot (86°F). I'm melting.
>
> It's one of those lazy days where nothing sounds good and I'd
> rather not heat anything in the kitchen. Any tried-and-true
> altneratives (normal "light" soups don't even sound good at the
> moment...)
>
> A mild savignon blanc (pear and apple overtures) sounds pretty
> good, though.
>
> The Ranger

Any leftover meat and then some cheese on top of a chefs salad.
Tuna or crab stuffed tomato.
Avocado halves with shrimp in Thousand Island dressing spooned on top.
Giant shrimp appetizers.
Tuna on Toast.
Salad Nicoise
Cold-cut deli buffet
Pasta Salad (of course with lots and lots of Salami and pepperoni)
Fruit and cheese platters.
Miss Lilly's Iced Tea Or Mint Juleps
I like using cold Kraft Mac & Cheese as a salad base - Kind of a Kraft
American Pasta Salad. Add Ham, Bell Pepper & anything you like.

Dimitri

Puester wrote:
>
> Curly Sue wrote:

> > Really? I adore walnuts. I didn't realize it was possible not to
> > like them ;> Oh well, there are other salads out there!

> Some people find walnuts very bitter. They're not my
> favorite by a long shot, and O like most nuts.


Yeah, they have an odd taste to me that I don't care for. I love pecans
though, and substitute them for walnuts in things I make.




Brian Rodenborn

"Sharon Chilson" > wrote in message
...
>
> Here when it's hot, if my husband isn't cooking dinner on the barbecue
> grill, I have a long fold-up table that I set up in the attached garage.
> On it goes small appliances--crockpot, rotissierre, burners, etc. Then I
> cook dinner in the (very clean) garage so it doesn't heat up the house
> and we eat in the backyard under the trees. It's nice.

HA! Thanks for proving me right! I have my camping kitchen set up in the
garage and will cook outside in the summer just so I don't have to turn on
the stove in the house. My neighbors think I'm nuts for doing it but then,
I think the smells of making spaghetti or even tacos coming out of the
garage just make them jealous!

Not to mention what I do with the grill and dutch ovens...

Bret




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Maverick wrote:
>
> "Sharon Chilson" > wrote in message
> ...
> >
> > Here when it's hot, if my husband isn't cooking dinner on the barbecue
> > grill, I have a long fold-up table that I set up in the attached garage.
> > On it goes small appliances--crockpot, rotissierre, burners, etc. Then I
> > cook dinner in the (very clean) garage so it doesn't heat up the house
> > and we eat in the backyard under the trees. It's nice.
>
> HA! Thanks for proving me right! I have my camping kitchen set up in the
> garage and will cook outside in the summer just so I don't have to turn on
> the stove in the house. My neighbors think I'm nuts for doing it but then,
> I think the smells of making spaghetti or even tacos coming out of the
> garage just make them jealous!
>
> Not to mention what I do with the grill and dutch ovens...
>
> Bret
>

A very nice neighbour we used to have long ago had a separate summer
kitchen in her basement.

Maverick wrote:
>
> Not to mention what I do with the grill and dutch ovens...

Isn't a dutch oven when you pass wind in bed, and then trap your partner
under the bedclothes ?*



* I do not do this, yuk.

Ms Leebee wrote:
>
> Maverick wrote:
> >
> > Not to mention what I do with the grill and dutch ovens...
>
> Isn't a dutch oven when you pass wind in bed, and then trap your partner
> under the bedclothes ?

That would be ex-partner in two seconds flat. Right after I hurt
vital parts of his body.

nancy (that's no partner)

"Nancy Young" > wrote in message
...
> Ms Leebee wrote:
> >
> > Maverick wrote:
> > >
> > > Not to mention what I do with the grill and dutch ovens...
> >
> > Isn't a dutch oven when you pass wind in bed, and then trap your partner
> > under the bedclothes ?
>
> That would be ex-partner in two seconds flat. Right after I hurt
> vital parts of his body.
>
> nancy (that's no partner)

Notice I didn't answer him? Dutch oven to me is a big cast iron pot in
which ingredients go in and dinner comes out...

Bret




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Arri London wrote:

> A very nice neighbour we used to have long ago had a separate summer
> kitchen in her basement.

Idle curiousity, was she Italian?

nancy

>Arri London wrote:
>
>> A very nice neighbour we used to have long ago had a separate summer
>> kitchen in her basement.
>
>Idle curiousity, was she Italian?
>
>nancy

Likely Sicilian.


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Nancy Young wrote:
>
> Arri London wrote:
>
> > A very nice neighbour we used to have long ago had a separate summer
> > kitchen in her basement.
>
> Idle curiousity, was she Italian?
>
> nancy

Yes, I *think* she was, but can't remember the name. This was in
Northern NJ so very likely.

Talked with my mother about this. The lady apparently also used to cook
anything she deemed too 'smelly' down there as well.