This afternoon I finally settled my Christmas dinner menu, which is good,
since it's tomorrow.
I'll have a small cheese plate set up in the living room for nibbling while I
am in the kitchen. Mirableu sheep's milk blue, Humboldt Fog chevre and an aged
irish cow's milk cheddar. There will be mixed olives, sweet and spicy walnuts
and this sour cherry/lemon balm conserve I picked up not too long ago for a
different dinner. I have a rosemary olive oil loaf and a multigrain loaf.

Salad will be greens with thin slices of roasted sweet potato, pears, walnuts
and a bit of the mirableu along with a champaign vinaigrette.

Dinner is bouillabaisse, but with crab instead of lobster, i just don't have
the time or the tools to futz with lobster.

Dessert is a gingerbread trifle with gingered pears, apples and dates and
spiced whipped cream.

My dearest hope is that I can stuff my mother into a food coma fast enough to
alleviate what I am sure will be a grueling evening.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

The Bubbo wrote:
> This afternoon I finally settled my Christmas dinner menu, which is good,
> since it's tomorrow.
> I'll have a small cheese plate set up in the living room for nibbling while I
> am in the kitchen. Mirableu sheep's milk blue, Humboldt Fog chevre and an aged
> irish cow's milk cheddar. There will be mixed olives, sweet and spicy walnuts
> and this sour cherry/lemon balm conserve I picked up not too long ago for a
> different dinner. I have a rosemary olive oil loaf and a multigrain loaf.
>
> Salad will be greens with thin slices of roasted sweet potato, pears, walnuts
> and a bit of the mirableu along with a champaign vinaigrette.
>
> Dinner is bouillabaisse, but with crab instead of lobster, i just don't have
> the time or the tools to futz with lobster.
>
> Dessert is a gingerbread trifle with gingered pears, apples and dates and
> spiced whipped cream.

I just can't understand your choice of a cheese appetizer lead in for
fish stew, that's actually pretty awful... cheese is so cloyingly
lingering, no one will really enjoy your bouillabaisse... the mere
thought of bouillabaisse and cheese makes me wanna puke. I would have
choosen something acid, marinated veggies (a la three bean salad
style), and egg salad on toast points topped w/salmon caviar is a good
prelude for a seafood main course. So where's your bouillabaisse
recipe... I hope it's the real deal and not one of those fercocktah no
account red guinea versions, blech! People slap down a cheese platter
for two reasons, they're lazy and they don't have what to think... if
you wanna do lazy for fish then do the assorted nut bowl, same calories
(same cost too) but not so lingering (and no fercocktah peanuts unless
it's a polka game). I'd do a big bowl of pistachios and another of
cashews.

Far and away, the best on the planet: http://www.zenobianut.com

Sheldon wrote:
>
> The Bubbo wrote:
>> This afternoon I finally settled my Christmas dinner menu, which is good,
>> since it's tomorrow.
>> I'll have a small cheese plate set up in the living room for nibbling while
I
>> am in the kitchen. Mirableu sheep's milk blue, Humboldt Fog chevre and an
aged
>> irish cow's milk cheddar. There will be mixed olives, sweet and spicy
walnuts
>> and this sour cherry/lemon balm conserve I picked up not too long ago for a
>> different dinner. I have a rosemary olive oil loaf and a multigrain loaf.
>>
>> Salad will be greens with thin slices of roasted sweet potato, pears,
walnuts
>> and a bit of the mirableu along with a champaign vinaigrette.
>>
>> Dinner is bouillabaisse, but with crab instead of lobster, i just don't
have
>> the time or the tools to futz with lobster.
>>
>> Dessert is a gingerbread trifle with gingered pears, apples and dates and
>> spiced whipped cream.
>
> I just can't understand your choice of a cheese appetizer lead in for
> fish stew, that's actually pretty awful... cheese is so cloyingly
> lingering, no one will really enjoy your bouillabaisse... the mere
> thought of bouillabaisse and cheese makes me wanna puke. I would have
> choosen something acid, marinated veggies (a la three bean salad
> style), and egg salad on toast points topped w/salmon caviar is a good
> prelude for a seafood main course. So where's your bouillabaisse
> recipe... I hope it's the real deal and not one of those fercocktah no
> account red guinea versions, blech! People slap down a cheese platter
> for two reasons, they're lazy and they don't have what to think... if
> you wanna do lazy for fish then do the assorted nut bowl, same calories
> (same cost too) but not so lingering (and no fercocktah peanuts unless
> it's a polka game). I'd do a big bowl of pistachios and another of
> cashews.
>
> Far and away, the best on the planet: http://www.zenobianut.com
>

I put out the cheese plate because we like the cheese plate and there's enough
time and wine between cheese and dinner that palates should clear enough. I
occasionally run across rules like "don't serve cheese with fish" and stuff
like that. I figure they make a nice enough guideline but it's my house and my
dinner and I serve what my guests and I enjoy, we are not beholden to anyone
else's rules.

The bouillabaisse is the from the New York Times cookbook, I don't have any
real frame of reference when it comes to authenticity, I found probably a half
dozen very different recipes all claming to be 'authentic'. Finally, I just
decided to get the recipe that my mom used over the years, it's the recipe I
like. I'll post it later when I have time, it's a fairly simple recipe, not
complicated at all.

I'll also post the recipe for the soup I am making for David, he's vegetarian
and does not want bouillabaisse.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

On Fri, 23 Dec 2005 00:45:01 GMT, The Bubbo >
wrote:

>Dessert is a gingerbread trifle with gingered pears, apples and dates and
>spiced whipped cream.

Recipe please?


Christine

Christine Dabney wrote:
> On Fri, 23 Dec 2005 00:45:01 GMT, The Bubbo >
> wrote:
>
>>Dessert is a gingerbread trifle with gingered pears, apples and dates and
>>spiced whipped cream.
>
> Recipe please?
>
>
> Christine

I mostly just made it up in my head today. I'll write it down as I go tomorrow
and will post it with the results.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

The Bubbo sez:

> This afternoon I finally settled my Christmas dinner menu, which is good,
> since it's tomorrow.
> I'll have a small cheese plate set up in the living room for nibbling
while I
> am in the kitchen. Mirableu sheep's milk blue, Humboldt Fog chevre and an
aged
> irish cow's milk cheddar. There will be mixed olives, sweet and spicy
walnuts
> and this sour cherry/lemon balm conserve I picked up not too long ago for
a
> different dinner. I have a rosemary olive oil loaf and a multigrain loaf.
>
> Salad will be greens with thin slices of roasted sweet potato, pears,
walnuts
> and a bit of the mirableu along with a champaign vinaigrette.
>
> Dinner is bouillabaisse, but with crab instead of lobster, i just don't
have
> the time or the tools to futz with lobster.
>
> Dessert is a gingerbread trifle with gingered pears, apples and dates and
> spiced whipped cream.
>
> My dearest hope is that I can stuff my mother into a food coma fast enough
to
> alleviate what I am sure will be a grueling evening.
>
> --
> .:Heather:.
> www.velvet-c.com
> Step off, beyotches, I'm the roflpimp!

I'm there. Whereabouts do you live??!?

Great menu, btw. Your cheese plate selection has me wiping copious drool
from my chin. And the breads sound perfect with the meal; did you bake them
yourself? As to the bouillabaisse, I prefer crab to lobster as it is, so
what's not to like about seafood stew?? Dessert, of course, sounds both
festive and delicious.

Yo mama can be a problem? Families and holidays can be *such* a test of
one's maturity and patience!!

Good luck,
Spitz
--
"Home, James, and don't spare the horses!"

The Bubbo wrote:
> Sheldon wrote:
> >
> > The Bubbo wrote:
> >> This afternoon I finally settled my Christmas dinner menu, which is good,
> >> since it's tomorrow.
> >> I'll have a small cheese plate set up in the living room for nibbling while
> I
> >> am in the kitchen. Mirableu sheep's milk blue, Humboldt Fog chevre and an
> aged
> >> irish cow's milk cheddar. There will be mixed olives, sweet and spicy
> walnuts
> >> and this sour cherry/lemon balm conserve I picked up not too long ago for a
> >> different dinner. I have a rosemary olive oil loaf and a multigrain loaf.
> >>
> >> Salad will be greens with thin slices of roasted sweet potato, pears,
> walnuts
> >> and a bit of the mirableu along with a champaign vinaigrette.
> >>
> >> Dinner is bouillabaisse, but with crab instead of lobster, i just don't
> have
> >> the time or the tools to futz with lobster.
> >>
> >> Dessert is a gingerbread trifle with gingered pears, apples and dates and
> >> spiced whipped cream.
> >
> > I just can't understand your choice of a cheese appetizer lead in for
> > fish stew, that's actually pretty awful... cheese is so cloyingly
> > lingering, no one will really enjoy your bouillabaisse... the mere
> > thought of bouillabaisse and cheese makes me wanna puke. I would have
> > choosen something acid, marinated veggies (a la three bean salad
> > style), and egg salad on toast points topped w/salmon caviar is a good
> > prelude for a seafood main course. So where's your bouillabaisse
> > recipe... I hope it's the real deal and not one of those fercocktah no
> > account red guinea versions, blech! People slap down a cheese platter
> > for two reasons, they're lazy and they don't have what to think... if
> > you wanna do lazy for fish then do the assorted nut bowl, same calories
> > (same cost too) but not so lingering (and no fercocktah peanuts unless
> > it's a polka game). I'd do a big bowl of pistachios and another of
> > cashews.
> >
> > Far and away, the best on the planet: http://www.zenobianut.com
> >
>
> I put out the cheese plate because we like the cheese plate and there's enough
> time and wine between cheese and dinner that palates should clear enough. I
> occasionally run across rules like "don't serve cheese with fish" and stuff
> like that. I figure they make a nice enough guideline but it's my house and my
> dinner and I serve what my guests and I enjoy, we are not beholden to anyone
> else's rules.

Seems you and your guests have taste in ass disease, and definitely not
into hospitality either.

> The bouillabaisse is the from the New York Times cookbook, I don't have any
> real frame of reference when it comes to authenticity, I found probably a half
> dozen very different recipes all claming to be 'authentic'. Finally, I just
> decided to get the recipe that my mom used over the years, it's the recipe I
> like. I'll post it later when I have time, it's a fairly simple recipe, not
> complicated at all.

You'd know it it were red or white, strange you don't. And you'd at
least know the basic ingredients, amounts are unnecessary. Odd. With
cheese you're better off with the red, kinda like anchovy pizza.

> I'll also post the recipe for the soup I am making for David, he's vegetarian
> and does not want bouillabaisse.

What will David have while everyone is nibbling cheese, tofu? The
stench of your fish will probably make him wretch.

Sheldon wrote:
> The Bubbo wrote:
>
>>Sheldon wrote:
>>
>>>The Bubbo wrote:
>>>
>>>>This afternoon I finally settled my Christmas dinner menu, which is good,
>>>>since it's tomorrow.
>>>>I'll have a small cheese plate set up in the living room for nibbling while
>>
>>I
>>
>>>>am in the kitchen. Mirableu sheep's milk blue, Humboldt Fog chevre and an
>>
>>aged
>>
>>>>irish cow's milk cheddar. There will be mixed olives, sweet and spicy
>>
>>walnuts
>>
>>>>and this sour cherry/lemon balm conserve I picked up not too long ago for a
>>>>different dinner. I have a rosemary olive oil loaf and a multigrain loaf.
>>>>
>>>>Salad will be greens with thin slices of roasted sweet potato, pears,
>>
>>walnuts
>>
>>>>and a bit of the mirableu along with a champaign vinaigrette.
>>>>
>>>>Dinner is bouillabaisse, but with crab instead of lobster, i just don't
>>
>>have
>>
>>>>the time or the tools to futz with lobster.
>>>>
>>>>Dessert is a gingerbread trifle with gingered pears, apples and dates and
>>>>spiced whipped cream.
>>>
>>>I just can't understand your choice of a cheese appetizer lead in for
>>>fish stew, that's actually pretty awful... cheese is so cloyingly
>>>lingering, no one will really enjoy your bouillabaisse... the mere
>>>thought of bouillabaisse and cheese makes me wanna puke. I would have
>>>choosen something acid, marinated veggies (a la three bean salad
>>>style), and egg salad on toast points topped w/salmon caviar is a good
>>>prelude for a seafood main course. So where's your bouillabaisse
>>>recipe... I hope it's the real deal and not one of those fercocktah no
>>>account red guinea versions, blech! People slap down a cheese platter
>>>for two reasons, they're lazy and they don't have what to think... if
>>>you wanna do lazy for fish then do the assorted nut bowl, same calories
>>>(same cost too) but not so lingering (and no fercocktah peanuts unless
>>>it's a polka game). I'd do a big bowl of pistachios and another of
>>>cashews.
>>>
>>>Far and away, the best on the planet: http://www.zenobianut.com
>>>
>>
>>I put out the cheese plate because we like the cheese plate and there's enough
>>time and wine between cheese and dinner that palates should clear enough. I
>>occasionally run across rules like "don't serve cheese with fish" and stuff
>>like that. I figure they make a nice enough guideline but it's my house and my
>>dinner and I serve what my guests and I enjoy, we are not beholden to anyone
>>else's rules.
>
>
> Seems you and your guests have taste in ass disease, and definitely not
> into hospitality either.
>
>
>>The bouillabaisse is the from the New York Times cookbook, I don't have any
>>real frame of reference when it comes to authenticity, I found probably a half
>>dozen very different recipes all claming to be 'authentic'. Finally, I just
>>decided to get the recipe that my mom used over the years, it's the recipe I
>>like. I'll post it later when I have time, it's a fairly simple recipe, not
>>complicated at all.
>
>
> You'd know it it were red or white, strange you don't. And you'd at
> least know the basic ingredients, amounts are unnecessary. Odd. With
> cheese you're better off with the red, kinda like anchovy pizza.
>
>
>>I'll also post the recipe for the soup I am making for David, he's vegetarian
>>and does not want bouillabaisse.
>
>
> What will David have while everyone is nibbling cheese, tofu? The
> stench of your fish will probably make him wretch.
>

from what I recall, her SO is vegetarian, not vegan.

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

Spitzmaus wrote:

> I'm there. Whereabouts do you live??!?

Minneapolis. I'm going to try to have dinner on the table by 7 so show up
around 6 for cheese and wine

>
> Great menu, btw. Your cheese plate selection has me wiping copious drool
> from my chin. And the breads sound perfect with the meal; did you bake them
> yourself? As to the bouillabaisse, I prefer crab to lobster as it is, so
> what's not to like about seafood stew?? Dessert, of course, sounds both
> festive and delicious.

I did not bake the breads, I've just not had time this year to do much by
scratch. there's so much going on and so little time to do 'me' things.
Luckily I work at a college and I get 10 days off for the holidays.

As it is right now, I'm shoving some Kraft mac and cheese in between cleaning
battles.

>
> Yo mama can be a problem? Families and holidays can be *such* a test of
> one's maturity and patience!!

this year more than most. I am patient and I smile and I pour a little more
liquor.

>
> Good luck,
> Spitz

thanks!

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Sheldon wrote:
>
> Seems you and your guests have taste in ass disease, and definitely not
> into hospitality either.

it's a distinct possibility. We eat what we like. I can hardly tell my guests
"some guy on the internet doesn't like fish served within 50 feet of cheese so
you'll just have to do." that would be plain silly.

>
> You'd know it it were red or white, strange you don't. And you'd at
> least know the basic ingredients, amounts are unnecessary. Odd. With
> cheese you're better off with the red, kinda like anchovy pizza.

it is red, it has tomatoes in it. When the bouillabaisse police arrive, I'll
be sure to have my papers in order

>

>
> What will David have while everyone is nibbling cheese, tofu? The
> stench of your fish will probably make him wretch.
>

A white bean and tomato soup with potatoes, carrots, and kale.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

sarah bennett wrote:
>
> from what I recall, her SO is vegetarian, not vegan.
>

yes, vegetarian, not vegan.
--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

In article >,
The Bubbo > wrote:

> My dearest hope is that I can stuff my mother into a food coma fast enough to
> alleviate what I am sure will be a grueling evening.

Give her sugar. Or Bailey's in coffee. I'll light a candle, Toots. I
wonder if my daughter talks like that about me.
--
http://www.jamlady.eboard.com, updated 12-22-05

"Sheldon" > wrote in message
ups.com...
>
> The Bubbo wrote:
>> I put out the cheese plate because we like the cheese plate and there's
>> enough
>> time and wine between cheese and dinner that palates should clear enough.
>> I
>> occasionally run across rules like "don't serve cheese with fish" and
>> stuff
>> like that. I figure they make a nice enough guideline but it's my house
>> and my
>> dinner and I serve what my guests and I enjoy, we are not beholden to
>> anyone
>> else's rules.
>
> Seems you and your guests have taste in ass disease, and definitely not
> into hospitality either.

It beats "stick up the ass" disease.

Ms P, who will be serving a nice seafood chowder with a nice cheddar
tomorrow

In article >,
The Bubbo > wrote:

> Spitzmaus wrote:
>
> > I'm there. Whereabouts do you live??!?
>
> Minneapolis. I'm going to try to have dinner on the table by 7 so show up
> around 6 for cheese and wine

We pick up Chris at the airport at about that time. You're not far. . .
..
--
http://www.jamlady.eboard.com, updated 12-22-05

Melba's Jammin' wrote:
> In article >,
> The Bubbo > wrote:
>
>> My dearest hope is that I can stuff my mother into a food coma fast enough
to
>> alleviate what I am sure will be a grueling evening.
>
> Give her sugar. Or Bailey's in coffee. I'll light a candle, Toots. I
> wonder if my daughter talks like that about me.

Don't get me wrong, I love my mother dearly, she is an incredible person.
She's just been in a 'mood'. A 'mood' i am pretty sure I can control with food
and liquor.

Tomorrow morning, first thing, I have to go exchange her present as I got the
wrong thing and was treated to the "well...I guess I'll just buy it myself
when I'm down there." Sigh.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Melba's Jammin' wrote:
> In article >,
> The Bubbo > wrote:
>
>> Spitzmaus wrote:
>>
>> > I'm there. Whereabouts do you live??!?
>>
>> Minneapolis. I'm going to try to have dinner on the table by 7 so show up
>> around 6 for cheese and wine
>
> We pick up Chris at the airport at about that time. You're not far. . .
> .

I'll set extra places!

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

In article >,
The Bubbo > wrote:

> This afternoon I finally settled my Christmas dinner menu, which is good,
> since it's tomorrow.
> I'll have a small cheese plate set up in the living room for nibbling while I
> am in the kitchen. Mirableu sheep's milk blue, Humboldt Fog chevre and an aged
> irish cow's milk cheddar. There will be mixed olives, sweet and spicy walnuts
> and this sour cherry/lemon balm conserve I picked up not too long ago for a
> different dinner. I have a rosemary olive oil loaf and a multigrain loaf.
>
> Salad will be greens with thin slices of roasted sweet potato, pears, walnuts
> and a bit of the mirableu along with a champaign vinaigrette.
>
> Dinner is bouillabaisse, but with crab instead of lobster, i just don't have
> the time or the tools to futz with lobster.
>
> Dessert is a gingerbread trifle with gingered pears, apples and dates and
> spiced whipped cream.
>
> My dearest hope is that I can stuff my mother into a food coma fast enough to
> alleviate what I am sure will be a grueling evening.

Good to see I'm not the only one doing seafood. ;-)

Dinner here will be a mix of lightly sauteed' fresh water and large gulf
prawns with olive oil and dill butter, Grilled stuffed portabello
mushroom caps and steamed asparagus on the side. I do think I will make
a cheese sauce for the asparagus too! It's been awhile since I've served
it that way. I will also pressure cook a couple of yams and nuke some
fresh corn on the cob.....

Colby/Jack home made cheese ball with club crackers for the appetizer.

And a bottle of wine, maybe I'll spring for Champagne.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article . com>,
"Sheldon" > wrote:

> The Bubbo wrote:
> > This afternoon I finally settled my Christmas dinner menu, which is good,
> > since it's tomorrow.
> > I'll have a small cheese plate set up in the living room for nibbling while
> > I
> > am in the kitchen. Mirableu sheep's milk blue, Humboldt Fog chevre and an
> > aged
> > irish cow's milk cheddar. There will be mixed olives, sweet and spicy
> > walnuts
> > and this sour cherry/lemon balm conserve I picked up not too long ago for a
> > different dinner. I have a rosemary olive oil loaf and a multigrain loaf.
> >
> > Salad will be greens with thin slices of roasted sweet potato, pears,
> > walnuts
> > and a bit of the mirableu along with a champaign vinaigrette.
> >
> > Dinner is bouillabaisse, but with crab instead of lobster, i just don't
> > have
> > the time or the tools to futz with lobster.
> >
> > Dessert is a gingerbread trifle with gingered pears, apples and dates and
> > spiced whipped cream.
>
> I just can't understand your choice of a cheese appetizer lead in for
> fish stew, that's actually pretty awful... cheese is so cloyingly
> lingering, no one will really enjoy your bouillabaisse... the mere
> thought of bouillabaisse and cheese makes me wanna puke. I would have
> choosen something acid, marinated veggies (a la three bean salad
> style), and egg salad on toast points topped w/salmon caviar is a good
> prelude for a seafood main course. So where's your bouillabaisse
> recipe... I hope it's the real deal and not one of those fercocktah no
> account red guinea versions, blech! People slap down a cheese platter
> for two reasons, they're lazy and they don't have what to think... if
> you wanna do lazy for fish then do the assorted nut bowl, same calories
> (same cost too) but not so lingering (and no fercocktah peanuts unless
> it's a polka game). I'd do a big bowl of pistachios and another of
> cashews.
>
> Far and away, the best on the planet: http://www.zenobianut.com
>

Shel' honey, just because you hate cheese does not mean the rest of the
planet does. ;-)

HUgs!
Me
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
The Bubbo > wrote:

> Christine Dabney wrote:
> > On Fri, 23 Dec 2005 00:45:01 GMT, The Bubbo >
> > wrote:
> >
> >>Dessert is a gingerbread trifle with gingered pears, apples and dates and
> >>spiced whipped cream.
> >
> > Recipe please?
> >
> >
> > Christine
>
> I mostly just made it up in my head today. I'll write it down as I go tomorrow
> and will post it with the results.

<lol> That's the way I cook as well!

I'll be making baked apples for dessert with cinnamon, butter and a
little brown sugar. I'll be using a large, tart apple.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
The Bubbo > wrote:

> A white bean and tomato soup with potatoes, carrots, and kale.

Heather,

I gave up on Kale...
It's so pretty but I can't seem to get it tender.

How do you cook it?
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
Melba's Jammin' > wrote:

> In article >,
> The Bubbo > wrote:
>
> > My dearest hope is that I can stuff my mother into a food coma fast enough
> > to
> > alleviate what I am sure will be a grueling evening.
>
> Give her sugar. Or Bailey's in coffee. I'll light a candle, Toots. I
> wonder if my daughter talks like that about me.


At least she still has her mom......

<sigh>

:-(
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:
> In article >,
> The Bubbo > wrote:
>
>> A white bean and tomato soup with potatoes, carrots, and kale.
>
> Heather,
>
> I gave up on Kale...
> It's so pretty but I can't seem to get it tender.
>
> How do you cook it?

i usually devein it, chop it into about 1 inch pieces and if it's young, saute
in butter and garlic. If it's older then I'll blanch it for a couple minutes
then saute or add to risotto. it never gets quite tender, but it's good.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

OmManiPadmeOmelet wrote:
> In article >,
> Melba's Jammin' > wrote:
>
>> In article >,
>> The Bubbo > wrote:
>>
>> > My dearest hope is that I can stuff my mother into a food coma fast
enough
>> > to
>> > alleviate what I am sure will be a grueling evening.
>>
>> Give her sugar. Or Bailey's in coffee. I'll light a candle, Toots. I
>> wonder if my daughter talks like that about me.
>
>
> At least she still has her mom......
>
> <sigh>
>
> :-(

you can borrow mine. She's incredible in a crisis and she'll feed you buttered
toast with soft boiled eggs served with a big pot of tea when you don't feel
good or you are sad.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

In article >,
The Bubbo > wrote:

> OmManiPadmeOmelet wrote:
> > In article >,
> > The Bubbo > wrote:
> >
> >> A white bean and tomato soup with potatoes, carrots, and kale.
> >
> > Heather,
> >
> > I gave up on Kale...
> > It's so pretty but I can't seem to get it tender.
> >
> > How do you cook it?
>
> i usually devein it, chop it into about 1 inch pieces and if it's young, saute
> in butter and garlic. If it's older then I'll blanch it for a couple minutes
> then saute or add to risotto. it never gets quite tender, but it's good.

So it adds some texture.... :-)

I'll have to give it another go.
I grew some last winter and it grew for WEEKS.

It was green with purple edges so made a very nice backdrop for cheese
trays. <lol> Garnish......
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
The Bubbo > wrote:

> OmManiPadmeOmelet wrote:
> > In article >,
> > Melba's Jammin' > wrote:
> >
> >> In article >,
> >> The Bubbo > wrote:
> >>
> >> > My dearest hope is that I can stuff my mother into a food coma fast
> enough
> >> > to
> >> > alleviate what I am sure will be a grueling evening.
> >>
> >> Give her sugar. Or Bailey's in coffee. I'll light a candle, Toots. I
> >> wonder if my daughter talks like that about me.
> >
> >
> > At least she still has her mom......
> >
> > <sigh>
> >
> > :-(
>
> you can borrow mine. She's incredible in a crisis and she'll feed you buttered
> toast with soft boiled eggs served with a big pot of tea when you don't feel
> good or you are sad.

Sounds like the way my mom was. :-)

Treasure her while you can dear!!!!!!

I've been a bit "down" this holiday season, missing her more than usual.
This will be my 4th Christmas without her.

Hugs!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:
>
> just because you hate cheese does not mean the rest of the planet does.

Hey, where did I say I hate cheese? I happen to like cheese, but not
with seafood. I like chocolate too, but not with a tuna salad
sammiche... and a lotta foods go with tuna but not chocolate. Some
food combinations just don't go together, only those with taste in ass
disease wouldn't know... that's symptomatic of their disease... you
could literally feed them hot shit on rye, they'd ask for seconds
without once thinking hot shit goes on white toast. Hey, that's
classic SOS. You can't serve SOS with rye, that's worse than SOS with
raisin bread. Yoose taste in ass deseasers could never own a
restaurant... how many do you think would order your fried calimari on
whole wheat with bleu cheese dressing... you'd probably orgasm from
eggplant parm with a rootbeer.

sarah "Brain Dead" bennett wrote:
> Sheldon wrote:
> >
> > What will David have while everyone is nibbling cheese, tofu? The
> > stench of your fish will probably make him wretch.
>
>
> from what I recall, her SO is vegetarian, not vegan.

And here I thought he's a damned baptist.

Are you a ****ing asshole or do you just play one on Usenet...

The cheeses listed are not vegetarian.

If he can eat those cheeses he can eat a cow.

Actually I don't buy into any dairy being vegetarian... yoose arguing
with the wrong guy here... if anyone knows tits it's me and I've never
seen tits on a carrot. In fact no one is truely a vegetarian, they're
just controling little ball busters... when alone they all cheat.

Yeah, I'm a vegetarian too... I had a salad for lunch.... well, doesn't
a couple hours count as much as someone who's a vegetarian for say a
month, maybe a year... we're only talking duration. Fact is you can't
be a vegetarian if you're an ex-meat eater... that's like saying an
alcoholic stops being an alcoholic while they eschew booze.

Sheldon wrote:
>
> sarah "Brain Dead" bennett wrote:
>> Sheldon wrote:
>> >
>> > What will David have while everyone is nibbling cheese, tofu? The
>> > stench of your fish will probably make him wretch.
>>
>>
>> from what I recall, her SO is vegetarian, not vegan.
>
> And here I thought he's a damned baptist.
>
> Are you a ****ing asshole or do you just play one on Usenet...
>
> The cheeses listed are not vegetarian.
>
> If he can eat those cheeses he can eat a cow.
>
> Actually I don't buy into any dairy being vegetarian... yoose arguing
> with the wrong guy here... if anyone knows tits it's me and I've never
> seen tits on a carrot. In fact no one is truely a vegetarian, they're
> just controling little ball busters... when alone they all cheat.
>
> Yeah, I'm a vegetarian too... I had a salad for lunch.... well, doesn't
> a couple hours count as much as someone who's a vegetarian for say a
> month, maybe a year... we're only talking duration. Fact is you can't
> be a vegetarian if you're an ex-meat eater... that's like saying an
> alcoholic stops being an alcoholic while they eschew booze.
>

I'm not sure where the confusion came from here, but he'll certainly be eating
the cheese, he won't be eating the soup. I will be making a seperate soup for
him for dinner. He will also be eating the salad, the trifle and drinking the
wine.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

OmManiPadmeOmelet wrote:
> In article >,
> The Bubbo > wrote:
>
>> OmManiPadmeOmelet wrote:
>> > In article >,
>> > The Bubbo > wrote:
>> >
>> >> A white bean and tomato soup with potatoes, carrots, and kale.
>> >
>> > Heather,
>> >
>> > I gave up on Kale...
>> > It's so pretty but I can't seem to get it tender.
>> >
>> > How do you cook it?
>>
>> i usually devein it, chop it into about 1 inch pieces and if it's young,
saute
>> in butter and garlic. If it's older then I'll blanch it for a couple
minutes
>> then saute or add to risotto. it never gets quite tender, but it's good.
>
> So it adds some texture.... :-)
>
> I'll have to give it another go.
> I grew some last winter and it grew for WEEKS.
>
> It was green with purple edges so made a very nice backdrop for cheese
> trays. <lol> Garnish......

oh, also, i tend to finish off the saute with a splash of rice vinegar.
I think there may be a difference between decorative and non decorative kale.
I'm not sure. My mom used to grow it decoratively, but not to eat and I seem
to remember the heads being different than what I buy at the store.

I could be wrong though, I've never grown it myself.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

OmManiPadmeOmelet wrote:
>
> Sounds like the way my mom was. :-)
>
> Treasure her while you can dear!!!!!!
>
> I've been a bit "down" this holiday season, missing her more than usual.
> This will be my 4th Christmas without her.
>
> Hugs!

i do, i love her dearly. It's been a very tough holiday season for everyone in
my family but for each of us very personal reasons so we're not getting
together as much as the events would turn into massive bitchfests. Soon,
spring will be here and we'll all feel better and want to be around each
other.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Sheldon wrote:
> sarah "Brain Dead" bennett wrote:
>
>>Sheldon wrote:
>>
>>>What will David have while everyone is nibbling cheese, tofu? The
>>>stench of your fish will probably make him wretch.
>>
>>
>>from what I recall, her SO is vegetarian, not vegan.
>
>
> And here I thought he's a damned baptist.
>
> Are you a ****ing asshole or do you just play one on Usenet...
>

both

> The cheeses listed are not vegetarian.
>

I enjoy cheese, but do not know enough about it's production to know
which varieties contain rennet and which do not.

> If he can eat those cheeses he can eat a cow.
>
> Actually I don't buy into any dairy being vegetarian... yoose arguing
> with the wrong guy here... if anyone knows tits it's me and I've never
> seen tits on a carrot. In fact no one is truely a vegetarian, they're
> just controling little ball busters... when alone they all cheat.
>
> Yeah, I'm a vegetarian too... I had a salad for lunch.... well, doesn't
> a couple hours count as much as someone who's a vegetarian for say a
> month, maybe a year... we're only talking duration. Fact is you can't
> be a vegetarian if you're an ex-meat eater... that's like saying an
> alcoholic stops being an alcoholic while they eschew booze.
>


--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

In article . com>,
"Sheldon" > wrote:

> OmManiPadmeOmelet wrote:
> >
> > just because you hate cheese does not mean the rest of the planet does.
>
> Hey, where did I say I hate cheese? I happen to like cheese, but not
> with seafood. I like chocolate too, but not with a tuna salad
> sammiche... and a lotta foods go with tuna but not chocolate. Some
> food combinations just don't go together, only those with taste in ass
> disease wouldn't know... that's symptomatic of their disease... you
> could literally feed them hot shit on rye, they'd ask for seconds
> without once thinking hot shit goes on white toast. Hey, that's
> classic SOS. You can't serve SOS with rye, that's worse than SOS with
> raisin bread. Yoose taste in ass deseasers could never own a
> restaurant... how many do you think would order your fried calimari on
> whole wheat with bleu cheese dressing... you'd probably orgasm from
> eggplant parm with a rootbeer.
>

Actually, I prefer to dip my fried squid in Ranch Dressing. ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

One time on Usenet, OmManiPadmeOmelet > said:
> In article >,
> Melba's Jammin' > wrote:
>
> > In article >,
> > The Bubbo > wrote:
> >
> > > My dearest hope is that I can stuff my mother into a food coma fast enough
>
> > > to
> > > alleviate what I am sure will be a grueling evening.
> >
> > Give her sugar. Or Bailey's in coffee. I'll light a candle, Toots. I
> > wonder if my daughter talks like that about me.
>
>
> At least she still has her mom......
>
> <sigh>
>
> :-(

Amen to that...


--
Jani in WA (S'mee)
~ mom, Trollop, novice cook ~

In article >,
The Bubbo > wrote:

> OmManiPadmeOmelet wrote:
> >
> > Sounds like the way my mom was. :-)
> >
> > Treasure her while you can dear!!!!!!
> >
> > I've been a bit "down" this holiday season, missing her more than usual.
> > This will be my 4th Christmas without her.
> >
> > Hugs!
>
> i do, i love her dearly. It's been a very tough holiday season for everyone in
> my family but for each of us very personal reasons so we're not getting
> together as much as the events would turn into massive bitchfests. Soon,
> spring will be here and we'll all feel better and want to be around each
> other.

I can hardly wait for spring.
Hoping by then to be done with the retaining wall and I'll use the
remainder of the rock to expand my bulb garden. I want to put in more
Irises. ;-D

We also want to put in a small pond!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

We're going to have:

ham
parsleyed new potatoes
glazed sweet potatoes with pineapple
roasted brussel sprouts
rolls
chocolate puff pastry cups

Tara

In article >,
Melba's Jammin' > wrote:

> In article >,
> The Bubbo > wrote:
>
> > My dearest hope is that I can stuff my mother into a food coma fast enough
> > to
> > alleviate what I am sure will be a grueling evening.
>
> Give her sugar. Or Bailey's in coffee. I'll light a candle, Toots. I
> wonder if my daughter talks like that about me.

I have great hope for my future relationship with my children. I am
friends with many people who are my parents age, and have been learning
from them, their children call them frequently and enjoy their company
(and ours). I'm sure you'd be able to tell if there was some kind of
tension between you and your daughter.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

In article >,
OmManiPadmeOmelet > wrote:

> I gave up on Kale...
> It's so pretty but I can't seem to get it tender.

Freeze it first. Or better yet, harvest it frozen from your yard, if
you get enough of a freeze in winter.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

OmManiPadmeOmelet wrote:
> In article >,
> The Bubbo > wrote:
>
>> OmManiPadmeOmelet wrote:
>> >
>> > Sounds like the way my mom was. :-)
>> >
>> > Treasure her while you can dear!!!!!!
>> >
>> > I've been a bit "down" this holiday season, missing her more than usual.
>> > This will be my 4th Christmas without her.
>> >
>> > Hugs!
>>
>> i do, i love her dearly. It's been a very tough holiday season for everyone
in
>> my family but for each of us very personal reasons so we're not getting
>> together as much as the events would turn into massive bitchfests. Soon,
>> spring will be here and we'll all feel better and want to be around each
>> other.
>
> I can hardly wait for spring.
> Hoping by then to be done with the retaining wall and I'll use the
> remainder of the rock to expand my bulb garden. I want to put in more
> Irises. ;-D
>
> We also want to put in a small pond!

I miss my garden. I sold my house last may and I miss my vegetable garden and
the raspberry patch, the bulbs, the perennials, the bleeding hearts, the
lilies...
I miss my garden a lot.
I figure I'll re-settle in 5 years or so and have a garden again.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

Ranee Mueller wrote:

>
> I have great hope for my future relationship with my children. I am
> friends with many people who are my parents age, and have been learning
> from them, their children call them frequently and enjoy their company
> (and ours). I'm sure you'd be able to tell if there was some kind of
> tension between you and your daughter.
>
> Regards,
> Ranee
>
> Remove do not & spam to e-mail me.
>
> "She seeks wool and flax, and works with willing hands." Prov 31:13
>
> http://arabianknits.blogspot.com/
> http://talesfromthekitchen.blogspot.com/


Unfortunately, when I get overwhelmed I do things like not answering the phone
no matter who is calling. I explain this to my mom, I tell her it's nothing
personal, I'm not talking to anyone, but still she takes offence. I'll make it
up to her tonight.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

OmManiPadmeOmelet wrote:
> In article . com>,
> "Sheldon" > wrote:
>
>> OmManiPadmeOmelet wrote:
>> >
>> > just because you hate cheese does not mean the rest of the planet does.
>>
>> Hey, where did I say I hate cheese? I happen to like cheese, but not
>> with seafood. I like chocolate too, but not with a tuna salad
>> sammiche... and a lotta foods go with tuna but not chocolate. Some
>> food combinations just don't go together, only those with taste in ass
>> disease wouldn't know... that's symptomatic of their disease... you
>> could literally feed them hot shit on rye, they'd ask for seconds
>> without once thinking hot shit goes on white toast. Hey, that's
>> classic SOS. You can't serve SOS with rye, that's worse than SOS with
>> raisin bread. Yoose taste in ass deseasers could never own a
>> restaurant... how many do you think would order your fried calimari on
>> whole wheat with bleu cheese dressing... you'd probably orgasm from
>> eggplant parm with a rootbeer.
>>
>
> Actually, I prefer to dip my fried squid in Ranch Dressing. ;-)

I like my calimari with tzatziki!

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!