I have a lot of their stuff already, so I'm just replacing things and
trying others for the first time.

Ground bay leaves
Celery seed - whole and powdered
Smoked Spanish paprika
Whole anise seeds
Sandwich sprinkle

I'm also considering:
Pork chop seasoning
Singapore seasoning

We don't do hot spicy around here. What am I missing?

Thanks,
Carol

Damsel in dis Dress wrote:
> I have a lot of their stuff already, so I'm just replacing things and
> trying others for the first time.
>
> Ground bay leaves
> Celery seed - whole and powdered
> Smoked Spanish paprika
> Whole anise seeds
> Sandwich sprinkle
>
> I'm also considering:
> Pork chop seasoning
> Singapore seasoning
>
> We don't do hot spicy around here. What am I missing?
>
> Thanks,
> Carol

I use their Chili Con Carne mix because it has a great flavor with no heat.
This allows me to adjust the heat depending on who's going to be joining us
for dinner or what I am in the mood for. Their ground chipotle powder? Spicy
hot.

Also try the Rocky Mountain Seasoning. It sprinkles on things for flavor but I
like to add about a tablespoon to a cup of sour cream for chip dip.

In fact, with David leaving for New Orleans tomorrow, I might just whip up a
batch and have all those things for dinner that I can't have when he's around.

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

On Sun, 25 Dec 2005 19:13:16 GMT, The Bubbo >
wrote:

> I use their Chili Con Carne mix because it has a great flavor with no heat.
> This allows me to adjust the heat depending on who's going to be joining us
> for dinner or what I am in the mood for. Their ground chipotle powder? Spicy
> hot.

Thanks for the reminder. I'm out of their Chili Con Carne. I love
the chipotle, but by the time I've got enough smoke flavor, I've
crossed my heat threshold. So I'm trying Smoked Spanish Paprika.

> Also try the Rocky Mountain Seasoning. It sprinkles on things for flavor but I
> like to add about a tablespoon to a cup of sour cream for chip dip.

I haven't tried that. I'm hooked on the Ozark seasoning for pork
chops right now. That is SO good! I'd research the RMS.

Thanks,
Carol

Damsel in dis Dress wrote:
> On Sun, 25 Dec 2005 19:13:16 GMT, The Bubbo >
> wrote:
>
>> I use their Chili Con Carne mix because it has a great flavor with no heat.
>> This allows me to adjust the heat depending on who's going to be joining us
>> for dinner or what I am in the mood for. Their ground chipotle powder?
Spicy
>> hot.
>
> Thanks for the reminder. I'm out of their Chili Con Carne. I love
> the chipotle, but by the time I've got enough smoke flavor, I've
> crossed my heat threshold. So I'm trying Smoked Spanish Paprika.
>
>> Also try the Rocky Mountain Seasoning. It sprinkles on things for flavor
but I
>> like to add about a tablespoon to a cup of sour cream for chip dip.
>
> I haven't tried that. I'm hooked on the Ozark seasoning for pork
> chops right now. That is SO good! I'd research the RMS.
>
> Thanks,
> Carol

I should run to penzey's soon and stock up. The funny thing is that even
though I live near enough to their two in town locations, I drive all the way
out to Savage simply because they have an easy to access parking lot! I can't
parallel park to save my life and my new car is much longer than the old one.

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

Damsel in dis Dress wrote:
> I have a lot of their stuff already, so I'm just replacing things and
> trying others for the first time.
>
> Ground bay leaves
> Celery seed - whole and powdered
> Smoked Spanish paprika
> Whole anise seeds
> Sandwich sprinkle
>
> I'm also considering:
> Pork chop seasoning
> Singapore seasoning
>
> We don't do hot spicy around here. What am I missing?
>
> Thanks,
> Carol

Parisien Bonnes Herbs. Excellent in scrambled eggs, omelets and vegetable
soups.

Jill

Damsel in dis Dress wrote:
> I have a lot of their stuff already, so I'm just replacing things and
> trying others for the first time.
>
> Ground bay leaves
> Celery seed - whole and powdered
> Smoked Spanish paprika
> Whole anise seeds
> Sandwich sprinkle
>
> I'm also considering:
> Pork chop seasoning
> Singapore seasoning
>
> We don't do hot spicy around here. What am I missing?


Why don't you do "mild" spicy??.. they have lovely curry powders.
What is the purpose of both powedered and whole celery seed? I've always
used whole and found them to be sufficient for any need. In fact, I've
never heard of using powdered before?
Goomba

Goomba38 wrote:
> Damsel in dis Dress wrote:
> > I have a lot of their stuff already, so I'm just replacing things and
> > trying others for the first time.
> >
> > Ground bay leaves
> > Celery seed - whole and powdered
> > Smoked Spanish paprika
> > Whole anise seeds
> > Sandwich sprinkle
> >
> > I'm also considering:
> > Pork chop seasoning
> > Singapore seasoning
> >
> > We don't do hot spicy around here. What am I missing?
>
>
> Why don't you do "mild" spicy??.. they have lovely curry powders.

Actually the Singapore seasoning is mildly spicy.

> What is the purpose of both powedered and whole celery seed? I've always
> used whole and found them to be sufficient for any need. In fact, I've
> never heard of using powdered before?

Powdered celery seed has lots of uses, it's the flavoring component of
celery salt... you didn't read the chicken stuffing thread. Whole
celery seed should only be used when it can be retrieved and discarded
before service, and unlike whole bay leaf whole celery seed is nearly
impossible to remove... only idiots ruin perfectly good potato salad,
egg salad, etc. by adding whole celery seed. The best seasoning for
roast beef is cracked black pepper with ground celery seed.... celery
salt is okay but you'll end up using too much salt before there's
enough powdered celery seed... and I don't want any stinkin' tiny hard
seeds on my roast beef.

In article >,
Goomba38 > wrote:

> Damsel in dis Dress wrote:

> > We don't do hot spicy around here. What am I missing?

> Why don't you do "mild" spicy??..

I bought 8oz of their medium chili powder last time. I thought that
might be an acceptable compromise. I would buy the "hot" if it was just
for me. Nope. My wife requested that I order the "mild". Works for
me. We keep various hot stuff on the table just for this reason. I use
it, she doesn't.

--
Dan Abel

Petaluma, California, USA

On Sun, 25 Dec 2005 14:37:58 -0500, Goomba38 >
wrote:

> Why don't you do "mild" spicy??.. they have lovely curry powders.

Yes, we do mild spicy! I love the sweet curry powder. I have the
Balti, too, but haven't used it yet.

> What is the purpose of both powedered and whole celery seed? I've always
> used whole and found them to be sufficient for any need. In fact, I've
> never heard of using powdered before?

I've never used powder. Occasionally, Crash comments about the seeds.
I'll run this by him (he's buying me this stuff as a belated Christmas
gift.

Carol

On Sun, 25 Dec 2005 19:21:09 GMT, The Bubbo >
wrote:

> I should run to penzey's soon and stock up. The funny thing is that even
> though I live near enough to their two in town locations, I drive all the way
> out to Savage simply because they have an easy to access parking lot! I can't
> parallel park to save my life and my new car is much longer than the old one.

The parking near the St. Paul store is atrocious! I'm actually
relieved that we'll be shopping by mail now!

Carol

Damsel in dis Dress wrote:
> On Sun, 25 Dec 2005 19:21:09 GMT, The Bubbo >
> wrote:
>
>> I should run to penzey's soon and stock up. The funny thing is that even
>> though I live near enough to their two in town locations, I drive all the
way
>> out to Savage simply because they have an easy to access parking lot! I
can't
>> parallel park to save my life and my new car is much longer than the old
one.
>
> The parking near the St. Paul store is atrocious! I'm actually
> relieved that we'll be shopping by mail now!
>
> Carol

I KNOW!!! It's not out of the question for me to walk 3 or 4 blocks just to
avoid parallel parking.

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

In article >,
Damsel in dis Dress > wrote:
> I've never used powder. Occasionally, Crash comments about the seeds.
> I'll run this by him (he's buying me this stuff as a belated Christmas
> gift.
>
> Carol

Get a mortar and pestle and grind your own. One less jar to keep track
of.
--
http://www.jamlady.eboard.com, updated 12-22-05

On 25 Dec 2005 12:04:44 -0800, "Sheldon" > wrote:

> Goomba38 wrote:
> > Damsel in dis Dress wrote:
> > > I have a lot of their stuff already, so I'm just replacing things and
> > > trying others for the first time.
> > >
> > > Ground bay leaves
> > > Celery seed - whole and powdered
> > > Smoked Spanish paprika
> > > Whole anise seeds
> > > Sandwich sprinkle
> > >
> > > I'm also considering:
> > > Pork chop seasoning
> > > Singapore seasoning
> > >
> > > We don't do hot spicy around here. What am I missing?
> >
> > Why don't you do "mild" spicy??.. they have lovely curry powders.
>
> Actually the Singapore seasoning is mildly spicy.

You've tried it? Does it have good flavor? I love spicy, as long as
it's not hot spicy.

> > What is the purpose of both powedered and whole celery seed? I've always
> > used whole and found them to be sufficient for any need. In fact, I've
> > never heard of using powdered before?
>
> Powdered celery seed has lots of uses, it's the flavoring component of
> celery salt... you didn't read the chicken stuffing thread. Whole
> celery seed should only be used when it can be retrieved and discarded
> before service, and unlike whole bay leaf whole celery seed is nearly
> impossible to remove... only idiots ruin perfectly good potato salad,
> egg salad, etc. by adding whole celery seed. The best seasoning for
> roast beef is cracked black pepper with ground celery seed.... celery
> salt is okay but you'll end up using too much salt before there's
> enough powdered celery seed... and I don't want any stinkin' tiny hard
> seeds on my roast beef.

I use a lot of celery seed, mostly in tuna salad sandwiches and in a
butter baste for grilled chicken. I like the celery flavor, but only
use the real deal in cooked recipes, like dressing. For cold items,
like the tuna sandwiches, neither Crash nor I like the crunch.

Same with raw onions. I use the granulated stuff from Penzey's. Does
anyone know if they've improved this stuff yet, so it doesn't form a
large rock in the jar between uses?

Carol, pondering getting only the powdered celery seed

On Sun, 25 Dec 2005 15:55:54 -0600, Melba's Jammin'
> wrote:

> In article >,
> Damsel in dis Dress > wrote:
> > I've never used powder. Occasionally, Crash comments about the seeds.
> > I'll run this by him (he's buying me this stuff as a belated Christmas
> > gift.
>
> Get a mortar and pestle and grind your own. One less jar to keep track
> of.

I have a mortar and pestle, but who knows where? It's probably in a
box in the basement. I'm strongly considering just getting the powder
and skipping over the seeds. Powder would work better for grilling,
and it's really only the flavor I'm shooting for. I'm neutral on the
whole seeds. I like them, but am sure I'd like the powdered just as
well.

I like using powdered spices. That's why I have ground bay leaves on
my list. When recipes call for whole spices, I almost always use
ground instead. I hate having to count peppercorns, cloves, bay
leaves, etc. so I can be sure I've removed all of them.

Carol

In article >,
The Bubbo > wrote:

>
> I should run to penzey's soon and stock up. The funny thing is that even
> though I live near enough to their two in town locations, I drive all the way
> out to Savage simply because they have an easy to access parking lot! I can't
> parallel park to save my life and my new car is much longer than the old one.

Don't drive to Savage after January 5th or thereabouts. Of if you do,
let me know and we'll have a cup of coffee somewhere. They're moving to
Lakeville -- Cty 46 & Cedar(just west of Cedar). Further for me but
there's a new Kowalski's and a bunch of other stuff in the shopping
center. I'm bummed, but the Savage location sucks.
--
http://www.jamlady.eboard.com, updated 12-22-05

In article >,
The Bubbo > wrote:

> Damsel in dis Dress wrote:
> > On Sun, 25 Dec 2005 19:21:09 GMT, The Bubbo >
> > wrote:
> >
> >> I should run to penzey's soon and stock up. The funny thing is that even
> >> though I live near enough to their two in town locations, I drive all the
> way
> >> out to Savage simply because they have an easy to access parking lot! I
> can't
> >> parallel park to save my life and my new car is much longer than the old
> one.
> >
> > The parking near the St. Paul store is atrocious! I'm actually
> > relieved that we'll be shopping by mail now!
> >
> > Carol
>
> I KNOW!!! It's not out of the question for me to walk 3 or 4 blocks just to
> avoid parallel parking.

Come with me, Girls. I'm the luckiest person Rob knows. Last week I
had to make three stops with the great potential of ugly parking at each
one. At each one, I wound up with primo spots. I didn't even have to
invoke the Parker's Prayer, either.
--
http://www.jamlady.eboard.com, updated 12-22-05

Melba's Jammin' wrote:
> In article >,
> The Bubbo > wrote:
>
>>
>> I should run to penzey's soon and stock up. The funny thing is that even
>> though I live near enough to their two in town locations, I drive all the
way
>> out to Savage simply because they have an easy to access parking lot! I
can't
>> parallel park to save my life and my new car is much longer than the old
one.
>
> Don't drive to Savage after January 5th or thereabouts. Of if you do,
> let me know and we'll have a cup of coffee somewhere. They're moving to
> Lakeville -- Cty 46 & Cedar(just west of Cedar). Further for me but
> there's a new Kowalski's and a bunch of other stuff in the shopping
> center. I'm bummed, but the Savage location sucks.

good to know. I'll be back from Mew Orleans on the 1st and will probably head
out to penzey's that next weekend. We'll talk, let's definitely have coffee!

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

Melba's Jammin' wrote:
> In article >,
> The Bubbo > wrote:
>
>> Damsel in dis Dress wrote:
>> > On Sun, 25 Dec 2005 19:21:09 GMT, The Bubbo >
>> > wrote:
>> >
>> >> I should run to penzey's soon and stock up. The funny thing is that even
>> >> though I live near enough to their two in town locations, I drive all
the
>> way
>> >> out to Savage simply because they have an easy to access parking lot! I
>> can't
>> >> parallel park to save my life and my new car is much longer than the old
>> one.
>> >
>> > The parking near the St. Paul store is atrocious! I'm actually
>> > relieved that we'll be shopping by mail now!
>> >
>> > Carol
>>
>> I KNOW!!! It's not out of the question for me to walk 3 or 4 blocks just to
>> avoid parallel parking.
>
> Come with me, Girls. I'm the luckiest person Rob knows. Last week I
> had to make three stops with the great potential of ugly parking at each
> one. At each one, I wound up with primo spots. I didn't even have to
> invoke the Parker's Prayer, either.

my luck had me at the Lunds in Highland Park trying to find parking and the
one spot I found was just a little narrow for the boatmobile. The snow covers
the parking lines and everyone crams together not keeping in mind the little
weebl in the big car.

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

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


> Get a mortar and pestle and grind your own. One less jar to keep track
> of.

I don't know about whole celery seed and ground celery seed. A lot of
ground spices go stale pretty quickly. Sometimes it seems worthwhile to
grind your own. Sometimes it isn't. My father had a "pepper" grinder
devoted to fennel seeds.

--
Dan Abel

Petaluma, California, USA

On Sun, 25 Dec 2005 15:25:33 -0800, Dan Abel > wrote:

> I don't know about whole celery seed and ground celery seed. A lot of
> ground spices go stale pretty quickly. Sometimes it seems worthwhile to
> grind your own. Sometimes it isn't. My father had a "pepper" grinder
> devoted to fennel seeds.

I use the Penzey's ground fennel seeds quite a bit. Very good in
Harry's tomato sauce.

Carol

Damsel in dis Dress wrote:
> On Sun, 25 Dec 2005 15:25:33 -0800, Dan Abel > wrote:
>
>> I don't know about whole celery seed and ground celery seed. A lot of
>> ground spices go stale pretty quickly. Sometimes it seems worthwhile to
>> grind your own. Sometimes it isn't. My father had a "pepper" grinder
>> devoted to fennel seeds.
>
> I use the Penzey's ground fennel seeds quite a bit. Very good in
> Harry's tomato sauce.
>
> Carol

I find I use celery seeds a great deal...taste great on roasts, in salad
dressings(vinegrets), chicken salad and sprinkled on Mr Noodle (Ramen).

But I always use too much if I use ground celery seeds.

On Sun, 25 Dec 2005 17:43:42 -0600, Mr Libido Incognito
> wrote:

> I find I use celery seeds a great deal...taste great on roasts, in salad
> dressings(vinegrets), chicken salad and sprinkled on Mr Noodle (Ramen).

I've never thought to use them in salad dressings, but it sounds good!

> But I always use too much if I use ground celery seeds.

Right. You have to be pretty careful when you use ground versions of
anything that's normally used whole. I'm intrigued by the idea of
ground celery seeds. I'll have A Meeting with Crash to see what he'd
like the best. I hate buying stuff and having him not like it.

Carol

Sheldon wrote:

> Powdered celery seed has lots of uses, it's the flavoring component of
> celery salt... you didn't read the chicken stuffing thread. Whole
> celery seed should only be used when it can be retrieved and discarded
> before service, and unlike whole bay leaf whole celery seed is nearly
> impossible to remove... only idiots ruin perfectly good potato salad,
> egg salad, etc. by adding whole celery seed. The best seasoning for
> roast beef is cracked black pepper with ground celery seed.... celery
> salt is okay but you'll end up using too much salt before there's
> enough powdered celery seed... and I don't want any stinkin' tiny hard
> seeds on my roast beef.
>

LOL somehow all these years I've survived and never found a problem with
whole celery seed?!
Goomba

On Sun, 25 Dec 2005 19:24:41 -0500, Goomba38 >
wrote:

> LOL somehow all these years I've survived and never found a problem with
> whole celery seed?!

Same here. I still think that the powder would be nice for the butter
baste I use when I grill chicken. But Crash has chosen whole seeds. I
leave the final decisions up to him when I have trouble making up my
mind.

I'm the most indecisive person I know. At least I think I am.

Carol

Damsel in dis Dress wrote:

> On Sun, 25 Dec 2005 15:25:33 -0800, Dan Abel > wrote:
>
>
>>I don't know about whole celery seed and ground celery seed. A lot of
>>ground spices go stale pretty quickly. Sometimes it seems worthwhile to
>>grind your own. Sometimes it isn't. My father had a "pepper" grinder
>>devoted to fennel seeds.
>
>
> I use the Penzey's ground fennel seeds quite a bit. Very good in
> Harry's tomato sauce.
>
> Carol
Damn.. another item I never knew existed!! I use whole and never had a
problem with it. I like using whole spices better I guess? No complaints
or problems with texture or presence in a dish.

On Sun, 25 Dec 2005 19:33:34 -0500, Goomba38 >
wrote:

> Damsel in dis Dress wrote:
>
> > I use the Penzey's ground fennel seeds quite a bit. Very good in
> > Harry's tomato sauce.
> >
> Damn.. another item I never knew existed!! I use whole and never had a
> problem with it. I like using whole spices better I guess? No complaints
> or problems with texture or presence in a dish.

It works really well in something like a smooth sauce. And Crash
doesn't care for biting into the seeds when I make sausage, so the
powdered works out great!

I discovered the existence of powdered bay leaf from Sheldon. I can't
wait to try it.

Carol

In article >,
Dan Abel > wrote:

> In article >,
> Melba's Jammin' > wrote:
>
>
> > Get a mortar and pestle and grind your own. One less jar to keep track
> > of.
>
> I don't know about whole celery seed and ground celery seed. A lot of
> ground spices go stale pretty quickly. Sometimes it seems worthwhile to
> grind your own. Sometimes it isn't. My father had a "pepper" grinder
> devoted to fennel seeds.

The stale part is why I like to grind some things only when I need them.
Allspice immediately comes to mind. Cardamom, too. Anise seed. I use
my fennel seeds as they are.
--
http://www.jamlady.eboard.com, updated 12-22-05

I love the Penzey's Bavarian Seasoning; it's especially good sprinkled
on pork chops before cooking/grilling them. The Penzey's Sunny Paris
seasoning is also quite good, especially sprinkled over a green salad.
Carol G.

Our life may not always be the party we would have chosen, but while we
are here, we may as well dance!

On Sun, 25 Dec 2005 19:17:56 -0600, (Carol Garbo)
wrote:

> I love the Penzey's Bavarian Seasoning; it's especially good sprinkled
> on pork chops before cooking/grilling them. The Penzey's Sunny Paris
> seasoning is also quite good, especially sprinkled over a green salad.

I haven't tried the Bavarian Seasoning yet. I'll take a look at it. I
have a humongous jar of Sunny Paris. Great on bagels with cream
cheese!

Carol

On Sun 25 Dec 2005 06:31:53p, Thus Spake Zarathustra, or was it Damsel in dis
Dress?

> On Sun, 25 Dec 2005 19:17:56 -0600, (Carol Garbo)
> wrote:
>
>> I love the Penzey's Bavarian Seasoning; it's especially good sprinkled
>> on pork chops before cooking/grilling them. The Penzey's Sunny Paris
>> seasoning is also quite good, especially sprinkled over a green salad.
>
> I haven't tried the Bavarian Seasoning yet. I'll take a look at it. I
> have a humongous jar of Sunny Paris. Great on bagels with cream
> cheese!
>
> Carol
>

I love the Bavarian Seasoning, too.

--
Wayne Boatwright *¿*
__________________________________________________ ________________
And if we enter a room full of manure, may we believe in the pony.

Damsel in dis Dress wrote:
> I have a lot of their stuff already, so I'm just replacing things and
> trying others for the first time.
>
> Ground bay leaves
> Celery seed - whole and powdered
> Smoked Spanish paprika
> Whole anise seeds
> Sandwich sprinkle
>
> I'm also considering:
> Pork chop seasoning
> Singapore seasoning
>
> We don't do hot spicy around here. What am I missing?
>
> Thanks,
> Carol


After trying their Vietnamese cinnamon and Chinese cassia, I just opened
their Indonesian Cassia. Ohmygoodness, it's yummy. It tastes and
smells just like the cinnamon I remember from my childhood. Sweet and
mellow, not harsh or bitter. I can't wait to make cinnamon sugar for
cinnamon toast with it or sprinkle it on bread pudding. It has a flavor
I've been missing for a long time.

gloria p

In article >,
Damsel in dis Dress > wrote:

> On Sun, 25 Dec 2005 19:24:41 -0500, Goomba38 >
> wrote:
>
> > LOL somehow all these years I've survived and never found a problem with
> > whole celery seed?!
>
> Same here. I still think that the powder would be nice for the butter
> baste I use when I grill chicken. But Crash has chosen whole seeds. I
> leave the final decisions up to him when I have trouble making up my
> mind.
>
> I'm the most indecisive person I know. At least I think I am.


Maybe

Perhaps

--
Dan Abel

Petaluma, California, USA

In article >,
Wayne Boatwright > wrote:

> On Sun 25 Dec 2005 06:31:53p, Thus Spake Zarathustra, or was it Damsel in dis
> Dress?
>
> > On Sun, 25 Dec 2005 19:17:56 -0600, (Carol Garbo)
> > wrote:
> >
> >> I love the Penzey's Bavarian Seasoning; it's especially good sprinkled
> >> on pork chops before cooking/grilling them. The Penzey's Sunny Paris
> >> seasoning is also quite good, especially sprinkled over a green salad.
> >
> > I haven't tried the Bavarian Seasoning yet. I'll take a look at it. I
> > have a humongous jar of Sunny Paris. Great on bagels with cream
> > cheese!
> >
> > Carol
> >
>
> I love the Bavarian Seasoning, too.

Two of my favorites.

--
Dan Abel

Petaluma, California, USA

On Mon, 26 Dec 2005 02:28:38 GMT, Puester >
wrote:

> After trying their Vietnamese cinnamon and Chinese cassia, I just opened
> their Indonesian Cassia. Ohmygoodness, it's yummy. It tastes and
> smells just like the cinnamon I remember from my childhood. Sweet and
> mellow, not harsh or bitter. I can't wait to make cinnamon sugar for
> cinnamon toast with it or sprinkle it on bread pudding. It has a flavor
> I've been missing for a long time.

I'll scrawl that onto my list. I have three containers of grocery
store cinnamon. Okay in a pinch, but not Penzey's.

Thanks,
Carol

Damsel wrote:

> I'm the most indecisive person I know. At least I think I am.

Well STOP IT! Be decisive!

Or should you?

Bob

On 25 Dec 2005 21:44:05 -0600, "Bob Terwilliger"
> wrote:

> Damsel wrote:
>
> > I'm the most indecisive person I know. At least I think I am.
>
> Well STOP IT! Be decisive!
>
> Or should you?

I don't know. I'll have to ask Crash. Well, maybe not. I'm a big
girl, right? No, maybe I should.

CaRoL

In article >,
The Bubbo > wrote:

> my luck had me at the Lunds in Highland Park trying to find parking and the
> one spot I found was just a little narrow for the boatmobile. The snow covers
> the parking lines and everyone crams together not keeping in mind the little
> weebl in the big car.

That shopping center is _way_ inadequate on parking to start with;
snow only makes it worse.

I used to live on Grand Avenue for a while; I could walk to Penzey's
(and did). Yeah, much easier than having to park down there (though
I did have to do the parallel-parking thing in front of my place). I
even learned to parallel-park on the _other_ side of a one-way
street. Skills you can use in civilian life ...

sd

me wrote:
> In article >,
> The Bubbo > wrote:
>
>> my luck had me at the Lunds in Highland Park trying to find parking and the
>> one spot I found was just a little narrow for the boatmobile. The snow
covers
>> the parking lines and everyone crams together not keeping in mind the
little
>> weebl in the big car.
>
> That shopping center is _way_ inadequate on parking to start with;
> snow only makes it worse.
>
> I used to live on Grand Avenue for a while; I could walk to Penzey's
> (and did). Yeah, much easier than having to park down there (though
> I did have to do the parallel-parking thing in front of my place). I
> even learned to parallel-park on the _other_ side of a one-way
> street. Skills you can use in civilian life ...
>
> sd

my problem is depth perception, i got a nasty bump to the back of my head as a
kid and it messed with a few things, including depth perception. Driving is
fine, there are all kinds of tricks you can use to keep a normal distance, but
parallel parking is an adventure i don't like partaking in.

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

Damsel in dis Dress wrote:
> I have a lot of their stuff already, so I'm just replacing things and
> trying others for the first time.
>
> Ground bay leaves
> Celery seed - whole and powdered
> Smoked Spanish paprika
> Whole anise seeds
> Sandwich sprinkle
>
> I'm also considering:
> Pork chop seasoning
> Singapore seasoning
>
> We don't do hot spicy around here. What am I missing?

There is a chile that is not very hot, but is absolutely delicious. It
is called Aleppo, and Penzeys is about the only place you can find it.
>
> Thanks,
> Carol

--Bryan

In article . com>,
wrote:

> Damsel in dis Dress wrote:
> > I have a lot of their stuff already, so I'm just replacing things and
> > trying others for the first time.
> >
> > Ground bay leaves
> > Celery seed - whole and powdered
> > Smoked Spanish paprika
> > Whole anise seeds
> > Sandwich sprinkle
> >
> > I'm also considering:
> > Pork chop seasoning
> > Singapore seasoning
> >
> > We don't do hot spicy around here. What am I missing?
>
> There is a chile that is not very hot, but is absolutely delicious. It
> is called Aleppo, and Penzeys is about the only place you can find it.

It's too hot for Carol and Crash, I promise. I love it, though. It is
less hot than most crushed red peppers, but similar. I like the flavor,
but I especially like that it has no crunchy seeds in it, just chunks of
pepper. I keep it on the table, and add when needed (fairly often).

--
Dan Abel

Petaluma, California, USA