A beef femur (James is in the mood for a beef-stock-based soup)

A half-dozen whole beets (I'm in the mood for roasted beets)

Yum.

serene

serene wrote:
> A beef femur (James is in the mood for a beef-stock-based soup)
>
> A half-dozen whole beets (I'm in the mood for roasted beets)
>
> Yum.

I see borscht.

"serene" > wrote in message
...
>A beef femur (James is in the mood for a beef-stock-based soup)
>
> A half-dozen whole beets (I'm in the mood for roasted beets)
>
> Yum.
>
> serene

Sounds delicious -- I'm going to roast some tomorrow.
Did I get the information how to peel from this ng?:
While they are very warm, hold one in hands, take a paper towel and peel off
the skin.
Why are they so darned good?
Dee Dee

On Fri, 30 Dec 2005 23:12:58 -0500, "Dee Randall"
> wrote:

>
>"serene" > wrote in message
.. .
>>A beef femur (James is in the mood for a beef-stock-based soup)
>>
>> A half-dozen whole beets (I'm in the mood for roasted beets)
>>
>> Yum.
>>
>> serene
>
>Sounds delicious -- I'm going to roast some tomorrow.
>Did I get the information how to peel from this ng?:
>While they are very warm, hold one in hands, take a paper towel and peel off
>the skin.

Cool; I'll try that some time when I'm cooking them for others. When
they're just for me, I leave the peels on and just peel them as I'm
eating.

>Why are they so darned good?

Don't know, but the first time I served them to James, he was amazed.
He said they're nothing at all like tinned beets, and he was really
surprised to like them.

serene