http://i1.tinypic.com/nv5au9.jpg

Green peas, baked brussels sprouts, and roast turkey breast. The
turkey was roasted with lemon slices and sage pushed under the skin
and served with (mostly) caramelized onions and red bell pepper. D
cooked. I ate and took the snapshot. The turkey was very juicy, but
I'm afraid that is not apparent in the photo.

modom

In article >,
modom > wrote:

> http://i1.tinypic.com/nv5au9.jpg
>
> Green peas, baked brussels sprouts, and roast turkey breast. The
> turkey was roasted with lemon slices and sage pushed under the skin
> and served with (mostly) caramelized onions and red bell pepper. D
> cooked. I ate and took the snapshot. The turkey was very juicy, but
> I'm afraid that is not apparent in the photo.
>
> modom

It's hard to display "juicieness" in a pic IMHO. ;-)

Looks good! I've never topped poultry with carmelized onions, good idea!
--
Peace, Om.

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

modom wrote:
> http://i1.tinypic.com/nv5au9.jpg
>
> Green peas, baked brussels sprouts, and roast turkey breast. The
> turkey was roasted with lemon slices and sage pushed under the skin
> and served with (mostly) caramelized onions and red bell pepper. D
> cooked. I ate and took the snapshot. The turkey was very juicy, but
> I'm afraid that is not apparent in the photo.
>
> modom


Looks very yummy and I didn't see my invitation to dinner while
checking e-mail. Ummm, you can my portion of brussel sprouts.

In article >,
modom > wrote:

> http://i1.tinypic.com/nv5au9.jpg
>
> Green peas, baked brussels sprouts, and roast turkey breast. The
> turkey was roasted with lemon slices and sage pushed under the skin
> and served with (mostly) caramelized onions and red bell pepper. D
> cooked. I ate and took the snapshot. The turkey was very juicy, but
> I'm afraid that is not apparent in the photo.
>
> modom

Baked brussels sprouts, eh? How'd you do that? Oil 'em? I love
brussels sprouts -- had some last week. I just boil them, though.
--
http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups

OmManiPadmeOmelet wrote:
> modom > wrote:
>
> > http://i1.tinypic.com/nv5au9.jpg
> >
> > Green peas, baked brussels sprouts, and roast turkey breast. The
> > turkey was roasted with lemon slices and sage pushed under the skin
> > and served with (mostly) caramelized onions and red bell pepper. D
> > cooked. I ate and took the snapshot. The turkey was very juicy, but
> > I'm afraid that is not apparent in the photo.
>
> It's hard to display "juiciness" in a pic IMHO. ;-)

Then I take it you don't visit porn sites. hehe

Sheldon

Melba's Jammin' wrote on 14 Feb 2006 in rec.food.cooking

> Baked brussels sprouts, eh? How'd you do that? Oil 'em? I love
> brussels sprouts -- had some last week. I just boil them, though.
> --
> http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups
>
>

Try par boiling them then finish them in a fry pan ...use half butter and
half canola or olive oil. Excellent!

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

On Tue, 14 Feb 2006 21:03:37 -0600, Melba's Jammin'
> wrote:

>In article >,
> modom > wrote:
>
>> http://i1.tinypic.com/nv5au9.jpg
>>
>> Green peas, baked brussels sprouts, and roast turkey breast. The
>> turkey was roasted with lemon slices and sage pushed under the skin
>> and served with (mostly) caramelized onions and red bell pepper. D
>> cooked. I ate and took the snapshot. The turkey was very juicy, but
>> I'm afraid that is not apparent in the photo.
>
>Baked brussels sprouts, eh? How'd you do that? Oil 'em? I love
>brussels sprouts -- had some last week. I just boil them, though.

I asked D and she apparently did it by looking tonight. She had them
in the oven at 325 with the bird breast, but she doesn't remember how
long. I'd guess about 25 minutes or so. When the turkey was done,
she jacked the heat to 400 to get some color on them. She also said
she likes them with a lot of Dijon mustard on them. Olive oil, too.

In the past, I've done them in the microwave till they were warm and
beginning to cook on the outside, them popped them in a 375 oven for
about 20 minutes till they begin to brown on the outside. Before
cooking I usually smear them with Dijon mustard, olive oil and lemon
juice. S&P, too.

modom

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

> OmManiPadmeOmelet wrote:
> > modom > wrote:
> >
> > > http://i1.tinypic.com/nv5au9.jpg
> > >
> > > Green peas, baked brussels sprouts, and roast turkey breast. The
> > > turkey was roasted with lemon slices and sage pushed under the skin
> > > and served with (mostly) caramelized onions and red bell pepper. D
> > > cooked. I ate and took the snapshot. The turkey was very juicy, but
> > > I'm afraid that is not apparent in the photo.
> >
> > It's hard to display "juiciness" in a pic IMHO. ;-)
>
> Then I take it you don't visit porn sites. hehe
>
> Sheldon
>

I grew out of that.........
--
Peace, Om.

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

On Tue 14 Feb 2006 08:03:37p, Thus Spake Zarathustra, or was it Melba's
Jammin'?

> In article >,
> modom > wrote:
>
>> http://i1.tinypic.com/nv5au9.jpg
>>
>> Green peas, baked brussels sprouts, and roast turkey breast. The
>> turkey was roasted with lemon slices and sage pushed under the skin
>> and served with (mostly) caramelized onions and red bell pepper. D
>> cooked. I ate and took the snapshot. The turkey was very juicy, but
>> I'm afraid that is not apparent in the photo.
>>
>> modom
>
> Baked brussels sprouts, eh? How'd you do that? Oil 'em? I love
> brussels sprouts -- had some last week. I just boil them, though.

I've been roasting them this way for a couple of years now. I usually toss
in olive oil, seasonings of choice, and a bit of salt. Roast in single
layer in a 400 degree oven until tinged with brown, aobut 25-30 minutes.
Turn a couple of times while roasting if you think of it.

--
Wayne Boatwright o¿o
____________________

BIOYA

"Melba's Jammin'" > wrote in message
...
> In article >,
> modom > wrote:
>
>> http://i1.tinypic.com/nv5au9.jpg
>>
>> Green peas, baked brussels sprouts, and roast turkey breast. The
>> turkey was roasted with lemon slices and sage pushed under the skin
>> and served with (mostly) caramelized onions and red bell pepper. D
>> cooked. I ate and took the snapshot. The turkey was very juicy, but
>> I'm afraid that is not apparent in the photo.
>>
>> modom

The turkey shows it's juiciness to me.

PS -- Everytime I have something baking in the oven, I make sure I put a
vegetable in a ceramic-type pan with a little water or mixed with hands lots
of olive oil and/or cover with aluminum foil or not, or even on a rack,
depending on the vegetable.
Beets, especially! When I bake potatoes, I usually bake beets at the same
time.

Thanks for the pictures. It's encouraging to see others' meals. I should
take more pictures of my dinners, too.
Dee Dee

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
8.19...
> On Tue 14 Feb 2006 08:03:37p, Thus Spake Zarathustra, or was it Melba's
> Jammin'?
>
>> In article >,
>> modom > wrote:
>>
>>> http://i1.tinypic.com/nv5au9.jpg
>>>
>>> Green peas, baked brussels sprouts, and roast turkey breast. The
>>> turkey was roasted with lemon slices and sage pushed under the skin
>>> and served with (mostly) caramelized onions and red bell pepper. D
>>> cooked. I ate and took the snapshot. The turkey was very juicy, but
>>> I'm afraid that is not apparent in the photo.
>>>
>>> modom
>>
>> Baked brussels sprouts, eh? How'd you do that? Oil 'em? I love
>> brussels sprouts -- had some last week. I just boil them, though.
>
> I've been roasting them this way for a couple of years now. I usually
> toss
> in olive oil, seasonings of choice, and a bit of salt. Roast in single
> layer in a 400 degree oven until tinged with brown, aobut 25-30 minutes.
> Turn a couple of times while roasting if you think of it.
>
> --
> Wayne Boatwright o¿o

Same way for asparagus. Or even turn on the broiler. Yum.
Dee Dee

On Tue 14 Feb 2006 08:51:24p, Thus Spake Zarathustra, or was it Dee
Randall?

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 8.19...
>> On Tue 14 Feb 2006 08:03:37p, Thus Spake Zarathustra, or was it Melba's
>> Jammin'?
>>
>>> In article >, modom
>>> > wrote:
>>>
>>>> http://i1.tinypic.com/nv5au9.jpg
>>>>
>>>> Green peas, baked brussels sprouts, and roast turkey breast. The
>>>> turkey was roasted with lemon slices and sage pushed under the skin
>>>> and served with (mostly) caramelized onions and red bell pepper. D
>>>> cooked. I ate and took the snapshot. The turkey was very juicy, but
>>>> I'm afraid that is not apparent in the photo.
>>>>
>>>> modom
>>>
>>> Baked brussels sprouts, eh? How'd you do that? Oil 'em? I love
>>> brussels sprouts -- had some last week. I just boil them, though.
>>
>> I've been roasting them this way for a couple of years now. I usually
>> toss in olive oil, seasonings of choice, and a bit of salt. Roast in
>> single layer in a 400 degree oven until tinged with brown, aobut 25-30
>> minutes. Turn a couple of times while roasting if you think of it.
>>
>> --
>> Wayne Boatwright o¿o
>
> Same way for asparagus. Or even turn on the broiler. Yum.
> Dee Dee

Glad you reminded me! I've roasated or grilled it a few times, and have
just bought some really nice asparagus at 99¢/lb. I bought five pounds!
Have to take advantage of the "Spring" prices. I won't usually but it at
$3.99 or $4.99/lb.

--
Wayne Boatwright o¿o
____________________

BIOYA