In article >,
The Cook > wrote:

> That is 1/2
> of the chard in a 21 quart canner

This is how much chard, and you're doing what with it?
--

Billy
Bush Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

Here are the results of today's harvest from my garden. That is 1/2
of the chard in a 21 quart canner and the collards are in a 16"
colander. Now I have to get busy and start getting the stuff ready to
freeze or pickle (beets.)

http://tinypic.com/view.php?pic=fx4d1z&s=3


--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

In article >,
The Cook > wrote:

> On Wed, 21 May 2008 08:13:02 -0700, Billy >
> wrote:
>
> >In article >,
> > The Cook > wrote:
> >
> >> That is 1/2
> >> of the chard in a 21 quart canner
> >
> >This is how much chard, and you're doing what with it?
>
> \
> Since 1/2 of the chard we picked this morning fit in a 21 quart
> canner, the total amount of chard was 42 quarts. By the time is
> blanched I have about 24 cups going into the freezer. There is about
> 8 or so cups that will be sauteed with onion and garlic tonight.

If you don't mind. It sounds like you're pasteurizing and canning,
and then putting the chard in the freezer. Couldn't you just blanche it
(3 - 6 min) and put it into freezer bags?
--

Billy
Bush Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

On Wed, 21 May 2008 08:13:02 -0700, Billy >
wrote:

>In article >,
> The Cook > wrote:
>
>> That is 1/2
>> of the chard in a 21 quart canner
>
>This is how much chard, and you're doing what with it?

\
Since 1/2 of the chard we picked this morning fit in a 21 quart
canner, the total amount of chard was 42 quarts. By the time is
blanched I have about 24 cups going into the freezer. There is about
8 or so cups that will be sauteed with onion and garlic tonight.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Wed, 21 May 2008 10:25:47 -0700, Billy >
wrote:

>In article >,
> The Cook > wrote:
>
>> On Wed, 21 May 2008 08:13:02 -0700, Billy >
>> wrote:
>>
>> >In article >,
>> > The Cook > wrote:
>> >
>> >> That is 1/2
>> >> of the chard in a 21 quart canner
>> >
>> >This is how much chard, and you're doing what with it?
>>
>> \
>> Since 1/2 of the chard we picked this morning fit in a 21 quart
>> canner, the total amount of chard was 42 quarts. By the time is
>> blanched I have about 24 cups going into the freezer. There is about
>> 8 or so cups that will be sauteed with onion and garlic tonight.
>
>If you don't mind. It sounds like you're pasteurizing and canning,
>and then putting the chard in the freezer. Couldn't you just blanche it
>(3 - 6 min) and put it into freezer bags?

The chard was in the boiling water bath canner while I was processing
the rest of it since that is the largest container I have and it
wouldn't all fit in the sink. It was not being cooked in it.

I blanched it in small quantities for 2 minutes, chilled it and bagged
it in FoodSaver bags. It is now in the freezer and I will seal the
bags when it is frozen (or when one of us remembers it is there.) Now
time to do the 20 quarts of collards. Can't decide whether I want to
preserve the beet greens or not.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

In article >,
The Cook > wrote:

> On Wed, 21 May 2008 10:25:47 -0700, Billy >
> wrote:
>
> >In article >,
> > The Cook > wrote:
> >
> >> On Wed, 21 May 2008 08:13:02 -0700, Billy >
> >> wrote:
> >>
> >> >In article >,
> >> > The Cook > wrote:
> >> >
> >> >> That is 1/2
> >> >> of the chard in a 21 quart canner
> >> >
> >> >This is how much chard, and you're doing what with it?
> >>
> >> \
> >> Since 1/2 of the chard we picked this morning fit in a 21 quart
> >> canner, the total amount of chard was 42 quarts. By the time is
> >> blanched I have about 24 cups going into the freezer. There is about
> >> 8 or so cups that will be sauteed with onion and garlic tonight.
> >
> >If you don't mind. It sounds like you're pasteurizing and canning,
> >and then putting the chard in the freezer. Couldn't you just blanche it
> >(3 - 6 min) and put it into freezer bags?
>
> The chard was in the boiling water bath canner while I was processing
> the rest of it since that is the largest container I have and it
> wouldn't all fit in the sink. It was not being cooked in it.
>
> I blanched it in small quantities for 2 minutes, chilled it and bagged
> it in FoodSaver bags. It is now in the freezer and I will seal the
> bags when it is frozen (or when one of us remembers it is there.) Now
> time to do the 20 quarts of collards. Can't decide whether I want to
> preserve the beet greens or not.

Thanks
--

Billy
Bush Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

In article
>,
Billy > wrote:

> In article >,
> The Cook > wrote:
>
> > On Wed, 21 May 2008 10:25:47 -0700, Billy >
> > wrote:
> >
> > >In article >,
> > > The Cook > wrote:
> > >
> > >> On Wed, 21 May 2008 08:13:02 -0700, Billy >
> > >> wrote:
> > >>
> > >> >In article >,
> > >> > The Cook > wrote:
> > >> >
> > >> >> That is 1/2
> > >> >> of the chard in a 21 quart canner
> > >> >
> > >> >This is how much chard, and you're doing what with it?
> > >>
> > >> \
> > >> Since 1/2 of the chard we picked this morning fit in a 21 quart
> > >> canner, the total amount of chard was 42 quarts. By the time is
> > >> blanched I have about 24 cups going into the freezer. There is about
> > >> 8 or so cups that will be sauteed with onion and garlic tonight.
> > >
> > >If you don't mind. It sounds like you're pasteurizing and canning,
> > >and then putting the chard in the freezer. Couldn't you just blanche it
> > >(3 - 6 min) and put it into freezer bags?
> >
> > The chard was in the boiling water bath canner while I was processing
> > the rest of it since that is the largest container I have and it
> > wouldn't all fit in the sink. It was not being cooked in it.
> >
> > I blanched it in small quantities for 2 minutes, chilled it and bagged
> > it in FoodSaver bags. It is now in the freezer and I will seal the
> > bags when it is frozen (or when one of us remembers it is there.) Now
> > time to do the 20 quarts of collards. Can't decide whether I want to
> > preserve the beet greens or not.
>
> Thanks
Not to be thought a slacker, yesterday I harvested a chard (3/4 was used
as an accompaniment to our dinner, the other 1/4 used in salad). Two
lettuces replaced the chard in the garden. This morning I picked two
strawberries and shared with my significant other. Five anise came out
of the germinator. Yesterday I finished planting 26 Dent corn and
6 Mammoth sunflowers. Temps are cooling here and I covered the
peanuts with a clear plastic hood so they would stay warm.

I am still in awe of how early the tomatoes have started to bloom.
--

Billy
Bush Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

sometime in the recent past Billy posted this:
> In article
> >,
> Billy > wrote:
>
>> In article >,
>> The Cook > wrote:
>>
>>> On Wed, 21 May 2008 10:25:47 -0700, Billy >
>>> wrote:
>>>
>>>> In article >,
>>>> The Cook > wrote:
>>>>
>>>>> On Wed, 21 May 2008 08:13:02 -0700, Billy >
>>>>> wrote:
>>>>>
>>>>>> In article >,
>>>>>> The Cook > wrote:
>>>>>>
>>>>>>> That is 1/2
>>>>>>> of the chard in a 21 quart canner
>>>>>> This is how much chard, and you're doing what with it?
>>>>> \
>>>>> Since 1/2 of the chard we picked this morning fit in a 21 quart
>>>>> canner, the total amount of chard was 42 quarts. By the time is
>>>>> blanched I have about 24 cups going into the freezer. There is about
>>>>> 8 or so cups that will be sauteed with onion and garlic tonight.
>>>> If you don't mind. It sounds like you're pasteurizing and canning,
>>>> and then putting the chard in the freezer. Couldn't you just blanche it
>>>> (3 - 6 min) and put it into freezer bags?
>>> The chard was in the boiling water bath canner while I was processing
>>> the rest of it since that is the largest container I have and it
>>> wouldn't all fit in the sink. It was not being cooked in it.
>>>
>>> I blanched it in small quantities for 2 minutes, chilled it and bagged
>>> it in FoodSaver bags. It is now in the freezer and I will seal the
>>> bags when it is frozen (or when one of us remembers it is there.) Now
>>> time to do the 20 quarts of collards. Can't decide whether I want to
>>> preserve the beet greens or not.
>> Thanks
> Not to be thought a slacker, yesterday I harvested a chard (3/4 was used
> as an accompaniment to our dinner, the other 1/4 used in salad). Two
> lettuces replaced the chard in the garden. This morning I picked two
> strawberries and shared with my significant other. Five anise came out
> of the germinator. Yesterday I finished planting 26 Dent corn and
> 6 Mammoth sunflowers. Temps are cooling here and I covered the
> peanuts with a clear plastic hood so they would stay warm.
>
> I am still in awe of how early the tomatoes have started to bloom.
Do you use raw chard in your salad and is it just the leaf or stalk too?
Never considered eating it raw. Funny the ruts one can get into.

--
Wilson N45 W67

Wilson wrote:
> sometime in the recent past Billy posted this:
>> In article
>> >,
>> Billy > wrote:
>>
>>> In article >,
>>> The Cook > wrote:
>>>
>>>> On Wed, 21 May 2008 10:25:47 -0700, Billy >
>>>> wrote:
>>>>
>>>>> In article >,
>>>>> The Cook > wrote:
>>>>>
>>>>>> On Wed, 21 May 2008 08:13:02 -0700, Billy >
>>>>>> wrote:
>>>>>>
>>>>>>> In article >,
>>>>>>> The Cook > wrote:
>>>>>>>
>>>>>>>> That is 1/2
>>>>>>>> of the chard in a 21 quart canner
>>>>>>> This is how much chard, and you're doing what with it?
>>>>>> \
>>>>>> Since 1/2 of the chard we picked this morning fit in a 21 quart
>>>>>> canner, the total amount of chard was 42 quarts. By the time is
>>>>>> blanched I have about 24 cups going into the freezer. There is about
>>>>>> 8 or so cups that will be sauteed with onion and garlic tonight.
>>>>> If you don't mind. It sounds like you're pasteurizing and canning,
>>>>> and then putting the chard in the freezer. Couldn't you just
>>>>> blanche it (3 - 6 min) and put it into freezer bags?
>>>> The chard was in the boiling water bath canner while I was processing
>>>> the rest of it since that is the largest container I have and it
>>>> wouldn't all fit in the sink. It was not being cooked in it.
>>>>
>>>> I blanched it in small quantities for 2 minutes, chilled it and bagged
>>>> it in FoodSaver bags. It is now in the freezer and I will seal the
>>>> bags when it is frozen (or when one of us remembers it is there.) Now
>>>> time to do the 20 quarts of collards. Can't decide whether I want to
>>>> preserve the beet greens or not.
>>> Thanks
>> Not to be thought a slacker, yesterday I harvested a chard (3/4 was
>> used as an accompaniment to our dinner, the other 1/4 used in salad). Two
>> lettuces replaced the chard in the garden. This morning I picked two
>> strawberries and shared with my significant other. Five anise came out
>> of the germinator. Yesterday I finished planting 26 Dent corn and 6
>> Mammoth sunflowers. Temps are cooling here and I covered the peanuts
>> with a clear plastic hood so they would stay warm.
>>
>> I am still in awe of how early the tomatoes have started to bloom.
> Do you use raw chard in your salad and is it just the leaf or stalk too?
> Never considered eating it raw. Funny the ruts one can get into.
>
Chard is the only green we grow down here in SW Louisiana as it is the
only one I actually enjoy eating. We use just the leaf in salads but
when we cook it we use stalk and all. Sometimes we just graze on it as
we go through the garden.

sometime in the recent past George Shirley posted this:
> Wilson wrote:
>> sometime in the recent past Billy posted this:
>>> In article
>>> >,
>>> Billy > wrote:
>>>
>>>> In article >,
>>>> The Cook > wrote:
>>>>
>>>>> On Wed, 21 May 2008 10:25:47 -0700, Billy >
>>>>> wrote:
>>>>>
>>>>>> In article >,
>>>>>> The Cook > wrote:
>>>>>>
>>>>>>> On Wed, 21 May 2008 08:13:02 -0700, Billy >
>>>>>>> wrote:
>>>>>>>
>>>>>>>> In article >,
>>>>>>>> The Cook > wrote:
>>>>>>>>
>>>>>>>>> That is 1/2
>>>>>>>>> of the chard in a 21 quart canner
>>>>>>>> This is how much chard, and you're doing what with it?
>>>>>>> \
>>>>>>> Since 1/2 of the chard we picked this morning fit in a 21 quart
>>>>>>> canner, the total amount of chard was 42 quarts. By the time is
>>>>>>> blanched I have about 24 cups going into the freezer. There is
>>>>>>> about
>>>>>>> 8 or so cups that will be sauteed with onion and garlic tonight.
>>>>>> If you don't mind. It sounds like you're pasteurizing and canning,
>>>>>> and then putting the chard in the freezer. Couldn't you just
>>>>>> blanche it (3 - 6 min) and put it into freezer bags?
>>>>> The chard was in the boiling water bath canner while I was processing
>>>>> the rest of it since that is the largest container I have and it
>>>>> wouldn't all fit in the sink. It was not being cooked in it.
>>>>>
>>>>> I blanched it in small quantities for 2 minutes, chilled it and bagged
>>>>> it in FoodSaver bags. It is now in the freezer and I will seal the
>>>>> bags when it is frozen (or when one of us remembers it is there.) Now
>>>>> time to do the 20 quarts of collards. Can't decide whether I want to
>>>>> preserve the beet greens or not.
>>>> Thanks
>>> Not to be thought a slacker, yesterday I harvested a chard (3/4 was
>>> used as an accompaniment to our dinner, the other 1/4 used in salad).
>>> Two
>>> lettuces replaced the chard in the garden. This morning I picked two
>>> strawberries and shared with my significant other. Five anise came
>>> out of the germinator. Yesterday I finished planting 26 Dent corn and
>>> 6 Mammoth sunflowers. Temps are cooling here and I covered the
>>> peanuts with a clear plastic hood so they would stay warm.
>>>
>>> I am still in awe of how early the tomatoes have started to bloom.
>> Do you use raw chard in your salad and is it just the leaf or stalk
>> too? Never considered eating it raw. Funny the ruts one can get into.
>>
> Chard is the only green we grow down here in SW Louisiana as it is the
> only one I actually enjoy eating. We use just the leaf in salads but
> when we cook it we use stalk and all. Sometimes we just graze on it as
> we go through the garden.
Although my grandfather always seemed to have chard in his garden, we never
ate the leaves - always just boiled the stalks and had them with a white
sauce with butter. Thanks

--
Wilson N45 W67

In article >,
Wilson > wrote:

> sometime in the recent past Billy posted this:
> > In article
> > >,
> > Billy > wrote:
> >
> >> In article >,
> >> The Cook > wrote:
> >>
> >>> On Wed, 21 May 2008 10:25:47 -0700, Billy >
> >>> wrote:
> >>>
> >>>> In article >,
> >>>> The Cook > wrote:
> >>>>
> >>>>> On Wed, 21 May 2008 08:13:02 -0700, Billy >
> >>>>> wrote:
> >>>>>
> >>>>>> In article >,
> >>>>>> The Cook > wrote:
> >>>>>>
> >>>>>>> That is 1/2
> >>>>>>> of the chard in a 21 quart canner
> >>>>>> This is how much chard, and you're doing what with it?
> >>>>> \
> >>>>> Since 1/2 of the chard we picked this morning fit in a 21 quart
> >>>>> canner, the total amount of chard was 42 quarts. By the time is
> >>>>> blanched I have about 24 cups going into the freezer. There is about
> >>>>> 8 or so cups that will be sauteed with onion and garlic tonight.
> >>>> If you don't mind. It sounds like you're pasteurizing and canning,
> >>>> and then putting the chard in the freezer. Couldn't you just blanche it
> >>>> (3 - 6 min) and put it into freezer bags?
> >>> The chard was in the boiling water bath canner while I was processing
> >>> the rest of it since that is the largest container I have and it
> >>> wouldn't all fit in the sink. It was not being cooked in it.
> >>>
> >>> I blanched it in small quantities for 2 minutes, chilled it and bagged
> >>> it in FoodSaver bags. It is now in the freezer and I will seal the
> >>> bags when it is frozen (or when one of us remembers it is there.) Now
> >>> time to do the 20 quarts of collards. Can't decide whether I want to
> >>> preserve the beet greens or not.
> >> Thanks
> > Not to be thought a slacker, yesterday I harvested a chard (3/4 was used
> > as an accompaniment to our dinner, the other 1/4 used in salad). Two
> > lettuces replaced the chard in the garden. This morning I picked two
> > strawberries and shared with my significant other. Five anise came out
> > of the germinator. Yesterday I finished planting 26 Dent corn and
> > 6 Mammoth sunflowers. Temps are cooling here and I covered the
> > peanuts with a clear plastic hood so they would stay warm.
> >
> > I am still in awe of how early the tomatoes have started to bloom.
> Do you use raw chard in your salad and is it just the leaf or stalk too?
> Never considered eating it raw. Funny the ruts one can get into.

Yeah, raw. I just use the small leaves for salads. The chard came
in a mesculn salad seed mix and took over part of my salad garden
during the winter. Now I want the space back as I already have a
patch of chard.
Typically, when I cook chard, I do the stems first for about two
minutes and then add the sliced leaves. I do this no matter
whether I'm blanching the chard (6 - 8 min. max.) or sautéing it
with olive oil and garlic (until wilted).
--

Billy
Bush Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

(big snip)

>>> Do you use raw chard in your salad and is it just the leaf or stalk too?
>>> Never considered eating it raw. Funny the ruts one can get into.
>>>
>> Chard is the only green we grow down here in SW Louisiana as it is the
>> only one I actually enjoy eating. We use just the leaf in salads but when
>> we cook it we use stalk and all. Sometimes we just graze on it as we go
>> through the garden.
> Although my grandfather always seemed to have chard in his garden, we
> never ate the leaves - always just boiled the stalks and had them with a
> white sauce with butter. Thanks
>
> --
> Wilson N45 W67

ok, so I'm a chard virgin....what does it taste like? how does it compare
to lettuce? Spinach? something else?

curious,
Kathi

In article >,
"Kathi Jones" > wrote:

> (big snip)
>
> >>> Do you use raw chard in your salad and is it just the leaf or stalk too?
> >>> Never considered eating it raw. Funny the ruts one can get into.
> >>>
> >> Chard is the only green we grow down here in SW Louisiana as it is the
> >> only one I actually enjoy eating. We use just the leaf in salads but when
> >> we cook it we use stalk and all. Sometimes we just graze on it as we go
> >> through the garden.
> > Although my grandfather always seemed to have chard in his garden, we
> > never ate the leaves - always just boiled the stalks and had them with a
> > white sauce with butter. Thanks
> >
> > --
> > Wilson N45 W67
>
> ok, so I'm a chard virgin....what does it taste like? how does it compare
> to lettuce? Spinach? something else?
>
> curious,
> Kathi

Beets.
--

Billy
Bush Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

Kathi Jones wrote:
> (big snip)
>
>>>> Do you use raw chard in your salad and is it just the leaf or stalk too?
>>>> Never considered eating it raw. Funny the ruts one can get into.
>>>>
>>> Chard is the only green we grow down here in SW Louisiana as it is the
>>> only one I actually enjoy eating. We use just the leaf in salads but when
>>> we cook it we use stalk and all. Sometimes we just graze on it as we go
>>> through the garden.
>> Although my grandfather always seemed to have chard in his garden, we
>> never ate the leaves - always just boiled the stalks and had them with a
>> white sauce with butter. Thanks
>>
>> --
>> Wilson N45 W67
>
> ok, so I'm a chard virgin....what does it taste like? how does it compare
> to lettuce? Spinach? something else?
>
> curious,
> Kathi
>
>
Tastes like a very mild spinach to me Kathi. I like it much better than
collards, mustard, or spinach.

"The Cook" > wrote in message
news
> Here are the results of today's harvest from my garden. That is 1/2
> of the chard in a 21 quart canner and the collards are in a 16"
> colander. Now I have to get busy and start getting the stuff ready to
> freeze or pickle (beets.)

snips.....

This week we harvested some leaf lettuce and a few tomatoes and peppers.
It's been a very cool spring here this year.

"Kathi Jones" > wrote in message
...
> (big snip)
>
>>>> Do you use raw chard in your salad and is it just the leaf or stalk
>>>> too? Never considered eating it raw. Funny the ruts one can get into.
>>>>
>>> Chard is the only green we grow down here in SW Louisiana as it is the
>>> only one I actually enjoy eating. We use just the leaf in salads but
>>> when we cook it we use stalk and all. Sometimes we just graze on it as
>>> we go through the garden.
>> Although my grandfather always seemed to have chard in his garden, we
>> never ate the leaves - always just boiled the stalks and had them with a
>> white sauce with butter. Thanks
>>
>> --
>> Wilson N45 W67
>
> ok, so I'm a chard virgin....what does it taste like? how does it compare
> to lettuce? Spinach? something else?
>
> curious,
> Kathi
>
I've found tender young chard better tasting than spinnich and doesn't bolt
so quick down here in the heat.
m2cw
Edrena

Kathi Jones wrote:
> (big snip)
>
>>>> Do you use raw chard in your salad and is it just the leaf or
>>>> stalk too? Never considered eating it raw. Funny the ruts one can
>>>> get into.
>>>>
>>> Chard is the only green we grow down here in SW Louisiana as it is
>>> the only one I actually enjoy eating. We use just the leaf in
>>> salads but when we cook it we use stalk and all. Sometimes we just
>>> graze on it as we go through the garden.
>> Although my grandfather always seemed to have chard in his garden,
>> we
>> never ate the leaves - always just boiled the stalks and had them
>> with a white sauce with butter. Thanks
>>
>> --
>> Wilson N45 W67
>
> ok, so I'm a chard virgin....what does it taste like? how does it
> compare to lettuce? Spinach? something else?

It's a beet, just bred to put out lots of greens instead of lots of
root. If you've had beet greens you've got the idea.

--
--
--John
to email, dial "usenet" and validate
(was jclarke at eye bee em dot net)

In article >,
The Cook > wrote:

> time to do the 20 quarts of collards. Can't decide whether I want to
> preserve the beet greens or not.

Go for it! It's the edible part of the plant.

--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com

On Fri, 23 May 2008 07:20:38 -0500, Melba's Jammin'
> wrote:

>In article >,
> The Cook > wrote:
>
>> time to do the 20 quarts of collards. Can't decide whether I want to
>> preserve the beet greens or not.
>
>Go for it! It's the edible part of the plant.


I already have some in the refrigerator. The roots are going to be
made into pickles today. Recipe from "Joy of Pickling."
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

sometime in the recent past Kathi Jones posted this:
> (big snip)
>
>>>> Do you use raw chard in your salad and is it just the leaf or stalk too?
>>>> Never considered eating it raw. Funny the ruts one can get into.
>>>>
>>> Chard is the only green we grow down here in SW Louisiana as it is the
>>> only one I actually enjoy eating. We use just the leaf in salads but when
>>> we cook it we use stalk and all. Sometimes we just graze on it as we go
>>> through the garden.
>> Although my grandfather always seemed to have chard in his garden, we
>> never ate the leaves - always just boiled the stalks and had them with a
>> white sauce with butter. Thanks
>>
>> --
>> Wilson N45 W67
>
> ok, so I'm a chard virgin....what does it taste like? how does it compare
> to lettuce? Spinach? something else?
>
> curious,
> Kathi
>
>
I'm going to let someone else answer this, but it is milder than spinach
when cooked - I don't know about raw.

"Chard Virgin," hmmmn? Sounds like something you might find next to a
volcano ;-)

--
Wilson N45 W67

sometime in the recent past Wilson posted this:
> sometime in the recent past Kathi Jones posted this:
>> (big snip)
>>
>>>>> Do you use raw chard in your salad and is it just the leaf or stalk
>>>>> too? Never considered eating it raw. Funny the ruts one can get into.
>>>>>
>>>> Chard is the only green we grow down here in SW Louisiana as it is
>>>> the only one I actually enjoy eating. We use just the leaf in salads
>>>> but when we cook it we use stalk and all. Sometimes we just graze on
>>>> it as we go through the garden.
>>> Although my grandfather always seemed to have chard in his garden, we
>>> never ate the leaves - always just boiled the stalks and had them
>>> with a white sauce with butter. Thanks
>>>
>>> --
>>> Wilson N45 W67
>>
>> ok, so I'm a chard virgin....what does it taste like? how does it
>> compare to lettuce? Spinach? something else?
>>
>> curious,
>> Kathi
>>
> I'm going to let someone else answer this, but it is milder than spinach
> when cooked - I don't know about raw.
>
> "Chard Virgin," hmmmn? Sounds like something you might find next to a
> volcano ;-)
>
Hell, I thought it was funny :-(

--
Wilson N45 W67

Wilson wrote:
> sometime in the recent past Wilson posted this:
>> sometime in the recent past Kathi Jones posted this:
>>> (big snip)
>>>
>>>>>> Do you use raw chard in your salad and is it just the leaf or
>>>>>> stalk too? Never considered eating it raw. Funny the ruts one can
>>>>>> get into.
>>>>>>
>>>>> Chard is the only green we grow down here in SW Louisiana as it is
>>>>> the only one I actually enjoy eating. We use just the leaf in
>>>>> salads but when we cook it we use stalk and all. Sometimes we just
>>>>> graze on it as we go through the garden.
>>>> Although my grandfather always seemed to have chard in his garden,
>>>> we never ate the leaves - always just boiled the stalks and had them
>>>> with a white sauce with butter. Thanks
>>>>
>>>> --
>>>> Wilson N45 W67
>>>
>>> ok, so I'm a chard virgin....what does it taste like? how does it
>>> compare to lettuce? Spinach? something else?
>>>
>>> curious,
>>> Kathi
>>>
>> I'm going to let someone else answer this, but it is milder than
>> spinach when cooked - I don't know about raw.
>>
>> "Chard Virgin," hmmmn? Sounds like something you might find next to a
>> volcano ;-)
>>
> Hell, I thought it was funny :-(
>
I did too Wilson.

sometime in the recent past George Shirley posted this:
> Wilson wrote:
>> sometime in the recent past Wilson posted this:
>>> sometime in the recent past Kathi Jones posted this:
>>>> (big snip)
>>>>
>>>>>>> Do you use raw chard in your salad and is it just the leaf or
>>>>>>> stalk too? Never considered eating it raw. Funny the ruts one can
>>>>>>> get into.
>>>>>>>
>>>>>> Chard is the only green we grow down here in SW Louisiana as it is
>>>>>> the only one I actually enjoy eating. We use just the leaf in
>>>>>> salads but when we cook it we use stalk and all. Sometimes we just
>>>>>> graze on it as we go through the garden.
>>>>> Although my grandfather always seemed to have chard in his garden,
>>>>> we never ate the leaves - always just boiled the stalks and had
>>>>> them with a white sauce with butter. Thanks
>>>>>
>>>>> --
>>>>> Wilson N45 W67
>>>>
>>>> ok, so I'm a chard virgin....what does it taste like? how does it
>>>> compare to lettuce? Spinach? something else?
>>>>
>>>> curious,
>>>> Kathi
>>>>
>>> I'm going to let someone else answer this, but it is milder than
>>> spinach when cooked - I don't know about raw.
>>>
>>> "Chard Virgin," hmmmn? Sounds like something you might find next to a
>>> volcano ;-)
>>>
>> Hell, I thought it was funny :-(
>>
> I did too Wilson.
Thanks, that feels a little better :-)

--
Wilson N45 W67

"Wilson" > wrote in message
...
> sometime in the recent past Wilson posted this:
>> sometime in the recent past Kathi Jones posted this:
>>> (big snip)
>>>
>>>>>> Do you use raw chard in your salad and is it just the leaf or stalk
>>>>>> too? Never considered eating it raw. Funny the ruts one can get into.
>>>>>>
>>>>> Chard is the only green we grow down here in SW Louisiana as it is the
>>>>> only one I actually enjoy eating. We use just the leaf in salads but
>>>>> when we cook it we use stalk and all. Sometimes we just graze on it as
>>>>> we go through the garden.
>>>> Although my grandfather always seemed to have chard in his garden, we
>>>> never ate the leaves - always just boiled the stalks and had them with
>>>> a white sauce with butter. Thanks
>>>>
>>>> --
>>>> Wilson N45 W67
>>>
>>> ok, so I'm a chard virgin....what does it taste like? how does it
>>> compare to lettuce? Spinach? something else?
>>>
>>> curious,
>>> Kathi
>>>
>> I'm going to let someone else answer this, but it is milder than spinach
>> when cooked - I don't know about raw.
>>
>> "Chard Virgin," hmmmn? Sounds like something you might find next to a
>> volcano ;-)
>>
> Hell, I thought it was funny :-(
>
> --
> Wilson N45 W67

Oh, sorry Wilson - I thought I had replied. Yes it was funny - I had a wee
chuckle....

Kathi

"Kathi Jones" > wrote in message
...
>
> "Wilson" > wrote in message
> ...
>> sometime in the recent past Wilson posted this:
>>> sometime in the recent past Kathi Jones posted this:
>>>> (big snip)
>>>>
>>>>>>> Do you use raw chard in your salad and is it just the leaf or stalk
>>>>>>> too? Never considered eating it raw. Funny the ruts one can get
>>>>>>> into.
>>>>>>>
>>>>>> Chard is the only green we grow down here in SW Louisiana as it is
>>>>>> the only one I actually enjoy eating. We use just the leaf in salads
>>>>>> but when we cook it we use stalk and all. Sometimes we just graze on
>>>>>> it as we go through the garden.
>>>>> Although my grandfather always seemed to have chard in his garden, we
>>>>> never ate the leaves - always just boiled the stalks and had them with
>>>>> a white sauce with butter. Thanks
>>>>>
>>>>> --
>>>>> Wilson N45 W67
>>>>
>>>> ok, so I'm a chard virgin....what does it taste like? how does it
>>>> compare to lettuce? Spinach? something else?
>>>>
>>>> curious,
>>>> Kathi
>>>>
>>> I'm going to let someone else answer this, but it is milder than spinach
>>> when cooked - I don't know about raw.
>>>
>>> "Chard Virgin," hmmmn? Sounds like something you might find next to a
>>> volcano ;-)
>>>
>> Hell, I thought it was funny :-(
>>
>> --
>> Wilson N45 W67
>
> Oh, sorry Wilson - I thought I had replied. Yes it was funny - I had a
> wee chuckle....
>
> Kathi
>
I'm a vicious spider virgin. Killed plenty, eaten none. And no longer a
ribbon slut. But when fruit and sugar's on sale, look out, here comes the
jam hussy.
Edrena

The Joneses wrote:
> "Kathi Jones" > wrote in message
> ...
>> "Wilson" > wrote in message
>> ...
>>> sometime in the recent past Wilson posted this:
>>>> sometime in the recent past Kathi Jones posted this:
>>>>> (big snip)
>>>>>
>>>>>>>> Do you use raw chard in your salad and is it just the leaf or stalk
>>>>>>>> too? Never considered eating it raw. Funny the ruts one can get
>>>>>>>> into.
>>>>>>>>
>>>>>>> Chard is the only green we grow down here in SW Louisiana as it is
>>>>>>> the only one I actually enjoy eating. We use just the leaf in salads
>>>>>>> but when we cook it we use stalk and all. Sometimes we just graze on
>>>>>>> it as we go through the garden.
>>>>>> Although my grandfather always seemed to have chard in his garden, we
>>>>>> never ate the leaves - always just boiled the stalks and had them with
>>>>>> a white sauce with butter. Thanks
>>>>>>
>>>>>> --
>>>>>> Wilson N45 W67
>>>>> ok, so I'm a chard virgin....what does it taste like? how does it
>>>>> compare to lettuce? Spinach? something else?
>>>>>
>>>>> curious,
>>>>> Kathi
>>>>>
>>>> I'm going to let someone else answer this, but it is milder than spinach
>>>> when cooked - I don't know about raw.
>>>>
>>>> "Chard Virgin," hmmmn? Sounds like something you might find next to a
>>>> volcano ;-)
>>>>
>>> Hell, I thought it was funny :-(
>>>
>>> --
>>> Wilson N45 W67
>> Oh, sorry Wilson - I thought I had replied. Yes it was funny - I had a
>> wee chuckle....
>>
>> Kathi
>>
> I'm a vicious spider virgin. Killed plenty, eaten none. And no longer a
> ribbon slut. But when fruit and sugar's on sale, look out, here comes the
> jam hussy.
> Edrena
>
>
You still taking stuff to the Farmer's Market Edrena? State is changing
the regulations for labeling home made stuff here and I'm waiting to see
what they have to say this time.

I see jams and jellies selling for $5 to $7 a pint and I'm getting
interested.

Tomorrow I will put up a few pints of pickled b**ts mit onions and
probably more next week. We ate the beet greens tonight with our roast
beef and black eyed peas. Had some raw carrots out of the garden for
beginners. Tilly Dawg, unlike Sleepy Dawg, has decided carrots are for
rabbits. Ol' Sleepy would beg for them, Tilly just spits them out.
Spoiled little thing!

George

"George Shirley" > wrote in message
. ..
> The Joneses wrote:
)clipped stuff(
>> I'm a vicious spider virgin. Killed plenty, eaten none. And no longer a
>> ribbon slut. But when fruit and sugar's on sale, look out, here comes the
>> jam hussy.
>> Edrena
>>
>>
> You still taking stuff to the Farmer's Market Edrena? State is changing
> the regulations for labeling home made stuff here and I'm waiting to see
> what they have to say this time.
>
> I see jams and jellies selling for $5 to $7 a pint and I'm getting
> interested.
>
> Tomorrow I will put up a few pints of pickled b**ts mit onions and
> probably more next week. We ate the beet greens tonight with our roast
> beef and black eyed peas. Had some raw carrots out of the garden for
> beginners. Tilly Dawg, unlike Sleepy Dawg, has decided carrots are for
> rabbits. Ol' Sleepy would beg for them, Tilly just spits them out. Spoiled
> little thing!
>
> George

Nah, I quit bein' pickle queen a couple years ago. Was too much work for a
"hobby." Lots of new friends tho, and lots of socializing. Still got my
pickle wings. It's all the way across the range, about 30 miles and just too
far for even visiting more than once or twice a month. Haveta plan them
trips nowadays.
My cat, Shadow Singer, will eat peanut butter...
Just don't feed the pup any onyuns, it's toxic for dogs & cats.
Edrena

The Joneses wrote:
> "George Shirley" > wrote in message
> . ..
>> The Joneses wrote:
> )clipped stuff(
>>> I'm a vicious spider virgin. Killed plenty, eaten none. And no longer a
>>> ribbon slut. But when fruit and sugar's on sale, look out, here comes the
>>> jam hussy.
>>> Edrena
>>>
>>>
>> You still taking stuff to the Farmer's Market Edrena? State is changing
>> the regulations for labeling home made stuff here and I'm waiting to see
>> what they have to say this time.
>>
>> I see jams and jellies selling for $5 to $7 a pint and I'm getting
>> interested.
>>
>> Tomorrow I will put up a few pints of pickled b**ts mit onions and
>> probably more next week. We ate the beet greens tonight with our roast
>> beef and black eyed peas. Had some raw carrots out of the garden for
>> beginners. Tilly Dawg, unlike Sleepy Dawg, has decided carrots are for
>> rabbits. Ol' Sleepy would beg for them, Tilly just spits them out. Spoiled
>> little thing!
>>
>> George
>
> Nah, I quit bein' pickle queen a couple years ago. Was too much work for a
> "hobby." Lots of new friends tho, and lots of socializing. Still got my
> pickle wings. It's all the way across the range, about 30 miles and just too
> far for even visiting more than once or twice a month. Haveta plan them
> trips nowadays.
> My cat, Shadow Singer, will eat peanut butter...
> Just don't feed the pup any onyuns, it's toxic for dogs & cats.
> Edrena
>
>
Yeah, onions, broccoli, grapes, raisins, a whole list of things that
will poison dogs and even some cats. We try not to give Tilly any people
food at all. She is getting a knee operated on in a few weeks and needs
to lose a few pounds. Seems every one of her littermates has the same
problem too.

"George Shirley" > wrote in message
.. .
> The Joneses wrote:
>> "George Shirley" > wrote in message
>> . ..
>>> The Joneses wrote:
>> )clipped stuff(
>>>> I'm a vicious spider virgin. Killed plenty, eaten none. And no longer a
>>>> ribbon slut. But when fruit and sugar's on sale, look out, here comes
>>>> the jam hussy.
>>>> Edrena
>>>>
>>>>
>>> You still taking stuff to the Farmer's Market Edrena? State is changing
>>> the regulations for labeling home made stuff here and I'm waiting to see
>>> what they have to say this time.
>>>
>>> I see jams and jellies selling for $5 to $7 a pint and I'm getting
>>> interested.
>>>
>>> Tomorrow I will put up a few pints of pickled b**ts mit onions and
>>> probably more next week. We ate the beet greens tonight with our roast
>>> beef and black eyed peas. Had some raw carrots out of the garden for
>>> beginners. Tilly Dawg, unlike Sleepy Dawg, has decided carrots are for
>>> rabbits. Ol' Sleepy would beg for them, Tilly just spits them out.
>>> Spoiled little thing!
>>>
>>> George
>>
>> Nah, I quit bein' pickle queen a couple years ago. Was too much work for
>> a "hobby." Lots of new friends tho, and lots of socializing. Still got my
>> pickle wings. It's all the way across the range, about 30 miles and just
>> too far for even visiting more than once or twice a month. Haveta plan
>> them trips nowadays.
>> My cat, Shadow Singer, will eat peanut butter...
>> Just don't feed the pup any onyuns, it's toxic for dogs & cats.
>> Edrena
>>
>>
> Yeah, onions, broccoli, grapes, raisins, a whole list of things that will
> poison dogs and even some cats. We try not to give Tilly any people food
> at all. She is getting a knee operated on in a few weeks and needs to lose
> a few pounds. Seems every one of her littermates has the same problem too.

Yeehaa! Problems never come in ones, do they? I'm looking to do a leetle
more research on toxic people food. I nivver knew I was so iggnorent.
Up in Santa Fe at the foodie-in last year, they were selling jams for at
least that much. And with oil prices to blame everything on, they'll
probably get even higher. But there is a one-use jar place up in
Albuquerque, I'll dig the name out by and by. If they can get those locally,
cuts costs alot.
Off to watch the tv with Ol'Whiskerface.
Edrena

In article >,
"Kathi Jones" > wrote:

> "Wilson" > wrote in message
> ...
> > sometime in the recent past Wilson posted this:
> >> sometime in the recent past Kathi Jones posted this:
> >>> (big snip)
> >>>
> >>>>>> Do you use raw chard in your salad and is it just the leaf or stalk
> >>>>>> too? Never considered eating it raw. Funny the ruts one can get into.
> >>>>>>
> >>>>> Chard is the only green we grow down here in SW Louisiana as it is the
> >>>>> only one I actually enjoy eating. We use just the leaf in salads but
> >>>>> when we cook it we use stalk and all. Sometimes we just graze on it as
> >>>>> we go through the garden.
> >>>> Although my grandfather always seemed to have chard in his garden, we
> >>>> never ate the leaves - always just boiled the stalks and had them with
> >>>> a white sauce with butter. Thanks
> >>>>
> >>>> --
> >>>> Wilson N45 W67
> >>>
> >>> ok, so I'm a chard virgin....what does it taste like? how does it
> >>> compare to lettuce? Spinach? something else?
> >>>
> >>> curious,
> >>> Kathi
> >>>
> >> I'm going to let someone else answer this, but it is milder than spinach
> >> when cooked - I don't know about raw.
> >>
> >> "Chard Virgin," hmmmn? Sounds like something you might find next to a
> >> volcano ;-)
> >>
> > Hell, I thought it was funny :-(
> >
> > --
> > Wilson N45 W67
>
> Oh, sorry Wilson - I thought I had replied. Yes it was funny - I had a wee
> chuckle....
>
> Kathi

It was cute but it didn't make me wee.
--

Billy
Bush Behind Bars
http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
http://www.youtube.com/watch?v=l0aEo...eature=related

"Billy" > wrote in message
...
> In article >,
> "Kathi Jones" > wrote:
>
>> "Wilson" > wrote in message
>> ...
>> > sometime in the recent past Wilson posted this:
>> >> sometime in the recent past Kathi Jones posted this:
>> >>> (big snip)
>> >>>
>> >>>>>> Do you use raw chard in your salad and is it just the leaf or
>> >>>>>> stalk
>> >>>>>> too? Never considered eating it raw. Funny the ruts one can get
>> >>>>>> into.
>> >>>>>>
>> >>>>> Chard is the only green we grow down here in SW Louisiana as it is
>> >>>>> the
>> >>>>> only one I actually enjoy eating. We use just the leaf in salads
>> >>>>> but
>> >>>>> when we cook it we use stalk and all. Sometimes we just graze on it
>> >>>>> as
>> >>>>> we go through the garden.
>> >>>> Although my grandfather always seemed to have chard in his garden,
>> >>>> we
>> >>>> never ate the leaves - always just boiled the stalks and had them
>> >>>> with
>> >>>> a white sauce with butter. Thanks
>> >>>>
>> >>>> --
>> >>>> Wilson N45 W67
>> >>>
>> >>> ok, so I'm a chard virgin....what does it taste like? how does it
>> >>> compare to lettuce? Spinach? something else?
>> >>>
>> >>> curious,
>> >>> Kathi
>> >>>
>> >> I'm going to let someone else answer this, but it is milder than
>> >> spinach
>> >> when cooked - I don't know about raw.
>> >>
>> >> "Chard Virgin," hmmmn? Sounds like something you might find next to a
>> >> volcano ;-)
>> >>
>> > Hell, I thought it was funny :-(
>> >
>> > --
>> > Wilson N45 W67
>>
>> Oh, sorry Wilson - I thought I had replied. Yes it was funny - I had a
>> wee
>> chuckle....
>>
>> Kathi
>
> It was cute but it didn't make me wee.

well, that would have been a wee wee chuckle....;-)

Kathi


> --
>
> Billy
> Bush Behind Bars
> http://www.youtube.com/watch?v=9KVTf...ef=patrick.net
> http://www.youtube.com/watch?v=l0aEo...eature=related

In article >,
George Shirley > wrote:

> I see jams and jellies selling for $5 to $7 a pint and I'm getting
> interested.

Are they being purchased at that price or just being offered at that
price? Just curious ‹ I know people who are willing to pay dang near
anything just for homemade quality. Sugar prices bite right now.
>
> Tomorrow I will put up a few pints of pickled b**ts mit onions and
> probably more next week. We ate the beet greens tonight with our roast
> beef and black eyed peas. Had some raw carrots out of the garden for
> beginners. Tilly Dawg, unlike Sleepy Dawg, has decided carrots are for
> rabbits. Ol' Sleepy would beg for them, Tilly just spits them out.
> Spoiled little thing!

Are you three finally getting used to each other?
>
> George
--
-Barb, Mother Superior, HOSSSPoJ
Check my new ride: http://www.jamlady.eboard.com
Getting ready to depart for Normandy and Paris.

Melba's Jammin' wrote:
> In article >,
> George Shirley > wrote:
>
>> I see jams and jellies selling for $5 to $7 a pint and I'm getting
>> interested.
>
> Are they being purchased at that price or just being offered at that
> price? Just curious ‹ I know people who are willing to pay dang near
> anything just for homemade quality. Sugar prices bite right now.

Nope, they're selling out every Saturday. Nearby small town of Starks,
LA has just finished their Mayhaw festival. Mayhaw jelly was going for
7-9 bucks per pint and they sold it all.
>> Tomorrow I will put up a few pints of pickled b**ts mit onions and
>> probably more next week. We ate the beet greens tonight with our roast
>> beef and black eyed peas. Had some raw carrots out of the garden for
>> beginners. Tilly Dawg, unlike Sleepy Dawg, has decided carrots are for
>> rabbits. Ol' Sleepy would beg for them, Tilly just spits them out.
>> Spoiled little thing!
>
> Are you three finally getting used to each other?

Yup, Miz Anne doesn't even have to wear a pork chop around her neck to
get Tilly to play with her. Tilly loves everyone whereas, as you know,
Sleepy loved me and to hell with the rest of the world. Sleepy loved
veggies of every kind but Tilly is picky, doesn't care for carrots,
cukes, squash, etc. but loves cooked beans and fruit of all kinds
including bananas. Yeah, we're locked in now, Miz Anne goes to work in
the morning and Tilly gallops to the window in the guest room and
watches out the window as she drives away. About 4 pm she goes and sits
in the window to watch for her arrival home. When I leave she sits at
the drive gate and waits for me to get home. She even likes the UPS
driver, the one Sleepy used to bark at. Different dog, different
personality, but we love her anyway.

George Shirley wrote:
> Yeah, onions, broccoli, grapes, raisins, a whole list of things that
> will poison dogs and even some cats. We try not to give Tilly any
> people food at all. She is getting a knee operated on in a few weeks
> and needs to lose a few pounds. Seems every one of her littermates
> has the same problem too.

Let us know how she gets on please.

George Shirley wrote:
> Melba's Jammin' wrote:
>> In article >,
>> George Shirley > wrote:
>>
>>> I see jams and jellies selling for $5 to $7 a pint and I'm getting
>>> interested.
>>
>> Are they being purchased at that price or just being offered at that
>> price? Just curious ‹ I know people who are willing to pay dang
>> near anything just for homemade quality. Sugar prices bite right
>> now.
>
> Nope, they're selling out every Saturday. Nearby small town of Starks,
> LA has just finished their Mayhaw festival. Mayhaw jelly was going for
> 7-9 bucks per pint and they sold it all.
>>> Tomorrow I will put up a few pints of pickled b**ts mit onions and
>>> probably more next week. We ate the beet greens tonight with our
>>> roast beef and black eyed peas. Had some raw carrots out of the
>>> garden for beginners. Tilly Dawg, unlike Sleepy Dawg, has decided
>>> carrots are for rabbits. Ol' Sleepy would beg for them, Tilly just
>>> spits them out. Spoiled little thing!
>>
>> Are you three finally getting used to each other?
>
> Yup, Miz Anne doesn't even have to wear a pork chop around her neck to
> get Tilly to play with her. Tilly loves everyone whereas, as you know,
> Sleepy loved me and to hell with the rest of the world. Sleepy loved
> veggies of every kind but Tilly is picky, doesn't care for carrots,
> cukes, squash, etc. but loves cooked beans and fruit of all kinds
> including bananas. Yeah, we're locked in now, Miz Anne goes to work in
> the morning and Tilly gallops to the window in the guest room and
> watches out the window as she drives away. About 4 pm she goes and
> sits in the window to watch for her arrival home. When I leave she
> sits at the drive gate and waits for me to get home. She even likes
> the UPS driver, the one Sleepy used to bark at. Different dog,
> different personality, but we love her anyway.

Lovely))))

Ophelia wrote:
> George Shirley wrote:
>> Yeah, onions, broccoli, grapes, raisins, a whole list of things that
>> will poison dogs and even some cats. We try not to give Tilly any
>> people food at all. She is getting a knee operated on in a few weeks
>> and needs to lose a few pounds. Seems every one of her littermates
>> has the same problem too.
>
> Let us know how she gets on please.
>
>
I will. I had to stop giving her the pain pills because she would ignore
the knee when the pain went away and would commence jumping on and off
the furniture again. I think the surgery will be sometime around the
11th of June. Hey, that's was my mother's birthdate, she would be 103 yo
if she was still around. MIL will be 100 yo on October 10th this year.
Why is it you wimmen live so long and us men die off early?

George Shirley wrote:
> I will. I had to stop giving her the pain pills because she would
> ignore the knee when the pain went away and would commence jumping on
> and off the furniture again.

aww poor wee lamb

I think the surgery will be sometime
> around the 11th of June. Hey, that's was my mother's birthdate, she
> would be 103 yo if she was still around. MIL will be 100 yo on
> October 10th this year. Why is it you wimmen live so long and us men
> die off early?

Don't you know, the good die young <G>

Ophelia wrote:
> George Shirley wrote:
>> I will. I had to stop giving her the pain pills because she would
>> ignore the knee when the pain went away and would commence jumping on
>> and off the furniture again.
>
> aww poor wee lamb
>
> I think the surgery will be sometime
>> around the 11th of June. Hey, that's was my mother's birthdate, she
>> would be 103 yo if she was still around. MIL will be 100 yo on
>> October 10th this year. Why is it you wimmen live so long and us men
>> die off early?
>
> Don't you know, the good die young <G>
>
>
My Dad used to say men were like horses and mules, get rode hard and put
up wet and they don't last long. <G>

George Shirley wrote:
> Ophelia wrote:
>> George Shirley wrote:
>>> I will. I had to stop giving her the pain pills because she would
>>> ignore the knee when the pain went away and would commence jumping
>>> on and off the furniture again.
>>
>> aww poor wee lamb
>>
>> I think the surgery will be sometime
>>> around the 11th of June. Hey, that's was my mother's birthdate, she
>>> would be 103 yo if she was still around. MIL will be 100 yo on
>>> October 10th this year. Why is it you wimmen live so long and us men
>>> die off early?
>>
>> Don't you know, the good die young <G>
>>
>>
> My Dad used to say men were like horses and mules, get rode hard and
> put up wet and they don't last long. <G>

awwwwwwwwwwwww))