On Sun, 24 Jun 2007 14:16:36 -0500, "modom (palindrome guy)"
moc.etoyok@modom wrote:


Damsel in dis Dress wrote:

Hope I'm still welcome in these-here parts.

Smoochers!
Carol


Well, hell. I'm only getting everybody's replies to Carol's posts,
not the originals.

Same here.
Welcome Home, Damsel!!! Good to see you back again!

Hope you stop by chat sometime!

Christine

On Jun 24, 2:16 pm, "modom (palindrome guy)" moc.etoyok@modom wrote:

Well, hell. I'm only getting everybody's replies to Carol's posts,
not the originals.

modom

SO TAKE MY NAME OUT OF YOUR KILLFILE LIST, DAGNAB IT!

Carol (hehehehe)

Top-posting, just to annoy people - actually, because I'm responding
to a recipe. No, I'm responding to someone who POSTED a recipe.
Yeah, I'm back. *grin*

This sounds like something I would absolutely love! There isn't
another person in the whole house who will touch it for one reason
(ingredient) or another, but I'm gonna make it sometime, all for my
lonesome (but I'll leave the 'shrooms out, thank you very much)..

Thankee, Mr. Alan!

Your humble servant,
Carol


On Jun 23, 9:54 pm, hahabogus wrote:

My latest favorite bean soup.
I use the cabbage version.

@@@@@ Now You're Cooking! Export Format

Al's Bean And Sausage Soup

soups/stews

2 tablespoons canola oil
1 pound kielbasa sausage, diced
4 large garlic cloves, chopped (7)
1 bulb fennel; chopped
1 onion; chopped
2 carrots; chopped
10 large Button mushrooms; chopped
1 celery heart with leaves
1 small bag spinach leaves
3 900 ml box chicken broth
4 cups water; plus
2 tbsp redibase turkey stock
2 15 oz cans can navy beans
1 15 oz can can diced tomatoes with herbs
1 500ml ctner sour cream
1 tbsp crushed red peppers; heaping
1 bunch fresh dill; mjnced

Heat oil in heavy large Dutch oven over medium-high heat. Add sausage and
garlic and sauté until sausage is lightly browned, about 8 minutes. Add
in crushed peppers,fennel,onion, carrot, mushrooms and celery,;cook
about 5 minutes more. Add broth, water, turkey stock navy beans with
their juices and spinach. Simmer until flavors blend and soup thickens
slightly, about 20 minutes. Stir in the sour cream and dill simmer 5 more
minutes. Season to taste with salt and pepper.

Ladle soup into bowls.

10-3 cup servings approx

Replacing the spinach with cabbage works very well.

** Exported from Now You're Cooking! v5.81 **

On Jun 24, 12:22 am, (Victor Sack) wrote:
Damsel in dis Dress wrote:

Hope I'm still welcome in these-here parts.

Hi, stranger.

Who you callin' strange, mister? (BTW, I've been meaning for over a
week to contact you - you know why)

The Dutch make the tastiest 'erwtensoep', as far as I'm concerned. Here
is a recipe, which is from
http://www.netcooks.com/recipes/Soup...Pea.Soup).html.

Bubba

Well, I'm not sure what gammon or celeriac are, and not so positive
that I can find Dutch sausage in this itty-bitty little town, but the
spare rib part really has me intrigued.

I learned last night that it's not a good idea to use elderly split
peas in soup. How can something be mushy and crunchy at the same
time? At least it tastes good, but I can't wait for it to be GONE!

Thanks Bubba!
Carol


Erwtensoep (Split Pea Soup)
Dutch Main Course Soup

500g split peas
2 litre water
650g uncured gammon
200g uncooked spare ribs
1 smoked Dutch sausage (rookworst)
1/2 bunch celery
1 small celeriac
1 carrot
2 leeks
black bread
mustard
bacon

Cook peas, water, gammon, and spare ribs approximately 1 1/2 hours til
done. Remove the meat from the pan and cube it. Wash and chop the
celery. Clean and dice the celeriac and carrot. Wash and slice the
leeks. Stir the peas to a mush and add meat, whole rookworst, celery,
celeriac, and leeks. Dilute with water, if necessary, and simmer 30
minutes. Season with salt and pepper. Remove the sausage, slice it and
return the slices to the pan.
Serve the soup the traditional way with black bread spread with mustard
and filled with smoked bacon. Serve pancakes as dessert!

Preparation Time: 2 hours

Recipe Origin: Netherlands
Submitted by: Marie-Anne Bingen Netherlands

On Jun 24, 10:55 am, Becca wrote:
Damsel in dis Dress wrote:

Been working on my spirituality during this hiatus, and have been
listening to hypnosis tapes for various things, including weight
loss. There's a visible difference, but I don't know how much I've
lost, because one aspect of the program is to not weigh yourself. So
I'm eating better for health, not for vanity. Although I don't really
mind looking 15 years younger, like I do when I'm less rotund.

A few years ago, a friend and I went to a psychologist who used
hypnosis, my friend had been there twice before (we wanted to lose about
20 lbs). There were about 8 recliners in the room, all filled with
people, who also wanted to lose 20 lbs.

He dimmed the lights, he had us relax, he spoke softly, we took deep
breaths, then let them out slowly. I was not sure I could be
hypnotized, but it worked. He said, if our mind wandered, to bring
ourself back to the sound his voice and continue to relax.
Unfortunately, someone in the room was snoring! I thought, if that
person would be quiet, maybe this would work for me. It was so hard to
relax and concentrate with all of that snoring. Believe it or not, the
person who was snoring... was me! blushing I was too embarrassed to
go back. LOL

Get well, Carol, that goes for Crash, too.

Becca

That is HILARIOUS! Talk about relaxed! I listen to recordings with
headphones, so I'm not distracted by things like sounds being produced
by my own body. I'd love to have been a fly on the wall in that
room. LOL!

Smoochers!
Carol

In article . com,
Damsel in dis Dress wrote:

See, I had this hunk of ham on the bone that needed to be used, so I
took it out of the freezer with every intention of converting it to a
couple batches of soup the next day. Well, the days went by, and when
I finally had the oomph to cook, the ham was brown and no longer had
that yummy ham aroma. Okay, it was rotten. So I decided not to use
in it the soups. Smart, huh?

Anyway, I have a pot of Bean with Ham Soup (adapted from the bean with
bacon version) and a pot of Spicy Split Pea Soup (also bacon-less) on
the stove. Both should be done within the hour.

It's been so long since I've made any legume-type soups, since one of
the roommates we acquired in September absolutely won't eat the
stuff. We decided that he's a big boy and can forage for something on
the days that we eat our yummy soups. Last time I saw him, he was
dishing up some strawberry swirl ice cream.

Sorry for vanishing as I did. Crash has been having major medical
issues and until recently was on a pain medication that made him
completely helpless. Now he's on something stronger, yet doesn't mess
with his mental and physical functioning. This has taken away a lot
of stress, and I'm finally crawling out of my shell a bit. I'm
actually COOKING again! Whoo-hoo! Slowly, but surely.

Been working on my spirituality during this hiatus, and have been
listening to hypnosis tapes for various things, including weight
loss. There's a visible difference, but I don't know how much I've
lost, because one aspect of the program is to not weigh yourself. So
I'm eating better for health, not for vanity. Although I don't really
mind looking 15 years younger, like I do when I'm less rotund.

Still have the occasional emotional flare-up, but am overall a nicer
person than I was when I left here a few months ago.

Hope I'm still welcome in these-here parts.

Smoochers!
Carol

It's just good to see you back posting. :-)

Hope all is well with y'all!
--
Peace, Om

Remove _ to validate e-mails.

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

On Sun, 24 Jun 2007 12:43:35 -0700, Damsel in dis Dress
wrote:

On Jun 24, 2:16 pm, "modom (palindrome guy)" moc.etoyok@modom wrote:

Well, hell. I'm only getting everybody's replies to Carol's posts,
not the originals.


SO TAKE MY NAME OUT OF YOUR KILLFILE LIST, DAGNAB IT!

Inside voice, please

Carol (hehehehe)

There you are! This free NNTP server I'm using appears to sputter,
now and again.

OBFood: Dinner last night (in addition to the afore-mentioned shrimp
remoulade) was debris sandwiches for a few guests:
http://www.nolacuisine.com/2005/10/2...y-debris-gravy

We ate them with wine and beer on the deck outside and watched the
bats take out the mosquitoes.
--

modom

--
Posted via a free Usenet account from http://www.teranews.com

Damsel in dis Dress wrote:

Well, I'm not sure what gammon or celeriac are, and not so positive
that I can find Dutch sausage in this itty-bitty little town, but the
spare rib part really has me intrigued.


I can answer the celeriac part of your question. It's celery root.
Celeriac is a variety of celery. The root tastes like celery
concentrate, but mild, if that makes sense. I first tried it in Paris
and have been a fan ever since.


Others put it in soups or stews, but I prefer it as a salad. I scrub or
peel or the brown part away from the outside, then julienne the white
part inside. It can be added to carrots and other root vegetables. The
dressing is sour cream, mayonnaise and prepared mustard.


This year we have 6 celeriac plants in the garden. I hadn't thought of
trying to grow it until I saw the seedlings at the garden center. When
we went to pay, the taciturn worker (I adore him. He gets along with
plants better than people and knows his stuff.) asked if we knew we were
getting celeriac and not celery because they don't take returns. We
assured him we were glad to see celeriac and were looking forward to
giving it a try.


Here's a pictu


http://www.wegmans.com/kitchen/ingre...s/celeriac.asp
http://www.bbcgoodfood.com/content/k...riac/image.jpg

--Lia

Damsel in dis Dress wrote in
oups.com:

Thankee, Mr. Alan!


Having you back is like seeing the sun after a week of rain, I'm very glad
you're back.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

In article ,
says...
Damsel in dis Dress wrote:

Been working on my spirituality during this hiatus, and have been
listening to hypnosis tapes for various things, including weight
loss. There's a visible difference, but I don't know how much I've
lost, because one aspect of the program is to not weigh yourself. So
I'm eating better for health, not for vanity. Although I don't really
mind looking 15 years younger, like I do when I'm less rotund.

A few years ago, a friend and I went to a psychologist who used
hypnosis, my friend had been there twice before (we wanted to lose about
20 lbs). There were about 8 recliners in the room, all filled with
people, who also wanted to lose 20 lbs.

He dimmed the lights, he had us relax, he spoke softly, we took deep
breaths, then let them out slowly. I was not sure I could be
hypnotized, but it worked. He said, if our mind wandered, to bring
ourself back to the sound his voice and continue to relax.
Unfortunately, someone in the room was snoring! I thought, if that
person would be quiet, maybe this would work for me. It was so hard to
relax and concentrate with all of that snoring. Believe it or not, the
person who was snoring... was me! blushing I was too embarrasssed to
go back. LOL

Get well, Carol, that goes for Crash, too.

Becca


By and large hypnosis has been debunked. Those that are susceptible have
to WANT to be put under, have to WANT to change, etc. else it won't
work.

In article ,
margaret suran wrote:

Melba's Jammin' wrote:

Hope I'm still welcome in these-here parts.
Carol

Hey, hey, hey!!! I write and she appears!! Excellent. Take it easy,
Toots.

Barbara, How are you doing with preparing for tonight's RMH Dinner?


Done! A wonderful experience and success. We were so good!
I'm putting pics on my jamlady site (below) -- the dotmac thing is
giving me fits right now. Thanks for asking.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

One time on Usenet, Damsel in dis Dress said:

snip

Sorry for vanishing as I did. Crash has been having major medical
issues and until recently was on a pain medication that made him
completely helpless. Now he's on something stronger, yet doesn't mess
with his mental and physical functioning. This has taken away a lot
of stress, and I'm finally crawling out of my shell a bit. I'm
actually COOKING again! Whoo-hoo! Slowly, but surely.

Welcome back, Sis... :-)

--
Jani in WA

On Sat, 23 Jun 2007 19:13:57 -0700, Damsel in dis Dress
wrote:

snip-to-my-lou

Smoochers!
Carol

Smoochers back at ya and I'll throw in a hug.

Welcome back

Koko
---
http://www.kokoscorner.typepad.com
updated 6/24

"There is no love more sincere than the love of food"
George Bernard Shaw

"modom (palindrome guy)" moc.etoyok@modom wrote:

OBFood: Dinner last night (in addition to the afore-mentioned shrimp
remoulade) was debris sandwiches for a few guests:
http://www.nolacuisine.com/2005/10/2...y-debris-gravy

This is interesting - and begs a question. Most of what I have read
about the Cajun cuisine has led me to believe that "debris" referred to
"organ" meats and not to just any clean, acceptable roast beef. Is this
true and, if not, why not? Has it never been actually true, or has it
been true only in parts of Louisiana, or has the meaning changed in some
of the tourist-plagued places like New Orleans (which seems to be mostly
Creole rather than Cajun) to accomodate the delicate sensibilities of
visitors and other newcomers?

Here are some cites/sites... there are many more out there...:

http://www.terriau.org/cuisine/piq.htm
http://www.realcajunrecipes.com/recipes/cajun/debris-cooking-variety-meats-cowboy-stew/711.rcr
http://www.caissy.com/recipes/basics.htm
http://www.cajunfrenchmusic.org/history/
http://www.nowyoucanseehow.com/recipes.htm

Victor

Still have the occasional emotional flare-up, but am overall a nicer
person than I was when I left here a few months ago.

Hope I'm still welcome in these-here parts.

Smoochers!
Carol


glad you're back...

((((((((()))))))))) & kisses

Harriet & critters now in Azusa, CA