Yay, I figured it out.

Okay, I love Italian meatballs. I'm fussy about them. I hate that
since I moved down the shore, more or less, that meatball subs
have sucky meatballs. You cut into them, what the hell is in those
things?

When I see meatballs in a plastic bag in the grocery freezer, I
just shudder. Who buys that, make your own for Pete's sake!

(laugh) Yup, I just looked down on a few of you, perhaps.
Sorry. I'm sure you'll be up all night sobbing into your pillow.

nancy

Nancy Young wrote:
> Yay, I figured it out.
>
><snip>
>
> (laugh) Yup, I just looked down on a few of you, perhaps.
> Sorry. I'm sure you'll be up all night sobbing into your pillow.
>
> nancy
>
>
>
Dunno, but the weather is much better down here (s******)

Nancy Young wrote:
> Yay, I figured it out.
>
> Okay, I love Italian meatballs. I'm fussy about them. I hate that
> since I moved down the shore, more or less, that meatball subs
> have sucky meatballs. You cut into them, what the hell is in those
> things?
>
> When I see meatballs in a plastic bag in the grocery freezer, I
> just shudder. Who buys that, make your own for Pete's sake!

There's really not much point in making your own meatballs over
store-bought if you're going to use pre-ground mystery meat... may as
well go for broke and have full out mystery balls.

Sheldon

"Sheldon" > wrote in message
oups.com...
>
> Nancy Young wrote:
>> Yay, I figured it out.
>>
>> Okay, I love Italian meatballs. I'm fussy about them. I hate that
>> since I moved down the shore, more or less, that meatball subs
>> have sucky meatballs. You cut into them, what the hell is in those
>> things?

> There's really not much point in making your own meatballs over
> store-bought if you're going to use pre-ground mystery meat... may as
> well go for broke and have full out mystery balls.

You won't believe me, but I predicted you'd say that. No lie.

nancy

Nancy Young wrote:
> "Sheldon" > wrote in message
> oups.com...
> >
> > Nancy Young wrote:
> >> Yay, I figured it out.
> >>
> >> Okay, I love Italian meatballs. I'm fussy about them. I hate
that
> >> since I moved down the shore, more or less, that meatball subs
> >> have sucky meatballs. You cut into them, what the hell is in
those
> >> things?
>
> > There's really not much point in making your own meatballs over
> > store-bought if you're going to use pre-ground mystery meat... may
as
> > well go for broke and have full out mystery balls.
>
> You won't believe me, but I predicted you'd say that. No lie.

Hehe... of course I believe you... about 90% of the regulars and 89% of
the lurkers predicted I'd say that. About 95,000 rfc subscribers would
have been very disappointed had I not. <G> Ok, now try posting about
how to clean squid... <heehee>

PS If anyone knows It's got to be Nancy... please, what's a
"Nancyboy"?

Sheldon

I'm fussy about meatballs too, so I don't make 'em.

Around Philly, Italian cuisine is the best. No complaints, or they break
your kneecaps.

!!!!JUST KIDDING!!!!

Andy

"Sheldon" > wrote

> have been very disappointed had I not. <G> Ok, now try posting about
> how to clean squid... <heehee>

(laugh) Not this girl.
>
> PS If anyone knows It's got to be Nancy... please, what's a
> "Nancyboy"?

I do not know. I mean, I get the general idea, but I don't have
a clue what Nancy has to do with it.

nancy

Nancy Young wrote:
> "Sheldon" > wrote
>
> > have been very disappointed had I not. <G> Ok, now try posting
about
> > how to clean squid... <heehee>
>
> (laugh) Not this girl.
> >
> > PS If anyone knows It's got to be Nancy... please, what's a
> > "Nancyboy"?
>
> I do not know. I mean, I get the general idea, but I don't have
> a clue what Nancy has to do with it.

Hmm, I don't even know what the "it" is refering to. I've known quite
a few Nancys over the years, in fact Nancy is my favorite female name,
but none could ever be mistaken for a boy... not from the back, not
from the front, definitely not from the side view. From my personal
experience "Nancyboy" is the ultimate dichotomy... and I can assure you
no one could mistake you for me... I mean if we were deer there is no
way anyone could confuse my rack for your rack.

Sheldon

"Nancy Young" > wrote in message
...
> Yay, I figured it out.
>
> Okay, I love Italian meatballs. I'm fussy about them. I hate that
> since I moved down the shore, more or less, that meatball subs
> have sucky meatballs. You cut into them, what the hell is in those
> things?
>
> When I see meatballs in a plastic bag in the grocery freezer, I
> just shudder. Who buys that, make your own for Pete's sake!
>
> (laugh) Yup, I just looked down on a few of you, perhaps.
> Sorry. I'm sure you'll be up all night sobbing into your pillow.
>
> nancy

No, you haven't looked down on me -- but my f-i-l uses them. He lives in
assisted living, gets 3 meals a day, but they never serve him any meatballs
and spaghetti. This is his favorite (almost daily) evening after-dinner
snack. He uses bottled spaghetti sauce which he heats in the microwave,
along with the meatballs and I don't think he EVER cleans the pasta pan, nor
the microwave; just keeps it 'ready' for the next meal. He's an ole-timer
and this 'favorite' food keeps him very, very happy. P.S. He doesn't like
spaghetti al dente either.
Sob, Sob,
Dee

"Nancy Young" > wrote in message
...
> Yay, I figured it out.
>
> Okay, I love Italian meatballs. I'm fussy about them. I hate that
> since I moved down the shore, more or less, that meatball subs
> have sucky meatballs. You cut into them, what the hell is in those
> things?
>
> When I see meatballs in a plastic bag in the grocery freezer, I
> just shudder. Who buys that, make your own for Pete's sake!
>
> (laugh) Yup, I just looked down on a few of you, perhaps.
> Sorry. I'm sure you'll be up all night sobbing into your pillow.
>
> nancy

Only way to make them is with beef, pork, and veal,(about 3-1-1) they add
some soaked Italian bread (not breadcrumbs)

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

> Nancy Young wrote:
> > Yay, I figured it out.
> >
> > Okay, I love Italian meatballs. I'm fussy about them. I hate that
> > since I moved down the shore, more or less, that meatball subs
> > have sucky meatballs. You cut into them, what the hell is in those
> > things?
> >
> > When I see meatballs in a plastic bag in the grocery freezer, I
> > just shudder. Who buys that, make your own for Pete's sake!
>
> There's really not much point in making your own meatballs over
> store-bought if you're going to use pre-ground mystery meat... may as
> well go for broke and have full out mystery balls.
>
> Sheldon
>

Mystery balls are fun....
and don't forget the sausage!

This only works if you "eat" with the lights off. ;-)
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

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

> Nancy Young wrote:
> > "Sheldon" > wrote in message
> > oups.com...
> > >
> > > Nancy Young wrote:
> > >> Yay, I figured it out.
> > >>
> > >> Okay, I love Italian meatballs. I'm fussy about them. I hate
> that
> > >> since I moved down the shore, more or less, that meatball subs
> > >> have sucky meatballs. You cut into them, what the hell is in
> those
> > >> things?
> >
> > > There's really not much point in making your own meatballs over
> > > store-bought if you're going to use pre-ground mystery meat... may
> as
> > > well go for broke and have full out mystery balls.
> >
> > You won't believe me, but I predicted you'd say that. No lie.
>
> Hehe... of course I believe you... about 90% of the regulars and 89% of
> the lurkers predicted I'd say that. About 95,000 rfc subscribers would
> have been very disappointed had I not. <G> Ok, now try posting about
> how to clean squid... <heehee>

I'll get to that eventually when I buy more...
and will include links to jpegs. <smirk>

>
> PS If anyone knows It's got to be Nancy... please, what's a
> "Nancyboy"?
>
> Sheldon
>
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

Nancy Young wrote:
> "Sheldon" > wrote in message
> oups.com...
>>
>> Nancy Young wrote:
>>> Yay, I figured it out.
>>>
>>> Okay, I love Italian meatballs. I'm fussy about them. I hate that
>>> since I moved down the shore, more or less, that meatball subs
>>> have sucky meatballs. You cut into them, what the hell is in those
>>> things?
>
>> There's really not much point in making your own meatballs over
>> store-bought if you're going to use pre-ground mystery meat... may as
>> well go for broke and have full out mystery balls.
>
> You won't believe me, but I predicted you'd say that. No lie.
>
> nancy

I was waiting for him to say that too, Nancy. :-D

kili

Edwin Pawlowski wrote:

> "Nancy Young" > wrote in message
> ...
>
>>Yay, I figured it out.
>>
>>Okay, I love Italian meatballs. I'm fussy about them. I hate that
>>since I moved down the shore, more or less, that meatball subs
>>have sucky meatballs. You cut into them, what the hell is in those
>>things?
>>
>>When I see meatballs in a plastic bag in the grocery freezer, I
>>just shudder. Who buys that, make your own for Pete's sake!
>>
>>(laugh) Yup, I just looked down on a few of you, perhaps.
>>Sorry. I'm sure you'll be up all night sobbing into your pillow.
>
> Only way to make them is with beef, pork, and veal,(about 3-1-1) they add
> some soaked Italian bread (not breadcrumbs)

Funny thing. My two Italian grandmothers didn't make them this way or
like each other, for that matter. Both made good ones. That makes
*three* only ways to make them. Neither used soaked Italian bread.

Oh, well...

Pastorio

A little birdie told me that "Nancy Young" > said:

>Yay, I figured it out.

You go, girl! Congratulations!

>Okay, I love Italian meatballs. I'm fussy about them. I hate that
>since I moved down the shore, more or less, that meatball subs
>have sucky meatballs. You cut into them, what the hell is in those
>things?

Textured vegetable protein, sawdust, and oregano.

>When I see meatballs in a plastic bag in the grocery freezer, I
>just shudder. Who buys that, make your own for Pete's sake!

Sing it, sister!

>(laugh) Yup, I just looked down on a few of you, perhaps.
>Sorry. I'm sure you'll be up all night sobbing into your pillow.

I don't mind if other people like them. As long as they don't expect *me*
to like them.

Crash has been proclaiming himself a food snob lately. He's learned to
expect a higher quality of food than the stuff he used to eat just to stay
alive. No more Dinty Moore beef-like-substance stew. No more canned peas.
No more brown 'n' serve rolls. YAY!

We're in the process of trying all kinds of steaks. He discovered sirloin
steaks at Applebee's awhile back, and has become a sirloin junkie. A
couple weeks ago, we got some NY strips, and he's really liking those.
Some time in the future, we'll be getting porterhouse, t-bone, and rib eye
steaks so he can see which of those he likes best. This is getting
expensive. Of course, my favorite is the tenderloin, but we only have that
about once a year..

I'm kinda flattered that he will only eat soup that I've made. Nothing
from the store or in restaurants. I've been wanting to make potato leek
soup for weeks, but there isn't a decent leek to be had in this town, and
he is holding out for the real thing. No onion substitutions allowed. <G>

Which reminds me. I'm gonna try to get a batch of Jill's butternut soup
made either tonight or tomorrow.

I don't think we're food snobs. We just appreciate a certain level of
quality that we hadn't in the past. I'll fight to the death someone's
right to put cream of mushroom soup in their food, but I'll be damned if
I'll eat it. LOL!

Carol
--
Coming at you live, from beautiful Lake Woebegon

A little birdie told me that "Nancy Young" > said:

>"Sheldon" > wrote in message
roups.com...
>>
>> Nancy Young wrote:
>>> Yay, I figured it out.
>>>
>>> Okay, I love Italian meatballs. I'm fussy about them. I hate that
>>> since I moved down the shore, more or less, that meatball subs
>>> have sucky meatballs. You cut into them, what the hell is in those
>>> things?
>
>> There's really not much point in making your own meatballs over
>> store-bought if you're going to use pre-ground mystery meat... may as
>> well go for broke and have full out mystery balls.
>
>You won't believe me, but I predicted you'd say that. No lie.

I believe you, Nancy.

I still haven't gotten around to locating our meat grinder attachment, but
I do plan on starting to make my own burger and sausage, starting with
chunks of actual meat.

It's hard around here to find plain ground pork, unless it's chili ground.
I'll enjoy having the freedom to make potstickers any time we want them,
instead of only when we manage to score a package of ground pork at the
store.

No ground meat of any kind on the premises right now.

Carol
--
Coming at you live, from beautiful Lake Woebegon

Damsel wrote:

> I still haven't gotten around to locating our meat grinder attachment, but
> I do plan on starting to make my own burger and sausage, starting with
> chunks of actual meat.
>
> It's hard around here to find plain ground pork, unless it's chili ground.

Costco here grinds fresh every day. Good balance fat and lean. I just
made some meatballs with some.

Meat, breadcrumbs (1/2 from lavosh, 1/2 from whole wheat), garlic, fresh
herbs, egg, wine, seasoned olive oil, parmesan. By eye. Next time it'll
be different.

Also made a "meatsa" - a flattened sheet of the same mix to top with
stuff usually used for pizza.

Baked it in an 8" cake pan to catch rendered fats. Not much, actually.
It was about an inch thick. I sliced it horizontally, put tomato sauce
and a few different cheeses on the bottom layer. Covered with the top
and did the same again. Baked, cut into wedges and served with a salad.
Napped the plate with more of the sauce. Lovely...

Meatballs were a different dinner. A little pasta and a lot of
meatballs. Much sauce, good bread.

Pastorio

Damsel wrote on 08 May 2005 in rec.food.cooking

> A little birdie told me that "Nancy Young" >
> said:
>
> >Yay, I figured it out.
>
> You go, girl! Congratulations!
>
> >Okay, I love Italian meatballs. I'm fussy about them. I hate
> >that since I moved down the shore, more or less, that meatball
> >subs have sucky meatballs. You cut into them, what the hell is
> >in those things?
>
> Textured vegetable protein, sawdust, and oregano.
>
> >When I see meatballs in a plastic bag in the grocery freezer, I
> >just shudder. Who buys that, make your own for Pete's sake!
>
> Sing it, sister!
>
> >(laugh) Yup, I just looked down on a few of you, perhaps.
> >Sorry. I'm sure you'll be up all night sobbing into your pillow.
>
> I don't mind if other people like them. As long as they don't
> expect *me* to like them.
>
> Crash has been proclaiming himself a food snob lately. He's
> learned to expect a higher quality of food than the stuff he used
> to eat just to stay alive. No more Dinty Moore
> beef-like-substance stew. No more canned peas. No more brown 'n'
> serve rolls. YAY!
>
> We're in the process of trying all kinds of steaks. He discovered
> sirloin steaks at Applebee's awhile back, and has become a sirloin
> junkie. A couple weeks ago, we got some NY strips, and he's
> really liking those. Some time in the future, we'll be getting
> porterhouse, t-bone, and rib eye steaks so he can see which of
> those he likes best. This is getting expensive. Of course, my
> favorite is the tenderloin, but we only have that about once a
> year..
>
> I'm kinda flattered that he will only eat soup that I've made.
> Nothing from the store or in restaurants. I've been wanting to
> make potato leek soup for weeks, but there isn't a decent leek to
> be had in this town, and he is holding out for the real thing. No
> onion substitutions allowed. <G>
>
> Which reminds me. I'm gonna try to get a batch of Jill's
> butternut soup made either tonight or tomorrow.
>
> I don't think we're food snobs. We just appreciate a certain
> level of quality that we hadn't in the past. I'll fight to the
> death someone's right to put cream of mushroom soup in their food,
> but I'll be damned if I'll eat it. LOL!
>
> Carol

A T-Bone is my favorite after that a Porterhouse.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

On Sun 08 May 2005 06:59:23p, Monsur Fromage du Pollet wrote in
rec.food.cooking:

> Damsel wrote on 08 May 2005 in rec.food.cooking
>
>> A little birdie told me that "Nancy Young" > said:
>>
>> >Yay, I figured it out.
>>
>> You go, girl! Congratulations!
>>
>> >Okay, I love Italian meatballs. I'm fussy about them. I hate
>> >that since I moved down the shore, more or less, that meatball
>> >subs have sucky meatballs. You cut into them, what the hell is in
>> >those things?
>>
>> Textured vegetable protein, sawdust, and oregano.
>>
>> >When I see meatballs in a plastic bag in the grocery freezer, I just
>> >shudder. Who buys that, make your own for Pete's sake!
>>
>> Sing it, sister!
>>
>> >(laugh) Yup, I just looked down on a few of you, perhaps.
>> >Sorry. I'm sure you'll be up all night sobbing into your pillow.
>>
>> I don't mind if other people like them. As long as they don't
>> expect *me* to like them.
>>
>> Crash has been proclaiming himself a food snob lately. He's
>> learned to expect a higher quality of food than the stuff he used
>> to eat just to stay alive. No more Dinty Moore
>> beef-like-substance stew. No more canned peas. No more brown 'n'
>> serve rolls. YAY!
>>
>> We're in the process of trying all kinds of steaks. He discovered
>> sirloin steaks at Applebee's awhile back, and has become a sirloin
>> junkie. A couple weeks ago, we got some NY strips, and he's
>> really liking those. Some time in the future, we'll be getting
>> porterhouse, t-bone, and rib eye steaks so he can see which of
>> those he likes best. This is getting expensive. Of course, my
>> favorite is the tenderloin, but we only have that about once a year..
>>
>> I'm kinda flattered that he will only eat soup that I've made.
>> Nothing from the store or in restaurants. I've been wanting to
>> make potato leek soup for weeks, but there isn't a decent leek to
>> be had in this town, and he is holding out for the real thing. No
>> onion substitutions allowed. <G>
>>
>> Which reminds me. I'm gonna try to get a batch of Jill's
>> butternut soup made either tonight or tomorrow.
>>
>> I don't think we're food snobs. We just appreciate a certain
>> level of quality that we hadn't in the past. I'll fight to the
>> death someone's right to put cream of mushroom soup in their food, but
>> I'll be damned if I'll eat it. LOL!
>>
>> Carol
>
> A T-Bone is my favorite after that a Porterhouse.
>

If it isn't a ribeye or a bone-in rib steak, it won't be on my plate.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

> In article . com>,
> "Sheldon" > wrote:
>
>> PS If anyone knows It's got to be Nancy... please, what's a
>> "Nancyboy"?
>>
>> Sheldon
>>

The father on "Everybody Loves Raymond" uses the term "Nancyboy" to describe
a man with what he considers homosexual or otherwise effeminate behavior or
reactions.

In article >,
"Nancy Young" > wrote:

> Yay, I figured it out.
>
> Okay, I love Italian meatballs. I'm fussy about them. I hate that
> since I moved down the shore, more or less, that meatball subs
> have sucky meatballs. You cut into them, what the hell is in those
> things?
>
> When I see meatballs in a plastic bag in the grocery freezer, I
> just shudder. Who buys that, make your own for Pete's sake!
>
> (laugh) Yup, I just looked down on a few of you, perhaps.
> Sorry. I'm sure you'll be up all night sobbing into your pillow.

Generally, I agree with you about the importance of making homemade
meatballs, but Trader Joe's frozen meatballs are excellent. A bag of 12
Trader Joe's meatballs about the size of golf balls costs around $2.
They are great just baked, or sometimes I put them in a skillet and pour
a can of diced tomatoes over them and simmer them for a few minutes.

In article >,
Damsel > wrote:

> A little birdie told me that "Nancy Young" > said:
>
> >Yay, I figured it out.
>
> You go, girl! Congratulations!
>
> >Okay, I love Italian meatballs. I'm fussy about them. I hate that
> >since I moved down the shore, more or less, that meatball subs
> >have sucky meatballs. You cut into them, what the hell is in those
> >things?
>
> Textured vegetable protein, sawdust, and oregano.
>
> >When I see meatballs in a plastic bag in the grocery freezer, I
> >just shudder. Who buys that, make your own for Pete's sake!
>
> Sing it, sister!
>
> >(laugh) Yup, I just looked down on a few of you, perhaps.
> >Sorry. I'm sure you'll be up all night sobbing into your pillow.
>
> I don't mind if other people like them. As long as they don't expect *me*
> to like them.
>
> Crash has been proclaiming himself a food snob lately. He's learned to
> expect a higher quality of food than the stuff he used to eat just to stay
> alive. No more Dinty Moore beef-like-substance stew. No more canned peas.
> No more brown 'n' serve rolls. YAY!

Crash is well enough to go out to eat to Applebee's now? That's great
news! I hope Crash is getting real relief from his pain.

In article >,
"Edwin Pawlowski" > wrote:

> "Nancy Young" > wrote in message
> ...
> > Yay, I figured it out.
> >
> > Okay, I love Italian meatballs. I'm fussy about them. I hate that
> > since I moved down the shore, more or less, that meatball subs
> > have sucky meatballs. You cut into them, what the hell is in those
> > things?
> >
> > When I see meatballs in a plastic bag in the grocery freezer, I
> > just shudder. Who buys that, make your own for Pete's sake!
> >
> > (laugh) Yup, I just looked down on a few of you, perhaps.
> > Sorry. I'm sure you'll be up all night sobbing into your pillow.
> >
> > nancy
>
> Only way to make them is with beef, pork, and veal,(about 3-1-1) they add
> some soaked Italian bread (not breadcrumbs)

I made my sister and her fiance an engagement party on Saturday (May 7)
and I made a huge pot of Italian meatballs. I used the same technique
you used. A mixture of regular ground beef with some ground pork and
ground veal. I blended the meat together with some bread crumbs and an
egg, garlic powder, and some other herbs and spices. I let them simmer
the day of the party for about three hours in a large crock pot. The
meatballs were delicious and I got rave reviews on them. There were
maybe about twelve meatballs and some tomato sauce left over after the
party so I had some for Sunday lunch and I will finish off the rest for
dinner tonight or tomorrow.

"Monsur Fromage du Pollet" > wrote in message
...
> Damsel wrote on 08 May 2005 in rec.food.cooking
>
>> A little birdie told me that "Nancy Young" >
>> said:
>>
>> >Yay, I figured it out.
>>
>> You go, girl! Congratulations!
>>
>> >Okay, I love Italian meatballs. I'm fussy about them. I hate
>> >that since I moved down the shore, more or less, that meatball
>> >subs have sucky meatballs. You cut into them, what the hell is
>> >in those things?
>>
>> Textured vegetable protein, sawdust, and oregano.
>>
>> >When I see meatballs in a plastic bag in the grocery freezer, I
>> >just shudder. Who buys that, make your own for Pete's sake!
>>
>> Sing it, sister!
>>
>> >(laugh) Yup, I just looked down on a few of you, perhaps.
>> >Sorry. I'm sure you'll be up all night sobbing into your pillow.
>>
>> I don't mind if other people like them. As long as they don't
>> expect *me* to like them.
>>
>> Crash has been proclaiming himself a food snob lately. He's
>> learned to expect a higher quality of food than the stuff he used
>> to eat just to stay alive. No more Dinty Moore
>> beef-like-substance stew. No more canned peas. No more brown 'n'
>> serve rolls. YAY!
>>
>> We're in the process of trying all kinds of steaks. He discovered
>> sirloin steaks at Applebee's awhile back, and has become a sirloin
>> junkie. A couple weeks ago, we got some NY strips, and he's
>> really liking those. Some time in the future, we'll be getting
>> porterhouse, t-bone, and rib eye steaks so he can see which of
>> those he likes best. This is getting expensive. Of course, my
>> favorite is the tenderloin, but we only have that about once a
>> year..
>>
>> I'm kinda flattered that he will only eat soup that I've made.
>> Nothing from the store or in restaurants. I've been wanting to
>> make potato leek soup for weeks, but there isn't a decent leek to
>> be had in this town, and he is holding out for the real thing. No
>> onion substitutions allowed. <G>
>>
>> Which reminds me. I'm gonna try to get a batch of Jill's
>> butternut soup made either tonight or tomorrow.
>>
>> I don't think we're food snobs. We just appreciate a certain
>> level of quality that we hadn't in the past. I'll fight to the
>> death someone's right to put cream of mushroom soup in their food,
>> but I'll be damned if I'll eat it. LOL!
>>
>> Carol
>
> A T-Bone is my favorite after that a Porterhouse.

Isn't a T-Bone a filet mignon on one side of the bone and a strip stake on
the other? If so, I'm with you there!

Bret



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Stan Horwitz > said:

>Crash is well enough to go out to eat to Applebee's now? That's great
>news!

He's well enough, but at this point, the budget doesn't allow for
Applebee's. We wound up going to Wendy's. He ate half of a baked potato
and a spicy chicken sandwich. This was his first meal in two weeks.
Hopefully, he'll continue to eat, now that he's done it successfully.

> I hope Crash is getting real relief from his pain.

I'll try to find the Crash update thread to respond to this. Thanks for
caring!

Carol

"Katra" > wrote in message
...
> In article . com>,
> "Sheldon" > wrote:
>
> > Nancy Young wrote:
> > > "Sheldon" > wrote in message
> > > oups.com...
> > > >
> > > > Nancy Young wrote:
> > > >> Yay, I figured it out.
> > > >>
> > > >> Okay, I love Italian meatballs. I'm fussy about them. I hate
> > that
> > > >> since I moved down the shore, more or less, that meatball subs
> > > >> have sucky meatballs. You cut into them, what the hell is in
> > those
> > > >> things?
> > >
> > > > There's really not much point in making your own meatballs over
> > > > store-bought if you're going to use pre-ground mystery meat... may
> > as
> > > > well go for broke and have full out mystery balls.
> > >
> > > You won't believe me, but I predicted you'd say that. No lie.
> >
> > Hehe... of course I believe you... about 90% of the regulars and 89% of
> > the lurkers predicted I'd say that. About 95,000 rfc subscribers would
> > have been very disappointed had I not. <G> Ok, now try posting about
> > how to clean squid... <heehee>
>
> I'll get to that eventually when I buy more...
> and will include links to jpegs. <smirk>

Cleaning squid ain't hard! I mean, you start off with a dirty squid, and
finish up with a clean one. What could be simpler?!?



Shaun aRe

On Mon, 9 May 2005 11:03:24 +0100, "Shaun aRe"
> wrote:

>
>"Katra" > wrote in message
...
>> In article . com>,
>> "Sheldon" > wrote:
>>
>> > Nancy Young wrote:
>> > > "Sheldon" > wrote in message
>> > > oups.com...
>> > > >
>> > > > Nancy Young wrote:
>> > > >> Yay, I figured it out.
>> > > >>
>> > > >> Okay, I love Italian meatballs. I'm fussy about them. I hate
>> > that
>> > > >> since I moved down the shore, more or less, that meatball subs
>> > > >> have sucky meatballs. You cut into them, what the hell is in
>> > those
>> > > >> things?
>> > >
>> > > > There's really not much point in making your own meatballs over
>> > > > store-bought if you're going to use pre-ground mystery meat... may
>> > as
>> > > > well go for broke and have full out mystery balls.
>> > >
>> > > You won't believe me, but I predicted you'd say that. No lie.
>> >
>> > Hehe... of course I believe you... about 90% of the regulars and 89% of
>> > the lurkers predicted I'd say that. About 95,000 rfc subscribers would
>> > have been very disappointed had I not. <G> Ok, now try posting about
>> > how to clean squid... <heehee>
>>
>> I'll get to that eventually when I buy more...
>> and will include links to jpegs. <smirk>
>
>Cleaning squid ain't hard! I mean, you start off with a dirty squid, and
>finish up with a clean one. What could be simpler?!?
>
>
>
>Shaun aRe
>
toss it in the dishwasher.

your pal,
martha

In article >,
blake murphy > wrote:

> On Mon, 9 May 2005 11:03:24 +0100, "Shaun aRe"
> > wrote:
>
> >
> >"Katra" > wrote in message
> ...
> >> In article . com>,
> >> "Sheldon" > wrote:
> >>
> >> > Nancy Young wrote:
> >> > > "Sheldon" > wrote in message
> >> > > oups.com...
> >> > > >
> >> > > > Nancy Young wrote:
> >> > > >> Yay, I figured it out.
> >> > > >>
> >> > > >> Okay, I love Italian meatballs. I'm fussy about them. I hate
> >> > that
> >> > > >> since I moved down the shore, more or less, that meatball subs
> >> > > >> have sucky meatballs. You cut into them, what the hell is in
> >> > those
> >> > > >> things?
> >> > >
> >> > > > There's really not much point in making your own meatballs over
> >> > > > store-bought if you're going to use pre-ground mystery meat... may
> >> > as
> >> > > > well go for broke and have full out mystery balls.
> >> > >
> >> > > You won't believe me, but I predicted you'd say that. No lie.
> >> >
> >> > Hehe... of course I believe you... about 90% of the regulars and 89% of
> >> > the lurkers predicted I'd say that. About 95,000 rfc subscribers would
> >> > have been very disappointed had I not. <G> Ok, now try posting about
> >> > how to clean squid... <heehee>
> >>
> >> I'll get to that eventually when I buy more...
> >> and will include links to jpegs. <smirk>
> >
> >Cleaning squid ain't hard! I mean, you start off with a dirty squid, and
> >finish up with a clean one. What could be simpler?!?
> >
> >
> >
> >Shaun aRe
> >
> toss it in the dishwasher.
>
> your pal,
> martha

<snicker>
They'd come out cooked that way too! ;-D
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell--you
see, I have friends in both places." --Mark Twain

"blake murphy" > wrote in message
...
> On Mon, 9 May 2005 11:03:24 +0100, "Shaun aRe"
> > wrote:
>
> >
> >"Katra" > wrote in message
> ...
> >> In article . com>,
> >> "Sheldon" > wrote:
> >>
> >> > Nancy Young wrote:
> >> > > "Sheldon" > wrote in message
> >> > > oups.com...
> >> > > >
> >> > > > Nancy Young wrote:
> >> > > >> Yay, I figured it out.
> >> > > >>
> >> > > >> Okay, I love Italian meatballs. I'm fussy about them. I hate
> >> > that
> >> > > >> since I moved down the shore, more or less, that meatball subs
> >> > > >> have sucky meatballs. You cut into them, what the hell is in
> >> > those
> >> > > >> things?
> >> > >
> >> > > > There's really not much point in making your own meatballs over
> >> > > > store-bought if you're going to use pre-ground mystery meat...
may
> >> > as
> >> > > > well go for broke and have full out mystery balls.
> >> > >
> >> > > You won't believe me, but I predicted you'd say that. No lie.
> >> >
> >> > Hehe... of course I believe you... about 90% of the regulars and 89%
of
> >> > the lurkers predicted I'd say that. About 95,000 rfc subscribers
would
> >> > have been very disappointed had I not. <G> Ok, now try posting about
> >> > how to clean squid... <heehee>
> >>
> >> I'll get to that eventually when I buy more...
> >> and will include links to jpegs. <smirk>
> >
> >Cleaning squid ain't hard! I mean, you start off with a dirty squid, and
> >finish up with a clean one. What could be simpler?!?
> >
> >
> >
> >Shaun aRe
> >
> toss it in the dishwasher.
>
> your pal,
> martha

HEY! No *pal* o' mine would EVER do such a DISGRACEFUL thing to a delicious,
delicate squid! Blasphemy! Heresy! Disgrace! GASP!


*They really are quite easy to clean and dress. ',;~}~



Shaun aRe - *Helluvah lot easier than a 3 year old kid anyway.

"Katra" > wrote in message
...
> In article >,
> blake murphy > wrote:
>
> > On Mon, 9 May 2005 11:03:24 +0100, "Shaun aRe"
> > > wrote:
> >
> > >
> > >"Katra" > wrote in message
> > ...
> > >> In article . com>,
> > >> "Sheldon" > wrote:
> > >>
> > >> > Nancy Young wrote:
> > >> > > "Sheldon" > wrote in message
> > >> > > oups.com...
> > >> > > >
> > >> > > > Nancy Young wrote:
> > >> > > >> Yay, I figured it out.
> > >> > > >>
> > >> > > >> Okay, I love Italian meatballs. I'm fussy about them. I hate
> > >> > that
> > >> > > >> since I moved down the shore, more or less, that meatball subs
> > >> > > >> have sucky meatballs. You cut into them, what the hell is in
> > >> > those
> > >> > > >> things?
> > >> > >
> > >> > > > There's really not much point in making your own meatballs over
> > >> > > > store-bought if you're going to use pre-ground mystery meat...
may
> > >> > as
> > >> > > > well go for broke and have full out mystery balls.
> > >> > >
> > >> > > You won't believe me, but I predicted you'd say that. No lie.
> > >> >
> > >> > Hehe... of course I believe you... about 90% of the regulars and
89% of
> > >> > the lurkers predicted I'd say that. About 95,000 rfc subscribers
would
> > >> > have been very disappointed had I not. <G> Ok, now try posting
about
> > >> > how to clean squid... <heehee>
> > >>
> > >> I'll get to that eventually when I buy more...
> > >> and will include links to jpegs. <smirk>
> > >
> > >Cleaning squid ain't hard! I mean, you start off with a dirty squid,
and
> > >finish up with a clean one. What could be simpler?!?
> > >
> > >
> > >
> > >Shaun aRe
> > >
> > toss it in the dishwasher.
> >
> > your pal,
> > martha
>
> <snicker>
> They'd come out cooked that way too! ;-D

Only if you set the cycle after tossing it in though.


Shaun aRe

On Tue, 10 May 2005 11:19:06 +0100, "Shaun aRe"
> wrote:

>
>"blake murphy" > wrote in message
.. .
>> On Mon, 9 May 2005 11:03:24 +0100, "Shaun aRe"
>> > wrote:
>>

>> >
>> >Cleaning squid ain't hard! I mean, you start off with a dirty squid, and
>> >finish up with a clean one. What could be simpler?!?
>> >
>> >
>> >
>> >Shaun aRe
>> >
>> toss it in the dishwasher.
>>
>> your pal,
>> martha
>
>HEY! No *pal* o' mine would EVER do such a DISGRACEFUL thing to a delicious,
>delicate squid! Blasphemy! Heresy! Disgrace! GASP!
>
>
>*They really are quite easy to clean and dress. ',;~}~
>
>
>
>Shaun aRe - *Helluvah lot easier than a 3 year old kid anyway.
>
i'm not a seafood expert. i can clean and dress a soft-shelled crab,
though. i've never cleaned and dressed a three-year-old, prior to
cooking or otherwise.

your pal,
blake

"blake murphy" > wrote in message
...
> On Tue, 10 May 2005 11:19:06 +0100, "Shaun aRe"
> > wrote:
>
> >
> >"blake murphy" > wrote in message
> .. .
> >> On Mon, 9 May 2005 11:03:24 +0100, "Shaun aRe"
> >> > wrote:
> >>
>
> >> >
> >> >Cleaning squid ain't hard! I mean, you start off with a dirty squid,
and
> >> >finish up with a clean one. What could be simpler?!?
> >> >
> >> >
> >> >
> >> >Shaun aRe
> >> >
> >> toss it in the dishwasher.
> >>
> >> your pal,
> >> martha
> >
> >HEY! No *pal* o' mine would EVER do such a DISGRACEFUL thing to a
delicious,
> >delicate squid! Blasphemy! Heresy! Disgrace! GASP!
> >
> >
> >*They really are quite easy to clean and dress. ',;~}~
> >
> >
> >
> >Shaun aRe - *Helluvah lot easier than a 3 year old kid anyway.
> >
> i'm not a seafood expert. i can clean and dress a soft-shelled crab,
> though. i've never cleaned and dressed a three-year-old, prior to
> cooking or otherwise.

There is no 'otherwise', if you want the screaming to stop...


Shaun aRe - Only an expert at 'eating' seafood.

In article ws.net>,
"Shaun aRe" > wrote:

> "blake murphy" > wrote in message
> ...
> > On Tue, 10 May 2005 11:19:06 +0100, "Shaun aRe"
> > > wrote:
> >
> > >
> > >"blake murphy" > wrote in message
> > .. .
> > >> On Mon, 9 May 2005 11:03:24 +0100, "Shaun aRe"
> > >> > wrote:
> > >>
> >
> > >> >
> > >> >Cleaning squid ain't hard! I mean, you start off with a dirty squid,
> and
> > >> >finish up with a clean one. What could be simpler?!?
> > >> >
> > >> >
> > >> >
> > >> >Shaun aRe
> > >> >
> > >> toss it in the dishwasher.
> > >>
> > >> your pal,
> > >> martha
> > >
> > >HEY! No *pal* o' mine would EVER do such a DISGRACEFUL thing to a
> delicious,
> > >delicate squid! Blasphemy! Heresy! Disgrace! GASP!
> > >
> > >
> > >*They really are quite easy to clean and dress. ',;~}~
> > >
> > >
> > >
> > >Shaun aRe - *Helluvah lot easier than a 3 year old kid anyway.
> > >
> > i'm not a seafood expert. i can clean and dress a soft-shelled crab,
> > though. i've never cleaned and dressed a three-year-old, prior to
> > cooking or otherwise.
>
> There is no 'otherwise', if you want the screaming to stop...
>
>
> Shaun aRe - Only an expert at 'eating' seafood.
>
>

Tuna tacos?
--
K.

Sprout the MungBean to reply

"I don't like to commit myself about heaven and hell‹you
see, I have friends in both places." --Mark Twain

"Katra" > wrote in message
...
> In article ws.net>,
> "Shaun aRe" > wrote:
>
> > "blake murphy" > wrote in message
> > ...
> > > On Tue, 10 May 2005 11:19:06 +0100, "Shaun aRe"
> > > > wrote:
> > >
> > > >
> > > >"blake murphy" > wrote in message
> > > .. .
> > > >> On Mon, 9 May 2005 11:03:24 +0100, "Shaun aRe"
> > > >> > wrote:
> > > >>
> > >
> > > >> >
> > > >> >Cleaning squid ain't hard! I mean, you start off with a dirty
squid,
> > and
> > > >> >finish up with a clean one. What could be simpler?!?
> > > >> >
> > > >> >
> > > >> >
> > > >> >Shaun aRe
> > > >> >
> > > >> toss it in the dishwasher.
> > > >>
> > > >> your pal,
> > > >> martha
> > > >
> > > >HEY! No *pal* o' mine would EVER do such a DISGRACEFUL thing to a
> > delicious,
> > > >delicate squid! Blasphemy! Heresy! Disgrace! GASP!
> > > >
> > > >
> > > >*They really are quite easy to clean and dress. ',;~}~
> > > >
> > > >
> > > >
> > > >Shaun aRe - *Helluvah lot easier than a 3 year old kid anyway.
> > > >
> > > i'm not a seafood expert. i can clean and dress a soft-shelled crab,
> > > though. i've never cleaned and dressed a three-year-old, prior to
> > > cooking or otherwise.
> >
> > There is no 'otherwise', if you want the screaming to stop...
> >
> >
> > Shaun aRe - Only an expert at 'eating' seafood.
> >
> >
>
> Tuna tacos?

Not if she as any sense of cleanliness and decency me dear ',;~}~



Shaun aRe