In article >,
"jmcquown" > wrote:
> Omelet wrote:
> > In article >,
> > "jmcquown" > wrote:
> >
> >> Omelet wrote:
> >>> In article >,
> >>> "Felice Friese" > wrote:
> >>>
> >>>> Group: rec.food.cooking Date: Wed, Jun 13, 2007, 4:14pm (EDT+6)
> >>>> From: (Chatty Cathy)
> >>>> For instance: I have a "panic attack" if I get down to only one
> >>>> head of (white skinned) garlic in my kitchen...
> >>>> So what do *you* always make sure you have in stock?
> >>>
> >>> You mean like Banquet frozen pot pies?
> >>>
> >>> On -> ducking and running!!!
> >>
> >> Probably more like Marie Callendar pot pies 
Or (in my case)
> >> Stouffer's spinach souffle, which (granted) isn't an entree but I
> >> can make a meal out of it 
> >>
> >> Jill
> >
> > :-)
> >
> > The "no salt added" canned veggies are also kinda handy.
>
> I don't worry about salt. The one time I did buy those no salt added canned
> veggies I just would up adding salt to them They cost more, too.
Actually, they are the same price here and have a better (firmer)
texture and sweeter flavor! The full salt ones tend to be mushy.
Even if I add salt to them, they really are better!
--
Peace, Om
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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson