What did you have? Or what are you going to have? Or what will you have
tomorrow?

We are really low on food. Yes, I have canned stuff, pasta and rice. Also
a bag of Klondike Rose potatoes. Some salad. Apples, carrots, lunch meat.
Rice cheese and a small bag of potato buns. I was thinking of making a
sandwich but that just doesn't sound appealing. I don't much like
sandwiches. I have a can of chili but that doesn't sound appealing either.
Angela ate the last of the hummus. I got her a case of gluten free Synder's
pretzels. They arrived today. She ate some with the hummus. I tried
one...er...three. Very good. Taste like regular pretzels.

She also got the last of the Trader Joe's mini tacos. She is having those
for dinner with some apple slices and baby carrots.

I do have some hamburger patties and bacon. Maybe I can do something with
those.

I am hungry though and have to eat something pretty soon!

Must go to the store on Sunday and stock up. Must buy double at Costco.
Won't be able to go there the week after because we are going to a dance
show that one of Angela's teachers is in. Should be interesting. It's
modern dance.

Julie Bove wrote:
> What did you have? Or what are you going to have? Or what will you
> have tomorrow?

Last night I had pot roast provencal from Mastering the Art of French
Cooking, made with olive oil and skipping the pork fat, with caulifower
puree.

Tonight I'm just having more leftover pot roast because I was busy and
didn't have time/energy to cook anything else.

first off you need to know up front my dietary habits have hit the fan since
the house burnt so i am suffering the usual weight and wter bounce... I am
just now in a mental state to even start being concerned about taste of food
let alone health value...

also the hotel we are living in offers wine salad four nights a week and
some sort of food three of those nights, now if my mental state were better
i could do it in points and lower carb so i tke full responsibility...

tonights offerings were reeses peices and chips and salsa and salad with
french and thousand island dressing, we both passed on that. then there
were smallish flour tortillias, chicken fehita, sp, shreds in sauce, peppers
and onions, yellow and red on the peppers, cheese shreds, and sour cream,

DH had one, i am ashamed to say i had two and then some of the hot stuff
with no tortillia shell, coke for dh, wine for me,

I had planned pork for late tonight or tomorrow's dinner, it will be asian
inspired. brown rice base, with a bag of shredded lettuce, onions and
mushrooms sauteed in butter then will add the diced pork steak and soy
sauce, potsticker sauce at the end, pot stickers on the side.

Lee
"Julie Bove" > wrote in message
...
> What did you have? Or what are you going to have? Or what will you have
> tomorrow?
>
> We are really low on food. Yes, I have canned stuff, pasta and rice.
> Also a bag of Klondike Rose potatoes. Some salad. Apples, carrots, lunch
> meat. Rice cheese and a small bag of potato buns. I was thinking of
> making a sandwich but that just doesn't sound appealing. I don't much
> like sandwiches. I have a can of chili but that doesn't sound appealing
> either. Angela ate the last of the hummus. I got her a case of gluten
> free Synder's pretzels. They arrived today. She ate some with the
> hummus. I tried one...er...three. Very good. Taste like regular
> pretzels.
>
> She also got the last of the Trader Joe's mini tacos. She is having those
> for dinner with some apple slices and baby carrots.
>
> I do have some hamburger patties and bacon. Maybe I can do something with
> those.
>
> I am hungry though and have to eat something pretty soon!
>
> Must go to the store on Sunday and stock up. Must buy double at Costco.
> Won't be able to go there the week after because we are going to a dance
> show that one of Angela's teachers is in. Should be interesting. It's
> modern dance.
>

"Janet" > wrote in message
...
> Julie Bove wrote:
>> What did you have? Or what are you going to have? Or what will you
>> have tomorrow?
>
> Last night I had pot roast provencal from Mastering the Art of French
> Cooking, made with olive oil and skipping the pork fat, with caulifower
> puree.
>
> Tonight I'm just having more leftover pot roast because I was busy and
> didn't have time/energy to cook anything else.

I haven't made pot roast for a very long time. Must make some next time
husband is home.

"Storrmmee" > wrote in message
...
> first off you need to know up front my dietary habits have hit the fan
> since the house burnt so i am suffering the usual weight and wter
> bounce... I am just now in a mental state to even start being concerned
> about taste of food let alone health value...
>
> also the hotel we are living in offers wine salad four nights a week and
> some sort of food three of those nights, now if my mental state were
> better i could do it in points and lower carb so i tke full
> responsibility...
>
> tonights offerings were reeses peices and chips and salsa and salad with
> french and thousand island dressing, we both passed on that. then there
> were smallish flour tortillias, chicken fehita, sp, shreds in sauce,
> peppers and onions, yellow and red on the peppers, cheese shreds, and sour
> cream,
>
> DH had one, i am ashamed to say i had two and then some of the hot stuff
> with no tortillia shell, coke for dh, wine for me,
>
> I had planned pork for late tonight or tomorrow's dinner, it will be asian
> inspired. brown rice base, with a bag of shredded lettuce, onions and
> mushrooms sauteed in butter then will add the diced pork steak and soy
> sauce, potsticker sauce at the end, pot stickers on the side.

When we were first married, we lived in motels for many weeks while waiting
for our housing. A couple of them put out Continental breakfasts which in
those days were mainly donuts, but sometimes there were muffins. Not that I
like muffins. I don't. I did eat one of the donuts once but it made me
sick. I never did well with sweets in the morning.

In those days you couldn't get baby carrots or cut up produce like you can
now. I did find shredded carrots and I bought small heads of lettuce. I
also bought hummus, pita and occasionally fruit. I would eat beans such as
kidney straight from the can. I also bought olives. I bought a lot of
plastic bags to store leftovers in and I learned that you can pretty much
cut up anything with a plastic knife.

It wasn't a fun time but I learned that I didn't have to go out to eat for
my meals. I found a pizza place that delivered and they had Greek salad. I
would get that once in a while and once I got a pizza. Leftover pizza can
be a problem though when you only have a small fridge. And I learned that I
do not like to throw out stinky food when I am in a room like that where the
garbage doesn't go out so often.

Tonight I wound up having a burger patty on a potato bun, a couple of small
potato chips and two servings of baby carrots. And now I am off to the
store. I have to get a little food to carry us through until Sunday when we
can do the big shopping. I figure it's time to donate to the food bank
again. I didn't do it at all last month!

this hotel also has breakfast every day, several kinds of juice, waffles,
oatmeal, boiled eggs, cold fruit salad and cottage cheese every day, they
alternate different kinds of breads/muffins, then either a prefab omelltte
or scrambled eggs, and alternating bacon, ham or sausage patties...and fresh
fruit of some sort, again if i were willing to be responsible rigtht now,
very doable, just not able to focus enough to really do it right, i always
think i will but i don't... maybe when we get the plans for the houe
finalized my brain fog will clear, am still having nighmares, Lee
"Julie Bove" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> first off you need to know up front my dietary habits have hit the fan
>> since the house burnt so i am suffering the usual weight and wter
>> bounce... I am just now in a mental state to even start being concerned
>> about taste of food let alone health value...
>>
>> also the hotel we are living in offers wine salad four nights a week and
>> some sort of food three of those nights, now if my mental state were
>> better i could do it in points and lower carb so i tke full
>> responsibility...
>>
>> tonights offerings were reeses peices and chips and salsa and salad with
>> french and thousand island dressing, we both passed on that. then there
>> were smallish flour tortillias, chicken fehita, sp, shreds in sauce,
>> peppers and onions, yellow and red on the peppers, cheese shreds, and
>> sour cream,
>>
>> DH had one, i am ashamed to say i had two and then some of the hot stuff
>> with no tortillia shell, coke for dh, wine for me,
>>
>> I had planned pork for late tonight or tomorrow's dinner, it will be
>> asian inspired. brown rice base, with a bag of shredded lettuce, onions
>> and mushrooms sauteed in butter then will add the diced pork steak and
>> soy sauce, potsticker sauce at the end, pot stickers on the side.
>
> When we were first married, we lived in motels for many weeks while
> waiting for our housing. A couple of them put out Continental breakfasts
> which in those days were mainly donuts, but sometimes there were muffins.
> Not that I like muffins. I don't. I did eat one of the donuts once but
> it made me sick. I never did well with sweets in the morning.
>
> In those days you couldn't get baby carrots or cut up produce like you can
> now. I did find shredded carrots and I bought small heads of lettuce. I
> also bought hummus, pita and occasionally fruit. I would eat beans such
> as kidney straight from the can. I also bought olives. I bought a lot of
> plastic bags to store leftovers in and I learned that you can pretty much
> cut up anything with a plastic knife.
>
> It wasn't a fun time but I learned that I didn't have to go out to eat for
> my meals. I found a pizza place that delivered and they had Greek salad.
> I would get that once in a while and once I got a pizza. Leftover pizza
> can be a problem though when you only have a small fridge. And I learned
> that I do not like to throw out stinky food when I am in a room like that
> where the garbage doesn't go out so often.
>
> Tonight I wound up having a burger patty on a potato bun, a couple of
> small potato chips and two servings of baby carrots. And now I am off to
> the store. I have to get a little food to carry us through until Sunday
> when we can do the big shopping. I figure it's time to donate to the food
> bank again. I didn't do it at all last month!
>

"Storrmmee" > wrote in message
...
> this hotel also has breakfast every day, several kinds of juice, waffles,
> oatmeal, boiled eggs, cold fruit salad and cottage cheese every day, they
> alternate different kinds of breads/muffins, then either a prefab omelltte
> or scrambled eggs, and alternating bacon, ham or sausage patties...and
> fresh fruit of some sort, again if i were willing to be responsible rigtht
> now, very doable, just not able to focus enough to really do it right, i
> always think i will but i don't... maybe when we get the plans for the
> houe finalized my brain fog will clear, am still having nighmares, Lee

I can only imagine.

its very frusterating, i am usually very practicle, non emotional, verging
on cold according to some, especially in my outward behavior, even when
upset i am usually able to contain that fact... since the fire and the death
of tiger have cried in public on more than one occasion, its better just not
where i want to be, Lee
"Julie Bove" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> this hotel also has breakfast every day, several kinds of juice, waffles,
>> oatmeal, boiled eggs, cold fruit salad and cottage cheese every day, they
>> alternate different kinds of breads/muffins, then either a prefab
>> omelltte or scrambled eggs, and alternating bacon, ham or sausage
>> patties...and fresh fruit of some sort, again if i were willing to be
>> responsible rigtht now, very doable, just not able to focus enough to
>> really do it right, i always think i will but i don't... maybe when we
>> get the plans for the houe finalized my brain fog will clear, am still
>> having nighmares, Lee
>
> I can only imagine.
>

"Storrmmee" wrote in message ...

its very frusterating, i am usually very practicle, non emotional, verging
on cold according to some, especially in my outward behavior, even when
upset i am usually able to contain that fact... since the fire and the death
of tiger have cried in public on more than one occasion, its better just not
where i want to be, Lee

*****************

Lee, this too will pass. Soon you will be back in your own place and
feeling better. Look forward to that time. You have my deepest
sympathies for what you have gone through.



Best Regards,
Evelyn

In the stony fastness of the mountains there is a strange market, where one
may barter the vortex of life for boundless bliss. €“ Milarepa

thanks, i know it will pass, but, right now its rather on the order of a
kidney stone... it is getting better, have gotten a lot of support, its just
going too slow and too fast at the same time, so many details, and it gets
overwhelming, again thanks, Lee
"Evelyn" > wrote in message
...
> "Storrmmee" wrote in message ...
>
> its very frusterating, i am usually very practicle, non emotional, verging
> on cold according to some, especially in my outward behavior, even when
> upset i am usually able to contain that fact... since the fire and the
> death
> of tiger have cried in public on more than one occasion, its better just
> not
> where i want to be, Lee
>
> *****************
>
> Lee, this too will pass. Soon you will be back in your own place and
> feeling better. Look forward to that time. You have my deepest
> sympathies for what you have gone through.
>
>
>
> Best Regards,
> Evelyn
>
> In the stony fastness of the mountains there is a strange market, where
> one may barter the vortex of life for boundless bliss. - Milarepa

"Storrmmee" > wrote in message
...
> its very frusterating, i am usually very practicle, non emotional, verging
> on cold according to some, especially in my outward behavior, even when
> upset i am usually able to contain that fact... since the fire and the
> death of tiger have cried in public on more than one occasion, its better
> just not where i want to be, Lee

Sorry to hear that.

My daughter is cooking tonight. I have spotted fish and a large bowl of
salad in the kitchen so I guess it will be fish and salad

"Julie Bove" > wrote in message
...
> What did you have? Or what are you going to have? Or what will you
> have tomorrow?

"Ozgirl" > wrote in message
...
> My daughter is cooking tonight. I have spotted fish and a large bowl of
> salad in the kitchen so I guess it will be fish and salad

There you are! I was asking about you on ASD. What is spotted fish? Is
that anything like spotted dick?

lol, no I spotted fish as in "I saw fish on the bench in passing" I
have been very busy with family so not posting in newsgroups much at the
moment. Thanks for asking.

"Julie Bove" > wrote in message
...
>
> "Ozgirl" > wrote in message
> ...
>> My daughter is cooking tonight. I have spotted fish and a large bowl
>> of salad in the kitchen so I guess it will be fish and salad
>
> There you are! I was asking about you on ASD. What is spotted fish?
> Is that anything like spotted dick?
>

"Ozgirl" > wrote in message
...
> lol, no I spotted fish as in "I saw fish on the bench in passing" I
> have been very busy with family so not posting in newsgroups much at the
> moment. Thanks for asking.

Ohhh! Sorry. I thought it was some unique Australian thing. Heh.

Janet > wrote:
: Julie Bove wrote:
: > What did you have? Or what are you going to have? Or what will you
: > have tomorrow?

: Last night I had pot roast provencal from Mastering the Art of French
: Cooking, made with olive oil and skipping the pork fat, with caulifower
: puree.

: Tonight I'm just having more leftover pot roast because I was busy and
: didn't have time/energy to cook anything else.

I amhaving dinner out tonight for a Friday night Sabbath dinner. Much
appreciaed as it is not so great making a shabbat dinner for 1 and sayin
all the blessings, etc alone.

Last night Ihad some of the stuffed peppers I make tuesday. They are
delicious and a meal unto themselves. I used ground turkey, low cab bread
crumbs maade in the food processor, chopped onion and celery, 1 egg, hot
and sweet hungarian paprika, cooked in aa can of tomatoes, squooshed by
hand, onions, mushrooms and the remains of a bottle of dry red wine that
was languishig in the fridge. Cook these in the oven for about an hour in
a COVERED roasting pan and enjoy!

Wendy

"W. Baker" > wrote in message
...
> Janet > wrote:
> : Julie Bove wrote:
> : > What did you have? Or what are you going to have? Or what will you
> : > have tomorrow?
>
> : Last night I had pot roast provencal from Mastering the Art of French
> : Cooking, made with olive oil and skipping the pork fat, with caulifower
> : puree.
>
> : Tonight I'm just having more leftover pot roast because I was busy and
> : didn't have time/energy to cook anything else.
>
> I amhaving dinner out tonight for a Friday night Sabbath dinner. Much
> appreciaed as it is not so great making a shabbat dinner for 1 and sayin
> all the blessings, etc alone.
>
> Last night Ihad some of the stuffed peppers I make tuesday. They are
> delicious and a meal unto themselves. I used ground turkey, low cab bread
> crumbs maade in the food processor, chopped onion and celery, 1 egg, hot
> and sweet hungarian paprika, cooked in aa can of tomatoes, squooshed by
> hand, onions, mushrooms and the remains of a bottle of dry red wine that
> was languishig in the fridge. Cook these in the oven for about an hour in
> a COVERED roasting pan and enjoy!

Oooh! I forgot about stuffed peppers. Will have to make those again
sometime. We all love them but Angela and husband will only eat the
insides. They won't eat the pepper.

We're going out tonight after dance classes. Angela has been doing really
well. I can really see the improvement that is coming about from taking all
the extra classes.

On Nov 4, 10:00*pm, "Storrmmee" > wrote:
> its very frusterating, i am usually very practicle, non emotional, verging
> on cold according to some, especially in my outward behavior, even when
> upset i am usually able to contain that fact... since the fire and the death
> of tiger have cried in public on more than one occasion, its better just not
> where i want to be, Lee"


I'm so sorry you are going through this Lee. I find you very warm and
friendly, and I always enjoy your posts -- Just keep coming back, and
letting us know how you are getting along.

Best,

Ricavito

On Nov 5, 3:44*am, "Ozgirl" > wrote:
> lol, no I spotted fish as in "I saw fish on the bench in passing" I
> have been very busy with family so not posting in newsgroups much at the
> moment. Thanks for asking.
>
> "Julie Bove" > wrote in message
>
> ...
>
>
>
>
>
> > "Ozgirl" > wrote in message
> ...
> >> My daughter is cooking tonight. I have spotted fish and a large bowl
> >> of salad in the kitchen so I guess it will be fish and salad
>
> > There you are! *I was asking about you on ASD. *What is spotted fish?
> > Is that anything like spotted dick?- Hide quoted text -
>
> - Show quoted text -

LOL, I was imagining a polka-dotted fish too. Served with marmite, or
whatever that stuff is ;-)

I bought a lovely piece of dover sole and am going to cook it with
lemon, butter, and capers -- maybe a stir fry of mixed vegetables to
go with it, and some potato.

thanks, Lee
"Julie Bove" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> its very frusterating, i am usually very practicle, non emotional,
>> verging on cold according to some, especially in my outward behavior,
>> even when upset i am usually able to contain that fact... since the fire
>> and the death of tiger have cried in public on more than one occasion,
>> its better just not where i want to be, Lee
>
> Sorry to hear that.
>

thanks, its lots easier to post as i have the time and space to be who i am
inside, when i get in a crowd, defined by me as more than dh and two other
couples, i get so wound up inside i tend to be a bit coolish, it is very
hard at times, but i am improving. today at sam's club i spoke with a
worker i hadn't seen in a while and was telling her about the fire... she
was telling me of a friend who lost her house and two dogs, then she asked
how my cats were, i had to tell her about tiger... i got almost all the way
through before tearing up... last time i told someone i was crying from the
beginning, Lee
"Ricavito" > wrote in message
...
On Nov 4, 10:00 pm, "Storrmmee" > wrote:
> its very frusterating, i am usually very practicle, non emotional, verging
> on cold according to some, especially in my outward behavior, even when
> upset i am usually able to contain that fact... since the fire and the
> death
> of tiger have cried in public on more than one occasion, its better just
> not
> where i want to be, Lee"


I'm so sorry you are going through this Lee. I find you very warm and
friendly, and I always enjoy your posts -- Just keep coming back, and
letting us know how you are getting along.

Best,

Ricavito

Julie Bove > wrote:

: "W. Baker" > wrote in message
: ...
: > Janet > wrote:
: > : Julie Bove wrote:
: > : > What did you have? Or what are you going to have? Or what will you
: > : > have tomorrow?
: >
: > : Last night I had pot roast provencal from Mastering the Art of French
: > : Cooking, made with olive oil and skipping the pork fat, with caulifower
: > : puree.
: >
: > : Tonight I'm just having more leftover pot roast because I was busy and
: > : didn't have time/energy to cook anything else.
: >
: > I amhaving dinner out tonight for a Friday night Sabbath dinner. Much
: > appreciaed as it is not so great making a shabbat dinner for 1 and sayin
: > all the blessings, etc alone.
: >
: > Last night Ihad some of the stuffed peppers I make tuesday. They are
: > delicious and a meal unto themselves. I used ground turkey, low cab bread
: > crumbs maade in the food processor, chopped onion and celery, 1 egg, hot
: > and sweet hungarian paprika, cooked in aa can of tomatoes, squooshed by
: > hand, onions, mushrooms and the remains of a bottle of dry red wine that
: > was languishig in the fridge. Cook these in the oven for about an hour in
: > a COVERED roasting pan and enjoy!

: Oooh! I forgot about stuffed peppers. Will have to make those again
: sometime. We all love them but Angela and husband will only eat the
: insides. They won't eat the pepper.

: We're going out tonight after dance classes. Angela has been doing really
: well. I can really see the improvement that is coming about from taking all
: the extra classes.
Why not just make meatballs with the same recipe as you use for the
stuffing and in the me sauce. If you like, for yourself stuff some
filling into a pepper for your serving and cook along with teh meatballs.

Nice news about the dancing.

Wendy

"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : "W. Baker" > wrote in message
> : ...
> : > Janet > wrote:
> : > : Julie Bove wrote:
> : > : > What did you have? Or what are you going to have? Or what will
> you
> : > : > have tomorrow?
> : >
> : > : Last night I had pot roast provencal from Mastering the Art of
> French
> : > : Cooking, made with olive oil and skipping the pork fat, with
> caulifower
> : > : puree.
> : >
> : > : Tonight I'm just having more leftover pot roast because I was busy
> and
> : > : didn't have time/energy to cook anything else.
> : >
> : > I amhaving dinner out tonight for a Friday night Sabbath dinner. Much
> : > appreciaed as it is not so great making a shabbat dinner for 1 and
> sayin
> : > all the blessings, etc alone.
> : >
> : > Last night Ihad some of the stuffed peppers I make tuesday. They are
> : > delicious and a meal unto themselves. I used ground turkey, low cab
> bread
> : > crumbs maade in the food processor, chopped onion and celery, 1 egg,
> hot
> : > and sweet hungarian paprika, cooked in aa can of tomatoes, squooshed
> by
> : > hand, onions, mushrooms and the remains of a bottle of dry red wine
> that
> : > was languishig in the fridge. Cook these in the oven for about an
> hour in
> : > a COVERED roasting pan and enjoy!
>
> : Oooh! I forgot about stuffed peppers. Will have to make those again
> : sometime. We all love them but Angela and husband will only eat the
> : insides. They won't eat the pepper.
>
> : We're going out tonight after dance classes. Angela has been doing
> really
> : well. I can really see the improvement that is coming about from taking
> all
> : the extra classes.
> Why not just make meatballs with the same recipe as you use for the
> stuffing and in the me sauce. If you like, for yourself stuff some
> filling into a pepper for your serving and cook along with teh meatballs.
>
> Nice news about the dancing.

My meatballs have not come out well. I can't use egg. They like the
filling that has the flavor of the pepper in it. They just don't like the
pepper.

What about adding some sausage meat (not from ready made sausages as
there is usually cereal binders in them) but just freshly bought sausage
meat. I never need egg when using ground meat plus sausage meat. Its how
I make my meatloaf. My MIL used to used half ground and half sausage
meat but I prefer more ground and less sausage meat for mine.

"Julie Bove" > wrote in message
...
>
> "W. Baker" > wrote in message
> ...
>> Julie Bove > wrote:
>>
>> : "W. Baker" > wrote in message
>> : ...
>> : > Janet > wrote:
>> : > : Julie Bove wrote:
>> : > : > What did you have? Or what are you going to have? Or what
>> will you
>> : > : > have tomorrow?
>> : >
>> : > : Last night I had pot roast provencal from Mastering the Art of
>> French
>> : > : Cooking, made with olive oil and skipping the pork fat, with
>> caulifower
>> : > : puree.
>> : >
>> : > : Tonight I'm just having more leftover pot roast because I was
>> busy and
>> : > : didn't have time/energy to cook anything else.
>> : >
>> : > I amhaving dinner out tonight for a Friday night Sabbath dinner.
>> Much
>> : > appreciaed as it is not so great making a shabbat dinner for 1
>> and sayin
>> : > all the blessings, etc alone.
>> : >
>> : > Last night Ihad some of the stuffed peppers I make tuesday. They
>> are
>> : > delicious and a meal unto themselves. I used ground turkey, low
>> cab bread
>> : > crumbs maade in the food processor, chopped onion and celery, 1
>> egg, hot
>> : > and sweet hungarian paprika, cooked in aa can of tomatoes,
>> squooshed by
>> : > hand, onions, mushrooms and the remains of a bottle of dry red
>> wine that
>> : > was languishig in the fridge. Cook these in the oven for about
>> an hour in
>> : > a COVERED roasting pan and enjoy!
>>
>> : Oooh! I forgot about stuffed peppers. Will have to make those
>> again
>> : sometime. We all love them but Angela and husband will only eat
>> the
>> : insides. They won't eat the pepper.
>>
>> : We're going out tonight after dance classes. Angela has been doing
>> really
>> : well. I can really see the improvement that is coming about from
>> taking all
>> : the extra classes.
>> Why not just make meatballs with the same recipe as you use for the
>> stuffing and in the me sauce. If you like, for yourself stuff some
>> filling into a pepper for your serving and cook along with teh
>> meatballs.
>>
>> Nice news about the dancing.
>
> My meatballs have not come out well. I can't use egg. They like the
> filling that has the flavor of the pepper in it. They just don't like
> the pepper.
>

Ozgirl wrote:
> What about adding some sausage meat (not from ready made sausages as
> there is usually cereal binders in them) but just freshly bought
> sausage meat. I never need egg when using ground meat plus sausage
> meat. Its how I make my meatloaf. My MIL used to used half ground and
> half sausage meat but I prefer more ground and less sausage meat for
> mine.

I agree that pork sausage meat helps bind meatballs together without egg,
but in the US it is *extremely* rare for sausages to have a cereal binder.
In fact, just about the only ones I can think of that do are French Canadian
style--not to be found in most places other than northern New England, which
has a substantial French-Canadian population--and imported Irish and English
sausages. Which are also very, very hard to find. The typical breakfast
sausage or Italian sausage or chicken sausage has no cereal content. So that
is unlikely to be a concern here.

If spices are a concern, how about just adding some plain ground pork.

I might add that I *love* English chipolatas. <G> I often end up defending
them to those who assume that any cereal content is there as cheap filler,
not to achieve a particular texture.

"Ozgirl" > wrote in message
...
> What about adding some sausage meat (not from ready made sausages as there
> is usually cereal binders in them) but just freshly bought sausage meat. I
> never need egg when using ground meat plus sausage meat. Its how I make my
> meatloaf. My MIL used to used half ground and half sausage meat but I
> prefer more ground and less sausage meat for mine.

I don't like sausage. I use rice, hamburger and vegetables in my stuffing.
It isn't compact at all.

"Janet" > wrote in message
...
> Ozgirl wrote:
>> What about adding some sausage meat (not from ready made sausages as
>> there is usually cereal binders in them) but just freshly bought
>> sausage meat. I never need egg when using ground meat plus sausage
>> meat. Its how I make my meatloaf. My MIL used to used half ground and
>> half sausage meat but I prefer more ground and less sausage meat for
>> mine.
>
> I agree that pork sausage meat helps bind meatballs together without egg,
> but in the US it is *extremely* rare for sausages to have a cereal binder.
> In fact, just about the only ones I can think of that do are French
> Canadian style--not to be found in most places other than northern New
> England, which has a substantial French-Canadian population--and imported
> Irish and English sausages. Which are also very, very hard to find. The
> typical breakfast sausage or Italian sausage or chicken sausage has no
> cereal content. So that is unlikely to be a concern here.
>
> If spices are a concern, how about just adding some plain ground pork.
>
> I might add that I *love* English chipolatas. <G> I often end up
> defending them to those who assume that any cereal content is there as
> cheap filler, not to achieve a particular texture.

I just don't like pork. I can eat bacon if it is lean and very crisp. But
no other form of pork.

On Nov 4, 7:52*pm, "Janet" > wrote:
> Julie Bove wrote:
> > What did you have? *Or what are you going to have? *Or what will you
> > have tomorrow?
>
> Last night I had pot roast provencal from Mastering the Art of French
> Cooking, made with olive oil and skipping the pork fat, with caulifower
> puree.
>
> Tonight I'm just having more leftover pot roast because I was busy and
> didn't have time/energy to cook anything else.

Left over pot roast makes some good burritos.

On 11/15/2010 8:59 PM, metspitzer wrote:
> On Nov 4, 7:52 pm, > wrote:
>> Julie Bove wrote:
>>> What did you have? Or what are you going to have? Or what will you
>>> have tomorrow?
>>
>> Last night I had pot roast provencal from Mastering the Art of French
>> Cooking, made with olive oil and skipping the pork fat, with caulifower
>> puree.
>>
>> Tonight I'm just having more leftover pot roast because I was busy and
>> didn't have time/energy to cook anything else.
>
> Left over pot roast makes some good burritos.

I have leftover pot roast in the fridge right now. Was thinking of
shredding it and making enchiladas with low carb tortillas and home made
sauce.

How would you make the burritos?

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

On Nov 15, 7:44*pm, Janet Wilder > wrote:
> On 11/15/2010 8:59 PM, metspitzer wrote:
>
> > On Nov 4, 7:52 pm, > *wrote:
> >> Julie Bove wrote:
> >>> What did you have? *Or what are you going to have? *Or what will you
> >>> have tomorrow?
>
> >> Last night I had pot roast provencal from Mastering the Art of French
> >> Cooking, made with olive oil and skipping the pork fat, with caulifower
> >> puree.
>
> >> Tonight I'm just having more leftover pot roast because I was busy and
> >> didn't have time/energy to cook anything else.
>
> > Left over pot roast makes some good burritos.
>
> I have leftover pot roast in the fridge right now. Was thinking of
> shredding it and making enchiladas with low carb tortillas and home made
> sauce.
>
> How would you make the burritos?
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. *Cooking does.

Hello, I'm not Metspitzer, but I like to use left over pot roast for
machaca -- I fried strips of bell pepper and onion in a little olive
oil, then add the shredded pot roast and any small bits of vegetables,
and some chopped tomato. It's good just like that, maybe with a side
salad, or you can use it to stuff a tortilla. It's great mixed with
scrambled eggs too.

On 11/15/2010 9:57 PM, Ricavito wrote:
> On Nov 15, 7:44 pm, Janet > wrote:
>> On 11/15/2010 8:59 PM, metspitzer wrote:
>>
>>> On Nov 4, 7:52 pm, > wrote:
>>>> Julie Bove wrote:
>>>>> What did you have? Or what are you going to have? Or what will you
>>>>> have tomorrow?
>>
>>>> Last night I had pot roast provencal from Mastering the Art of French
>>>> Cooking, made with olive oil and skipping the pork fat, with caulifower
>>>> puree.
>>
>>>> Tonight I'm just having more leftover pot roast because I was busy and
>>>> didn't have time/energy to cook anything else.
>>
>>> Left over pot roast makes some good burritos.
>>
>> I have leftover pot roast in the fridge right now. Was thinking of
>> shredding it and making enchiladas with low carb tortillas and home made
>> sauce.
>>
>> How would you make the burritos?
>>
>> --
>> Janet Wilder
>> Way-the-heck-south Texas
>> Spelling doesn't count. Cooking does.
>
> Hello, I'm not Metspitzer, but I like to use left over pot roast for
> machaca -- I fried strips of bell pepper and onion in a little olive
> oil, then add the shredded pot roast and any small bits of vegetables,
> and some chopped tomato. It's good just like that, maybe with a side
> salad, or you can use it to stuff a tortilla. It's great mixed with
> scrambled eggs too.

That sounds very interesting. Thanks.

I the old days before carbs counted I would have made shepherds pie.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"metspitzer" > wrote in message
...
On Nov 4, 7:52 pm, "Janet" > wrote:
> Julie Bove wrote:
> > What did you have? Or what are you going to have? Or what will you
> > have tomorrow?
>
> Last night I had pot roast provencal from Mastering the Art of French
> Cooking, made with olive oil and skipping the pork fat, with caulifower
> puree.
>
> Tonight I'm just having more leftover pot roast because I was busy and
> didn't have time/energy to cook anything else.

Left over pot roast makes some good burritos.

I always make soup out of it. I chop up whatever veggies are there and then
add any leftovers from the fridge. If I don't have any other leftovers,
then I will either add some canned stuff or cook a small amount of chopped
veggies until soft and then heat through with the pot roast and gravy. I
thin down the gravy with water and perhaps add some tomato sauce as well.

"Ricavito" > wrote in message
...
On Nov 15, 7:44 pm, Janet Wilder > wrote:
> On 11/15/2010 8:59 PM, metspitzer wrote:
>
> > On Nov 4, 7:52 pm, > wrote:
> >> Julie Bove wrote:
> >>> What did you have? Or what are you going to have? Or what will you
> >>> have tomorrow?
>
> >> Last night I had pot roast provencal from Mastering the Art of French
> >> Cooking, made with olive oil and skipping the pork fat, with caulifower
> >> puree.
>
> >> Tonight I'm just having more leftover pot roast because I was busy and
> >> didn't have time/energy to cook anything else.
>
> > Left over pot roast makes some good burritos.
>
> I have leftover pot roast in the fridge right now. Was thinking of
> shredding it and making enchiladas with low carb tortillas and home made
> sauce.
>
> How would you make the burritos?
>
> --
> Janet Wilder
> Way-the-heck-south Texas
> Spelling doesn't count. Cooking does.

Hello, I'm not Metspitzer, but I like to use left over pot roast for
machaca -- I fried strips of bell pepper and onion in a little olive
oil, then add the shredded pot roast and any small bits of vegetables,
and some chopped tomato. It's good just like that, maybe with a side
salad, or you can use it to stuff a tortilla. It's great mixed with
scrambled eggs too.

That must be what I had! We had lunch at a little hole in the wall
tacqueria near my brother's house. I had asked about it and my SIL said she
ate there quite a lot. They only had a couple of tables in there so it was
obviously mainly a takeout place. The little store in there was very
interesting though.

"Janet Wilder" > wrote in message
eb.com...
> On 11/15/2010 9:57 PM, Ricavito wrote:
>> On Nov 15, 7:44 pm, Janet > wrote:
>>> On 11/15/2010 8:59 PM, metspitzer wrote:
>>>
>>>> On Nov 4, 7:52 pm, > wrote:
>>>>> Julie Bove wrote:
>>>>>> What did you have? Or what are you going to have? Or what will you
>>>>>> have tomorrow?
>>>
>>>>> Last night I had pot roast provencal from Mastering the Art of French
>>>>> Cooking, made with olive oil and skipping the pork fat, with
>>>>> caulifower
>>>>> puree.
>>>
>>>>> Tonight I'm just having more leftover pot roast because I was busy and
>>>>> didn't have time/energy to cook anything else.
>>>
>>>> Left over pot roast makes some good burritos.
>>>
>>> I have leftover pot roast in the fridge right now. Was thinking of
>>> shredding it and making enchiladas with low carb tortillas and home made
>>> sauce.
>>>
>>> How would you make the burritos?
>>>
>>> --
>>> Janet Wilder
>>> Way-the-heck-south Texas
>>> Spelling doesn't count. Cooking does.
>>
>> Hello, I'm not Metspitzer, but I like to use left over pot roast for
>> machaca -- I fried strips of bell pepper and onion in a little olive
>> oil, then add the shredded pot roast and any small bits of vegetables,
>> and some chopped tomato. It's good just like that, maybe with a side
>> salad, or you can use it to stuff a tortilla. It's great mixed with
>> scrambled eggs too.
>
> That sounds very interesting. Thanks.
>
> I the old days before carbs counted I would have made shepherds pie.

I still make it but I do not put peas or other starchy veggies in with the
meat. I make it in a deep dish and keep the layer of potatoes very thin.

pot roast has three incarnations at our house, first the roast day, then the
stew day, used to be on noodles, steamed dumplings or biscusts, then the
third time i add the left overs from the fridge, tomatoes and beef broth for
soup, Lee
"Julie Bove" > wrote in message
...
>
> "metspitzer" > wrote in message
> ...
> On Nov 4, 7:52 pm, "Janet" > wrote:
>> Julie Bove wrote:
>> > What did you have? Or what are you going to have? Or what will you
>> > have tomorrow?
>>
>> Last night I had pot roast provencal from Mastering the Art of French
>> Cooking, made with olive oil and skipping the pork fat, with caulifower
>> puree.
>>
>> Tonight I'm just having more leftover pot roast because I was busy and
>> didn't have time/energy to cook anything else.
>
> Left over pot roast makes some good burritos.
>
> I always make soup out of it. I chop up whatever veggies are there and
> then add any leftovers from the fridge. If I don't have any other
> leftovers, then I will either add some canned stuff or cook a small amount
> of chopped veggies until soft and then heat through with the pot roast and
> gravy. I thin down the gravy with water and perhaps add some tomato sauce
> as well.
>

Storrmmee wrote:
> pot roast has three incarnations at our house, first the roast day,
> then the stew day, used to be on noodles, steamed dumplings or
> biscusts, then the third time i add the left overs from the fridge,
> tomatoes and beef broth for soup, Lee

Frankly, this particular pot roast and it's sauce are so superb that to
adulterate the sauce with other stuff would be a culinary crime. <G>

On another note, I suppose that one could make shepherd's pie with
cauliflower puree instead of potatoes.

yes and if you put a stiffer cheese in it and let cool just a bit it would
be nice, Lee
"Janet" > wrote in message
...
> Storrmmee wrote:
>> pot roast has three incarnations at our house, first the roast day,
>> then the stew day, used to be on noodles, steamed dumplings or
>> biscusts, then the third time i add the left overs from the fridge,
>> tomatoes and beef broth for soup, Lee
>
> Frankly, this particular pot roast and it's sauce are so superb that to
> adulterate the sauce with other stuff would be a culinary crime. <G>
>
> On another note, I suppose that one could make shepherd's pie with
> cauliflower puree instead of potatoes.
>

On Nov 15, 11:31*pm, "Julie Bove" > wrote:
> "Ricavito" > wrote in message
>
> ...
> On Nov 15, 7:44 pm, Janet Wilder > wrote:
>
>
>
>
>
> > On 11/15/2010 8:59 PM, metspitzer wrote:
>
> > > On Nov 4, 7:52 pm, > wrote:
> > >> Julie Bove wrote:
> > >>> What did you have? Or what are you going to have? Or what will you
> > >>> have tomorrow?
>
> > >> Last night I had pot roast provencal from Mastering the Art of French
> > >> Cooking, made with olive oil and skipping the pork fat, with caulifower
> > >> puree.
>
> > >> Tonight I'm just having more leftover pot roast because I was busy and
> > >> didn't have time/energy to cook anything else.
>
> > > Left over pot roast makes some good burritos.
>
> > I have leftover pot roast in the fridge right now. Was thinking of
> > shredding it and making enchiladas with low carb tortillas and home made
> > sauce.
>
> > How would you make the burritos?
>
> > --
> > Janet Wilder
> > Way-the-heck-south Texas
> > Spelling doesn't count. Cooking does.
>
> Hello, I'm not Metspitzer, but I like to use left over pot roast for
> machaca -- I fried strips of bell pepper and onion in a little olive
> oil, then add the shredded pot roast and any small bits of vegetables,
> and some chopped tomato. It's good just like that, maybe with a side
> salad, or you can use it to stuff a tortilla. * It's great mixed with
> scrambled eggs too.
>
> That must be what I had! *We had lunch at a little hole in the wall
> tacqueria near my brother's house. *I had asked about it and my SIL said she
> ate there quite a lot. *They only had a couple of tables in there so it was
> obviously mainly a takeout place. *The little store in there was very
> interesting though.- Hide quoted text -
>
> - Show quoted text -

It is funny how sometimes the best food can be found in the most
humble looking places. There's a similar place to the one you
described here that we go to for really excellent machaca -- served on
paper plates with plastic forks :-).

Left over pot roast soup is a great idea, I hadn't thought of that.

"Storrmmee" > wrote in message
...
> pot roast has three incarnations at our house, first the roast day, then
> the stew day, used to be on noodles, steamed dumplings or biscusts, then
> the third time i add the left overs from the fridge, tomatoes and beef
> broth for soup, Lee

I would actually have to make at least 5 or 6 pounds of it to get that much
out of it in our house. When my husband is home, I will cook 3 pounds and
the following day there might be some potatoes and carrots left. There will
usually be a small piece of meat which he has eaten before I can get to it.

when it lasts for three incarnations its a larger roast, not sure how big,
but we do tend towards larger chuncks of meat for just this reason, i could
live with meat altogether but potroast is at least edible to me, Lee
"Julie Bove" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> pot roast has three incarnations at our house, first the roast day, then
>> the stew day, used to be on noodles, steamed dumplings or biscusts, then
>> the third time i add the left overs from the fridge, tomatoes and beef
>> broth for soup, Lee
>
> I would actually have to make at least 5 or 6 pounds of it to get that
> much out of it in our house. When my husband is home, I will cook 3
> pounds and the following day there might be some potatoes and carrots
> left. There will usually be a small piece of meat which he has eaten
> before I can get to it.
>