My dinner was pan-fried calf's liver with caramelized onions and bacon,
buttermilk mashed potatoes, and buttered green beans with fresh dill.

David opted or leftover spaghetti and meatballs. :-)


--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/25(XXV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
4hrs 55mins
-------------------------------------------
It is bad luck to be superstitious.
-------------------------------------------

> My dinner was pan-fried calf's liver with caramelized onions and bacon,
> buttermilk mashed potatoes, and buttered green beans with fresh dill.
>
> David opted or leftover spaghetti and meatballs. :-)
>
>
> --
> Wayne Boatwright

Where did you find calf's liver (the Phoenix area right)?
Fresh calf's liver disappeared in Houston a number ago never to return. Now
all I can find is frozen. Unlike David we love the stuff!

On Sun 25 May 2008 07:49:06p, Chris Marksberry told us...

>
>
>> My dinner was pan-fried calf's liver with caramelized onions and bacon,
>> buttermilk mashed potatoes, and buttered green beans with fresh dill.
>>
>> David opted or leftover spaghetti and meatballs. :-)
>>
>>
>> --
>> Wayne Boatwright
>
> Where did you find calf's liver (the Phoenix area right)?
> Fresh calf's liver disappeared in Houston a number ago never to return.
> Now all I can find is frozen. Unlike David we love the stuff!

There are two old-fashioned butcher shops that I frequent, one in Mesa and
one in North Phoenix. Both have calf's liver, or if not at the moment, can
order it in. It's fresh and not frozen. The one in North Phoenix also can
get veal liver, which makes a wonderful paté.

--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/25(XXV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
4hrs 10mins
-------------------------------------------
Cats CAN eat canned cat food in
flavors other than tuna.
-------------------------------------------

Wayne Boatwright > wrote in
6.120:

> My dinner was pan-fried calf's liver with caramelized onions and bacon,
> buttermilk mashed potatoes, and buttered green beans with fresh dill.
>
> David opted or leftover spaghetti and meatballs. :-)
>
>

Mine was a prime rib steak with fried mushrooms and onions...I made a
sandwich outa the steak using rye bread...fed the bone to my cat and made
a nice fridge clean out salad/w bacon ranch dressing as a starter.

I rubbed the steak with fresh ground nlack pepper plus onion powder,
garlic granules and let it sit for 20 minutes to reach room temp then
sprinkled on some salt and fried it in a hot pan. Damn it was good. I
lubs prime rib steaks.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.



---
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Virus Database (VPS): 080526-0, 05/26/2008
Tested on: 5/25/2008 10:24:58 PM
avast! - copyright (c) 1988-2008 ALWIL Software.
http://www.avast.com

On Sun 25 May 2008 08:21:35p, hahabogus told us...

> Wayne Boatwright > wrote in
> 6.120:
>
>> My dinner was pan-fried calf's liver with caramelized onions and bacon,
>> buttermilk mashed potatoes, and buttered green beans with fresh dill.
>>
>> David opted or leftover spaghetti and meatballs. :-)
>>
>>
>
> Mine was a prime rib steak with fried mushrooms and onions...I made a
> sandwich outa the steak using rye bread...fed the bone to my cat and made
> a nice fridge clean out salad/w bacon ranch dressing as a starter.
>
> I rubbed the steak with fresh ground nlack pepper plus onion powder,
> garlic granules and let it sit for 20 minutes to reach room temp then
> sprinkled on some salt and fried it in a hot pan. Damn it was good. I
> lubs prime rib steaks.
>

They are delicious. I also like them "blackened".

--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/25(XXV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
3hrs 25mins
-------------------------------------------
Cloud nine gets all the publicity, but
cloud eight actually is cheaper, less
crowded, and has a better view.
--George Carlin

Chris Marksberry > wrote:

> Where did you find calf's liver (the Phoenix area right)?
> Fresh calf's liver disappeared in Houston a number ago never to return. Now
> all I can find is frozen. Unlike David we love the stuff!

This reminds me...

H.E.B. here in Austin carries calfs liver as well as veal liver,
both from the same manufacturer and packaged in the same packaging.

What's the difference between the two?

-sw

In article >,
Sqwertz > wrote:


> H.E.B. here in Austin carries calfs liver as well as veal liver,
> both from the same manufacturer and packaged in the same packaging.
>
> What's the difference between the two?
>
> -sw


Price. "-)

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

Melba's Jammin' > wrote:

> In article >,
> Sqwertz > wrote:
>
>> H.E.B. here in Austin carries calfs liver as well as veal liver,
>> both from the same manufacturer and packaged in the same packaging.
>>
>> What's the difference between the two?
>>
>> -sw
>
> Price. "-)

I think they were the same price per pound, but one was 12 ounces
and the other 16, for $3 and $4 respectively.

-sw

On Sun 25 May 2008 09:44:44p, Melba's Jammin' told us...

> In article >,
> Sqwertz > wrote:
>
>
>> H.E.B. here in Austin carries calfs liver as well as veal liver, both
>> from the same manufacturer and packaged in the same packaging.
>>
>> What's the difference between the two?
>>
>> -sw
>
>
> Price. "-)
>

That, and the supposed fact that veal is younger and fed differently than
calf.

--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/25(XXV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
2hrs 5mins
-------------------------------------------
How do I know what I think till I see
what I say?
-------------------------------------------

> Chris Marksberry > wrote:
>
>> Where did you find calf's liver (the Phoenix area right)?
>> Fresh calf's liver disappeared in Houston a number ago never to return.
>> Now
>> all I can find is frozen. Unlike David we love the stuff!
>
> This reminds me...
>
> H.E.B. here in Austin carries calfs liver as well as veal liver,
> both from the same manufacturer and packaged in the same packaging.
>
> What's the difference between the two?
>
> -sw

Steve,

I think veal liver (at least price wise!) is more of gourmet item. I've
only seen it once in Houston and that was at Central Market (they didn't
have calf's liver). It's very pale in color... a very pale pink (almost
white). Believe it was about $16+ dollars a pound and that was a while ago.

We have a semi-close HEB Plus so maybe I'll give them a call about calf's
liver or veal lever.

On Mon, 26 May 2008 02:10:29 GMT, Wayne Boatwright
> wrote:

>My dinner was pan-fried calf's liver with caramelized onions and bacon,
>buttermilk mashed potatoes, and buttered green beans with fresh dill.
>
>David opted or leftover spaghetti and meatballs. :-)

It was a family dinner out at our favorite pizza joint: we shared
minestrone soup, salad, lasagna and Garibaldi pizza (ground chicken,
mushroom, garlic).

--
See return address to reply by email
remove the smile first

On Sun 25 May 2008 09:59:58p, Chris Marksberry told us...

>
>> Chris Marksberry > wrote:
>>
>>> Where did you find calf's liver (the Phoenix area right)?
>>> Fresh calf's liver disappeared in Houston a number ago never to
>>> return. Now
>>> all I can find is frozen. Unlike David we love the stuff!
>>
>> This reminds me...
>>
>> H.E.B. here in Austin carries calfs liver as well as veal liver, both
>> from the same manufacturer and packaged in the same packaging.
>>
>> What's the difference between the two?
>>
>> -sw
>
> Steve,
>
> I think veal liver (at least price wise!) is more of gourmet item. I've
> only seen it once in Houston and that was at Central Market (they didn't
> have calf's liver). It's very pale in color... a very pale pink
> (almost white). Believe it was about $16+ dollars a pound and that was
> a while ago.

Yes, Chris, your description is correct. Veal liver is from a very young
calf that has typically been milk-fed, accounting for the pale color.

Calf's liver is from slightly older animals that have been fed traditional
cattle feed.

> We have a semi-close HEB Plus so maybe I'll give them a call about
> calf's liver or veal lever.

--
Wayne Boatwright
-------------------------------------------
Sunday, 05(V)/25(XXV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
1hrs 55mins
-------------------------------------------
--Ceud Mille Failte--Gaelic: A hundred
thousand welcomes.
-------------------------------------------

"Wayne Boatwright" > wrote in message
6.120...
> My dinner was pan-fried calf's liver with caramelized onions and bacon,
> buttermilk mashed potatoes, and buttered green beans with fresh dill.
>
> David opted or leftover spaghetti and meatballs. :-)
>
>
> --
> Wayne Boatwright
> -------------------------------------------


Umm....errmmm.....no offense, Wayne, honey, but I'm with David! I'd take spaghetti
over liver *any* day!!

I wouldn't mind the sides though ;-) Green beans are one of my favorite foods!

I like to steam the beans til they're almost done (drain if there's any liquid left),
then add a lil bit of blood orange or meyer lemon avocado oil, very thinly sliced
shallots and sauté until the shallots begin to caramelize. Then add orange zest, a
bit of the juice, and Murray River flake salt. Sometimes I also add toasted almonds
or pine nuts. The flake salt is awesome here because it stays crunchy, and enhances
the texture.
But, I digress :-)

Oh, my dinner tonight was chicken breasts stuffed with wild rice. I also made some
angel hair with a quick marsala sauce as a side along with a mix of veggies, lightly
steamed, with lemon and fresh pepper.

kimberly

Chris Marksberry > wrote:

>> Chris Marksberry > wrote:
>>
>> H.E.B. here in Austin carries calfs liver as well as veal liver,
>> both from the same manufacturer and packaged in the same packaging.
>>
>> What's the difference between the two?
>
> I think veal liver (at least price wise!) is more of gourmet item. I've
> only seen it once in Houston and that was at Central Market (they didn't
> have calf's liver). It's very pale in color... a very pale pink (almost
> white). Believe it was about $16+ dollars a pound and that was a while ago.
>
> We have a semi-close HEB Plus so maybe I'll give them a call about calf's
> liver or veal lever.

These were in the freezer section on a white plastic 'plate' and
then skrink-wrapped with a stiff, clear plastic covering. I'll get
the brand name next time I go by there. I almost bought some last
week.

-sw

After working in the yard all day to enlarge our small cutting-flower
and vegetable garden, we were too tired to think about cooking.

After hot showers we headed off to a local dive, the Emerald Isle, for
Mexican and margaritas. We ended up sharing a big nacho platter, layers
of corn chips topped with taco beef and chicken, chopped tomatoes,
onions, olives, jalapenos, melted cheese, sour cream and guacamole.
It fit the mood we were in quite nicely.

This place is a neighborhood bar with large decks overlooking Cherry
Creek Lake, the closest thing we get to water in Colorado. Although the
food is mediocre, it is a gathering place for groups from teachers at
the local high school on Fridays, to water skiers and biker clubs on
Sunday afternoon.

On Mon 26 May 2008 09:24:30a, Gloria P told us...

>
>
> After working in the yard all day to enlarge our small cutting-flower
> and vegetable garden, we were too tired to think about cooking.
>
> After hot showers we headed off to a local dive, the Emerald Isle, for
> Mexican and margaritas. We ended up sharing a big nacho platter, layers
> of corn chips topped with taco beef and chicken, chopped tomatoes,
> onions, olives, jalapenos, melted cheese, sour cream and guacamole.
> It fit the mood we were in quite nicely.
>
> This place is a neighborhood bar with large decks overlooking Cherry
> Creek Lake, the closest thing we get to water in Colorado. Although the
> food is mediocre, it is a gathering place for groups from teachers at
> the local high school on Fridays, to water skiers and biker clubs on
> Sunday afternoon.
>

Sounds like the perfect end to a day.

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/26(XXVI)/08(MMVIII)
-------------------------------------------
Today is: Memorial Day
-------------------------------------------
URA Redneck if your funeral has more
pickup trucks than cars.
-------------------------------------------

Gloria P wrote:

> This place is a neighborhood bar with large decks overlooking Cherry
> Creek Lake, the closest thing we get to water in Colorado. Although the
> food is mediocre, it is a gathering place for groups from teachers at
> the local high school on Fridays, to water skiers and biker clubs on
> Sunday afternoon.

Sometimes atmosphere compensates for mediocre food. It sounds like a fun
place to hang out for Happy Hour. There is something to be said for
places like that.
We have a shrimp and oyster bar here that is a dive. Serves food (what
few things they make) on crummy little paper plates. But it is always
crowded and I attribute much of this to the atmosphere being so laid
back...and all the cold beer.

Wayne Boatwright wrote:
> My dinner was pan-fried calf's liver with caramelized onions and bacon,
> buttermilk mashed potatoes, and buttered green beans with fresh dill.
>
> David opted or leftover spaghetti and meatballs. :-)
>
>
I wish I'd been able to share your dinner. I had a hamburger on a badly
toasted whole wheat bun with ketchup, swiss cheese and dill pickle
chips. On the side was a portion of eggplant parmesan that came in a box
and was nuked. I had stomach pains all night and wound up taking one of
the pain pills for my foot.

I twisted my ankle pretty badly on Thursday and have to be off my foot
for several days. Since it's pretty hard to cook on crutches, DH is
doing it. Hamburgers, hot dogs and steak on the grill are the only thing
he can cook. The steak and salad dinner on Friday wasn't too bad.
Saturday night it was take-out sandwiches from Quiznos.

Today we are having hot dogs. I did manage to soak some navy beans on
Saturday and cook them up yesterday so they could go in the crock pot
overnight. At least we will have some nice baked beans to go with the
hot dogs. I think he can heat sauerkraut. Neighbors are coming over.

Haven't had breakfast or lunch for a couple of days. Don't feel much
like eating. I find it's harder to try to give him directions than it is
to just not bother eating.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Sqwertz wrote:
> Chris Marksberry > wrote:
>
>>> Chris Marksberry > wrote:
>>>
>>> H.E.B. here in Austin carries calfs liver as well as veal liver,
>>> both from the same manufacturer and packaged in the same packaging.
>>>
>>> What's the difference between the two?
>> I think veal liver (at least price wise!) is more of gourmet item. I've
>> only seen it once in Houston and that was at Central Market (they didn't
>> have calf's liver). It's very pale in color... a very pale pink (almost
>> white). Believe it was about $16+ dollars a pound and that was a while ago.
>>
>> We have a semi-close HEB Plus so maybe I'll give them a call about calf's
>> liver or veal lever.
>
> These were in the freezer section on a white plastic 'plate' and
> then skrink-wrapped with a stiff, clear plastic covering. I'll get
> the brand name next time I go by there. I almost bought some last
> week.
>
> -sw

I've bought the frozen calf's liver at HEB. Aside from being sliced a
bit too thin for my taste, it works fine. We only eat it two or three
times a year.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Mon 26 May 2008 09:44:20a, Janet Wilder told us...

> Wayne Boatwright wrote:
>> My dinner was pan-fried calf's liver with caramelized onions and bacon,
>> buttermilk mashed potatoes, and buttered green beans with fresh dill.
>>
>> David opted or leftover spaghetti and meatballs. :-)
>>
>>
> I wish I'd been able to share your dinner. I had a hamburger on a badly
> toasted whole wheat bun with ketchup, swiss cheese and dill pickle
> chips. On the side was a portion of eggplant parmesan that came in a box
> and was nuked. I had stomach pains all night and wound up taking one of
> the pain pills for my foot.
>
> I twisted my ankle pretty badly on Thursday and have to be off my foot
> for several days. Since it's pretty hard to cook on crutches, DH is
> doing it. Hamburgers, hot dogs and steak on the grill are the only thing
> he can cook. The steak and salad dinner on Friday wasn't too bad.
> Saturday night it was take-out sandwiches from Quiznos.
>
> Today we are having hot dogs. I did manage to soak some navy beans on
> Saturday and cook them up yesterday so they could go in the crock pot
> overnight. At least we will have some nice baked beans to go with the
> hot dogs. I think he can heat sauerkraut. Neighbors are coming over.
>
> Haven't had breakfast or lunch for a couple of days. Don't feel much
> like eating. I find it's harder to try to give him directions than it is
> to just not bother eating.
>

Oh, bummer about your ankle! So sorry. David simply cannot cook things
that I like and I've given up trying to give instructions, as it puts him
off. When I hurt my back last Fall, more often than not I opted for things
like Marie Callendar's Pot Pies and some other frozen entrees, rather than
try having David cook. I have to admit, though, that he makes a great
lasagne. :-)

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/26(XXVI)/08(MMVIII)
-------------------------------------------
Today is: Memorial Day
-------------------------------------------
EXPANSION SLOTS: The extra holes in
your belt buckle.
-------------------------------------------

On Mon, 26 May 2008 02:10:29 GMT, Wayne Boatwright
> wrote:

>My dinner was pan-fried calf's liver with caramelized onions and bacon,
>buttermilk mashed potatoes, and buttered green beans with fresh dill.
>
>David opted or leftover spaghetti and meatballs. :-)

We had buffalo franks and some leftover homemade potato salad.
Stan cooked ;-)

koko
---
http://www.kokoscorner.typepad.com
updated 5/11
"There is no love more sincere than the love of food"
George Bernard Shaw

>>>> H.E.B. here in Austin carries calfs liver as well as veal liver,
>>>> both from the same manufacturer and packaged in the same packaging.
>>>>
>>>> What's the difference between the two?
>>> I think veal liver (at least price wise!) is more of gourmet item. I've
>>> only seen it once in Houston and that was at Central Market (they didn't
>>> have calf's liver). It's very pale in color... a very pale pink
>>> (almost white). Believe it was about $16+ dollars a pound and that was
>>> a while ago.
>>>
>>> We have a semi-close HEB Plus so maybe I'll give them a call about
>>> calf's liver or veal lever.
>>
>> These were in the freezer section on a white plastic 'plate' and
>> then skrink-wrapped with a stiff, clear plastic covering. I'll get
>> the brand name next time I go by there. I almost bought some last
>> week.
>>
>> -sw
>
> I've bought the frozen calf's liver at HEB. Aside from being sliced a bit
> too thin for my taste, it works fine. We only eat it two or three times a
> year.
>
> --
> Janet Wilder

Janet,

Locally the frozen calf's liver is readily available and I do prefer it
sliced thinly... so that's OK with me.

I think I've seen you (or somebody with the same name) pop up on the
Travelzine mailing list. Is that you perhaps? Also I've see Doug Weller
post there. Guess people who love to eat and travel get around.

Chris in Pearland, TX

On Mon, 26 May 2008 10:24:30 -0600, Gloria P >
wrote:

>
>
>After working in the yard all day to enlarge our small cutting-flower
>and vegetable garden, we were too tired to think about cooking.
>
>After hot showers we headed off to a local dive, the Emerald Isle, for
>Mexican and margaritas. We ended up sharing a big nacho platter, layers
>of corn chips topped with taco beef and chicken, chopped tomatoes,
>onions, olives, jalapenos, melted cheese, sour cream and guacamole.
>It fit the mood we were in quite nicely.
>
>This place is a neighborhood bar with large decks overlooking Cherry
>Creek Lake, the closest thing we get to water in Colorado. Although the
>food is mediocre, it is a gathering place for groups from teachers at
>the local high school on Fridays, to water skiers and biker clubs on
>Sunday afternoon.

Sounds like a fun place. I miss going to places like that on a Sat or
Sun afternoon motorcycle ride.

koko
---
http://www.kokoscorner.typepad.com
updated 5/11
"There is no love more sincere than the love of food"
George Bernard Shaw

On Mon, 26 May 2008 11:44:20 -0500, Janet Wilder
> wrote:

>Wayne Boatwright wrote:
>> My dinner was pan-fried calf's liver with caramelized onions and bacon,
>> buttermilk mashed potatoes, and buttered green beans with fresh dill.
>>
>> David opted or leftover spaghetti and meatballs. :-)
>>
snippady doo
>
>I twisted my ankle pretty badly on Thursday and have to be off my foot
>for several days. Since it's pretty hard to cook on crutches, DH is
>doing it. Hamburgers, hot dogs and steak on the grill are the only thing
>he can cook. The steak and salad dinner on Friday wasn't too bad.
>Saturday night it was take-out sandwiches from Quiznos.
>
daw

Sorry about the ankle, hope you heal soon.

koko
---
http://www.kokoscorner.typepad.com
updated 5/11
"There is no love more sincere than the love of food"
George Bernard Shaw

On May 25, 7:10*pm, Wayne Boatwright >
wrote:
> My dinner was pan-fried calf's liver with caramelized onions and bacon,
> buttermilk mashed potatoes, and buttered green beans with fresh dill.
> [snip]

Stir fried beef with onions, zucchini and brown bean sauce with rice.
Had to be something quick with the basketball game on. -aem

On Sun 25 May 2008 10:18:38p, Nexis told us...

>
> "Wayne Boatwright" > wrote in message
> 6.120...
>> My dinner was pan-fried calf's liver with caramelized onions and bacon,
>> buttermilk mashed potatoes, and buttered green beans with fresh dill.
>>
>> David opted or leftover spaghetti and meatballs. :-)
>>
>>
>> --
>> Wayne Boatwright
>> -------------------------------------------
>
>
> Umm....errmmm.....no offense, Wayne, honey, but I'm with David! I'd take
> spaghetti over liver *any* day!!
>
> I wouldn't mind the sides though ;-) Green beans are one of my favorite
> foods!
>
> I like to steam the beans til they're almost done (drain if there's any
> liquid left), then add a lil bit of blood orange or meyer lemon avocado
> oil, very thinly sliced shallots and sauté until the shallots begin to
> caramelize. Then add orange zest, a bit of the juice, and Murray River
> flake salt. Sometimes I also add toasted almonds or pine nuts. The flake
> salt is awesome here because it stays crunchy, and enhances the texture.
> But, I digress :-)

I like your digression! That sounds like a wonderful prepration. Copied
to try soon.

I usually cook green beans by the "French method", in a vast quantity of
rapidly boiling unsalted water, adding the beans so as not to stop the
boiling. Cooking only 'til tender-crisp, then drained well before whatever
next step I decide on.

> Oh, my dinner tonight was chicken breasts stuffed with wild rice. I also
> made some angel hair with a quick marsala sauce as a side along with a
> mix of veggies, lightly steamed, with lemon and fresh pepper.
>
> kimberly
>
>



--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/26(XXVI)/08(MMVIII)
-------------------------------------------
Today is: Memorial Day
-------------------------------------------
Beam me aboard Scotty. <> Aye, will a
2x4 do, Captain?
-------------------------------------------

Wayne Boatwright wrote:
> My dinner was pan-fried calf's liver with caramelized onions and bacon,
> buttermilk mashed potatoes, and buttered green beans with fresh dill.
>
> David opted or leftover spaghetti and meatballs. :-)
>
>
My Sunday's wasn't worth mentioning, but Saturday's dinner was four
freshly-caught (on a fly I tied!) 9-inch trout fried with bacon over a
campstove, served with peas and corn tortillas. It seems the utility
trailer I'd built from a kit, and the inflatable pontoon fishing boat
I'd ordered through a website and assembled, worked together very nicely
indeed. Thankfully, it didn't rain while I was preparing my meal, as my
ancient tent is much too small to allow cooking inside.

Wayne Boatwright wrote:
> On Mon 26 May 2008 11:57:45a, none told us...
>
>> Wayne Boatwright wrote:
>>> My dinner was pan-fried calf's liver with caramelized onions and bacon,
>>> buttermilk mashed potatoes, and buttered green beans with fresh dill.
>>>
>>> David opted or leftover spaghetti and meatballs. :-)
>>>
>>>
>> My Sunday's wasn't worth mentioning, but Saturday's dinner was four
>> freshly-caught (on a fly I tied!) 9-inch trout fried with bacon over a
>> campstove, served with peas and corn tortillas. It seems the utility
>> trailer I'd built from a kit, and the inflatable pontoon fishing boat
>> I'd ordered through a website and assembled, worked together very nicely
>> indeed. Thankfully, it didn't rain while I was preparing my meal, as my
>> ancient tent is much too small to allow cooking inside.
>>
>
> That sounds like a wonderful day and meal! I've never been fond of trout
> when ordered in a restaurant, but when it's caught and cooked fresh on
> site, that's a different story.
>
Yes, nothing enhances the flavor of a meal like the effort involved in
catching and preparing the main course... Yes, trout are not in the same
league as say, crab or lobster (I'll take the deliciousness of lobster
on faith for the moment, having not yet eaten one) or even halibut or
salmon, but there is a certain atavistic satisfaction in tricking a
trout into becoming one's lunch. I'm currently feeling a wee tad bit of
sunburn from those hours on the lake, but that's just part of the
"perilous life of the hunter-gatherer" or something like that.

And after all, lying in an old mil-surplus sleeping bag in a
deteriorating tent in a primitive campsite in the deep woods, unblessed
with even an outhouse, with a full belly and rain pouring down onto
rip-stop nylon less than a single foot above one's head, what can life
be but happy?

Wayne Boatwright wrote:
> My dinner was pan-fried calf's liver with caramelized onions and
> bacon, buttermilk mashed potatoes, and buttered green beans with
> fresh dill.
>
> David opted or leftover spaghetti and meatballs. :-)

Burgers. Sorry, Sheldon, we didn't grind the meat ourselves! Went to the
butcher counter at the grocery store and picked out a round steak and asked
him to grind it for burgers. He threw in the fat. Surprise, they actually
do that!

So we had nice burgers for dinner. And cheeps. No, not chips, not french
fries. Cheeps. A 1976 SNL reference. We had a fun weekend. The burgers
were quite tasty

Jill

On Mon 26 May 2008 11:57:45a, none told us...

> Wayne Boatwright wrote:
>> My dinner was pan-fried calf's liver with caramelized onions and bacon,
>> buttermilk mashed potatoes, and buttered green beans with fresh dill.
>>
>> David opted or leftover spaghetti and meatballs. :-)
>>
>>
> My Sunday's wasn't worth mentioning, but Saturday's dinner was four
> freshly-caught (on a fly I tied!) 9-inch trout fried with bacon over a
> campstove, served with peas and corn tortillas. It seems the utility
> trailer I'd built from a kit, and the inflatable pontoon fishing boat
> I'd ordered through a website and assembled, worked together very nicely
> indeed. Thankfully, it didn't rain while I was preparing my meal, as my
> ancient tent is much too small to allow cooking inside.
>

That sounds like a wonderful day and meal! I've never been fond of trout
when ordered in a restaurant, but when it's caught and cooked fresh on
site, that's a different story.

--
Wayne Boatwright
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Monday, 05(V)/26(XXVI)/08(MMVIII)
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Today is: Memorial Day
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Cats must barf up hairballs on their
mom's computer keyboard.
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"none" <""Mark\"@(none)"> wrote in message
...
> Wayne Boatwright wrote:
>> My dinner was pan-fried calf's liver with caramelized onions and bacon,
>> buttermilk mashed potatoes, and buttered green beans with fresh dill.
>>
>> David opted or leftover spaghetti and meatballs. :-)
>>
>>
> My Sunday's wasn't worth mentioning, but Saturday's dinner was four
> freshly-caught (on a fly I tied!) 9-inch trout fried with bacon over a
> campstove, served with peas and corn tortillas. It seems the utility
> trailer I'd built from a kit, and the inflatable pontoon fishing boat I'd
> ordered through a website and assembled, worked together very nicely
> indeed. Thankfully, it didn't rain while I was preparing my meal, as my
> ancient tent is much too small to allow cooking inside.


Well, that sounds like a great weekend. Can't get much fresher fish than
freshly-caught.

BOB

Goomba wrote:
> Gloria P wrote:
>
>> This place is a neighborhood bar with large decks overlooking Cherry
>> Creek Lake, the closest thing we get to water in Colorado.
>
> Sometimes atmosphere compensates for mediocre food. It sounds like a fun
> place to hang out for Happy Hour. There is something to be said for
> places like that.
> We have a shrimp and oyster bar here that is a dive. Serves food (what
> few things they make) on crummy little paper plates. But it is always
> crowded and I attribute much of this to the atmosphere being so laid
> back...and all the cold beer.


Yep. At this place we run into everyone from neighbors to John Elway
and other Broncos (few of whom we recognize) to our kids' former
teachers. It does get a bit rowdy on summer Sunday evenings, but the
sunsets over the Rockies are spectacular and the beer and margaritas are
cold....and now that smoking is illegal in restaurants here, we don't
come out stinking of cigars and cigarettes like we used to.

gloria p

> On Mon, 26 May 2008 11:44:20 -0500, Janet Wilder
> > wrote:

>> I twisted my ankle pretty badly on Thursday and have to be off my foot
>> for several days. Since it's pretty hard to cook on crutches, DH is
>> doing it. Hamburgers, hot dogs and steak on the grill are the only thing
>> he can cook. The steak and salad dinner on Friday wasn't too bad.
>> Saturday night it was take-out sandwiches from Quiznos.
>>

Ouch. I think that would leave us with cream of wheat, cold cereal, or
toast. DH does grill a good steak, but how often can you eat steak and
keep your cardiologist happy?

;-)
gloria p

On Mon, 26 May 2008 14:57:45 -0400, none <""Mark\"@(none)"> wrote:

> Saturday's dinner was four freshly-caught (on a fly I tied!) 9-inch trout

That is sooo kewl! One thing I intend to learn before I die is how to
fly cast. If I catch a fish or two in the process, all the better!

Learning how to tie a fly is yet another project for the future.




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On Mon, 26 May 2008 22:13:15 GMT, Wayne Boatwright
> wrote:

>That sounds like a wonderful day and meal! I've never been fond of trout
>when ordered in a restaurant,

Hubby used to order trout all the time when we ate at restaurants
where it was on the menu. I don't see trout anymore unless it's a
"special". It's probably because waiters aren't trained in boning
fish anymore and customers don't want to deal with bones.

>but when it's caught and cooked fresh on site, that's a different story.

As much as I don't like camping, some of the best meals and long lived
memories I have (as an adult - because I *never* camped as a kid)
revolve around camping.


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On Mon, 26 May 2008 17:02:51 -0400, none <""Mark\"@(none)"> wrote:

>(I'll take the deliciousness of lobster on faith for the moment, having not yet eaten one)

Oh, make it a mission! You'll be glad you did.


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Chris Marksberry wrote:

>
> I think I've seen you (or somebody with the same name) pop up on the
> Travelzine mailing list. Is that you perhaps? Also I've see Doug Weller
> post there. Guess people who love to eat and travel get around.
>

That was I. I'm going to Europe in a few months so I check the boards
for the cities I am going to visit. Signed up for South Padre Island
just to see what came up. I posted some stuff about restaurants there.
Otherwise I'm a lurker.

We live in the Rio Grande Valley (Harlingen) and are at The Island a lot.

--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

wrote:

>
> Sorry about the ankle, hope you heal soon.
>

Thanks, Koko.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

Gloria P wrote:
>
>> On Mon, 26 May 2008 11:44:20 -0500, Janet Wilder
>> > wrote:
>
>>> I twisted my ankle pretty badly on Thursday and have to be off my
>>> foot for several days. Since it's pretty hard to cook on crutches, DH
>>> is doing it. Hamburgers, hot dogs and steak on the grill are the only
>>> thing he can cook. The steak and salad dinner on Friday wasn't too
>>> bad. Saturday night it was take-out sandwiches from Quiznos.
>>>
>
> Ouch. I think that would leave us with cream of wheat, cold cereal, or
> toast. DH does grill a good steak, but how often can you eat steak and
> keep your cardiologist happy?

He made hot dogs on the grill today. I doubt if my DH could make cream
of wheat. I can't eat cold cereal or toast. He is managing to keep
himself well fed and as long as he's happy, he's not annoying me. <g>

I'm gonna have to find a way to cook on one leg tomorrow.
--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life

On Mon 26 May 2008 05:39:11p, Janet Wilder told us...

> Gloria P wrote:
>>
>>> On Mon, 26 May 2008 11:44:20 -0500, Janet Wilder
>>> > wrote:
>>
>>>> I twisted my ankle pretty badly on Thursday and have to be off my
>>>> foot for several days. Since it's pretty hard to cook on crutches, DH
>>>> is doing it. Hamburgers, hot dogs and steak on the grill are the only
>>>> thing he can cook. The steak and salad dinner on Friday wasn't too
>>>> bad. Saturday night it was take-out sandwiches from Quiznos.
>>>>
>>
>> Ouch. I think that would leave us with cream of wheat, cold cereal, or
>> toast. DH does grill a good steak, but how often can you eat steak and
>> keep your cardiologist happy?
>
> He made hot dogs on the grill today. I doubt if my DH could make cream
> of wheat. I can't eat cold cereal or toast. He is managing to keep
> himself well fed and as long as he's happy, he's not annoying me. <g>
>
> I'm gonna have to find a way to cook on one leg tomorrow.

Kitchen stool? I relied heavily on one when I injured my back because I
couldn't stand.

--
Wayne Boatwright
-------------------------------------------
Monday, 05(V)/26(XXVI)/08(MMVIII)
-------------------------------------------
Today is: Memorial Day
-------------------------------------------
'Sometimes I wake up grumpy; Other
times I let her sleep'
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