Hello,

I recently posted a question about my warped All-Clad pan which
spawned a flurry of replies for which I thank the respondents. But,
since I haven't been around these parts for a few years, I thought I'd
say hello and give an introduction. I'm 59, live in St. Louis,
remarried just a couple of years ago to a wonderful woman, and I do
nearly all the cooking in the house while she prefers to do the
cleaning up. I'm more of a gourmand than a gourmet, although we've
both taken to eating less fattening foods, as we've had to join Weight
Watchers to lose the pounds we've gained over the years. I'm not a
chef by any stretch, but most folks enjoy what I serve. I suppose I
get most raves for my barbecue.

Last evening for dinner I soaked some frozen Orange Roughy in salt
water to thaw and moisten, dried them, olive oiled them and dusted
them with two different Pennsey's blends, then pan-fried them in olive
oil. I managed to get them off the heat at just the right time, and
they were still moist and tender. Red potatoes were sliced in half,
olive oiled, then dusted with Pennzey's 4S, and microwaved. Sometimes
I'll finish them on the grill, but last evening there wasn't time.
Vegetable was a can of sweet baby peas to which I added kosher salt,
and at the last minute I got a wild idea to add a dose of Pennzey's
cinnamon, which actually tasted pretty good.

Good to see some familiar names as well as some new ones here.

--
EZ Larry from St. Louis