....I decided to stop into the supermarket today to look at the cheap
meat. I don't usually shop at Safeway, but I was walking past. Well, I
found a boneless pork roast for $1.79 a pound, and nice-looking chops
for $1.49 a pound, so I bought some.

The roast I'm doing a little differently from usual, because I added
sage on a whim (along with the usual salt/pepper/garlic). I'm not a HUGE
fan of sage, but it does seem to go especially well with pork, and the
house does smell pretty good right now.

I'll be serving it with pickled red cabbage, buttered noodles, and
either corn or peas. What are you having?

Serene
--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

On Wed, 03 Sep 2008 17:59:50 -0700, Serene Vannoy
> wrote:

>The roast I'm doing a little differently from usual, because I added
>sage on a whim (along with the usual salt/pepper/garlic). I'm not a HUGE
>fan of sage, but it does seem to go especially well with pork, and the
>house does smell pretty good right now.

Thyme is also wonderful with pork....
>
>I'll be serving it with pickled red cabbage, buttered noodles, and
>either corn or peas. What are you having?

I am fixing Zuni Stew, from the Greens Cookbook, by Deborah Madison.
For some reason (at least to me) there is a hint of fall in the air
here. And this stew has an autumny feel to me. It does have
summer vegetables, like squash and corn, but it is nice and
hearty...with beans a major ingredient in it.

Not sure what else yet....

Christine

Serene Vannoy > wrote:

>...I decided to stop into the supermarket today to look at the cheap
>meat. I don't usually shop at Safeway, but I was walking past. Well, I
>found a boneless pork roast for $1.79 a pound, and nice-looking chops
>for $1.49 a pound, so I bought some.
>
>The roast I'm doing a little differently from usual, because I added
>sage on a whim (along with the usual salt/pepper/garlic). I'm not a HUGE
>fan of sage, but it does seem to go especially well with pork, and the
>house does smell pretty good right now.
>
>I'll be serving it with pickled red cabbage, buttered noodles, and
>either corn or peas. What are you having?

I made a batch of a potato salad (no tofu in it this time), and
while I am having cheese ravioli, K.P. will have a leftover
brined/Weber'ed/freerange porkchop from a couple nights ago.
Also there is some summer squash and basil.

I've never cooked pork with sage -- that sounds intriguing.

Steve

On Wed 03 Sep 2008 05:59:50p, Serene Vannoy told us...

> ...I decided to stop into the supermarket today to look at the cheap
> meat. I don't usually shop at Safeway, but I was walking past. Well, I
> found a boneless pork roast for $1.79 a pound, and nice-looking chops
> for $1.49 a pound, so I bought some.
>
> The roast I'm doing a little differently from usual, because I added
> sage on a whim (along with the usual salt/pepper/garlic). I'm not a HUGE
> fan of sage, but it does seem to go especially well with pork, and the
> house does smell pretty good right now.
>
> I'll be serving it with pickled red cabbage, buttered noodles, and
> either corn or peas. What are you having?
>
> Serene

That sounds delicious, Serene, and I love sage with pork. The meal you put
together is a particular favorite of mine.

Even if you're not terribly fond of sage, the next time you make spaghetti
with meat sauce, try adding sage to it, along with your other herbs. It
gives a je ne sais quoi to the flavor, but is really delicious. You would
not notice it as a "sage" taste.

For tonight, I have sauerkraut and raw German sausages in the oven in a
covered baking dish that will cook at 325° for about 2-1/2 hours.
Seasonings are onion, garlic, black pepper, paprika, and caraway seeds.
I'll be serving it with mashed potatoes and sliced tomatoes.

A local bake shop sells portion size cake squares of many types. I picked
up two tiramisu cake squares for dessert. They're almost better than you
can make at home.

--
Wayne Boatwright

*******************************************
Date: Wednesday, 09(IX)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 5dys 5hrs 51mins
*******************************************
What's blue and square? An orange in
disguise...
*******************************************

"Serene Vannoy" > wrote in message
...
> ...I decided to stop into the supermarket today to look at the cheap meat.
> I don't usually shop at Safeway, but I was walking past. Well, I found a
> boneless pork roast for $1.79 a pound, and nice-looking chops for $1.49 a
> pound, so I bought some.
>
> The roast I'm doing a little differently from usual, because I added sage
> on a whim (along with the usual salt/pepper/garlic). I'm not a HUGE fan of
> sage, but it does seem to go especially well with pork, and the house does
> smell pretty good right now.
>
> I'll be serving it with pickled red cabbage, buttered noodles, and either
> corn or peas. What are you having?

Um...dinner at your house? :-D
Actually, we had roast beef and melted swiss on garlic rolls, with aus jus
for dipping, and fresh steamed green beans.

dejablues wrote:
> "Serene Vannoy" > wrote in message
> ...
>> ...I decided to stop into the supermarket today to look at the cheap meat.
>> I don't usually shop at Safeway, but I was walking past. Well, I found a
>> boneless pork roast for $1.79 a pound, and nice-looking chops for $1.49 a
>> pound, so I bought some.
>>
>> The roast I'm doing a little differently from usual, because I added sage
>> on a whim (along with the usual salt/pepper/garlic). I'm not a HUGE fan of
>> sage, but it does seem to go especially well with pork, and the house does
>> smell pretty good right now.
>>
>> I'll be serving it with pickled red cabbage, buttered noodles, and either
>> corn or peas. What are you having?
>
> Um...dinner at your house? :-D

Yay! Come on over. Dinner's in half an hour.

> Actually, we had roast beef and melted swiss on garlic rolls, with aus jus
> for dipping, and fresh steamed green beans.

That sounds *lovely*.

Mmmmmm, green beans. Love 'em.

Serene

--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Serene Vannoy > fnord news:6i8q86FpjuhtU4
@mid.individual.net:

> ...I decided to stop into the supermarket today to look at the cheap
> meat. I don't usually shop at Safeway, but I was walking past. Well,
I
> found a boneless pork roast for $1.79 a pound, and nice-looking chops
> for $1.49 a pound, so I bought some.
>
> The roast I'm doing a little differently from usual, because I added
> sage on a whim (along with the usual salt/pepper/garlic). I'm not a
HUGE
> fan of sage, but it does seem to go especially well with pork, and the
> house does smell pretty good right now.
>
> I'll be serving it with pickled red cabbage, buttered noodles, and
> either corn or peas. What are you having?
>
> Serene

I am also not a huge fan of sage, but it *does* go really well with
pork. 'Pork fat rendering up with sage' is something they should make a
potpourri to smell like, along with 'chicken soup simmering'. And
'lasagna baking'.

We had sweet Italian sausages with sauteed onion, green pepper, and
mushroom. We had slightly too-ripe peaches for dessert. I also made
raspberry jell-o that I sliced the rest of the peaches into, but that's
for tomorrow

I have an appointment after work tomorrow, so I'm cooking that bean
thing I mentioned in another post right now, and I'll nuke some when we
get home.

--
Saerah (wants some of that pickled red cabbage. maybe when it goes on
sale I will put some up.)

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

Wayne Boatwright wrote:
> On Wed 03 Sep 2008 05:59:50p, Serene Vannoy told us...
>

>> The roast I'm doing a little differently from usual, because I added
>> sage on a whim (along with the usual salt/pepper/garlic). I'm not a HUGE
>> fan of sage, but it does seem to go especially well with pork, and the
>> house does smell pretty good right now.
>>
>> I'll be serving it with pickled red cabbage, buttered noodles, and
>> either corn or peas. What are you having?

> That sounds delicious, Serene, and I love sage with pork. The meal you put
> together is a particular favorite of mine.

It was really good, and the leftovers are getting slow-cooked with
apples and the rest of the pickled cabbage tomorrow.

> Even if you're not terribly fond of sage, the next time you make spaghetti
> with meat sauce, try adding sage to it, along with your other herbs. It
> gives a je ne sais quoi to the flavor, but is really delicious. You would
> not notice it as a "sage" taste.

It seems like that might give it a breakfast-sausage taste.

>
> For tonight, I have sauerkraut and raw German sausages in the oven in a
> covered baking dish that will cook at 325° for about 2-1/2 hours.
> Seasonings are onion, garlic, black pepper, paprika, and caraway seeds.
> I'll be serving it with mashed potatoes and sliced tomatoes.

Yum.

>
> A local bake shop sells portion size cake squares of many types. I picked
> up two tiramisu cake squares for dessert. They're almost better than you
> can make at home.

You can have my share. Wet cake is not my thing.

Serene

--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

On Wed 03 Sep 2008 07:29:16p, Serene Vannoy told us...

> Wayne Boatwright wrote:
>> On Wed 03 Sep 2008 05:59:50p, Serene Vannoy told us...
>>
>
>>> The roast I'm doing a little differently from usual, because I added
>>> sage on a whim (along with the usual salt/pepper/garlic). I'm not a
>>> HUGE fan of sage, but it does seem to go especially well with pork,
>>> and the house does smell pretty good right now.
>>>
>>> I'll be serving it with pickled red cabbage, buttered noodles, and
>>> either corn or peas. What are you having?
>
>> That sounds delicious, Serene, and I love sage with pork. The meal you
>> put together is a particular favorite of mine.
>
> It was really good, and the leftovers are getting slow-cooked with
> apples and the rest of the pickled cabbage tomorrow.

That sounds really good, too!

>> Even if you're not terribly fond of sage, the next time you make
>> spaghetti with meat sauce, try adding sage to it, along with your other
>> herbs. It gives a je ne sais quoi to the flavor, but is really
>> delicious. You would not notice it as a "sage" taste.
>
> It seems like that might give it a breakfast-sausage taste.

Trust me, it doesn't. I wouldn't like that either. I use a lot of
different herbs in my meat sauce, usually oregano, marjoram, thyme,
rosemary, sage, and parsley. It's a long cooking sauce, and by the time
it's done, the flavors blend beautifully. Nothing dominates, but the
overall taste is really good.

>> For tonight, I have sauerkraut and raw German sausages in the oven in a
>> covered baking dish that will cook at 325° for about 2-1/2 hours.
>> Seasonings are onion, garlic, black pepper, paprika, and caraway seeds.
>> I'll be serving it with mashed potatoes and sliced tomatoes.
>
> Yum.

We haven't eaten yet, but it sure smells good!

>> A local bake shop sells portion size cake squares of many types. I
>> picked up two tiramisu cake squares for dessert. They're almost better
>> than you can make at home.
>
> You can have my share. Wet cake is not my thing.

LOL! Dry cake is not mine. I often bake cakes where the cake layers are
sprinkled with something, sometimes liqueurs or juice-based syrups, etc. I
guess that's why there are all kinds of cake. :-)

--
Wayne Boatwright

*******************************************
Date: Wednesday, 09(IX)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 5dys 4hrs 14mins
*******************************************
Who needs comedians? Journalists are
much more laughable!
*******************************************

In article >,
Serene Vannoy > wrote:
> I'll be serving it with pickled red cabbage, buttered noodles, and
> either corn or peas. What are you having?
>
> Serene

We had grilled hot dogs from a secret meat shop, baked bean casserole
thang, terrific locally-grown sweet corn. I didn't care for the
weenies; too much sage, too lean (kind of dry), and the casing was tough.
Yours sounds lots better. Especially if you had peas.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, and here's the link to my appearance
on "A Prairie Home Companion," <http://prairiehome.publicradio.org/
programs/2008/08/30/>

Melba's Jammin' wrote:
> In article >,
> Serene Vannoy > wrote:
>> I'll be serving it with pickled red cabbage, buttered noodles, and
>> either corn or peas. What are you having?
>>
>> Serene
>
> We had grilled hot dogs from a secret meat shop, baked bean casserole
> thang, terrific locally-grown sweet corn. I didn't care for the
> weenies; too much sage, too lean (kind of dry), and the casing was tough.
> Yours sounds lots better. Especially if you had peas.

Buttered peas. With salt and pepper. The teenager said they were "almost
as good as the meat. No, maybe better. No, probably almost as good."

Serene

--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Serene Vannoy > fnord
:

> Melba's Jammin' wrote:
>> In article >,
>> Serene Vannoy > wrote:
>>> I'll be serving it with pickled red cabbage, buttered noodles, and
>>> either corn or peas. What are you having?
>>>
>>> Serene
>>
>> We had grilled hot dogs from a secret meat shop, baked bean casserole
>> thang, terrific locally-grown sweet corn. I didn't care for the
>> weenies; too much sage, too lean (kind of dry), and the casing was
>> tough. Yours sounds lots better. Especially if you had peas.
>
> Buttered peas. With salt and pepper. The teenager said they were
> "almost as good as the meat. No, maybe better. No, probably almost as
> good."

Isn't validation from young'ns great?

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

Saerah Gray wrote:
> Serene Vannoy > fnord
> :
>
>> Melba's Jammin' wrote:
>>> In article >,
>>> Serene Vannoy > wrote:
>>>> I'll be serving it with pickled red cabbage, buttered noodles, and
>>>> either corn or peas. What are you having?
>>>>
>>>> Serene
>>> We had grilled hot dogs from a secret meat shop, baked bean casserole
>>> thang, terrific locally-grown sweet corn. I didn't care for the
>>> weenies; too much sage, too lean (kind of dry), and the casing was
>>> tough. Yours sounds lots better. Especially if you had peas.
>> Buttered peas. With salt and pepper. The teenager said they were
>> "almost as good as the meat. No, maybe better. No, probably almost as
>> good."
>
> Isn't validation from young'ns great?
>

Yeah, but I'm lucky like you are. My kid will eat almost anything except
for most seafood. She'll eat canned tuna and a little bit of shrimp, but
other than that, no seafood at all.

Serene

--
"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Serene Vannoy > fnord news:6i9615FpjuhtU12
@mid.individual.net:

> Saerah Gray wrote:
>> Serene Vannoy > fnord
>> :
>>
>>> Melba's Jammin' wrote:
>>>> In article >,
>>>> Serene Vannoy > wrote:
>>>>> I'll be serving it with pickled red cabbage, buttered noodles, and
>>>>> either corn or peas. What are you having?
>>>>>
>>>>> Serene
>>>> We had grilled hot dogs from a secret meat shop, baked bean
casserole
>>>> thang, terrific locally-grown sweet corn. I didn't care for the
>>>> weenies; too much sage, too lean (kind of dry), and the casing was
>>>> tough. Yours sounds lots better. Especially if you had peas.
>>> Buttered peas. With salt and pepper. The teenager said they were
>>> "almost as good as the meat. No, maybe better. No, probably almost
as
>>> good."
>>
>> Isn't validation from young'ns great?
>>
>
> Yeah, but I'm lucky like you are. My kid will eat almost anything
except
> for most seafood. She'll eat canned tuna and a little bit of shrimp,
but
> other than that, no seafood at all.
>
> Serene
>

How about canned salmon? I make a salmon pasta salad that a lot of
people who don't like most fish will eat. (my mom;s recipe, actually)

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

On Wed 03 Sep 2008 09:31:38p, Saerah Gray told us...

> Serene Vannoy > fnord news:6i9615FpjuhtU12
> @mid.individual.net:
>
>> Saerah Gray wrote:
>>> Serene Vannoy > fnord
>>> :
>>>
>>>> Melba's Jammin' wrote:
>>>>> In article >,
>>>>> Serene Vannoy > wrote:
>>>>>> I'll be serving it with pickled red cabbage, buttered noodles, and
>>>>>> either corn or peas. What are you having?
>>>>>>
>>>>>> Serene
>>>>> We had grilled hot dogs from a secret meat shop, baked bean
> casserole
>>>>> thang, terrific locally-grown sweet corn. I didn't care for the
>>>>> weenies; too much sage, too lean (kind of dry), and the casing was
>>>>> tough. Yours sounds lots better. Especially if you had peas.
>>>> Buttered peas. With salt and pepper. The teenager said they were
>>>> "almost as good as the meat. No, maybe better. No, probably almost
> as
>>>> good."
>>>
>>> Isn't validation from young'ns great?
>>>
>>
>> Yeah, but I'm lucky like you are. My kid will eat almost anything
> except
>> for most seafood. She'll eat canned tuna and a little bit of shrimp,
> but
>> other than that, no seafood at all.
>>
>> Serene
>>
>
> How about canned salmon? I make a salmon pasta salad that a lot of
> people who don't like most fish will eat. (my mom;s recipe, actually)
>

I like to use canned red sockeye salmon to make salmon croquettes or
patties. I usually make a medium white sauce with finely diced cucumber
and snippped fresh dill weed to serve over them. I usually serve it with
mashed potatoes and green peas. This was my mom's recipe, too. She would
never by pink salmon, only red sockeye. It costs a small fortune now for a
1 lb. can.

--
Wayne Boatwright

*******************************************
Date: Wednesday, 09(IX)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 5dys 2hrs 10mins
*******************************************
Misspelled? Impossible. My modem is
error correcting!
*******************************************

Wayne Boatwright > fnord
5.247:

> On Wed 03 Sep 2008 09:31:38p, Saerah Gray told us...
>
>> Serene Vannoy > fnord news:6i9615FpjuhtU12
>> @mid.individual.net:
>>
>>> Saerah Gray wrote:
>>>> Serene Vannoy > fnord
>>>> :
>>>>
>>>>> Melba's Jammin' wrote:
>>>>>> In article >,
>>>>>> Serene Vannoy > wrote:
>>>>>>> I'll be serving it with pickled red cabbage, buttered noodles,
>>>>>>> and either corn or peas. What are you having?
>>>>>>>
>>>>>>> Serene
>>>>>> We had grilled hot dogs from a secret meat shop, baked bean
>> casserole
>>>>>> thang, terrific locally-grown sweet corn. I didn't care for the
>>>>>> weenies; too much sage, too lean (kind of dry), and the casing
>>>>>> was tough. Yours sounds lots better. Especially if you had peas.
>>>>> Buttered peas. With salt and pepper. The teenager said they were
>>>>> "almost as good as the meat. No, maybe better. No, probably almost
>> as
>>>>> good."
>>>>
>>>> Isn't validation from young'ns great?
>>>>
>>>
>>> Yeah, but I'm lucky like you are. My kid will eat almost anything
>> except
>>> for most seafood. She'll eat canned tuna and a little bit of shrimp,
>> but
>>> other than that, no seafood at all.
>>>
>>> Serene
>>>
>>
>> How about canned salmon? I make a salmon pasta salad that a lot of
>> people who don't like most fish will eat. (my mom;s recipe, actually)
>>
>
> I like to use canned red sockeye salmon to make salmon croquettes or
> patties. I usually make a medium white sauce with finely diced
> cucumber and snippped fresh dill weed to serve over them. I usually
> serve it with mashed potatoes and green peas. This was my mom's
> recipe, too. She would never by pink salmon, only red sockeye. It
> costs a small fortune now for a 1 lb. can.
>

yeah, but for croquettes, it's worth it. the pink stuff is basically
pink tuna with bones (yay, calcium!)

--
Saerah

"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL

On Wed 03 Sep 2008 10:05:47p, Saerah Gray told us...

> Wayne Boatwright > fnord
> 5.247:
>
>> On Wed 03 Sep 2008 09:31:38p, Saerah Gray told us...
>>
>>> Serene Vannoy > fnord news:6i9615FpjuhtU12
>>> @mid.individual.net:
>>>
>>>> Saerah Gray wrote:
>>>>> Serene Vannoy > fnord
>>>>> :
>>>>>
>>>>>> Melba's Jammin' wrote:
>>>>>>> In article >,
>>>>>>> Serene Vannoy > wrote:
>>>>>>>> I'll be serving it with pickled red cabbage, buttered noodles,
>>>>>>>> and either corn or peas. What are you having?
>>>>>>>>
>>>>>>>> Serene
>>>>>>> We had grilled hot dogs from a secret meat shop, baked bean
>>> casserole
>>>>>>> thang, terrific locally-grown sweet corn. I didn't care for the
>>>>>>> weenies; too much sage, too lean (kind of dry), and the casing
>>>>>>> was tough. Yours sounds lots better. Especially if you had peas.
>>>>>> Buttered peas. With salt and pepper. The teenager said they were
>>>>>> "almost as good as the meat. No, maybe better. No, probably almost
>>> as
>>>>>> good."
>>>>>
>>>>> Isn't validation from young'ns great?
>>>>>
>>>>
>>>> Yeah, but I'm lucky like you are. My kid will eat almost anything
>>> except
>>>> for most seafood. She'll eat canned tuna and a little bit of shrimp,
>>> but
>>>> other than that, no seafood at all.
>>>>
>>>> Serene
>>>>
>>>
>>> How about canned salmon? I make a salmon pasta salad that a lot of
>>> people who don't like most fish will eat. (my mom;s recipe, actually)
>>>
>>
>> I like to use canned red sockeye salmon to make salmon croquettes or
>> patties. I usually make a medium white sauce with finely diced
>> cucumber and snippped fresh dill weed to serve over them. I usually
>> serve it with mashed potatoes and green peas. This was my mom's
>> recipe, too. She would never by pink salmon, only red sockeye. It
>> costs a small fortune now for a 1 lb. can.
>>
>
> yeah, but for croquettes, it's worth it. the pink stuff is basically
> pink tuna with bones (yay, calcium!)
>

Hey, I didn't know that! I've never bought the pink stuff before. Mom
said never buy it, so I didn't. :-)

--
Wayne Boatwright

*******************************************
Date: Wednesday, 09(IX)/03(III)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
9wks 5dys 1hrs 47mins
*******************************************
Cats are companions. Dogs are slaves.
*******************************************

"Serene Vannoy" > ha scritto nel messaggio
...
> ...I decided to stop into the supermarket today to look at the cheap meat.
> I don't usually shop at Safeway, but I was walking past. Well, I found a
> boneless pork roast for $1.79 a pound, and nice-looking chops for $1.49 a
> pound, so I bought some.
>
> The roast I'm doing a little differently from usual, because I added sage
> on a whim (along with the usual salt/pepper/garlic). I'm not a HUGE fan of
> sage, but it does seem to go especially well with pork, and the house does
> smell pretty good right now.
>
> I'll be serving it with pickled red cabbage, buttered noodles, and either
> corn or peas. What are you having?
>
> Serene

I am having a tummy virus and would much rather have what you are having.

On Sep 3, 8:59 pm, Serene Vannoy > wrote:
> ...I decided to stop into the supermarket today to look at the cheap
> meat. I don't usually shop at Safeway, but I was walking past. Well, I
> found a boneless pork roast for $1.79 a pound, and nice-looking chops
> for $1.49 a pound, so I bought some.
>
> The roast I'm doing a little differently from usual, because I added
> sage on a whim (along with the usual salt/pepper/garlic). I'm not a HUGE
> fan of sage, but it does seem to go especially well with pork, and the
> house does smell pretty good right now.
>
> I'll be serving it with pickled red cabbage, buttered noodles, and
> either corn or peas. What are you having?
>
> Serene
> --
> "I am an agnostic only to the extent that I am agnostic about fairies at
> the bottom of the garden." -- Richard Dawkins

I have learned that a little sage goes a long way - even if you are
doubling a recipe, don't ratchet up the sage.