Today I'm going to use 2# of ground chuck roast (ground at Cub --
they've put in real butchers and a meat counter in addition to their
regular cooler stuff‹they cut and wrap most of that, too) and 1# of
ground pork.

I chopped and cooked some celery, sweet red bell pepper, carrots, and
onion and will incorporate that into the mixture, too. I'm thinking
scalloped potatoes (use the oven efficiently, doncha know).

I don't know why I keep torturing myself like this.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/kilikini
(Send her a note!)

Melba's Jammin' wrote:
> Today I'm going to use 2# of ground chuck roast (ground at Cub --
> they've put in real butchers and a meat counter in addition to their
> regular cooler stuff‹they cut and wrap most of that, too) and 1# of
> ground pork.
>
> I chopped and cooked some celery, sweet red bell pepper, carrots, and
> onion and will incorporate that into the mixture, too. I'm thinking
> scalloped potatoes (use the oven efficiently, doncha know).
>
> I don't know why I keep torturing myself like this.

Sounds good to me.
Homemade scalloped potatoes?
A nice green salad with olive oil/vinegar dressing would go so very
nicely with it.
Goomba

In article >,
Goomba > wrote:

> Melba's Jammin' wrote:
> > Today I'm going to use 2# of ground chuck roast (ground at Cub --
> > they've put in real butchers and a meat counter in addition to their
> > regular cooler stuffÐthey cut and wrap most of that, too) and 1# of
> > ground pork.

>
> Sounds good to me.
> Homemade scalloped potatoes?

Youbetcha! Damned good they were, too. That would be my sister Julie
who uses the Alexawful Betty Crocker boxed mix. Gack, gack, ptui!

> A nice green salad with olive oil/vinegar dressing would go so very
> nicely with it.

It would have, indeed. No lettuce in house, though.

> Goomba



--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/kilikini
(Send her a note!)

Melba's Jammin' wrote:
> Today I'm going to use 2# of ground chuck roast (ground at Cub --
> they've put in real butchers and a meat counter in addition to their
> regular cooler stuff > ground pork.
>
> I chopped and cooked some celery, sweet red bell pepper, carrots, and
> onion and will incorporate that into the mixture, too. I'm thinking
> scalloped potatoes (use the oven efficiently, doncha know).
>
> I don't know why I keep torturing myself like this.


What time is dinner? I can be there by 8:00 if you pick me up at the
airport. Or pay for cab fare

Jill

jmcquown wrote:
> Melba's Jammin' wrote:
>> Today I'm going to use 2# of ground chuck roast (ground at Cub --
>> they've put in real butchers and a meat counter in addition to their
>> regular cooler stuff > ground pork.
>>
>> I chopped and cooked some celery, sweet red bell pepper, carrots, and
>> onion and will incorporate that into the mixture, too. I'm thinking
>> scalloped potatoes (use the oven efficiently, doncha know).
>>
>> I don't know why I keep torturing myself like this.
>
>
> What time is dinner? I can be there by 8:00 if you pick me up at the
> airport. Or pay for cab fare
>
> Jill

Did you remember to remove the veins from the celery stalks? Ha! I knew
you would forget.

Margaret Suran > wrote:

> Did you remember to remove the veins from the celery stalks? Ha! I knew
> you would forget.

I've always wondered if people de-string celery. I started doing it
when I was about 16, not because I was taught that or read it, but
just because it seemed the right thing to do.

Celery is so much better without the strings.

-sw

In article >,
Sqwertz > wrote:
> Celery is so much better without the strings.
>
> -sw

In these hard economic times, multipurpose is important: save those
strings and use them to floss your teeth.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/kilikini
(Send her a note!)

In article >,
Melba's Jammin' > wrote:

> In article >,
> Sqwertz > wrote:
> > Celery is so much better without the strings.
> >
> > -sw
>
> In these hard economic times, multipurpose is important: save those
> strings and use them to floss your teeth.

<lol> That was funny.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

Melba's Jammin' wrote:
> In article >,
> Sqwertz > wrote:
>> Celery is so much better without the strings.
>>
>> -sw
>
> In these hard economic times, multipurpose is important: save those
> strings and use them to floss your teeth.


LOL. Spoken like a true child of Depression parents.

Actually celery "strings" aren't a problem if the celery is
chopped unless you are a "Princess and the Pea" type.

gloria p

Melba's Jammin' wrote:

> In article >,
> Sqwertz > wrote:
> > Celery is so much better without the strings.
> >
> > -sw
>
> In these hard economic times, multipurpose is important: save those
> strings and use them to floss your teeth.


Make a bikini out of the strings...


--
Best
Greg

In article >,
Sqwertz > wrote:

> Margaret Suran > wrote:
>
> > Did you remember to remove the veins from the celery stalks? Ha! I knew
> > you would forget.
>
> I've always wondered if people de-string celery. I started doing it
> when I was about 16, not because I was taught that or read it, but
> just because it seemed the right thing to do.
>
> Celery is so much better without the strings.
>
> -sw

If it's chopped fine enough, I've found it does not matter.
--
Peace! Om

"Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

In article >,
Margaret Suran > wrote:

> Did you remember to remove the veins from the celery stalks? Ha! I knew
> you would forget.

I chopped those suckers! Veinless. Mostly.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/kilikini
(Send her a note!)

In article >,
"jmcquown" > wrote:

> Melba's Jammin' wrote:
> > Today I'm going to use 2# of ground chuck roast (ground at Cub --
> > they've put in real butchers and a meat counter in addition to their
> > regular cooler stuff > ground pork.
> >
> > I chopped and cooked some celery, sweet red bell pepper, carrots, and
> > onion and will incorporate that into the mixture, too. I'm thinking
> > scalloped potatoes (use the oven efficiently, doncha know).
> >
> > I don't know why I keep torturing myself like this.
>
>
> What time is dinner? I can be there by 8:00 if you pick me up at the
> airport. Or pay for cab fare
>
> Jill

Sucks to be you. Too late. We ate 2/3 of one and I brought the other
to my friend with the sick daughter and heavy commitments to that
daughter.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/kilikini
(Send her a note!)

"Melba's Jammin'" > wrote in message
...
>
> Today I'm going to use 2# of ground chuck roast (ground at Cub --
> they've put in real butchers and a meat counter in addition to their
> regular cooler stuff > ground pork.
>
> I chopped and cooked some celery, sweet red bell pepper, carrots, and
> onion and will incorporate that into the mixture, too. I'm thinking
> scalloped potatoes (use the oven efficiently, doncha know).
>
> I don't know why I keep torturing myself like this.
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.caringbridge.org/visit/kilikini
> (Send her a note!)

I made a nice meatloaf recently too. 1 lb. ground chuck, 1 lb. sage
breakfast sausage, coarsely chopped onion, a little chopped garlic, salt n
pepper. It was tasty. I also made a pot roast with a chunk of chuck, small
white potatoes, carrots, whole white onions and seasoned with a little beef
stock.

I normally don't eat that good. Recently it has been from the freezer to the
microwave to eat.

Charlie Liam

On Tue, 4 Nov 2008 22:09:51 -0800, "Charlie" > wrote:

>
>"Melba's Jammin'" > wrote in message
...
>>
>> Today I'm going to use 2# of ground chuck roast (ground at Cub --
>> they've put in real butchers and a meat counter in addition to their
>> regular cooler stuff > ground pork.
>>
>> I chopped and cooked some celery, sweet red bell pepper, carrots, and
>> onion and will incorporate that into the mixture, too. I'm thinking
>> scalloped potatoes (use the oven efficiently, doncha know).
>>
>> I don't know why I keep torturing myself like this.
>> --
>> -Barb, Mother Superior, HOSSSPoJ
>> http://www.caringbridge.org/visit/kilikini
>> (Send her a note!)
>
>I made a nice meatloaf recently too. 1 lb. ground chuck, 1 lb. sage
>breakfast sausage, coarsely chopped onion, a little chopped garlic, salt n
>pepper. It was tasty. I also made a pot roast with a chunk of chuck, small
>white potatoes, carrots, whole white onions and seasoned with a little beef
>stock.
>
>I normally don't eat that good. Recently it has been from the freezer to the
>microwave to eat.
>
>Charlie Liam

Nice to see you posting again!

However, you gave me a scare (the eew factor). My screen cut off at
1lb sage - so until I scrolled down, I momentarily wondered how anyone
could stand a whole pound of sage in meatloaf!


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"sf" > wrote in message
...
>
> Nice to see you posting again!
>
> However, you gave me a scare (the eew factor). My screen cut off at
> 1lb sage - so until I scrolled down, I momentarily wondered how anyone
> could stand a whole pound of sage in meatloaf!
>
>
> --
> I never worry about diets. The only carrots that
> interest me are the number of carats in a diamond.
>
> Mae West

Thanks! It is nice to see you too. It has been a while. Yesh indeed, a lb.
of sage would be rather disgusting! I also note that I left out the 2 eggs I
put in as a binder.

Charlie

On Wed, 5 Nov 2008 15:41:06 -0800, "Charlie" > wrote:

>
>"sf" > wrote in message
.. .
>>
>> Nice to see you posting again!
>>
>> However, you gave me a scare (the eew factor). My screen cut off at
>> 1lb sage - so until I scrolled down, I momentarily wondered how anyone
>> could stand a whole pound of sage in meatloaf!
>>
>>
>> --
>> I never worry about diets. The only carrots that
>> interest me are the number of carats in a diamond.
>>
>> Mae West
>
>Thanks! It is nice to see you too. It has been a while. Yesh indeed, a lb.
>of sage would be rather disgusting! I also note that I left out the 2 eggs I
>put in as a binder.
>

That reminds me.... I need to prune my sage bushes.

Please stick around, Charlie! Your on topic posts and recipes are
always appreciated.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

In article >, "Charlie" >
wrote:

> "Melba's Jammin'" > wrote in message
> ...
> >
> > Today I'm going to use 2# of ground chuck roast (ground at Cub --
> > they've put in real butchers and a meat counter in addition to their
> > regular cooler stuff > ground pork.
> >
> > I chopped and cooked some celery, sweet red bell pepper, carrots, and
> > onion and will incorporate that into the mixture, too. I'm thinking
> > scalloped potatoes (use the oven efficiently, doncha know).
> >
> > I don't know why I keep torturing myself like this.
> > --
> > -Barb, Mother Superior, HOSSSPoJ
> > http://www.caringbridge.org/visit/kilikini
> > (Send her a note!)
>
> I made a nice meatloaf recently too. 1 lb. ground chuck, 1 lb. sage
> breakfast sausage, coarsely chopped onion, a little chopped garlic, salt n
> pepper. It was tasty. I also made a pot roast with a chunk of chuck, small
> white potatoes, carrots, whole white onions and seasoned with a little beef
> stock.

> Charlie Liam


Holy sh**!!! He lives!!! What have you to say for yourself, Young
Man?

Pot roast in oven or on stovetop?
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/kilikini
(Send her a note!)

"Melba's Jammin'" > wrote in message
...
>
>
> Holy sh**!!! He lives!!! What have you to say for yourself, Young
> Man?
>
> Pot roast in oven or on stovetop?
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.caringbridge.org/visit/kilikini
> (Send her a note!)

I have to admit to being somewhat surprised that I am still alive too. I
have nothing to say for myself in fear that anything I said would certainly
shame me. I was checking in to see how things are going on this newsgroup.

Pot roast in slowcooker. It was very tasty and I had some nice hot roast
beef sandwiches too.

Charlie
(I will as soon as I get my address book moved from my old computer to this
new one)

Charlie wrote:

> I have to admit to being somewhat surprised that I am still alive
> too. I have nothing to say for myself in fear that anything I said
> would certainly shame me. I was checking in to see how things are
> going on this newsgroup.

Hey, Charliam, nice to see you, if you remember me.
I've wondered how you've been doing.

nancy

"Nancy Young" > wrote in message
...
> Charlie wrote:
>
>> I have to admit to being somewhat surprised that I am still alive
>> too. I have nothing to say for myself in fear that anything I said
>> would certainly shame me. I was checking in to see how things are
>> going on this newsgroup.
>
> Hey, Charliam, nice to see you, if you remember me.
> I've wondered how you've been doing.
>
> nancy

My dear Nancy! Of course I remember you. <sings> Unforgettable </sings> I
have been doing wellish. I won't say too much as the Constabulary may be
searching.

Charliam

On Wed, 5 Nov 2008 15:28:16 -0800, "Charlie" > wrote:


>I have to admit to being somewhat surprised that I am still alive too. I
>have nothing to say for myself in fear that anything I said would certainly
>shame me. I was checking in to see how things are going on this newsgroup.
>
>Pot roast in slowcooker. It was very tasty and I had some nice hot roast
>beef sandwiches too.
>
>Charlie
>(I will as soon as I get my address book moved from my old computer to this
>new one)

Welcome back, Charlie!

We have missed you! Stick around for a bit, will ya?

Christine, who is going to cook her duckling tonight, from a recipe of
Paula Wolfert.

"Christine Dabney" > wrote in message
...
> On Wed, 5 Nov 2008 15:28:16 -0800, "Charlie" > wrote:
>
>
>>I have to admit to being somewhat surprised that I am still alive too. I
>>have nothing to say for myself in fear that anything I said would
>>certainly
>>shame me. I was checking in to see how things are going on this
>>newsgroup.
>>
>>Pot roast in slowcooker. It was very tasty and I had some nice hot roast
>>beef sandwiches too.
>>
>>Charlie
>>(I will as soon as I get my address book moved from my old computer to
>>this
>>new one)
>
> Welcome back, Charlie!
>
> We have missed you! Stick around for a bit, will ya?
>
> Christine, who is going to cook her duckling tonight, from a recipe of
> Paula Wolfert.

Thanks Christine! I've missed you too. I shall "lurk" most probably.

Enjoy your duck! I love duck!

Charlie

Charlie > wrote:

> Charlie Liam

Who are you and what are doing here?

Bubba

"Victor Sack" > wrote in message
. ..
> Charlie > wrote:
>
>> Charlie Liam
>
> Who are you and what are doing here?
>
> Bubba

I am an imposter of course. I am infiltrating this disorganization to see if
my dear Bubba Vic was alive and well. From this suspicious response I see he
is not only alive but also normal.

Just stopping by to see how the newsgroup is going.

Charlie
P.S. I've missed you Bubba!

On Wed, 5 Nov 2008 15:34:26 -0800, "Charlie" > wrote:

>I am an imposter of course. I am infiltrating this disorganization to see if
>my dear Bubba Vic was alive and well. From this suspicious response I see he
>is not only alive but also normal.
>
>Just stopping by to see how the newsgroup is going.

RFC is filled with all the squabbling, bickering and occasional
recipes that it's always had. Most of the players have changed, but
many new names are just old faces in disguise... they never mention
who they were in "past lives". Over the years, I've seen way too many
new names pop up that knew far more about this group than a real
newbie would know and never mention that they were a missing regular
posting with a new persona. Some/most do it to turn over a new leaf,
others morph just for the halibut.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

"sf" > wrote in message
news
> On Wed, 5 Nov 2008 15:34:26 -0800, "Charlie" > wrote:
>
>>I am an imposter of course. I am infiltrating this disorganization to see
>>if
>>my dear Bubba Vic was alive and well. From this suspicious response I see
>>he
>>is not only alive but also normal.
>>
>>Just stopping by to see how the newsgroup is going.
>
> RFC is filled with all the squabbling, bickering and occasional
> recipes that it's always had. Most of the players have changed, but
> many new names are just old faces in disguise... they never mention
> who they were in "past lives". Over the years, I've seen way too many
> new names pop up that knew far more about this group than a real
> newbie would know and never mention that they were a missing regular
> posting with a new persona. Some/most do it to turn over a new leaf,
> others morph just for the halibut.
>
>


Thanks Ms B! You have explained a lot! I must admit that it is nice to see
so many fondly remembered names.

Charlie

In article >, "Charlie" >
wrote:

> "Victor Sack" > wrote in message
> . ..
> > Charlie > wrote:
> >
> >> Charlie Liam
> >
> > Who are you and what are doing here?
> >
> > Bubba
>
> I am an imposter of course. I am infiltrating this disorganization to see if
> my dear Bubba Vic was alive and well. From this suspicious response I see he
> is not only alive but also normal.
>
> Just stopping by to see how the newsgroup is going.
>
> Charlie
> P.S. I've missed you Bubba!

Well, Sweetums, your presence and appearance is an unexpected pleasure
and a definite improvement in the population. Bubba's normal‹he's
still a wealth of information. Not knowledge, mind you‹I'm not sayin'
he actually KNOWS anything. Just sayin'.

--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/kilikini
(Send her a note!)

"Melba's Jammin'" > wrote in message
...
>
> Well, Sweetums, your presence and appearance is an unexpected pleasure
> and a definite improvement in the population. Bubba's normal > still a
> wealth of information. Not knowledge, mind you > he actually KNOWS
> anything. Just sayin'.
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.caringbridge.org/visit/kilikini
> (Send her a note!)


Thank you kindly dear lady. Yep. Bubba Vic is special...........

Charlie

Charlie > wrote:

> I am an imposter of course. I am infiltrating this disorganization to see if
> my dear Bubba Vic was alive and well. From this suspicious response I see he
> is not only alive but also normal.

Normal?? Me?!

> P.S. I've missed you Bubba!

I've missed you too, Charliam! You and your trusty frozen tunny fish
are badly needed here, to help us defend against the evil Resi Suran and
that troublesome pair of Barbs, The Real One and The Vicious Impostor,
all of whom are perpetually overdosing on beets, with the predictable
deleterious consequences.

Bubba

"Victor Sack" > wrote in message
.. .
> Charlie > wrote:
>
>> I am an imposter of course. I am infiltrating this disorganization to see
>> if
>> my dear Bubba Vic was alive and well. From this suspicious response I see
>> he
>> is not only alive but also normal.
>
> Normal?? Me?!

Normal for you. Certainly not normal in refrence to any other homonid.

>> P.S. I've missed you Bubba!
>
> I've missed you too, Charliam! You and your trusty frozen tunny fish
> are badly needed here, to help us defend against the evil Resi Suran and
> that troublesome pair of Barbs,

You will be pleased to know that my tunny fish is still rock-hard in my
freezer. Good thing it is a weapon of destruction as it is far from fresh.
Lady Suran is acting badly again? Tut tut!

>The Real One and The Vicious Impostor,
> all of whom are perpetually overdosing on beets, with the predictable
> deleterious consequences.
>
> Bubba

Oh dear! We all know that Barbs cannot handle their beets! Sad. I may shed a
tear. Intervention and rehab, including a strict diet of the Sprout of
Brussels, may be called for.

Charliam

On Tue, 4 Nov 2008 22:09:51 -0800, "Charlie" > wrote:

>
>"Melba's Jammin'" > wrote in message
...
>>
>> Today I'm going to use 2# of ground chuck roast (ground at Cub --
>> they've put in real butchers and a meat counter in addition to their
>> regular cooler stuff > ground pork.
>>
>> I chopped and cooked some celery, sweet red bell pepper, carrots, and
>> onion and will incorporate that into the mixture, too. I'm thinking
>> scalloped potatoes (use the oven efficiently, doncha know).
>>
>> I don't know why I keep torturing myself like this.
>> --
>> -Barb, Mother Superior, HOSSSPoJ
>> http://www.caringbridge.org/visit/kilikini
>> (Send her a note!)
>
>I made a nice meatloaf recently too. 1 lb. ground chuck, 1 lb. sage
>breakfast sausage, coarsely chopped onion, a little chopped garlic, salt n
>pepper. It was tasty. I also made a pot roast with a chunk of chuck, small
>white potatoes, carrots, whole white onions and seasoned with a little beef
>stock.
>
>I normally don't eat that good. Recently it has been from the freezer to the
>microwave to eat.
>
>Charlie Liam

Glad to see you posting here again. Hope you stick around.

"The Cook" > wrote in message
...
>
> Glad to see you posting here again. Hope you stick around.

Thanks! It is nice to see you again too. It has been a while. I may lurk for
a while.

Charlie

Charlie wrote:
>
> "The Cook" > wrote in message
> ...
>>
>> Glad to see you posting here again. Hope you stick around.
>
> Thanks! It is nice to see you again too. It has been a while. I may lurk
> for a while.
>
> Charlie


Before I get all excited, "This" Charlie has to tell me that he is "My"
Charlie. Really, not Make Believe.

"Margaret Suran" > wrote in message
...
> Charlie wrote:
>>
>> "The Cook" > wrote in message
>> ...
>>>
>>> Glad to see you posting here again. Hope you stick around.
>>
>> Thanks! It is nice to see you again too. It has been a while. I may lurk
>> for a while.
>>
>> Charlie
>
>
> Before I get all excited, "This" Charlie has to tell me that he is "My"
> Charlie. Really, not Make Believe.

It is indeed your Charlie. I'll just mention "jam". That should prove it! I
am glad that sf explained what is going on to me! How are you? I hope very
well?

Charlie/Liam/Charliam and all authentic!

"Charlie" > wrote in message
...
>
> "The Cook" > wrote in message
> ...
>>
>> Glad to see you posting here again. Hope you stick around.
>
> Thanks! It is nice to see you again too. It has been a while. I may lurk
> for a while.
>
> Charlie
Charlie,

Waz Up dude?

Nice to see you again.

Dimitri

"Dimitri" > wrote in message
...
>
> "Charlie" > wrote in message
> ...
>>
>> Thanks! It is nice to see you again too. It has been a while. I may lurk
>> for a while.
>>
>> Charlie
> Charlie,
>
> Waz Up dude?

Nada amigo. Just trying slip through life quietly and calmly.

> Nice to see you again.
>
> Dimitri

Thanks Dimitri! It has been a while. Nice to talk to you again.

Charlie

On Tue, 4 Nov 2008 22:09:51 -0800, "Charlie" > wrote:

snippage
>
>I made a nice meatloaf recently too. 1 lb. ground chuck, 1 lb. sage
>breakfast sausage, coarsely chopped onion, a little chopped garlic, salt n
>pepper. It was tasty. I also made a pot roast with a chunk of chuck, small
>white potatoes, carrots, whole white onions and seasoned with a little beef
>stock.
>
>I normally don't eat that good. Recently it has been from the freezer to the
>microwave to eat.
>
>Charlie Liam

Holy Moly Liam is that really you? I'm so happy to see you. Stan was
asking about you just today and I was going to e-mail you.

You made my day.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 11/01

"koko" > wrote in message
...
>
> Holy Moly Liam is that really you? I'm so happy to see you. Stan was
> asking about you just today and I was going to e-mail you.
>
> You made my day.
>
> koko

It is indeed me. I am.....just a moment while I check......yes, alive. I too
am happy to chat with so many real friends of many years! Please pass my
regards to Stan for me! I often think of you two.

Love,
Charlie Liam

"Charlie" > wrote in message
...
>
>
> I made a nice meatloaf recently too. 1 lb. ground chuck, 1 lb. sage
> breakfast sausage, coarsely chopped onion, a little chopped garlic, salt n
> pepper. It was tasty. I also made a pot roast with a chunk of chuck, small
> white potatoes, carrots, whole white onions and seasoned with a little
> beef stock.
>
> I normally don't eat that good. Recently it has been from the freezer to
> the microwave to eat.
>
> Charlie Liam

Charliam!!!

Where have you been???? It's good to see you again. Stick around,
please.

Boli