All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
about Caring Bridge and whether or not it is the appropriate place for
posting medical updates and some moron named Boris is obsessed with bodily
functions. Doesn't anyone cook anymore?
-ginny

Food based: Dinner tonight was pepper rolled roast pork tenderloin, mashed
spuds, butter beans.

"Virginia Tadrzynski" > wrote in
:

> All I see anymore is Peter Lucas, is he or isn't he an a*hole.


I've killfiled all the trolls, so I don't see that.


> Bickering about Caring Bridge and whether or not it is the appropriate
> place for posting medical updates and some moron named Boris is
> obsessed with bodily functions. Doesn't anyone cook anymore?
> -ginny


You obviously missed the "Friday night is Corned Beef" thread.


>
> Food based: Dinner tonight was pepper rolled roast pork tenderloin,
> mashed spuds, butter beans.
>


I'm having a sandwich at the moment. Dark Rye with pumpkin seeds on the
outside for the bread, with corned beef, dijon mustard, cold sliced
potato, and a bit of Dutch Cabbage. Leftovers from last night. And a
glass of OJ, as he seems to be a topic at the moment!!




--
Peter Lucas
Brisbane
Australia

"People are more violently opposed to fur than leather because it is
safer to harrass rich women than motorcycle gangs."

I got to craving the sandwich I used to get at a local deli, made with
grilled eggplant, goat cheese, fresh basil, sun dried toms. Went into
town and got everything BUT forgot the goa cheese! AAAGGGHHH!

I dont care....grumble, cuss....I will use creamcheese and FAKE it.

Dinner tonite will be grilled salmon, a romaine salad with bluecheese
and maybe a small baked potato.

Lass

Lass Chance_2 wrote:
> I got to craving the sandwich I used to get at a local deli, made with
> grilled eggplant, goat cheese, fresh basil, sun dried toms. Went into
> town and got everything BUT forgot the goa cheese! AAAGGGHHH!
>
> I dont care....grumble, cuss....I will use creamcheese and FAKE it.
>
> Dinner tonite will be grilled salmon, a romaine salad with bluecheese
> and maybe a small baked potato.


Tonight we will have the leg of lamb that I had planned for Sunday
night. We went to a Christmas party int he afternoon and had so much to
eat there that I could not get excited about a roast so we opted for
soup and sandwiches and to do the roast tonight.

On Mon, 08 Dec 2008 12:59:56 -0500, Dave Smith
> wrote:

>Lass Chance_2 wrote:
>> I got to craving the sandwich I used to get at a local deli, made with
>> grilled eggplant, goat cheese, fresh basil, sun dried toms. Went into
>> town and got everything BUT forgot the goa cheese! AAAGGGHHH!
>>
>> I dont care....grumble, cuss....I will use creamcheese and FAKE it.
>>
>> Dinner tonite will be grilled salmon, a romaine salad with bluecheese
>> and maybe a small baked potato.
>
>
>Tonight we will have the leg of lamb that I had planned for Sunday
>night. We went to a Christmas party int he afternoon and had so much to
>eat there that I could not get excited about a roast so we opted for
>soup and sandwiches and to do the roast tonight.

It was filet of sole, asparagus and rice for us tonight. Our D-T-D
menus are very simple.


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

Mae West

On Mon, 8 Dec 2008 11:13:09 -0500, (Lass
Chance_2) wrote:

>I got to craving the sandwich I used to get at a local deli, made with
>grilled eggplant, goat cheese, fresh basil, sun dried toms. Went into
>town and got everything BUT forgot the goa cheese! AAAGGGHHH!
>
>I dont care....grumble, cuss....I will use creamcheese and FAKE it.
>
>Dinner tonite will be grilled salmon, a romaine salad with bluecheese
>and maybe a small baked potato.
>
>Lass

Dang, I hate it when I do that. Sounds like you had a wonderful dinner
anyway.

koko
There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 12/07

Virginia Tadrzynski wrote:
>
> All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
> about Caring Bridge and whether or not it is the appropriate place for
> posting medical updates and some moron named Boris is obsessed with bodily
> functions. Doesn't anyone cook anymore?
> -ginny
>
> Food based: Dinner tonight was pepper rolled roast pork tenderloin, mashed
> spuds, butter beans.

I have dough for cinnamon raisin bread sitting near the fireplace rising
now.

In article .com>,
"Pete C." > wrote:

> I have dough for cinnamon raisin bread sitting near the fireplace rising
> now.

How do you shape your loaves, Pete? Do you mix the raisins into the
dough or do you sprinkle them on a flattened piece of dough and roll
like a pinwheel?

--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

Melba's Jammin' wrote:
>
> In article .com>,
> "Pete C." > wrote:
>
> > I have dough for cinnamon raisin bread sitting near the fireplace rising
> > now.
>
> How do you shape your loaves, Pete? Do you mix the raisins into the
> dough or do you sprinkle them on a flattened piece of dough and roll
> like a pinwheel?
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> <http://www.caringbridge.org/visit/amytaylor> -- the world can
> learn much about grace from Amy and Warren.

Raisins mixed in and the cinnamon sugar swirl sprinkled on and rolled up
on this recipe.

In article .com>,
"Pete C." > wrote:

> Melba's Jammin' wrote:
> >
> > In article .com>,
> > "Pete C." > wrote:
> >
> > > I have dough for cinnamon raisin bread sitting near the fireplace rising
> > > now.
> >
> > How do you shape your loaves, Pete? Do you mix the raisins into the
> > dough or do you sprinkle them on a flattened piece of dough and roll
> > like a pinwheel?
> >
> > --
> > -Barb, Mother Superior, HOSSSPoJ
> > <http://www.caringbridge.org/visit/amytaylor> -- the world can
> > learn much about grace from Amy and Warren.
>
> Raisins mixed in and the cinnamon sugar swirl sprinkled on and rolled up
> on this recipe.

Thanks, Pete.

--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

In article .com>,
"Pete C." > wrote:

> Virginia Tadrzynski wrote:
> >
> > All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
> > about Caring Bridge and whether or not it is the appropriate place for
> > posting medical updates and some moron named Boris is obsessed with bodily
> > functions. Doesn't anyone cook anymore?
> > -ginny
> >
> > Food based: Dinner tonight was pepper rolled roast pork tenderloin, mashed
> > spuds, butter beans.
>
> I have dough for cinnamon raisin bread sitting near the fireplace rising
> now.

I've got chicken marinating in the 'frige. I'm going to roast that
today along with a hyooge pair of turkey wings and some turkey thighs
for dad. I also have a 3lb. bag of organic carrots that will go in the
roaster with the poultry.

Have some mushrooms and Mexican Zucchini as the second veggie side I'll
be steaming. I may slice up some of that leftover celery and add it to
that. It needs to be used up.

We never get tired of turkey. :-) The chicken is boneless thighs I'm
going to chill and slice up for salads. It's being marinated in some
Italian salad dressing.
--
Peace! Om

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

Pete C. wrote:
> I have dough for cinnamon raisin bread sitting near the fireplace rising
> now.
>

Several years ago, I was in a rush, so I put my dough in the garage
where it was warm. When I went to check on it, the dough was covered
with ants. Doh! The fireplace is a much better choice.


Becca

In article >,
Becca > wrote:

> Pete C. wrote:
> > I have dough for cinnamon raisin bread sitting near the fireplace rising
> > now.
> >
>
> Several years ago, I was in a rush, so I put my dough in the garage
> where it was warm. When I went to check on it, the dough was covered
> with ants. Doh! The fireplace is a much better choice.
>
>
> Becca

Oops. ;-)
--
Peace! Om

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

On Sat, 06 Dec 2008 11:36:44 -0600, Becca wrote:

> Pete C. wrote:
>> I have dough for cinnamon raisin bread sitting near the fireplace rising
>> now.
>>
>
> Several years ago, I was in a rush, so I put my dough in the garage
> where it was warm. When I went to check on it, the dough was covered
> with ants. Doh! The fireplace is a much better choice.
>
>
> Becca

think of them as little tiny raisins.

your pal,
blake

In article >,
blake murphy > wrote:

> On Sat, 06 Dec 2008 11:36:44 -0600, Becca wrote:
>
> > Pete C. wrote:
> >> I have dough for cinnamon raisin bread sitting near the fireplace rising
> >> now.
> >>
> >
> > Several years ago, I was in a rush, so I put my dough in the garage
> > where it was warm. When I went to check on it, the dough was covered
> > with ants. Doh! The fireplace is a much better choice.
> >
> >
> > Becca
>
> think of them as little tiny raisins.
>
> your pal,
> blake

ROFL!!!
--
Peace! Om

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

On Dec 5, 7:46*pm, "Virginia Tadrzynski" > wrote:
> All I see anymore is Peter Lucas, is he or isn't he an a*hole. *Bickering
> about Caring Bridge and whether or not it is the appropriate place for
> posting medical updates and some moron named Boris is obsessed with bodily
> functions. * Doesn't *anyone cook anymore?
> -ginny

I came back because of Christy, but I *have* posted two recipes. Hope
that counts.

ObFood: Roommate cooked tonight. We had spaghetti with meat sauce and
garlic bread.

Virginia Tadrzynski wrote:
> All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
> about Caring Bridge and whether or not it is the appropriate place for
> posting medical updates and some moron named Boris is obsessed with bodily
> functions. Doesn't anyone cook anymore?
> -ginny
>
> Food based: Dinner tonight was pepper rolled roast pork tenderloin, mashed
> spuds, butter beans.
>
>


I made radish soup today, with small red radishes instead of daikon, and
lots of red pepper flakes (I have a cold.) Also, that cabbage hotdish
recipe that Barb posted yesterday because I had everything on hand, and
the meat needed to be cooked.

If I'm feeling better by Sunday, I'll make a big pot of chili.
Otherwise, it'll be more radish soup and maybe some chicken noodle.

The hotdish is overly juicy; I bet it would go good with potatoes to
help soak it up.

Bob

In article >,
zxcvbob > wrote:

> The hotdish is overly juicy; I bet it would go good with potatoes to
> help soak it up.
>
> Bob

I'll bet you cut the cabbage too fine. Next time pay attention! :-)
Hope you're feeling better soon. I'll fax you some noodles for your
soup.
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

In article >,
zxcvbob > wrote:

> Virginia Tadrzynski wrote:
> > All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
> > about Caring Bridge and whether or not it is the appropriate place for
> > posting medical updates and some moron named Boris is obsessed with bodily
> > functions. Doesn't anyone cook anymore?
> > -ginny
> >
> > Food based: Dinner tonight was pepper rolled roast pork tenderloin, mashed
> > spuds, butter beans.
> >
> >
>
>
> I made radish soup today, with small red radishes instead of daikon, and
> lots of red pepper flakes (I have a cold.) Also, that cabbage hotdish
> recipe that Barb posted yesterday because I had everything on hand, and
> the meat needed to be cooked.
>
> If I'm feeling better by Sunday, I'll make a big pot of chili.
> Otherwise, it'll be more radish soup and maybe some chicken noodle.
>
> The hotdish is overly juicy; I bet it would go good with potatoes to
> help soak it up.
>
> Bob

How did the red radishes compare to daikon in your opinion?
I often steam or roast whole red radishes as a side veggie. I like them
equally cooked or raw but they have different applications. <g>
--
Peace! Om

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

Omelet wrote:
> In article >,
> zxcvbob > wrote:
>
>> Virginia Tadrzynski wrote:
>>> All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
>>> about Caring Bridge and whether or not it is the appropriate place for
>>> posting medical updates and some moron named Boris is obsessed with bodily
>>> functions. Doesn't anyone cook anymore?
>>> -ginny
>>>
>>> Food based: Dinner tonight was pepper rolled roast pork tenderloin, mashed
>>> spuds, butter beans.
>>>
>>>
>>
>> I made radish soup today, with small red radishes instead of daikon, and
>> lots of red pepper flakes (I have a cold.) Also, that cabbage hotdish
>> recipe that Barb posted yesterday because I had everything on hand, and
>> the meat needed to be cooked.
>>
>> If I'm feeling better by Sunday, I'll make a big pot of chili.
>> Otherwise, it'll be more radish soup and maybe some chicken noodle.
>>
>> The hotdish is overly juicy; I bet it would go good with potatoes to
>> help soak it up.
>>
>> Bob
>
> How did the red radishes compare to daikon in your opinion?
> I often steam or roast whole red radishes as a side veggie. I like them
> equally cooked or raw but they have different applications. <g>



I assume they were hotter, but I don't know. I've never used daikon. I
haven't seen any daikon at the grocery stores since I started looking
for it a week or two ago.

They did turn the broth a nice pink color. I added a splash of vinegar
to set the color.

Bob

In article >,
zxcvbob > wrote:

> Omelet wrote:
> > In article >,
> > zxcvbob > wrote:
> >
> >> Virginia Tadrzynski wrote:
> >>> All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
> >>> about Caring Bridge and whether or not it is the appropriate place for
> >>> posting medical updates and some moron named Boris is obsessed with
> >>> bodily
> >>> functions. Doesn't anyone cook anymore?
> >>> -ginny
> >>>
> >>> Food based: Dinner tonight was pepper rolled roast pork tenderloin,
> >>> mashed
> >>> spuds, butter beans.
> >>>
> >>>
> >>
> >> I made radish soup today, with small red radishes instead of daikon, and
> >> lots of red pepper flakes (I have a cold.) Also, that cabbage hotdish
> >> recipe that Barb posted yesterday because I had everything on hand, and
> >> the meat needed to be cooked.
> >>
> >> If I'm feeling better by Sunday, I'll make a big pot of chili.
> >> Otherwise, it'll be more radish soup and maybe some chicken noodle.
> >>
> >> The hotdish is overly juicy; I bet it would go good with potatoes to
> >> help soak it up.
> >>
> >> Bob
> >
> > How did the red radishes compare to daikon in your opinion?
> > I often steam or roast whole red radishes as a side veggie. I like them
> > equally cooked or raw but they have different applications. <g>
>
>
>
> I assume they were hotter, but I don't know. I've never used daikon. I
> haven't seen any daikon at the grocery stores since I started looking
> for it a week or two ago.
>
> They did turn the broth a nice pink color. I added a splash of vinegar
> to set the color.
>
> Bob

Sounds nice. :-) IME daikon is a bit milder but the flavor is similar.
I'l always recommend cooked radishes. I think they are so much better
than turnips.
--
Peace! Om

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

Virginia Tadrzynski wrote:
> All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
> about Caring Bridge and whether or not it is the appropriate place for
> posting medical updates and some moron named Boris is obsessed with bodily
> functions. Doesn't anyone cook anymore?
> -ginny
>
> Food based: Dinner tonight was pepper rolled roast pork tenderloin, mashed
> spuds, butter beans.
>
>
This afternoon I made a loaf of sweet bread in the machine and it turned
out right nice. Dinner was soft tacos and nachos, home made of course.
Did use store bought salsa though.

On Fri 05 Dec 2008 06:46:23p, Virginia Tadrzynski told us...

> All I see anymore is Peter Lucas, is he or isn't he an a*hole.
> Bickering about Caring Bridge and whether or not it is the appropriate
> place for posting medical updates and some moron named Boris is obsessed
> with bodily functions. Doesn't anyone cook anymore?
> -ginny
>
> Food based: Dinner tonight was pepper rolled roast pork tenderloin,
> mashed spuds, butter beans.

Tonight we had the corned beef and cabbage boiled dinner I posted about
earlier. It was delicious!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Friday, 12(XII)/05(V)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 5dys 3hrs 23mins
************************************************** **********************
I have a speech impediment... my foot.
************************************************** **********************

Wayne Boatwright > wrote in
5.247:

> On Fri 05 Dec 2008 06:46:23p, Virginia Tadrzynski told us...
>
>> All I see anymore is Peter Lucas, is he or isn't he an a*hole.
>> Bickering about Caring Bridge and whether or not it is the appropriate
>> place for posting medical updates and some moron named Boris is obsessed
>> with bodily functions. Doesn't anyone cook anymore?
>> -ginny
>>
>> Food based: Dinner tonight was pepper rolled roast pork tenderloin,
>> mashed spuds, butter beans.
>
> Tonight we had the corned beef and cabbage boiled dinner I posted about
> earlier. It was delicious!
>


Got pics???



--
Peter Lucas
Brisbane
Australia

"People are more violently opposed to fur than leather because it is safer
to harrass rich women than motorcycle gangs."

On Sat 06 Dec 2008 06:58:28a, PeterL told us...

> Wayne Boatwright > wrote in
> 5.247:
>
>> On Fri 05 Dec 2008 06:46:23p, Virginia Tadrzynski told us...
>>
>>> All I see anymore is Peter Lucas, is he or isn't he an a*hole.
>>> Bickering about Caring Bridge and whether or not it is the appropriate
>>> place for posting medical updates and some moron named Boris is
obsessed
>>> with bodily functions. Doesn't anyone cook anymore?
>>> -ginny
>>>
>>> Food based: Dinner tonight was pepper rolled roast pork tenderloin,
>>> mashed spuds, butter beans.
>>
>> Tonight we had the corned beef and cabbage boiled dinner I posted about
>> earlier. It was delicious!
>>
>
>
> Got pics???

Alas, no. I didn’t even think of it. I work at home on Fridays and was
really busy. Never thought about pictures or the fact that the camera
batteries needed charging.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/06(VI)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 4dys 6hrs 25mins
************************************************** **********************
Forget the Joneses...I can't keep up with the SIMPSONS!
************************************************** **********************

On Sun, 07 Dec 2008 00:36:02 GMT, Wayne Boatwright
> wrote:

>Never thought about pictures or the fact that the camera
>batteries needed charging.

That was the eternal problem for me too, so when I bought the "new"
camera I also bought two new sets of batteries. Problem solved.
There's always a fresh set in the charger.

The problem is - now my "new camera" doesn't seem to recognize fully
charged batteries anymore. It responds as if they are dead. My old
camera uses the same batteries and thinks they're just fine, so I
don't know what's wrong with camera #2. Camera #2 is long out of
warrantee, so it's probably cheaper to replace it.


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

Mae West

On Sat 06 Dec 2008 06:46:10p, sf told us...

> On Sun, 07 Dec 2008 00:36:02 GMT, Wayne Boatwright
> > wrote:
>
>>Never thought about pictures or the fact that the camera
>>batteries needed charging.
>
> That was the eternal problem for me too, so when I bought the "new"
> camera I also bought two new sets of batteries. Problem solved.
> There's always a fresh set in the charger.
>
> The problem is - now my "new camera" doesn't seem to recognize fully
> charged batteries anymore. It responds as if they are dead. My old
> camera uses the same batteries and thinks they're just fine, so I
> don't know what's wrong with camera #2. Camera #2 is long out of
> warrantee, so it's probably cheaper to replace it.

I’m not really sure what the problem is. The batteries are brand new. The
camera is a Kodak which I’ve had since ~1999. The original batteries were
Kodak and came with a Kodak charger. The original batteries actually
lasted with repeated chargings until earlier this year.

When I bought the new batteries I bought Delkin Power 2900mAh batteries,
but I did not buy a new charger. I’m beginning to wonder if the charger is
at fault or inadequate for these batteries. Early this week I charged the
batteries. I needed to take a few pictures of a door frame. I got exactly
3 pictures before the camera shut down due to low battery.

I’m wondering if I should buy a Delkin charger. We actually have two
different Kodak cameras that use the same type of batteries, although the
other camera has lower power requirements. The Delkin batteries I bought
had a higher output rating than the previous Kodak batteries.

I’m in a quandary. I’m also not in a position to replace the camera with
one of equal quality and features.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/06(VI)/08(MMVIII)
************************************************** **********************
Countdown till Christmas Day
2wks 4dys 3hrs 48mins
************************************************** **********************
I'll be Bach! --Johann Sebastian Schwarzenegger
************************************************** **********************

Virginia Tadrzynski wrote:
> All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
> about Caring Bridge and whether or not it is the appropriate place for
> posting medical updates and some moron named Boris is obsessed with bodily
> functions. Doesn't anyone cook anymore?
> -ginny
>
> Food based: Dinner tonight was pepper rolled roast pork tenderloin, mashed
> spuds, butter beans.
>
>


We had the last of the turkey in a gravy-based sauce with sour cream
and mushrooms served with linguini. Sides were cheese sauced
cauliflower and cranberry-orange relish. Not exciting, but at least the
turkey is history.

gloria p

In article >,
Gloria P > wrote:

> We had the last of the turkey in a gravy-based sauce with sour cream
> and mushrooms served with linguini. Sides were cheese sauced
> cauliflower and cranberry-orange relish. Not exciting, but at least the
> turkey is history.
>
> gloria p

Tetrazzini! '-)
--
-Barb, Mother Superior, HOSSSPoJ
<http://www.caringbridge.org/visit/amytaylor> -- the world can
learn much about grace from Amy and Warren.

Melba's Jammin' wrote:
> In article >,
> Gloria P > wrote:
>
>> We had the last of the turkey in a gravy-based sauce with sour cream
>> and mushrooms served with linguini. Sides were cheese sauced
>> cauliflower and cranberry-orange relish. Not exciting, but at least the
>> turkey is history.
>>
>> gloria p
>
> Tetrazzini! '-)


OK, Pseudo-Tetrazzini.

My sister-in-law makes a heavenly tetrazzini and when I asked for the
recipe, she sent me the cookbook it came from, out of print, from a
Seattle bookstore. I was happy to at last have the recipe, but when I
opened the book, I was dismayed to find the recipe was 4 pages long.

For now I'll stick to Pseudo....

gloria p

"Virginia Tadrzynski" > wrote in message
...
> All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
> about Caring Bridge and whether or not it is the appropriate place for
> posting medical updates and some moron named Boris is obsessed with bodily
> functions. Doesn't anyone cook anymore?
> -ginny
>
> Food based: Dinner tonight was pepper rolled roast pork tenderloin,
> mashed spuds, butter beans.


Yes, yes I do. I try to keep my head above the muck in here. Scant few
cooking discussions anymore. I would post one but I am afraid I'd get
flamed for posting a relevant topic.

Paul

On Fri, 5 Dec 2008 21:26:40 -0800, "Paul M. Cook" >
wrote:


>Yes, yes I do. I try to keep my head above the muck in here. Scant few
>cooking discussions anymore. I would post one but I am afraid I'd get
>flamed for posting a relevant topic.
>
>Paul
>

Not by me...at least for posting about food, cooking, eating..etc....

My cooking project for this evening, is making chicken broth. I am
down to my last few cubes of frozen reduced chicken broth. I am
thinking of starting part of it in the food processor..using some
chicken wings that were on sale, along with some chicken feet. And a
few chicken thighs.

If I can ever get myself moving, that is...LOL.

Christine

Christine Dabney wrote:

> My cooking project for this evening, is making chicken broth. I am
> down to my last few cubes of frozen reduced chicken broth. I am
> thinking of starting part of it in the food processor..using some
> chicken wings that were on sale, along with some chicken feet. And a
> few chicken thighs.

I've had a stock pot from the last of the turkey going for five hours or
so now. It smells SO good! If I do nothing but let it simmer, I will be
happy. I love the smell of stock on the stove and the additional warmth
in the house.

> If I can ever get myself moving, that is...LOL.

I had every intention of pulling things from the garage to start putting
up for Christmas. I need a little motivation at the moment.

--Lin (must be the turkey stock aroma lulling me into complacency)

On Fri, 05 Dec 2008 21:46:07 -0800, Lin >
wrote:

>Christine Dabney wrote:

>> If I can ever get myself moving, that is...LOL.
>
>I had every intention of pulling things from the garage to start putting
>up for Christmas. I need a little motivation at the moment.
>
>--Lin (must be the turkey stock aroma lulling me into complacency)

This is why I end up cooking later at night, many nights. I am a
night owl anyway, and with me working at night, I just tend to get
going much later in the day.

I decided to call my blog The Night Cooker, since this is my
predisposition...LOL.

Christine

Christine Dabney wrote:

> I decided to call my blog The Night Cooker, since this is my
> predisposition...LOL.

Or, "The Happy Cooker."

Sorry, couldn't help it.

--Lin ;-)

Christine Dabney > wrote in
:


>
> I decided to call my blog The Night Cooker, since this is my
> predisposition...LOL.
>


Gidday Doc........ where's you're blog???


Although, I spend waaaaaaaay too much time on the blogs when I go there.
Lookin' at the pages, checking the links........ the Orange Lady, Dame
Nelly Melba, has a new website, it's quite 'spiffy' now, and Kokolita's
site has had a damn fine makeover too.

*Both* worth bookmarks.



--
Peter Lucas
Brisbane
Australia

"People are more violently opposed to fur than leather because it is safer
to harrass rich women than motorcycle gangs."

In article >,
Christine Dabney > wrote:

> On Fri, 5 Dec 2008 21:26:40 -0800, "Paul M. Cook" >
> wrote:
>
>
> >Yes, yes I do. I try to keep my head above the muck in here. Scant few
> >cooking discussions anymore. I would post one but I am afraid I'd get
> >flamed for posting a relevant topic.
> >
> >Paul
> >
>
> Not by me...at least for posting about food, cooking, eating..etc....
>
> My cooking project for this evening, is making chicken broth. I am
> down to my last few cubes of frozen reduced chicken broth. I am
> thinking of starting part of it in the food processor..using some
> chicken wings that were on sale, along with some chicken feet. And a
> few chicken thighs.
>
> If I can ever get myself moving, that is...LOL.
>
> Christine

IMHO next to feet, chicken wings make some of the richest stock. :-)

The thighs tho' are good if cooked a bit later in the making so I can
shred them and save the meat in the stock. I don't care for it if it's
been cooked too long and all the flavor is gone.
--
Peace! Om

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

Virginia Tadrzynski wrote:

> All I see anymore is Peter Lucas, is he or isn't he an a*hole. Bickering
> about Caring Bridge and whether or not it is the appropriate place for
> posting medical updates and some moron named Boris is obsessed with bodily
> functions. Doesn't anyone cook anymore?
> -ginny
>
> Food based: Dinner tonight was pepper rolled roast pork tenderloin, mashed
> spuds, butter beans.
>
>

Why yes, as a matter of fact.

My son is spending the night at a friend's house but I told my daughter
she could invite her boyfriend over for dinner.

I made stuffed garlic bread, chicken picatta and steamed broccoli.

Dear daughter and her beau were starving and the cooking smells were
sheer torture. When I asked them to please unload the dishwasher and
set the table, I swear I'd only turned away for a second and the
requested tasks were done and they were seated at the table, eyeing the
stuffed garlic bread they'd been warned not to cut yet to avoid molten
cheese burns.

With just a couple of minutes left on the broccoli's cooking time I took
pity on them and told them they could start on the bread, but to be
careful. I heard a yelp and a hiss but the numnum noises that followed
attracted the dogs who began circling the table like sharks.

The chicken was wonderful, with plenty of tangy sauce to dunk the
broccoli in, and of course the bread was obscenely rich. Dessert was
squares of dark chocolate, or clementines.

On Fri, 05 Dec 2008 23:56:37 -0600, Kathleen
> wrote:

>I made stuffed garlic bread,

How do you stuff garlic bread?


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

Mae West

sf wrote:

> On Fri, 05 Dec 2008 23:56:37 -0600, Kathleen
> > wrote:
>
>
>> I made stuffed garlic bread,
>
>
> How do you stuff garlic bread?
>
>
STUFFED GARLIC BREAD

1 large unsliced loaf sourdough bread
6 T butter
6 or 7 large cloves of garlic, pressed
1/4 c. parmesan cheese -- grated
1 1/2 c sour cream
2 C. monterey jack cheese -- cut into 1" cubes
1 can artichoke hearts, chopped (not the marinated ones)

Preheat oven to 350.

Cut loaf in half lengthwise. Disembowl the half loaves, tearing out soft
center of bread in chunks, leaving crust intact.

Put crust shells on a cookie sheet, crust sides down.

Melt butter in a large skillet, stir in garlic. Sautee for a couple of
minutes, being careful not to scorch the garlic. Chase hungry lurkers
out of the kitchen

Stir in torn bread chunks, and cook until golden brown and butter has
been absorbed. Remove from heat. Smack hungry lurkers' fingers with a
spatula for trying to steal bread chunks.

In a large bowl combine sour cream, jack cheese and parmesan. Stir in
artichoke hearts and toasted garlic-y bread chunks. Mix well and spoon
back into bread shells.

Cover with foil and bake for 30 minutes. Remove foil and bake for an
additional 10 minutes uncovered. Let rest 5 to 8 minutes before cutting
to avoid molten cheese burns.