When we experienced blizzard warnings earlier this week I
thought it sounded like beef stew weather.

I browned 2 lb. of beef in a little olive oil and added it
to 2 cups beef broth and a generous cup or two of red wine
in a heavy kettle. Next I browned a large chopped onion
(maybe 1 1/2 cups) and about half of a bunch of chopped
celery and a couple of cloves of minced garlic. That was
added to the kettle with the drained contents of a can of
chopped tomatoes. I added salt, fresh ground black pepper, a
bay leaf, and various pinches of thyme, marjoram and basil.

After a few hours of simmering it tasted good but needed
something. I added a few more herbs, tasted, than added a
glug (maybe 1 or 2 Tbsp) of balsamic vinegar. Wow, what a
difference that made. It perked up the flavor tremendously
while not adding any particular flavor if its own.

I served it with home made corn muffins and it must have
been good because my husband had two servings and our son
who was staying overnight had three. It was even better at
lunch the next day.

gloria p

On Mar 28, 9:49*am, Puester > wrote:
> When we experienced blizzard warnings earlier this week I
> thought it sounded like beef stew weather.
>
> I browned 2 lb. of beef in a little olive oil and added it
> to 2 cups beef broth and a generous cup or two of red wine
> in a heavy kettle. *Next I browned a large chopped onion
> (maybe 1 1/2 cups) and about half of a bunch of chopped
> celery and a couple of cloves of minced garlic. *That was
> added to the kettle with the drained contents of a can of
> chopped tomatoes. I added salt, fresh ground black pepper, a
> bay leaf, and various pinches of thyme, marjoram and basil.
>
> After a few hours of simmering it tasted good but needed
> something. *I added a few more herbs, tasted, than added a
> glug (maybe 1 or 2 Tbsp) of balsamic vinegar. *Wow, what a
> difference that made. *It perked up the flavor tremendously
> while not adding any particular flavor if its own.
>
> I served it with home made corn muffins and it must have
> been good because my husband had two servings and our son
> who was staying overnight had three. *It was even better at
> lunch the next day.
>
> gloria p

I would have tossed in some potatoes and carrots.

Chemo the Clown wrote:
> On Mar 28, 9:49 am, Puester > wrote:
>> When we experienced blizzard warnings earlier this week I
>> thought it sounded like beef stew weather.
>>
>> I browned 2 lb. of beef in a little olive oil and added it
>> to 2 cups beef broth and a generous cup or two of red wine
>> in a heavy kettle. Next I browned a large chopped onion
>> (maybe 1 1/2 cups) and about half of a bunch of chopped
>> celery and a couple of cloves of minced garlic. That was
>> added to the kettle with the drained contents of a can of
>> chopped tomatoes. I added salt, fresh ground black pepper, a
>> bay leaf, and various pinches of thyme, marjoram and basil.
>>
>> After a few hours of simmering it tasted good but needed
>> something. I added a few more herbs, tasted, than added a
>> glug (maybe 1 or 2 Tbsp) of balsamic vinegar. Wow, what a
>> difference that made. It perked up the flavor tremendously
>> while not adding any particular flavor if its own.
>>
>> I served it with home made corn muffins and it must have
>> been good because my husband had two servings and our son
>> who was staying overnight had three. It was even better at
>> lunch the next day.
>>
>> gloria p
>
> I would have tossed in some potatoes and carrots.


I did. Forgot to include them in the post.

gloria p

Gloria replied:

>>> When we experienced blizzard warnings earlier this week I
>>> thought it sounded like beef stew weather.
>>>
>>> I browned 2 lb. of beef in a little olive oil and added it
>>> to 2 cups beef broth and a generous cup or two of red wine
>>> in a heavy kettle. Next I browned a large chopped onion
>>> (maybe 1 1/2 cups) and about half of a bunch of chopped
>>> celery and a couple of cloves of minced garlic. That was
>>> added to the kettle with the drained contents of a can of
>>> chopped tomatoes. I added salt, fresh ground black pepper, a
>>> bay leaf, and various pinches of thyme, marjoram and basil.
>>>
>>> After a few hours of simmering it tasted good but needed
>>> something. I added a few more herbs, tasted, than added a
>>> glug (maybe 1 or 2 Tbsp) of balsamic vinegar. Wow, what a
>>> difference that made. It perked up the flavor tremendously
>>> while not adding any particular flavor if its own.
>>>
>>> I served it with home made corn muffins and it must have
>>> been good because my husband had two servings and our son
>>> who was staying overnight had three. It was even better at
>>> lunch the next day.
>>>
>>> gloria p
>>
>> I would have tossed in some potatoes and carrots.
>
>
> I did. Forgot to include them in the post.

I'd have left the potatoes out of the stew, but served the stew over mashed
potatoes. Then the leftover potatoes can go on top of the stew to make
cottage pie the next day. I'd probably add some frozen peas to the stew
before putting the cottage pie in the oven.

Ever since I made lamb stew on St. Patrick's Day, I've become a convert to
the method I used to make that stew: Brown in batches, deglazing with the
same liquid over and over again, so that the browned stuff doesn't burn and
it all ends up in the final stew, rather than as residue on the pan used to
do the browning.

Balsamic vinegar is great stuff, isn't it? It's got a great flavor, and it's
*so* versatile. I've gained an interest in Vietnamese cooking recently (at
least partly due to sqwertz's contributions here), and I'm thinking that a
tablespoon of Vietnamese caramel sauce would have been an interesting thing
to add instead of the balsamic vinegar. (I mention that in case you ever
find yourself out of balsamic vinegar but you happen to have nuoc mau on
hand.)

Bob

Christine Dabney > wrote:

> On Sat, 28 Mar 2009 19:02:38 -0700, "Bob Terwilliger"
> > wrote:
>
>>Balsamic vinegar is great stuff, isn't it? It's got a great flavor, and it's
>>*so* versatile. I've gained an interest in Vietnamese cooking recently (at
>>least partly due to sqwertz's contributions here), and I'm thinking that a
>>tablespoon of Vietnamese caramel sauce would have been an interesting thing
>>to add instead of the balsamic vinegar. (I mention that in case you ever
>>find yourself out of balsamic vinegar but you happen to have nuoc mau on
>>hand.)

I've actually made a positive impression on someone here?
I think I'm going to be sick.

And to think I have Bob and the rest of his NSP killfiled.

-sw

Christine wrote:

> Have you gotten the book Into the Vietnamese Kitchen? Lovely
> book..and the recipes are good too.

Yes, that's the book I'm reading now! I'm planning a Vietnamese meal for
this next Wednesday, using recipes from that book. Dungeness crab season is
winding down, so I want to take advantage of it while I can, and I mentioned
elsewhere that I'm contemplating cooking rabbit in caramel sauce. I've also
started formulating a Vietnamese menu using wild salmon, for when it becomes
available in a couple months. I'll post those menus in a new thread.

Bob

On Sat, 28 Mar 2009 10:49:09 -0600, Puester >
wrote:

>
>When we experienced blizzard warnings earlier this week I
>thought it sounded like beef stew weather.
>
snippage

Puester, what you made sound delicious. I was happy to learn that
adding balsamic vinegar could make such a difference to the dish. I'll
try that next time I make stew.


koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 03/20

On Sat 28 Mar 2009 09:07:43p, koko told us...

> On Sat, 28 Mar 2009 10:49:09 -0600, Puester >
> wrote:
>
>>
>>When we experienced blizzard warnings earlier this week I
>>thought it sounded like beef stew weather.
>>
> snippage
>
> Puester, what you made sound delicious. I was happy to learn that
> adding balsamic vinegar could make such a difference to the dish. I'll
> try that next time I make stew.
>
>
> koko

I like the balsamic vinegar in beef stew, and have been using it that way
for a while. Have you ever added a teaspoon or two of dark brown sugar as
well? It doesn't sweeten the stew, but it does add another dimension. I
add it when I'm browning the onions. Caramelizes nicely.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

"Wayne Boatwright" > wrote in message
5.250...
> On Sat 28 Mar 2009 09:07:43p, koko told us...
>
snip
> I like the balsamic vinegar in beef stew, and have been using it that way
> for a while. Have you ever added a teaspoon or two of dark brown sugar as
> well? It doesn't sweeten the stew, but it does add another dimension. I
> add it when I'm browning the onions. Caramelizes nicely.
>
> --
> Wayne Boatwright
>
Really??? Dark brown sugar? I never thought of that. Do you caramelize
the onions before or after you have browned the beef?
Janet

On Sun 29 Mar 2009 05:36:52a, Janet Bostwick told us...

>
> "Wayne Boatwright" > wrote in message
> 5.250...
>> On Sat 28 Mar 2009 09:07:43p, koko told us...
>>
> snip
>> I like the balsamic vinegar in beef stew, and have been using it that
way
>> for a while. Have you ever added a teaspoon or two of dark brown sugar
as
>> well? It doesn't sweeten the stew, but it does add another dimension.
I
>> add it when I'm browning the onions. Caramelizes nicely.
>>
>> --
>> Wayne Boatwright
>>
> Really??? Dark brown sugar? I never thought of that. Do you caramelize
> the onions before or after you have browned the beef?
> Janet

I brown the beef in bathces first, then use the remaining fat (or a little
more) to brown the onions in the same pot. I just sprinkle the sugar over
the onions at the beginning and, of course, it gets well mixed as the
onions are stirred. Works a treat. After the onions are caramelized, you
can use any of the intended liquid for the stew to deglaze the pan.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

"Wayne Boatwright" > wrote in message
5.250...
> On Sun 29 Mar 2009 05:36:52a, Janet Bostwick told us...
>
>>
>> "Wayne Boatwright" > wrote in message
>> 5.250...
>>> On Sat 28 Mar 2009 09:07:43p, koko told us...
>>>
>> snip
>>> I like the balsamic vinegar in beef stew, and have been using it that
> way
>>> for a while. Have you ever added a teaspoon or two of dark brown sugar
> as
>>> well? It doesn't sweeten the stew, but it does add another dimension.
> I
>>> add it when I'm browning the onions. Caramelizes nicely.
>>>
>>> --
>>> Wayne Boatwright
>>>
>> Really??? Dark brown sugar? I never thought of that. Do you caramelize
>> the onions before or after you have browned the beef?
>> Janet
>
> I brown the beef in bathces first, then use the remaining fat (or a little
> more) to brown the onions in the same pot. I just sprinkle the sugar over
> the onions at the beginning and, of course, it gets well mixed as the
> onions are stirred. Works a treat. After the onions are caramelized, you
> can use any of the intended liquid for the stew to deglaze the pan.
>
> --
> Wayne Boatwright
Stew tomorrow using your technique. Our temps will plummet tomorrow; we had
high winds today. All the leaves that I raked away from emerging perennials
will have to be mounded around the crowns to protect them from temps in the
low 20's. Sounds like a good day for stew.
Janet

On Sat, 28 Mar 2009 21:22:12 -0500, Sqwertz wrote:

> Christine Dabney > wrote:
>
>> On Sat, 28 Mar 2009 19:02:38 -0700, "Bob Terwilliger"
>> > wrote:
>>
>>>Balsamic vinegar is great stuff, isn't it? It's got a great flavor, and it's
>>>*so* versatile. I've gained an interest in Vietnamese cooking recently (at
>>>least partly due to sqwertz's contributions here), and I'm thinking that a
>>>tablespoon of Vietnamese caramel sauce would have been an interesting thing
>>>to add instead of the balsamic vinegar. (I mention that in case you ever
>>>find yourself out of balsamic vinegar but you happen to have nuoc mau on
>>>hand.)
>
> I've actually made a positive impression on someone here?
> I think I'm going to be sick.
>
> And to think I have Bob and the rest of his NSP killfiled.
>
> -sw

i'm planning to make some *nuoc mau* too, but plans have a long gestation
period around here.

your pal,
blake

> wrote:

> This message was cancelled from within Mozilla.

Don't let a little Beef Stew flame war discourage you!

-sw

On Sun 29 Mar 2009 08:25:40a, Janet Bostwick told us...

>
> "Wayne Boatwright" > wrote in message
> 5.250...
>> On Sun 29 Mar 2009 05:36:52a, Janet Bostwick told us...
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> 5.250...
>>>> On Sat 28 Mar 2009 09:07:43p, koko told us...
>>>>
>>> snip
>>>> I like the balsamic vinegar in beef stew, and have been using it that
>>>> way for a while. Have you ever added a teaspoon or two of dark brown
>>>> sugar as well? It doesn't sweeten the stew, but it does add another
>>>> dimension. I add it when I'm browning the onions. Caramelizes nicely.
>>>>
>>>> --
>>>> Wayne Boatwright
>>>>
>>> Really??? Dark brown sugar? I never thought of that. Do you
>>> caramelize the onions before or after you have browned the beef?
>>> Janet
>>
>> I brown the beef in bathces first, then use the remaining fat (or a
>> little more) to brown the onions in the same pot. I just sprinkle the
>> sugar over the onions at the beginning and, of course, it gets well
>> mixed as the onions are stirred. Works a treat. After the onions are
>> caramelized, you can use any of the intended liquid for the stew to
>> deglaze the pan.
>>
>> --
>> Wayne Boatwright
> Stew tomorrow using your technique. Our temps will plummet tomorrow; we
> had high winds today. All the leaves that I raked away from emerging
> perennials will have to be mounded around the crowns to protect them
> from temps in the low 20's. Sounds like a good day for stew.
> Janet

I hope you enjoy your stew, Janet. I certainly don't envy your weather,
but it's ideal for a good pot of stew.

My eclairs are finished and in the fridge. We will be heading out shortly
to meet our friends for lunch. It's in the mid-70s here.

Stay bundled up!

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

In article >,
Puester > wrote:

> When we experienced blizzard warnings earlier this week I
> thought it sounded like beef stew weather.
>
> I browned 2 lb. of beef in a little olive oil and added it
> to 2 cups beef broth and a generous cup or two of red wine
> in a heavy kettle. Next I browned a large chopped onion
> (maybe 1 1/2 cups) and about half of a bunch of chopped
> celery and a couple of cloves of minced garlic. That was
> added to the kettle with the drained contents of a can of
> chopped tomatoes. I added salt, fresh ground black pepper, a
> bay leaf, and various pinches of thyme, marjoram and basil.
>
> After a few hours of simmering it tasted good but needed
> something. I added a few more herbs, tasted, than added a
> glug (maybe 1 or 2 Tbsp) of balsamic vinegar. Wow, what a
> difference that made. It perked up the flavor tremendously
> while not adding any particular flavor if its own.
>
> I served it with home made corn muffins and it must have
> been good because my husband had two servings and our son
> who was staying overnight had three. It was even better at
> lunch the next day.
>
> gloria p

Sounds wonderful! ;-d
I'd have left out the tomatoes tho', but that's just me!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Wayne Boatwright wrote:
>
> I like the balsamic vinegar in beef stew, and have been using it that way
> for a while. Have you ever added a teaspoon or two of dark brown sugar as
> well? It doesn't sweeten the stew, but it does add another dimension. I
> add it when I'm browning the onions. Caramelizes nicely.
>


I've never added sugar but a diced parsnip also adds a
slightly sweet flavor.

gloria p

On Sun 29 Mar 2009 03:29:14p, Puester told us...

> Wayne Boatwright wrote:
>>
>> I like the balsamic vinegar in beef stew, and have been using it that
>> way for a while. Have you ever added a teaspoon or two of dark brown
>> sugar as well? It doesn't sweeten the stew, but it does add another
>> dimension. I add it when I'm browning the onions. Caramelizes nicely.
>>
>
>
> I've never added sugar but a diced parsnip also adds a
> slightly sweet flavor.
>
> gloria p
>

I use the sugar to help caramelize the onion and it gives a little more
depth of flavor. Two teaspoons of brown sugar really isn't going to
sweeten the stew. I also like parships and turnips in stew. Both can add
a certain sweetiness that's rather nice.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

"Wayne Boatwright" > wrote in message
5.247...
> On Sun 29 Mar 2009 08:25:40a, Janet Bostwick told us...
>
snip
>> Stew tomorrow using your technique.
snip
>> Janet
>
> I hope you enjoy your stew, Janet. I certainly don't envy your weather,
> but it's ideal for a good pot of stew.
>
> Wayne Boatwright
>
The stew has been consumed and was just the ticket. The brown sugar
certainly made caramelizing the onions easier. Pictures are here. Thanks
again.
http://janetbostwick349.fotopic.net

Janet

On Mon 30 Mar 2009 06:03:37p, Janet Bostwick told us...

>
> "Wayne Boatwright" > wrote in message
> 5.247...
>> On Sun 29 Mar 2009 08:25:40a, Janet Bostwick told us...
>>
> snip
>>> Stew tomorrow using your technique.
> snip
>>> Janet
>>
>> I hope you enjoy your stew, Janet. I certainly don't envy your weather,
>> but it's ideal for a good pot of stew.
>>
>> Wayne Boatwright
>>
> The stew has been consumed and was just the ticket. The brown sugar
> certainly made caramelizing the onions easier. Pictures are here.
Thanks
> again.
> http://janetbostwick349.fotopic.net
>
> Janet

Janet, your stew looks perfect! Just the way I would like it.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

"Janet Bostwick" > wrote
>
> The stew has been consumed and was just the ticket. The brown sugar
> certainly made caramelizing the onions easier. Pictures are here. Thanks
> again.
> http://janetbostwick349.fotopic.net
>
>
Looks good, I like the peas, I sometimes use grean beans... I freeze those
that escaped my eye and got too big, cut and freeze em for winter stews.

"Wayne Boatwright" > wrote in message
5.247...
> On Mon 30 Mar 2009 06:03:37p, Janet Bostwick told us...
>
>>
>> "Wayne Boatwright" > wrote in message
>> 5.247...
>>> On Sun 29 Mar 2009 08:25:40a, Janet Bostwick told us...
>>>
>> snip
>>>> Stew tomorrow using your technique.
>> snip
>>>> Janet
>>>
>>> I hope you enjoy your stew, Janet. I certainly don't envy your weather,
>>> but it's ideal for a good pot of stew.
>>>
>>> Wayne Boatwright
>>>
>> The stew has been consumed and was just the ticket. The brown sugar
>> certainly made caramelizing the onions easier. Pictures are here.
> Thanks
>> again.
>> http://janetbostwick349.fotopic.net
>>
>> Janet
>
> Janet, your stew looks perfect! Just the way I would like it.
>
> --
> Wayne Boatwright
Thank you. Next time, you come on over, o.k.?
Janet

"brooklyn1" > wrote in message
...
>
> "Janet Bostwick" > wrote
>>
>> The stew has been consumed and was just the ticket. The brown sugar
>> certainly made caramelizing the onions easier. Pictures are here.
>> Thanks again.
>> http://janetbostwick349.fotopic.net
>>
>>
> Looks good, I like the peas, I sometimes use grean beans... I freeze those
> that escaped my eye and got too big, cut and freeze em for winter stews.
>
Glad you liked it. I've already used up all my frozen garden beans. I have
one more package of frozen corn and 3 more winter squash, then I need to get
the garden going again.
Janet

On Mon 30 Mar 2009 07:14:05p, Janet Bostwick told us...

>
> "Wayne Boatwright" > wrote in message
> 5.247...
>> On Mon 30 Mar 2009 06:03:37p, Janet Bostwick told us...
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> 5.247...
>>>> On Sun 29 Mar 2009 08:25:40a, Janet Bostwick told us...
>>>>
>>> snip
>>>>> Stew tomorrow using your technique.
>>> snip
>>>>> Janet
>>>>
>>>> I hope you enjoy your stew, Janet. I certainly don't envy your
weather,
>>>> but it's ideal for a good pot of stew.
>>>>
>>>> Wayne Boatwright
>>>>
>>> The stew has been consumed and was just the ticket. The brown sugar
>>> certainly made caramelizing the onions easier. Pictures are here.
Thanks
>>> again. http://janetbostwick349.fotopic.net
>>>
>>> Janet
>>
>> Janet, your stew looks perfect! Just the way I would like it.
>>
>> --
>> Wayne Boatwright
> Thank you. Next time, you come on over, o.k.?
> Janet

Thanks, Janet. I'd love to!

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

Janet Bostwick wrote:

> The stew has been consumed and was just the ticket. The brown sugar
> certainly made caramelizing the onions easier. Pictures are here. Thanks
> again.
> http://janetbostwick349.fotopic.net

Now THAT's what I'm TALKIN' about!

Yum-my.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

On Mon 30 Mar 2009 07:49:54p, Serene Vannoy told us...

> Janet Bostwick wrote:
>
>> The stew has been consumed and was just the ticket. The brown sugar
>> certainly made caramelizing the onions easier. Pictures are here.
>> Thanks again. http://janetbostwick349.fotopic.net
>
> Now THAT's what I'm TALKIN' about!
>
> Yum-my.
>
> Serene
>

That's the real stuff for sure!

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

"Omelet" > wrote in message
news
> In article 7>,
> Wayne Boatwright > wrote:
>
>> On Mon 30 Mar 2009 07:49:54p, Serene Vannoy told us...
>>
>> > Janet Bostwick wrote:
>> >
>> >> The stew has been consumed and was just the ticket. The brown sugar
>> >> certainly made caramelizing the onions easier. Pictures are here.
>> >> Thanks again. http://janetbostwick349.fotopic.net
>> >
>> > Now THAT's what I'm TALKIN' about!
>> >
>> > Yum-my.
>> >
>> > Serene
>> >
>>
>> That's the real stuff for sure!
>
> Oh geeze, I just finally looked, and I agree.
> That just made me hungry, and I just ate! ;-d
> --
Oh, oh, all gone;o}
Janet

"Serene Vannoy" > wrote in message
...
> Janet Bostwick wrote:
>
>> The stew has been consumed and was just the ticket. The brown sugar
>> certainly made caramelizing the onions easier. Pictures are here.
>> Thanks again.
>> http://janetbostwick349.fotopic.net
>
> Now THAT's what I'm TALKIN' about!
>
> Yum-my.
>
> Serene
>
Thank you.

In article 7>,
Wayne Boatwright > wrote:

> On Mon 30 Mar 2009 07:49:54p, Serene Vannoy told us...
>
> > Janet Bostwick wrote:
> >
> >> The stew has been consumed and was just the ticket. The brown sugar
> >> certainly made caramelizing the onions easier. Pictures are here.
> >> Thanks again. http://janetbostwick349.fotopic.net
> >
> > Now THAT's what I'm TALKIN' about!
> >
> > Yum-my.
> >
> > Serene
> >
>
> That's the real stuff for sure!

Oh geeze, I just finally looked, and I agree.
That just made me hungry, and I just ate! ;-d
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Janet Bostwick wrote:
>
> The stew has been consumed and was just the ticket. The brown sugar
> certainly made caramelizing the onions easier. Pictures are here. Thanks
> again.
> http://janetbostwick349.fotopic.net
>
> Janet


This looks so good. Now, I want to cook it. BTW, I could not see it on
Firefox, but it worked on IE.


Becca

On Mon, 30 Mar 2009 19:03:37 -0600, "Janet Bostwick"
> wrote:

snippage
>>
>The stew has been consumed and was just the ticket. The brown sugar
>certainly made caramelizing the onions easier. Pictures are here. Thanks
>again.
>http://janetbostwick349.fotopic.net
>
>Janet

Looks like a perfectly delicious stew

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 03/20

On Tue, 31 Mar 2009 15:03:47 -0500, Becca wrote:

> Janet Bostwick wrote:
>>
>> The stew has been consumed and was just the ticket. The brown sugar
>> certainly made caramelizing the onions easier. Pictures are here. Thanks
>> again.
>> http://janetbostwick349.fotopic.net
>>
>> Janet
>
> This looks so good. Now, I want to cook it. BTW, I could not see it on
> Firefox, but it worked on IE.
>
> Becca

how odd. firefox 3.0.7 worked fine for me.

your pal,
blake

Janet wrote:

> The stew has been consumed and was just the ticket. The brown sugar
> certainly made caramelizing the onions easier. Pictures are here. Thanks
> again.
> http://janetbostwick349.fotopic.net

Janet, that is GORGEOUS! (I wonder who's going to copy that photo and post
it as their own, as in the "I Made A Pizza" thread from years past.)

Seriously, if that picture graced a commercial product, it'd probably fly
off the shelves! (Which in turn reminds me of the old urban legend about
labels on baby food: www.snopes.com/business/market/babyfood.asp)

Bob

"Bob Terwilliger" > wrote in message
...
> Janet wrote:
>
>> The stew has been consumed and was just the ticket. The brown sugar
>> certainly made caramelizing the onions easier. Pictures are here.
>> Thanks again.
>> http://janetbostwick349.fotopic.net
>
> Janet, that is GORGEOUS! (I wonder who's going to copy that photo and post
> it as their own, as in the "I Made A Pizza" thread from years past.)
>
> Seriously, if that picture graced a commercial product, it'd probably fly
> off the shelves! (Which in turn reminds me of the old urban legend about
> labels on baby food: www.snopes.com/business/market/babyfood.asp)
>
> Bob
Thank you for the very nice compliment. You made me laugh with delight over
my morning coffee. What a nice start to a day.
Janet