Ode to Mush

Oh, glorious mush
So crisp and lush
With maple topped
In syrup sopped

Oh, succulent mush
My lips doth brush
Thy luscious crust
My tongue doth thrust

Oh, lust for mush
My teeth to crush
Soft warm inside
I’m satisfied.

Made the mush on Sat and put in fridge to set.
Fried the mush on Sun for breakfast. Fried some
bacon first and then fried the mush in the bacon fat.
Ate it will maples syrup.

That was the absolute best fried mush I have ever
had or made!!!! For once I was patient and didn't
have the heat too high trying to cook it faster and
ending up burning it. Also didn't try to turn it over
too soon causing it to fall apart because it wasn't
browned enough yet. It was perfectly browned and very
crisp on the outside and creamy on the inside and just
*delicious*!!!!

Maybe part of it is because I haven't made mush in
ages - well over 5 years. Things taste better when
you haven't had them in a while. I don't know if I
can wait until next weekend to eat the rest of it.
It was *so* good! Sigh.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally said...

> Ode to Mush
>
> Oh, glorious mush
> So crisp and lush
> With maple topped
> In syrup sopped
>
> Oh, succulent mush
> My lips doth brush
> Thy luscious crust
> My tongue doth thrust
>
> Oh, lust for mush
> My teeth to crush
> Soft warm inside
> I’m satisfied.
>
> Made the mush on Sat and put in fridge to set.
> Fried the mush on Sun for breakfast. Fried some
> bacon first and then fried the mush in the bacon fat.
> Ate it will maples syrup.
>
> That was the absolute best fried mush I have ever
> had or made!!!! For once I was patient and didn't
> have the heat too high trying to cook it faster and
> ending up burning it. Also didn't try to turn it over
> too soon causing it to fall apart because it wasn't
> browned enough yet. It was perfectly browned and very
> crisp on the outside and creamy on the inside and just
> *delicious*!!!!
>
> Maybe part of it is because I haven't made mush in
> ages - well over 5 years. Things taste better when
> you haven't had them in a while. I don't know if I
> can wait until next weekend to eat the rest of it.
> It was *so* good! Sigh.
>
> Kate


Kate,

WHOA!!! The poetry and the prose switch caught me off guard!

> Made the mush on Sat and put in fridge to set.

I tried to think of another line to go with that but I brain cramped in the
process.

Thanks,

Andy
Mush try harder in everything I do

>
> Maybe part of it is because I haven't made mush in
> ages - well over 5 years. *Things taste better when
> you haven't had them in a while. *I don't know if I
> can wait until next weekend to eat the rest of it.
> It was *so* good! *Sigh.
>
> Kate
> --
> Kate Connally

I love fried corn meal mush - probably make it once in ten years - I
can't think of a single redeeming quality, other than I love it ;-)

N.

Nancy2 wrote:
>> Maybe part of it is because I haven't made mush in
>> ages - well over 5 years. Things taste better when
>> you haven't had them in a while. I don't know if I
>> can wait until next weekend to eat the rest of it.
>> It was *so* good! Sigh.
>>
>> Kate
>> --
>> Kate Connally
>
> I love fried corn meal mush - probably make it once in ten years - I
> can't think of a single redeeming quality, other than I love it ;-)

The hell you say. Grains are good for you!

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

"Serene Vannoy" > wrote in message
...
>> The hell you say. Grains are good for you!

Oooh, Serene you sounded just like John Wayne)

In article >,
Kate Connally > wrote:

> Ode to Mush
>
> Oh, glorious mush
> So crisp and lush
> With maple topped
> In syrup sopped
>
> Oh, succulent mush
> My lips doth brush
> Thy luscious crust
> My tongue doth thrust
>
> Oh, lust for mush
> My teeth to crush
> Soft warm inside
> I¹m satisfied.
>
> Made the mush on Sat and put in fridge to set.
> Fried the mush on Sun for breakfast. Fried some
> bacon first and then fried the mush in the bacon fat.
> Ate it will maples syrup.
>
> That was the absolute best fried mush I have ever
> had or made!!!! For once I was patient and didn't
> have the heat too high trying to cook it faster and
> ending up burning it. Also didn't try to turn it over
> too soon causing it to fall apart because it wasn't
> browned enough yet. It was perfectly browned and very
> crisp on the outside and creamy on the inside and just
> *delicious*!!!!
>
> Maybe part of it is because I haven't made mush in
> ages - well over 5 years. Things taste better when
> you haven't had them in a while. I don't know if I
> can wait until next weekend to eat the rest of it.
> It was *so* good! Sigh.
>
> Kate

Sounds like mom's mush. :-) She used to make corn meal mush using ham
stock, then fried it in butter and served with maple syrup.

I feel ya Kate! That stuff is really good.
--
Peace! Om

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

In article
>,
Nancy2 > wrote:

> >
> > Maybe part of it is because I haven't made mush in
> > ages - well over 5 years. *Things taste better when
> > you haven't had them in a while. *I don't know if I
> > can wait until next weekend to eat the rest of it.
> > It was *so* good! *Sigh.
> >
> > Kate
> > --
> > Kate Connally
>
> I love fried corn meal mush - probably make it once in ten years - I
> can't think of a single redeeming quality, other than I love it ;-)
>
> N.

It's better than French Toast. ;-d
--
Peace! Om

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

"Kate Connally" > wrote in message
...
> Ode to Mush
>
> Oh, glorious mush
> So crisp and lush
> With maple topped
> In syrup sopped
>
> Oh, succulent mush
> My lips doth brush
> Thy luscious crust
> My tongue doth thrust
>
> Oh, lust for mush
> My teeth to crush
> Soft warm inside
> I’m satisfied.
>
> Made the mush on Sat and put in fridge to set.
> Fried the mush on Sun for breakfast. Fried some
> bacon first and then fried the mush in the bacon fat.
> Ate it will maples syrup.

Oh, Kate, you did it just right, frying the bacon first so you could fry the
mush slices in its fat, and then topping the mush with maple syrup! A combo
like that deserved an ode

Felice

On Mon, 30 Mar 2009 13:22:52 -0400, Kate Connally >
wrote:

>That was the absolute best fried mush I have ever
>had or made!!!! For once I was patient and didn't
>have the heat too high trying to cook it faster and
>ending up burning it. Also didn't try to turn it over
>too soon causing it to fall apart because it wasn't
>browned enough yet. It was perfectly browned and very
>crisp on the outside and creamy on the inside and just
>*delicious*!!!!

For those of us who are less enlightened, what IS this 'mush' you
speak of and how do you make it?

Kate Connally wrote:
> Ode to Mush
>
> Oh, glorious mush
> So crisp and lush
> With maple topped
> In syrup sopped
>
> Oh, succulent mush
> My lips doth brush
> Thy luscious crust
> My tongue doth thrust
>
> Oh, lust for mush
> My teeth to crush
> Soft warm inside
> I’m satisfied.
>
> Made the mush on Sat and put in fridge to set.



[BOYS]
Is it worth the waiting for?
If we live 'til eighty four
All we ever get is gruel!
Ev'ry day we say our prayer --
Will they change the bill of fare?
Still we get the same old gruel!
There is not a cust, not a crumb can we find,
Can we beg, can we borrow, or cadge,
But there's nothing to stop us from getting a thrill
When we all close our eyes and imagine

Food, glorious food!
Hot sausage and mustard!
While we're in the mood --
Cold jelly and custard!
Pease pudding and saveloys!
What next is the question?
Rich gentlemen have it, boys --
In-di-gestion!

Food, glorious food!
We're anxious to try it.
Three banquets a day --
Our favourite diet!

Just picture a great big steak --
Fried, roasted or stewed.
Oh, food,
Wonderful food,
Marvellous food,
Glorous food.

Food, glorious food!
What is there more handsome?
Gulped, swallowed or chewed --
Still worth a king's ransom.
What is it we dream about?
What brings on a sigh?
Piled peahes and cream , about
Six feet high!

Food, glorious food!
Eat right through the menu.
Just loosen your belt
Two inches and then you
Work up a new appetite.
In this interlude --
The food,
Once again, food
Fabulous food,
Glorious food.

Food, glorious food!
Don't care what it looks like --
Burned!
Underdone!
Crude!
Don't care what the cook's like.
Just thinking of growing fat --
Our senses go reeling
One moment of knowing that
Full-up feeling!

Food, glorious food!
What wouldn't we give for
That extra bit more --
That's all that we live for
Why should we be fated to
Do nothing but brood
On food,
Magical food,
Wonderful food,
Marvellous food,
Fabulous food,

[OLIVER]
Beautiful food,

[BOYS]
Glorious food

> Fried the mush on Sun for breakfast. Fried some
> bacon first and then fried the mush in the bacon fat.
> Ate it will maples syrup.
>
> That was the absolute best fried mush I have ever
> had or made!!!! For once I was patient and didn't
> have the heat too high trying to cook it faster and
> ending up burning it. Also didn't try to turn it over
> too soon causing it to fall apart because it wasn't
> browned enough yet. It was perfectly browned and very
> crisp on the outside and creamy on the inside and just
> *delicious*!!!!
>
> Maybe part of it is because I haven't made mush in
> ages - well over 5 years. Things taste better when
> you haven't had them in a while. I don't know if I
> can wait until next weekend to eat the rest of it.
> It was *so* good! Sigh.
>
> Kate

On Mar 30, 3:13*pm, Joseph Littleshoes > wrote:
> Kate Connally wrote:
> > Ode to Mush
>
> > Oh, glorious mush
> > So crisp and lush
> > With maple topped
> > In syrup sopped
>
> > Oh, succulent mush
> > My lips doth brush
> > Thy luscious crust
> > My tongue doth thrust
>
> > Oh, lust for mush
> > My teeth to crush
> > Soft warm inside
> > I’m satisfied.
>
> > Made the mush on Sat and put in fridge to set.
>
> [BOYS]
> Is it worth the waiting for?
> If we live 'til eighty four
> All we ever get is gruel!
> Ev'ry day we say our prayer --
> Will they change the bill of fare?
> Still we get the same old gruel!
> There is not a cust, not a crumb can we find,
> Can we beg, can we borrow, or cadge,
> But there's nothing to stop us from getting a thrill
> When we all close our eyes and imagine
>
> Food, glorious food!
> Hot sausage and mustard!
> While we're in the mood --
> Cold jelly and custard!
> Pease pudding and saveloys!
> What next is the question?
> Rich gentlemen have it, boys --
> In-di-gestion!
>
> Food, glorious food!
> We're anxious to try it.
> Three banquets a day --
> Our favourite diet!
>
> Just picture a great big steak --
> Fried, roasted or stewed.
> Oh, food,
> Wonderful food,
> Marvellous food,
> Glorous food.
>
> Food, glorious food!
> What is there more handsome?
> Gulped, swallowed or chewed --
> Still worth a king's ransom.
> What is it we dream about?
> What brings on a sigh?
> Piled peahes and cream , about
> Six feet high!
>
> Food, glorious food!
> Eat right through the menu.
> Just loosen your belt
> Two inches and then you
> Work up a new appetite.
> In this interlude --
> The food,
> Once again, food
> Fabulous food,
> Glorious food.
>
> Food, glorious food!
> Don't care what it looks like --
> Burned!
> Underdone!
> Crude!
> Don't care what the cook's like.
> Just thinking of growing fat --
> Our senses go reeling
> One moment of knowing that
> Full-up feeling!
>
> Food, glorious food!
> What wouldn't we give for
> That extra bit more --
> That's all that we live for
> Why should we be fated to
> Do nothing but brood
> On food,
> Magical food,
> Wonderful food,
> Marvellous food,
> Fabulous food,
>
> [OLIVER]
> Beautiful food,
>
> [BOYS]
> Glorious food
>
> > Fried the mush on Sun for breakfast. *Fried some
> > bacon first and then fried the mush in the bacon fat.
> > Ate it will maples syrup.
>
> > That was the absolute best fried mush I have ever
> > had or made!!!! *For once I was patient and didn't
> > have the heat too high trying to cook it faster and
> > ending up burning it. *Also didn't try to turn it over
> > too soon causing it to fall apart because it wasn't
> > browned enough yet. *It was perfectly browned and very
> > crisp on the outside and creamy on the inside and just
> > *delicious*!!!!
>
> > Maybe part of it is because I haven't made mush in
> > ages - well over 5 years. *Things taste better when
> > you haven't had them in a while. *I don't know if I
> > can wait until next weekend to eat the rest of it.
> > It was *so* good! *Sigh.
>
> > Kate
Food, glorious food!
What wouldn't we give for
That extra bit more --
That's all that we live for
Why should we be fated to
Do nothing but brood
On food,
Magical food,
Wonderful food,
Marvellous food,
Fabulous food . . .

[LYNN] Tugging on Dimitri's pant leg:
"Please, sir, can I have some more?"

Lynn (still) in Fargo!

On Mar 30, 3:20*pm, Lynn from Fargo Ografmorffig >
wrote:
> On Mar 30, 3:13*pm, Joseph Littleshoes > wrote:
>
> > Kate Connally wrote:
> > > Ode to Mush
>
> > > Oh, glorious mush
> > > So crisp and lush
> > > With maple topped
> > > In syrup sopped
>
> > > Oh, succulent mush
> > > My lips doth brush
> > > Thy luscious crust
> > > My tongue doth thrust
>
> > > Oh, lust for mush
> > > My teeth to crush
> > > Soft warm inside
> > > I’m satisfied.
>
> > > Made the mush on Sat and put in fridge to set.
>
> > [BOYS]
> > Is it worth the waiting for?
> > If we live 'til eighty four
> > All we ever get is gruel!
> > Ev'ry day we say our prayer --
> > Will they change the bill of fare?
> > Still we get the same old gruel!
> > There is not a cust, not a crumb can we find,
> > Can we beg, can we borrow, or cadge,
> > But there's nothing to stop us from getting a thrill
> > When we all close our eyes and imagine
>
> > Food, glorious food!
> > Hot sausage and mustard!
> > While we're in the mood --
> > Cold jelly and custard!
> > Pease pudding and saveloys!
> > What next is the question?
> > Rich gentlemen have it, boys --
> > In-di-gestion!
>
> > Food, glorious food!
> > We're anxious to try it.
> > Three banquets a day --
> > Our favourite diet!
>
> > Just picture a great big steak --
> > Fried, roasted or stewed.
> > Oh, food,
> > Wonderful food,
> > Marvellous food,
> > Glorous food.
>
> > Food, glorious food!
> > What is there more handsome?
> > Gulped, swallowed or chewed --
> > Still worth a king's ransom.
> > What is it we dream about?
> > What brings on a sigh?
> > Piled peahes and cream , about
> > Six feet high!
>
> > Food, glorious food!
> > Eat right through the menu.
> > Just loosen your belt
> > Two inches and then you
> > Work up a new appetite.
> > In this interlude --
> > The food,
> > Once again, food
> > Fabulous food,
> > Glorious food.
>
> > Food, glorious food!
> > Don't care what it looks like --
> > Burned!
> > Underdone!
> > Crude!
> > Don't care what the cook's like.
> > Just thinking of growing fat --
> > Our senses go reeling
> > One moment of knowing that
> > Full-up feeling!
>
> > Food, glorious food!
> > What wouldn't we give for
> > That extra bit more --
> > That's all that we live for
> > Why should we be fated to
> > Do nothing but brood
> > On food,
> > Magical food,
> > Wonderful food,
> > Marvellous food,
> > Fabulous food,
>
> > [OLIVER]
> > Beautiful food,
>
> > [BOYS]
> > Glorious food
>
> > > Fried the mush on Sun for breakfast. *Fried some
> > > bacon first and then fried the mush in the bacon fat.
> > > Ate it will maples syrup.
>
> > > That was the absolute best fried mush I have ever
> > > had or made!!!! *For once I was patient and didn't
> > > have the heat too high trying to cook it faster and
> > > ending up burning it. *Also didn't try to turn it over
> > > too soon causing it to fall apart because it wasn't
> > > browned enough yet. *It was perfectly browned and very
> > > crisp on the outside and creamy on the inside and just
> > > *delicious*!!!!
>
> > > Maybe part of it is because I haven't made mush in
> > > ages - well over 5 years. *Things taste better when
> > > you haven't had them in a while. *I don't know if I
> > > can wait until next weekend to eat the rest of it.
> > > It was *so* good! *Sigh.
>
> > > Kate
>
> Food, glorious food!
> What wouldn't we give for
> That extra bit more --
> That's all that we live for
> Why should we be fated to
> Do nothing but brood
> On food,
> Magical food,
> Wonderful food,
> Marvellous food,
> Fabulous food . . .
>
> [LYNN] *Tugging on Dimitri's *pant leg:
> "Please, sir, can I have some more?"
>
> Lynn (still) in Fargo!

Oh oh! Sooooooooooooo sorry. Mea culpa. I meant Joseph LS!!!!!
They're both so erudite. Put Victor into the equation and the three
of 'em could Rule the World!
Lynn in Fargo
(that's my kind of trinity!)

Kate Connally wrote:
> Ode to Mush
>
> Oh, glorious mush
> So crisp and lush
> With maple topped
> In syrup sopped
>
> Oh, succulent mush
> My lips doth brush
> Thy luscious crust
> My tongue doth thrust
>
> Oh, lust for mush
> My teeth to crush
> Soft warm inside
> I’m satisfied.
>
> Made the mush on Sat and put in fridge to set.
> Fried the mush on Sun for breakfast. Fried some
> bacon first and then fried the mush in the bacon fat.
> Ate it will maples syrup.
>
> That was the absolute best fried mush I have ever
> had or made!!!! For once I was patient and didn't
> have the heat too high trying to cook it faster and
> ending up burning it. Also didn't try to turn it over
> too soon causing it to fall apart because it wasn't
> browned enough yet. It was perfectly browned and very
> crisp on the outside and creamy on the inside and just
> *delicious*!!!!
>
> Maybe part of it is because I haven't made mush in
> ages - well over 5 years. Things taste better when
> you haven't had them in a while. I don't know if I
> can wait until next weekend to eat the rest of it.
> It was *so* good! Sigh.
>
> Kate

Dang! I haven't made or eaten mush for many years!

--
Jean B.

"Jean B." > wrote
> Dang! I haven't made or eaten mush for many years!
>

What IS it?

In article >,
Kajikit > wrote:

> For those of us who are less enlightened, what IS this 'mush' you
> speak of and how do you make it?

Seriously? I always got my instructions off an Alber's box of yellow
corn meal, but can't find one in the pantry now. This is close to how I
remember. <http://www.wikihow.com/Make-Corn-Meal-Mush> *but* don't serve
it hot. Fill a loaf pan with it and refrigerate it overnight.
In the morning, slice into about 1/2 inch thick slabs and fry it in oil
over medium heat until it is golden brown on one side. Then flip it and
do the same on the other side. Serve with maple syrup. Butter also if
you like.
I love it and my wife hates it, so I only make it with about the same
frequency as Kate.

leo

In article
>,
Leonard Blaisdell > wrote:

> <http://www.wikihow.com/Make-Corn-Meal-Mush>

Boy, am I embarrassed. See tip #1 on the link.

leo

Kate Connally wrote:
> Ode to Mush
>
> Oh, glorious mush
> So crisp and lush
> With maple topped
> In syrup sopped


What are you talking about??

Where I live now, the nursing home I work in often serves oatmeal in the
morning and the staff insist on calling it "mush."

"Helen, you want mush?" "You want milk in your mush?" "Don't spill your
mush, now." "Careful, you're dribbling your mush."

Every time I hear it, I want to scream. It's not "mush." It's not mushy,
a la milk-sopped bread, nor is it mooshy like... milk-sopped bread (yes,
the home also serves pureed bread which is truly, truly vomit worthy).
We're not running the Iditarod. We're not distilling whiskey. We're not
offering romantic notions. Mostly, we are not slopping the hogs. It's
not "mush." It is oatmeal, the hot cereal. When I am 90 and sitting at a
table in a nursing home dining room, the first person to present my food
as "mush" has a stiff right coming to them.

"Leonard Blaisdell" > wrote in message
...
> In article >,
> Kajikit > wrote:
>
>> For those of us who are less enlightened, what IS this 'mush' you
>> speak of and how do you make it?
>
> Seriously? I always got my instructions off an Alber's box of yellow
> corn meal

Ohhh, CORN MEAL mush.

On Mon, 30 Mar 2009 10:42:22 -0700 (PDT), Nancy2 wrote:

>>
>> Maybe part of it is because I haven't made mush in
>> ages - well over 5 years. *Things taste better when
>> you haven't had them in a while. *I don't know if I
>> can wait until next weekend to eat the rest of it.
>> It was *so* good! *Sigh.
>>
>> Kate
>> --
>> Kate Connally
>
> I love fried corn meal mush - probably make it once in ten years - I
> can't think of a single redeeming quality, other than I love it ;-)
>
> N.

nothing wrong with that. many people say the same of their spouses.

your pal,
blake

"blake murphy" > wrote in message
...
> On Mon, 30 Mar 2009 10:42:22 -0700 (PDT), Nancy2 wrote:

>> I love fried corn meal mush - probably make it once in ten years - I
>> can't think of a single redeeming quality, other than I love it ;-)
>>
>> N.
>
> nothing wrong with that. many people say the same of their spouses.
>
> your pal,
> blake

Yeah, but do they pour maple over syrup over them?

Felice

Kajikit wrote:
> On Mon, 30 Mar 2009 13:22:52 -0400, Kate Connally >
> wrote:
>
>> That was the absolute best fried mush I have ever
>> had or made!!!! For once I was patient and didn't
>> have the heat too high trying to cook it faster and
>> ending up burning it. Also didn't try to turn it over
>> too soon causing it to fall apart because it wasn't
>> browned enough yet. It was perfectly browned and very
>> crisp on the outside and creamy on the inside and just
>> *delicious*!!!!
>
> For those of us who are less enlightened, what IS this 'mush' you
> speak of and how do you make it?

Mush is sort of like polenta. Anyway, the recipe for the mush
is on the box of Quaker cornmeal. I think it was 1 c. cornmeal
to 4 c. water. First you bring 3 c. water + 1 t. salt to a boil
and in the meantime mix 1 c. cornmeal with 1 c. water. When water
is boiling stir cornmeal/water in and keep stirring until it
thickens. Reduce heat to low and cover and cook about 5 more
minutes. When done pour into a loaf pan (bread pan) that is greased
with butter or whatnot, or lined with plastic wrap. Chill overnight.
Turn out loaf of mush and slice it about 3/8" or more thick. Fry
in your choice of fat or oil. You can also eat the mush as a hot
cereal but it's much better fried. Best to use a teflon skillet as
mush tends to stick. Of course once it's browned sufficiently it
shouldn't stick, but if you try to turn it too soon problems arise.
It takes a long time to fry and make a good crust. Be patient.
Cook on med. low and check after the first 10 minutes. Be sure to
use plenty of oil/fat.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Pennyaline wrote:
> Kate Connally wrote:
>> Ode to Mush
>>
>> Oh, glorious mush
>> So crisp and lush
>> With maple topped
>> In syrup sopped
>
>
> What are you talking about??
>
> Where I live now, the nursing home I work in often serves oatmeal in the
> morning and the staff insist on calling it "mush."
>
> "Helen, you want mush?" "You want milk in your mush?" "Don't spill your
> mush, now." "Careful, you're dribbling your mush."
>
> Every time I hear it, I want to scream. It's not "mush." It's not mushy,
> a la milk-sopped bread, nor is it mooshy like... milk-sopped bread (yes,
> the home also serves pureed bread which is truly, truly vomit worthy).
> We're not running the Iditarod. We're not distilling whiskey. We're not
> offering romantic notions. Mostly, we are not slopping the hogs. It's
> not "mush." It is oatmeal, the hot cereal. When I am 90 and sitting at a
> table in a nursing home dining room, the first person to present my food
> as "mush" has a stiff right coming to them.

BTW, leftover oatmeal, slice and fried, is excellent.
Same idea as fried mush. I guess you could even do it on
purpose, but I've only ever had it as leftover oatmeal.
I'll have to make me up some of that some day. I wonder if
it would work with Irish oatmeal?
Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

cybercat wrote:
> "Leonard Blaisdell" > wrote in message
> ...
>> In article >,
>> Kajikit > wrote:
>>
>>> For those of us who are less enlightened, what IS this 'mush' you
>>> speak of and how do you make it?
>> Seriously? I always got my instructions off an Alber's box of yellow
>> corn meal
>
> Ohhh, CORN MEAL mush.

Well, duh, cornmeal mush is redundant. ;-)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Kate Connally" > wrote in message
...
> cybercat wrote:
>> "Leonard Blaisdell" > wrote in message
>> ...
>>> In article >,
>>> Kajikit > wrote:
>>>
>>>> For those of us who are less enlightened, what IS this 'mush' you
>>>> speak of and how do you make it?
>>> Seriously? I always got my instructions off an Alber's box of yellow
>>> corn meal
>>
>> Ohhh, CORN MEAL mush.
>
> Well, duh, cornmeal mush is redundant. ;-)
>

duh yourself. *sniff*

Kate Connally wrote:

> BTW, leftover oatmeal, slice and fried, is excellent.
> Same idea as fried mush. I guess you could even do it on
> purpose, but I've only ever had it as leftover oatmeal.
> I'll have to make me up some of that some day. I wonder if
> it would work with Irish oatmeal?

Swell, but you haven't answered the question. What is MUSH?

<and why would anyone eat anything called that?>

Pennyaline wrote:
> Kate Connally wrote:
>
>> BTW, leftover oatmeal, slice and fried, is excellent.
>> Same idea as fried mush. I guess you could even do it on
>> purpose, but I've only ever had it as leftover oatmeal.
>> I'll have to make me up some of that some day. I wonder if
>> it would work with Irish oatmeal?
>
>
> Swell, but you haven't answered the question. What is MUSH?
>
> <and why would anyone eat anything called that?>

Call it 'polenta' and consider yourself fashionably hip and an informed
member of the avant guard of the latest food fashions
--
JL

In article >,
Joseph Littleshoes > wrote:

> Pennyaline wrote:
> > Kate Connally wrote:
> >
> >> BTW, leftover oatmeal, slice and fried, is excellent.
> >> Same idea as fried mush. I guess you could even do it on
> >> purpose, but I've only ever had it as leftover oatmeal.
> >> I'll have to make me up some of that some day. I wonder if
> >> it would work with Irish oatmeal?
> >
> >
> > Swell, but you haven't answered the question. What is MUSH?
> >
> > <and why would anyone eat anything called that?>
>
> Call it 'polenta' and consider yourself fashionably hip and an informed
> member of the avant guard of the latest food fashions
> --
> JL

<lol> True.

The best "mush" in the world was made by mom out of ham stock.
--
Peace! Om

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

"Kate Connally" > wrote in message
...
> Ode to Mush
>
> Oh, glorious mush
> So crisp and lush
> With maple topped
> In syrup sopped
>
> Oh, succulent mush
> My lips doth brush
> Thy luscious crust
> My tongue doth thrust
>
> Oh, lust for mush
> My teeth to crush
> Soft warm inside
> I’m satisfied.
>
> Made the mush on Sat and put in fridge to set.
> Fried the mush on Sun for breakfast. Fried some
> bacon first and then fried the mush in the bacon fat.
> Ate it will maples syrup.
>
> That was the absolute best fried mush I have ever
> had or made!!!! For once I was patient and didn't
> have the heat too high trying to cook it faster and
> ending up burning it. Also didn't try to turn it over
> too soon causing it to fall apart because it wasn't
> browned enough yet. It was perfectly browned and very
> crisp on the outside and creamy on the inside and just
> *delicious*!!!!
>
> Maybe part of it is because I haven't made mush in
> ages - well over 5 years. Things taste better when
> you haven't had them in a while. I don't know if I
> can wait until next weekend to eat the rest of it.
> It was *so* good! Sigh.
>
> Kate
> --
> Kate Connally
> “If I were as old as I feel, I’d be dead already.”
> Goldfish: “The wholesome snack that smiles back,
> Until you bite their heads off.”
> What if the hokey pokey really *is* what it's all about?
>

Sounds a lot like Polenta.


--
mompeagram
FERGUS/HARLINGEN
Owner
http://groups.yahoo.com/group/Rec-Food-Baking-cooking/

On Tue, 31 Mar 2009 11:19:59 -0400, Felice wrote:

> "blake murphy" > wrote in message
> ...
>> On Mon, 30 Mar 2009 10:42:22 -0700 (PDT), Nancy2 wrote:
>
>>> I love fried corn meal mush - probably make it once in ten years - I
>>> can't think of a single redeeming quality, other than I love it ;-)
>>>
>>> N.
>>
>> nothing wrong with that. many people say the same of their spouses.
>>
>> your pal,
>> blake
>
> Yeah, but do they pour maple over syrup over them?
>
> Felice

sometimes, i hear. probably honey is more common.

your pal,
blake

"blake murphy" > wrote in message
...
> On Tue, 31 Mar 2009 11:19:59 -0400, Felice wrote:
>
>> "blake murphy" > wrote in message
>> ...
>>> On Mon, 30 Mar 2009 10:42:22 -0700 (PDT), Nancy2 wrote:
>>
>>>> I love fried corn meal mush - probably make it once in ten years - I
>>>> can't think of a single redeeming quality, other than I love it ;-)
>>>>
>>>> N.
>>>
>>> nothing wrong with that. many people say the same of their spouses.
>>>
>>> your pal,
>>> blake
>>
>> Yeah, but do they pour maple over syrup over them?
>>
>> Felice
>
> sometimes, i hear. probably honey is more common.
>
I'm thinking about a big hairy guy. Eyyuu.

Pennyaline wrote:
> Kate Connally wrote:
>
>> BTW, leftover oatmeal, slice and fried, is excellent.
>> Same idea as fried mush. I guess you could even do it on
>> purpose, but I've only ever had it as leftover oatmeal.
>> I'll have to make me up some of that some day. I wonder if
>> it would work with Irish oatmeal?
>
> Swell, but you haven't answered the question. What is MUSH?
>
> <and why would anyone eat anything called that?>

Actually I answered that in the reply to another post.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

mom peagram wrote:
>
> "Kate Connally" > wrote in message
> ...
>> Ode to Mush
>>
>> Oh, glorious mush
>> So crisp and lush
>> With maple topped
>> In syrup sopped
>>
>> Oh, succulent mush
>> My lips doth brush
>> Thy luscious crust
>> My tongue doth thrust
>>
>> Oh, lust for mush
>> My teeth to crush
>> Soft warm inside
>> I’m satisfied.
>>
>> Made the mush on Sat and put in fridge to set.
>> Fried the mush on Sun for breakfast. Fried some
>> bacon first and then fried the mush in the bacon fat.
>> Ate it will maples syrup.
>>
>> That was the absolute best fried mush I have ever
>> had or made!!!! For once I was patient and didn't
>> have the heat too high trying to cook it faster and
>> ending up burning it. Also didn't try to turn it over
>> too soon causing it to fall apart because it wasn't
>> browned enough yet. It was perfectly browned and very
>> crisp on the outside and creamy on the inside and just
>> *delicious*!!!!
>>
>> Maybe part of it is because I haven't made mush in
>> ages - well over 5 years. Things taste better when
>> you haven't had them in a while. I don't know if I
>> can wait until next weekend to eat the rest of it.
>> It was *so* good! Sigh.
>>
>> Kate
>> --
>> Kate Connally
>> “If I were as old as I feel, I’d be dead already.”
>> Goldfish: “The wholesome snack that smiles back,
>> Until you bite their heads off.”
>> What if the hokey pokey really *is* what it's all about?
>>
>
> Sounds a lot like Polenta.

The major difference between Polenta and Corn Meal Mush is Polenta is
usually made from a coarser grade of corn meal. (quoted from an
internet source)

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Kate Connally" > wrote in message
...
> mom peagram wrote:
>>
>> "Kate Connally" > wrote in message
>> ...
>>> Ode to Mush
>>>
>>> Oh, glorious mush
>>> So crisp and lush
>>> With maple topped
>>> In syrup sopped
>>>
>>> Oh, succulent mush
>>> My lips doth brush
>>> Thy luscious crust
>>> My tongue doth thrust
>>>
>>> Oh, lust for mush
>>> My teeth to crush
>>> Soft warm inside
>>> I’m satisfied.
>>>
>>> Made the mush on Sat and put in fridge to set.
>>> Fried the mush on Sun for breakfast. Fried some
>>> bacon first and then fried the mush in the bacon fat.
>>> Ate it will maples syrup.
>>>
>>> That was the absolute best fried mush I have ever
>>> had or made!!!! For once I was patient and didn't
>>> have the heat too high trying to cook it faster and
>>> ending up burning it. Also didn't try to turn it over
>>> too soon causing it to fall apart because it wasn't
>>> browned enough yet. It was perfectly browned and very
>>> crisp on the outside and creamy on the inside and just
>>> *delicious*!!!!
>>>
>>> Maybe part of it is because I haven't made mush in
>>> ages - well over 5 years. Things taste better when
>>> you haven't had them in a while. I don't know if I
>>> can wait until next weekend to eat the rest of it.
>>> It was *so* good! Sigh.
>>>
>>> Kate
>>> --
>>> Kate Connally
>>> “If I were as old as I feel, I’d be dead already.”
>>> Goldfish: “The wholesome snack that smiles back,
>>> Until you bite their heads off.”
>>> What if the hokey pokey really *is* what it's all about?
>>>
>>
>> Sounds a lot like Polenta.
>
> The major difference between Polenta and Corn Meal Mush is Polenta is
> usually made from a coarser grade of corn meal. (quoted from an
> internet source)
>
> Kate
>
> --
> Kate Connally

Ok. I don't eat either anyway.