For me, it's a toss up between Asparagus and Artichokes.
Followed by Swiss Chard, Spinach and Bok Choy.

I love leafy greens! Must have been a bunny in a past life. :-)
--
Peace! Om

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

On Apr 4, 12:16*pm, Omelet > wrote:
> For me, it's a toss up between Asparagus and Artichokes.
> Followed by Swiss Chard, Spinach and Bok Choy.
>
> I love leafy greens! Must have been a bunny in a past life. :-)
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.

Asparagus or avocado (I must like the front of the alphabet...)

Kris

In article
>,
Kris > wrote:

> On Apr 4, 12:16*pm, Omelet > wrote:
> > For me, it's a toss up between Asparagus and Artichokes.
> > Followed by Swiss Chard, Spinach and Bok Choy.
> >
> > I love leafy greens! Must have been a bunny in a past life. :-)
> >
>
> Asparagus or avocado (I must like the front of the alphabet...)
>
> Kris

Avocado is certainly up there with my favorites... Along with a good
vine ripe tomato.
--
Peace! Om

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

On Sat, 04 Apr 2009 10:34:39 -0600, Omelet >
wrote:

>Avocado is certainly up there with my favorites... Along with a good
>vine ripe tomato.

We discussed that very thing at breakfast. I think that avocado,
like tomatoes are a fruit, not a vegetable.

In article >,
Mr. Bill > wrote:

> On Sat, 04 Apr 2009 10:34:39 -0600, Omelet >
> wrote:
>
> >Avocado is certainly up there with my favorites... Along with a good
> >vine ripe tomato.
>
> We discussed that very thing at breakfast. I think that avocado,
> like tomatoes are a fruit, not a vegetable.

<lol> I thought about that when I posted that, but many don't care about
that concept. :-) I personally treat them both as a "veggie" simply
because they are generally served savory.

To me, a fruit is a "sweet".

Even squashes are more of a fruit than a veggie.

That might make an interesting thread. What do you consider to be a
fruit vs. a veggie? To me, a "fruit" would be a reproductive part of
the plant vs. a "vegetative" part of the plant which would mean only
roots, stems and leaves...

So anything with seeds would be a "fruit"?
--
Peace! Om

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

On Sat, 04 Apr 2009 10:53:48 -0600, Omelet >
wrote:

>That might make an interesting thread. What do you consider to be a
>fruit vs. a veggie? To me, a "fruit" would be a reproductive part of
>the plant vs. a "vegetative" part of the plant which would mean only
>roots, stems and leaves...

That is EXACTLY the technical definition. A fruit has seeds for
propagation. A vegetable does not.

That being said, Department of Agriculture classifies a tomato as a
vegetable.

Omelet wrote:
> In article >,
> Mr. Bill > wrote:
>
>> On Sat, 04 Apr 2009 10:34:39 -0600, Omelet >
>> wrote:
>>
>>> Avocado is certainly up there with my favorites... Along with a good
>>> vine ripe tomato.
>> We discussed that very thing at breakfast. I think that avocado,
>> like tomatoes are a fruit, not a vegetable.
>
> <lol> I thought about that when I posted that, but many don't care about
> that concept. :-) I personally treat them both as a "veggie" simply
> because they are generally served savory.
>
> To me, a fruit is a "sweet".
>
> Even squashes are more of a fruit than a veggie.
>
> That might make an interesting thread. What do you consider to be a
> fruit vs. a veggie? To me, a "fruit" would be a reproductive part of
> the plant vs. a "vegetative" part of the plant which would mean only
> roots, stems and leaves...
>
> So anything with seeds would be a "fruit"?

It depends on whether you want a technical answer or one based on
usual usage.

--
Jean B.

Mr. Bill wrote:
> On Sat, 04 Apr 2009 10:34:39 -0600, Omelet >
> wrote:
>
>> Avocado is certainly up there with my favorites... Along with a good
>> vine ripe tomato.
>
> We discussed that very thing at breakfast. I think that avocado,
> like tomatoes are a fruit, not a vegetable.
>
Yeah, but...

--
Jean B.

On Apr 4, 12:16 pm, Omelet > wrote:
> For me, it's a toss up between Asparagus and Artichokes.
> Followed by Swiss Chard, Spinach and Bok Choy.

Okra, spinach, zucchini, and eggplant.

The Ranger

In article >,
"The Ranger" > wrote:

> On Apr 4, 12:16 pm, Omelet > wrote:
> > For me, it's a toss up between Asparagus and Artichokes.
> > Followed by Swiss Chard, Spinach and Bok Choy.
>
> Okra, spinach, zucchini, and eggplant.
>
> The Ranger

In that order? I like the first three but am going to have to give
Eggplant a re-try after all the raves here. I've always disliked it.
--
Peace! Om

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

On Apr 4, 3:20*pm, Omelet > wrote:
> In article >,
> *"The Ranger" > wrote:
>
> > On Apr 4, 12:16 pm, Omelet > wrote:
> > > For me, it's a toss up between Asparagus and Artichokes.
> > > Followed by Swiss Chard, Spinach and Bok Choy.
>
> > Okra, spinach, zucchini, and eggplant.
>
> > The Ranger
>
> In that order? *I like the first three but am going to have to give
> Eggplant a re-try after all the raves here. *I've always disliked it.

It's all in how it's cooked. I never liked it plain, as my Mom served
it, and wasn't too crazy about the oil sponges wrapped in sand that
they sold in sandwiches, (Fried), but when I tried a ratatatouile, I
was in heaven!

maxine in ri

In article
>,
maxine > wrote:

> On Apr 4, 3:20*pm, Omelet > wrote:
> > In article <x-CdnRiPK9vjFkrUnZ2dnUVZ >,
> > *"The Ranger" > wrote:
> >
> > > On Apr 4, 12:16 pm, Omelet > wrote:
> > > > For me, it's a toss up between Asparagus and Artichokes.
> > > > Followed by Swiss Chard, Spinach and Bok Choy.
> >
> > > Okra, spinach, zucchini, and eggplant.
> >
> > > The Ranger
> >
> > In that order? *I like the first three but am going to have to give
> > Eggplant a re-try after all the raves here. *I've always disliked it.
>
> It's all in how it's cooked. I never liked it plain, as my Mom served
> it, and wasn't too crazy about the oil sponges wrapped in sand that
> they sold in sandwiches, (Fried), but when I tried a ratatatouile, I
> was in heaven!
>
> maxine in ri

Mm, I AM going to have to try making some Ratatouile. Preferably the
way they made it in the movie. :-) That looks appealing.

My sister generally makes eggplant parmesan when she cooks it. I'll have
to get her to cook some for us if I buy the ingredients.

I'm going over there shortly for some steak and tempura veggies for my
Birthday. I'm providing the steaks (boneless ribeyes that are currently
marinating) and she will provide the veggie selection. She's respecting
my low carbing at the moment and NOT baking me any sweets. :-)

I don't want to lose any momentum/progress, not even for my B-day!
Just having her and Chas do the cooking is cool. I don't need anything
else, just some family time.

We have finally pretty much stopped going out to dinner for birthdays as
all three of us (me, sis and the brother in law) are decent cooks and
sooooo many restaurant foods are horribly over-salted any more. ;-(

Plus cooking in is far more affordable!
--
Peace! Om

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

maxine > wrote in message
...
On Apr 4, 3:20 pm, Omelet > wrote:
> > In article >,
> > >"The Ranger" > wrote:
> >> > On Apr 4, 12:16 pm, Omelet > wrote:
> >> > For me, it's a toss up between Asparagus and Artichokes.
> >> > Followed by Swiss Chard, Spinach and Bok Choy.
> >> >
> >> Okra, spinach, zucchini, and eggplant.
> >>
> > In that order? I like the first three but am going to have to give
> > Eggplant a re-try after all the raves here. I've always disliked it.

No; no particular order. I'll enjoy almost any vegetable cooked or uncooked.
There's a few fruits that I can't stand, though (avacodo) but if I cover it
up in a burrito, I can stomach it just fine.

> It's all in how it's cooked. I never liked it plain, as my Mom served
> it, and wasn't too crazy about the oil sponges wrapped in sand that
> they sold in sandwiches, (Fried), but when I tried a ratatatouile, I
> was in heaven!

I salt and allow them to drain, then lightly roast them on a rack. That
liquid in the generic eggplant is totally bitter. I haven't noticed any in
the Japanese or Italian eggplant I've eaten, though. Go figure.

If Om's ascared to try the regular variety, maybe visiting an Asian market
or farmer's market might allow her to experiment without encountering the
nastiness she remembers.

My Sainted MotherT fried them after allowing them to drain and dredging them
with a egg-flour batter. Damned fine eats! Little Brother and I rarely
allowed the platter of finished product to sit long enough to make it to the
dinner table...

The Ranger

On 2009-04-04, Omelet > wrote:
> For me, it's a toss up between Asparagus and Artichokes.
> Followed by Swiss Chard, Spinach and Bok Choy.
>
> I love leafy greens! Must have been a bunny in a past life. :-)

Me too, but prefer collard and mustard greens, although I was shocked to
recently discover what I always thought were mustard greens are sometimes
actually kale, they appearing as similar to each other as cilantro and flat
parsley. I also love your other choices, specially bok choy and asparagus.

nb

In article >,
notbob > wrote:

> On 2009-04-04, Omelet > wrote:
> > For me, it's a toss up between Asparagus and Artichokes.
> > Followed by Swiss Chard, Spinach and Bok Choy.
> >
> > I love leafy greens! Must have been a bunny in a past life. :-)
>
> Me too, but prefer collard and mustard greens, although I was shocked to
> recently discover what I always thought were mustard greens are sometimes
> actually kale, they appearing as similar to each other as cilantro and flat
> parsley. I also love your other choices, specially bok choy and asparagus.
>
> nb

Thanks.

I have problems with the "tougher" greens. I guess I just don't know
how to cook them properly, but have yet to taste any made by anyone else
that did either!

How do you prepare them and do they come out tender?
--
Peace! Om

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

On 2009-04-04, Omelet > wrote:

> How do you prepare them and do they come out tender?

Cook for 2-3 hours! No kidding. This is a given for soul food cooks.
Anything less and it's like chewing old rags. Dang! I was looking for a
recipe and came across... me! I'm immortalized!

http://tinyurl.com/cefg7h

I looked for the orginal interview (NPR?), but found only this:

"This is how we do it in Laurel, Mississippi. You have to examine each leaf
personally, after you've washed it. You must take the yellow part out, and
you must tear every bit of green leaf off the stalk, in pieces as big as
postage stamps. It takes time, but this is how you have to do it. There are
as many different ways to cook greens as there are to sing soprano roles."

nb

In article >,
notbob > wrote:

> On 2009-04-04, Omelet > wrote:
>
> > How do you prepare them and do they come out tender?
>
> Cook for 2-3 hours! No kidding. This is a given for soul food cooks.
> Anything less and it's like chewing old rags. Dang! I was looking for a
> recipe and came across... me! I'm immortalized!

<laughs>

>
> http://tinyurl.com/cefg7h
>
> I looked for the orginal interview (NPR?), but found only this:
>
> "This is how we do it in Laurel, Mississippi. You have to examine each leaf
> personally, after you've washed it. You must take the yellow part out, and
> you must tear every bit of green leaf off the stalk, in pieces as big as
> postage stamps. It takes time, but this is how you have to do it. There are
> as many different ways to cook greens as there are to sing soprano roles."
>
> nb

Hm. Maybe I should just try the canned some time. <g>
--
Peace! Om

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

On 2009-04-04, Omelet > wrote:

> Hm. Maybe I should just try the canned some time. <g>

mmmm... bad choice! Having worked in canneries, I'm a big advocate of
canned foods, but I've found canned greens to be typically poor. They chop
up the whole leaf and so you get a LOT of the stems and leaf ribs. I avoid
canned greens.

nb

On Apr 4, 2:16*pm, Omelet > wrote:
> In article >,
>
> *notbob > wrote:
> > On 2009-04-04, Omelet > wrote:
>
> > > How do you prepare them and do they come out tender?
>
> > Cook for 2-3 hours! *No kidding. *This is a given for soul food cooks.
> > Anything less and it's like chewing old rags. * Dang! *I was looking for a
> > recipe and came across... me! *I'm immortalized! *
>
> <laughs>
>
>
>
> >http://tinyurl.com/cefg7h
>
> > I looked for the orginal interview (NPR?), but found only this:
>
> > "This is how we do it in Laurel, Mississippi. You have to examine each leaf
> > personally, after you've washed it. You must take the yellow part out, and
> > you must tear every bit of green leaf off the stalk, in pieces as big as
> > postage stamps. It takes time, but this is how you have to do it. There are
> > as many different ways to cook greens as there are to sing soprano roles."
>
> > nb
>
> Hm. Maybe I should just try the canned some time. <g>

Greens do not can well. I adore frozen spinach, cooked, but canned
spinach is repulsive.

> --
> Peace! Om
>

--Bryan

notbob > wrote in message
...
[snip]
>> I love leafy greens! Must have been a bunny in a past life. :-)
>
> Me too, but prefer collard and mustard greens, although
> I was shocked to recently discover what I always thought
> were mustard greens are sometimes actually kale, they
> appearing as similar to each other as cilantro and flat
> parsley.
[snip]

Said the man that can tell the subtle differences between beans...

Kale is so different from collards and mustard greens (taste, texture, look)
just as cilantro is different from flat parsley (definitely taste and look).

The Ranger

"The Ranger" wrote

>> Me too, but prefer collard and mustard greens, although
>> I was shocked to recently discover what I always thought
>> were mustard greens are sometimes actually kale, they
>> appearing as similar to each other as cilantro and flat
>> parsley.

> Kale is so different from collards and mustard greens (taste, texture,
> look) just as cilantro is different from flat parsley (definitely taste
> and look).

Oh I think I know what he means. Shop in a non-standard USA store such as
an asian grocery and you can find out that 'engrish' is common and easy to
confuse.

There;s one I get all the time that we think of as a spinach, and tastes
like one, but am told is actually a mustard green. It looks like asian
spinach but not the hollow stem type. I know of one they call 'kale' too
that looks nothing like the frilly kale of USA.

cshenk > wrote in message
...
> "The Ranger" wrote
>>> Me too, but prefer collard and mustard greens, although
>>> I was shocked to recently discover what I always thought
>>> were mustard greens are sometimes actually kale, they
>>> appearing as similar to each other as cilantro and flat
>>> parsley.
>>>
>> Kale is so different from collards and mustard greens (taste,
>> texture, look) just as cilantro is different from flat parsley
>> (definitely taste and look).
>>
> Oh I think I know what he means. Shop in a non-standard
> USA store such as an asian grocery and you can find out
> that 'engrish' is common and easy to confuse.

I shop at Mitsua and don't find the greens being confused; only at Safeway
and Albertson's. I do wonder about some of the other "vegetables" I've seen
at Mitsua, though. I often wonder, "What is *that*? And do people actually
eat it?"

The Ranger

"The Ranger" wrote
> cshenk wrote

>>> Kale is so different from collards and mustard greens (taste,

>> Oh I think I know what he means. Shop in a non-standard
>> USA store such as an asian grocery and you can find out
>> that 'engrish' is common and easy to confuse.
>
> I shop at Mitsua and don't find the greens being confused; only at Safeway
> and Albertson's. I do wonder about some of the other "vegetables" I've
> seen at Mitsua, though. I often wonder, "What is *that*? And do people
> actually eat it?"

Hehehe I remember the first time I tried to find 'spinach' out in town in
Japan. At least in Sasebo, they sell nothing you would recognize the looks
of as 'spinach'. It tastes the same but thats about it other than also
being green. USA type can be as much as 5 inches wide. Asian, less than 1
inch usually but very long in comparison and comes on a hollow stem.

JUst try some of the other stuff there but ask first if there are any
special care things needed. Like, eddo (small taro) has to be cooked. Like
rhubarb, isnt safe raw.

Most is fine as is but check if not sure. Likely to be trimmed stateside of
any part you cant eat (grin).

In article dth>,
"The Ranger" > wrote:

> cshenk > wrote in message
> ...
> > "The Ranger" wrote
> >>> Me too, but prefer collard and mustard greens, although
> >>> I was shocked to recently discover what I always thought
> >>> were mustard greens are sometimes actually kale, they
> >>> appearing as similar to each other as cilantro and flat
> >>> parsley.
> >>>
> >> Kale is so different from collards and mustard greens (taste,
> >> texture, look) just as cilantro is different from flat parsley
> >> (definitely taste and look).
> >>
> > Oh I think I know what he means. Shop in a non-standard
> > USA store such as an asian grocery and you can find out
> > that 'engrish' is common and easy to confuse.
>
> I shop at Mitsua and don't find the greens being confused; only at Safeway
> and Albertson's. I do wonder about some of the other "vegetables" I've seen
> at Mitsua, though. I often wonder, "What is *that*? And do people actually
> eat it?"
>
> The Ranger

Asian produce sections are SUCH fun! I try to try something new every
time I go there.
--
Peace! Om

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

On 2009-04-04, The Ranger > wrote:

> Said the man that can tell the subtle differences between beans...
>
> Kale is so different from collards and mustard greens (taste, texture, look)
> just as cilantro is different from flat parsley (definitely taste and look).

Gee, I had no idea I was in the presence of such a superior human being, you
having no faults or foibles. Must really suck to hafta measure up to you.

nb

notbob > wrote in message
...
> On 2009-04-04, The Ranger > wrote:
>> Said the man that can tell the subtle differences between beans...
>>
>> Kale is so different from collards and mustard greens (taste,
>> texture, look) just as cilantro is different from flat parsley
>> (definitely taste and look).
>>
> Gee, I had no idea I was in the presence of such a superior human
> being [..]

Which explains why you can't tell the difference between kale and other
greens, or cilantro and flat parsley. Your dimensia is growing, old man.

The Ranger

On 2009-04-04, The Ranger > wrote:

> Which explains why you can't tell the difference between kale and other
> greens, or cilantro and flat parsley. Your dimensia is growing, old man.

No doubt.

BTW, it's spelled d-e-m-e-n-t-i-a, sophomore.

nb

In article >,
notbob > wrote:

> On 2009-04-04, The Ranger > wrote:
>
> > Said the man that can tell the subtle differences between beans...
> >
> > Kale is so different from collards and mustard greens (taste, texture,
> > look)
> > just as cilantro is different from flat parsley (definitely taste and
> > look).
>
> Gee, I had no idea I was in the presence of such a superior human being, you
> having no faults or foibles. Must really suck to hafta measure up to you.
>
> nb

Depends on what you are measuring I suspect. <smirk>
--
Peace! Om

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

The Ranger wrote:
> notbob > wrote in message
> ...
> [snip]
>>> I love leafy greens! Must have been a bunny in a past life. :-)
>> Me too, but prefer collard and mustard greens, although
>> I was shocked to recently discover what I always thought
>> were mustard greens are sometimes actually kale, they
>> appearing as similar to each other as cilantro and flat
>> parsley.
> [snip]
>
> Said the man that can tell the subtle differences between beans...
>
> Kale is so different from collards and mustard greens (taste, texture, look)
> just as cilantro is different from flat parsley (definitely taste and look).
>
> The Ranger
>
>
Hey, wait! What's this about beans? Does someone else palp them?

--
Jean B.

Jean wrote on Sat, 04 Apr 2009 15:36:01 -0400:

> The Ranger wrote:
>> notbob > wrote in message
>> ...
>> [snip]
>>>> I love leafy greens! Must have been a bunny in a past life.
>>>> :-)
>>> Me too, but prefer collard and mustard greens, although
>>> I was shocked to recently discover what I always thought
>>> were mustard greens are sometimes actually kale, they
>>> appearing as similar to each other as cilantro and flat
>>> parsley.
>> [snip]
>>
>> Said the man that can tell the subtle differences between
>> beans...
>>
>> Kale is so different from collards and mustard greens (taste,
>> texture, look) just as cilantro is different from flat
>> parsley (definitely taste and look).
>>
>> The Ranger
> Hey, wait! What's this about beans? Does someone else palp
> them?

But that's what hummus is: mainly blended or processed garbanzo beans.
It's much easier to make it from drained canned beans, reserving a
little of the liquid to add if the hummus is too stiff.

I like hummus!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
"James Silverton" > wrote:

> > Hey, wait! What's this about beans? Does someone else palp
> > them?
>
> But that's what hummus is: mainly blended or processed garbanzo beans.
> It's much easier to make it from drained canned beans, reserving a
> little of the liquid to add if the hummus is too stiff.
>
> I like hummus!

I've never been much of a chick pea fan, but I keep seeing rave reviews
for hummus so may have to re-think that.

What flavorings do you (personally) add to that?
--
Peace! Om

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

In article >,
"l, not -l" > wrote:

> On 4-Apr-2009, notbob > wrote:
>
> > On 2009-04-04, Omelet > wrote:
> > > For me, it's a toss up between Asparagus and Artichokes.
> > > Followed by Swiss Chard, Spinach and Bok Choy.
> > >
> > > I love leafy greens! Must have been a bunny in a past life. :-)
> >
> > Me too, but prefer collard and mustard greens, although I was shocked to
> > recently discover what I always thought were mustard greens are sometimes
> > actually kale, they appearing as similar to each other as cilantro and
> > flat
> > parsley. I also love your other choices, specially bok choy and
> > asparagus.
> >
> > nb
>
> I too like the leafy greens; order of preference is - this week anyway 8-),
> is collards, kale, turnip greens, spinach and mustard. I buy at least one
> bunch of them each week, usually based upon which appear to be freshest.
> This week it was collards, the two week prior, it was kale.

Ever tried beet greens?
--
Peace! Om

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

On 2009-04-04, Omelet > wrote:
>
> Ever tried beet greens?

Yes. Excellent.

nb

In article >,
notbob > wrote:

> On 2009-04-04, Omelet > wrote:
> >
> > Ever tried beet greens?
>
> Yes. Excellent.
>
> nb

To me they are similar to chard.
I love them too!
--
Peace! Om

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

In article >,
"l, not -l" > wrote:

>
> On 4-Apr-2009, "l, not -l" > wrote:
>
> > > Me too, but prefer collard and mustard greens, although I was shocked to
> > > recently discover what I always thought were mustard greens are
> > > sometimes
> > > actually kale, they appearing as similar to each other as cilantro and
> > > flat
> > > parsley. I also love your other choices, specially bok choy and
> > > asparagus.
> > >
> > > nb
> >
> > I too like the leafy greens; order of preference is - this week anyway
> > 8-),
> > is collards, kale, turnip greens, spinach and mustard. I buy at least one
> > bunch of them each week, usually based upon which appear to be freshest.
> > This week it was collards, the two week prior, it was kale.
>
> Recipes most recently used follow:
>
> * Exported from MasterCook *
>
> Awesome Collard Greens

<snipety> Wonder how they'd do in a crock pot?
--
Peace! Om

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

On Apr 4, 9:16*am, Omelet > wrote:
> For me, it's a toss up between Asparagus and Artichokes.
> Followed by Swiss Chard, Spinach and Bok Choy.
>
> I love leafy greens! Must have been a bunny in a past life. :-)
> --
> Peace! Om
>
> Life isn't about waiting for the storm to pass.
> It's about learning to dance in the rain.
> -- Anon.

Sautee'd zuchinni, carrots, romaine,...I LOVE lima beans and butter
beans!!!

Omelet wrote:
> For me, it's a toss up between Asparagus and Artichokes.
> Followed by Swiss Chard, Spinach and Bok Choy.
>
> I love leafy greens! Must have been a bunny in a past life. :-)

Look out! Here comes a Jack Russell. LOL

In article >,
George Shirley > wrote:

> Omelet wrote:
> > For me, it's a toss up between Asparagus and Artichokes.
> > Followed by Swiss Chard, Spinach and Bok Choy.
> >
> > I love leafy greens! Must have been a bunny in a past life. :-)
>
> Look out! Here comes a Jack Russell. LOL

;-D
--
Peace! Om

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

Omelet wrote on Sat, 04 Apr 2009 10:16:29 -0600:

> I love leafy greens! Must have been a bunny in a past life.
> :-) --
> Peace! Om

Let me be honest, I can eat green vegetables with some enjoyment and I
know I should do so but it would not otherwise break my heart if they
died out!

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
"James Silverton" > wrote:

> Omelet wrote on Sat, 04 Apr 2009 10:16:29 -0600:
>
> > I love leafy greens! Must have been a bunny in a past life.
> > :-) --
> > Peace! Om
>
> Let me be honest, I can eat green vegetables with some enjoyment and I
> know I should do so but it would not otherwise break my heart if they
> died out!

So what do you mostly live on then? I'm as carnivorous as they come,
but I gotta have my greens with the meat! I finished that steamed bok
choy this morning that I added some butter, dill weed, lemon pepper and
sesame seeds to with a nice grilled patty of ground chuck... ;-d
--
Peace! Om

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