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Dinner Report
We're gathering produce from the yard, and I'm making a kitchen
garden meal tonight. I can't remember the name of the corn I bought, but it's pink and purple when green (you don't have to wait until it's dry to see the color) and the tassels are these amazingly bright pink to purple hues. Anyway, I have some zucchini and patty pan squash, onions, potatoes and tomatoes. I'm making a frittata with the squashes, onions and potatoes, and making a tomato pie. What are you making? Regards, Ranee -- Remove do not and spam to e-mail me. "The God who made the world and everything in it, being Lord of heaven and earth, does not live in shrines made by man." Acts 17:24 |
In article >,
Ranee Mueller > wrote: > We're gathering produce from the yard, and I'm making a kitchen > garden meal tonight. I can't remember the name of the corn I bought, > but it's pink and purple when green (you don't have to wait until it's > dry to see the color) and the tassels are these amazingly bright pink to > purple hues. > > Anyway, I have some zucchini and patty pan squash, onions, potatoes > and tomatoes. I'm making a frittata with the squashes, onions and > potatoes, and making a tomato pie. > > What are you making? > SO's making meshwiya, Tunisian roasted vegetables--not from our garden. It cleared up enough today so I could get some propane for the grill without getting drenched. Last night I made shrimp with fennel and green olives, along with tzatziki and storebought pitas. (I hang my head in shame before the high priestess of pita.) The shrimp was unimpressive, but the tzatziki was good. Not at all watery. This may be more a function of the yogurt I used, which was pretty thick. Cindy -- C.J. Fuller Delete the obvious to email me |
In article >,
Ranee Mueller > wrote: > We're gathering produce from the yard, and I'm making a kitchen > garden meal tonight. I can't remember the name of the corn I bought, > but it's pink and purple when green (you don't have to wait until it's > dry to see the color) and the tassels are these amazingly bright pink to > purple hues. > > Anyway, I have some zucchini and patty pan squash, onions, potatoes > and tomatoes. I'm making a frittata with the squashes, onions and > potatoes, and making a tomato pie. > > What are you making? > SO's making meshwiya, Tunisian roasted vegetables--not from our garden. It cleared up enough today so I could get some propane for the grill without getting drenched. Last night I made shrimp with fennel and green olives, along with tzatziki and storebought pitas. (I hang my head in shame before the high priestess of pita.) The shrimp was unimpressive, but the tzatziki was good. Not at all watery. This may be more a function of the yogurt I used, which was pretty thick. Cindy -- C.J. Fuller Delete the obvious to email me |
Ranee wrote:
> Anyway, I have some zucchini and patty pan squash, onions, potatoes > and tomatoes. I'm making a frittata with the squashes, onions and > potatoes, and making a tomato pie. > > What are you making? I found a duck in the freezer and I've got some green tomatoes. I'm going to make a Thai curry with the duck and improvise a sambal with the tomatoes. I'll have jasmine rice with the meal. (I just received one of those fuzzy-logic rice cookers, and this is its maiden usage.) I feel like the meal needs more veggies; maybe I'll get some frozen green beans and doctor them in a Thai fashion. Bob |
Ranee wrote:
> Anyway, I have some zucchini and patty pan squash, onions, potatoes > and tomatoes. I'm making a frittata with the squashes, onions and > potatoes, and making a tomato pie. > > What are you making? I found a duck in the freezer and I've got some green tomatoes. I'm going to make a Thai curry with the duck and improvise a sambal with the tomatoes. I'll have jasmine rice with the meal. (I just received one of those fuzzy-logic rice cookers, and this is its maiden usage.) I feel like the meal needs more veggies; maybe I'll get some frozen green beans and doctor them in a Thai fashion. Bob |
On Wed, 25 Aug 2004 12:23:40 -0700, Ranee Mueller
> wrote: > We're gathering produce from the yard, and I'm making a kitchen > garden meal tonight. I can't remember the name of the corn I bought, > but it's pink and purple when green (you don't have to wait until it's > dry to see the color) and the tassels are these amazingly bright pink to > purple hues. > > Anyway, I have some zucchini and patty pan squash, onions, potatoes > and tomatoes. I'm making a frittata with the squashes, onions and > potatoes, and making a tomato pie. > > What are you making? > Shrimp fajitas sf Practice safe eating - always use condiments |
On Wed, 25 Aug 2004 12:23:40 -0700, Ranee Mueller
> wrote: > We're gathering produce from the yard, and I'm making a kitchen > garden meal tonight. I can't remember the name of the corn I bought, > but it's pink and purple when green (you don't have to wait until it's > dry to see the color) and the tassels are these amazingly bright pink to > purple hues. > > Anyway, I have some zucchini and patty pan squash, onions, potatoes > and tomatoes. I'm making a frittata with the squashes, onions and > potatoes, and making a tomato pie. > > What are you making? > Shrimp fajitas sf Practice safe eating - always use condiments |
In article
>, Cindy Fuller > wrote: > SO's making meshwiya, Tunisian roasted vegetables--not from our garden. > It cleared up enough today so I could get some propane for the grill > without getting drenched. Last night I made shrimp with fennel and > green olives, along with tzatziki and storebought pitas. (I hang my > head in shame before the high priestess of pita.) The shrimp was > unimpressive, but the tzatziki was good. Not at all watery. This may > be more a function of the yogurt I used, which was pretty thick. Recipes? I'm sure my idea of meshwiya is a little different, but I'm curious about it. Priestess of Pita? I like that. It might actually go against my religious beliefs, but it works for a title. :) Am I the only one who likes the yogurt cucumber stuff to be watery a little bit? I like it as a sauce for sandwiches and to drizzle on falafel. Regards, Ranee -- Remove do not and spam to e-mail me. "The God who made the world and everything in it, being Lord of heaven and earth, does not live in shrines made by man." Acts 17:24 |
In article
>, Cindy Fuller > wrote: > SO's making meshwiya, Tunisian roasted vegetables--not from our garden. > It cleared up enough today so I could get some propane for the grill > without getting drenched. Last night I made shrimp with fennel and > green olives, along with tzatziki and storebought pitas. (I hang my > head in shame before the high priestess of pita.) The shrimp was > unimpressive, but the tzatziki was good. Not at all watery. This may > be more a function of the yogurt I used, which was pretty thick. Recipes? I'm sure my idea of meshwiya is a little different, but I'm curious about it. Priestess of Pita? I like that. It might actually go against my religious beliefs, but it works for a title. :) Am I the only one who likes the yogurt cucumber stuff to be watery a little bit? I like it as a sauce for sandwiches and to drizzle on falafel. Regards, Ranee -- Remove do not and spam to e-mail me. "The God who made the world and everything in it, being Lord of heaven and earth, does not live in shrines made by man." Acts 17:24 |
In article >,
Ranee Mueller > wrote: > In article > >, > Cindy Fuller > wrote: > > > SO's making meshwiya, Tunisian roasted vegetables--not from our garden. > > It cleared up enough today so I could get some propane for the grill > > without getting drenched. Last night I made shrimp with fennel and > > green olives, along with tzatziki and storebought pitas. (I hang my > > head in shame before the high priestess of pita.) The shrimp was > > unimpressive, but the tzatziki was good. Not at all watery. This may > > be more a function of the yogurt I used, which was pretty thick. > > Recipes? I'm sure my idea of meshwiya is a little different, but I'm > curious about it. > > Priestess of Pita? I like that. It might actually go against my > religious beliefs, but it works for a title. :) > > Am I the only one who likes the yogurt cucumber stuff to be watery a > little bit? I like it as a sauce for sandwiches and to drizzle on > falafel. > SO was exhausted when he got home, so we had Papa Johns instead of meshwiya. The recipe he would have used is in Claudia Roden's New Book of Middle Eastern Food. (Do you have that cookbook? I can't remember.) In addition to tomatoes, onions, and bell peppers, this recipe contains canned tuna. Tonight's dinner is lamb shanks. SO bought a new Greek cookbook (The Olive and the Caper) at Central Market on Sunday on impulse--"in honor of the Olympics." Perhaps I'll atone for the sin of store-bought pita by making some before the shanks go in the oven. Cindy -- C.J. Fuller Delete the obvious to email me |
In article >,
Ranee Mueller > wrote: > In article > >, > Cindy Fuller > wrote: > > > SO's making meshwiya, Tunisian roasted vegetables--not from our garden. > > It cleared up enough today so I could get some propane for the grill > > without getting drenched. Last night I made shrimp with fennel and > > green olives, along with tzatziki and storebought pitas. (I hang my > > head in shame before the high priestess of pita.) The shrimp was > > unimpressive, but the tzatziki was good. Not at all watery. This may > > be more a function of the yogurt I used, which was pretty thick. > > Recipes? I'm sure my idea of meshwiya is a little different, but I'm > curious about it. > > Priestess of Pita? I like that. It might actually go against my > religious beliefs, but it works for a title. :) > > Am I the only one who likes the yogurt cucumber stuff to be watery a > little bit? I like it as a sauce for sandwiches and to drizzle on > falafel. > SO was exhausted when he got home, so we had Papa Johns instead of meshwiya. The recipe he would have used is in Claudia Roden's New Book of Middle Eastern Food. (Do you have that cookbook? I can't remember.) In addition to tomatoes, onions, and bell peppers, this recipe contains canned tuna. Tonight's dinner is lamb shanks. SO bought a new Greek cookbook (The Olive and the Caper) at Central Market on Sunday on impulse--"in honor of the Olympics." Perhaps I'll atone for the sin of store-bought pita by making some before the shanks go in the oven. Cindy -- C.J. Fuller Delete the obvious to email me |
> Am I the only one who likes the yogurt cucumber stuff to be watery a little
bit? >I like it as a sauce and to drizzle on my falafel. > > Regards, > Ranee Oboy, I'd love to drizzle my stuff on your falafel... and wear your best FM shoes! ;) ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
> Am I the only one who likes the yogurt cucumber stuff to be watery a little
bit? >I like it as a sauce and to drizzle on my falafel. > > Regards, > Ranee Oboy, I'd love to drizzle my stuff on your falafel... and wear your best FM shoes! ;) ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
I steamed mussels over some bag wine, onion, garlic, tomato water, and
chopped mesquite-smoked tomatoes from last week. We ate them with a baguette. Then Barbara made a salad of 5 or 6 kinds of tomatoes with radicchio, scallions, and garlic chives. Rodney Myrvaagnes NYC We have achieved faith-based science, faith-based economics, faith-based law enforcement, and faith-based missile defense. What's next? Faith-based air traffic control? |
I steamed mussels over some bag wine, onion, garlic, tomato water, and
chopped mesquite-smoked tomatoes from last week. We ate them with a baguette. Then Barbara made a salad of 5 or 6 kinds of tomatoes with radicchio, scallions, and garlic chives. Rodney Myrvaagnes NYC We have achieved faith-based science, faith-based economics, faith-based law enforcement, and faith-based missile defense. What's next? Faith-based air traffic control? |
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