I made soup for dinner last night and it occurred to me that it's a
great quickie dinner for those nights you come home from work hungry,
but too tired to fuss over dinner; so I sent this to my kids


Mom’s Italian Sausage Soup
by: sf

1 pound fresh Italian sweet or hot sausage (bulk or links), broken
into big chunks
1 large sweet onion, in large dice
2 cloves garlic (or more), finely diced
1 lb fresh greens such as spinach, chard or kale, washed and
chopped
1 35 oz can Italian style or diced plain tomatoes (fresh, if it’s
the right season)
1 or 2 15.5 oz cans cannellini beans
1 tsp herbs such as oregano or Italian seasoning
1 quart chicken or beef stock (I added another half-liter of water
to it)

Note: You can use fewer greens and add other vegetables, like
sliced zucchini, to the mix

½ cup pasta (macaroni, penne), barely cooked – keep separate


Method

1. Preheat a large soup pot. Drizzle with olive oil. Brown the
Italian sausage. Add the onions and garlic, and sauté until tender.

2. Then add the chopped greens, stock, cannellini beans, tomatoes and
herbs.

3. Heat through (kale will need more time to cook, so hold off on
adding the beans until it’s ready to go)

4. Place some pasta in the bottom of a soup bowl and ladle hot soup
over it – store leftovers separately so the pasta doesn't get mushy
overnight.

5. Serve with garlic bread – I had trader Joe’s sourdough sandwich
bread on hand, not a baguette, and it worked out very well.


PS: I will plan ahead next time and have some small white beans
boiled up and ready to go. They are usually in the freezer, but I
didn't have any this time.


--
Food is an important part of a balanced diet.

On 2012-12-13 17:59:58 +0000, sf said:

> Mom’s Italian Sausage Soup
> by: sf

Duly noted.

The only thing that sounds problematic, in the abstract, is this:

> ½ cup pasta (macaroni, penne), barely cooked – keep separate

[ snip]

> 4. Place some pasta in the bottom of a soup bowl and ladle hot soup
> over it – store leftovers separately so the pasta doesn't get mushy
> overnight.

It seems if it's barely cooked and I put some soup on top and begin
eating immediately--and I will--that the pasta will still be too hard.
On the other hand I recognized that if you put the pasta in the hot
soup it will continue cooking until it is mushy. Seems hard to
navigate correctly.

On Thu, 13 Dec 2012 10:23:15 -0800, gtr > wrote:

> On 2012-12-13 17:59:58 +0000, sf said:
>
> > Mom’s Italian Sausage Soup
> > by: sf
>
> Duly noted.
>
> The only thing that sounds problematic, in the abstract, is this:
>
> > ½ cup pasta (macaroni, penne), barely cooked – keep separate
>
> [ snip]
>
> > 4. Place some pasta in the bottom of a soup bowl and ladle hot soup
> > over it – store leftovers separately so the pasta doesn't get mushy
> > overnight.
>
> It seems if it's barely cooked and I put some soup on top and begin
> eating immediately--and I will--that the pasta will still be too hard.
> On the other hand I recognized that if you put the pasta in the hot
> soup it will continue cooking until it is mushy. Seems hard to
> navigate correctly.
>

My pasta was firm, not hard, and the hot soup softened it a little
more. YMMV

--
Food is an important part of a balanced diet.

gtr > wrote:

>It seems if it's barely cooked and I put some soup on top and begin
>eating immediately--and I will--that the pasta will still be too hard.

I agree

>On the other hand I recognized that if you put the pasta in the hot
>soup it will continue cooking until it is mushy. Seems hard to
>navigate correctly.

When I make "pasta e ceci" or similar, I cook the pasta to
the desired degree of doneness, and combine with the rest
of the broth/soup/whatever ingredients right before serving.
It does not additionally cook, that I have noticed.

But if you left it around more than ten minutes or so, maybe
it might. This is one of those "combine then serve" situations.


Steve

On Thu, 13 Dec 2012 14:23:39 -0500, Susan > wrote:

> I'd cook it al dente

<shrug> Your al dente is my barely cooked.

--
Food is an important part of a balanced diet.

On 2012-12-13 19:27:36 +0000, Steve Pope said:

> gtr > wrote:
>
>> It seems if it's barely cooked and I put some soup on top and begin
>> eating immediately--and I will--that the pasta will still be too hard.
>
> I agree
>
>> On the other hand I recognized that if you put the pasta in the hot
>> soup it will continue cooking until it is mushy. Seems hard to
>> navigate correctly.
>
> When I make "pasta e ceci" or similar, I cook the pasta to
> the desired degree of doneness, and combine with the rest
> of the broth/soup/whatever ingredients right before serving.
> It does not additionally cook, that I have noticed.
>
> But if you left it around more than ten minutes or so, maybe
> it might. This is one of those "combine then serve" situations.

Okay; I think I got it.

On Thu, 13 Dec 2012 12:20:47 -0800, gtr > wrote:

> These may well be minor distinctions. I cook my pasta al dente to eat
> it, so I think it will be fine to plop it in the bowl about the way I
> cook it anyway. I haven't got pasta mushy in a hell of a long time.
> Maybe never.

What happens to the pasta you let swim overnight in your soup?

--
Food is an important part of a balanced diet.

On Dec 13, 1:00*pm, sf > wrote:
> On Thu, 13 Dec 2012 12:20:47 -0800, gtr > wrote:
> > These may well be minor distinctions. *I cook my pasta al dente to eat
> > it, so I think it will be fine to plop it in the bowl about the way I
> > cook it anyway. *I haven't got pasta mushy in a hell of a long time.
> > Maybe never.
>
> What happens to the pasta you let swim overnight in your soup?
>
> --
> Food is an important part of a balanced diet.

the pasta is served separately...

On 2012-12-13 21:00:11 +0000, sf said:

> On Thu, 13 Dec 2012 12:20:47 -0800, gtr > wrote:
>
>> These may well be minor distinctions. I cook my pasta al dente to eat
>> it, so I think it will be fine to plop it in the bowl about the way I
>> cook it anyway. I haven't got pasta mushy in a hell of a long time.
>> Maybe never.
>
> What happens to the pasta you let swim overnight in your soup?

I don't recall making a pasta soup before.

On 2012-12-13 21:00:11 +0000, sf said:

> On Thu, 13 Dec 2012 12:20:47 -0800, gtr > wrote:
>
>> These may well be minor distinctions. I cook my pasta al dente to eat
>> it, so I think it will be fine to plop it in the bowl about the way I
>> cook it anyway. I haven't got pasta mushy in a hell of a long time.
>> Maybe never.
>
> What happens to the pasta you let swim overnight in your soup?

Actually that wasn't my point or question. The consideration was how
hard/al dente the pasta is when I pour soup over it. I never really
addressed the idea of putting all the pasta into all the soup.

On Thu, 13 Dec 2012 13:05:46 -0800 (PST), Chemo
> wrote:

> On Dec 13, 1:00*pm, sf > wrote:
> > On Thu, 13 Dec 2012 12:20:47 -0800, gtr > wrote:
> > > These may well be minor distinctions. *I cook my pasta al dente to eat
> > > it, so I think it will be fine to plop it in the bowl about the way I
> > > cook it anyway. *I haven't got pasta mushy in a hell of a long time.
> > > Maybe never.
> >
> > What happens to the pasta you let swim overnight in your soup?
> >
> > --
> > Food is an important part of a balanced diet.
>
> the pasta is served separately...

So he picks the pasta out of his soup with tweezers before he stores
everything in the refrigerator. Got it.

--
Food is an important part of a balanced diet.

On Thu, 13 Dec 2012 13:19:50 -0800, gtr > wrote:

> On 2012-12-13 21:00:11 +0000, sf said:
>
> > On Thu, 13 Dec 2012 12:20:47 -0800, gtr > wrote:
> >
> >> These may well be minor distinctions. I cook my pasta al dente to eat
> >> it, so I think it will be fine to plop it in the bowl about the way I
> >> cook it anyway. I haven't got pasta mushy in a hell of a long time.
> >> Maybe never.
> >
> > What happens to the pasta you let swim overnight in your soup?
>
> I don't recall making a pasta soup before.

Get back to me after you've done it then.

--
Food is an important part of a balanced diet.

On Thu, 13 Dec 2012 13:21:11 -0800, gtr > wrote:

> On 2012-12-13 21:00:11 +0000, sf said:
>
> > On Thu, 13 Dec 2012 12:20:47 -0800, gtr > wrote:
> >
> >> These may well be minor distinctions. I cook my pasta al dente to eat
> >> it, so I think it will be fine to plop it in the bowl about the way I
> >> cook it anyway. I haven't got pasta mushy in a hell of a long time.
> >> Maybe never.
> >
> > What happens to the pasta you let swim overnight in your soup?
>
> Actually that wasn't my point or question. The consideration was how
> hard/al dente the pasta is when I pour soup over it. I never really
> addressed the idea of putting all the pasta into all the soup.

You brought up uncooked, I didn't.

--
Food is an important part of a balanced diet.

On 2012-12-13 22:02:18 +0000, sf said:

> On Thu, 13 Dec 2012 13:21:11 -0800, gtr > wrote:
>
>> On 2012-12-13 21:00:11 +0000, sf said:
>>
>>> On Thu, 13 Dec 2012 12:20:47 -0800, gtr > wrote:
>>>
>>>> These may well be minor distinctions. I cook my pasta al dente to eat
>>>> it, so I think it will be fine to plop it in the bowl about the way I
>>>> cook it anyway. I haven't got pasta mushy in a hell of a long time.
>>>> Maybe never.
>>>
>>> What happens to the pasta you let swim overnight in your soup?
>>
>> Actually that wasn't my point or question. The consideration was how
>> hard/al dente the pasta is when I pour soup over it. I never really
>> addressed the idea of putting all the pasta into all the soup.
>
> You brought up uncooked, I didn't.

If hard/al dente is "uncooked"; yes I brought it up and you didn't.

On 2012-12-13 21:21:13 +0000, sf said:

> On Thu, 13 Dec 2012 13:05:46 -0800 (PST), Chemo
> > wrote:
>
>> On Dec 13, 1:00*pm, sf > wrote:
>>> On Thu, 13 Dec 2012 12:20:47 -0800, gtr > wrote:
>>>> These may well be minor distinctions. *I cook my pasta al dente to eat
>>>> it, so I think it will be fine to plop it in the bowl about the way I
>>>> cook it anyway. *I haven't got pasta mushy in a hell of a long time.
>>>> Maybe never.
>>>
>>> What happens to the pasta you let swim overnight in your soup?
>>
>> the pasta is served separately...
>
> So he picks the pasta out of his soup with tweezers before he stores
> everything in the refrigerator. Got it.

The pasta was not in the soup so need not be picked out with tweezers
or a shovel either one.

Seems the logic or the discussion has slipped out of gear. Perhaps
when you said "pour the soup over the pasta" you were talking about the
entire soup over all the pasta. I took it to mean pouring it over
individual bowls in which "partially" cooked pasta had been placed. If
so, the there is no pasta to pick out of the soup before putting it in
the fridge.

On Thu, 13 Dec 2012 14:09:20 -0800, gtr > wrote:

> On 2012-12-13 22:02:18 +0000, sf said:
>
> > On Thu, 13 Dec 2012 13:21:11 -0800, gtr > wrote:
> >
> >> On 2012-12-13 21:00:11 +0000, sf said:
> >>
> >>> On Thu, 13 Dec 2012 12:20:47 -0800, gtr > wrote:
> >>>
> >>>> These may well be minor distinctions. I cook my pasta al dente to eat
> >>>> it, so I think it will be fine to plop it in the bowl about the way I
> >>>> cook it anyway. I haven't got pasta mushy in a hell of a long time.
> >>>> Maybe never.
> >>>
> >>> What happens to the pasta you let swim overnight in your soup?
> >>
> >> Actually that wasn't my point or question. The consideration was how
> >> hard/al dente the pasta is when I pour soup over it. I never really
> >> addressed the idea of putting all the pasta into all the soup.
> >
> > You brought up uncooked, I didn't.
>
> If hard/al dente is "uncooked"; yes I brought it up and you didn't.

I said "barely cooked", not uncooked. IOW: When given a time range,
choose the least amount of time for it to spend in the hot tub.

--
Food is an important part of a balanced diet.

On Thursday, December 13, 2012 11:59:58 AM UTC-6, sf wrote:
>
> 1 lb fresh greens such as spinach, chard or kale, washed and
> chopped

It seems strange to think of those 3 being interchangeable.

--Bryan

On Dec 13, 3:30*pm, Bryan > wrote:
> On Thursday, December 13, 2012 11:59:58 AM UTC-6, sf wrote:
>
> > * * 1 lb fresh greens such as spinach, chard or kale, washed and
> > * * chopped
>
> It seems strange to think of those 3 being interchangeable.
>
> --Bryan

I couldn't eat any of them in a soup.

On Dec 13, 2:12*pm, gtr > wrote:
> On 2012-12-13 21:21:13 +0000, sf said:
>
>
>
>
>
>
>
>
>
> > On Thu, 13 Dec 2012 13:05:46 -0800 (PST), Chemo
> > > wrote:
>
> >> On Dec 13, 1:00 pm, sf > wrote:
> >>> On Thu, 13 Dec 2012 12:20:47 -0800, gtr > wrote:
> >>>> These may well be minor distinctions. I cook my pasta al dente to eat
> >>>> it, so I think it will be fine to plop it in the bowl about the way I
> >>>> cook it anyway. I haven't got pasta mushy in a hell of a long time.
> >>>> Maybe never.
>
> >>> What happens to the pasta you let swim overnight in your soup?
>
> >> the pasta is served separately...
>
> > So he picks the pasta out of his soup with tweezers before he stores
> > everything in the refrigerator. *Got it.
>
> The pasta was not in the soup so need not be picked out with tweezers
> or a shovel either one.
>
> Seems the logic or the discussion has slipped out of gear. *Perhaps
> when you said "pour the soup over the pasta" you were talking about the
> entire soup over all the pasta. I took it to mean pouring it over
> individual bowls in which "partially" cooked pasta had been placed. If
> so, the there is no pasta to pick out of the soup before putting it in
> the fridge.

What's so hard about ladling soup over some pasta in a bowl for you?
I do
it to keep the pasta out of the main soup so it won't go "flabby"
overnight.
You've already said you haven't made soup with pasta in it, which
makes
me wonder if you've even made soup.

On Thursday, December 13, 2012 3:30:12 PM UTC-8, Bryan wrote:
> On Thursday, December 13, 2012 11:59:58 AM UTC-6, sf wrote:
>
> >
>
> > 1 lb fresh greens such as spinach, chard or kale, washed and
>
> > chopped
>
>
>
> It seems strange to think of those 3 being interchangeable.
>
>
>
> --Bryan



Sorry about replying to you via google groups,
but it seems like my usenet provider has gone
on strike the last couple of hours. I wouldn't
have known that you replied if you hadn't mailed
a cc to me.

In any case, I'm not sure why you can't
visualize interchanging the three greens.
The biggest difference between them is the
length of time they'd need to cook, but
when you're dealing with young greens the
difference is negligible. Personally, I don't
like kale - no matter how young it is (although
I do like kale chips), but my DIL loves it, so
I included it on the list for her.

On Thursday, December 13, 2012 7:50:31 PM UTC-8, Sqwertz wrote:
> On Thu, 13 Dec 2012 09:59:58 -0800, sf wrote:
>
>
>
> > Method
>
> >
>
> > 1. Preheat a large soup pot. Drizzle with olive oil. Brown the
>
> > Italian sausage. Add the onions and garlic, and sauté until tender.
>
> >
>
> > 2. Then add the chopped greens, stock, cannellini beans, tomatoes and
>
> > herbs.
>
>
>
> I would think one should drain the grease from the sausage (to which
>
> you've also added more oil), so that there's not a huge oil slick on
>
> top of your soup. If you want olive oil, add it after you drain the
>
> sausage grease.
>
>


I know it's hard to believe other people don't do trailer trash cooking.

On 12/13/2012 12:59 PM, sf wrote:
>
> I made soup for dinner last night and it occurred to me that it's a
> great quickie dinner for those nights you come home from work hungry,
> but too tired to fuss over dinner; so I sent this to my kids
>
>
> Mom’s Italian Sausage Soup
> by: sf
>
> 1 pound fresh Italian sweet or hot sausage (bulk or links), broken
> into big chunks
> 1 large sweet onion, in large dice
> 2 cloves garlic (or more), finely diced
> 1 lb fresh greens such as spinach, chard or kale, washed and
> chopped
> 1 35 oz can Italian style or diced plain tomatoes (fresh, if it’s
> the right season)
> 1 or 2 15.5 oz cans cannellini beans
> 1 tsp herbs such as oregano or Italian seasoning
> 1 quart chicken or beef stock (I added another half-liter of water
> to it)
>
> Note: You can use fewer greens and add other vegetables, like
> sliced zucchini, to the mix
>
> ½ cup pasta (macaroni, penne), barely cooked – keep separate
>
>
> Method
>
> 1. Preheat a large soup pot. Drizzle with olive oil. Brown the
> Italian sausage. Add the onions and garlic, and sauté until tender.
>
> 2. Then add the chopped greens, stock, cannellini beans, tomatoes and
> herbs.
>
> 3. Heat through (kale will need more time to cook, so hold off on
> adding the beans until it’s ready to go)
>
> 4. Place some pasta in the bottom of a soup bowl and ladle hot soup
> over it – store leftovers separately so the pasta doesn't get mushy
> overnight.
>
> 5. Serve with garlic bread – I had trader Joe’s sourdough sandwich
> bread on hand, not a baguette, and it worked out very well.
>
>
> PS: I will plan ahead next time and have some small white beans
> boiled up and ready to go. They are usually in the freezer, but I
> didn't have any this time.
>
>
Sounds like something I'd enjoy. I'm not sure I'd bother with the
pasta, although pasta & bean soup is hardly an unknown (think pasta e
fagioli). But bean soup with sausage and (whatever) greens is one of my
favourites! So thanks!

Jill

On Fri, 14 Dec 2012 10:58:25 -0500, jmcquown >
wrote:

> Sounds like something I'd enjoy. I'm not sure I'd bother with the
> pasta, although pasta & bean soup is hardly an unknown (think pasta e
> fagioli). But bean soup with sausage and (whatever) greens is one of my
> favourites! So thanks!

I had mine without the pasta. I added it for extra carbs to keep
hubby going longer before snacking.

--
Food is an important part of a balanced diet.

On 2012-12-14 03:56:51 +0000, sf said:

> On Thursday, December 13, 2012 3:30:12 PM UTC-8, Bryan wrote:
>> On Thursday, December 13, 2012 11:59:58 AM UTC-6, sf wrote:
>>
>>> 1 lb fresh greens such as spinach, chard or kale, washed and chopped
>>
>> It seems strange to think of those 3 being interchangeable.
>
> In any case, I'm not sure why you can't visualize interchanging the
> three greens. The biggest difference between them is the length of time
> they'd need to cook, but when you're dealing with young greens the
> difference is negligible. Personally, I don't like kale - no matter how
> young it is (although I do like kale chips), but my DIL loves it, so I
> included it on the list for her.

I too have never been a kale fan, but recently Nancy read a number of
recipes by Mark Bitman where he preps kale for use in a straight-ahead
salads and now I love the stuff. It's in a number of his salad recipes.

You drizzle a teaspoon if olive oil and a liberal shake of salt over
the kale knead it "until tender and beginning to wilt", 1 to 2 minutes.
She then let's it sit for 15 minutes or so while she does other stuff.
Amazingly, I like it; it doesn't have so much muscle in it any more and
has a pretty good taste.

On 2012-12-14 03:30:57 +0000, sf said:

> What's so hard about ladling soup over some pasta in a bowl for you?

Nothing, nor did I say it was.

> You've already said you haven't made soup with pasta in it, which
> makes me wonder if you've even made soup.

I've made soup.

On 2012-12-14 06:28:41 +0000, Sqwertz said:

> On Thu, 13 Dec 2012 20:33:36 -0800 (PST), sf wrote:
>
>> On Thursday, December 13, 2012 7:50:31 PM UTC-8, Sqwertz wrote:
>>> On Thu, 13 Dec 2012 09:59:58 -0800, sf wrote:
>>>
>>>> Method
>>>
>>>>
>>>
>>>> 1. Preheat a large soup pot. Drizzle with olive oil. Brown the
>>>
>>>> Italian sausage. Add the onions and garlic, and sauté until tender.
>>>
>>>>
>>>
>>>> 2. Then add the chopped greens, stock, cannellini beans, tomatoes and
>>>
>>>> herbs.
>>>
>>> I would think one should drain the grease from the sausage (to which
>>>
>>> you've also added more oil), so that there's not a huge oil slick on
>>>
>>> top of your soup. If you want olive oil, add it after you drain the
>>>
>>> sausage grease.
>>>
>>
>>
>> I know it's hard to believe other people don't do trailer trash cooking.
>
> <boggle> It's *your* defective recipe.
>
> Is there some reason why you double-spaced my post, trailer trash?

It's a google thing. I can't figure out why it happens to some
googlers and not others.

Sometimes it triple spaces.

On Fri, 14 Dec 2012 11:22:37 -0800, gtr > wrote:

> On 2012-12-14 03:56:51 +0000, sf said:
>
> > On Thursday, December 13, 2012 3:30:12 PM UTC-8, Bryan wrote:
> >> On Thursday, December 13, 2012 11:59:58 AM UTC-6, sf wrote:
> >>
> >>> 1 lb fresh greens such as spinach, chard or kale, washed and chopped
> >>
> >> It seems strange to think of those 3 being interchangeable.
> >
> > In any case, I'm not sure why you can't visualize interchanging the
> > three greens. The biggest difference between them is the length of time
> > they'd need to cook, but when you're dealing with young greens the
> > difference is negligible. Personally, I don't like kale - no matter how
> > young it is (although I do like kale chips), but my DIL loves it, so I
> > included it on the list for her.
>
> I too have never been a kale fan, but recently Nancy read a number of
> recipes by Mark Bitman where he preps kale for use in a straight-ahead
> salads and now I love the stuff. It's in a number of his salad recipes.
>
> You drizzle a teaspoon if olive oil and a liberal shake of salt over
> the kale knead it "until tender and beginning to wilt", 1 to 2 minutes.
> She then let's it sit for 15 minutes or so while she does other stuff.
> Amazingly, I like it; it doesn't have so much muscle in it any more and
> has a pretty good taste.

It's certainly good for you, so if you've found a way to like it -
more power to you.

--
Food is an important part of a balanced diet.

On 2012-12-14 19:49:58 +0000, sf said:

> On Fri, 14 Dec 2012 11:22:37 -0800, gtr > wrote:
>
>> On 2012-12-14 03:56:51 +0000, sf said:
>>
>>> On Thursday, December 13, 2012 3:30:12 PM UTC-8, Bryan wrote:
>>>> On Thursday, December 13, 2012 11:59:58 AM UTC-6, sf wrote:
>>>>
>>>>> 1 lb fresh greens such as spinach, chard or kale, washed and chopped
>>>>
>>>> It seems strange to think of those 3 being interchangeable.
>>>
>>> In any case, I'm not sure why you can't visualize interchanging the
>>> three greens. The biggest difference between them is the length of time
>>> they'd need to cook, but when you're dealing with young greens the
>>> difference is negligible. Personally, I don't like kale - no matter how
>>> young it is (although I do like kale chips), but my DIL loves it, so I
>>> included it on the list for her.
>>
>> I too have never been a kale fan, but recently Nancy read a number of
>> recipes by Mark Bitman where he preps kale for use in a straight-ahead
>> salads and now I love the stuff. It's in a number of his salad recipes.
>>
>> You drizzle a teaspoon if olive oil and a liberal shake of salt over
>> the kale knead it "until tender and beginning to wilt", 1 to 2 minutes.
>> She then let's it sit for 15 minutes or so while she does other stuff.
>> Amazingly, I like it; it doesn't have so much muscle in it any more and
>> has a pretty good taste.
>
> It's certainly good for you, so if you've found a way to like it -
> more power to you.

If it's green or yellow Nancy loves it and I have a problem knowing
what to do with it besides thanking her for her concern with my welfare.

Bryan > wrote:

>On Thursday, December 13, 2012 11:59:58 AM UTC-6, sf wrote:


>> 1 lb fresh greens such as spinach, chard or kale, washed and
>> chopped
>
>It seems strange to think of those 3 being interchangeable.

They're not, although they all might work in a soup. Personally,
I fell that spinach becomes usually too limp in a soup. Often
an Italian-type soup usually has escarole as its green component,
and this may be best. Kale holds up but is often chewy.

Steve

On Fri, 14 Dec 2012 11:22:37 -0800, gtr wrote:

> On 2012-12-14 03:56:51 +0000, sf said:
>
>> On Thursday, December 13, 2012 3:30:12 PM UTC-8, Bryan wrote:
>>> On Thursday, December 13, 2012 11:59:58 AM UTC-6, sf wrote:
>>>
>>>> 1 lb fresh greens such as spinach, chard or kale, washed and chopped
>>>
>>> It seems strange to think of those 3 being interchangeable.
>>
>> In any case, I'm not sure why you can't visualize interchanging the
>> three greens. The biggest difference between them is the length of time
>> they'd need to cook, but when you're dealing with young greens the
>> difference is negligible. Personally, I don't like kale - no matter how
>> young it is (although I do like kale chips), but my DIL loves it, so I
>> included it on the list for her.
>
> I too have never been a kale fan, but recently Nancy read a number of
> recipes by Mark Bitman where he preps kale for use in a straight-ahead
> salads and now I love the stuff. It's in a number of his salad recipes.
>
> You drizzle a teaspoon if olive oil and a liberal shake of salt over
> the kale knead it "until tender and beginning to wilt", 1 to 2 minutes.
> She then let's it sit for 15 minutes or so while she does other stuff.
> Amazingly, I like it; it doesn't have so much muscle in it any more and
> has a pretty good taste.

Any time I eat kale I can see bits of green stuff in my poop and on
the toilet paper. What's the use of eating it if it just passes right
through you without being digested?

On 2012-12-15 05:44:26 +0000, Somebody said:

> On Fri, 14 Dec 2012 11:22:37 -0800, gtr wrote:
>> I too have never been a kale fan, but recently Nancy read a number of
>> recipes by Mark Bitman where he preps kale for use in a straight-ahead
>> salads and now I love the stuff. It's in a number of his salad recipes.
>>
>> You drizzle a teaspoon if olive oil and a liberal shake of salt over
>> the kale knead it "until tender and beginning to wilt", 1 to 2 minutes.
>> She then let's it sit for 15 minutes or so while she does other stuff.
>> Amazingly, I like it; it doesn't have so much muscle in it any more and
>> has a pretty good taste.
>
> Any time I eat kale I can see bits of green stuff in my poop and on
> the toilet paper.

An interesting question. I've never considered the pros and cons of my
diet based on the artistic patterns or colors it might create on my
toilet paper. Pondering the issue now, I think I'll consider it no
further.

> What's the use of eating it if it just passes right through you without
> being digested?

I primarily consider the taste, the flavors and textures of food. You
may concentrate on your intestines and what their curious activities
may or may not be. Bon apetite to both the upper and lower houses!

On 12/14/2012 2:29 PM, gtr wrote:
> On 2012-12-14 06:28:41 +0000, Sqwertz said:
>
>> Is there some reason why you double-spaced my post, trailer trash?
>
> It's a google thing. I can't figure out why it happens to some googlers
> and not others.
>
> Sometimes it triple spaces.
>
Now it's *my* turn to chime up: "Get a real newsreader!" LOLOL

Jill

On 2012-12-15 15:07:32 +0000, jmcquown said:

> On 12/14/2012 2:29 PM, gtr wrote:
>> On 2012-12-14 06:28:41 +0000, Sqwertz said:
>>
>>> Is there some reason why you double-spaced my post, trailer trash?
>>
>> It's a google thing. I can't figure out why it happens to some googlers
>> and not others.
>>
>> Sometimes it triple spaces.
>>
> Now it's *my* turn to chime up: "Get a real newsreader!" LOLOL

I've got one, that's why I can see the double and triple spacing.
Google readers can't see the spacing.