Went cooking crazy, today. First, I cooked up an entire batch o' red
beans sans rice. Next I did a pastry creme and peach tart.

The tart started as a single Pillsbury pre-made pie crust in my new
tart pan. I blind baked it, but it shrank like crazy. The sides
shrank down half the height of the pan, so tart style quiche was out.
What to do. I had 3 fresh organo peaches, how about a peach tart.
Still, not enought filling. Ah-ha! Pastry creme! I found a good
simple recipe and made up the creme. It's in the crust chilling, now.
In few mins, I'll top the creme with fresh peaches I sliced and
sugared earlier, today. I think it'll work. At least be a decent
first time effort.

And my refrigerator pickled beets are awesome! Bought more today.
I'll do a full sized quiche, tomorrow. Look out, I'm back in the
kitchen with a passion.

nb

On 9/22/2013 9:00 PM, notbob wrote:
> Went cooking crazy, today. First, I cooked up an entire batch o' red
> beans sans rice. Next I did a pastry creme and peach tart.
>
> The tart started as a single Pillsbury pre-made pie crust in my new
> tart pan. I blind baked it, but it shrank like crazy. The sides
> shrank down half the height of the pan, so tart style quiche was out.
> What to do. I had 3 fresh organo peaches, how about a peach tart.
> Still, not enought filling. Ah-ha! Pastry creme! I found a good
> simple recipe and made up the creme. It's in the crust chilling, now.
> In few mins, I'll top the creme with fresh peaches I sliced and
> sugared earlier, today. I think it'll work. At least be a decent
> first time effort.
>
> And my refrigerator pickled beets are awesome! Bought more today.
> I'll do a full sized quiche, tomorrow. Look out, I'm back in the
> kitchen with a passion.
>
> nb
>
Sounds like you're enjoying your yourself. I get in those moods to
cook a bunch of things in one or two days sometimes, too.

Jill

On 23 Sep 2013 01:00:29 GMT, notbob > wrote:
snip
>
>And my refrigerator pickled beets are awesome! Bought more today.
>I'll do a full sized quiche, tomorrow. Look out, I'm back in the
>kitchen with a passion.
>
>nb

Are you happy with your ratios of ingredients? I think you said that
you did use pickling spice? and onions?
How long did you let them sit before you broke loose and opened the
jar?
Janet US

"notbob" > wrote in message
...
> Went cooking crazy, today. First, I cooked up an entire batch o' red
> beans sans rice. Next I did a pastry creme and peach tart.
>
> The tart started as a single Pillsbury pre-made pie crust in my new
> tart pan. I blind baked it, but it shrank like crazy. The sides
> shrank down half the height of the pan, so tart style quiche was out.
> What to do. I had 3 fresh organo peaches, how about a peach tart.
> Still, not enought filling. Ah-ha! Pastry creme! I found a good
> simple recipe and made up the creme. It's in the crust chilling, now.
> In few mins, I'll top the creme with fresh peaches I sliced and
> sugared earlier, today. I think it'll work. At least be a decent
> first time effort.
>
> And my refrigerator pickled beets are awesome! Bought more today.
> I'll do a full sized quiche, tomorrow. Look out, I'm back in the
> kitchen with a passion.

Bob when you roll out our pastry, try not to stretch it at all and after it
has been rolled, allow it to rest.

Apols if I am teaching my grandfather to suck eggs, but that always works
for me
--
--
http://www.helpforheroes.org.uk/shop/

"jmcquown" > wrote in message
...
> On 9/22/2013 9:00 PM, notbob wrote:
>> Went cooking crazy, today. First, I cooked up an entire batch o' red
>> beans sans rice. Next I did a pastry creme and peach tart.
>>
>> The tart started as a single Pillsbury pre-made pie crust in my new
>> tart pan. I blind baked it, but it shrank like crazy. The sides
>> shrank down half the height of the pan, so tart style quiche was out.
>> What to do. I had 3 fresh organo peaches, how about a peach tart.
>> Still, not enought filling. Ah-ha! Pastry creme! I found a good
>> simple recipe and made up the creme. It's in the crust chilling, now.
>> In few mins, I'll top the creme with fresh peaches I sliced and
>> sugared earlier, today. I think it'll work. At least be a decent
>> first time effort.
>>
>> And my refrigerator pickled beets are awesome! Bought more today.
>> I'll do a full sized quiche, tomorrow. Look out, I'm back in the
>> kitchen with a passion.
>>
>> nb
>>
> Sounds like you're enjoying your yourself. I get in those moods to
> cook a bunch of things in one or two days sometimes, too.

Bob is getting his life back and enjoying it a lot)) Lovely to see)
--
--
http://www.helpforheroes.org.uk/shop/

On 2013-09-23, Janet Bostwick > wrote:
>>nb
>
> Are you happy with your ratios of ingredients? I think you said that
> you did use pickling spice? and onions?

Yes. Spice, but no onions.

> How long did you let them sit before you broke loose and opened the
> jar?

7 hrs. They are even better, now.

nb

On 2013-09-23, Ophelia > wrote:

> Bob is getting his life back and enjoying it a lot)) Lovely to see)

Yep. Gonna make coleslaw to go with the beans. I think this and the
quiche should hold me for the week.

But, back to reality. Gotta deal with Mom's military pension and the
agency that handles it makes the IRS and SSA look like nice guys.
Gonna be a long day. 8|

nb

"notbob" > wrote in message
...
> On 2013-09-23, Ophelia > wrote:
>
>> Bob is getting his life back and enjoying it a lot)) Lovely to see)
>
> Yep. Gonna make coleslaw to go with the beans. I think this and the
> quiche should hold me for the week.
>
> But, back to reality. Gotta deal with Mom's military pension and the
> agency that handles it makes the IRS and SSA look like nice guys.
> Gonna be a long day. 8|

You'll be fine. Don't let them push you around!

--
--
http://www.helpforheroes.org.uk/shop/

On 23 Sep 2013 10:58:38 GMT, notbob > wrote:

>On 2013-09-23, Janet Bostwick > wrote:
>>>nb
>>
>> Are you happy with your ratios of ingredients? I think you said that
>> you did use pickling spice? and onions?
>
>Yes. Spice, but no onions.
>
>> How long did you let them sit before you broke loose and opened the
>> jar?
>
>7 hrs. They are even better, now.
>
>nb
I figured ;o) I knew you wouldn't be able to allow them to 'mature.'
Janet US

On Mon, 23 Sep 2013 13:50:07 +0100, "Ophelia"
> wrote:

>
>
> "notbob" > wrote in message
> ...
> > On 2013-09-23, Ophelia > wrote:
> >
> >> Bob is getting his life back and enjoying it a lot)) Lovely to see)
> >
> > Yep. Gonna make coleslaw to go with the beans. I think this and the
> > quiche should hold me for the week.
> >
> > But, back to reality. Gotta deal with Mom's military pension and the
> > agency that handles it makes the IRS and SSA look like nice guys.
> > Gonna be a long day. 8|
>
> You'll be fine. Don't let them push you around!
>

I think it's more like different interpretations. Call any government
agency about a specific question three times, speak to three different
agents and you'll get three different answers. If you don't like what
you hear the first time, call them back and you'll get a different
answer.


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

On Mon, 23 Sep 2013 09:55:39 +0100, "Ophelia"
> wrote:

> Bob when you roll out our pastry, try not to stretch it at all and after it
> has been rolled, allow it to rest.

IOW, don't put muscle into it - allowing the weight of the rolling pin
to do the job with minimum pressure on your part is key. Resting is
always good. It's not particularly necessary if the dough was handled
properly, but resting certainly helps when it wasn't.


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

"sf" > wrote in message
...

> I think it's more like different interpretations. Call any government
> agency about a specific question three times, speak to three different
> agents and you'll get three different answers. If you don't like what
> you hear the first time, call them back and you'll get a different
> answer.

Assuming they ever come on the line.

Cheri

"sf" > wrote in message
...
> On Mon, 23 Sep 2013 13:50:07 +0100, "Ophelia"
> > wrote:
>
>>
>>
>> "notbob" > wrote in message
>> ...
>> > On 2013-09-23, Ophelia > wrote:
>> >
>> >> Bob is getting his life back and enjoying it a lot)) Lovely to
>> >> see)
>> >
>> > Yep. Gonna make coleslaw to go with the beans. I think this and the
>> > quiche should hold me for the week.
>> >
>> > But, back to reality. Gotta deal with Mom's military pension and the
>> > agency that handles it makes the IRS and SSA look like nice guys.
>> > Gonna be a long day. 8|
>>
>> You'll be fine. Don't let them push you around!
>>
>
> I think it's more like different interpretations. Call any government
> agency about a specific question three times, speak to three different
> agents and you'll get three different answers. If you don't like what
> you hear the first time, call them back and you'll get a different
> answer.

Oh dear Then I wish Bob the fortitude to cope with them

--
--
http://www.helpforheroes.org.uk/shop/

"sf" > wrote in message
...
> On Mon, 23 Sep 2013 09:55:39 +0100, "Ophelia"
> > wrote:
>
>> Bob when you roll out our pastry, try not to stretch it at all and after
>> it
>> has been rolled, allow it to rest.
>
> IOW, don't put muscle into it - allowing the weight of the rolling pin
> to do the job with minimum pressure on your part is key. Resting is
> always good. It's not particularly necessary if the dough was handled
> properly, but resting certainly helps when it wasn't.

It never does it any harm. I always rest in the fridge for a bit while I am
preparing the filling.

--
--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> "sf" > wrote in message
> ...
> > On Mon, 23 Sep 2013 09:55:39 +0100, "Ophelia"
> > > wrote:
> >
> >> Bob when you roll out our pastry, try not to stretch it at all and after
> >> it
> >> has been rolled, allow it to rest.
> >
> > IOW, don't put muscle into it - allowing the weight of the rolling pin
> > to do the job with minimum pressure on your part is key. Resting is
> > always good. It's not particularly necessary if the dough was handled
> > properly, but resting certainly helps when it wasn't.
>
> It never does it any harm. I always rest in the fridge for a bit while I am
> preparing the filling.

You get in your fridge and rest while preparing filling? wth? ;-)

G.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> "sf" > wrote in message
>> ...
>> > On Mon, 23 Sep 2013 09:55:39 +0100, "Ophelia"
>> > > wrote:
>> >
>> >> Bob when you roll out our pastry, try not to stretch it at all and
>> >> after
>> >> it
>> >> has been rolled, allow it to rest.
>> >
>> > IOW, don't put muscle into it - allowing the weight of the rolling pin
>> > to do the job with minimum pressure on your part is key. Resting is
>> > always good. It's not particularly necessary if the dough was handled
>> > properly, but resting certainly helps when it wasn't.
>>
>> It never does it any harm. I always rest in the fridge for a bit while I
>> am
>> preparing the filling.
>
> You get in your fridge and rest while preparing filling? wth? ;-)

Well the kitchen can get quite hot sometimes .....

--
--
http://www.helpforheroes.org.uk/shop/

On 9/23/2013 7:05 AM, notbob wrote:
> On 2013-09-23, Ophelia > wrote:
>
>> Bob is getting his life back and enjoying it a lot)) Lovely to see)
>
> Yep. Gonna make coleslaw to go with the beans. I think this and the
> quiche should hold me for the week.
>
> But, back to reality. Gotta deal with Mom's military pension and the
> agency that handles it makes the IRS and SSA look like nice guys.
> Gonna be a long day. 8|
>
> nb
>
Keep at it. There's a lot of paperwork. It depends on how she had
things set up. When dealing with that agency, please keep asking to
speak to someone else. There is bound to be *someone* who understands
your specific sitution. You may get jacked around by a phone system. (sigh)

Having said that, nb, I *do* think you made the best decision for the
both of you. Best of luck.

Jill

On Monday, September 23, 2013 10:39:00 AM UTC-4, Ophelia
>
I always rest in the fridge for a bit

Typical menopausal activity?