"Tara" > wrote in message
...
> On Thu, 11 Dec 2014 18:47:18 -0500, Dave Smith wrote:
>
>> Even if it was canned soup?
>
> I was four, five, six years old. I wasn't worried about the difference
> between canned or homemade. I just wouldn't turn an eye towards the
> children's menu. Ladies ate soup and salad.

When I was a child I loved Heinz tomato and veg soups I haven't had one
of those in an eon <g> I have only heard of using soups in recipes since I
have read about them here. Now I see them on US cooking sites.

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

Ophelia wrote:
> When I was a child I loved Heinz tomato and veg soups I haven't had one
> of those in an eon <g> I have only heard of using soups in recipes since I
> have read about them here. Now I see them on US cooking sites.

For a quick tomato soup that's pretty good, I once tried a can of
Campbell's. I added water, not milk. And 2/3 can of water rather than
a full can. What turned it good was one chopped up fresh garden tomato
picked from my garden. A tasteless store tomato won't work. Finally a
good amount of fresh course ground black pepper.

G.

Ophelia wrote:
>
> When I was a child I loved Heinz tomato and veg soups I haven't had one
> of those in an eon <g> I have only heard of using soups in recipes since I
> have read about them here. Now I see them on US cooking sites.

My mother used to cook thin pork chops to death (at my dad's
insistence). Not good at all like that but then she started adding a
can of Campbell's Cream of Mushroom soup (undiluted) to the cooked
chops. Covered and simmered for a bit. I really loved that.

G.

Ophelia wrote:
>
> When I was a child I loved Heinz tomato and veg soups I haven't had one
> of those in an eon <g> I have only heard of using soups in recipes since I
> have read about them here. Now I see them on US cooking sites.

One more thing that's pretty tasty to me -

In a pinch and especially if you're using leftover meat or no meat, a
decent gravy can be had by combining a can of Campbell's Cream of
Mushroom soup with a can of their Cream of Chicken soup. Add about 1/2
cup of milk to the combined cans, heat and spoon over meat, potatoes
and even some vegetables like green beans.

I've also use this gravy combo in shepherd's pie.

I've always been slammed here for mentioning these soup uses but I
don't care. It works for me. These soups are not good for making as
stated on the can. If I want mushroom soup, I'll make it from
scratch. I see nothing wrong with using them as ingredients in a
recipe though. Not everything has to be completely made from scratch
to be good. YMMV! :-D

G.

wrote:
>
> The other thing the kids loved was spaghetti, cooked, then mixed with
> a little onion which had been fried, a large can of Heinz tomato soup,
> good quantity of shredded sharp cheddar then baked in the oven until
> bubbly. It actually tasted pretty good.

Sounds good. My mom occasionally made a very short version of that.
Cooked macaroni noodles with a can of Campbell's tomato soup mixed in.
That was it. She was a cheapskate! hheheh I did like it though with
pepper added.

G.

"Gary" > wrote in message ...
> Ophelia wrote:
>> When I was a child I loved Heinz tomato and veg soups I haven't had
>> one
>> of those in an eon <g> I have only heard of using soups in recipes since
>> I
>> have read about them here. Now I see them on US cooking sites.
>
> For a quick tomato soup that's pretty good, I once tried a can of
> Campbell's. I added water, not milk. And 2/3 can of water rather than
> a full can. What turned it good was one chopped up fresh garden tomato
> picked from my garden. A tasteless store tomato won't work. Finally a
> good amount of fresh course ground black pepper.

I'm pleased you have found what you like)


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

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> When I was a child I loved Heinz tomato and veg soups I haven't had
>> one
>> of those in an eon <g> I have only heard of using soups in recipes since
>> I
>> have read about them here. Now I see them on US cooking sites.
>
> My mother used to cook thin pork chops to death (at my dad's
> insistence). Not good at all like that but then she started adding a
> can of Campbell's Cream of Mushroom soup (undiluted) to the cooked
> chops. Covered and simmered for a bit. I really loved that.

Do you still do that? Perhaps it is down to what you had when you are
growing up It simple doesn't strike a chord with me I prefer to make
my own sauces from scratch, but then I can't think off hand, what I don't
make from scratch.

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

> wrote in message
...
> On Fri, 12 Dec 2014 11:12:59 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Tara" > wrote in message
...
>>> On Thu, 11 Dec 2014 18:47:18 -0500, Dave Smith wrote:
>>>
>>>> Even if it was canned soup?
>>>
>>> I was four, five, six years old. I wasn't worried about the difference
>>> between canned or homemade. I just wouldn't turn an eye towards the
>>> children's menu. Ladies ate soup and salad.
>>
>>When I was a child I loved Heinz tomato and veg soups I haven't had one
>>of those in an eon <g> I have only heard of using soups in recipes since
>>I
>>have read about them here. Now I see them on US cooking sites.
>
>
> The other thing the kids loved was spaghetti, cooked, then mixed with
> a little onion which had been fried, a large can of Heinz tomato soup,
> good quantity of shredded sharp cheddar then baked in the oven until
> bubbly. It actually tasted pretty good.

Looks like I missed an easy meal for the kids)



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

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> When I was a child I loved Heinz tomato and veg soups I haven't had
>> one
>> of those in an eon <g> I have only heard of using soups in recipes since
>> I
>> have read about them here. Now I see them on US cooking sites.
>
> One more thing that's pretty tasty to me -
>
> In a pinch and especially if you're using leftover meat or no meat, a
> decent gravy can be had by combining a can of Campbell's Cream of
> Mushroom soup with a can of their Cream of Chicken soup. Add about 1/2
> cup of milk to the combined cans, heat and spoon over meat, potatoes
> and even some vegetables like green beans.
>
> I've also use this gravy combo in shepherd's pie.
>
> I've always been slammed here for mentioning these soup uses but I
> don't care. It works for me. These soups are not good for making as
> stated on the can. If I want mushroom soup, I'll make it from
> scratch. I see nothing wrong with using them as ingredients in a
> recipe though. Not everything has to be completely made from scratch
> to be good. YMMV! :-D

Hey use or make what you like!!!! We don't all like the same things, eh?
Others don't like it .. tough)

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

On Friday, December 12, 2014 6:00:02 AM UTC-6, Gary wrote:
>
> I've always been slammed here for mentioning these soup uses but I
> don't care. It works for me. These soups are not good for making as
> stated on the can. If I want mushroom soup, I'll make it from
> scratch. I see nothing wrong with using them as ingredients in a
> recipe though. Not everything has to be completely made from scratch
> to be good. YMMV! :-D
>
> G.
>
>
One can each of cream of chicken, cream of mushroom, and cream of celery poured over SKINLESS chicken pieces (your favorite cut) that are in the crockpot and cooked 6-8 hours on low is scrumptious. Serve the chicken and the resultant delicious gravy over cooked rice and a green vegetable or salad. YUMMMMM

Gary wrote:
>Ophelia wrote:
>> When I was a child I loved Heinz tomato and veg soups I haven't had one
>> of those in an eon <g> I have only heard of using soups in recipes since I
>> have read about them here. Now I see them on US cooking sites.
>
>For a quick tomato soup that's pretty good, I once tried a can of
>Campbell's. I added water, not milk. And 2/3 can of water rather than
>a full can. What turned it good was one chopped up fresh garden tomato
>picked from my garden. A tasteless store tomato won't work. Finally a
>good amount of fresh course ground black pepper.

Quick Tomato Soup

In a shaker add:
1 six oz can tomato paste
3 cans water
Fresh ground black pepper
1 Tbls hot sauce
1 can Crystal Palace Vodka
Shake well and in a tall glass pour over ice.

On 12/11/2014 8:40 PM, Brooklyn1 wrote:
> Get yourself a good quality 16 quart pot and make your own soups, and
> it's very easy to make condensed soups to save freezer space
(snippage)

You're not in the Navy anymore. Not everyone wants or needs to make 16
quarts of soup at a time. Not everyone has a separate freezer, either.
(I do but it's not huge.) As much as I enjoy homemade soup I'm not
interested in filling the freezer with enough soups to feed the block.
Eight quarts of soup, stew or chili at a time works just fine for me;
there's plenty left to freeze.

Jill

In article >, says...
>
> wrote:
> >
> > The other thing the kids loved was spaghetti, cooked, then mixed with
> > a little onion which had been fried, a large can of Heinz tomato soup,
> > good quantity of shredded sharp cheddar then baked in the oven until
> > bubbly. It actually tasted pretty good.
>
> Sounds good. My mom occasionally made a very short version of that.
> Cooked macaroni noodles with a can of Campbell's tomato soup mixed in.
> That was it. She was a cheapskate! hheheh

You must be my sister in law's secret twin.

Janet UK

On 12/12/2014 7:13 AM, Gary wrote:
> wrote:
>>
>> The other thing the kids loved was spaghetti, cooked, then mixed with
>> a little onion which had been fried, a large can of Heinz tomato soup,
>> good quantity of shredded sharp cheddar then baked in the oven until
>> bubbly. It actually tasted pretty good.
>
> Sounds good. My mom occasionally made a very short version of that.
> Cooked macaroni noodles with a can of Campbell's tomato soup mixed in.
> That was it. She was a cheapskate! hheheh I did like it though with
> pepper added.
>
> G.
>
I don't think my mom used canned tomato soup but she did make macaroni
with ground beef & tomato sauce, baked in a casserole dish. I don't
remember her adding any cheese but she may have.

Jill

Janet.uk wrote:
>g.majors says...
>> lucretiaborgia wrote:
>> >
>> > The other thing the kids loved was spaghetti, cooked, then mixed with
>> > a little onion which had been fried, a large can of Heinz tomato soup,
>> > good quantity of shredded sharp cheddar then baked in the oven until
>> > bubbly. It actually tasted pretty good.
>>
>> Sounds good. My mom occasionally made a very short version of that.
>> Cooked macaroni noodles with a can of Campbell's tomato soup mixed in.
>> That was it. She was a cheapskate! hheheh
>
> You must be my sister in law's secret twin.

That soup was very often served with grade school cafeteria lunch... I
always went back for seconds... I don't know that it was Campbell's
but tomato soup with elbow macaroni was my favorite... haven't had it
since so I will make some soon. Another I liked was tomato soup with
frankfurter coins.

On 2014-12-12 11:02 AM, Brooklyn1 wrote:

> That soup was very often served with grade school cafeteria lunch... I
> always went back for seconds... I don't know that it was Campbell's
> but tomato soup with elbow macaroni was my favorite... haven't had it
> since so I will make some soon. Another I liked was tomato soup with
> frankfurter coins.
>
I remember it on spaghetti. We didn't know much about Italian food back
then. Perhaps that it is the root of my lack on interest in pasta with
red sauce.

A very common lunch for us back then was tomato soup and grilled cheese
sandwiches, which were especially good if you slipped the sandwich open
and put in a bunch of thin sliced sweet pickles.

"Ophelia" > wrote in message
...
>
>
> "Tara" > wrote in message
> ...
>> On Thu, 11 Dec 2014 18:47:18 -0500, Dave Smith wrote:
>>
>>> Even if it was canned soup?
>>
>> I was four, five, six years old. I wasn't worried about the difference
>> between canned or homemade. I just wouldn't turn an eye towards the
>> children's menu. Ladies ate soup and salad.
>
> When I was a child I loved Heinz tomato and veg soups I haven't had one
> of those in an eon <g> I have only heard of using soups in recipes since
> I have read about them here. Now I see them on US cooking sites.

I think the condensed soups for sauces is an American thing.

"jmcquown" > wrote in message
...
> On 12/12/2014 7:13 AM, Gary wrote:
>> wrote:
>>>
>>> The other thing the kids loved was spaghetti, cooked, then mixed with
>>> a little onion which had been fried, a large can of Heinz tomato soup,
>>> good quantity of shredded sharp cheddar then baked in the oven until
>>> bubbly. It actually tasted pretty good.
>>
>> Sounds good. My mom occasionally made a very short version of that.
>> Cooked macaroni noodles with a can of Campbell's tomato soup mixed in.
>> That was it. She was a cheapskate! hheheh I did like it though with
>> pepper added.
>>
>> G.
>>
> I don't think my mom used canned tomato soup but she did make macaroni
> with ground beef & tomato sauce, baked in a casserole dish. I don't
> remember her adding any cheese but she may have.

We had spaghetti red which is that with chili powder. My mom did
occasionally buy canned tomato soup for my dad. She said I had tried it as
a kid but wouldn't eat it. I like tomato soup now. But not Campbell's
which is sickly sweet.

"jmcquown" > wrote in message
...
> On 12/11/2014 8:40 PM, Brooklyn1 wrote:
>> Get yourself a good quality 16 quart pot and make your own soups, and
>> it's very easy to make condensed soups to save freezer space
> (snippage)
>
> You're not in the Navy anymore. Not everyone wants or needs to make 16
> quarts of soup at a time. Not everyone has a separate freezer, either. (I
> do but it's not huge.) As much as I enjoy homemade soup I'm not
> interested in filling the freezer with enough soups to feed the block.
> Eight quarts of soup, stew or chili at a time works just fine for me;
> there's plenty left to freeze.
>
> Jill

When I lived alone, there were a few things that went into the freezer.
Pancakes, muffins, croquettes and potsitckers. But there would be no way I
would want to eat the same soup again and again and again. I don't even do
8 quarts either. 2-4 is plenty.

On 12/12/2014 11:51 PM, Julie Bove wrote:
>
> "jmcquown" > wrote in message
> ...
>> On 12/11/2014 8:40 PM, Brooklyn1 wrote:
>>> Get yourself a good quality 16 quart pot and make your own soups, and
>>> it's very easy to make condensed soups to save freezer space
>> (snippage)
>>
>> You're not in the Navy anymore. Not everyone wants or needs to make
>> 16 quarts of soup at a time. Not everyone has a separate freezer,
>> either. (I do but it's not huge.) As much as I enjoy homemade soup
>> I'm not interested in filling the freezer with enough soups to feed
>> the block. Eight quarts of soup, stew or chili at a time works just
>> fine for me; there's plenty left to freeze.
>>
>> Jill
>
> When I lived alone, there were a few things that went into the freezer.
> Pancakes, muffins, croquettes and potsitckers. But there would be no
> way I would want to eat the same soup again and again and again. I
> don't even do 8 quarts either. 2-4 is plenty.

I do live alone and have the eating habits of a three-year-old. I can
eat the same thing for days on end. I froze my 8 quart pot contents in
two big containers and left a third container in the fridge. It's a
quick meal in a bowl when I don't feel like cooking.

--
From somewhere very deep in the heart of Texas

Janet Wilder wrote:
>Julie Bove wrote:
>>
>> When I lived alone, there were a few things that went into the freezer.
>> Pancakes, muffins, croquettes and potsitckers. But there would be no
>> way I would want to eat the same soup again and again and again. I
>> don't even do 8 quarts either. 2-4 is plenty.
>
>I do live alone and have the eating habits of a three-year-old. I can
>eat the same thing for days on end. I froze my 8 quart pot contents in
>two big containers and left a third container in the fridge. It's a
>quick meal in a bowl when I don't feel like cooking.

I don't mind eating the same food 2-3 days in a row, tonight will be
the 3rd time for that eye round roast, but each time I change the
sides... and there'll still be enough roast left for a 4th time but
since it's already sliced I will julienne it and freeze it for a
Chinese stir fry. I cook large pots of soup because I don't like to
spend all day cooking all the time, this way I have enough to last a
while, doesn't mean I have to eat it every day. Takes no more effort
to cook 16 quarts as 8 quarts... before I cook two quarts of home made
soup I'd open a can, and that's exactly what I believe my detractors
do... no one who claims to cook soup is going to cook two quarts worth
from scratch, unless it's doctored canned or ramen.

"Brooklyn1" > wrote in message
...
> Janet Wilder wrote:
>>Julie Bove wrote:
>>>
>>> When I lived alone, there were a few things that went into the freezer.
>>> Pancakes, muffins, croquettes and potsitckers. But there would be no
>>> way I would want to eat the same soup again and again and again. I
>>> don't even do 8 quarts either. 2-4 is plenty.
>>
>>I do live alone and have the eating habits of a three-year-old. I can
>>eat the same thing for days on end. I froze my 8 quart pot contents in
>>two big containers and left a third container in the fridge. It's a
>>quick meal in a bowl when I don't feel like cooking.
>
> I don't mind eating the same food 2-3 days in a row, tonight will be
> the 3rd time for that eye round roast, but each time I change the
> sides... and there'll still be enough roast left for a 4th time but
> since it's already sliced I will julienne it and freeze it for a
> Chinese stir fry. I cook large pots of soup because I don't like to
> spend all day cooking all the time, this way I have enough to last a
> while, doesn't mean I have to eat it every day. Takes no more effort
> to cook 16 quarts as 8 quarts... before I cook two quarts of home made
> soup I'd open a can, and that's exactly what I believe my detractors
> do... no one who claims to cook soup is going to cook two quarts worth
> from scratch, unless it's doctored canned or ramen.

Nonsense! It's quite easy to do if it is something like a bean soup or you
have small portions of leftovers to use up.

On Thursday, December 11, 2014 10:46:45 AM UTC-8, Brooklyn1 wrote:
> On Thu, 11 Dec 2014 01:58:40 -0500, Cheryl >
> wrote:
>
> >I wanted a roast but as a single person I can only eat it as is for so
> >long. I needed to do something with the roast leftovers and the gravy
> >today so I made a casserole.
> >
> >I cut the roast (already cut into thin slices as it was a top round)
> >into small cubes and put on the bottom of a casserole dish. I
> >caramelized some onions and put them on top of the beef. Covered the
> >whole thing with the leftover gravy and put Grands biscuits on top and
> >baked. The bottom of the biscuits were a little doughy so when I do
> >this again, because it is a do-over, I'll bake the biscuits per the
> >package for most of the time, then transfer them to the top of the
> >casserole after the gravy starts bubbling. It was delicious. The
> >onions really made the dish. It was sort of like a hot roast beef sandwich.
> >
> >Even though this picture doesn't show it, there was a lot of beef and
> >onion in there.
> >http://tinypic.com/view.php?pic=14bu...8#.VIlAgcmGeqk
>
> Nicely presented... now I'd like to see big spoonful plated.
> I have a four pound eyeround all seasoned in a roasting pan sitting in
> the fridge for tonight's dinner, with big baked spuds... haven't given
> much thought to left overs but hash is always good.... gonna add two
> more big spuds... not cooked yet:

Whenever Brooklyn posts what he's cooking, it's always enough for eight
or more people. Either he entertains regularly, or he's shaped like a
hot air balloon.

On Thursday, December 11, 2014 7:47:40 PM UTC-8, Julie Bove wrote:
> "Tara" > wrote in message
> ...
> > On Thu, 11 Dec 2014 18:47:18 -0500, Dave Smith wrote:
> >
> >> Even if it was canned soup?
> >
> > I was four, five, six years old. I wasn't worried about the difference
> > between canned or homemade. I just wouldn't turn an eye towards the
> > children's menu. Ladies ate soup and salad.
>
> When I was a kid I would usually not eat anything off the children's menu.
> Once in a while I would find a roast beef dinner on there. But usually it
> was burgers and fries and I hated those. I did love both soup and salad. I
> did not realize until somewhat recently how many places are actually serving
> Campbell's and the like for their soup. Now there is only one place where I
> will order the soup. They do make it from scratch. The problem is that it
> is never the same. Sometimes good, sometimes bad. I tend to order it when
> I am not particularly hungry because if it's not so good it doesn't really
> matter to me.

When we were kids, we ate gallons of Campbell' Vegetable Beef with Barley, as well as their various chicken noodle soups. I was calibrated on chicken noodle
to the point where I would turn up my nose at Grandma's homemade.

The salient characteristic of all Campbell's soups was an excess of sodium.
No home cook would take the lid off the salt shaker the way Campbell's did.

My MIL would use tomato soup to make her fabulous stuffed cabbage. But only
Heinz brand, produced in Canada, but occasionally making its way south of
the border. Occasionally my mother would make a casserole recipe that called
for cream of mushroom soup, but none of us really cared for those. They
stretched a pound of ground beef into a filling dinner for five.

Regarding restaurant soups -- if not entirely pre-fab, they begin with
a "soup base" a la "Better than Bouillon."

On 12/15/2014 11:37 AM, wrote:
> On Thursday, December 11, 2014 10:46:45 AM UTC-8, Brooklyn1 wrote:
>> On Thu, 11 Dec 2014 01:58:40 -0500, Cheryl >
>> wrote:
>>
>>> I wanted a roast but as a single person I can only eat it as is for so
>>> long. I needed to do something with the roast leftovers and the gravy
>>> today so I made a casserole.
>>>
>>> I cut the roast (already cut into thin slices as it was a top round)
>>> into small cubes and put on the bottom of a casserole dish. I
>>> caramelized some onions and put them on top of the beef. Covered the
>>> whole thing with the leftover gravy and put Grands biscuits on top and
>>> baked. The bottom of the biscuits were a little doughy so when I do
>>> this again, because it is a do-over, I'll bake the biscuits per the
>>> package for most of the time, then transfer them to the top of the
>>> casserole after the gravy starts bubbling. It was delicious. The
>>> onions really made the dish. It was sort of like a hot roast beef sandwich.
>>>
>>> Even though this picture doesn't show it, there was a lot of beef and
>>> onion in there.
>>> http://tinypic.com/view.php?pic=14bu...8#.VIlAgcmGeqk
>>
>> Nicely presented... now I'd like to see big spoonful plated.
>> I have a four pound eyeround all seasoned in a roasting pan sitting in
>> the fridge for tonight's dinner, with big baked spuds... haven't given
>> much thought to left overs but hash is always good.... gonna add two
>> more big spuds... not cooked yet:
>
> Whenever Brooklyn posts what he's cooking, it's always enough for eight
> or more people. Either he entertains regularly, or he's shaped like a
> hot air balloon.
>
I think he feeds a lot of the local humans as well as fauna.

--
From somewhere very deep in the heart of Texas

> wrote in message
...
> On Thursday, December 11, 2014 7:47:40 PM UTC-8, Julie Bove wrote:
>> "Tara" > wrote in message
>> ...
>> > On Thu, 11 Dec 2014 18:47:18 -0500, Dave Smith wrote:
>> >
>> >> Even if it was canned soup?
>> >
>> > I was four, five, six years old. I wasn't worried about the difference
>> > between canned or homemade. I just wouldn't turn an eye towards the
>> > children's menu. Ladies ate soup and salad.
>>
>> When I was a kid I would usually not eat anything off the children's
>> menu.
>> Once in a while I would find a roast beef dinner on there. But usually
>> it
>> was burgers and fries and I hated those. I did love both soup and salad.
>> I
>> did not realize until somewhat recently how many places are actually
>> serving
>> Campbell's and the like for their soup. Now there is only one place
>> where I
>> will order the soup. They do make it from scratch. The problem is that
>> it
>> is never the same. Sometimes good, sometimes bad. I tend to order it
>> when
>> I am not particularly hungry because if it's not so good it doesn't
>> really
>> matter to me.
>
> When we were kids, we ate gallons of Campbell' Vegetable Beef with Barley,
> as well as their various chicken noodle soups. I was calibrated on chicken
> noodle
> to the point where I would turn up my nose at Grandma's homemade.
>
> The salient characteristic of all Campbell's soups was an excess of
> sodium.
> No home cook would take the lid off the salt shaker the way Campbell's
> did.
>
> My MIL would use tomato soup to make her fabulous stuffed cabbage. But
> only
> Heinz brand, produced in Canada, but occasionally making its way south of
> the border. Occasionally my mother would make a casserole recipe that
> called
> for cream of mushroom soup, but none of us really cared for those. They
> stretched a pound of ground beef into a filling dinner for five.
>
> Regarding restaurant soups -- if not entirely pre-fab, they begin with
> a "soup base" a la "Better than Bouillon."

We ate all sorts of Campbell's. The only soups I remember my mom making
were navy bean and potato. I would not eat her potato soup. To me it was
like milk with chunks of potato. Just yuck.

I remember sending away for a free sample of Canadian soup when Angela was
little. I think the brand was E.D. which has now morphed into something
else. The advertising went something like... Why feed your family cheap
soup when you can get this? And it went on to claim that it was made with
only high quality ingredients. My eye! Although it did taste good, it was
nothing but crap.

I mainly only keep canned soup around for when someone is sick. They likely
need the sodium then. Otherwise, soup is easy to make! I used to think
that it must be difficult as my mom so rarely made it. But I think the real
reason is that she just doesn't like soup!

On Mon, 15 Dec 2014 20:59:54 -0800, "Julie Bove"
> wrote:

> But I think the real reason is that she just doesn't like soup!

I do make soup from time to time and like the kind you can stand a
fork in, but I tend to agree with your mother.


--
A kitchen without a cook is just a room