Baked pork chops, about 3/4 inch thick, cooked on a griddle in the oven.
I brushed the chops with minced garlic, crumbled sage in olive oil and
sprinkled them with S&P.

Turn the chops and bake at about 375F for about 7-10 minutes each side
until nicely browned.

Meanwhile, I cooked some egg noodles in boiling salted water. Served
with butter and herbs.

I also cooked a cabbage. I love cabbage. Quite delicious and doesn't
require more than butter, S&P. Tasty!

Jill

On Sun, 22 Nov 2015 14:12:20 -0500, jmcquown >
wrote:

>Baked pork chops, about 3/4 inch thick, cooked on a griddle in the oven.
> I brushed the chops with minced garlic, crumbled sage in olive oil and
>sprinkled them with S&P.
>
>Turn the chops and bake at about 375F for about 7-10 minutes each side
>until nicely browned.
>
>Meanwhile, I cooked some egg noodles in boiling salted water. Served
>with butter and herbs.
>
>I also cooked a cabbage. I love cabbage. Quite delicious and doesn't
>require more than butter, S&P. Tasty!
>
>Jill

I cooked a turkey (bought it prior to Canadian thanksgiving and didn't
use it in the end and it was driving me mad in the freezer) with all
the trimmings, followed by special bread pudding for younger SIL who
loves it and since it was his birthday, he could choose.

Then after they left and dishwasher was doing its work I decided to
run the oven cleaning cycle. Maybe not a good idea when windows are
closed, woke around 2 a.m. and could smell it

On Sun, 22 Nov 2015 15:29:42 -0400, wrote:

>On Sun, 22 Nov 2015 14:12:20 -0500, jmcquown >
>wrote:
>
>>Baked pork chops, about 3/4 inch thick, cooked on a griddle in the oven.
>> I brushed the chops with minced garlic, crumbled sage in olive oil and
>>sprinkled them with S&P.
>>
>>Turn the chops and bake at about 375F for about 7-10 minutes each side
>>until nicely browned.
>>
>>Meanwhile, I cooked some egg noodles in boiling salted water. Served
>>with butter and herbs.
>>
>>I also cooked a cabbage. I love cabbage. Quite delicious and doesn't
>>require more than butter, S&P. Tasty!
>>
>>Jill
>
>I cooked a turkey (bought it prior to Canadian thanksgiving and didn't
>use it in the end and it was driving me mad in the freezer) with all
>the trimmings, followed by special bread pudding for younger SIL who
>loves it and since it was his birthday, he could choose.
>
>Then after they left and dishwasher was doing its work I decided to
>run the oven cleaning cycle. Maybe not a good idea when windows are
>closed, woke around 2 a.m. and could smell it

"> You are reaping what you sowed by feeding known trolls, dearie"

--
Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available.
Record

ID: 47846596.

On 2015-11-22 2:12 PM, jmcquown wrote:
> Baked pork chops, about 3/4 inch thick, cooked on a griddle in the oven.
> I brushed the chops with minced garlic, crumbled sage in olive oil and
> sprinkled them with S&P.
>
> Turn the chops and bake at about 375F for about 7-10 minutes each side
> until nicely browned.
>
> Meanwhile, I cooked some egg noodles in boiling salted water. Served
> with butter and herbs.
>
> I also cooked a cabbage. I love cabbage. Quite delicious and doesn't
> require more than butter, S&P. Tasty!
>

Other than the cabbage, which is not a favourite of mine, it sounds
pretty good. I went to a group dinner after a tournament at the Y.
Someone had reserved a room at a Chinese buffet. I have never been
crazy about Chinese buffets, but this one was the worst. There were
rows of double heating basins. In one row 80% of the items were
battered and fried. On the other was a three way split between things
sitting in salty sauce, stuff in really sweet sticky sauces and horrible
stir fried vegetables, mostly broccoli and with a salty sauce.


It seems to be a place that most of the group can agree on for a group
dinner, but I don't see myself ever going there on my own.

"jmcquown" > wrote in message
...
> Baked pork chops, about 3/4 inch thick, cooked on a griddle in the oven. I
> brushed the chops with minced garlic, crumbled sage in olive oil and
> sprinkled them with S&P.
>
> Turn the chops and bake at about 375F for about 7-10 minutes each side
> until nicely browned.
>
> Meanwhile, I cooked some egg noodles in boiling salted water. Served with
> butter and herbs.
>
> I also cooked a cabbage. I love cabbage. Quite delicious and doesn't
> require more than butter, S&P. Tasty!
>
> Jill

I had a ground lamb patty with sauteed cabbage. It was good.

Cheri

On 11/22/2015 4:20 PM, Cheri wrote:
>
> "jmcquown" > wrote in message
> ...
>> Baked pork chops, about 3/4 inch thick, cooked on a griddle in the
>> oven. I brushed the chops with minced garlic, crumbled sage in olive
>> oil and sprinkled them with S&P.
>>
>> Turn the chops and bake at about 375F for about 7-10 minutes each side
>> until nicely browned.
>>
>> Meanwhile, I cooked some egg noodles in boiling salted water. Served
>> with butter and herbs.
>>
>> I also cooked a cabbage. I love cabbage. Quite delicious and doesn't
>> require more than butter, S&P. Tasty!
>>
>> Jill
>
> I had a ground lamb patty with sauteed cabbage. It was good.
>
> Cheri
Several others have mentioned cooking cabbage; seems to be the way to go
right about now. Your mention of ground lamb reminded me I've got
some lamb shanks in the freezer I need to do something with.

Jill

jmcquown wrote:
> I've got some lamb shanks in the freezer I need to do something with.

They'd make a dandy dildo for your rancid ****!

On Mon, 23 Nov 2015 09:33:13 -0700, Hidalgo > wrote:

Injection-Info: news.albasani.net;

--

sf

jmcquown wrote in rec.food.cooking:

> On 11/22/2015 4:20 PM, Cheri wrote:
> >
> >"jmcquown" > wrote in message
> > ...
> > > Baked pork chops, about 3/4 inch thick, cooked on a griddle in the
> > > oven. I brushed the chops with minced garlic, crumbled sage in
> > > olive oil and sprinkled them with S&P.
> > >
> > > Turn the chops and bake at about 375F for about 7-10 minutes each
> > > side until nicely browned.
> > >
> > > Meanwhile, I cooked some egg noodles in boiling salted water.
> > > Served with butter and herbs.
> > >
> > > I also cooked a cabbage. I love cabbage. Quite delicious and
> > > doesn't require more than butter, S&P. Tasty!
> > >
> > > Jill
> >
> > I had a ground lamb patty with sauteed cabbage. It was good.
> >
> > Cheri
> Several others have mentioned cooking cabbage; seems to be the way to
> go right about now. Your mention of ground lamb reminded me I've
> got some lamb shanks in the freezer I need to do something with.
>
> Jill

Rogan Josh seasoning works really well! It;s a blend I get at
Pensey's.

Carol

--

"jmcquown" > wrote in message
...
> On 11/22/2015 4:20 PM, Cheri wrote:
>>
>> "jmcquown" > wrote in message
>> ...
>>> Baked pork chops, about 3/4 inch thick, cooked on a griddle in the
>>> oven. I brushed the chops with minced garlic, crumbled sage in olive
>>> oil and sprinkled them with S&P.
>>>
>>> Turn the chops and bake at about 375F for about 7-10 minutes each side
>>> until nicely browned.
>>>
>>> Meanwhile, I cooked some egg noodles in boiling salted water. Served
>>> with butter and herbs.
>>>
>>> I also cooked a cabbage. I love cabbage. Quite delicious and doesn't
>>> require more than butter, S&P. Tasty!
>>>
>>> Jill
>>
>> I had a ground lamb patty with sauteed cabbage. It was good.
>>
>> Cheri
> Several others have mentioned cooking cabbage; seems to be the way to go
> right about now. Your mention of ground lamb reminded me I've got some
> lamb shanks in the freezer I need to do something with.
>
> Jill

I love cabbage and usually have some cooked in the fridge, or cole slaw, Dh
likes cooked cabbage on sandwiches instead of lettuce many times. I love
lamb shanks and the weather turning cooler is a perfect time for long and
slow. It's actually rained a bit here in CA and more on the way, which is a
good thing. Are you doing anything special for Thanksgiving?

Cheri

On Sun, 22 Nov 2015 14:12:20 -0500, jmcquown >
wrote:

>Baked pork chops, about 3/4 inch thick, cooked on a griddle in the oven.
> I brushed the chops with minced garlic, crumbled sage in olive oil and
>sprinkled them with S&P.
>
>Turn the chops and bake at about 375F for about 7-10 minutes each side
>until nicely browned.
>
>Meanwhile, I cooked some egg noodles in boiling salted water. Served
>with butter and herbs.
>
>I also cooked a cabbage. I love cabbage. Quite delicious and doesn't
>require more than butter, S&P. Tasty!
>
>Jill


"> You are reaping what you sowed by feeding known trolls, dearie"

--
Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
Age 65 (Born 1950) (415) 239-7248. Background Check - Available.
Record

ID: 47846596.

On 11/24/2015 12:32 PM, sf wrote:
> On Sun, 22 Nov 2015 14:12:20 -0500, jmcquown >
> wrote:
>
>> Baked pork chops, about 3/4 inch thick, cooked on a griddle in the oven.
>> I brushed the chops with minced garlic, crumbled sage in olive oil and
>> sprinkled them with S&P.
>>
>> Turn the chops and bake at about 375F for about 7-10 minutes each side
>> until nicely browned.
>>
>> Meanwhile, I cooked some egg noodles in boiling salted water. Served
>> with butter and herbs.
>>
>> I also cooked a cabbage. I love cabbage. Quite delicious and doesn't
>> require more than butter, S&P. Tasty!
>>
>> Jill
>
>
> "> You are reaping what you sowed by feeding known trolls, dearie"
>
> --
> Barbara J Llorente 71 Cerritos Ave San Francisco, CA 94127.
> Age 65 (Born 1950) (415) 239-7248. Background Check - Available.
> Record
>
> ID: 47846596.
>
>> She cheered Boner on until we arrived at this.

"And I still do"

On 11/24/2015 2:32 PM, sf wrote:
> On Sun, 22 Nov 2015 14:12:20 -0500, jmcquown >
> wrote:
>
>> Baked pork chops, about 3/4 inch thick, cooked on a griddle in the oven.
>> I brushed the chops with minced garlic, crumbled sage in olive oil and
>> sprinkled them with S&P.
>>
>> Turn the chops and bake at about 375F for about 7-10 minutes each side
>> until nicely browned.
>>
>> Meanwhile, I cooked some egg noodles in boiling salted water. Served
>> with butter and herbs.
>>
>> I also cooked a cabbage. I love cabbage. Quite delicious and doesn't
>> require more than butter, S&P. Tasty!
>>
>> Jill
>
>
> "> You are reaping what you sowed by feeding known trolls, dearie"
>
Hop on that troll train and ride away to a moderated group. The rest of
us will talk about cooking.

Jill

jmcquown wrote:
> On 11/24/2015 2:32 PM, sf wrote:
>> On Sun, 22 Nov 2015 14:12:20 -0500, jmcquown >
>> wrote:
>>
>>> Baked pork chops, about 3/4 inch thick, cooked on a griddle in the oven.
>>> I brushed the chops with minced garlic, crumbled sage in olive oil and
>>> sprinkled them with S&P.
>>>
>>> Turn the chops and bake at about 375F for about 7-10 minutes each side
>>> until nicely browned.
>>>
>>> Meanwhile, I cooked some egg noodles in boiling salted water. Served
>>> with butter and herbs.
>>>
>>> I also cooked a cabbage. I love cabbage. Quite delicious and doesn't
>>> require more than butter, S&P. Tasty!
>>>
>>> Jill
>>
>>
>> "> You are reaping what you sowed by feeding known trolls, dearie"
>>
> Hop on that troll train and ride away to a moderated group. The rest of
> us will talk about cooking.
>
> Jill

Or go right back to bullying Julie....

jmcquown wrote:
>>
>>> Baked pork chops, about 3/4 inch thick, cooked on a griddle in the oven.
>>> I brushed the chops with minced garlic, crumbled sage in olive oil and
>>> sprinkled them with S&P.
>>>
>>> Turn the chops and bake at about 375F for about 7-10 minutes each side
>>> until nicely browned.
>>>
>>> Meanwhile, I cooked some egg noodles in boiling salted water. Served
>>> with butter and herbs.
>>>
>>> I also cooked a cabbage. I love cabbage. Quite delicious and doesn't
>>> require more than butter, S&P. Tasty!

I'd have sauteed the chopped cabbage in butter and added the cooked
egg noodles... the combination is excellent.

On Wed, 02 Dec 2015 09:25:21 -0500, jmcquown >
wrote:

> On 11/24/2015 2:32 PM, sf wrote:
> > On Sun, 22 Nov 2015 14:12:20 -0500, jmcquown >
> > wrote:
> >
> >> Baked pork chops, about 3/4 inch thick, cooked on a griddle in the oven.
> >> I brushed the chops with minced garlic, crumbled sage in olive oil and
> >> sprinkled them with S&P.
> >>

<snip>
> >
> >
> > "> You are reaping what you sowed by feeding known trolls, dearie"
> >
> Hop on that troll train and ride away to a moderated group. The rest of
> us will talk about cooking.
>
> Jill

Did you really think you were responding to me? That was a frogger.
"


--

sf

l not -l wrote in rec.food.cooking:

>
> On 22-Nov-2015, jmcquown > wrote:
>
> > Baked pork chops, about 3/4 inch thick, cooked on a griddle in the
> > oven. I brushed the chops with minced garlic, crumbled sage in
> > olive oil and sprinkled them with S&P.
> >
> > Turn the chops and bake at about 375F for about 7-10 minutes each
> > side until nicely browned.
> >
> > Meanwhile, I cooked some egg noodles in boiling salted water.
> > Served with butter and herbs.
> >
> > I also cooked a cabbage. I love cabbage. Quite delicious and
> > doesn't require more than butter, S&P. Tasty!
> >
> > Jill
> Sounds good to me; pork chops are one of my favorite meats. I am
> also fond of cabbage, prepared by almost all methods.
>
> It turned much colder yesterday (it had been pleasant in the 50s),
> with overnight low dropping to 22F. I'm not one to eat soup often;
> but, yesterday's plunging temps made it one of the days where soup is
> the right answer to "what's for dinner". I had a chef's salad and a
> bowl of cream of chicken and poblano soup.
>
> Tonight, I smoked a slab of St. Louis-style ribs in my stovetop
> smoker, which was finished in a slow oven. Mustard potato salad and
> creamy slaw complete the "taste of summer" dinner on this nippy
> evening; 33F headed to another low-20s overnight.
>
> I'll sure be glad when I get my thicker, winter-blood so I can better
> tolerate these cold days. Even the dog doesn't want to go out 8-)

LOL! I'm about ready to start the fireplace for a bit, to take the
damp off. Technically it's not really cold (running mid 40's at night,
mid-50's to mid 60s in the day.

Warm enough that dinner was kielbasa steamed with cabbage then drizzled
with a little butter, salt and pepper.

yummy!

Carol

--

On 11/22/2015 7:37 PM, cshenk wrote:
> l not -l wrote in rec.food.cooking:
>
>>
>> On 22-Nov-2015, jmcquown > wrote:
>>
>>> Baked pork chops, about 3/4 inch thick, cooked on a griddle in the
>>> oven. I brushed the chops with minced garlic, crumbled sage in
>>> olive oil and sprinkled them with S&P.
>>>
>>> Turn the chops and bake at about 375F for about 7-10 minutes each
>>> side until nicely browned.
>>>
>>> Meanwhile, I cooked some egg noodles in boiling salted water.
>>> Served with butter and herbs.
>>>
>>> I also cooked a cabbage. I love cabbage. Quite delicious and
>>> doesn't require more than butter, S&P. Tasty!
>>>
>>> Jill
>> Sounds good to me; pork chops are one of my favorite meats. I am
>> also fond of cabbage, prepared by almost all methods.
>>
>> It turned much colder yesterday (it had been pleasant in the 50s),
>> with overnight low dropping to 22F. I'm not one to eat soup often;
>> but, yesterday's plunging temps made it one of the days where soup is
>> the right answer to "what's for dinner". I had a chef's salad and a
>> bowl of cream of chicken and poblano soup.
>>
>> Tonight, I smoked a slab of St. Louis-style ribs in my stovetop
>> smoker, which was finished in a slow oven. Mustard potato salad and
>> creamy slaw complete the "taste of summer" dinner on this nippy
>> evening; 33F headed to another low-20s overnight.
>>
>> I'll sure be glad when I get my thicker, winter-blood so I can better
>> tolerate these cold days. Even the dog doesn't want to go out 8-)
>
> LOL! I'm about ready to start the fireplace for a bit, to take the
> damp off. Technically it's not really cold (running mid 40's at night,
> mid-50's to mid 60s in the day.
>
> Warm enough that dinner was kielbasa steamed with cabbage then drizzled
> with a little butter, salt and pepper.
>
> yummy!
>
> Carol
>
That sounds good, too, Carol!

Jill

jmcquown wrote in rec.food.cooking:

> On 11/22/2015 7:37 PM, cshenk wrote:
> > l not -l wrote in rec.food.cooking:
> >
> > >
> >>On 22-Nov-2015, jmcquown > wrote:
> > >
> > > > Baked pork chops, about 3/4 inch thick, cooked on a griddle in
> > > > the oven. I brushed the chops with minced garlic, crumbled
> > > > sage in olive oil and sprinkled them with S&P.
> > > >
> > > > Turn the chops and bake at about 375F for about 7-10 minutes
> > > > each side until nicely browned.
> > > >
> > > > Meanwhile, I cooked some egg noodles in boiling salted water.
> > > > Served with butter and herbs.
> > > >
> > > > I also cooked a cabbage. I love cabbage. Quite delicious and
> > > > doesn't require more than butter, S&P. Tasty!
> > > >
> > > > Jill
> > > Sounds good to me; pork chops are one of my favorite meats. I am
> > > also fond of cabbage, prepared by almost all methods.
> > >
> > > It turned much colder yesterday (it had been pleasant in the 50s),
> > > with overnight low dropping to 22F. I'm not one to eat soup
> > > often; but, yesterday's plunging temps made it one of the days
> > > where soup is the right answer to "what's for dinner". I had a
> > > chef's salad and a bowl of cream of chicken and poblano soup.
> > >
> > > Tonight, I smoked a slab of St. Louis-style ribs in my stovetop
> > > smoker, which was finished in a slow oven. Mustard potato salad
> > > and creamy slaw complete the "taste of summer" dinner on this
> > > nippy evening; 33F headed to another low-20s overnight.
> > >
> > > I'll sure be glad when I get my thicker, winter-blood so I can
> > > better tolerate these cold days. Even the dog doesn't want to go
> > > out 8-)
> >
> > LOL! I'm about ready to start the fireplace for a bit, to take the
> > damp off. Technically it's not really cold (running mid 40's at
> > night, mid-50's to mid 60s in the day.
> >
> > Warm enough that dinner was kielbasa steamed with cabbage then
> > drizzled with a little butter, salt and pepper.
> >
> > yummy!
> >
> > Carol
> >
> That sounds good, too, Carol!
>
> Jill

Yeah, lunch was unique as it was long sliced Kielbasa bedded in cabbage
then on fresh buttermilk bread rolls (I made the bread with mustard
cracked seeds and black pepper). I hollowed out the bread a bit and
filled it.

I'm sure there are a bazillion ways to make something like that.

Carol

--

On 11/23/2015 5:53 PM, cshenk wrote:
> I'm sure there are a bazillion ways to make something like that.
>
> Carol
>
> --
Just like you have bazillion reasons for feeding Sqwerty!

On 11/22/2015 7:26 PM, l not -l wrote:
> On 22-Nov-2015, jmcquown > wrote:
>
>> Baked pork chops, about 3/4 inch thick, cooked on a griddle in the oven.
>> I brushed the chops with minced garlic, crumbled sage in olive oil and
>> sprinkled them with S&P.
>>
>> Turn the chops and bake at about 375F for about 7-10 minutes each side
>> until nicely browned.
>>
>> Meanwhile, I cooked some egg noodles in boiling salted water. Served
>> with butter and herbs.
>>
>> I also cooked a cabbage. I love cabbage. Quite delicious and doesn't
>> require more than butter, S&P. Tasty!
>>
>> Jill
> Sounds good to me; pork chops are one of my favorite meats. I am also fond
> of cabbage, prepared by almost all methods.
>
> It turned much colder yesterday (it had been pleasant in the 50s), with
> overnight low dropping to 22F. I'm not one to eat soup often; but,
> yesterday's plunging temps made it one of the days where soup is the right
> answer to "what's for dinner". I had a chef's salad and a bowl of cream of
> chicken and poblano soup.
>
> Tonight, I smoked a slab of St. Louis-style ribs in my stovetop smoker,
> which was finished in a slow oven. Mustard potato salad and creamy slaw
> complete the "taste of summer" dinner on this nippy evening; 33F headed to
> another low-20s overnight.
>
> I'll sure be glad when I get my thicker, winter-blood so I can better
> tolerate these cold days. Even the dog doesn't want to go out 8-)
>
Sounds like the *last* "taste of summer". Tasty, I'm sure! It's chilly
here in southern SC. It's not even supposed to hit 60°F today. Five
days ago it was 80°F. Drastic drops in temp do take some getting used
to. Hmmm, chilly... makes me think a pot of chili & a skillet of
cornbread would be good for dinner tonight.

Jill

jmcquown wrote:
> Drastic drops in temp do take some getting used to.

Move to Florida then, you sponging old ****!

On Monday, November 23, 2015 at 10:34:55 AM UTC-5, jmcquown wrote:
> On 11/22/2015 7:26 PM, l not -l wrote:
> > On 22-Nov-2015, jmcquown > wrote:
> >
> >> Baked pork chops, about 3/4 inch thick, cooked on a griddle in the oven.