What's for Dinner? (2/23/16)
 

I'm using up some cooked chicken I made a couple of months ago. I put
the leftover cooked chicken in a freezer container, marked the date and
froze it. Looking for something to make for dinner, this dinner popped
into my head. I let the chicken thaw overnight in the fridge.

My mother made this throught our childhood years and into our teens. We
called it "Chicken on a Biscuit". :)

It's basically creamed chicken spooned over hot biscuits.

I was never really a fan of chicken but I always loved this simple meal.
It takes me back. Mom never made chicken with dumplings. This was
her sort of equivalent.

It's basically chicken pieces on the bone (she always used skin-on and
bone-in - I don't recall skinless boneless chicken being a big thing
when I was a kid or a teenager) cooked in just enough water to cover.
Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
a nice broth.

The chicken is removed, deboned, the meat torn into pieces and added
back to the pot of broth. Make a double batch of heavy white sauce and
add it to the pot. Stir and let cook for a bit. Occasionally it needed
a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
teen years Mom used Bisquik.) It's a hearty, filling meal and for
something so easy to make, quite tasty!

What's on your menu?

Jill

What's for Dinner? (2/23/16)
 

"jmcquown" wrote in message ...

I'm using up some cooked chicken I made a couple of months ago. I put
the leftover cooked chicken in a freezer container, marked the date and
froze it. Looking for something to make for dinner, this dinner popped
into my head. I let the chicken thaw overnight in the fridge.

My mother made this throught our childhood years and into our teens. We
called it "Chicken on a Biscuit". :)

It's basically creamed chicken spooned over hot biscuits.

I was never really a fan of chicken but I always loved this simple meal.
It takes me back. Mom never made chicken with dumplings. This was
her sort of equivalent.

It's basically chicken pieces on the bone (she always used skin-on and
bone-in - I don't recall skinless boneless chicken being a big thing
when I was a kid or a teenager) cooked in just enough water to cover.
Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
a nice broth.

The chicken is removed, deboned, the meat torn into pieces and added
back to the pot of broth. Make a double batch of heavy white sauce and
add it to the pot. Stir and let cook for a bit. Occasionally it needed
a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
teen years Mom used Bisquik.) It's a hearty, filling meal and for
something so easy to make, quite tasty!

What's on your menu?

Jill
====

Salmon patties, and asparagus.

Cheri

What's for Dinner? (2/23/16)
 

On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
wrote:

>I'm using up some cooked chicken I made a couple of months ago. I put
>the leftover cooked chicken in a freezer container, marked the date and
>froze it. Looking for something to make for dinner, this dinner popped
>into my head. I let the chicken thaw overnight in the fridge.
>
>My mother made this throught our childhood years and into our teens. We
>called it "Chicken on a Biscuit". :)
>
>It's basically creamed chicken spooned over hot biscuits.
>
>I was never really a fan of chicken but I always loved this simple meal.
> It takes me back. Mom never made chicken with dumplings. This was
>her sort of equivalent.
>
>It's basically chicken pieces on the bone (she always used skin-on and
>bone-in - I don't recall skinless boneless chicken being a big thing
>when I was a kid or a teenager) cooked in just enough water to cover.
>Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
>a nice broth.
>
>The chicken is removed, deboned, the meat torn into pieces and added
>back to the pot of broth. Make a double batch of heavy white sauce and
>add it to the pot. Stir and let cook for a bit. Occasionally it needed
>a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
>biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>teen years Mom used Bisquik.) It's a hearty, filling meal and for
>something so easy to make, quite tasty!
>
>What's on your menu?
>
>Jill

burritos made with the refried beans that I made today,
Janet US

What's for Dinner? (2/23/16)
 

On 2016-02-23 7:02 PM, jmcquown wrote:

> The chicken is removed, deboned, the meat torn into pieces and added
> back to the pot of broth. Make a double batch of heavy white sauce and
> add it to the pot. Stir and let cook for a bit. Occasionally it needed
> a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
> biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
> teen years Mom used Bisquik.) It's a hearty, filling meal and for
> something so easy to make, quite tasty!
>
> What's on your menu?
>
Baked chicken legs, roasted potatoes, steamed green beans and a salad
with ranch dressing.

What's for Dinner? (2/23/16)
 

On Tue, 23 Feb 2016 20:24:50 -0500, Dave Smith
> wrote:

>On 2016-02-23 7:02 PM, jmcquown wrote:
>
>> The chicken is removed, deboned, the meat torn into pieces and added
>> back to the pot of broth. Make a double batch of heavy white sauce and
>> add it to the pot. Stir and let cook for a bit. Occasionally it needed
>> a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
>> biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>> teen years Mom used Bisquik.) It's a hearty, filling meal and for
>> something so easy to make, quite tasty!
>>
>> What's on your menu?
>>
>Baked chicken legs, roasted potatoes, steamed green beans and a salad
>with ranch dressing.
>
I did this MS recipe, quite nice.

Slow cooker Garlic Chicken

Ingredients
1 whole chicken (3 1/2 to 4 pounds), cut into 6 to 8 pieces and patted
dry
o Coarse salt and ground pepper
o 1 tablespoon extra-virgin olive oil
o 1 medium yellow onion, halved and thinly sliced
o 6 garlic cloves, halved
o 2 teaspoons dried thyme
o 1 cup dry white wine, such as Sauvignon Blanc
o 1/3 cup all-purpose flour
o 1 cup couscous
o Chopped fresh parsley, for serving
Directions
1. Season chicken with salt and pepper. In a large skillet, heat
oil over medium-high. In batches, cook chicken, skin side down, until
skin is golden brown, about 4 minutes.
2. Combine onion, garlic, and thyme in a 5-to-6-quart slow cooker
and season with salt and pepper. Top with chicken, skin side up, in a
tight layer. In a small bowl, whisk together wine and flour until
smooth and add to slow cooker. Cover and cook on high until chicken is
tender, about 3 1/2 hours (or 7 hours on low). Cook couscous according
to package instructions. Serve chicken and sauce over couscous,
sprinkled with parsley.


I don't like breast so I did six chicken legs cut in half. Doubled
the garlic.

What's for Dinner? (2/23/16)
 

On 2/23/2016 7:07 PM, Cheri wrote:
> My mother made this throught our childhood years and into our teens. We
> called it "Chicken on a Biscuit". :)
>
> It's basically creamed chicken spooned over hot biscuits.
>
> something so easy to make, quite tasty!
>
> What's on your menu?
>
> Jill
> ====
>
> Salmon patties, and asparagus.
>
> Cheri
>
Ooh, I've been thinking about salmon patties lately, too. :)

Jill

What's for Dinner? (2/23/16)
 

jmcquown > wrote:
> I'm using up some cooked chicken I made a couple of months ago. I put
> the leftover cooked chicken in a freezer container, marked the date and
> froze it. Looking for something to make for dinner, this dinner popped
> into my head. I let the chicken thaw overnight in the fridge.
>
> My mother made this throught our childhood years and into our teens. We
> called it "Chicken on a Biscuit". :)
>
> It's basically creamed chicken spooned over hot biscuits.
>
> I was never really a fan of chicken but I always loved this simple meal.
> It takes me back. Mom never made chicken with dumplings. This was
> her sort of equivalent.
>
> It's basically chicken pieces on the bone (she always used skin-on and
> bone-in - I don't recall skinless boneless chicken being a big thing
> when I was a kid or a teenager) cooked in just enough water to cover.
> Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
> a nice broth.
>
> The chicken is removed, deboned, the meat torn into pieces and added
> back to the pot of broth. Make a double batch of heavy white sauce and
> add it to the pot. Stir and let cook for a bit. Occasionally it needed
> a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
> biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
> teen years Mom used Bisquik.) It's a hearty, filling meal and for
> something so easy to make, quite tasty!
>
> What's on your menu?
>
> Jill
>

My mom made that all the time too while I was growing up, with the addition
of peas. I make it now for my daughter, but I change it up sometimes and
serve it over rice instead of biscuits. Either way, it's good comfort
food. Tonight's menu was baked pork chops with a mushroom rice pilaf.

--
jinx the minx

What's for Dinner? (2/23/16)
 

"jmcquown" > wrote in message
...
> I'm using up some cooked chicken I made a couple of months ago. I put the
> leftover cooked chicken in a freezer container, marked the date and froze
> it. Looking for something to make for dinner, this dinner popped into my
> head. I let the chicken thaw overnight in the fridge.
>
> My mother made this throught our childhood years and into our teens. We
> called it "Chicken on a Biscuit". :)
>
> It's basically creamed chicken spooned over hot biscuits.
>
> I was never really a fan of chicken but I always loved this simple meal.
> It takes me back. Mom never made chicken with dumplings. This was her
> sort of equivalent.
>
> It's basically chicken pieces on the bone (she always used skin-on and
> bone-in - I don't recall skinless boneless chicken being a big thing when
> I was a kid or a teenager) cooked in just enough water to cover. Seasoned
> with salt, pepper, a bay leaf. Simmer and cook it down to make a nice
> broth.
>
> The chicken is removed, deboned, the meat torn into pieces and added back
> to the pot of broth. Make a double batch of heavy white sauce and add it
> to the pot. Stir and let cook for a bit. Occasionally it needed a
> cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
> biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
> teen years Mom used Bisquik.) It's a hearty, filling meal and for
> something so easy to make, quite tasty!
>
> What's on your menu?
>
> Jill

I'm not cooking. I am using up what we have and letting my stockpile go
down some. Although we are totally out of a few things and I'll get those
tomorrow.

I made a small breakfast casserole the other day to use some things up.
Such as eggs, green onions, a green pepper and ham. There was also cheese,
milk and a little dry mustard in there. Nobody ate that so I gave some to
husband for dinner along with a toasted bagel and cream cheese.

I will have some baked beans later.

Angela has been mainly eating soup and big salads. Go figure. Awhile back
I couldn't get her to eat soup but now she wants it.

We're also having weird weather here. Cold weather alert at night but
slightly warmer than usual during the day.

Husband is on a different shift this week so there is no real meal plan.
And I won't be home tomorrow when he will likely want to eat. But there is
more of that breakfast casserole and also some leftover stuffed shells.

Not sure about the rest of the week. Need to get meat. I only have canned
meats/fish, some sort of Schwan's sausages in the freezer as well as breaded
chicken, a little cooked hamburger and a couple of ham steaks. So I will
pick something up tomorrow at Winco. The good thing is, they are selling
better meats now.

What's for Dinner? (2/23/16)
 

On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
wrote:

>What's on your menu?

Lamb chops (two each), lentils sauteed with diced carrots, celery, and
onion, and a spinach salad with a simple vinaigrette. Homemade vanilla
ice cream with a drizzle of maple syrup for dessert.

Doris

What's for Dinner? (2/23/16)
 

On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
wrote:

>I'm using up some cooked chicken I made a couple of months ago. I put
>the leftover cooked chicken in a freezer container, marked the date and
>froze it. Looking for something to make for dinner, this dinner popped
>into my head. I let the chicken thaw overnight in the fridge.
>
>My mother made this throught our childhood years and into our teens. We
>called it "Chicken on a Biscuit". :)
>
>It's basically creamed chicken spooned over hot biscuits.
>
>I was never really a fan of chicken but I always loved this simple meal.
> It takes me back. Mom never made chicken with dumplings. This was
>her sort of equivalent.
>
>It's basically chicken pieces on the bone (she always used skin-on and
>bone-in - I don't recall skinless boneless chicken being a big thing
>when I was a kid or a teenager) cooked in just enough water to cover.
>Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
>a nice broth.
>
>The chicken is removed, deboned, the meat torn into pieces and added
>back to the pot of broth. Make a double batch of heavy white sauce and
>add it to the pot. Stir and let cook for a bit. Occasionally it needed
>a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
>biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>teen years Mom used Bisquik.) It's a hearty, filling meal and for
>something so easy to make, quite tasty!

Sounds good, although I've never had these 'biscuits' I keep seeing
mentioned on RFC :)

>What's on your menu?

Invited over to a friend's place tonight for dinner, I think it
involves lamb.

What's for Dinner? (2/23/16)
 

On 2/23/2016 9:38 PM, l not -l wrote:
> On 23-Feb-2016, jmcquown > wrote:
>
>> What's on your menu?
>>
>> Jill
>
> I also had leftover chicken; but, from a couple of nights ago. Chicken
> thighs were browned, then placed in a casserole with broth and pearl barley.
> So, tonight's dinner was a couple of small thighs, cooked barley and mixed
> vegetables. The mixed vegetables were leftovers from another day this
> week; cooked from frozen, the mixture included corn, peas, green beans and
> edamame.
>
Sounds good to me! I still need to look more closely at Publix for
pearl barley. I'm not overly fond of the barley groats I bought when I
couldn't find the pearl type.

Jill

What's for Dinner? (2/23/16)
 

On 2/23/2016 11:21 PM, Je�us wrote:
> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
> wrote:
>
>> I'm using up some cooked chicken I made a couple of months ago. I put
>> the leftover cooked chicken in a freezer container, marked the date and
>> froze it. Looking for something to make for dinner, this dinner popped
>> into my head. I let the chicken thaw overnight in the fridge.
>>
>> My mother made this throught our childhood years and into our teens. We
>> called it "Chicken on a Biscuit". :)
>>
>> It's basically creamed chicken spooned over hot biscuits.
>>
>> I was never really a fan of chicken but I always loved this simple meal.
>> It takes me back. Mom never made chicken with dumplings. This was
>> her sort of equivalent.
>>
>> It's basically chicken pieces on the bone (she always used skin-on and
>> bone-in - I don't recall skinless boneless chicken being a big thing
>> when I was a kid or a teenager) cooked in just enough water to cover.
>> Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
>> a nice broth.
>>
>> The chicken is removed, deboned, the meat torn into pieces and added
>> back to the pot of broth. Make a double batch of heavy white sauce and
>> add it to the pot. Stir and let cook for a bit. Occasionally it needed
>> a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
>> biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>> teen years Mom used Bisquik.) It's a hearty, filling meal and for
>> something so easy to make, quite tasty!
>
> Sounds good, although I've never had these 'biscuits' I keep seeing
> mentioned on RFC :)
>
They're just a quick-bread type thing. Ignore the reference to the
specific brand, just use any all-purpose flour:

http://www.bettycrocker.com/recipes/...6-6721805a8031

>> What's on your menu?
>
> Invited over to a friend's place tonight for dinner, I think it
> involves lamb.
>
Sounds tasty. I still have a couple of lamb shanks in the freezer.

Jill

What's for Dinner? (2/23/16)
 

On Wed, 24 Feb 2016 05:05:33 -0500, jmcquown >
wrote:

> I still need to look more closely at Publix for
> pearl barley.

It's there, I saw it at Safeway last week. I think it was in the rice
area. I've also seen tapioca (something people here claim they don't
see either) at the store, but I forget what section was in. I don't
think it was baking, because that would make sense. I remember
thinking it was out of place, something that happens more often than
I'd expect. For instance, I found a thyme vinaigrette mixed in with
the fancy vinegars the other day.

--

sf

What's for Dinner? (2/23/16)
 

"Jeßus" > wrote in message
...
> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
> wrote:
>
>>I'm using up some cooked chicken I made a couple of months ago. I put
>>the leftover cooked chicken in a freezer container, marked the date and
>>froze it. Looking for something to make for dinner, this dinner popped
>>into my head. I let the chicken thaw overnight in the fridge.
>>
>>My mother made this throught our childhood years and into our teens. We
>>called it "Chicken on a Biscuit". :)
>>
>>It's basically creamed chicken spooned over hot biscuits.
>>
>>I was never really a fan of chicken but I always loved this simple meal.
>> It takes me back. Mom never made chicken with dumplings. This was
>>her sort of equivalent.
>>
>>It's basically chicken pieces on the bone (she always used skin-on and
>>bone-in - I don't recall skinless boneless chicken being a big thing
>>when I was a kid or a teenager) cooked in just enough water to cover.
>>Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
>>a nice broth.
>>
>>The chicken is removed, deboned, the meat torn into pieces and added
>>back to the pot of broth. Make a double batch of heavy white sauce and
>>add it to the pot. Stir and let cook for a bit. Occasionally it needed
>>a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
>>biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>>teen years Mom used Bisquik.) It's a hearty, filling meal and for
>>something so easy to make, quite tasty!
>
> Sounds good, although I've never had these 'biscuits' I keep seeing
> mentioned on RFC :)
>
>>What's on your menu?
>
> Invited over to a friend's place tonight for dinner, I think it
> involves lamb.

Do you know what 'scones' are? Same thing.



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

What's for Dinner? (2/23/16)
 

On Wed, 24 Feb 2016 05:09:20 -0500, jmcquown >
wrote:

> On 2/23/2016 11:21 PM, Je?us wrote:
> >>
> >
> > Sounds good, although I've never had these 'biscuits' I keep seeing
> > mentioned on RFC :)
> >
> They're just a quick-bread type thing. Ignore the reference to the
> specific brand, just use any all-purpose flour:
>
> http://www.bettycrocker.com/recipes/...6-6721805a8031

I rarely make biscuits, but they turn out well when I do. I have a qt
of buttermilk, so I want to make a batch of waffles to use for dinner
(with creamed chicken) and a batch of buttermilk biscuits using the
stretch & fold method... haven't decided what they'll be served with.
http://syrupandbiscuits.com/recipe-h...tter-biscuits/
Flour the cutter and do *not* twist it, pull straight up. It really
does make a difference. Those who can't stop themselves from twisting
are better off using a knife and settling for square biscuits.

--

sf

What's for Dinner? (2/23/16)
 

On Tuesday, February 23, 2016 at 7:02:54 PM UTC-5, Jill McQuown wrote:

> What's on your menu?

It was a blistering 44 F yesterday, so I grilled skinless, boneless
chicken breast. Splurged on a little garlic butter to top my
serving. With a salad dressed with sherry vinaigrette, toasted
multigrain bread (more garlic butter), and half an ounce of
semisweet chocolate for dessert. Ice water for my beverage.

Cindy Hamilton

What's for Dinner? (2/23/16)
 

On 2/24/2016 5:36 AM, sf wrote:
> On Wed, 24 Feb 2016 05:05:33 -0500, jmcquown >
> wrote:
>
>> I still need to look more closely at Publix for
>> pearl barley.
>
> It's there, I saw it at Safeway last week. I think it was in the rice
> area. I've also seen tapioca (something people here claim they don't
> see either) at the store, but I forget what section was in. I don't
> think it was baking, because that would make sense. I remember
> thinking it was out of place, something that happens more often than
> I'd expect. For instance, I found a thyme vinaigrette mixed in with
> the fancy vinegars the other day.
>
I would consider thyme vinaigrette a "fancy vinegar". :)

There is always an employee around at Publix to ask but unless it's
something common (apparently pearl barley isn't) they don't know what
I'm talking about. There's a grain aisle, where you find the rice and
other grains but I could not find pearl barley other than "quick
cooking". Sorry, that sounds too much like instant oatmeal.

I hate the way stores move things around all the time. I know why they
do it, but it's annoying. It's no wonder I don't like shopping for
food. I just want to buy what is on my list, get in, get out and go home.

Jill

What's for Dinner? (2/23/16)
 

On 2/24/2016 6:27 AM, Cindy Hamilton wrote:
> On Tuesday, February 23, 2016 at 7:02:54 PM UTC-5, Jill McQuown wrote:
>
>> What's on your menu?
>
> It was a blistering 44 F yesterday, so I grilled skinless, boneless
> chicken breast. Splurged on a little garlic butter to top my
> serving. With a salad dressed with sherry vinaigrette, toasted
> multigrain bread (more garlic butter), and half an ounce of
> semisweet chocolate for dessert. Ice water for my beverage.
>
> Cindy Hamilton
>
44F is blistering?! LOL It was 75F here yesterday. I had the windows
open most of the day. It was quite pleasant.

It is pouring down rain this morning and the temps cooled a bit. It
will likely warm up to the 50's. It's extremely windy. I'll likely
open the windows if the rain won't blow in and get the back of the couch
all wet.

The wild birds are having trouble staying on their little (wet) feet!
The Spanish moss is blowing all over the place. My yard will be a total
mess tomorrow.

Jill <-- southern South Carolina

What's for Dinner? (2/23/16)
 

"Cindy Hamilton" > wrote in message
...
> On Tuesday, February 23, 2016 at 7:02:54 PM UTC-5, Jill McQuown wrote:
>
>> What's on your menu?
>
> It was a blistering 44 F yesterday, so I grilled skinless, boneless
> chicken breast. Splurged on a little garlic butter to top my
> serving. With a salad dressed with sherry vinaigrette, toasted
> multigrain bread (more garlic butter), and half an ounce of
> semisweet chocolate for dessert. Ice water for my beverage.

Blistering at 44 F, eh? What do you do when summer arrives?? :)


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

What's for Dinner? (2/23/16)
 

On Wednesday, February 24, 2016 at 8:02:23 AM UTC-5, Jill McQuown wrote:
> On 2/24/2016 6:27 AM, Cindy Hamilton wrote:
> > On Tuesday, February 23, 2016 at 7:02:54 PM UTC-5, Jill McQuown wrote:
> >
> >> What's on your menu?
> >
> > It was a blistering 44 F yesterday, so I grilled skinless, boneless
> > chicken breast. Splurged on a little garlic butter to top my
> > serving. With a salad dressed with sherry vinaigrette, toasted
> > multigrain bread (more garlic butter), and half an ounce of
> > semisweet chocolate for dessert. Ice water for my beverage.
> >
> > Cindy Hamilton
> >
> 44F is blistering?! LOL It was 75F here yesterday. I had the windows
> open most of the day. It was quite pleasant.

That was a little self-deprecating humor. 44 F is a little
above average for February 23 in Michigan, and certainly eminently
grillable if the wind is favorable.

Last Saturday was 60-something, but quite windy so we opened up
the windows and aired out the house.

> It is pouring down rain this morning and the temps cooled a bit. It
> will likely warm up to the 50's. It's extremely windy. I'll likely
> open the windows if the rain won't blow in and get the back of the couch
> all wet.

It's snowing like the devil here. We're supposed to get maybe 8 inches
of heavy, wet snow. I don't think it'll pile up that high; what I'm
really expecting is three inches of slush.

> The wild birds are having trouble staying on their little (wet) feet!
> The Spanish moss is blowing all over the place. My yard will be a total
> mess tomorrow.

I moved the ground feeder to the lee of the gazebo this morning,
so it wouldn't fill up with snow.

Cindy Hamilton

What's for Dinner? (2/23/16)
 

On Wed, 24 Feb 2016 02:59:45 -0800, sf > wrote:

snip
a batch of buttermilk biscuits using the
>stretch & fold method.

I don't understand your intent to use 'stretch and fold.' Stretch and
fold is used to develop gluten. Gluten will make the biscuits tough
and you want to avoid doing that.
Explain please. I don't keep in touch with what is going on in quick
breads.
Janet US

What's for Dinner? (2/23/16)
 

On 2016-02-24 9:32 AM, Cindy Hamilton wrote:
..
>
> It's snowing like the devil here. We're supposed to get maybe 8 inches
> of heavy, wet snow. I don't think it'll pile up that high; what I'm
> really expecting is three inches of slush.
>

I am thankful that it is about freezing here because it is raining very
hard. If it were a few degrees colder this would be snow.... a lot of it.

What's for Dinner? (2/23/16)
 

On 2016-02-24 5:36 AM, sf wrote:
> On Wed, 24 Feb 2016 05:05:33 -0500, jmcquown >
> wrote:
>
>> I still need to look more closely at Publix for
>> pearl barley.
>
> It's there, I saw it at Safeway last week. I think it was in the rice
> area. I've also seen tapioca (something people here claim they don't
> see either) at the store, but I forget what section was in.

I am one of those who has mentioned having a hard time finding tapioca.
It have no problem finding minute tapioca, but I have not seen pearl
tapioca in stores in years. There are a couple Asian stores in the area
where I can get it in mini pearls or large balls. In fact, I am due to
make a run into the city to get some. My old supply ran out last week.
I am beginning to wonder if I am one of the last people who still likes
and makes fish eyes and glue.

What's for Dinner? (2/23/16)
 

On 2016-02-24 7:53 AM, jmcquown wrote:

> I hate the way stores move things around all the time. I know why they
> do it, but it's annoying. It's no wonder I don't like shopping for
> food. I just want to buy what is on my list, get in, get out and go home.
>

If you think it is annoying that they move their stuff around imagine
what was like for my brother in law who was an engineer and had that
anal retentive thing going on. He had maps for shopping. He would
check out the flyers for the best deals and then head off to town to
shop at several stores to get what was on sale at the best price at
each. Then he consulted his maps. He had a map of the town with the
store locations marked on them. Then he consulted his store maps. He
actually spent the time and effort to draw floor plan maps and noted
the location for the various categories of foods. Pity the stock boy
or manager that he cornered when something he was looking for in a
specific location had been moved.

What's for Dinner? (2/23/16)
 

On Wed, 24 Feb 2016 10:48:21 -0500, Dave Smith
> wrote:

>On 2016-02-24 5:36 AM, sf wrote:
>> On Wed, 24 Feb 2016 05:05:33 -0500, jmcquown >
>> wrote:
>>
>>> I still need to look more closely at Publix for
>>> pearl barley.
>>
>> It's there, I saw it at Safeway last week. I think it was in the rice
>> area. I've also seen tapioca (something people here claim they don't
>> see either) at the store, but I forget what section was in.
>
>I am one of those who has mentioned having a hard time finding tapioca.
> It have no problem finding minute tapioca, but I have not seen pearl
>tapioca in stores in years. There are a couple Asian stores in the area
>where I can get it in mini pearls or large balls. In fact, I am due to
>make a run into the city to get some. My old supply ran out last week.
>I am beginning to wonder if I am one of the last people who still likes
>and makes fish eyes and glue.
>
>
You are not. I just made some today. Soaked the tapioca overnight
and cooked it this morning. Waiting for it to cool enough to put in
the refrigerator.

My local "Country Store" has the tapioca and also "Danish Dessert"
which we like. Need to stop in and pick up more of both next time we
are in town. Hope he will have fresh eggs too, but only if the local
hens are laying. I was in the store one day when a woman came in with
several cartons of eggs. When she had finished her transaction I
stuck my head in the back room and asked for a carton, and got it.

We also have a Farmers Market that is open from April til about
October. There is another one about 20 miles from here. We shop them
frequently enough that many of the vendors know us at least by sight
and what we are probably looking for. If we can't find it here there
is also Winston Salem and Amazon.

Small town living is nice.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

What's for Dinner? (2/23/16)
 

On 2016-02-24, Dave Smith > wrote:

> I am one of those who has mentioned having a hard time finding
> tapioca.

I've sed it before and I'll say it again. Try a health food store!

I frequent all my local health food stores (HFS). Not cuz they have
rows of supplements --which I never buy-- but cuz they have a lotta
good bulk stuff. Specially whole spices. Heck, I hit a HFS,
yesterday, cuz absolutely nobody in the valley had Napa cabbage. Not
even non-organic Napa cabbage at our sprmkts. Yet, our largest HFS
had absolutely gorgeous heads organic Napa cabbage.

I find all kindsa cool stuff at our 5 HFSs. Kimchi, dried cherries,
Thai Spice potato chips, organic shortening, spices, incense, lotta
Asian foods, etc. I'm gonna hit one, today, fer some bulk Eye-tal
pepper flakes. ;)

nb

What's for Dinner? (2/23/16)
 

On 2/23/2016 6:41 PM, Sqwertz wrote:
> Mine, OTOH, stay crispy.
>
> -sw
As a PROUD and un-indicted (so far) woman-stalker, I know!!!!

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

What's for Dinner? (2/23/16)
 

On 2/23/2016 6:36 PM, Sqwertz wrote:
> oh, yeah - can still taste the grilled broccoli!
>
> -sw
As a PROUD and un-indicted (so far) woman-stalker, I know!!!!

-----------------------------------------------------------------------------------
ost
>
3/18/2011 3:49 PM
Microsoft Internet News 4.70.1162
readnews.com - News for Geeks and ISPs
fa35d278.newsreader.readnews.com


Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

I'd prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

----------------------------------------------------------------------------------------

What's for Dinner? (2/23/16)
 

Sqwertz wrote:
>
> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown wrote:
>
> > What's on your menu?
>
> Already ate.
>
> Beef bulgogi, greenlip mussels with that mayo topping, inarizushi, egg
> rolls, jalapeno chicken, cheese wonton puffs, fried chicken wings,
> potstickers, mung bean and kimchi pancakes, spicy pork bulgogi, fish
> tempura, sesame chicken, chicken tender fritters, steamed shrimp,
> spicy seafood and kimchi soup, wontons, kung pao chicken, and...
> <burp>... oh, yeah - can still taste the grilled broccoli!
>
> -sw

You forgot about dessert.

What's for Dinner? (2/23/16)
 

On Wednesday, February 24, 2016 at 11:01:32 AM UTC-5, Dave Smith wrote:
> On 2016-02-24 7:53 AM, jmcquown wrote:
>
> > I hate the way stores move things around all the time. I know why they
> > do it, but it's annoying. It's no wonder I don't like shopping for
> > food. I just want to buy what is on my list, get in, get out and go home.
> >
>
> If you think it is annoying that they move their stuff around imagine
> what was like for my brother in law who was an engineer and had that
> anal retentive thing going on.

You say "anal retentive" like it's a bad thing. ;-)

I don't have maps, but I do lay out my shopping list in the order
that I encounter stuff in the store. When they move stuff, I just
roll my eyes and rearrange the list.

Cindy Hamilton

What's for Dinner? (2/23/16)
 

On 2/24/2016 11:01 AM, Dave Smith wrote:
> On 2016-02-24 7:53 AM, jmcquown wrote:
>
>> I hate the way stores move things around all the time. I know why they
>> do it, but it's annoying. It's no wonder I don't like shopping for
>> food. I just want to buy what is on my list, get in, get out and go
>> home.
>>
>
> If you think it is annoying that they move their stuff around imagine
> what was like for my brother in law who was an engineer and had that
> anal retentive thing going on. He had maps for shopping. He would
> check out the flyers for the best deals and then head off to town to
> shop at several stores to get what was on sale at the best price at
> each. Then he consulted his maps. He had a map of the town with the
> store locations marked on them. Then he consulted his store maps. He
> actually spent the time and effort to draw floor plan maps and noted
> the location for the various categories of foods. Pity the stock boy
> or manager that he cornered when something he was looking for in a
> specific location had been moved.
>
>
>
LOL Dave. Publix online shopping list *has* a location map and tells
you what aisles things are on. It's the web engineers who go nuts every
time the store manager decides to move things around and the aisles
change. I find that location map very handy most of the time. :)

Jill

What's for Dinner? (2/23/16)
 

On 24 Feb 2016 17:03:34 GMT, notbob > wrote:

>On 2016-02-24, Dave Smith > wrote:
>
>> I am one of those who has mentioned having a hard time finding
>> tapioca.
>
>I've sed it before and I'll say it again. Try a health food store!
>
>I frequent all my local health food stores (HFS). Not cuz they have
>rows of supplements --which I never buy-- but cuz they have a lotta
>good bulk stuff. Specially whole spices. Heck, I hit a HFS,
>yesterday, cuz absolutely nobody in the valley had Napa cabbage. Not
>even non-organic Napa cabbage at our sprmkts. Yet, our largest HFS
>had absolutely gorgeous heads organic Napa cabbage.
>
>I find all kindsa cool stuff at our 5 HFSs. Kimchi, dried cherries,
>Thai Spice potato chips, organic shortening, spices, incense, lotta
>Asian foods, etc. I'm gonna hit one, today, fer some bulk Eye-tal
>pepper flakes. ;)
>
>nb

I strongly agree on this. Check a health food store
Janet US

What's for Dinner? (2/23/16)
 

On Wed, 24 Feb 2016 05:09:20 -0500, jmcquown >
wrote:

>On 2/23/2016 11:21 PM, Je?us wrote:
>> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
>> wrote:
>>
>>> I'm using up some cooked chicken I made a couple of months ago. I put
>>> the leftover cooked chicken in a freezer container, marked the date and
>>> froze it. Looking for something to make for dinner, this dinner popped
>>> into my head. I let the chicken thaw overnight in the fridge.
>>>
>>> My mother made this throught our childhood years and into our teens. We
>>> called it "Chicken on a Biscuit". :)
>>>
>>> It's basically creamed chicken spooned over hot biscuits.
>>>
>>> I was never really a fan of chicken but I always loved this simple meal.
>>> It takes me back. Mom never made chicken with dumplings. This was
>>> her sort of equivalent.
>>>
>>> It's basically chicken pieces on the bone (she always used skin-on and
>>> bone-in - I don't recall skinless boneless chicken being a big thing
>>> when I was a kid or a teenager) cooked in just enough water to cover.
>>> Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
>>> a nice broth.
>>>
>>> The chicken is removed, deboned, the meat torn into pieces and added
>>> back to the pot of broth. Make a double batch of heavy white sauce and
>>> add it to the pot. Stir and let cook for a bit. Occasionally it needed
>>> a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
>>> biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>>> teen years Mom used Bisquik.) It's a hearty, filling meal and for
>>> something so easy to make, quite tasty!
>>
>> Sounds good, although I've never had these 'biscuits' I keep seeing
>> mentioned on RFC :)
>>
>They're just a quick-bread type thing. Ignore the reference to the
>specific brand, just use any all-purpose flour:
>
>http://www.bettycrocker.com/recipes/...6-6721805a8031

Thanks Jill. I just realised I've had it explained to me before -
maybe this time it'll sink in :)

What's for Dinner? (2/23/16)
 

On Wed, 24 Feb 2016 10:44:12 -0000, "Ophelia" >
wrote:

>
>
>"Jeßus" > wrote in message
.. .
>> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
>> wrote:
>>
>>>I'm using up some cooked chicken I made a couple of months ago. I put
>>>the leftover cooked chicken in a freezer container, marked the date and
>>>froze it. Looking for something to make for dinner, this dinner popped
>>>into my head. I let the chicken thaw overnight in the fridge.
>>>
>>>My mother made this throught our childhood years and into our teens. We
>>>called it "Chicken on a Biscuit". :)
>>>
>>>It's basically creamed chicken spooned over hot biscuits.
>>>
>>>I was never really a fan of chicken but I always loved this simple meal.
>>> It takes me back. Mom never made chicken with dumplings. This was
>>>her sort of equivalent.
>>>
>>>It's basically chicken pieces on the bone (she always used skin-on and
>>>bone-in - I don't recall skinless boneless chicken being a big thing
>>>when I was a kid or a teenager) cooked in just enough water to cover.
>>>Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
>>>a nice broth.
>>>
>>>The chicken is removed, deboned, the meat torn into pieces and added
>>>back to the pot of broth. Make a double batch of heavy white sauce and
>>>add it to the pot. Stir and let cook for a bit. Occasionally it needed
>>>a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
>>>biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>>>teen years Mom used Bisquik.) It's a hearty, filling meal and for
>>>something so easy to make, quite tasty!
>>
>> Sounds good, although I've never had these 'biscuits' I keep seeing
>> mentioned on RFC :)
>>
>>>What's on your menu?
>>
>> Invited over to a friend's place tonight for dinner, I think it
>> involves lamb.
>
>Do you know what 'scones' are? Same thing.

I certainly do, many thanks.

What's for Dinner? (2/23/16)
 

On 2/24/2016 12:03 PM, notbob wrote:
> On 2016-02-24, Dave Smith > wrote:
>
>> I am one of those who has mentioned having a hard time finding
>> tapioca.
>
> I've sed it before and I'll say it again. Try a health food store!
>
You can say it all you want, nb, but not everyone has "health food
stores" in their area.

Jill

What's for Dinner? (2/23/16)
 

"Jeßus" > wrote in message
...
> On Wed, 24 Feb 2016 10:44:12 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"Jeßus" > wrote in message
. ..
>>> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
>>> wrote:
>>>
>>>>I'm using up some cooked chicken I made a couple of months ago. I put
>>>>the leftover cooked chicken in a freezer container, marked the date and
>>>>froze it. Looking for something to make for dinner, this dinner popped
>>>>into my head. I let the chicken thaw overnight in the fridge.
>>>>
>>>>My mother made this throught our childhood years and into our teens. We
>>>>called it "Chicken on a Biscuit". :)
>>>>
>>>>It's basically creamed chicken spooned over hot biscuits.
>>>>
>>>>I was never really a fan of chicken but I always loved this simple meal.
>>>> It takes me back. Mom never made chicken with dumplings. This was
>>>>her sort of equivalent.
>>>>
>>>>It's basically chicken pieces on the bone (she always used skin-on and
>>>>bone-in - I don't recall skinless boneless chicken being a big thing
>>>>when I was a kid or a teenager) cooked in just enough water to cover.
>>>>Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
>>>>a nice broth.
>>>>
>>>>The chicken is removed, deboned, the meat torn into pieces and added
>>>>back to the pot of broth. Make a double batch of heavy white sauce and
>>>>add it to the pot. Stir and let cook for a bit. Occasionally it needed
>>>>a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
>>>>biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>>>>teen years Mom used Bisquik.) It's a hearty, filling meal and for
>>>>something so easy to make, quite tasty!
>>>
>>> Sounds good, although I've never had these 'biscuits' I keep seeing
>>> mentioned on RFC :)
>>>
>>>>What's on your menu?
>>>
>>> Invited over to a friend's place tonight for dinner, I think it
>>> involves lamb.
>>
>>Do you know what 'scones' are? Same thing.
>
> I certainly do, many thanks.

Just don't add sugar and currants ... <g>




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

What's for Dinner? (2/23/16)
 

On 2/24/2016 9:32 AM, Cindy Hamilton wrote:
> On Wednesday, February 24, 2016 at 8:02:23 AM UTC-5, Jill McQuown wrote:
>> On 2/24/2016 6:27 AM, Cindy Hamilton wrote:
>>> On Tuesday, February 23, 2016 at 7:02:54 PM UTC-5, Jill McQuown wrote:
>>>
>>>> What's on your menu?
>>>
>>> It was a blistering 44 F yesterday, so I grilled skinless, boneless
>>> chicken breast. Splurged on a little garlic butter to top my
>>> serving. With a salad dressed with sherry vinaigrette, toasted
>>> multigrain bread (more garlic butter), and half an ounce of
>>> semisweet chocolate for dessert. Ice water for my beverage.
>>>
>>> Cindy Hamilton
>>>
>> 44F is blistering?! LOL It was 75F here yesterday. I had the windows
>> open most of the day. It was quite pleasant.
>
> That was a little self-deprecating humor. 44 F is a little
> above average for February 23 in Michigan, and certainly eminently
> grillable if the wind is favorable.
>
> Last Saturday was 60-something, but quite windy so we opened up
> the windows and aired out the house.
>
Isn't it great when you can do that? I love it when I can open the
windows. It gets too hot here in the summer to do that often. Winter
really isn't a problem since it's such a short thing way down here.

>> It is pouring down rain this morning and the temps cooled a bit. It
>> will likely warm up to the 50's. It's extremely windy. I'll likely
>> open the windows if the rain won't blow in and get the back of the couch
>> all wet.
>
> It's snowing like the devil here. We're supposed to get maybe 8 inches
> of heavy, wet snow. I don't think it'll pile up that high; what I'm
> really expecting is three inches of slush.
>
I don't miss snow. I've lived in places where there was snow and ice.
It's no fun unless you're a kid. ;)

>> The wild birds are having trouble staying on their little (wet) feet!
>> The Spanish moss is blowing all over the place. My yard will be a total
>> mess tomorrow.
>
> I moved the ground feeder to the lee of the gazebo this morning,
> so it wouldn't fill up with snow.
>
> Cindy Hamilton
>
I'm sure if I lived in Michigan I'm sure I would appreciate 44F!

I saw a poor little mourning dove hunkered down in the grass trying not
to be blown away by the gusting wind. It finally flew away. I doubt
the wind is much better up in the trees.

Jill

What's for Dinner? (2/23/16)
 

On Wed, 24 Feb 2016 18:23:52 -0000, "Ophelia" >
wrote:

>
>
>"Jeßus" > wrote in message
.. .
>> On Wed, 24 Feb 2016 10:44:12 -0000, "Ophelia" >
>> wrote:
>>
>>>
>>>
>>>"Jeßus" > wrote in message
...
>>>> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
>>>> wrote:
>>>>
>>>>>I'm using up some cooked chicken I made a couple of months ago. I put
>>>>>the leftover cooked chicken in a freezer container, marked the date and
>>>>>froze it. Looking for something to make for dinner, this dinner popped
>>>>>into my head. I let the chicken thaw overnight in the fridge.
>>>>>
>>>>>My mother made this throught our childhood years and into our teens. We
>>>>>called it "Chicken on a Biscuit". :)
>>>>>
>>>>>It's basically creamed chicken spooned over hot biscuits.
>>>>>
>>>>>I was never really a fan of chicken but I always loved this simple meal.
>>>>> It takes me back. Mom never made chicken with dumplings. This was
>>>>>her sort of equivalent.
>>>>>
>>>>>It's basically chicken pieces on the bone (she always used skin-on and
>>>>>bone-in - I don't recall skinless boneless chicken being a big thing
>>>>>when I was a kid or a teenager) cooked in just enough water to cover.
>>>>>Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to make
>>>>>a nice broth.
>>>>>
>>>>>The chicken is removed, deboned, the meat torn into pieces and added
>>>>>back to the pot of broth. Make a double batch of heavy white sauce and
>>>>>add it to the pot. Stir and let cook for a bit. Occasionally it needed
>>>>>a cornstarch slurry to thicken it a bit. Spoon the creamed chicken over
>>>>>biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>>>>>teen years Mom used Bisquik.) It's a hearty, filling meal and for
>>>>>something so easy to make, quite tasty!
>>>>
>>>> Sounds good, although I've never had these 'biscuits' I keep seeing
>>>> mentioned on RFC :)
>>>>
>>>>>What's on your menu?
>>>>
>>>> Invited over to a friend's place tonight for dinner, I think it
>>>> involves lamb.
>>>
>>>Do you know what 'scones' are? Same thing.
>>
>> I certainly do, many thanks.
>
>Just don't add sugar and currants ... <g>

Definitely not :) Then again... I suppose one could make some sort of
savoury dish with that. Not something I really get into much though.

What's for Dinner? (2/23/16)
 

On Wed, 24 Feb 2016 13:14:53 -0500, jmcquown >
wrote:

>On 2/24/2016 12:03 PM, notbob wrote:
>> On 2016-02-24, Dave Smith > wrote:
>>
>>> I am one of those who has mentioned having a hard time finding
>>> tapioca.
>>
>> I've sed it before and I'll say it again. Try a health food store!
>>
>You can say it all you want, nb, but not everyone has "health food
>stores" in their area.
>
>Jill

Dave said he was going to the city to shop
Janet US

What's for Dinner? (2/23/16)
 

"Jeßus" > wrote in message
...
> On Wed, 24 Feb 2016 18:23:52 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"Jeßus" > wrote in message
. ..
>>> On Wed, 24 Feb 2016 10:44:12 -0000, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>
>>>>"Jeßus" > wrote in message
m...
>>>>> On Tue, 23 Feb 2016 19:02:48 -0500, jmcquown >
>>>>> wrote:
>>>>>
>>>>>>I'm using up some cooked chicken I made a couple of months ago. I put
>>>>>>the leftover cooked chicken in a freezer container, marked the date
>>>>>>and
>>>>>>froze it. Looking for something to make for dinner, this dinner
>>>>>>popped
>>>>>>into my head. I let the chicken thaw overnight in the fridge.
>>>>>>
>>>>>>My mother made this throught our childhood years and into our teens.
>>>>>>We
>>>>>>called it "Chicken on a Biscuit". :)
>>>>>>
>>>>>>It's basically creamed chicken spooned over hot biscuits.
>>>>>>
>>>>>>I was never really a fan of chicken but I always loved this simple
>>>>>>meal.
>>>>>> It takes me back. Mom never made chicken with dumplings. This was
>>>>>>her sort of equivalent.
>>>>>>
>>>>>>It's basically chicken pieces on the bone (she always used skin-on and
>>>>>>bone-in - I don't recall skinless boneless chicken being a big thing
>>>>>>when I was a kid or a teenager) cooked in just enough water to cover.
>>>>>>Seasoned with salt, pepper, a bay leaf. Simmer and cook it down to
>>>>>>make
>>>>>>a nice broth.
>>>>>>
>>>>>>The chicken is removed, deboned, the meat torn into pieces and added
>>>>>>back to the pot of broth. Make a double batch of heavy white sauce
>>>>>>and
>>>>>>add it to the pot. Stir and let cook for a bit. Occasionally it
>>>>>>needed
>>>>>>a cornstarch slurry to thicken it a bit. Spoon the creamed chicken
>>>>>>over
>>>>>>biscuits. (I use an old Betty Crocker recipe for drop biscuits; in my
>>>>>>teen years Mom used Bisquik.) It's a hearty, filling meal and for
>>>>>>something so easy to make, quite tasty!
>>>>>
>>>>> Sounds good, although I've never had these 'biscuits' I keep seeing
>>>>> mentioned on RFC :)
>>>>>
>>>>>>What's on your menu?
>>>>>
>>>>> Invited over to a friend's place tonight for dinner, I think it
>>>>> involves lamb.
>>>>
>>>>Do you know what 'scones' are? Same thing.
>>>
>>> I certainly do, many thanks.
>>
>>Just don't add sugar and currants ... <g>
>
> Definitely not :) Then again... I suppose one could make some sort of
> savoury dish with that. Not something I really get into much though.

Nor do I any mo) Back in the day I used to make them weekly, along with
bread, cakes and pastries too.

I still make our bread but only very rarely the other stuff:)

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