I made a Zucchini Chocolate Cake today. The oven was already hot and
I had a portion of a pork loin thawed. I wanted something quick and
easy.
I winged it and came up with this.
I made a roasted pork loin with onions, carrots and potatoes. The
pork had been so well trimmed there was no fat. I put the veggies and
meat in a zip type bag with about a quarter cup of corn oil and 2
packages of Lipton Onion Soup mix, closed the bag and toss everything
around until coated.
I roasted everything at 375F - Convection, covered for 40 minutes. The
internal temperature was already close to 140F. I uncovered the pan
and let it roast for another 20 minutes or so to brown up. Removed
from the oven at 145F.
Photo he
http://s1171.photobucket.com/user/ge...0yg7o.jpg.html
Sorry, I don't do plating. We serve ourselves.
The meat and vegetables were perfectly seasoned, not at all over
salted. Very tasty. I've never done anything like this before, it
was spur of the moment and turned out fine.
Janet US

On 4/23/2016 10:24 PM, Janet B wrote:
> I made a Zucchini Chocolate Cake today. The oven was already hot and
> I had a portion of a pork loin thawed. I wanted something quick and
> easy.
> I winged it and came up with this.
> I made a roasted pork loin with onions, carrots and potatoes. The
> pork had been so well trimmed there was no fat. I put the veggies and
> meat in a zip type bag with about a quarter cup of corn oil and 2
> packages of Lipton Onion Soup mix, closed the bag and toss everything
> around until coated.
> I roasted everything at 375F - Convection, covered for 40 minutes. The
> internal temperature was already close to 140F. I uncovered the pan
> and let it roast for another 20 minutes or so to brown up. Removed
> from the oven at 145F.
> Photo he
> http://s1171.photobucket.com/user/ge...0yg7o.jpg.html
> Sorry, I don't do plating. We serve ourselves.
> The meat and vegetables were perfectly seasoned, not at all over
> salted. Very tasty. I've never done anything like this before, it
> was spur of the moment and turned out fine.
> Janet US
>
I grade that a solid A+

Looks as appealing as any roast I've ever seen.

"Janet B" > wrote in message
news
>I made a Zucchini Chocolate Cake today. The oven was already hot and
> I had a portion of a pork loin thawed. I wanted something quick and
> easy.
> I winged it and came up with this.
> I made a roasted pork loin with onions, carrots and potatoes. The
> pork had been so well trimmed there was no fat. I put the veggies and
> meat in a zip type bag with about a quarter cup of corn oil and 2
> packages of Lipton Onion Soup mix, closed the bag and toss everything
> around until coated.
> I roasted everything at 375F - Convection, covered for 40 minutes. The
> internal temperature was already close to 140F. I uncovered the pan
> and let it roast for another 20 minutes or so to brown up. Removed
> from the oven at 145F.
> Photo he
> http://s1171.photobucket.com/user/ge...0yg7o.jpg.html
> Sorry, I don't do plating. We serve ourselves.
> The meat and vegetables were perfectly seasoned, not at all over
> salted. Very tasty. I've never done anything like this before, it
> was spur of the moment and turned out fine.
> Janet US

Looking very, very good.

Cheri

On Sat, 23 Apr 2016 23:39:59 -0700, "Cheri" >
wrote:

>
>"Janet B" > wrote in message
>news
snip

>> The meat and vegetables were perfectly seasoned, not at all over
>> salted. Very tasty. I've never done anything like this before, it
>> was spur of the moment and turned out fine.
>> Janet US
>
>Looking very, very good.
>
>Cheri
thank you
Janet US

"Janet B" > wrote in message
...
> On Sat, 23 Apr 2016 23:39:59 -0700, "Cheri" >
> wrote:
>
>>
>>"Janet B" > wrote in message
>>news
> snip
>
>>> The meat and vegetables were perfectly seasoned, not at all over
>>> salted. Very tasty. I've never done anything like this before, it
>>> was spur of the moment and turned out fine.
>>> Janet US
>>
>>Looking very, very good.
>>
>>Cheri
> thank you
> Janet US

I love it when spur of the moment things turn out that well and I'm
definitely going to try your way soon.

Cheri

On 4/23/2016 11:24 PM, Janet B wrote:
>
> Photo he
> http://s1171.photobucket.com/user/ge...0yg7o.jpg.html
> Sorry, I don't do plating. We serve ourselves.
> The meat and vegetables were perfectly seasoned, not at all over
> salted. Very tasty. I've never done anything like this before, it
> was spur of the moment and turned out fine.
> Janet US
>

Gorgeous! That looks like a "scrumptious" dinner! How was the zucchini
chocolate cake?

MaryL

On Sun, 24 Apr 2016 07:02:14 -0500, MaryL
> wrote:

>On 4/23/2016 11:24 PM, Janet B wrote:
>>
>> Photo he
>> http://s1171.photobucket.com/user/ge...0yg7o.jpg.html
>> Sorry, I don't do plating. We serve ourselves.
>> The meat and vegetables were perfectly seasoned, not at all over
>> salted. Very tasty. I've never done anything like this before, it
>> was spur of the moment and turned out fine.
>> Janet US
>>
>
>Gorgeous! That looks like a "scrumptious" dinner! How was the zucchini
>chocolate cake?
>
>MaryL

Ahhh. Moist, gooey, chocolaty and yummy. There's a previous photo of
it somewhere in my photobucket collection. I put raisins and nuts in
the batter and sprinkle the top of the raw batter with sugar and
chocolate chips.
Janet US

Janet B wrote:
>
> On Sun, 24 Apr 2016 07:02:14 -0500, MaryL
> > wrote:
>
> >On 4/23/2016 11:24 PM, Janet B wrote:
> >>
> >> Photo he
> >> http://s1171.photobucket.com/user/ge...0yg7o.jpg.html
> >> Sorry, I don't do plating. We serve ourselves.
> >> The meat and vegetables were perfectly seasoned, not at all over
> >> salted. Very tasty. I've never done anything like this before, it
> >> was spur of the moment and turned out fine.
> >> Janet US
> >>
> >
> >Gorgeous! That looks like a "scrumptious" dinner! How was the zucchini
> >chocolate cake?
> >
> >MaryL
>
> Ahhh. Moist, gooey, chocolaty and yummy. There's a previous photo of
> it somewhere in my photobucket collection. I put raisins and nuts in
> the batter and sprinkle the top of the raw batter with sugar and
> chocolate chips.
> Janet US

Sadly, I couldn't see it as my software is too old. Can't see any of
sw food pictures anymore either. What's up with that? It's just a
simple .jpg pic but these photo groups keep on "improving" their
webpages and they don't care about backward compatability. My loss.

On 4/24/2016 9:20 AM, Gary wrote:
> Janet B wrote:
>>
>> On Sun, 24 Apr 2016 07:02:14 -0500, MaryL
>> > wrote:
>>
>>> On 4/23/2016 11:24 PM, Janet B wrote:
>>>>
>>>> Photo he
>>>> http://s1171.photobucket.com/user/ge...0yg7o.jpg.html
>>>> Sorry, I don't do plating. We serve ourselves.
>>>> The meat and vegetables were perfectly seasoned, not at all over
>>>> salted. Very tasty. I've never done anything like this before, it
>>>> was spur of the moment and turned out fine.
>>>> Janet US
>>>>
>>>
>>> Gorgeous! That looks like a "scrumptious" dinner! How was the zucchini
>>> chocolate cake?
>>>
>>> MaryL
>>
>> Ahhh. Moist, gooey, chocolaty and yummy. There's a previous photo of
>> it somewhere in my photobucket collection. I put raisins and nuts in
>> the batter and sprinkle the top of the raw batter with sugar and
>> chocolate chips.
>> Janet US
>
> Sadly, I couldn't see it as my software is too old. Can't see any of
> sw food pictures anymore either. What's up with that? It's just a
> simple .jpg pic but these photo groups keep on "improving" their
> webpages and they don't care about backward compatability. My loss.
>
Didn't you at one point say you *have* a newer computer you just don't
use it?

Jill

jmcquown wrote:
>
> On 4/24/2016 9:20 AM, Gary wrote:
> > Janet B wrote:
> >>
> >> On Sun, 24 Apr 2016 07:02:14 -0500, MaryL
> >> > wrote:
> >>
> >>> On 4/23/2016 11:24 PM, Janet B wrote:
> >>>>
> >>>> Photo he
> >>>> http://s1171.photobucket.com/user/ge...0yg7o.jpg.html
> >>>> Sorry, I don't do plating. We serve ourselves.
> >>>> The meat and vegetables were perfectly seasoned, not at all over
> >>>> salted. Very tasty. I've never done anything like this before, it
> >>>> was spur of the moment and turned out fine.
> >>>> Janet US
> >>>>
> >>>
> >>> Gorgeous! That looks like a "scrumptious" dinner! How was the zucchini
> >>> chocolate cake?
> >>>
> >>> MaryL
> >>
> >> Ahhh. Moist, gooey, chocolaty and yummy. There's a previous photo of
> >> it somewhere in my photobucket collection. I put raisins and nuts in
> >> the batter and sprinkle the top of the raw batter with sugar and
> >> chocolate chips.
> >> Janet US
> >
> > Sadly, I couldn't see it as my software is too old. Can't see any of
> > sw food pictures anymore either. What's up with that? It's just a
> > simple .jpg pic but these photo groups keep on "improving" their
> > webpages and they don't care about backward compatability. My loss.
> >
> Didn't you at one point say you *have* a newer computer you just don't
> use it?

Yes. I've been using the laptop for certain things now. It's Windows7
and the software is much more upgraded than my older 2 computers.
Still that updated software is not good enough. Seems that I need the
"newest" software.

Why don't I have it yet? New Thunderbird and Firefox versions are so
bloated now. My dial-up would most likely disconnect before I
downloaded 30mb of software. I need to go sit in the library parking
lot and use their free wifi at a higher speed to get this software. I
keep on planning to do this but so far have been too lazy. Maybe I'll
try a home download for overnight and see if it works.

Even then though, Jill. This is a laptop with a touch-pad, no mouse.
It's a bit annoying to use. I also can't hook up my camera, printer,
etc to it.

On Sun, 24 Apr 2016 09:20:23 -0400, Gary > wrote:

>Sadly, I couldn't see it as my software is too old. Can't see any of
>sw food pictures anymore either. What's up with that? It's just a
>simple .jpg pic but these photo groups keep on "improving" their
>webpages and they don't care about backward compatability. My loss.

Well geeze Gary, it appears you're still using Win 98?
There's a lot I don't like about web sites these days - too much
unnecessary bloat and dodgy coding for example. But trying to use a
17y/o operating system that's had no support for years, with outdated
software... it can only end badly at this point. Aside from Usenet of
course

Gary > wrote:
>
>Sadly, I couldn't see it as my software is too old. Can't see any of
>sw food pictures anymore either. What's up with that? It's just a
>simple .jpg pic but these photo groups keep on "improving" their
>webpages and they don't care about backward compatability. My loss.

Your OS is too old and no longer being fully supported, not much to be
done... time you moved to Win 10. That's why I bought a new W 10 PC,
I was having problems with Win 7. You can still purchase new PCs
loaded with Win 7 or pay to upgrade your old PC but that would be
dumb. It's silly to put good money after bad, you'll need to obtain a
Win 10 PC within months anyway unless you'd be satisfied to just limp
along with no support. There are good prices on refurbished here, not
used, never plugged in, were just for display:
http://www.microcenter.com/
I bought my last PC there, a refurbished HP Slimline with Win 7 for
$300, lasted me six years... Microcenter has stores all over the US
and they will ship. This time I decided to go brand new direct
from HP... I'm very pleased with my HP Pavillion.

On 4/25/2016 12:25 AM, Sqwertz wrote:
> you can use it from outside.
>
> -sw
-----------------------------------------------------------------------------------
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.

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

Janet B wrote:
>
> Photo he
> http://s1171.photobucket.com/user/ge...0yg7o.jpg.html
> Sorry, I don't do plating. We serve ourselves.
> The meat and vegetables were perfectly seasoned, not at all over
> salted. Very tasty. I've never done anything like this before, it
> was spur of the moment and turned out fine.

Looks great... what time should I arrive for dinner?

On Sun, 24 Apr 2016 12:05:40 -0400, Brooklyn1
> wrote:

>Janet B wrote:
>>
>> Photo he
>> http://s1171.photobucket.com/user/ge...0yg7o.jpg.html
>> Sorry, I don't do plating. We serve ourselves.
>> The meat and vegetables were perfectly seasoned, not at all over
>> salted. Very tasty. I've never done anything like this before, it
>> was spur of the moment and turned out fine.
>
>Looks great... what time should I arrive for dinner?

Thanks, you'll have to catch it next time. The remainder is scheduled
for sandwiches today.
Janet US

Pork Loin

It's in marinade now. Mix of the following but not exactly measured:

Soy sauce (about 3TB)
Worstershire (about 1 TB)
Hot Sweet chicken sauce (Mae Ploy) (about 1/ c)
Spiced vinegar (chili spices) (about 2 TB)
Patis (Tiparos) (about 1/4 TS)
Heinz57 (about 1 TB)

3 pork loin steaks, 1 inch thick each.

Marinating now for 2 hours.

--

On Sat, 23 Apr 2016 22:24:39 -0600, Janet B >
wrote:

>I made a Zucchini Chocolate Cake today. The oven was already hot and
>I had a portion of a pork loin thawed. I wanted something quick and
>easy.
>I winged it and came up with this.
>I made a roasted pork loin with onions, carrots and potatoes. The
>pork had been so well trimmed there was no fat. I put the veggies and
>meat in a zip type bag with about a quarter cup of corn oil and 2
>packages of Lipton Onion Soup mix, closed the bag and toss everything
>around until coated.
>I roasted everything at 375F - Convection, covered for 40 minutes. The
>internal temperature was already close to 140F. I uncovered the pan
>and let it roast for another 20 minutes or so to brown up. Removed
>from the oven at 145F.
>Photo he
>http://s1171.photobucket.com/user/ge...0yg7o.jpg.html
>Sorry, I don't do plating. We serve ourselves.
>The meat and vegetables were perfectly seasoned, not at all over
>salted. Very tasty. I've never done anything like this before, it
>was spur of the moment and turned out fine.
>Janet US

Looks darned tasty to me.

koko

--

Food is our common ground, a universal experience
James Beard

On 4/24/2016 12:24 AM, Janet B wrote:

> Photo he
> http://s1171.photobucket.com/user/ge...0yg7o.jpg.html
> Sorry, I don't do plating. We serve ourselves.
> The meat and vegetables were perfectly seasoned, not at all over
> salted. Very tasty. I've never done anything like this before, it
> was spur of the moment and turned out fine.

It looks great! I browsed through a few more pics and in that one
captioned squirrel stew(?) prep you have a butcher block on wheels that
is exactly like one I used to have. I didn't use it often because my
kitchen is small and I didn't have a good place to store it. My parents
gave it to me when they decided they didn't use it enough.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On Mon, 25 Apr 2016 19:09:19 -0400, Cheryl >
wrote:

>On 4/24/2016 12:24 AM, Janet B wrote:
>
>> Photo he
>> http://s1171.photobucket.com/user/ge...0yg7o.jpg.html
>> Sorry, I don't do plating. We serve ourselves.
>> The meat and vegetables were perfectly seasoned, not at all over
>> salted. Very tasty. I've never done anything like this before, it
>> was spur of the moment and turned out fine.
>
>It looks great! I browsed through a few more pics and in that one
>captioned squirrel stew(?) prep you have a butcher block on wheels that
>is exactly like one I used to have. I didn't use it often because my
>kitchen is small and I didn't have a good place to store it. My parents
>gave it to me when they decided they didn't use it enough.

Thanks. It's my daughter's kitchen. Her son, at the block, is
prepping the squirrel. We have the picture because he was 10 at the
time. We were all pretty impressed that he brought the squirrel in
and determined the squirrel death was going to serve a purpose. (his
friend had been messing around with a new B-B gun)
Those butcher blocks are really nice. I've never had one because I
don't have the room.
Janet US

On 4/23/2016 9:24 PM, Janet BOVINE wrote:
> I made a Zucchini Chocolate Cake today. The oven was already hot and
> I had a portion of a pork loin thawed. I wanted something quick and
> easy.
> I winged it and came up with this.
> I made a roasted pork loin with onions, carrots and potatoes. The
> pork had been so well trimmed there was no fat. I put the veggies and
> meat in a zip type bag with about a quarter cup of corn oil and 2
> packages of Lipton Onion Soup mix, closed the bag and toss everything
> around until coated.
> I roasted everything at 375F - Convection, covered for 40 minutes. The
> internal temperature was already close to 140F. I uncovered the pan
> and let it roast for another 20 minutes or so to brown up. Removed
> from the oven at 145F.
> Photo he
> http://s1171.photobucket.com/user/ge...0yg7o.jpg.html
> Sorry, I don't do plating. We serve ourselves.
> The meat and vegetables were perfectly seasoned, not at all over
> salted. Very tasty. I've never done anything like this before, it
> was spur of the moment and turned out fine.
> Janet US
>

gOOD gAWD! Ever hear of eating right?
Also, how many chins do you actually have, Janet? And do they smoosh
around yer plate at dinner time?

In article >, says...


>
> On 4/23/2016 9:24 PM, Janet BOVINE wrote:
> > I made a Zucchini Chocolate Cake today. The oven was already hot and
> > I had a portion of a pork loin thawed. I wanted something quick and
> > easy.
> > I winged it and came up with this.
> > I made a roasted pork loin with onions, carrots and potatoes. The
> > pork had been so well trimmed there was no fat. I put the veggies and
> > meat in a zip type bag with about a quarter cup of corn oil and 2
> > packages of Lipton Onion Soup mix, closed the bag and toss everything
> > around until coated.
> > I roasted everything at 375F - Convection, covered for 40 minutes. The
> > internal temperature was already close to 140F. I uncovered the pan
> > and let it roast for another 20 minutes or so to brown up. Removed
> > from the oven at 145F.
> > Photo he
> > http://s1171.photobucket.com/user/ge...0yg7o.jpg.html
> > Sorry, I don't do plating. We serve ourselves.
> > The meat and vegetables were perfectly seasoned, not at all over
> > salted. Very tasty. I've never done anything like this before, it
> > was spur of the moment and turned out fine.
> > Janet US

Tell us about those carrots, Janet. Did you peel them? What type of
peeler do you prefer, and do you start at the fat end or the skinny end?
What about your technique? Do you cut on the down stroke, or do you
double-stroke them?

>
> gOOD gAWD! Ever hear of eating right?
> Also, how many chins do you actually have, Janet? And do they smoosh
> around yer plate at dinner time?



--

Checkmate, AUK DoW #1, new Honorary FNVW of AUK, and Fakey's master
AUK Hammer of Thor award, Feb. 2012 (Pre-Burnore)
Destroyer of the AUK Ko0k Vote (Post-Burnore)
Originator of the "Dance for me" (tm) lame
Copyright © 2016
all rights reserved

On 4/28/2016 3:24 AM, Checkmate, DoW #1 wrote:
> In article >, says...
>
>
>>
>> On 4/23/2016 9:24 PM, Janet BOVINE wrote:
>>> I made a Zucchini Chocolate Cake today. The oven was already hot and
>>> I had a portion of a pork loin thawed. I wanted something quick and
>>> easy.
>>> I winged it and came up with this.
>>> I made a roasted pork loin with onions, carrots and potatoes. The
>>> pork had been so well trimmed there was no fat. I put the veggies and
>>> meat in a zip type bag with about a quarter cup of corn oil and 2
>>> packages of Lipton Onion Soup mix, closed the bag and toss everything
>>> around until coated.
>>> I roasted everything at 375F - Convection, covered for 40 minutes. The
>>> internal temperature was already close to 140F. I uncovered the pan
>>> and let it roast for another 20 minutes or so to brown up. Removed
>>> from the oven at 145F.
>>> Photo he
>>> http://s1171.photobucket.com/user/ge...0yg7o.jpg.html
>>> Sorry, I don't do plating. We serve ourselves.
>>> The meat and vegetables were perfectly seasoned, not at all over
>>> salted. Very tasty. I've never done anything like this before, it
>>> was spur of the moment and turned out fine.
>>> Janet US
>
> Tell us about those carrots, Janet. Did you peel them? What type of
> peeler do you prefer, and do you start at the fat end or the skinny end?
> What about your technique? Do you cut on the down stroke, or do you
> double-stroke them?
>
>>
>> gOOD gAWD! Ever hear of eating right?
>> Also, how many chins do you actually have, Janet? And do they smoosh
>> around yer plate at dinner time?
>
>
>
Ever have a fat chick stroke you?
I have.