The temps are lovely, in the 60's and it's not windy like it has been
the last few days. So I've lit the coals in the Weber kettle grill.
I'll be grilling hot Italian sausage links and corn on the cob.

I adore grilled corn on the cob. I always soak the ears in a deep pot
of cold water for at least an hour ahead of time so the husks don't char
too badly.

OT: I thought for sure the snow in January had killed off this lovely
azalea bush. Guess not!

https://s13.postimg.org/jp8tcms4n/white.jpg

There used to be three of them in a row. The other two were severely
damaged, first in Hurricane Matthew and then Irma finished them off last
year. This is one tough and pretty plant.

Jill

On Wed, 7 Mar 2018 17:25:50 -0500, jmcquown >
wrote:

>The temps are lovely, in the 60's and it's not windy like it has been
>the last few days. So I've lit the coals in the Weber kettle grill.
>I'll be grilling hot Italian sausage links and corn on the cob.
>
>I adore grilled corn on the cob. I always soak the ears in a deep pot
>of cold water for at least an hour ahead of time so the husks don't char
>too badly.
>
>OT: I thought for sure the snow in January had killed off this lovely
>azalea bush. Guess not!
>
>https://s13.postimg.org/jp8tcms4n/white.jpg
>
>There used to be three of them in a row. The other two were severely
>damaged, first in Hurricane Matthew and then Irma finished them off last
>year. This is one tough and pretty plant.
>
>Jill

I'm glad your weather is good for that.
I've never been able to get my head around eating sausage just as
sausage. For me sausage (any kind) It has to be in some dish or
sandwich otherwise the taste is too strong. It surely creates a
lovely smell in the neighborhood when it is being grilled.
Janet US

On 3/7/2018 5:41 PM, U.S. Janet B. wrote:
> On Wed, 7 Mar 2018 17:25:50 -0500, jmcquown >
> wrote:
>
>> The temps are lovely, in the 60's and it's not windy like it has been
>> the last few days. So I've lit the coals in the Weber kettle grill.
>> I'll be grilling hot Italian sausage links and corn on the cob.
>>
>> I adore grilled corn on the cob. I always soak the ears in a deep pot
>> of cold water for at least an hour ahead of time so the husks don't char
>> too badly.
>>
>> OT: I thought for sure the snow in January had killed off this lovely
>> azalea bush. Guess not!
>>
>> https://s13.postimg.org/jp8tcms4n/white.jpg
>>
>> There used to be three of them in a row. The other two were severely
>> damaged, first in Hurricane Matthew and then Irma finished them off last
>> year. This is one tough and pretty plant.
>>
>> Jill
> I'm glad your weather is good for that.
> I've never been able to get my head around eating sausage just as
> sausage. For me sausage (any kind) It has to be in some dish or
> sandwich otherwise the taste is too strong. It surely creates a
> lovely smell in the neighborhood when it is being grilled.
> Janet US

Â* I'll be cooking on the grill tonight , but plan to "barbecue" the
chicken leg quarters - that is , slather them with BBQ sauce while
cooking ... Better get started !

--
Snag
Ain't no dollar sign on
peace of mind - Zac Brown

On Wednesday, March 7, 2018 at 5:41:22 PM UTC-6, U.S. Janet B. wrote:
>
> On Wed, 7 Mar 2018 17:25:50 -0500, jmcquown >
> wrote:
>
> >The temps are lovely, in the 60's and it's not windy like it has been
> >the last few days. So I've lit the coals in the Weber kettle grill.
> >I'll be grilling hot Italian sausage links and corn on the cob.
> >
Italian sausages on the grill then on a bun with spicy brown mustard are
always welcome here!
> >
> >OT: I thought for sure the snow in January had killed off this lovely
> >azalea bush. Guess not!
> >
> >https://s13.postimg.org/jp8tcms4n/white.jpg
> >
I've got three small ones at the front of my house and they are a deep,
deep pink, almost a wine color.
> >
> >Jill
>
> I'm glad your weather is good for that.
> I've never been able to get my head around eating sausage just as
> sausage. For me sausage (any kind). It has to be in some dish or
> sandwich otherwise the taste is too strong. It surely creates a
> lovely smell in the neighborhood when it is being grilled.
> Janet US
>
>
I like Italian sausages with caramelized onions but I'm usually too
lazy to cook them so I just go with the spicy mustard. Lightly
toasting the bun is an added plus.

On 3/7/2018 7:47 PM, Wayne Boatwright wrote:
> On Wed 07 Mar 2018 03:25:50p, jmcquown told us...
>
>> The temps are lovely, in the 60's and it's not windy like it has
>> been the last few days. So I've lit the coals in the Weber kettle
>> grill. I'll be grilling hot Italian sausage links and corn on the
>> cob.
>>
>> I adore grilled corn on the cob. I always soak the ears in a deep
>> pot of cold water for at least an hour ahead of time so the husks
>> don't char too badly.
>>
>> OT: I thought for sure the snow in January had killed off this
>> lovely azalea bush. Guess not!
>>
>> https://s13.postimg.org/jp8tcms4n/white.jpg
>>
>> There used to be three of them in a row. The other two were
>> severely damaged, first in Hurricane Matthew and then Irma
>> finished them off last year. This is one tough and pretty plant.
>>
>>
>> Jill
>>
>
> I love azaleas. My parents had them all along one side of the house
> when we lived in Cleveland. They covered them with burlap during the
> winter.
>
I can imagine that would be necessary in Ohio. I see lots of bushes
covered with burlap in the winter but usually it's not necessary down here.

Jill

On 3/7/2018 7:07 PM, wrote:
> On Wednesday, March 7, 2018 at 5:41:22 PM UTC-6, U.S. Janet B. wrote:
>>
>> On Wed, 7 Mar 2018 17:25:50 -0500, jmcquown >
>> wrote:
>>
>>> The temps are lovely, in the 60's and it's not windy like it has been
>>> the last few days. So I've lit the coals in the Weber kettle grill.
>>> I'll be grilling hot Italian sausage links and corn on the cob.
>>>
> Italian sausages on the grill then on a bun with spicy brown mustard are
> always welcome here!

You may keep the mustard, but I agree about a nicely toasted french roll
or hoagie type bun. I don't mind the sausage on its own, though. The
remaining sausages will go into the freezer to be added to spaghetti
sauce at a later date.

>>> OT: I thought for sure the snow in January had killed off this lovely
>>> azalea bush. Guess not!
>>>
>>> https://s13.postimg.org/jp8tcms4n/white.jpg
>>>
> I've got three small ones at the front of my house and they are a deep,
> deep pink, almost a wine color.

All the other azalea bushes (I've got many different sizes/varieties)
are varying shades of pink. I don't love pink and wish there were more
of the white ones. This one remaining white is at the back of the house
behind my bedroom. I never get to see it unless I'm on the back patio.

Jill

On 3/8/2018 11:13 AM, Wayne Boatwright wrote:
> On Thu 08 Mar 2018 08:11:20a, jmcquown told us...
>
>> On 3/7/2018 7:47 PM, Wayne Boatwright wrote:
>>> On Wed 07 Mar 2018 03:25:50p, jmcquown told us...
>>>
>>>> The temps are lovely, in the 60's and it's not windy like it has
>>>> been the last few days. So I've lit the coals in the Weber
>>>> kettle grill. I'll be grilling hot Italian sausage links and
>>>> corn on the cob.
>>>>
>>>> I adore grilled corn on the cob. I always soak the ears in a
>>>> deep pot of cold water for at least an hour ahead of time so the
>>>> husks don't char too badly.
>>>>
>>>> OT: I thought for sure the snow in January had killed off this
>>>> lovely azalea bush. Guess not!
>>>>
>>>> https://s13.postimg.org/jp8tcms4n/white.jpg
>>>>
>>>> There used to be three of them in a row. The other two were
>>>> severely damaged, first in Hurricane Matthew and then Irma
>>>> finished them off last year. This is one tough and pretty
>>>> plant.
>>>>
>>>>
>>>> Jill
>>>>
>>>
>>> I love azaleas. My parents had them all along one side of the
>>> house when we lived in Cleveland. They covered them with burlap
>>> during the winter.
>>>
>> I can imagine that would be necessary in Ohio. I see lots of
>> bushes covered with burlap in the winter but usually it's not
>> necessary down here.
>>
>> Jill
>
> Yes, many of the plants were covered for winter. We lived in the
> snow belt near Lake Erie and often got huge amounts of snow. We did
> have gas heat in the greenhouse, though, so everything there went on
> as usual.
>
I felt sorry for my neighbor when the unusual cold snap hit. He went
out of town and left the automated sprinkler system on. All of the
plants in his front yard (I don't know what they are, some sort of
ferns) wound up coated in sheets of ice. They look to be beyond
redemption. Too bad, because he just put them in last year.

Jill

On 3/8/2018 12:03 PM, Wayne Boatwright wrote:
> On Thu 08 Mar 2018 09:32:22a, jmcquown told us...
>
>> I felt sorry for my neighbor when the unusual cold snap hit. He
>> went out of town and left the automated sprinkler system on. All
>> of the plants in his front yard (I don't know what they are, some
>> sort of ferns) wound up coated in sheets of ice. They look to be
>> beyond redemption. Too bad, because he just put them in last
>> year.
>>
>> Jill
>>
>
> That's sad! However, many ferns will grow back quickly if well
> rooted. Hopefully that will happen.
>
I don't think his plants had time to become well rooted. Then again, I
have three small pink azaleas that looked completely dead for about a
year. Now the greenery is coming back and one of them even has a tiny
bloom on it. You never know.

Jill

Am Donnerstag, 8. März 2018 17:32:40 UTC+1 schrieb Jill McQuown:
> On 3/8/2018 11:13 AM, Wayne Boatwright wrote:
> > On Thu 08 Mar 2018 08:11:20a, jmcquown told us...
> >
> >> On 3/7/2018 7:47 PM, Wayne Boatwright wrote:
> >>> On Wed 07 Mar 2018 03:25:50p, jmcquown told us...
> >>>
> >>>> The temps are lovely, in the 60's and it's not windy like it has
> >>>> been the last few days. So I've lit the coals in the Weber
> >>>> kettle grill. I'll be grilling hot Italian sausage links and
> >>>> corn on the cob.
> >>>>
> >>>> I adore grilled corn on the cob. I always soak the ears in a
> >>>> deep pot of cold water for at least an hour ahead of time so the
> >>>> husks don't char too badly.
> >>>>
> >>>> OT: I thought for sure the snow in January had killed off this
> >>>> lovely azalea bush. Guess not!
> >>>>
> >>>> https://s13.postimg.org/jp8tcms4n/white.jpg
> >>>>
> >>>> There used to be three of them in a row. The other two were
> >>>> severely damaged, first in Hurricane Matthew and then Irma
> >>>> finished them off last year. This is one tough and pretty
> >>>> plant.
> >>>>
> >>>>
> >>>> Jill
> >>>>
> >>>
> >>> I love azaleas. My parents had them all along one side of the
> >>> house when we lived in Cleveland. They covered them with burlap
> >>> during the winter.
> >>>
> >> I can imagine that would be necessary in Ohio. I see lots of
> >> bushes covered with burlap in the winter but usually it's not
> >> necessary down here.
> >>
> >> Jill
> >
> > Yes, many of the plants were covered for winter. We lived in the
> > snow belt near Lake Erie and often got huge amounts of snow. We did
> > have gas heat in the greenhouse, though, so everything there went on
> > as usual.
> >
> I felt sorry for my neighbor when the unusual cold snap hit. He went
> out of town and left the automated sprinkler system on. All of the
> plants in his front yard (I don't know what they are, some sort of
> ferns) wound up coated in sheets of ice. They look to be beyond
> redemption. Too bad, because he just put them in last year.

That ice may have saved them - I remember the news when Florida Orange
Farmers protected their plants from cold snaps by sprinkling them with
water so that the ice insulated them from further harm.

The crocuses down the road survived - despite of being hit by bitter
frost while already blooming...

Bye, Sanne.

On 2018-03-08 12:41 PM, jmcquown wrote:

> I don't think his plants had time to become well rooted.Â* Then again, I
> have three small pink azaleas that looked completely dead for about a
> year.Â* Now the greenery is coming back and one of them even has a tiny
> bloom on it. Â* You never know.



Bushes and trees can pull strange tricks on us.We used to have a
Manitoba Maple by out patio. I wanted to take it down and plant a real
tree, but someone outvoted me and insisted we keep it because it
provided shade. A year later it was blown over in a wind storm. Farmer
John, who runs the tree nursery behind us, was harvesting a bunch of
locust trees and gave me one that had an odd root. That would have made
it hard to pot and sell, but which would do well if planted immediately.

That tree did well for a couple years and was soon had a trunk about 6"
in diameter. I don't know what happened to the tree, but it seemed to
have twisted and it had a large crack down the middle. I left it for a
while, hoping it would get better. It didn't, so I got out the buck saw
and cut it straight across the trunk about 4" above the ground. I left
it there and planned to dig it up in the spring and get another sapling
to replace it. It sort of dashed my plans for a nice shade tree.

Son of a gun, when spring came along the sawed off truck sprouted and
started growing rapidly. It now has a trunk about 10" in diameter. It
is close to 20' high and the the branches span about the same. It is the
perfect shade tree for a patio.

On 2018-03-08 1:00 PM, sanne wrote:
> Am Donnerstag, 8. März 2018 17:32:40 UTC+1 schrieb Jill McQuown:
>> On 3/8/2018 11:13 AM, Wayne Boatwright wrote:

>> I felt sorry for my neighbor when the unusual cold snap hit. He went
>> out of town and left the automated sprinkler system on. All of the
>> plants in his front yard (I don't know what they are, some sort of
>> ferns) wound up coated in sheets of ice. They look to be beyond
>> redemption. Too bad, because he just put them in last year.
>
> That ice may have saved them - I remember the news when Florida Orange
> Farmers protected their plants from cold snaps by sprinkling them with
> water so that the ice insulated them from further harm.

True enough. The ice could act as an insulator. It should not hurt the
branches. Blossoms are another matter. The local cherry crop was
devastated a few years ago when we had an early warm spell that caused
the cherry trees to blossom early. The day after the blossoms came out
the temperature dropped and the cold killed the blossoms.


> The crocuses down the road survived - despite of being hit by bitter
> frost while already blooming...

Crocuses do well here in southern Ontario. They don't seem to mind
being hit with frost.



> Bye, Sanne.
>

U.S. Janet B. wrote:

>jmcquown wrote:
>
>>The temps are lovely, in the 60's and it's not windy like it has been
>>the last few days. So I've lit the coals in the Weber kettle grill.
>>I'll be grilling hot Italian sausage links and corn on the cob.
>>
>>I adore grilled corn on the cob. I always soak the ears in a deep pot
>>of cold water for at least an hour ahead of time so the husks don't char
>>too badly.
>>
>>OT: I thought for sure the snow in January had killed off this lovely
>>azalea bush. Guess not!
>>
>>https://s13.postimg.org/jp8tcms4n/white.jpg
>>
>>There used to be three of them in a row. The other two were severely
>>damaged, first in Hurricane Matthew and then Irma finished them off last
>>year. This is one tough and pretty plant.
>>
>>Jill
>
>I'm glad your weather is good for that.
>I've never been able to get my head around eating sausage just as
>sausage. For me sausage (any kind) It has to be in some dish or
>sandwich otherwise the taste is too strong. It surely creates a
>lovely smell in the neighborhood when it is being grilled.
>Janet US

I'm not going to make any saw-seege eating jokes but Jill didn't say
how she would eat them. We're having saw-seege for dinner tonight,
with pasta in from-scratch tomato sauce. Pasta is Barilla
Campanelle... they look exactly like fallopian tubes... so I guesss
they fit well with saw-seege.
https://www.barilla.com/en-us/produc...illacampanelle
Got another foot of snow last night, so got going early this morning
to plow.
To the barn for the ferals:
https://postimg.org/image/swx3xwb3v/
Driveway cleared:
https://postimg.org/image/io4mrlphn/
Hired help shoveled the deck:
https://postimg.org/image/8e27sh27v/
Makes plowing easy:
https://postimg.org/image/ymdchzjsb/

On Thu, 8 Mar 2018 10:11:20 -0500, jmcquown >
wrote:

>On 3/7/2018 7:47 PM, Wayne Boatwright wrote:
>> On Wed 07 Mar 2018 03:25:50p, jmcquown told us...
>>
>>> The temps are lovely, in the 60's and it's not windy like it has
>>> been the last few days. So I've lit the coals in the Weber kettle
>>> grill. I'll be grilling hot Italian sausage links and corn on the
>>> cob.
>>>
>>> I adore grilled corn on the cob. I always soak the ears in a deep
>>> pot of cold water for at least an hour ahead of time so the husks
>>> don't char too badly.
>>>
>>> OT: I thought for sure the snow in January had killed off this
>>> lovely azalea bush. Guess not!
>>>
>>> https://s13.postimg.org/jp8tcms4n/white.jpg
>>>
>>> There used to be three of them in a row. The other two were
>>> severely damaged, first in Hurricane Matthew and then Irma
>>> finished them off last year. This is one tough and pretty plant.
>>>
>>>
>>> Jill
>>>
>>
>> I love azaleas. My parents had them all along one side of the house
>> when we lived in Cleveland. They covered them with burlap during the
>> winter.
>>
>I can imagine that would be necessary in Ohio. I see lots of bushes
>covered with burlap in the winter but usually it's not necessary down here.
>
>Jill

The only reason my azaleas are fenced is to protect them from famished
deer but cold doesn't bother azaleas, they can easily withstand -40ºF.
A heavy snow will sometimes break off some weak branches but I chalk
that up to saving me from having to prune... and the snow is much
better at choosing the weak branches. Some people here cover shrubs
with burlap but only for one winter as they learn that's a big mistake
as then a heavy snow will annialate the entire shrub. I learned that
when I netted my strawberry patch and neglected to remove the netting
before winter arrived... once the snow began to stick to the netting
and closed off the openings the party was over, even bent the steel
posts to the ground. The berry plants survived as did the netting,
but my labor of hammering in all the 8' posts and fitting the netting
was for nought. I gave up on berries... nylon netting from Lee Valley
is very strong but that didn't prevent crows from chomping holes in
the woven nylon until they could get to the berries... those big black
*******s are very persistant.

In article >, penmart01
@aol.com says...
> I'm not going to make any saw-seege eating jokes
>
LIAR!

https://imgur.com/a/CkeyN LOL!

On Thursday, March 8, 2018 at 9:47:09 AM UTC-6, Jill McQuown wrote:
>
> On 3/7/2018 7:07 PM, wrote:
> >
> > Italian sausages on the grill then on a bun with spicy brown mustard are
> > always welcome here!
>
> You may keep the mustard, but I agree about a nicely toasted french roll
> or hoagie type bun.
>
> Jill
>
>
The first time I tried spicy brown mustard I was a bit surprised. I
thought it would be sharper than regular yellow, 'ball park' mustard.
It's milder and not nearly as sharp and I do like it that it doesn't
'bite' back.

If I don't have mustard or a bun, Italian sausages are great just
plain, at least they are to me.

On Thursday, March 8, 2018 at 12:41:56 PM UTC-6, Sheldon wrote:
>
> Got another foot of snow last night, so got going early this morning
> to plow.
> To the barn for the ferals:
> https://postimg.org/image/swx3xwb3v/
> Driveway cleared:
> https://postimg.org/image/io4mrlphn/
> Hired help shoveled the deck:
> https://postimg.org/image/8e27sh27v/
> Makes plowing easy:
> https://postimg.org/image/ymdchzjsb/
>
>
I know folks living in the northern part of North America are used
to snow and late in the season, too. But I'm not and just glad I
don't have to deal with the stuff for months on end. Just call me
a wimp, I don't mind.

On 3/8/2018 8:17 PM, wrote:
> On Thursday, March 8, 2018 at 9:47:09 AM UTC-6, Jill McQuown wrote:
>>
>> On 3/7/2018 7:07 PM, wrote:
>>>
>>> Italian sausages on the grill then on a bun with spicy brown mustard are
>>> always welcome here!
>>
>> You may keep the mustard, but I agree about a nicely toasted french roll
>> or hoagie type bun.
>>
>> Jill
>>
>>
> The first time I tried spicy brown mustard I was a bit surprised. I
> thought it would be sharper than regular yellow, 'ball park' mustard.
> It's milder and not nearly as sharp and I do like it that it doesn't
> 'bite' back.
>
It's not that I don't like spicy brown mustard (can't stand the yellow
'ball park' stuff), it just seems like it would conflict with the taste
of the hot sausage.

> If I don't have mustard or a bun, Italian sausages are great just
> plain, at least they are to me.
>
Yep, I eat them without a bun fairly often.

Jill

jmcquown wrote:
>
> On 3/8/2018 8:17 PM, wrote:
> > On Thursday, March 8, 2018 at 9:47:09 AM UTC-6, Jill McQuown wrote:
> >>
> >> On 3/7/2018 7:07 PM, wrote:
> >>>
> >>> Italian sausages on the grill then on a bun with spicy brown mustard are
> >>> always welcome here!
> >>
> >> You may keep the mustard, but I agree about a nicely toasted french roll
> >> or hoagie type bun.

For here...sausages fried (or grilled) along with tons of onion
and green pepper slices...all put on a giant soft bun is to die
for. No condiments added or necessary.

On Friday, March 9, 2018 at 9:18:55 AM UTC-6, Jill McQuown wrote:
>
> On 3/8/2018 8:17 PM, wrote:
>
> > The first time I tried spicy brown mustard I was a bit surprised. I
> > thought it would be sharper than regular yellow, 'ball park' mustard.
> > It's milder and not nearly as sharp and I do like it that it doesn't
> > 'bite' back.
> >
> It's not that I don't like spicy brown mustard (can't stand the yellow
> 'ball park' stuff), it just seems like it would conflict with the taste
> of the hot sausage.
>
If you have any spicy brown mustard on hand, but don't go out and buy
a bottle just for this, put a small dab on a slice of your Italian
sausage. Just a smidge to see if you like it. If you don't, then you
haven't ruined the whole thing.

I also like it or plain ballpark mustard, t-h-i-n smear, on very lightly
toasted bread with breakfast sausage patties and eaten as a sandwich.
Some folks like it spread on biscuits, but I draw the line at ruining
a perfectly good biscuit with mustard.

:-)

On Friday, March 9, 2018 at 9:25:59 AM UTC-6, Gary wrote:
>
> For here...sausages fried (or grilled) along with tons of onion
> and green pepper slices...all put on a giant soft bun is to die
> for. No condiments added or necessary.
>
>
Yeah, if I have caramelized onions I don't need any condiments.
Ummmmm, you can have my serving of green peppers.

On 3/9/2018 11:40 AM, wrote:
> On Friday, March 9, 2018 at 9:18:55 AM UTC-6, Jill McQuown wrote:
>>
>> On 3/8/2018 8:17 PM, wrote:
>>
I draw the line at ruining
> a perfectly good biscuit with mustard.
>
> :-)
>
As well you should draw the line there!

Jill

On 2018-03-09 11:40 AM, wrote:
> On Friday, March 9, 2018 at 9:18:55 AM UTC-6, Jill McQuown wrote:
>>
>> On 3/8/2018 8:17 PM, wrote:
>>
>>> The first time I tried spicy brown mustard I was a bit surprised. I
>>> thought it would be sharper than regular yellow, 'ball park' mustard.
>>> It's milder and not nearly as sharp and I do like it that it doesn't
>>> 'bite' back.
>>>
>> It's not that I don't like spicy brown mustard (can't stand the yellow
>> 'ball park' stuff), it just seems like it would conflict with the taste
>> of the hot sausage.
>>
> If you have any spicy brown mustard on hand, but don't go out and buy
> a bottle just for this, put a small dab on a slice of your Italian
> sausage. Just a smidge to see if you like it. If you don't, then you
> haven't ruined the whole thing.
>
> I also like it or plain ballpark mustard, t-h-i-n smear, on very lightly
> toasted bread with breakfast sausage patties and eaten as a sandwich.
> Some folks like it spread on biscuits, but I draw the line at ruining
> a perfectly good biscuit with mustard.
>


When I was in Georgia a couple weeks ago my wife went out to get some
mustard and came back with a jar of Creole mustard. That stuff was
great. There were 14 of is sharing the vacation property and many of
the others were helping themselves to the mustard for their sandwiches
and they all loved it. I had to break it to them that I was taking it
with me when I left. I should have picked up some more because I can't
find it here.

On 3/9/2018 12:33 PM, Dave Smith wrote:
> On 2018-03-09 11:40 AM, wrote:
>> On Friday, March 9, 2018 at 9:18:55 AM UTC-6, Jill McQuown wrote:
>>>
>>> On 3/8/2018 8:17 PM, wrote:
>>>
>>>> The first time I tried spicy brown mustard I was a bit surprised.Â* I
>>>> thought it would be sharper than regular yellow, 'ball park' mustard.
>>>> It's milder and not nearly as sharp and I do like it that it doesn't
>>>> 'bite' back.
>>>>
>>> It's not that I don't like spicy brown mustard (can't stand the yellow
>>> 'ball park' stuff), it just seems like it would conflict with the taste
>>> of the hot sausage.
>>>
>> If you have any spicy brown mustard on hand, but don't go out and buy
>> a bottle just for this, put a small dab on a slice of your Italian
>> sausage. Just a smidge to see if you like it.Â* If you don't, then you
>> haven't ruined the whole thing.
>>
>> I also like it or plain ballpark mustard, t-h-i-n smear, on very lightly
>> toasted bread with breakfast sausage patties and eaten as a sandwich.
>> Some folks like it spread on biscuits, but I draw the line at ruining
>> a perfectly good biscuit with mustard.
>>
>
>
> When I was in Georgia a couple weeks ago my wife went out to get some
> mustard and came back with a jar of Creole mustard. That stuff was
> great.Â* There were 14 of is sharing the vacation property and many of
> the others were helping themselves to the mustard for their sandwiches
> and they all loved it. I had to break it to them that I was taking it
> with me when I left. I should have picked up some more because I can't
> find it here.

Hmmm. Creole doesn't exactly fit where you were. But okay.

Jill

On Fri, 9 Mar 2018 12:33:02 -0500, Dave Smith
> wrote:

>On 2018-03-09 11:40 AM, wrote:
>> On Friday, March 9, 2018 at 9:18:55 AM UTC-6, Jill McQuown wrote:
>>>
>>> On 3/8/2018 8:17 PM, wrote:
>>>
>>>> The first time I tried spicy brown mustard I was a bit surprised. I
>>>> thought it would be sharper than regular yellow, 'ball park' mustard.
>>>> It's milder and not nearly as sharp and I do like it that it doesn't
>>>> 'bite' back.
>>>>
>>> It's not that I don't like spicy brown mustard (can't stand the yellow
>>> 'ball park' stuff), it just seems like it would conflict with the taste
>>> of the hot sausage.
>>>
>> If you have any spicy brown mustard on hand, but don't go out and buy
>> a bottle just for this, put a small dab on a slice of your Italian
>> sausage. Just a smidge to see if you like it. If you don't, then you
>> haven't ruined the whole thing.
>>
>> I also like it or plain ballpark mustard, t-h-i-n smear, on very lightly
>> toasted bread with breakfast sausage patties and eaten as a sandwich.
>> Some folks like it spread on biscuits, but I draw the line at ruining
>> a perfectly good biscuit with mustard.
>
>When I was in Georgia a couple weeks ago my wife went out to get some
>mustard and came back with a jar of Creole mustard. That stuff was
>great. There were 14 of is sharing the vacation property and many of
>the others were helping themselves to the mustard for their sandwiches
>and they all loved it. I had to break it to them that I was taking it
>with me when I left. I should have picked up some more because I can't
>find it here.

Must have been a huge amount for 14 people to share... probably
wouldn't be much if any remaining to bring home.
https://www.amazon.com/s/ref=nb_sb_n...Creole+mustard
Or it's easy to prepare your own:
http://www.nolacuisine.com/2010/07/1...ustard-recipe/

On 2018-03-09 12:39 PM, jmcquown wrote:
> On 3/9/2018 12:33 PM, Dave Smith wrote:
>> On 2018-03-09 11:40 AM, wrote:
>>> On Friday, March 9, 2018 at 9:18:55 AM UTC-6, Jill McQuown wrote:
>>>>
>>>> On 3/8/2018 8:17 PM, wrote:
>>>>
>>>>> The first time I tried spicy brown mustard I was a bit surprised.Â* I
>>>>> thought it would be sharper than regular yellow, 'ball park' mustard.
>>>>> It's milder and not nearly as sharp and I do like it that it doesn't
>>>>> 'bite' back.
>>>>>
>>>> It's not that I don't like spicy brown mustard (can't stand the yellow
>>>> 'ball park' stuff), it just seems like it would conflict with the taste
>>>> of the hot sausage.
>>>>
>>> If you have any spicy brown mustard on hand, but don't go out and buy
>>> a bottle just for this, put a small dab on a slice of your Italian
>>> sausage. Just a smidge to see if you like it.Â* If you don't, then you
>>> haven't ruined the whole thing.
>>>
>>> I also like it or plain ballpark mustard, t-h-i-n smear, on very lightly
>>> toasted bread with breakfast sausage patties and eaten as a sandwich.
>>> Some folks like it spread on biscuits, but I draw the line at ruining
>>> a perfectly good biscuit with mustard.
>>>
>>
>>
>> When I was in Georgia a couple weeks ago my wife went out to get some
>> mustard and came back with a jar of Creole mustard. That stuff was
>> great.Â* There were 14 of is sharing the vacation property and many of
>> the others were helping themselves to the mustard for their sandwiches
>> and they all loved it. I had to break it to them that I was taking it
>> with me when I left. I should have picked up some more because I can't
>> find it here.
>
> Hmmm.Â* Creole doesn't exactly fit where you were.Â* But okay.
>
>

True, but is appears to be a widely available in the US... Zatarain's
Creole Mustard.

On 2018-03-09 1:14 PM, wrote:
> On Fri, 9 Mar 2018 12:33:02 -0500, Dave Smith
> > wrote:

>> When I was in Georgia a couple weeks ago my wife went out to get some
>> mustard and came back with a jar of Creole mustard. That stuff was
>> great. There were 14 of is sharing the vacation property and many of
>> the others were helping themselves to the mustard for their sandwiches
>> and they all loved it. I had to break it to them that I was taking it
>> with me when I left. I should have picked up some more because I can't
>> find it here.
>
> Must have been a huge amount for 14 people to share... probably
> wouldn't be much if any remaining to bring home.


Nope, just the 12 oz jar. Not everyone was using mustard, and those that
did only made a couple sandwiches each. I don't think any of them
slathered it on the way some use prepared mustard on hot dogs.

On Fri, 9 Mar 2018 12:39:41 -0500, jmcquown >
wrote:

>On 3/9/2018 12:33 PM, Dave Smith wrote:
>> On 2018-03-09 11:40 AM, wrote:
>>> On Friday, March 9, 2018 at 9:18:55 AM UTC-6, Jill McQuown wrote:
>>>>
>>>> On 3/8/2018 8:17 PM, wrote:
>>>>
>>>>> The first time I tried spicy brown mustard I was a bit surprised.* I
>>>>> thought it would be sharper than regular yellow, 'ball park' mustard.
>>>>> It's milder and not nearly as sharp and I do like it that it doesn't
>>>>> 'bite' back.
>>>>>
>>>> It's not that I don't like spicy brown mustard (can't stand the yellow
>>>> 'ball park' stuff), it just seems like it would conflict with the taste
>>>> of the hot sausage.
>>>>
>>> If you have any spicy brown mustard on hand, but don't go out and buy
>>> a bottle just for this, put a small dab on a slice of your Italian
>>> sausage. Just a smidge to see if you like it.* If you don't, then you
>>> haven't ruined the whole thing.
>>>
>>> I also like it or plain ballpark mustard, t-h-i-n smear, on very lightly
>>> toasted bread with breakfast sausage patties and eaten as a sandwich.
>>> Some folks like it spread on biscuits, but I draw the line at ruining
>>> a perfectly good biscuit with mustard.
>>>
>>
>>
>> When I was in Georgia a couple weeks ago my wife went out to get some
>> mustard and came back with a jar of Creole mustard. That stuff was
>> great.* There were 14 of is sharing the vacation property and many of
>> the others were helping themselves to the mustard for their sandwiches
>> and they all loved it. I had to break it to them that I was taking it
>> with me when I left. I should have picked up some more because I can't
>> find it here.
>
>Hmmm. Creole doesn't exactly fit where you were. But okay.
>
>Jill

Then unless one is in France Dijon won't fit. I prepare hot Chinese
mustard often and I live a long way from China.
Mustards are typically ethnic recipes. Mustard being the least
expensive spice there is every ethnicity has a favorite recipe.
I like most mustards but after reading the recipes for Creole mustard
I doubt I'd like a garlicy mustard.

wrote:

> On Friday, March 9, 2018 at 9:25:59 AM UTC-6, Gary wrote:
> >
> > For here...sausages fried (or grilled) along with tons of onion
> > and green pepper slices...all put on a giant soft bun is to die
> > for. No condiments added or necessary.
> >
> >
> Yeah, if I have caramelized onions I don't need any condiments.
> Ummmmm, you can have my serving of green peppers.

I'll take the peppers and you can have the nasty onions.


Brian

>itsjoannotjoann wrote:
>>Gary wrote:
>> >
>> > For here...sausages fried (or grilled) along with tons of onion
>> > and green pepper slices...all put on a giant soft bun is to die
>> > for. No condiments added or necessary.
>> >
>> >
>> Yeah, if I have caramelized onions I don't need any condiments.
>> Ummmmm, you can have my serving of green peppers.
>
>I'll take the peppers and you can have the nasty onions.

I'll take both... with tahmahta sauce and melted mozz.
But that's for sau-seege... mustard on Eyetalian sau-seege is pure
TIAD.... save the mustard for kielbasa... I don't think any Eyetalian
recipe has ever used mustard other than on a US deli sub/hero... I
don't think mustard exists in Italy.

On Friday, March 9, 2018 at 11:30:42 AM UTC-6, Dave Smith wrote:
>
> When I was in Georgia a couple weeks ago my wife went out to get some
> mustard and came back with a jar of Creole mustard. That stuff was
> great. There were 14 of is sharing the vacation property and many of
> the others were helping themselves to the mustard for their sandwiches
> and they all loved it. I had to break it to them that I was taking it
> with me when I left. I should have picked up some more because I can't
> find it here.
>
>
Did you thwart a mugging before you left with that mustard?

On Friday, March 9, 2018 at 12:51:22 PM UTC-6, Default User wrote:
>
> wrote:
>
> > On Friday, March 9, 2018 at 9:25:59 AM UTC-6, Gary wrote:
> > >
> > > For here...sausages fried (or grilled) along with tons of onion
> > > and green pepper slices...all put on a giant soft bun is to die
> > > for. No condiments added or necessary.
> > >
> > >
> > Yeah, if I have caramelized onions I don't need any condiments.
> > Ummmmm, you can have my serving of green peppers.
>
> I'll take the peppers and you can have the nasty onions.
>
> Brian
>
>
It's a deal.

On Friday, March 9, 2018 at 2:11:14 PM UTC-6, Sheldon wrote:
>
> >itsjoannotjoann wrote:
> >
> >I'll take the peppers and you can have the nasty onions.
>
> I'll take both... with tahmahta sauce and melted mozz.
> But that's for sau-seege... mustard on Eyetalian sau-seege is pure
> TIAD.... save the mustard for kielbasa... I don't think any Eyetalian
> recipe has ever used mustard other than on a US deli sub/hero... I
> don't think mustard exists in Italy.
>
>
Who the hell cares if Italians eat Italian sausages with or without
mustard. I'm not feeding them or eating those sausages with mustard
to please them. I'm eating them with mustard to please ME.

wrote:

> On Friday, March 9, 2018 at 9:18:55 AM UTC-6, Jill McQuown wrote:
> >
> > On 3/8/2018 8:17 PM, wrote:
> >
> > > The first time I tried spicy brown mustard I was a bit surprised.
> > > I thought it would be sharper than regular yellow, 'ball park'
> > > mustard. It's milder and not nearly as sharp and I do like it
> > > that it doesn't 'bite' back.
> > >
> > It's not that I don't like spicy brown mustard (can't stand the
> > yellow 'ball park' stuff), it just seems like it would conflict
> > with the taste of the hot sausage.
> >
> If you have any spicy brown mustard on hand, but don't go out and buy
> a bottle just for this, put a small dab on a slice of your Italian
> sausage. Just a smidge to see if you like it. If you don't, then you
> haven't ruined the whole thing.
>
> I also like it or plain ballpark mustard, t-h-i-n smear, on very
> lightly toasted bread with breakfast sausage patties and eaten as a
> sandwich. Some folks like it spread on biscuits, but I draw the line
> at ruining a perfectly good biscuit with mustard.
>
> :-)

I don't use a lot of mustard here but I keep 2-3 types about. The
yellow one is mostly used for potato salads or pasta ones. I also have
a grainy brown one (store brand, a little kickier than Grey Poupon) and
another that is a brown mixed with horseradish (also a store brand). I
use those on sandwiches and in coleslaw.

jmcquown wrote:

> On 3/9/2018 12:33 PM, Dave Smith wrote:
> > On 2018-03-09 11:40 AM, wrote:
> > > On Friday, March 9, 2018 at 9:18:55 AM UTC-6, Jill McQuown wrote:
> > > >
> > > > On 3/8/2018 8:17 PM, wrote:
> > > >
> > > > > The first time I tried spicy brown mustard I was a bit
> > > > > surprised.Â* I thought it would be sharper than regular
> > > > > yellow, 'ball park' mustard. It's milder and not nearly as
> > > > > sharp and I do like it that it doesn't 'bite' back.
> > > > >
> > > > It's not that I don't like spicy brown mustard (can't stand the
> > > > yellow 'ball park' stuff), it just seems like it would conflict
> > > > with the taste of the hot sausage.
> > > >
> > > If you have any spicy brown mustard on hand, but don't go out and
> > > buy a bottle just for this, put a small dab on a slice of your
> > > Italian sausage. Just a smidge to see if you like it.Â* If you
> > > don't, then you haven't ruined the whole thing.
> > >
> > > I also like it or plain ballpark mustard, t-h-i-n smear, on very
> > > lightly toasted bread with breakfast sausage patties and eaten as
> > > a sandwich. Some folks like it spread on biscuits, but I draw
> > > the line at ruining a perfectly good biscuit with mustard.
> > >
> >
> >
> > When I was in Georgia a couple weeks ago my wife went out to get
> > some mustard and came back with a jar of Creole mustard. That
> > stuff was great.Â* There were 14 of is sharing the vacation
> > property and many of the others were helping themselves to the
> > mustard for their sandwiches and they all loved it. I had to break
> > it to them that I was taking it with me when I left. I should have
> > picked up some more because I can't find it here.
>
> Hmmm. Creole doesn't exactly fit where you were. But okay.
>
> Jill

Pretty sure I've seen it here. Might be fairly common in the south in
some parts?

On Sat, 10 Mar 2018 08:20:13 -0600, "cshenk" > wrote:

>jmcquown wrote:
>
>> On 3/9/2018 12:33 PM, Dave Smith wrote:
>> > On 2018-03-09 11:40 AM, wrote:
>> > > On Friday, March 9, 2018 at 9:18:55 AM UTC-6, Jill McQuown wrote:
>> > > >
>> > > > On 3/8/2018 8:17 PM, wrote:
>> > > >
>> > > > > The first time I tried spicy brown mustard I was a bit
>> > > > > surprised.* I thought it would be sharper than regular
>> > > > > yellow, 'ball park' mustard. It's milder and not nearly as
>> > > > > sharp and I do like it that it doesn't 'bite' back.
>> > > > >
>> > > > It's not that I don't like spicy brown mustard (can't stand the
>> > > > yellow 'ball park' stuff), it just seems like it would conflict
>> > > > with the taste of the hot sausage.
>> > > >
>> > > If you have any spicy brown mustard on hand, but don't go out and
>> > > buy a bottle just for this, put a small dab on a slice of your
>> > > Italian sausage. Just a smidge to see if you like it.* If you
>> > > don't, then you haven't ruined the whole thing.
>> > >
>> > > I also like it or plain ballpark mustard, t-h-i-n smear, on very
>> > > lightly toasted bread with breakfast sausage patties and eaten as
>> > > a sandwich. Some folks like it spread on biscuits, but I draw
>> > > the line at ruining a perfectly good biscuit with mustard.
>> > >
>> >
>> >
>> > When I was in Georgia a couple weeks ago my wife went out to get
>> > some mustard and came back with a jar of Creole mustard. That
>> > stuff was great.* There were 14 of is sharing the vacation
>> > property and many of the others were helping themselves to the
>> > mustard for their sandwiches and they all loved it. I had to break
>> > it to them that I was taking it with me when I left. I should have
>> > picked up some more because I can't find it here.
>>
>> Hmmm. Creole doesn't exactly fit where you were. But okay.
>>
>> Jill
>
>Pretty sure I've seen it here. Might be fairly common in the south in
>some parts?

Creole mustard is sold most everywhere. even in the little market in
town here in the boonies. Even Amazon sells various brands of Creole
mustard.

On 3/10/2018 9:20 AM, cshenk wrote:
> jmcquown wrote:
>
>> On 3/9/2018 12:33 PM, Dave Smith wrote:
>>> On 2018-03-09 11:40 AM, wrote:
>>>> On Friday, March 9, 2018 at 9:18:55 AM UTC-6, Jill McQuown wrote:
>>>>>
>>>>> On 3/8/2018 8:17 PM, wrote:
>>>>>
>>>>>> The first time I tried spicy brown mustard I was a bit
>>>>>> surprised.Â* I thought it would be sharper than regular
>>>>>> yellow, 'ball park' mustard. It's milder and not nearly as
>>>>>> sharp and I do like it that it doesn't 'bite' back.
>>>>>>
>>>>> It's not that I don't like spicy brown mustard (can't stand the
>>>>> yellow 'ball park' stuff), it just seems like it would conflict
>>>>> with the taste of the hot sausage.
>>>>>
>>>> If you have any spicy brown mustard on hand, but don't go out and
>>>> buy a bottle just for this, put a small dab on a slice of your
>>>> Italian sausage. Just a smidge to see if you like it.Â* If you
>>>> don't, then you haven't ruined the whole thing.
>>>>
>>>> I also like it or plain ballpark mustard, t-h-i-n smear, on very
>>>> lightly toasted bread with breakfast sausage patties and eaten as
>>>> a sandwich. Some folks like it spread on biscuits, but I draw
>>>> the line at ruining a perfectly good biscuit with mustard.
>>>>
>>>
>>>
>>> When I was in Georgia a couple weeks ago my wife went out to get
>>> some mustard and came back with a jar of Creole mustard. That
>>> stuff was great.Â* There were 14 of is sharing the vacation
>>> property and many of the others were helping themselves to the
>>> mustard for their sandwiches and they all loved it. I had to break
>>> it to them that I was taking it with me when I left. I should have
>>> picked up some more because I can't find it here.
>>
>> Hmmm. Creole doesn't exactly fit where you were. But okay.
>>
>> Jill
>
> Pretty sure I've seen it here. Might be fairly common in the south in
> some parts?
>
Sure it is. We're not cut off from the rest of the world. LOL My point
is, the culture on Tybee isn't Creole... it's Gullah. That's all I
meant. Sure, it's available. It's too bad he didn't stock up. He and
his wife drove down from Canada. One of the things they could have done
was buy some stuff. He asked me about grits. I suggested he buy some
and take them back. Don't know if he did.

Jill

jmcquown wrote:

> On 3/10/2018 9:20 AM, cshenk wrote:
> > jmcquown wrote:
> >
> > > On 3/9/2018 12:33 PM, Dave Smith wrote:
> > > > On 2018-03-09 11:40 AM, wrote:
> > > > > On Friday, March 9, 2018 at 9:18:55 AM UTC-6, Jill McQuown
> > > > > wrote:
> > > > > >
> > > > > > On 3/8/2018 8:17 PM, wrote:
> > > > > >
> > > > > > > The first time I tried spicy brown mustard I was a bit
> > > > > > > surprised.Â* I thought it would be sharper than regular
> > > > > > > yellow, 'ball park' mustard. It's milder and not nearly
> > > > > > > as sharp and I do like it that it doesn't 'bite' back.
> > > > > > >
> > > > > > It's not that I don't like spicy brown mustard (can't stand
> > > > > > the yellow 'ball park' stuff), it just seems like it would
> > > > > > conflict with the taste of the hot sausage.
> > > > > >
> > > > > If you have any spicy brown mustard on hand, but don't go out
> > > > > and buy a bottle just for this, put a small dab on a slice of
> > > > > your Italian sausage. Just a smidge to see if you like it.Â*
> > > > > If you don't, then you haven't ruined the whole thing.
> > > > >
> > > > > I also like it or plain ballpark mustard, t-h-i-n smear, on
> > > > > very lightly toasted bread with breakfast sausage patties and
> > > > > eaten as a sandwich. Some folks like it spread on biscuits,
> > > > > but I draw the line at ruining a perfectly good biscuit with
> > > > > mustard.
> > > > >
> > > >
> > > >
> > > > When I was in Georgia a couple weeks ago my wife went out to get
> > > > some mustard and came back with a jar of Creole mustard. That
> > > > stuff was great.Â* There were 14 of is sharing the vacation
> > > > property and many of the others were helping themselves to the
> > > > mustard for their sandwiches and they all loved it. I had to
> > > > break it to them that I was taking it with me when I left. I
> > > > should have picked up some more because I can't find it here.
> > >
> > > Hmmm. Creole doesn't exactly fit where you were. But okay.
> > >
> > > Jill
> >
> > Pretty sure I've seen it here. Might be fairly common in the south
> > in some parts?
> >
> Sure it is. We're not cut off from the rest of the world. LOL My
> point is, the culture on Tybee isn't Creole... it's Gullah. That's
> all I meant. Sure, it's available. It's too bad he didn't stock up.
> He and his wife drove down from Canada. One of the things they could
> have done was buy some stuff. He asked me about grits. I suggested
> he buy some and take them back. Don't know if he did.
>
> Jill

I'm with ya. Tybee was that island with mostly west african extraction
and pretty isolated right?

On 2018-03-10 10:47 AM, jmcquown wrote:
> On 3/10/2018 9:20 AM, cshenk wrote:

>> Pretty sure I've seen it here.Â* Might be fairly common in the south in
>> some parts?
>>
> Sure it is.Â* We're not cut off from the rest of the world. LOLÂ* My point
> is, the culture on Tybee isn't Creole... it's Gullah.Â* That's all I
> meant.Â* Sure, it's available.Â* It's too bad he didn't stock up.Â* He and
> his wife drove down from Canada.Â* One of the things they could have done
> was buy some stuff.Â* He asked me about grits.Â* I suggested he buy some
> and take them back.Â* Don't know if he did.


Yes, I did buy some grits. I got two bags of the stuff, one for me and
one for my son. He says he can get them in Buffalo, and not just the
quick cooking stuff. For some reason, I was familiar with the Zanatrain
brand, so I guess I figured I had seen it here. I will keep an eye out
for it the next time I am over the border.

On 2018-03-10 1:26 PM, cshenk wrote:
> jmcquown wrote:

>> Sure it is. We're not cut off from the rest of the world. LOL My
>> point is, the culture on Tybee isn't Creole... it's Gullah. That's
>> all I meant. Sure, it's available. It's too bad he didn't stock up.
>> He and his wife drove down from Canada. One of the things they could
>> have done was buy some stuff. He asked me about grits. I suggested
>> he buy some and take them back. Don't know if he did.
>>
>> Jill
>
> I'm with ya. Tybee was that island with mostly west african extraction
> and pretty isolated right?

It may possibly have been at some time in the past. I saw few black
people there.

It was interesting to go to Wormsloe and see the remains of the
original settlement and to learn some of the history of Georgia. It was
founded by James Oglethorpe and was planned as an agrarian society with
family farms and no slavery. A shortage of labour caused the colony to
fail, so they lifted the ban on slavery.

Tybee would have been a difficult place to thrive. It is one of a number
of barrier islands surrounded by a huge salt marsh. Travel to the
mainland would have been tediously slow.