I made a pot of red beans and rice with 1/2 lb. sliced andouille
sausage. I've got a pan of cornsticks in the oven. A nice combo on a
stormy summer evening.

Jill

On Sun, 19 Aug 2018 17:48:15 -0400, jmcquown >
wrote:

>I made a pot of red beans and rice with 1/2 lb. sliced andouille
>sausage. I've got a pan of cornsticks in the oven. A nice combo on a
>stormy summer evening.
>
>Jill

that painted a really cozy picture

On Sunday, August 19, 2018 at 5:43:08 PM UTC-5, U.S. Janet B. wrote:
>
> On Sun, 19 Aug 2018 17:48:15 -0400, jmcquown >
> wrote:
>
> >I made a pot of red beans and rice with 1/2 lb. sliced andouille
> >sausage. I've got a pan of cornsticks in the oven. A nice combo on a
> >stormy summer evening.
> >
> >Jill
>
> that painted a really cozy picture
>
>
It does sound like the perfect meal, doesn't it?

On 8/19/2018 10:14 PM, wrote:
> On Sunday, August 19, 2018 at 5:43:08 PM UTC-5, U.S. Janet B. wrote:
>>
>> On Sun, 19 Aug 2018 17:48:15 -0400, jmcquown >
>> wrote:
>>
>>> I made a pot of red beans and rice with 1/2 lb. sliced andouille
>>> sausage. I've got a pan of cornsticks in the oven. A nice combo on a
>>> stormy summer evening.
>>>
>>> Jill
>>
>> that painted a really cozy picture
>>
>>
> It does sound like the perfect meal, doesn't it?
>
Thanks, both of you. It was quite tasty The thunderstorms (a small
line of them) blew through, brief but drenching. At times the thunder
was really loud. It's amazing we don't lose power around here more
often. 'Tis the season. I wish I could send some of this rain to
places that really need it.

Jill

jmcquown wrote:
>
> Thanks, both of you. It was quite tasty The thunderstorms (a small
> line of them) blew through, brief but drenching. At times the thunder
> was really loud. It's amazing we don't lose power around here more
> often. 'Tis the season. I wish I could send some of this rain to
> places that really need it.

Lots of thunder and heavy rain here this morning. It finally
ended by 9 so I could goto the bank to make a deposit. It was a
large amount of cash and a 2-month-old check. First time ever,
they asked me for an ID just to deposit to my own account. WTH
was that all about, I wonder?

I even asked why my ID to make a deposit. She (new person) said
"to make sure you have the right account." I told her that I SURE
wouldn't be depositing all that money to a wrong account. Anyway,
I got it done but that was odd.

Gary wrote:

> jmcquown wrote:
> >
> > Thanks, both of you. It was quite tasty The thunderstorms (a
> > small line of them) blew through, brief but drenching. At times
> > the thunder was really loud. It's amazing we don't lose power
> > around here more often. 'Tis the season. I wish I could send some
> > of this rain to places that really need it.
>
> Lots of thunder and heavy rain here this morning. It finally
> ended by 9 so I could goto the bank to make a deposit.

Yes, quite the mess last night. I'm a bit ****ed off. Don and I (and
daughter) spent a lot of time stacking wood over the last 2 weeks and
the stack fell over when the ground soaked. That was about 32ft of
wood stack. We didn't have it based right with bricks and with all the
rain, they sunk in under the weight of the full racks.

"jmcquown" > wrote in message
...
>I made a pot of red beans and rice with 1/2 lb. sliced andouille sausage.
>I've got a pan of cornsticks in the oven. A nice combo on a stormy summer
>evening.
>
> Jill


We had meatloaf, small baked potato and zucchini. Had crustless pumpkin pie
for dessert.

Cheri

"jmcquown" > wrote in message
...
>I made a pot of red beans and rice with 1/2 lb. sliced andouille sausage.
>I've got a pan of cornsticks in the oven. A nice combo on a stormy summer
>evening.
>
> Jill

Tostadas here.

In article >, writes:
>Tostadas here.

With what on top? I like mine with chorizo and thinly sliced potatoes. Speaking
of Mexican food, I had a revelatory experience this past Saturday: hot salsa
over a fried egg. Something about a well seasoned egg, cooked till the white is
crisp, and salsa's texture really works.
Orlando

--
Orlando Enrique Fiol
Ph.D. Candidate in Music Theory
University of Pennsylvania
Professional Pianist/Keyboardist, Percussionist and Pedagogue
Email:

On Sunday, August 19, 2018 at 5:48:20 PM UTC-4, Jill McQuown wrote:
> I made a pot of red beans and rice with 1/2 lb. sliced andouille
> sausage. I've got a pan of cornsticks in the oven. A nice combo on a
> stormy summer evening.
>
> Jill

Chicken tikka masala for him; dal for me. Rice pilaf and salad for both.

Cindy Hamilton

In article >,
writes:
>Chicken tikka masala for him; dal for me. Rice pilaf and salad for both.

I seriously miss Indian food. Jackie despises it and there's literally no
public transportation out of our development. But I wouldn't go out to eat
alone anyway.
What kind of daal did you have? I'm especially fond of bhunwa daal, roasted
with warm spices with water added gradually until absorbed. The final texture
is a cross between risotto and grainy rice. It's weird to achieve that texture
from lentils, but Indian cuisine has many textural surprises. I learned to make
that dish from my vocal music guru, Uday Bhawalkar from Pune.

On Monday, August 20, 2018 at 9:19:56 AM UTC-4, Orlando Enrique Fiol wrote:
> In article >,
> writes:
> >Chicken tikka masala for him; dal for me. Rice pilaf and salad for both.
>
> I seriously miss Indian food. Jackie despises it and there's literally no
> public transportation out of our development. But I wouldn't go out to eat
> alone anyway.

I must be a real weirdo. I go out to eat alone all the time (lunch,
anyway).

> What kind of daal did you have?

Fake dal. I had some very plain, thick, red lentil soup in the freezer.
I defrosted it, heated it, and added a big spoonful of the tikka masala
sauce.

> I'm especially fond of bhunwa daal, roasted
> with warm spices with water added gradually until absorbed. The final texture
> is a cross between risotto and grainy rice. It's weird to achieve that texture
> from lentils, but Indian cuisine has many textural surprises. I learned to make
> that dish from my vocal music guru, Uday Bhawalkar from Pune.

Oh, that sounds very nice.

Cindy Hamilton

On Monday, August 20, 2018 at 9:16:09 AM UTC-5, Cindy Hamilton wrote:
>
> On Monday, August 20, 2018 at 9:19:56 AM UTC-4, Orlando Enrique Fiol wrote:
>
> > I seriously miss Indian food. Jackie despises it and there's literally no
> > public transportation out of our development. But I wouldn't go out to eat
> > alone anyway.
>
> I must be a real weirdo. I go out to eat alone all the time (lunch,
> anyway).
>
>
Me, too. I think nothing of going out by myself to eat; I did it today.
Amazing the number of people who wouldn't dream of eating in a restaurant
by themselves. I've asked a few why the hesitation and invariable the
answer I get is "because somebody might look at me if I eat by myself."
It's hard not bursting out laughing in their face.

On Mon, 20 Aug 2018 14:01:19 -0700 (PDT), "
> wrote:

>On Monday, August 20, 2018 at 9:16:09 AM UTC-5, Cindy Hamilton wrote:
>>
>> On Monday, August 20, 2018 at 9:19:56 AM UTC-4, Orlando Enrique Fiol wrote:
>>
>> > I seriously miss Indian food. Jackie despises it and there's literally no
>> > public transportation out of our development. But I wouldn't go out to eat
>> > alone anyway.
>>
>> I must be a real weirdo. I go out to eat alone all the time (lunch,
>> anyway).
>>
>>
>Me, too. I think nothing of going out by myself to eat; I did it today.
>Amazing the number of people who wouldn't dream of eating in a restaurant
>by themselves. I've asked a few why the hesitation and invariable the
>answer I get is "because somebody might look at me if I eat by myself."
>It's hard not bursting out laughing in their face.

Weird, I often go out to eat alone - it's never occurred to me that
one wouldn't.

On 2018-08-20 5:01 PM, wrote:
> On Monday, August 20, 2018 at 9:16:09 AM UTC-5, Cindy Hamilton wrote:
>>

>> I must be a real weirdo. I go out to eat alone all the time (lunch,
>> anyway).
>>
>>
> Me, too. I think nothing of going out by myself to eat; I did it today.
> Amazing the number of people who wouldn't dream of eating in a restaurant
> by themselves. I've asked a few why the hesitation and invariable the
> answer I get is "because somebody might look at me if I eat by myself."
> It's hard not bursting out laughing in their face.

When I was working I was on the road most days, and usually on my own. I
ate a lot of meals on my own. It was better to have company, but eating
alone is not the end of the world.

In article >,
writes:
>Me, too. I think nothing of going out by myself to eat; I did it today.
>Amazing the number of people who wouldn't dream of eating in a restaurant
>by themselves. I've asked a few why the hesitation and invariable the
>answer I get is "because somebody might look at me if I eat by myself."
>It's hard not bursting out laughing in their face.
I just don't enjoy eating alone, at home or in public.

In article >, writes:
>I made a pot of red beans and rice with 1/2 lb. sliced andouille
>sausage. I've got a pan of cornsticks in the oven. A nice combo on a
>stormy summer evening.
Do you start with a roux or just sauté the aromatics?

Orlando Enrique Fiol wrote:
>
> In article >, writes:
> >I made a pot of red beans and rice with 1/2 lb. sliced andouille
> >sausage. I've got a pan of cornsticks in the oven. A nice combo on a
> >stormy summer evening.
> Do you start with a roux or just sauté the aromatics?

I don't know that recipe but it sounds like a horrendously blah
dinner. If my wife told me that was going to be dinner, I'd
definitely stop by McDonalds before heading home.

Same thing if she told me pot roast for dinner. lol

On 8/20/2018 11:16 AM, Gary wrote:
> Orlando Enrique Fiol wrote:
>>
>> In article >, writes:
>>> I made a pot of red beans and rice with 1/2 lb. sliced andouille
>>> sausage. I've got a pan of cornsticks in the oven. A nice combo on a
>>> stormy summer evening.
>> Do you start with a roux or just sauté the aromatics?
>
I sauteed the minced onion, garlic, bell pepper and celery in butter and
a bit of olive oil.

> I don't know that recipe but it sounds like a horrendously blah
> dinner. If my wife told me that was going to be dinner, I'd
> definitely stop by McDonalds before heading home.
>
Blah? Gary, I don't know what you mean by that. Red beans & rice is a
Cajun/Creole spicy dish which includes a lot of seasonings. So does
andouille sausage. There is nothing *blah* about it.

Really, you'd rather bring home McD's than try something new if your
"wife" told you she was making it? You sound like quite the catch!

I'd say "Hey, don't let the door hit you on the way back to McDonalds.
I hear some of them are open 24/7."

> Same thing if she told me pot roast for dinner. lol
>
<yawn> Okay, so don't eat pot roast. No one is forcing you.

Jill

On Mon, 20 Aug 2018 12:15:07 -0400, jmcquown >
wrote:

>On 8/20/2018 11:16 AM, Gary wrote:
>> Orlando Enrique Fiol wrote:
>>>
>>> In article >, writes:
>>>> I made a pot of red beans and rice with 1/2 lb. sliced andouille
>>>> sausage. I've got a pan of cornsticks in the oven. A nice combo on a
>>>> stormy summer evening.
>>> Do you start with a roux or just sauté the aromatics?
>>
>I sauteed the minced onion, garlic, bell pepper and celery in butter and
>a bit of olive oil.
>
>> I don't know that recipe but it sounds like a horrendously blah
>> dinner. If my wife told me that was going to be dinner, I'd
>> definitely stop by McDonalds before heading home.
>>
>Blah? Gary, I don't know what you mean by that. Red beans & rice is a
>Cajun/Creole spicy dish which includes a lot of seasonings. So does
>andouille sausage. There is nothing *blah* about it.
>
>Really, you'd rather bring home McD's than try something new if your
>"wife" told you she was making it? You sound like quite the catch!
>
>I'd say "Hey, don't let the door hit you on the way back to McDonalds.
>I hear some of them are open 24/7."
>
>> Same thing if she told me pot roast for dinner. lol
>>
><yawn> Okay, so don't eat pot roast. No one is forcing you.

McDonalds without wine is haute cuisine for Gary.

jmcquown wrote:
>
> On 8/20/2018 11:16 AM, Gary wrote:
> > I don't know that recipe but it sounds like a horrendously blah
> > dinner. If my wife told me that was going to be dinner, I'd
> > definitely stop by McDonalds before heading home.
> >
> Blah? Gary, I don't know what you mean by that. Red beans & rice is a
> Cajun/Creole spicy dish which includes a lot of seasonings. So does
> andouille sausage. There is nothing *blah* about it.
>
> Really, you'd rather bring home McD's than try something new if your
> "wife" told you she was making it? You sound like quite the catch!

I've had your dinner, Jill. Cajuns might like that but not me.
Knowing what a low opinion of McD's that you have, I guess it
upsets you that some might choose that "inferior" food over what
you cooked.

On 8/21/2018 9:02 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 8/20/2018 11:16 AM, Gary wrote:
>>> I don't know that recipe but it sounds like a horrendously blah
>>> dinner. If my wife told me that was going to be dinner, I'd
>>> definitely stop by McDonalds before heading home.
>>>
>> Blah? Gary, I don't know what you mean by that. Red beans & rice is a
>> Cajun/Creole spicy dish which includes a lot of seasonings. So does
>> andouille sausage. There is nothing *blah* about it.
>>
>> Really, you'd rather bring home McD's than try something new if your
>> "wife" told you she was making it? You sound like quite the catch!
>
> I've had your dinner, Jill. Cajuns might like that but not me.
> Knowing what a low opinion of McD's that you have, I guess it
> upsets you that some might choose that "inferior" food over what
> you cooked.
>
Well gee, all you had to say was you'd tried RB&R in the past and didn't
like it. No biggie.

I don't actually care if you like McD's, by the way. Lots of people do
or they wouldn't still be in business. One thing I've noticed lately is
advertising saying they now have fresh (never not frozen) burgers cooked
to order. It took them a long time to figure that one out. Has the
price gone up?

Jill

On 8/19/2018 4:48 PM, jmcquown wrote:
> I made a pot of red beans and rice with 1/2 lb. sliced andouille
> sausage.Â* I've got a pan of cornsticks in the oven.Â* A nice combo on a
> stormy summer evening.
>
> Jill

Â* We had frozen beef ravioli with bottled (not mine) pasta sauce - I
doctored it a bit - and garlic bread from home-baked hoagie buns . Green
salad on the side . Neither of us felt like doing any "real" cooking .

--
Snag
Yes , I'm old
and crochety .
Get off my lawn !

On Mon, 20 Aug 2018 09:46:02 -0500, Terry Coombs >
wrote:

snip
> * We had frozen beef ravioli with bottled (not mine) pasta sauce - I
>doctored it a bit - and garlic bread from home-baked hoagie buns . Green
>salad on the side . Neither of us felt like doing any "real" cooking .

There are days when we don't feel like doing any cooking either.
That's when those things we froze, baked or canned are a blessing.

On 8/20/2018 12:36 PM, U.S. Janet B. wrote:
> On Mon, 20 Aug 2018 09:46:02 -0500, Terry Coombs >
> wrote:
>
> snip
>> Â* We had frozen beef ravioli with bottled (not mine) pasta sauce - I
>> doctored it a bit - and garlic bread from home-baked hoagie buns . Green
>> salad on the side . Neither of us felt like doing any "real" cooking .
>
> There are days when we don't feel like doing any cooking either.
> That's when those things we froze, baked or canned are a blessing.
>
Absolutely. That's why I have a small separate freezer.

Jill

On 8/19/2018 8:04 PM, l not -l wrote:
> On 19-Aug-2018, jmcquown > wrote:
>
>> I made a pot of red beans and rice with 1/2 lb. sliced andouille
>> sausage. I've got a pan of cornsticks in the oven. A nice combo on a
>> stormy summer evening.
> Yummo! One of my favorite meals.
>
> The family gathered for Sunday dinner together. I made orecchiette pasta in
> a sauce of fresh corn cut from the cob, diced jalapeno, feta cheese and
> basil. We also had sautéed spinach with a little garlic. Dessert was
> Banana Pudding Icebox Cake, which was the big hit; it was made with fresh
> whipped cream with malted milk powder whipped into it.
>

That sounds like a good meal! Banana pudding anything seems to be a big
hit in the South. I saw your post in another thread about whipping
that cream by hand with a whisk and the recipe for the icebox cake.

Jill

On 8/20/2018 12:05 PM, l not -l wrote:
> On 20-Aug-2018, jmcquown > wrote:
>
>> On 8/19/2018 8:04 PM, l not -l wrote:
>>> On 19-Aug-2018, jmcquown > wrote:
>>>
>>>> I made a pot of red beans and rice with 1/2 lb. sliced andouille
>>>> sausage. I've got a pan of cornsticks in the oven. A nice combo on a
>>>> stormy summer evening.
>>> Yummo! One of my favorite meals.
>>>
>>> The family gathered for Sunday dinner together. I made orecchiette
>>> pasta in
>>> a sauce of fresh corn cut from the cob, diced jalapeno, feta cheese and
>>> basil. We also had sautéed spinach with a little garlic. Dessert was
>>> Banana Pudding Icebox Cake, which was the big hit; it was made with
>>> fresh
>>> whipped cream with malted milk powder whipped into it.
>>>
>>
>> That sounds like a good meal! Banana pudding anything seems to be a big
>> hit in the South. I saw your post in another thread about whipping
>> that cream by hand with a whisk and the recipe for the icebox cake.
> I will make the banana pudding icebox cake again; but, next time, the
> balloon whisk stays n the drawer and the electric hand mixer will be used.
> I had thought to use the stand mixer but then thought "it's only a pint of
> cream", not enough to warrant a 5 quart mixer. 8-(
>
When I read it I was wondering why you were whisking by hand (sore
shoulder). Why not the electric hand mixer? Or a even a stick blender.
I find a stick blender to be very useful.

A cold metal bowl, cream... some form of electric blender. It's not the
1900's.

Jill

On Mon, 20 Aug 2018 11:31:40 -0500, Sqwertz >
wrote:

>On Sun, 19 Aug 2018 17:48:15 -0400, jmcquown wrote:
>
>> I made a pot of red beans and rice with 1/2 lb. sliced andouille
>> sausage. I've got a pan of cornsticks in the oven. A nice combo on a
>> stormy summer evening.
>
>Large pasta shells stuffed with ricotta, mozzarella, and romano
>cheese (about 3oz each) topped with home made Italian sausage and
>pasta sauce baked for 45 minutes, then topped with provolone last 10
>minutes. Served with garlic bread.

Suicide by food.

On Mon, 20 Aug 2018 11:31:40 -0500, Sqwertz >
wrote:

>On Sun, 19 Aug 2018 17:48:15 -0400, jmcquown wrote:
>
>> I made a pot of red beans and rice with 1/2 lb. sliced andouille
>> sausage. I've got a pan of cornsticks in the oven. A nice combo on a
>> stormy summer evening.
>
>Large pasta shells stuffed with ricotta, mozzarella, and romano
>cheese (about 3oz each) topped with home made Italian sausage and
>pasta sauce baked for 45 minutes, then topped with provolone last 10
>minutes. Served with garlic bread.
>
>-sw

I've been craving something like that.

On 8/21/2018 4:15 PM, l not -l wrote:
> On 21-Aug-2018, jmcquown > wrote:
>
>> On 8/21/2018 9:02 AM, Gary wrote:
>>> jmcquown wrote:
>>>>
>>>> On 8/20/2018 11:16 AM, Gary wrote:
>>>>> I don't know that recipe but it sounds like a horrendously blah
>>>>> dinner. If my wife told me that was going to be dinner, I'd
>>>>> definitely stop by McDonalds before heading home.
>>>>>
>>>> Blah? Gary, I don't know what you mean by that. Red beans & rice is a
>>>> Cajun/Creole spicy dish which includes a lot of seasonings. So does
>>>> andouille sausage. There is nothing *blah* about it.
>>>>
>>>> Really, you'd rather bring home McD's than try something new if your
>>>> "wife" told you she was making it? You sound like quite the catch!
>>>
>>> I've had your dinner, Jill. Cajuns might like that but not me.
>>> Knowing what a low opinion of McD's that you have, I guess it
>>> upsets you that some might choose that "inferior" food over what
>>> you cooked.
>>>
>> Well gee, all you had to say was you'd tried RB&R in the past and didn't
>> like it. No biggie.
>>
>> I don't actually care if you like McD's, by the way. Lots of people do
>> or they wouldn't still be in business. One thing I've noticed lately is
>> advertising saying they now have fresh (never/not frozen) burgers cooked
>> to order. It took them a long time to figure that one out. Has the
>> price gone up?
>
> I don't know about elsewhere, but here, only the Quarter Pounder is made
> with fresh, never frozen beef. The rest of the menu is still made from
> frozen.
>
Yeah, it seems to me that's the only one they're advertising as fresh,
never frozen. I hear these ads in the background but I mostly tune them
out. I don't actually care since I don't eat at McDonald's. I did
wonder if there was a price increase because suddenly they're doing
something surprising like cooking fresh to order.

Heck, they did that even when they were using the frozen burgers. As a
kid and as a teen, any time we went to McD's I ordered a plain hamburger
or a plain cheeseburger. That meant it couldn't be something already
wrapped and sitting under a heat lamp, pre-dressed with pickles and
whatever) Order "plain" and they slapped a new (albeit frozen) pattie
on the grill/griddle. A slice of cheese, a toasted bun. I learned a
long time ago my pickiness about condiments and pre-dressed burgers gets
me one that is cooked when I order it. What a novel concept!

I do wonder if McD's is charging more for this not previously frozen
version.

Jill

On Tue, 21 Aug 2018 21:51:37 GMT, l not -l wrote:

> Perhaps I should [...] order something else "my way".

I ordered a McD cheeseburger with no toppings. It came with no cheese.

On 2018-08-21 6:05 PM, Mike_Duffy wrote:
> On Tue, 21 Aug 2018 21:51:37 GMT, l not -l wrote:
>
>> Perhaps I should [...] order something else "my way".
>
> I ordered a McD cheeseburger with no toppings. It came with no cheese.
>

It could be worse. We went to a Thai restaurant with some friends. They
had been there before and she had ordered a vegetable curry dish with
chicken, assuming they would take the same dish and add chicken to it.
Nope. They did it with chicken instead of vegetables. So when she was
there with us she tried to order the vegetable curry *with* chicken....
and vegetables. Nope. They could not do that.

On Tuesday, August 21, 2018 at 7:03:42 PM UTC-4, Dave Smith wrote:
> On 2018-08-21 6:05 PM, Mike_Duffy wrote:
> > On Tue, 21 Aug 2018 21:51:37 GMT, l not -l wrote:
> >
> >> Perhaps I should [...] order something else "my way".
> >
> > I ordered a McD cheeseburger with no toppings. It came with no cheese.
> >
>
> It could be worse. We went to a Thai restaurant with some friends. They
> had been there before and she had ordered a vegetable curry dish with
> chicken, assuming they would take the same dish and add chicken to it.
> Nope. They did it with chicken instead of vegetables. So when she was
> there with us she tried to order the vegetable curry *with* chicken....
> and vegetables. Nope. They could not do that.

I always find it ironic at ethnic restaurants how difficult it is to
get a dish with a lot of vegetables and a little meat. You just know
that's how they eat at home, but it's next to impossible to get that
in their restaurants.

Cindy Hamilton

On Wed, 22 Aug 2018 03:15:23 -0700 (PDT), Cindy Hamilton
> wrote:

>On Tuesday, August 21, 2018 at 7:03:42 PM UTC-4, Dave Smith wrote:
>> On 2018-08-21 6:05 PM, Mike_Duffy wrote:
>> > On Tue, 21 Aug 2018 21:51:37 GMT, l not -l wrote:
>> >
>> >> Perhaps I should [...] order something else "my way".
>> >
>> > I ordered a McD cheeseburger with no toppings. It came with no cheese.
>> >
>>
>> It could be worse. We went to a Thai restaurant with some friends. They
>> had been there before and she had ordered a vegetable curry dish with
>> chicken, assuming they would take the same dish and add chicken to it.
>> Nope. They did it with chicken instead of vegetables. So when she was
>> there with us she tried to order the vegetable curry *with* chicken....
>> and vegetables. Nope. They could not do that.
>
>I always find it ironic at ethnic restaurants how difficult it is to
>get a dish with a lot of vegetables and a little meat. You just know
>that's how they eat at home, but it's next to impossible to get that
>in their restaurants.
>
>Cindy Hamilton

Chinese restaurant dishes are mostly veggies with little meat... in
fact it's very easy to order an all veggie dish with no meat because
most dishes are fully prepared and then bits of meat are added.
It's very easy to get pizza with veggies and no meat, same for pasta
dishes. Technically a peanut butter and jelly sandwich is all
veggies... bread is wheat and last I checked wheat is a veggie.
I find it easy to have all vegetable and no meat dishes at ethnic
restaurants, but be prepared for a lot of rice, beans, potatoes,
noodles, bread/tacos and such.

Mike_Duffy wrote:
>
> On Tue, 21 Aug 2018 21:51:37 GMT, l not -l wrote:
>
> > Perhaps I should [...] order something else "my way".
>
> I ordered a McD cheeseburger with no toppings. It came with no cheese.

That's funny but hey - they *did* give you no toppings!

Years ago, my young daughter and I went to Hardee's when they had
the full fixings bar. She ordered a cheeseburger and they left
out the burger and the cheese. It was just a bun wrapped up. lol
I took it back and got a correct cheeseburger and they told me to
just keep the plain bun. So I loaded it up at the fixings bar and
ate that. It was so delicious even without the burger.

"Gary" wrote in message ...

Mike_Duffy wrote:
>
> On Tue, 21 Aug 2018 21:51:37 GMT, l not -l wrote:
>
> > Perhaps I should [...] order something else "my way".
>
> I ordered a McD cheeseburger with no toppings. It came with no cheese.

That's funny but hey - they *did* give you no toppings!

Years ago, my young daughter and I went to Hardee's when they had
the full fixings bar. She ordered a cheeseburger and they left
out the burger and the cheese. It was just a bun wrapped up. lol
I took it back and got a correct cheeseburger and they told me to
just keep the plain bun. So I loaded it up at the fixings bar and
ate that. It was so delicious even without the burger.

==

LOL Please describe the 'fixings'?

Ophelia wrote:
>
> "Gary" wrote:
> Years ago, my young daughter and I went to Hardee's when they had
> the full fixings bar...
>
> ==
>
> LOL Please describe the 'fixings'?

Like a small salad bar that contained everything you might want
to put on a hamburger. Fresh tomato slices, onion slices,
lettuce, pickle slices. Then packs of mustard, ketchup, mayo,
horseradish mayo, relish, etc.

I feel like I've forgotten many things but that's the basics. You
put what you want on your burger. Nice for turning a plain
hamburger into a deluxe one.