A dozen egg potato omelet with freshly harvested Swiss Chard...
excellent... half for tonight:
https://postimg.cc/QBQ43mFT

On 9/7/2019 9:16 AM, wrote:
> A dozen egg potato omelet with freshly harvested Swiss Chard...
> excellent... half for tonight:
> https://postimg.cc/QBQ43mFT
>

That looks very good but I don't see that much egg in there.

On Sat, 7 Sep 2019 09:24:18 -0400, Gary > wrote:

>On 9/7/2019 9:16 AM, wrote:
>> A dozen egg potato omelet with freshly harvested Swiss Chard...
>> excellent... half for tonight:
>> https://postimg.cc/QBQ43mFT
>>
>
>That looks very good but I don't see that much egg in there.

I should have taken the picture last night before I cut into it, but I
forgot. We get two meals out of it so it's only three eggs each per
meal. We much prefer these types of omelets rather than plain old
fried eggs. The Swiss chard worked out very well, better than
spinach, only down side is cutting out the middle vein from each
leaf... and there's bushels more in the garden. Swiss chard is a huge
producer, we can't eat it all so we give more than half away. Swiss
chard is actually beet tops but chard doesn't produce the beet root.
You'll rarely find chard at markets as it's delicate so once harvested
has a short shelf life.

On Sat, 07 Sep 2019 10:16:00 -0400, wrote:

>On Sat, 7 Sep 2019 09:24:18 -0400, Gary > wrote:
>
>>On 9/7/2019 9:16 AM, wrote:
>>> A dozen egg potato omelet with freshly harvested Swiss Chard...
>>> excellent... half for tonight:
>>> https://postimg.cc/QBQ43mFT
>>>
>>
>>That looks very good but I don't see that much egg in there.
>
>I should have taken the picture last night before I cut into it, but I
>forgot. We get two meals out of it so it's only three eggs each per
>meal. We much prefer these types of omelets rather than plain old
>fried eggs. The Swiss chard worked out very well, better than
>spinach, only down side is cutting out the middle vein from each
>leaf... and there's bushels more in the garden. Swiss chard is a huge
>producer, we can't eat it all so we give more than half away. Swiss
>chard is actually beet tops but chard doesn't produce the beet root.
>You'll rarely find chard at markets as it's delicate so once harvested
>has a short shelf life.

you should eat the middle stem. Just cook it separately. Delicious.
Even some recipes for pickling them.
Janet US

On Sat, 07 Sep 2019 10:32:38 -0600, U.S. Janet B. >
wrote:

>>You'll rarely find chard at markets as it's delicate so once harvested
>>has a short shelf life.
>
>you should eat the middle stem. Just cook it separately. Delicious.
>Even some recipes for pickling them.

Yes, agree.

On 9/7/2019 9:24 AM, Gary wrote:
> On 9/7/2019 9:16 AM, wrote:
>> A dozen egg potato omelet with freshly harvested Swiss Chard...
>> excellent... half for tonight:
>> https://postimg.cc/QBQ43mFT
>>
>
> That looks very good but I don't see that much egg in there.

It looks good but it doesn't look like an omelet. More like a scramble
in a Corningware dish.

Jill

"Gary" > wrote in message
...
> On 9/7/2019 9:16 AM, wrote:
>> A dozen egg potato omelet with freshly harvested Swiss Chard...
>> excellent... half for tonight:
>> https://postimg.cc/QBQ43mFT
>>
>
> That looks very good but I don't see that much egg in there.

The eggs were hiding under the potatoes.

On Saturday, September 7, 2019 at 8:16:35 AM UTC-5, Sheldon wrote:
> A dozen egg potato omelet with freshly harvested Swiss Chard...
> excellent... half for tonight:
> https://postimg.cc/QBQ43mFT

Looks like VOMIT! ;-)

John Kuthe, Climate Anarchist and Almost There!

On Sat, 7 Sep 2019 06:30:40 -0700 (PDT), John Kuthe
> wrote:

>On Saturday, September 7, 2019 at 8:16:35 AM UTC-5, Sheldon wrote:
>> A dozen egg potato omelet with freshly harvested Swiss Chard...
>> excellent... half for tonight:
>> https://postimg.cc/QBQ43mFT
>
>Looks like VOMIT! ;-)

And what of your creepy norditrack posts, hmm?

On 9/7/2019 8:16 AM, wrote:
> A dozen egg potato omelet with freshly harvested Swiss Chard...
> excellent... half for tonight:
> https://postimg.cc/QBQ43mFT

Â* That looks like something my dog threw up .

--
Snag
Yes , I'm old
and crochety - and armed .
Get outta my woods !

On 2019-09-07 9:16 a.m., wrote:
> A dozen egg potato omelet with freshly harvested Swiss Chard...
> excellent... half for tonight:
> https://postimg.cc/QBQ43mFT
>


What did it look like before it was regurgitated?

On Sat, 7 Sep 2019 Dave Smith wrote:
>On 2019-09-07 penmart01 wrote:
>>
>> A dozen egg potato omelet with freshly harvested Swiss Chard...
>> excellent... half for tonight:
>> https://postimg.cc/QBQ43mFT
>
>What did it look like before it was regurgitated?

A lot better than all yoose off topic prevarications that I no longer
read. The only purpose of posting that pic was to introduce the Swiss
Chard to those who have never tried it.

On Sat, 07 Sep 2019 10:45:43 -0400, wrote:

>On Sat, 7 Sep 2019 Dave Smith wrote:
>>On 2019-09-07 penmart01 wrote:
>>>
>>> A dozen egg potato omelet with freshly harvested Swiss Chard...
>>> excellent... half for tonight:
>>> https://postimg.cc/QBQ43mFT
>>
>>What did it look like before it was regurgitated?
>
>A lot better than all yoose off topic prevarications that I no longer
>read. The only purpose of posting that pic was to introduce the Swiss
>Chard to those who have never tried it.


Who hasn't eaten Swiss Chard before?? <boggle>

Jeßus wrote:

> On Sat, 07 Sep 2019 10:45:43 -0400, wrote:
>
> > On Sat, 7 Sep 2019 Dave Smith wrote:
> > > On 2019-09-07 penmart01 wrote:
> > > >
> >>> A dozen egg potato omelet with freshly harvested Swiss Chard...
> >>> excellent... half for tonight:
> >>> https://postimg.cc/QBQ43mFT
> > >
> > > What did it look like before it was regurgitated?
> >
> > A lot better than all yoose off topic prevarications that I no
> > longer read. The only purpose of posting that pic was to introduce
> > the Swiss Chard to those who have never tried it.
>
>
> Who hasn't eaten Swiss Chard before?? <boggle>

Oddly, I havent. Now I am intrigued.

https://www.simplyrecipes.com/recipes/swiss_chard/

That looks like a good way to try it out.

On Sat, 07 Sep 2019 19:22:42 -0500, "cshenk" > wrote:

>Jeßus wrote:
>
>> On Sat, 07 Sep 2019 10:45:43 -0400, wrote:
>>
>> > On Sat, 7 Sep 2019 Dave Smith wrote:
>> > > On 2019-09-07 penmart01 wrote:
>> > > >
>> >>> A dozen egg potato omelet with freshly harvested Swiss Chard...
>> >>> excellent... half for tonight:
>> >>> https://postimg.cc/QBQ43mFT
>> > >
>> > > What did it look like before it was regurgitated?
>> >
>> > A lot better than all yoose off topic prevarications that I no
>> > longer read. The only purpose of posting that pic was to introduce
>> > the Swiss Chard to those who have never tried it.
>>
>>
>> Who hasn't eaten Swiss Chard before?? <boggle>
>
>Oddly, I havent. Now I am intrigued.
>
>https://www.simplyrecipes.com/recipes/swiss_chard/
>
>That looks like a good way to try it out.

Yes, that looks good. You can basically cook it the same as English
spinach, albeit it's a little more fibrous.

On 9/7/2019 8:22 PM, cshenk wrote:
> Jeßus wrote:
>
>> On Sat, 07 Sep 2019 10:45:43 -0400, wrote:
>>
>>> On Sat, 7 Sep 2019 Dave Smith wrote:
>>>> On 2019-09-07 penmart01 wrote:
>>>>>
>>>>> A dozen egg potato omelet with freshly harvested Swiss Chard...
>>>>> excellent... half for tonight:
>>>>> https://postimg.cc/QBQ43mFT
>>>>
>>>> What did it look like before it was regurgitated?
>>>
>>> A lot better than all yoose off topic prevarications that I no
>>> longer read. The only purpose of posting that pic was to introduce
>>> the Swiss Chard to those who have never tried it.
>>
>>
>> Who hasn't eaten Swiss Chard before?? <boggle>
>
> Oddly, I havent. Now I am intrigued.
>
> https://www.simplyrecipes.com/recipes/swiss_chard/
>
> That looks like a good way to try it out.
>

I've not tried it either. I don't like cooked greens. I can enjoy a
good salad, but once cooked it all tastes like soggy grass to me.

On Saturday, September 7, 2019 at 7:30:07 PM UTC-4, Jeßus wrote:
> On Sat, 07 Sep 2019 10:45:43 -0400, wrote:
>
> >On Sat, 7 Sep 2019 Dave Smith wrote:
> >>On 2019-09-07 penmart01 wrote:
> >>>
> >>> A dozen egg potato omelet with freshly harvested Swiss Chard...
> >>> excellent... half for tonight:
> >>> https://postimg.cc/QBQ43mFT
> >>
> >>What did it look like before it was regurgitated?
> >
> >A lot better than all yoose off topic prevarications that I no longer
> >read. The only purpose of posting that pic was to introduce the Swiss
> >Chard to those who have never tried it.
>
>
> Who hasn't eaten Swiss Chard before?? <boggle>

I have, but it tastes of beets, which I don't care for.

Cindy Hamilton

Cindy Hamilton wrote:
>
> Jeßus wrote:
> > Who hasn't eaten Swiss Chard before?? <boggle>
>
> I have, but it tastes of beets, which I don't care for.

I've never had it and won't ever miss what I haven't eaten. If
they taste like beets then I'll never try them. I have tried
beets and don't like at all.

On Sun, 8 Sep 2019 03:38:56 -0700 (PDT), Cindy Hamilton
> wrote:

>On Saturday, September 7, 2019 at 7:30:07 PM UTC-4, Jeßus wrote:
>> On Sat, 07 Sep 2019 10:45:43 -0400, wrote:
>>
>> >On Sat, 7 Sep 2019 Dave Smith wrote:
>> >>On 2019-09-07 penmart01 wrote:
>> >>>
>> >>> A dozen egg potato omelet with freshly harvested Swiss Chard...
>> >>> excellent... half for tonight:
>> >>> https://postimg.cc/QBQ43mFT
>> >>
>> >>What did it look like before it was regurgitated?
>> >
>> >A lot better than all yoose off topic prevarications that I no longer
>> >read. The only purpose of posting that pic was to introduce the Swiss
>> >Chard to those who have never tried it.
>>
>>
>> Who hasn't eaten Swiss Chard before?? <boggle>
>
>I have, but it tastes of beets, which I don't care for.

Yes, they're in the same genus, hence the similarities. I like beets
in small doses.

On Sat, 07 Sep 2019 10:45:43 -0400, wrote:

>On Sat, 7 Sep 2019 Dave Smith wrote:
>>On 2019-09-07 penmart01 wrote:
>>>
>>> A dozen egg potato omelet with freshly harvested Swiss Chard...
>>> excellent... half for tonight:
>>> https://postimg.cc/QBQ43mFT
>>
>>What did it look like before it was regurgitated?
>
>A lot better than all yoose off topic prevarications that I no longer
>read. The only purpose of posting that pic was to introduce the Swiss
>Chard to those who have never tried it.

Well, it was a poor choice since you cooked the living Christ out of
it.

Je�us wrote:
> On Sat, 07 Sep 2019 10:45:43 -0400, wrote:
>
>> On Sat, 7 Sep 2019 Dave Smith wrote:
>>> On 2019-09-07 penmart01 wrote:
>>>>
>>>> A dozen egg potato omelet with freshly harvested Swiss Chard...
>>>> excellent... half for tonight:
>>>> https://postimg.cc/QBQ43mFT
>>>
>>> What did it look like before it was regurgitated?
>>
>> A lot better than all yoose off topic prevarications that I no longer
>> read. The only purpose of posting that pic was to introduce the Swiss
>> Chard to those who have never tried it.
>
> Well, it was a poor choice since you cooked the living Christ out of
> it.
>

Oh Hush. Yoose know that Popeye is an erudite polymath up in noo yawk.

He knows all there is to know. Like the best donkey shows at every
border town on the mexican border.

Hell, didn't he bring back a 100% genuine, no shit Mayan prostitute?

Can yoose possibly doubt that he had sex with every woman in
brooklyn while a paperboy?

No, Yoose can't! Popeye ****ed all them wimmens!

On 9/7/2019 7:41 PM, Je�us wrote:
> On Sat, 07 Sep 2019 10:45:43 -0400, wrote:
>
>> On Sat, 7 Sep 2019 Dave Smith wrote:
>>> On 2019-09-07 penmart01 wrote:
>>>>
>>>> A dozen egg potato omelet with freshly harvested Swiss Chard...
>>>> excellent... half for tonight:
>>>> https://postimg.cc/QBQ43mFT
>>>
>>> What did it look like before it was regurgitated?
>>
>> A lot better than all yoose off topic prevarications that I no longer
>> read. The only purpose of posting that pic was to introduce the Swiss
>> Chard to those who have never tried it.
>
> Well, it was a poor choice since you cooked the living Christ out of
> it.
>
I don't actually care about his "introduction" to Swiss chard. He's
always talking about using 12 eggs for 2 people. An omelet. That's not
an omelet. A frittata, perhaps. Then reheated. Ugh. Overcooked,
reheated, rubbery eggs.

It's not that difficult to crack a few eggs to serve two people. Add
chard or spinach or whatever. I have no idea why he thinks it's a great
idea to cook a dozen eggs at one time for two people.

Jill

On Mon, 9 Sep 2019 18:10:15 -0400, jmcquown >
wrote:

>On 9/7/2019 7:41 PM, Je?us wrote:
>> On Sat, 07 Sep 2019 10:45:43 -0400, wrote:
>>
>>> On Sat, 7 Sep 2019 Dave Smith wrote:
>>>> On 2019-09-07 penmart01 wrote:
>>>>>
>>>>> A dozen egg potato omelet with freshly harvested Swiss Chard...
>>>>> excellent... half for tonight:
>>>>> https://postimg.cc/QBQ43mFT
>>>>
>>>> What did it look like before it was regurgitated?
>>>
>>> A lot better than all yoose off topic prevarications that I no longer
>>> read. The only purpose of posting that pic was to introduce the Swiss
>>> Chard to those who have never tried it.
>>
>> Well, it was a poor choice since you cooked the living Christ out of
>> it.
>>
>I don't actually care about his "introduction" to Swiss chard. He's
>always talking about using 12 eggs for 2 people. An omelet. That's not
>an omelet. A frittata, perhaps. Then reheated. Ugh. Overcooked,
>reheated, rubbery eggs.

When does an omelotte become a frittata, or vic-versa? The first
search result says:

"A frittata is cooked slowly over low heat while an omelet is cooked
quickly over higher heat. Whereas omelets are served hot straight from
the stove, frittata are often served at room temperature, making them
perfect to make ahead for brunches or larger groups"

and

"In the strictest sense, the difference between the omelet and the
frittata boils down to a matter of folding the cooked egg around the
filling versus mixing the filling into the raw egg mixture. But there
are a few other distinctions as well"

https://www.thespruceeats.com/omelet...ttatas-1807039


Blah. Whatever. So apparently what I make is neither an omelotte nor a
frittata More like an hybrid of the two. My personal preference is
to cook the egg to the bare minimum (although that is influenced by
other ingredients of course). I serve it hot. I like a lot of colours
in mine, i.e greens (spinach, nettles, young kale or chard) reds
(chili, tomato, capsicum). Always always with garlic. I *love* to add
feta cheese, preferably Greek feta. I don't know where I got that
from, but I think it really takes it to another level.

The wife OTOH does make a true omelotte:
https://guide.michelin.com/sg/en/art...style-omelette
I've never attempted to make one in this way, I'm sure I'd screw it up
and need some practice. Totally different cooking style to my way,
which is great to have the variety.

>It's not that difficult to crack a few eggs to serve two people. Add
>chard or spinach or whatever. I have no idea why he thinks it's a great
>idea to cook a dozen eggs at one time for two people.

It's more eggs than I'd use for an omelotte, but oh well. Anyway,
based on what I have just read, Sheldon is definitely making
frittatas. To critique his 'omelotte', I would say add some more
colourful (and just plain more) vegetables, and less cooking.

I'm not personally a huge fan of chard in an omelotte (unless they're
very young and small leaves which are a lot milder). I don't think
that astringency complements well with eggs.

On 9/7/19 7:16 AM, wrote:
> A dozen egg potato omelet with freshly harvested Swiss Chard...
> excellent... half for tonight:
> https://postimg.cc/QBQ43mFT
>

Chard and eggs are excellent! We find it regularly at the farmers
market. It is very nice just sauteed on it's on as well. I like a plate
of it with a couple eggs over easy added on top and a crusty bread for
sopping.

jay

On Saturday, September 7, 2019 at 8:16:35 AM UTC-5, Sheldon wrote:
>
> A dozen egg potato omelet with freshly harvested Swiss Chard...
> excellent... half for tonight:
> https://postimg.cc/QBQ43mFT
>
I've never eaten Swiss Chard but I would certainly try it given the chance.

On Sat, 7 Sep 2019 10:56:39 -0700 (PDT), "
> wrote:

>On Saturday, September 7, 2019 at 8:16:35 AM UTC-5, Sheldon wrote:
>>
>> A dozen egg potato omelet with freshly harvested Swiss Chard...
>> excellent... half for tonight:
>> https://postimg.cc/QBQ43mFT
>>
>I've never eaten Swiss Chard but I would certainly try it given the chance.

if you like spinach or beet greens chances are you will like Swiss
Chard.
I often would prepare it by removing the ribs, cutting them in approx.
1 inch pieces and saute them in butter with garlic, a little onion and
whatever seasoning appealed, when the ribs are almost done add in the
torn pieces of the leaves and stir and cook until all is done. I
think adding the rib pieces makes the whole thing more interesting.
Particularly if you have rainbow chard. Then you have the various
colored pieces mixed in with the wilted leaves.
Janet US

On Sat, 07 Sep 2019 12:21:05 -0600, U.S. Janet B. >
wrote:

>On Sat, 7 Sep 2019 10:56:39 -0700 (PDT), "
> wrote:
>
>>On Saturday, September 7, 2019 at 8:16:35 AM UTC-5, Sheldon wrote:
>>>
>>> A dozen egg potato omelet with freshly harvested Swiss Chard...
>>> excellent... half for tonight:
>>> https://postimg.cc/QBQ43mFT
>>>
>>I've never eaten Swiss Chard but I would certainly try it given the chance.
>
>if you like spinach or beet greens chances are you will like Swiss
>Chard.

It's similar, although a little more astringent than spinach, etc.

On Sat, 7 Sep 2019 10:56:39 -0700 (PDT), "
> wrote:

>On Saturday, September 7, 2019 at 8:16:35 AM UTC-5, Sheldon wrote:
>>
>> A dozen egg potato omelet with freshly harvested Swiss Chard...
>> excellent... half for tonight:
>> https://postimg.cc/QBQ43mFT
>>
>I've never eaten Swiss Chard but I would certainly try it given the chance.

Is it uncommon in the U.S? I'm surprised if that's the case.

On Saturday, September 7, 2019 at 6:30:44 PM UTC-5, Jeßus wrote:
>
> On Sat, 7 Sep 2019 10:56:39 -0700 (PDT), "
> > wrote:
>
> >I've never eaten Swiss Chard but I would certainly try it given the chance.
>
> Is it uncommon in the U.S? I'm surprised if that's the case.
>
No, it's not uncommon and I've heard my mother talk of eating it but it just
wasn't on our table. Don't ask me why.

On Sat, 7 Sep 2019 16:41:14 -0700 (PDT), "
> wrote:

>On Saturday, September 7, 2019 at 6:30:44 PM UTC-5, Jeßus wrote:
>>
>> On Sat, 7 Sep 2019 10:56:39 -0700 (PDT), "
>> > wrote:
>>
>> >I've never eaten Swiss Chard but I would certainly try it given the chance.
>>
>> Is it uncommon in the U.S? I'm surprised if that's the case.
>>
>No, it's not uncommon and I've heard my mother talk of eating it but it just
>wasn't on our table. Don't ask me why.

Very easy to grow, almost grows itself.

On 9/7/2019 8:16 PM, Je�us wrote:
> On Sat, 7 Sep 2019 16:41:14 -0700 (PDT), "
> > wrote:
>
>> On Saturday, September 7, 2019 at 6:30:44 PM UTC-5, Jeßus wrote:
>>>
>>> On Sat, 7 Sep 2019 10:56:39 -0700 (PDT), "
>>> > wrote:
>>>
>>>> I've never eaten Swiss Chard but I would certainly try it given the chance.
>>>
>>> Is it uncommon in the U.S? I'm surprised if that's the case.
>>>
>> No, it's not uncommon and I've heard my mother talk of eating it but it just
>> wasn't on our table. Don't ask me why.
>
> Very easy to grow, almost grows itself.
>
Only if you have room (or care to have) a garden. I wasn't raised with
a garden. Oh, my father pretended and grew a few too many tomatoes,
bell peppers and cucumbers when I was a teen. He was a hobby gardener,
not growing food to feed the family. Gave most of what he grew away.
No Swiss Chard, that's for sure. Nor spinach, which I somehow learned
to love despite not having had it served to me (outside of a can) when I
was a child.

As long as it's not tough or (you mentioned astringent) and it's cooked,
I might like Swiss Chard. I do like fresh young spinach leaves sauteed
in olive oil with cloves of garlic. Fried spinach is an interesting
thing, too. Never been a fan of kale. I tried it. Sorry, don't like it.

Jill

wrote:
> On Saturday, September 7, 2019 at 6:30:44 PM UTC-5, Jeßus wrote:
>>
>> On Sat, 7 Sep 2019 10:56:39 -0700 (PDT), "
>> > wrote:
>>
>>> I've never eaten Swiss Chard but I would certainly try it given the chance.
>>
>> Is it uncommon in the U.S? I'm surprised if that's the case.
>>
> No, it's not uncommon and I've heard my mother talk of eating it but it just
> wasn't on our table. Don't ask me why.
>

I remember my grandmother. When I asked granny Bailey what we were
having for dinner, there could be two answers.

(1) Cold Kale and calf shit. One of her favorite smart ass retorts.
I don't remember ever seeing or eating Kale. I wouldn't know it if I
saw it. I just thought it was a smart ass remark by granny.

(2) Pie. The old woman loved ALL pies, and she saw no reason to not
use them as a complete meal. You could eat the whole damn pie if you
like, even a second pie. She did not believe the lack of meat or
protein or vegetables made the meal any less sustaining than a
complete Pie only meal.

I'll never forget granny. She died in the early 80's. I was a
pallbearer to help tote her casket to the hole next to the church.

On 2019-09-07 7:41 p.m., wrote:
> On Saturday, September 7, 2019 at 6:30:44 PM UTC-5, Jeßus wrote:
>>
>> On Sat, 7 Sep 2019 10:56:39 -0700 (PDT), "
>> > wrote:
>>
>>> I've never eaten Swiss Chard but I would certainly try it given the chance.
>>
>> Is it uncommon in the U.S? I'm surprised if that's the case.
>>
> No, it's not uncommon and I've heard my mother talk of eating it but it just
> wasn't on our table. Don't ask me why.
>

The taste.

On Sat, 7 Sep 2019 21:26:32 -0400, Dave Smith
> wrote:

>On 2019-09-07 7:41 p.m., wrote:
>> On Saturday, September 7, 2019 at 6:30:44 PM UTC-5, Jeßus wrote:
>>>
>>> On Sat, 7 Sep 2019 10:56:39 -0700 (PDT), "
>>> > wrote:
>>>
>>>> I've never eaten Swiss Chard but I would certainly try it given the chance.
>>>
>>> Is it uncommon in the U.S? I'm surprised if that's the case.
>>>
>> No, it's not uncommon and I've heard my mother talk of eating it but it just
>> wasn't on our table. Don't ask me why.
>>
>
>The taste.

It tastes fine. A bit like spinach, as Jebus said. Tasmanians
(Australians?) actually often call it spinach. When they mean real
spinach, they say "English spinach".

On Saturday, September 7, 2019 at 8:26:35 PM UTC-5, Dave Smith wrote:
>
> On 2019-09-07 7:41 p.m., wrote:
>
> > On Saturday, September 7, 2019 at 6:30:44 PM UTC-5, Jeßus wrote:
> >>
> >> On Sat, 7 Sep 2019 10:56:39 -0700 (PDT), "
> >> > wrote:
> >>
> >>> I've never eaten Swiss Chard but I would certainly try it given the chance.
> >>
> >> Is it uncommon in the U.S? I'm surprised if that's the case.
> >>
> > No, it's not uncommon and I've heard my mother talk of eating it but it just
> > wasn't on our table. Don't ask me why.
> >
>
> The taste.
>
That could be it. If my dad didn't like it and if we'd turned up our noses
at it she wouldn't have cooked it.

Je�us wrote:
> On Sat, 7 Sep 2019 10:56:39 -0700 (PDT), "
> > wrote:
>
>> On Saturday, September 7, 2019 at 8:16:35 AM UTC-5, Sheldon wrote:
>>>
>>> A dozen egg potato omelet with freshly harvested Swiss Chard...
>>> excellent... half for tonight:
>>> https://postimg.cc/QBQ43mFT
>>>
>> I've never eaten Swiss Chard but I would certainly try it given the chance.
>
> Is it uncommon in the U.S? I'm surprised if that's the case.
>

I can say it is not common in the southern us. Most have heard of it
though. Most greens are turnip greens, mustard greens, spinach,
collards. and a few others. Sometimes country folks might pick a
mess of poke salad, or other greens but city stores never sell some
of these greens.

Even the famous Top market in new york doesn't sell everything.

But I'm sure they have the very finest spinach in the universe to
keep up Popeye's muscles, and nourish his giant penis.

The wimmens would shit a brick if their 80 year old popeye didn't
perform.

On Sat, 7 Sep 2019 19:00:40 -0500, Hank Rogers >
wrote:

>Je?us wrote:
>> On Sat, 7 Sep 2019 10:56:39 -0700 (PDT), "
>> > wrote:
>>
>>> On Saturday, September 7, 2019 at 8:16:35 AM UTC-5, Sheldon wrote:
>>>>
>>>> A dozen egg potato omelet with freshly harvested Swiss Chard...
>>>> excellent... half for tonight:
>>>> https://postimg.cc/QBQ43mFT
>>>>
>>> I've never eaten Swiss Chard but I would certainly try it given the chance.
>>
>> Is it uncommon in the U.S? I'm surprised if that's the case.
>>
>
>I can say it is not common in the southern us. Most have heard of it
>though. Most greens are turnip greens, mustard greens, spinach,
>collards. and a few others. Sometimes country folks might pick a
>mess of poke salad, or other greens but city stores never sell some
>of these greens.

Probably doesn't suit most people's taste buds these days?

>Even the famous Top market in new york doesn't sell everything.
>
>But I'm sure they have the very finest spinach in the universe to
>keep up Popeye's muscles, and nourish his giant penis.
>
>The wimmens would shit a brick if their 80 year old popeye didn't
>perform.

Heh. I like your work

On Sun, 08 Sep 2019 07:17:38 +0700, Jeßus > wrote:

>On Sat, 7 Sep 2019 19:00:40 -0500, Hank Rogers >
>wrote:
>
>>Je?us wrote:
>>> On Sat, 7 Sep 2019 10:56:39 -0700 (PDT), "
>>> > wrote:
>>>
>>>> On Saturday, September 7, 2019 at 8:16:35 AM UTC-5, Sheldon wrote:
>>>>>
>>>>> A dozen egg potato omelet with freshly harvested Swiss Chard...
>>>>> excellent... half for tonight:
>>>>> https://postimg.cc/QBQ43mFT
>>>>>
>>>> I've never eaten Swiss Chard but I would certainly try it given the chance.
>>>
>>> Is it uncommon in the U.S? I'm surprised if that's the case.
>>>
>>
>>I can say it is not common in the southern us. Most have heard of it
>>though. Most greens are turnip greens, mustard greens, spinach,
>>collards. and a few others. Sometimes country folks might pick a
>>mess of poke salad, or other greens but city stores never sell some
>>of these greens.
>
>Probably doesn't suit most people's taste buds these days?
>
>>Even the famous Top market in new york doesn't sell everything.
>>
>>But I'm sure they have the very finest spinach in the universe to
>>keep up Popeye's muscles, and nourish his giant penis.
>>
>>The wimmens would shit a brick if their 80 year old popeye didn't
>>perform.
>
>Heh. I like your work

LOL!

On Sun, 08 Sep 2019 06:30:39 +0700, Jeßus > wrote:

>On Sat, 7 Sep 2019 10:56:39 -0700 (PDT), "
> wrote:
>
>>On Saturday, September 7, 2019 at 8:16:35 AM UTC-5, Sheldon wrote:
>>>
>>> A dozen egg potato omelet with freshly harvested Swiss Chard...
>>> excellent... half for tonight:
>>> https://postimg.cc/QBQ43mFT
>>>
>>I've never eaten Swiss Chard but I would certainly try it given the chance.
>
>Is it uncommon in the U.S? I'm surprised if that's the case.

I've had it a few times in the Netherlands, but it is (or was) not
common.

On Sun, 08 Sep 2019 10:08:44 +1000, Bruce >
wrote:

>On Sun, 08 Sep 2019 06:30:39 +0700, Jeßus > wrote:
>
>>On Sat, 7 Sep 2019 10:56:39 -0700 (PDT), "
> wrote:
>>
>>>On Saturday, September 7, 2019 at 8:16:35 AM UTC-5, Sheldon wrote:
>>>>
>>>> A dozen egg potato omelet with freshly harvested Swiss Chard...
>>>> excellent... half for tonight:
>>>> https://postimg.cc/QBQ43mFT
>>>>
>>>I've never eaten Swiss Chard but I would certainly try it given the chance.
>>
>>Is it uncommon in the U.S? I'm surprised if that's the case.
>
>I've had it a few times in the Netherlands, but it is (or was) not
>common.

I'm guessing it once was common nearly everywhere in temperate
climates, but now people dislike the taste/texture and are wealthy
enough to not have to grow it for food.