It was a light meal tonight. We had butternut squash soup with a dollop
of yogurt followed by Thai style beef and vegetable rolls.

On Tuesday, January 26, 2021 at 5:23:37 PM UTC-6, Dave Smith wrote:
>
> It was a light meal tonight. We had butternut squash soup with a dollop
> of yogurt followed by Thai style beef and vegetable rolls.
>
Sounds good to me.

It's going to be a "campfire" packet here. A large hamburger patty, potatoes,
onion, and seasoned salt, and a dab of butter.

On Tuesday, January 26, 2021 at 6:23:37 PM UTC-5, Dave Smith wrote:
> It was a light meal tonight. We had butternut squash soup with a dollop
> of yogurt followed by Thai style beef and vegetable rolls.

Here it was a salad dressed with creamy garlic (mayo, yogurt, garlic powder,
onion powder, salt, pepper), and a sandwich of leftover grilled pork tenderloin
with barbecue sauce.

Cindy Hamilton

On Wednesday, January 27, 2021 at 3:32:20 AM UTC-6, Cindy Hamilton wrote:
>
> Here it was a salad dressed with creamy garlic (mayo, yogurt, garlic powder,
> onion powder, salt, pepper), and a sandwich of leftover grilled pork tenderloin
> with barbecue sauce.
>
> Cindy Hamilton
>
Tonight it's going to giant salads for my brother and I. Cubed grilled chicken
breasts, chopped boiled eggs, cucumber, broccoli, cauliflower, cheese, and
the dressings of our choice on top mixed salad greens.

On Wednesday, January 27, 2021 at 5:01:45 PM UTC-6, wrote:
> On Wednesday, January 27, 2021 at 3:32:20 AM UTC-6, Cindy Hamilton wrote:
> >
> > Here it was a salad dressed with creamy garlic (mayo, yogurt, garlic powder,
> > onion powder, salt, pepper), and a sandwich of leftover grilled pork tenderloin
> > with barbecue sauce.
> >
> > Cindy Hamilton
> >
> Tonight it's going to giant salads for my brother and I. Cubed grilled chicken
> breasts, chopped boiled eggs, cucumber, broccoli, cauliflower, cheese, and
> the dressings of our choice on top mixed salad greens.


All that's missing are the BEETS...I'm having a big salad with some pickled beets...

😎

--
Best
Greg

On Wednesday, January 27, 2021 at 5:07:35 PM UTC-6, GM wrote:
> On Wednesday, January 27, 2021 at 5:01:45 PM UTC-6, wrote:
> > On Wednesday, January 27, 2021 at 3:32:20 AM UTC-6, Cindy Hamilton wrote:
> > >
> > > Here it was a salad dressed with creamy garlic (mayo, yogurt, garlic powder,
> > > onion powder, salt, pepper), and a sandwich of leftover grilled pork tenderloin
> > > with barbecue sauce.
> > >
> > > Cindy Hamilton
> > >
> > Tonight it's going to giant salads for my brother and I. Cubed grilled chicken
> > breasts, chopped boiled eggs, cucumber, broccoli, cauliflower, cheese, and
> > the dressings of our choice on top mixed salad greens.
> All that's missing are the BEETS...I'm having a big salad with some pickled beets...
>
> 😎
>
More power to both of you if you can stomach broccoli, cauliflower and beets.
I'd be retching.
>
> --
> Best
> Greg

--Bryan

On Wed, 27 Jan 2021 15:12:52 -0800 (PST), Bryan Simmons
> wrote:

>On Wednesday, January 27, 2021 at 5:07:35 PM UTC-6, GM wrote:
>> On Wednesday, January 27, 2021 at 5:01:45 PM UTC-6, wrote:
>> > On Wednesday, January 27, 2021 at 3:32:20 AM UTC-6, Cindy Hamilton wrote:
>> > >
>> > > Here it was a salad dressed with creamy garlic (mayo, yogurt, garlic powder,
>> > > onion powder, salt, pepper), and a sandwich of leftover grilled pork tenderloin
>> > > with barbecue sauce.
>> > >
>> > > Cindy Hamilton
>> > >
>> > Tonight it's going to giant salads for my brother and I. Cubed grilled chicken
>> > breasts, chopped boiled eggs, cucumber, broccoli, cauliflower, cheese, and
>> > the dressings of our choice on top mixed salad greens.
>> All that's missing are the BEETS...I'm having a big salad with some pickled beets...
>>
>> ?
>>
>More power to both of you if you can stomach broccoli, cauliflower and beets.
>I'd be retching.

Yes, that's not the kind of stuff children like.

On 2021-01-27 6:12 p.m., Bryan Simmons wrote:
> On Wednesday, January 27, 2021 at 5:07:35 PM UTC-6, GM wrote:
dy Hamilton
>>>>
>>> Tonight it's going to giant salads for my brother and I. Cubed grilled chicken
>>> breasts, chopped boiled eggs, cucumber, broccoli, cauliflower, cheese, and
>>> the dressings of our choice on top mixed salad greens.
>> All that's missing are the BEETS...I'm having a big salad with some pickled beets...
>>
>> 😎
>>
> More power to both of you if you can stomach broccoli, cauliflower and beets.
> I'd be retching.

I am indifferent to beets. I will eat them if they served to me, and I
will probably enjoy them. My wife despises them. Broccoli is one of my
favourite vegetables. If I have not had cauliflower for a while I love
it. Once I have had some it takes a couple weeks before I am ready to
eat it again.

On Wed, 27 Jan 2021 18:46:33 -0500, Dave Smith
> wrote:

>On 2021-01-27 6:12 p.m., Bryan Simmons wrote:
>> On Wednesday, January 27, 2021 at 5:07:35 PM UTC-6, GM wrote:
>dy Hamilton
>>>>>
>>>> Tonight it's going to giant salads for my brother and I. Cubed grilled chicken
>>>> breasts, chopped boiled eggs, cucumber, broccoli, cauliflower, cheese, and
>>>> the dressings of our choice on top mixed salad greens.
>>> All that's missing are the BEETS...I'm having a big salad with some pickled beets...
>>>
>>> ?
>>>
>> More power to both of you if you can stomach broccoli, cauliflower and beets.
>> I'd be retching.
>
>I am indifferent to beets. I will eat them if they served to me, and I
>will probably enjoy them. My wife despises them. Broccoli is one of my
>favourite vegetables. If I have not had cauliflower for a while I love
>it. Once I have had some it takes a couple weeks before I am ready to
>eat it again.

How close are you?

On 1/27/2021 6:01 PM, wrote:
> On Wednesday, January 27, 2021 at 3:32:20 AM UTC-6, Cindy Hamilton wrote:
>>
>> Here it was a salad dressed with creamy garlic (mayo, yogurt, garlic powder,
>> onion powder, salt, pepper), and a sandwich of leftover grilled pork tenderloin
>> with barbecue sauce.
>>
>> Cindy Hamilton
>>
> Tonight it's going to giant salads for my brother and I. Cubed grilled chicken
> breasts, chopped boiled eggs, cucumber, broccoli, cauliflower, cheese, and
> the dressings of our choice on top mixed salad greens.
>
I like the occasional big salad (with the works) for dinner sometimes.
Never added meat to one though.

On Thursday, January 28, 2021 at 10:22:07 AM UTC-5, Gary wrote:
> On 1/27/2021 6:01 PM, wrote:
> > On Wednesday, January 27, 2021 at 3:32:20 AM UTC-6, Cindy Hamilton wrote:
> >>
> >> Here it was a salad dressed with creamy garlic (mayo, yogurt, garlic powder,
> >> onion powder, salt, pepper), and a sandwich of leftover grilled pork tenderloin
> >> with barbecue sauce.
> >>
> >> Cindy Hamilton
> >>
> > Tonight it's going to giant salads for my brother and I. Cubed grilled chicken
> > breasts, chopped boiled eggs, cucumber, broccoli, cauliflower, cheese, and
> > the dressings of our choice on top mixed salad greens.
> >
> I like the occasional big salad (with the works) for dinner sometimes.
> Never added meat to one though.

If meat isn't "the works", I don't know what is.

So, what's "the works"?

Cindy Hamilton

On 2021-01-28 10:21 a.m., Gary wrote:
> On 1/27/2021 6:01 PM, wrote:
>> On Wednesday, January 27, 2021 at 3:32:20 AM UTC-6, Cindy Hamilton wrote:

>> Tonight it's going to giant salads for my brother and I.Â* Cubed
>> grilled chicken
>> breasts, chopped boiled eggs, cucumber, broccoli, cauliflower, cheese,
>> and
>> the dressings of our choice on top mixed salad greens.
>>
> I like the occasional big salad (with the works) for dinner sometimes.
> Never added meat to one though.

My good friend has told me several times that his wife is making a salad
for supper, and I always ask what she is served it with.

Salad never used to me my idea of a meal. However, there is one salad we
have been making frequently as a supper. It is a Thai mango and chicken
salad. It has just enough hot pepper in it to give it a kick and it is
served on a bed of lettuce.

Then there is Salad Nicoise. I tried it in a nice restaurant once and it
was fantastic. It is the only time I have ever seen it on a menu. It was
not even on the menu in Nice. It is a meal in a salad.

On Thu, 28 Jan 2021 11:02:40 -0500, Dave Smith
> wrote:

>On 2021-01-28 10:21 a.m., Gary wrote:
>> On 1/27/2021 6:01 PM, wrote:
>>> On Wednesday, January 27, 2021 at 3:32:20 AM UTC-6, Cindy Hamilton wrote:
>
>>> Tonight it's going to giant salads for my brother and I.* Cubed
>>> grilled chicken
>>> breasts, chopped boiled eggs, cucumber, broccoli, cauliflower, cheese,
>>> and
>>> the dressings of our choice on top mixed salad greens.
>>>
>> I like the occasional big salad (with the works) for dinner sometimes.
>> Never added meat to one though.
>
>My good friend has told me several times that his wife is making a salad
>for supper, and I always ask what she is served it with.
>
>Salad never used to me my idea of a meal. However, there is one salad we
>have been making frequently as a supper. It is a Thai mango and chicken
>salad. It has just enough hot pepper in it to give it a kick and it is
>served on a bed of lettuce.
>
>Then there is Salad Nicoise. I tried it in a nice restaurant once and it
>was fantastic. It is the only time I have ever seen it on a menu. It was
>not even on the menu in Nice. It is a meal in a salad.
>
>

I like a meal saladsl. I always look for Salad Nicoise. I
sometimes make it at home. A Chef's Salad is one with hard boiled
egg, meat, cheese, tomato, cucumber, lettuce, and the Chef's whimsy. I
love a Cobb Salad. I don't make that often because my husband
dislikes avocado. But I do make a Taco Salad frequently during the
summer. (refried beans, chopped lettuce, chopped onion, black olives,
chopped tomato, shredded cheese, sour cream and salsa, surrounded with
corn chips.)
Various dressings.

Janet US

On Thu, 28 Jan 2021 10:17:57 -0700, US Janet >
wrote:

>On Thu, 28 Jan 2021 11:02:40 -0500, Dave Smith
> wrote:
>
>>On 2021-01-28 10:21 a.m., Gary wrote:
>>> On 1/27/2021 6:01 PM, wrote:
>>>> On Wednesday, January 27, 2021 at 3:32:20 AM UTC-6, Cindy Hamilton wrote:
>>
>>>> Tonight it's going to giant salads for my brother and I.* Cubed
>>>> grilled chicken
>>>> breasts, chopped boiled eggs, cucumber, broccoli, cauliflower, cheese,
>>>> and
>>>> the dressings of our choice on top mixed salad greens.
>>>>
>>> I like the occasional big salad (with the works) for dinner sometimes.
>>> Never added meat to one though.

Chicken is meat. I like to add diced SPAM to salads... some say it's
not real meat! LOL

>>My good friend has told me several times that his wife is making a salad
>>for supper, and I always ask what she is served it with.
>>
>>Salad never used to me my idea of a meal. However, there is one salad we
>>have been making frequently as a supper. It is a Thai mango and chicken
>>salad. It has just enough hot pepper in it to give it a kick and it is
>>served on a bed of lettuce.
>>
>>Then there is Salad Nicoise. I tried it in a nice restaurant once and it
>>was fantastic. It is the only time I have ever seen it on a menu. It was
>>not even on the menu in Nice. It is a meal in a salad.
>>
>>
>
> I like a meal saladsl. I always look for Salad Nicoise. I
>sometimes make it at home. A Chef's Salad is one with hard boiled
>egg, meat, cheese, tomato, cucumber, lettuce, and the Chef's whimsy. I
>love a Cobb Salad. I don't make that often because my husband
>dislikes avocado. But I do make a Taco Salad frequently during the
>summer. (refried beans, chopped lettuce, chopped onion, black olives,
>chopped tomato, shredded cheese, sour cream and salsa, surrounded with
>corn chips.)
>Various dressings.
>
>Janet US

On Thursday, January 28, 2021 at 12:25:11 PM UTC-5, Sheldon wrote:

> Chicken is meat. I like to add diced SPAM to salads... some say it's
> not real meat! LOL

It's pretty high in fat. 16 grams fat per 56 grams of Spam.
Compared with 0.69 grams fat per 56 grams of skinless, boneless chicken breast.

Cindy Hamilton

On Thu, 28 Jan 2021 07:37:32 -0800 (PST), Cindy Hamilton
> wrote:

>On Thursday, January 28, 2021 at 10:22:07 AM UTC-5, Gary wrote:
>> On 1/27/2021 6:01 PM, wrote:
>> > On Wednesday, January 27, 2021 at 3:32:20 AM UTC-6, Cindy Hamilton wrote:
>> >>
>> >> Here it was a salad dressed with creamy garlic (mayo, yogurt, garlic powder,
>> >> onion powder, salt, pepper), and a sandwich of leftover grilled pork tenderloin
>> >> with barbecue sauce.
>> >>
>> >> Cindy Hamilton
>> >>
>> > Tonight it's going to giant salads for my brother and I. Cubed grilled chicken
>> > breasts, chopped boiled eggs, cucumber, broccoli, cauliflower, cheese, and
>> > the dressings of our choice on top mixed salad greens.
>> >
>> I like the occasional big salad (with the works) for dinner sometimes.
>> Never added meat to one though.
>
>If meat isn't "the works", I don't know what is.
>
>So, what's "the works"?

A dead animal, probably.

On Thu, 28 Jan 2021 Cindy Hamilton wrote:
>On Thursday, January 28, 2021 Sheldon wrote:
>
>> Chicken is meat. I like to add diced SPAM to salads... some say it's
>> not real meat! LOL
>
>It's pretty high in fat. 16 grams fat per 56 grams of Spam.
>Compared with 0.69 grams fat per 56 grams of skinless, boneless chicken breast.
>
>Cindy Hamilton

It's very rare that I add SPAM to a salad but I add chicken and other
meat to salads often, left over roast beef/steak is good in a tossed
garden salad. I typically make large roast beefs and add the left
overs sliced/julienned to salads. Left over pork loin roasts are good
in cold Chinese chow mein type dishes, lots of Oriental
veggies, with noodles too.
I don't do math with foods we eat... then we'd choke. I know very
well how to limit fats in foods, that's one major reason why we don't
eat ground mystery meat... preground mystery meat is with fat it's
loaded... don't for one second believe the fat to lean ratio marked
on stupidmarket ground beef.
You add more useless fatso calories by not making any effort to
trim your posts. You are too lazy to grind your own meat, that's why
you weigh 300 pounds.

On Wednesday, January 27, 2021 at 5:12:54 PM UTC-6, wrote:
>
> > On Wednesday, January 27, 2021 at 5:01:45 PM UTC-6, wrote:
> > >
> > > Tonight it's going to giant salads for my brother and I. Cubed grilled chicken
> > > breasts, chopped boiled eggs, cucumber, broccoli, cauliflower, cheese, and
> > > the dressings of our choice on top mixed salad greens.
> >
> More power to both of you if you can stomach broccoli, cauliflower and beets.
> I'd be retching.
> >
> --Bryan
>
I love pickled beets but not on my salad, I'd like those on a separate plate, please.
But I do love broccoli and cauliflower in the salad and it's all good with your favorite
dressing plus the grape tomatoes I originally forgot to mention.

On Thursday, January 28, 2021 at 9:22:07 AM UTC-6, Gary wrote:
>
> On 1/27/2021 6:01 PM, wrote:
> >
> > Tonight it's going to giant salads for my brother and I. Cubed grilled chicken
> > breasts, chopped boiled eggs, cucumber, broccoli, cauliflower, cheese, and
> > the dressings of our choice on top mixed salad greens.
> >
> I like the occasional big salad (with the works) for dinner sometimes.
> Never added meat to one though.
>
Try it will grilled cubed chicken or ham sometime. It's quite good and rather
filling. You've got three proteins if you count the cheese and chopped boiled
eggs. You're free to add croutons or some sort of crackers on the side, but
we didn't have either as the salads were huge and we didn't need the added
carbs.

On Thu, 28 Jan 2021 13:09:12 -0800 (PST), "
> wrote:

>On Wednesday, January 27, 2021 at 5:12:54 PM UTC-6, wrote:
>>
>> > On Wednesday, January 27, 2021 at 5:01:45 PM UTC-6, wrote:
>> > >
>> > > Tonight it's going to giant salads for my brother and I. Cubed grilled chicken
>> > > breasts, chopped boiled eggs, cucumber, broccoli, cauliflower, cheese, and
>> > > the dressings of our choice on top mixed salad greens.
>> >
>> More power to both of you if you can stomach broccoli, cauliflower and beets.
>> I'd be retching.
>> >
>> --Bryan
>>
>I love pickled beets but not on my salad, I'd like those on a separate plate, please.
>But I do love broccoli and cauliflower in the salad and it's all good with your favorite
>dressing plus the grape tomatoes I originally forgot to mention.

Does the separate plate have to be a specific colour?

On Thursday, January 28, 2021 at 3:17:04 PM UTC-6, Master Bruce wrote:
>
> On Thu, 28 Jan 2021 13:09:12 -0800 (PST), "
> > wrote:
>
> >I love pickled beets but not on my salad, I'd like those on a separate plate, please.
> >But I do love broccoli and cauliflower in the salad and it's all good with your favorite
> >dressing plus the grape tomatoes I originally forgot to mention.
> >
> Does the separate plate have to be a specific colour?
>
Nope, even a paper plate would be fine with me.

Cindy Hamilton wrote:
> Gary wrote:
>> I like the occasional big salad (with the works) for dinner sometimes.
>> Never added meat to one though.
>
> If meat isn't "the works", I don't know what is.
>
> So, what's "the works"?

Think vegetarian deluxe salad. More than usual vegetables plus cheese,
hard boiled egg and even croutons. The cheese is always torn small
pieces of mild cheddar but some feta on top is also a bonus.

A "salad bar" gives you many more options than you might have at home
(as an example)

I've never added meat before (not saying it's a bad thing).
But then...I realized that many years ago I would sometimes add crumbled
bacon. I liked that meat in a salad.
Even kept a jar of Bac-Os around if I didn't have any real bacon to cook.

Anyway, imo all salads are good. I'm not about to argue about any
variations.

On Friday, January 29, 2021 at 9:04:07 AM UTC-5, Gary wrote:
> Cindy Hamilton wrote:
> > Gary wrote:
> >> I like the occasional big salad (with the works) for dinner sometimes.
> >> Never added meat to one though.
> >
> > If meat isn't "the works", I don't know what is.
> >
> > So, what's "the works"?
> Think vegetarian deluxe salad. More than usual vegetables plus cheese,
> hard boiled egg and even croutons. The cheese is always torn small
> pieces of mild cheddar but some feta on top is also a bonus.
>
> A "salad bar" gives you many more options than you might have at home
> (as an example)
>
> I've never added meat before (not saying it's a bad thing).
> But then...I realized that many years ago I would sometimes add crumbled
> bacon. I liked that meat in a salad.
> Even kept a jar of Bac-Os around if I didn't have any real bacon to cook.
>
> Anyway, imo all salads are good. I'm not about to argue about any
> variations.

I'm not arguing, either. I just wondered what "the works" was. I very, very
often put grilled chicken on a salad. Fairly often ham, pepperoni, and provolone.
Leftover steak when it's available.

I'm trying to figure out what to do for my birthday this year. (It's coming up in a
few weeks.) The prospect of scoring some capicola, mortadella and soppressata,
and having a really, really good salad is appealing. Maybe I can round up some
heirloom tomatoes at the fancy grocery store.

I don't usually put cheese on a salad (except as above). I'm just not one
of those people who thinks cheese makes everything better.

Cindy Hamilton

On Fri, 29 Jan 2021 06:17:37 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, January 29, 2021 at 9:04:07 AM UTC-5, Gary wrote:
>> Cindy Hamilton wrote:
>> > Gary wrote:
>> >> I like the occasional big salad (with the works) for dinner sometimes.
>> >> Never added meat to one though.
>> >
>> > If meat isn't "the works", I don't know what is.
>> >
>> > So, what's "the works"?
>> Think vegetarian deluxe salad. More than usual vegetables plus cheese,
>> hard boiled egg and even croutons. The cheese is always torn small
>> pieces of mild cheddar but some feta on top is also a bonus.
>>
>> A "salad bar" gives you many more options than you might have at home
>> (as an example)
>>
>> I've never added meat before (not saying it's a bad thing).
>> But then...I realized that many years ago I would sometimes add crumbled
>> bacon. I liked that meat in a salad.
>> Even kept a jar of Bac-Os around if I didn't have any real bacon to cook.
>>
>> Anyway, imo all salads are good. I'm not about to argue about any
>> variations.
>
>I'm not arguing, either. I just wondered what "the works" was. I very, very
>often put grilled chicken on a salad. Fairly often ham, pepperoni, and provolone.
>Leftover steak when it's available.
>
>I'm trying to figure out what to do for my birthday this year. (It's coming up in a
>few weeks.) The prospect of scoring some capicola, mortadella and soppressata,
>and having a really, really good salad is appealing. Maybe I can round up some
>heirloom tomatoes at the fancy grocery store.
>
>I don't usually put cheese on a salad (except as above). I'm just not one
>of those people who thinks cheese makes everything better.
>
>Cindy Hamilton

You are another Aquarius baby. Me too. Mine's in a few days, Feb. 1.
Happy Birthday.
Janet US

On Fri, 29 Jan 2021 09:03:57 -0500, Gary > wrote:

> Cindy Hamilton wrote:
>> Gary wrote:
>>> I like the occasional big salad (with the works) for dinner sometimes.
>>> Never added meat to one though.
>>
>> If meat isn't "the works", I don't know what is.
>>
>> So, what's "the works"?
>
>Think vegetarian deluxe salad. More than usual vegetables plus cheese,
>hard boiled egg and even croutons. The cheese is always torn small
>pieces of mild cheddar but some feta on top is also a bonus.
>
>A "salad bar" gives you many more options than you might have at home
>(as an example)
>
>I've never added meat before (not saying it's a bad thing).
>But then...I realized that many years ago I would sometimes add crumbled
>bacon. I liked that meat in a salad.
>Even kept a jar of Bac-Os around if I didn't have any real bacon to cook.
>
>Anyway, imo all salads are good. I'm not about to argue about any
>variations.

A garden salad that contains meat is typically called a Chef's
Salad.... could be a tossed salad or an arranged salad...but contains
sliced/julienned meat(s), could be cooked meat or cold cuts. Sliced
roast turkey breast is commonly used at chain restaurants, ie. HoJos,
Bob's Big Boy, etc. I always thought that Bob's Big Boy was the name
of an X rated eatery, but no, it's an ordinary Dive in LA... lousy
food. Years ago one of the best chain eaterys in CA was Roy Rogers
but soon went down hill. Burger King was exceptionally good for a
chain burger joint when it first opened... originally "Have It Your
Way" meant because of their very good help yourself salad bar... at
that time (mid 60s) produce was dirt cheap in CA, they could afford to
give it away.

On Friday, January 29, 2021 at 12:30:11 PM UTC-5, US Janet wrote:
> On Fri, 29 Jan 2021 06:17:37 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Friday, January 29, 2021 at 9:04:07 AM UTC-5, Gary wrote:
> >> Cindy Hamilton wrote:
> >> > Gary wrote:
> >> >> I like the occasional big salad (with the works) for dinner sometimes.
> >> >> Never added meat to one though.
> >> >
> >> > If meat isn't "the works", I don't know what is.
> >> >
> >> > So, what's "the works"?
> >> Think vegetarian deluxe salad. More than usual vegetables plus cheese,
> >> hard boiled egg and even croutons. The cheese is always torn small
> >> pieces of mild cheddar but some feta on top is also a bonus.
> >>
> >> A "salad bar" gives you many more options than you might have at home
> >> (as an example)
> >>
> >> I've never added meat before (not saying it's a bad thing).
> >> But then...I realized that many years ago I would sometimes add crumbled
> >> bacon. I liked that meat in a salad.
> >> Even kept a jar of Bac-Os around if I didn't have any real bacon to cook.
> >>
> >> Anyway, imo all salads are good. I'm not about to argue about any
> >> variations.
> >
> >I'm not arguing, either. I just wondered what "the works" was. I very, very
> >often put grilled chicken on a salad. Fairly often ham, pepperoni, and provolone.
> >Leftover steak when it's available.
> >
> >I'm trying to figure out what to do for my birthday this year. (It's coming up in a
> >few weeks.) The prospect of scoring some capicola, mortadella and soppressata,
> >and having a really, really good salad is appealing. Maybe I can round up some
> >heirloom tomatoes at the fancy grocery store.
> >
> >I don't usually put cheese on a salad (except as above). I'm just not one
> >of those people who thinks cheese makes everything better.
> >
> >Cindy Hamilton
> You are another Aquarius baby. Me too. Mine's in a few days, Feb. 1.
> Happy Birthday.
> Janet US

No, I'm a Pisces. Sensitive, wishy-washy, and empathetic.

Cindy Hamilton

Cindy Hamilton wrote:

> No, I'm a Pisces. Sensitive, wishy-washy, and empathetic.


"...WOW!..."

;-)

--
Best
Greg

On Fri, 29 Jan 2021 09:59:13 -0800 (PST), Cindy Hamilton
> wrote:

>On Friday, January 29, 2021 at 12:30:11 PM UTC-5, US Janet wrote:
>> On Fri, 29 Jan 2021 06:17:37 -0800 (PST), Cindy Hamilton
>> > wrote:
>>
>> >On Friday, January 29, 2021 at 9:04:07 AM UTC-5, Gary wrote:
>> >> Cindy Hamilton wrote:
>> >> > Gary wrote:
>> >> >> I like the occasional big salad (with the works) for dinner sometimes.
>> >> >> Never added meat to one though.
>> >> >
>> >> > If meat isn't "the works", I don't know what is.
>> >> >
>> >> > So, what's "the works"?
>> >> Think vegetarian deluxe salad. More than usual vegetables plus cheese,
>> >> hard boiled egg and even croutons. The cheese is always torn small
>> >> pieces of mild cheddar but some feta on top is also a bonus.
>> >>
>> >> A "salad bar" gives you many more options than you might have at home
>> >> (as an example)
>> >>
>> >> I've never added meat before (not saying it's a bad thing).
>> >> But then...I realized that many years ago I would sometimes add crumbled
>> >> bacon. I liked that meat in a salad.
>> >> Even kept a jar of Bac-Os around if I didn't have any real bacon to cook.
>> >>
>> >> Anyway, imo all salads are good. I'm not about to argue about any
>> >> variations.
>> >
>> >I'm not arguing, either. I just wondered what "the works" was. I very, very
>> >often put grilled chicken on a salad. Fairly often ham, pepperoni, and provolone.
>> >Leftover steak when it's available.
>> >
>> >I'm trying to figure out what to do for my birthday this year. (It's coming up in a
>> >few weeks.) The prospect of scoring some capicola, mortadella and soppressata,
>> >and having a really, really good salad is appealing. Maybe I can round up some
>> >heirloom tomatoes at the fancy grocery store.
>> >
>> >I don't usually put cheese on a salad (except as above). I'm just not one
>> >of those people who thinks cheese makes everything better.
>> >
>> >Cindy Hamilton
>> You are another Aquarius baby. Me too. Mine's in a few days, Feb. 1.
>> Happy Birthday.
>> Janet US
>
>No, I'm a Pisces. Sensitive, wishy-washy, and empathetic.
>
>Cindy Hamilton

Uh huh
Janet US

US Janet wrote:
> Cindy Hamilton wrote:
>> I'm trying to figure out what to do for my birthday this year. (It's coming up in a
>> few weeks.)
>
> You are another Aquarius baby. Me too. Mine's in a few days, Feb. 1.
> Happy Birthday.

I wish you both a Happy Birthday in February. US Janet first on Monday.
That's always a good time to have your favorite meal, even regardless of
the usual eating restrictions (if any)

On Friday, January 29, 2021 at 11:30:11 AM UTC-6, US Janet wrote:
> On Fri, 29 Jan 2021 06:17:37 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Friday, January 29, 2021 at 9:04:07 AM UTC-5, Gary wrote:
> >> Cindy Hamilton wrote:
> >> > Gary wrote:
> >> >> I like the occasional big salad (with the works) for dinner sometimes.
> >> >> Never added meat to one though.
> >> >
> >> > If meat isn't "the works", I don't know what is.
> >> >
> >> > So, what's "the works"?
> >> Think vegetarian deluxe salad. More than usual vegetables plus cheese,
> >> hard boiled egg and even croutons. The cheese is always torn small
> >> pieces of mild cheddar but some feta on top is also a bonus.
> >>
> >> A "salad bar" gives you many more options than you might have at home
> >> (as an example)
> >>
> >> I've never added meat before (not saying it's a bad thing).
> >> But then...I realized that many years ago I would sometimes add crumbled
> >> bacon. I liked that meat in a salad.
> >> Even kept a jar of Bac-Os around if I didn't have any real bacon to cook.
> >>
> >> Anyway, imo all salads are good. I'm not about to argue about any
> >> variations.
> >
> >I'm not arguing, either. I just wondered what "the works" was. I very, very
> >often put grilled chicken on a salad. Fairly often ham, pepperoni, and provolone.
> >Leftover steak when it's available.
> >
> >I'm trying to figure out what to do for my birthday this year. (It's coming up in a
> >few weeks.) The prospect of scoring some capicola, mortadella and soppressata,
> >and having a really, really good salad is appealing. Maybe I can round up some
> >heirloom tomatoes at the fancy grocery store.
> >
> >I don't usually put cheese on a salad (except as above). I'm just not one
> >of those people who thinks cheese makes everything better.
> >
> >Cindy Hamilton
> You are another Aquarius baby. Me too. Mine's in a few days, Feb. 1.
> Happy Birthday.
>
Groundhog Day Eve.

**************
Winter looked around the room furtively and asked, gesturing with
both hands, "Where are the decorations?" Winter had drawn all
attention to herself, and all three regarded her with puzzlement,
and she faked bursting into tears, "How could you? It's
Groundhog Day! Ann, this is worse than the year they forgot
Columbus Day."
**************
>
> Janet US

--Bryan

On Sat, 30 Jan 2021 08:36:14 -0500, Gary > wrote:

> US Janet wrote:
>> Cindy Hamilton wrote:
>>> I'm trying to figure out what to do for my birthday this year. (It's coming up in a
>>> few weeks.)
>>
>> You are another Aquarius baby. Me too. Mine's in a few days, Feb. 1.
>> Happy Birthday.
>
>I wish you both a Happy Birthday in February. US Janet first on Monday.
>That's always a good time to have your favorite meal, even regardless of
>the usual eating restrictions (if any)

Chinese take-out is usually good. Or saute some skinless boneless
chicken breast and use it to prepare your own Chicken Subgum.
Just a guide:
https://www.cooks.com/recipe/r447l78...n-sub-gum.html
I like to add bok choy, pea pods, fresh 'shrooms, and cashews,
sometimes a julienned omelet. I always use fresh ground white
peppercorns for Chinese, I probably use more white peppercorns than
black, makes a big difference with chicken dishes, especially chicken
soup. I also drizzle some toasted sesame oil. For a birthday serve
ice cream for dessert, garnished with a paper umbrella.

On Sat, 30 Jan 2021 08:36:14 -0500, Gary > wrote:

> US Janet wrote:
>> Cindy Hamilton wrote:
>>> I'm trying to figure out what to do for my birthday this year. (It's coming up in a
>>> few weeks.)

HAPPY! HAPPY!

On Saturday, January 30, 2021 at 10:28:45 AM UTC-5, Sheldon wrote:
> On Sat, 30 Jan 2021 08:36:14 -0500, Gary > wrote:
>
> > US Janet wrote:
> >> Cindy Hamilton wrote:
> >>> I'm trying to figure out what to do for my birthday this year. (It's coming up in a
> >>> few weeks.)
> >>
> >> You are another Aquarius baby. Me too. Mine's in a few days, Feb. 1.
> >> Happy Birthday.
> >
> >I wish you both a Happy Birthday in February. US Janet first on Monday.
> >That's always a good time to have your favorite meal, even regardless of
> >the usual eating restrictions (if any)
> Chinese take-out is usually good. Or saute some skinless boneless
> chicken breast and use it to prepare your own Chicken Subgum.
> Just a guide:
> https://www.cooks.com/recipe/r447l78...n-sub-gum.html

Jesus, that recipe looks dull.

I'd rather do this:

<https://www.epicurious.com/recipes/food/views/stir-fried-chicken-with-black-beans>

Cindy Hamilton

On Sat, 30 Jan 2021 07:39:34 -0800 (PST), Cindy Hamilton
> wrote:

>On Saturday, January 30, 2021 at 10:28:45 AM UTC-5, Sheldon wrote:
>> On Sat, 30 Jan 2021 08:36:14 -0500, Gary > wrote:
>>
>> > US Janet wrote:
>> >> Cindy Hamilton wrote:
>> >>> I'm trying to figure out what to do for my birthday this year. (It's coming up in a
>> >>> few weeks.)
>> >>
>> >> You are another Aquarius baby. Me too. Mine's in a few days, Feb. 1.
>> >> Happy Birthday.
>> >
>> >I wish you both a Happy Birthday in February. US Janet first on Monday.
>> >That's always a good time to have your favorite meal, even regardless of
>> >the usual eating restrictions (if any)
>>
>> Chinese take-out is usually good. Or saute some skinless boneless
>> chicken breast and use it to prepare your own Chicken Subgum.
>> Just a guide:
>> https://www.cooks.com/recipe/r447l78...n-sub-gum.html
>
>Jesus, that recipe looks dull.

Screw in a higher wattage bulb.

>I'd rather do this:
>
><https://www.epicurious.com/recipes/food/views/stir-fried-chicken-with-black-beans>
>
>Cindy Hamilton

I wouldn't like stir fried chicken with black beans or any beans.
Anyway you drifted way off topic, Gary was talking ramen. I would add
diced chicken to ramen, in fact I often have.

On Saturday, January 30, 2021 at 11:51:02 AM UTC-5, Sheldon wrote:
> On Sat, 30 Jan 2021 07:39:34 -0800 (PST), Cindy Hamilton
> > wrote:
>
> >On Saturday, January 30, 2021 at 10:28:45 AM UTC-5, Sheldon wrote:
> >> On Sat, 30 Jan 2021 08:36:14 -0500, Gary > wrote:
> >>
> >> > US Janet wrote:
> >> >> Cindy Hamilton wrote:
> >> >>> I'm trying to figure out what to do for my birthday this year. (It's coming up in a
> >> >>> few weeks.)
> >> >>
> >> >> You are another Aquarius baby. Me too. Mine's in a few days, Feb. 1.
> >> >> Happy Birthday.
> >> >
> >> >I wish you both a Happy Birthday in February. US Janet first on Monday.
> >> >That's always a good time to have your favorite meal, even regardless of
> >> >the usual eating restrictions (if any)
> >>
> >> Chinese take-out is usually good. Or saute some skinless boneless
> >> chicken breast and use it to prepare your own Chicken Subgum.
> >> Just a guide:
> >> https://www.cooks.com/recipe/r447l78...n-sub-gum.html
> >
> >Jesus, that recipe looks dull.
> Screw in a higher wattage bulb.
> >I'd rather do this:
> >
> ><https://www.epicurious.com/recipes/food/views/stir-fried-chicken-with-black-beans>
> >
> >Cindy Hamilton
> I wouldn't like stir fried chicken with black beans or any beans.

Chinese fermented black beans are a condiment.

> Anyway you drifted way off topic, Gary was talking ramen. I would add
> diced chicken to ramen, in fact I often have.

You drifted off topic with subgum.

Cindy Hamilton

On Sat, 30 Jan 2021 10:28:39 -0500, Sheldon Martin >
wrote:

>On Sat, 30 Jan 2021 08:36:14 -0500, Gary > wrote:
>
>> US Janet wrote:
>>> Cindy Hamilton wrote:
>>>> I'm trying to figure out what to do for my birthday this year. (It's coming up in a
>>>> few weeks.)
>>>
>>> You are another Aquarius baby. Me too. Mine's in a few days, Feb. 1.
>>> Happy Birthday.
>>
>>I wish you both a Happy Birthday in February. US Janet first on Monday.
>>That's always a good time to have your favorite meal, even regardless of
>>the usual eating restrictions (if any)
>
>Chinese take-out is usually good. Or saute some skinless boneless
>chicken breast and use it to prepare your own Chicken Subgum.
>Just a guide:
>https://www.cooks.com/recipe/r447l78...n-sub-gum.html
>I like to add bok choy, pea pods, fresh 'shrooms, and cashews,
>sometimes a julienned omelet. I always use fresh ground white
>peppercorns for Chinese, I probably use more white peppercorns than
>black, makes a big difference with chicken dishes, especially chicken
>soup. I also drizzle some toasted sesame oil. For a birthday serve
>ice cream for dessert, garnished with a paper umbrella.

A stir fry sounds excellent. Yours is fine except that is far too
much meat for me. I like dishes flavored with meat best.
Janet US

On Sat, 30 Jan 2021 08:54:36 -0800 (PST), Cindy Hamilton
> wrote:

>On Saturday, January 30, 2021 at 11:51:02 AM UTC-5, Sheldon wrote:
>> On Sat, 30 Jan 2021 07:39:34 -0800 (PST), Cindy Hamilton
>> > wrote:
>> >
>> >Jesus, that recipe looks dull.
>> Screw in a higher wattage bulb.
>> >I'd rather do this:
>> >
>> ><https://www.epicurious.com/recipes/food/views/stir-fried-chicken-with-black-beans>
>> >
>> >Cindy Hamilton
>> I wouldn't like stir fried chicken with black beans or any beans.
>
>Chinese fermented black beans are a condiment.

He's so ignorant and stuck in his ways

On Sat, 30 Jan 2021 08:36:14 -0500, Gary > wrote:

> US Janet wrote:
>> Cindy Hamilton wrote:
>>> I'm trying to figure out what to do for my birthday this year. (It's coming up in a
>>> few weeks.)
>>
>> You are another Aquarius baby. Me too. Mine's in a few days, Feb. 1.
>> Happy Birthday.
>
>I wish you both a Happy Birthday in February. US Janet first on Monday.
>That's always a good time to have your favorite meal, even regardless of
>the usual eating restrictions (if any)
>
>
thank you, Gary

US Janet wrote:
> On Sat, 30 Jan 2021 08:36:14 -0500, Gary > wrote:
> > US Janet wrote:
> >> Cindy Hamilton wrote:
> >>> I'm trying to figure out what to do for my birthday this year. (It's coming up in a
> >>> few weeks.)
> >>
> >> You are another Aquarius baby. Me too. Mine's in a few days, Feb. 1.
> >> Happy Birthday.
> >
> >I wish you both a Happy Birthday in February. US Janet first on Monday.
> >That's always a good time to have your favorite meal, even regardless of
> >the usual eating restrictions (if any)
> >
> >
> thank you, Gary


I will piggyback on Gary's post and wish you HAPPY HAPPY Birthday, Janet...

:-)

--
Best
Greg

On 2021-01-30 4:51 p.m., US Janet wrote:
> On Sat, 30 Jan 2021 08:36:14 -0500, Gary > wrote:
>
>> US Janet wrote:
>>> Cindy Hamilton wrote:
>>>> I'm trying to figure out what to do for my birthday this year. (It's coming up in a
>>>> few weeks.)
>>>
>>> You are another Aquarius baby. Me too. Mine's in a few days, Feb. 1.
>>> Happy Birthday.
>>
>> I wish you both a Happy Birthday in February. US Janet first on Monday.
>> That's always a good time to have your favorite meal, even regardless of
>> the usual eating restrictions (if any)
>>
>>
> thank you, Gary
>

Happy Birthday. I hope you can get out and have some fun. On my wife's
birthday back in July we were able to get out to a winery restaurant and
eat on the patio. Indoor dining opened up again before my birthday in
November, but a few days before the big day restrictions were ramped up
and only people from the same household could eat together, so my son
picked up Thai food and brought it here to eat. My wife and I were
planning to out for a nice meal but then we went back into lockdown.