On 2/14/2021 9:48 AM, Sheldon Martin wrote:
> On Sat, 13 Feb 2021 18:27:06 -0500, jmcquown >
> wrote:
>
>> On 2/13/2021 7:32 AM, BryanGSimmons wrote:
>>> On 2/13/2021 4:09 AM, Ophelia wrote:
>>>> "notbob"Â* wrote in message ...
>>>>
>>>> Made some Braciole. awhile back.Â* Best red sauce, ever!Â* Hadda throw
>>>> some pasta shells in the left-over sauce.
>>>>
>>>> Made some homemade "mayo", too.Â* In a blender (one egg, 1 C of oil (I
>>>> used Avacado)). Woulda been tastier except I fergot the dried mustard
>>>> and salt, before tossing into blender (Julia Child).Â* Duh.....
>>>>
>>>> Been working on meatloaf.Â* It's pretty tasty with grape jelly on
>>>> sammy.Â* What was that recipe fer "grape jelly meatballs"?
>>>>
>>>> Bought a "pork-loin".Â* As I also bought a "pork shoulder" and made
>>>> "Carnitas" in my Crock-Pot, with it.Â* Since I made "pull-pork" with
>>>> half my shoulder and carnitas with the other half, what should I do
>>>> with the loin?
>>>>
>>>> Also, bought a "Swiffer Wet-Jet (HD)" for my kithchen floor.Â* Works
>>>> pretty
>>>> good.Â*
>>>>
>>>> nb
>>>>
>>>> ====
>>>>
>>>> Â*Â*Lovely to hear about food today, so thank youÂ* I am looking up
>>>> "Braciole" too
>>>>
>>> That raises a question:
>>>
>> Please stop posting crap like that.
>>
>> Jill
>
> What's not to like about braciole, other than it's a bit of work.
> https://www.foodnetwork.com/recipes/...recipe-1965471
>
Nothing wrong with braciole. It's Bryan's constant commentary about
Kuthe's alleged sexual preferences (which I snipped) I find tiresome.

Jill