This is such a delightful and easy thing to prepare.

https://i.postimg.cc/YSpgtNpC/spinach.jpg

Jill

On 2021-04-03 7:15 p.m., jmcquown wrote:
> This is such a delightful and easy thing to prepare.
>
> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>
>

That looks great. Nice crimping on the crust.

We had grilled strip loin steaks, air fries, steamed asparagus and green
salad with blue cheese dressing.

On 4/3/2021 7:18 PM, Dave Smith wrote:
> On 2021-04-03 7:15 p.m., jmcquown wrote:
>> This is such a delightful and easy thing to prepare.
>>
>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>
>>
>
> That looks great. Nice crimping on the crust.
>
You know I didn't make that crust! LOL No apologies. I am not going to
waste my time attempting to make pie crust, BTDT, failed and gee, I can
buy two perfect ones frozen at the grocery store and not have to crimp
anything.

> We had grilled strip loin steaks, air fries, steamed asparagus and green
> salad with blue cheese dressing.

I like a nice grilled steak.

I have another frozen crust and plenty of eggs. If I pick up some
asparagus and gruyere or other Swiss cheese and shred it I could make a
nice asparagus quiche. Put the stalks in a pretty wheel-like pattern
and pour the custard over.

The thing about quiche is it works for breakfast, lunch and dinner. I
love Quiche Lorraine Oh dear, that one contains bacon (you could use
diced ham or proscuitto). Oh, then there is seafood quiche.

Jill

On 4/3/2021 8:59 PM, jmcquown wrote:

>>
> You know I didn't make that crust! LOLÂ* No apologies.Â* I am not going to
> waste my time attempting to make pie crust, BTDT, failed and gee, I can
> buy two perfect ones frozen at the grocery store and not have to crimp
> anything.

I've used the pre-made roll out crusts a couple of times but the frozen
are simple for quiche.



>
> I have another frozen crust and plenty of eggs.Â* If I pick up some
> asparagus and gruyere or other Swiss cheese and shred it I could make a
> nice asparagus quiche.Â* Put the stalks in a pretty wheel-like pattern
> and pour the custard over.


>
> The thing about quiche is it works for breakfast, lunch and dinner.Â* I
> love Quiche LorraineÂ* Oh dear, that one contains bacon (you could use
> diced ham or proscuitto).Â* Oh, then there is seafood quiche.
>
> Jill

Same here, in another week or so there will be one in the oven. Four
dinner serving or six lunch servings.

On Sat, 3 Apr 2021 21:35:17 -0400, Ed Pawlowski > wrote:

>On 4/3/2021 8:59 PM, jmcquown wrote:
>
>>>
>> You know I didn't make that crust! LOLÂ* No apologies.Â* I am not going to
>> waste my time attempting to make pie crust, BTDT, failed and gee, I can
>> buy two perfect ones frozen at the grocery store and not have to crimp
>> anything.
>
>I've used the pre-made roll out crusts a couple of times but the frozen
>are simple for quiche.
>
>
>
>>
>> I have another frozen crust and plenty of eggs.Â* If I pick up some
>> asparagus and gruyere or other Swiss cheese and shred it I could make a
>> nice asparagus quiche.Â* Put the stalks in a pretty wheel-like pattern
>> and pour the custard over.
>
>
>>
>> The thing about quiche is it works for breakfast, lunch and dinner.Â* I
>> love Quiche LorraineÂ* Oh dear, that one contains bacon (you could use
>> diced ham or proscuitto).Â* Oh, then there is seafood quiche.
>>
>> Jill
>
>Same here, in another week or so there will be one in the oven.

For a moment I thought you were second nesting.

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

On 2021-04-03 8:59 p.m., jmcquown wrote:
> On 4/3/2021 7:18 PM, Dave Smith wrote:

>> We had grilled strip loin steaks, air fries, steamed asparagus and
>> green salad with blue cheese dressing.
>
> I like a nice grilled steak.
>
> I have another frozen crust and plenty of eggs.Â* If I pick up some
> asparagus and gruyere or other Swiss cheese and shred it I could make a
> nice asparagus quiche.Â* Put the stalks in a pretty wheel-like pattern
> and pour the custard over.
>
> The thing about quiche is it works for breakfast, lunch and dinner.Â* I
> love Quiche LorraineÂ* Oh dear, that one contains bacon (you could use
> diced ham or proscuitto).Â* Oh, then there is seafood quiche.
>

The bacon should not be a problem. Given the shortening in the crust,
the cream and the cheese.... what's a little bacon. I think quiche is
out of bounds for me.

On Saturday, April 3, 2021 at 8:40:53 PM UTC-5, Dave Smith wrote:
>
> The bacon should not be a problem. Given the shortening in the crust,
> the cream and the cheese.... what's a little bacon. I think quiche is
> out of bounds for me.
>
This past Christmas one of my niece's brought two quiches she had purchased
at one of the grocery store delis. They were outstanding.

jmcquown wrote:

> On 4/3/2021 7:18 PM, Dave Smith wrote:
> > On 2021-04-03 7:15 p.m., jmcquown wrote:
> > > This is such a delightful and easy thing to prepare.
> > >
> > > https://i.postimg.cc/YSpgtNpC/spinach.jpg
> > >
> > >
> >
> > That looks great. Nice crimping on the crust.
> >
> You know I didn't make that crust! LOL No apologies. I am not going
> to waste my time attempting to make pie crust, BTDT, failed and gee,
> I can buy two perfect ones frozen at the grocery store and not have
> to crimp anything.
>
> > We had grilled strip loin steaks, air fries, steamed asparagus and
> > green salad with blue cheese dressing.
>
> I like a nice grilled steak.
>
> I have another frozen crust and plenty of eggs. If I pick up some
> asparagus and gruyere or other Swiss cheese and shred it I could make
> a nice asparagus quiche. Put the stalks in a pretty wheel-like
> pattern and pour the custard over.
>
> The thing about quiche is it works for breakfast, lunch and dinner.
> I love Quiche Lorraine Oh dear, that one contains bacon (you could
> use diced ham or proscuitto). Oh, then there is seafood quiche.
>
> Jill

I love the idea of a seafood quiche. I am with you on the crust
although the ones I get aren't pre-crimped and so pretty. More like in
a box and you unroll it then lay it in there and fill.

On Sat, 3 Apr 2021 20:59:00 -0400, jmcquown >
wrote:

>On 4/3/2021 7:18 PM, Dave Smith wrote:
>> On 2021-04-03 7:15 p.m., jmcquown wrote:
>>> This is such a delightful and easy thing to prepare.
>>>
>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>>
>>>
>>
>> That looks great. Nice crimping on the crust.
>>
>You know I didn't make that crust! LOL No apologies. I am not going to
>waste my time attempting to make pie crust, BTDT, failed and gee, I can
>buy two perfect ones frozen at the grocery store and not have to crimp
>anything.
>
>> We had grilled strip loin steaks, air fries, steamed asparagus and green
>> salad with blue cheese dressing.
>
>I like a nice grilled steak.
>
>I have another frozen crust and plenty of eggs. If I pick up some
>asparagus and gruyere or other Swiss cheese and shred it I could make a
>nice asparagus quiche. Put the stalks in a pretty wheel-like pattern
>and pour the custard over.
>
>The thing about quiche is it works for breakfast, lunch and dinner. I
>love Quiche Lorraine Oh dear, that one contains bacon (you could use
>diced ham or proscuitto). Oh, then there is seafood quiche.
>
>Jill

You could try this - a bit more effort but very much worth it. A
recipe from an old Las Vegas friend I met on alt.recipes and his
personal advice at the end.

ASPARAGUS PIE

1 unbaked 10-inch pie shell
20 Fresh asparagus spears, cooked
1-1/2 Cup, cooked chicken, cubed (two breasts?)
4 slices cooked bacon
1/2 Cup Shredded Swiss cheese
4 eggs
1 TBSP flour
1/2 tsp Salt
2 Cups light cream
2 TBSP Grated Parmesan Cheese to suit
Paprika

Arrange cooked asparagus in bottom of pie shell, spoke fashion. Top
with Chicken, Cook, drain, and crumble bacon. Scatter bacon and Swiss
cheese over asparagus and chicken.

Beat together eggs, flour, salt, and cream; pour over asparagus.
Sprinkle with Parmesan cheese and paprika

Bake in moderate oven at 375 degrees for 45 to 50 minutes or until pie
filling is set (can embellish top with added asparagus). Let stand 10
minutes before cutting.

serves eight (??)

NOTES: If you don’t use a large pie, you can use two 8-9 inch premade
shells. Increase the filling (eggs, cream, etc.) by ½ more.

Also, I didn’t think the 2 cups of light cream would be that rich. I
substituted 1 cup light cream, and 1 cup heavy cream. Came out very
rich and tasty. But, because I made it in two pie shells, I increased
the filling (eggs, cream, etc.) by one-half more. Came out perfect
(except the baking pan warped when it heated up, and I had some
over-runs (see picture)

Finally, You’re going to waste a lot of asparagus to get it right, as
you’ll have to cut each spear to about 3” or so to make a “spoke” on
the bottom of the pie. Also, don’t cook the asparagus too much before
putting it in the pie. Just 2 mins or so, then blanch it. They’ll cook
more in the pie. Get large, sweet asparagus; too tiny, and they’ll
overcook. Make asparagus soup out of the leftover asparagus!

On 4/4/2021 7:46 AM, Lucretia Borgia wrote:
> On Sat, 3 Apr 2021 20:59:00 -0400, jmcquown >
> wrote:
>
>> On 4/3/2021 7:18 PM, Dave Smith wrote:
>>> On 2021-04-03 7:15 p.m., jmcquown wrote:
>>>> This is such a delightful and easy thing to prepare.
>>>>
>>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>>>
>>>>
>>>
>>> That looks great. Nice crimping on the crust.
>>>
>> You know I didn't make that crust! LOL No apologies. I am not going to
>> waste my time attempting to make pie crust, BTDT, failed and gee, I can
>> buy two perfect ones frozen at the grocery store and not have to crimp
>> anything.
>>
>>> We had grilled strip loin steaks, air fries, steamed asparagus and green
>>> salad with blue cheese dressing.
>>
>> I like a nice grilled steak.
>>
>> I have another frozen crust and plenty of eggs. If I pick up some
>> asparagus and gruyere or other Swiss cheese and shred it I could make a
>> nice asparagus quiche. Put the stalks in a pretty wheel-like pattern
>> and pour the custard over.
>>
>> The thing about quiche is it works for breakfast, lunch and dinner. I
>> love Quiche Lorraine Oh dear, that one contains bacon (you could use
>> diced ham or proscuitto). Oh, then there is seafood quiche.
>>
>> Jill
>
> You could try this - a bit more effort but very much worth it. A
> recipe from an old Las Vegas friend I met on alt.recipes and his
> personal advice at the end.
>
> ASPARAGUS PIE
>
> 1 unbaked 10-inch pie shell
> 20 Fresh asparagus spears, cooked
> 1-1/2 Cup, cooked chicken, cubed (two breasts?)
> 4 slices cooked bacon
> 1/2 Cup Shredded Swiss cheese
> 4 eggs
> 1 TBSP flour
> 1/2 tsp Salt
> 2 Cups light cream
> 2 TBSP Grated Parmesan Cheese to suit
> Paprika
>
> Arrange cooked asparagus in bottom of pie shell, spoke fashion. Top
> with Chicken, Cook, drain, and crumble bacon. Scatter bacon and Swiss
> cheese over asparagus and chicken.
>
> Beat together eggs, flour, salt, and cream; pour over asparagus.
> Sprinkle with Parmesan cheese and paprika
>
> Bake in moderate oven at 375 degrees for 45 to 50 minutes or until pie
> filling is set (can embellish top with added asparagus). Let stand 10
> minutes before cutting.
>
> serves eight (??)
>
> NOTES: If you dont use a large pie, you can use two 8-9 inch premade
> shells. Increase the filling (eggs, cream, etc.) by ½ more.
>
> Also, I didnt think the 2 cups of light cream would be that rich. I
> substituted 1 cup light cream, and 1 cup heavy cream. Came out very
> rich and tasty. But, because I made it in two pie shells, I increased
> the filling (eggs, cream, etc.) by one-half more. Came out perfect
> (except the baking pan warped when it heated up, and I had some
> over-runs (see picture)
>
> Finally, Youre going to waste a lot of asparagus to get it right, as
> youll have to cut each spear to about 3€� or so to make a €œspoke€� on
> the bottom of the pie. Also, dont cook the asparagus too much before
> putting it in the pie. Just 2 mins or so, then blanch it. Theyll cook
> more in the pie. Get large, sweet asparagus; too tiny, and theyll
> overcook. Make asparagus soup out of the leftover asparagus!
>
>
>
Thanks! It sounds very good. (So does asparagus soup!)

Jill

On Sun, 4 Apr 2021 09:34:44 -0400, jmcquown >
wrote:

>On 4/4/2021 7:46 AM, Lucretia Borgia wrote:

smip
>>
>> You could try this - a bit more effort but very much worth it. A
>> recipe from an old Las Vegas friend I met on alt.recipes and his
>> personal advice at the end.
>>
>> ASPARAGUS PIE
>>
>> 1 unbaked 10-inch pie shell
>> 20 Fresh asparagus spears, cooked
>> 1-1/2 Cup, cooked chicken, cubed (two breasts?)
>> 4 slices cooked bacon
>> 1/2 Cup Shredded Swiss cheese
>> 4 eggs
>> 1 TBSP flour
>> 1/2 tsp Salt
>> 2 Cups light cream
>> 2 TBSP Grated Parmesan Cheese to suit
>> Paprika
>>
>> Arrange cooked asparagus in bottom of pie shell, spoke fashion. Top
>> with Chicken, Cook, drain, and crumble bacon. Scatter bacon and Swiss
>> cheese over asparagus and chicken.
>>
>> Beat together eggs, flour, salt, and cream; pour over asparagus.
>> Sprinkle with Parmesan cheese and paprika
>>
>> Bake in moderate oven at 375 degrees for 45 to 50 minutes or until pie
>> filling is set (can embellish top with added asparagus). Let stand 10
>> minutes before cutting.
>>
>> serves eight (??)
>>
>> NOTES: If you don’t use a large pie, you can use two 8-9 inch premade
>> shells. Increase the filling (eggs, cream, etc.) by ½ more.
>>
>> Also, I didn’t think the 2 cups of light cream would be that rich. I
>> substituted 1 cup light cream, and 1 cup heavy cream. Came out very
>> rich and tasty. But, because I made it in two pie shells, I increased
>> the filling (eggs, cream, etc.) by one-half more. Came out perfect
>> (except the baking pan warped when it heated up, and I had some
>> over-runs (see picture)
>>
>> Finally, You’re going to waste a lot of asparagus to get it right, as
>> you’ll have to cut each spear to about 3” or so to make a “spoke” on
>> the bottom of the pie. Also, don’t cook the asparagus too much before
>> putting it in the pie. Just 2 mins or so, then blanch it. They’ll cook
>> more in the pie. Get large, sweet asparagus; too tiny, and they’ll
>> overcook. Make asparagus soup out of the leftover asparagus!
>>
>>
>>
>Thanks! It sounds very good. (So does asparagus soup!)
>
>Jill

We were taught how to make Asparagus Soup in 7th grade Home Ec. We
cooked the trimmings in a bit of water. When thoroughly cooked, we
removed the trimming pieces, added milk and some good pieces of
aspargus and cooked until tender. Voila! Tasty asparagus soup using
all parts of the vegetable. I've never forgotten that.
Janet US

On Sunday, April 4, 2021 at 6:46:37 AM UTC-5, Lucretia Borgia wrote:
>
> You could try this - a bit more effort but very much worth it. A
> recipe from an old Las Vegas friend I met on alt.recipes and his
> personal advice at the end.
>
> ASPARAGUS PIE
>
> 1 unbaked 10-inch pie shell
> 20 Fresh asparagus spears, cooked
> 1-1/2 Cup, cooked chicken, cubed (two breasts?)
> 4 slices cooked bacon
> 1/2 Cup Shredded Swiss cheese
> 4 eggs
> 1 TBSP flour
> 1/2 tsp Salt
> 2 Cups light cream
> 2 TBSP Grated Parmesan Cheese to suit
> Paprika
>
>
That's one of those things that should have stayed in Vegas.
>
--Bryan

On Sat, 3 Apr 2021 20:59:00 -0400, jmcquown wrote:

> The thing about quiche is it works for breakfast, lunch and dinner. I
> love Quiche Lorraine Oh dear, that one contains bacon (you could use
> diced ham or proscuitto). Oh, then there is seafood quiche.

I've got a leek, broccoli, bacon, and all sorts of cheeses. But no
pie crust and no shortening to make one. I could still make a
crustless...

I just went downstairs to make a casserole of the same, sauteed the
leeks, cut up mushrooms, deflorated the broccoli... and I'm out of
milk. So much for winging it. I just dumped everything into a
vegetable bag (included warm leeks) and I'll deal with it some other
day.

I blame Jill for this one, no doubt about it!

-sw

On Sun, 4 Apr 2021 14:57:56 -0500, Sqwertz >
wrote:

>On Sat, 3 Apr 2021 20:59:00 -0400, jmcquown wrote:
>
>> The thing about quiche is it works for breakfast, lunch and dinner. I
>> love Quiche Lorraine Oh dear, that one contains bacon (you could use
>> diced ham or proscuitto). Oh, then there is seafood quiche.
>
>I've got a leek, broccoli, bacon, and all sorts of cheeses. But no
>pie crust and no shortening to make one. I could still make a
>crustless...
>
>I just went downstairs to make a casserole of the same, sauteed the
>leeks, cut up mushrooms, deflorated the broccoli... and I'm out of
>milk. So much for winging it. I just dumped everything into a
>vegetable bag (included warm leeks) and I'll deal with it some other
>day.
>
>I blame Jill for this one, no doubt about it!
>
>-sw
If you have some stale bread or an old French loaf, cut it into cubes,
toss all your other stuff in, mix and add a mixture of egg and milk.
Season as you want. Store in fridge overnight, (so that the bread
absorbs the liquid) bake the next day, 350F until the mixture puffs.
Eat hot or cold. Just a savory bread pudding commonly called a
Breakfast Casserole.
Janet US

On Sun, 04 Apr 2021 19:36:46 -0600, US Janet >
wrote:

>On Sun, 4 Apr 2021 14:57:56 -0500, Sqwertz >
>wrote:
>
>>On Sat, 3 Apr 2021 20:59:00 -0400, jmcquown wrote:
>>
>>> The thing about quiche is it works for breakfast, lunch and dinner. I
>>> love Quiche Lorraine Oh dear, that one contains bacon (you could use
>>> diced ham or proscuitto). Oh, then there is seafood quiche.
>>
>>I've got a leek, broccoli, bacon, and all sorts of cheeses. But no
>>pie crust and no shortening to make one. I could still make a
>>crustless...
>>
>>I just went downstairs to make a casserole of the same, sauteed the
>>leeks, cut up mushrooms, deflorated the broccoli... and I'm out of
>>milk. So much for winging it. I just dumped everything into a
>>vegetable bag (included warm leeks) and I'll deal with it some other
>>day.
>>
>>I blame Jill for this one, no doubt about it!
>>
>>-sw
>If you have some stale bread or an old French loaf, cut it into cubes,
>toss all your other stuff in, mix and add a mixture of egg and milk.
>Season as you want. Store in fridge overnight, (so that the bread
>absorbs the liquid) bake the next day, 350F until the mixture puffs.
>Eat hot or cold. Just a savory bread pudding commonly called a
>Breakfast Casserole.

You're talking to a racist anti-semite. Yet you once preached to me
about being inclusive...

RFC, for all your double standards.

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

On 4/3/2021 7:18 PM, Dave Smith wrote:
> On 2021-04-03 7:15 p.m., jmcquown wrote:
>> This is such a delightful and easy thing to prepare.
>>
>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>
>>
>
> That looks great. Nice crimping on the crust.

It's a store made crust. Jill can't be bothered to make her own. She's a
half-ass cook.

On Sunday, April 4, 2021 at 9:53:41 AM UTC-4, gary wrote:
> On 4/3/2021 7:18 PM, Dave Smith wrote:
> > On 2021-04-03 7:15 p.m., jmcquown wrote:
> >> This is such a delightful and easy thing to prepare.
> >>
> >> https://i.postimg.cc/YSpgtNpC/spinach.jpg
> >>
> >>
> >
> > That looks great. Nice crimping on the crust.
> It's a store made crust. Jill can't be bothered to make her own. She's a
> half-ass cook.

I can't be bothered to make pie, when it's so easy to buy one
at the bakery with a butter and/or lard crust.

There are things I am adamant about making myself. Barbecue sauce,
for example. Spaghetti sauce, for another.

Cindy Hamilton

On 4/4/2021 9:59 AM, Cindy Hamilton wrote:
> On Sunday, April 4, 2021 at 9:53:41 AM UTC-4, gary wrote:
>> On 4/3/2021 7:18 PM, Dave Smith wrote:
>>> On 2021-04-03 7:15 p.m., jmcquown wrote:
>>>> This is such a delightful and easy thing to prepare.
>>>>
>>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>>>
>>>>
>>>
>>> That looks great. Nice crimping on the crust.
>> It's a store made crust. Jill can't be bothered to make her own. She's a
>> half-ass cook.
>
> I can't be bothered to make pie, when it's so easy to buy one
> at the bakery with a butter and/or lard crust.
>
> There are things I am adamant about making myself. Barbecue sauce,
> for example. Spaghetti sauce, for another.
>
> Cindy Hamilton
>
FYI, "Our" Gary didn't write that, the nymshifting troll did. I've made
pie crusts before. They didn't turn out well so why would I bother when
I can use ready made crusts?

Hmmmm, I didn't grow the spinach nor did I milk the cow to get the milk
and cream for the custard and I didn't make the cheese... dammit!

Jill

On 04 Apr 2021, jmcquown > wrote in
:

> On 4/4/2021 9:59 AM, Cindy Hamilton wrote:
>> On Sunday, April 4, 2021 at 9:53:41 AM UTC-4, gary wrote:
>>> On 4/3/2021 7:18 PM, Dave Smith wrote:
>>>> On 2021-04-03 7:15 p.m., jmcquown wrote:
>>>>> This is such a delightful and easy thing to prepare.
>>>>>
>>>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>>>>
>>>>>
>>>>
>>>> That looks great. Nice crimping on the crust.
>>> It's a store made crust. Jill can't be bothered to make
>>> her own. She's a half-ass cook.
>>
>> I can't be bothered to make pie, when it's so easy to buy
>> one at the bakery with a butter and/or lard crust.
>>
>> There are things I am adamant about making myself.
>> Barbecue sauce, for example. Spaghetti sauce, for
>> another.
>>
>> Cindy Hamilton
>>
> FYI, "Our" Gary didn't write that, the nymshifting troll
> did. I've made pie crusts before. They didn't turn out
> well so why would I bother when I can use ready made
> crusts?
>
> Hmmmm, I didn't grow the spinach nor did I milk the cow to
> get the milk and cream for the custard and I didn't make
> the cheese... dammit!
>
> Jill

This proves I'm *not* Jill because I'm replying to her and
wouldn't reply to myself. Banzai!

O:-)

--
Best
Greg

On 4/4/2021 10:12 AM, jmcquown wrote:
> On 4/4/2021 9:59 AM, Cindy Hamilton wrote:
>> On Sunday, April 4, 2021 at 9:53:41 AM UTC-4, gary wrote:
>>> On 4/3/2021 7:18 PM, Dave Smith wrote:
>>>> On 2021-04-03 7:15 p.m., jmcquown wrote:
>>>>> This is such a delightful and easy thing to prepare.
>>>>>
>>>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>>>>
>>>>>
>>>>
>>>> That looks great. Nice crimping on the crust.
>>> It's a store made crust. Jill can't be bothered to make her own. She's a
>>> half-ass cook.
>>
>> I can't be bothered to make pie, when it's so easy to buy one
>> at the bakery with a butter and/or lard crust.
>>
>> There are things I am adamant about making myself.Â* Barbecue sauce,
>> for example.Â* Spaghetti sauce, for another.
>>
>> Cindy Hamilton
>>
> FYI, "Our" Gary didn't write that,
>
Actually Gary DID write that.
>
> the nymshifting troll did. >
You're so ****ing paranoid you can't keep your shit
straight, you loopy ****.

On 2021-04-04 9:59 a.m., Cindy Hamilton wrote:
> On Sunday, April 4, 2021 at 9:53:41 AM UTC-4, gary wrote:
>> O
>>>
>>> That looks great. Nice crimping on the crust.
>> It's a store made crust. Jill can't be bothered to make her own. She's a
>> half-ass cook.
>
> I can't be bothered to make pie, when it's so easy to buy one
> at the bakery with a butter and/or lard crust.
>
> There are things I am adamant about making myself. Barbecue sauce,
> for example. Spaghetti sauce, for another.
>

I would buy pasta sauce but my wife insists that I make it myself
because it is so much better than the commercial stuff. I have never
bought a ready made pie crust. I have eaten enough of them to know that
home made is better. When it comes to pie dough, some people have it and
some people don't. I have it. I find it very easy to make. However, I
have been tempted to get some ready made tart shells. It is easy to
make two pie shells or a bottom and top crust, but it's too dang fiddly
for me to cut the same amount of pastry into a bunch of tart tins.

On Sun, 4 Apr 2021 09:53:27 -0400, gary > wrote:

>On 4/3/2021 7:18 PM, Dave Smith wrote:
>> On 2021-04-03 7:15 p.m., jmcquown wrote:
>>> This is such a delightful and easy thing to prepare.
>>>
>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>
>> That looks great. Nice crimping on the crust.
>
>It's a store made crust. Jill can't be bothered to make her own.
>She's a half-ass cook.

Jill is not a big ass-cook. LOL
I make crustless Quiche all the time,
a dozen egg fritatta in a 12" pan.

On 4/4/2021 9:53 AM, gary wrote:
> On 4/3/2021 7:18 PM, Dave Smith wrote:
>> On 2021-04-03 7:15 p.m., jmcquown wrote:
>>> This is such a delightful and easy thing to prepare.
>>>
>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>>
>>>
>>
>> That looks great. Nice crimping on the crust.
>
> It's a store made crust. Jill can't be bothered to make her own. She's a
> half-ass cook.
>
>

Whats the difference between pizza and Jill's pussy?

With pizza, you can eat the crust.

On Sun, 4 Apr 2021 12:00:32 -0400, Don Shenkenberger
> wrote:

>On 4/4/2021 9:53 AM, gary wrote:
>> On 4/3/2021 7:18 PM, Dave Smith wrote:
>>> On 2021-04-03 7:15 p.m., jmcquown wrote:
>>>> This is such a delightful and easy thing to prepare.
>>>>
>>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>>>
>>>>
>>>
>>> That looks great. Nice crimping on the crust.
>>
>> It's a store made crust. Jill can't be bothered to make her own. She's a
>> half-ass cook.
>>
>>
>
>What’s the difference between pizza and Jill's pussy?

With or without anchovies?

>With pizza, you can eat the crust.

LOL, good one.

--
The real Dr. Bruce sniffs with uni-berlin.de - individual.net

On Sunday, April 4, 2021 at 8:53:41 AM UTC-5, gary wrote:
> >
> It's a store made crust. Jill can't be bothered to make her own. She's a
> half-ass cook.
>
So are all of mine, whether for a pie or a pot pie; they're all store-bought.
I guess that makes me a half-assed cook, too.

On 4/4/2021 7:35 PM, wrote:
> On Sunday, April 4, 2021 at 8:53:41 AM UTC-5, gary wrote:
>>>
>> It's a store made crust. Jill can't be bothered to make her own. She's a
>> half-ass cook.
>>
> So are all of mine, whether for a pie or a pot pie; they're all store-bought.
> I guess that makes me a half-assed cook, too.
>
Message source info includes > No great
surprise there. When has an aioe troll ever posted about cooking
anything at all?

Jill

jmcquown wrote:

> On 4/4/2021 7:35 PM, wrote:
> > On Sunday, April 4, 2021 at 8:53:41 AM UTC-5, gary wrote:
> > > >
> > > It's a store made crust. Jill can't be bothered to make her own.
> > > She's a half-ass cook.
> > >
> > So are all of mine, whether for a pie or a pot pie; they're all
> > store-bought. I guess that makes me a half-assed cook, too.
> >
> Message source info includes > No great
> surprise there. When has an aioe troll ever posted about cooking
> anything at all?

Yep, their sole aim is to sabotage decent people.

--
The real Dr. Bruce posts with uni-berlin.de - individual.net

On 4/4/2021 7:53 PM, jmcquown wrote:
> On 4/4/2021 7:35 PM, wrote:
>> On Sunday, April 4, 2021 at 8:53:41 AM UTC-5, gary wrote:
>>>>
>>> It's a store made crust. Jill can't be bothered to make her own. She's a
>>> half-ass cook.
>>>
>> So are all of mine, whether for a pie or a pot pie; they're all
>> store-bought.
>> I guess that makes me a half-assed cook, too.
>>
> Message source info includes > No great
> surprise there. When has an aioe troll ever posted about cooking
> anything at all?
>
> Jill

Jill, the real me posted that. AIOE is not just for trolls. For me, it's
a backup news server which I had to use yesterday.

On Sun, 4 Apr 2021 16:35:40 -0700 (PDT), "
> wrote:

>On Sunday, April 4, 2021 at 8:53:41 AM UTC-5, gary wrote:
>> >
>> It's a store made crust. Jill can't be bothered to make her own. She's a
>> half-ass cook.
>>
>So are all of mine, whether for a pie or a pot pie; they're all store-bought.
>I guess that makes me a half-assed cook, too.

me too
Janet US

On Sunday, April 4, 2021 at 8:37:56 PM UTC-5, US Janet wrote:
>
> On Sun, 4 Apr 2021 16:35:40 -0700 (PDT), "
> > wrote:
>
> >On Sunday, April 4, 2021 at 8:53:41 AM UTC-5, gary wrote:
> >> >
> >> It's a store made crust. Jill can't be bothered to make her own. She's a
> >> half-ass cook.
> >>
> >So are all of mine, whether for a pie or a pot pie; they're all store-bought.
> >I guess that makes me a half-assed cook, too.
> >
> me too
> Janet US
>
You reckon if we stand side by side or even if we were to cook in the same
kitchen we'd be full asses???

))

On Sun, 04 Apr 2021 19:37:52 -0600, US Janet >
wrote:

>On Sun, 4 Apr 2021 16:35:40 -0700 (PDT), "
> wrote:
>
>>On Sunday, April 4, 2021 at 8:53:41 AM UTC-5, gary wrote:
>>> >
>>> It's a store made crust. Jill can't be bothered to make her own. She's a
>>> half-ass cook.
>>>
>>So are all of mine, whether for a pie or a pot pie; they're all store-bought.
>>I guess that makes me a half-assed cook, too.
>
>me too
>Janet US

Yup- Oronoque Orchards. Very good, though they were slightly better
before they got bought out my Mrs. Smith some years ago.


I've always some in the freezer.

On 4/4/2021 7:35 PM, wrote:
> On Sunday, April 4, 2021 at 8:53:41 AM UTC-5, gary wrote:
>>>
>> It's a store made crust. Jill can't be bothered to make her own. She's a
>> half-ass cook.
>>
> So are all of mine, whether for a pie or a pot pie; they're all store-bought.
> I guess that makes me a half-assed cook, too.

Homemade is so much better and it doesn't have to look pretty and be
perfect. I just like them better.

You write very finicky about other foods here. I'm suprised that you
would settle for premade pie crusts from the grocery store.

On Monday, April 5, 2021 at 9:10:05 AM UTC-5, Gary wrote:
>
> On 4/4/2021 7:35 PM, wrote:
>
> > On Sunday, April 4, 2021 at 8:53:41 AM UTC-5, gary wrote:
> >>>
> >> It's a store made crust. Jill can't be bothered to make her own. She's a
> >> half-ass cook.
> >>
> > So are all of mine, whether for a pie or a pot pie; they're all store-bought.
> > I guess that makes me a half-assed cook, too.
> >
> Homemade is so much better and it doesn't have to look pretty and be
> perfect. I just like them better.
>
I've had some good homemade pie crusts and I've had some that the person
who made the crust needs to work on their recipe. So saying "homemad is
so much better" is not always true even if you like to think so.
>
> You write very finicky about other foods here. I'm suprised that you
> would settle for premade pie crusts from the grocery store.
>
I need a pie crust so rarely so why make one when I've got a frozen one
in the freezer awaiting me. What 'finicky' foods do I write about other than
Brussel sprouts and lamb?

On Sat, 3 Apr 2021 19:15:54 -0400, jmcquown >
wrote:

>This is such a delightful and easy thing to prepare.
>
>https://i.postimg.cc/YSpgtNpC/spinach.jpg
>
>Jill

It's so 70s though - so were those awful jello salads - and they were
easy to make as well.

On Saturday, April 3, 2021 at 6:20:36 PM UTC-5, Lucretia Borgia wrote:
> On Sat, 3 Apr 2021 19:15:54 -0400, jmcquown >
> wrote:
> >This is such a delightful and easy thing to prepare.
> >
> >https://i.postimg.cc/YSpgtNpC/spinach.jpg
> >
> >Jill
> It's so 70s though - so were those awful jello salads - and they were
> easy to make as well.


She's not a real man so she can eat quiche...

;-)

--
Best
Greg

GM wrote:
> On Saturday, April 3, 2021 at 6:20:36 PM UTC-5, Lucretia Borgia wrote:
>> On Sat, 3 Apr 2021 19:15:54 -0400, jmcquown >
>> wrote:
>>> This is such a delightful and easy thing to prepare.
>>>
>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>>
>>> Jill
>> It's so 70s though - so were those awful jello salads - and they were
>> easy to make as well.
>
>
> She's not a real man so she can eat quiche...
>
> ;-)
>

She should invite Popeye over for the quiche.

Such a lovely couple.

On 04 Apr 2021, Hank Rogers > wrote in
:

> GM wrote:
>> On Saturday, April 3, 2021 at 6:20:36 PM UTC-5, Lucretia
>> Borgia wrote:
>>> On Sat, 3 Apr 2021 19:15:54 -0400, jmcquown
>>> > wrote:
>>>> This is such a delightful and easy thing to prepare.
>>>>
>>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>>>
>>>> Jill
>>> It's so 70s though - so were those awful jello salads -
>>> and they were easy to make as well.
>>
>>
>> She's not a real man so she can eat quiche...
>>
>> ;-)
>>
>
> She should invite Popeye over for the quiche.
>
> Such a lovely couple.

Each is a fag. Should be interesting. Lol...!!!

O:-)

--
Best
Greg

On Sunday, April 4, 2021 at 9:19:37 AM UTC-5, GM wrote:
> On 04 Apr 2021, Hank Rogers > wrote in
> :
>
> > GM wrote:
> >> On Saturday, April 3, 2021 at 6:20:36 PM UTC-5, Lucretia
> >> Borgia wrote:
> >>> On Sat, 3 Apr 2021 19:15:54 -0400, jmcquown
> >>> > wrote:
> >>>> This is such a delightful and easy thing to prepare.
> >>>>
> >>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
> >>>>
> >>>> Jill
> >>> It's so 70s though - so were those awful jello salads -
> >>> and they were easy to make as well.
> >>
> >>
> >> She's not a real man so she can eat quiche...
> >>
> >> ;-)
> >>
> >
> > She should invite Popeye over for the quiche.
> >
> > Such a lovely couple.
>
> Each is a fag. Should be interesting. Lol...!!!
>
> O:-)
>



Jill is fwogging me...!!!

<wibbit>

--
Best
Greg

On 4/4/2021 10:19 AM, GM wrote:
> On 04 Apr 2021, Hank Rogers > wrote in
> :
>
>> GM wrote:
>>> On Saturday, April 3, 2021 at 6:20:36 PM UTC-5, Lucretia
>>> Borgia wrote:
>>>> On Sat, 3 Apr 2021 19:15:54 -0400, jmcquown
>>>> > wrote:
>>>>> This is such a delightful and easy thing to prepare.
>>>>>
>>>>> https://i.postimg.cc/YSpgtNpC/spinach.jpg
>>>>>
>>>>> Jill
>>>> It's so 70s though - so were those awful jello salads -
>>>> and they were easy to make as well.
>>>
>>>
>>> She's not a real man so she can eat quiche...
>>>
>>> ;-)
>>>
>>
>> She should invite Popeye over for the quiche.
>>
>> Such a lovely couple.
>
> Each is a fag. Should be interesting. Lol...!!!
>
> O:-)
>
Popeye's brother sucked him into it.

On Sat, 3 Apr 2021 16:26:17 -0700 (PDT), GM
> wrote:

>On Saturday, April 3, 2021 at 6:20:36 PM UTC-5, Lucretia Borgia wrote:
>> On Sat, 3 Apr 2021 19:15:54 -0400, jmcquown >
>> wrote:
>> >This is such a delightful and easy thing to prepare.
>> >
>> >https://i.postimg.cc/YSpgtNpC/spinach.jpg
>> >
>> >Jill
>> It's so 70s though - so were those awful jello salads - and they were
>> easy to make as well.
>
>
>She's not a real man so she can eat quiche...
>
>;-)

Lol I had forgotten that sentiment!