In article >,
(T) wrote:

> I wasn't responding (bread machine),i was asking.

Thing about it, though, Joe, is that your post shows in a thread about
the demise of cooking (topic drift has begun, however) -- in such a way
as to look like you were replying to someone else's post.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, Steve Calvin
> wrote:
(snippage)
> Then hang around here. You'll pick up things by shear osmosis! ;-)

Or even sheer osmosis. Sorry, Esteban--the Devil hisself has come into
my soul.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Thu, 27 Jan 2005 07:41:41 -0500, (T) wrote:

> Quite true,Dee.

You know, it would be a great help if you would quote some of the post
to which you're replying. Everything you post is a non sequitur.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Melba's Jammin' wrote:
> In article >, Steve Calvin
> > wrote:
> (snippage)
>
>>Then hang around here. You'll pick up things by shear osmosis! ;-)
>
>
> Or even sheer osmosis. Sorry, Esteban--the Devil hisself has come into
> my soul.

Dang Barb... you're going to make me go back and take English again
aren't ya? ;-)

I've never been good at english or spelling and I'm getting to dang old
to start worrying about it now. ;-)

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

In article >, Steve Calvin
> wrote:
> Dang Barb... you're going to make me go back and take English again
> aren't ya? ;-)
>
> I've never been good at english or spelling and I'm getting to dang old
> to start worrying about it now. ;-)

I know. And it's a curse with me. I should've been a proofreader. I
overlook it most of the time, but somehow, Steve, you just seem ripe for
the pickin'.
--
-Barb, <www.jamlady.eboard.com> 2005 Pirohy Marathon pics added 1-23-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:
> In article >, Steve Calvin
> > wrote:
>
>>Dang Barb... you're going to make me go back and take English again
>>aren't ya? ;-)
>>
>>I've never been good at english or spelling and I'm getting to dang old
>>to start worrying about it now. ;-)
>
>
> I know. And it's a curse with me. I should've been a proofreader. I
> overlook it most of the time, but somehow, Steve, you just seem ripe for
> the pickin'.

eh, go for it. Just don't take it personally if I blow you off. ;-)

--
Steve

Every job is a self-portrait of the person who did it.
Autograph your work with excellence.

"Don Gray" > wrote in message
...
> In message: Mike Pearce wrote:
>
>> I think it's not so much not having the time as it is not making the
>> time.
>> I really enjoy cooking so for me spending a few hours making a meal is
>> something I consider fun. Most weekends I'll devote a good portion, if
>> not
>> all, of a day to cooking. I guess I do this at the expense of using that
>> time to do something else, but I don't look at it that way since I'm
>> doing
>> what I enjoy.
>>
>> Some of my friends consider me a pretty good cook and will ask me how to
>> make something as simple as making chicken stock which doesn't require
>> much
>> active time but from beginning to end can take a while.
>>
>> Interestingly, Whole Foods Market is closing the store in my neighborhood
>> in a couple of months. It's the smallest store in the chain and they've
>> opened a store on the other side of town so I figured this day would
>> come.
>> I'm very disappointed. All this time I've been wishing they'd take the
>> space that they use for prepared foods and expand the produce or meat
>> departments.
>
> This is precisely how I feel, Mike! I came into cooking quite late. If you
> consider 31yrs old late. Even then, after studying for a degree I always
> bought take-aways. It was part of the culture. Booze hard; chase the
> females;
> be the man of the moment. Suddenly, I decided to buy a house and what a
> difference; got a cooker; got a fridge; bought a microwave. But what the
> hell
> do you do with them!! Suddenly I fell for a gal! What a change!
>
> There began a journey through TV programmes, magazines, cook books,
> friends
> advice and recipes, which have brought me to comment here today. I was
> never
> taught any cookery. Sure, mother had a repertoire of about 10 meals for
> the
> family. Don't knock it. We were poor and she worked as well as kept a
> family
> of 7 in clean clothes, food and bedding. We survived!
>
> Now, I love cooking. I make most of all our meals (I'm retired). I rely on
> local shops to provide me with the basic ingredients; meat, fish,
> vegetables,
> etc to enable me produce tasty meals for my wife and I. It doesn't always
> happen but I will never stop trying new products and recipes.
>
> Don

Don,
You nailed it! This is what we're to do with whatever time we have on this
earth. Do what we love doing!
(and screw the rest)
lucy

"Wayne Boatwright" > wrote in message
...
> On Thu 27 Jan 2005 07:25:33a, Leila wrote in rec.food.cooking:
>
>> On Long Island (NY), they add a dead fish to the hole. A Genoese bus
>> driver on the way to Fire Island told me his neighbor taught him to do
>> this. Direct line from the native Americans, I'm sure.
>>
>> Leila
>
> My dad always grew a variety of tomatoes in his garden. For a few years
> he
> used "fish fertilizer" to fertilize them. I always thought the tomatoes
> had
> a "fishy" taste. Not kidding. They tasted terrible.
>
> Wayne

I agree with you, Wayne. And it only stands to reason, people who eat fish
smell fishy. Why wouldn't our friends, the plants, do the same.
Dee

"sf" > wrote in message
...
> On Wed, 26 Jan 2005 04:01:52 GMT, "Lucy"
> > wrote:
>
>> I don't cook because I never learned.. but am learning now. Does this
>> make
>> me better than those who choose to not cook? Of course not.
>
> That puts you in the same league as Julia Child.
>
> <w>
>
> sf
Julia Child?!?!
**lucy sniffs sf's beverage**
I used to watch her when I was a kid.. she could really manhandle a bird.
lucy

"Rhonda Anderson" > wrote in message
.5...
> Melba's Jammin' > wrote in
> :
>
>> And that's admirable. What I'm seeing, though, is that children's
>> eating habits and tastes are developed at a younger age than I'd like
>> to think and it's hard to think about forming good habits for them now
>> so that in 20 or 30 years from now they'll want healthful food vs fast
>> food that's loaded with all the chemical extras. Their habit -- what
>> they will do without thinking twice -- will be to go for the junk.
>
> My sister got lucky with one of her boys. The younger one (he'll be 9 at
> the end of March) is more likely to go for the healthy stuff. He loves
> fruit and salad. When asked what he wanted for his birthday lunch last
> year, the reply was "salad sandwiches"! In October we went away for a
> week with my sister and her family to the Central Coast - stayed in a
> cabin at a big holiday park (lovely place - lots of walks on the beach).
> On the last morning as everything was being packed up, my sister said
> that the kids could buy breakfast at the park store - her husband and
> older son came back with bacon and egg rolls, Nathan came back with a
> small box of cereal! It's not that he doesn't like chips or lollies etc
> (mind you, if it's chocolate it has to be Cadburys or he won't eat it
> <g>) or won't ever eat junk food - just that he really likes the good
> stuff so it's easy to have him eating a more balanced diet. He's also
> very sporty.

Rhonda,
My son is almost that age.. he'll be 8 soon. He'll eat fruit, and he'll eat
most of what I put in salads, except for the lettuce. He actually likes raw
spinach.. amazing. I'm certain I didn't at his age. My son is athletic too..
he has been since he was a toddler. Loves to climb on everything in sight
too.

>
> However, my older nephew (11 in May) - as sis put it - "if it even looks
> as if it may at some time, have had something to do with a vegetable, he
> doesn't want anything to do with it". I don't envy her task getting him
> to eat more fruits and vegetables. However, if she can manage to fix
> that, if he marries in the future his wife won't have the hassles I do
> <g> Rob is verrry picky/fussy/pain in the neck with vegies.

My middle son is more like this.. he's a toddler, and is going through a
pretty typical phase.. eating one or two foods exclusively for a time, then
moving on to another. Right now he's on a ketchup phase.. ugh. At least it
has lycopene in it. lol!
lucy

On Wed, 26 Jan 2005 08:19:38 -0500, (T) wrote:

> Back in the days of the Great Depression,my uncle made plenty of
>'alcohol' in his cellar,sold it out the hatchway door.
>

ah, the nostalgic sounds of beer bottles exploding in the basement...

your pal,
blake

On Sun, 30 Jan 2005 05:47:43 GMT, "Lucy" > wrote:

>
>"sf" > wrote in message
.. .
>> On Wed, 26 Jan 2005 04:01:52 GMT, "Lucy"
>> > wrote:
>>
>>> I don't cook because I never learned.. but am learning now. Does this
>>> make
>>> me better than those who choose to not cook? Of course not.
>>
>> That puts you in the same league as Julia Child.
>>
>> <w>
>>
>> sf
>Julia Child?!?!
>**lucy sniffs sf's beverage**
>I used to watch her when I was a kid.. she could really manhandle a bird.
>lucy
>
i wouldn't put her past trussing a man, either.

your pal,
blake

"wff_ng_6" > wrote in message
news:gGwJd.16247$ef6.10964@trnddc07...

> The recent post on "Cooking for one" is kind of an indication of the
> problem. I was going to suggest what must be one of the simplest of
> recipes - Supremes de Volaille a Brun - from "Mastering the Art of French
> Cooking" - a very short ingredients list, a very simple technique,
> wonderful results... if you can get takeout or microwave something much
> faster, I'd be surprised... but then I saw "I don't do chicken". Argh!
> Taking a box out of the freezer and popping it in the microwave is easier.
>
>

I LOVE chicken, and I'd be interested in seeing that recipe if you could be
so kind...

Carrie