More storms moving in so I'd better work fast in case the power goes off. 3
strips of thick bacon, 2 eggs over-medium and a piece of toast. If
absolutely necessary I can do this whilst holding an umbrella over my head
in my trusty cast iron skillet on the grill in the rain, but I'd rather not,
thanks

Jill
--
I used to have a handle on life...but it broke off.

"jmcquown" > wrote in message
...
> More storms moving in so I'd better work fast in case the power goes off.
> 3
> strips of thick bacon, 2 eggs over-medium and a piece of toast. If
> absolutely necessary I can do this whilst holding an umbrella over my head
> in my trusty cast iron skillet on the grill in the rain, but I'd rather
> not,
> thanks
>
> Jill

Great night tonight! You know that 2-1/8" hole saw I couldn't find last
week? It was under the seat of my car! What the hell???? Must've fallen
under there last September when I moved into the new house.

On Wed 20 Jul 2005 06:03:38p, Doug Kanter wrote in rec.food.cooking:

> "jmcquown" > wrote in message
> ...
>> More storms moving in so I'd better work fast in case the power goes
>> off. 3
>> strips of thick bacon, 2 eggs over-medium and a piece of toast. If
>> absolutely necessary I can do this whilst holding an umbrella over my
>> head in my trusty cast iron skillet on the grill in the rain, but I'd
>> rather not, thanks
>>
>> Jill
>
> Great night tonight! You know that 2-1/8" hole saw I couldn't find last
> week? It was under the seat of my car! What the hell???? Must've fallen
> under there last September when I moved into the new house.

Fascinating!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


---
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Tested on: 7/20/2005 7:11:20 PM
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"jmcquown" > wrote in message
...
> More storms moving in so I'd better work fast in case the power goes off.
> 3
> strips of thick bacon, 2 eggs over-medium and a piece of toast. If
> absolutely necessary I can do this whilst holding an umbrella over my head
> in my trusty cast iron skillet on the grill in the rain, but I'd rather
> not,
> thanks

I had quiche, does that count? Spinach, mushrooms and bacon. To my
amazement, it came out the exact same texture and taste as the quiche I
used to make ... geez ... well over 20 years ago. I was thrilled. Nice
change of pace.

nancy

> I had quiche, does that count? Spinach, mushrooms and bacon. To my
> amazement, it came out the exact same texture and taste as the quiche I
> used to make ... geez ... well over 20 years ago. I was thrilled. Nice
> change of pace.
>
> nancy

Recipe? I can't make quiche to save my life. Just comes out
bland/boring.

-L.

-L. wrote:
>> I had quiche, does that count? Spinach, mushrooms and bacon. To my
>> amazement, it came out the exact same texture and taste as the
>> quiche I used to make ... geez ... well over 20 years ago. I was
>> thrilled. Nice change of pace.
>>
>> nancy
>
> Recipe? I can't make quiche to save my life. Just comes out
> bland/boring.
>
> -L.

Quiche is so easy to make. My secret ingredient is nutmeg (same with a lot
of my soups). Just don't ask me to make pie crust. I buy the frozen
deep-dish ones. 5 eggs, lightly beaten, whisk in some cream, sauteed
veggies (minced onion, garlic, sauteed in butter) grated cheese - Fontina is
good or Gruyere, both excellent melting cheeses -salt, pepper and nutmeg to
taste. If you want, add some cooked crumbled bacon. Or add lightly steamed
spinach, well drained, or chopped steamed broccoli. Mushrooms (if you like
them). Pour the mixture into the crust and bake it about 25 minutes.
Voila!

Jill

jmcquown wrote:

> -L. wrote:
> >> I had quiche, does that count? Spinach, mushrooms and bacon. To
> my
> >> amazement, it came out the exact same texture and taste as the
> >> quiche I used to make ... geez ... well over 20 years ago. I was
> >> thrilled. Nice change of pace.
> >>
> >> nancy
> >
> > Recipe? I can't make quiche to save my life. Just comes out
> > bland/boring.
> >
> > -L.
>
> Quiche is so easy to make. My secret ingredient is nutmeg (same with
> a lot
> of my soups). Just don't ask me to make pie crust. I buy the frozen
> deep-dish ones. 5 eggs, lightly beaten, whisk in some cream, sauteed
> veggies (minced onion, garlic, sauteed in butter) grated cheese -
> Fontina is
> good or Gruyere, both excellent melting cheeses -salt, pepper and
> nutmeg to
> taste. If you want, add some cooked crumbled bacon. Or add lightly
> steamed
> spinach, well drained, or chopped steamed broccoli. Mushrooms (if you
> like
> them). Pour the mixture into the crust and bake it about 25 minutes.
> Voila!
>
> Jill

My poor old copy of Julia Child's 'Mastering the art of French cooking'
quiche section is dog eared, stained and otherwise messed up due to my
love of her quiche recipes, of course her quiche lorraine is very good,
but i like the quiche aux fruit de mer the best, shrimp, crab or lobster
are all good but i like the fresh crab quiche the best. Her blue cheese
quiche is very good also. Tomato quiche with anchovies and olives,
onion quiche, onion quiche with anchovies and black olives, mushroom
quiche all are very, very good.

Her recipe for rapee morvandelle (gratin of shredded potatoes with ham
and eggs and onions) is essentially a quiche without a crust and served
from the oven proof dish it is baked in and is delicious.
---
Joseph Littleshoes

(sorry for the atrocious snipping)


"Joseph Littleshoes" > wrote in message

>> > Recipe? I can't make quiche to save my life. Just comes out
>> > bland/boring.
>> >
>> > -L.
>>
>> Quiche is so easy to make. My secret ingredient is nutmeg (same with
>> a lot
>> of my soups). Just don't ask me to make pie crust.
>> Jill

Funny, I didn't see either of these messages until Joe Littleshoes
responded. Sorry, -L, I wasn't ignoring you. I'll post the recipe
later today.

nancy

jmcquown wrote:
> More storms moving in so I'd better work fast in case the power goes off. 3
> strips of thick bacon, 2 eggs over-medium and a piece of toast. If
> absolutely necessary I can do this whilst holding an umbrella over my head
> in my trusty cast iron skillet on the grill in the rain, but I'd rather not,
> thanks

Sometimes when I do breakfast for dinner, I make chilaquiles or
something similar. I tear up corn tortillas into inch sized pieces or
so, and fry in a med-hot pan with a little oil. Add diced onion and
sometimes a little ham, or leftover pork chop, or steak, that's diced
in little pieces. Stir around. When the tortillas get crispy, I add 2-3
beaten eggs and stir around. When eggs are set enough, turn off heat.
Then, add shredded cheese and fold over egg mixture so it melts. And,
in the end, on the plate, I add salsa, sour cream, cilantro, raw onion
(save some from the onion that went in the pan) tomato, avocado, or
what ever is in the kitchen along those lines, but most importantly I
add Tabasco. If I were out of Tabasco, I probably would not make this.
Karen

Karen > wrote:

> Sometimes when I do breakfast for dinner, I make chilaquiles

God, I love chilaquiles. I miss having good Mexican food available.
*sigh*

serene

serene wrote:

> God, I love chilaquiles. I miss having good Mexican food available.
> *sigh*

Chilaquiles are easy to make. Karen gave a pretty good description, although
I always include refried beans in mine. But you live in the Bay Area,
right? Are you saying there's no "good Mexican food" around you at all? What
would make it "good"?

Bob

Bob > wrote:

> serene wrote:
>
> > God, I love chilaquiles. I miss having good Mexican food available.
> > *sigh*
>
> Chilaquiles are easy to make. Karen gave a pretty good description, although
> I always include refried beans in mine.

Yeah, I'm gonna try it. I cook a lot of Mexican food (lived in San Diego
for 25 years, have lots of relatives in Mexico, so it's a default
setting), but I was talking about taquerias and stuff.

> But you live in the Bay Area,
> right? Are you saying there's no "good Mexican food" around you at all? What
> would make it "good"?

I live in Oakland, where there is *phenomenal* Ethiopian food, but so
far, only mediocre Mexican. We did have some okay stuff in Fruitvale (a
largely Mexican neighborhood) and will go back to try the other places
there, but when the best I've had here is at Acapulco's, it makes me
sad.

("Good" is hard to describe. I know it when I see it.)

serene

serene > wrote:

>I live in Oakland, where there is *phenomenal* Ethiopian food, but so
>far, only mediocre Mexican. We did have some okay stuff in Fruitvale (a
>largely Mexican neighborhood) and will go back to try the other places
>there, but when the best I've had here is at Acapulco's, it makes me
>sad.

Have you tried Zamarono, on International (E. 14th)?

S.

On 21 Jul 2005 11:45:02 -0500, Bob wrote:

> serene wrote:
>
> > God, I love chilaquiles. I miss having good Mexican food available.
> > *sigh*
>
> Chilaquiles are easy to make. Karen gave a pretty good description, although
> I always include refried beans in mine. But you live in the Bay Area,
> right? Are you saying there's no "good Mexican food" around you at all? What
> would make it "good"?
>
It makes sense - you miss what you're used to. If she lives in the
Bay Area, the Mexican food is North California Mexico style and if
she's from somewhere else she misses that style. For instance, when
I'm in Southern California, I miss "real" Mexican food... meaning
NoCal style.

Is that the thick bacon you were ****ing and moaning about in another
thread? Guess it was good enough for your fat ass, after all.

"projectile vomit chick" > wrote in message
oups.com...
> Is that the thick bacon you were ****ing and moaning about in another
> thread? Guess it was good enough for your fat ass, after all.
>

:-) What the hell was THAT thread about?

In article .com>,
"projectile vomit chick" > wrote:

> Is that the thick bacon you were ****ing and moaning about in another
> thread? Guess it was good enough for your fat ass, after all.
>

At least his fat ass is not addicted to Heroin like your's is.......

**** off!

"jmcquown" > wrote:

>More storms moving in so I'd better work fast in case the power goes off. 3
>strips of thick bacon, 2 eggs over-medium and a piece of toast. If
>absolutely necessary I can do this whilst holding an umbrella over my head
>in my trusty cast iron skillet on the grill in the rain, but I'd rather not,
>thanks
>
>Jill
>--
>I used to have a handle on life...but it broke off.

Breakfast for dinner is about my favorite meal in the world. Maybe
because it's so hard to enjoy good food early in the day.

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

On Thu, 21 Jul 2005 20:43:52 GMT, AlleyGator wrote:

> Breakfast for dinner is about my favorite meal in the world. Maybe
> because it's so hard to enjoy good food early in the day.

I think you and my husband are long lost brothers. He *used* to fix
breakfast any time he needed to eat.

"jmcquown" > writes:

> More storms moving in so I'd better work fast in case the power goes off. 3
> strips of thick bacon, 2 eggs over-medium and a piece of toast. If
> absolutely necessary I can do this whilst holding an umbrella over my head
> in my trusty cast iron skillet on the grill in the rain, but I'd rather not,
> thanks

I've always been more of a "dinner for breakfast" sort of person.
Someone has to buck the trend.

--
Richard W Kaszeta

http://www.kaszeta.org/rich

Richard Kaszeta wrote:
> I've always been more of a "dinner for breakfast" sort of person.
> Someone has to buck the trend.

hmmm I can relate to that. If I am ever out for breakfast, I'll hope
it's not too early to order a sandwich or burger. But, I like breakfast
for dinner now and then. Lunch for breakfast, breakfast for dinner, and
lunch for lunch.

Karen