<huge big tears> I'm trying to keep up but am still a couple of days
behind.

Obfood: not sure what I should post but I canned 7 pints of green beans
today. The garden is going wild so I'm busy picking as fast as
possible. If you want a recipe for roasted tomato sauce I can post it.

"~patches~" > wrote in message
...
> <huge big tears> I'm trying to keep up but am still a couple of days
> behind.
>
> Obfood: not sure what I should post but I canned 7 pints of green
> beans today. The garden is going wild so I'm busy picking as fast as
> possible. If you want a recipe for roasted tomato sauce I can post
> it.

Sure! Roasted tomato sauce sounds great! I'm behind on my rfc reading
by a week -- we went on vacation -- and we have a glut of tomatoes that
ripened while we were gone. Some are a little overly soft, so sauce
sounds like a plan!

"Chris" > wrote in message
news:AuTJe.1549$0d.438@trnddc04...
>
> "~patches~" > wrote in message
> ...
> > <huge big tears> I'm trying to keep up but am still a couple of days
> > behind.
> >
> > Obfood: not sure what I should post but I canned 7 pints of green
> > beans today. The garden is going wild so I'm busy picking as fast as
> > possible. If you want a recipe for roasted tomato sauce I can post
> > it.
>
> Sure! Roasted tomato sauce sounds great! I'm behind on my rfc reading
> by a week -- we went on vacation -- and we have a glut of tomatoes that
> ripened while we were gone. Some are a little overly soft, so sauce
> sounds like a plan!
>
>

God we were gone for just the weekend and I have over 1300 posts to sift
through. I'm considering letting them all go and starting from scratch
again. I dunno.

kili

kilikini wrote:
> "Chris" > wrote in message
> news:AuTJe.1549$0d.438@trnddc04...
>>
>> "~patches~" > wrote in message
>> ...
>>> <huge big tears> I'm trying to keep up but am still a couple of days
>>> behind.
>>>
>>> Obfood: not sure what I should post but I canned 7 pints of green
>>> beans today. The garden is going wild so I'm busy picking as fast
>>> as possible. If you want a recipe for roasted tomato sauce I can
>>> post it.
>>
>> Sure! Roasted tomato sauce sounds great! I'm behind on my rfc
>> reading by a week -- we went on vacation -- and we have a glut of
>> tomatoes that ripened while we were gone. Some are a little overly
>> soft, so sauce sounds like a plan!
>>
>>
>
> God we were gone for just the weekend and I have over 1300 posts to
> sift through. I'm considering letting them all go and starting from
> scratch again. I dunno.
>
> kili

I just mark a bunch of stuff as ignored, since I don't do desserts so
threads about making vanilla sugar and things like Sandra Lee don't interest
me.

Jill

jmcquown wrote:

> kilikini wrote:
>
>>"Chris" > wrote in message
>>news:AuTJe.1549$0d.438@trnddc04...
>>
>>>"~patches~" > wrote in message
...
>>>
>>>><huge big tears> I'm trying to keep up but am still a couple of days
>>>>behind.
>>>>
>>>>Obfood: not sure what I should post but I canned 7 pints of green
>>>>beans today. The garden is going wild so I'm busy picking as fast
>>>>as possible. If you want a recipe for roasted tomato sauce I can
>>>>post it.
>>>
>>>Sure! Roasted tomato sauce sounds great! I'm behind on my rfc
>>>reading by a week -- we went on vacation -- and we have a glut of
>>>tomatoes that ripened while we were gone. Some are a little overly
>>>soft, so sauce sounds like a plan!
>>>
>>>
>>
>>God we were gone for just the weekend and I have over 1300 posts to
>>sift through. I'm considering letting them all go and starting from
>>scratch again. I dunno.
>>
>>kili
>
>
> I just mark a bunch of stuff as ignored, since I don't do desserts so
> threads about making vanilla sugar and things like Sandra Lee don't interest
> me.
>
> Jill
>
>
I would like to know what you use vanilla sugar for? I bought 2 vanilla
beans for $6 so I want to make the most of them. I found them cheaper
on ebay but there are a couple of types with one being better that the
other and I don't know what kind to buy.

I block out the Sandra Lee and Semi-homecooked threads. I will admit to
doing semi-homecooked using one or two convenience ingredients like
mushroom or tomato soup but not to the degree she does. I will block
the bashing <insert latest celeb> threads too.

~patches~ wrote:
> jmcquown wrote:
>
>> kilikini wrote:
>>
>>> "Chris" > wrote in message
>>> news:AuTJe.1549$0d.438@trnddc04...
>>>
>>>> "~patches~" > wrote in message
>>>> ...
>>>>
>>>>> <huge big tears> I'm trying to keep up but am still a couple of
>>>>> days behind.
>>>>>
>>>>> Obfood: not sure what I should post but I canned 7 pints of green
>>>>> beans today. The garden is going wild so I'm busy picking as fast
>>>>> as possible. If you want a recipe for roasted tomato sauce I can
>>>>> post it.
>>>>
>>>> Sure! Roasted tomato sauce sounds great! I'm behind on my rfc
>>>> reading by a week -- we went on vacation -- and we have a glut of
>>>> tomatoes that ripened while we were gone. Some are a little overly
>>>> soft, so sauce sounds like a plan!
>>>>
>>>>
>>>
>>> God we were gone for just the weekend and I have over 1300 posts to
>>> sift through. I'm considering letting them all go and starting from
>>> scratch again. I dunno.
>>>
>>> kili
>>
>>
>> I just mark a bunch of stuff as ignored, since I don't do desserts so
>> threads about making vanilla sugar and things like Sandra Lee don't
>> interest me.
>>
>> Jill
>>
>>
> I would like to know what you use vanilla sugar for? I bought 2
> vanilla beans for $6 so I want to make the most of them. I found
> them cheaper
> on ebay but there are a couple of types with one being better that the
> other and I don't know what kind to buy.
>
Beats the heck out of me! Someone else was asking about it so I skipped the
thread. I wouldn't have a use for it.

> I block out the Sandra Lee and Semi-homecooked threads. I will admit
> to doing semi-homecooked using one or two convenience ingredients like
> mushroom or tomato soup but not to the degree she does. I will block
> the bashing <insert latest celeb> threads too.

I think *everyone* uses convenience items to some degree, some more than
others.

Jill

kilikini wrote:

> "Chris" > wrote in message
> news:AuTJe.1549$0d.438@trnddc04...
>
>>"~patches~" > wrote in message
...
>>
>>><huge big tears> I'm trying to keep up but am still a couple of days
>>>behind.
>>>
>>>Obfood: not sure what I should post but I canned 7 pints of green
>>>beans today. The garden is going wild so I'm busy picking as fast as
>>>possible. If you want a recipe for roasted tomato sauce I can post
>>>it.
>>
>>Sure! Roasted tomato sauce sounds great! I'm behind on my rfc reading
>>by a week -- we went on vacation -- and we have a glut of tomatoes that
>>ripened while we were gone. Some are a little overly soft, so sauce
>>sounds like a plan!
>>
>>
>
>
> God we were gone for just the weekend and I have over 1300 posts to sift
> through. I'm considering letting them all go and starting from scratch
> again. I dunno.
>
> kili
>
>
No don't do that! Some of them are pretty good.

Chris wrote:

> "~patches~" > wrote in message
> ...
>
>><huge big tears> I'm trying to keep up but am still a couple of days
>>behind.
>>
>>Obfood: not sure what I should post but I canned 7 pints of green
>>beans today. The garden is going wild so I'm busy picking as fast as
>>possible. If you want a recipe for roasted tomato sauce I can post
>>it.
>
>
> Sure! Roasted tomato sauce sounds great! I'm behind on my rfc reading
> by a week -- we went on vacation -- and we have a glut of tomatoes that
> ripened while we were gone. Some are a little overly soft, so sauce
> sounds like a plan!
>
>
There are no exact measurements. I use an extra large roating pan and
roast the sauce on the bbq. The first year I did it in the oven
overnight. Bad idea! The aroma wass so good we got little sleep.

I use romas or whatever extra tomatoes I have. Slice or quarter the
tomatoes. There is no need to peel or seed if you have a food mill;
seed if using hand mixer. Place a layer of tomatoes on the bottom of
the pan. Make a mixture consisting of fresh basil, chopped onions,
garlic cloves, chopped green peppers, [fresh thyme & a little celery or
celery salt (optional)]. Adjust the mixture depending on your tastes.
Sprinkle a handful of the mixture over the tomatoes. Continue layering
tomatoes and mixture until the pan is slightly overfull - it reduces so
don't worry about it boiling over. Drizzle olive oil over top. Cover
and place on bbq low heat until you can't stand the aroma and your
neighbours are standing around your bbq drooling. Remove the lid and
let the mixture roast about another 1/2 hr. Remove from bbq after
chasing neighbours away with baseball bat. Critical - get the sauce
inside bdq, lock the doors, and shut the blinds! Those neighbours will
be right back I tell ya Run tomato mixture through food mill or
alternately use a stick blender. I find the food mill gives a very nice
texture but I've used both methods. This recipe is good for canning and
freezing. The end result is a full bodied, rich, thick sauce that is
quite versatile.*

If canning - I used a pressure canner, 1" headspace, 10 lb pressure for
15 min. I used this method because of the other low acid ingredients
and I didn't want to add lemon juice. The sauce is best canned directly
after blending while still hot.

If freezing - Allow the sauce to cool. Ladle into ziploc containers
leaving 1" headroom or freezer bags. Freeze.

*uses - pasta sauce, very good sauce for cabbage rolls, rice sauce,
pretty much anything you would use a regular pasta sauce for

~patches~ wrote on 08 Aug 2005 in rec.food.cooking

> <huge big tears> I'm trying to keep up but am still a couple of days
> behind.
>
> Obfood: not sure what I should post but I canned 7 pints of green
> beans today. The garden is going wild so I'm busy picking as fast
> as possible. If you want a recipe for roasted tomato sauce I can
> post it.
>
>

Well no wonder you can't keep up...you're cooking.
The trick is to remember peoples names and only read what interests you.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Do you people actually read all these posts in the newsgroups?? I couldn't
imagine doing that, I just read what catches my interest, or ask a question.


"Mr Libido Incognito" > wrote in message
...
> ~patches~ wrote on 08 Aug 2005 in rec.food.cooking
>
>> <huge big tears> I'm trying to keep up but am still a couple of days
>> behind.
>>
>> Obfood: not sure what I should post but I canned 7 pints of green
>> beans today. The garden is going wild so I'm busy picking as fast
>> as possible. If you want a recipe for roasted tomato sauce I can
>> post it.
>>
>>
>
> Well no wonder you can't keep up...you're cooking.
> The trick is to remember peoples names and only read what interests you.
>
> --
> The eyes are the mirrors....
> But the ears...Ah the ears.
> The ears keep the hat up.

On Tue, 09 Aug 2005 06:40:09 GMT, Jen wrote:

> Do you people actually read all these posts in the newsgroups?? I couldn't
> imagine doing that, I just read what catches my interest, or ask a question.
>
If you're up to date, it's not a problem... if you're not - just DL a
day or two's worth of posts.

Jen wrote:

> Do you people actually read all these posts in the newsgroups?? I couldn't
> imagine doing that, I just read what catches my interest, or ask a question.
>

Most of them yes. This a community with a general interest for that
reason I try to stay connected. The advice is always good


>
> "Mr Libido Incognito" > wrote in message
> ...
>
>>~patches~ wrote on 08 Aug 2005 in rec.food.cooking
>>
>>
>>><huge big tears> I'm trying to keep up but am still a couple of days
>>>behind.
>>>
>>>Obfood: not sure what I should post but I canned 7 pints of green
>>>beans today. The garden is going wild so I'm busy picking as fast
>>>as possible. If you want a recipe for roasted tomato sauce I can
>>>post it.
>>>
>>>
>>
>>Well no wonder you can't keep up...you're cooking.
>>The trick is to remember peoples names and only read what interests you.
>>
>>--
>>The eyes are the mirrors....
>>But the ears...Ah the ears.
>>The ears keep the hat up.
>
>
>

Jen wrote:
> Do you people actually read all these posts in the newsgroups?? I couldn't
> imagine doing that, I just read what catches my interest, or ask a question.
>
I read Doonesbury, and there are two editorial cartoonists I like, but
I skip the rest of the comic pages. In rfc, I read where there is
content that interests me and skip the rest. Some people exchange
information here, others just chat and reinforce their virtual
relationships. Whatever floats their boat, but it results in a group
that encourages the development of speed scanning skills. -aem

Mr Libido Incognito wrote:

> ~patches~ wrote on 08 Aug 2005 in rec.food.cooking
>
>
>><huge big tears> I'm trying to keep up but am still a couple of days
>>behind.
>>
>>Obfood: not sure what I should post but I canned 7 pints of green
>>beans today. The garden is going wild so I'm busy picking as fast
>>as possible. If you want a recipe for roasted tomato sauce I can
>>post it.
>>
>>
>
>
> Well no wonder you can't keep up...you're cooking.
> The trick is to remember peoples names and only read what interests you.
>
Really? Didn't I just see a name change by you? Like I'm going to be
agle to keep up on that

Obfood: I'm just now searching for a good potato soup recipe to can
tonight. I have the beef & barley soup to be canned tonight started.
That way I can run a full 22 qt (22 pts) canner load. It's a toss up
for dinner. I'm thinking perch or pickrel with perhaps roasted corn on
the cob and green beans. I'm starting to see green beans in my sleep!

~patches~ wrote:

<snip>

> Obfood: I'm just now searching for a good potato soup recipe to can
> tonight. I have the beef & barley soup to be canned tonight started.
> That way I can run a full 22 qt (22 pts) canner load. It's a toss up
> for dinner. I'm thinking perch or pickrel with perhaps roasted corn on
> the cob and green beans. I'm starting to see green beans in my sleep!

Here's one I make frequently for a couple of clients who have me make
dinner meals for their families (sort of a personal chef deal). It's
vegetarian as is, but you can substitute chicken or beef stock for the
vegetable stock for a slightly different flavor (depends on what you're
serving it with or your own personal preferences).

4 potatoes (I like Yukon golds, but our selection of potatoes is
somewhat limited here. Use your favorite), peel as desired, and
quarter.
1 carrot -- chop fine
1/2 to 1 celery stalk -- chop fine
1 onion (any size, to your tastes), minced
1 1/2 cups vegetable broth (or beef or chicken stock to your
preference)
1 teaspoon salt
2 1/2 cups milk

3 tablespoons butter, melted
3 tablespoons all-purpose flour
1 small "bunch" (being your own taste preference) fresh parsley or 1
Tablespoon dried parsley
1 teaspoon (or more if you prefer) ground black pepper or mixed pepper

1 cup shredded Swiss cheese (although I don't know about canning
recipes with cheese. Perhaps you'll want to leave this out and add it
when you serve it. I'll leave that to your expertise.)


In a large saucepan, bring the potatoes, carrots, celery, onion, broth
and salt to a boil. Reduce the heat then cover and simmer until
potatoes are just tender. Do not drain or rinse. Mash mixture slightly
and stir in milk.

In a small mixing bowl, blend butter, flour, parsley, and pepper; stir
into potato mixture. Cook and stir over medium heat until thickened and
bubbly.

Remove from heat: add cheese and stir until cheese is almost melted.
Best if let to stand for 5-6 minutes before serving.

Alexis wrote:

> ~patches~ wrote:
>
> <snip>
>
>>Obfood: I'm just now searching for a good potato soup recipe to can
>>tonight. I have the beef & barley soup to be canned tonight started.
>>That way I can run a full 22 qt (22 pts) canner load. It's a toss up
>>for dinner. I'm thinking perch or pickrel with perhaps roasted corn on
>>the cob and green beans. I'm starting to see green beans in my sleep!
>
>
> Here's one I make frequently for a couple of clients who have me make
> dinner meals for their families (sort of a personal chef deal). It's
> vegetarian as is, but you can substitute chicken or beef stock for the
> vegetable stock for a slightly different flavor (depends on what you're
> serving it with or your own personal preferences).
>
> 4 potatoes (I like Yukon golds, but our selection of potatoes is
> somewhat limited here. Use your favorite), peel as desired, and
> quarter.
> 1 carrot -- chop fine
> 1/2 to 1 celery stalk -- chop fine
> 1 onion (any size, to your tastes), minced
> 1 1/2 cups vegetable broth (or beef or chicken stock to your
> preference)
> 1 teaspoon salt
> 2 1/2 cups milk
>
> 3 tablespoons butter, melted
> 3 tablespoons all-purpose flour
> 1 small "bunch" (being your own taste preference) fresh parsley or 1
> Tablespoon dried parsley
> 1 teaspoon (or more if you prefer) ground black pepper or mixed pepper
>
> 1 cup shredded Swiss cheese (although I don't know about canning
> recipes with cheese. Perhaps you'll want to leave this out and add it
> when you serve it. I'll leave that to your expertise.)
>
>
> In a large saucepan, bring the potatoes, carrots, celery, onion, broth
> and salt to a boil. Reduce the heat then cover and simmer until
> potatoes are just tender. Do not drain or rinse. Mash mixture slightly
> and stir in milk.
>
> In a small mixing bowl, blend butter, flour, parsley, and pepper; stir
> into potato mixture. Cook and stir over medium heat until thickened and
> bubbly.
>
> Remove from heat: add cheese and stir until cheese is almost melted.
> Best if let to stand for 5-6 minutes before serving.
>
Thanks! I wouldn't be able to add the milk or cheese if canning but made
fresh soup it sounds wonderful. I'll give it a try.

On Mon, 08 Aug 2005 17:51:12 -0400, ~patches~ wrote:

> <huge big tears> I'm trying to keep up but am still a couple of days
> behind.
>
When I'm behind on reading a ng I just DL the past 2 -3 days because
there's no point in resurecting dead threads.


> Obfood: not sure what I should post but I canned 7 pints of green beans
> today. The garden is going wild so I'm busy picking as fast as
> possible. If you want a recipe for roasted tomato sauce I can post it.

Sounds good, please post!

sf wrote:

> On Mon, 08 Aug 2005 17:51:12 -0400, ~patches~ wrote:
>
>
>> <huge big tears> I'm trying to keep up but am still a couple of days
>> behind.
>>
>
> When I'm behind on reading a ng I just DL the past 2 -3 days because
> there's no point in resurecting dead threads.
>
>
>
>> Obfood: not sure what I should post but I canned 7 pints of green beans
>> today. The garden is going wild so I'm busy picking as fast as
>> possible. If you want a recipe for roasted tomato sauce I can post it.
>
>
> Sounds good, please post!
Ok it's coming with this round of posts. Enjoy

~patches~ wrote:
> <huge big tears> I'm trying to keep up but am still a couple of days
> behind.

Killfile "Duh'Wayne Boatbilge" and all the "Bob" posts... you'll have
half as many posts and miss nothing.

Sheldon

On 9 Aug 2005 06:37:49 -0700, "Sheldon" > wrote:

>
>~patches~ wrote:
>> <huge big tears> I'm trying to keep up but am still a couple of days
>> behind.
>
>Killfile "Duh'Wayne Boatbilge" and all the "Bob" posts... you'll have
>half as many posts and miss nothing.
>
>Sheldon

Better yet...killfile Sheldon

Sheldon wrote:
> ~patches~ wrote:
>
>><huge big tears> I'm trying to keep up but am still a couple of days
>>behind.
>
>
> Killfile "Duh'Wayne Boatbilge" and all the "Bob" posts... you'll have
> half as many posts and miss nothing.
>
> Sheldon
>
Sheldon, for someone who has posted 18745 messages (according to
Google), I don't think you have too much room to talk about wasting
bandwidth. So STFU.
--
Cheers
Cathy(xyz)

On Tue 09 Aug 2005 11:11:15a, cathyxyz wrote in rec.food.cooking:

> Sheldon wrote:
>> ~patches~ wrote:
>>
>>><huge big tears> I'm trying to keep up but am still a couple of days
>>>behind.
>>
>>
>> Killfile "Duh'Wayne Boatbilge" and all the "Bob" posts... you'll have
>> half as many posts and miss nothing.
>>
>> Sheldon
>>
> Sheldon, for someone who has posted 18745 messages (according to
> Google), I don't think you have too much room to talk about wasting
> bandwidth. So STFU.

That was 18745 too many.

--
Wayne Boatwright *¿*
____________________________________________

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

Wayne Boatwright wrote:
> On Tue 09 Aug 2005 11:11:15a, cathyxyz wrote in rec.food.cooking:
>
>
>>Sheldon wrote:
>>
>>>~patches~ wrote:
>>>
>>>
>>>><huge big tears> I'm trying to keep up but am still a couple of days
>>>>behind.
>>>
>>>
>>>Killfile "Duh'Wayne Boatbilge" and all the "Bob" posts... you'll have
>>>half as many posts and miss nothing.
>>>
>>>Sheldon
>>>
>>
>>Sheldon, for someone who has posted 18745 messages (according to
>>Google), I don't think you have too much room to talk about wasting
>>bandwidth. So STFU.
>
>
> That was 18745 too many.
>
Wayne,

(Cathy gets on soap box)

I know I shouldn't rise to Sheldon's bait, but sometimes his BS and
negativity just get to me... People ask reasonable questions etc. and he
just slams them with rude remarks.....

Cathy - getting off soap box

p.s. We had Norwegian salmon tonight - very yummy

--
Cheers
Cathy(xyz)


Tomatoes and oregano make it Italian; wine and tarragon make it French.
Sour cream makes it Russian; lemon and cinnamon make it Greek. Soy sauce
makes it Chinese; garlic makes it good.

Alice May Brock

On Tue 09 Aug 2005 12:17:22p, cathyxyz wrote in rec.food.cooking:

> Wayne Boatwright wrote:
>> On Tue 09 Aug 2005 11:11:15a, cathyxyz wrote in rec.food.cooking:
>>
>>
>>>Sheldon wrote:
>>>
>>>>~patches~ wrote:
>>>>
>>>>
>>>>><huge big tears> I'm trying to keep up but am still a couple of days
>>>>>behind.
>>>>
>>>>
>>>>Killfile "Duh'Wayne Boatbilge" and all the "Bob" posts... you'll have
>>>>half as many posts and miss nothing.
>>>>
>>>>Sheldon
>>>>
>>>
>>>Sheldon, for someone who has posted 18745 messages (according to
>>>Google), I don't think you have too much room to talk about wasting
>>>bandwidth. So STFU.
>>
>>
>> That was 18745 too many.
>>
> Wayne,
>
> (Cathy gets on soap box)
>
> I know I shouldn't rise to Sheldon's bait, but sometimes his BS and
> negativity just get to me... People ask reasonable questions etc. and he
> just slams them with rude remarks.....

That's why I have him in my kill file now.

> Cathy - getting off soap box
>
> p.s. We had Norwegian salmon tonight - very yummy
>

Cathy, the salmon sounds wonderful! I like salmon just about any way it
can be prepared.

--
Wayne Boatwright *¿*
____________________________________________

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