I was tired of the same old veggies, brocolli, cauliflower, green beans. It
seemed I'd been eating them for months...

So tonight was a change I sauted in a little canola oil a mixed bag of
veggies...Bok Choy, brocolli, grape tomatoes and button mushrooms, all
lightly salted and peppered with 1 mince garlic clove. I resisted the
temptation to sprinkle almond slices all over it. It was a good change
around and went well with the Boston butt pork steak. I used that trinadad
penzey's blend the lemon garlic on the pork steak. It seems to be tasty on
pork.



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

On Wed, 14 Sep 2005 22:12:31 -0000, Mr Libido Incognito
> wrote:

>
>I was tired of the same old veggies, brocolli, cauliflower, green beans. It
>seemed I'd been eating them for months...
>
>So tonight was a change I sauted in a little canola oil a mixed bag of
>veggies...Bok Choy, brocolli, grape tomatoes and button mushrooms, all
>lightly salted and peppered with 1 mince garlic clove. I resisted the
>temptation to sprinkle almond slices all over it. It was a good change
>around and went well with the Boston butt pork steak. I used that trinadad
>penzey's blend the lemon garlic on the pork steak. It seems to be tasty on
>pork.

Sounds yummy!

I'm making a Marinara suace right now. Spagetti tonight!

On Wed, 14 Sep 2005 22:12:31 -0000, Mr Libido Incognito
> wrote:

>I was tired of the same old veggies, brocolli, cauliflower, green beans. It
>seemed I'd been eating them for months...

When you shop and continue to buy the same ingredients...you end up
with the same meal.

Expand your horizons and intentionally buy three different/new items
every week while shopping.

We might have spaghetti, but I think Crash will have to cook it. I feel
*horrible* today. Every molecule hurts.

For sure, we're baking brownies. In honor of Crash's late mother's
birthday.

Here's a link to his mom's picture and various other relatives, if anyone
is interested:
http://pg.photos.yahoo.com/ph/head_t...=/1964&.src=ph

Maybe we'll just have brownies for dinner.

Carol, crawling back to bed

On Wed, 14 Sep 2005 22:25:31 GMT, Ward Abbott >
wrote:

>On Wed, 14 Sep 2005 22:12:31 -0000, Mr Libido Incognito
> wrote:
>
>>I was tired of the same old veggies, brocolli, cauliflower, green beans. It
>>seemed I'd been eating them for months...
>
>When you shop and continue to buy the same ingredients...you end up
>with the same meal.
>
>Expand your horizons and intentionally buy three different/new items
>every week while shopping.

I have a friend who thinks I can make ANYTHING at the drop of a hat
(his perception, not mine). He has had dinner with us more times than
I can count. He is the 1st one to say his cooking ability is making a
passable ham sandwich.

Just for fun, we agreed that he would go shopping and bring it all
back, I would cook using what ever he purchased (I could use what ever
I had in the house such as seasonings and stock).

Oh boy did we expand our horizons !

If ya wanna hear what I made, let me know. I don't wanna boar (sp)
anyone.

On Wed, 14 Sep 2005 17:40:18 -0500, Damsel in dis Dress
> wrote:

>We might have spaghetti, but I think Crash will have to cook it. I feel
>*horrible* today. Every molecule hurts.
>
>For sure, we're baking brownies. In honor of Crash's late mother's
>birthday.
>
>Here's a link to his mom's picture and various other relatives, if anyone
>is interested:
>http://pg.photos.yahoo.com/ph/head_t...=/1964&.src=ph
>
>Maybe we'll just have brownies for dinner.
>
>Carol, crawling back to bed


Awww. Thanks for sharing. Look like a bunch of nice folks. How come
your pick isn't up there?

Hope you feel much better soon.

"Damsel in dis Dress" > wrote

> Maybe we'll just have brownies for dinner.

Brownies?? Ahhhhh! Just kidding, I finished off my lunch
today with a huge dessert that involved 3 or 4 pieces of
unbelievably fudgy brownies with caramel sauce, chocolate
sauce, with ice cream and some kind of whipped cream.

This after a lunch of beef fajitas in the noisy Rainforest Cafe
in Atlantic City (it was really noisy as Stan said, noisier than
last time I was there). The beef was excellent but the tortilla
wraps ... how can I say ... stunk and tasted like crap and
didn't hold together for nothing. Strangest thing, how do you
mess up tortillas?

So after eating all that (unwrapped fajitas with all the toppings)
and doing some damage to the dessert (it was for 2 or more,
and they aren't kidding), the waitress said, wow you ate more
than most people (both of us, not just me). Someone should
tell her that many woman would not consider that to be a
compliment. I just laughed, she doesn't know I've been trying
to put on weight.

But I could use to not look at another brownie in some time
now.

Happy Birthday, Crash's late mother!

nancy

vega wrote:
>I have a friend who thinks I can make ANYTHING at the drop of a hat
> (his perception, not mine). He has had dinner with us more times than
> I can count. He is the 1st one to say his cooking ability is making a
> passable ham sandwich.
>
> Just for fun, we agreed that he would go shopping and bring it all
> back, I would cook using what ever he purchased (I could use what ever
> I had in the house such as seasonings and stock).
>
> Oh boy did we expand our horizons !
>
> If ya wanna hear what I made, let me know. I don't wanna boar (sp)
> anyone.

OK., you made me curious. I wann a know!

On Wed, 14 Sep 2005 22:12:31 -0000, Mr Libido Incognito
> wrote:

I used that trinadad
>penzey's blend the lemon garlic on the pork steak. It seems to be tasty on
>pork.

Would that be good on a roasted chicken too?

I ask, cause I stopped in Scottsdale, AZ on the way back from NM, and
replenished my spices. I got some of that while I was there.

And I just happen to have one of those "smart chickens" now in my
fridge, ready to roast. I was going to cook it the Marcella Hazan
way, with 2 lemons in the cavity, but now I am wondering if that
seasoning would be good with it.

Christine

"Mr Libido Incognito" > wrote in message
...
>
> I was tired of the same old veggies, brocolli, cauliflower, green beans. It
> seemed I'd been eating them for months...
>
> So tonight was a change I sauted in a little canola oil a mixed bag of
> veggies...Bok Choy, brocolli, grape tomatoes and button mushrooms, all
> lightly salted and peppered with 1 mince garlic clove. I resisted the
> temptation to sprinkle almond slices all over it. It was a good change
> around and went well with the Boston butt pork steak. I used that trinadad
> penzey's blend the lemon garlic on the pork steak. It seems to be tasty on
> pork.


This time of year I leave the Wok out either on the stove or on the side burner
of the gas grill. I also try to keep a head or cabbage of some sort - green -
red - Napa etc. Some shredded cabbage and onion and what ever else is handy
makes a great stir fry - this last weekend I did onion, cabbage, and apple with
some caraway seed and a whisper of white wine vinegar - It also is a great use
for the left over steamed rice we always have from the Chinese take out.

Dimitri

On 14 Sep 2005 16:27:46 -0700, "Jude" > wrote:

>vega wrote:
>>I have a friend who thinks I can make ANYTHING at the drop of a hat
>> (his perception, not mine). He has had dinner with us more times than
>> I can count. He is the 1st one to say his cooking ability is making a
>> passable ham sandwich.
>>
>> Just for fun, we agreed that he would go shopping and bring it all
>> back, I would cook using what ever he purchased (I could use what ever
>> I had in the house such as seasonings and stock).
>>
>> Oh boy did we expand our horizons !
>>
>> If ya wanna hear what I made, let me know. I don't wanna boar (sp)
>> anyone.
>
>OK., you made me curious. I wann a know!


I didn't use everything he brought back. But he thought he would mess
me up real good with chicken livers, spinach, onion, garlic, bacon,
yogert, flank steak, garlic, carrots, eggs, doughnuts, raisens and
romano cheese.

He challenged me to "make it so". See, he thought I would feel the
need to combine everything together to make one dish. WRONG!

Heheheheh

I marinaded the checken livers in sake (I always have it) and
Fairbanks Sherry, five spice, and some garlic for about 2 hours.
Rapped it in bacon, tossed it in corn starch (optional), and deep
fried it. Rumaki !

Pounded out the flank steak, saute'ed the onion, swetted a lot of
garlic, chopped 1/2 the spinach. I laid down the flank, buttered it on
the "up side". spred on top of it the onion, rasins, garlic, romano,
spinach and julli'ed some carrots. Seasoned with some basil, thyme,
black pepper, and salt. I rolled it up and roasted in the oven at
about 250.

Hard boiled some eggs, used the rest of the spinich, onion, garlic
some teryaki, mirin, and some ginger I had. That was a salid.

Doughnuts were desert.

It was FUN!

>This time of year I leave the Wok out either on the stove or on the side burner
>of the gas grill.

SNIP

My brother inlaw told me he saw Alton Browne use the base part of a
turkey frier as a burner for a wok. I decided to give it a try and man
does it work well!. Heat much higher than your gas stove can attain!
Chi. rest. have a 10" gas pipe coming in. That gets real hot. The
turky burner gets close. Of course it should only be used outside.

Also, IMHO, Wok popcorn. More, faster, cheaper, than any microwave
bag!

vega wrote:
<snip>
>
>
> I didn't use everything he brought back. But he thought he would mess
> me up real good with chicken livers, spinach, onion, garlic, bacon,
> yogert, flank steak, garlic, carrots, eggs, doughnuts, raisens and
> romano cheese.
<snip>
> I marinaded the checken livers in sake (I always have it) and
> Fairbanks Sherry, five spice, and some garlic for about 2 hours.
> Rapped it in bacon, tossed it in corn starch (optional), and deep
> fried it. Rumaki !
>
> Pounded out the flank steak, saute'ed the onion, swetted a lot of
> garlic, chopped 1/2 the spinach. I laid down the flank, buttered it on
> the "up side". spred on top of it the onion, rasins, garlic, romano,
> spinach and julli'ed some carrots. Seasoned with some basil, thyme,
> black pepper, and salt. I rolled it up and roasted in the oven at
> about 250.
>
> Hard boiled some eggs, used the rest of the spinich, onion, garlic
> some teryaki, mirin, and some ginger I had. That was a salid.
>
> Doughnuts were desert.
>
> It was FUN!

Shame on you! You didn't use the yogurt!

SNIP

>Shame on you! You didn't use the yogurt!
Well I said I didn't use every.....

OK, I snorted it ~

Christine Dabney wrote on 14 Sep 2005 in rec.food.cooking

> On Wed, 14 Sep 2005 22:12:31 -0000, Mr Libido Incognito
> > wrote:
>
> I used that trinadad
> >penzey's blend the lemon garlic on the pork steak. It seems to be
> >tasty on pork.
>
> Would that be good on a roasted chicken too?
>
> I ask, cause I stopped in Scottsdale, AZ on the way back from NM, and
> replenished my spices. I got some of that while I was there.
>
> And I just happen to have one of those "smart chickens" now in my
> fridge, ready to roast. I was going to cook it the Marcella Hazan
> way, with 2 lemons in the cavity, but now I am wondering if that
> seasoning would be good with it.
>
> Christine
>

I find thin slices of lime under the skin are better than lemons up the
bung hole. That trinadad is ok om chicken, but nothing to write home about

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

vega wrote:
> SNIP
>
> >Shame on you! You didn't use the yogurt!
> Well I said I didn't use every.....
>
> OK, I snorted it ~

well, silly, you coulda made it into a salad dressing.....

On 14 Sep 2005 18:24:28 -0700, "Jude" > wrote:

>vega wrote:
>> SNIP
>>
>> >Shame on you! You didn't use the yogurt!
>> Well I said I didn't use every.....
>>
>> OK, I snorted it ~
>
>well, silly, you coulda made it into a salad dressing.....


True. But gzzz, I was tired

Besides, it was great later

"Mr Libido Incognito" > wrote in message
...
>
> I was tired of the same old veggies, brocolli, cauliflower, green beans.
> It
> seemed I'd been eating them for months...
>
> So tonight was a change I sauted in a little canola oil a mixed bag of
> veggies...Bok Choy, brocolli, grape tomatoes and button mushrooms, all
> lightly salted and peppered with 1 mince garlic clove. I resisted the
> temptation to sprinkle almond slices all over it. It was a good change
> around and went well with the Boston butt pork steak. I used that trinadad
> penzey's blend the lemon garlic on the pork steak. It seems to be tasty on
> pork.
>
>

I made pork tonight too. Pork loin chops sautéed with lemon pepper and
onion, then made a pan gravy and some brown rice to go under it. Asparagus
and corn for veggies. Now if only my DH would get his late self home so we
can eat! lol

kimberly

vega > said:

> On Wed, 14 Sep 2005 17:40:18 -0500, Damsel in dis Dress
> > wrote:
>
> >We might have spaghetti, but I think Crash will have to cook it. I feel
> >*horrible* today. Every molecule hurts.
> >
> >For sure, we're baking brownies. In honor of Crash's late mother's
> >birthday.
> >
> >Here's a link to his mom's picture and various other relatives, if anyone
> >is interested:
> >http://pg.photos.yahoo.com/ph/head_t...=/1964&.src=ph
> >
> >Maybe we'll just have brownies for dinner.
> >
> >Carol, crawling back to bed
>
>
> Awww. Thanks for sharing. Look like a bunch of nice folks. How come
> your pick isn't up there?

I'm not in that particular album because I'm not deceased yet. Here are
more pictures than you'd ever want to see:
http://pg.photos.yahoo.com/ph/head_trollop/my_photos

> Hope you feel much better soon.

Thanks. I appreciate that.

Carol

On Wed, 14 Sep 2005 22:12:31 -0000, Mr Libido Incognito
> wrote:

>I was tired of the same old veggies, brocolli, cauliflower, green beans. It
>seemed I'd been eating them for months...

Switch to beets!


>So tonight was a change I sauted in a little canola oil a mixed bag of
>veggies...Bok Choy, brocolli, grape tomatoes and button mushrooms, all
>lightly salted and peppered with 1 mince garlic clove. I resisted the
>temptation to sprinkle almond slices all over it. It was a good change
>around and went well with the Boston butt pork steak. I used that trinadad
>penzey's blend the lemon garlic on the pork steak. It seems to be tasty on
>pork.
>

What I did was reduce some heavy cream in a frying pan, add pesto from
the freezer, then some imitation crab (leftover from making California
rolls) and heat for a few more minutes. This seafood pesto cream
sauce was used to dress vermicelli. Vegetable = green beans.
Dessert: an eclair from the bakery. (Before dinner, I "sampled" the
lemon pundcake I made this afternoon.).

Sue(tm)
Lead me not into temptation... I can find it myself!

Nexis wrote:
> "Mr Libido Incognito" > wrote in message
> ...
>
>>I was tired of the same old veggies, brocolli, cauliflower, green beans.
>>It
>>seemed I'd been eating them for months...
>>
>>So tonight was a change I sauted in a little canola oil a mixed bag of
>>veggies...Bok Choy, brocolli, grape tomatoes and button mushrooms, all
>>lightly salted and peppered with 1 mince garlic clove. I resisted the
>>temptation to sprinkle almond slices all over it. It was a good change
>>around and went well with the Boston butt pork steak. I used that trinadad
>>penzey's blend the lemon garlic on the pork steak. It seems to be tasty on
>>pork.
>>
>>
>
>
> I made pork tonight too. Pork loin chops sautéed with lemon pepper and
> onion, then made a pan gravy and some brown rice to go under it. Asparagus
> and corn for veggies. Now if only my DH would get his late self home so we
> can eat! lol
>
> kimberly
>
>


It was COLD here today (got all the way up to 60, then rained and cooled
to 55 in late afternoon.) I made beef stew and biscuits.

It's supposed to be back into the 80's tomorrow and through the weekend.

Welcome to Colorado. It snowed on Vail pass last night and the road to
Mt. Evans and Trail Ridge in the Rocky Mt. National park were closed at
least temporarily due to snow.

gloria p

gloria p

Snip
>
>> Hope you feel much better soon.
>
>Thanks. I appreciate that.
>
>Carol

Wonderful insight here.

I realize that the 1st almb. was one of those you lost. I am sorry for
your loss.

Where you sent me showed you as well as your intrests. Its nice to get
to know you and yours

Gene

vega wrote:

> I didn't use everything he brought back. But he thought he would mess
> me up real good with chicken livers, spinach, onion, garlic, bacon,
> yogert, flank steak, garlic, carrots, eggs, doughnuts, raisens and
> romano cheese.
>
> He challenged me to "make it so". See, he thought I would feel the
> need to combine everything together to make one dish. WRONG!
>
> Heheheheh
>
> I marinaded the checken livers in sake (I always have it) and
> Fairbanks Sherry, five spice, and some garlic for about 2 hours.
> Rapped it in bacon, tossed it in corn starch (optional), and deep
> fried it. Rumaki !
>
> Pounded out the flank steak, saute'ed the onion, swetted a lot of
> garlic, chopped 1/2 the spinach. I laid down the flank, buttered it on
> the "up side". spred on top of it the onion, rasins, garlic, romano,
> spinach and julli'ed some carrots. Seasoned with some basil, thyme,
> black pepper, and salt. I rolled it up and roasted in the oven at
> about 250.
>
> Hard boiled some eggs, used the rest of the spinich, onion, garlic
> some teryaki, mirin, and some ginger I had. That was a salid.
>
> Doughnuts were desert.
>
> It was FUN!

What about the yogurt? Anyway, Mister Smarty-pants, what if he had come
back with a bunch of cellophane packages with NO LABELS, but whose contents
turned out to be:

shredded sausage casings
natto
blue-green algae powder
Indonesian fermented dried shrimp paste
lutefisk
balut
durian
kiwano
breadfruit


Bob

One time on Usenet, said:

<snip>

> Maybe we'll just have brownies for dinner.
>
> Carol, crawling back to bed

Feel better soon, hon!

Jani (who [ObFood] made Cornish hens and baked potatoes for dinner)

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

>What about the yogurt? Anyway, Mister Smarty-pants, what if he had come
>back with a bunch of cellophane packages with NO LABELS, but whose contents
>turned out to be:

>shredded sausage casings
natto
>blue-green algae powder
>Indonesian fermented dried shrimp paste
>lutefisk
>balut
>durian
>kiwano
>breadfruit

That's an easy one. SAUSAGES!!! WHEEE!! :-D

vega > said:

> I realize that the 1st almb. was one of those you lost. I am sorry for
> your loss.
>
> Where you sent me showed you as well as your intrests. Its nice to get
> to know you and yours

Thanks!

Carol

Mr Libido Incognito wrote:

> I was tired of the same old veggies, brocolli, cauliflower, green beans. It
> seemed I'd been eating them for months...
>
> So tonight was a change I sauted in a little canola oil a mixed bag of
> veggies...Bok Choy, brocolli, grape tomatoes and button mushrooms, all
> lightly salted and peppered with 1 mince garlic clove. I resisted the
> temptation to sprinkle almond slices all over it. It was a good change
> around and went well with the Boston butt pork steak. I used that trinadad
> penzey's blend the lemon garlic on the pork steak. It seems to be tasty on
> pork.
>
>
>
Sounds good. I do the mixed veggies with hoisin sauce. It goes well
with pork.

Christine Dabney wrote:

> On Wed, 14 Sep 2005 22:12:31 -0000, Mr Libido Incognito
> > wrote:
>
> I used that trinadad
>
>>penzey's blend the lemon garlic on the pork steak. It seems to be tasty on
>>pork.
>
>
> Would that be good on a roasted chicken too?
>
> I ask, cause I stopped in Scottsdale, AZ on the way back from NM, and
> replenished my spices. I got some of that while I was there.
>
> And I just happen to have one of those "smart chickens" now in my
> fridge, ready to roast. I was going to cook it the Marcella Hazan
> way, with 2 lemons in the cavity, but now I am wondering if that
> seasoning would be good with it.

It couldn't be a very smart chicken if it managed to get caught
>
> Christine

On Thu, 15 Sep 2005 09:59:39 -0400, ~patches~
> wrote:

>Christine Dabney wrote:

>> And I just happen to have one of those "smart chickens" now in my
>> fridge, ready to roast. I was going to cook it the Marcella Hazan
>> way, with 2 lemons in the cavity, but now I am wondering if that
>> seasoning would be good with it.
>
>It couldn't be a very smart chicken if it managed to get caught

www.smartchicken.com

Christine

Christine Dabney wrote:

> On Thu, 15 Sep 2005 09:59:39 -0400, ~patches~
> > wrote:
>
>
>>Christine Dabney wrote:
>
>
>>>And I just happen to have one of those "smart chickens" now in my
>>>fridge, ready to roast. I was going to cook it the Marcella Hazan
>>>way, with 2 lemons in the cavity, but now I am wondering if that
>>>seasoning would be good with it.
>>
>>It couldn't be a very smart chicken if it managed to get caught
>
>
> www.smartchicken.com

How much extra per pound did you have to pay? I wasn't impressed going
to the website and getting religion pushed in my face even though I'm
fairly religious. I just don't like using religion to sell a product.
I thought it would be like one of those turkeys that have the little
pop-up I'm done thingies. They aren't available in Michigan even
thought the Amish organic chickens are. Can you let me know if the
smart chicken was worth the extra price?
>
> Christine