Normally, I'd toss a handful onto a Caprese salad, or into the pasta
sauce, but I'm bored, and have about 8 ounces that was pleading with me
to take it home from the quicksale shelves.

Suggestions? I was thinking pesto, but that's usually too greasy for
my tastes. If it shouldn't be, positive suggestions only on how to do
it right.

OB Cats: The might Huntress has returned, and is attacking her Simba
toy, whom she will then groom.

maxine in ri

maxine in ri > wrote in message
ups.com...
> Suggestions? I was thinking pesto, but that's usually too
> greasy for my tastes. If it shouldn't be, positive suggestions
> only on how to do it right.

I use a lot less oil than the regularly suggested amounts. Since I cut
back on the amount of EVOO recommended, the slicks have virtually
disappeared. It might appear a lot drier but the moisture from the
leaves and nuts and garlic work for me.

Baked basil chicken also works.

The Ranger

maxine in ri wrote:
> Normally, I'd toss a handful onto a Caprese salad, or into the pasta
> sauce, but I'm bored, and have about 8 ounces that was pleading with me
> to take it home from the quicksale shelves.
>
> Suggestions? I was thinking pesto, but that's usually too greasy for
> my tastes. If it shouldn't be, positive suggestions only on how to do
> it right.


Use less oil? Pesto is one of those things that is really hard to screw
up. Make a small adjusted batch as a trial. If it works remember what
you adjusted.

>
> OB Cats: The might Huntress has returned, and is attacking her Simba
> toy, whom she will then groom.
>
> maxine in ri
>

maxine in ri wrote:
> Normally, I'd toss a handful onto a Caprese salad, or into the pasta
> sauce, but I'm bored, and have about 8 ounces that was pleading with me
> to take it home from the quicksale shelves.
>
> Suggestions? I was thinking pesto, but that's usually too greasy for
> my tastes. If it shouldn't be, positive suggestions only on how to do
> it right.
>
> OB Cats: The might Huntress has returned, and is attacking her Simba
> toy, whom she will then groom.
>
> maxine in ri

Maxine,

Funny you should post this because just last night I made a big pot of
veggie stew and basil was a major seasoning. It had onions, ginger,
garlic, etc., but at the beginning while the rice and lentils were
cooking in plain water, I went out and harvested a bag of basil from
the garden and almost all of it went into the stew.

Last night's dinner was the veggie stew. Lunch at work will be the
veggie stew with chopped up left-over bbq. The pot will last for a
while between lunch and dinner and all the dressing up I'll do to it.

So put your basil into a soup or stew. Since it's summer, many people
like cold soups like gazpacho which would fit your basil just fine.

HTH,

Ken

The Ranger wrote:
> maxine in ri > wrote in message
> ups.com...
> > Suggestions? I was thinking pesto, but that's usually too
> > greasy for my tastes. If it shouldn't be, positive suggestions
> > only on how to do it right.
>
> I use a lot less oil than the regularly suggested amounts. Since I cut
> back on the amount of EVOO recommended, the slicks have virtually
> disappeared. It might appear a lot drier but the moisture from the
> leaves and nuts and garlic work for me.
>
> Baked basil chicken also works.
>
> The Ranger

How do you do your basil chicken? I just happen to have one in the
fridge, and the heat wave has passed for the moment.
tia
maxine in ri

In article . com>,
says...
> Normally, I'd toss a handful onto a Caprese salad, or into the pasta
> sauce, but I'm bored, and have about 8 ounces that was pleading with me
> to take it home from the quicksale shelves.
>
> Suggestions? I was thinking pesto, but that's usually too greasy for
> my tastes. If it shouldn't be, positive suggestions only on how to do
> it right.
>
> OB Cats: The might Huntress has returned, and is attacking her Simba
> toy, whom she will then groom.
>
> maxine in ri
>
>

Take a good sise pork loin and slice until it's one flat piece about
1/2" to 3/4" inch thick. Line with basil, garlic, and prosciutto. Tie it
up, brown in a pan then roast until done.

The absolute best pork loin I've ever had.

Ken wrote:

> So put your basil into a soup or stew. Since it's summer, many people
> like cold soups like gazpacho which would fit your basil just fine.
>
> HTH,
>
> Ken

Basil in gazpacho? That sounds good. thanks
maxine in ri

T wrote:
> In article . com>,
> says...
> > Normally, I'd toss a handful onto a Caprese salad, or into the pasta
> > sauce, but I'm bored, and have about 8 ounces that was pleading with me
> > to take it home from the quicksale shelves.
> >
> > Suggestions? I was thinking pesto, but that's usually too greasy for
> > my tastes. If it shouldn't be, positive suggestions only on how to do
> > it right.
> >
> > OB Cats: The might Huntress has returned, and is attacking her Simba
> > toy, whom she will then groom.
> >
> > maxine in ri
> >
> >
>
> Take a good sise pork loin and slice until it's one flat piece about
> 1/2" to 3/4" inch thick. Line with basil, garlic, and prosciutto. Tie it
> up, brown in a pan then roast until done.
>
> The absolute best pork loin I've ever had.

Thanks, Tony
miri

On 5 Aug 2006 09:18:11 -0700, "maxine in ri" >
wrote:

>Normally, I'd toss a handful onto a Caprese salad, or into the pasta
>sauce, but I'm bored, and have about 8 ounces that was pleading with me
>to take it home from the quicksale shelves.
>
>Suggestions? I was thinking pesto, but that's usually too greasy for
>my tastes. If it shouldn't be, positive suggestions only on how to do
>it right.
>
>OB Cats: The might Huntress has returned, and is attacking her Simba
>toy, whom she will then groom.
>
>maxine in ri

Make basil vinegar. Even better if you have purple basil.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974

Having both excess Basil and excess Courgettes, I have a loaf in the
machine as I type

Whole Wheat Zucchini Herb Bread

INGREDIENTS:

* 1/2 cup water
* 2 teaspoons honey
* 1 tablespoon vegetable oil
* 3/4 cup grated zucchini
* 3/4 cup whole wheat flour
* 2 cups bread flour
* 1 tablespoon chopped fresh basil
* 2 teaspoons sesame seeds
* 1 teaspoon salt
* 1 1/2 teaspoons active dry yeast

DIRECTIONS:

1. Place ingredients in the pan of the bread machine in the order
suggested by the manufacturer. Set for Basic Bread cycle, or Normal setting.

On Sat, 05 Aug 2006 17:44:05 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>"maxine in ri" >
oups.com:
>
>> Normally, I'd toss a handful onto a Caprese salad, or into the pasta
>> sauce, but I'm bored, and have about 8 ounces that was pleading with me
>> to take it home from the quicksale shelves.
>>
>> Suggestions? I was thinking pesto, but that's usually too greasy for
>> my tastes. If it shouldn't be, positive suggestions only on how to do
>> it right.
>>
>> OB Cats: The might Huntress has returned, and is attacking her Simba
>> toy, whom she will then groom.
>>
>> maxine in ri
>
>I was going to pose a similar question regarding rosemary. I would like to
>freeze it but I doubt it's a good idea. I was hoping to avoid having to
>dry it all. The rosemary is in my garden and I have a lot of it.


This will use up a lot of rosemary.....

Split a pork loin most of the way lengthwise and open it up. Rub with
a garlic clove, salt and pepper, and drizzle on a bit of olive oil.
Lay several sprigs of rosemary over the surface and close it back up.
Rub the outside with garlic, salt and pepper, lightly drizzle with
more olive oil. Place sprigs of rosemary completely around the
outside and tie it closed. Grill it slowly over indirect heat,
remove the strings and rosemary, slice and serve.


Lurking since the late 80's,

JEC

maxine in ri > wrote in message
oups.com...
> The Ranger wrote:
> > > "Excess basil?"
> > >
> > Baked basil chicken also works.
> >
> How do you do your basil chicken?
>
I stuff the cavity with basil and apples, set leaves under the skin and
line the underside with basil. It's not a subtle use, granted, but I
like the smell and taste.

The Ranger

"maxine in ri" wrote
> Normally, I'd toss a handful onto a Caprese salad, or into the pasta
> sauce, but I'm bored, and have about 8 ounces that was pleading with me
> to take it home from the quicksale shelves.
>
> Suggestions? I was thinking pesto, but that's usually too greasy for
> my tastes. If it shouldn't be, positive suggestions only on how to do
> it right.

I grow it and it's always ready to be picked at the wrong time. I freeze
it, using two different methods:
1. Slice it thinly, stuff it into ice cube trays, fill with water and
freeze.

2. Pull off the individual leaves, put them one layer deep on a cookie
sheet, freeze overnight then package quickly and put back in the freezer.

Of course, these methods are only good for using in cooked dishes.

Dora

"Michael "Dog3" Lonergan" wrote >
>
>
> I was going to pose a similar question regarding rosemary. I would like
> to
> freeze it but I doubt it's a good idea. I was hoping to avoid having to
> dry it all. The rosemary is in my garden and I have a lot of it.
>
> Basil... hmmm... Maybe an herb butter to smear all over chicken or maybe
> fish?
>
> Michael
>
You can freeze rosemary, Michael:

http://www.ehow.com/how_8288_harvest...-rosemary.html

This is a good site on herbs.

Dora

maxine in ri wrote:
> Normally, I'd toss a handful onto a Caprese salad, or into the pasta
> sauce, but I'm bored, and have about 8 ounces that was pleading with me
> to take it home from the quicksale shelves.
>
> Suggestions? I was thinking pesto, but that's usually too greasy for
> my tastes. If it shouldn't be, positive suggestions only on how to do
> it right.
>



If you have an extraordinarily large amount, you can grind it to a paste
in the blender or food processor and freeze it. Pesto also freezes very
well.

Bob

In article 1>,
"Michael \"Dog3\" Lonergan" > wrote:

> "maxine in ri" >
> ups.com:
>
> > Normally, I'd toss a handful onto a Caprese salad, or into the pasta
> > sauce, but I'm bored, and have about 8 ounces that was pleading with me
> > to take it home from the quicksale shelves.
> >
> > Suggestions? I was thinking pesto, but that's usually too greasy for
> > my tastes. If it shouldn't be, positive suggestions only on how to do
> > it right.
> >
> > OB Cats: The might Huntress has returned, and is attacking her Simba
> > toy, whom she will then groom.
> >
> > maxine in ri
>
> I was going to pose a similar question regarding rosemary. I would like to
> freeze it but I doubt it's a good idea. I was hoping to avoid having to
> dry it all. The rosemary is in my garden and I have a lot of it.
>
> Basil... hmmm... Maybe an herb butter to smear all over chicken or maybe
> fish?
>
> Michael

Rosemary's a perennial. In Seattle it's practically an invasive plant.
We have a huge bush of it in our front yard. If I need any, I just go
out with my trusty kitchen shears and harvest a little.

Cindy

--
C.J. Fuller

Delete the obvious to email me

For the excess basil, chop it in a food processor or blender, add a
little vinegar, freeze in ice cube trays, remove to a ziploc bag. Then
repeat using wine. For salad dressing, add vinegar-basil cube. For
tomato sauce, add a wine-basil cube. Marinated mushrooms get a
vinegar-basil cube. And so on. This works for dill, tarragon, and many
other herbs.


For rosemary, it is a little different. The leaf is fibrous and not
nice to run across in salad dressing or sauce. The same is true for
sage. For them, I follow the same procedure, but I let them sit in the
wine or vinegar for several hours to get the flavor, then strain the
leaf out before freezing.


There's no reason you can't combine herbs into one set of cubes.


I've never a good way to preserve the flavor of fresh cilantro. Neither
freezing nor drying works very well. It all comes out tasting like tea.


--Lia

Cindy Fuller wrote:
> In article 1>,
> "Michael \"Dog3\" Lonergan" > wrote:
>
> > "maxine in ri" >
> > ups.com:
> >
> > > Normally, I'd toss a handful onto a Caprese salad, or into the pasta
> > > sauce, but I'm bored, and have about 8 ounces that was pleading with me
> > > to take it home from the quicksale shelves.
> > >
> > > Suggestions? I was thinking pesto, but that's usually too greasy for
> > > my tastes. If it shouldn't be, positive suggestions only on how to do
> > > it right.
> > >
> > > OB Cats: The might Huntress has returned, and is attacking her Simba
> > > toy, whom she will then groom.
> > >
> > > maxine in ri
> >
> > I was going to pose a similar question regarding rosemary. I would like to
> > freeze it but I doubt it's a good idea. I was hoping to avoid having to
> > dry it all. The rosemary is in my garden and I have a lot of it.
> >
> > Basil... hmmm... Maybe an herb butter to smear all over chicken or maybe
> > fish?
> >
> > Michael
>
> Rosemary's a perennial. In Seattle it's practically an invasive plant.
> We have a huge bush of it in our front yard. If I need any, I just go
> out with my trusty kitchen shears and harvest a little.
>
> Cindy
>
> --
> C.J. Fuller

I am sooo jealous! I've tried growing rosemary as a houseplant--too
cold for it to live outdoors here--and seem to have the brownest thumb
with it.

maxine, who has to content herself with either dry or produce section
rosemary

Julia Altshuler wrote:

> I've never a good way to preserve the flavor of fresh cilantro. Neither
> freezing nor drying works very well. It all comes out tasting like tea.

> --Lia

If your thumb is not as brown as mine, try growing it. It's fairly
easy and doesn't mind the windowsill.

maxine in ri

maxine in ri wrote:
> Ken wrote:
>
> > So put your basil into a soup or stew. Since it's summer, many people
> > like cold soups like gazpacho which would fit your basil just fine.
> >
> > HTH,
> >
> > Ken
>
> Basil in gazpacho? That sounds good. thanks
> maxine in ri

Maxine,

You're welcome.

Basil is much more flexible than people think. It's great used as a
green in salads. Use as much as you would with a bitter green. Or put
it on any cold side salad, pasta or potato or whatever. It's mild
enough to use with chicken, but strong enough to do okay with beef.

Anyway, to continue the soup theme. I often make a small side salad of
fresh tomatoes, cucumbers, avocadoes, basil, salt, and pepper. So the
basil would also go well in a chilled cucumber soup. Just don't use
too much so you don't overpower the cucumbers.

HTH some mo',

Ken

Michael "Dog3" Lonergan wrote:
> "maxine in ri" >
> ups.com:
>
>>
>> I am sooo jealous! I've tried growing rosemary as a houseplant--too
>> cold for it to live outdoors here--and seem to have the brownest
>> thumb with it.
>>
>> maxine, who has to content herself with either dry or produce section
>> rosemary
>
> I grow it in pots and used 3 plants this year. They are huge and I
> have rosemary coming out of my ears. I usually only use 1 plant a
> year and don't have a lot of surplus. I'm gonna use the site Dora
> posted and freeze a lot of it and I'll dry the rest.
>
> Michael

I started out last year with 3 plants and dried the rest in a dehydrator for
the winter. This year I planted the seed from last year as a hedge that
really took off. I have more basel than I can use in 3 years. Luckily I live
where I work a mini storage facility, so my tenants are helping me use it
all up. Who knew basil would grow this well in Kentucky, but then peppers,
cucumbers and tomatoes grow great hear also.

--

Joe Cilinceon

In article >,
"Joe Cilinceon" > wrote:

> all up. Who knew basil would grow this well in Kentucky,

It likes hot weather

>but then peppers,

they like hot weather

> cucumbers

they like hot weather

>and tomatoes

they like hot weather

:-)


> grow great hear also.

here

--
-Barb, just finished a small batch of salsa for the Fair. We'll see how
it fares at the Fair. I'm not holding my breath.

<http://jamlady.eboard.com> Updated 7-27-06, For The King and His
Princess
"If it's not worth doing to excess, it's not worth doing at all."

maxine in ri wrote:

> If your thumb is not as brown as mine, try growing it. It's fairly
> easy and doesn't mind the windowsill.


I have an even easier method: When I want fresh cilantro, I buy a bunch
at the supermarket. Outside in the garden, it grew easily from seed,
then bolted in no time. I scarcely got any leaves, just flowers and seed.


--Lia

Melba's Jammin' wrote:
> In article >,
> "Joe Cilinceon" > wrote:
>
>> all up. Who knew basil would grow this well in Kentucky,
>
> It likes hot weather
>
>> but then peppers,
>
> they like hot weather
>
>> cucumbers
>
> they like hot weather
>
>> and tomatoes
>
> they like hot weather
>
> :-)
>
>
>> grow great hear also.
>
> here

Yes but coming from Florida I could hardly class Kentucky as hot. ;-)

--

Joe Cilinceon

In article . com>,
"maxine in ri" > wrote:

> Normally, I'd toss a handful onto a Caprese salad, or into the pasta
> sauce, but I'm bored, and have about 8 ounces that was pleading with me
> to take it home from the quicksale shelves.
>
> Suggestions? I was thinking pesto, but that's usually too greasy for
> my tastes. If it shouldn't be, positive suggestions only on how to do
> it right.
>
> OB Cats: The might Huntress has returned, and is attacking her Simba
> toy, whom she will then groom.
>
> maxine in ri

Personally? I'd put it into a sandwich or salad.

I love basil......
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Melba's Jammin' wrote:
> In article >,
> "Joe Cilinceon" > wrote:
>
> > all up. Who knew basil would grow this well in Kentucky,
>
> It likes hot weather
>
> >but then peppers,
>
> they like hot weather
>
> > cucumbers
>
> they like hot weather
>
> >and tomatoes
>
> they like hot weather
>
> :-)
>
>
> > grow great hear also.
>
> here
>
> --
> -Barb, just finished a small batch of salsa for the Fair. We'll see how
> it fares at the Fair. I'm not holding my breath.

Good grief, lady! You know they only give other people prizes so it
won't look like you paid them off. Trust me, your salsa is superb.

maxine in ri, trying to figure out why her bread machine doesn't make
good bread in hot weather. Loaf#3: short with barbed top.

OmManiPadmeOmelet wrote:
> In article . com>,
> "maxine in ri" > wrote:
>
> > Normally, I'd toss a handful onto a Caprese salad, or into the pasta
> > sauce, but I'm bored, and have about 8 ounces that was pleading with me
> > to take it home from the quicksale shelves.
> >
> > Suggestions? I was thinking pesto, but that's usually too greasy for
> > my tastes. If it shouldn't be, positive suggestions only on how to do
> > it right.
> >
> > OB Cats: The might Huntress has returned, and is attacking her Simba
> > toy, whom she will then groom.
> >
> > maxine in ri
>
> Personally? I'd put it into a sandwich or salad.
>
> I love basil......
> --
> Peace!
> Om

Only sammiches we make around here are PB&honey, Fluffernutters,
hummus, tuna, or sardine with tomato sauce. Salad might be
interesting. Last night's was 2 kinds of lettuce, carrots, celery,
scallions, radishes, baby bella mushrooms, and cukes.

m i ri

In article .com>,
"maxine in ri" > wrote:
> > --
> > -Barb, just finished a small batch of salsa for the Fair. We'll see how
> > it fares at the Fair. I'm not holding my breath.
>
> Good grief, lady! You know they only give other people prizes so it
> won't look like you paid them off.

In my dreams. Pfft. The best part is that Chris will be here to go
with me on opening day. We have a blast together!

>Trust me, your salsa is superb.

Did I give you a jar? Huh.
Tried a different recipe this year. I note that it's not very hot at
all. Guess I'll switch lots. :0)
>
> maxine in ri, trying to figure out why her bread machine doesn't make
> good bread in hot weather. Loaf#3: short with barbed top.

Humidity? That seems to be a factor in a lot of kitchen endeavors.
--
-Barb
<http://jamlady.eboard.com> Updated 7-27-06, For The King and His
Princess
"If it's not worth doing to excess, it's not worth doing at all."

In article >,
"Joe Cilinceon" > wrote:
> Yes but coming from Florida I could hardly class Kentucky as hot. ;-)

People make snotty remarks about Meen-a-soh-ta's weather, but I wouldn't
live many other places.

--
-Barb
<http://jamlady.eboard.com> Updated 7-27-06, For The King and His
Princess
"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin' wrote:
> In article >,
> "Joe Cilinceon" > wrote:
>> Yes but coming from Florida I could hardly class Kentucky as hot. ;-)
>
> People make snotty remarks about Meen-a-soh-ta's weather, but I
> wouldn't live many other places.

LOL I will say this for Florida almost everything grows there year around.
Here is Kentucky we have 4 seasons and it does take some getting used to.
This is my second year here so I'm beginning to catch on to the season
thing. Before this I had only 2 seasons to deal with, summer and hurricane
season. Oh you could say winter if you want to count 2 days in the 30's a
year as a winter.

--

Joe Cilinceon

In article .com>,
"maxine in ri" > wrote:

> OmManiPadmeOmelet wrote:
> > In article . com>,
> > "maxine in ri" > wrote:
> >
> > > Normally, I'd toss a handful onto a Caprese salad, or into the pasta
> > > sauce, but I'm bored, and have about 8 ounces that was pleading with me
> > > to take it home from the quicksale shelves.
> > >
> > > Suggestions? I was thinking pesto, but that's usually too greasy for
> > > my tastes. If it shouldn't be, positive suggestions only on how to do
> > > it right.
> > >
> > > OB Cats: The might Huntress has returned, and is attacking her Simba
> > > toy, whom she will then groom.
> > >
> > > maxine in ri
> >
> > Personally? I'd put it into a sandwich or salad.
> >
> > I love basil......
> > --
> > Peace!
> > Om
>
> Only sammiches we make around here are PB&honey, Fluffernutters,
> hummus, tuna, or sardine with tomato sauce. Salad might be
> interesting. Last night's was 2 kinds of lettuce, carrots, celery,
> scallions, radishes, baby bella mushrooms, and cukes.
>
> m i ri

Try it with Tuna.

I dare ya'. :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Melba's Jammin' wrote:
> In article .com>,
> "maxine in ri" > wrote:
> > > --
> > > -Barb, just finished a small batch of salsa for the Fair. We'll see how
> > > it fares at the Fair. I'm not holding my breath.
> >
> > Good grief, lady! You know they only give other people prizes so it
> > won't look like you paid them off.
>
> In my dreams. Pfft. The best part is that Chris will be here to go
> with me on opening day. We have a blast together!
>
> >Trust me, your salsa is superb.
>
> Did I give you a jar? Huh.

Not yet, but you're welcome to use me as a guinea pig<G>.

> Tried a different recipe this year. I note that it's not very hot at
> all. Guess I'll switch lots. :0)
> >
> > maxine in ri, trying to figure out why her bread machine doesn't make
> > good bread in hot weather. Loaf#3: short with barbed top.
>
> Humidity? That seems to be a factor in a lot of kitchen endeavors.
> --
> -Barb

Wouldn't surprize me. I did proof the yeast, so that at least is not
the problem.
Got some fresh (Whole Phoods) WW flour, will try that and see what
comes up in #5.
Thanks,
maxine in dryer ri

OmManiPadmeOmelet wrote:
> In article .com>,
> "maxine in ri" > wrote:

> Try it with Tuna.
>
> I dare ya'. :-)
> --
> Peace!
> Om

Y're on!

m i ri

maxine in ri > wrote:

> Suggestions?

Basil goes well with tomatoes. So, consider the popular variation on
the bruschetta or fettunta theme. Traditional bruschetta/fettunta does
not contain tomatoes; it is very coarse, crusty, saltless Tuscan bread
which is grilled, generously rubbed with garlic and even more generously
sprinkled with olive oil, if not actually dunked into it. Ideally, only
the best quality extra-virgin oil, etc, is used. However, a variation
with tomatoes and basil has become very popular. Just make
bruschetta/fettunta as above, but top the bread with some chopped tomato
flesh, some finely chopped garlic, and quantities of torn-up basil,
before sprinkling with oil. Eat, preferably with some good wine.

Or, consider pappa col pomodoro, a thick Tuscan tomato-bread soup. Here
is a typical recipe from from Cucina Italiana, compiled by the Accademia
Italiana della Cucina. Ideally, use the same kind of bread as described
above.

Victor

Pappa col pomodoro

9 ounces stale coarse bread
1 1/2 pounds ripe tomatoes (or substitute canned)
4 cloves garlic
1 sprig parsley
2 basil leaves
scant 4 1/2 cups meat stock
1 tablespoon olive oil
salt
freshly ground pepper

Cut the bread into even rounds and toast lightly in the oven. Rinse the
tomatoes, cut them in half and scoop out the seeds. Peel the garlic
cloves and leave whole. Place with the tomatoes, parsley and basil
leaves in a saucepan. Sauté lightly for a few minutes, then put the
contents through a sieve and return to the saucepan (canned tomatoes can
be put through a sieve at once). Add the stock, the toasted bread, the
oil, salt to taste and plenty of pepper. Simmer slowly until the soup
is thick. Serve hot or chilled.

On Sun, 06 Aug 2006 11:26:09 -0500, Melba's Jammin'
> wrote:

>In article >,
> "Joe Cilinceon" > wrote:
>> Yes but coming from Florida I could hardly class Kentucky as hot. ;-)
>
>People make snotty remarks about Meen-a-soh-ta's weather, but I wouldn't
>live many other places.

aaahhh.... Minnesota.

Two seasons; Winter, and Mosquitoes


<rj>

In article >,
"<RJ>" > wrote:

> On Sun, 06 Aug 2006 11:26:09 -0500, Melba's Jammin'
> > wrote:
>
> >In article >,
> > "Joe Cilinceon" > wrote:
> >> Yes but coming from Florida I could hardly class Kentucky as hot. ;-)
> >
> >People make snotty remarks about Meen-a-soh-ta's weather, but I wouldn't
> >live many other places.
>
> aaahhh.... Minnesota.
>
> Two seasons; Winter, and Mosquitoes
>
>
> <rj>


Nope. Hardly any skeeters this year -- too dry.
(And the seasons are Winter and Road Construction.) Smartass. "-)
--
-Barb
<http://jamlady.eboard.com> Updated 7-27-06, For The King and His
Princess
"If it's not worth doing to excess, it's not worth doing at all."

In article . com>,
"maxine in ri" > wrote:

> Melba's Jammin' wrote:
> >
> > >Trust me, your salsa is superb.
> >
> > Did I give you a jar? Huh.
>
> Not yet, but you're welcome to use me as a guinea pig<G>.

Well then how in heck do you know it's superb? Huh? HUH? <g>
My pico de gallo is pretty good; I don't like cooking my salsa, but ya
gotta do it if you're going to can it for storage.
--
-Barb
<http://jamlady.eboard.com> Updated 7-27-06, For The King and His
Princess
"If it's not worth doing to excess, it's not worth doing at all."

In article .com>,
"maxine in ri" > wrote:

> OmManiPadmeOmelet wrote:
> > In article .com>,
> > "maxine in ri" > wrote:
>
> > Try it with Tuna.
> >
> > I dare ya'. :-)
> > --
> > Peace!
> > Om
>
> Y're on!
>
> m i ri

:-D
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

Victor Sack wrote:
> maxine in ri > wrote:
>
>
>>Suggestions?
>
>
> Basil goes well with tomatoes. So, consider the popular variation on
> the bruschetta or fettunta theme. Traditional bruschetta/fettunta does
> not contain tomatoes; it is very coarse, crusty, saltless Tuscan bread
> which is grilled, generously rubbed with garlic and even more generously
> sprinkled with olive oil, if not actually dunked into it. Ideally, only
> the best quality extra-virgin oil, etc, is used. However, a variation
> with tomatoes and basil has become very popular. Just make
> bruschetta/fettunta as above, but top the bread with some chopped tomato
> flesh, some finely chopped garlic, and quantities of torn-up basil,
> before sprinkling with oil. Eat, preferably with some good wine.
>
> Or, consider pappa col pomodoro, a thick Tuscan tomato-bread soup. Here
> is a typical recipe from from Cucina Italiana, compiled by the Accademia
> Italiana della Cucina. Ideally, use the same kind of bread as described
> above.

> Pappa col pomodoro

*Recipe snipped*
>
> Victor


Thank you, Bubba Vic, Even though she lives next door to me on the
20th floor of a Manhattan high riser, Laura has an abundance of basil
growing on her tiny terrace and shares it with me and anybody else who
wants some.

As soon as I get all the ingredients for the Bruschetta/fettuna or the
Pappa col pomodoro, I will attempt to make it. Meanwhile, I am
already drinking the good wine, which I happen to have on hand. )

On Sun, 06 Aug 2006 21:08:52 -0500, Melba's Jammin'
> wrote:

>In article >,
> "<RJ>" > wrote:
>
>> On Sun, 06 Aug 2006 11:26:09 -0500, Melba's Jammin'
>> > wrote:
>>
>> >In article >,
>> > "Joe Cilinceon" > wrote:
>> >> Yes but coming from Florida I could hardly class Kentucky as hot. ;-)
>> >
>> >People make snotty remarks about Meen-a-soh-ta's weather, but I wouldn't
>> >live many other places.
>>
>> aaahhh.... Minnesota.
>>
>> Two seasons; Winter, and Mosquitoes
>>
>>
>> <rj>
>
>
>Nope. Hardly any skeeters this year -- too dry.
>(And the seasons are Winter and Road Construction.) Smartass. "-)

Nope.....

Winter

and

Getting Ready For Winter


<rj>