Ruth Haffly wrote to Dave Drum <=-
Okay. that's more what I think of as a bone-in ham than a ham bone.
Bv)=
That's what it was. Some meat was taken off for Thanksgiving dinner and afters bit was sent home with us with a good bit of meat still on it.
Today we cooked down the turkey carcass. Got a jam packed quart box of meat, 3 not quite (to allow head room) quart boxes of stock in the
freezer and 3.5 quarts of stock to go into the fridge. Of all that,
about half the meat plus 1.5 fridge quarts will go into turkey soup
later this week, remainder of turkey plus some will go into turkey casserole. Remainder of the fridge stock and frozen will be used in various meals thru-out the winter.
Waste not, want not.
I was brought up on turkey soup for the post holiday bird, kept doing
it for my family. For just the 2 of us I still do it, and it lasts
longer. (G) I think Rachel (older daughter) does it now.
I sometimes buy ham bones from Humphrey's market as doggie treats.
I'll use them first to make a pot of this. There isn't a lot of meat
on each bone - but across three there is enough to spiff-up the soup.
Bv)=
Title: Easy Slow-Cooker Ham Bone Soup
Categories: Pork, Vegetables, Beans, Poutry
Yield: 6 servings
We've no dogs but do use ham bones, as well as turkey or chicken bones quite often during the year in our cooking. For poultry I season the
water for the stock with a bit of salt and some Bragg's Seasoning--a veggie blend. When it gets made into soup, I'll add some turmeric, a
bit more salt and some pepper.
Soup is one of my favourite things to use up leftovers (or
plan-overs).
We've had quite the chilly spell since Thaksgiving, good for soups and suchlike. Supposed to get into the mid 60s next week but then cool down again. I think we'll be eating a lot of soup and such like this winter.
That's what it was. Some meat was taken off for Thanksgiving dinner and afters bit was sent home with us with a good bit of meat still on it.
A Win-Win sort of thing.
Today we cooked down the turkey carcass. Got a jam packed quart box of meat, 3 not quite (to allow head room) quart boxes of stock in the
freezer and 3.5 quarts of stock to go into the fridge. Of all that,
about half the meat plus 1.5 fridge quarts will go into turkey soup
later this week, remainder of turkey plus some will go into turkey casserole. Remainder of the fridge stock and frozen will be used in various meals thru-out the winter.
Waste not, want not.
I was brought up on turkey soup for the post holiday bird, kept doing
it for my family. For just the 2 of us I still do it, and it lasts
longer. (G) I think Rachel (older daughter) does it now.
If she's smart she does.
We've no dogs but do use ham bones, as well as turkey or chicken bones quite often during the year in our cooking. For poultry I season the
water for the stock with a bit of salt and some Bragg's Seasoning--a veggie blend. When it gets made into soup, I'll add some turmeric, a
bit more salt and some pepper.
Never tried Bragg's. But I often use Bell's with my poultry dishes.
For soup I'm more of an individual herbs and spices sort of cook. I've begun using miso paste in my chicken soups recently - thannk you
Michael Loo. Bv0=
Our temperatures finally got "seasonal" for the first time this year.
We had one morning almost into the single digits - 11ºF. Before I
left on my rounds I nipped out to car and started it. Then back into
the house to get the rest of my "leaving prep" done. Supposed to be in
the 40s and 50s next week. No White Xmas here I don't think. And
that's all right with me.
Something else to do with leftover turkey ....
Title: Leftover Turkey Tetrazzini
Categories: Poultry, Mushrooms, Vegetables, Cheese, Dairy
Yield: 6 servings
Ruth Haffly wrote to Dave Drum <=-
Waste not, want not.
Nope! I use frozen peas/carrots and green beans in the soup, picked
them up the other day at Wegman's. Can't use the mixed veggies since
they contain corn.
I was brought up on turkey soup for the post holiday bird, kept doing
it for my family. For just the 2 of us I still do it, and it lasts
longer. (G) I think Rachel (older daughter) does it now.
If she's smart she does.
It's one of those things that can get carried down for generations,
each one adding a twist to it. I season my version different from how
my mom did and will use noodles or brown rice (sometimes the Lundberg
rice blend) instead of the white rice my mom always used. Still have
the same caveat she did--"watch out for bones" since I'm not always
sure I got some of the smaller ones pulled out.
We've no dogs but do use ham bones, as well as turkey or chicken bones quite often during the year in our cooking. For poultry I season the
water for the stock with a bit of salt and some Bragg's Seasoning--a veggie blend. When it gets made into soup, I'll add some turmeric, a
bit more salt and some pepper.
Never tried Bragg's. But I often use Bell's with my poultry dishes.
For soup I'm more of an individual herbs and spices sort of cook. I've begun using miso paste in my chicken soups recently - thannnnk you
Michael Loo. Bv0=
I've used Bell's for seasoning the dressing/stuffing but prefer the Bragg's for soup.
Our temperatures finally got "seasonal" for the first time this year.
We had one morning almost into the single digits - 11ºF. Before I
left on my rounds I nipped out to car and started it. Then back into
the house to get the rest of my "leaving prep" done. Supposed to be in
the 40s and 50s next week. No White Xmas here I don't think. And
that's all right with me.
Something else to do with leftover turkey ....
Title: Leftover Turkey Tetrazzini
Categories: Poultry, Mushrooms, Vegetables, Cheese, Dairy
Yield: 6 servings
My mom gave me a recipe for this when I first got married, don't recall her ever making it. Her recipe wasn't this fancy, rather bland, but
that's the way she cooked.
We went to the annual VFW Christmas dinner last night, held at and
catered by the local cafeteria. This year they added chicken cordon
bleu to the buffet; I got one of the last pieces. Good but could have
been held at a much warmer temperature. They also had the usual (really tender) roast beef, fried chicken, scalloped potatoes, green beans and rolls, plus 3 kinds of pie to choose from so I got chocolate/meringe. Steve got a piece of fried chicken; the cordon blue outer coating
looked like corn meal so rather than take a chance............he also
got lemon meringe pie. Brought home some roast beef and a couple of
pieces of fried chicken so have the basis for a couple of suppers. A
good time was had by all.
Nope! I use frozen peas/carrots and green beans in the soup, picked
them up the other day at Wegman's. Can't use the mixed veggies since
they contain corn.
I just checked my freezer since I stock several different types of veg
for various uses. No corn in any of them except the Steam-In-Bag store brand corn niblets. I have peas & carrots, a broccoli/cauliflower mix,
a "California Mix" and a "Winter Mix". Probably some others buried in
the back.
I was brought up on turkey soup for the post holiday bird, kept doing
it for my family. For just the 2 of us I still do it, and it lasts
longer. (G) I think Rachel (older daughter) does it now.
If she's smart she does.
It's one of those things that can get carried down for generations,
each one adding a twist to it. I season my version different from how
my mom did and will use noodles or brown rice (sometimes the Lundberg
rice blend) instead of the white rice my mom always used. Still have
the same caveat she did--"watch out for bones" since I'm not always
sure I got some of the smaller ones pulled out.
The only turkey parts I have trouble with are the leg quarters. The tendons can escape detection before going into the pot. They're not
as hard as a bone but they'll still give you a "surprise".
We've no dogs but do use ham bones, as well as turkey or chicken bones quite often during the year in our cooking. For poultry I season the
water for the stock with a bit of salt and some Bragg's Seasoning--a veggie blend. When it gets made into soup, I'll add some turmeric, a
bit more salt and some pepper.
Never tried Bragg's. But I often use Bell's with my poultry dishes.
For soup I'm more of an individual herbs and spices sort of cook. I've begun using miso paste in my chicken soups recently - thannnnk you
Michael Loo. Bv0=
I've used Bell's for seasoning the dressing/stuffing but prefer the Bragg's for soup.
Now I'm gonna have to go find a small container so I can give it a
whirl.
Our temperatures finally got "seasonal" for the first time this year.
We had one morning almost into the single digits - 11ºF. Before I
left on my rounds I nipped out to car and started it. Then back into
the house to get the rest of my "leaving prep" done. Supposed to be in
the 40s and 50s next week. No White Xmas here I don't think. And
that's all right with me.
Right noe (05:30 Sunday moring) it's 40ºF with an anticipated high in
the mid-50s. Almost speedo weather.
Something else to do with leftover turkey ....
Title: Leftover Turkey Tetrazzini
Categories: Poultry, Mushrooms, Vegetables, Cheese, Dairy
Yield: 6 servings
My mom gave me a recipe for this when I first got married, don't recall her ever making it. Her recipe wasn't this fancy, rather bland, but
that's the way she cooked.
We went to the annual VFW Christmas dinner last night, held at and
catered by the local cafeteria. This year they added chicken cordon
good time was had by all.
I've never eaten at either of our VFW posts. But American Legion Post
32's Mess Hall restaurant has really good grub. Their Thursday night
fried
chicken has won local "Best of" awards more thasn once. And at
lunchtime on Tuesday's they offer a 33% discount to veterans.
Yesterday (12/7) was the 65th anniversary of me (and my house-mate) joining Uncle Sugar's
Yacht Club. And since my service was between conflicts I'm not
elegible to join the Legion. Even though my brother is a past
commander of that
post. Bv)=
That's all right. I save on the dues and still get in on the Tuesday discounts.
Ruth Haffly wrote to Dave Drum <=-
Nope! I use frozen peas/carrots and green beans in the soup, picked
them up the other day at Wegman's. Can't use the mixed veggies since
they contain corn.
I just checked my freezer since I stock several different types of veg
for various uses. No corn in any of them except the Steam-In-Bag store brand corn niblets. I have peas & carrots, a broccoli/cauliflower mix,
a "California Mix" and a "Winter Mix". Probably some others buried in
the back.
Most brands of frozen veggies have a mix of carrots, peas, beans and
corn, sold as mixed vegetables. Not the greatest as is but good for
soups and such like. I use the peas/carrots mix for fried rice and will occaisionally do peas or beans as is but prefer most of my veggies
fesh, especially from our local farmer's market.
We've no dogs but do use ham bones, as well as turkey or chicken bones quite often during the year in our cooking. For poultry I season the
water for the stock with a bit of salt and some Bragg's Seasoning--a veggie blend. When it gets made into soup, I'll add some turmeric, a
bit more salt and some pepper.
Never tried Bragg's. But I often use Bell's with my poultry dishes.
For soup I'm more of an individual herbs and spices sort of cook. I've begun using miso paste in my chicken soups recently - thannnnk you
Michael Loo. Bv0=
I've used Bell's for seasoning the dressing/stuffing but prefer the Bragg's for soup.
Now I'm gonna have to go find a small container so I can give it a
whirl.
Last one I found was in a Sprouts grocery store, not sure where I got
it before that. It has a yellow top, sort of like Mrs. Dash but I like
the combination of veggies in the Bragg's for seasoning soup.
Our temperatures finally got "seasonal" for the first time this year.
We had one morning almost into the single digits - 11ºF. Before I
left on my rounds I nipped out to car and started it. Then back into
the house to get the rest of my "leaving prep" done. Supposed to be in
the 40s and 50s next week. No White Xmas here I don't think. And
that's all right with me.
Right noe (05:30 Sunday moring) it's 40ºF with an anticipated high in
the mid-50s. Almost speedo weather.
We got into the 60s today, will, with rain, for the next couple of
days, then back to the ice box temps.
Something else to do with leftover turkey ....
Title: Leftover Turkey Tetrazzini
Categories: Poultry, Mushrooms, Vegetables, Cheese, Dairy
Yield: 6 servings
My mom gave me a recipe for this when I first got married, don't recall her ever making it. Her recipe wasn't this fancy, rather bland, but
that's the way she cooked.
We went to the annual VFW Christmas dinner last night, held at and
catered by the local cafeteria. This year they added chicken cordon
good time was had by all.
I've never eaten at either of our VFW posts. But American Legion Post
32's Mess Hall restaurant has really good grub. Their Thursday night
fried chicken has won local "Best of" awards more thasn once. And at lunchtime on Tuesday's they offer a 33% discount to veterans.
Yesterday (12/7) was the 65th anniversary of me (and my house-mate) joining Uncle Sugar's Yacht Club. And since my service was between conflicts I'm not elegible to join the Legion. Even though my brother
is a past commander of that post. Bv)=
That's all right. I save on the dues and still get in on the Tuesday discounts.
Rules changed a few years ago; now you can join the Legion (any
honorably discharged veteran can), without wartime service. Still can't join the VFW as you were not in any war zones but consider the Legion
as every member adds to our voice in meeting the needs of our vets.
Ruth Haffly wrote to Dave Drum <=-
I'm at the stage of my life where convenience is a big factor in my shopping. 'Taters, maters, bell peppers and onions/garlic I get from
the produce bins at Humphrey's or Hy-Vee. Seasonal veg I buy from my
local truck farmers (Suttill's Gardens). They have good stuff &
parking. The farmer's market is jumbled and nearby parking is
virtually nil. At my age distance walked is a big factor.
I'm doing a lot more convenience cooking than I used to--haven't made bread in probably a year. The local farmer's market isn't that far away and it is small enough that it doesn't take too much time/effort to
walk thru it. Some vendors do have a line, but they're ones that have
been with the market since the beginning in 2008. One of them, a baker, will be retiring at the end of this month but the produce farmer I get
a lot from is still going strong. Parking can be a problem but if you
wait long enough, someone parked nearby will pull out.
8<----- CLIP ----->8
I use the Organic Sprinkle, 24 herbs and spices, salt free (Paul C. Bragg's original 1930 blend). Yellow top, yellow label. I might pick up
a different one to try next time we go down to Sprouts, just to try,
but this is my favorite for soup stock seasoning.
Our temperatures finally got "seasonal" for the first time this year.
We had one morning almost into the single digits - 11ºF. Before I
left on my rounds I nipped out to car and started it. Then back into
the house to get the rest of my "leaving prep" done. Supposed to be in
the 40s and 50s next week. No White Xmas here I don't think. And
that's all right with me.
Right noe (05:30 Sunday moring) it's 40ºF with an anticipated high in
the mid-50s. Almost speedo weather.
We got into the 60s today, will, with rain, for the next couple of
days, then back to the ice box temps.
We're going to dip into the ice-box fora couple of days then right
back into the 40s and above for the weekend. It's like a yo yo. But, overall temps are trending higher and climate change is a reality - no matter what the conspiracy cultists and Ms. Green say.
Rumors are, we might get a white Christmas. We've no plans to go out of town so it won't bother us; if the power goes out, we can move into the camper. (G)
We went to the annual VFW Christmas dinner last night, held at and
catered by the local cafeteria. This year they added chicken cordon
good time was had by all.
I've never eaten at either of our VFW posts. But American Legion Post
32's Mess Hall restaurant has really good grub. Their Thursday night
fried chicken has won local "Best of" awards more thasn once. And at lunchtime on Tuesday's they offer a 33% discount to veterans.
That's all right. I save on the dues and still get in on the Tuesday discounts.
Rules changed a few years ago; now you can join the Legion (any
honorably discharged veteran can), without wartime service. Still can't join the VFW as you were not in any war zones but consider the Legion
as every member adds to our voice in meeting the needs of our vets.
I'll pass. All my service records went up in smoke when Jefferson
Barracks (Missouri) burned up. As it predated the computerisation of
their data - it might be possible to gather the info from other
sources. Heck even my DD-214 and Honorable Discahrge diploma are
missing in action.
I support Vet's stuff through my brother and my Senator (Tammy
Duckworth)
As long as you support the Vet's, that's good. You should try to find
your DD-214 tho; it is what your local funeral home needs to get the
flag on your casket. If you've made arraingements already, check with whoever you did it with; they might have a copy of the DD-214 on file.
My store is having a Christmas Party on 16 December. I'll be taking
this as my "covered dish":
Title: John Wayne Tater Tot Casserole
Categories: Chilies, Vegetables, Cheese, Dairy, Potatoes
Yield: 6 Servings
32 oz (2 cans) chilli w/beans
4 tb Dairy sour cream
15 oz Can whole kernel corn;
Looks like it should fill a few bellies. (G)
Ruth Haffly wrote to Dave Drum <=-
I'm making a nice roast to take to my brother's joint on 25 December.
I can do that in my casserole crockpot and take the crock with to use
as a serving vessel. Basically I layer the bottom ov the dish with potatoes sliced on my mandoline. Then center the salted and peppered
chuck roast on the bed of potatoes and surround it with baby-cut
carrots. Then, using the mandoline, slice a large onion to cover the
whole thing, sprinkle a 2 oz packet Lipton's Onion Soup Mix over the
top and let it cook on low until galling apart tender.
I can almost smell it now. (G)
8<----- CLIP ----->8
I use the Organic Sprinkle, 24 herbs and spices, salt free (Paul C. Bragg's original 1930 blend). Yellow top, yellow label. I might pick up
a different one to try next time we go down to Sprouts, just to try,
but this is my favorite for soup stock seasoning.
OK, Thanks. Now I know what Im looking for.
And I might check out some of the others, in addition to the one we
use. Do use Mrs. Dash lemon pepper on some things, usually mix some
into chicken salad when I make it.
According to the forecast today (pedicted high 23F) is the last of the galloping chillblains.
We didn't get above freezing yesterday, supposed to be mid 40s today.
Wide range for the next week or so, but no white stuff in the forecast. Rain, but you don't have to shovel it. (G)
I'll pass. All my service records went up in smoke when Jefferson
Barracks (Missouri) burned up. As it predated the computerisation of
their data - it might be possible to gather the info from other
sources. Heck even my DD-214 and Honorable Discahrge diploma are
missing in action.
I support Vet's stuff through my brother and my Senator (Tammy
Duckworth)
As long as you support the Vet's, that's good. You should try to find
your DD-214 tho; it is what your local funeral home needs to get the
flag on your casket. If you've made arraingements already, check with whoever you did it with; they might have a copy of the DD-214 on file.
I've already made my pre-paid arrangement - right into the fire and
the ashes into a large pickle jar to be used for traction on slick
roads.
We've made arraingements but not paid yet. Steve is debating a
veteran's cemetary, free for him but a fee for me. BTW, I first heard
of Tammy Duckworth when we were in HI; she had some connection to the state and used the first name Lada. Don't remember details tho.
My store is having a Christmas Party on 16 December. I'll be taking
this as my "covered dish":
Title: John Wayne Tater Tot Casserole
Categories: Chilies, Vegetables, Cheese, Dairy, Potatoes
Yield: 6 Servings
32 oz (2 cans) chilli w/beans
4 tb Dairy sour cream
15 oz Can whole kernel corn;
Looks like it should fill a few bellies. (G)
There will, no doubt be lots of other stuff as well.
For breakfast on the 25th I'm sponsoring any of my family/extended
family to the Interfaith Breakfast held annually at Temple B'rith
Sholom. Then off to brother's with the roast. Bv)=
Ruth Haffly wrote to Dave Drum <=-
Maybe for New Year's I'll get out the rotisserie. The Farberware works
a treat for this.
Title: Rotisserie Beef Roast
Categories: Beef, Marinades, Rubs, Chilies, Citrus
Yield: 10 Servings
That'll work. I printed off a lamb stew recipe from yesterday's N&O
that I might try soon. Have to get a shoulder roast and a few other
things but it's a do ahead and reheat recipe, good for busy days.
That'll work. I printed off a lamb stew recipe from yesterday's N&O
that I might try soon. Have to get a shoulder roast and a few other
things but it's a do ahead and reheat recipe, good for busy days.
Have you ever done lamb neck slices? They're tasty and, better yet,
they are *affordable*. Unlike lamb chops - the price of which makes my throat slam shut. Bv)=
Ruth Haffly wrote to Dave Drum <=-
That'll work. I printed off a lamb stew recipe from yesterday's N&O
that I might try soon. Have to get a shoulder roast and a few other
things but it's a do ahead and reheat recipe, good for busy days.
Have you ever done lamb neck slices? They're tasty and, better yet,
they are *affordable*. Unlike lamb chops - the price of which makes my throat slam shut. Bv)=
No, not done neck slices but have done both lamb chops and lamb shanks. The latter we marinate in Italian dressing, coat with flour/Parm cheese and then braise in the dressing until they're fall off the bone tender.
Went to the farmer's market today. Got some turnips, spinach, beets,
and baby bok choy for veggies. Also got some sage and thyme plants
(will go outside next spring) and a couple of baked goods--a sopapilla
bar and a coissant filled with a brownie batter and baked. Had the last
as part of lunch today afterwards. The turnips are going to go into a
pot au feu once I get some cabbage (probably next week at Wegman's).
Ruth Haffly wrote to Dave Drum <=-
I use the Organic Sprinkle, 24 herbs and spices, salt free (Paul C. Bragg's original 1930 blend). Yellow top, yellow label. I might pick up
a different one to try next time we go down to Sprouts, just to try,
but this is my favorite for soup stock seasoning.
OK, Thanks. Now I know what I'm looking for.
And I might check out some of the others, in addition to the one we
use. Do use Mrs. Dash lemon pepper on some things, usually mix some
into chicken salad when I make it.
I find most commercial lemon-peppers to have too much salt. I may took
a look at Ms. Dash' ingredients panel.
Mrs. Dash specialises in salt free seasoning mixes. Don't remember why
I picked up the Braggs originally but it's a keeper in my spice
cupboard now.
According to the forecast today (pedicted high 23F) is the last of the galloping chillblains.
I've already made my pre-paid arrangement - right into the fire and
the ashes into a large pickle jar to be used for traction on slick
roads.
We've made arraingements but not paid yet. Steve is debating a
veteran's cemetary, free for him but a fee for me. BTW, I first heard
of Tammy Duckworth when we were in HI; she had some connection to the state and used the first name Lada. Don't remember details tho.
I think she may have been born in Hawaii. She certainly is a champion
for Vets causes. And she abhors Cadet Bone Spurs.
She does have a lot going for her. Good to see that the vets have a
voice from somebody who served on active duty on their side.
My store is having a Christmas Party on 16 December. I'll be taking
this as my "covered dish":
Title: John Wayne Tater Tot Casserole
Categories: Chilies, Vegetables, Cheese, Dairy, Potatoes
Yield: 6 Servings
32 oz (2 cans) chilli w/beans
4 tb Dairy sour cream
15 oz Can whole kernel corn;
Looks like it should fill a few bellies. (G)
There will, no doubt be lots of other stuff as well.
Not surprising. It's always interesting to see the assortment at a pot luck. Our Legion post and Auxiliary always do a pot luck in late
January or early February--too much going on in December so it's nice
to have a joint dinner when things have calmed down a bit. There's a
group of vets over at the post today watching the Army-Navy game but we took a pass on that gathering.
For breakfast on the 25th I'm sponsoring any of my family/extended
family to the Interfaith Breakfast held annually at Temple B'rith
Sholom. Then off to brother's with the roast. Bv)=
I'll miss the green chile that my recently deceased friend Les used to provie to put over the scrambled eggs.
Did he leave the recipe with his widow?
Dave Drum wrote to Ruth Haffly <=-
Amazon is "rushing" me a shaker for delivery tomorrow. I've used other Bragg's stuff. Mostly the unfiltered cider vinegar that I pick up at
Food Fantasies and use for fixing heartburn and reflux. It's counter-intuitive but it works.
8 snip 8<
No, not done neck slices but have done both lamb chops and lamb shanks. The latter we marinate in Italian dressing, coat with flour/Parm cheese and then braise in the dressing until they're fall off the bone tender.
I've done a number of differet lamb cuts. Probably my favourite for "fancy" is leg-of-lamb. Or minced lamb for a *real* Shepherd's Pie.
Went to the farmer's market today. Got some turnips, spinach, beets,
and baby bok choy for veggies. Also got some sage and thyme plants
(will go outside next spring) and a couple of baked goods--a sopapilla
bar and a coissant filled with a brownie batter and baked. Had the last
as part of lunch today afterwards. The turnips are going to go into a
pot au feu once I get some cabbage (probably next week at Wegman's).
I only like turnips raw and peeled, then sliced. Cooked - you are
welcome to my share and all of my allotment of rutabagas. Bv)=
Ruth Haffly wrote to Dave Drum <=-
Amazon is "rushing" me a shaker for delivery tomorrow. I've used other Bragg's stuff. Mostly the unfiltered cider vinegar that I pick up at
Food Fantasies and use for fixing heartburn and reflux. It's counter-intuitive but it works.
I've used Bragg's and other unfiltered cider vinegar. I keep some on
hand for things like salad dressing and such like, when I want to kick
it up a bit from the regular cider vinegar.
of Tammy Duckworth when we were in HI; she had some connection to the state and used the first name Lada. Don't remember details tho.
I think she may have been born in Hawaii. She certainly is a champion
for Vets causes. And she abhors Cadet Bone Spurs.
She does have a lot going for her. Good to see that the vets have a
voice from somebody who served on active duty on their side.
And it only cost her both legs and partial use of the right arm. She
doest not suffer fools gladly. And has no use for draft dodgers.
And was the first senator to bring her baby on the floor with her so
she could nurse.
My store is having a Christmas Party on 16 December. I'll be taking
this as my "covered dish":
Looks like it should fill a few bellies. (G)
There will, no doubt be lots of other stuff as well.
Not surprising. It's always interesting to see the assortment at a pot luck. Our Legion post and Auxiliary always do a pot luck in late
January or early February--too much going on in December so it's nice
to have a joint dinner when things have calmed down a bit. There's a
group of vets over at the post today watching the Army-Navy game but we took a pass on that gathering.
For breakfast on the 25th I'm sponsoring any of my family/extended
family to the Interfaith Breakfast held annually at Temple B'rith
Sholom. Then off to brother's with the roast. Bv)=
I'll miss the green chile that my recently deceased friend Les used to provie to put over the scrambled eggs.
Did he leave the recipe with his widow?
Dunno. But. I have it in my database. It's a pretty standard Verde
that used ground poultry instead of the ore usual pork - which ain't
no way "Kosher" and the event is at a Jewsh facility.
So make up a batch, bring it and label it "in memory of Les".
I've used Bragg's and other unfiltered cider vinegar. I keep some on
hand for things like salad dressing and such like, when I want to kick
it up a bit from the regular cider vinegar.
I'm not a fan of vinegar bsased slad dressing. Much prefer my salads and/or cole slaw with a creamy sauce as a dressing.
of Tammy Duckworth when we were in HI; she had some connection to the state and used the first name Lada. Don't remember details tho.
I think she may have been born in Hawaii. She certainly is a champion
for Vets causes. And she abhors Cadet Bone Spurs.
She does have a lot going for her. Good to see that the vets have a
voice from somebody who served on active duty on their side.
And it only cost her both legs and partial use of the right arm. She
doest not suffer fools gladly. And has no use for draft dodgers.
And was the first senator to bring her baby on the floor with her so
she could nurse.
Which isn't too surprising considering that not many senators are
ladies and few of those of child-baring years.
My store is having a Christmas Party on 16 December. I'll be taking
this as my "covered dish":
Looks like it should fill a few bellies. (G)
There will, no doubt be lots of other stuff as well.
Not surprising. It's always interesting to see the assortment at a pot luck. Our Legion post and Auxiliary always do a pot luck in late
January or early February--too much going on in December so it's nice
to have a joint dinner when things have calmed down a bit. There's a
group of vets over at the post today watching the Army-Navy game but we took a pass on that gathering.
For breakfast on the 25th I'm sponsoring any of my family/extended
family to the Interfaith Breakfast held annually at Temple B'rith
Sholom. Then off to brother's with the roast. Bv)=
I'll miss the green chile that my recently deceased friend Les used to provie to put over the scrambled eggs.
Did he leave the recipe with his widow?
Dunno. But. I have it in my database. It's a pretty standard Verde
that used ground poultry instead of the ore usual pork - which ain't
no way "Kosher" and the event is at a Jewsh facility.
So make up a batch, bring it and label it "in memory of Les".
Won't have to. Les' kid brother Larry will be in town taking care of
some things for the estate. And he'll be making the Verde. And he is
the ICS World Champion this year in Verde.
I had something very much like this in my first experience with chile verde. I was in Inglewood, Californa at a Mexican sit-down restaurant.
My mind told me that rojo meant red and indicated "hot". While verde
was green and should be mild. Hoooo Boy! was I wrong!!!! Lit me up.
Ruth Haffly wrote to Dave Drum <=-
I've used Bragg's and other unfiltered cider vinegar. I keep some on
hand for things like salad dressing and such like, when I want to kick
it up a bit from the regular cider vinegar.
I'm not a fan of vinegar based slad dressing. Much prefer my salads
and/or cole slaw with a creamy sauce as a dressing.
I prefer 1,000 Islands but Steve's mom has always done a home made Italian-ish--just oil, vinegar and seasonings. I've done it myself
quite a bit because it is Steve's favorite. Just pour everything on the salad (guess-timate amounts) and mix.
of Tammy Duckworth when we were in HI; she had some connection to the state and used the first name Lada. Don't remember details tho.
I think she may have been born in Hawaii. She certainly is a champion
for Vets causes. And she abhors Cadet Bone Spurs.
She does have a lot going for her. Good to see that the vets have a
voice from somebody who served on active duty on their side.
And it only cost her both legs and partial use of the right arm. She
doest not suffer fools gladly. And has no use for draft dodgers.
And was the first senator to bring her baby on the floor with her so
she could nurse.
Which isn't too surprising considering that not many senators are
ladies and few of those of child-baring years.
Time was, the government had no ladies in it. Glad that has changed but I'm not a fan of a number of women now serving.
I had something very much like this in my first experience with chile verde. I was in Inglewood, Californa at a Mexican sit-down restaurant.
My mind told me that rojo meant red and indicated "hot". While verde
was green and should be mild. Hoooo Boy! was I wrong!!!! Lit me up.
Steve and I went to a little place in Las Cruces,NM, once on our way
back to AZ from a trip to El Paso. I ordered something green, thinking
it would be mild; Steve ordered something red, thinking it to be on the warm side. Somebody mixed up the heat level--mine was hot but Steve's
was mild. They were both good tho. (G)
I'm not a fan of vinegar based slad dressing. Much prefer my salads
and/or cole slaw with a creamy sauce as a dressing.
I prefer 1,000 Islands but Steve's mom has always done a home made Italian-ish--just oil, vinegar and seasonings. I've done it myself
quite a bit because it is Steve's favorite. Just pour everything on the salad (guess-timate amounts) and mix.
Thousand is OK on a Big Mac. Or w/shaved Gorgonzola cheese. But I like
a nice creamy ranch, buttermilk, blue cheese, or even Russian
(California) dressing. Especially w/bacn bits.
of Tammy Duckworth when we were in HI; she had some connection to the state and used the first name Lada. Don't remember details tho.
Which isn't too surprising considering that not many senators are
ladies and few of those of child-baring years.
Time was, the government had no ladies in it. Glad that has changed but I'm not a fan of a number of women now serving.
Nancy who?
8<----- EDIT ----->8
I had something very much like this in my first experience with chile verde. I was in Inglewood, Californa at a Mexican sit-down restaurant.
My mind told me that rojo meant red and indicated "hot". While verde
was green and should be mild. Hoooo Boy! was I wrong!!!! Lit me up.
Steve and I went to a little place in Las Cruces,NM, once on our way
back to AZ from a trip to El Paso. I ordered something green, thinking
it would be mild; Steve ordered something red, thinking it to be on the warm side. Somebody mixed up the heat level--mine was hot but Steve's
was mild. They were both good tho. (G)
I got a pretty good culinary education when I moved to Californica.
Found the El Mexico cafe where I was one of the few Gringos. And The
House of Yee (Cantonese Chinese) where, apparently no one in the
kitchen spoke American) I started at the top of the menu and worked my
way down. Noting 'repeaters" as I went. The J.B.'s Little Bali where I
was introduced to the 50+ course Rijsttafel - more a Dutch thing. Each "course" was 2 tb or less of a different flavour/dish. And rice. Lots
and lots of rice.
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