Mundane meal

[Leonard Blaisdell]

Mom used to call them Hawaiian steaks in the Sixties. They're thin New
York steaks, marinated in 50/50 soy sauce and water with a couple of
crushed garlic cloves. I fortified some leftover Rice-A-Roni with extra
rice to make enough and served it with canned green beans.
Meat, starch, vegetable is a standard dinner for us. That's how we grew
up. Oh...and I lack imagination.

<https://postimg.cc/nCLRFBbg>

leo

[ItsJoanNotJoAnn]

Post by Leonard Blaisdell
Mom used to call them Hawaiian steaks in the Sixties. They're thin New
York steaks, marinated in 50/50 soy sauce and water with a couple of
crushed garlic cloves. I fortified some leftover Rice-A-Roni with extra
rice to make enough and served it with canned green beans.
Meat, starch, vegetable is a standard dinner for us. That's how we grew
up. Oh...and I lack imagination.
<https://postimg.cc/nCLRFBbg>
leo

That meal looks fine to me! I'll be having your shrimp bisque
tonight. My first attempt at making it.

[Leonard Blaisdell]

Post by ItsJoanNotJoAnn
That meal looks fine to me! I'll be having your shrimp bisque
tonight. My first attempt at making it.

We had it last night. The magic is in no seasoning during cooking, and
then, salt to sharp to your taste, sugar to sweeten the sharp to your
taste and a bunch of heavy cream to mellow. It may not be "umami", but
the flavor is explosive. Thanks, salt, sugar and cream!
Tinker with herbs and spices if you must. I'm sure there are some great
ones that go with this. I don't need them.
It's like candy to my wife. I hope you like it. :) 🙏

[ItsJoanNotJoAnn]

Post by Leonard Blaisdell

Post by ItsJoanNotJoAnn
That meal looks fine to me! I'll be having your shrimp bisque
tonight. My first attempt at making it.

We had it last night. The magic is in no seasoning during cooking, and
then, salt to sharp to your taste, sugar to sweeten the sharp to your
taste and a bunch of heavy cream to mellow. It may not be "umami", but
the flavor is explosive. Thanks, salt, sugar and cream!
Tinker with herbs and spices if you must. I'm sure there are some great
ones that go with this. I don't need them.
It's like candy to my wife. I hope you like it. :) 🙏

I'm slurping between posts and it's SUPERB!!!

[Bruce]

On 21 Sep 2024 21:22:02 GMT, Leonard Blaisdell

Post by Leonard Blaisdell
Mom used to call them Hawaiian steaks in the Sixties. They're thin New
York steaks, marinated in 50/50 soy sauce and water with a couple of
crushed garlic cloves. I fortified some leftover Rice-A-Roni with extra
rice to make enough and served it with canned green beans.
Meat, starch, vegetable is a standard dinner for us. That's how we grew
up. Oh...and I lack imagination.
<https://postimg.cc/nCLRFBbg>

Can I call you Fred Flintstone from now on?

[Leonard Blaisdell]

Post by Bruce
Can I call you Fred Flintstone from now on?

You've called me worse. Go for it!

[Bruce]

On 21 Sep 2024 22:14:01 GMT, Leonard Blaisdell

Post by Leonard Blaisdell

Post by Bruce
Can I call you Fred Flintstone from now on?

You've called me worse. Go for it!

Don't forget the things you've called me, Fred :)

[Hank Rogers]

Post by Bruce
On 21 Sep 2024 22:14:01 GMT, Leonard Blaisdell

Post by Leonard Blaisdell

Post by Bruce
Can I call you Fred Flintstone from now on?

You've called me worse. Go for it!

Don't forget the things you've called me, Fred :)

Damn, did he call you "Sniffy Smith" way back when you were forging
hundreds of dave smith posts per day?

Hang in there, Sniffy. Tell Loweezy I said howdy.

[Heironymous D]

Post by Leonard Blaisdell

Post by Bruce
Can I call you Fred Flintstone from now on?

You've called me worse. Go for it!

Beats being Wilma...

[Heironymous D]

Post by Bruce
On 21 Sep 2024 21:22:02 GMT, Leonard Blaisdell

Post by Leonard Blaisdell
Mom used to call them Hawaiian steaks in the Sixties. They're thin New
York steaks, marinated in 50/50 soy sauce and water with a couple of
crushed garlic cloves. I fortified some leftover Rice-A-Roni with extra
rice to make enough and served it with canned green beans.
Meat, starch, vegetable is a standard dinner for us. That's how we grew
up. Oh...and I lack imagination.
<https://postimg.cc/nCLRFBbg>

Can I call you Fred Flintstone from now on?

Can we all call you ASSHOLE from now on?

[Hank Rogers]

Post by Bruce
On 21 Sep 2024 21:22:02 GMT, Leonard Blaisdell

Post by Leonard Blaisdell
Mom used to call them Hawaiian steaks in the Sixties. They're thin New
York steaks, marinated in 50/50 soy sauce and water with a couple of
crushed garlic cloves. I fortified some leftover Rice-A-Roni with extra
rice to make enough and served it with canned green beans.
Meat, starch, vegetable is a standard dinner for us. That's how we grew
up. Oh...and I lack imagination.
<https://postimg.cc/nCLRFBbg>

Can I call you Fred Flintstone from now on?

Sure, why not. And I bet you can sniff his ass every day too.

[Heironymous D]

Post by Leonard Blaisdell
Mom used to call them Hawaiian steaks in the Sixties. They're thin New
York steaks, marinated in 50/50 soy sauce and water with a couple of
crushed garlic cloves. I fortified some leftover Rice-A-Roni with extra
rice to make enough and served it with canned green beans.
Meat, starch, vegetable is a standard dinner for us. That's how we grew
up. Oh...and I lack imagination.
<https://postimg.cc/nCLRFBbg>
leo

+1!

I would have no problem with that plate at all.

[Bruce]

Post by Leonard Blaisdell
Mom used to call them Hawaiian steaks in the Sixties. They're thin New
York steaks, marinated in 50/50 soy sauce and water with a couple of
crushed garlic cloves. I fortified some leftover Rice-A-Roni with extra
rice to make enough and served it with canned green beans.
Meat, starch, vegetable is a standard dinner for us. That's how we grew
up. Oh...and I lack imagination.
<https://postimg.cc/nCLRFBbg>
leo

Looks OK, I'd cut the rice back by at least half.

Me too. Same with that Cro Magnon slab of meat.

[dsi1]

Post by Leonard Blaisdell
Mom used to call them Hawaiian steaks in the Sixties. They're thin New
York steaks, marinated in 50/50 soy sauce and water with a couple of
crushed garlic cloves. I fortified some leftover Rice-A-Roni with extra
rice to make enough and served it with canned green beans.
Meat, starch, vegetable is a standard dinner for us. That's how we grew
up. Oh...and I lack imagination.
<https://postimg.cc/nCLRFBbg>
leo

Teriyaki beef, AKA beef teriyaki, was the king back in the 60's. You
always needed to have that at parties and picnics. Back in the old days,
the meat used was cheap, frozen, grass-fed, New Zealand rib eye. The
semi-frozen meat was sliced thinly and marinated in teriyaki sauce.
These days, the meat used is likely to be thinly sliced cross rib roast
but you could use tri-tip or hanger meat or flank steak if you're
looking to get fancy.
The marinade is made thusly: add Japanese shoyu into a bowl. Add enough
sugar to balance the saltiness of the shoyu. Depending on your taste, it
could be about equal amounts of sugar and shoyu. Dilute the mix with
about 25% water. Add ginger and garlic to taste. I like to add a good
amount of ginger. Da kids today like to add sesame seeds and green onion
to the mix but us old guys never did. Marinate the thinly sliced beef in
the sauce for a few hours or overnight. Ideally, this should be cooked
over a very hot charcoal grill. It should take less than a couple of
minutes per side.

[Delbert McLintock]

Post by dsi1
Marinate the thinly sliced beef in
the sauce for a few hours or overnight. Ideally, this should be cooked
over a very hot charcoal grill. It should t

Using that marvelously hot-burning Japanese charcoal with a hole down
the center:

But is it all that in use?

[Delbert McLintock]

Post by dsi1
Teriyaki beef, AKA beef teriyaki, was the king back in the 60's. You
always needed to have that at parties and picnics. Back in the old days,
the meat used was cheap, frozen, grass-fed, New Zealand rib eye. The
semi-frozen meat was sliced thinly and marinated in teriyaki sauce.
These days, the meat used is likely to be thinly sliced cross rib roast
but you could use tri-tip or hanger meat or flank steak if you're
looking to get fancy.

Tri-tip for sure, hanger also, flank is just too chewy.

That said there is a great recipe for flank steak/green onion teriyaki
roll ups:

https://www.seriouseats.com/grilled-stuffed-flank-steak-scallion-ginger-teriyaki-recipe


Lay steak on a cutting board with grain running parallel to the edge of
the counter. Trim left and right edges to form a clean rectangle and
reserve scraps for another use. Hold steak flat with your non-knife hand
and, with a sharp boning knife, carefully butterfly the steak, leaving
the back edge attached by 1/2- to 1/4-inch of meat. Open up steak and
flatten the seam gently with your hand to form a large perfect rectangle.

Season steak on exposed side with salt and pepper. Spread
scallion-ginger mixture over steak, leaving a 1-inch border at the top
and the bottom.

Carefully roll the steak away from you (the grain should run
width-wise), tightening as you go until it is rolled into a cylinder.
Let it rest with its seam-side down.

Tie the beef tightly with twine, spacing the ties evenly every 1 1/2
inches. Insert a skewer through each piece of twine. Using a sharp
knife, carefully cut between the ties to make the pinwheels. Season with
salt and pepper.

[Hank Rogers]

Post by Leonard Blaisdell
Mom used to call them Hawaiian steaks in the Sixties. They're thin New
York steaks, marinated in 50/50 soy sauce and water with a couple of
crushed garlic cloves. I fortified some leftover Rice-A-Roni with extra
rice to make enough and served it with canned green beans.
Meat, starch, vegetable is a standard dinner for us. That's how we grew
up. Oh...and I lack imagination.
<https://postimg.cc/nCLRFBbg>
leo

Looks OK, I'd cut the rice back by at least half.

And add at least a pound of sugar if it's supposed to be "Hawaiian".

[Carol]

Post by Leonard Blaisdell
Mom used to call them Hawaiian steaks in the Sixties. They're thin New
York steaks, marinated in 50/50 soy sauce and water with a couple of
crushed garlic cloves. I fortified some leftover Rice-A-Roni with
extra rice to make enough and served it with canned green beans.
Meat, starch, vegetable is a standard dinner for us. That's how we
grew up. Oh...and I lack imagination.
<https://postimg.cc/nCLRFBbg>
leo

Wouldn't phase me Leo, but I'd halve the steaks here and add a second
veggie orfruit. I mught cut up the steak bits and mix it in the
rice-a-roni.

[jmcquown]

Post by Leonard Blaisdell
Mom used to call them Hawaiian steaks in the Sixties. They're thin New
York steaks, marinated in 50/50 soy sauce and water with a couple of
crushed garlic cloves. I fortified some leftover Rice-A-Roni with
extra rice to make enough and served it with canned green beans.
Meat, starch, vegetable is a standard dinner for us. That's how we
grew up. Oh...and I lack imagination.
<https://postimg.cc/nCLRFBbg>
leo

(snipped) I mught cut up the steak bits and mix it in the
rice-a-roni.

You may as well just stir-fry it. ;)

Jill

[gm]

Post by jmcquown

Post by Leonard Blaisdell
Mom used to call them Hawaiian steaks in the Sixties. They're thin New
York steaks, marinated in 50/50 soy sauce and water with a couple of
crushed garlic cloves. I fortified some leftover Rice-A-Roni with
extra rice to make enough and served it with canned green beans.
Meat, starch, vegetable is a standard dinner for us. That's how we
grew up. Oh...and I lack imagination.
<https://postimg.cc/nCLRFBbg>
leo

(snipped) I mught cut up the steak bits and mix it in the
rice-a-roni.

You may as well just stir-fry it. ;)
Jill

"If the erect penis is not wholesome enough to be portrayed in
photographs, it should not be considered wholesome enough to go into
women..."

--
GM

[Delbert McLintock]

Post by gm

Post by jmcquown

Post by Leonard Blaisdell
Mom used to call them Hawaiian steaks in the Sixties. They're thin New
York steaks, marinated in 50/50 soy sauce and water with a couple of
crushed garlic cloves. I fortified some leftover Rice-A-Roni with
extra rice to make enough and served it with canned green beans.
Meat, starch, vegetable is a standard dinner for us. That's how we
grew up. Oh...and I lack imagination.
<https://postimg.cc/nCLRFBbg>
leo

(snipped) I mught cut up the steak bits and mix it in the
rice-a-roni.

You may as well just stir-fry it. ;)
Jill

"If the erect penis is not wholesome enough to be portrayed in
photographs, it should not be considered wholesome enough to go into
women..."
--
GM

Well then, let's all hear it for the D'ampton Worm!

[D]

Post by gm

Post by jmcquown

Post by Leonard Blaisdell
Mom used to call them Hawaiian steaks in the Sixties. They're thin New
York steaks, marinated in 50/50 soy sauce and water with a couple of
crushed garlic cloves. I fortified some leftover Rice-A-Roni with
extra rice to make enough and served it with canned green beans.
Meat, starch, vegetable is a standard dinner for us. That's how we
grew up. Oh...and I lack imagination.
<https://postimg.cc/nCLRFBbg>
leo

(snipped) I mught cut up the steak bits and mix it in the
rice-a-roni.

You may as well just stir-fry it. ;)
Jill

"If the erect penis is not wholesome enough to be portrayed in
photographs, it should not be considered wholesome enough to go into
women..."
--
GM

Ahh.. who said that? Was it Bill Clinton?

[Carol]

Post by D

--
GM

Ahh.. who said that? Was it Bill Clinton?

D, there was no reason to quote that and you know it.

[Carol]

Post by jmcquown

Post by Leonard Blaisdell
Mom used to call them Hawaiian steaks in the Sixties. They're
thin New York steaks, marinated in 50/50 soy sauce and water with
a couple of crushed garlic cloves. I fortified some leftover
Rice-A-Roni with extra rice to make enough and served it with
canned green beans. Meat, starch, vegetable is a standard dinner
for us. That's how we grew up. Oh...and I lack imagination.
<https://postimg.cc/nCLRFBbg>
leo

(snipped) I mught cut up the steak bits and mix it in the
rice-a-roni.

You may as well just stir-fry it. ;)
Jill

Snicker! Them's canned beans! ICK in stir fry! But yes, I use the
stir fry technique a lot, That's why you see me branching away from it
latelt and looking into other things.

Meantime, this late summer cold Don and I have is a real drag here.
Neither of us feel like cooking. I may be making a can of chili with
added beef hot dogs tonight. Time to brush off some 5 minute 'recipes'.

[jmcquown]

Post by Carol

Post by jmcquown

Post by Leonard Blaisdell
Mom used to call them Hawaiian steaks in the Sixties. They're
thin New York steaks, marinated in 50/50 soy sauce and water with
a couple of crushed garlic cloves. I fortified some leftover
Rice-A-Roni with extra rice to make enough and served it with
canned green beans. Meat, starch, vegetable is a standard dinner
for us. That's how we grew up. Oh...and I lack imagination.
<https://postimg.cc/nCLRFBbg>
leo

(snipped) I mught cut up the steak bits and mix it in the
rice-a-roni.

You may as well just stir-fry it. ;)
Jill

Snicker! Them's canned beans! ICK in stir fry!

I didn't not mean stir fry the canned green beans! The rice-a-roni,
though... it's dried vermicelli & rice which are heated in oil before
adding the seasoning packet and any liquid is added so I'm sure there's
a way to come up stir frying it with the cut up steak bits and then
adding the liquid to make the sauce. It was just a thought.

Post by Carol
Meantime, this late summer cold Don and I have is a real drag here.
Neither of us feel like cooking. I may be making a can of chili with
added beef hot dogs tonight. Time to brush off some 5 minute 'recipes'.

Sorry to hear about the late summer colds. My employer and his wife
came home from 10 day an Alaskan cruise with Covid. He didn't stay at
work yesterday. I didn't either. Shortly after he left the Internet
provider, Hargray/Sparklight had a widespread outage so I couldn't
connect to our servers to do any work. I'm at home today because he
didn't want me to come in and possibly get sick. Our desks are about 4
feet away from each other.

Jill

[Delbert McLintock]

My employer and his wife came home from 10 day an Alaskan cruise with Covid.

Ah well, kruising with Klaus has its risks...


https://www.pinterest.com/pin/10836855338875647/


https://i.seadn.io/gae/mJcTMhqIHlu-0xPZuNea43pkRceK2ovDFRsApapFF1I0hUW1Ai8T5yRh6i155R1V7yG2OkLdMMnZ37eYJ_Z61PbGDiLw_X5gipPY1gw?auto=format&dpr=1&w=1000

[Carol]

Post by jmcquown

Post by Carol

Post by jmcquown

Post by Leonard Blaisdell
<https://postimg.cc/nCLRFBbg>
leo

(snipped) I mught cut up the steak bits and mix it in the
rice-a-roni.

You may as well just stir-fry it. ;)
Jill

Snicker! Them's canned beans! ICK in stir fry!

I didn't not mean stir fry the canned green beans!

Grin, if they were fresh though I might have!

Post by jmcquown
The rice-a-roni,
though... it's dried vermicelli & rice which are heated in oil before
adding the seasoning packet and any liquid is added so I'm sure
there's a way to come up stir frying it with the cut up steak bits
and then adding the liquid to make the sauce. It was just a thought.

And a good one. I'm familiar with rice-a-roni as Mom made it fairly
often. Good call though to list what it is as some here may not know
that by brand name.

My brouther used to add a can of Cream of Mushroom soup and some meat
if he had it for a poor college student meal.

Post by jmcquown

Post by Carol
Meantime, this late summer cold Don and I have is a real drag here.
Neither of us feel like cooking. I may be making a can of chili
with added beef hot dogs tonight. Time to brush off some 5 minute
'recipes'.

Sorry to hear about the late summer colds. My employer and his wife
came home from 10 day an Alaskan cruise with Covid. He didn't stay
at work yesterday. I didn't either. Shortly after he left the
Internet provider, Hargray/Sparklight had a widespread outage so I
couldn't connect to our servers to do any work. I'm at home today
because he didn't want me to come in and possibly get sick. Our
desks are about 4 feet away from each other.

Hopefully nothing passed around! In Don amd I, either we've had such a
mild case we didn't notice it, or neither have had it. No way to tell.
We get Flu and Covid boosters in November.

[jmcquown]

Post by Carol

Post by jmcquown

Post by Carol
Meantime, this late summer cold Don and I have is a real drag here.
Neither of us feel like cooking. I may be making a can of chili
with added beef hot dogs tonight. Time to brush off some 5 minute
'recipes'.

Sorry to hear about the late summer colds. My employer and his wife
came home from 10 day an Alaskan cruise with Covid. He didn't stay
at work yesterday. I didn't either. Shortly after he left the
Internet provider, Hargray/Sparklight had a widespread outage so I
couldn't connect to our servers to do any work. I'm at home today
because he didn't want me to come in and possibly get sick. Our
desks are about 4 feet away from each other.

Hopefully nothing passed around! In Don amd I, either we've had such a
mild case we didn't notice it, or neither have had it. No way to tell.
We get Flu and Covid boosters in November.

The internet service outage that affected a multi-state area on Monday
was restored but I stayed home today. My boss called me around 2PM to
tell me he had left a few things on my desk. He sounded horrible.
Heavily congested. He will not be at work for the remainder of the
week. Good, because nothing worth winding up in the hospital over and I
really don't want to get sick, either.

OB Food: I've made meatloaf again. No mashed potatoes. That's such a
cliche. ;)

Jill

[Dave Smith]

Post by jmcquown

Hopefully nothing passed around!  In Don amd I, either we've had such a
mild case we didn't notice it, or neither have had it.  No way to tell.
We get Flu and Covid boosters in November.

The internet service outage that affected a multi-state area on Monday
was restored but I stayed home today.  My boss called me around 2PM to
tell me he had left a few things on my desk.  He sounded horrible.
Heavily congested.  He will not be at work for the remainder of the
week.  Good, because nothing worth winding up in the hospital over and I
really don't want to get sick, either.

A few days ago I was at the dog park and there was a woman there who
said she had been off work for two days with Covid. I quickly moved
upwind.

Post by jmcquown
OB Food: I've made meatloaf again.  No mashed potatoes.  That's such a
cliche. ;)

It is a cliche only because it is such a common combination, and the
reason it is a common combination has a lot to do with them going well
together. That being said, I have to say we rarely to mashed potatoes.
It is more common for us to have baked potatoes, air fries or home
fries. Meat loaf is an argument for the reason to have good gravy on
hand. I still believe that if a diner has meatloaf on the menu you
should get it, and it almost always comes with gravy.

FWIW, we had garlic mashed potatoes last night and they were excellent.
It was my son's birthday and he brought most of the dinner and cooked
it. He also invited my brother and SiL for dinner. I was able to
entertain without having to do much work.

[Delbert McLintock]

Post by Dave Smith
A few days ago I was at the dog park and there was a woman there who
said she had been off work for two days with Covid.  I quickly moved
upwind.

Wait...without checking her handicap parking permit?

You're slacking.

[Delbert McLintock]

Post by jmcquown
I've made meatloaf again.

BORING!

[Carol]

(snips)

Post by jmcquown

Post by Carol

work. I'm at home today because he didn't want me to come in and
possibly get sick. Our desks are about 4 feet away from each
other.

Hopefully nothing passed around! In Don amd I, either we've had
such a mild case we didn't notice it, or neither have had it. No
way to tell. We get Flu and Covid boosters in November.

The internet service outage that affected a multi-state area on
Monday was restored but I stayed home today. My boss called me
around 2PM to tell me he had left a few things on my desk. He
sounded horrible. Heavily congested. He will not be at work for the
remainder of the week. Good, because nothing worth winding up in the
hospital over and I really don't want to get sick, either.

Agreed. I guess the 'left on your desk' is physical in your case. My
last boss used to say that but he meant dropping a tasker of his on me
to prepare for him. A lot of my working years were fun but you'd of
course get the duds at times. Hope yours is an easy sale.

Post by jmcquown
OB Food: I've made meatloaf again. No mashed potatoes. That's such
a cliche. ;)
Jill

LOL, it was always corn here for the side. Something from Don's side
of the family.

Meantime, on my grocery lit is a few jarred gravies for Don. We all
have our cooking oddities, his is he doesn't make gravy, even with a
packet, very well. It's just one of those little things you accept.
He'd used the last jar and I didn't realize it. He uses a jar every 3
months or so when I'm not around to make it for him.

I'll get 2 each of Chicken and Beef and be good for a year.

Meantime, still got the flu... Not in horrible shape, just yucky
feeling. Weather may also be related as it's damp and rainy for
another week.

[Dave Smith]

Post by Carol

Post by jmcquown
OB Food: I've made meatloaf again. No mashed potatoes. That's such
a cliche. ;)
Jill

LOL, it was always corn here for the side. Something from Don's side
of the family.

And he still likes it. My mother always served several vegetables with
supper, and corn was almost always one of them. I got so fed up with
corn that I rarely eat it. I do have the occasional cob of corn, usually
grilled on the BBQ. We always have frozen corn on hand but I can't
remember the last time we he had it as a side dish. It generally goes
into a shepherds pie.

[Delbert McLintock]

Post by Dave Smith
I do have the occasional cob of corn

Yaaaaaaaaaaaaaaaaaaaaaaaaaaaawwwwwwwwwnnnnnnnnnnnnnnnnnnn........

[Hank Rogers]

Post by Dave Smith

Post by jmcquown
OB Food: I've made meatloaf again.  No mashed potatoes.  That's such
a cliche. ;)
Jill

LOL, it was always corn here for the side.  Something from Don's side
of the family.

My mother always served several vegetables with
supper, and corn was almost always one of them.  I got so fed up with
corn that I rarely eat it.

Damn, Officer Dave, that may be one of the keys to understanding why
Master Bruce desperately wants to assume your identity. He has always
hated corn, and by god, so do you!

I still think some of your best posts ever were the forgeries that
Master produced a few years ago ... Not nearly as boring as your usual
whining bullshit.

[Cindy Hamilton]

Post by Dave Smith

Post by Carol

Post by jmcquown
OB Food: I've made meatloaf again. No mashed potatoes. That's such
a cliche. ;)
Jill

LOL, it was always corn here for the side. Something from Don's side
of the family.

And he still likes it. My mother always served several vegetables with
supper, and corn was almost always one of them. I got so fed up with
corn that I rarely eat it. I do have the occasional cob of corn, usually
grilled on the BBQ. We always have frozen corn on hand but I can't
remember the last time we he had it as a side dish. It generally goes
into a shepherds pie.

I can barely remember the meals of my childhood. I dimly recall
never-ending fights over eating vegetables that were tinny and
overcooked. Corn was one of the few I didn't complain about.

I like corn as an occasional side dish, but usually not as an
ingredient in other dishes. When we have it, it serves as the
starch for the meal, not the vegetable.

[songbird]

Cindy Hamilton wrote:
...

Post by Cindy Hamilton
I like corn as an occasional side dish, but usually not as an
ingredient in other dishes. When we have it, it serves as the
starch for the meal, not the vegetable.

this year i've eaten more corn than any other year in recent
memory. the reason behind this was someone was giving us corn
that they wanted us to cook and then cut from the cobs so i had
been doing this once or twice a week for the past few months
until the corn started getting tough. it was pretty good to me
and normally i'm not much for corn on the cob other than once
or twice a season. grilled corn i can eat a lot more of but we
don't have a grill (and i sure don't want one).


songbird

[Carol]

Post by Dave Smith

Post by Carol

Post by jmcquown
OB Food: I've made meatloaf again. No mashed potatoes. That's

such >>> a cliche. ;)

Post by Dave Smith

Post by Carol

Post by jmcquown
Jill

LOL, it was always corn here for the side. Something from Don's

side >> of the family.

Post by Dave Smith
And he still likes it. My mother always served several vegetables
with supper, and corn was almost always one of them. I got so fed
up with corn that I rarely eat it. I do have the occasional cob of
corn, usually grilled on the BBQ. We always have frozen corn on
hand but I can't remember the last time we he had it as a side
dish. It generally goes into a shepherds pie.

I can barely remember the meals of my childhood. I dimly recall
never-ending fights over eating vegetables that were tinny and
overcooked. Corn was one of the few I didn't complain about.
I like corn as an occasional side dish, but usually not as an
ingredient in other dishes. When we have it, it serves as the
starch for the meal, not the vegetable.

We do go through a lot of corn here. I'd say 3 times a week. Not much
on on the cob though as that's gotten harder on Don due to dentures. I
still do 1-2 mini-cobs (cut to 1/3rds) which Don opts out of. Usually
I'll make him some side noshe I'm not fond of then or drop a bit more
of the main on his side.

(just revised dinner, stuffing vs. rice. I have too many croutons to
use up so a nice stuffing will do).

[Carol]

Post by Dave Smith

Post by Carol

Post by jmcquown
OB Food: I've made meatloaf again. No mashed potatoes. That's
such a cliche. ;)
Jill

LOL, it was always corn here for the side. Something from Don's
side of the family.

And he still likes it. My mother always served several vegetables
with supper, and corn was almost always one of them. I got so fed up
with corn that I rarely eat it. I do have the occasional cob of corn,
usually grilled on the BBQ. We always have frozen corn on hand but I
can't remember the last time we he had it as a side dish. It
generally goes into a shepherds pie.

We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).

Today we feel more human but dinner won't be very fancy. I'm looking
at 1/2lb perch to serve with yellow rice and gravy (need to use up some
Turkey gravy packets) and steamed brussells sprouts. Fresh fruit for
dessert.

[Delbert McLintock]

Post by Carol

Post by Dave Smith

Post by Carol

Post by jmcquown
OB Food: I've made meatloaf again. No mashed potatoes. That's
such a cliche. ;)
Jill

LOL, it was always corn here for the side. Something from Don's
side of the family.

And he still likes it. My mother always served several vegetables
with supper, and corn was almost always one of them. I got so fed up
with corn that I rarely eat it. I do have the occasional cob of corn,
usually grilled on the BBQ. We always have frozen corn on hand but I
can't remember the last time we he had it as a side dish. It
generally goes into a shepherds pie.

We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy. I'm looking
at 1/2lb perch to serve with yellow rice and gravy (need to use up some
Turkey gravy packets) and steamed brussells sprouts. Fresh fruit for
dessert.

An odd combination, turkey gravy over fish and rice?

Fried perch, or broiled?

https://www.youtube.com/shorts/ZThCv0yalKE?feature=share

This is a simple and elegant sauce for fish:

Ingredients:
- 1/4 cup or 63ml White Wine
- 3/4 cup or 187ml Heavy Cream
- Zest of Half a Lemon
- 1 tbsp or 15ml Lemon Juice
- 2 tbsp Parsley
- Pinch of Pepper
- Pinch of Salt

Makes 1/2 cup or 125ml

[D]

Post by Carol

Post by Dave Smith

Post by Carol

Post by jmcquown
OB Food: I've made meatloaf again. No mashed potatoes. That's
such a cliche. ;)
Jill

LOL, it was always corn here for the side. Something from Don's
side of the family.

And he still likes it. My mother always served several vegetables
with supper, and corn was almost always one of them. I got so fed up
with corn that I rarely eat it. I do have the occasional cob of corn,
usually grilled on the BBQ. We always have frozen corn on hand but I
can't remember the last time we he had it as a side dish. It
generally goes into a shepherds pie.

We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy. I'm looking
at 1/2lb perch to serve with yellow rice and gravy (need to use up some
Turkey gravy packets) and steamed brussells sprouts. Fresh fruit for
dessert.

Happy to hear that you are moving in the right direction! Was it home
caught perch, perhaps? =)

[Delbert McLintock]

Post by D

Post by Carol

Post by Dave Smith

Post by jmcquown
OB Food: I've made meatloaf again.  No mashed potatoes.  That's
such a cliche. ;)
Jill

LOL, it was always corn here for the side.  Something from Don's
side of the family.

And he still likes it. My mother always served several vegetables
with supper, and corn was almost always one of them.  I got so fed up
with corn that I rarely eat it. I do have the occasional cob of corn,
usually grilled on the BBQ.  We always have frozen corn on hand but I
can't remember the last time we he had it as a side dish. It
generally goes into a shepherds pie.

We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy.  I'm looking
at 1/2lb perch to serve with yellow rice and gravy (need to use up some
Turkey gravy packets) and steamed brussells sprouts.  Fresh fruit for
dessert.

Happy to hear that you are moving in the right direction! Was it home
caught perch, perhaps? =)

Perch is a wonderful fish, so sweet and mild and white!

[D]

Post by Delbert McLintock

Post by D

Post by Carol

Post by Dave Smith

OB Food: I've made meatloaf again.  No mashed potatoes.  That's
such a cliche. ;)
Jill

LOL, it was always corn here for the side.  Something from Don's
side of the family.

And he still likes it. My mother always served several vegetables
with supper, and corn was almost always one of them.  I got so fed up
with corn that I rarely eat it. I do have the occasional cob of corn,
usually grilled on the BBQ.  We always have frozen corn on hand but I
can't remember the last time we he had it as a side dish. It
generally goes into a shepherds pie.

We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy.  I'm looking
at 1/2lb perch to serve with yellow rice and gravy (need to use up some
Turkey gravy packets) and steamed brussells sprouts.  Fresh fruit for
dessert.

Happy to hear that you are moving in the right direction! Was it home
caught perch, perhaps? =)

Perch is a wonderful fish, so sweet and mild and white!

This is the truth! An, at least in its european incarnation, a very
beautiful fish with its stripes and bright red fins!

[Delbert McLintock]

Post by D

Post by Delbert McLintock

Post by D

Post by Carol

Post by Dave Smith

Post by jmcquown
OB Food: I've made meatloaf again.  No mashed potatoes.  That's
such a cliche. ;)
Jill

LOL, it was always corn here for the side.  Something from Don's
side of the family.

And he still likes it. My mother always served several vegetables
with supper, and corn was almost always one of them.  I got so fed up
with corn that I rarely eat it. I do have the occasional cob of corn,
usually grilled on the BBQ.  We always have frozen corn on hand but I
can't remember the last time we he had it as a side dish. It
generally goes into a shepherds pie.

We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy.  I'm looking
at 1/2lb perch to serve with yellow rice and gravy (need to use up some
Turkey gravy packets) and steamed brussells sprouts.  Fresh fruit for
dessert.

Happy to hear that you are moving in the right direction! Was it home
caught perch, perhaps? =)

Perch is a wonderful fish, so sweet and mild and white!

This is the truth! An, at least in its european incarnation, a very
beautiful fish with its stripes and bright red fins!

Yeah, they are a pond/lake staple over here too, that and the equally
tasty Crappies and Bluegills.

https://midwestoutdoors.com/fishing/slab-crappies-summer/

Loading Image...

https://midwestoutdoors.com/fishing/big-perch-on-big-winni/

[D]

Post by D

Post by Delbert McLintock

Post by D

Post by Carol

Post by Dave Smith

OB Food: I've made meatloaf again.  No mashed potatoes.  That's
such a cliche. ;)
Jill

LOL, it was always corn here for the side.  Something from Don's
side of the family.

And he still likes it. My mother always served several vegetables
with supper, and corn was almost always one of them.  I got so fed up
with corn that I rarely eat it. I do have the occasional cob of corn,
usually grilled on the BBQ.  We always have frozen corn on hand but I
can't remember the last time we he had it as a side dish. It
generally goes into a shepherds pie.

We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy.  I'm looking
at 1/2lb perch to serve with yellow rice and gravy (need to use up some
Turkey gravy packets) and steamed brussells sprouts.  Fresh fruit for
dessert.

Happy to hear that you are moving in the right direction! Was it home
caught perch, perhaps? =)

Perch is a wonderful fish, so sweet and mild and white!

This is the truth! An, at least in its european incarnation, a very
beautiful fish with its stripes and bright red fins!

Yeah, they are a pond/lake staple over here too, that and the equally tasty
Crappies and Bluegills.
https://midwestoutdoors.com/fishing/slab-crappies-summer/
https://www.floridamuseum.ufl.edu/wp-content/uploads/sites/66/2020/02/Plate-147.jpg
https://midwestoutdoors.com/fishing/big-perch-on-big-winni/

Very nice, although the last "big" perch did not look very powerful to me.
;)

Zander is also nice, it has blueish fins. Sadly I have never caught one, I
don't think they exist in my local small lake. But Zander is one of the
most appreciated fish for food in sweden.

[Delbert McLintock]

Post by D

Post by Delbert McLintock

Post by D

Post by Delbert McLintock

Post by D

Post by Carol

Post by Dave Smith

Post by jmcquown
OB Food: I've made meatloaf again.  No mashed potatoes.  That's
such a cliche. ;)
Jill

LOL, it was always corn here for the side.  Something from Don's
side of the family.

And he still likes it. My mother always served several vegetables
with supper, and corn was almost always one of them.  I got so fed up
with corn that I rarely eat it. I do have the occasional cob of corn,
usually grilled on the BBQ.  We always have frozen corn on hand but I
can't remember the last time we he had it as a side dish. It
generally goes into a shepherds pie.

We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy.  I'm looking
at 1/2lb perch to serve with yellow rice and gravy (need to use up some
Turkey gravy packets) and steamed brussells sprouts.  Fresh fruit for
dessert.

Happy to hear that you are moving in the right direction! Was it
home caught perch, perhaps? =)

Perch is a wonderful fish, so sweet and mild and white!

This is the truth! An, at least in its european incarnation, a very
beautiful fish with its stripes and bright red fins!

Yeah, they are a pond/lake staple over here too, that and the equally
tasty Crappies and Bluegills.
https://midwestoutdoors.com/fishing/slab-crappies-summer/
https://www.floridamuseum.ufl.edu/wp-content/uploads/sites/66/2020/02/Plate-147.jpg
https://midwestoutdoors.com/fishing/big-perch-on-big-winni/

Very nice, although the last "big" perch did not look very powerful to
me. ;)
Zander is also nice, it has blueish fins. Sadly I have never caught one,
I don't think they exist in my local small lake. But Zander is one of
the most appreciated fish for food in sweden.

https://usangler.com/zander-vs-walleye/

Walleye are one of America’s most popular game fish, and if you live in
the northern US, chances are you’ve chased this amazing species more
than once.

Zander, a closely-related invasive species, has a foothold in one lake
in North Dakota, and wildlife biologists are concerned about what might
happen if it were introduced elsewhere.

Do you know how to tell the difference between the invasive zander and
the native walleye?

Growing to as large as 39 inches and 44 pounds, mature zander are more
normally caught at about 20 inches.

Look at this Polish beauty:

Loading Image...

Tell you what, with those big fins these would be great sport to and!

[D]

Post by Delbert McLintock

Post by D

Post by Delbert McLintock

Post by D

Post by Delbert McLintock

Post by D

Post by Carol

Post by Dave Smith

OB Food: I've made meatloaf again.  No mashed potatoes.  That's
such a cliche. ;)
Jill

LOL, it was always corn here for the side.  Something from Don's
side of the family.

And he still likes it. My mother always served several vegetables
with supper, and corn was almost always one of them.  I got so fed up
with corn that I rarely eat it. I do have the occasional cob of corn,
usually grilled on the BBQ.  We always have frozen corn on hand but I
can't remember the last time we he had it as a side dish. It
generally goes into a shepherds pie.

We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy.  I'm looking
at 1/2lb perch to serve with yellow rice and gravy (need to use up some
Turkey gravy packets) and steamed brussells sprouts.  Fresh fruit for
dessert.

Happy to hear that you are moving in the right direction! Was it home
caught perch, perhaps? =)

Perch is a wonderful fish, so sweet and mild and white!

This is the truth! An, at least in its european incarnation, a very
beautiful fish with its stripes and bright red fins!

Yeah, they are a pond/lake staple over here too, that and the equally
tasty Crappies and Bluegills.
https://midwestoutdoors.com/fishing/slab-crappies-summer/
https://www.floridamuseum.ufl.edu/wp-content/uploads/sites/66/2020/02/Plate-147.jpg
https://midwestoutdoors.com/fishing/big-perch-on-big-winni/

Very nice, although the last "big" perch did not look very powerful to me.
;)
Zander is also nice, it has blueish fins. Sadly I have never caught one, I
don't think they exist in my local small lake. But Zander is one of the
most appreciated fish for food in sweden.

https://usangler.com/zander-vs-walleye/
Walleye are one of America’s most popular game fish, and if you live in the
northern US, chances are you’ve chased this amazing species more than once.
Zander, a closely-related invasive species, has a foothold in one lake in
North Dakota, and wildlife biologists are concerned about what might happen
if it were introduced elsewhere.
Do you know how to tell the difference between the invasive zander and the
native walleye?
Growing to as large as 39 inches and 44 pounds, mature zander are more
normally caught at about 20 inches.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRLbLfkkIdynf7mWxywSlcViN5ppenk7Eiz4___-6d3T3n-4tEO3J9hCVk5Knm1MltaOp3KndayxniMXy2qKHYN9jD2NubLJfe8FPambAH5B9QkpB3q20BNi5I4PvkFUXNnRVrR1lEy-A/s1600/zander-walleye-fishing-winter.jpg
Tell you what, with those big fins these would be great sport to and!

Interesting, had no idea! But I imagine it should be hard to get rid of
the european Zander. Just remove all limits, and serve it at restaurants,
pay the fishermen, and they will be gone quickly. ;)

[Delbert McLintock]

Post by D

Post by Delbert McLintock

Post by D

Post by Delbert McLintock

Post by D

Post by Delbert McLintock

Post by D

Post by Carol

Post by Dave Smith

Post by jmcquown
OB Food: I've made meatloaf again.  No mashed potatoes.  That's
such a cliche. ;)
Jill

LOL, it was always corn here for the side.  Something from Don's
side of the family.

And he still likes it. My mother always served several vegetables
with supper, and corn was almost always one of them.  I got so fed up
with corn that I rarely eat it. I do have the occasional cob of corn,
usually grilled on the BBQ.  We always have frozen corn on hand but I
can't remember the last time we he had it as a side dish. It
generally goes into a shepherds pie.

We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy.  I'm looking
at 1/2lb perch to serve with yellow rice and gravy (need to use up some
Turkey gravy packets) and steamed brussells sprouts.  Fresh fruit for
dessert.

Happy to hear that you are moving in the right direction! Was it
home caught perch, perhaps? =)

Perch is a wonderful fish, so sweet and mild and white!

This is the truth! An, at least in its european incarnation, a very
beautiful fish with its stripes and bright red fins!

Yeah, they are a pond/lake staple over here too, that and the
equally tasty Crappies and Bluegills.
https://midwestoutdoors.com/fishing/slab-crappies-summer/
https://www.floridamuseum.ufl.edu/wp-content/uploads/sites/66/2020/02/Plate-147.jpg
https://midwestoutdoors.com/fishing/big-perch-on-big-winni/

Very nice, although the last "big" perch did not look very powerful
to me. ;)
Zander is also nice, it has blueish fins. Sadly I have never caught
one, I don't think they exist in my local small lake. But Zander is
one of the most appreciated fish for food in sweden.

https://usangler.com/zander-vs-walleye/
Walleye are one of America’s most popular game fish, and if you live
in the northern US, chances are you’ve chased this amazing species
more than once.
Zander, a closely-related invasive species, has a foothold in one lake
in North Dakota, and wildlife biologists are concerned about what
might happen if it were introduced elsewhere.
Do you know how to tell the difference between the invasive zander and
the native walleye?
Growing to as large as 39 inches and 44 pounds, mature zander are more
normally caught at about 20 inches.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRLbLfkkIdynf7mWxywSlcViN5ppenk7Eiz4___-6d3T3n-4tEO3J9hCVk5Knm1MltaOp3KndayxniMXy2qKHYN9jD2NubLJfe8FPambAH5B9QkpB3q20BNi5I4PvkFUXNnRVrR1lEy-A/s1600/zander-walleye-fishing-winter.jpg
Tell you what, with those big fins these would be great sport to and!

Interesting, had no idea! But I imagine it should be hard to get rid of
the european Zander. Just remove all limits, and serve it at
restaurants, pay the fishermen, and they will be gone quickly. ;)

We're doing this now with the invasive and poisonous Lionfish in our
tropical waters, so why not!

[D]

Post by Delbert McLintock
Tell you what, with those big fins these would be great sport to and!

Interesting, had no idea! But I imagine it should be hard to get rid of the
european Zander. Just remove all limits, and serve it at restaurants, pay
the fishermen, and they will be gone quickly. ;)

We're doing this now with the invasive and poisonous Lionfish in our tropical
waters, so why not!

It is an excellent fish for eating! You really should do it! Please send
me a few kg:s, I would be very happy!

[Delbert McLintock]

Post by D

Post by Delbert McLintock

Post by D

Post by Delbert McLintock
Tell you what, with those big fins these would be great sport to and!

Interesting, had no idea! But I imagine it should be hard to get rid
of the european Zander. Just remove all limits, and serve it at
restaurants, pay the fishermen, and they will be gone quickly. ;)

We're doing this now with the invasive and poisonous Lionfish in our
tropical waters, so why not!

It is an excellent fish for eating! You really should do it! Please send
me a few kg:s, I would be very happy!

I am so ready to go to Florida this fall and order some, yee haw!

[D]

Post by Delbert McLintock

Post by D

Post by Delbert McLintock

Post by D

Post by Delbert McLintock
Tell you what, with those big fins these would be great sport to and!

Interesting, had no idea! But I imagine it should be hard to get rid of
the european Zander. Just remove all limits, and serve it at restaurants,
pay the fishermen, and they will be gone quickly. ;)

We're doing this now with the invasive and poisonous Lionfish in our
tropical waters, so why not!

It is an excellent fish for eating! You really should do it! Please send
me a few kg:s, I would be very happy!

I am so ready to go to Florida this fall and order some, yee haw!

Don't just order... make sure to get right in there and catch it yourself
too! =) I never caught one, but I think they are quite fun to catch! =)

[dsi1]

Post by Delbert McLintock
We're doing this now with the invasive and poisonous Lionfish in our
tropical waters, so why not!

That's probably a good idea but that fish is too hot to handle!

[Carol]

Post by D

Post by Carol

Post by Dave Smith

Post by Carol

Post by jmcquown
OB Food: I've made meatloaf again. No mashed potatoes.
That's such a cliche. ;)
Jill

LOL, it was always corn here for the side. Something from Don's
side of the family.

And he still likes it. My mother always served several vegetables
with supper, and corn was almost always one of them. I got so
fed up with corn that I rarely eat it. I do have the occasional
cob of corn, usually grilled on the BBQ. We always have frozen
corn on hand but I can't remember the last time we he had it as a
side dish. It generally goes into a shepherds pie.

We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy. I'm
looking at 1/2lb perch to serve with yellow rice and gravy (need to
use up some Turkey gravy packets) and steamed brussells sprouts.
Fresh fruit for dessert.

Happy to hear that you are moving in the right direction! Was it home
caught perch, perhaps? =)

Naw, grocery store. We don't fish much now. Good area for it but at
73, Don's not much up to it anymore. Simple dinner.

Buttered perch, steamed brussells sprouts, home made stuffing with
packet turkey gravy.

https://postimg.cc/yJyKGFrq

[Delbert McLintock]

Post by Carol

Post by D

Post by Carol

Post by Dave Smith

Post by Carol

Post by jmcquown
OB Food: I've made meatloaf again. No mashed potatoes.
That's such a cliche. ;)
Jill

LOL, it was always corn here for the side. Something from Don's
side of the family.

And he still likes it. My mother always served several vegetables
with supper, and corn was almost always one of them. I got so
fed up with corn that I rarely eat it. I do have the occasional
cob of corn, usually grilled on the BBQ. We always have frozen
corn on hand but I can't remember the last time we he had it as a
side dish. It generally goes into a shepherds pie.

We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy. I'm
looking at 1/2lb perch to serve with yellow rice and gravy (need to
use up some Turkey gravy packets) and steamed brussells sprouts.
Fresh fruit for dessert.

Happy to hear that you are moving in the right direction! Was it home
caught perch, perhaps? =)

Naw, grocery store. We don't fish much now. Good area for it but at
73, Don's not much up to it anymore. Simple dinner.
Buttered perch, steamed brussells sprouts, home made stuffing with
packet turkey gravy.
https://postimg.cc/yJyKGFrq

Nice - no gravy on the perch!

[Bruce]

On Fri, 27 Sep 2024 16:58:05 -0000 (UTC), "Carol"

Post by Carol

Post by D

Post by Carol
We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy. I'm
looking at 1/2lb perch to serve with yellow rice and gravy (need to
use up some Turkey gravy packets) and steamed brussells sprouts.
Fresh fruit for dessert.

Happy to hear that you are moving in the right direction! Was it home
caught perch, perhaps? =)

Naw, grocery store. We don't fish much now. Good area for it but at
73, Don's not much up to it anymore.

I know a Don who's 5 years older and wants to be president of the US!
And you'll vote for him!

[Delbert McLintock]

Post by Bruce
On Fri, 27 Sep 2024 16:58:05 -0000 (UTC), "Carol"

Post by Carol

Post by D

Post by Carol
We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy. I'm
looking at 1/2lb perch to serve with yellow rice and gravy (need to
use up some Turkey gravy packets) and steamed brussells sprouts.
Fresh fruit for dessert.

Happy to hear that you are moving in the right direction! Was it home
caught perch, perhaps? =)

Naw, grocery store. We don't fish much now. Good area for it but at
73, Don's not much up to it anymore.

I know a Don who's 5 years older and wants to be president of the US!
And you'll vote for him!

I know a jealous Auztard who obsesses over all things not Asstralian...

[D]

Post by Delbert McLintock

Post by Bruce
On Fri, 27 Sep 2024 16:58:05 -0000 (UTC), "Carol"

Post by Carol

Post by D

Post by Carol
We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy. I'm
looking at 1/2lb perch to serve with yellow rice and gravy (need to
use up some Turkey gravy packets) and steamed brussells sprouts.
Fresh fruit for dessert.

Happy to hear that you are moving in the right direction! Was it home
caught perch, perhaps? =)

Naw, grocery store. We don't fish much now. Good area for it but at
73, Don's not much up to it anymore.

I know a Don who's 5 years older and wants to be president of the US!
And you'll vote for him!

I know a jealous Auztard who obsesses over all things not Asstralian...

What a coincidence, me too! ;)

[Delbert McLintock]

Post by D

Post by Delbert McLintock

Post by Bruce
On Fri, 27 Sep 2024 16:58:05 -0000 (UTC), "Carol"

Post by D

Post by Carol
We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy.  I'm
looking at 1/2lb perch to serve with yellow rice and gravy (need to
use up some Turkey gravy packets) and steamed brussells sprouts.
Fresh fruit for dessert.

Happy to hear that you are moving in the right direction! Was it home
caught perch, perhaps? =)

Naw, grocery store.  We don't fish much now.  Good area for it but at
73, Don's not much up to it anymore.

I know a Don who's 5 years older and wants to be president of the US!
And you'll vote for him!

I know a jealous Auztard who obsesses over all things not Asstralian...

What a coincidence, me too! ;)

Heh...he's like a venus fly trap for anything 'Murican...

And like the trap takes a long time to digest his meals.

[D]

Post by Delbert McLintock

Post by D

Post by Delbert McLintock

Post by Bruce
On Fri, 27 Sep 2024 16:58:05 -0000 (UTC), "Carol"

Post by D

Post by Carol
We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy.  I'm
looking at 1/2lb perch to serve with yellow rice and gravy (need to
use up some Turkey gravy packets) and steamed brussells sprouts.
Fresh fruit for dessert.

Happy to hear that you are moving in the right direction! Was it home
caught perch, perhaps? =)

Naw, grocery store.  We don't fish much now.  Good area for it but at
73, Don's not much up to it anymore.

I know a Don who's 5 years older and wants to be president of the US!
And you'll vote for him!

I know a jealous Auztard who obsesses over all things not Asstralian...

What a coincidence, me too! ;)

Heh...he's like a venus fly trap for anything 'Murican...
And like the trap takes a long time to digest his meals.

This is the truth! He is quite a biological marvel. I wonder if he will be
preserved in a museum?

[Delbert McLintock]

Post by D

Post by Delbert McLintock

Post by D

Post by Delbert McLintock

Post by Bruce
On Fri, 27 Sep 2024 16:58:05 -0000 (UTC), "Carol"

Post by D

Post by Carol
We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy.  I'm
looking at 1/2lb perch to serve with yellow rice and gravy (need to
use up some Turkey gravy packets) and steamed brussells sprouts.
Fresh fruit for dessert.

Happy to hear that you are moving in the right direction! Was it home
caught perch, perhaps? =)

Naw, grocery store.  We don't fish much now.  Good area for it but at
73, Don's not much up to it anymore.

I know a Don who's 5 years older and wants to be president of the US!
And you'll vote for him!

I know a jealous Auztard who obsesses over all things not Asstralian...

What a coincidence, me too! ;)

Heh...he's like a venus fly trap for anything 'Murican...
And like the trap takes a long time to digest his meals.

This is the truth! He is quite a biological marvel. I wonder if he will
be preserved in a museum?

There must be enough gallons of methyl alcohol to make that so!

[D]

Post by Delbert McLintock

Post by D

Post by Delbert McLintock

Post by D

Post by Delbert McLintock

Post by Bruce
On Fri, 27 Sep 2024 16:58:05 -0000 (UTC), "Carol"

Post by D

Post by Carol
We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy.  I'm
looking at 1/2lb perch to serve with yellow rice and gravy (need to
use up some Turkey gravy packets) and steamed brussells sprouts.
Fresh fruit for dessert.

Happy to hear that you are moving in the right direction! Was it home
caught perch, perhaps? =)

Naw, grocery store.  We don't fish much now.  Good area for it but at
73, Don's not much up to it anymore.

I know a Don who's 5 years older and wants to be president of the US!
And you'll vote for him!

I know a jealous Auztard who obsesses over all things not Asstralian...

What a coincidence, me too! ;)

Heh...he's like a venus fly trap for anything 'Murican...
And like the trap takes a long time to digest his meals.

This is the truth! He is quite a biological marvel. I wonder if he will be
preserved in a museum?

There must be enough gallons of methyl alcohol to make that so!

I think australia would benefit greatly! Masses of scientists and thrill
seekers would descent on the museum to look at this wonderful freak of
nature!

[Delbert McLintock]

Post by D

Post by Delbert McLintock

Post by D

Post by Delbert McLintock

Post by D

Post by Delbert McLintock

Post by Bruce
On Fri, 27 Sep 2024 16:58:05 -0000 (UTC), "Carol"

Post by D

Post by Carol
We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy.  I'm
looking at 1/2lb perch to serve with yellow rice and gravy (need to
use up some Turkey gravy packets) and steamed brussells sprouts.
Fresh fruit for dessert.

Happy to hear that you are moving in the right direction! Was it home
caught perch, perhaps? =)

Naw, grocery store.  We don't fish much now.  Good area for it but at
73, Don's not much up to it anymore.

I know a Don who's 5 years older and wants to be president of the US!
And you'll vote for him!

I know a jealous Auztard who obsesses over all things not
Asstralian...

What a coincidence, me too! ;)

Heh...he's like a venus fly trap for anything 'Murican...
And like the trap takes a long time to digest his meals.

This is the truth! He is quite a biological marvel. I wonder if he
will be preserved in a museum?

There must be enough gallons of methyl alcohol to make that so!

I think australia would benefit greatly! Masses of scientists and thrill
seekers would descent on the museum to look at this wonderful freak of
nature!

https://media.craiyon.com/2023-11-10/s4P3ZagoQ7eslkF0sO2VHQ.webp

[D]

Post by Delbert McLintock

Post by D

Post by Delbert McLintock

Post by D

Post by Delbert McLintock

Post by D

Post by Delbert McLintock

Post by Bruce
On Fri, 27 Sep 2024 16:58:05 -0000 (UTC), "Carol"

Post by D

Post by Carol
We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy.  I'm
looking at 1/2lb perch to serve with yellow rice and gravy (need to
use up some Turkey gravy packets) and steamed brussells sprouts.
Fresh fruit for dessert.

Happy to hear that you are moving in the right direction! Was it home
caught perch, perhaps? =)

Naw, grocery store.  We don't fish much now.  Good area for it but at
73, Don's not much up to it anymore.

I know a Don who's 5 years older and wants to be president of the US!
And you'll vote for him!

I know a jealous Auztard who obsesses over all things not Asstralian...

What a coincidence, me too! ;)

Heh...he's like a venus fly trap for anything 'Murican...
And like the trap takes a long time to digest his meals.

This is the truth! He is quite a biological marvel. I wonder if he will
be preserved in a museum?

There must be enough gallons of methyl alcohol to make that so!

I think australia would benefit greatly! Masses of scientists and thrill
seekers would descent on the museum to look at this wonderful freak of
nature!

https://media.craiyon.com/2023-11-10/s4P3ZagoQ7eslkF0sO2VHQ.webp

Ahhh... so that's what Bruce looks like! I always wondered!

[Jim]

Post by Bruce
I know a Don who's 5 years older and wants to be president of the US!
And you'll vote for him!

Did you tell Don that you troll a cooking newsgroup all day in
search of American posts?

[Janet]

Post by Bruce
On Fri, 27 Sep 2024 16:58:05 -0000 (UTC), "Carol"

Post by Carol

Post by D

Post by Carol
We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy. I'm
looking at 1/2lb perch to serve with yellow rice and gravy (need to
use up some Turkey gravy packets) and steamed brussells sprouts.
Fresh fruit for dessert.

Happy to hear that you are moving in the right direction! Was it home
caught perch, perhaps? =)

Naw, grocery store. We don't fish much now. Good area for it but at
73, Don's not much up to it anymore.

I know a Don who's 5 years older and wants to be president of the US!

That Don's not much up to it any more.

Janet UK

[Bruce]

Post by Janet

Post by Bruce
On Fri, 27 Sep 2024 16:58:05 -0000 (UTC), "Carol"

Post by Carol

Post by D

Post by Carol
We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy. I'm
looking at 1/2lb perch to serve with yellow rice and gravy (need to
use up some Turkey gravy packets) and steamed brussells sprouts.
Fresh fruit for dessert.

Happy to hear that you are moving in the right direction! Was it home
caught perch, perhaps? =)

Naw, grocery store. We don't fish much now. Good area for it but at
73, Don's not much up to it anymore.

I know a Don who's 5 years older and wants to be president of the US!

That Don's not much up to it any more.

He's much more demented than Biden.

[Delbert McLintock]

Post by Bruce

Post by Janet

Post by Bruce
On Fri, 27 Sep 2024 16:58:05 -0000 (UTC), "Carol"

Post by Carol

Post by D

Post by Carol
We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy. I'm
looking at 1/2lb perch to serve with yellow rice and gravy (need to
use up some Turkey gravy packets) and steamed brussells sprouts.
Fresh fruit for dessert.

Happy to hear that you are moving in the right direction! Was it home
caught perch, perhaps? =)

Naw, grocery store. We don't fish much now. Good area for it but at
73, Don's not much up to it anymore.

I know a Don who's 5 years older and wants to be president of the US!

That Don's not much up to it any more.

He's much more demented than Biden.

You wouldn't recognize senile dementia if it walked up and bit you in
your guts-griping, socialistic, Asstrailing arse.

[Graham]

Post by Janet

Post by Bruce
On Fri, 27 Sep 2024 16:58:05 -0000 (UTC), "Carol"

Post by Carol

Post by D

Post by Carol
We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy. I'm
looking at 1/2lb perch to serve with yellow rice and gravy (need to
use up some Turkey gravy packets) and steamed brussells sprouts.
Fresh fruit for dessert.

Happy to hear that you are moving in the right direction! Was it home
caught perch, perhaps? =)

Naw, grocery store. We don't fish much now. Good area for it but at
73, Don's not much up to it anymore.

I know a Don who's 5 years older and wants to be president of the US!

That Don's not much up to it any more.
Janet UK

He never was!

[D]

Post by Carol

Post by D

Post by Carol

Post by Dave Smith

Post by Carol

Post by jmcquown
OB Food: I've made meatloaf again. No mashed potatoes.
That's such a cliche. ;)
Jill

LOL, it was always corn here for the side. Something from Don's
side of the family.

And he still likes it. My mother always served several vegetables
with supper, and corn was almost always one of them. I got so
fed up with corn that I rarely eat it. I do have the occasional
cob of corn, usually grilled on the BBQ. We always have frozen
corn on hand but I can't remember the last time we he had it as a
side dish. It generally goes into a shepherds pie.

We vary and are fairly simple meal cooks most days (past week been
unusual due to flu).
Today we feel more human but dinner won't be very fancy. I'm
looking at 1/2lb perch to serve with yellow rice and gravy (need to
use up some Turkey gravy packets) and steamed brussells sprouts.
Fresh fruit for dessert.

Happy to hear that you are moving in the right direction! Was it home
caught perch, perhaps? =)

Naw, grocery store. We don't fish much now. Good area for it but at
73, Don's not much up to it anymore. Simple dinner.
Buttered perch, steamed brussells sprouts, home made stuffing with
packet turkey gravy.
https://postimg.cc/yJyKGFrq

Very nice! I do see some threatening green stuff, but otherwise, 100%!

[ItsJoanNotJoAnn]

Post by Dave Smith
My mother always served several vegetables with
supper, and corn was almost always one of them. I got so fed up with
corn that I rarely eat it.

That's the way I feel about pinto beans.

[jmcquown]

Post by Leonard Blaisdell
Mom used to call them Hawaiian steaks in the Sixties. They're thin New
York steaks, marinated in 50/50 soy sauce and water with a couple of
crushed garlic cloves. I fortified some leftover Rice-A-Roni with extra
rice to make enough and served it with canned green beans.
Meat, starch, vegetable is a standard dinner for us. That's how we grew
up. Oh...and I lack imagination.
<https://postimg.cc/nCLRFBbg>
leo

Looks fine to me, Leo. I've been intending to buy a box of Rice-A-Roni
but I keep forgetting to add it to my shopping list.

Jill

[Carol]

jmcquown wrote:

On reply to Leo's Rice-a-roni)

Post by jmcquown
Looks fine to me, Leo. I've been intending to buy a box of
Rice-A-Roni but I keep forgetting to add it to my shopping list.
Jill

I have some offshoots of it like Zatarins and often make my own
leftover rice into something like the mixes.

[jmcquown]

Post by Carol
On reply to Leo's Rice-a-roni)

Post by jmcquown
Looks fine to me, Leo. I've been intending to buy a box of
Rice-A-Roni but I keep forgetting to add it to my shopping list.
Jill

I have some offshoots of it like Zatarins and often make my own
leftover rice into something like the mixes.

I use Zatarain's occasionally to make for red beans & rice or black
beans & rice. I rarely have plain leftover rice from anything.

Jill

[Delbert McLintock]

Post by jmcquown
I rarely have plain leftover rice from anything.

We shall make sure that is in your official rfc file - no leftover rice!

Check.


Loading Image...

[Carol]

Post by jmcquown

Post by Carol
On reply to Leo's Rice-a-roni)

Post by jmcquown
Looks fine to me, Leo. I've been intending to buy a box of
Rice-A-Roni but I keep forgetting to add it to my shopping list.
Jill

I have some offshoots of it like Zatarins and often make my own
leftover rice into something like the mixes.

I use Zatarain's occasionally to make for red beans & rice or black
beans & rice. I rarely have plain leftover rice from anything.
Jill

I eat a lot more rice than most. Got my first Rice machine in 1986
(Don bought it for us in the new apartment on Kuilea street).

In fact, lunch today was buttered Jasmine rice with added brown curry
gravy and 2 fishballs steamed in the top. Whoever said carbs make you
fat lied... Scale stuck on 102 dagnabbit!

Ah well, Don says he feels better and skipped the Doc visit so we shall
see if it holds. Maybe I'll do one of the Zatarains tonight and add
veggies to it? We shall see.