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| Author |
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| 25 new of 154 responses total. |
edina
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response 77 of 154:
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Sep 5 16:23 UTC 2007 |
Re browning cakes: I know. I was just being (stupidly) lazy.
The banoffee is wonderful. Even with slighly runny toffee it's still
amazingly good.
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keesan
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response 78 of 154:
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Sep 5 16:39 UTC 2007 |
'Today's dinner consisted of home-made chicken and rice soup, biscuits, and
milk'. Where is the vegetable and where is the fiber in this dinner? It does
not have to go into the soup, but this is NOT a balanced diet.
We recently visited someone whose kids refuse to eat anything except fried
chicken (a particular frozen brand) for supper. No starch, no vegetables.
They also had chocolate cake. Their father is overweight. I don't know what
he eats, but I think parents should make sure their kids learn to eat right.
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edina
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response 79 of 154:
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Sep 5 16:54 UTC 2007 |
Welcome to being an adult and being able to pick and choose what you
eat. Believe me, I know what is and isn't healthy. I don't eat
healthily all the time.
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cmcgee
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response 80 of 154:
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Sep 5 17:50 UTC 2007 |
You are not Denise's' parent; you have no business instructing any other
adult about what and what not to eat.
Do you think Denise is too dumb to know what to eat? Do you think she
is simply ignorant and it is your job to make sure she learns to eat
right?
It's not your business whether "this is NOT a balanced diet" or not. We
are all well educated adults. We know as much as you do about
nutrition. We are capable of making our own choices.
If you must hector and lecture, keep it within the confines of your own
home.
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jadecat
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response 81 of 154:
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Sep 5 18:19 UTC 2007 |
resp:78 Keep in mind that one meal does not a diet make. So one meal
didn't have a lot of vegetables- that doesn't mean Denise never eats ANY.
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denise
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response 82 of 154:
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Sep 5 19:02 UTC 2007 |
'Today's dinner consisted of home-made chicken and rice soup, biscuits,
and milk'.
<<Where is the vegetable and where is the fiber in this dinner? It does
not have to go into the soup, but this is NOT a balanced diet. >>
Umm, Sindi, if you go back and reread what I put into the soup, you'll
see that I did add celery and onion. And you have already responded to
that in an earlier post. And, I have also stated that I often do have
vegetables separately.
So, stop being rude. I'm starting to believe that you're deliberately
provoking people to get some kind of reaction out of us. There have
been multiple times where I've bitten my tongue and didn't take your
bate [that you so often use]. But I'm getting tired of it and am going
to start calling you on it. If YOU want to be treated with respect and
as an adult, then you need to give the same courtesy to others. I
won't continue to allow you to get away with this kind of childish and
controlling behavior without saying something about it. I'd hate to
have to sidetrack so many otherwise good threads with these kind of
responses to yours, but when I do, I'll keep them short and sweet. :-)
If that doesn't work, I'll start using a twit filter. I don't want to
have to do that, though, since you do post some interesting responses
from time to time.
::Soap box=off, for now, at least::
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denise
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response 83 of 154:
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Sep 5 19:09 UTC 2007 |
Back to my soup:
--Mary, though the stock I made was made from scratch, after I added
some water, it did seem to dilute it more than I had wanted; I forgot
to mention that I did add a bit of the chicken boullion crystal-stuff.
--Debbi, I roasted/baked the chicken first mainly because, for me, it
just tastes better than boiling it. At the time, I figured that if I
had any leftover chicken, then it'd be more flavorful if I decided to
make some chicken salad or something. But, as it was, I used it all in
the soup.
Edina, you sure do come up with a lot of interesting things to cook up;
everything you've mentioned above sounds delicious. Especially that
pie. My grandparents were born and raised in Ireland but apparently, my
grandmother never made it for us.
With greasing and flouring cake pans and if you want a touch more flavor
and ' browning', dust the pan with cocoa powder instead of flower. I
hear that works well, though I haven't actually tried it myself.
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denise
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response 84 of 154:
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Sep 5 19:15 UTC 2007 |
And, with that Jewish Apple Cake that you made, Edina, what's in it that
makes it Jewish [maybe it being kosher somehow? I don't know enough
about those that follow the kosher way of cooking and eating. Or maybe
some kind of seasoning?]
I'm asking because I'd like to find a good apple cake [will be great for
the fall as the apple trees are coming into season]. A few years back,
I've made some apple cake from a mix [from someone I knew who was a
'Simply Tasteful' consultant] and only had to add the chopped apples
and whatever liquid it called for. Everyone loved it and it was so easy
to make.
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edina
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response 85 of 154:
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Sep 5 19:24 UTC 2007 |
I think what makes it Jewish is that the author's last name is
Lieberman. ;-)
It's just the name of the recipe. I'll bring it in and post it for
you to try.
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denise
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response 86 of 154:
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Sep 5 19:32 UTC 2007 |
Cool, thanks!
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denise
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response 87 of 154:
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Sep 6 00:26 UTC 2007 |
For dinner this evening, I fixed a quesadia, heating it in the oven
instead of doing it in the frying pan with a bit of oil that I
sometimes do. So this dinner included the carbs, dairy, **2** kinds of
vegetables, and a bit of protein. I had some milk with it as well.
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slynne
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response 88 of 154:
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Sep 6 00:53 UTC 2007 |
I had a bowl of strawberry ice cream for dinner.
I had a really good lunch though. I found out that LeDog has a little
stand on Main Street near where I work. I got a really good
Carrot-Ginger soup and a pretzel from Zingermans. I'll probably go there
for a lunch a lot since they have a whole lot of different soups
including their famous Lobster Bisque which I've heard about but havent
yet tried.
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keesan
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response 89 of 154:
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Sep 6 02:03 UTC 2007 |
Three kinds of garden tomatoes with olive oil, bread machine bread (Jim is
testing out his large collection), and two slivers of cheese on the bread,
plus our only butternut squash, which was only half ripe. The squashes only
got sun half the day then the plants died of mildew.
Denise, congrats on the asterisked vegetables ;=)
School lunches used to count (and maybe still do) ketchup as a vegetable.
Saturday the Food Coop is hosting a Project Grow tomato tasting from 11 am
to 1 pm. Someone in the freecycle group offered to let us taste his 25
varieties when I gave him all our canning jars. It is tomato month.
I have cooked tomatoes with zucchini, with eggplant, with green beans, with
spaghetti....
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denise
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response 90 of 154:
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Sep 6 09:38 UTC 2007 |
There's a tomato month? Cool... I need to go look and see if I still
have my tomato cookbook [and if so, I'll post some interesting
recipes].
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glenda
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response 91 of 154:
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Sep 6 14:31 UTC 2007 |
School lunches never counted ketchup as a vegetable. President Regan tried
to get it counted, but it was shot down as being too stupid to take seriously.
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keesan
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response 92 of 154:
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Sep 6 19:53 UTC 2007 |
It is not an official tomato month, just high season for tomatoes.
Today Jim cooked macaroni and cheese with tomato pulp (left from scooping out
the drying tomatoes) instead of water, to put on millet and kale. You can
cook spaghetti in tomato juice instead of boiling down the juice to make sauce
and then cooking the spaghetti in water.
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denise
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response 93 of 154:
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Sep 10 23:34 UTC 2007 |
The latest dinner adventure in my Kitchen:
I had a bunch of tomatoes given to me the other day-but forgot to bring
them in from the car that day--so the next day when I remembered, the
tomatoes were definitely ripe. Ripe enough [tastey as well as a bit
juicey, as well] where I needed to up right away. So... this afternoon
I made an almost-from-scratch pasta sauce:
I thawed and then browned a pound of ground turkey [from a sale
awhile back]... I then chopped up all of the tomatoes and added them to
the pot. And then poured in a jar of Prego [also on sale, was sitting in
the pantry just waiting for some doctoring up]. I also chopped up some
onion and added that in, along with some minced garlic. Added some
Italian seasoning and then let it all simmer for awhile.
When I was about ready for dinner, I cooked up some elbow macaroni
and added some of the sauce to aa bowlful; it ended up tasting fine. :-)
I now have a couple containers of the sauce in the freezer along with a
container of the macaroni and sauce in the freezer and one in the
'fridge, too.
I need to stop making big pots of stuff for awhile so I'll have room to
make some apple sauce and apple butter in the near future. :-)
[Currently in my freezer besides the above mentioned sauce and the pasta
include 3 containers of my chicken and rice soup and a couple
containers of the turkey and black bean chile. Plus a couple bags of
chicken breasts as well as some frozen vegetables. I forget what all
else. I haven't made this much home made stuff [from the past few
weeks] in the past 2-3 years combined, I don't think.
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edina
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response 94 of 154:
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Oct 22 03:18 UTC 2007 |
Tonight's dinner I lovingly titled "Screw You Seva!"*, or squash
enchiladas. I also made chicken enchiladas - we have a vegetarian
staying with us for a month, so I'm going to be mildy agonizing over
meals for a bit.
I also made a pot of beef stew that I divvied up into individual
containers that will go in the freezer for Dave's lunches.
*Thus titled because Seva refused to part with the recipe, even after
I explained I was living out of town and was homesick for them. I
created them on my own and they are easily as good, if not better,
than Seva's.
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mary
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response 95 of 154:
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Oct 22 12:37 UTC 2007 |
Hey, last night I made chicken enchiladas. Did you know were were
sisters in our previous life? ;-)
I made a change to my tried and true recipe and substituted whole wheat
tortillas. Didn't work. Some whole wheat products are subtle but
these tended to make the tortilla the starring attraction.
Congratulations on copy-catting Seva. That is their signature dish and
it's mighty good.
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edina
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response 96 of 154:
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Oct 22 15:25 UTC 2007 |
That's really funny, because John wandered into party on m-net and I
said that I thought I might be in love with you - culinarily speaking,
of course. ;-) I'm not sure that he bought it.
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mary
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response 97 of 154:
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Oct 23 12:43 UTC 2007 |
I know some folks will consider this kinda weird but I like making muffins
in the wee-hours, like, before dawn. The world seems quiet and the house
is dark and cold. It takes about 10 minutes of prep to get 'em into the
oven and then I settle back and sip coffee and wait for the aroma and
warmth to arrive. And it does. I usually hear a soft voice asking what's
in 'em. Then, when they'll be done. Sometimes, isn't it muffin time yet?
So here's what I made this time around. The only change - I added 1/4 cup
of dried cranberries to the batter. Total baking time was 25 minutes.
They were moist and spicy and delish.
http://bittersweetblog.wordpress.com/2007/09/17/muffin-mayhem/
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cmcgee
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response 98 of 154:
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Oct 23 14:59 UTC 2007 |
Mary that is awesome.
New question: Can I come to your house?
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mary
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response 99 of 154:
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Oct 23 16:07 UTC 2007 |
Anytime. And at 05:30 the traffic is pretty light. ;-)
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slynne
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response 100 of 154:
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Oct 24 16:57 UTC 2007 |
I sometimes make muffins for breakfast on the weekends but that usually
occurs much later than 5:30am and I almost always use a mix :) They
still taste good though
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denise
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response 101 of 154:
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Oct 24 18:15 UTC 2007 |
It's been a long time since I've made some muffins [but did recently
make some scones from a mix]. I really like muffins; once in awhile
I've made them from scratch but more often, I'd get a mix and add my
own personal touches to it. Hmm, now I want a muffin!
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