Text 19437, 106 rader
Skriven 2007-08-17 14:51:42 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av MICHAEL LOO
Ärende: Hello 997
=================
Hi Michael,

 ML> Peppermint Patties, Andes Candies, Junior Mints, and the
 ML> like. Around here, the dominant manifestation in the
 ML> ice cream sphere is mint ice cream with chocolate chips,
 RH> I eat plenty of that too. (G)

 ML> Today I arrived at the house sort of hungry, and there was
 ML> little to eat - I found some of my mother's stash of York
 ML> Peppermint Patties and had a couple - not bad ... good thing
 ML> they were in the fridge, as my mother has been dead for 2 years.
 ML> Then I raided my brother's freezer stash, which yielded a pack
 ML> of Stouffer's macaroni and cheese, which I neutralized with 8
 ML> triple lactase pills. The stuff was surprisingly not bad, and
 ML> I guess it was the comfort food I needed at the moment.

Sounds like it.  Sometimes the simple things just hit the spot.  As I
mentioned a few days ago, we stopped at an Applebee's in VA on our way
south from the picnic.  Nothing on the menu was sounding good until just
before our waiter came back to take our order and I spotted the spinach
salad.  I knew I'd had it before and it was good so I went for that.  It
was good (again) but I could have used some garlic bread or something of
that sort to go with it. I would have ordered some but our waiter never
came back until we were done eating to leave the check.

 ML> though. For chains, as I've noted here, Texas Roadhouse ranks
 ML> high on my list, but one can spend a kajillion bucks there.
 RH> And, you can eat well there without spending a kajillion bucks.

 ML> Not if your eyes and stomach are as big as mine!

Mine seem to have shrunk over the years; I can'teat nearly as much as I
could even 20 years ago.


 -=> Ruth Haffly said to Stephen Haffly <=-

 ML> I see you talking to each other on the echo ... Carol and I
 ML> sometimes do this, even when we're in the same room.

He just started reading Cooking again and at off hours (usually before
going to PT).  Since his Fido is on my computer, it frees up the
computer for my use during the day, when I usually read.  In both cases
we've talked to each other, it's been to clarify a point or two.


 SH> Sorry, I don't have a recipe, but bell peppers cut into strips along
 SH> with onions are just grilled until they reach the desired doneness.
 SH> Green bell peppers work, although red bell peppers are preferable in
 SH> my book.  I don't see why orange or yellow bell peppers wouln't work
 RH> And, as you know, and enjoy, most of the time I'll do the pepper and
 RH> onion in a cast iron fry pan on the stove top.  I'll also add sliced
 RH> mushrooms and several cloves of garlic, smashed and rough cut to it
 RH> too. Pre cook the sausage but then let it brown with the vegetables,
 RH> serve with a hearty mustard and whole wheat bread.

 ML> I don't find orange or yellow (or any of the other fancy colored)
 ML> peppers worth the price differential unless you use them raw in

Red and green are the ones we usually buy.  Had been buying just green
because of the horrendous price difference but Steve talked me into
buying red for the sweetness.  We did try orange and yellow once or
twice but went back to just red and/or green.

 ML> salad. For greenness (as a taste rather than as a color), of course
 ML> you can't beat green ones; for sweet ripe luxury, the red ones. I
 ML> guess the problem I have with the fancy ones is that they're as
 ML> unripe as the green ones but without even the green flavor, so
 ML> they come across as a bit of a nothing.

Just not worth paying so much extra for them. Last night I made a pasta
sauce with fresh tomato, garlic, red pepper, vidalia onion, a can each
of sliced mushrooms, diced tomatoes and tomato paste and my usual herbs
& spices (basil, oregano, parsley and mixed ground peppercorns).  I
tossed in the last bits of the Italian sausage we had in the freezer
(not that it needed it) and served it over whole wheat penne pasta with
fresh grated parmesain reggiano and peccorino romano cheeses. Good
eating!

 RH> Steve's mom generally just did the peppers and onions with the
 RH> sausage; I added the mushrooms and garlic to be different. (G)

 ML> Add a hot pepper or two to be adventurous as well as different!

No, the hot sausage gives it enough of a heat factor IMO.  Served on
whole wheat bread with stone ground mustard (with horseradish) and
you've got a good stomach filler.

 ML> Fresh tomato salsa
 ML> cat: vegetable
 ML> yield: 1 batch

I've got a few similar but I leave out the cilantro. It's also good with
a little less jalapeno to let the other flavors come thru.


---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


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