Text 1541, 93 rader
Skriven 2008-01-30 23:09:06 av Janis Kracht (1:261/38)
   Kommentar till text 1518 av Ruth Haffly (1:396/45.28)
Ärende: BlueWave                                                 [2]
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Hi Ruth!

>>> > self rising flour in it by accident. He hasn't lived that one down
>>> yet.
>>> hehe :)  I don't think I ever did that though :) :)

>> > Makes for memories tho. (G)
>> hahaha yes, that's true :)

> Did you ever figure out what you did wrong?  The self rising flour
> really didn't affect the crust that much; it didn't get all puffed up.

No, I think I just dumped that pie as fast as I could <bg>.. thinking back, I
guess the only thing that could cause that to happen was if I'd mismeasured the
flour (extremely so :) :))

>>> The only quiting I really did of consequence was working with a friend
>>> who was trying to start off a business making designer vests that were
>>> designed by her, beautiful vests really.. kind of a cacaphony of
>>> patterns in red and black prints, fited through the waist.. they were

>> > Sounds like the work was worth it.  Red & black down here are
>> considered > Georgia Bulldog colors. (G)

>> Hehe :)  Didn't know that <grin>

> Now you do. I just had a call from somebody asking if I could do some
> dress making for her but had to tell her I'd rather wait until I finish
> my treatments.  She's willing to wait so I may get some pin money this
> spring--that's what I call my income from sewing.

That's a good idea, I can understand why you'd want to wait.


>>> ======Stuffed Mushrooms with Sausage Stuffing======
>>> 1 garlic clove
>>> 2 teaspoons olive oil
>>> 2 sweet italian sausages

>> > Put a zing in them by using the hot Italian sausage. (G)

>> Depending on where you bought them, it could be "quite" a zing <bg>
>> We used to get the best sausage from New Jersey when we were living in
>> Orange County.. up here in Broome county, there are a few companies
>> that make Italian sausage, but the sausage is nothing of great note :(

> As long as it's a good sausage...........we've found some down here that
> are poultry based but with various seasonings that are really good.

That sounds yummy!  I remember in Louisville, we used to love to buy seafood
sausage.. surprising they even made it since Louisville's not near on coast,
like NYC is <grin>.. but it was soo good.

> Tonigh for supper we'll try a spinach and feta one, with fried potatoes
> & onions and probably a green vegetable.

I made fried chicken and baked beans tonight.. and thinking of our discussions
this week, I used whole-wheat flour for the chicken.. actually used 3 cups
flour total, 1 cup was regular white flour, 2 cups were whole wheat.. it was
really good :)

>> I still haven't tried the hot sausage I bought at the health food
>> store yet.. I figure to make a pot of nice spicy sauce this week with
>> that hot sausage, and meatballs :)

> Sounds good here. Let us know how hot it is.

Will do.. I'll probably make tomorrow :)

Boy is it cold here today... I cannot wait until summer!

=====Summer Squash with Garlic and Basil========
In the summer, my garden is always full of summer squash.  This is one of Ron's
favorites.

4 small yellow summer squash, or 2 medium sized squash, sliced in rounds 1
Tablespoon olive oil
1 Tablespoon butter
2 cloves garlic, minced
1 medium onion, minced
2-3 Tablespoons fresh basil, chopped 1/2 teaspoon salt


Heat the olive oil in a large skillet, and add the butter. Add the minced
garlic and saute lightly until golden. Add the onion and saute just a few
minutes. Add the sliced summer squash, the basil and the salt and stir gently
to coat the squash. Cover tightly and cook for 6 minutes, or until all the
squash slices are cooked.

Take care, Janis

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