Text 32183, 68 rader
Skriven 2009-12-13 19:16:51 av Carol Shenkenberger (6245.cooks)
  Kommentar till text 32089 av Ruth Haffly (1:396/45.28)
Ärende: DR's appt.
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 >  CS> (old message, catching up)
 > 
 > I have the feeling I'm always doing that in something or other. (G)


Here too! Been busy with MRI's and such.  Yup, it's officially 4 now. 
Matched sets in upper and lower.  Good news is Doc agrees we can wait to
operate as there is no danger of loss of function (or no additional loss) 
just now.  Monitor and it can wait.

(Verde dish)

 > I tried it with some pork, but neither of us were that thrilled with it.
 > Speaking of poek, we had some bbq (eastern NC style) at a friend's house
 > the other day.  Steve said that sometime we'll have to do kalua pork for
 > them.
 > 
 > 
 >  > -> So noted.  We've got all on hand but the fish but can get that easily
 >  > -> enough.  May give it a try before it gets too cold to grill.
 > 
 >  CS> Grin, told ya.  Rice wine vinegar subs well a lot of the time.
 > 
 > I do keep that on hand.

I'd work with that.  Had another 'wine with meat' experience here.  A
potroast.  It was hard to taste that it had meat in it. All a muddy mix of
some sort of fruity background.

I've figured out one thing.  I tolerate wine bacgrounds in seafood well enoug
if done with a delicate hand, but find the mix most folks think is 'right'
with beef or chicken is not to my tastes.

Ok, we all have our odd spots ;-)

 > Sounds interesting.  Can you repost the stuffing bread recipe you
 > referred to in a message to someone else in this packet?  I'd like to
 > give it a try.

Oh dear!  Not sure which one!  

I can guess though?  I made a loaf of bread, heavy on the whole wheat (can be
100% WW if you like) with lots of sage, onion powder, and other 'stuffing
seasonings'.  Like, 1 TB each for the leafy ones and 1/2 TB onion powder? 
This we let the breadmaker make then sliced and dried it in a slow oven.

'Whomp-n-Stomp' stuffing.  Yo put it in zip lock baggies then those in a
pillow case and 'womp and stomp' til they are crumbs.  Mis with butter and
broth until damp and stuff as normal.

That it?

 >  CS> It's all relative really.  Jim Weller thinks it's still BBQ weather at
 >  CS> -5C.
 > 
 > He can bbq outside at -5C; I wouldn't.  I'm barely sticking my face
 > outside at that temperature.

Heck, my DOG won't go out to pee at +5F without his coat and he gives us nasty
 looks at 30F.

*sigh* meantime, Daisy wants to climb the Xmas tree.  There's a good reason
why it's tied to the rafters with 100lb test fishing line!
              xxcarol

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