On 06-03-23 04:50, Dave Drum <=-
spoke to Ben Collver about Re: Sourdough Whole-Whea <=-

I was offline to go on a three week walkabout. I was exposed to many culinary delights, the most novel of which was the idea of topping
vanilla icecream with basalmic vinegar.

Where did you find that treat? I thought that vinegar on I scream was
a British thing.

Balsamic vinegar is not like other vinegars. It has a quite different
flavor profile. I would not have thought of that use, but can
understand it. It makes a good addition to a salad of tomatoes, mozz
cheese and basil.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Balsamic Blueberries w/Vanilla Ice Cream

And then you went and found another example:-}}

Here is another example of its use.
We would make this using fresh basil if we had some.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Green Beans and Red Peppers
Categories: Side dish, Tested, Easy
Yield: 2 Servings

1/2 lb Fresh green beans - whole
1 c Red pepper, julienned
1 ts Olive oil
2 ts Balsamic vinegar
1/4 ts Dried basil
1/4 ts Pepper

Spray non stick frying pan with a little cooking spray. Place oil in
pan, when oil is warm saute green beans and the red pepper strips for
about four or five minutes over medium heat.

Stir in the vinegar, basil and pepper and serve.

Tested 10/07 Will do again. Originally used frozen greeen beans, next
time will make this using fresh beans.

Recipe from Allrecipes.com web site.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:14:16, 04 Jun 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

I was offline to go on a three week walkabout. I was exposed to many culinary delights, the most novel of which was the idea of topping
vanilla icecream with basalmic vinegar.

Where did you find that treat? I thought that vinegar on I scream was
a British thing.

Balsamic vinegar is not like other vinegars. It has a quite different flavor profile. I would not have thought of that use, but can
understand it. It makes a good addition to a salad of tomatoes, mozz cheese and basil.

Yeah, I know. Not nearly as "sharp" in the flavour profile.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Balsamic Blueberries w/Vanilla Ice Cream

And then you went and found another example:-}}

Here is another example of its use.
We would make this using fresh basil if we had some.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Green Beans and Red Peppers
Categories: Side dish, Tested, Easy
Yield: 2 Servings

1/2 lb Fresh green beans - whole
1 c Red pepper, julienned

Is that a red bell pepper or something else?

Since I'm a carnivore ...... I used Pompeiian (brand) Balsamic because
it was what they had down the stupormarkup. And I was familiar with
them from their olive oil.

I only made this once - when I was feeling frisky. However, if the planets align properly and the company is good I'd make it again.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Balsamic Glazed Chicken w/Sweet Pepper Melange
Categories: Poultry, Vegetables, Herbs, Citrus
Yield: 6 Servings

6 lg Chicken thighs; skinned,
- boned
2 tb Olive oil
2 tb Butter; divided
1/2 ts Salt
1/4 ts Pepper
1/3 c + 1/2 c chicken broth;
- divided
1/4 c Balsamic vinegar
1/4 c Brown sugar
2 tb Honey
1 tb Soy sauce
1/4 ts Ground allspice
2 tb Chopped thyme leaves
Fresh mint sprigs

MMMMM--------------------SWEET PEPPER MELANGE-------------------------
1 md Red bell pepper; in thin
- strips
1 md Yellow bell pepper; in thin
- strips
1/4 c Red onion; diced
2 ts Balsamic vinegar
1 tb Fresh lime juice
1 ts Sugar
1 cl Garlic; minced
1/4 ts Salt
2 tb Fresh mint; coarse chopped

In large frypan over medium high heat, place oil and 1
tablespoon of the butter.

Cut thighs in half (where bone was removed) and add to
pan; sprinkle with salt and pepper. Cook about 3 minutes
on each side to brown.

Reduce heat to medium low, add 1/3 cup of the chicken
broth, cover and simmer about 10 minutes.

Remove chicken from pan and keep warm. Drain pan and add
balsamic vinegar, remaining 1/2 cup chicken broth, brown
sugar, honey, soy sauce, allspice and remaining 1 tb
butter. Cook over medium high heat, stirring, until
thickened, about 10 minutes.

Transfer chicken to platter and drizzle with balsamic
mixture; sprinkle with chopped thyme leaves. Arrange
Sweet Pepper Melange around chicken and garnish with
mint sprigs.

MAKE THE SWEET PEPPER MELANGE: In medium bowl, place
the red and yellow bell pepper strips; diced red onion;
balsamic vinegar; lime juice; sugar; garlic, minced;
salt; and coarse chopped fresh mint. Toss to mix well.

SOURCE: Marge Walker Santa Claus IN; 45th National
Cook-Off Of The National Chicken Cooking Contest

FROM: http://www.nationalchickencouncil.org

Uncle Dirty Dave's Kitchen

MMMMM

... Be sure the going up is worth the coming down.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

On 06-05-23 06:22, Dave Drum <=-
spoke to Dale Shipp about Re: Balsamic vinegar <=-

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Green Beans and Red Peppers
Categories: Side dish, Tested, Easy
Yield: 2 Servings

1/2 lb Fresh green beans - whole
1 c Red pepper, julienned

Is that a red bell pepper or something else?

You could choose which ever, bell pepper or some hot red pepper. I
would assume the author meant bell pepper.

In this spice blend recipe, red pepper would be cayenne powder.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Mixed Cajun Spices, Borrowed From Chef Paul
Categories: Cajun, Spice, Substitutes, D/g
Yield: 1 servings

1 Information listing

Mix together in following proportions for :
Fish, Beef or Chicken spice mixture

: 6 6 6 salt (may be omitted)
: 1 2 1 red pepper
: 4 4 3 black pepper
: 4 4 3 white pepper
: 4 2 4 onion powder
: 4 2 4 garlic powder
: 2 2 1 thyme
: 1 - - oregano
: 4 - 4 paprika
: - - 1 basil
: - - 1 file powder

Mix together and store in labeled spice jar. (If the measure is
teaspoons, the amounts given will fill a Spice Island or
McCormick gourmet jar. )

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

MMMMM


... Shipwrecked in Silver Spring, Maryland. 10:23:10, 06 Jun 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

I was offline to go on a three week walkabout. I was exposed to many culinary delights, the most novel of which was the idea of topping
vanilla icecream with basalmic vinegar.

Where did you find that treat? I thought that vinegar on I scream was
a British thing.

Balsamic vinegar is not like other vinegars. It has a quite different flavor profile. I would not have thought of that use, but can
understand it. It makes a good addition to a salad of tomatoes, mozz cheese and basil.

We got back on Thursday from a cruise/train/bus trip to Alaska. Spent 2
nights in Fairbanks, ate at the hotel pub a couple of times and the
hotel restaurant--very similar menus, both with high (Alaska) prices.
The first afternoon, for lunch, I didn't want a lot to eat so I ordered
the (small) strawberry/feta/greens/candied pecans/bacon and craisins
salad with a balsamic vinegar dressing. It was really good; Steve had it
as part of his supper that night and we split one the next evening as
part of supper. Definatly worth trying to recreate now that we're home.

Title: Balsamic Blueberries w/Vanilla Ice Cream

And then you went and found another example:-}}

Here is another example of its use.
We would make this using fresh basil if we had some.

Can you not grow any on a window sill? It does look good.

Title: Green Beans and Red Peppers DS> Categories: Side

dish, Tested, Easy DS> Yield: 2 Servings

... Shipwrecked in Silver Spring, Maryland. 00:14:16, 04 Jun 2022

*****
Your year is off here.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Myth #1: The computer only does what you tell it to do.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 06-05-23 13:43, Ruth Haffly <=-
spoke to Dale Shipp about Balsamic vinegar <=-

Title: Balsamic Blueberries w/Vanilla Ice Cream

And then you went and found another example:-}}

Here is another example of its use.
We would make this using fresh basil if we had some.

Can you not grow any on a window sill? It does look good.

We can and have done that. This year we have not yet gotten to a store
to get some seedlings. We did do Campari tomatoes from seed (thanks to
Drum for the source). They are growing great, perhaps three foot tall,
but no evidence of flowers yet. We are wondering when and how to prune
them so that they get bushy instead of six foot tall.

Title: Green Beans and Red Peppers DS> Categories: Side

dish, Tested, Easy DS> Yield: 2 Servings

... Shipwrecked in Silver Spring, Maryland. 00:14:16, 04 Jun 2022

***** Your year is off here.

It took five months for anyone to notice. Thanks. I have a macro that
adds that tag line, but it has no parameter for year so I have to edit
the macro and add the year. Not uncommon for me to forget to do that.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Bean and Tomato Salad
Categories: Easy
Yield: 3 Servings

15 oz Can Great Northern Beans
-drained and rinsed
4 sm Fresh tomatoes, diced
6 ea Fresh basil, chopped
-or more
2 tb Olive oil
1 ea Clove garlic, minced
ds Salt
ds Pepper
ds Red pepper flakes
ds Dried Italian seasonings

Drain and rinse beans.
Dice tomatoes and chop basil leaves.

Mix all ingredients together.

Chill

Serve with slotted spoon

Tested 7/20/08

Light - refreshing - nice. Will make again.

Variation of Recipe from recipezaar.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 01:07:00, 07 Jun 2023
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hi Dale,

Here is another example of its use.
We would make this using fresh basil if we had some.

Can you not grow any on a window sill? It does look good.

We can and have done that. This year we have not yet gotten to a
store to get some seedlings. We did do Campari tomatoes from seed

Still not too late but may be harder to find the seedlings now. Steve
said that the oregano in our box garden (outside the back deck) is going
quite well, beginning to overtake other herbs so I'd best pick and dry
some soon.

(thanks to Drum for the source). They are growing great, perhaps
three foot tall, but no evidence of flowers yet. We are wondering
when and how to prune them so that they get bushy instead of six foot tall.

Pinch the tops off a bit? I don't know; we never pruned tomatoes.

Title: Green Beans and Red Peppers DS> Categories: Side RH>

dish, Tested, Easy DS> Yield: 2 Servings

... Shipwrecked in Silver Spring, Maryland. 00:14:16, 04 Jun 2022

***** Your year is off here.

It took five months for anyone to notice. Thanks. I have a macro
that adds that tag line, but it has no parameter for year so I have to edit
the macro and add the year. Not uncommon for me to forget to do that.

I just happened to look at it as I was catching up on 2 weeks of Fido.
We're home for a bit but have plans for another trip (with the camper)
this summer. I'll take the net book then so hopefully won't get so far
behind.

Title: Bean and Tomato Salad
Categories: Easy
Yield: 3 Servings

Looks like something you would be served in Italy or Greece; I'll have
to give it a try.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... 90% of being smart is knowing what you're dumb at.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Ruth,

I hope all is going well for you and your family... I've been trying to catch up here, and I am getting there (slowly (grin)). Some of you folks like yourself and Steve, and Dale and Dave may remember Sophie and Indy, my two dogs...Indy died several years ago, and poor Sophie (the smaller one) is now suffering from liver and thyroid failure... we're counting the days for the poor girl and trying to be optimistic.

(thanks to Drum for the source). They are growing great, perhaps
three foot tall, but no evidence of flowers yet.

If you've had cold snaps like we have, they may get buds later. Also, see if you can find some plant food specifically for tomaoes - it does make a difference.

We are wondering
when and how to prune them so that they get bushy instead of six foot
tall.

For my gardens, suckers are always important to get rid of because the suckers, which grow in the "V" between the main stem and the branches, need to be pruned to save energy for main branches - you'll get more fruit that way as well.

Suckers grow quickly, but if left to grow into side stems, they tend to be spindly and produce inferior fruit. When they're small (under 2 inches), they can be pinched off, but if they're bigger, pruners are necessary.

Hope this helps :)

Here is a weird but interesing switch on Lasagne we all liked (as weird as it sounds (grin). I was doubtful about steaming the lasagna sheets, but it worked really well :)

From the Food Network:

Sunny's Easy Tomato and Basil Lasagna Roll-Ups ==============================================

Ingredients
24 lasagna noodles (from about two 1-pound packages) Kosher salt and black pepper
One 15-ounce container ricotta
4 cups shredded 2- to 6-cheese blend that contains mozzarella (along with provolone, Parmesan, Asiago, pecorino or jack cheese) 1 cup chopped fresh basil, plus more for garnish 1 cup chopped fresh Italian parsley, plus more for garnish 1 teaspoon red chile flakes
2 large eggs, whisked
Zest of 1 lemon
One 24-ounce jar tomato and basil pasta sauce Grated Parmesan, for garnish

Directions

Steam your noodles: Place noodles in a metal baking pan with sides, making sure to spread out. Pour steaming-hot salted water over the top, moving noodles around a bit to be sure the water gets between them. Cover tightly with aluminum foil and let rest for 20 to 25 minutes. When ready to assemble, remove one at a time as you go and pat dry.

Make the filling: Add the ricotta, cheese blend, basil, parsley, red chile flakes, egg, lemon zest, a pinch of salt and a few hefty grinds of black pepper to a large bowl. Stir to combine.

Assemble: Preheat the oven to 375 degrees F. Add half the tomato sauce to a 9-by-13-inch baking dish and spread or tilt to even it out. Take one lasagna noodle and lay flat on the counter, then add a scoop of filling to the center and spread it along the length. Roll up the noodle and place it standing on end in the dish, nestling the rolls together as you go to hold the seams secure.

Repeat with the rest of the noodles until the dish is full. Pour over remaining tomato sauce and spread to even out. Cover dish with aluminum foil. Bake until sides are bubbly and a few edges are golden, about 20 minutes. Uncover and cook until edges begin to brown, another 10 minutes. Garnish with Parmesan and more herbs.

https://www.foodnetwork.com/recipes/sunnyanderson/sunnys-easy- tomato-and-basil-lasagna-roll-ups-7157044#launch-lead-video

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)

On 06-09-23 14:29, Janis Kracht <=-
spoke to Ruth Haffly about Balsamic vinegar <=-

Hi Ruth,

I hope all is going well for you and your family... I've
been trying to catch up here, and I am getting there
(slowly (grin)). Some of you folks like yourself and
Steve, and Dale and Dave may remember Sophie and Indy, my
two dogs...Indy died several years ago, and poor Sophie
(the smaller one) is now suffering from liver and thyroid
failure... we're counting the days for the poor girl and
trying to be optimistic.

Sorry to hear that. Gail and I are very aware of the pain when a family
member has to cross the rainbow bridge.

(thanks to Drum for the source). They are growing great, perhaps
three foot tall, but no evidence of flowers yet.

If you've had cold snaps like we have, they may get buds

We are growing them in a bay window inside -- so cold snaps should not
matter.

later. Also, see if you can find some plant food
specifically for tomaoes - it does make a difference.

Thanks. We are using MiraGro.

We are wondering
when and how to prune them so that they get bushy instead of six foot
tall.

For my gardens, suckers are always important to get rid of because the suckers, which grow in the "V" between the main stem and
the branches, need to be pruned to save energy for main
branches - you'll get more fruit that way as well.

I am aware about getting rid of the suckers, but there have not yet been
any.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Ginger-Garlic Potatoes
Categories: Indian, Tested, Side dish
Yield: 2 People

1 lg Cooked potato, peeled and
-into 3/4 inch cubes
1/2 ts Ginger paste
1 ts Garlic paste
2 tb Water
1/2 ts Turmeric
ds Salt
1/2 ts Cayenne
1/2 ts Fennel seeds (Optional)
2 tb Peanut oil (or other oil)

USED AS A SIDE DISH


NOTE: I microwaved a large potato then set it aside to cool before I
peeled and cubed it. Worked fine.

Blend water and spices (except Fennel Seeds) into a paste. Set aside

Heat oil in fry pan, when oil is hot, place fennel seeds in pan and
give them a stir for a minute. Place sauce mixture in fry pan and
stir again for a few seconds.

Add the potatoes and fry until encrusted with the paste. (This took
maybe 3 minutes)

Total time - 6 minutes to plate.

Variation from recipe from Madhur Jaffrey.

Tested 1/08 - Very good will do again.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:15:51, 10 Jun 2023
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Hello Janis,

I hope all is going well for you and your family... I've been trying to catch up here, and I am getting there (slowly (grin)).

Never gonna happen. Too many recipes in your way.

Some of you folks like yourself and Steve, and Dale and Dave may remember Sophie and Indy, my two dogs...

The oldest dog in the world is still kicking at age 31. Just a bit
slower than it used to be. And sleeps a lot.

Indy died several years ago,

Enjoying the good life, until the very end.

and poor Sophie (the smaller one) is now suffering from liver and thyroid failure...

Lord have mercy. Time to put that poor critter down.

we're counting the days for the poor girl and trying to be optimistic.

Doggie heaven is where she needs to be. Where she will never be in
pain and suffering, and can have as many bones as she likes. Forever.

ROASTED DOG MEAT

1. Wash and chop meat into sizeable pieces of your choice.

2. Place meat in a clean pot. Add the seasoning cubes, pepper,
onions, scent leaves and salt to taste. ...

3. Strain the meat.

4. Heat up a grill and place the meat and allow to grill on all
sides for about 20 minutes.

Enjoy!

For Life,
Lee

--
Nothing sucks like an Electrolux

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

Hello Dale,

Some of you folks like yourself and
Steve, and Dale and Dave may remember Sophie and Indy, my
two dogs...Indy died several years ago, and poor Sophie
(the smaller one) is now suffering from liver and thyroid
failure... we're counting the days for the poor girl and
trying to be optimistic.

Sorry to hear that. Gail and I are very aware of the pain when a family member has to cross the rainbow bridge.

But the memories. Such wonderful memories of our canine
companions. And feline companions as well. Every dog (and
cat) has its day.

In the old days, when they got too old and gray to move about,
or were in pain and suffering, we took care the matter ourselves.
Even buried them. Today, we just take them to the vet, let him
do his job, and allow him to dispose of them himself.

In some parts of the world dog meat is considered a delicacy.
Usually roasted, but there are other ways. Cats are also dinners
for some, but are not nearly as popular as dog. The taste is not
the same, and the bones are far too brittle for either dogs or
humans to munch on.

Cat is no longer legal in Vietnam, but still is in Korea.
Not sure it is even available anywhere else.

For Life,
Lee

--
As good as it looks

--- MesNews/1.08.05.00-gb
* Origin: news://eljaco.se:4119 (2:203/2)

Hi Janis,

Long time, no hear. Good to see you back.

I hope all is going well for you and your family... I've been

We were on a cruise/train/bus trip to Alaska the latter part of May,
came home with bronchitis (and a bit of a head cold) for me, a mild case
of Covid for Steve. Both of us are improved, but not 100% yet. Nice
thing about this trip was that we did a shared table for the evening
meal so we never sat twice with the same group. We shared the table with
a good number of international--had an enjoyable meal and discussion
every night.


trying JK> to catch up here, and I am getting there (slowly (grin)).
Some of you JK> folks like yourself and Steve, and Dale and Dave may
remember Sophie JK> and Indy, my two dogs...Indy died several years
ago, and poor Sophie JK> (the smaller one) is now suffering from liver
and thyroid failure... JK> we're counting the days for the poor girl
and trying to be optimistic.

It's hard to lose a pet. We adopted out our cocker spaniel before moving
from AZ to HI; its been 22 years and I still occaisionally look for him
to be underfoot. Hopefully Sophie will pass easily and you will have
lots of happy memories of her.

(thanks to Drum for the source). They are growing great, perhaps >>

three foot tall, but no evidence of flowers yet.

If you've had cold snaps like we have, they may get buds later. Also,
see if you can find some plant food specifically for tomaoes - it does make a
difference.

We are wondering
when and how to prune them so that they get bushy instead of six foot
tall.

For my gardens, suckers are always important to get rid of because the suckers, which grow in the "V" between the main stem and the branches, need to be pruned to save energy for main branches - you'll get more
fruit that way as well.

That was Dale, to me. He and Gail are in an assisted living community
now and he's trying to grow tomatoes indoors. We gave up on trying to
grow them when we realised we'd be gone during the main harvest time.

Suckers grow quickly, but if left to grow into side stems, they tend
to be spindly and produce inferior fruit. When they're small (under 2 inches), they can be pinched off, but if they're bigger, pruners are necessary.

Hope this helps :)

Here is a weird but interesing switch on Lasagne we all liked (as
weird as it sounds (grin). I was doubtful about steaming the lasagna sheets, but it worked really well :)

From the Food Network:

Sunny's Easy Tomato and Basil Lasagna Roll-Ups ==============================================

Ingredients
24 lasagna noodles (from about two 1-pound packages) Kosher salt and
black pepper
One 15-ounce container ricotta
4 cups shredded 2- to 6-cheese blend that contains mozzarella (along
with provolone, Parmesan, Asiago, pecorino or jack cheese) 1 cup
chopped fresh basil, plus more for garnish 1 cup chopped fresh Italian parsley, plus more for garnish 1 teaspoon red chile flakes
2 large eggs, whisked
Zest of 1 lemon
One 24-ounce jar tomato and basil pasta sauce Grated Parmesan, for
garnish

I tried the lasagne sheets once when I found whole wheat ones at a
health foods store (don't think it was Whole Foods, think it was while
we were in Savannah). We came to the conclusion that we liked working
with regular lasagne noodles better, but I can see where the sheets
might be better for something like this. Maybe I'll have to give them
another try.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... 90% of being smart is knowing what you're dumb at.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Janis,

Hi Ruth!

Long time, no hear. Good to see you back. I've been back in Fidonet for a

pretty long while... I didn't have much time once Sophie got so ill...

I hope all is going well for you and your family... I've been

We were on a cruise/train/bus trip to Alaska the latter part of May,
came home with bronchitis (and a bit of a head cold) for me, a mild case
of Covid for Steve. Both of us are improved, but not 100% yet. Nice

Your trip sounds like it was really interesting - So sorry about the Covid.. My daughter also got it from one of her trips for work. I think she is all over now, but I still check on her. :(

thing about this trip was that we did a shared table for the evening
meal so we never sat twice with the same group. We shared the table
with > a good number of international--had an enjoyable meal and discussion every night.

This year, we visited Gettysburg again, I love visiting there - I always see something new.

trying JK> to catch up here, and I am getting there (slowly (grin)).
Some of you JK> folks like yourself and Steve, and Dale and Dave may
remember Sophie JK> and Indy, my two dogs...Indy died several years
ago, and poor Sophie JK> (the smaller one) is now suffering from liver
and thyroid failure... JK> we're counting the days for the poor girl
and trying to be optimistic.

It's hard to lose a pet. We adopted out our cocker spaniel before moving
from AZ to HI; its been 22 years and I still occaisionally look for him
to be underfoot.

I'm sorry to hear about your cocker spaniel.. I had one once, he was great! Chester, was I named after Howlin' Wolf the singer because he howled so loudly
:) The stinker bit me on our way to KY when we moved down there, but I think the move traumatized him a bit... He was find after we got there.

Hopefully Sophie will pass easily and you will have
lots of happy memories of her.

Yes it is so very hard. I pass by things she used in the house and start crying again. But she's at rest now. My poor dog, I miss her so much.

(thanks to Drum for the source). They are growing great, perhaps
three foot tall, but no evidence of flowers yet.

If you've had cold snaps like we have, they may get buds later. Also,
see if you can find some plant food specifically for tomaoes - it does
make a
difference.

We are wondering
when and how to prune them so that they get bushy instead of six foot
tall.

For my gardens, suckers are always important to get rid of because the
suckers, which grow in the "V" between the main stem and the branches,
need to be pruned to save energy for main branches - you'll get more
fruit that way as well.

That was Dale, to me. He and Gail are in an assisted living community
now and he's trying to grow tomatoes indoors. We gave up on trying to
grow them when we realised we'd be gone during the main harvest time.

Ah! Sorry for confusing things. Thanks for the explanation.

Suckers grow quickly, but if left to grow into side stems, they tend
to be spindly and produce inferior fruit. When they're small (under 2
inches), they can be pinched off, but if they're bigger, pruners are
necessary.

Hope this helps :)

Here is a weird but interesing switch on Lasagne we all liked (as
weird as it sounds (grin). I was doubtful about steaming the lasagna
sheets, but it worked really well :)

From the Food Network:

Sunny's Easy Tomato and Basil Lasagna Roll-Ups
==============================================

Ingredients
24 lasagna noodles (from about two 1-pound packages) Kosher salt and
black pepper
One 15-ounce container ricotta
4 cups shredded 2- to 6-cheese blend that contains mozzarella (along
with provolone, Parmesan, Asiago, pecorino or jack cheese) 1 cup
chopped fresh basil, plus more for garnish 1 cup chopped fresh Italian
parsley, plus more for garnish 1 teaspoon red chile flakes
2 large eggs, whisked
Zest of 1 lemon
One 24-ounce jar tomato and basil pasta sauce Grated Parmesan, for
garnish

I tried the lasagne sheets once when I found whole wheat ones at a
health foods store (don't think it was Whole Foods, think it was while
we were in Savannah). We came to the conclusion that we liked working
with regular lasagne noodles better, but I can see where the sheets
might be better for something like this. Maybe I'll have to give them
another try.

Hmm... not sure what this recipe called for above in that respect. I thought it was just normal Lasagna noodles... that's what I used :)

So good to hear from you Ruth, and all the rest of the members of this echo... I miss it.

Pork Noodles
======
3/4 pound medium shrimp, deveined with tails removed 1/2 teaspoon oregano
2 tablespoons olive oil
Kosher salt and freshly ground black pepper 3 tablespoons unsalted butter
3 tablespoons all-purpose flour, plus more for rolling dough 2 cloves garlic, grated
1 1/2 cups milk
1/2 cup grated Parmesan
1 pound frozen pizza dough, thawed (I sure would make my own (grin)). All-purpose flour, for dusting
1 cup deli mozzarella (part-skim, low-moisture), grated Red pepper flakes, for sprinkling
3 tablespoons chopped fresh parsley

Directions
Preheat a grill pan over medium-high heat. Sprinkle the shrimp in a bowl with the oregano, 1 tablespoon olive oil, 1/2 teaspoon salt and a pinch of pepper. Heat a skillet over medium-high heat, then add the butter and let melt. Add the flour and cook, 1 minute. Add the garlic and continue to cook, whisking, 1 minute more. Whisk in the milk and cook until very thick, 2 to 3 minutes. Stir in 1/4 cup Parmesan and remove from the heat. Season with a pinch of salt and pepper.
Preheat the broiler to high.
Roll out the pizza dough on a lightly-floured work surface into two 10-inch ovals. Brush the grill pan with the remaining tablespoon olive oil. Grill the dough on both sides until there are grill marks, 2 to 3 minutes per side. Remove the crusts to a sheet tray. Add the shrimp to the grill pan and grill on both sides until fully cooked, pink and opaque, about 4 minutes total. Spread the white sauce on the dough in an even layer. Scatter the shrimp over the sauce. Sprinkle with the mozzarella and the remaining 1/4 cup Parmesan. Place under the broiler until the cheese is melted and bubbly, keeping a close eye so it doesn't burn, 2 to 7 minutes. Sprinkle the red pepper flakes and parsley on top before serving.

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-6
* Origin: Prism bbs (1:261/38)