Dinner Tonight

Tonight I'm whipping up seared sea scallops with a citrus beurre blanc
(a serious guilty pleasure), steamed asparagus, a tidy little pile of
cous-cous & a simple salad with cherry tomatoes, thin slices of red
onion & avocado. We've been getting wonderful scallops at Newman's
Fish Market in Eugene lately -well worth the trip into town.
Envy your outdoor adventure (except for the ass over teakettle part -
ouch). Had hoped to work in the garden today, but the "Oregon
Sunshine" came down in buckets all day - accompanied by hail. A
definite "throw a log on the fire & pop in a video Saturday night"
around here, just us and the hibernating furrballs.
Scored some fresh swordfish today too, but will save that for tomorrow
when (hopefully) DH can grill it outdoors on the BBQ w/o freezing his
tender bits. The local weatherman PROMISES a break in the rain...we
live in hope.
Nancy T

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Sat 25 Mar 2006 07:04:45p, Thus Spake Zarathustra, or was it Michael
"Dog3" Lonergan?

Quoted message said:

I worked this morning. Then I went horseback riding this afternoon. I'm
worn out. I'm getting a pizza from Two Nice Guys on Manchester.
Provided I can climb into the Jeep. Missing your seat and sailing over
a fence is no fun. Hildy just balked a little but I had not seated
correctly and paid the price. Steven will not be home until only Gawd
turns him loose. What's everyone else doing for chow?

Tell the Two Nice Guys on Manchester I said "Hi!" :-)

Tonight we had boneless pork chops marinated in plain yogurt and "Greek
seasonings", then cooked quickly over a very hot grill. On the side were
fresh buttered carrots tossed with a touch of sugar and a whisper of mace,
and fresh cold green beans tossed with EVOO, dill weed, onion flakes, and
lemon juice. For desert I stopped at Golden Spoon and picked up
bittersweet
chocolate and cappuccino fat-free frozen yogurts.

--
Wayne Boatwright @¿@¬
_____________________

Nice dinner!
I can see the food critic coming out in you "Whisper of mace."
Now why didn't I think of this: I had fresh green beans, and I was even
clued in here about the use of dill weed. I have plenty of beans left
(uncooked), so I'll be trying it soonest.
Thanks for shaaaarrrrriiiinnnnng!

Oh, Oh, oh, I should ask -- DH brought me some dried mace in blade form --
has anyone ever used this. I hate to grind up beautiful mace. But I just
googled Penzy's mace and it said:
"Blade Mace can also be added to clear soups and sauces where nutmeg powder
might spoil the appearance." Didn't know that.
Bechamel? But I don't think enough nutmeg is added to spoil the appearance
in bechamel.
Dee Dee

On Sat 25 Mar 2006 07:04:45p, Thus Spake Zarathustra, or was it Michael
"Dog3" Lonergan?

Quoted message said:

I worked this morning. Then I went horseback riding this afternoon. I'm
worn out. I'm getting a pizza from Two Nice Guys on Manchester.
Provided I can climb into the Jeep. Missing your seat and sailing over
a fence is no fun. Hildy just balked a little but I had not seated
correctly and paid the price. Steven will not be home until only Gawd
turns him loose. What's everyone else doing for chow?

Tell the Two Nice Guys on Manchester I said "Hi!" :-)

Tonight we had boneless pork chops marinated in plain yogurt and "Greek
seasonings", then cooked quickly over a very hot grill. On the side were
fresh buttered carrots tossed with a touch of sugar and a whisper of mace,
and fresh cold green beans tossed with EVOO, dill weed, onion flakes, and
lemon juice. For desert I stopped at Golden Spoon and picked up bittersweet
chocolate and cappuccino fat-free frozen yogurts.

--
Wayne Boatwright @¿@¬
_____________________

On Sat 25 Mar 2006 09:42:57p, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Sat 25 Mar 2006 07:04:45p, Thus Spake Zarathustra, or was it Michael
"Dog3" Lonergan?

Quoted message said:

I worked this morning. Then I went horseback riding this afternoon.
I'm worn out. I'm getting a pizza from Two Nice Guys on Manchester.
Provided I can climb into the Jeep. Missing your seat and sailing
over a fence is no fun. Hildy just balked a little but I had not
seated correctly and paid the price. Steven will not be home until
only Gawd turns him loose. What's everyone else doing for chow?

Tell the Two Nice Guys on Manchester I said "Hi!" :-)

Tonight we had boneless pork chops marinated in plain yogurt and "Greek
seasonings", then cooked quickly over a very hot grill. On the side
were fresh buttered carrots tossed with a touch of sugar and a whisper
of mace, and fresh cold green beans tossed with EVOO, dill weed, onion
flakes, and lemon juice. For desert I stopped at Golden Spoon and
picked up bittersweet chocolate and cappuccino fat-free frozen yogurts.

--
Wayne Boatwright @¿@¬ _____________________

Nice dinner!
I can see the food critic coming out in you "Whisper of mace."
Now why didn't I think of this: I had fresh green beans, and I was
even clued in here about the use of dill weed. I have plenty of beans
left (uncooked), so I'll be trying it soonest.
Thanks for shaaaarrrrriiiinnnnng!

Why, thanks, Dee! Dill is one of my favorite seasonings for green beans
and even cabbage and carrots, if I haven't sweetened them. Also in
cucumbers in sour cream or oil and vinegar. I also add it to my version of
Ranch Dressing. So many uses.

Quoted message said:

Oh, Oh, oh, I should ask -- DH brought me some dried mace in blade form
-- has anyone ever used this. I hate to grind up beautiful mace. But
I just googled Penzy's mace and it said:
"Blade Mace can also be added to clear soups and sauces where nutmeg
powder might spoil the appearance." Didn't know that.
Bechamel? But I don't think enough nutmeg is added to spoil the
appearance in bechamel.

Ah, blades of mace. Wonderful! While I agree with you that a small
addition of nutmeg is just fine in bechamel, the flavor of mace is actually
a bit different than nutmeg. I actually put both nutmeg and ground mace in
pumpkin pie. I probably use blades of mace in various sweet pickles more
than any other recipe.

--
Wayne Boatwright @¿@¬
_____________________

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message >

Quoted message said:

Why, thanks, Dee! Dill is one of my favorite seasonings for green beans
and even cabbage and carrots, if I haven't sweetened them. Also in
cucumbers in sour cream or oil and vinegar. I also add it to my version
of
Ranch Dressing. So many uses.

Quoted message said:

Oh, Oh, oh, I should ask -- DH brought me some dried mace in blade form
-- has anyone ever used this. I hate to grind up beautiful mace. But
I just googled Penzy's mace and it said:
"Blade Mace can also be added to clear soups and sauces where nutmeg
powder might spoil the appearance." Didn't know that.
Bechamel? But I don't think enough nutmeg is added to spoil the
appearance in bechamel.

Ah, blades of mace. Wonderful! While I agree with you that a small
addition of nutmeg is just fine in bechamel, the flavor of mace is
actually
a bit different than nutmeg. I actually put both nutmeg and ground mace
in
pumpkin pie. I probably use blades of mace in various sweet pickles more
than any other recipe.

--
Wayne Boatwright @¿@¬

OK, I got plenty of mileage out of your answers: Let's see, now -- I filed
a copy in
Blades of Mace
Pumpkin Pie
Sweet Pickles
Green Beans
Cucumbers
Salad Dressing
Dill
Dip
Recipes to Try

Yes, I did!
Thanks for the tips.
Dee Dee

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I worked this morning. Then I went horseback riding this afternoon. I'm
worn out. I'm getting a pizza from Two Nice Guys on Manchester. Provided
I can climb into the Jeep. Missing your seat and sailing over a fence is
no fun. Hildy just balked a little but I had not seated correctly and
paid
the price. Steven will not be home until only Gawd turns him loose.
What's
everyone else doing for chow?

Michael

I'm new, my name is Mary Hogan.

I tried Giada Delaurentiis' lasagna rolls friday night with her "nonna's"
lemon ricotta biscuits and I have got to tell you, it was wonderful

Yesterday it was rib eye and a baked potatoe and asparagus.

Today, it was my lemon, ginger curry sauce.

Start out with a half a cup of my own chicken stock to which I use a
tablespoon of chopped garlic and a small chopped onion.

I add to that two tablespoons of butter and a tsp of curry powder and a tsp
of ginger. I have to keep it mild because my mother likes everything just
under radical..so no heat. To this I add a half of a lemon zest and a tblsp
of lemon juice. And about a quarter cup of cream of celery soup which I
keep in the freezer as needed, after opening.

I use the mildest little shake of Old Bay because I want it in the
background and a small shake of onion powder.

I cooked this until the onions were translucent.

I cut two large haddock filets in half each.

I spread a third of the sauce on the bottom of a glass pie pan. I salted
the haddock with kosher salt and pepper and it fit beautifully in the pie
pan. I slathered the rest of the sauce and baked it for 25 minutes at 375.
I checked for flakiness.

It was delectible with acorn squash and brussel sprouts.

Quoted message said:

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

----== Posted via Newsfeeds.Com - Unlimited-Unrestricted-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

"Mary Hogan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I worked this morning. Then I went horseback riding this afternoon. I'm
worn out. I'm getting a pizza from Two Nice Guys on Manchester.
Provided
I can climb into the Jeep. Missing your seat and sailing over a fence is
no fun. Hildy just balked a little but I had not seated correctly and
paid
the price. Steven will not be home until only Gawd turns him loose.
What's
everyone else doing for chow?

Michael

I'm new, my name is Mary Hogan.

I tried Giada Delaurentiis' lasagna rolls friday night with her "nonna's"
lemon ricotta biscuits and I have got to tell you, it was wonderful

Yesterday it was rib eye and a baked potatoe and asparagus.

Today, it was my lemon, ginger curry sauce.

Start out with a half a cup of my own chicken stock to which I use a
tablespoon of chopped garlic and a small chopped onion.

I add to that two tablespoons of butter and a tsp of curry powder and a
tsp of ginger. I have to keep it mild because my mother likes everything
just under radical..so no heat. To this I add a half of a lemon zest and
a tblsp of lemon juice. And about a quarter cup of cream of celery soup
which I keep in the freezer as needed, after opening.

I use the mildest little shake of Old Bay because I want it in the
background and a small shake of onion powder.

I cooked this until the onions were translucent.

I cut two large haddock filets in half each.

I spread a third of the sauce on the bottom of a glass pie pan. I salted
the haddock with kosher salt and pepper and it fit beautifully in the pie
pan. I slathered the rest of the sauce and baked it for 25 minutes at
375. I checked for flakiness.

I covered it with foil for the first fifteen minutes.

Quoted message said:

It was delectible with acorn squash and brussel sprouts.

Quoted message said:

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

----== Posted via Newsfeeds.Com - Unlimited-Unrestricted-Secure Usenet
News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+
Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption
=----

----== Posted via Newsfeeds.Com - Unlimited-Unrestricted-Secure Usenet News==----
http://www.newsfeeds.com The #1 Newsgroup Service in the World! 120,000+ Newsgroups
----= East and West-Coast Server Farms - Total Privacy via Encryption =----

On Sun 26 Mar 2006 08:14:45a, Thus Spake Zarathustra, or was it Dee
Randall?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message >

Quoted message said:

Why, thanks, Dee! Dill is one of my favorite seasonings for green
beans and even cabbage and carrots, if I haven't sweetened them. Also
in cucumbers in sour cream or oil and vinegar. I also add it to my
version of Ranch Dressing. So many uses.

Quoted message said:

Oh, Oh, oh, I should ask -- DH brought me some dried mace in blade
form -- has anyone ever used this. I hate to grind up beautiful
mace. But I just googled Penzy's mace and it said:
"Blade Mace can also be added to clear soups and sauces where nutmeg
powder might spoil the appearance." Didn't know that.
Bechamel? But I don't think enough nutmeg is added to spoil the
appearance in bechamel.

Ah, blades of mace. Wonderful! While I agree with you that a small
addition of nutmeg is just fine in bechamel, the flavor of mace is
actually a bit different than nutmeg. I actually put both nutmeg and
ground mace in pumpkin pie. I probably use blades of mace in various
sweet pickles more than any other recipe.

--
Wayne Boatwright @¿@¬

OK, I got plenty of mileage out of your answers: Let's see, now -- I
filed a copy in
Blades of Mace
Pumpkin Pie
Sweet Pickles
Green Beans
Cucumbers
Salad Dressing
Dill
Dip
Recipes to Try

Yes, I did!
Thanks for the tips.
Dee Dee

You're very welcome. Glad it was helpful.

--
Wayne Boatwright @¿@¬
_____________________

"Mary Hogan" <[email hidden]> hitched up their panties and
posted news:[email hidden]:

Quoted message said:

Lovely mean snipped and saved for future use<

I was just so sore and tired yesterday. I could not cook. I got home and
just passed out on the couch. I got a tongue lashing for the horseback
riding though, from the S.O. My doctors are not allowing it. I do it
anyway 😉

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin

Michael \'Dog3\' Lonergan said:

Quoted message said:

Lovely mean snipped and saved for future use<

I was just so sore and tired yesterday. I could not cook. I got home and
just passed out on the couch. I got a tongue lashing for the horseback
riding though, from the S.O. My doctors are not allowing it. I do it
anyway 😉

To hell with them Michael. Riding rules.!!!

Sunday is the only morning that I have to set an alarm because I have a 9 am
riding lesson and have to be there 1/2 early to tack up. I am usually awake
before the alarm because I look forward to my weekly lesson and ride. I
probably should have taken a break from it because I am still still from
getting thrown 3 weeks ago. This morning I went outside before 7 am and it
was almost warm enough to call it spring. We started out lesson outside but
had to go inside for the jumping because there were no standards outside.

If this old fart can so the jumping, you can go for a ride and not put up with
any bovine [censored].

Dave Smith <[email hidden]> hitched up their panties and
posted news:[email hidden]:

Quoted message said:

Michael \'Dog3\' Lonergan said:

Quoted message said:

Lovely mean snipped and saved for future use<

I was just so sore and tired yesterday. I could not cook. I got
home and just passed out on the couch. I got a tongue lashing for
the horseback riding though, from the S.O. My doctors are not
allowing it. I do it anyway 😉

To hell with them Michael. Riding rules.!!!

Sunday is the only morning that I have to set an alarm because I have
a 9 am riding lesson and have to be there 1/2 early to tack up. I am
usually awake before the alarm because I look forward to my weekly
lesson and ride. I probably should have taken a break from it because
I am still still from getting thrown 3 weeks ago. This morning I went
outside before 7 am and it was almost warm enough to call it spring.
We started out lesson outside but had to go inside for the jumping
because there were no standards outside.

If this old fart can so the jumping, you can go for a ride and not put
up with any bovine [censored].

I don't take the lessons any longer. I just put on my togs, boots and hat
and go. I run out to Janet's and take Hildy on a run. Gawd I love it.
Hildy loves it too. I think my biggest issue is; my past riding
experiences. I've been riding almost my entire life. It's one thing I
will not give up.

Michael

--
"The most remarkable thing about my mother is that for thirty years she
served the family nothing but leftovers. The original meal has never been
found."

--Calvin Trillin