Lamb Chop Dinner Tonight

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We had lamb chops for dinner tonight. Here are the pics

appetizer - bruschetta on French bread with motzarella cheese. The
bruschetta is homecanned in a white wine. I included a jar in the pic
because I think it is quite pretty in the jars. The jar shown is a 1 L
party size jar. For our regular use I use 250 ml jars.
http://tinypic.com/ei6wbl.jpg

main course - lamb chops with sauteed cremeni mushrooms and onions
drizzles with reduced red wine sauce, steamed red potatoes, steamed
carrots in a rosemary honey glaze. The rosemary and parsley were from my
garden. I pan fried the lamb chops until pink in the middle as suggested.
http://tinypic.com/ei6xib.jpg

Looks delicous! Where's the lamb?

MoM

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We had lamb chops for dinner tonight. Here are the pics

appetizer - bruschetta on French bread with motzarella cheese. The
bruschetta is homecanned in a white wine. I included a jar in the pic
because I think it is quite pretty in the jars. The jar shown is a 1 L
party size jar. For our regular use I use 250 ml jars.
http://tinypic.com/ei6wbl.jpg

main course - lamb chops with sauteed cremeni mushrooms and onions
drizzles with reduced red wine sauce, steamed red potatoes, steamed
carrots in a rosemary honey glaze. The rosemary and parsley were from my
garden. I pan fried the lamb chops until pink in the middle as suggested.
http://tinypic.com/ei6xib.jpg

My son and I had pesce en aqua loca for dinner, told my cat to stop
bothering me while I was doing the dishes, washed my face, cleared the mail
off the kitchen table, checked my oil, spoke to a guitarist on the telephone
and arranged an audition for Saturday morning, took the recycling bins to
the curb, cleaned the bath tub, cleaned the soil off of some 10 year old
dahlia tubers, dusted them with sulfur, buried them in vermiculite, and
trimmed my fingernails.

Tomorrow, I'll be up by 5:23 AM to make my son a chive & escarole omelette
with fresh alpine strawberry vinaigrette. Then, trim the beard, shave,
change the strings on the bass guitar, and get with my actual job.

Doug said:

My son and I had pesce en aqua loca for dinner, told my cat to stop
bothering me while I was doing the dishes, washed my face, cleared the
mail off the kitchen table, checked my oil, spoke to a guitarist on the
telephone and arranged an audition for Saturday morning, took the
recycling bins to the curb, cleaned the bath tub, cleaned the soil off of
some 10 year old dahlia tubers, dusted them with sulfur, buried them in
vermiculite, and trimmed my fingernails.

Tomorrow, I'll be up by 5:23 AM to make my son a chive & escarole omelette
with fresh alpine strawberry vinaigrette. Then, trim the beard, shave,
change the strings on the bass guitar, and get with my actual job.

Today I soaked a hangnail, hooked up a DVD recorder and made a DVD from a
videotape, changed the oil in two of my vehicles, took the dog to the
groomers (then split a cheeseburger with her because she was so
well-behaved), picked up and delivered supplies for a loved one going
through rehab, shopped for the dinner I'm going to be making tomorrow night,
cleaned out a guest bedroom, and did three loads of laundry. I also scanned
a photo and e-mailed it to a place which will make custom postage stamps
with that photo on it. (It's a picture of the rehabber's seven-year-old
son. The only communication she's allowed to have with the outside world is
snail mail and she hasn't seen her kid since June; I thought this would be a
nice thing to give her. See http://photo.stamps.com for more information.)
Tonight I intend to make lemon marmalade, lychee-tea-infused creme anglaise,
and toasted bread crumbs. If I get hungry, I'll make fajitas from some
skirt steak languishing in my refrigerator.

Tomorrow's dinner will be ham steak glazed with spiced lemon marmalade;
cardoons au gratin; jasmine rice with peas and caramelized onions;
mixed-green salad with strawberries, pine nuts, and a honey vinaigrette, and
fresh blackberries with that lychee-tea creme anglaise.

I'm about ready for some agua loca! %-)

(Fresh alpine strawberry vinaigrette? Do you live in the Alps?)

Bob

On Tue 11 Oct 2005 07:03:06p, Bob Terwilliger wrote in rec.food.cooking:

Quoted message said:

Doug said:

My son and I had pesce en aqua loca for dinner, told my cat to stop
bothering me while I was doing the dishes, washed my face, cleared the
mail off the kitchen table, checked my oil, spoke to a guitarist on the
telephone and arranged an audition for Saturday morning, took the
recycling bins to the curb, cleaned the bath tub, cleaned the soil off
of some 10 year old dahlia tubers, dusted them with sulfur, buried them
in vermiculite, and trimmed my fingernails.

Tomorrow, I'll be up by 5:23 AM to make my son a chive & escarole
omelette with fresh alpine strawberry vinaigrette. Then, trim the
beard, shave, change the strings on the bass guitar, and get with my
actual job.

Today I soaked a hangnail, hooked up a DVD recorder and made a DVD from
a videotape, changed the oil in two of my vehicles, took the dog to the
groomers (then split a cheeseburger with her because she was so
well-behaved), picked up and delivered supplies for a loved one going
through rehab, shopped for the dinner I'm going to be making tomorrow
night, cleaned out a guest bedroom, and did three loads of laundry. I
also scanned a photo and e-mailed it to a place which will make custom
postage stamps with that photo on it. (It's a picture of the rehabber's
seven-year-old son. The only communication she's allowed to have with
the outside world is snail mail and she hasn't seen her kid since June;
I thought this would be a nice thing to give her. See
http://photo.stamps.com for more information.) Tonight I intend to make
lemon marmalade, lychee-tea-infused creme anglaise, and toasted bread
crumbs. If I get hungry, I'll make fajitas from some skirt steak
languishing in my refrigerator.

Tomorrow's dinner will be ham steak glazed with spiced lemon marmalade;
cardoons au gratin; jasmine rice with peas and caramelized onions;
mixed-green salad with strawberries, pine nuts, and a honey vinaigrette,
and fresh blackberries with that lychee-tea creme anglaise.

I'm about ready for some agua loca! %-)

(Fresh alpine strawberry vinaigrette? Do you live in the Alps?)

I just finished a 10 hour workday at my office, details immaterial. I'm
having a frozen, but homemade, chicken pot pie for dinner. I'm not going
to do another damned thing.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote in message
news:[email hidden]...

Quoted message said:

Doug said:

My son and I had pesce en aqua loca for dinner, told my cat to stop
bothering me while I was doing the dishes, washed my face, cleared the
mail off the kitchen table, checked my oil, spoke to a guitarist on the
telephone and arranged an audition for Saturday morning, took the
recycling bins to the curb, cleaned the bath tub, cleaned the soil off of
some 10 year old dahlia tubers, dusted them with sulfur, buried them in
vermiculite, and trimmed my fingernails.

Tomorrow, I'll be up by 5:23 AM to make my son a chive & escarole
omelette
with fresh alpine strawberry vinaigrette. Then, trim the beard, shave,
change the strings on the bass guitar, and get with my actual job.

Today I soaked a hangnail, hooked up a DVD recorder and made a DVD from a
videotape,

Today I decided which cooking programs on 22 vhs video tapes that I am going
to transfer to DVD. Here is the plan: I'm hoping I can record one whole vhs
tape onto one DVD, then mark and name the individual programs as "Chapters"
that I want to keep. Then I can delete the particular chapters that I have
recorded onto the DVD that I don't want to keep.
Have you done any tapes this way?
Dee Dee

MoM said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We had lamb chops for dinner tonight. Here are the pics

appetizer - bruschetta on French bread with motzarella cheese. The
bruschetta is homecanned in a white wine. I included a jar in the pic
because I think it is quite pretty in the jars. The jar shown is a 1 L
party size jar. For our regular use I use 250 ml jars.
http://tinypic.com/ei6wbl.jpg

main course - lamb chops with sauteed cremeni mushrooms and onions
drizzles with reduced red wine sauce, steamed red potatoes, steamed
carrots in a rosemary honey glaze. The rosemary and parsley were from my
garden. I pan fried the lamb chops until pink in the middle as suggested.
http://tinypic.com/ei6xib.jpg

Looks delicous! Where's the lamb?

MoM

It's there under the mushrooms, onions, & wine sauce. This was my plate
so the smaller chop. It was very good!

Dee Randall said:

Today I decided which cooking programs on 22 vhs video tapes that I am going
to transfer to DVD.

Retired life is way too stressful for you.

😉

~patches~ said:

We had lamb chops for dinner tonight. Here are the pics

appetizer - bruschetta on French bread with motzarella cheese. The
bruschetta is homecanned in a white wine. I included a jar in the pic
because I think it is quite pretty in the jars. The jar shown is a 1 L
party size jar. For our regular use I use 250 ml jars.
http://tinypic.com/ei6wbl.jpg

Forgive me saying this (but you probably won't) but that bruschetta
looks awful.

My idea of bruschetta is this:
grilled bread
Rub raw garlic clove over the toasted bread, brush with olive oil
Top with mixture of raw chopped tomatoes, finely chopped onions, basil
and pepper

Quoted message said:

main course - lamb chops with sauteed cremeni mushrooms and onions
drizzles with reduced red wine sauce, steamed red potatoes, steamed
carrots in a rosemary honey glaze. The rosemary and parsley were from
my garden. I pan fried the lamb chops until pink in the middle as
suggested.
http://tinypic.com/ei6xib.jpg

The carrots look good. The lamb looks overpowered

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

MoM said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We had lamb chops for dinner tonight. Here are the pics

appetizer - bruschetta on French bread with motzarella cheese. The
bruschetta is homecanned in a white wine. I included a jar in the pic
because I think it is quite pretty in the jars. The jar shown is a 1 L
party size jar. For our regular use I use 250 ml jars.
http://tinypic.com/ei6wbl.jpg

main course - lamb chops with sauteed cremeni mushrooms and onions
drizzles with reduced red wine sauce, steamed red potatoes, steamed
carrots in a rosemary honey glaze. The rosemary and parsley were from my
garden. I pan fried the lamb chops until pink in the middle as
suggested.
http://tinypic.com/ei6xib.jpg

Looks delicous! Where's the lamb?

MoM

It's there under the mushrooms, onions, & wine sauce. This was my plate
so the smaller chop. It was very good!

That's good!

MoM

Kathy in NZ said:

~patches~ said:

We had lamb chops for dinner tonight. Here are the pics

appetizer - bruschetta on French bread with motzarella cheese. The
bruschetta is homecanned in a white wine. I included a jar in the pic
because I think it is quite pretty in the jars. The jar shown is a 1 L
party size jar. For our regular use I use 250 ml jars.
http://tinypic.com/ei6wbl.jpg

Forgive me saying this (but you probably won't) but that bruschetta
looks awful.

My idea of bruschetta is this:
grilled bread
Rub raw garlic clove over the toasted bread, brush with olive oil
Top with mixture of raw chopped tomatoes, finely chopped onions, basil
and pepper

We make it both ways. The bruschetta in a jar is very tasty and quite
pretty in the jars. It's a nice change from the raw mixture. Perhaps
it isn't very photogenic.

Quoted message said:

Quoted message said:

main course - lamb chops with sauteed cremeni mushrooms and onions
drizzles with reduced red wine sauce, steamed red potatoes, steamed
carrots in a rosemary honey glaze. The rosemary and parsley were from
my garden. I pan fried the lamb chops until pink in the middle as
suggested.
http://tinypic.com/ei6xib.jpg

The carrots look good. The lamb looks overpowered

Kate B said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

We had lamb chops for dinner tonight. Here are the pics

appetizer - bruschetta on French bread with motzarella cheese. The
bruschetta is homecanned in a white wine. I included a jar in the pic
because I think it is quite pretty in the jars. The jar shown is a 1 L
party size jar. For our regular use I use 250 ml jars.
http://tinypic.com/ei6wbl.jpg

Bruschetta is the Italian word used to describe bread grilled over coals.
Bruschetta is not a topping. Traditionally bruschetta is grilled (or
toasted) bread topped with EV olive oil, rubbed with garlicand a little
salt. I sometimes top bruschetta with chopped tomatoes and basil and
sometimes chopped sweet onions. Whatever is in that jar is *not*
bruschetta.

Kate

I respectfully beg to differ. I'm not in Italy but rather Canada. Here
we can by bruschetta in a jar hence I make a similar using Bernardin's
recipe from homecanning.com. Actually I use the one in their specialty
*preserving tomatoes* book so maybe it isn't on their website. I can
assure you it is called *bruschetta in a jar*. Because of our winter
temps we quite often can't get decent tomatoes during the winter which
is one reason many of us can tomato products. While this might not meet
*your* criteria of bruschetta it does work for those of us in colder
climates & smaller communities who can't get descent produce. Similar
to salsa you can do bruschetta raw or cooked *depending* on your local.
Besides, despite the pics the stuff tastes awesome 🙂

And they reckon women should be given more say in running the planet
and all would be sweetness and light. ;-)

In article <[email hidden]>, ~patches~

Quoted message said:

Kate B said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Kate B wrote:
>"~patches~" <[email hidden]> wrote in message
>news:[email hidden]...

[...]

Quoted message said:

Quoted message said:

Quoted message said:

>>appetizer - bruschetta on French bread with motzarella cheese. The
>>bruschetta is homecanned in a white wine. I included a jar in the pic
>>because I think it is quite pretty in the jars. The jar shown is a 1 L
>>party size jar. For our regular use I use 250 ml jars.
>>http://tinypic.com/ei6wbl.jpg
>
>Bruschetta is the Italian word used to describe bread grilled over coals.
>Bruschetta is not a topping. Traditionally bruschetta is grilled (or
>toasted) bread topped with EV olive oil, rubbed with garlicand a little
>salt. I sometimes top bruschetta with chopped tomatoes and basil and
>sometimes chopped sweet onions. Whatever is in that jar is *not*
>bruschetta.

I respectfully beg to differ. I'm not in Italy but rather Canada. Here
we can by bruschetta in a jar hence I make a similar using Bernardin's
recipe from homecanning.com. Actually I use the one in their specialty
*preserving tomatoes* book so maybe it isn't on their website. I can
assure you it is called *bruschetta in a jar*. Because of our winter
temps we quite often can't get decent tomatoes during the winter which
is one reason many of us can tomato products. While this might not meet
*your* criteria of bruschetta it does work for those of us in colder
climates & smaller communities who can't get descent produce. Similar
to salsa you can do bruschetta raw or cooked *depending* on your local.
Besides, despite the pics the stuff tastes awesome 🙂

I don't doubt that the topping you made is called by yourself and some
canning site "bruschetta in a jar" but it is actually some type of topping
that you and others (apparently) but on bread. It is *not* what Italians
(and this is an Italian word) refer to as "bruschetta". I live in a city,
Chicago, that gets quite bitterly cold in the winter and I grew up in a
small farming community where decent tomatoes were unavailable anytime after
October but that doesn't entitle me to change the meaning of a word.
Bruschetta comes from the Italian verb "bruscare" which mean to roast/grill
over coals. Your canned tomatoes looked quite nice and I am sure they taste
quite good over bruschetta. But they aren't *bruschetta*.

Well then perhaps I should change the name of the appetizer to
*"bruschetta in a jar" on cheese & garlic French bread diagonally slice
rounds* 😉 It was grilled so at least I met one of your criteria.

I'm off to can so split pea soup of which I will post pics later.
Perhaps you would be so kind as to tell me that a) the name is wrong and
b) it looks aweful. Thanks so much.

Cheers, Phred.

--
[email hidden]

Phred said:

And they reckon women should be given more say in running the planet
and all would be sweetness and light. ;-)

My dear Phred women already run the planet - through our awesome cooking
skills. They say the way to a man's heart is through his tummy 🙂

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Phred said:

And they reckon women should be given more say in running the planet and
all would be sweetness and light. ;-)

My dear Phred women already run the planet - through our awesome cooking
skills. They say the way to a man's heart is through his tummy 🙂

You'd probably enjoy a book called "The Flounder", by Gunter Grass. Centers
around a 3-breasted goddess named Awa, the power of soup, and a talking
flounder who tries to tell men that they're being nursed into a trance.
GREAT book. :-)

What is bruschetta in a jar?
Cheers
Pandora

"Phred" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

And they reckon women should be given more say in running the planet
and all would be sweetness and light. ;-)

In article <[email hidden]>, ~patches~

Quoted message said:

Kate B said:

"~patches~" <[email hidden]> wrote in message
news:[email hidden]...
>Kate B wrote:
>>"~patches~" <[email hidden]> wrote in message
>>news:[email hidden]...

[...]

Quoted message said:

Quoted message said:

>>>appetizer - bruschetta on French bread with motzarella cheese. The
>>>bruschetta is homecanned in a white wine. I included a jar in the pic
>>>because I think it is quite pretty in the jars. The jar shown is a 1
>>>L
>>>party size jar. For our regular use I use 250 ml jars.
>>>http://tinypic.com/ei6wbl.jpg
>>
>>Bruschetta is the Italian word used to describe bread grilled over
>>coals.
>>Bruschetta is not a topping. Traditionally bruschetta is grilled (or
>>toasted) bread topped with EV olive oil, rubbed with garlicand a little
>>salt. I sometimes top bruschetta with chopped tomatoes and basil and
>>sometimes chopped sweet onions. Whatever is in that jar is *not*
>>bruschetta.
>
>I respectfully beg to differ. I'm not in Italy but rather Canada. Here
>we can by bruschetta in a jar hence I make a similar using Bernardin's
>recipe from homecanning.com. Actually I use the one in their specialty
>*preserving tomatoes* book so maybe it isn't on their website. I can
>assure you it is called *bruschetta in a jar*. Because of our winter
>temps we quite often can't get decent tomatoes during the winter which
>is one reason many of us can tomato products. While this might not meet
>*your* criteria of bruschetta it does work for those of us in colder
>climates & smaller communities who can't get descent produce. Similar
>to salsa you can do bruschetta raw or cooked *depending* on your local.
> Besides, despite the pics the stuff tastes awesome 🙂

I don't doubt that the topping you made is called by yourself and some
canning site "bruschetta in a jar" but it is actually some type of
topping
that you and others (apparently) but on bread. It is *not* what
Italians
(and this is an Italian word) refer to as "bruschetta". I live in a
city,
Chicago, that gets quite bitterly cold in the winter and I grew up in a
small farming community where decent tomatoes were unavailable anytime
after
October but that doesn't entitle me to change the meaning of a word.
Bruschetta comes from the Italian verb "bruscare" which mean to
roast/grill
over coals. Your canned tomatoes looked quite nice and I am sure they
taste
quite good over bruschetta. But they aren't *bruschetta*.

Well then perhaps I should change the name of the appetizer to
*"bruschetta in a jar" on cheese & garlic French bread diagonally slice
rounds* 😉 It was grilled so at least I met one of your criteria.

I'm off to can so split pea soup of which I will post pics later.
Perhaps you would be so kind as to tell me that a) the name is wrong and
b) it looks aweful. Thanks so much.

Cheers, Phred.

--
[email hidden]

Pandora said:

What is bruschetta in a jar?
Cheers
Pandora

Bernardin, a canning company, has a recipe called *bruschetta in a jar*
which is why I call it that. This was in response to a couple of
companies putting out *bruschetta in a jar* commercially and homecanners
demanding an equivalent. The chopped tomatoes are canned in a mixture
of white wine vinegar, white wine, and spices. As a canning recipe it
is one of the more expensive things to can. I don't make a lot of it
even though it is very tasty. If you go back to the original thread you
will see a pick of one of the party size litre jars I did. For our
normal use I do it up in 250 ml jars. We like it on French bread and
motzrella cheese. It would be good on crackers with cream cheese.
FWIF, if you buy this in the store a 250 ml jar will go for about $4.99.
I can make a large batch for about $7 which will give me 6 - 250 ml
jars 🙂

In article said:

Phred said:

And they reckon women should be given more say in running the planet
and all would be sweetness and light. ;-)

My dear Phred women already run the planet - through our awesome cooking
skills. They say the way to a man's heart is through his tummy 🙂

Hard to argue with that. :-)

P.S. Thanks for the details re your jars of pea soup too.

Cheers, Phred.

--
[email hidden]

"~patches~" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

What is bruschetta in a jar?
Cheers
Pandora

Bernardin, a canning company, has a recipe called *bruschetta in a jar*
which is why I call it that. This was in response to a couple of
companies putting out *bruschetta in a jar* commercially and homecanners
demanding an equivalent. The chopped tomatoes are canned in a mixture of
white wine vinegar, white wine, and spices. As a canning recipe it is one
of the more expensive things to can. I don't make a lot of it even though
it is very tasty. If you go back to the original thread you will see a
pick of one of the party size litre jars I did. For our normal use I do
it up in 250 ml jars. We like it on French bread and motzrella cheese.
It would be good on crackers with cream cheese. FWIF, if you buy this in
the store a 250 ml jar will go for about $4.99. I can make a large batch
for about $7 which will give me 6 - 250 ml jars 🙂

Ah! I know! It's a seasoning for bruschetta!
Thank you
Pandora

Pandora said:

"~patches~" <[email hidden]> ha scritto nel messaggio
news:[email hidden]...

Quoted message said:

Pandora said:

What is bruschetta in a jar?
Cheers
Pandora

Bernardin, a canning company, has a recipe called *bruschetta in a jar*
which is why I call it that. This was in response to a couple of
companies putting out *bruschetta in a jar* commercially and homecanners
demanding an equivalent. The chopped tomatoes are canned in a mixture of
white wine vinegar, white wine, and spices. As a canning recipe it is one
of the more expensive things to can. I don't make a lot of it even though
it is very tasty. If you go back to the original thread you will see a
pick of one of the party size litre jars I did. For our normal use I do
it up in 250 ml jars. We like it on French bread and motzrella cheese.
It would be good on crackers with cream cheese. FWIF, if you buy this in
the store a 250 ml jar will go for about $4.99. I can make a large batch
for about $7 which will give me 6 - 250 ml jars 🙂

Ah! I know! It's a seasoning for bruschetta!
Thank you
Pandora

More like a topping Pandora. I grill the bruschetta along with the
tomato topping & motzarella cheese almost like garlic bread but with the
tomato topping 🙂