Re: I'm bummed...

Melba's Jammin said:

In article <qk6Je.3902$Y2.833@trnddc09>, "Rick & Cyndi"

Quoted message said:

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Rick & Cyndi" <[email hidden]> wrote in message
news:UR5Je.3607$Y2.1821@trnddc09...
> I was supposed to have several coworkers over for a brunch this
> a.m. Several said they would stop through and there were a few
> definites that were to be on time... well, 2 1/4 hours later - no
> calls and no shows.
> :'(

Oh no! What are people thinking??? I'm really sorry, and what a
menu!

Man, I thought I was rude. That was inexcusible. Heads up, kiddo.

nancy ==============

Thank you Nancy. <shaking my head>
I finally scooped up a few bites of most of it... The Souffle - kick
as*, take names, turned out spectacular! Hashbrowns? Great, as
expected and the French Toast was quite tasty... I may whip up a
little cream and have it again tonight, as dessert. I had planned on
serving whipped cream with it but was waiting until guests started
arriving before doing it...

Strange.

Cyndi

What a bunch of ratbastards!
Well, [censored] that I am, I'd stuff the fridge for the weekend and pack
it in coolers to be hauled to work on Monday. I would post a note
asking one and all to enjoy (especially, perhaps, the soufflw) --
that it was much tastier when it was freshly prepared for your
Saturday brunch. Honest to God! Miss Manners would NOT approve of my
behavior. Too bad. My evil twin suggests inviting the same bunch
again and not being there when they arrive. Vindictive?
Unforgiving? Mean-spirited? You think?

I like the way you think, Barb 😉

Jill

Melba's Jammin said:

In article <qk6Je.3902$Y2.833@trnddc09>, "Rick & Cyndi"

Quoted message said:

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Rick & Cyndi" <[email hidden]> wrote in message
news:UR5Je.3607$Y2.1821@trnddc09...
> I was supposed to have several coworkers over for a brunch this
> a.m. Several said they would stop through and there were a few
> definites that were to be on time... well, 2 1/4 hours later - no
> calls and no shows.
> :'(

Oh no! What are people thinking??? I'm really sorry, and what a
menu!

Man, I thought I was rude. That was inexcusible. Heads up, kiddo.

nancy ==============

Thank you Nancy. <shaking my head>
I finally scooped up a few bites of most of it... The Souffle - kick
as*, take names, turned out spectacular! Hashbrowns? Great, as
expected and the French Toast was quite tasty... I may whip up a
little cream and have it again tonight, as dessert. I had planned on
serving whipped cream with it but was waiting until guests started
arriving before doing it...

Strange.

Cyndi

What a bunch of ratbastards!
Well, [censored] that I am, I'd stuff the fridge for the weekend and pack
it in coolers to be hauled to work on Monday. I would post a note
asking one and all to enjoy (especially, perhaps, the soufflw) --
that it was much tastier when it was freshly prepared for your
Saturday brunch. Honest to God! Miss Manners would NOT approve of my
behavior. Too bad. My evil twin suggests inviting the same bunch
again and not being there when they arrive. Vindictive?
Unforgiving? Mean-spirited? You think?

I like the way you think, Barb 😉

Jill

Melba's Jammin said:

In article <qk6Je.3902$Y2.833@trnddc09>, "Rick & Cyndi"

Quoted message said:

Quoted message said:

>I was supposed to have several coworkers over for a brunch this
>a.m. Several said they would stop through and there were a few
>definites that were to be on time... well, 2 1/4 hours later - no
>calls and no shows.
>:'(

Quoted message said:

Quoted message said:

Quoted message said:

>Meanwhile, come on over - I have PLENTY of food...
>
>Cheese Souffle Hashbrown Casserole Stuffed French toast w/
>strawberries & cream cheese Watermelon/Canteloupe/White Grape
>Fruit Basket Lemon-Poppy Seed Mini-Muffins Emeril's White Cheddar
>Grits Coffee/OJ/Tea (iced & hot)
>
>Dishes are done and the house smells obsenely good...
>
><sniff>
>
>What sucks is staying up til 4 this morning getting everything
>prepped and then back up after 8 to finish...
>
>Oh well, their loss!!!!

Thank you Nancy. <shaking my head> I'm at a loss... I can
understand if something came up between 3 p.m YESTERDAY and today...
but I can't understand nobody being able to pick up a phone... Had I
not spent what I did on groceries (and had my old "cut off my nose to
spite my face" attitude...) I'd pitch it all! Most of it won't
freeze or store very well... Nuked Souffle? Pffftttt!

I finally scooped up a few bites of most of it... The Souffle - kick
as*, take names, turned out spectacular! Hashbrowns? Great, as
expected and the French Toast was quite tasty... I may whip up a
little cream and have it again tonight, as dessert. I had planned on
serving whipped cream with it but was waiting until guests started
arriving before doing it...

Strange.

Cyndi

What a bunch of ratbastards!
Well, [censored] that I am, I'd stuff the fridge for the weekend and pack it
in coolers to be hauled to work on Monday. I would post a note asking
one and all to enjoy (especially, perhaps, the soufflw) -- that it was
much tastier when it was freshly prepared for your Saturday brunch.
Honest to God! Miss Manners would NOT approve of my behavior. Too bad.
My evil twin suggests inviting the same bunch again and not being there
when they arrive. Vindictive? Unforgiving? Mean-spirited? You think?

You'd refrigerate it? ;-)

Best regards,
Bob

Melba's Jammin said:

In article <qk6Je.3902$Y2.833@trnddc09>, "Rick & Cyndi"

Quoted message said:

Quoted message said:

>I was supposed to have several coworkers over for a brunch this
>a.m. Several said they would stop through and there were a few
>definites that were to be on time... well, 2 1/4 hours later - no
>calls and no shows.
>:'(

Quoted message said:

Quoted message said:

Quoted message said:

>Meanwhile, come on over - I have PLENTY of food...
>
>Cheese Souffle Hashbrown Casserole Stuffed French toast w/
>strawberries & cream cheese Watermelon/Canteloupe/White Grape
>Fruit Basket Lemon-Poppy Seed Mini-Muffins Emeril's White Cheddar
>Grits Coffee/OJ/Tea (iced & hot)
>
>Dishes are done and the house smells obsenely good...
>
><sniff>
>
>What sucks is staying up til 4 this morning getting everything
>prepped and then back up after 8 to finish...
>
>Oh well, their loss!!!!

Thank you Nancy. <shaking my head> I'm at a loss... I can
understand if something came up between 3 p.m YESTERDAY and today...
but I can't understand nobody being able to pick up a phone... Had I
not spent what I did on groceries (and had my old "cut off my nose to
spite my face" attitude...) I'd pitch it all! Most of it won't
freeze or store very well... Nuked Souffle? Pffftttt!

I finally scooped up a few bites of most of it... The Souffle - kick
as*, take names, turned out spectacular! Hashbrowns? Great, as
expected and the French Toast was quite tasty... I may whip up a
little cream and have it again tonight, as dessert. I had planned on
serving whipped cream with it but was waiting until guests started
arriving before doing it...

Strange.

Cyndi

What a bunch of ratbastards!
Well, [censored] that I am, I'd stuff the fridge for the weekend and pack it
in coolers to be hauled to work on Monday. I would post a note asking
one and all to enjoy (especially, perhaps, the soufflw) -- that it was
much tastier when it was freshly prepared for your Saturday brunch.
Honest to God! Miss Manners would NOT approve of my behavior. Too bad.
My evil twin suggests inviting the same bunch again and not being there
when they arrive. Vindictive? Unforgiving? Mean-spirited? You think?

You'd refrigerate it? ;-)

Best regards,
Bob

In article <[email hidden]>, zxcvbob

Quoted message said:

Melba's Jammin said:

What a bunch of ratbastards!
Well, [censored] that I am, I'd stuff the fridge for the weekend and pack it
in coolers to be hauled to work on Monday. I would post a note asking
one and all to enjoy (especially, perhaps, the soufflw) -- that it was
much tastier when it was freshly prepared for your Saturday brunch.

Quoted message said:

You'd refrigerate it? ;-)

Best regards,
Bob

Well, yeah-h-h-h -- geez, I don't want the health department after me,
doncha know! (Wiping TaB from the monitor, you dipstick!)
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

"zxcvbob" <
<snip>

Quoted message said:

Quoted message said:

What a bunch of ratbastards!
Well, [censored] that I am, I'd stuff the fridge for the weekend and pack it
in coolers to be hauled to work on Monday. I would post a note asking
one and all to enjoy (especially, perhaps, the soufflw) -- that it was
much tastier when it was freshly prepared for your Saturday brunch.
Honest to God! Miss Manners would NOT approve of my behavior. Too bad.
My evil twin suggests inviting the same bunch again and not being there
when they arrive. Vindictive? Unforgiving? Mean-spirited? You think?

You'd refrigerate it? ;-)

Best regards,
Bob

============

Why, isn't "revenge best served up cold"? <snort>

Cyndi

Melba's Jammin said:

In article <qk6Je.3902$Y2.833@trnddc09>, "Rick & Cyndi"

Quoted message said:

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Rick & Cyndi" <[email hidden]> wrote in message
news:UR5Je.3607$Y2.1821@trnddc09...

>I was supposed to have several coworkers over for a brunch this
>a.m. Several said they would stop through and there were a few
>definites that were to be on time... well, 2 1/4 hours later - no
>calls and no shows.
>:'(

Oh no! What are people thinking??? I'm really sorry, and what a
menu!

>Meanwhile, come on over - I have PLENTY of food...
>
>Cheese Souffle Hashbrown Casserole Stuffed French toast w/
>strawberries & cream cheese Watermelon/Canteloupe/White Grape
>Fruit Basket Lemon-Poppy Seed Mini-Muffins Emeril's White Cheddar
>Grits Coffee/OJ/Tea (iced & hot)
>
>Dishes are done and the house smells obsenely good...
>
><sniff>
>
>What sucks is staying up til 4 this morning getting everything
>prepped and then back up after 8 to finish...
>
>Oh well, their loss!!!!

Man, I thought I was rude. That was inexcusible. Heads up, kiddo.

nancy ==============

Thank you Nancy. <shaking my head> I'm at a loss... I can
understand if something came up between 3 p.m YESTERDAY and today...
but I can't understand nobody being able to pick up a phone... Had I
not spent what I did on groceries (and had my old "cut off my nose to
spite my face" attitude...) I'd pitch it all! Most of it won't
freeze or store very well... Nuked Souffle? Pffftttt!

I finally scooped up a few bites of most of it... The Souffle - kick
as*, take names, turned out spectacular! Hashbrowns? Great, as
expected and the French Toast was quite tasty... I may whip up a
little cream and have it again tonight, as dessert. I had planned on
serving whipped cream with it but was waiting until guests started
arriving before doing it...

Strange.

Cyndi

What a bunch of ratbastards!
Well, [censored] that I am, I'd stuff the fridge for the weekend and pack it
in coolers to be hauled to work on Monday. I would post a note asking
one and all to enjoy (especially, perhaps, the soufflw) -- that it was
much tastier when it was freshly prepared for your Saturday brunch.
Honest to God! Miss Manners would NOT approve of my behavior. Too bad.
My evil twin suggests inviting the same bunch again and not being there
when they arrive. Vindictive? Unforgiving? Mean-spirited? You think?

Sorry Melba to burst your bubble but from what I've seen you are a very
nice person. I certainly wouldn't use [censored] and your name in the same
sentence. I will say you are a very good inspiration on days I don't
feel like cooking and/or preserving. I did up 7 pints of green beans
today. They are going nuts so I don't have a choice. That's only 3
days worth of picking and the dang beans are not even going full tilt
yet. That's ok. bring it on 🙂

Melba's Jammin said:

In article <qk6Je.3902$Y2.833@trnddc09>, "Rick & Cyndi"

Quoted message said:

"Nancy Young" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Rick & Cyndi" <[email hidden]> wrote in message
news:UR5Je.3607$Y2.1821@trnddc09...

>I was supposed to have several coworkers over for a brunch this
>a.m. Several said they would stop through and there were a few
>definites that were to be on time... well, 2 1/4 hours later - no
>calls and no shows.
>:'(

Oh no! What are people thinking??? I'm really sorry, and what a
menu!

>Meanwhile, come on over - I have PLENTY of food...
>
>Cheese Souffle Hashbrown Casserole Stuffed French toast w/
>strawberries & cream cheese Watermelon/Canteloupe/White Grape
>Fruit Basket Lemon-Poppy Seed Mini-Muffins Emeril's White Cheddar
>Grits Coffee/OJ/Tea (iced & hot)
>
>Dishes are done and the house smells obsenely good...
>
><sniff>
>
>What sucks is staying up til 4 this morning getting everything
>prepped and then back up after 8 to finish...
>
>Oh well, their loss!!!!

Man, I thought I was rude. That was inexcusible. Heads up, kiddo.

nancy ==============

Thank you Nancy. <shaking my head> I'm at a loss... I can
understand if something came up between 3 p.m YESTERDAY and today...
but I can't understand nobody being able to pick up a phone... Had I
not spent what I did on groceries (and had my old "cut off my nose to
spite my face" attitude...) I'd pitch it all! Most of it won't
freeze or store very well... Nuked Souffle? Pffftttt!

I finally scooped up a few bites of most of it... The Souffle - kick
as*, take names, turned out spectacular! Hashbrowns? Great, as
expected and the French Toast was quite tasty... I may whip up a
little cream and have it again tonight, as dessert. I had planned on
serving whipped cream with it but was waiting until guests started
arriving before doing it...

Strange.

Cyndi

What a bunch of ratbastards!
Well, [censored] that I am, I'd stuff the fridge for the weekend and pack it
in coolers to be hauled to work on Monday. I would post a note asking
one and all to enjoy (especially, perhaps, the soufflw) -- that it was
much tastier when it was freshly prepared for your Saturday brunch.
Honest to God! Miss Manners would NOT approve of my behavior. Too bad.
My evil twin suggests inviting the same bunch again and not being there
when they arrive. Vindictive? Unforgiving? Mean-spirited? You think?

Sorry Melba to burst your bubble but from what I've seen you are a very
nice person. I certainly wouldn't use [censored] and your name in the same
sentence. I will say you are a very good inspiration on days I don't
feel like cooking and/or preserving. I did up 7 pints of green beans
today. They are going nuts so I don't have a choice. That's only 3
days worth of picking and the dang beans are not even going full tilt
yet. That's ok. bring it on 🙂

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

Quoted message said:

Melba's Jammin' wrote:

Quoted message said:

Quoted message said:

My evil twin suggests inviting the same bunch again and not being there
when they arrive. Vindictive? Unforgiving? Mean-spirited? You
think?

Quoted message said:

Sorry Melba to burst your bubble but from what I've seen you are a very
nice person. I certainly wouldn't use [censored] and your name in the same
sentence. I will say you are a very good inspiration on days I don't
feel like cooking and/or preserving. I did up 7 pints of green beans
today.

I'm not as nice as many people seem to think. It's nice I can inspire
someone to some good, though. Thanks.

You pressure-canned those green beans, right?
This is good, although I don't follow the amounts very carefully.

* Exported from MasterCook Mac *

Green Bean Soup

Recipe By : Posted again to rec.food.cooking by Barb Schaller
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 # fresh green beans -- in 3/4" pieces
4 cups chicken stock
2 tsp. salt (I don't use it)
1 clove garlic -- on a toothpick
1 tsp. vinegar -- 2 Tbsp. butter
1 small onion -- chopped fine
1 tsp. paprika
2 Tbsp. chopped parsley
2 Tbsp. flour
1/4 cup sour cream -- at room temperature

Cook beans, salt, vinegar and garlic in chicken stock about 15 minutes.
Remove from heat. Make roux from everything else except sour cream.
Dilute with 1 cup bean broth, then stir back into beans and broth.
Simmer 10 minutes until tender. Remove the garlic. Mix 2 tablespoons
soup into the sour cream then pour back into soup. Do not boil.
Correct the seasoning.
- - - - - - - - - - - - - - - - - -
NOTES : Source: From Marge, 1994. Pretty tasty! Not as sour as
Mom's Green Bean Soup --cream did not curdle. Ate the first batch I
made all by myself -- had to make more.

_____
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)

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

Quoted message said:

Melba's Jammin' wrote:

Quoted message said:

Quoted message said:

My evil twin suggests inviting the same bunch again and not being there
when they arrive. Vindictive? Unforgiving? Mean-spirited? You
think?

Quoted message said:

Sorry Melba to burst your bubble but from what I've seen you are a very
nice person. I certainly wouldn't use [censored] and your name in the same
sentence. I will say you are a very good inspiration on days I don't
feel like cooking and/or preserving. I did up 7 pints of green beans
today.

I'm not as nice as many people seem to think. It's nice I can inspire
someone to some good, though. Thanks.

You pressure-canned those green beans, right?
This is good, although I don't follow the amounts very carefully.

* Exported from MasterCook Mac *

Green Bean Soup

Recipe By : Posted again to rec.food.cooking by Barb Schaller
Serving Size : 1 Preparation Time :0:00
Categories : Soups

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 # fresh green beans -- in 3/4" pieces
4 cups chicken stock
2 tsp. salt (I don't use it)
1 clove garlic -- on a toothpick
1 tsp. vinegar -- 2 Tbsp. butter
1 small onion -- chopped fine
1 tsp. paprika
2 Tbsp. chopped parsley
2 Tbsp. flour
1/4 cup sour cream -- at room temperature

Cook beans, salt, vinegar and garlic in chicken stock about 15 minutes.
Remove from heat. Make roux from everything else except sour cream.
Dilute with 1 cup bean broth, then stir back into beans and broth.
Simmer 10 minutes until tender. Remove the garlic. Mix 2 tablespoons
soup into the sour cream then pour back into soup. Do not boil.
Correct the seasoning.
- - - - - - - - - - - - - - - - - -
NOTES : Source: From Marge, 1994. Pretty tasty! Not as sour as
Mom's Green Bean Soup --cream did not curdle. Ate the first batch I
made all by myself -- had to make more.

_____
--
-Barb, <http://www.jamlady.eboard.com> 8/3/05 New York-Vermont tab (a
couple pictures added to the 7/29 note on 8/5)