Ruth Haffly wrote to Dave Drum <=-
Depends on where you live. Some places where we've lived the only
Italian available was a chain, others had no chains but mom and pop places. We have both locally, usually go to the mom and pop place.
Some of the "Mom & Pop" places get pretty elabourate ... beyond the small(ish) cafe with the red gingham table sloths (or just Formica).
This one is small, maybe a dozen tables, rather closely packed but no
red gingham table cloths or Chianti bottle candles. Just good food, and ample servings.
We had one here that was a favourite of mine. Grandma ran the kitchen.
Son Dominic was the maitre d and his wife was the cashier. Chirrun and cousins were the wait staff, etc. After a couple visits my standard
order was "Whatever grandma is making". Never was disappointed.
I think it is one we would have liked also. (G)
When Steak & Skake went from waitress/table service to Biglari's
"quick serve" format they lost me as a customer. I had in a S&S an
They used to put fliers with coupons in the paper when we first moved here. That stopped some years ago, leaving me to wonder if the one in Raleigh is still going. Guess we'll have to swing by sometime and check
it out.
average of six meals per week (usually lunch). I've not set foot in
one since my second visit under the new regime. The food is as good -
but the experience sucks rocks. I hear rumours that my local (and
Steak & Shake's *oldest*
franchisee) is going to drop the franchise, change their name to
something that won't get them sued, and go back to "dancing with who
brung them". If that becomes a reality I'll gladly go back.
Sounds like a good idea.
Some of the "Mom & Pop" places get pretty elabourate ... beyond the small(ish) cafe with the red gingham table sloths (or just Formica).
This one is small, maybe a dozen tables, rather closely packed but no
red gingham table cloths or Chianti bottle candles. Just good food, and ample servings.
Bianco's (the place I referenced below) was a bit bigger. 16 or so 4
tops and one big round table for families in the middle. But not
cramped. No wicker wrapped chianti bottles w/candles there.
We had one here that was a favourite of mine. Grandma ran the kitchen.
Son Dominic was the maitre d and his wife was the cashier. Chirrun and cousins were the wait staff, etc. After a couple visits my standard
order was "Whatever grandma is making". Never was disappointed.
I think it is one we would have liked also. (G)
My current favourite is a place called "Papa Frank's" on the far west
side of town. It has both indoor and outdoor dining and great grub. www.papafranksspringfield.com
When Steak & Skake went from waitress/table service to Biglari's
"quick serve" format they lost me as a customer. I had in a S&S an
They used to put fliers with coupons in the paper when we first moved here. That stopped some years ago, leaving me to wonder if the one in Raleigh is still going. Guess we'll have to swing by sometime and check
it out.
They quit with the coupons/newspaper inserts when the formats changed.
I note that my local franchisee has begun doing their own flyers with
the franchise name (Stuller's) more prominent that the Steak 'n Shake logo. So, the split back to the "real world" may be coming sooner
rather than later. I hope.
average of six meals per week (usually lunch). I've not set foot in
one since my second visit under the new regime. The food is as good -
but the experience sucks rocks. I hear rumours that my local (and
Steak & Shake's *oldest*
franchisee) is going to drop the franchise, change their name to
something that won't get them sued, and go back to "dancing with who
brung them". If that becomes a reality I'll gladly go back.
Sounds like a good idea.
And maybe they'll go back to breakfast - which corporate also put the kibosh on.
Ruth Haffly wrote to Dave Drum <=-
Some of the "Mom & Pop" places get pretty elabourate ... beyond the small(ish) cafe with the red gingham table sloths (or just Formica).
This one is small, maybe a dozen tables, rather closely packed but no
red gingham table cloths or Chianti bottle candles. Just good food, and ample servings.
Bianco's (the place I referenced below) was a bit bigger. 16 or so 4
tops and one big round table for families in the middle. But not
cramped. No wicker wrapped chianti bottles w/candles there.
That seems to be less of the thing to do than it was back in the 60s
and 70s. Mom and Pop have gotten a bit more sophisticated I guess. (G)
We had one here that was a favourite of mine. Grandma ran the kitchen.
When Steak & Skake went from waitress/table service to Biglari's
"quick serve" format they lost me as a customer. I had in a S&S an
They used to put fliers with coupons in the paper when we first moved here. That stopped some years ago, leaving me to wonder if the one in Raleigh is still going. Guess we'll have to swing by sometime and check
it out.
They quit with the coupons/newspaper inserts when the formats changed.
OK, that's why I stopped seeing them.
I note that my local franchisee has begun doing their own flyers with
the franchise name (Stuller's) more prominent that the Steak 'n Shake logo. So, the split back to the "real world" may be coming sooner
rather than later. I hope.
I wouldn't hold my breath waiting on it tho.
average of six meals per week (usually lunch). I've not set foot in
one since my second visit under the new regime. The food is as good -
but the experience sucks rocks. I hear rumours that my local (and
Steak & Shake's *oldest* franchisee) is going to drop the franchise, change their name to something that won't get them sued, and go back
to "dancing with who brung them". If that becomes a reality I'll
gladly go back.
Sounds like a good idea.
And maybe they'll go back to breakfast - which corporate also put the kibosh on.
Not enough of a money maker for them? I wish some of these fast food places that do breakfast would do something other than what they
usually offer. Rubbery eggs, plastic cheese and overly salty "bacon" or ham on an overgrown white biscuit or croissant is not my idea of a breakfast. OTOH, cut down the size of the biscuit, make it whole wheat
and slap on some real meat, served with fruit and/or yogurt and you've
got a decent breakfast.
Bianco's (the place I referenced below) was a bit bigger. 16 or so 4
tops and one big round table for families in the middle. But not
cramped. No wicker wrapped chianti bottles w/candles there.
That seems to be less of the thing to do than it was back in the 60s
and 70s. Mom and Pop have gotten a bit more sophisticated I guess. (G)
The basket weave bottles were never a thing here AFAIK even in the
50s. I did see a few in beatnik "coffee houses" in the late 50s and
early 60s but those ran their course quickly. I've not seen the wicker wrapped wine bottles in the liquor aisles of my grocery stores or at
my friend Jerry's liquor store in ages. I took a look in my Bing
search engine and found
"some of the Chianti wines that are bottled for local drinking are
still wrapped in such baskets. These wines, which are never shipped outside
of Tuscany, are intentionally made to be as fruity and fresh and possible."
8<----- CHOP ----->B
When Steak & Skake went from waitress/table service to Biglari's
"quick serve" format they lost me as a customer. I had in a S&S an
They used to put fliers with coupons in the paper when we first moved here. That stopped some years ago, leaving me to wonder if the one in Raleigh is still going. Guess we'll have to swing by sometime and check
it out.
They quit with the coupons/newspaper inserts when the formats changed.
OK, that's why I stopped seeing them.
No doubt
I note that my local franchisee has begun doing their own flyers with
the franchise name (Stuller's) more prominent that the Steak 'n Shake logo. So, the split back to the "real world" may be coming sooner
rather than later. I hope.
I wouldn't hold my breath waiting on it tho.
Oh, I'm not holding me breath. But it sill likely happen sooner,
rather than later.
There is a S & S like place on the north end of my town which does a
very nice business. Called Krekel's Custard https://www.krekelscustard.com/ although they do precious little I
scream business. the location here
came about after Bill Krekel lost the Decatur mini-chain to his
ex-wife in an acrimonious divorce. I am told that this one is more successful
than any of those in Decatur. It has been voted "Best Hamburger" many times in the reader polls of both of our news papers.
And maybe they'll go back to breakfast - which corporate also put the kibosh on.
Not enough of a money maker for them? I wish some of these fast food places that do breakfast would do something other than what they
usually offer. Rubbery eggs, plastic cheese and overly salty "bacon" or ham on an overgrown white biscuit or croissant is not my idea of a breakfast. OTOH, cut down the size of the biscuit, make it whole wheat
and slap on some real meat, served with fruit and/or yogurt and you've
got a decent breakfast.
If the eggs are rubbery or the meat is overly salty then they re not douing it right. Sound like your experiences have been at Burger King
not Hardee's or McDonalds ..... both of whom have pretty decent (if expensive these days) breakfast sarnies.
Title: McDonald's Sausage Egg McMuffin
Categories: Five, Pork, Breads, Cheese
Yield: 4 McMuffins
4 tb Softened butte; divided uses
4 English muffins
1/2 lb Breakfast sausage
+=OR=+
4 Bob Evans' sausage patties
1/2 c Water
4 sl American cheese
On 11-12-22 15:57, Ruth Haffly <=-
spoke to Dave Drum about Qwik Serve <=-
Title: McDonald's Sausage Egg McMuffin
4 sl American cheese
I like it better as separate components, with a good cheddar or swiss cheese instead of the American cheese. Also, if the biscuit can be
whole wheat with a smear of strawberry jam..................that's good eating.
Ruth Haffly wrote to Dave Drum <=-
If the eggs are rubbery or the meat is overly salty then they re not douing it right. Sound like your experiences have been at Burger King
not Hardee's or McDonalds ..... both of whom have pretty decent (if expensive these days) breakfast sarnies.
I've had plenty of McD's breakfasts--when we were in AZ, the post
hospital ran a weekly bus (usually a van) up to Fort Bliss hospital, a much bigger facility. The bus stopped in Lordsburg, NM for breakfast at McD's. I had 2 wrist surgeries plus follow up on them and misc. other appointments at Bliss so rode the bus a good number of times. Never was
a big McD's fan; breakfast was not their strong suit. I've also had Hardee's sausage biscuits for breakfast, overall, better than expected
but not overly great. Of the various places, if I can, I'll take a
C-F-A chicken biscuit any day, but not too often even there.
Title: McDonald's Sausage Egg McMuffin
Categories: Five, Pork, Breads, Cheese
Yield: 4 McMuffins
4 tb Softened butte; divided uses
4 English muffins
1/2 lb Breakfast sausage
+=OR=+
4 Bob Evans' sausage patties
1/2 c Water
4 sl American cheese
I like it better as separate components, with a good cheddar or swiss cheese instead of the American cheese. Also, if the biscuit can be
whole wheat with a smear of strawberry jam..................that's good eating.
Title: McDonald's Sausage Egg McMuffin
4 sl American cheese
I like it better as separate components, with a good cheddar or swiss cheese instead of the American cheese. Also, if the biscuit can be
whole wheat with a smear of strawberry jam..................that's good eating.
I'm not sure that I have ever met anyone who would not prefer cheddar
or swiss cheese to American cheese product:-}} Or Mozz, or any other
real cheese, depending on the usage.
Title: Minn Chicken Divan
Categories: Casserole, Leftovers, Tested
Yield: 4 Servings
appointments at Bliss so rode the bus a good number of times. Never was
a big McD's fan; breakfast was not their strong suit. I've also had Hardee's sausage biscuits for breakfast, overall, better than expected
but not overly great. Of the various places, if I can, I'll take a
C-F-A chicken biscuit any day, but not too often even there.
I've had Chick Filly's chicken biscuits. I was not impressed -
especially not by the biscuit.
Title: McDonald's Sausage Egg McMuffin
Categories: Five, Pork, Breads, Cheese
Yield: 4 McMuffins
4 tb Softened butte; divided uses
4 English muffins
1/2 lb Breakfast sausage
+=OR=+
4 Bob Evans' sausage patties
1/2 c Water
4 sl American cheese
I like it better as separate components, with a good cheddar or swiss cheese instead of the American cheese. Also, if the biscuit can be
whole wheat with a smear of strawberry jam..................that's good eating.
Then it wouldn't be a McMuffin if you use a biscuit. American cheese
IS a form of Cheddar. It began life as a blend of Cheddar and Colby
(both
tasty cheeses). Since blended cheeses are no longer (by gummint fiat) used, it cannot be legally called "cheese" and has to be labelled as "processed cheese".
So. What's in it?
My personal preference in cheese leans toward the strongly flavoured
and aromatic cheese .... mostly of the blue veined varieties. Got to realise that cheese, at its heart, is just rotted milk. Bv)-
On 11-14-22 12:18, Ruth Haffly <=-
spoke to Dale Shipp about Qwik Serve <=-
I'm not sure that I have ever met anyone who would not prefer cheddar
or swiss cheese to American cheese product:-}} Or Mozz, or any other
real cheese, depending on the usage.
Doesn't take much. IMO, American cheese is a (small) step above
Velveeta, which we call "plastic cheese". My mom bought the American
Ruth Haffly wrote to Dave Drum <=-
appointments at Bliss so rode the bus a good number of times. Never was
a big McD's fan; breakfast was not their strong suit. I've also had Hardee's sausage biscuits for breakfast, overall, better than expected
but not overly great. Of the various places, if I can, I'll take a
C-F-A chicken biscuit any day, but not too often even there.
I've had Chick Filly's chicken biscuits. I was not impressed -
especially not by the biscuit.
The Raleigh newspaper just did a biscuit taste off from different
places, don't know if they were all fast food or not. Each round was published on line but I never bothered to log in to see who all was competing. Anyway, the winner was Bojangles. I've had biscuits from
them; ok but nothing I'd pick as a winner.
Title: McDonald's Sausage Egg McMuffin
Categories: Five, Pork, Breads, Cheese
Yield: 4 McMuffins
4 tb Softened butte; divided uses
4 English muffins
1/2 lb Breakfast sausage
+=OR=+
4 Bob Evans' sausage patties
1/2 c Water
4 sl American cheese
I like it better as separate components, with a good cheddar or swiss cheese instead of the American cheese. Also, if the biscuit can be
whole wheat with a smear of strawberry jam..................that's good eating.
Then it wouldn't be a McMuffin if you use a biscuit. American cheese
OK, sub in an English muffin for the biscuit. (G)
IS a form of Cheddar. It began life as a blend of Cheddar and Colby
(both tasty cheeses). Since blended cheeses are no longer (by gummint fiat) used, it cannot be legally called "cheese" and has to be
labelled as "processed cheese".
So. What's in it?
My mom bought it for cheese sandwiches. It made a fair toasted cheese
but most of the time she just put a slice between a couple of pieces of white bread & added margerine or yellow mustard. I survived them but
never bought any white bread or American cheese after leaving home.
My personal preference in cheese leans toward the strongly flavoured
and aromatic cheese .... mostly of the blue veined varieties. Got to realise that cheese, at its heart, is just rotted milk. Bv)-
I'll take them in small amounts; my favorite are a well aged cheddar
and Jarlsburg swiss.
I'm not sure that I have ever met anyone who would not prefer cheddar
or swiss cheese to American cheese product:-}} Or Mozz, or any other
real cheese, depending on the usage.
Doesn't take much. IMO, American cheese is a (small) step above
Velveeta, which we call "plastic cheese". My mom bought the American
Agreed. Then there is also Cheese Whiz, which occupies its own
special niche. Actually, we like it for using on Philly steak subs because of
its flavor and low melting point. One of the two places who claim to
have invented the Philly steak sub uses only Whiz. The other uses
only provolone.
I've had Chick Filly's chicken biscuits. I was not impressed -
especially not by the biscuit.
The Raleigh newspaper just did a biscuit taste off from different
places, don't know if they were all fast food or not. Each round was published on line but I never bothered to log in to see who all was competing. Anyway, the winner was Bojangles. I've had biscuits from
them; ok but nothing I'd pick as a winner.
We don't gots Bojangles here. And https://www.bojangles.com/locations/
tells me there are none in my state. We are getting a Raising Cane's
on the site of a really good (and authentic) Mexican place. They have bulldozed the former building(s) and are erecting a new structure on
the site. Once they have opened and things have had a chance to calm
down I'll try them out. They are located *very* close to the
re-appeared Chick-Fil-A location. On purpose? If they turn out to be a bust I still have two Popeyes locations.
Title: McDonald's Sausage Egg McMuffin
Categories: Five, Pork, Breads, Cheese
Yield: 4 McMuffins
I like it better as separate components, with a good cheddar or swiss cheese instead of the American cheese. Also, if the biscuit can be
whole wheat with a smear of strawberry jam..................that's good eating.
Then it wouldn't be a McMuffin if you use a biscuit. American cheese
OK, sub in an English muffin for the biscuit. (G)
There y'go.
IS a form of Cheddar. It began life as a blend of Cheddar and Colby
(both tasty cheeses). Since blended cheeses are no longer (by gummint fiat) used, it cannot be legally called "cheese" and has to be
labelled as "processed cheese".
So. What's in it?
My mom bought it for cheese sandwiches. It made a fair toasted cheese
but most of the time she just put a slice between a couple of pieces of white bread & added margerine or yellow mustard. I survived them but
never bought any white bread or American cheese after leaving home.
I find that any cheese sold individually wrapped as "singles" is *officially* "process(ed) cheese" .... whether it be pepper-jack,
"Swiss" (it's not really and should be labelled as ersatz in some way beyond just being noted in the "small type" as 'processed cheese
product'.
My personal preference in cheese leans toward the strongly flavoured
and aromatic cheese .... mostly of the blue veined varieties. Got to realise that cheese, at its heart, is just rotted milk. Bv)-
I'll take them in small amounts; my favorite are a well aged cheddar
and Jarlsburg swiss.
Jarlsburg is excellent but it's Norwegian, not Swiss. And Havarti, a similar cheese is of Danish origin. The most common Swiss variety -
Ementhal (or Emmenthaler) has a somewhat nutty flavour whic seems to
not be there in the processed "singles". There are over 450 varieties
of cheese made in Switzerland. Other than the Ementhal style Shabziger
and Vacherin are the most popular.
Here's a tasty looking thing to do with turnips and cheese. Our new member, Ben, will probably like this one as well as it has no meat.
Title: Turnip Gratin w/Potatoes
Categories: Vegetables, Cheese, Dairy
Yield: 4 Servings
3 tb Unsalted butter
4 md Turnips (1 lb), peeled,
- coarse grated
2 Boiling potatoes (1/2 lb),
- peeled, coarse grated
1 tb Snipped fresh dill
1/4 ts Fresh grated nutmeg
Salt & white pepper
1/2 c Heavy cream
1/2 c Chicken stock
1/2 c Fresh bread crumbs
1/2 c Freshly grated Gruyere,
- Ementhal or or Jarlsberg
- cheese
Ruth Haffly wrote to Dave Drum <=-
I've had Chick Filly's chicken biscuits. I was not impressed -
especially not by the biscuit.
The Raleigh newspaper just did a biscuit taste off from different
places, don't know if they were all fast food or not. Each round was published on line but I never bothered to log in to see who all was competing. Anyway, the winner was Bojangles. I've had biscuits from
them; ok but nothing I'd pick as a winner.
We don't gots Bojangles here. And https://www.bojangles.com/locations/
It's a southern thing, like C-F-A used to be. (G)
tells me there are none in my state. We are getting a Raising Cane's
on the site of a really good (and authentic) Mexican place. They have bulldozed the former building(s) and are erecting a new structure on
the site. Once they have opened and things have had a chance to calm
down I'll try them out. They are located *very* close to the
I've only heard of them from you, never seen one in all our travels.
BTW, had an appointment in Raleigh yesterday, GPS directed us by the
Steak and Shake location. Looked over, saw a big repainted (solid
white) building advertising "Sean's Shakes" so it seems the S&S folded.
re-appeared Chick-Fil-A location. On purpose? If they turn out to be a bust I still have two Popeyes locations.
Closest one to us is down in Raleigh.
Title: McDonald's Sausage Egg McMuffin
Categories: Five, Pork, Breads, Cheese
Yield: 4 McMuffins
I like it better as separate components, with a good cheddar or swiss cheese instead of the American cheese. Also, if the biscuit can be
whole wheat with a smear of strawberry jam..................that's good eating.
Then it wouldn't be a McMuffin if you use a biscuit. American cheese
OK, sub in an English muffin for the biscuit. (G)
There y'go.
Steve made some biscuits for breakfast today, fried up some pepper
bacon to go in them. Got enough for several more meals of biscuits,
have to figure out what else to do since the chicken carcasse that
would have been good chicken & gravy over biscuits got turned into
chicken soup instead.
I find that any cheese sold individually wrapped as "singles" is *officially* "process(ed) cheese" .... whether it be pepper-jack,
"Swiss" (it's not really and should be labelled as ersatz in some way beyond just being noted in the "small type" as 'processed cheese
product'.
It's not worth the money you have to shell out for it.
My personal preference in cheese leans toward the strongly flavoured
and aromatic cheese .... mostly of the blue veined varieties. Got to realise that cheese, at its heart, is just rotted milk. Bv)-
I'll take them in small amounts; my favorite are a well aged cheddar
and Jarlsburg swiss.
Jarlsburg is excellent but it's Norwegian, not Swiss. And Havarti, a similar cheese is of Danish origin. The most common Swiss variety -
Somehow they got lumped into the generic swiss category--close enough
in taste and texture did it, most likely.
Ementhal (or Emmenthaler) has a somewhat nutty flavour whic seems to
not be there in the processed "singles". There are over 450 varieties
of cheese made in Switzerland. Other than the Ementhal style Shabziger
and Vacherin are the most popular.
It would have been fun to go thru a cheese production facility when we were there--but never had the chance. Did tour a cow bell foundery tho. (G)
Here's a tasty looking thing to do with turnips and cheese. Our new member, Ben, will probably like this one as well as it has no meat.
Title: Turnip Gratin w/Potatoes
Categories: Vegetables, Cheese, Dairy
Yield: 4 Servings
3 tb Unsalted butter
4 md Turnips (1 lb), peeled,
- coarse grated
2 Boiling potatoes (1/2 lb),
- peeled, coarse grated
1 tb Snipped fresh dill
1/4 ts Fresh grated nutmeg
Salt & white pepper
1/2 c Heavy cream
1/2 c Chicken stock
1/2 c Fresh bread crumbs
1/2 c Freshly grated Gruyere,
- Ementhal or or Jarlsberg
- cheese
I'd probably cut the dill a bit, finding out that a little bit goes a
long way in flavoring. We were at Costco the other day; they've resumed handing out food samples. One small turnover type thing had dill as an ingredient; I took one bite and the dill was an overpowering flavor.
Told Steve that we'd not be getting any.
The Raleigh newspaper just did a biscuit taste off from different
places, don't know if they were all fast food or not. Each round was published on line but I never bothered to log in to see who all was competing. Anyway, the winner was Bojangles. I've had biscuits from
them; ok but nothing I'd pick as a winner.
We don't gots Bojangles here. And https://www.bojangles.com/locations/
It's a southern thing, like C-F-A used to be. (G)
Actually they're nationwide and international. There seems to be only
two stores in your state. One with the jar-heads at Camp Lejeune and
the other in Greeneville.
tells me there are none in my state. We are getting a Raising Cane's
on the site of a really good (and authentic) Mexican place. They have bulldozed the former building(s) and are erecting a new structure on
the site. Once they have opened and things have had a chance to calm
down I'll try them out. They are located *very* close to the
I've only heard of them from you, never seen one in all our travels.
There are 30+ locations in Aridzona. They are also moving into the middleeasten region (Bahrain, Kuwait, Saudi Arabia, United Arab
Emirates)
BTW, had an appointment in Raleigh yesterday, GPS directed us by the
Steak and Shake location. Looked over, saw a big repainted (solid
white) building advertising "Sean's Shakes" so it seems the S&S folded.
Good on them. I hope they make a go of it.
re-appeared Chick-Fil-A location. On purpose? If they turn out to be a bust I still have two Popeyes locations.
Closest one to us is down in Raleigh.
Title: McDonald's Sausage Egg McMuffin
Categories: Five, Pork, Breads, Cheese
Yield: 4 McMuffins
I like it better as separate components, with a good cheddar or swiss cheese instead of the American cheese. Also, if the biscuit can be
whole wheat with a smear of strawberry jam..................that's good eating.
Then it wouldn't be a McMuffin if you use a biscuit. American cheese
OK, sub in an English muffin for the biscuit. (G)
There y'go.
Steve made some biscuits for breakfast today, fried up some pepper
bacon to go in them. Got enough for several more meals of biscuits,
have to figure out what else to do since the chicken carcasse that
would have been good chicken & gravy over biscuits got turned into
chicken soup instead.
I've attached a recipe of mine for Sausage gravy. I normally use a
local (to me) mreakfast sausage. But I've used national brands (Jimmy
Dean and Bob Evans, etc) as well as Italian sausage (for serving as a dinner dish)
I find that any cheese sold individually wrapped as "singles" is *officially* "process(ed) cheese" .... whether it be pepper-jack,
"Swiss" (it's not really and should be labelled as ersatz in some way beyond just being noted in the "small type" as 'processed cheese
product'.
It's not worth the money you have to shell out for it.
Depends on your usage. The individual wrapping extends the shelf life tremendously. I'm tired of having cheese go mouldy on me. If I'm going
to eat mouldy cheese I want it to be a planned mold - Gorgonzola,
Bleu, Stilton, etc.
My personal preference in cheese leans toward the strongly flavoured
and aromatic cheese .... mostly of the blue veined varieties. Got to realise that cheese, at its heart, is just rotted milk. Bv)-
I'll take them in small amounts; my favorite are a well aged cheddar
and Jarlsburg swiss.
Jarlsburg is excellent but it's Norwegian, not Swiss. And Havarti, a similar cheese is of Danish origin. The most common Swiss variety -
Somehow they got lumped into the generic swiss category--close enough
in taste and texture did it, most likely.
Jarlsburg is much "creamier" and has much smaller holes than the more usual Ementhaler "Swiss".
Ementhal (or Emmenthaler) has a somewhat nutty flavour whic seems to
not be there in the processed "singles". There are over 450 varieties
of cheese made in Switzerland. Other than the Ementhal style Shabziger
and Vacherin are the most popular.
It would have been fun to go thru a cheese production facility when we were there--but never had the chance. Did tour a cow bell foundery tho. (G)
Here's a tasty looking thing to do with turnips and cheese. Our new member, Ben, will probably like this one as well as it has no meat.
Title: Turnip Gratin w/Potatoes
Categories: Vegetables, Cheese, Dairy
Yield: 4 Servings
I'd probably cut the dill a bit, finding out that a little bit goes a
long way in flavoring. We were at Costco the other day; they've resumed handing out food samples. One small turnover type thing had dill as an ingredient; I took one bite and the dill was an overpowering flavor.
CONTINUED IN NEXT MESSAGE <<
CONTINUED FROM PREVIOUS MESSAGE <<
Told Steve that we'd not be getting any.
One tablespoon of fresh is *not* a lot. A tablespoon of dry, OTOH
.....
Title: Dutch Oven Sausage Gravy
Categories: Five, Pork, Dairy
Yield: 1 Batch
On 11-19-22 19:58, Ruth Haffly <=-
spoke to Dave Drum about Qwik Serve <=-
Same here. Our local Pizza Hut downsized into a drive thru during the worst of the pandemic, building stood empty for a while. A few months
ago a Carribean influenced place moved in; we checked them out for
supper tonight. My picadillo was very good, could have used a bit of
heat. Steve's chicken & dumplings would have done an Amish grandma
proud. Both of us had enough leftovers for another meal--I had (white) rice and a fruit cup with mine; Steve had fried plantains and black
beans. We will be making at least one, if not more, return visits to
that place.
Depends on your usage. The individual wrapping extends the shelf life tremendously. I'm tired of having cheese go mouldy on me. If I'm going
to eat mouldy cheese I want it to be a planned mold - Gorgonzola,
Bleu, Stilton, etc.
Wrap it in a seal-a-meal type bag; we found that cheese doesn't mold
in them. Of course you need to reseal it after every use but they do
make resealable (with a hand held unit) bags.
My personal preference in cheese leans toward the strongly flavoured
and aromatic cheese .... mostly of the blue veined varieties. Got to realise that cheese, at its heart, is just rotted milk. Bv)-
I'll take them in small amounts; my favorite are a well aged cheddar
and Jarlsburg swiss.
Ruth Haffly wrote to Dave Drum <=-
We don't gots Bojangles here. And https://www.bojangles.com/locations/
It's a southern thing, like C-F-A used to be. (G)
Actually they're nationwide and international. There seems to be only
two stores in your state. One with the jar-heads at Camp Lejeune and
the other in Greeneville.
If you're talking Bojangles, your source is hopelessly outdated. There
are 2 here in WF, and have been that many at least as long as we've
been here. According to their web site, NC has 340 locations. Other
states with them are AL 31, AK 2, FL 10, GA 104, IL 2, KY 9, MD 5, MS
1, PA 2, LA 1, SC 142, TN 71, VA 70 and WV 1. That's as of this year.
tells me there are none in my state. We are getting a Raising Cane's
on the site of a really good (and authentic) Mexican place. They have bulldozed the former building(s) and are erecting a new structure on
the site. Once they have opened and things have had a chance to calm
down I'll try them out. They are located *very* close to the
I've only heard of them from you, never seen one in all our travels.
There are 30+ locations in Aridzona. They are also moving into the middleeasten region (Bahrain, Kuwait, Saudi Arabia, United Arab
Emirates)
Guess we'll probably see them when we head west again, probably next
year.
BTW, had an appointment in Raleigh yesterday, GPS directed us by the
Steak and Shake location. Looked over, saw a big repainted (solid
white) building advertising "Sean's Shakes" so it seems the S&S folded.
Good on them. I hope they make a go of it.
Same here. Our local Pizza Hut downsized into a drive thru during the worst of the pandemic, building stood empty for a while. A few months
ago a Carribean influenced place moved in; we checked them out for
supper tonight. My picadillo was very good, could have used a bit of
heat. Steve's chicken & dumplings would have done an Amish grandma
proud. Both of us had enough leftovers for another meal--I had (white) rice and a fruit cup with mine; Steve had fried plantains and black
beans. We will be making at least one, if not more, return visits to
that place.
I find that any cheese sold individually wrapped as "singles" is *officially* "process(ed) cheese" .... whether it be pepper-jack,
"Swiss" (it's not really and should be labelled as ersatz in some way beyond just being noted in the "small type" as 'processed cheese
product'.
It's not worth the money you have to shell out for it.
Depends on your usage. The individual wrapping extends the shelf life tremendously. I'm tired of having cheese go mouldy on me. If I'm going
to eat mouldy cheese I want it to be a planned mold - Gorgonzola,
Bleu, Stilton, etc.
Wrap it in a seal-a-meal type bag; we found that cheese doesn't mold in them. Of course you need to reseal it after every use but they do make resealable (with a hand held unit) bags.
Ruth Haffly wrote to Dave Drum <=-
CONTINUED FROM PREVIOUS MESSAGE <<
Told Steve that we'd not be getting any.
One tablespoon of fresh is *not* a lot. A tablespoon of dry, OTOH
.....
Personal choice; we both like it in small quantities but not
overpowering.
Title: Dutch Oven Sausage Gravy
Categories: Five, Pork, Dairy
Yield: 1 Batch
That, OTOH, is a keeper. Depending on how the sausage is seasoned, a
dash of poultry seasoning or sage would go good in the gravy.
Same here. Our local Pizza Hut downsized into a drive thru during the worst of the pandemic, building stood empty for a while. A few months
ago a Carribean influenced place moved in; we checked them out for
supper tonight. My picadillo was very good, could have used a bit of
heat. Steve's chicken & dumplings would have done an Amish grandma
proud. Both of us had enough leftovers for another meal--I had (white) rice and a fruit cup with mine; Steve had fried plantains and black
beans. We will be making at least one, if not more, return visits to
that place.
We went to a Caribbean restaurant a long time ago. Our opinion is
about the same as yours -- plentiful good food. The one we went to
was quite a drive from our Columbia house or we would have made repeat visits.
Depends on your usage. The individual wrapping extends the shelf life tremendously. I'm tired of having cheese go mouldy on me. If I'm going
to eat mouldy cheese I want it to be a planned mold - Gorgonzola,
Bleu, Stilton, etc.
Wrap it in a seal-a-meal type bag; we found that cheese doesn't mold
in them. Of course you need to reseal it after every use but they do
make resealable (with a hand held unit) bags.
We use one of those regularly for cheeses and sandwich meats. The one
we had sort of gave up the ghost a while back. It could barely reseal
one bag before its charge gave out. The new one we bought claims to
be able to do sixty bags on a charge.
My personal preference in cheese leans toward the strongly flavoured
and aromatic cheese .... mostly of the blue veined varieties. Got to realise that cheese, at its heart, is just rotted milk. Bv)-
I'll take them in small amounts; my favorite are a well aged cheddar
and Jarlsburg swiss.
Same here. We also like a "cheese food" spread that has a pretty good cheddar flavor.
We don't gots Bojangles here. And https://www.bojangles.com/locations/
It's a southern thing, like C-F-A used to be. (G)
Actually they're nationwide and international. There seems to be only
two stores in your state. One with the jar-heads at Camp Lejeune and
the other in Greeneville.
If you're talking Bojangles, your source is hopelessly outdated. There
are 2 here in WF, and have been that many at least as long as we've
been here. According to their web site, NC has 340 locations. Other
states with them are AL 31, AK 2, FL 10, GA 104, IL 2, KY 9, MD 5, MS
1, PA 2, LA 1, SC 142, TN 71, VA 70 and WV 1. That's as of this year.
In that instance I was talking about Raising Cane's. Sorry if I wasn't clear. I sometimes get my tongue over my eye teeth and can't see what
I'm saying. Bv)=
tells me there are none in my state. We are getting a Raising Cane's
on the site of a really good (and authentic) Mexican place. They have bulldozed the former building(s) and are erecting a new structure on
the site. Once they have opened and things have had a chance to calm
down I'll try them out. They are located *very* close to the
I've only heard of them from you, never seen one in all our travels.
There are 30+ locations in Aridzona. They are also moving into the middleeasten region (Bahrain, Kuwait, Saudi Arabia, United Arab
Emirates)
Guess we'll probably see them when we head west again, probably next
year.
No doubt. My friend Les and I had lunch at the re-opened Casa Real (in
an old Quaker Steak & Lube building). I preferred the decor/atmosphere
in their old location. But the food/service was quite good (as
expected).
BTW, had an appointment in Raleigh yesterday, GPS directed us by the
Steak and Shake location. Looked over, saw a big repainted (solid
white) building advertising "Sean's Shakes" so it seems the S&S folded.
Good on them. I hope they make a go of it.
Same here. Our local Pizza Hut downsized into a drive thru during the worst of the pandemic, building stood empty for a while. A few months
ago a Carribean influenced place moved in; we checked them out for
supper tonight. My picadillo was very good, could have used a bit of
heat. Steve's chicken & dumplings would have done an Amish grandma
proud. Both of us had enough leftovers for another meal--I had (white) rice and a fruit cup with mine; Steve had fried plantains and black
beans. We will be making at least one, if not more, return visits to
that place.
Pizza Hut has gone to delivery/drive through only nationwide. <SHRUG>
I have many better places for sit-down pizza available to me as well
as a local mini-chain that is delivery/pick-up only which consistently wins
the "Best of" polls put on by each of my local papers.
8<----- SLICE ----->B
I find that any cheese sold individually wrapped as "singles" is *officially* "process(ed) cheese" .... whether it be pepper-jack,
"Swiss" (it's not really and should be labelled as ersatz in some way beyond just being noted in the "small type" as 'processed cheese
product'.
It's not worth the money you have to shell out for it.
Depends on your usage. The individual wrapping extends the shelf life tremendously. I'm tired of having cheese go mouldy on me. If I'm going
to eat mouldy cheese I want it to be a planned mold - Gorgonzola,
Bleu, Stilton, etc.
Wrap it in a seal-a-meal type bag; we found that cheese doesn't mold in them. Of course you need to reseal it after every use but they do make resealable (with a hand held unit) bags.
I'm paying them for the convenience factor. And I understand that.
One tablespoon of fresh is *not* a lot. A tablespoon of dry, OTOH
.....
Personal choice; we both like it in small quantities but not
overpowering.
Title: Dutch Oven Sausage Gravy
Categories: Five, Pork, Dairy
Yield: 1 Batch
That, OTOH, is a keeper. Depending on how the sausage is seasoned, a
dash of poultry seasoning or sage would go good in the gravy.
If you are using breakfast sauage there should be plenty of sage in
the mix. I know that both Jimmy Dean and Bob Evans have noticable sage
as a part of their flavour profile.
Ruth Haffly wrote to Dave Drum <=-
And in the end, good food and good company are what's really important.
BTW, had an appointment in Raleigh yesterday, GPS directed us by the
Steak and Shake location. Looked over, saw a big repainted (solid
white) building advertising "Sean's Shakes" so it seems the S&S folded.
Good on them. I hope they make a go of it.
Same here. Our local Pizza Hut downsized into a drive thru during the worst of the pandemic, building stood empty for a while. A few months
ago a Carribean influenced place moved in; we checked them out for
supper tonight. My picadillo was very good, could have used a bit of
heat. Steve's chicken & dumplings would have done an Amish grandma
proud. Both of us had enough leftovers for another meal--I had (white) rice and a fruit cup with mine; Steve had fried plantains and black
beans. We will be making at least one, if not more, return visits to
that place.
Pizza Hut has gone to delivery/drive through only nationwide. <SHRUG>
I have many better places for sit-down pizza available to me as well
as a local mini-chain that is delivery/pick-up only which consistently wins
the "Best of" polls put on by each of my local papers.
Our favorite pizza is still our home made. (G)
8<----- SLICE ----->B
I find that any cheese sold individually wrapped as "singles" is *officially* "process(ed) cheese" .... whether it be pepper-jack,
"Swiss" (it's not really and should be labelled as ersatz in some way beyond just being noted in the "small type" as 'processed cheese
product'.
It's not worth the money you have to shell out for it.
Depends on your usage. The individual wrapping extends the shelf life tremendously. I'm tired of having cheese go mouldy on me. If I'm going
to eat mouldy cheese I want it to be a planned mold - Gorgonzola,
Bleu, Stilton, etc.
Wrap it in a seal-a-meal type bag; we found that cheese doesn't mold in them. Of course you need to reseal it after every use but they do make resealable (with a hand held unit) bags.
I'm paying them for the convenience factor. And I understand that.
Your money, your choice. (G)
One tablespoon of fresh is *not* a lot. A tablespoon of dry, OTOH
.....
Personal choice; we both like it in small quantities but not
overpowering.
Title: Dutch Oven Sausage Gravy
Categories: Five, Pork, Dairy
Yield: 1 Batch
That, OTOH, is a keeper. Depending on how the sausage is seasoned, a
dash of poultry seasoning or sage would go good in the gravy.
If you are using breakfast sauage there should be plenty of sage in
the mix. I know that both Jimmy Dean and Bob Evans have noticeable
sage as a part of their flavour profile.
OK, we usually don't buy breakfast sausage. Guess a taste test is
needed before adjusting seasonings.
And in the end, good food and good company are what's really important.
Meals out are *always* a social occasion for me. Even if it's just the interaction with the wait staff.
BTW, had an appointment in Raleigh yesterday, GPS directed us by the
Steak and Shake location. Looked over, saw a big repainted (solid
white) building advertising "Sean's Shakes" so it seems the S&S folded.
Good on them. I hope they make a go of it.
Same here. Our local Pizza Hut downsized into a drive thru during the worst of the pandemic, building stood empty for a while. A few months
ago a Carribean influenced place moved in; we checked them out for
supper tonight. My picadillo was very good, could have used a bit of
heat. Steve's chicken & dumplings would have done an Amish grandma
proud. Both of us had enough leftovers for another meal--I had (white) rice and a fruit cup with mine; Steve had fried plantains and black
beans. We will be making at least one, if not more, return visits to
that place.
Pizza Hut has gone to delivery/drive through only nationwide. <SHRUG>
I have many better places for sit-down pizza available to me as well
as a local mini-chain that is delivery/pick-up only which consistently wins
the "Best of" polls put on by each of my local papers.
Our favorite pizza is still our home made. (G)
I've attempted ho-made pizza a few times but never got it "right". So, store bought is best for me. The closest I came to ho-made is to buy a Papa Murphy's "Take & Bake" pie and tart it up with extra ingredients.
I find that any cheese sold individually wrapped as "singles" is *officially* "process(ed) cheese" .... whether it be pepper-jack,
It's not worth the money you have to shell out for it.
Depends on your usage. The individual wrapping extends the shelf life tremendously. I'm tired of having cheese go mouldy on me. If I'm going
to eat mouldy cheese I want it to be a planned mold - Gorgonzola,
Bleu, Stilton, etc.
Wrap it in a seal-a-meal type bag; we found that cheese doesn't mold in them. Of course you need to reseal it after every use but they do make resealable (with a hand held unit) bags.
I'm paying them for the convenience factor. And I understand that.
Your money, your choice. (G)
out the sucky-bag machine, etc. is well worth it to me.
RE: Sage
One tablespoon of fresh is *not* a lot. A tablespoon of dry, OTOH
Personal choice; we both like it in small quantities but not
overpowering.
Title: Dutch Oven Sausage Gravy
Categories: Five, Pork, Dairy
Yield: 1 Batch
That, OTOH, is a keeper. Depending on how the sausage is seasoned, a
dash of poultry seasoning or sage would go good in the gravy.
If you are using breakfast sauage there should be plenty of sage in
the mix. I know that both Jimmy Dean and Bob Evans have noticeable
sage as a part of their flavour profile.
OK, we usually don't buy breakfast sausage. Guess a taste test is
needed before adjusting seasonings.
What type of sausage do you use? I have made B&G w/Italian (both sweet
and hot) sausage. But, since I look on biscuits n' gravy as a
breakfast thing I generally use breakfast sausage. Mostly Morrison's -
a local & well-regarded brand.
Title: Breakfast Sausage
Categories: Pork, Herbs, Chilies
Yield: 10 Pounds
For casings and other sausage supplies:
The Sausage Maker
177 Military Road
Buffalo, NY 14207
716-876-5521
... Bottom Line: Chocolate is always good.
Ruth Haffly wrote to Dave Drum <=-
Our favorite pizza is still our home made. (G)
I've attempted ho-made pizza a few times but never got it "right". So, store bought is best for me. The closest I came to ho-made is to buy a Papa Murphy's "Take & Bake" pie and tart it up with extra ingredients.
I'll have to post our recipe later. Right now I'm running on low
battery & don't want to run out 1/2 way thru.
RE: Sage
One tablespoon of fresh is *not* a lot. A tablespoon of dry, OTOH
Personal choice; we both like it in small quantities but not
overpowering.
Title: Dutch Oven Sausage Gravy
Categories: Five, Pork, Dairy
Yield: 1 Batch
That, OTOH, is a keeper. Depending on how the sausage is seasoned, a
dash of poultry seasoning or sage would go good in the gravy.
If you are using breakfast sauage there should be plenty of sage in
the mix. I know that both Jimmy Dean and Bob Evans have noticeable
sage as a part of their flavour profile.
OK, we usually don't buy breakfast sausage. Guess a taste test is
needed before adjusting seasonings.
What type of sausage do you use? I have made B&G w/Italian (both sweet
and hot) sausage. But, since I look on biscuits n' gravy as a
breakfast thing I generally use breakfast sausage. Mostly Morrison's -
a local & well-regarded brand.
Biscuits are an any meal thing for us. Supper is sometimes chicken &
gravy over biscuit; lunch can be soup with a biscuit; breakfast--ham or sausage biscuit or sometimes just cheese melted on one; etc.
Title: Breakfast Sausage
Categories: Pork, Herbs, Chilies
Yield: 10 Pounds
For casings and other sausage supplies:
The Sausage Maker
177 Military Road
Buffalo, NY 14207
716-876-5521
Hmmmmmmm, wonder if they took over from the place Dad used to get
sausages (usually various summer types) years ago.
... Bottom Line: Chocolate is always good.
Ruth Haffly wrote to Dave Drum <=-
Biscuits are an any meal thing for us. Supper is sometimes chicken &
gravy over biscuit; lunch can be soup with a biscuit; breakfast--ham or sausage biscuit or sometimes just cheese melted on one; etc.
On 11-25-22 10:05, Shawn Highfield <=-
spoke to Ruth Haffly about Qwik Serve <=-
Biscuits are an any meal thing for us. Supper is sometimes chicken &
gravy over biscuit; lunch can be soup with a biscuit; breakfast--ham or sausage biscuit or sometimes just cheese melted on one; etc.
Tonight will be leftover hamburger "steak" and mushroom gravy from the freezer and I'll whip up a quick 4 biscuit mix. I freeze the
buttermilk in handy portions for that. ;)
Our favorite pizza is still our home made. (G)
I've attempted ho-made pizza a few times but never got it "right". So, store bought is best for me. The closest I came to ho-made is to buy a Papa Murphy's "Take & Bake" pie and tart it up with extra ingredients.
I'll have to post our recipe later. Right now I'm running on low
battery & don't want to run out 1/2 way thru.
I have my specialities and favourites to make. Pizza isn't one of
them.
RE: Sage
If you are using breakfast sauage there should be plenty of sage in
the mix. I know that both Jimmy Dean and Bob Evans have noticeable
sage as a part of their flavour profile.
OK, we usually don't buy breakfast sausage. Guess a taste test is
needed before adjusting seasonings.
What type of sausage do you use? I have made B&G w/Italian (both sweet
and hot) sausage. But, since I look on biscuits n' gravy as a
breakfast thing I generally use breakfast sausage. Mostly Morrison's -
a local & well-regarded brand.
Biscuits are an any meal thing for us. Supper is sometimes chicken &
gravy over biscuit; lunch can be soup with a biscuit; breakfast--ham or sausage biscuit or sometimes just cheese melted on one; etc.
Certainly biscuirts are an "anytime" thing. But, you're changing
direction on me. Biscuits & Gravy is most definitely a breakfast
dish. Even if
you're having it in the evening. Breakfast does *not* have to be at
the crack of yawn.
Title: Breakfast Sausage
Categories: Pork, Herbs, Chilies
Yield: 10 Pounds
For casings and other sausage supplies:
The Sausage Maker
177 Military Road
Buffalo, NY 14207
716-876-5521
Hmmmmmmm, wonder if they took over from the place Dad used to get
sausages (usually various summer types) years ago.
After they dig out from the six (or more) feet of snow you might ask?
... Bottom Line: Chocolate is always good.
Title: Chocolate Biscuits
Categories: Cookies, Snacks, Chocolate
Yield: 25 biscuits
250 g Butter; softened
350 g Light soft brown sugar
2 lg Eggs
350 g Self-raising flour
100 g Cocoa powder
200 g Chocolate chips or chopped
- chocolate chunks
+=OR=+
400 g Chocolate chips or chopped
- chocolate chunks for opt'l
- dipping (choose your
- favourite type)
With tongue planted firmly in cheek. Always. Life ain't in now ways serious.
... "England and America are two countries separated by a common
language"
Ruth Haffly wrote to Dave Drum <=-
I have my specialities and favourites to make. Pizza isn't one of
them.
Don't we all? (G) We have a Papa Murphy's in town but we've never gone over there. A friend, that did when they first opened, said they didn't
do whole wheat crusts. Our favorite is a simple crust, makes up in
about 5-10 minutes, rises while other ingredients are being prepped and bakes 15-20 minutes. Start to finish, you can be eating your pizza in
less than an hour if you keep toppings simple.
Certainly biscuirts are an "anytime" thing. But, you're changing
direction on me. Biscuits & Gravy is most definitely a breakfast
dish. Even if you're having it in the evening. Breakfast does *not*
have to be at the crack of yawn.
For me, breakfast is most often in the 8:30-9:30 range, when my eyes
are open enough to see what I'm doing. I always start by brewing up a cuppa British Blend tea.
Something to consider when there's no ready to eat chocolate in the
house.
With tongue planted firmly in cheek. Always. Life ain't in now ways serious.
... "England and America are two countries separated by a common
language"
A couple of weeks ago somebody said "good morning" to me, then realised
it was afternoon so then said "good afternoon". It wasn't that far
after noon so I said that "you could always say 'g'day' like our Austrailian friends do". That brought a laugh and "you're right".
Biscuits are an any meal thing for us. Supper is sometimes chicken &
gravy over biscuit; lunch can be soup with a biscuit; breakfast--ham or sausage biscuit or sometimes just cheese melted on one; etc.
Tonight will be leftover hamburger "steak" and mushroom gravy from the freezer and I'll whip up a quick 4 biscuit mix. I freeze the
buttermilk in handy portions for that. ;)
Ruth Haffly wrote to Shawn Highfield <=-
Sounds good--and I like the idea of freezing the buttermilk in
portions. I'll have to remember it next time we buy some as we don't
use it that fast. Most of the time the smallest size we can get is a
quart and need just a cup.
We just had our Thanksgiving holiday on Thursday. Since it was just walnuts also. It was the first, but not the last time for that tweak.
(G)
I have my specialities and favourites to make. Pizza isn't one of
Don't we all? (G) We have a Papa Murphy's in town but we've never gone over there. A friend, that did when they first opened, said they didn't
do whole wheat crusts. Our favorite is a simple crust, makes up in
about 5-10 minutes, rises while other ingredients are being prepped and bakes 15-20 minutes. Start to finish, you can be eating your pizza in
less than an hour if you keep toppings simple.
Whole wheat is definitely *not* a traditional pizza crust. My personal
favourite is a thin crust with lots of toppings. Especially meaty toppings. My most non-traditional pizza was one had in St. Pie,
Quebec.
The place was run bu Greeks, so I was an American in a Greek
restaurant dining on an Italian dish made with Gyros meat in a French-speaking part of Canadia.
8<----- XXXXX ----->B
Certainly biscuirts are an "anytime" thing. But, you're changing
direction on me. Biscuits & Gravy is most definitely a breakfast
dish. Even if you're having it in the evening. Breakfast does *not*
have to be at the crack of yawn.
For me, breakfast is most often in the 8:30-9:30 range, when my eyes
are open enough to see what I'm doing. I always start by brewing up a cuppa British Blend tea.
I've an automatic coffee brewer which the timer activates @ 04:00 (my usual rising time) Breakfast generally follows the second cup of black
and bitter.
Something to consider when there's no ready to eat chocolate in the
house.
With tongue planted firmly in cheek. Always. Life ain't in now ways serious.
... "England and America are two countries separated by a common
language"
A couple of weeks ago somebody said "good morning" to me, then realised
it was afternoon so then said "good afternoon". It wasn't that far
after noon so I said that "you could always say 'g'day' like our Austrailian friends do". That brought a laugh and "you're right".
My usual greeting is some form of "What's up?" Or "How are you doing?"
Made this in the big crockpot the other day for supper:
Title: Welcome Home Pot
Categories: Beef, Vegetables, Potatoes, Beans, Grains
Yield: 4 servings
Sounds interesting but the problem with thin crust pizza is keeping all
of the toppings on without the curst collapsing. No problem of that with
a thicker crust. (G)
Ruth Haffly wrote to Dave Drum <=-
favourite is a thin crust with lots of toppings. Especially meaty toppings. My most non-traditional pizza was one had in St. Pie,
Quebec.
The place was run bu Greeks, so I was an American in a Greek
restaurant dining on an Italian dish made with Gyros meat in a French-speaking part of Canadia.
Sounds interesting but the problem with thin crust pizza is keeping all
of the toppings on without the curst collapsing. No problem of that
with a thicker crust. (G)
8<----- XXXXX ----->B
Certainly biscuirts are an "anytime" thing. But, you're changing
direction on me. Biscuits & Gravy is most definitely a breakfast
dish. Even if you're having it in the evening. Breakfast does *not*
have to be at the crack of yawn.
For me, breakfast is most often in the 8:30-9:30 range, when my eyes
are open enough to see what I'm doing. I always start by brewing up a cuppa British Blend tea.
I've an automatic coffee brewer which the timer activates @ 04:00 (my usual rising time) Breakfast generally follows the second cup of black
and bitter.
Since I'm self employed, I don't have to get up as early. Main project this week (besides routine work) is shortening a couple of pairs of trousers for a friend. That should be about one afternoon's work.
Made this in the big crockpot the other day for supper:
Title: Welcome Home Pot
Categories: Beef, Vegetables, Potatoes, Beans, Grains
Yield: 4 servings
Looks like it would have been a good stomach filler, esspecially on a cold, wet day.
August Abolins wrote to Ruth Haffly <=-
Sounds interesting but the problem with thin crust pizza is keeping all
of the toppings on without the curst collapsing. No problem of that with
a thicker crust. (G)
there's no shame in using a knife and fork
On 11-29-22 06:10, Dave Drum <=-
spoke to Ruth Haffly about Re: Biscuits <=-
Since I'm self employed, I don't have to get up as early. Main project this week (besides routine work) is shortening a couple of pairs of trousers for a friend. That should be about one afternoon's work.
I'm up at 04:00 most days because that's when my body moves and my
mind switches on. Since I won't be able to go back to sleep I might as well be up and doing. And sometimes for supper I'll have a nice bowl of
(a big latte cup, really) of oatmeal or bacon 'n eggs ... which most
think is breakfast fare.
Dale Shipp wrote to Dave Drum <=-
Since I'm self employed, I don't have to get up as early. Main project this week (besides routine work) is shortening a couple of pairs of trousers for a friend. That should be about one afternoon's work.
I'm up at 04:00 most days because that's when my body moves and my
mind switches on. Since I won't be able to go back to sleep I might as well be up and doing. And sometimes for supper I'll have a nice bowl of
(a big latte cup, really) of oatmeal or bacon 'n eggs ... which most
think is breakfast fare.
OTOH, I am often just going to bed after 4:00 am :-}}
How would this be for a breakfast food for you?
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Cheese Stuffed Mild Peppers
Categories: D/g, Mexican, Vegetable, Cheese
Yield: 4 servings
Sounds good--and I like the idea of freezing the buttermilk in
portions. I'll have to remember it next time we buy some as we don't
use it that fast. Most of the time the smallest size we can get is a
quart and need just a cup.
That's why I do it that way, I don't drink it and can't eat enough
baked goods to finish before it goes bad. I keep it in the portions
for 4 biscuits and if I need more I use two bags.
We just had our Thanksgiving holiday on Thursday. Since it was just walnuts also. It was the first, but not the last time for that tweak.
(G)
Sounds good! We did thanksgiving yesterday I cooked the traditional
meal started at 8am and didn't stop until we ate at 5:30pm. lol Now
I'm tired and need a day off. hahaha
Sounds interesting but the problem with thin crust pizza is keeping all
of the toppings on without the curst collapsing. No problem of that with
a thicker crust. (G)
there's no shame in using a knife and fork
Sounds interesting but the problem with thin crust pizza is keeping all
of the toppings on without the curst collapsing. No problem of that
with a thicker crust. (G)
I'm pretty sure you have silverware available. And plates. Bv)=
8<----- XXXXX ----->B
Certainly biscuirts are an "anytime" thing. But, you're changing
dish. Even if you're having it in the evening. Breakfast does *not*
have to be at the crack of yawn.
For me, breakfast is most often in the 8:30-9:30 range, when my eyes
are open enough to see what I'm doing. I always start by brewing up a cuppa British Blend tea.
I've an automatic coffee brewer which the timer activates @ 04:00 (my usual rising time) Breakfast generally follows the second cup of black
and bitter.
Since I'm self employed, I don't have to get up as early. Main project this week (besides routine work) is shortening a couple of pairs of trousers for a friend. That should be about one afternoon's work.
I'm up at 04:00 most days because that's when my body moves and my
mind switches on. Since I won't be able to go back to sleep I might as
well
be up and doing. And sometimes for supper I'll have a nice bowl of (a
big latte cup, really) of oatmeal or bacon 'n eggs ... which most
think is breakfast fare.
Made this in the big crockpot the other day for supper:
Title: Welcome Home Pot
Categories: Beef, Vegetables, Potatoes, Beans, Grains
Yield: 4 servings
Looks like it would have been a good stomach filler, esspecially on a cold, wet day.
It was tasty on any sort of day.
This is a breakfast favourite which can be done for any meal and for
one or two by adjusting the quantities. Doubles well for largers
groups if necessary.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chorizo Fritatta
Categories: Five, Pork, Eggs, Vegetables
Yield: 4 Servings
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