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#31
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new to group
"Kim" wrote in message news:343df.119033$yS6.56889@clgrps12... "P Fritz" wrote in message ... "Kim" wrote in message news:G%%cf.119024$yS6.10116@clgrps12... "P. Fritz" wrote in message ... "Kim" wrote in message news:kXUcf.118985$yS6.26952@clgrps12... "P. Fritz" wrote in message ... "Kim" wrote in message news:zAUcf.118975$yS6.4284@clgrps12... "P. Fritz" wrote in message ... "'Kate" wrote in message ... On Thu, 10 Nov 2005 16:38:51 -0500, the following was posted in blue dry erase marker: hello i'm new to this group. fresh out of divorce { well if you can call that fresh } any way i have a 7 year old girl hanna and a 6 year old boy josh . trying to make sure we as mom and dad keep our kids lives as normal as possible we have joint phys custody and i'm confident in my parenting abilities the reason for my first post is i need some new idea's for cooking let's face it mom cooked and left me with hamburger's and such . now i need to step up in this area any ideas will be apperciated Welcome! Sounds like you have the right idea WRT the kids. Paul F is really good with recipe ideas. I cook a lot of chicken and turkey, the occasional brisket, corned beef, or roast/stew. It gets boring after awhile. Okay, okay.....one I tried the other night that was quick and good........lightily floured (and sage) chicken breasts sauted in a frying pan, when the chicken is done, you take 1/4-1/2 cup of dry vermouth pour it in the pan and cook into the scraping until about half of it is gone, then add a table spoon or two of lemon juice just before taking it off the heat......that mixture is poured of the chicken...........then if you really have time on your hands you can top it off with the zest from the lemon. :-) Marry me! You will need to discuss that with Tiff and Christine :-) How many wives do you have mister? LOL *grin* I make decent money... You'll want for no ingredient no matter how rare LOL... mi cuisinart et tu cuisinart LOL Who said anything about wives? LMAO BTW.......have I shown you my spice rack? heehee teehee no... no you haven't... Is it HUGE? LMAO.........well it very long. :-) I don't keep them inside.....I have them on display....... LMAO Long isn't always the answer... Sometimes they have to be wide too to accommodate the spice inside |
#32
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"P Fritz" wrote in message ... "Kim" wrote in message news:343df.119033$yS6.56889@clgrps12... "P Fritz" wrote in message ... "Kim" wrote in message news:G%%cf.119024$yS6.10116@clgrps12... "P. Fritz" wrote in message ... "Kim" wrote in message news:kXUcf.118985$yS6.26952@clgrps12... "P. Fritz" wrote in message ... "Kim" wrote in message news:zAUcf.118975$yS6.4284@clgrps12... "P. Fritz" wrote in message ... "'Kate" wrote in message ... On Thu, 10 Nov 2005 16:38:51 -0500, the following was posted in blue dry erase marker: hello i'm new to this group. fresh out of divorce { well if you can call that fresh } any way i have a 7 year old girl hanna and a 6 year old boy josh . trying to make sure we as mom and dad keep our kids lives as normal as possible we have joint phys custody and i'm confident in my parenting abilities the reason for my first post is i need some new idea's for cooking let's face it mom cooked and left me with hamburger's and such . now i need to step up in this area any ideas will be apperciated Welcome! Sounds like you have the right idea WRT the kids. Paul F is really good with recipe ideas. I cook a lot of chicken and turkey, the occasional brisket, corned beef, or roast/stew. It gets boring after awhile. Okay, okay.....one I tried the other night that was quick and good........lightily floured (and sage) chicken breasts sauted in a frying pan, when the chicken is done, you take 1/4-1/2 cup of dry vermouth pour it in the pan and cook into the scraping until about half of it is gone, then add a table spoon or two of lemon juice just before taking it off the heat......that mixture is poured of the chicken...........then if you really have time on your hands you can top it off with the zest from the lemon. :-) Marry me! You will need to discuss that with Tiff and Christine :-) How many wives do you have mister? LOL *grin* I make decent money... You'll want for no ingredient no matter how rare LOL... mi cuisinart et tu cuisinart LOL Who said anything about wives? LMAO BTW.......have I shown you my spice rack? heehee teehee no... no you haven't... Is it HUGE? LMAO.........well it very long. :-) I don't keep them inside.....I have them on display....... LMAO Long isn't always the answer... Sometimes they have to be wide too to accommodate the spice inside LOL oh my this is getting sad teehee |
#33
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"'Kate" wrote in message ... On Fri, 11 Nov 2005 09:19:58 -0500, "P Fritz" the following was posted in blue dry erase marker: "Kim" wrote in message news:A60df.119027$yS6.33386@clgrps12... *I snipped* Paul and Christine said: Cooking is like sex.....sure your can get it finished in a couple of minutes...............but the fun is in bringing the experience to fruition. ;-) True, but the thing about leftovers, is you can heat it up and eat it again. ~wink~ Christine *snicker* I agree -- Seconds has been know to be better than first helpings... Kate.......this is all your fault!!!!! and if I told you to jump off the bridge???? I just happen to know that you enjoy entertaining & fine food... so shoot me. Where? |
#34
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"'Kate" wrote in message ... On Fri, 11 Nov 2005 17:13:33 GMT, 'Kate the following was posted in blue dry erase marker: On Fri, 11 Nov 2005 11:50:31 -0500, "P Fritz" the following was posted in blue dry erase marker: Where? In your home after a romantic evening that started with that first chicken dish you posted, a nice bottle of pinot grigio, and ... what was that third thing... The wine must have gotten to me. Oh.. I remembered! A good movie. Yeah. That's what it was. And just what would your B.F. think of that? |
#35
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"Kim" wrote in message news:1G3df.119037$yS6.47935@clgrps12... "P Fritz" wrote in message ... "Kim" wrote in message news:343df.119033$yS6.56889@clgrps12... "P Fritz" wrote in message ... "Kim" wrote in message news:G%%cf.119024$yS6.10116@clgrps12... "P. Fritz" wrote in message ... "Kim" wrote in message news:kXUcf.118985$yS6.26952@clgrps12... "P. Fritz" wrote in message ... "Kim" wrote in message news:zAUcf.118975$yS6.4284@clgrps12... "P. Fritz" wrote in message ... "'Kate" wrote in message ... On Thu, 10 Nov 2005 16:38:51 -0500, the following was posted in blue dry erase marker: hello i'm new to this group. fresh out of divorce { well if you can call that fresh } any way i have a 7 year old girl hanna and a 6 year old boy josh . trying to make sure we as mom and dad keep our kids lives as normal as possible we have joint phys custody and i'm confident in my parenting abilities the reason for my first post is i need some new idea's for cooking let's face it mom cooked and left me with hamburger's and such . now i need to step up in this area any ideas will be apperciated Welcome! Sounds like you have the right idea WRT the kids. Paul F is really good with recipe ideas. I cook a lot of chicken and turkey, the occasional brisket, corned beef, or roast/stew. It gets boring after awhile. Okay, okay.....one I tried the other night that was quick and good........lightily floured (and sage) chicken breasts sauted in a frying pan, when the chicken is done, you take 1/4-1/2 cup of dry vermouth pour it in the pan and cook into the scraping until about half of it is gone, then add a table spoon or two of lemon juice just before taking it off the heat......that mixture is poured of the chicken...........then if you really have time on your hands you can top it off with the zest from the lemon. :-) Marry me! You will need to discuss that with Tiff and Christine :-) How many wives do you have mister? LOL *grin* I make decent money... You'll want for no ingredient no matter how rare LOL... mi cuisinart et tu cuisinart LOL Who said anything about wives? LMAO BTW.......have I shown you my spice rack? heehee teehee no... no you haven't... Is it HUGE? LMAO.........well it very long. :-) I don't keep them inside.....I have them on display....... LMAO Long isn't always the answer... Sometimes they have to be wide too to accommodate the spice inside LOL oh my this is getting sad teehee Besides, it is not the size of the spice rack.......it is how you use them ;-) |
#36
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"'Kate" wrote in message ... On Fri, 11 Nov 2005 09:19:58 -0500, "P Fritz" the following was posted in blue dry erase marker: "Kim" wrote in message news:A60df.119027$yS6.33386@clgrps12... *I snipped* Paul and Christine said: Cooking is like sex.....sure your can get it finished in a couple of minutes...............but the fun is in bringing the experience to fruition. ;-) True, but the thing about leftovers, is you can heat it up and eat it again. ~wink~ Christine *snicker* I agree -- Seconds has been know to be better than first helpings... Kate.......this is all your fault!!!!! and if I told you to jump off the bridge???? I just happen to know that you enjoy entertaining & fine food... so shoot me. I'm ready to be entertained So far I've been amused |
#37
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new to group
"P Fritz" wrote in message ... "Kim" wrote in message news:1G3df.119037$yS6.47935@clgrps12... "P Fritz" wrote in message ... "Kim" wrote in message news:343df.119033$yS6.56889@clgrps12... "P Fritz" wrote in message ... "Kim" wrote in message news:G%%cf.119024$yS6.10116@clgrps12... "P. Fritz" wrote in message ... "Kim" wrote in message news:kXUcf.118985$yS6.26952@clgrps12... "P. Fritz" wrote in message ... "Kim" wrote in message news:zAUcf.118975$yS6.4284@clgrps12... "P. Fritz" wrote in message ... "'Kate" wrote in message ... On Thu, 10 Nov 2005 16:38:51 -0500, the following was posted in blue dry erase marker: hello i'm new to this group. fresh out of divorce { well if you can call that fresh } any way i have a 7 year old girl hanna and a 6 year old boy josh . trying to make sure we as mom and dad keep our kids lives as normal as possible we have joint phys custody and i'm confident in my parenting abilities the reason for my first post is i need some new idea's for cooking let's face it mom cooked and left me with hamburger's and such . now i need to step up in this area any ideas will be apperciated Welcome! Sounds like you have the right idea WRT the kids. Paul F is really good with recipe ideas. I cook a lot of chicken and turkey, the occasional brisket, corned beef, or roast/stew. It gets boring after awhile. Okay, okay.....one I tried the other night that was quick and good........lightily floured (and sage) chicken breasts sauted in a frying pan, when the chicken is done, you take 1/4-1/2 cup of dry vermouth pour it in the pan and cook into the scraping until about half of it is gone, then add a table spoon or two of lemon juice just before taking it off the heat......that mixture is poured of the chicken...........then if you really have time on your hands you can top it off with the zest from the lemon. :-) Marry me! You will need to discuss that with Tiff and Christine :-) How many wives do you have mister? LOL *grin* I make decent money... You'll want for no ingredient no matter how rare LOL... mi cuisinart et tu cuisinart LOL Who said anything about wives? LMAO BTW.......have I shown you my spice rack? heehee teehee no... no you haven't... Is it HUGE? LMAO.........well it very long. :-) I don't keep them inside.....I have them on display....... LMAO Long isn't always the answer... Sometimes they have to be wide too to accommodate the spice inside LOL oh my this is getting sad teehee Besides, it is not the size of the spice rack.......it is how you use them ;-) HAHAHAHAHAAHAHAHAHAHAHAHAHAHA ok THATS FUNNY! |
#38
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new to group
Experiment, you will soon learn.
Traditional roast is easy and impressive, it is just a question of timing. A bit like the other topic under discussion in this thread! Get you timing right and you should have time for unhuried lovemaking between putting the meat in and taking it out when it's well and truely done. A word of warning though, occasionally a sound eminates when the meat is withdrawn from the oven and sticky fat sometimes trickles out from around the oven opening! Bon Apertite! Dennis |
#39
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"Denanson" wrote ... Get you timing right and you should have time for unhuried lovemaking between putting the meat in and taking it out when it's well and truely done. A word of warning though, occasionally a sound eminates when the meat is withdrawn from the oven and sticky fat sometimes trickles out from around the oven opening! Which just goes to confirm that fresh *Firm* meat and a 'Self-Cleaning' oven save a lot of effort... Bon Apertite! there's a 'Bun' joke in here somewhere... |
#40
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"'Kate" wrote in message ... On 12 Nov 2005 02:07:02 -0800, "Denanson" the following was posted in blue dry erase marker: Experiment, you will soon learn. Traditional roast is easy and impressive, it is just a question of timing. A bit like the other topic under discussion in this thread! Get you timing right and you should have time for unhuried lovemaking between putting the meat in and taking it out when it's well and truely done. A word of warning though, occasionally a sound eminates when the meat is withdrawn from the oven and sticky fat sometimes trickles out from around the oven opening! Bon Apertite! Dennis Ewwwww. LOL Got something on your mind? EWWWWWWWWWWWwwwwwwwwwwww Dennnnnnnnnnnis! |
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