Nothing so far is of earthshattering importance.Depends on your point of view on that one.
It was usually good, but not great nor memorable.For me, it's the meat itself that should provideJust depends what the flavorings are.Whatever the meat was seasoned with. If it's some my mom had cooked, neither the meaat nor the gravy had that much flavor beyond S&P.
most of the flavor.
My least favorite form of potatoes is potatoes. MyThat sounds good. Other than fries, I never had fried potatoes until I
most favorite form of potatoes is butter. I have
had some excellent fried potatoes in Poitou-Charentes
and Wallonia (potato-growing areas) recently, though.
got married. Don't know how many times I've done them over the years but they're one of our favorite sides for salmon patties.
or > making sure the noodles don't get overcooked, I'll concentrate on the > latter. Pop them into a covered bowl, then go back to the gravy making. > I can do a decent sauerbraten gravy with gingersnaps ifSometimes it's a matter of when you have the moment or two to put the
Steve takes over > some of the other tasks for the meal. (G)
The easiest thing in the case you cite is to do
the pasta last!
water on, cook the pasta. When cooked, I don't want it to sit around in
water while waiting on the gravy to be made so I'll tend to it then.
Steve is usually available to help in times like that so gravy making
can continue.
You're getting out, will wait for the full trip report.OK, I had to look back a bit but did find it.Whew. I'm more concerned about the propagation
than the timeliness.
I do ok with them but usually have to go back and check my work forYou can't help but leave fingerprints, no matter how clean yourhands > are.
I have hard enough fingertips that that's not
necessarily the case. It makes using the screens
more difficult. I'm not at all good with touchscreens.
extra or omitted letters, numbers, etc.
He was an analyst in the Army so it makes sense for him to be soTrue. One of my doctors thought Steve was in the medical field fromwhat > he was able to discuss. No, just likes to research things quite
extensively.A trait common to those successful in the medical business.
persnickity.
Nothing so far is of earthshattering importance.Depends on your point of view on that one.
It may be a you-shattering experience, but
that's different.
cooked, > ML> > neither the meaat nor the gravy had that much flavor beyond S&P. > ML> For me, it's the meat itself that should provideJust depends what the flavorings are.Whatever the meat was seasoned with. If it's some my mom had
most of the flavor.It was usually good, but not great nor memorable.
Really great meat, of course, doesn't need sauce or
gravy, but fair-to-middling meat can benefit from
it and should have produed enough goodness to make
gravy out of.
I > got married. Don't know how many times I've done them over theMy least favorite form of potatoes is potatoes. MyThat sounds good. Other than fries, I never had fried potatoes until
most favorite form of potatoes is butter. I have
had some excellent fried potatoes in Poitou-Charentes
and Wallonia (potato-growing areas) recently, though.
years but > they're one of our favorite sides for salmon patties.
Now that we're in urban areas, the potatoes generally
aren't as good any more, as they no doubt come from the
same Syscolike frozen bags that we get back in tue US.
concentrate on > ML> the > latter. Pop them into a covered bowl, thenor > making sure the noodles don't get overcooked, I'll
go back to the gravy > ML> making. > I can do a decent sauerbraten
gravy with gingersnaps if > ML> Steve takes over > some of the other tasks for the meal. (G)
the > water on, cook the pasta. When cooked, I don't want it to sitThe easiest thing in the case you cite is to doSometimes it's a matter of when you have the moment or two to put
the pasta last!
around in > water while waiting on the gravy to be made so I'll tend
to it then.
Steve is usually available to help in times like that so gravymaking > can continue.
Have the water at a simmer ahead of time, then
crank it to a boil to cook the pasta. To me it's
more important that the noodles be hot and fresh
than the sauce or gravy.
You're getting out, will wait for the full trip report.OK, I had to look back a bit but did find it.Whew. I'm more concerned about the propagation
than the timeliness.
It'll be a while and will come mostly as dribs
and drabs.
your > ML> hands > are.You can't help but leave fingerprints, no matter how clean
I have hard enough fingertips that that's notI do ok with them but usually have to go back and check my work for extra or omitted letters, numbers, etc.
necessarily the case. It makes using the screens
more difficult. I'm not at all good with touchscreens.
I have to lick my fingers periodically to use a
touchscreen at all.
field from > ML> what > he was able to discuss. No, just likes to research things quite > ML> > extensively.True. One of my doctors thought Steve was in the medical
A trait common to those successful in the medical business.He was an analyst in the Army so it makes sense for him to be so persnickity.
True enough, for a good one.
On 08-05-19 15:48, Ruth Haffly <=-
spoke to Michael Loo about 756 picnics was overf + t <=-
We decided on a place to take the group for Friday night of picnic
week end--a local cafeteria that specialises in southern cooking. It's
the first place we ate at in WF when we came to visit the seminary, changed hands a couple of years ago but still top notch quality. It's
one of the most popular places to eat in town, especially on Sunday,
after church. (G)
We decided on a place to take the group for Friday night of picnic
week end--a local cafeteria that specialises in southern cooking. It's
the first place we ate at in WF when we came to visit the seminary, changed hands a couple of years ago but still top notch quality. It's
one of the most popular places to eat in town, especially on Sunday,
after church. (G)
Based on your recommendation, sounds like a good plan. Cafeteria
style will let folks get what they want.
Speaking of what you want -- yes, I know you would use thighs if you
did this recipe.
I would marinate the chicken in the mustard mixture.
Title: GRILLED HONEY-MUSTARD CHICKEN SANDWICHES
Categories: Sandwiches, Poultry
Yield: 4 Servings
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