US TV is responsible for lots of things, including
the Brits no longer being sure which side of the
stairs to walk down.
Although, Brit TV has done its share of confusing the US populace as to
such things as well... ;)
Brit TV confuses only a select audience!
I was riding to a gig with my cellist friend Dave who
was cut off by one of those pile-driving automotive
monstrosities, and though he was the sweetest possible
person, turned to me and said, there are moments when
you wish for a Sidewinder heat-seeking missile.
There are times, indeed... ;) At least he's still able to vent
safely... ;)
Venting is an important part of life. It should
however be done in the privacy of one's own castle,
whether a mobile one or not.
There might be a text file of it someplace, but
where who knows.
Oh, well...
Is there anyone here who can elucidate?
Apparently not... Sounds like Ruth Haffly still owns a printed copy, though... I could just look at that, I guess... ;)
Thing is, I'm certain that a file existed, because
Dave had to make one in the first place, but if I had
a copy, it is entrapped in some ancient no doubt dead
computer of the 386 era.
For me, fish is a no-no, and fried things are a
relative no-no. Fried fish, of course, is the worst.
That's what restaurants are for.
......as I said.... ;)
There are few foods I shy away from, but there
are those.
I've not done much actually frying over the years... not to avoid odors,
just because haven't had the inclination to go to the bother... we get
enough fried food elsewhere, or in the frozen-heat-in-the-oven later
form.... :)
Thing is you have to buy a big thing of oil, so
unless you succumb and change your eating habits in a
bad way, there's the cost inefficiency and waste
issue as well as the stench that lasts for days.
One amusing
thing, at two of the restaurants we went to, one countryish
and one Michelin-approved (not starred, though), we were
served lard with our bread. Made me want to eat lots of
bread, but Bonnie found it disgusting. More for me. At
t'Bagientje. I was ravenous anyway and ate a whole half-cup
serving of the stuff.
Lard, after all, is another real ingredient... ;)
The impression I was trying to convey.
... The three food groups: Frozen, instant, take-out.
Sounds like the words of a programmer.
+
I was trying to research the origin of this recipe, and
someone tried to highjack my computer. Rude.
Indeed rude
I was rather shocked. Usually the danger at Hamptons is
that the free wi-fi will try to make MSN your home page.
Installing Chrome without my consent was a new one. I
was going to append this very short answer to the
previous post, where it would have fit the discussion
better, but it didn't fit as well in terms of length.
Fiery Squash
categories: vegetarian, main, odd, southern, casserole
Servings: 8
h- Saute
5 Jalapenos
1/2 onion
2 Bell peppers
h - Spices
1 ts garlic salt
1 ts Old Bay
1 ts Italian seasoning
1 ts pepper, more to taste
h - General
1 lb mild Cheddar; do not use low-fat
1 bag Kettle Jalapeno-flavored chips
- or chips of your preference
6 yellow squash
2 eggs
2 Tb butter, in small pieces
nonstick spray
1/4 c Lea & Perrins Worcestershire sauce
Chop the onion fine. Add to saute pan. Chop the Jalapeno.
Add to saute pan. De-seed if you like, we chose not to.
Chop Bell peppers. (Combine red & yellow for a colorful
twist!) Add to saute pan. Add Worcestershire sauce and
butter.
Quarter and slice the squash. Add to saucepan with water
to cover.
Grate the cheese. Add to large mixing bowl.
Open the bag of chips to release the air. Crush the chips
while still inside the bag. Add to the top of the cheese
in the large mixing bowl.
Put squash on the stove and bring to a boil. Once boiling,
cook for 10 min.
Add the saute to the stove on low heat and stir occasionally
to mix in the butter and Worcestershire sauce.
Meanwhile, mix the spices well in a small bowl. Then add
to the saute and stir.
Whisk the eggs.
Once the squash has boiled for 10 min, remove and drain.
Remove the saute from heat.
Immediately add the squash, whisked eggs, and saute mix
to the cheese mixture. Stir until you reach a well-combined
mix and the cheese has melted.
Add a light coating of PAM to two casserole dishes and spread
the mixture into the dishes. You should have enough mix to
fill 1 large and 1 small casserole dish. The spread thickness
should be roughly 1 ro 1.5" thick.
Bake iat 350F for 40 min. Check 30 to 35 min in. Once it
starts bubbling on the sides, you are done!
after chromedonkey.com
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