Subj : Tex-Mex [1]
To : Dave Drum
From : Ruth Haffly
Date : Mon Jul 01 2024 12:34:33
Hi Dave,
DD> Most of the venues around this area have the lunch menu available
DD> until 15:00. Which is good for me as I sometimes take a late lunch.
That's as good as a late breakfast for those of us that don't like it at
the crack of dawn.
DD> my trousers aren't as tight as they used to be. A visit to my
DD> cardiologist told me that I've lost 35# in the past couple of
DD> moths - according to their scale. If this keeps up it could get
RH> Good going! I need to up my exercise factor and try to shed a few
RH> pounds.
DD> expensive. There's a limit to how much pants can be "taken in."
RH> I know, I've both taken them in and let them out as a seamstress
RH> for hire. (G)
DD> I am not sempster (sempster (ess) found in: Thesaurus, Wikipedia.
DD> sempster (ess) also "sɛmpstrɪs" noun
DD> 1. (Knitting & Sewing) a rare word for seamstress
DD> 2. (Professions) a rare word for seamstress
DD>
https://www.thefreedictionary.com/
DD> Picked that word up from a Robert Heinlein Sci-Fi novel.
I picked up the term from Alison Weir/Philippa Gregory, both British
authors writing a lot about the pre thru post Henry VIII era. Our older
daughter got me interested in those books when I borrowed one of hers
and she said "keep it". I've quite a number of them on my Nook.
DD> 8<----- CUT ----->8
RH> I use the 6 quart one from time to time but it usually means a lot of
RH> left overs (unless I'm doing chili for a cook off, then it usually
RH> comes home empty or nearly so).
DD> Does your big crockpot have a locking lid? Mine doesn't and while I've
DD> used it to transport chilli (to work, to a gathering, etc.) I have to
DD> drive verrry carefully and not make any sudden moves lest I get chilli
DD> all over the floor/carpet in the Beemer.
Yes, it has a locking lid; we make sure it's locked down before
transporting and usually put it in a box, lined with towels as well. We
also put a lightweight bungee cord over the top as extra insurance.
DD> Here's one that would work in the triple header. I'd leave off the
DD> okra and substitute file' powder as the thickener.
DD> Title: Sausage & Chicken Gumbo
DD> Categories: Pork, Poultry, Vegetables, Herbs, Chilies
DD> Yield: 6 Servings
RH> I'd probably cut it into 1/2 or 1/3 recipe and use the baby crock pot.
RH> Not sure about the okra; I like it but Steve doesn't.
DD> Even though the African word for okra is "gumbo" which gave the dish
DD> its name - I still call m'em "snot pods". Even battered and deep fried
DD> they give me a slimy mouth feel..
RH> I like it best deep fried, used to order it all the time if we went
RH> somewhere and it was on the menu. Now it's maybe half the time. (G)
DD> I hereby bequeath you my lifetime share of snot pods - in perpetuity.
DD> Bv)=
IIRC, you made this bequeast some years ago---but it doesn't hurt to
refresh it now and again. (G)
DD> Here it is - paired with another of my least favourite foods - grits,
DD> aka wallboard spackle. You probably couldn't serve this to Steve since
DD> grits is, at root, corn that has has unconscionable things done to it.
DD> Title: Okra-Grits Recipe
DD> Categories: Vegan, Vegetables, Herbs, Chilies
DD> Yield: 999 Servings
No, he's not that fond of grits anyway, but again, I like them. At one
of our favorite seafood restaurants, my usual order is their shrimp and
grits, half size portion so I have room for clam chowder or seafood
bisque (just a cup) as well.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... 90% of being smart is knowing what you're dumb at.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
