I made a pot of broccoli & cheddar cheese soup. I baked another skillet
of cornbread.
Happy July 5th! :)
Jill
I made a pot of broccoli & cheddar cheese soup. I baked another skillet
of cornbread.
Happy July 5th! :)
On 2025-07-06, Jill McQuown <[email protected]> wrote:
I made a pot of broccoli & cheddar cheese soup. I baked another skillet
of cornbread.
Happy July 5th! :)
You inspired me. I hadn't done a thing all day. ;)
<https://postimg.cc/zygQC8yf>
leo
On Sun, 6 Jul 2025 0:41:42 +0000, Jill McQuown wrote:
I made a pot of broccoli & cheddar cheese soup. I baked another skilletNaw, just some leftovers. But I did make an English
of cornbread.
Happy July 5th! :)
Jill
cucumber, Campari tomatoes, and shallots sliced
thinly salad. Instead of oil, vinegar, and the
addition of a smidge of sugar, I opted for creamy
Italian dressing. Quite good and it got a 'Yum!'
from a neighbor, too.
On Sun, 6 Jul 2025 4:49:56 +0000, Bruce wrote:
On Sun, 6 Jul 2025 03:22:54 +0000, [email protected]I should look up why they are called "English" cucumbers,
(ItsJoanNotJoAnn) wrote:
On Sun, 6 Jul 2025 0:41:42 +0000, Jill McQuown wrote:
I made a pot of broccoli & cheddar cheese soup. I baked another skillet >>>> of cornbread.Naw, just some leftovers. But I did make an English
Happy July 5th! :)
Jill
cucumber, Campari tomatoes, and shallots sliced
thinly salad. Instead of oil, vinegar, and the
addition of a smidge of sugar, I opted for creamy
Italian dressing. Quite good and it got a 'Yum!'
from a neighbor, too.
Do you know what English cucumbers are called in the Netherlands?
Cucumbers (komkommers), nothing English about them.
but I'm too lazy at the moment. I do know they are much
longer, thinner, and much smaller seeds compared to regular
cukes, which are delicious as well. I may be mistaken but
I think some cucumbers are bred specifically to be turned
into pickles.
On Sun, 6 Jul 2025 05:34:48 +0000, [email protected] (ItsJoanNotJoAnn) wrote:
On Sun, 6 Jul 2025 4:49:56 +0000, Bruce wrote:
On Sun, 6 Jul 2025 03:22:54 +0000, [email protected]I should look up why they are called "English" cucumbers,
(ItsJoanNotJoAnn) wrote:
On Sun, 6 Jul 2025 0:41:42 +0000, Jill McQuown wrote:
I made a pot of broccoli & cheddar cheese soup. I baked another skillet >>>>> of cornbread.Naw, just some leftovers. But I did make an English
Happy July 5th! :)
Jill
cucumber, Campari tomatoes, and shallots sliced
thinly salad. Instead of oil, vinegar, and the
addition of a smidge of sugar, I opted for creamy
Italian dressing. Quite good and it got a 'Yum!'
from a neighbor, too.
Do you know what English cucumbers are called in the Netherlands?
Cucumbers (komkommers), nothing English about them.
but I'm too lazy at the moment. I do know they are much
longer, thinner, and much smaller seeds compared to regular
cukes, which are delicious as well. I may be mistaken but
I think some cucumbers are bred specifically to be turned
into pickles.
I only used to know cucumbers. In Australia, I also got to know
Lebanese cucumbers, which are shorter.
On 2025-07-06, Bruce <[email protected]d> wrote:
On Sun, 6 Jul 2025 05:34:48 +0000, [email protected]
(ItsJoanNotJoAnn) wrote:
On Sun, 6 Jul 2025 4:49:56 +0000, Bruce wrote:
I should look up why they are called "English" cucumbers,
but I'm too lazy at the moment. I do know they are much
longer, thinner, and much smaller seeds compared to regular
cukes, which are delicious as well. I may be mistaken but
I think some cucumbers are bred specifically to be turned
into pickles.
I only used to know cucumbers. In Australia, I also got to know
Lebanese cucumbers, which are shorter.
I think we call those "Persian cucumbers".
I made a pot of broccoli & cheddar cheese soup. I baked another skillet
of cornbread.
Happy July 5th! :)
On Sun, 6 Jul 2025 09:36:50 -0000 (UTC), Cindy Hamilton
<[email protected]> wrote:
On 2025-07-06, Bruce <[email protected]d> wrote:
On Sun, 6 Jul 2025 05:34:48 +0000, [email protected]
(ItsJoanNotJoAnn) wrote:
On Sun, 6 Jul 2025 4:49:56 +0000, Bruce wrote:
I should look up why they are called "English" cucumbers,
but I'm too lazy at the moment. I do know they are much
longer, thinner, and much smaller seeds compared to regular
cukes, which are delicious as well. I may be mistaken but
I think some cucumbers are bred specifically to be turned
into pickles.
I only used to know cucumbers. In Australia, I also got to know
Lebanese cucumbers, which are shorter.
I think we call those "Persian cucumbers".
AI says Lebanese and Persian cucumbers are very similar but not
exactly the same.
It also added, without me asking:
"In fact, Dutch-style greenhouse cucumbers are exported to many
countries and are often the model for what "English cucumbers" look
and taste like."
On 2025-07-06, Bruce <[email protected]d> wrote:
On Sun, 6 Jul 2025 09:36:50 -0000 (UTC), Cindy Hamilton >><[email protected]> wrote:
On 2025-07-06, Bruce <[email protected]d> wrote:
On Sun, 6 Jul 2025 05:34:48 +0000, [email protected]
(ItsJoanNotJoAnn) wrote:
On Sun, 6 Jul 2025 4:49:56 +0000, Bruce wrote:
I should look up why they are called "English" cucumbers,
but I'm too lazy at the moment. I do know they are much
longer, thinner, and much smaller seeds compared to regular
cukes, which are delicious as well. I may be mistaken but
I think some cucumbers are bred specifically to be turned
into pickles.
I only used to know cucumbers. In Australia, I also got to know
Lebanese cucumbers, which are shorter.
I think we call those "Persian cucumbers".
AI says Lebanese and Persian cucumbers are very similar but not
exactly the same.
It also added, without me asking:
"In fact, Dutch-style greenhouse cucumbers are exported to many
countries and are often the model for what "English cucumbers" look
and taste like."
The cucumbers that Americans consider "ordinary cucumbers" have
a thick, waxy skin and many seeds.
https://www.thespruceeats.com/english-versus-regular-cucumbers-2355806
On Sun, 6 Jul 2025 11:19:45 -0000 (UTC), Cindy Hamilton
<[email protected]> wrote:
On 2025-07-06, Bruce <[email protected]d> wrote:
On Sun, 6 Jul 2025 09:36:50 -0000 (UTC), Cindy Hamilton >>><[email protected]> wrote:
On 2025-07-06, Bruce <[email protected]d> wrote:
On Sun, 6 Jul 2025 05:34:48 +0000, [email protected]
(ItsJoanNotJoAnn) wrote:
On Sun, 6 Jul 2025 4:49:56 +0000, Bruce wrote:
I should look up why they are called "English" cucumbers,
but I'm too lazy at the moment. I do know they are much
longer, thinner, and much smaller seeds compared to regular
cukes, which are delicious as well. I may be mistaken but
I think some cucumbers are bred specifically to be turned
into pickles.
I only used to know cucumbers. In Australia, I also got to know
Lebanese cucumbers, which are shorter.
I think we call those "Persian cucumbers".
AI says Lebanese and Persian cucumbers are very similar but not
exactly the same.
It also added, without me asking:
"In fact, Dutch-style greenhouse cucumbers are exported to many
countries and are often the model for what "English cucumbers" look
and taste like."
The cucumbers that Americans consider "ordinary cucumbers" have
a thick, waxy skin and many seeds.
https://www.thespruceeats.com/english-versus-regular-cucumbers-2355806
That site shows "Pickling", "Slicing" and "English" cucumbers. The
latter was always the Dutch standard cucumber, probably even before greenhouses. Is that what you call "ordinary cucumbers"? They may have
many seeds but you'll hardly notice them because they're totally
edible.
That site shows "Pickling", "Slicing" and "English" cucumbers. The
latter was always the Dutch standard cucumber, probably even before greenhouses. Is that what you call "ordinary cucumbers"? They may have
many seeds but you'll hardly notice them because they're totally
edible.
I only used to know cucumbers. In Australia, I also got to know
Lebanese cucumbers, which are shorter.
I may be mistaken but I think some cucumbers
are bred specifically to be turned into pickles.
On Sun, 6 Jul 2025 0:41:42 +0000, Jill McQuown wrote:
I made a pot of broccoli & cheddar cheese soup. I baked another skillet
of cornbread.
Happy July 5th! :)
Jill
Here's some mangoes from my son's family's yard. It was picked from a >monstrous tree that's way too big for their yard. It's going to have to
be removed soon. The fruit is pretty awesome though. The mango skin
contains an allergen similar to poison ivy so my wife can't touch the
fruit. Luckily, the sap doesn't affect me.
They've included a green mango in the box - that's very considerate of
them. We can eat them with Shoyu and vinegar - if they're green and sour >enough.
https://photos.app.goo.gl/rGdh6qcwSWbGQPHeA
https://www.hawaiian-culture-stories.com/green-mango.html
On 2025-07-06, Bruce <[email protected]d> wrote:
On Sun, 6 Jul 2025 11:19:45 -0000 (UTC), Cindy Hamilton >><[email protected]> wrote:
On 2025-07-06, Bruce <[email protected]d> wrote:
On Sun, 6 Jul 2025 09:36:50 -0000 (UTC), Cindy Hamilton >>>><[email protected]> wrote:
On 2025-07-06, Bruce <[email protected]d> wrote:
On Sun, 6 Jul 2025 05:34:48 +0000, [email protected]
(ItsJoanNotJoAnn) wrote:
On Sun, 6 Jul 2025 4:49:56 +0000, Bruce wrote:
I should look up why they are called "English" cucumbers,
but I'm too lazy at the moment. I do know they are much
longer, thinner, and much smaller seeds compared to regular >>>>>>>cukes, which are delicious as well. I may be mistaken but
I think some cucumbers are bred specifically to be turned
into pickles.
I only used to know cucumbers. In Australia, I also got to know
Lebanese cucumbers, which are shorter.
I think we call those "Persian cucumbers".
AI says Lebanese and Persian cucumbers are very similar but not
exactly the same.
It also added, without me asking:
"In fact, Dutch-style greenhouse cucumbers are exported to many
countries and are often the model for what "English cucumbers" look
and taste like."
The cucumbers that Americans consider "ordinary cucumbers" have
a thick, waxy skin and many seeds.
https://www.thespruceeats.com/english-versus-regular-cucumbers-2355806
That site shows "Pickling", "Slicing" and "English" cucumbers. The
latter was always the Dutch standard cucumber, probably even before
greenhouses. Is that what you call "ordinary cucumbers"? They may have
many seeds but you'll hardly notice them because they're totally
edible.
No, the Slicing cucumbers are "ordinary". The seeds are edible,
but bitter and obtrusive. The peel is tough.
IIRC, my grandmother thought cucumber peels were poisonous.
On Sun, 6 Jul 2025 4:49:56 +0000, Bruce wrote:
Do you know what English cucumbers are called in the Netherlands?
Cucumbers (komkommers), nothing English about them.
I should look up why they are called "English" cucumbers,
but I'm too lazy at the moment. I do know they are much
longer, thinner, and much smaller seeds compared to regular
cukes, which are delicious as well. I may be mistaken but
I think some cucumbers are bred specifically to be turned
into pickles.
Jill McQuown wrote:
I made a pot of broccoli & cheddar cheese soup. I baked another skillet
of cornbread.
Happy July 5th! :)
we made cookies: black walnut with almond frosting,
shortbread, shortbread chocolate chip and molasses with
seedless red raspberry. nobody but me and my sister
like the black walnut cookies so i set some aside for
her to keep in the freezer (double bagged) when she
visits - the rest i'll gradually eat over the next few
months. i don't make them very often because they're
more work than the chocolate chip shortbreads or the
chocolate chip cookies but it's a nice change when i
can get them made.
I should look up why they are called "English" cucumbers,
but I'm too lazy at the moment. I do know they are much
longer, thinner, and much smaller seeds compared to regular
cukes, which are delicious as well. I may be mistaken but
I think some cucumbers are bred specifically to be turned
into pickles.
The only cucumber that I'll eat is a pickled cucumber (I might make an exception for tzatziki sauce). I bought some "home made" pickle chips
at a farmer's market earlier this year that were brined in horse radish.
Expensive little buggers at $8 for a small deli cup, but they were delicious.
On 7/6/2025 6:18 AM, songbird wrote:...
we made cookies: black walnut with almond frosting,
shortbread, shortbread chocolate chip and molasses with
seedless red raspberry. nobody but me and my sister
like the black walnut cookies so i set some aside for
her to keep in the freezer (double bagged) when she
visits - the rest i'll gradually eat over the next few
months. i don't make them very often because they're
more work than the chocolate chip shortbreads or the
chocolate chip cookies but it's a nice change when i
can get them made.
I'm with you and your sister, sign me up for the black walnut ones! Do
you harvest them from your property? I remember helping my grandfather
with that, and having rather stained hands afterward.
Michael Trew wrote:
On 7/6/2025 6:18 AM, songbird wrote:...
we made cookies: black walnut with almond frosting,
shortbread, shortbread chocolate chip and molasses with
seedless red raspberry. nobody but me and my sister
like the black walnut cookies so i set some aside for
her to keep in the freezer (double bagged) when she
visits - the rest i'll gradually eat over the next few
months. i don't make them very often because they're
more work than the chocolate chip shortbreads or the
chocolate chip cookies but it's a nice change when i
can get them made.
I'm with you and your sister, sign me up for the black walnut ones! Do
you harvest them from your property? I remember helping my grandfather
with that, and having rather stained hands afterward.
i shelled black walnuts a few times, but decided that
the store sells them at a much safer price (safer for my
hands). i used a 12oz bag for 48 cookies. delicious. :)
the recipe calls for powdered sugar but i'm going to
adjust that down next time because they don't need to be
sweet with the frosting added on top - i like the contrast
of sweet and not.
On 2025-07-09 4:59 p.m., Michael Trew wrote:
The only cucumber that I'll eat is a pickled cucumber (I might make an
exception for tzatziki sauce). I bought some "home made" pickle chips
at a farmer's market earlier this year that were brined in horse
radish. Expensive little buggers at $8 for a small deli cup, but
they were delicious.
I recently discovered some really tasty pickles. Putters hot and spicy
pickle chips are a type of bread and butter pickle with some hot spice
added. They are delicious. I got some last week after my friend told me they had them at the local Costco. He wants me to go for a motorcycle
ride with him tonight to get some more because he has already run out.
Tzatziki is good stuff and easy to make. You don't even need a set
recipe. You can use more or less garlic. You can use different types of yogurt, maybe stiffen it up a little with some sour cream. If you are making only a little and plan to use it up you can add some chopped
cucumber. If you are planning to keep it for more than a few hours
should grate the cucumber and squeeze out excess water. Otherwise, the
water is going to leech out into the sauce and make it soupy.
On 7/9/2025 5:43 PM, Dave Smith wrote:
I recently discovered some really tasty pickles. Putters hot and spicy
pickle chips are a type of bread and butter pickle with some hot spice
added. They are delicious. I got some last week after my friend told
me they had them at the local Costco. He wants me to go for a
motorcycle ride with him tonight to get some more because he has
already run out.
I'd try a spicy one if offered to me, but I've always been put off by
bread and butter pickles, I find them to be too sweet for me.
Tzatziki is good stuff and easy to make. You don't even need a set
recipe. You can use more or less garlic. You can use different types
of yogurt, maybe stiffen it up a little with some sour cream. If you
are making only a little and plan to use it up you can add some
chopped cucumber. If you are planning to keep it for more than a few
hours should grate the cucumber and squeeze out excess water.
Otherwise, the water is going to leech out into the sauce and make it
soupy.
Thanks, I've never made it, but I've had it at a good Gyro place in Pittsburgh a few times. I'll have to give it a go if I work up the
never to try to cook lamb. I hear it's very easy to overcook to dry,
and it isn't cheap, either.
Lamb tends to be a little pricey, but not as bad as beef these days. It
is definitely better when pink. We get good deals on boneless leg of
lamb. You can always cube it, marinate it and cook it on skewers.
On 7/9/2025 5:43 PM, Dave Smith wrote:
On 2025-07-09 4:59 p.m., Michael Trew wrote:
The only cucumber that I'll eat is a pickled cucumber (I might make an
exception for tzatziki sauce). I bought some "home made" pickle chips
at a farmer's market earlier this year that were brined in horse
radish. Expensive little buggers at $8 for a small deli cup, but
they were delicious.
I recently discovered some really tasty pickles. Putters hot and spicy
pickle chips are a type of bread and butter pickle with some hot spice
added. They are delicious. I got some last week after my friend told me
they had them at the local Costco. He wants me to go for a motorcycle
ride with him tonight to get some more because he has already run out.
I'd try a spicy one if offered to me, but I've always been put off by
bread and butter pickles, I find them to be too sweet for me.
Tzatziki is good stuff and easy to make. You don't even need a set
recipe. You can use more or less garlic. You can use different types of
yogurt, maybe stiffen it up a little with some sour cream. If you are
making only a little and plan to use it up you can add some chopped
cucumber. If you are planning to keep it for more than a few hours
should grate the cucumber and squeeze out excess water. Otherwise, the
water is going to leech out into the sauce and make it soupy.
Thanks, I've never made it, but I've had it at a good Gyro place in Pittsburgh a few times. I'll have to give it a go if I work up the
never to try to cook lamb. I hear it's very easy to overcook to dry,
and it isn't cheap, either.
On 2025-07-10, Dave Smith <[email protected]> wrote:
Lamb tends to be a little pricey, but not as bad as beef these days. It
is definitely better when pink. We get good deals on boneless leg of
lamb. You can always cube it, marinate it and cook it on skewers.
I don't know where you shop, but lamb is more expensive than beef
at the grocery stores here. Probably different at the halal markets,
but I wouldn't expect Michael to have much access to those.
On 2025-07-11 5:45 a.m., Cindy Hamilton wrote:
On 2025-07-10, Dave Smith <[email protected]> wrote:
Lamb tends to be a little pricey, but not as bad as beef these days. It >>> is definitely better when pink. We get good deals on boneless leg of
lamb. You can always cube it, marinate it and cook it on skewers.
I don't know where you shop, but lamb is more expensive than beef
at the grocery stores here. Probably different at the halal markets,
but I wouldn't expect Michael to have much access to those.
It varies from store to store. Lately I have been getting lamb at Costco
and it is a lot cheaper than even the less expensive grocery stores.
On 2025-07-11 7:02 a.m., Dave Smith wrote:
It varies from store to store. Lately I have been getting lamb atIt's Australian lamb in the local Costco and is excellent. I've frozen
Costco and it is a lot cheaper than even the less expensive grocery
stores.
some chops.
BTW their Norwegian salmon is excellent too.
I don't think I have ever bought bread and butter pickles before, though
I had eaten them. These guys are amazing. The spicy more than makes up
for the sweet.
Jill McQuown <[email protected]> writes:
I made a pot of broccoli & cheddar cheese soup. I baked another
skillet of cornbread.
Happy July 5th! :)
Jill
I know it's late but, I made a loaf of bread. Trying to wean myself from >using the tried and true bread machine to do the dough making.
It turns out that it's not much more work using the standing mixer.
I'll be making another loaf tomorrow morning to take to my mom.
I made a pot of broccoli & cheddar cheese soup. I baked another
skillet of cornbread.
Happy July 5th! :)
Jill
On Sat, 12 Jul 2025 23:34:34 -0700, Daniel <[email protected]> wrote:
Jill McQuown <[email protected]> writes:
I made a pot of broccoli & cheddar cheese soup. I baked another
skillet of cornbread.
Happy July 5th! :)
Jill
I know it's late but, I made a loaf of bread. Trying to wean myself from >>using the tried and true bread machine to do the dough making.
It turns out that it's not much more work using the standing mixer.
I'll be making another loaf tomorrow morning to take to my mom.
Are you the Baltic Bozo or another Daniel?
On Sun, 6 Jul 2025 03:22:54 +0000, [email protected] (ItsJoanNotJoAnn) wrote:
On Sun, 6 Jul 2025 0:41:42 +0000, Jill McQuown wrote:
I made a pot of broccoli & cheddar cheese soup. I baked another skilletNaw, just some leftovers. But I did make an English
of cornbread.
Happy July 5th! :)
Jill
cucumber, Campari tomatoes, and shallots sliced
thinly salad. Instead of oil, vinegar, and the
addition of a smidge of sugar, I opted for creamy
Italian dressing. Quite good and it got a 'Yum!'
from a neighbor, too.
Do you know what English cucumbers are called in the Netherlands?
Cucumbers (komkommers), nothing English about them.
Bruce <[email protected]d> writes:
On Sat, 12 Jul 2025 23:34:34 -0700, Daniel <[email protected]> wrote:
Jill McQuown <[email protected]> writes:
I made a pot of broccoli & cheddar cheese soup. I baked another
skillet of cornbread.
Happy July 5th! :)
Jill
I know it's late but, I made a loaf of bread. Trying to wean myself from >>>using the tried and true bread machine to do the dough making.
It turns out that it's not much more work using the standing mixer.
I'll be making another loaf tomorrow morning to take to my mom.
Are you the Baltic Bozo or another Daniel?
Not sure what you mean. I've been accused of being a ding-dong before,
but not a bozo. That would be slightly more insulting, I think.
Bruce <[email protected]d> writes:
On Sun, 6 Jul 2025 03:22:54 +0000, [email protected]
(ItsJoanNotJoAnn) wrote:
On Sun, 6 Jul 2025 0:41:42 +0000, Jill McQuown wrote:
I made a pot of broccoli & cheddar cheese soup. I baked another skillet >>>> of cornbread.Naw, just some leftovers. But I did make an English
Happy July 5th! :)
Jill
cucumber, Campari tomatoes, and shallots sliced
thinly salad. Instead of oil, vinegar, and the
addition of a smidge of sugar, I opted for creamy
Italian dressing. Quite good and it got a 'Yum!'
from a neighbor, too.
Do you know what English cucumbers are called in the Netherlands?
Cucumbers (komkommers), nothing English about them.
Maybe them thar cucumbers don't drink tea in the Netherlands like they
do elsewhere. heh
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