Nothing special but very tasty. A couple of soft boiled eggs in spooned
into a cup ("egg a cup") with softened butter and seasoned with S&P.
Accompanied by a slice of buttered toast and yes, a glass of cold milk. :)

Jill

On 10/26/2023 10:44 PM, jmcquown wrote:
> Nothing special but very tasty.  A couple of soft boiled eggs in spooned
> into a cup ("egg a cup") with softened butter and seasoned with S&P.
> Accompanied by a slice of buttered toast and yes, a glass of cold milk. :)
>
> Jill

Breakfast makes a good dinner. A little butter adds to the richness of
the SB eggs too.

Breaded pork chop, fried apples, salad here. Will repeat againSaturday
as I made two chops.

On Thursday, October 26, 2023 at 10:44:30 PM UTC-4, jmcquown wrote:
> Nothing special but very tasty. A couple of soft boiled eggs in spooned
> into a cup ("egg a cup") with softened butter and seasoned with S&P.
> Accompanied by a slice of buttered toast and yes, a glass of cold milk. :)
>
> Jill

And hey Jill, the next time you fry scallops, make sure you already stopped by a Chinese restaurant and grabbed a carton of spicy mixed vegetables Lo Mein (with noodles). That way, you can just dump the fried scallops and maybe some fried Chinese noodles right in with the mixed vegetables. Along with soy sauce and Chinese hot mustard, I bet that would taste a million times better than just Asparagus.

On 10/27/2023 2:43 PM, bruce bowser wrote:
> On Thursday, October 26, 2023 at 10:44:30 PM UTC-4, jmcquown wrote:
>> Nothing special but very tasty. A couple of soft boiled eggs in spooned
>> into a cup ("egg a cup") with softened butter and seasoned with S&P.
>> Accompanied by a slice of buttered toast and yes, a glass of cold milk. :)
>>
>> Jill
>
> And hey Jill, the next time you fry scallops, make sure you already stopped by a Chinese restaurant and grabbed a carton of spicy mixed vegetables Lo Mein (with noodles). That way, you can just dump the fried scallops and maybe some fried Chinese noodles right in with the mixed vegetables. Along with soy sauce and Chinese hot mustard, I bet that would taste a million times better than just Asparagus.

If you like it, go for it. IMO, the veggies would over power the
delicate flavor of the scallops.

The problem with asparagus right now is finding some edible ones. Went
to the store yesterday and they did not look appealing. You'd have to
cut off the bottom half that was stiff and top tips looked like dried
leaves. I passed on them.

On Fri, 27 Oct 2023 16:43:17 -0400, Ed P <esp@snet.xxx> wrote:

>On 10/27/2023 2:43 PM, bruce bowser wrote:
>> On Thursday, October 26, 2023 at 10:44:30 PM UTC-4, jmcquown wrote:
>>> Nothing special but very tasty. A couple of soft boiled eggs in spooned
>>> into a cup ("egg a cup") with softened butter and seasoned with S&P.
>>> Accompanied by a slice of buttered toast and yes, a glass of cold milk. :)
>>>
>>> Jill
>>
>> And hey Jill, the next time you fry scallops, make sure you already stopped by a Chinese restaurant and grabbed a carton of spicy mixed vegetables Lo Mein (with noodles). That way, you can just dump the fried scallops and maybe some fried Chinese noodles right in with the mixed vegetables. Along with soy sauce and Chinese hot mustard, I bet that would taste a million times better than just Asparagus.
>
>
>If you like it, go for it. IMO, the veggies would over power the
>delicate flavor of the scallops.
>
>The problem with asparagus right now is finding some edible ones. Went
>to the store yesterday and they did not look appealing. You'd have to
>cut off the bottom half that was stiff and top tips looked like dried
>leaves. I passed on them.

Yes, they have to be fresh and not from the other side of the world. I
sometimes see South American asparagi but never buy them. They could
be useful if you want to start a wood fire.

On 2023-10-27 2:43 p.m., Ed P wrote:
> On 10/27/2023 2:43 PM, bruce bowser wrote:
>> On Thursday, October 26, 2023 at 10:44:30 PM UTC-4, jmcquown wrote:
>>> Nothing special but very tasty. A couple of soft boiled eggs in spooned
>>> into a cup ("egg a cup") with softened butter and seasoned with S&P.
>>> Accompanied by a slice of buttered toast and yes, a glass of cold
>>> milk. :)
>>>
>>> Jill
>>
>> And hey Jill,  the next time you fry scallops, make sure you already
>> stopped by a Chinese restaurant and grabbed a carton of spicy mixed
>> vegetables Lo Mein (with noodles).  That way, you can just dump the
>> fried scallops and maybe some fried Chinese noodles right in with the
>> mixed vegetables.  Along with soy sauce and Chinese hot mustard, I bet
>> that would taste a million times better than just Asparagus.
>
>
> If you like it, go for it.  IMO, the veggies would over power the
> delicate flavor of the scallops.
>
> The problem with asparagus right now is finding some edible ones.   Went
> to the store yesterday and they did not look appealing.  You'd have to
> cut off the bottom half that was stiff and top tips looked like dried
> leaves.  I passed on them.

I prefer to eat asparagus in our season, i.e., Spring, not Peru's Spring.

On Fri, 27 Oct 2023 15:19:35 -0600, Graham <g.stereo@shaw.ca> wrote:

>On 2023-10-27 2:43 p.m., Ed P wrote:
>> On 10/27/2023 2:43 PM, bruce bowser wrote:
>>> On Thursday, October 26, 2023 at 10:44:30 PM UTC-4, jmcquown wrote:
>>>> Nothing special but very tasty. A couple of soft boiled eggs in spooned
>>>> into a cup ("egg a cup") with softened butter and seasoned with S&P.
>>>> Accompanied by a slice of buttered toast and yes, a glass of cold
>>>> milk. :)
>>>>
>>>> Jill
>>>
>>> And hey Jill,  the next time you fry scallops, make sure you already
>>> stopped by a Chinese restaurant and grabbed a carton of spicy mixed
>>> vegetables Lo Mein (with noodles).  That way, you can just dump the
>>> fried scallops and maybe some fried Chinese noodles right in with the
>>> mixed vegetables.  Along with soy sauce and Chinese hot mustard, I bet
>>> that would taste a million times better than just Asparagus.
>>
>>
>> If you like it, go for it.  IMO, the veggies would over power the
>> delicate flavor of the scallops.
>>
>> The problem with asparagus right now is finding some edible ones.   Went
>> to the store yesterday and they did not look appealing.  You'd have to
>> cut off the bottom half that was stiff and top tips looked like dried
>> leaves.  I passed on them.
>
>I prefer to eat asparagus in our season, i.e., Spring, not Peru's Spring.

Ghe ghe.

On 2023-10-27 5:19 p.m., Graham wrote:
> On 2023-10-27 2:43 p.m., Ed P wrote:

>> The problem with asparagus right now is finding some edible ones.
>> Went to the store yesterday and they did not look appealing.  You'd
>> have to cut off the bottom half that was stiff and top tips looked
>> like dried leaves.  I passed on them.
>
> I prefer to eat asparagus in our season, i.e., Spring, not Peru's Spring.

I broke down and got some asparagus today because it was on sale cheap.
It looked like it will be okay if we use it quickly. We will have half
of it tonight with grilled salmon. Maybe on the Sunday I will chop it to
be stir fried with olive oil garlic and a pinch of dried chili to be
tossed with pasta.

On 10/27/2023 4:43 PM, Ed P wrote:
> On 10/27/2023 2:43 PM, bruce bowser wrote:
>> On Thursday, October 26, 2023 at 10:44:30 PM UTC-4, jmcquown wrote:
>>> Nothing special but very tasty. A couple of soft boiled eggs in spooned
>>> into a cup ("egg a cup") with softened butter and seasoned with S&P.
>>> Accompanied by a slice of buttered toast and yes, a glass of cold
>>> milk. :)
>>>
>>> Jill
>>
>> And hey Jill,  the next time you fry scallops, make sure you already
>> stopped by a Chinese restaurant and grabbed a carton of spicy mixed
>> vegetables Lo Mein (with noodles).

Great, cooking tips (if you call picking up Chinese crap from a
restaurant) from a troll.

> If you like it, go for it.  IMO, the veggies would over power the
> delicate flavor of the scallops.
>
> The problem with asparagus right now is finding some edible ones.   Went
> to the store yesterday and they did not look appealing.  You'd have to
> cut off the bottom half that was stiff and top tips looked like dried
> leaves.  I passed on them.

I have a couple of bags of frozen asparagus tips in the freezer.
Problem solved. :)

Jill

On Fri, 27 Oct 2023 17:44:45 -0400, jmcquown <j_mcquown@comcast.net>
wrote:

>On 10/27/2023 4:43 PM, Ed P wrote:
>> On 10/27/2023 2:43 PM, bruce bowser wrote:
>>> On Thursday, October 26, 2023 at 10:44:30 PM UTC-4, jmcquown wrote:
>>>> Nothing special but very tasty. A couple of soft boiled eggs in spooned
>>>> into a cup ("egg a cup") with softened butter and seasoned with S&P.
>>>> Accompanied by a slice of buttered toast and yes, a glass of cold
>>>> milk. :)
>>>>
>>>> Jill
>>>
>>> And hey Jill,  the next time you fry scallops, make sure you already
>>> stopped by a Chinese restaurant and grabbed a carton of spicy mixed
>>> vegetables Lo Mein (with noodles).
>
>Great, cooking tips (if you call picking up Chinese crap from a
>restaurant) from a troll.

Not everybody you disagree with is a troll. You and your John Kuthe
obsession, now that's trollish.

On 10/27/2023 5:19 PM, Graham wrote:
> On 2023-10-27 2:43 p.m., Ed P wrote:
>> On 10/27/2023 2:43 PM, bruce bowser wrote:
>>> On Thursday, October 26, 2023 at 10:44:30 PM UTC-4, jmcquown wrote:
>>>> Nothing special but very tasty. A couple of soft boiled eggs in spooned
>>>> into a cup ("egg a cup") with softened butter and seasoned with S&P.
>>>> Accompanied by a slice of buttered toast and yes, a glass of cold
>>>> milk. :)
>>>>
>>>> Jill
>>>
>>> And hey Jill,  the next time you fry scallops
(snipped drivel)
>> The problem with asparagus right now is finding some edible ones.
>> Went to the store yesterday and they did not look appealing.  You'd
>> have to cut off the bottom half that was stiff and top tips looked
>> like dried leaves.  I passed on them.
>
> I prefer to eat asparagus in our season, i.e., Spring, not Peru's Spring.

There's a reason they sell frozen vegetables. :) I honestly don't know
where the "fresh" asparagus I see at the supermarket comes from. I do
know it looks a heck of a lot better in the Spring. I never see fresh
asparagus for sale at the farm stands/farmers market. I don't think
there are any asparagus farmers nearby.

Jill

On 2023-10-27 6:33 p.m., jmcquown wrote:
> On 10/27/2023 5:19 PM, Graham wrote:

>> I prefer to eat asparagus in our season, i.e., Spring, not Peru's Spring.
>
>
> There's a reason they sell frozen vegetables. :)  I honestly don't know
> where the "fresh" asparagus I see at the supermarket comes from.  I do
> know it looks a heck of a lot better in the Spring.  I never see fresh
> asparagus for sale at the farm stands/farmers market.  I don't think
> there are any asparagus farmers nearby.

The asparagus we had for supper was pretty darned good. It was certainly
not as good as the now out of season fresh local crop, but it was pretty
good.

On 10/27/2023 7:01 PM, Dave Smith wrote:
> On 2023-10-27 6:33 p.m., jmcquown wrote:
>> On 10/27/2023 5:19 PM, Graham wrote:
>
>>> I prefer to eat asparagus in our season, i.e., Spring, not Peru's
>>> Spring.
>>
>>
>> There's a reason they sell frozen vegetables. :)  I honestly don't
>> know where the "fresh" asparagus I see at the supermarket comes from.
>> I do know it looks a heck of a lot better in the Spring.  I never see
>> fresh asparagus for sale at the farm stands/farmers market.  I don't
>> think there are any asparagus farmers nearby.
>
> The asparagus we had for supper was pretty darned good. It was certainly
> not as good as the now out of season fresh local crop, but it was pretty
> good.
>
Glad to hear it it wasn't a disappointment. :)

Jill

On Fri, 27 Oct 2023 18:33:33 -0400, jmcquown <j_mcquown@comcast.net>
wrote:

>On 10/27/2023 5:19 PM, Graham wrote:
>> On 2023-10-27 2:43 p.m., Ed P wrote:
>
>>> The problem with asparagus right now is finding some edible ones.
>>> Went to the store yesterday and they did not look appealing.  You'd
>>> have to cut off the bottom half that was stiff and top tips looked
>>> like dried leaves.  I passed on them.
>>
>> I prefer to eat asparagus in our season, i.e., Spring, not Peru's Spring.
>
>There's a reason they sell frozen vegetables. :) I honestly don't know
>where the "fresh" asparagus I see at the supermarket comes from. I do
>know it looks a heck of a lot better in the Spring.

American (or Australian in my case) asparagus vs foreign asparagus.

>I never see fresh
>asparagus for sale at the farm stands/farmers market. I don't think
>there are any asparagus farmers nearby.

Asparagus prefers a cooler climate.

jmcquown wrote:
> On 10/27/2023 4:43 PM, Ed P wrote:
>> On 10/27/2023 2:43 PM, bruce bowser wrote:
>>> On Thursday, October 26, 2023 at 10:44:30 PM UTC-4,
>>> jmcquown wrote:
>>>> Nothing special but very tasty. A couple of soft boiled
>>>> eggs in spooned
>>>> into a cup ("egg a cup") with softened butter and seasoned
>>>> with S&P.
>>>> Accompanied by a slice of buttered toast and yes, a glass
>>>> of cold milk. :)
>>>>
>>>> Jill
>>>
>>> And hey Jill,  the next time you fry scallops, make sure
>>> you already stopped by a Chinese restaurant and grabbed a
>>> carton of spicy mixed vegetables Lo Mein (with noodles).
>
> Great, cooking tips (if you call picking up Chinese crap from a
> restaurant) from a troll.
>
>> If you like it, go for it.  IMO, the veggies would over
>> power the delicate flavor of the scallops.
>>
>> The problem with asparagus right now is finding some edible
>> ones.   Went to the store yesterday and they did not look
>> appealing.  You'd have to cut off the bottom half that was
>> stiff and top tips looked like dried leaves.  I passed on them.
>
> I have a couple of bags of frozen asparagus tips in the
> freezer. Problem solved. :)
>
> Jill

How nice for your majesty.

I sure am glad you told off those damn trolls, yet again. I
don't know why your highness puts up with them, let alone
answering these vile knaves.

Your highness is so kind.

On Friday, October 27, 2023 at 5:44:54 PM UTC-4, jmcquown wrote:
> On 10/27/2023 4:43 PM, Ed P wrote:
> > On 10/27/2023 2:43 PM, bruce bowser wrote:
> >> On Thursday, October 26, 2023 at 10:44:30 PM UTC-4, jmcquown wrote:
> >>> Nothing special but very tasty. A couple of soft boiled eggs in spooned
> >>> into a cup ("egg a cup") with softened butter and seasoned with S&P.
> >>> Accompanied by a slice of buttered toast and yes, a glass of cold
> >>> milk. :)
> >>>
> >>> Jill
> >>
> >> And hey Jill, the next time you fry scallops, make sure you already
> >> stopped by a Chinese restaurant and grabbed a carton of spicy mixed
> >> vegetables Lo Mein (with noodles).
> Great, cooking tips (if you call picking up Chinese crap from a
> restaurant) from a troll.

So, you only want to hear from one or two other people here. Ha! Big deal..

> > If you like it, go for it. IMO, the veggies would over power the
> > delicate flavor of the scallops.
> >
> > The problem with asparagus right now is finding some edible ones. Went
> > to the store yesterday and they did not look appealing. You'd have to
> > cut off the bottom half that was stiff and top tips looked like dried
> > leaves. I passed on them.
> I have a couple of bags of frozen asparagus tips in the freezer.
> Problem solved. :)

Bags? You mean whole BAGS? Sheesh. I guess that is almost the only stuff you eat. Oh well, suit yourself.

bruce bowser wrote:
> On Friday, October 27, 2023 at 5:44:54 PM UTC-4, jmcquown wrote:
>> On 10/27/2023 4:43 PM, Ed P wrote:
>>> On 10/27/2023 2:43 PM, bruce bowser wrote:
>>>> On Thursday, October 26, 2023 at 10:44:30 PM UTC-4, jmcquown wrote:
>>>>> Nothing special but very tasty. A couple of soft boiled eggs in spooned
>>>>> into a cup ("egg a cup") with softened butter and seasoned with S&P.
>>>>> Accompanied by a slice of buttered toast and yes, a glass of cold
>>>>> milk. :)
>>>>>
>>>>> Jill
>>>>
>>>> And hey Jill, the next time you fry scallops, make sure you already
>>>> stopped by a Chinese restaurant and grabbed a carton of spicy mixed
>>>> vegetables Lo Mein (with noodles).
>> Great, cooking tips (if you call picking up Chinese crap from a
>> restaurant) from a troll.
>
> So, you only want to hear from one or two other people here. Ha! Big deal.
>

Only because everyone else has presented as a troll to her
highness.

>>> If you like it, go for it. IMO, the veggies would over power the
>>> delicate flavor of the scallops.
>>>
>>> The problem with asparagus right now is finding some edible ones. Went
>>> to the store yesterday and they did not look appealing. You'd have to
>>> cut off the bottom half that was stiff and top tips looked like dried
>>> leaves. I passed on them.
>> I have a couple of bags of frozen asparagus tips in the freezer.
>> Problem solved. :)
>
> Bags? You mean whole BAGS? Sheesh. I guess that is almost the only stuff you eat. Oh well, suit yourself.
>

Not true. Some days when her majesty is feeling powerful lazy,
she opens a can of menudo from the royal larder.

bruce bowser wrote:
> On Friday, October 27, 2023 at 5:44:54 PM UTC-4, jmcquown wrote:
>> On 10/27/2023 4:43 PM, Ed P wrote:
>>> On 10/27/2023 2:43 PM, bruce bowser wrote:
>>>> On Thursday, October 26, 2023 at 10:44:30 PM UTC-4, jmcquown wrote:
>>>>> Nothing special but very tasty. A couple of soft boiled eggs in spooned
>>>>> into a cup ("egg a cup") with softened butter and seasoned with S&P.
>>>>> Accompanied by a slice of buttered toast and yes, a glass of cold
>>>>> milk. :)
>>>>>
>>>>> Jill
>>>>
>>>> And hey Jill, the next time you fry scallops, make sure you already
>>>> stopped by a Chinese restaurant and grabbed a carton of spicy mixed
>>>> vegetables Lo Mein (with noodles).
>> Great, cooking tips (if you call picking up Chinese crap from a
>> restaurant) from a troll.
>
> Jill, you're a whiney baby. Mixed vegetable lo main is not crap. Especially the spicy version. And to have 6 or 7 scallops next to a serving of that is the best.
>

Don't worry about it. Her majesty considers everyone a troll,
save about 4 people. It's just her way.