My first dead spread

maxine in ri said:

jmcquown said:

My parents will have an attendance, I'm sure, unless their friends
die before they do. I'm pretty sure no one *will* bother to attend
my funeral except immediate family, whoever is left. I don't want a
memorial service or a church thing. I don't go to church; my
parents never took us to church. If someone wants to throw a party
to celebrate the fact that I'm gone, that's fine with me. But I
don't expect my family to feed a bunch of people. It's simply not
what we grew up with.

Jill

Funerals aren't so much for the dead as for the living. If you leave
no one behind, be they relatives or friends, then there's no need for
any kind of gathering.

Different familys and cultures have different expectations for their
dead. Yours sounds kind of cold and uncaring to me, but if it is what
you are familiar with and comfortable with, that's certainly your
right.

I know it sounds cold. But you have to consider we moved every year or two.
It doesn't make for forming especially long friendships. For example, I
have no idea where anyone I went to high school or college with might be. I
know a few moved away and we lost touch.

My parents, my two brothers and I haven't seen any other family members in
over 30 years. In fact, I have an aunt and uncle and cousins I've never
met. Everyone is far-flung across the country. My two best friends both
moved away years ago. I have some casual friends in the area but we don't
hang out on a regular basis. So in the event of my demise, there would
probably be no one to feed.

Quoted message said:

My husband doesn't understand my desire to keep a kosher home, but he
respects my right to do so.

to each their own.
maxine in ri

On Thu 27 Apr 2006 10:33:03p, Thus Spake Zarathustra, or was it jmcquown?

Quoted message said:

maxine in ri said:

jmcquown said:

My parents will have an attendance, I'm sure, unless their friends
die before they do. I'm pretty sure no one *will* bother to attend
my funeral except immediate family, whoever is left. I don't want a
memorial service or a church thing. I don't go to church; my
parents never took us to church. If someone wants to throw a party
to celebrate the fact that I'm gone, that's fine with me. But I
don't expect my family to feed a bunch of people. It's simply not
what we grew up with.

Jill

Funerals aren't so much for the dead as for the living. If you leave
no one behind, be they relatives or friends, then there's no need for
any kind of gathering.

Different familys and cultures have different expectations for their
dead. Yours sounds kind of cold and uncaring to me, but if it is what
you are familiar with and comfortable with, that's certainly your
right.

I know it sounds cold. But you have to consider we moved every year or
two. It doesn't make for forming especially long friendships. For
example, I have no idea where anyone I went to high school or college
with might be. I know a few moved away and we lost touch.

My parents, my two brothers and I haven't seen any other family members
in over 30 years. In fact, I have an aunt and uncle and cousins I've
never met. Everyone is far-flung across the country. My two best
friends both moved away years ago. I have some casual friends in the
area but we don't hang out on a regular basis. So in the event of my
demise, there would probably be no one to feed.

I understand your POV, Jill, and I'm pretty much in the same boat. My
parents had many friends, and following each of their funerals there were
large gatherings and meals with family and friends. However, I'm an only
child and have been estranged from what remains of my family for some time.
Although David has a lot of family, they are not close, so for the most
part we just have each other. We do not have close friends. In the case
of either of our deaths, I don't expect to have much going on following our
funerals.

--
Wayne Boatwright @¿@¬
_____________________

jmcquown said:

My parents, my two brothers and I haven't seen any other family members in
over 30 years. In fact, I have an aunt and uncle and cousins I've never
met. Everyone is far-flung across the country. My two best friends both
moved away years ago. I have some casual friends in the area but we don't
hang out on a regular basis. So in the event of my demise, there would
probably be no one to feed.

My father in law was American, the youngest son in a large family, moved to
Canada in his 20s and married late. He was almost 50 when my wife was born. She
had two aunts in the US who she knew well, but one died in a plane crash in the
50s. They were close to the son and daughter of the other aunt, still are to the
daughter, the son died 15 years ago. She has only met one her uncles on her
father's side and never met any of the other cousins. She has no idea where they
are.

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 27 Apr 2006 09:15:39p, Thus Spake Zarathustra, or was it MareCat?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 27 Apr 2006 02:42:28p, Thus Spake Zarathustra, or was it
MareCat?

> OB Food: Cabbage rolls stuffed with ground beef and barley and served
> with roasted potatoes and salad for dinner tonight.
>
> Mary

And the recipe for those stuffed cabbage rolls, Mary? Sounds
delicious!

No recipe, just ground beef, barley (uncooked), chopped onion, couple
dashes of worchestershire, some pureed tomatoes, and s/p rolled in
cabbage leaves and layered in a pot with roughly chopped cabbage and
tomato sauce mixed with diced tomatoes, garlic, and seasonings. I
usually simmer this in a Dutch oven, but today I crockpotted it. Turned
out quite yummy.

Mary

Thanks, Mary. Would you use about the same amount of uncooked barley as
uncooked rice? I'm looking forward to making this!

--
Wayne Boatwright @¿@¬
_____________________

I've not made cabbage rolls in years, but I know that I was never able to
make the kind of sauce that was always dished up in the restaurants and
cafeteria of the times (the 50's) when it appeared on just about every menu.
This tomato sauce leaned toward being a little orange, but still a nice
bright red, and was always shimmery, maybe like it had arrowroot vs.
cornstarch - rather than sauce that was darkish red (with the slightest
hint of brown possibly). I always wanted to make that type of sauce to
spoon over the rolls, but never accomplished it.

As I write this, my mouth is watering. But I'll never pull cabbage leaves
off again. This is one of the chores that would come under the subject of a
few days ago - things you would/will never do again.

Maybe I could just dump all of the ingredients in the crock pot and close my
eyes when serving. Tee hee.
Dee Dee

Melba's Jammin said:

In article <[email hidden]>,

maxine in ri said:

Melba's Jammin said:

In article <[email hidden]>,
"maxine in ri" <[email hidden]> wrote:

Quoted message said:

> Barb was not clear. Send the CLO a check once you get/got home. When
> you're grieving, they're not gonna take your money.
>
> maxine in ri

Whaddaya mean I wasn't clear? Her post was written in the past tense,
my response was in the present tense. (Or does the if-then concept make
it future?) *-)
--
-Barb

Hey! Don't get all tense with me! Her response to your first post
didn't seem to show comprehension of the situation, but as she has
pointed out since, she knew what we both were talking about before we
mentioned it.

She's a nice lady, and whether or not you agree, so are you!

maxine in ri

I was teasing you, Toots. Note the wink at the end.
(And I'm not as nice as most people used to think.) :-)
--
-Barb

I think I wrote that last night when I thought I was coming down with
something. I missed a number of punctuation marks, like the quotes
around "tense" and my winky face at the end. Put it down to the
chills.

and you're right, you're not a nice as most people used to think.
You're nicer!
Hugs,
maxine

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 27 Apr 2006 09:15:39p, Thus Spake Zarathustra, or was it MareCat?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 27 Apr 2006 02:42:28p, Thus Spake Zarathustra, or was it
MareCat?

> OB Food: Cabbage rolls stuffed with ground beef and barley and served
> with roasted potatoes and salad for dinner tonight.
>
> Mary

And the recipe for those stuffed cabbage rolls, Mary? Sounds
delicious!

No recipe, just ground beef, barley (uncooked), chopped onion, couple
dashes of worchestershire, some pureed tomatoes, and s/p rolled in
cabbage leaves and layered in a pot with roughly chopped cabbage and
tomato sauce mixed with diced tomatoes, garlic, and seasonings. I
usually simmer this in a Dutch oven, but today I crockpotted it. Turned
out quite yummy.

Mary

Thanks, Mary. Would you use about the same amount of uncooked barley as
uncooked rice? I'm looking forward to making this!

Yep, about the same. We love barley here and have it at least once a week.

Mary

In article <[email hidden]>,

Dee Randall said:

Maybe I could just dump all of the ingredients in the crock pot and close my
eyes when serving. Tee hee.

Well, you could chop up the cabbage and layer the ingredients and
cook it like that. 🙂

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

On Fri 28 Apr 2006 08:38:06a, Thus Spake Zarathustra, or was it MareCat?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...

Quoted message said:

On Thu 27 Apr 2006 09:15:39p, Thus Spake Zarathustra, or was it
MareCat?

Quoted message said:

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
news:[email hidden]...
> On Thu 27 Apr 2006 02:42:28p, Thus Spake Zarathustra, or was it
> MareCat?
>
>> OB Food: Cabbage rolls stuffed with ground beef and barley and
>> served with roasted potatoes and salad for dinner tonight.
>>
>> Mary
>
> And the recipe for those stuffed cabbage rolls, Mary? Sounds
> delicious!

No recipe, just ground beef, barley (uncooked), chopped onion, couple
dashes of worchestershire, some pureed tomatoes, and s/p rolled in
cabbage leaves and layered in a pot with roughly chopped cabbage and
tomato sauce mixed with diced tomatoes, garlic, and seasonings. I
usually simmer this in a Dutch oven, but today I crockpotted it.
Turned out quite yummy.

Mary

Thanks, Mary. Would you use about the same amount of uncooked barley
as uncooked rice? I'm looking forward to making this!

Yep, about the same. We love barley here and have it at least once a
week.

Mary

Thanks, Mary. That's what I thought, but I have always just cooked and
served barley on its own with mushrooms or in soup. Wasn't positive about
the quantity. I love barley. :-)

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright said:

Thanks, Mary. That's what I thought, but I have always just cooked and
served barley on its own with mushrooms or in soup. Wasn't positive about
the quantity. I love barley. :-)

My wife used to cook a barley pilaff. As close as I remember, she used totoss
some butter into a hot pan and sauté the barley and mushroom, add some beef
stock and then stuck it into the oven. She hasn't made it in a long time
because the doctor told her that she is allergic to mushrooms. I loved that
pilaff.

Ranee Mueller said:

In article <[email hidden]>,

Dee Randall said:

Maybe I could just dump all of the ingredients in the crock pot and close my
eyes when serving. Tee hee.

Well, you could chop up the cabbage and layer the ingredients and
cook it like that. 🙂

I *always* do it that way. Cabbage casserole. Use your favourite
cabbage roll recipe, but do it like this:

Chop up the cabbage, and toss it in a huge cast iron casserole dish.
Mix cooked rice with the raw ground beef/lamb/whatever, and pile it on
top of the cabbage, leaving some space around the edge of the meat for
some of the sauce to drip down.
Mix up your tomato sauce, and pour it over the meat.
Turn your oven on to 225 or so, and cook the casserole (with a lid on)
for at least 3 hours.

This makes excellent leftovers, and it freezes extremely well.

Jo Anne

Dee Randall said:

As I write this, my mouth is watering. But I'll never pull cabbage
leaves off again. This is one of the chores that would come under
the subject of a few days ago - things you would/will never do again.

Maybe I could just dump all of the ingredients in the crock pot and
close my eyes when serving. Tee hee.
Dee Dee

If I were a psychologist (and no, I don't play one on TV!) I would wonder
what the big deal is about pulling off cabbage leaves. My biggest problem
was the cabbage leaves would snap until Mom told me to just par-boil the
cabbage about 10 minutes then plunge it in cold water. Then slam (yes, I
said slam) it down on the counter or cutting board to loosen the leaves from
the core. (My own interpretation: take out your anger on the cabbage.)
From there you cut away the core and the leaves just sort of fall off. And
they are the perfect texture to be stuffed and rolled.

Mom didn't use barley, she used rice. I think I'd prefer barley. And she
poured tomato juice over the top rather than pureed tomatoes or tomato
sauce. These days I might be inclined to use V-8 juice.

Jill

Dave Smith said:

Wayne Boatwright said:

Thanks, Mary. That's what I thought, but I have always just cooked
and served barley on its own with mushrooms or in soup. Wasn't
positive about the quantity. I love barley. :-)

My wife used to cook a barley pilaff. As close as I remember, she
used to toss some butter into a hot pan and sauté the barley and
mushroom, add some beef stock and then stuck it into the oven. She
hasn't made it in a long time because the doctor told her that she is
allergic to mushrooms. I loved that pilaff.

You surely can make it without mushrooms and also interchange beef stock
with chicken stock with vegetable stock. Makes a really nice side dish and
it's a great change from rice.

Jill

On Fri 28 Apr 2006 06:00:00p, Thus Spake Zarathustra, or was it jmcquown?

Quoted message said:

Dee Randall said:

As I write this, my mouth is watering. But I'll never pull cabbage
leaves off again. This is one of the chores that would come under
the subject of a few days ago - things you would/will never do again.

Maybe I could just dump all of the ingredients in the crock pot and
close my eyes when serving. Tee hee.
Dee Dee

If I were a psychologist (and no, I don't play one on TV!) I would
wonder what the big deal is about pulling off cabbage leaves. My
biggest problem was the cabbage leaves would snap until Mom told me to
just par-boil the cabbage about 10 minutes then plunge it in cold water.
Then slam (yes, I said slam) it down on the counter or cutting board to
loosen the leaves from the core. (My own interpretation: take out your
anger on the cabbage.) From there you cut away the core and the leaves
just sort of fall off. And they are the perfect texture to be stuffed
and rolled.

I wondered about that, too. I've used several different methods for
removing the leaves, but never had a problem with any of them. Regardless
of method, it's very little effort. My preference is to skewer the core of
the cabbage on a large pot fork, then hold it down in a large pot of
boiling water until the outermost leaves are slightly softened. I cut
through those leaves at the attachment with a sharp knife then remove them
to a platter. Returning the cabbage to the water, I work each layer of
leaves as they soften. It takes 8-10 minutes at most to do this. I like
this method because the leaves are all uniformly cooked, rather than a
gradual degree of softness from outside to inside.

Quoted message said:

Mom didn't use barley, she used rice. I think I'd prefer barley. And
she poured tomato juice over the top rather than pureed tomatoes or
tomato sauce. These days I might be inclined to use V-8 juice.

I've always used rice, but I'm anxious to try the barley. As to the sauce,
I use a combination of canned tomato soup, V-8 juice, diced tomatoes, and a
bit of chicken broth, the juice of a lemon, and a bit of brown sugar.

--
Wayne Boatwright @¿@¬
_____________________

"Jo Anne Slaven" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Ranee Mueller said:

In article <[email hidden]>,

Dee Randall said:

Maybe I could just dump all of the ingredients in the crock pot and
close my
eyes when serving. Tee hee.

Well, you could chop up the cabbage and layer the ingredients and
cook it like that. 🙂

I *always* do it that way. Cabbage casserole. Use your favourite
cabbage roll recipe, but do it like this:

Chop up the cabbage, and toss it in a huge cast iron casserole dish.
Mix cooked rice with the raw ground beef/lamb/whatever, and pile it on
top of the cabbage, leaving some space around the edge of the meat for
some of the sauce to drip down.
Mix up your tomato sauce, and pour it over the meat.
Turn your oven on to 225 or so, and cook the casserole (with a lid on)
for at least 3 hours.

This makes excellent leftovers, and it freezes extremely well.

Jo Anne

Thanks, Jo Anne, I've been looking for something else to do with cabbage.
I've vowed to have either cabbage, cauliflower or broccoli every day.

For those Asian cooks, I don't know where the line is drawn as to whether a
green is a cabbage or a mustard-type green.
Dee Dee

Dee Randall said:

I've not made cabbage rolls in years,

But I'll never pull cabbage leaves
off again. This is one of the chores that would come under the subject of a
few days ago - things you would/will never do again.

Freeze the entire head. When thawed cut out the core, The leaves will
be nicely pliable and easily removed without tearing.

Do not attempt to remove cabbage cores by slamming on a hard surface as
is done with iceberg lettuce... doesn't work with cabbage even if
parpoiled... anyone lays claim to doing it that way is a liar.

Sheldon

Quoted message said:

I've not made cabbage rolls in years, but I know that I was never able to
make the kind of sauce that was always dished up in the restaurants and
cafeteria of the times (the 50's) when it appeared on just about every
menu.
This tomato sauce leaned toward being a little orange, but still a nice
bright red, and was always shimmery, maybe like it had arrowroot vs.
cornstarch - rather than sauce that was darkish red (with the slightest
hint of brown possibly). I always wanted to make that type of sauce to
spoon over the rolls, but never accomplished it.

Might there have been cream in the tomato sauce? It can make a sauce almost
orange. I also find the sauce (or soup) gets a lot sweeter that way.

Quoted message said:

As I write this, my mouth is watering. But I'll never pull cabbage leaves
off again. This is one of the chores that would come under the subject of
a few days ago - things you would/will never do again.

Maybe I could just dump all of the ingredients in the crock pot and close
my eyes when serving. Tee hee.
Dee Dee

On Wed 03 May 2006 01:42:13p, Thus Spake Zarathustra, or was it Jke?

Quoted message said:

Might there have been cream in the tomato sauce? It can make a sauce
almost orange. I also find the sauce (or soup) gets a lot sweeter that
way.

I use the following sauce mixture for my stuffed cabbage. It's always a
hit...

1 Each "family Size" Can Tomato Soup
1 Pint Sour Cream
1 Teaspoon Granulated Onion
1/2 Teaspoon Granulated Garlic
1/2 Teaspoon Bouquet Garni (or Herb of Your Choice)
1/2 Teaspoon Freshly Ground Black Pepper
1 Tablespoon Hungarian Sweet Paprika
1 Tablespoon Brown Sugar
2 Tablespoons White Vinegar
2 Teaspoons Worcesterchire Sauce

--
Wayne Boatwright @¿@¬
_____________________

Quoted message said:

1 Each "family Size" Can Tomato Soup
1 Pint Sour Cream
1 Teaspoon Granulated Onion
1/2 Teaspoon Granulated Garlic
1/2 Teaspoon Bouquet Garni (or Herb of Your Choice)
1/2 Teaspoon Freshly Ground Black Pepper
1 Tablespoon Hungarian Sweet Paprika
1 Tablespoon Brown Sugar
2 Tablespoons White Vinegar
2 Teaspoons Worcesterchire Sauce

--
Wayne Boatwright @¿@¬
____________________

That sounds delicious, Wayne. I am sure it would go with many things, aside
from cabbage rolls.

On Thu 04 May 2006 01:21:12a, Thus Spake Zarathustra, or was it Jke?

Quoted message said:

Quoted message said:

1 Each "family Size" Can Tomato Soup
1 Pint Sour Cream
1 Teaspoon Granulated Onion
1/2 Teaspoon Granulated Garlic
1/2 Teaspoon Bouquet Garni (or Herb of Your Choice)
1/2 Teaspoon Freshly Ground Black Pepper
1 Tablespoon Hungarian Sweet Paprika
1 Tablespoon Brown Sugar
2 Tablespoons White Vinegar
2 Teaspoons Worcesterchire Sauce

--
Wayne Boatwright @¿@¬ ____________________

That sounds delicious, Wayne. I am sure it would go with many things,
aside from cabbage rolls.

Thanks, we like it a lot. I also use it for stuffed peppers.

--
Wayne Boatwright @¿@¬
_____________________