Ruth Haffly wrote to Shawn Highfield <=-

We empty the freezer into a cooler, the fridge and sometimes a box or
two. It's surprising how much that thing holds!

Crazy isn't it? The heat is a bit too much to try right now, I think we'd
lose too much food. LOL

I'd stock up on blue hubbards if I could find them. They're one of
Steve's favorite winter squash but we rarely find them around here.

We like celebration squash quite a bit.

Shawn

... I am Homer of Borg, you will be assim...Oooh, donuts!
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Shawn,

We empty the freezer into a cooler, the fridge and sometimes a box or
two. It's surprising how much that thing holds!

Crazy isn't it? The heat is a bit too much to try right now, I think
we'd lose too much food. LOL

I know, maybe in another month or two. By then the freezer should be
emptied enough that I won't need to worry about keeping too much cold.

I'd stock up on blue hubbards if I could find them. They're one of
Steve's favorite winter squash but we rarely find them around here.

We like celebration squash quite a bit.

I'm not familiar with that one, or is it one that has a different name.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... I have a mind like a steel ...uh...er...whatchamacallit!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Shawn Highfield <=-

I know, maybe in another month or two. By then the freezer should be emptied enough that I won't need to worry about keeping too much cold.

We're hitting a high of 37c without the humidity today. Of course this
is a day we're going to Toronto. With luck I will have a restaurant
review.

We like celebration squash quite a bit.

I'm not familiar with that one, or is it one that has a different name.

I'm on a chromebook that's all kinds of hacked together so I can't
cut and paste from a browser window. It's a type of acorn squash according
to wikipedia.

Shawn

... Better to understand little than misunderstand a lot.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Shawn,

I know, maybe in another month or two. By then the freezer should be emptied enough that I won't need to worry about keeping too much cold.

We're hitting a high of 37c without the humidity today. Of course

We're supposed to be in the upper 80s today, then low to mid 90s for a
few days. Weather forecasters are predicting low 80s for next week.

this is a day we're going to Toronto. With luck I will have a
restaurant review.

Looking forward to it, don't get too many of those any more.

We like celebration squash quite a bit.

I'm not familiar with that one, or is it one that has a different name.

I'm on a chromebook that's all kinds of hacked together so I can't
cut and paste from a browser window. It's a type of acorn squash according to wikipedia.

OK, I'll have to keep my eyes open for it. We should be seeing more of
the winter squashes in another month or so, right now zucchini and
yellow crook neck are still going strong.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Shawn Highfield <=-

OK, I'll have to keep my eyes open for it. We should be seeing more of
the winter squashes in another month or so, right now zucchini and
yellow crook neck are still going strong.

This is what I made yesterday. It turned out quite good. I didn't follow
the measurements as I almost never do. Also used white wine vinegar as it's what I had in the house.

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com

Title: Baked Fish With Zucchini
Categories:
Yield: 4 Servings

1/4 c Olive Oil
1 medium zucchini,diced
2 medium tomatoes,diced
1 T red wine vinegar
1 T freshly minced scallions
1/4 t freshly ground black pepper
1 lb fish steaks,1 inch thick

[Note: Recipe provided by Low Cholesterol Olive Oil Cookbook ]
Preheat oven to 400 degrees F.

In a large skillet, saute zucchini and tomatoes in olive oil over
medium heat for 5 minutes. Remove skillet from heat and stir in vinegar
and scallions. Sprinkle with pepper.

Arrange fish steaks in one layer in a medium oiled baking dish. Pour
tomato and zucchini mixture over fish. Bake for 15 minutes or until
fish is done.
-----



... At this very moment, somewhere a BBS has crashed.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Shawn,

OK, I'll have to keep my eyes open for it. We should be seeing more of
the winter squashes in another month or so, right now zucchini and
yellow crook neck are still going strong.

This is what I made yesterday. It turned out quite good. I didn't
follow the measurements as I almost never do. Also used white wine vinegar as it's what I had in the house.

Title: Baked Fish With Zucchini
Categories:
Yield: 4 Servings

Looks good. We've still got some flounder in the freezer; I might try
something like that with it. We have both red and white wine vinegars in
the house, as well as cider, balsamic, lemon balsamic, rice and white.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Mind... Mind... Let's see, I had one of those around here someplace.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Shawn Highfield <=-

Title: Baked Fish With Zucchini

Looks good. We've still got some flounder in the freezer; I might try something like that with it. We have both red and white wine vinegars
in the house, as well as cider, balsamic, lemon balsamic, rice and
white.

It was quite good. Andrea said she wanted that one moved to the front
of the list. ;)

I have white wine, distilled and apple cider. Just haven't been shopping
in a while.

Shawn

... Alimony: Bounty after the mutiny
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

Hi Shawn,

Title: Baked Fish With Zucchini

Looks good. We've still got some flounder in the freezer; I might try something like that with it. We have both red and white wine vinegars
in the house, as well as cider, balsamic, lemon balsamic, rice and
white.

It was quite good. Andrea said she wanted that one moved to the front
of the list. ;)

Sounds like you had a winner there.

I have white wine, distilled and apple cider. Just haven't been
shopping in a while.

They all have their uses. For instance, when I make sauerbraten, I
marinade the meat in either red wine or cider vinegar. Depends on which
I have more of or which I'd rather use at the time. Salad dressings
usually are made with one of the balsamic vinegars. All depends on what
I'm making.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)