nyny back down a bit

I bought him some tool chests for Christmas a few years ago....they're still
empty.
Do you need a couple more??


"Fred" wrote in message
...

husband's storage. .... Altho, just yesterday I spent a sum on
new tool chests for the basement which is getting hard to move around
(G)

On Tue, 9 Dec 2003 22:12:16 -0800, "Brenda Hammond"
wrote:


"Fred" wrote in message
.. .
Thanks. Both sound simple (important these days (g)) and good.

I did see a recipe for Tequila/Lime shrimp today that I may try. It
was on my desk at work from two years ago. I decided the desk needed
to have its surface revealed to the daylight once every 5 or so years.

You sound like DH. I'm sure his desk and work bench haven't seen
daylight
for at least a few years. When I moved in, the floor in two rooms hadn't
seen any kind of light for probably 6 or 8 years. One of those rooms was
a
laundry room with a big sink, etc. I didn't realize what the room was
until
I cleaned it out!

Gonna share your tequila/lime shrimp recipe with us?


On Tue, 09 Dec 2003 16:59:09 GMT, "Lesanne"
wrote:

Okay here are a couple that came from the same italian lady

Shrimp creole
Steam the shrimp and refrigerate
creole sauce
*original* 2 T butter, mine 2 T light benecol margarine
saute 1/2 cup chopped onion
1 large clove of garlic
6 or more large stuffed olives sliced thin
Add and cook down until the sauce is thick 1 1/2 cup canned tomatoes,
diced
with juice
1 small green pepper chopped
1 1 tsp dried parsley
1 Tb brown sugar ( I used a pack of splenda )
a pinch of thyme
a pinch of sweet basil
if you like spice, some cayenne
When it is thick, you add the shrimp and a little white wine

serve over rice

Chicken randazzo
Brown skinless chicken in olive oil spray
put in a casserole dish
Saute an onion add 2 T tomato paste with enough water and white wine
to
make
a medium thick sauce. Add fresh mushrooms, sweet basil and pour over
chicken. Bake until chicken is tender, serve over spaghetti
"Fred" wrote in message
news Yes - recipe please. Shrimp has become a twice a week standard.
They
are to point friendly and very quick to defrost and then cook. I
just
vary the background seasoning.

As I started to type that "rekindled" I realized but it was my first
thought.....

On Tue, 09 Dec 2003 12:01:43 GMT, "Lesanne"
wrote:

snort. rekindled. One of the recipes from "old" that is very WW
friendly
is my Mom's creole shrimp. Anyone interested in that one?

"Fred" wrote in message
.. .
Can I live right across from the beach? (G)

You have mentioned that cream corn spaghetti sauce before and it
sounds no better and actually much worse.

I am a pretty good cook and like it. The new gas range
rekindled
(no
pun intended) my interest and WW spurred it on, too.

On Mon, 8 Dec 2003 07:27:31 -0800, "Brenda Hammond"
wrote:


"Fred" wrote in message
.. .
Yes, WW does allow most stuff. But I would find making such a
delight
very tempting. Desserts are my specialty. Looking for
something
for
the work potluck (a sweet potato cheese cake has attracted my
attention) and the Xmas group potluck. But even in my bad
days,
I
skipped cookies since they can be sampled without ruining the
look
whereas a cake/pie, etc cannot be sampled (G)

I do, well, did a mean stuff breast of veal. Most of my main
courses
are simple with some exceptions. Coordinating completion of
the
various dishes was not my strong suit! (G)

I want a divorce! Fred, you want to get married??? All kidding
aside,
it
sounds like you're a wonderful cook. I get tired of being the
only
chef
in
the house. DH's specialty is spaghetti sauce w/cream corn in
it.
Yech!!!
Now you know why I do all the cooking!


On Mon, 08 Dec 2003 11:49:34 GMT, "Lesanne"

wrote:

hey Fred, I eat pretty much anything I want bad, really. I
am a
total
foodie and a gourmet cook. Can't even be modest about it. I
just
eat
a
very small ONE when I want one (maybe twice a year). A very
small
one
has 4
points.

I know because I put the recipe into my software and figured
it
.
WW
is
great.

"Fred" wrote in message
.. .
I can't imagine you even eating them anymore???? But it
does
sound
good.

On Sun, 07 Dec 2003 13:16:36 GMT, "Lesanne"

wrote:

Smirk. We Know what he is after . Wants some of my
home
made
pralines.....

"Miss Violette" wrote in message
...
hey she called you honey, what else are you after? Lee
Fred wrote in message
...
I see that sweet southern charm only goes so far. (G)

On Sat, 06 Dec 2003 18:31:40 GMT, "Lesanne"

wrote:

Thats okay honey, don't turn around, okay? (BEG)

"Fred" wrote in message
.. .
I keep checking my back but I think she is using
the
knife
to
butter
her bread (gd&r)

On Sat, 6 Dec 2003 07:07:34 -0800, "Brenda Hammond"
wrote:

Great work Lesanne! Fred better watch out!!!

Well, maybe. Wish I had know before yesterday (G)

Getting the larger one down the basement steps was a real trial - it
will never be removed!!! (G)

On Wed, 10 Dec 2003 20:07:05 -0800, "Brenda Hammond"
wrote:

I bought him some tool chests for Christmas a few years ago....they're still
empty.
Do you need a couple more??


"Fred" wrote in message
.. .

husband's storage. .... Altho, just yesterday I spent a sum on
new tool chests for the basement which is getting hard to move around
(G)

On Tue, 9 Dec 2003 22:12:16 -0800, "Brenda Hammond"
wrote:


"Fred" wrote in message
.. .
Thanks. Both sound simple (important these days (g)) and good.

I did see a recipe for Tequila/Lime shrimp today that I may try. It
was on my desk at work from two years ago. I decided the desk needed
to have its surface revealed to the daylight once every 5 or so years.

You sound like DH. I'm sure his desk and work bench haven't seen
daylight
for at least a few years. When I moved in, the floor in two rooms hadn't
seen any kind of light for probably 6 or 8 years. One of those rooms was
a
laundry room with a big sink, etc. I didn't realize what the room was
until
I cleaned it out!

Gonna share your tequila/lime shrimp recipe with us?


On Tue, 09 Dec 2003 16:59:09 GMT, "Lesanne"
wrote:

Okay here are a couple that came from the same italian lady

Shrimp creole
Steam the shrimp and refrigerate
creole sauce
*original* 2 T butter, mine 2 T light benecol margarine
saute 1/2 cup chopped onion
1 large clove of garlic
6 or more large stuffed olives sliced thin
Add and cook down until the sauce is thick 1 1/2 cup canned tomatoes,
diced
with juice
1 small green pepper chopped
1 1 tsp dried parsley
1 Tb brown sugar ( I used a pack of splenda )
a pinch of thyme
a pinch of sweet basil
if you like spice, some cayenne
When it is thick, you add the shrimp and a little white wine

serve over rice

Chicken randazzo
Brown skinless chicken in olive oil spray
put in a casserole dish
Saute an onion add 2 T tomato paste with enough water and white wine
to
make
a medium thick sauce. Add fresh mushrooms, sweet basil and pour over
chicken. Bake until chicken is tender, serve over spaghetti
"Fred" wrote in message
news Yes - recipe please. Shrimp has become a twice a week standard.
They
are to point friendly and very quick to defrost and then cook. I
just
vary the background seasoning.

As I started to type that "rekindled" I realized but it was my first
thought.....

On Tue, 09 Dec 2003 12:01:43 GMT, "Lesanne"
wrote:

snort. rekindled. One of the recipes from "old" that is very WW
friendly
is my Mom's creole shrimp. Anyone interested in that one?

"Fred" wrote in message
.. .
Can I live right across from the beach? (G)

You have mentioned that cream corn spaghetti sauce before and it
sounds no better and actually much worse.

I am a pretty good cook and like it. The new gas range
rekindled
(no
pun intended) my interest and WW spurred it on, too.

On Mon, 8 Dec 2003 07:27:31 -0800, "Brenda Hammond"
wrote:


"Fred" wrote in message
.. .
Yes, WW does allow most stuff. But I would find making such a
delight
very tempting. Desserts are my specialty. Looking for
something
for
the work potluck (a sweet potato cheese cake has attracted my
attention) and the Xmas group potluck. But even in my bad
days,
I
skipped cookies since they can be sampled without ruining the
look
whereas a cake/pie, etc cannot be sampled (G)

I do, well, did a mean stuff breast of veal. Most of my main
courses
are simple with some exceptions. Coordinating completion of
the
various dishes was not my strong suit! (G)

I want a divorce! Fred, you want to get married??? All kidding
aside,
it
sounds like you're a wonderful cook. I get tired of being the
only
chef
in
the house. DH's specialty is spaghetti sauce w/cream corn in
it.
Yech!!!
Now you know why I do all the cooking!


On Mon, 08 Dec 2003 11:49:34 GMT, "Lesanne"

wrote:

hey Fred, I eat pretty much anything I want bad, really. I
am a
total
foodie and a gourmet cook. Can't even be modest about it. I
just
eat
a
very small ONE when I want one (maybe twice a year). A very
small
one
has 4
points.

I know because I put the recipe into my software and figured
it
.
WW
is
great.

"Fred" wrote in message
.. .
I can't imagine you even eating them anymore???? But it
does
sound
good.

On Sun, 07 Dec 2003 13:16:36 GMT, "Lesanne"

wrote:

Smirk. We Know what he is after . Wants some of my
home
made
pralines.....

"Miss Violette" wrote in message
...
hey she called you honey, what else are you after? Lee
Fred wrote in message
...
I see that sweet southern charm only goes so far. (G)

On Sat, 06 Dec 2003 18:31:40 GMT, "Lesanne"

wrote:

Thats okay honey, don't turn around, okay? (BEG)

"Fred" wrote in message
.. .
I keep checking my back but I think she is using
the
knife
to
butter
her bread (gd&r)

On Sat, 6 Dec 2003 07:07:34 -0800, "Brenda Hammond"
wrote:

Great work Lesanne! Fred better watch out!!!

"Fred" wrote in message
...
Well, maybe. Wish I had know before yesterday (G)

Maybe DH will get around to using them someday....


Getting the larger one down the basement steps was a real trial - it
will never be removed!!! (G)

But at least your stuff will be more organized and you'll be able to get
around in your basement!

The only room in our apartment now that is TOTALLY unorganized is DH's room.
It contains his computer desk and all the stuff that goes along with that
and a workbench that is covered with stuff. He's an electronics geek, so
has thousands of electronic parts (capacitors, resistors, etc.). You name
it, he's got it. Quite often someone will come into our store asking for a
certain item, that no one on the coast has and guess what? DH has it! It
has happened many times. Now people come out of the woodwork when they're
looking for something "unusual".

The floor on his room is also covered with "stuff". There is a little
trail, wide enough to get in the door, to the computer desk, then on to the
workbench. That's it! Drives me nuts!! I've gone in and cleaned it a few
times when he was out of town, then when he came back he couldn't find
anything. I've since given up cleaning his "room".


On Wed, 10 Dec 2003 20:07:05 -0800, "Brenda Hammond"
wrote:

I bought him some tool chests for Christmas a few years ago....they're
still
empty.
Do you need a couple more??


"Fred" wrote in message
.. .

husband's storage. .... Altho, just yesterday I spent a sum on
new tool chests for the basement which is getting hard to move around
(G)

On Tue, 9 Dec 2003 22:12:16 -0800, "Brenda Hammond"
wrote:


"Fred" wrote in message
.. .
Thanks. Both sound simple (important these days (g)) and good.

I did see a recipe for Tequila/Lime shrimp today that I may try. It
was on my desk at work from two years ago. I decided the desk
needed
to have its surface revealed to the daylight once every 5 or so
years.

You sound like DH. I'm sure his desk and work bench haven't seen
daylight
for at least a few years. When I moved in, the floor in two rooms
hadn't
seen any kind of light for probably 6 or 8 years. One of those rooms
was
a
laundry room with a big sink, etc. I didn't realize what the room was
until
I cleaned it out!

Gonna share your tequila/lime shrimp recipe with us?


On Tue, 09 Dec 2003 16:59:09 GMT, "Lesanne"
wrote:

Okay here are a couple that came from the same italian lady

Shrimp creole
Steam the shrimp and refrigerate
creole sauce
*original* 2 T butter, mine 2 T light benecol margarine
saute 1/2 cup chopped onion
1 large clove of garlic
6 or more large stuffed olives sliced thin
Add and cook down until the sauce is thick 1 1/2 cup canned
tomatoes,
diced
with juice
1 small green pepper chopped
1 1 tsp dried parsley
1 Tb brown sugar ( I used a pack of splenda )
a pinch of thyme
a pinch of sweet basil
if you like spice, some cayenne
When it is thick, you add the shrimp and a little white wine

serve over rice

Chicken randazzo
Brown skinless chicken in olive oil spray
put in a casserole dish
Saute an onion add 2 T tomato paste with enough water and white
wine
to
make
a medium thick sauce. Add fresh mushrooms, sweet basil and pour
over
chicken. Bake until chicken is tender, serve over spaghetti
"Fred" wrote in message
news Yes - recipe please. Shrimp has become a twice a week standard.
They
are to point friendly and very quick to defrost and then cook. I
just
vary the background seasoning.

As I started to type that "rekindled" I realized but it was my
first
thought.....

On Tue, 09 Dec 2003 12:01:43 GMT, "Lesanne"

wrote:

snort. rekindled. One of the recipes from "old" that is very
WW
friendly
is my Mom's creole shrimp. Anyone interested in that one?

"Fred" wrote in message
.. .
Can I live right across from the beach? (G)

You have mentioned that cream corn spaghetti sauce before and
it
sounds no better and actually much worse.

I am a pretty good cook and like it. The new gas range
rekindled
(no
pun intended) my interest and WW spurred it on, too.

On Mon, 8 Dec 2003 07:27:31 -0800, "Brenda Hammond"
wrote:


"Fred" wrote in message
.. .
Yes, WW does allow most stuff. But I would find making
such a
delight
very tempting. Desserts are my specialty. Looking for
something
for
the work potluck (a sweet potato cheese cake has attracted
my
attention) and the Xmas group potluck. But even in my bad
days,
I
skipped cookies since they can be sampled without ruining
the
look
whereas a cake/pie, etc cannot be sampled (G)

I do, well, did a mean stuff breast of veal. Most of my
main
courses
are simple with some exceptions. Coordinating completion
of
the
various dishes was not my strong suit! (G)

I want a divorce! Fred, you want to get married??? All
kidding
aside,
it
sounds like you're a wonderful cook. I get tired of being
the
only
chef
in
the house. DH's specialty is spaghetti sauce w/cream corn in
it.
Yech!!!
Now you know why I do all the cooking!


On Mon, 08 Dec 2003 11:49:34 GMT, "Lesanne"

wrote:

hey Fred, I eat pretty much anything I want bad, really.
I
am a
total
foodie and a gourmet cook. Can't even be modest about it.
I
just
eat
a
very small ONE when I want one (maybe twice a year). A
very
small
one
has 4
points.

I know because I put the recipe into my software and
figured
it
.
WW
is
great.

"Fred" wrote in message
.. .
I can't imagine you even eating them anymore???? But
it
does
sound
good.

On Sun, 07 Dec 2003 13:16:36 GMT, "Lesanne"

wrote:

Smirk. We Know what he is after . Wants some of my
home
made
pralines.....

"Miss Violette" wrote in
message
...
hey she called you honey, what else are you after?
Lee
Fred wrote in message
...
I see that sweet southern charm only goes so far.
(G)

On Sat, 06 Dec 2003 18:31:40 GMT, "Lesanne"

wrote:

Thats okay honey, don't turn around, okay? (BEG)

"Fred" wrote in
message
.. .
I keep checking my back but I think she is using
the
knife
to
butter
her bread (gd&r)

On Sat, 6 Dec 2003 07:07:34 -0800, "Brenda
Hammond"
wrote:

Great work Lesanne! Fred better watch out!!!

Both sound excellent, thanks Lee
Lesanne wrote in message
...
Okay here are a couple that came from the same italian lady

Shrimp creole
Steam the shrimp and refrigerate
creole sauce
*original* 2 T butter, mine 2 T light benecol margarine
saute 1/2 cup chopped onion
1 large clove of garlic
6 or more large stuffed olives sliced thin
Add and cook down until the sauce is thick 1 1/2 cup canned tomatoes,
diced
with juice
1 small green pepper chopped
1 1 tsp dried parsley
1 Tb brown sugar ( I used a pack of splenda )
a pinch of thyme
a pinch of sweet basil
if you like spice, some cayenne
When it is thick, you add the shrimp and a little white wine

serve over rice

Chicken randazzo
Brown skinless chicken in olive oil spray
put in a casserole dish
Saute an onion add 2 T tomato paste with enough water and white wine to
make
a medium thick sauce. Add fresh mushrooms, sweet basil and pour over
chicken. Bake until chicken is tender, serve over spaghetti
"Fred" wrote in message
news
Yes - recipe please. Shrimp has become a twice a week standard. They
are to point friendly and very quick to defrost and then cook. I just
vary the background seasoning.

As I started to type that "rekindled" I realized but it was my first
thought.....

On Tue, 09 Dec 2003 12:01:43 GMT, "Lesanne"
wrote:

snort. rekindled. One of the recipes from "old" that is very WW
friendly
is my Mom's creole shrimp. Anyone interested in that one?

"Fred" wrote in message
.. .
Can I live right across from the beach? (G)

You have mentioned that cream corn spaghetti sauce before and it
sounds no better and actually much worse.

I am a pretty good cook and like it. The new gas range rekindled
(no
pun intended) my interest and WW spurred it on, too.

On Mon, 8 Dec 2003 07:27:31 -0800, "Brenda Hammond"
wrote:


"Fred" wrote in message
.. .
Yes, WW does allow most stuff. But I would find making such a
delight
very tempting. Desserts are my specialty. Looking for something
for
the work potluck (a sweet potato cheese cake has attracted my
attention) and the Xmas group potluck. But even in my bad days, I
skipped cookies since they can be sampled without ruining the look
whereas a cake/pie, etc cannot be sampled (G)

I do, well, did a mean stuff breast of veal. Most of my main
courses
are simple with some exceptions. Coordinating completion of the
various dishes was not my strong suit! (G)

I want a divorce! Fred, you want to get married??? All kidding
aside,
it
sounds like you're a wonderful cook. I get tired of being the only
chef
in
the house. DH's specialty is spaghetti sauce w/cream corn in it.
Yech!!!
Now you know why I do all the cooking!


On Mon, 08 Dec 2003 11:49:34 GMT, "Lesanne"
wrote:

hey Fred, I eat pretty much anything I want bad, really. I am a
total
foodie and a gourmet cook. Can't even be modest about it. I
just
eat
a
very small ONE when I want one (maybe twice a year). A very
small
one
has 4
points.

I know because I put the recipe into my software and figured it
.
WW
is
great.

"Fred" wrote in message
.. .
I can't imagine you even eating them anymore???? But it does
sound
good.

On Sun, 07 Dec 2003 13:16:36 GMT, "Lesanne"

wrote:

Smirk. We Know what he is after . Wants some of my home
made
pralines.....

"Miss Violette" wrote in message
...
hey she called you honey, what else are you after? Lee
Fred wrote in message
...
I see that sweet southern charm only goes so far. (G)

On Sat, 06 Dec 2003 18:31:40 GMT, "Lesanne"

wrote:

Thats okay honey, don't turn around, okay? (BEG)

"Fred" wrote in message
.. .
I keep checking my back but I think she is using the
knife
to
butter
her bread (gd&r)

On Sat, 6 Dec 2003 07:07:34 -0800, "Brenda Hammond"
wrote:

Great work Lesanne! Fred better watch out!!!

LOL! That would work!

Joyce

On Sun, 07 Dec 2003 22:40:04 GMT, "Lesanne" wrote:

The Summer?

"Joyce" wrote in message
news
shaking head Geeeeeesh, complaining about having cold ears in the 50's?
I'm
running around in my shirt sleeves at those temps. I am not looking
forward to
the subzero temps, which I have a feeling are going to hit us fairly soon.

Hey Lesanne, when ya comin' to the Chicago area to visit? G

Joyce

On Sun, 07 Dec 2003 13:15:56 GMT, "Lesanne" wrote:

Fred what do you do for your ears while you ride now? I went out in our
50ish morning the other day and THAT HURT!.