Hi Shawn,

This recipe will soon be converted from "Archives"to "Kitchen"
Title: Cod Almondine

I meant to tell Dave. I have some code in the fridge thawing now and
when I get home from work I'm making this. Simple enough to make on a work
night and looks good.

Sounds good to me. I think we have some flounder in the big freezer,
might try the recipe with it if we do.

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


... One of these days, I'll quit procrastinating.

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

Hi Ruth,
On <Thu, 26 Feb 25>, you wrote me:

Sounds good to me. I think we have some flounder in the big freezer,
might try the recipe with it if we do.

I was very careful not to flip the fish too soon, but I still lost a lot
of the coating. I think I needed to add a bit more oil. My cast iron
pan is seasoned perfectly, I can fry an egg in it without adding anything.

Anyway, it sure did taste good. I used the food processor to "sliver" the almonds.

It's been added to my private website with the tag for "we liked it, and I
will make again with a few tweaks to try to keep breading on" (Yes I use
long detailed tags as my memory is not very good.)

Shawn

... Feeling lucky?? Update your software!


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Hi Shawn,

Sounds good to me. I think we have some flounder in the big freezer,
might try the recipe with it if we do.

I was very careful not to flip the fish too soon, but I still lost a
lot of the coating. I think I needed to add a bit more oil. My cast
iron
pan is seasoned perfectly, I can fry an egg in it without adding
anything.

The coating probably soaked up just enough of the oil so that the fish
stuck. I've seen similar, different times with our well seasoned cast
iron cookware.

Anyway, it sure did taste good. I used the food processor to "sliver"
the almonds.

I'd probably just buy the slivered almonds. (G)

It's been added to my private website with the tag for "we liked it,
and I will make again with a few tweaks to try to keep breading on"
(Yes I use long detailed tags as my memory is not very good.)

Whatever works for you. I've got a number of cook books with either a
note written right in the book or on a Post It note stuck to the recipe reminding me of tweaks. Got one recipe for a quick bread that I have
penciled in quadruple volume increases--made it for Christmas gifts some
years ago. (Yes, I had a bowl big enough to mix it; years ago when we
were fairly newly married, I bought a 16 qt stainless steel bowl. That
has been one of the best kitchen items I've ever bought as it is so
versatile.)

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


... Gone crazy, be back later. leave a message at the Beep!

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

Hi Ruth,
On <Sat, 28 Feb 25>, you wrote me:

The coating probably soaked up just enough of the oil so that the
fish stuck. I've seen similar, different times with our well seasoned
cast iron cookware.

In hindsight, I think possibly the fish was still frozen a bit in the
middle which would have introduced extra water.

I'd probably just buy the slivered almonds. (G)

We have the whole ones for snacking on so this was a recipe I didn't need
to buy anything for. :)

were fairly newly married, I bought a 16 qt stainless steel bowl.
That has been one of the best kitchen items I've ever bought as it is
so versatile.)

I can see using one of those a lot for myself as well.

Shawn

... I'm not confused, I'm just well-mixed.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Hi Dave,

When I was first diagnosed with hypertension, we tried a low/no sodium diet, found out it didn't affect the b/p at all. Switched back to our usual low sodium diet. We think the high b/p was brought on by round
the clock use of albuterol (on doctor's orders) during one nasty case
of bronchitis/atalectasis. Even cutting back on the albuterol didn't
lower it so I've been on meds for it ever since.

Albuterol is my "rescue" inhaler. I do Advaier (fluticasone/salmeter)
2 "puffs" per usage, twice a daay. It has helped me considerably since
I now seldom need to pick up the "rescue" guy.

i started with Advair back in 2001; it was a miracle worker for me.
Between that and a really good pulmonology doctor in HI, my once out of
control asthma got under control. But, like all things, needs change so
this past August I was put on Trelegy, one puff every morning. It took a
while, but now seems to be working quite well (except for the nasty
taste). I'll be seeing the pulmonology doctor in Raleigh on Thursday,
get the results of the CT scan I had at the beginning of the month.

Memorial lets one order as much or as little as wished. Thursday
evening I opted for a nice chicken salad in wheat bread and a bowl of Jewish Penecillin.

Sounds good to me.

This last trip I had something I've never tried before - but6, which I will certainly seek out in the "real world" .... cod almondine.

It would probably work well with flounder too; that's our fish of choice
for something like that. Salmon would be a bit too strongly flavored on
its own, overpowering the other flavors, IMO.

8<----- HACK ----->8

Just came home from a couple of days in hospital after doing a face
plant on the way to the loo or relieve my bladder. My brother saud I looked as if I had gone 10 reounds with George Foreman in boxer mode
not grill mode.

They tested me for stroke, cardiac, etc. and finally settled on having
too much CO2 in my blood gasses. Now I have to get used to sleeping
with a Bi-Pap machine.

That's going to be fun. I use O2 only when sleeping; if I have to get
up during the night, the canula comes off until I'm back in bed.

Actually it's not nearly as much a PITA as I had feared. And I get up
less during the night. As a guy I can make do with a 'workaround'
urinal and don't have to make the treek across the house. My O2 hose
is long enough to get to anywhaere indoors without removing it. But
the BiPap has me on a six-foot leash. Bv)=

Just don't toss and turn too much, getting wound up in it. (G) I've a
long hose for the concentrator (We keep it in the hallway to cut down on bedroom noise.) so it is run over the top of the doorway, around the
back of a dresser and over to the bed. Still enough tubing I could (if
we had the space) move the machine elsewhere.

Title: Dave's Pork-U-Swine Sandwich - Mark II
Categories: Pork, Vegetables, Cheese, Breads
Yield: 2 Servings

Looks good enough to pig out on, tho I don't know if I'd put the cheese
on mine.

I like the cheese. And it helps to glue the two pork patties together.

I like cheese but not always as part of a sandwich, only with certain
other "fillers". I'll eat a lot of it on the side--and seeing that this
has 2 pork patties, I'd probably reduce it to one. Two would be enough
for 2 sandwiches for me.

This recipe will soon be converted from "Archives"to "Kitchen"

Title: Cod Almondine
Categories: Seafood, Nuts
Yield: 4 servings

2 c Slivered almonds
3 tb Olive oil; divided
4 Cod filets; 6 - 8 oz ea
1 c Almond flour
4 lg Eggs
Salt & pepper

Easy enough, and looks yummy.

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


... Back up my hard drive? Is this a stick shift?

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

Hi Ruth,
In a message to Dave Drum you wrote:

This recipe will soon be converted from "Archives"to "Kitchen"
Title: Cod Almondine

I meant to tell Dave. I have some code in the fridge thawing now and when
I get home from work I'm making this. Simple enough to make on a work
night and looks good.

Shawn

... A desk is a wastebasket with drawers


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Hi Shawn,

I'm the one that usually does them, and, for the most part, it's not
a problem.

That's one good thing when the kids move out, dishes become a chore
that doesn't take as long. :)

Unless I cook up a really fancy meal. I can put a lot of the prep stuff
into the dishwasher but not knives, pots & pans, my glass measuring cup
and other oddiments.

and other such stuff. Steve always washes up the cast iron.

I do the cast iron but it's getting to the point I won't be able to
much longer as my hands are no longer working well enough to do much.
I had a hard time playing cards Saturday when we had company over.

Not fun--arthritis? Back in 1992 I broke (shattered the left) radius
bone in both wrists. I broke my left elbow in 2001, right hand middle
finger a couple of years ago. They all have hardware in them; I can
still use them but not as good as they once were. If I'm doing something
that needs constant stirring, I'll switch off hands from time to time
until it is done. Other little things here & there help also.

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


... Myth #1: The computer only does what you tell it to do.

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

Hi Ruth,
On <Tue, 10 Mar 25>, you wrote me:

Not fun--arthritis? Back in 1992 I broke (shattered the left) radius

That plus carpal tunnel or RSI something like that. As a guitar player
and wood carver and computer nerd my hands have taken a beating over the
years. I can't play guitar or carve much anymore, but I still think I
am normal. :)

still use them but not as good as they once were. If I'm doing
something that needs constant stirring, I'll switch off hands from
time to time until it is done. Other little things here & there help
also.

Yes that sounds painful for sure. I just plug along and hope for the best.

Shawn

... A city is a large community where people are lonesome together


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Hi Shawn,

Not fun--arthritis? Back in 1992 I broke (shattered the left) radius

That plus carpal tunnel or RSI something like that. As a guitar
player and wood carver and computer nerd my hands have taken a beating over the years. I can't play guitar or carve much anymore, but I
still think I am normal. :)

I gave up the guitar after college--had other things on my plate at the
time. It was always a stretch for some of the chords anyway, as my hands
are small.

still use them but not as good as they once were. If I'm doing
something that needs constant stirring, I'll switch off hands from
time to time until it is done. Other little things here & there help
also.

Yes that sounds painful for sure. I just plug along and hope for the best.

Same here. If I'm going to be doing something that uses the left wrist a
lot (hand sewing in particular) I'll put on a soft brace. Mixed up a
quadruple batch of cornbread (2 13x9 pans) this morning for Steve to
take over for the American Legion group supper tomorrow night. So far no problem but I may slip on the brace before sitting down at the sewing
machine in a bit.

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


... Are you sure you really want to know that?

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

Hi Shawn,

It may be a few cents cheaper but he likes doing things like that. At

Say no more. :) If it's something he enjoys it's not about money.

And he's now cleaning up the kitchen afterwards. Used to be, he'd do
something but leave the clean up to me. (Also, unless I was so sick I
couldn't do anything, I'd have to do the clean up.) All of that changed
when we moved into housing with a dishwasher. He'd put as much as he
could into the dishwasher, then do the (usually) few hand wash dishes.

Last night there were manybe 4 hand wash dishes after supper; I said
that I would do them after "Jeopardy". Next thing I know, he's washing
them up for me--sweet!

the extras in the freezer) but haven't done so in probably about a
year or two.

I made our bread daily back when Andrea was first diagnosed with
celiac. Now we wait for the discount stores to have a good sale on
the GF bread and buy as many as we can store in the freezer. :)

I still make it on occasion but she's just as happy with the store
bought so I don't bother as GF flour is not cheap.

We're not 100% happy with the store bread but it does save some time and energy, not sure how much money is saved, if any. The taste of the home
made is so much better, but the time and effort (especially the latter)
are important as well.

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


... If you're trying to drive me crazy, you're too late.

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

Hello Ruth!

06 Mar 25 13:15, you wrote to me:

Last night there were manybe 4 hand wash dishes after supper; I said
that I would do them after "Jeopardy". Next thing I know, he's washing them up for me--sweet!

Awww that's very nice. We take turns here whoever feels like doing them
after supper does them. It's about even to be honest, as Friday and Sat
is my weekend, so I normally do them 3 times each day then, and during
the week she would do 3 or 4 of the 5 days.

We're not 100% happy with the store bread but it does save some time
and energy, not sure how much money is saved, if any. The taste of the home made is so much better, but the time and effort (especially the latter) are important as well.

So true.

Shawn


... Save fuel. Get cremated with a friend.
--- GoldED+/W32-MSVC 1.1.5-b20151130
* Origin: Deep in the Dirty Shwa (1:229/452)

Hi Shawn,

Last night there were manybe 4 hand wash dishes after supper; I said
that I would do them after "Jeopardy". Next thing I know, he's washing them up for me--sweet!

Awww that's very nice. We take turns here whoever feels like doing
them after supper does them. It's about even to be honest, as Friday
and Sat is my weekend, so I normally do them 3 times each day then,
and during the week she would do 3 or 4 of the 5 days.

I'm the one that usually does them, and, for the most part, it's not a
problem. Every so often after I've cooked up a better than usual meal
they can be overwhelming--until I load the dishwasher. Then I usually
only have a relatively few hand wash dishes, mostly pots & pans, knives
and other such stuff. Steve always washes up the cast iron.

We're not 100% happy with the store bread but it does save some time
and energy, not sure how much money is saved, if any. The taste of the home made is so much better, but the time and effort (especially the latter) are important as well.

So true.

Sometimes I wonder how I got as much done as I did when I was younger. Different priorities now that I'm older, I guess. Didn't get into Fido
until 1994, then (and now) only select echoes. The girls were home and
did some of the things I do now; Steve was still full time Army then.
Bread baking then, and when I do it now, is still a burst of activity to
mix it up, time away to do other things while it rises, then a few
minutes to shape it. Walk away while it rises, then a couple of minutes
to put it in the oven. Half an hour later, take it out. A lot of time to
do other things while still making bread. (G).

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


... It works! Now, if only I could remember what I did.

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

Hi Ruth,
On <Sun, 08 Mar 25>, you wrote me:

I'm the one that usually does them, and, for the most part, it's not
a problem.

That's one good thing when the kids move out, dishes become a chore that doesn't take as long. :)

and other such stuff. Steve always washes up the cast iron.

I do the cast iron but it's getting to the point I won't be able to much
longer as my hands are no longer working well enough to do much. I had
a hard time playing cards Saturday when we had company over.

Shawn

... With a good tagline file, who needs messages?


--- Grumble
* Origin: Dirty Ole' Town (1:229/452)

Hi Shawn,

The coating probably soaked up just enough of the oil so that the
fish stuck. I've seen similar, different times with our well seasoned
cast iron cookware.

In hindsight, I think possibly the fish was still frozen a bit in the middle which would have introduced extra water.

Sounds logical. That'll give you an excuse to try it again. (G)

I'd probably just buy the slivered almonds. (G)

We have the whole ones for snacking on so this was a recipe I didn't
need to buy anything for. :)

We've got raw almonds on hand. I think it's the raw form that Steve uses
for making almond milk--that's one of his kitchen projects that I have
nothing to do with except maybe putting some on to soak for him. Every
so often Steve will toast up a pan full to chop up to use on ceral, ice
cream and such like. I don't care for nuts in a lot of things so he adds
them to taste in a number of things.

were fairly newly married, I bought a 16 qt stainless steel bowl.
That has been one of the best kitchen items I've ever bought as it

is RH> so versatile.)

I can see using one of those a lot for myself as well.

If I remember rightly, it was either a Gibson's store or Roses store.
Roses was a NC chain, similar to Wal-Mart. Most of them have closed now;
I know of one in Cary and one in Henderson. I don't know if Gibson's was
a chain or not; they had changed their name to Farm Fresh some time
around 1980. Any way. that bowl has been used for anything from bread
making (I could mix up 8 loaves worth of dough at a time in it.) to fruits/vegetables for canning to just about anything food related that a
bowl that size works best. We were sort of limited in what we could take
to Germany with the Army (weight allowance had to be met) but I made
sure that bowl was part of the kitchen stuff that went over.

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


... Are you sure you really want to know that?

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

Hi Ruth,
On <Mon, 02 Mar 25>, you wrote me:

in the middle which would have introduced extra water.

Sounds logical. That'll give you an excuse to try it again. (G)

Yes! I will try it again as well, I liked the texture and flavour
combo.

We've got raw almonds on hand. I think it's the raw form that Steve
uses for making almond milk--that's one of his kitchen projects that

Yes, the raw are used for almond juice. :) I can't see it being cost
effective to make it from scratch though? May be one of those things
that are just cheaper there.

Every so often Steve will toast up a pan full to chop up to use on
cream and such like. I don't care for nuts in a lot of things so he
adds them to taste in a number of things.

We all like nuts here so I do that quite often for that reason. :)

making (I could mix up 8 loaves worth of dough at a time in it.) to

Amazing.

to Germany with the Army (weight allowance had to be met) but I made
sure that bowl was part of the kitchen stuff that went over.

You knew how often you used it and make it work! ;)

Shawn

... Honesty is the best policy, but insanity is a better defence.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)

Hi Shawn,

We've got raw almonds on hand. I think it's the raw form that Steve
uses for making almond milk--that's one of his kitchen projects that

Yes, the raw are used for almond juice. :) I can't see it being cost effective to make it from scratch though? May be one of those things
that are just cheaper there.

It may be a few cents cheaper but he likes doing things like that. At
one time in our lives we were trying to be as self sufficient as
possible, partly because our income was quite low. We still like to "do
it yourself" for a lot of things but others we've turned over to outside sources. I used to bake all our bread (the 8 loaves at a time, putting
the extras in the freezer) but haven't done so in probably about a year
or two.

Every so often Steve will toast up a pan full to chop up to use on
cream and such like. I don't care for nuts in a lot of things so he
adds them to taste in a number of things.

We all like nuts here so I do that quite often for that reason. :)

making (I could mix up 8 loaves worth of dough at a time in it.) to

Amazing.

When you don't have a lot of income, it's a money saver. We belonged to
a co-op and I was able to get a 50 pound bag of whole wheat flour at a
decent price.

to Germany with the Army (weight allowance had to be met) but I made
sure that bowl was part of the kitchen stuff that went over.

You knew how often you used it and make it work! ;)

Exactly!

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


... OH NO! Not ANOTHER learning experience!

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

Hi Ruth,
On <Wed, 04 Mar 25>, you wrote me:

It may be a few cents cheaper but he likes doing things like that. At

Say no more. :) If it's something he enjoys it's not about money.

the extras in the freezer) but haven't done so in probably about a
year or two.

I made our bread daily back when Andrea was first diagnosed with
celiac. Now we wait for the discount stores to have a good sale on the
GF bread and buy as many as we can store in the freezer. :)

I still make it on occasion but she's just as happy with the store bought
so I don't bother as GF flour is not cheap.

Shawn

... DUCT TAPE has a Dark Side, a Light Side, & binds the universe together.


--- Grumble
* Origin: From the Dirty Shwa (1:229/452)