Can you see my posts?

If I say yes Do I get a prize


"jmcquown" wrote in message
...
I've posted a couple of things in the last few days and I don't see them.
Am I invisible?

Jill

"jmcquown" wrote in message
...
Magic Mood Jeep© wrote:
jmcquown wrote:
I've posted a couple of things in the last few days and I don't see
them. Am I invisible?

Jill

I see you, and Weebs is always on the lookout for messages from His
Precious Persia's Mommy

LOL I accidentally killfiled myself; I've corrected the problem now.

LOL! Does that mean you should post a recipe? LOL

Glad you can see yourself again,

Yowie

Yowie wrote:
"jmcquown" wrote in message
...
Magic Mood Jeep© wrote:
jmcquown wrote:
I've posted a couple of things in the last few days and I don't see
them. Am I invisible?

Jill

I see you, and Weebs is always on the lookout for messages from His
Precious Persia's Mommy

LOL I accidentally killfiled myself; I've corrected the problem now.

LOL! Does that mean you should post a recipe? LOL

Glad you can see yourself again,

Yowie

Oooh, a recipe! How about what I plan for Easter? I don't usually do
anything fancy for this but this year I've decided to cook. Braised lamb
shanks and steamed asparagus.

Brown 2 lamb shanks in olive oil with a little butter, then throw in some
diced onion and cloves of garlic about halfway through the browning process.
Pour in a glass of white wine to deglaze the pan a bit, then add in 4 cups
chicken stock. Add some fresh chervil and salt & pepper. Cover and simmer
on very low heat about 2 hours until the lamb is falling-off-the-bone
tender. Remove the shanks and slice (more like pick) the meat off the
bones. Save the bones for stock later. Thicken the leftover liquid with a
slurry of cornstarch and some of the cooking liquid and stir to make a
sauce.

Meanwhile, heat up a pan of hot salted water in a pot with a steamer basket.
Snap the tough ends off the asparagus (save them for freezing to make stock
later) and lay the spears down in the steamer basket. Sprinkle lightly with
the juice of 1/2 of a lemon. Bring to a boil; reduce heat slightly and
steam the asparagus until just tender. Remove from heat.

Serve the asparagus spears next to the meat from the lamb shanks with some
nice fresh crusty bread (I have a great recipe for 'dinner rolls' if you'd
like it).

Jill

Matthew AKA NMR wrote:
If I say yes Do I get a prize

You get the secret decoder ring

Jill


"jmcquown" wrote in message
...
I've posted a couple of things in the last few days and I don't see
them. Am I invisible?

Jill

"jmcquown" wrote in news:4aa3ciFs76fnU1
@individual.net:

LOL I accidentally killfiled myself; I've corrected the problem now.


I've done that. You shouldn't feel too silly - I only wore the paper bag
over my head for a week or so. :-)

Chak

--
Any sufficiently advanced bureaucracy is indistinguishable from molasses.

"jmcquown" wrote in message
...
Matthew AKA NMR wrote:
If I say yes Do I get a prize

You get the secret decoder ring


Which cereal box you going to get it out of I will help you eat the box


Happy Easter Jill

"jmcquown" wrote in message
...
Yowie wrote:
"jmcquown" wrote in message
...
Magic Mood Jeep© wrote:
jmcquown wrote:
I've posted a couple of things in the last few days and I don't see
them. Am I invisible?

Jill

I see you, and Weebs is always on the lookout for messages from His
Precious Persia's Mommy

LOL I accidentally killfiled myself; I've corrected the problem now.

LOL! Does that mean you should post a recipe? LOL

Glad you can see yourself again,

Yowie

Oooh, a recipe! How about what I plan for Easter? I don't usually do
anything fancy for this but this year I've decided to cook. Braised lamb
shanks and steamed asparagus.

Brown 2 lamb shanks in olive oil with a little butter, then throw in some
diced onion and cloves of garlic about halfway through the browning
process.
Pour in a glass of white wine to deglaze the pan a bit, then add in 4 cups
chicken stock. Add some fresh chervil and salt & pepper. Cover and
simmer
on very low heat about 2 hours until the lamb is falling-off-the-bone
tender. Remove the shanks and slice (more like pick) the meat off the
bones. Save the bones for stock later. Thicken the leftover liquid with
a
slurry of cornstarch and some of the cooking liquid and stir to make a
sauce.

Meanwhile, heat up a pan of hot salted water in a pot with a steamer
basket.
Snap the tough ends off the asparagus (save them for freezing to make
stock
later) and lay the spears down in the steamer basket. Sprinkle lightly
with
the juice of 1/2 of a lemon. Bring to a boil; reduce heat slightly and
steam the asparagus until just tender. Remove from heat.

Serve the asparagus spears next to the meat from the lamb shanks with some
nice fresh crusty bread (I have a great recipe for 'dinner rolls' if you'd
like it).

Jill

Take the asparagus wrap it in some bacon bake it till the bacons is crisp
yum

Matthew AKA NMR wrote:
"jmcquown" wrote in message
...
Yowie wrote:
"jmcquown" wrote in message
...
Magic Mood Jeep© wrote:
jmcquown wrote:
I've posted a couple of things in the last few days and I don't
see them. Am I invisible?

Jill

I see you, and Weebs is always on the lookout for messages from
His Precious Persia's Mommy

LOL I accidentally killfiled myself; I've corrected the problem
now.

LOL! Does that mean you should post a recipe? LOL

Glad you can see yourself again,

Yowie

Oooh, a recipe! How about what I plan for Easter? I don't usually
do anything fancy for this but this year I've decided to cook.
Braised lamb shanks and steamed asparagus.

Serve the asparagus spears next to the meat from the lamb shanks
with some nice fresh crusty bread (I have a great recipe for 'dinner
rolls' if you'd like it).

Jill

Take the asparagus wrap it in some bacon bake it till the bacons is
crisp yum

That's if you want an appetizer, silly! This is a side dish! Might make
some couscous to go along with the lamb and asparagus.

Jill

"jmcquown" wrote in message
...
Matthew AKA NMR wrote:
"jmcquown" wrote in message
...
Yowie wrote:
"jmcquown" wrote in message
...
Magic Mood Jeep© wrote:
jmcquown wrote:
I've posted a couple of things in the last few days and I don't
see them. Am I invisible?

Jill

I see you, and Weebs is always on the lookout for messages from
His Precious Persia's Mommy

LOL I accidentally killfiled myself; I've corrected the problem
now.

LOL! Does that mean you should post a recipe? LOL

Glad you can see yourself again,

Yowie

Oooh, a recipe! How about what I plan for Easter? I don't usually
do anything fancy for this but this year I've decided to cook.
Braised lamb shanks and steamed asparagus.

Serve the asparagus spears next to the meat from the lamb shanks
with some nice fresh crusty bread (I have a great recipe for 'dinner
rolls' if you'd like it).

Jill

Take the asparagus wrap it in some bacon bake it till the bacons is
crisp yum

That's if you want an appetizer, silly! This is a side dish! Might make
some couscous to go along with the lamb and asparagus.

Jill



makes a good side dish also

Matthew AKA NMR wrote:
"jmcquown" wrote in message
...
Matthew AKA NMR wrote:
If I say yes Do I get a prize

You get the secret decoder ring


Which cereal box you going to get it out of I will help you eat the
box

Cheerios (plain, not the honey ones). I love Cheerios!

Jill