|
Post by RO on Jan 4, 2008 16:58:18 GMT -5
Yes, and love to hear you explain them some more. LOL!!!!
|
|
AMG
New Member
Posts: 40
|
Post by AMG on Jan 4, 2008 16:59:48 GMT -5
hmmm... never had one, will have to try one!
|
|
|
Post by J (Hot Mess) on Jan 4, 2008 16:59:56 GMT -5
Clementines are the best!
|
|
AMG
New Member
Posts: 40
|
Post by AMG on Jan 4, 2008 17:01:09 GMT -5
I dont think i even knew they were food!
|
|
ladyj
New Member
Posts: 7
|
Post by ladyj on Jan 4, 2008 17:09:54 GMT -5
brat lol! Yes, and love to hear you explain them some more. LOL!!!!
|
|
|
Post by RO on Jan 4, 2008 17:11:33 GMT -5
brat lol! Yes, and love to hear you explain them some more. LOL!!!! Hey, I am just saying...look at what you wrote...gotta admit... ROFLMAO!!!!!
|
|
ladyj
New Member
Posts: 7
|
Post by ladyj on Jan 4, 2008 17:14:30 GMT -5
A Clementine is the fruit of a variety of mandarin (Citrus reticulata), named in 1902. This fruit is a variably formed citrus ranging from slightly oblate through globose to oblong and sometimes broadly pyriform from development of neck or collar, as well as variably sized, ranging from medium-small to medium. The rind is of medium thickness; moderately firm, but easily peelable and does not puff until well after maturity. Smooth and glossy surface of color deep orange to reddish-orange. Flesh color deep orange; tender and melting; 8 to 12 juicy segments; flavor sweet
|
|
|
Post by RO on Jan 4, 2008 17:15:45 GMT -5
A Clementine is the fruit of a variety of mandarin (Citrus reticulata), named in 1902. This fruit is a variably formed citrus ranging from slightly oblate through globose to oblong and sometimes broadly pyriform from development of neck or collar, as well as variably sized, ranging from medium-small to medium. The rind is of medium thickness; moderately firm, but easily peelable and does not puff until well after maturity. Smooth and glossy surface of color deep orange to reddish-orange. Flesh color deep orange; tender and melting; 8 to 12 juicy segments; flavor sweet OMG ~ YOU ROCK!!!! ROFLMAO which is quite embarrassing since you know where and what I do for a living....tee hee!!!
|
|
ladyj
New Member
Posts: 7
|
Post by ladyj on Jan 4, 2008 17:19:32 GMT -5
Lady J smirks LOL A Clementine is the fruit of a variety of mandarin (Citrus reticulata), named in 1902. This fruit is a variably formed citrus ranging from slightly oblate through globose to oblong and sometimes broadly pyriform from development of neck or collar, as well as variably sized, ranging from medium-small to medium. The rind is of medium thickness; moderately firm, but easily peelable and does not puff until well after maturity. Smooth and glossy surface of color deep orange to reddish-orange. Flesh color deep orange; tender and melting; 8 to 12 juicy segments; flavor sweet OMG ~ YOU ROCK!!!! ROFLMAO which is quite embarrassing since you know where and what I do for a living....tee hee!!!
|
|
|
Post by jules on Jan 4, 2008 17:20:23 GMT -5
Clementines are great! Perfect to satisfy the sweet tooth.
I'd be all for exchanging relatively simple, healthy recipes for oneself or recipes for dinner parties. (Confession: I only seem to really cook when I have people coming over. Otherwise cereal or a bowl of soup seems to be about as much effort I make for myself.)
Anyone have any good slowcooker recipes? I have a slowcooker I've never used. Something vegetarian or maybe with chicken or ground turkey? (I don't really eat beef or pork or any meat other than poultry, but I can always substitute ground turkey for ground beef.)
|
|
ladyj
New Member
Posts: 7
|
Post by ladyj on Jan 4, 2008 17:24:32 GMT -5
Well I have two slow cookers and I have tried and tried to get something to work with them. I am not giving up. Tomorrow will be asian meatball soup.........I will let you know.
Others here seem to have more success with their slow cookers.
Maybe im too fussy?
|
|
|
Post by RO on Jan 4, 2008 17:29:45 GMT -5
I have some soup recipes at home that work good in the slow cooker. The only luck I have had beyond soups is pot roast but that is red meat and I don't eat a lot of red meat myself anymore. I am more apt to eat cereal or soup as well because it's not worth the extra effort when cooking for 1. One recipe I use a lot is for the oven... 2 cups rice, 1 can low fat cream of mushroom soup, knorrs veg soup mix, 1/4 cup water...put in a greased casserole dish mix...place 4 chicken breasts on top with whatever herbs you like...cook covered at 350 for 1 hr 15 min and than uncover to brown chicken for another 15 minutes... It is delicious. I usually put Italian herbs on it...and have made it with just 2 chicken breasts and than I just had more rice and made it into separate meals for myself. I love those new steam vegetables for one and have become a regular at Noodle and company because I can get several meals out of it...
|
|
ladyj
New Member
Posts: 7
|
Post by ladyj on Jan 4, 2008 17:32:16 GMT -5
Speaking of steamed vegetables.....have you guys checked out the new ziploc zip and steam bags. They are the BOMB.
We are using them a lot.
|
|
ladyj
New Member
Posts: 7
|
Post by ladyj on Jan 4, 2008 17:33:03 GMT -5
Anything with cream of mushroom soup makes me shiver in disgust. Sorry I hate mushrooms
|
|
|
Post by RO on Jan 4, 2008 17:40:34 GMT -5
Anything with cream of mushroom soup makes me shiver in disgust. Sorry I hate mushrooms Understood...I have many friends that would agree with you...hahaha...some use the broc/cheese soup in place of cream of mushroom...or whatever you would like...tee hee!
|
|