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Cat Forum / Cat Anecdotes / February 2005How did this cat get into this position...
Here is a picture of my cat stuck up under my dad's combine (wheat harvester): http://www.deviantart.com/view/14775469/ How am I going to get him out with all those "thingys" stuck into him? Help please! <snippage> > How am I going to get him out with all those "thingys" stuck into him? > > Help please! Plonk! [[by Dan M <dan@wolf.com> Feb 9, 2005 at 05:12 PM <snippage of troll fodder> Plonk! ]] Exactly. It crosses my mind that there hasn't been a proper troll-b-que for a while on here. Too bad we couldn't have had one before the Super Bowl. The recipes could have come in handy. :o) Donna > [[by Dan M <dan@wolf.com> Feb 9, 2005 at 05:12 PM > [quoted text clipped - 9 lines] > > Donna Making quesadillas tonight. Couple of kinds. I have corn tortillas and for that I'll use a fresh Queso farmer's cheese, spinach leaves (thawed from frozen). For the sausage (chorizo) quesadillas I'll use flour tortillas and the Queso cheese. The chorizo is browning right now. Drain well. Then use a large skillet to make the quesadillas. I'm lucky; I have a quesadilla baker so I just throw the ingredients between tortillas and I'm done :) Jill >> [[by Dan M <dan@wolf.com> Feb 9, 2005 at 05:12 PM >> [quoted text clipped - 21 lines] > > Jill You can also make a pretty good quesedilla in one of those George Forman grills, if you do the fold over kind. Jo > You can also make a pretty good quesedilla in one of those George Forman > grills, if you do the fold over kind. > > Jo ...or a plain ole non-stick skillet - Easy Chicken Quesadillas Oil the skillet, heat on medium, put down a large flour tortilla, sprinkle shredded cheese (co-jack/cheddar, or whatever) on the entire thing, then on half, add filling (below) to cover tortilla, fold over, and cook on both sides until toasted to order. My *way easy* filling: 1 med. onion, diced 1 med. green pepper, diced 3 T salsa (La Victoria Cilantro is my choice) 1/2 small can mild green chiles, drained spices as below In a large skillet, sautee onions in oil on medium heat until slightly golden in color - add peppers and cook until pepprs are tender but not soggy. Stir in chiles, salsa, 1t chili powder, a few grinds black pepper and 1/2 t granulated garlic powder. Simmer on low, stirring for 5 minutes or so. Add 2 C previously cooked chicken (leftover roasted, usually) and simmer until heated through, with or without cover. Use as filling for quesadillas, burritos, enchiladas, etc. (I sometimes add zuchini, spinach, broccoli, or mushriooms, whatever trips my trigger, to the filling). -L. >> You can also make a pretty good quesedilla in one of those George >> Forman grills, if you do the fold over kind. [quoted text clipped - 15 lines] > 1 med. green pepper, diced > 3 T salsa (La Victoria Cilantro is my choice) (snippage) > -L. Sounds good except I'm one of those people to whom cilantro tastes like soap. I understand it's a genetic thing. Mind if I make this without the salsa that contains cilantro? Jill > Sounds good except I'm one of those people to whom cilantro tastes like > soap. I understand it's a genetic thing. Mind if I make this without the > salsa that contains cilantro? > > Jill Salsa of choice, hon...I would expect no less! Oh, and spices are approximate - I do it by eye. -L. > soap. I understand it's a genetic thing. Mind if I make this without the > salsa that contains cilantro? Here's an excellent salsa without cilantro: 2-3 whole roma tomatoes 1 small white onion, peeled serrano chiles to taste, I use 3 or 4 2 cloves of garlic, unpeeled Heat a cast iron pan. Add all the ingredients, whole. Move the tomatoes and onions around so they get charred on all sides. Once all the skins are blistered, almost burned (a little burn is good) remove from pan and put in food processor. Remember to peel the garlic and remove the stems from the chiles. Pulse a few times to get a chuncky consistency. Season with salt. Presto!  SignatureVictor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam here: uce@ftc.gov Email me here: pistorLITTER@BOXaustin.rr.com > Sounds good except I'm one of those people to whom cilantro tastes like > soap. I understand it's a genetic thing. Mind if I make this without the > salsa that contains cilantro? I feel so bad for you =/ cilantro is just about my most favoritest flavor. I hate parsley, though. Go figure. Signaturemonique, roommate of Oscar the (female) grouch ~~~~~~~~~~~~~~~~~~ Eros was adopted! Eros has a home now! *cheer!* Jill wrote: >Making quesadillas tonight. Couple of kinds. I have corn tortillas and for >that I'll use a fresh Queso farmer's cheese, spinach leaves (thawed from >frozen). For the sausage (chorizo) quesadillas I'll use flour tortillas and >the Queso cheese. The chorizo is browning right now. Drain well. Then use >a large skillet to make the quesadillas. I'm lucky; I have a quesadilla >baker so I just throw the ingredients between tortillas and I'm done :) MMMmmmmm!! Chorizo! Remember that Julia Child always said that the proper way to drain spinach was to squeeze it in a purple kitchen towel. Other colors just will not do. <g> MMMmmmmm!! Chorizo! O J > Jill wrote: > [quoted text clipped - 12 lines] > MMMmmmmm!! Chorizo! > O J All due respects to Julia (I have a signed copy of her last book!) - I use a collapsible vegetable steamer to drain spinach. Sorry, no purple towels in my kitchen! The quesadillas were wonderful. Making more tomorrow - breakfast quesasdillas with chorizo and eggs! Jill It all sounds wonderful. I've been making my own flour tortillas lately - I'm sure they're not the genuine variety, but they seem to do the trick (flour, oil, salt all mixed, rested and rolled into thin disks just before being roasted on the BBQ plate until superb). This thread is inspiring me to be a bit more adventurous with them and maybe try polenta in the mix for a more corny version (sorry, couldn't resist!). oops, Persephone has just vomited everywhere, I had better go and tidy up (the sweetie did it on the slate and not on the carpet and is now obviously feeling *much* better) Tish >> Jill wrote: >> [quoted text clipped - 19 lines] > >Jill >It all sounds wonderful. I've been making my own flour tortillas >lately - I'm sure they're not the genuine variety, but they seem to do [quoted text clipped - 9 lines] > >Tish Stinky's usual pattern: 1) Gobble gobble 2) Bounce Bounce all over the house 3) hurk hurk 4) <ahem> 4) Repeat 1) and 2) My comment: "Nice going, Caligula" :P Theresa Stinky Pictures: http://community.webshots.com/album/125591586JWEFwh My Blog: http://www.humanitas.blogspot.com >>oops, Persephone has just vomited everywhere, I had better go and tidy >>up (the sweetie did it on the slate and not on the carpet and is now [quoted text clipped - 10 lines] > >My comment: "Nice going, Caligula" :P LOL Persephone was very funny - she vomited 3 times and each time she reacted as if someone had flung something awful in her path and she would back up, shaking her head. Evidently it was only a hairball, but since she is fine-furred, she hardly ever hurks up hairballs and isn't used to them. Spock, on the other hand, hurks them up quite regularly and is quite blase about them. Tish > > Jill wrote: > > [quoted text clipped - 19 lines] > > Jill Sounds good! I make chicken quesadillas - flour tortillas with cheddar cheese, chopped chicken and chopped onion. I cook them in the microwave. Joy >>> Jill wrote: >>> [quoted text clipped - 26 lines] > > Joy I'm sure they are fine in the microwave but you really *should* do them in a skillet or under the broiler. If you're worried about too much oil/fat, use a spray like canola oil. They brown up very nicely :) Jill by "Yoj" <joygaylord@sbcglobal.net> Feb 11, 2005 at 07:48 AM > O J wrote: > > Jill wrote: Snippage: Joy: re Julia Childs a purple kitchen > > towel. Other colors just will not do. <g> > > MMMmmmmm!! Chorizo! > > O J > > All due respects to Julia (I have a signed copy of her last book!) - I use a collapsible vegetable steamer to drain spinach. Sorry, no purple towels in my kitchen! The quesadillas were wonderful. Making more tomorrow - > breakfast quesasdillas with chorizo and eggs! > > Jill Sounds good! I make chicken quesadillas - flour tortillas with cheddar cheese, chopped chicken and chopped onion. I cook them in the microwave. Joy I'm kind of a take frozen, canned, and partially prepared stuff cook. Here's what I did: Leftover Uncle ben's roast chicken rice, 2 cups Chi Chi's salsa (from groc. store, or your fav. brand), 15oz can of chili beans, leftover or canned chicken. Simmer in microwave on med high 10 min uncovered, than at a lower or lowest for 15-20 more to cook down a bit. When I have them I add peppers & onions. Suz How long has it been since we had a troll roast? SignatureRegards, Fred [Remove FFFf frrom my email address to reply, if by email]. |
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