Guest guest Posted July 14, 2011 Report Share Posted July 14, 2011 Been doing this FOR YEARS with my BIG Foreman Grill. But if I had a backyard, and one of those Weber Grill things, man I would grill anything and everything. Now we just have to wait and see if there are no more social security checks and we'll ALL be in tents and THANK GOD I know how to sprout. I'll bring my seeds and feed us all. EW, what do you think will happen? Mel > > For those of you who BBQ. > Melody, as hot as you say it is in Brooklyn, you can probably do this on the sidewalk. > Can do this in a toaster oven > ew > > Grilled Zucchini > Ingredients > > * > 4 small zucchini, thinly sliced * > 1 medium tomato, seeded and chopped * > 1/4 cup pitted ripe olives, halved * > 2 tablespoons chopped green onion * > 4 teaspoons olive or canola oil * > 2 teaspoons lemon juice * > 1/2 teaspoon dried oregano * > 1/2 teaspoon garlic salt * > 1/4 teaspoon pepper * > 2 tablespoons grated Parmesan cheese > Directions > > * > In a bowl, combine the zucchini, tomato, olives and onion. Combine oil, lemon juice, oregano, garlic salt and pepper; pour over vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 23 in. x 18 in.). Fold foil around vegetables and seal tightly then poke three holes on top to let charcoal taste in. Charcoal Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Sprinkle with Parmesan cheese. > > -- > .. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2011 Report Share Posted July 14, 2011 It is a big lie, Melody. Scare tactics to try to get us old folks to pressure Congress to raise the debt ceiling. First they are still taking in more from workers than social security and veterans checks. Second those checks will roll right along, regardless. Our REAL worry is if the checks are going to be able to buy anything as there is less and less confidence in our dollar and there is a serious danger of hyperinflation like the Weimar Republic collapse that led to Hitler. Or the more recent.currency collapse in Argentina. Don't worry. We will get our checks for whatever they are worth. Ann > Been doing this FOR YEARS with my BIG Foreman Grill. > > But if I had a backyard, and one of those Weber Grill things, man I would grill anything and everything. > > Now we just have to wait and see if there are no more social security checks and we'll ALL be in tents and THANK GOD I know how to sprout. > > I'll bring my seeds and feed us all. > > EW, what do you think will happen? > > Mel > >> >> For those of you who BBQ. >> Melody, as hot as you say it is in Brooklyn, you can probably do this on the sidewalk. >> Can do this in a toaster oven >> ew >> >> Grilled Zucchini >> Ingredients >> >> * >> 4 small zucchini, thinly sliced * >> 1 medium tomato, seeded and chopped * >> 1/4 cup pitted ripe olives, halved * >> 2 tablespoons chopped green onion * >> 4 teaspoons olive or canola oil * >> 2 teaspoons lemon juice * >> 1/2 teaspoon dried oregano * >> 1/2 teaspoon garlic salt * >> 1/4 teaspoon pepper * >> 2 tablespoons grated Parmesan cheese >> Directions >> >> * >> In a bowl, combine the zucchini, tomato, olives and onion. Combine oil, lemon juice, oregano, garlic salt and pepper; pour over vegetables and toss to coat. Place on a double thickness of heavy-duty foil (about 23 in. x 18 in.). Fold foil around vegetables and seal tightly then poke three holes on top to let charcoal taste in. Charcoal Grill, covered, over medium heat for 10-15 minutes or until vegetables are tender. Sprinkle with Parmesan cheese. >> >> -- >> .. >> >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2011 Report Share Posted July 14, 2011 I'm not EW, Mel, but I think this is just brinkmanship, and that it could come back to bite all of congress on the tusch. If we had a viable 3rd party, I'd throw all of the current crop out and start over. Not that I think we'd get much better, truly. <sigh> Pam Reply-To: <sproutpeople > Date: Thu, 14 Jul 2011 12:53:16 -0000 To: <sproutpeople > Subject: Re: Grilled zcchini pouch > > > > > > Been doing this FOR YEARS with my BIG Foreman Grill. > > But if I had a backyard, and one of those Weber Grill things, man I would > grill anything and everything. > > Now we just have to wait and see if there are no more social security checks > and we'll ALL be in tents and THANK GOD I know how to sprout. > > I'll bring my seeds and feed us all. > > EW, what do you think will happen? > > Mel > >> > >> > For those of you who BBQ. >> > Melody, as hot as you say it is in Brooklyn, you can probably do this on >> the sidewalk. >> > Can do this in a toaster oven >> > ew >> > >> > Grilled Zucchini >> > Ingredients >> > >> > * >> > 4 small zucchini, thinly sliced * >> > 1 medium tomato, seeded and chopped * >> > 1/4 cup pitted ripe olives, halved * >> > 2 tablespoons chopped green onion * >> > 4 teaspoons olive or canola oil * >> > 2 teaspoons lemon juice * >> > 1/2 teaspoon dried oregano * >> > 1/2 teaspoon garlic salt * >> > 1/4 teaspoon pepper * >> > 2 tablespoons grated Parmesan cheese >> > Directions >> > >> > * >> > In a bowl, combine the zucchini, tomato, olives and onion. Combine oil, >> lemon juice, oregano, garlic salt and pepper; pour over vegetables and toss >> to coat. Place on a double thickness of heavy-duty foil (about 23 in. x 18 >> in.). Fold foil around vegetables and seal tightly then poke three holes on >> top to let charcoal taste in. Charcoal Grill, covered, over medium heat for >> 10-15 minutes or until vegetables are tender. Sprinkle with Parmesan cheese. >> > >> > -- >> > .. >> > >> > >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2011 Report Share Posted July 14, 2011 Thanks for trying to explain this to me. Alan is saying they are going to put us in tents and herd us around like cattle. My goodness!!! melody > >> > >> For those of you who BBQ. > >> Melody, as hot as you say it is in Brooklyn, you can probably do this on > the sidewalk. > >> Can do this in a toaster oven > >> ew > >> > >> Grilled Zucchini > >> Ingredients > >> > >> * > >> 4 small zucchini, thinly sliced * > >> 1 medium tomato, seeded and chopped * > >> 1/4 cup pitted ripe olives, halved * > >> 2 tablespoons chopped green onion * > >> 4 teaspoons olive or canola oil * > >> 2 teaspoons lemon juice * > >> 1/2 teaspoon dried oregano * > >> 1/2 teaspoon garlic salt * > >> 1/4 teaspoon pepper * > >> 2 tablespoons grated Parmesan cheese > >> Directions > >> > >> * > >> In a bowl, combine the zucchini, tomato, olives and onion. Combine oil, > lemon juice, oregano, garlic salt and pepper; pour over vegetables and toss > to coat. Place on a double thickness of heavy-duty foil (about 23 in. x 18 > in.). Fold foil around vegetables and seal tightly then poke three holes on > top to let charcoal taste in. Charcoal Grill, covered, over medium heat for > 10-15 minutes or until vegetables are tender. Sprinkle with Parmesan cheese. > > >> > >> -- > >> .. > >> > >> > >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 14, 2011 Report Share Posted July 14, 2011 Hi Pam: I'm trying not to worry but hey, it scares the heck out of me. Melody > >> > > >> > For those of you who BBQ. > >> > Melody, as hot as you say it is in Brooklyn, you can probably do this on > >> the sidewalk. > >> > Can do this in a toaster oven > >> > ew > >> > > >> > Grilled Zucchini > >> > Ingredients > >> > > >> > * > >> > 4 small zucchini, thinly sliced * > >> > 1 medium tomato, seeded and chopped * > >> > 1/4 cup pitted ripe olives, halved * > >> > 2 tablespoons chopped green onion * > >> > 4 teaspoons olive or canola oil * > >> > 2 teaspoons lemon juice * > >> > 1/2 teaspoon dried oregano * > >> > 1/2 teaspoon garlic salt * > >> > 1/4 teaspoon pepper * > >> > 2 tablespoons grated Parmesan cheese > >> > Directions > >> > > >> > * > >> > In a bowl, combine the zucchini, tomato, olives and onion. Combine oil, > >> lemon juice, oregano, garlic salt and pepper; pour over vegetables and toss > >> to coat. Place on a double thickness of heavy-duty foil (about 23 in. x 18 > >> in.). Fold foil around vegetables and seal tightly then poke three holes on > >> top to let charcoal taste in. Charcoal Grill, covered, over medium heat for > >> 10-15 minutes or until vegetables are tender. Sprinkle with Parmesan cheese. > >> > > >> > -- > >> > .. > >> > > >> > > >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 15, 2011 Report Share Posted July 15, 2011 Wow, I would LOVE to live next to you. I'd never starve ROFL. I think we are going to get an announcement from the president saying " I fought for you, the elderly, the disabled, the people on Social Security, and I am sending out those checks " And then wait until he runs again. People will think he's a hero and vote for him AGAIN!! I'm a bit like you. I am frugal, I live within my means and I don't need anything fancy or big meals in restaurants where I don't know where the food comes from. Alan and I go exactly one restaurant that is Japanese and we love the food. But we go on special occasions. Then it becomes a treat and we can look forward to it. I now have my husband off of Splenda, drinking water beverages with Stevia, eating Sprouts every single day and every night he gets a plate of veggies with some Wild Planet tuna. No more eating WRONG. I could never change him. He decided to do this when he got sick 3 weeks ago and from that time on, well, I believe he now thinks like I do. As long as he can put mustard on his sandwiches (with sprouts), he's a happy camper. And don't go giving me any recipes for home made mustard. I make my own greek yogurt THAT'S ENOUGH!!! LOL Mel > > Mel > I have been thinking about how to answer this question. I'm 77 years old and I have been hearing this same crap from our government all of my life. No matter who's in control, they all seem to be a bunch of whine babies. " I'm going to take my ball and go home " . I remember when I was about 8 years old, a big bully roughed me up and took my lunch money on the way to school. > Every since I've been old enough to pay takes, The City, the County, the State and the Feds have been taking my lunch money. > The greatest thing about growing your own food is the these agencies don't know about it. If they did, they'd probably find a way to tax it. > I used to have rabbits and chickens here, but the City took out a complaint and made me get rid of them. > You will find that very soon they will discover funds that they forgot that they had and we who get Social Security, will get our checks. > I'm very fortunate that I grew up in the forties and learned to be frugal. If necessary, I could live with out that check for awhile. But it's my money. They need to give it back. > PS: So far this month, my wife and I have canned 30 half pints of sugar free jam, 4 quarts of of Kosher style pickle spears, 10 quarts of tomatoes, 10 quarts of tomato juice and 8 quarts of garden vegetable juice - think V-8 without all of the additives. We were going to do more pickles today, but I had 30 pounds of tomatoes to deal with. I'm a happy gardener. > ew > > Re: Grilled zucchini pouch > > > Now we just have to wait and see if there are no more social security checks and we'll ALL be in tents and THANK GOD I know how to sprout. > > > EW, what do you think will happen? > > Mel > - > > > Quote Link to comment Share on other sites More sharing options...
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