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Strategies & Market Trends : ajtj's Post-Lobotomy Market Charts and Thoughts
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To: robert b furman who wrote (33697)8/17/2021 11:37:39 PM
From: ajtj992 Recommendations

Recommended By
Lee Lichterman III
roto

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Robert, that sounds fantastic ( except the dicing the peppers part, that takes forever! ).

I make Stuffed Pepper Soup about once a month, and that involves dicing about 5-6 red, yellow, and green peppers. It's work, but it's awesome!

When I cook for my dad, I have to make peppers and onions almost invisible, so that's extra work. I have to chop them extra small, and cook them longer to make them disappear. With him, anything that wasn't eaten in the 1950's can't be eaten today. What a drag. We just hide everything.

Today I was playing "hide the zucchini" in the spaghetti sauce. I should have just put the stuff in the blender. It would have been faster than chopping it into oblivion.

However, the home made Italian Sausage made the day in the sauce!

Every Saturday or Sunday I text my family the menu for the week. I call our place The Bistro. They like knowing what's coming up and when to have guests over.
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