I bet he still loves it but doesn't know it!

Excuse me for a moment for suggesting something perhaps less than healthy. You owe it to yourself to try one. Once will not kill you. An all yolk egg omelet, cooked in bacon grease (or rendered duck fat or Ghee) of course. I can suggest spices if you want. Gene

I"d suggest some sharp cheddar cheese with it. Might as well guild the lily................

Cheese is a good idea. I often add some to scrambled eggs. But I prefer some shredded Astigo or Romano. Gene

I fry up huge piles of sweet red pepper, mushrooms, sweet onions..seasoned..portioned and packed in baggies. Freeze. Grab one for omelets..add sharp cheddar.. Bits ham sometimes....try to avoid the bacon. Used to use blue crab but no more.

Those packets come in handy .. Meat loaf, pasta, soups,... No mess on the day of fixin

Kroger makes small bags of frozen blends - mirepoix type mixes. There's a plain one with onion, celery, carrot. There's one that's onion, celery, and green pepper. Another is just mixed peppers and onion. They're handy to have in the freezer.

Karen

Good idea. I'd not season any of them. Then you are stuck with one "flavor." And what seasoning I'll use does kinda depend on what dish I'm adding them to, and the mood I'm in that day. Gene

Not me.. I am boring

It all gets dill weed and a tad of celery seed

I never salt until it is ready to leave my hand!

OMG, the tastes you are missing! OK, I am biased. I have something like 115 jars of spices and blends, 70% would be good on onions/peppers. Variety is the key. Gene

There are a lot of herbs and seasonings my husband won't eat. A few weeks ago he asked why there was a jar of dill weed in the spice cabinet and "I've never eaten that". Then I informed him that every piece of fish he's eaten for over 30 years has been seasoned with it.

Karen

MISSINGROSIE said:I fry up huge piles of sweet red pepper, mushrooms, sweet onions..seasoned..portioned and packed in baggies. Freeze. Grab one for omelets..add sharp cheddar.. Bits ham sometimes....try to avoid the bacon. Used to use blue crab but no more.

Those packets come in handy .. Meat loaf, pasta, soups,... No mess on the day of fixin

Great idea. I get tired of cooking and often run out of ideas. Most things that involve pasta leads to far to many carbs on my plate.

Rosie, when you make up your batches of veggies for the freezer do you use any spices or do you add spices after you defrost them for different types of meals ?

I kinda like my veggies tasting just the way they are, bately cooked with a crunch. I mean, I love spices and what they do for foods. But when eating veggies fresh, alone I think they are best as is. But that's just me. I heart veggies.

Lyn
I use a lot of the same spices and so while cooking add those for the blend value..that only heat and time can give

Celery seed ( easy does it ) and dill are the main

WHEN actually defrosting and adding the portion to a dish......depending on the dish will add others - parsley, a flavored salt, red pepper flakes

Like if I make a baked fish ' stew ' with tomatoes ..I will add garlic ...I do not use garlic up front before the deep freeze because I do not like garlic in egg omelets..

Same thing with tarragon ( I love it but not in everything )

Defrosted with a little olive oil...the mushroom, onion, sweet red pepper is great on meatless pasta with a little broccoli. .. With steamed shrimp, ..with rice ..rice balls or a fowl stuffing or a meatloaf, stuffed peppers, ..soups.. ..I have stuffed pork chops with it and it is great..it is just nice not to have to drag it all out and slice, core, saute same day ..

Cheryl ...

Lucky you ... You live in a place where you can get good produce at a reasonable price. I have to drive an hour down the mountain to get good, clean produce. (and and hour's drive back up the mountain) When I go, I like to get a lot and bring it home and prep it for the freezer so I can have good, healthy veggies to put into foods that I eat. I prefer fresh or slightly cooked veggies and miss them, but I just can't get good produce up here.

The farmer's market is a joke. The produce at the fancy grocery store is not fresh. It even smells musty. YUK ! Unfortunately, I don't have good soil in my garden and can't grow my own. My compromise is to put up my own. It's more efficient to freeze than to can these days because I just don't have enough storage room for canned foods.

Life happens and we all can't have what we prefer and some of us just have to make do. I am one of those some one's. I am glad you don't have to make do.

MISSINGROSIE said:

Lyn
I use a lot of the same spices and so while cooking add those for the blend value..that only heat and time can give

Celery seed ( easy does it ) and dill are the main

WHEN actually defrosting and adding the portion to a dish......depending on the dish will add others - parsley, a flavored salt, red pepper flakes

Like if I make a baked fish ' stew ' with tomatoes ..I will add garlic ...I do not use garlic up front before the deep freeze because I do not like garlic in egg omelets..

Same thing with tarragon ( I love it but not in everything )

Defrosted with a little olive oil...the mushroom, onion, sweet red pepper is great on meatless pasta with a little broccoli. .. With steamed shrimp, ..with rice ..rice balls or a fowl stuffing or a meatloaf, stuffed peppers, ..soups.. ..I have stuffed pork chops with it and it is great..it is just nice not to have to drag it all out and slice, core, saute same day ..

Rosie ...

I had a hunch that's what I would do with the spices. Sometimes, I'd want garlic or rosemary to go with those veggies or sometimes, I'd want to go in a different direction. It's a good idea to have the basic veggies already packaged up. Thanks for the idea.

I guess I can sorta understand how some people find the taste they like and then, do not want to change or even try anything else. Something about old dogs and new tricks? Not me though. I never use Dill by itself, too one sided, IMO. My I suggest My Spice Sage and their blend: Fines Herbs. It's Chives, Tarragon, Parsley, Thyme, Dill. I always add a little Savory to it. Great on fish and great in scrambled eggs. Gene

Well personally I love Dill just as a seasoning all my itself. Really yummy.

Gene
I have no problem with change ( yes, I am saying it with my hands on my hips)
I just know what I like and if I can get those flavors to settle and mellow ahead of time, I do.

Like I would not say " I would NEVER use dill by itself -- too one sided ". You got to be open to trying new things.... Like using just dill if that is the best flavor for a dish.

Woof...woof...

Cross posted Rita - I agree


And shhhhhhhhh

Don't tell Gene...but won't go near sage..it makes me gag.
I had it in Switzerland in this little italian restaurant -- never thought to ask what was IN the PASTA of all things......ugh.....I spoke to the chef and he said.."Ssss ahhhhh geh". "Sssss ahhhhh geh"
With a wave of his hand like it was the most natural spice to ruin a good pasta with!

Everybody has different likes and dislikes. Keeps the world interesting. Don't take anything I type personally, please. I figure for every poster, there are probably 12 others reading all this. I've tried Dill by itself. I have tried about every spice you can think of, trust me. I'm just trying to suggest things that one might not be aware of. Gene