Text 14260, 140 rader
Skriven 2007-04-18 13:13:51 av Ruth Haffly (1:396/45.28)
  Kommentar till text 14133 av Carol Shenkenberger (6:757/1)
Ärende: footsie
===============
Hi Carol,

 CS> mystified eyeballs going 'she did WHAT?' and 'what the heck do we do
 CS> about THAT one?'.

RH> Well, at least she's not out roaming the street. (G)

 CS> Naw, she does that in packs with the other girls now <g>.

Which, I suspect you'll tighten up on when you get back stateside.  We
did with our girls; military environments overseas seem to be more of
the "everybody looks out for each other" as you've described more so
than state side.


 CS> constantly so it's just a phase I guess.  I jumped all over her about
 CS> it though.  She's gonna have to repeat this year's english i think...

Summer school?

 CS> She spent her time reading 'Linux Unleashed' instead of doing her book
 CS> report. I was at sea so can only deal with the aftermath.

Couldn't do a book report on that?


RH> career in them? Deborah has finished some of the multitude of training
RH> she's getting this year from Uncle Sam; she's now certified in Haz-Mat
RH> For not having high school chemistry, she handled the chem portions of
RH> class quite well.

 CS> Good on Deborah!  FT Lenord Wood school right?

Yes, and when she got back to AZ, was sent to Huachuca for a week long
exercise with county law enforcement.  One of the leaders of a county
unit had her as his interface with the military and was downright
impressed.  He e-mailed Steve's battalion commander, who's a friend of
his, after looking in the AKO directory and finding 3 Haffly's listed,
with Steve at this unit.  He's putting her in for a county commendation
& wanted to know if Steve was her dad.

 CS> When the school emails me, they ask why she isnt wearing a bra and if

RH> We had that issue too with one of the girls; peer pressure kicked in
RH> before I made much of an issue about it.

 CS> She's wearing one now.  Not much choice.  She's definately 'busty' for
 CS> her age group.  34B is a little loose still but 32B is tight.  34A is
 CS> just about right depending on the style but some are too small.  (The

Check on line; I think it's Haines, but could be another company, makes
odd sizes.  They're hard to find in stores so on line is probably your
best bet; I suspect your selection is very limited.

 CS> Ah, 13YO's can be so much *fun*! It's not that she's blazingly
 CS> intelligent, it's that she's always finding something new to try that
 CS> I didnt even think to mention to her. I still cant get over the base

RH> Are you sure she's not child #2?  They get into the things #1 didn't
RH> even dream exsisted.

 CS> Hehe naw, #1.  Oh, the base added WiFi to the school and those close
 CS> enough can tap in.  It's an honor system to not do it during the day
 CS> when the students need the bandwidth.  So far, it's working.

Good going.  During school time, most people are working anyway so it
should be easy to keep the "line" open.

 CS> Yes, I used the basics of crockery that time but knew the roasting of
 CS> the bones (mostly meatfree if you do that) would make the trick.   I
 CS> think it was Ian that explained that part well to me first.  Might

RH> I've read it and thought about it but not done it. Maybe because most
RH> my broth is chicken or turkey from what Steve smokes.


 CS> I dont use that trick with poultry bones but with beef or pork, it
 CS> seems 'right' and works quite well when I take the time to do it.

RH> Maybe I ought to give it a try?

 CS> Worth trying!  I'll be looking into it too for roasting bones in
 CS> advance.  I think marrow bones would take well to that.  Say, just
 CS> salt and pepper them then roast for 20 mins at 350?  Sounds right?

I still don't have the beef bones.  I just finished simmering down about
4 quarts of stock into one.  We smoked turkey breast abut a week ago,
then I cooked some chicken in water (as it was getting other seasoning)
so had enough I wanted to concentrate.  Nice smell to it! (G)

 CS>  Categories: Xxcarol, Crockpot, Beans, Pork
 CS>       Yield: 14 Servings

RH> This looks a lot better than so many "pork & bean" recipes that list a
RH> can or 2 of pork & beans in the ingredients string.  Basically, IMO,
RH> those are just doctored canned beans; I like to start with the dry


 CS> Yeah, I always use dry beans.  It's more fun too <snicker>.

I know; I can't really write down my bean recipe since so much of it is
"a bit of this" and  "a dash of that" sort.  But, they always disappear
fast when I take them somewhere.

RH> We've been buying and using more of the red/orange/yellow peppers out
RH> here. Trouble is, we can buy a sack full of green peppers for the cost
RH> of the others; something is wrong there.  I do use lot of peppers in m

 CS> Out here, it's often the reverse.  Red bell peppers are cheapest.
 CS> There's a mild flavor diffrence in cooking with them that i like, but
 CS> not enough to pay 2-3$ a lb for when we get back home.  I'll try
 CS> growing them again though in my backyard.

Be careful not to grow other (hot) peppers nearby; one year we had mild
jalapenos and hot bells. (G) I'd put in a garden plot if I could but may
just do some hanging baskets or tubs. Tomatoes would be the main crop,
then peppers.


RH> BTW, the Milwaukee Sweet Tart Supper recipe Dale sent to me on Feb.4;
RH> don't know how long you keep a data base but I'm sure he could send it
RH> to you or I could if you want it.

 CS> I probably have it but cant find it!  Like, I just looked for the
 CS> morrocan chicken which I recall I had, but cant find.

It'll show up somewhere.  I've found all my cook books but still haven't
sorted the pile of print outs I didn't put into MM.


---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... One of these days, I'll quit procrastinating.

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)