Text 22524, 102 rader
Skriven 2007-11-09 21:02:12 av Joan Macdiarmid (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: synthetic cheese 1
==========================
 Hi, Ruth,

 JM>  Another reason I should not get a breadmaker, as I
 JM>  might be tempted to scarf down a hot loaf if it was
 JM>  too easily obtained.
 JM>  and made several different loaves of breads
 JM>  which we stuffed ourselves with. Fun but fattening!

 RH> You would eat like that for a few days, even a week or so but then get
 RH> so used to it that you would fall back on your normal bread eating
 RH> patterns.  My mom rarely made bread; when she did, we'd scarf it down
 RH> in a couple of meals.  When asked why she didn't make it more often,
 RH> she said it wasn't worth it because of the way we went thru it when she
 RH> did. I told her that we'd get used to having the home made as the norm;
 RH> Steve and I adjusted quickly.

 Well, you were growing kids at the time also. I
 have been baking for years, but usually refuse
 to let anyone (incuding me) touch my hot loaves
 until they had cooled fully because to saw off
 slices of the hot bread seems to compromise the
 texture of the rest of the loaf. Once though,
 when I baked while visiting my parents' house,
 when both my brothers were alive and at home, I
 made a 4-loaf batch and let my brothers and Dad
 tear ons hot loaf up fresh. I think our family
 of 5 pretty much demolished it that night.


 JM>  Huntsville, AL is a nice town and developing nicely.

 RH> He had some interesting meals but pretty much ones that are available
 RH> in any good sized place.

 JM>  Exactly. Actually, it's probably a pretty good city
 JM>  for variety as it's full of people from all over the
 JM>  country and the world, because of the space research
 JM>  and Redstone Arsenal. But no specialties of the
 JM>  area I ever knew of.

 RH> Well, you know that Steve is a techno geek.  I'd have fun poking
 RH> around some of the space museums too. (G)

 Actually, *I* would like to go! They opened
 it as the von Braun Space Museam after I had
 departed for college, though I had seen the
 earlier exhibits when they were housed at the
 Marshall Space Flight Center.

 JM>  Materials Research. I got to participate in a
 JM>  niggling way to the Spacelab Project! Huntsville

 RH> Your 15 minutes of fame?

 JM>  No fame, but satisfaction in having made up the
 JM>  buffers used in an experiment on electrophoresis
 JM>  in zero gee, and later helping to nursemaid the
 JM>  experiment frozen in liquid N2 until the
 JM>  experimenters were ready to analyze it. I got
 JM>  paid overtime to stay up all night and weigh
 JM>  the package hourly so someone could be called if
 JM>  too much of the nitrogen boiled off.

 RH> Was that what sparked your interest in research science for a career?

 No, having a BS in Chemistry (it was the summer between
 that and grad school) made it possible for me to get the
 student summer job in that laboratory, at the highest
 GS rating allowed for temporary student jobs. They
 trusted me to make the buffers because I knew how to
 use an analytical balance and understood the requirement
 for precision. Any summer student worker could volunteer
 for the "guard the experiment" job, I just thought it
 would be an interesting experience.

 JM> my family befriended a few German families

 RH> Did your mom learn how to cook some of their favorite foods?

 JM>  No but an Elfrieda invited us over for a Christmas
 JM>  season luncheon once, and I discovered German Potato
 JM>  Salad! I was inspired to go looking for recipes so I
 JM>  could make that and finally got one that suits me

 RH> It is good. (G) Generally I'll use the recipe in my Betty Crocker
 RH> cook book; in Germany I had some that tasted just like that, others
 RH> that were nowhere near the same taste (but still good).

 JM>  pastries are not bad but too rich and less sweet
 JM>  than I was used to.

 RH> That was a surprise but there were enough "fat bombs" that we could
 RH> find something to our taste. I like the German style cheesecake; it's
 RH> denser and less sweet than an American one.

 It was an interesting experience to try something
 different, anyway.

 Joan
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