Text 4283, 148 rader
Skriven 2006-08-13 14:20:36 av Carol Shenkenberger (6:757/1)
   Kommentar till text 4221 av Ruth Haffly (1:396/45.28)
Ärende: Re: Home againis the Sailor
===================================
*** Quoting Ruth Haffly from a message to Carol Shenkenberger ***

RH> Back to work and not time to read/post so much?

 CS> yes but not at sea.  Seems I post so much I get replies fast as i can
 CS> reply pretty much.  That works for me!

RH> That's why I'm trying, for now, to keep up on a seady basis.  I know
RH> when we have to suspend Fido for 6-8 weeks, there will be a major
RH> backlog.  I'll probably scan them, only replying to personals for the
RH> first bit until I get caught up.

Same here.  Skipped to personals just a bit ago but handled some 100 backlog
others as well.  If I export these 20-25, then wait til tomorrow morning to
toss the rest, I'll fit in ok without swamping anyone's pointers.


RH> That must be the fun part for people on a restricted diet who don't ha
RH> access to their native language.


<On reading the labels> yes, can be frustrating once you get used to
checkingthat way.

 CS> Sasebo commisary too small.  We have a more limited stock.  It's
 CS> basically 3 7-11's crunched together.

RH> The one in San Angelo (TX) was smaller, Berlin was about that size.  T
RH> one here is somewhat bigger and we have the choice of going to Hickam,
RH> Pearl Harbor or K-Bay as well.

I dont recall Kbay well.  Just a bit of beach.  I think I was there maybe 2
times in the 3 years?  Only to the beach front part even then.  Hickam I seem
to recall was ok but the Navy Pearl one was bigger then.  It was HUGE.

RH> Stocking up for another trip?  Is he good about keeping a supply of
RH> bread made?  We're using boughten bread now; it's just not the same.

 CS> Charlotte makes bread when I am away now but isnt consistant about it.
 CS>  The rice level is a 3 week supply here.

RH> But, at least she does it.  I presume she knows how to fire up the ric
RH> cooker as well.

Umm, thats a reminder.  Show Charlotte how to do that <g>.  Don does it when I
dont.

RH> Steve says I don't have any grey yet; in return, I tell him that he's
RH> got enough for both of us.  One of his high school classmates e-mailed
RH> him some pictures of their 35th reunion.  Steve's comment was "I went
RH> school with a bunch of OLD people."; then I reminded him that others i
RH> his class would look at him that way in return.  Like me tho, he hasn'
RH> seen most of his classmates since graduation night.

It would be the same here.  I get notice now and again my HS might have a
reunion.  Be fun to see some of them again but i was the quiet kid, apt to be
not well remembered by any.  While I think I dont fade into the woodwork now
in any group, back then, I did.  Kinda came into my own about age 25-30. Went
from a shy somewhat retiring aardvark to a sleek otter playing in the waves. 
Just needed time to bloom.

RH> As you saw abve, I've lived in several major regions of the world and
RH> they have all had an impact in the way I cook/eat. You're probably mor
RH> like that too than you realise.

 CS> Oh, it's kinda hard to ignore <g>.  I recall telling you 6 years ago
 CS> to expect a dietary shift to more fish based when you got orders there
 CS> to Hawaii, and a few other things.  Snicker, you kinda did that while
 CS> you were not looking.

RH> We did eat more fresh fish because it was so available and intend to

Yup.  Availability has a big bit to do with diet.  Its understandable that
anyplace too far from the coast, hasnt seafood as cheap as beef or chicken. 
I've been a glutton for seafood here because I know it will not last.

RH> keep on doing so in GA.  Our biggest shift has been to using rice so
RH> much more than potatoes; we were heading in that direction before comi

I think I noted that too but not sure.  Mine changed so long ago, potatoes are
a sideline.  Once I get stateside, chicken broth will be cheaper to make than
dashi so I'll swap back and dashi will be for 'special' dishes.

RH> overwhelming him getting it picked.

 CS> That was it.  Good stuff.  Helped weed a bit and helped eat it down
 CS> but no 'decimation' of the crop.

RH> And learned that good fruits and vegetables are grown, not picked up i
RH> a supermarket where who knows how long they've been sitting there.

True in my case!  Fresh lettuce, rinsed of the slugs and still warm from the
sun in your salad.  Mayjor yum!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Baked Harvest Vegetables
 Categories: Vegetarian, Vegan, Main dish, Low-fat
      Yield: 6 servings
 
      4 c  Varietal non-sparkling white
           -or pink grape juice
      3 c  Unpeeled yams cut into 1.5"
           -chunks
      3 c  Unpeeled carrots, cut into
           -1.5" slices
      3 c  Unpeeled parsnips, cut into
           -1.5" slices
      3 c  Peeled onions, cut into 1.5"
           -wedges
      2 c  Water
      3 c  Celery, cut into 1.5" slices
    1/3 c  Water
      5 tb Arrowroot
    1/4 c  Fresh parsley, minced
 
   Preheat oven to 450 degrees.
  
   Place the first 6 ingredients into a stainless steel or cast iron
  pot. Cover with a tight fitting lid and bake for 60 minutes.
  
   Add the celery. Continue baking for 30 minutes more.
   Remove from oven. Place pot on medium heat on stove and bring to a
  boil.
  
   Mix the 1/3 cup water and arrowroot together until smooth. Pour into
  the vegetable mixture, stirring constantly until it thickens and
  becomes clear. Remove from heat.
  
   Garnish with 1/4 cup fresh parsley, minced.
  
   Yield:  6-8 servings
  
   Per Serving: 229 cal, 5 g protein, 0 g fat,, 53 g carbohydrates, 0
  chol
  
   From _Murrieta Hot Springs Vegetarian Cookbook_ by the Murrieta
  Foundation
 
MMMMM

(Bjorn, if you or your wife see this, arrowroot is a powdered tuber native to
the USA and used in American Indian cookery.  Wheat flour or cornstarch would
be the replacement.  It's added as a thickener as things low-simmer).
                                       xxcarol

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 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)