Text 4529, 137 rader
Skriven 2006-08-19 13:27:04 av Carol Shenkenberger (6:757/1)
   Kommentar till text 4500 av RUTH HANSCHKA (1:123/140)
Ärende: Re: HOME AGAINI 60720
=============================
*** Quoting RUTH HANSCHKA from a message to CAROL SHENKENBERGER ***

RH> flock 
-> time <g>.  They wont touch sweets at others places.  Found out why. 
RH> Thats 
-> really so common in her house, there is no meal without them. 
RH> Charlotte, the 
-> non-sweets type, just politely refuses to eat there because all they
RH> have is 
-> prepackaged cookies and doughnuts and stuff like that.
-> 
RH> I've been known to eat them, but only when nothing else is available.
RH> (except Pepperidge farms chocolate chip, gingerbread men, and a flat o
RH> made from carmlized sugar whose name escapes me....  Those three are E
RH> BAD NEWS, and should not be allowed near anyone female because we eat
RH> them!)


For me, it's the girl scout mint cookies.  Dangerzone extremo!


RH> I knew I should have sent you the boxes of matzoh ball soup.  I can se
RH> kids getting into making sticky doughy things that somewhat resemble b

Hey neat idea!  Matzoh boxes are something I can get here though.  Seasonal, I
think it's passover when they sell them.  As it is, my breadmaker is running
with a batch of what will be soft baked pretzels (Missed that one in my export
set but they are a little tricky to make for folks new to such.  Measurements
have to be very exact and baking time is critical).

The kids will be back in 45 mins or so to help roll them out and build funky
critters (hey, they dont *have* to be pretzel shaped!).  Then we brush them
with egg and olive oil and season them with black pepper, coarse salt, and a
few will get mustard or seseame seeds or 'ogo' (I think thats the right
seaweed name for it, little red stuff, hair fine here).

RH> Dad 
-> wont eat that' is fairly extensive (and shows where the cooking from a
RH> box 
-> comes from) but we all have some ideas that fit.  Grin, probably doesnt
RH> sound 

RH> Eek.  My father hated fish, but other than that would cheerfully eat
RH> anything.  He might not have admitted to liking some things but would
RH> just about anything once.  My mother tends not to like anything spicy,
RH> does like Japanese food except for the raw fish. The kids sound like t
RH> have the same problems I've had sometimes cooking around here.  

Probably!  Yes on the Japanese food, most is mildly spiced.  Caution though as
not all is.  Some will blow your socks off!  More common to see that whee I
live than most other parts of Japan, because of the Korean influx to the area.


-> Other offerings are a kiwi-ice (think Italian shaved ice and it's
RH> close), 
RH> (slurp)  Real Italian Ice is good stuff.  

Yeah.  This stuff is pretty much blenderized peeled kiwi, frozen with a bit of
some other juice to a soft mush.  Adults tend to add a little rum or white
wine to their serving.

-> very exciting to get happy over such but this is a small town.
-> 
RH> It doesn't take much.  You guys need a Welcome to Mayberry sign.

Grin, just about!  Statistically Sasebo is fair sized for USA, but the place
sprawls quite a bit and the part I live in (downtown) is maybe 15,000 of us
and probably 3/5 of that Japanese.  The total town is probably closer to
150,000 but thats the areas well away from my walkable distance.

-> Now hush, whilst we plot behind their backs.  They dont know about it
RH> yet but 
-> the kids are all in kahoots with us on it <g>.

RH> Of course.  Kids get into conspiracies.

Sure do!  They are running around in little packs seeing who has the best
munchies going.  Me?  I'm staring at an empty big crockpot and contemplating
it while the chicken is about ready to be started.  It's a little too early
for the chicken by about 1.5 hours.  I'll start it just as the last of the
pretzels come out of the oven.
--small break-
Elise just came over to drop off some peeled garlic and borrow some curry from
the pack you sent us.  She says 'Hi and thanks and tosses a wave at the gang
here'.  I told her about the new breadmaker and she asked me to send him a rye
recipe which I already have in the hopper.
----

RH>  
-> types, that little fruit with spikes thats magenta purple (2 of them), 
RH> some 
-> huge purple grapes, and 2 asian pears. (We added the pears).

RH> Dragon fruit?  

Yes, pretty sure that is the name.

The anniversary meal is proceeding well.  Her kids hid the roast she was
defrosting in my freezer (got it in plenty of time) and it was just joined by
some ham.  They tell me she's giggling now and knows something's a-foot but we
are keeping her mystified while having to hit her husband with a clue-bat. 
He's in on it now, 'promising to take her out for dinner at Guyemon's at 6'
(so our dinner is timed for 5).  For now, we are sorting her kids out as to
who gets to sleepover where.  I put in dibbs for the girl and Don's taking the
top bunk of Charlotte's down to set it beside her's.  She's a couple of years
younger though so there may be a swap to put her with another of her age and
bring Clarissa over here (same age as Charlotte) and let the 2 8YO's be
together at Clarissa's.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: 100% Whole Wheat Bread Abm
 Categories: Breadmaker
      Yield: 1 Loaf
 
      1 tb Yeast
      3 c  Whole wheat flour
    1/2 tb Salt
    3/8 c  Gluten
      1 tb Oil
      1 tb Sugar
  1 5/8 c  Water
 
  All ingredients should be at room temperature before starting. Add
  ingredients to the pan in the order listed. Set baking control to
  medium. Select white bread. Press start.
  
  ~-- from Sylvia Steiger Posted by Joel Erlich, Kooknet Conference
  participant
 
MMMMM
BTW the above uses too much gluten I think, but then I'd mix the whole wheat
50/50 with white then add just 2 TB gluten.
                                       xxcarol

--- Telegard v3.09.g2-sp4
 * Origin: SHENK'S EXPRESS, Sasebo Japan 81-6160-527330 (6:757/1)