Text 10328, 94 rader
Skriven 2008-07-10 23:36:10 av Janis Kracht (1:261/38)
  Kommentar till text 10257 av Ruth Haffly (1:396/45.28)
Ärende: luau food
=================
Hi Ruth!

>> > from 12 different pinks & 6 each green & blue--to be pieced by
>> random > selection. That will be my take along project to work on for
>> our trip so > you may see it in pieces. (G)

>> You'll want to protect it over here from the cat.. I can just see the
>> silly animal deciding to cuddle up on it :(

> Thanks for the heads up.  Since it's a top in the making, it will
> probably be in a plastic bag.

Definitely a good idea here (grin).. two cats, and two dogs.. :) And all of
them brainless it seems (grin>.

> A few years ago, there was a poi shortage because of a poor taro crop. I
> didn't weep over the lack of it. (G)

I bet :)

>> The wegmans in Binghamton is pretty big compared to most of the food
>> stores.. I still haven't had time to look for it there though.  Maybe
>> this coming weekend :)

> We spent part of Saturday looking for a larger than 6" tortilla press.
> Didn't find any so Steve looked on line Sunday; we'll order one after
> the trip.

They've got a lot of doodad's at the Wegmans in Binghamton.. I've bought a
number of them <grin> We found a great asparagus steamer.. things like that.

>> > I think most cakes use at least 2 cups of sugar--at least by the
>> recipe. > Some of us cut that amount by half or so.

>> I often cut down on the sugar on some cakes.   but not on the brownie
>> recipe I posted :)  That one is good as is.

> Yes, but not everybody likes the not so sweet taste--the same with

Well, this brownie recipe is about the richest brownie recipe.. :)  It needs
all that sugar - but to each his own (grin).

> "scratch" vs mix cakes. So many people use the mix cakes as a standard
> for how a cake should taste and don't appreciate the taste of a
> "scratch" cake.

hehe.. they've never had a good one then (bg).

>> in my > general area of being aware of--but might come in handy for
>> "Jeopardy" > some time. (G)

>> haha.. it might.. :)

> IF I ever get on the show.....made the cut for it in HI but didn't get
> on (it was the year we moved back to the main land). Took the on line
> test this past winter but never heard how I did.

Maybe they'll contact you yet. 6 months isn't that long to wait to hear from a
studio I would think.

>> We only have Showtime I believe.. I forget now :)  We cut back on the
>> service because it was such a waste of $$ for the most part.

> Agreed! We've got the basic basic package and don't watch most of the
> channels.

There is about nothing on TV anymore it seems..

>> Sometimes I put walnuts in them.. depends on who I'm making them for..
>> My daughter is allergic to walnuts though, so I don't do it that
>> often.

> Steve likes nuts so I'll put them in some things. Others, I'll jsut
> leave them out and he'll still eat his fair share. (G)

Sure :)


>> I like making french buttercream icing with confectioners and an egg.
>> It's raw egg so you have to make sure you get 'quality' eggs to be on
>> the safe side though..

> For sure! Know the pedigree of the chicken and the farm it came from.
> (G)

haha.. well, I don't know the pedigree of the chicken :)  I do make sure
they're fresh and certainly washed if I'm going to anything with raw or not
totally cooked egs :)

Take care,
Janis

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