Text 10406, 116 rader
Skriven 2008-07-11 15:35:22 av Ruth Haffly (1:396/45.28)
  Kommentar till text 10328 av Janis Kracht (1:261/38)
Ärende: luau food
=================
Hi Janis,


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

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

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

Typical critters. I've got a bunch of needlework projects, mostly
counted cros stitch, from the time when we had a cat, with some of her
fur stitiched into them.  She loved sleeping on my lap a I was working
them.  Occaisionally she would wake up and bat at the thread or yarn.


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

 JK> I bet :)

I guess they were keeping most of the production for luaus and super big
events like that & folks having little parties were left out.


>> 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 :)

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

 JK> They've got a lot of doodad's at the Wegmans in Binghamton.. I've

We were looking for an 8" press; all we found were 6".  Wonder if
Wegmans has the bigger ones.

 JK> bought a number of them <grin> We found a great asparagus steamer..
 JK> things like that.

Sounds good; we'll probably hit the Wegmans in Brockport for some things
before coming down.


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

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

Probably never had one to begin with.


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

>> haha.. it might.. :)

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

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

No, especailly since I asked for follow up here in Savannah or in DC &
don't know when those dates are. With my luck, they will be while I'm in
Las Vegas.



 JK> There is about nothing on TV anymore it seems..

Food Network is probably the one I watch the most. (G)


>> 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

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

 JK> Sure :)

Some times you feel like a nut......


>> 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..

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

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

Smart idea; probably most people don't think about such things and
wonder why they got sick.


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


... Always butter up the SYSOP, they taste better that way.

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