Text 10540, 100 rader
Skriven 2008-07-14 21:32:07 av Carol Shenkenberger (16790.cooks)
  Kommentar till text 10513 av Ruth Haffly (1:396/45.28)
Ärende: Feet dont fail me now!
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 >  >  CS> I am not much into fried rice due to the fats (cholestrol issues in 
 > 
 >  > I only use a couple of tablespoons or so of oil when I do my fried rice.
 >  > And that's for a full size wok--basically to get the meat and onion
 >  > cooking. Currently I use canola oil but have used peanut oil in the
 > 
 >  CS> Not bad at all there, but my dietary shift took such meals out except
 >  CS> for the rare side-trip.
 > 
 > I'm surprised that even that small amount of oil is too much. I have
 > heard of water stir frying but haven't tried it myself.

It';s more a matter of saving them 'fats' up for where it matters.  It's not
an issue for the picnic but a long term thing. There used to be an echo
called 'low-fat' and i moderated it for a time.

 >  >  CS> white best for regular eating though.  Lets try a proper brown and s
 >  >  CS> if it shifts. Dont get mad at me if it dont!
 > 
 >  > No, I won't get mad at you.  We've used brown rice for so long that we
 >  > are used to the taste & texture. You are just starting to use it so I
 >  > expect you not to like everything the first time it's made with brown
 > 
 >  CS> It's a real winner in crockpot soups.  White rice falls apart under
 >  CS> the longer cooking and i dont always want 'rice porridge'.
 > 
 > Sounds like you're on the road to giving it a chance.

Oh we are there!  Just in selected ways, such as crockpotting.  I'm not gona
be getting 20lb bags of brown anytime soon if ever, but used up most of a 5
lb one in the crockpot already.

 >  CS> I'm eyeballing an old recipe I never MM'd with lentils, split peas
 >  CS> (just a handful) and a sliver or so of fat-back.  It gets onions, bell
 >  CS> peppers, tomatoes, and I think some brown basmati would be a hit.
 > 
 > Definately use the brown rice here. Combined with the lentils and split
 > peas, you wouldn't even need the fat back for protein unless you wanted
 > the flavor.


Flavor there, not much fatback added.

 >  CS> Spicing is curry powder and black pepper.  I'd always done it with
 >  CS> canned tomatoes but i have so many ripe ones, I plan to try that.
 > 
 > Sounds good, just skin the tomatoes first if you want. I'd probably do
 > so as the tomato skin doesn't disintegrate in cooking that well.

I noticed but my family seems to regard this as normal roughage and like it.

 >  CS> Well next year we need to rethink the containers a bit.  They are too
 >  CS> close and now the cucumbers all along the ground are getting on things
 > 
 > First year is always the "let's see how this will work" year.  You learn
 > from it for the next year. (G)

True!

 >  CS> they shouldnt such as the tomatoes that fell over due to not enough
 >  CS> stakes.
 > 
 > Should have used the cages.(G)

grrr. yeah.

 >  > I know, and I do.  The problem is, even every day tasks can bring on the
 >  > pain.  But, by knowing it's there, I know I'm still living. (G)
 > 
 >  CS> Same here.  My back has been on very good behavior but i know it's
 >  CS> just a spate of good times and mostly because I shifted to no longer
 >  CS> do things that bother it.
 > 
 > That's a big help! They know how valuable you are so don't want you laid
 > up with back problems.
 > 

Most shifts were at home.  Work here, didnt cause a problem. 

 >  CS> Oh, OT but useful.  In the last 2 months before Steve retires, have
 >  CS> him bump his SGLI to max allowed.  Reason is later, he will not be
 > 
 > I'm pretty sure it's at that already.
 > 
 > 
 >  CS> allowed to get VGLI higher than his amount at retirement.  Don's
 > 
 > Which we may not opt for.

May not, but the option is closed later to go higher.  Rates may change on you
 which is what happened with Don.  Had we known this in time, he'd be
insurable for more at a reasonable rate.  VGLI keeps dropping it's rates. 
Imagine that.
          xxcarol



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