Text 10620, 118 rader
Skriven 2008-07-15 16:23:27 av Ruth Haffly (1:396/45.28)
  Kommentar till text 10540 av Carol Shenkenberger (16790.cooks)
Ärende: Feet dont fail me now!
==============================
Hi Carol,

 > 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.

 CS> It';s more a matter of saving them 'fats' up for where it matters.
 CS> It's not an issue for the picnic but a long term thing. There used to

I understand.  Some foods are easy to eat low fat but others, I'd rather
have a fuller fat version.

 CS> be an echo called 'low-fat' and i moderated it for a time.

I never got into that one.

 >  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.

 CS> Oh we are there!  Just in selected ways, such as crockpotting.  I'm

You are much further along than a lot of people. Most don't want to make
a conversion or do so at a snail's pace. (G)


 CS> not gona be getting 20lb bags of brown anytime soon if ever, but used
 CS> up most of a 5 lb one in the crockpot already.

We buy it in bulk at the natural foods store--around 5 pounds or so at a
time. Most of it goes in the freezer with a rice cooker portion or two
in the fridge.


 >  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

 > 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.


 CS> Flavor there, not much fatback added.

OTOH, it has enough other flavors for us, that I'd eliminate the fat
back.


 >  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.
 CS>  >
 > 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.

 CS> I noticed but my family seems to regard this as normal roughage and

OK, fine with me.

 >  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
 CS>  >
 > First year is always the "let's see how this will work" year.  You learn
 > from it for the next year. (G)

 CS> True!

So many things you learn better from hind sight; some are easier to
apply "life's lessons" to. (G)


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

 CS> grrr. yeah.

Experience is the best teacher; we tried both methods and prefer the
cages.

 >  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.

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

Good. Just be cautious with what you do at home so you don't throw the
back out again. Don't be afraid to ask for help; doing it yourself is a
fast way to an injury some times.

 >  CS> allowed to get VGLI higher than his amount at retirement.  Don's
 CS>  >
 > Which we may not opt for.

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

Don was out at a younger age than Steve will be; we may decide we don't
want the VGLI based on what we'd have to pay for it at his age of
retirement.


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


... Are you sure you really want to know that?

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