Text 1477, 180 rader
Skriven 2008-01-28 13:23:35 av Ruth Haffly (1:396/45.28)
Kommentar till text 1389 av Janis Kracht (1:261/38)
Ärende: BlueWave [1]
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Hi Janis,
>> over the years.. Prednisone was the worst of them - I was on it long
>> term too at least for couple of years.. Doesn't stop me from trying
JK> > I understand; I was on prednisone for almost a year (2000) and it
JK> did > some not so nice things to my system. I kept up with the whole
JK> grain > diet tho. Since then I've only taken it in short bursts (5-10
JK> Yeah, it's definitely in the "nasty" but unknown "how" nasty
JK> category.. til you take it for a long time. <g> Then you swear, no
JK> matter what, you'll only take it for like a week <grin>.
For sure! Steve is also a strong advocate against my prolonged use of
it also. Had another blood check today; they did the analysis right
away and gave us a print out. Everything is OK, if on the low side of
the normal range. Doctor figures I'll finish treatments in early March;
we're going to treat ourselves to a Mannheim Steamroller concert on the
7th of March.
>>> flour.. but the mixer->oven method isn't as 'sensitive' it seems.
>> > OK, we just go with the machine 99% of the time.
JK> When my daughter and her boys and hubby were living here, yeah, I used
JK> the bread machine a lot more.. It was great to have a loaf of "safe"
We used it more when our 2 girls were at home; I made a lot of their
school lunches.
JK> bread for Eoin (her 4 year old, pronounced Owen .. it's gaelic <g>) in
JK> a couple of hours because of his food allergies. For the two of us,
Nice that you could do that for him. We didn't have the allergy
problem; we just prefer whole wheat bread. (G)
JK> it's not so critical given my guts <grin>. I do buy pasta that's
JK> partially whole grain and partially semolina though.. I think it's
JK> Ronzoni's latest entry? Anyway, I have tried whole grain pasta from a
I've seen the ads (corny) but not bought any. Have you tried the
Jerusalem artichoke pastas?
JK> number of factories and my guts rebelled most definitely until this
JK> combination. My daughter's family are vegetarians, mostly because,
JK> like Lauren, my daughter, he's allergic to most everything on earth
JK> that most people eat. All they eat is whole grain, milled from home
JK> like you. She even only buys weird sugar <bg>. I guess if I was in my
You mean raw or turbinado sugar? We buy that too; all my jam making
last summer was done with it. I think it added just a hint of a molasses
(a nice nuance) to some of them.
JK> 20's now, knowing what we "know", I'd be doing the same <g>.
Our problem then was the cash flow. We did do as much as we could with
whole grains but didn't have the extra money to buy a mill. Instead I'd
buy 25 or 50 pound sacks of (usually) Arrowhead Mills flour and other
whole grains in smaller quantities.
JK> > later, I broke both wrists. Steve likes whole wheat bread and
JK> kneading > it hurts so he got me a machine. I do miss the kneading
JK> from time to > time but not the pain afterward.
JK> Wow.. both wrists? that sounds SO painful :( I had to give up
It was but I had external fixitures instead of casts. That gave me some
use of my hands. That was in 1992; in 93 the right wrist was
reconstructed followed by the left one in 94. I've got plates and screws
in both of them now, as well as my left elbow.
JK> kneading dough by hand when I was maybe 24 or so.. I can do it for a
JK> little while, but not long enough :(
I know, same here. When I was doing bread all the time, one of my
sisters in law asked how long I kneaded it. My answer was "until it
feels right". She then asked if I did it by the clock (5-10 minutes is
the usual reccommendation); I told her that I don't watch the clock
because the right "feel" varies from batch to batch, depending on the
temperature, humidity, etc. She had been doing the clock watch thing
and having inconsistant results; I think she was amazed that I could
tell by feel if the dough had been kneaded enough.
>> half > dozen unglazed quarry tiles on the bottom rack of our oven. (G)
>> Yes, that's how I did it as well for a long time. There are benefites
>> to both.. you don't mind taking out the tiles since you just stack
JK> > In our situation, we prefer the convenience of having something
JK> easily > removable. Helps when it comes time to pack out for moving.
JK> (G) Maybe > when we evntually settle down, we can go with a proper
JK> insert thing.
JK> Yes, I can see how with your situation it would be better to use the
JK> tiles. They do work great...
Very much so! I made a pizza the other night. The sauce was hot since
I'd run some left over canned tomatoes thru the blender for it and then
cooked them down. Since the sauce was hot, I decided to pre bake the
crust about 8 minutes before adding the toppings. The bread machine
recipe makes 2 12" crusts; our pan is 16". Steve said something about
when he'd made the pizza last time (using the other half of the dough),
he'd not gotten it to stretch to the edge of the pan. By gently working
it; I did. (G) After pre baking, I added the sauce, a small diced onion,
a (drained) can of portabella mushroom chunnks and cheese, then baked it
for another 8 minutes. Yummy! The crust was crisper than usual; it even
stayed crisp for reheating the next day. The pan was put directly on
the tiles so the pizza had a nice brick oven crispness but couldn't get
a wood smoke taste to it. (G)
JK> > He wasn't raised with them, nor was I. Our girls were young at the
JK> > their pizza. Anchovies were not popular. I've had a few from time
JK> to > time, usually one at a time, but sort of watch out for them now
JK> I just asked Ron how someone could not like anchovies, and he said, I
JK> dunno, it's a mystery to me (I think NOT <g>).. he really hates them
JK> :) To me, they are so normal :)
Same as some vegetables are normal to me but not Steve and vice versa.
He tried some of my okra curry the other day at the Indian restaurant we
went to (he hates okra, I love it) and enjoyed it. He actually took
several more forks full of it. (G) This was just after we'd seen a "Good
Eats" episonde featuring okra.
JK> > I'm not sure if there is one in Savannah or not. There doesn't seem
JK> to > be that great an Italian population as compared to some other
JK> We have somewhat of an Italian population here.. but this kills me..
JK> I know my Grandmother's northern Italian family lives here in
JK> Binghamton. They are here "someplace".. One of my second cousins even
JK> works at Binghamton University as a dean of physics or something :)
JK> They came to our house maybe once (it's very weird being half-northern
JK> Italian and half-sicilian).. but maybe one day I'll contact some of
JK> them :) Would be very neat :)
You're close enough, you can do some family research. Even living in
Berlin for almost 3 years, I couldn't do much research as the place
where my dad's family came from is now part of Poland. I know my mom has
a pretty good history of her dad's family from a different part of
Germany; I still keep in contact with one couple there.
>> =======Risotto with Broiled Chicken and Sausage ===
>> This looks complicated, but it's not, really :) It isn't classic
>> Risotto by any means, either <grin>
JK> > Michael made a nice one at the last picnic.
JK> Ah .. I love a good risotto :)
And his was good. I understand he made another one on Sunday but we had
to take off to get back here for my pre op work and (first) surgery.
JK> > We were going to have a
JK> > rice taste off but ended up with just his risotto and me cooking a
JK> rice > cooker potful of a rice blend. Both went well with everything
JK> else
>> CONTINUED IN NEXT MESSAGE <<
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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)
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