Text 1481, 192 rader
Skriven 2008-01-29 13:35:20 av Janis Kracht (1:261/38)
Kommentar till text 1477 av Ruth Haffly (1:396/45.28)
Ärende: BlueWave [1]
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Hi Ruth!
>> Yeah, it's definitely in the "nasty" but unknown "how" nasty
>> category.. til you take it for a long time. <g> Then you swear, no
>> 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.
Yep.. Ron is the same way.. It's good to have some backup <g>.. in other
words, someone who sees the same thing you do when you're taking something like
that.
> 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.
That is good news.. Glad things are progressing positively :)
> Doctor figures I'll finish treatments in early March;
That's good news! I don't remember how long my son had to receive his
treatment, but I do remember being relieved when it was over and things were
getting back to normal around here for him <smile>... but really, it's hard
when you're kids get sick with anything.
> we're going to treat ourselves to a Mannheim Steamroller concert on the
> 7th of March.
That's really neat! I hope you have a great time!
>> When my daughter and her boys and hubby were living here, yeah, I used
>> 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.
I remember Ron and the kids here really enjoying homemade bread for lunches as
well :) Kind of spoiled them all <bg>
>> bread for Eoin (her 4 year old, pronounced Owen .. it's gaelic <g>) in
>> 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)
hehe :) Understand :) Back then though, it wasn't allergies that demanded
it.. corn wasn't so apparent in our diet then like it is _now_. I think
Ominvore's Dillema put a date of around the mid-1980's when corn started
getting pushed in this country, but I'd have to check <grin>. For us at the
time, the kids were little, and costing a bunch, and Ron and I hadn't started
working as programmers/designers yet.. Work was just plain hard to find where
we were living.. Ron did find work as a manager in the hospital field, but it's
not what he went to school for <grin>.
>> it's not so critical given my guts <grin>. I do buy pasta that's
>> partially whole grain and partially semolina though.. I think it's
>> 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?
Yes, not much selection though from what I remember. I thought it was
interesting that someone had done that though :) Between Wegman's and
DowntoEarth, you can find a good selection of different types of pasta though,
so that's good.
>> number of factories and my guts rebelled most definitely until this
>> combination. My daughter's family are vegetarians, mostly because,
>> like Lauren, my daughter, he's allergic to most everything on earth
>> that most people eat. All they eat is whole grain, milled from home
>> 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.
Hmm.. have to remember the name ... sucranot I think? It's very molasses
tasting, and good. It's really the only one that Eoin can tolerate.
>> 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.
I sure understand that. :)
>> > later, I broke both wrists. Steve likes whole wheat bread and
>> kneading > it hurts so he got me a machine. I do miss the kneading
>> from time to > time but not the pain afterward.
>> 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.
That's amazing to hear, really. You've been through a bit there :(
>> kneading dough by hand when I was maybe 24 or so.. I can do it for a
>> 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.
I'm the same way as you.. I go by the feel of the dough and don't watch the
clock.. even after I got my kitchenaid, I'd run it for what the manual said
since it's a shorter time than the flour packages state, then I'd take it out,
give it a push to get a sense of the "feel" of it, and go from there <grin>.
>> Yes, I can see how with your situation it would be better to use the
>> 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)
Heh.. my grandmother made pizza like that :) Really.. she always prebaked the
crust and didn't put the topping on until later, like you did above. She said
it was better since the cheese didn't brown.
When I make it, though, I use a high heat and short baking time. Works for me
:) I also stretch the dough out thinly, it does make quite a difference :)
>> I just asked Ron how someone could not like anchovies, and he said, I
>> dunno, it's a mystery to me (I think NOT <g>).. he really hates them
>> :) 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.
hehe.. I think I've had okra once, and didn't like it either <grin>
>> Italian and half-sicilian).. but maybe one day I'll contact some of
>> 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.
My uncle on my mother's side, and one of my aunts on my father's side have
traced our family's histories and it was incredible to read both accounts!
This one is funny.. my grandmother on my father's side was the granddaughter of
an illegitimate child of a Count in Southern Italy <grin>.. So I have ROYAL
BLOOD in me <laugh> or something <vbg>. It's still very interesting to read
how far back one's family goes though (even withoug the "royal blood" tale
<g>.. which none of us believed until the information was found <g>).
>>> =======Risotto with Broiled Chicken and Sausage ===
>>> This looks complicated, but it's not, really :) It isn't classic
>>> Risotto by any means, either <grin>
>> > Michael made a nice one at the last picnic.
>> 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.
Sounds like it was a great picnic.. matter of fact, I remember reading about it
when I first started perusing this echo :)
Take care,
Janis
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