Text 14811, 121 rader
Skriven 2008-10-08 13:51:41 av Ruth Haffly (1:396/45.28)
  Kommentar till text 14762 av MICHAEL LOO (1:123/140)
Ärende: chickeny 20b
====================
Hi Michael,

 ML> I tend to drown my sorrows in FIDO ... also to trumpet my
 ML> happinesses.
 RH> I think all of us "regulars" do that.  I'm writing this from Las
 RH> Vegas, awaiting the birth of our grand daughter in a few days.

 ML> I've not been on in a couple days, speaking of sorrows ...
 ML> computer problems. I'm here in Jamestown (long story), and
 ML> a friend is the computer guru of the region, so I put in an

I read a bit about it, sounds like a case of misery loves company. (G)

 ML> SOS. She, not deeming the problem worthy of her lofty attention,

No Kim Kommando?  She seems quite accessible to the public and the
computer woes of the world.


 ML> farmed off the problem to her 16-year-old son who charges 1/3 or
 ML> 1/4 what she does (he gets 25 an hour). He came over and fixed
 ML> the Acer in 10 minutes and took the Averatec home to play with
 ML> to see if he could salvage the box. Miracle workers, these kids.

I know; give a kid most anything computer related these days...... Puts
us older folks to shame.  But, by the same token, we've got skills and
abilities that they don't.  We cook, very often from scratch, elaborate
(and simple) meals.  Most kids will just nuke something in the microwave
or eat it "as is".  Ask them to bake a cake without a mix and get a look
like "are you from Mars or something?".  Makes me wonder how many know
the real source of the foods they eat. (rant off)

 ML> I hope your Vegas adventure has been "productive." Put pictures
 ML> up on the Web for us, please.

We'll ask Rachel & David about it.

 ML> I had a Toblerone (speaking of sweet) today, and I actually
 ML> enjoyed it, even the bits of gooey-sweet honey nougat. But
 RH> They are good, for a milk chocolate.  We'd get them from time to time
 RH> while in Germany but the Ritter Sport was more often our chocolate of
 RH> choice.  I wish they still made the dark chocolate with mint
 RH> filling--or exported it to the States if it's still available over
 RH> there.  That was my favorite.

 ML> I've been seeing Ritter Sport much more in the shops these last
 ML> few months. Maybe this signals that there will be a big presence
 ML> here soon. In the meantime, the Ghirardelli dark chocolate mint
 ML> is quite nice.

Maybe; I've seen them in the commissaries ever since we came back from
Germany, tho in limited flavors.  Last year the dark chocolate one went
on sale at our commissary so we got several.  I've had the Ghiradelli
dark chocolate with mint; it is good but I've only seen it in the small
individually wrapped squares.  Better portion control tho. (G)

 RH> Not feeling so hot? (G) It's been hot here, right around the century
 RH> mark or a bit over most of the week I've been here.

 ML> It's about 55 here.

It's cooled off to the upper 80s; had a front come thru Saturday night.
Another one is due this Saturday putting temps into the low 70s for a
couple of days, then up to the mid 80s.

 ML> The GA specialties I've had are fine, but I'd rather eat
 ML> many other places - any of the adjoining states, for
 ML> example (sorry, Sean!).
 RH> Depends on what you're going for; I wouldn't want to have the fresh,
 RH> local seafood in, say, Kansas.

 ML> Of course; in Kansas one gets the fresh, local corn-fed
 ML> heavy steer beef with crackling off a fresh, local
 ML> vegetable on the side. Not that I'd willingly go to

I know.  Kansas is also a big grain (corn, wheat) and beef producing
state but not so much on the green leafies.


 ML> Kansas. One does tailor one's diet according to what's
 ML> available. If I were in a strictly produce-producing
 ML> area, I don't know what I'd do, lose a bit of weight, mostly.

We'd all trim down a bit.  Some of us that eat semi vegetarian anyway
would do better than meatarians but even we would want grains and some
dairy to give our diets a more complete protien.

 -=> Ruth Haffly said to Ruth Hanschka <=-

 RH> I've eaten overripe camembert, runny brie, and darned near every other
 RH> strong cheese I could find.  The limburger needed a little getting
 RH> used to.
 RH> Probably not as much as a durian

 ML> Some of us took to durian like a Sacerdote to ham, whereas the
 ML> pleasures of limburger will forever be a closed book.

Steve really surprised us--after all that preliminary hemming and
hawing, he really liked the durian. He actually liked the pork that
Janis had too. We've seen some natural raised meats in our local natural
foods store, Fresh Market and Publix but not seriously invested in them
yet.  We probably will gradually switch over tho, in the interest of
better health.

 ML> Timbale de fruits de mer au camembert
 ML> cat: seafood, cheese
 ML> servings: 4

Looks good to me but I like seafood so it's to be expected. (G)


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


... ... I categorically deny ever having written a word of this.

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