Text 16605, 63 rader
Skriven 2008-11-19 23:50:17 av Nancy Backus (1:3634/12.0)
     Kommentar till en text av Ruth Haffly
Ärende: strawberries etc  was: garlic
=====================================
-=> Quoting Ruth Haffly to Nancy Backus on 11-10-08 20:21 <=-

 NB>> We'd get an orange in the toe, an apple in the heel, and a tangerine
 NB>> near the top.  Mixed nuts in the shell made it nice and lumpy... :)
 NB>> Small (and very inexpensive) toys, and wrapped candy like Hershey's
 NB>> kisses or Brach's nougats, and maybe a small box of raisins.

 RH> Sounds like you had pretty good sized socks.  When I was in junior
 RH> high school, somehow my dad or mom got some sock samples.  There were
 RH> just enough for our family to use as stockings, no duplicates.  Last I
 RH> knew, my mom & dad still use them.  Not very large but big enough for a
 RH> few goodies.

I think Daddy found a bunch of hunting socks on sale one year... and
before that, we used olive-green knee socks... dunno where they came
from, could have been army surplus...?  :)  They were men's socks,
though.  Later, when the family got a lot bigger (as my siblings married
and had kids, too) we ended up buying more hunting socks on sale, and
added to the collection.  I took over the stocking part... I think we
still did stockings as an extended family for about 10-15 years after I
had gotten married... as oldest of 8, it took a while for the youngest
to grow up and have families of their* own...  The tradition evolved to
work with the family, until things just got TOO unwieldy... (G)  At one
point I was stuffing 30+ stockings...  (G)

 NB>  NB>> we just go to the supermarket and get them, any time of year and
 RH>> So true--and sad to say, that's how a lot of kids think food is
 RH>> produced.
 NB>> Schools have been trying to counteract that lately, though, with field
 NB>> trips or at least lesson plan segments on where the food really comes
 NB>> from...

 RH> Sounds like a good idea. I'll have to ask Rachel or David what
 RH> Challenger Schools do. (It's a private charter school with campuses in
 RH> NV, OR, WA, CA & UT.)   Rachel has taught in the elementary level;
 RH> David is a Headmaster but has been a pre-school director.
 
That would be interesting to find out... One would hope that they would
have a good approach to things like that.  :)
 
 RH>> Sometimes I think the stains show up out of thin air.  I don't recall
 RH>> spilling something but the next time I pull out the book, there will
 RH>> be a stain near where I was last using it. The only book I recall doing
 RH>> a major spill on was a Penn. Dutch one--spilled hot bacon fat on it.
 RH>> We replaced the cook book some years later.
 NB>> Sticky fingers, maybe... an unnoticed splash, perhaps... or something
 NB>> that changes color as it ages...  or some combination thereof...  ;)

 RH> Probably; it just seems odd that you would think you would remember a
 RH> spill or splash.

I guess it partly depends on how engrossed you are in the cooking
procedures themselves... as well as how messy one tends to be when in
the midst of a project.  For some, probably the only spills or splashes
remembered would be the really memorable ones...  Others might be so
ultra-careful and neat that they would see the flour fly towards the
cookbook, while sifting at the other end of the counter...  (G)

ttyl      neb

... I am Smorgas of Borg. Prepare to be marinaded.

 * Origin:  (1:3634/12)