Text 21822, 87 rader
Skriven 2009-03-11 10:55:09 av Ruth Haffly (1:396/45.28)
  Kommentar till text 21725 av hap newsom (1:124/311)
Ärende: odz and enz againz!
===========================
Hi Hap,

->  hn> Not only less expensive but it gets them away
->  hn> from that dependence on having everything "store
->  hn> made".

-> That also.  We were up there this earlier this week; there is a Fresh
-> Market store not too far from the campus, also a Whole Foods.  We didn't
-> get over to them but did check out a Lowe's grocery store that we'll
-> probably hit up for a number of things.

 hn> We have a fairly good supply of stores that carry
 hn> organic, or bulk, items, it's nice to have them
 hn> available!

That it is!  We have appreciated it on this and our last assignments.
Never did find any in AZ but there were probably some in Tucson.  BTW,
we found out that a Trader Joe's is opening up in Wake Forest soon.  I
made connections with someone on campus who's into the whole grains,
etc; she gave us that nice little tidbit of information.

->  hn> Evidently he was pretty good and didn't come
->  hn> away from it with any major damages (grin)

-> That's good, he could have really addled his brain.

 hn> The risks were certainly there! He was a nationally
 hn> rated chess master so I think he kept  his head
 hn> fairly well protected!

Quite a variety of interests there.

->  hn> It's really really good! The BBQ pit is way older than

-> I had some good Smithfield's bbq this week. They've a number of places
-> in and around Smithfield, NC, including Wake Forest. It's eastern NC
-> style pulled pork with a pepper vinegar sauce--made for some really
-> pudding and will make the tea more of a half & half.  Steve tried a
-> small bit of my pork and thought it was OK.  The stew most likely had
-> some pork in it too but he ate it all, with enjoyment. (G)  Small steps
-> but still, it's progress.

 hn> Every step in the right direction is a success!

Yes, and he's taking baby steps.  Living in Smithfield bbq country he'll
probably make more progress in the next 3 years.


 hn> I tried a salt crusted pork loin last night...what
 hn> I had been told was 425 degrees for about 30
 hn> minutes would give me a perfect roast...nope
 hn> it was still raw in the middle :-( so I had to
 hn> put it back in the oven without the salt
 hn> crust to finish it off...came out good but
 hn> not practical as it used a whole box of kosher
 hn> salt to make the crust and once I broke it
 hn> open it would take another box to make another.

That was a bummer.  Was it box directions? I'd write the company if it
were.  I've seen the directions for salt crusting meat but been a bit
hesitant, not knowing how much salt goes into the meat.


->  hn> I do miss those Georgia Peaches from when I was a kid..
->  hn> although the folks in SC thought they had the better peaches.

-> It's all in your head. (G)  The bbq I had earlier this week was as good
-> as the meal I had in Statesboro.

 hn> Grin, there's lots of things in my head!

Same here, most of them saying "You really need another month or so to
get ready for Steve's retirement and your moving." which is true.  But,
then, I'd maybe want still another month and the voices wouldn't allow
it.


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


... Junk - stuff we throw away.  Stuff - junk we keep.

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