Text 3372, 130 rader
Skriven 2008-03-04 12:17:18 av Janis Kracht (1:261/38)
   Kommentar till text 3347 av Ruth Haffly (1:396/45.28)
Ärende: sauce                                                    [1]
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Hi Ruth!

> Sorry to take so long in getting back to you but we were away for the
> week end of Feb. 22-24. When we got back home, our feed had been messed
> up on the level above where we point from. It was corrected on Saturday
> but I've had enough going on that this is my first time to sit down and
> read Fido.

No problem.. we've been sick as dogs here haha.. just a bad flu that decided to
come and visit.. all respiratory, tons of chicken soup, tea and lemon/honey
later, we're finally becoming human again (grin).  I know about the feed
problems too, that you had.  I was made aware of them because the problem you
noticed affected a good number of people in Fidonet ... it couldn't be fixed
until Saturday as you noticed but back-up systems for that HUB are planned for
the future I believe.


>> That's good :)  Yes, you see lots of chicken and beef barbecue..

> But in the south, pork is king.  Beef and chicken are just an
> afterthought. (G)

hehe.. that is very very true :)

>> go > on the left overs that we had for lunch today and 2 quart boxes
>> for the > freezer that each had about 3 1/2 cups. The sauce the other
>> night had > just a bit of run off at the bottom but today's, which I
>> put into the > container of pasta the other night, had none.  It was
>> just a hair on the > dry side, actually.

>> The pasta will absorb the water from the sauce, I always keep the
>> sauce separate from the pasta.. unless I'm being especially lazy :) :)

> If I'm going to use it as a lunch meal within a day or so, I'll just mix
> the 2 together.  Saves a bit of space in the fridge which, at times, is
> quite tight.


Yes, that will save space :)  Oh, we just bought some more toys for the center
island.. Now I'm getting excited haha.. we bought a small 'frige that we'll put
right in the island, and also a dishwasher that is actually made of two drawers
you pull out and fill .. each draw has a rack/drain, etc. in it, so you can say
wash dishes/glasses in one drawer on one cycle, and pots and pans in the other
drawer on another cycle :)  It's incredibly nice :)  Here's a link to it:
http://www.fisherpaykel.com/dishwashing/?productUid=412DD50A-B06B-D6F2-C68E6914
4A497BCB.  It's supposed to be here Friday.. Should keep Ron a little busy :)


>>> My daughter says she can taste the coconut (she also doesn't like it)
>>> but I can barely taste it in pie crusts... :)

>> > Well, maybe I'll try it in a pumpkin pie; Steve likes them much
>> better > than I do so if I don't like the crust, he'll be a happy

>> hehe.. well, that works :)

> Better him than my 2 nephews in AZ; between the 2 of them, their dad
> didn't get any of the pie I left there after Thanksgiving dinner 5 years

haha.. leave it to the kids to clean up the pie :) :)  though typically from
what I remember it was the "dad"s who also were guilty  :)

> ago.  Their mom (my sister) doesn't bake so they've always scarfed up my
> home baked treats.

Well, we can't blame them then :)

>>> There's one that he can tolerate, I think it's daystar or something

>> > Just went downstairs to grab ours. It's Spectrum brand, Organic All
>> > Vegetable Shortening, non hydrogenated.  It's made from mechanically

>> Yes, it is  :)  Thanks :)

> I've used it in regular baking bu not tried it in a pie crust yet.
> Steve used it to make tortillas a couple of weeks ago, again
> successfully.

Should work fine if it tastes well enough in normal cooking.. if the texture is
much like margarine or butter, the crust should be flakey enough I would
think.. That's what is so nice about coconut oil.. it's so solid, it works much
like Crisco but without all those horrible trans-fats :)

>>> ===Stuffed Calamari in Tomato Sauce===

>> > Thanks, it does look good--and one that I can do in stages if needs

>> Yes, that's true.

> That's about how I do most everything these days--slow and easy.  I'm in
> my final week of treatment but understand side effects can linger.

I don't remember my son's lingering especially long but I think it might depend
on how one takes to the treatment in general if you know what I mean.. Everyone
is different, and there's nothing that says you won't be just fine so we can
hope for the best for ya :)

>>> 1/4 cup dry white wine

>> > I'll make a sub here.

>> Yep, not a big deal with this one :)

> And not a great difference in taste.

>>> 3 lbs calamari with heads and tenacles attached

>> > I might just go ahead and get the pre cleaned stuff.

>> My daughter always does that.. I'm more of a purist (g).  Those little
>> flavor sacs do make quite a difference in the taste.  The big problem
>> around here right now though, is it is getting harder and harder to
>> find those boxes of uncleaned squid.. No one seems to be selling them
>> in this area :(  All the stores seem to have is the cleaned ones, sold
>> as tubes and tentacles separately, no ink sacs at all :(

> Years ago, I did get the uncleaned squid and did it myself. Now, with so
> many other factors, it's so much easier to get it pre cleaned. Little
> things like that do make a big difference in my quality of life.

You mean you don't like having to clean all that goopy purple gunk out of your
sink???  (ME NEITHER!! (g)) hehe.. my cats used to go crazy when I made squid
though.  When I did buy the big package of the whole guys, I used to give them
the heads, they were very appreciative :)

Take care,
Janis

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