Text 37321, 130 rader
Skriven 2010-05-03 13:24:54 av Janis Kracht (1:261/38)
  Kommentar till text 37266 av Ruth Haffly (1:396/45.28)
Ärende: stuff 056
=================
Hi Ruth,

>> I've been able to find organic whole wheat Italian bread crumbs here
>> at Wegmans.. it's a bit easier than making my own, but I do that often

> We don't have Wegmans this far south.

Understand..:)

>  Fresh Market is a NC based chain
> that we encountered for the first time in GA. Some people would call
> them a "yuppie" type store; they aren't totally organic/natural but are
> on the upscale side (as compared to a place like Food Lion).  When I
> can't get my dried herbs/spices in bulk like I did at Brighter Day in GA
> or now at Whole Foods Market, I'll get them at TFM & know I'm getting
> quality.  I've not noticed ww bread crumbs but it's a non issue for me.

Sure.. especially if you already have a loaf made.

> I do need to get more parsley, which I will on Monday.  Steve also likes
> their turkey bacon. (G)  They have an extensive fresh cut meat/butcher
> section.  Prices are higher than "normal" grocery stores but it's good
> meat.

We went to a farmer's market on Saturday morning - really neat.  Our favorite
grass-fed beast farmer was there so I got some steaks, roasts, and from another
vendor, a rosemary plant and a thyme plant - was glad to see that :) I'll move
the plants into my garden soon.  I see in my garden bed that the mint came up
all by itself this spring - also very neat :)

>> as well. My freezer has plenty of Basil and Parsley from my garden
>> last year still.. though it's time to move my seedlings into the
>> garden :)

> It's warm enough?  We had a couple of cool days this week, got down to
> 38 Wed. night.  The record low was 35 so we were close.

Sure it can, I really didn't have to even move the parsley inside, it can take
the winters and come back in the spring (depends on if you buy annual seeds or
not).  I dug it up so I could have fresh parsley inside all winter.. worked
well... but now since I did dig it up, I have to plant more :)

>> Makes sense.  Check your grocery store as well if they have a
>> health-foods section.  Wegman's does, but we usually go to the health
>> food store often enough that we don't have to use wegman's stuff.

> OK, Lowe's has a pretty decent health foods section.  I'm going tomorrow
> to stock up so I'll try to remember to look.  BTW, I don't know why but
> we didn't get Fido for 3 days; it's back to normal now but got a lot of
> catch up to do.

Hmm.. not sure either.   I upgraded to Ubuntu 10.04 but the mailer was running
thoughout the update.  Could be there was just a problem with mailer 'things'.
Sometimes if a node tries to poll me, and the binkp line is busy, that caller
will mark the system their calling as "busy" and stop trying until the operator
clears the 'bad calls'.  It could have been something like that.

>> > About the time we made the move to GA, we made the change to buying
>> > peccorino romano and parmisan reggiano instead of the red and green

>> I can imagine.. I've only had the orange and green can cheese when
>> I've been at some relatives houses who didn't know to buy fresh :)
>> Happens sometimes. Ron's mother was big on those as well.  I think she
>> was very surprised the first time she had freshly grated Italian
>> cheese here.

> Even Steve's mom uses them quite often.

They are no doubt less expensive that fresh cheese.. for Mother's day, I'm
including a wedge of imported parmesian, and a wedge of imported peccorino with
my mother's day presents for my mom.. when she was here, she couldn't get
enough of it, since my silly sister also uses only kraft cheese in cans.. eek.
But my sister is not much of a cook, so it makes sense.

>I'm not sure how many
> generations removed from Italy she is.  She used to have fresh grated
> (don't know if it was anything "fancy", probably not) cheese but I'm
> pretty sure she uses the canned quite often now.

The imported stuff can get expensive.. over $7.00 lb..I forget what it's going
for now.. but we don't have to buy it that often and the taste is so much
better than canned, that I couldn't force myself to buy canned (g).  My
grandmother and grandfather on both sides came from Italy in the 1900's, so Mom
and Dad were second generation.

>> It's great, that's for sure.  I use it instead of wine sometimes with
>> a tablespoon or two of water added to 'reconstitute' the wine-ish
>> flavor.  Mostly it's used in salads here, and for green beans :)

> I don't use wine at all in my cooking so that's a good thing to
> remember.

Works well in most recipes calling red wine - and is very handy to have around
:)


>> ===Italian green beans===
>> 3 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar
>> 3 garlic cloves, chopped
>> 2 lbs. Italian green beans or regular 'merican green beans cooked
>> [optional: 10 oz. plum tomatoes, peeled and chopped] Salt, pepper

> Now that looks really good! Beans are just coming into season here so
> I'll try it, but on a reduced amount for the 2 of us.

Try it with one pound of green beans if there it doesn't look like there's
enough dressing.. or must make more dressing (g).  And yes, I always make a
smaller amount for just the two of us.. but the basic idea is the same.  Oil
and vinegar, and garlic.. (g) I love it.  Even garlic powder works if you don't
have any cloves handy.

>> Is there a big cost difference at the commissary?  I seem to remember
>> that to be the case years ago when I'd go to one with my cousin.

> On some things there can be.  Meats can be, especially, if you shop
> astutely.  Same with canned goods.  Then, too, I've always subscribed to
> a local newspaper so I'd get the food ads weekly.  Commissary prices
> can't beat loss leaders stores run, especially around holidays.  I
> usually look for turkeys @ 10 cents/lb around Thanksgiving at stores "on
> the econaomy".

Know what you mean there -  and boy do we love turkey :)  Do you remember that
ceramic insert I had in the oven that Steve used for his bread?  It makes the
most incredible turkey (and chicken as well).

Take care,
Janis

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