Text 40243, 191 rader
Skriven 2010-07-22 00:13:33 av Ruth Haffly (1:396/45.28)
Kommentar till text 40227 av Janis Kracht (1:261/38)
Ärende: Herbs and such
======================
Hi Janis,
JK> Happy Birthday :) We hope you have a great day :)
Thanks. It was quiet except for talking to both my parents & Steve's
plus Rachel & kids on Skype, then Deborah on the phone. Because of oter
plans, we went out tonight to celebrate. We went to La Foresta, an
Italian place in the older part of Wake Forest. I had Veal Marsala; it
was loaded with mushrooms, not the skimpy bits you get at some places.
Steve had the Calamari Marinara; no rubber bands at all! It was a mix
of rings and tentacles. We split an appetiser of fried ravioli with
marinara sauce (excellent!) and a Caesar salad--I think it had too many
black olives for Steve's liking but I enjoyed them. Lots of cheese on
it too. The bread looked and tasted like pizza crust but was on the
soggy side. We had mini cannolis for dessert; menu listed a chocolate
one but its been discontinued. Overall, a good meal with left overs for
tomorrow's supper. Mine came with penne pasta; Steve's with linguini.
>> No doubt - While so many of today's mom's do go more natural in a lot
>> of ways, it's sad to see them forget about such natural things as
>> herbal teas, etc.
JK> > It's an almost forgotten practice. I need to do more research on
JK> herbs > and such like. Right now I have a bit of knowledge; if I can
JK> learn
JK> > more, it'll be a benefit to me (and maybe others).
JK> I think it would be great to do so. From what I've seen around NYS
JK> (especially Ithaca and Binghamton) a number of the new mom's have been
JK> more aware of natural foods, homeopathy for treatments, childbirth and
JK> a bit more. I would guess it depends on the area where one lives.
JK> It's a very "in" thing to do, and glady it's a really good thing for
JK> the kids and the family in general.
I'm seeing some of that too. One young mom in our church sees to be into
it; I'll ask her how much she does do with it. I know she is more into
"non traditional" cooking to some extent, using a lot of tofu.
JK> What I'm not crazy about is one of the more recent habits that has
JK> also flooded the areas mentioned above.. that of putting the baby to
JK> sleep in the same bed with 'Mom and Dad'. My daughter jokingly showed
JK> itself in that huge crib! It's cruel!".. well, you can guess what I
JK> told my daughter.. :) Just a few days ago a study was reported in
JK> various news agencies.. the habit of putting babies in the same bed as
JK> parents was pretty bad, and reportedly possibly the cause a number of
JK> infant deaths (will have to go online and find the source). Hopefully
JK> those kids saw it.
I saw something about it in the Raleigh paper as well.
JK> > Mom & Dad still had 3 other kids at home when I went to school. I
JK> think > it was more of a convenience thing for them then.
JK> I can see that. I'd bet if my Italian dad didn't have to have his way,
JK> Mom would have done the same thing :)
Part of it too, for my parents was the fact that they could afford
convenience foods more so than when I was growing up. Mom started
working for the school when I was in 6th grade; when I was in 8th grade
she became the school librarian and started work on her MSLS. The extra
money definately made a difference for our family.
>> for.. My mom always made everything from scratch and when I was
>> married it just made sense to go that route. Luckily for us, it
>> helped with the budget as well - especially when I started gardening.
JK> > Scratch cooking does make more sense (with few exceptions)
JK> True. I haven't made Tofu from scratch nor tried making tahini from
JK> scratch, though I've seen a number of recipes for it.. When I make
JK> hummus it's so simple to make that I should try one of the millions of
JK> recipes I've seen for it :)
We do the tahini from scratch when we make hummus. It's not that much
extra work, especially if we use the food proccessor for making it.
I've never done tofu but we have considered it.
JK> > people are used to the taste of prepackaged foods these days. A
JK> cake > from a mix is pretty consistant from time to time and flavor to
JK> flavor. > Even one brand is pretty much like another. OTOH, a scratch
JK> cake is
JK> > more flavorful (IMO),
JK> Agree there :)
The hard part now, is to get people to realise that. (G)
JK> > may not always turn out perfectly and definately
JK> > very different from mix cakes. I'd rather take time to create a
JK> cake > from scratch than toss a mix, oil, eggs and water into a pan.
JK> It may > not save that much money these days but it would taste lots
JK> better.
JK> Actually, I did price it out once when I was baking for people. It
JK> was much cheaper to make things from scratch.. without taking bad
JK> shortcuts that would affect the quality of the cake.
OK, I haven't looked into the pricing of it. I know when we first
started making bread, I could do it for less than half the cost of a
loaf of a good whole wheat bread.
>> I have pictures of my daughter helping me plant seeds in the garden -
>> she was such a little cutie :) She doesn't like it when I show off
>> those pictures haha
JK> > I know the feeling on the pictures. (G) Dad used to do a lot of
JK> photo > work for the newspaper and other & was always sticking a
JK> camera in our > faces.
JK> Heheh :) My dad always had the movie camera going, and every now and
JK> again, we'd beg him to show us the movies after dinner. I'm trying to
JK> remember how often it was that he'd do it..Certainly on holidays..
We did it after the family trip and maybe once or twice during the
winter. Also had slide shows from time to time.
JK> other than that, probably once a month or someone's birthday, that
JK> kind of thing :) Later Mom had those old films copied to CD for us..
JK> the edits made by the reproducing company were great. It was good to
JK> see Mom and Dad and the rest of us from way back :)
Dad had some put on VHS some years back, no editing that I know of.
>> 'all-purpose' but my guts don't like that very well (g).
JK> > Got to go with what the gut likes.
JK> Yes, that's true most times. Addiontally, Ron is not a big fan of
JK> wholewheat... Which sometimes drives me nuts.. I love wheat-meat
JK> (gluten). He was amazed at the gravy I made with it, and ate it
JK> completely, but he didn't ask for more (grin). Not a bit one on his
JK> list (g).
Wouldn't it be a boring world tho if we all liked the same things? Even
differneces in food tastes make life interesting. (G)
JK> > We are used to the whole wheat and
JK> > don't have problems with it. Haven't tried the ravioli maker yet;
JK> still > settling "dust" from the trip. We'll probably wait until the
JK> weather > cools off a bit too.
JK> Sure, I can understand that. Probably best to wait til the cooler
JK> whether anyway :)
Yes, especially since it's supposed to hit 100 for the next 3 days.
JK> > Probably more than half, since it's just the 2 of us. But yes, good
JK> way > to stock up.
JK> That's the nice thing about making it from scratch. You can half
JK> recipies, etc.
Or, make the whole amount and stock the freezer. (G)
JK> > Steve would like it, I'm not so fond of coconut.
JK> I saw a half gallon container of Coconut milk at the store the other
JK> day, I was really surprised. My daughter had a container at her house
JK> so I took a look at the healthfood store here.. :)
Find any yet? I don't think we would use too much of it.
>> the > quilt top to a couple of classmates)
>> That's neat - bet they'll love seeing that.
JK> > They did; the husband of one suggested I enter it into competition
JK> like > a fair. I don't think it's that quality yet.
JK> I thought it was :) It's probably becoming one of those lost arts..
JK> :(
Sigh! Like so many other things. Depends on if I can get it done
before fair time or not. We're reorganising book cases now--ordered more
for this year's seminary books.
>> CONTINUED IN NEXT MESSAGE <<
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Mind... Mind... Let's see, I had one of those around here someplace.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
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