Text 40329, 176 rader
Skriven 2010-07-25 20:47:41 av Ruth Haffly (1:396/45.28)
  Kommentar till text 40273 av Janis Kracht (1:261/38)
Ärende: Herbs and such                                           [1]
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Hi Janis,

 JK> other > plans, we went out tonight to celebrate.

 JK> We're heading up to my daughter's house on Sunday since that works out
 JK> best for everyone.. I'll bring an angelfood cake (and candles (g))
 JK> since that one is safe for everyone.  I'm planning on stopping at the
 JK> Ithaca health-store for some 'safe' ice cream (I think it's made with
 JK> coconut milk IIRC) and then I can stuff it with Ice Cream and some
 JK> fresh fruit.

Hope you had a good time there.  I presume that Eion's chicken pox are
well gone by now.


 JK> ==How to Fill an AngelFood Cake==
 JK> Whipped Cream or Vanilla Ice Cream
 JK> Dark Red cherries
 JK> 1 10" Angel Food Cake
 JK> Confectioner's sugar or boiled white icing


I've seen the same ideadone with different cakes.  As long as you have
the basic tube shape, it's easy to do say a lemon cake with lemon curd,
chocolate cake with a chocolate mousse, etc, etc.


 JK> > We went to La Foresta, an
 JK> > Italian place in the older part of Wake Forest.  I had Veal Marsala;
 JK> it > was loaded with mushrooms, not the skimpy bits you get at some
 JK> places.

 JK> Boy do I love that.  It's such a good dish.  If you get it in New
 JK> Jersey, no other place can compare (g).  Sounds like the place you
 JK> went did a great job with it though :)

I've not had it in NJ but have had it in AZ, HI, GA and NC that I can
think of; this was the best one yet. An Olive Garden is getting ready to
open in town (newer part) soon.  We'll go, probably just to check it out
but probably go back to La Foresta more often.  Another Italian place
has opened up on the Lowe's (grocery) plaza; we'll have to check that
one out as well.

 JK> > Steve had the Calamari Marinara; no rubber bands at all!  It was a
 JK> mix > of rings and tentacles.

 JK> Darn!  Another one of my favorites :) :)  Now I'm starving for the two
 JK> of them :)

Come visit and we'll take you over there.  I mentioned the fried ravioli
to several of the ladies at church today.  A couple sad that it didn't
sound appealing; the other one didn't understand why fry it.  Guess
we'll have to educate them more about good Italian cooking. (G)


 JK> >We split an appetiser of fried ravioli
 with JK> > marinara sauce (excellent!)

 JK> Neat idea, it does sound good :)

We saw Giada Di Laurentis do it on the Food Network some years back &
were intrigued by the idea.  Next time Steve orders from Amazon, I want
him to get me the cheese making book and her "Everyday Italian" cook
book.  I've browsed thru it and it looks like a good one to add to my
collection.

 JK> chocolate > one but its been discontinued.  Overall, a good meal with
 JK> left overs for > tomorrow's supper.  Mine came with penne pasta;
 JK> Steve's with linguini.

 JK> When I make veal marsala I always make it with Linguine...Interesting
 JK> that they served it with penne - generally though, whenever there's a
 JK> delicious 'white' sauce involved, Linguine has been our favorite.

The veal I had was more of a brown butter with herbs--very good!  We
asked about a whole wheat pasta; the waitress said that they're
considering adding one.  The penne was a nice al dente.



>> It's a very "in" thing to do, and glady it's a really good thing for
>> the kids and the family in general.

 JK> > I'm seeing some of that too. One young mom in our church sees to be
 JK> into > it; I'll ask her how much she does do with it.  I know she is
 JK> more into > "non traditional" cooking to some extent, using a lot of
 JK> tofu.

 JK> You probably won't hear much about herbal use for health I'd bet.. but
 JK> there should be plenty of literature around I'd hope.

Probably not; most of those that do that don't seem to be as open about
it.  I didn't get a chance to talk to her today about that but hope to
soon.

>> infant deaths (will have to go online and find the source). Hopefully
>> those kids saw it.

 JK> > I saw something about it in the Raleigh paper as well.

 JK> The practice can't be good for anyone.. and does seem like it could be
 JK> dangerous for the baby.


So many pros and cons on it; it's a decision for the parents to make but
they have to be very much aware of possible problems associated with the
practice.  I'd have to take a neutral position if a mom to be asked me
about it until I did more research.


 JK> > Part of it too, for my parents was the fact that they could afford
 JK> > convenience foods more so than when I was growing up.  Mom started
 JK> > working for the school when I was in 6th grade; when I was in 8th
 JK> grade > she became the school librarian and started work on her MSLS.
 JK> The extra > money definately made a difference for our family.

 JK> Must have been the 'times'.. My mother went back to nursing when I was
 JK> about 13 or so.  Before that she'd never used her degree in nursing.

So we both got most of our cooking mistakes made on the family before we
got married.  It's a joke with Steve & me; I made a few not to be
repeated dishes but I knew how to cook before I left home. None of my
siblings could say that. (G)


 JK> Then, after several years of obstetric nursing, she decided that was
 JK> enough of that, and worked as the school nurse at a migrant day-care
 JK> center.  It was a lot more challenging because the kids there rarely
 JK> got decent food at home, or decent care from doctors.  The day-care
 JK> made quite a difference in their lives.

I can imagine--good food, medical care, attention from people interested
in their well being............................

 JK> > I've never done tofu but we have considered it.

 JK> Same here.  We bought my daughter some tool or other from the site
 JK> where I got my grain mill, that let her make milk from 'various'
 JK> seeds, etc.  Looked pretty neat :)

We got a soy milk maker back in 2003 that gets used regularly.  IIRC,
Steve said other grains and suchlike could be used to make "milk" in it
as well.


(scratch cakes and bread)
>> > more flavorful (IMO),
>> Agree there :)

 JK> > The hard part now, is to get people to realise that. (G)

 JK> I'd guess most people don't have the time to do it, anyway.

Or don't want to make the time.  It's there if you want to do something
badly enough.

>> Actually, I did price it out once when I was baking for people.  It
>> was much cheaper to make things from scratch.. without taking bad
>> shortcuts that would affect the quality of the cake.

 JK> > OK, I haven't looked into the pricing of it.  I know when we first
 JK> > started making bread, I could do it for less than half the cost of a


>> CONTINUED IN NEXT MESSAGE <<

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... A truly wise person knows that he knows not.

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