Text 40613, 158 rader
Skriven 2010-08-01 22:56:54 av Ruth Haffly (1:396/45.28)
  Kommentar till text 40567 av Janis Kracht (1:261/38)
Ärende: Herbs and such                                           [1]
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Hi Janis,

 JK> bad idea > so I made sure they had it.  A few years later registering
 JK> Deborah for a > new school, the nurse noticed she had it and thanked
 JK> me for making sure > I'd taken care of it already.

 JK> That's good, it's true.  My two got it when they were about 12 and 14
 JK> or something like that.. It was rough on them.  They'd never gotten it
 JK> as young children, and the vaccine for it wasn't out yet (several
 JK> years later IIRC).


OOPS; I was thinking of the MMR shot, not the chicken pox.  Rachel had a
light case of it in kindergarten--thought she had some bug bites or
something similar.  A couple of weeks later, Deborah had head to toe
pox.  I called the school that Rachel attended; they casually said "oh
yes, it's going around" like it was nothing.  This was in TX; when
Rachel started kindergarten in CA, the school sent home a note once the
pox started going around.  It told parents that the pox was going
around, what to look for, etc.  Really nice of them, wish TX had done
likewise.

>> I was planing first on doing the ice cream and berries then had second
>> thoughts since it would eventually melt, etc.  and of course whipped
>> cream wasn't an option over there.. so the night before I made lemon
>> filling as for Lemon Merigue pie, and filled it in the morning :)

 JK> > It was just a random thought that sounded like it would be good.

 JK> Lol I really think sometimes we thing too much alike (G)

Something in the air? (G)


 JK> > the thought of cool lemon curd on a hot day?  I looked at frozen
 JK> > lemonade (Minute Maid brand), thinking it would be nice.  Decided it
 JK> > wouldn't be so nice with HFCS in it, as one of the main ingredients.

 JK> It's sad when you see it in foods, especially ones that you've enjoyed
 JK> without it in the past :(  I still haven't heard from Progresso
 JK> regarding their bread crumbs.. somehow I get the feeling that the two
 JK> emails I sent via their "contact us link" got put in the bit-bucket
 JK> (g)  Heh.. maybe I set up an event over here on my system that just
 JK> emails them every month with the same content
 JK> :)

Either it would get their attention after a while or they'd keep
ignoring you.  No 1-800 number to call and complain in person?  While
you're at it, ask why they're so high in sodium too?

>> can > think of; this was the best one yet. An Olive Garden is getting
>> I've only eaten there once in Louisville.  The food was acceptable,

 JK> > It's ok for some Italian style entrees.  Steve likes their pasta
 JK> fagole;

 JK> Now that is something that I would never try at a restaurant :)  I
 JK> just know there are so many variations according to peoples tastes and
 JK> I'm pretty set in my preference :)  My daughter likes it with lots of
 JK> tomato.. I go with the standard Grandma and Mom taught me with only a
 JK> touch of tomato paste so that it is just slightly pink.  I think my
 JK> daughter uses a whole can of tomatoes in hers.  It is good that way,
 JK> but a different dish almost :)

I'm not sure what they do.  I got his mom's recipe a few years ago
(actually, her Aunt Grace's recipe) and tweaked it a bit.  The original
called for a can of tomato soup and canned pork & beans. I subbed in in
tomato sauce and cannoli beans.


 JK> Here's our the recipe:

 JK> ===Pasta e Fagioli===
 JK> Battuto means "beaten." A battuto is usually a very finely minced
 JK> mixture of salt pork, pork fat, or pancetta along with garlic and
 JK> onions.  This one also contains celery, carrots, garlic and onion
 JK> though a battuto can contain other ingredients.  It is so finely
 JK> minced it looks like it is beaten together.  The battuto is sauteed
 JK> gently in olive oil, and then becomes soffritto, which is the usually
 JK> the basis of a sauce.

 JK> You want this soup to be slightly pink, not red, hence the small
 JK> amount of tomato paste called for in this recipe.

 JK> For the Battuto:
 JK> 1 small onion
 JK> 1 stalk celery
 JK> 4 slices Pancetta (Italian bacon), regular bacon, or salt pork 2
 JK> cloves garlic 1 small carrot

 JK> For the Soup:
 JK> 2 Tablespoons Olive Oil
 JK> 1 14-16 oz. can white cannoli beans with liquid from can 2 Tablespoons
 JK> tomato paste, or 1/4 cup thick tomato sauce 1 1/2 quarts water
 JK> 1 teaspoon  salt
 JK> 1/2 teaspoon pepper
 JK> 2 cups small macaroni, such as ditalini

Hmmmmmmmmmmmm, I'll have to try it with the onion, celery and pancetta.
Those extras sound like they would really kick up the flavors.  I'll
make a note of it on the recipe card.

 JK> > I like the salad & breadsticks.  We didn't like the attitude of some
 JK> of > the management at the one in Savannah so we've not been to one in
 JK> a
 JK> > while.

 JK> That is surely a mistake for a restaurant, if they want people to come
 JK> back :(

Well, we never went back to that one.


>> That's always exciting to do, as long as the food ends up being good
>> (smile)..

 JK> > It was very good!  My pasta actually lasted for 3 meals.  Since I'd
 JK> > eaten all the veal from it, for the last one I added some bits of
 JK> > rotissire chicken.  It was good with that too.

 JK> You can make the recipe I gave you for veal marsala with chicken
 JK> breast as well.  It's not a exciting as veal, but it's good :)

Depends on what you're in the mood for. (G)

>> This recipe is good with chicken breast, as well. 4 Tablespoons olive
>> oil 1/4 cup butter plus another 1/4-1/2 cup for the sauce. 1 - 2 lbs
>> veal cutlets 1 cup flour

 JK> > Actually, like a lot of Italian dishes, a bit of initial fuss but
 JK> then > some good eating.

 JK> Very true :)

And the flavors are so good.

>> cars, etc. It would be very nice to do that :)  Imagine a week without
>> puppies Lol

 JK> > I understand.  Seems like there's always something to take up the
 JK> time > and money.

 JK> That has certainly been true this year for us. :)

Understood, completely!

>> CONTINUED IN NEXT MESSAGE <<

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


... Multitask: make twice the mistakes in 1/2 the time.

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