Text 40676, 158 rader
Skriven 2010-08-03 21:16:24 av Janis Kracht (1:261/38)
  Kommentar till text 40613 av Ruth Haffly (1:396/45.28)
Ärende: Herbs and such                                           [1]
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Hi Ruth,

>> or something like that.. It was rough on them.  They'd never gotten it
>> as young children, and the vaccine for it wasn't out yet (several
>> years later IIRC).

> OOPS; I was thinking of the MMR shot, not the chicken pox.  Rachel had a

That's ok, I've done similar (g)

> light case of it in kindergarten--thought she had some bug bites or

Yeah it can look pretty similar in that respect.

> 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

That's sad.. especially for the parents :(

> 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.

Yes, understand.  That was great for them to let you know.

Over in Ithaca, the Mom's decided to have a 'pox party' to get it overwith :)
these are all 4-6 year olds so they'll be ok.. and over it.  Chicken pox didn't
bother me that much when I got it.  I do remember getting the real measles (not
rubella, but rubeola) though, and that was incredibly painful. Couldn't move
for about two weeks :( Some docs thought that the rebeola disease might be one
of the causes of MS.. interesting, but no one has proved it yet.

>>> filling as for Lemon Merigue pie, and filled it in the morning :)
>> > It was just a random thought that sounded like it would be good.
>> Lol I really think sometimes we thing too much alike (G)

> Something in the air? (G)

Could be :) :)

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

> Either it would get their attention after a while or they'd keep
> ignoring you.

True, they'd probably just become jaded and not care.  There should be law (g)

>  No 1-800 number to call and complain in person?  While
> you're at it, ask why they're so high in sodium too?

haha.. I'll look.  I might find it.  Gennerally I don't have a lot of free time
these days, but we can hope :)

>> tomato.. I go with the standard Grandma and Mom taught me with only a
>> touch of tomato paste so that it is just slightly pink.  I think my
>> daughter uses a whole can of tomatoes in hers.  It is good that way,
>> 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.

Think I saw Stephen's post earlier with that one.. but I wouldn't have used
tomato soup either I think...  I have another recipe Mom gave me that does use
tomato sauce, but's really not as good as the previous recipe we all always
felt. This is the other one:

==Pasta e Fagioli 2==
(bean soup with macaroni)

Olive oil to cover pot
2 garlic cloves
1 medium onion
1/2 cup fatback
1 pound ditali or small shells
2 cups tomato sauce
2 cans white or pink beans
salt
pepper
basil
parsley
black pepper
red pepper flakes
Locatelli Romano cheese

Cover bottom of pot with olive oil. Add fatback and saute with onion and
garlic. Add beans.
Add tomato sauce, 2 cans of water, basil, parsley, basil and salt and pepper to
taste.
===

I really think it's the battuto that makes the difference in the first on I
posted.

> 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.

Oh yeah, it does.  Even using good quality bacon is great.  The battuto with
the garlic, onion, celery and bacon  makes an incredible base for this bean
soup.  When you follow this recipe, I guarantee it will be the best pasta e
fagioli you've had :)  I typically can't make enough of it.  I hope you like it
at least (G)

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

> Well, we never went back to that one.

I can understand that.  There were a few in Louisville that we never went back
to as well, though most of the people and most restaurant people were great.
There were exceptions and they kind of stuck in your mind (g).

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

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

Yep.. though I think my favorite with Chicken breast, and also with Red
Snapper, is Saltimbocca.  Have ever ordered that in an Italian restaurant? When
I'm checking whether an Italian cookbook is going to be good or not, that is
one of the recipes I look at (g).  When I make saltimbocca with red snapper, I
serve it over Italian spinach (spinach stir fried with garlic cloves).

> And the flavors are so good.

And easily available :)  When we were in KY, though, the thing I missed most
were some of the jersey restaurants.  That and easy to find cheeses that you
find so abundantly in NYS, PA, NJ (like the imported locatellis and parmeseans,
and mozzarellas :) )... oh, and the imported tomates (laugh).. yeah, there were
a bunch of things I couldn't get down there, so I made different kinds of
food.. Got some Louisianna cookbooks, some KY cookbooks.. it was really good to
explore those.  I still make a lot of them here.

>> time > and money.
>> That has certainly been true this year for us. :)
> Understood, completely!

It gets a little tight sometimes so I'm glad the garden is for the most part
doing well.  Had mashed potatoes (potatoes from the garden) and beets (also
from the garden) and steak (somebody's grass-fed beast (bg)).  1/4 lb. a person
for the steak (though I could have eaten the whole thing I think (lol)), and
lots of potatoes and beets.  For most of the summer, I keep pulling beets and
cooking the roots, freezing them and either using the greens fresh in Salad, or
as sauteed spinach, or freeezing them as well.

Take care,
Janis

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