Text 40735, 188 rader
Skriven 2010-08-04 23:22:30 av Ruth Haffly (1:396/45.28)
Kommentar till text 40676 av Janis Kracht (1:261/38)
Ärende: Herbs and such [1]
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Hi Janis,
JK> > OOPS; I was thinking of the MMR shot, not the chicken pox. Rachel
JK> had a
JK> That's ok, I've done similar (g)
Wild and crazy around here recently, getting ready for school to start
in a couple of weeks. Trying to tie up all sorts of loose ends, like
herding cats so the brain fogs out from time to time. (G)
JK> > light case of it in kindergarten--thought she had some bug bites or
JK> Yeah it can look pretty similar in that respect.
JK> > something similar. A couple of weeks later, Deborah had head to toe
JK> > pox. I called the school that Rachel attended; they casually said
JK> "oh > yes, it's going around" like it was nothing. This was in TX;
JK> That's sad.. especially for the parents :(
Yes, because most parents don't know what to look for. I was wishing I
still had the paper from Rachel's school in CA that I'd tossed in
getting ready to move, just a few weeks before.
JK> > pox started going around. It told parents that the pox was going
JK> > around, what to look for, etc. Really nice of them, wish TX had
JK> done > likewise.
JK> Yes, understand. That was great for them to let you know.
It was very much appreciated, just wish other school systems were as
good about it.
JK> Over in Ithaca, the Mom's decided to have a 'pox party' to get it
JK> overwith :) these are all 4-6 year olds so they'll be ok.. and over
JK> it. Chicken pox didn't bother me that much when I got it. I do
JK> remember getting the real measles (not rubella, but rubeola) though,
JK> and that was incredibly painful. Couldn't move for about two weeks :(
JK> Some docs thought that the rebeola disease might be one of the causes
JK> of MS.. interesting, but no one has proved it yet.
When he was in first grade, my older brother brought home the chicken
pox and measles, one right after the other. He shared them with me, my
younger sister and younger brother. Youngest sister wasn't born yet.
So, I had them before starting school, got the rubella (3 day) measles
in 5th grade.
>>> 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)
JK> > Something in the air? (G)
JK> Could be :) :)
Either that or the heat is affecting both of our brains in the same way.
(G) Tomorrow is supposed to be really hot again but I want to get the
pickled beets done.....................as long as I don't pickle my
brain at the same time. (G)
>> without it in the past :( I still haven't heard from Progresso
>> regarding their bread crumbs.. somehow I get the feeling that the two
>> (g) Heh.. maybe I set up an event over here on my system that just
>> emails them every month with the same content
JK> > Either it would get their attention after a while or they'd keep
JK> > ignoring you.
JK> True, they'd probably just become jaded and not care. There should be
JK> law (g)
JK> > No 1-800 number to call and complain in person? While
JK> > you're at it, ask why they're so high in sodium too?
JK> haha.. I'll look. I might find it. Gennerally I don't have a lot of
JK> free time these days, but we can hope :)
Might be worth a try. Do you have a speaker phone so if you get put on
Hold you can work while waiting for them to pick up? I got some whole
wheat panko yesterday--no HFCS in it.
>> 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 :)
JK> > I'm not sure what they do. I got his mom's recipe a few years ago
JK> > (actually, her Aunt Grace's recipe) and tweaked it a bit. The
JK> original > called for a can of tomato soup and canned pork & beans. I
JK> subbed in in > tomato sauce and cannoli beans.
JK> Think I saw Stephen's post earlier with that one.. but I wouldn't have
JK> used tomato soup either I think... I have another recipe Mom gave me
JK> that does use tomato sauce, but's really not as good as the previous
JK> recipe we all always felt. This is the other one:
OK, you saw the one I was going to post. Steve posted it as we got it,
no changes.
JK> ==Pasta e Fagioli 2==
JK> (bean soup with macaroni)
OK, but what is locatelli romano cheese?
JK> I really think it's the battuto that makes the difference in the first
JK> on I posted.
JK> > Hmmmmmmmmmmmm, I'll have to try it with the onion, celery and
JK> pancetta. > Those extras sound like they would really kick up the
JK> flavors. I'll
JK> > make a note of it on the recipe card.
JK> Oh yeah, it does. Even using good quality bacon is great. The
JK> battuto with the garlic, onion, celery and bacon makes an incredible
JK> base for this bean soup. When you follow this recipe, I guarantee it
JK> will be the best pasta e fagioli you've had :) I typically can't make
JK> enough of it. I hope you like it at least (G)
I've only had the one version, both as Steve's mom makes it and my
adapted version. At OG I always get the salad.
>> That is surely a mistake for a restaurant, if they want people to come
>> back :(
JK> > Well, we never went back to that one.
JK> I can understand that. There were a few in Louisville that we never
JK> went back to as well, though most of the people and most restaurant
JK> people were great. There were exceptions and they kind of stuck in
JK> your mind (g).
We'd eaten at that one before, a number of times, but the service was
never really that impressive. They always offered a glass of wine as
you were seated, not the way to make a good impression on us. We
gradually drifted more and more to Carrabba's. (G)
JK> > Depends on what you're in the mood for. (G)
JK> Yep.. though I think my favorite with Chicken breast, and also with
JK> Red Snapper, is Saltimbocca. Have ever ordered that in an Italian
JK> restaurant? When I'm checking whether an Italian cookbook is going to
JK> be good or not, that is one of the recipes I look at (g). When I make
JK> saltimbocca with red snapper, I serve it over Italian spinach (spinach
JK> stir fried with garlic cloves).
Different, never thought of it as a fish dish before.
JK> > And the flavors are so good.
JK> And easily available :) When we were in KY, though, the thing I
JK> missed most were some of the jersey restaurants. That and easy to
JK> find cheeses that you find so abundantly in NYS, PA, NJ (like the
JK> imported locatellis and parmeseans, and mozzarellas :) )... oh, and
JK> the imported tomates (laugh).. yeah, there were a bunch of things I
JK> couldn't get down there, so I made different kinds of food.. Got some
JK> Louisianna cookbooks, some KY cookbooks.. it was really good to
JK> explore those. I still make a lot of them here.
It's always fun to explore new eats. That was part of the enjoyment of
military life, eating all sorts of new to us foods in new places and
developing a taste for regional specialties. Some we've been able to re
create, others are fond memories.
>> time > and money.
>> That has certainly been true this year for us. :)
>> CONTINUED IN NEXT MESSAGE <<
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Whatever awaits you around the corner, God is already there.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
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