Text 40833, 171 rader
Skriven 2010-08-07 23:31:00 av Ruth Haffly (1:396/45.28)
  Kommentar till text 40758 av Janis Kracht (1:261/38)
Ärende: Herbs and such                                           [1]
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Hi Janis,

 JK> > Wild and crazy around here recently, getting ready for school to
 JK> start > in a couple of weeks.  Trying to tie up all sorts of loose
 JK> ends, like > herding cats so the brain fogs out from time to time. (G)

 JK> haha.. I know what you mean there.  This week has been a little crazy
 JK> for us as well (g).

Today was one of those days. This morning I cooked down some tomatoes
for salsa (trying an experiment--starting with some cooked down, extra
juices drained and some raw).  Steve went over to the new chuch building
to do some work; while he was gone, I got a couple of loads of laundry
run.  Then I went to a baby shower, getting home about 20 minutes after
Steve.  We had a short time to get ready before heading out to a Purple
Heart Recognition dinner.  (It was on August 7, 1782 that General George
Washington designed/designated the award for troops wounded in combat.)
Mostly Viet Nam vets there but a couple from WWII, including one who got
his Purple Heart at Normandy in 1944.  The meal itself wasn't that good
but the company was; we had 2 PH awardees at our table.  The speaker had
won several, plus the Medal of Honor.


 JK> > Yes, because most parents don't know what to look for. I was wishing
 JK> I

 JK> Or how to deal with it :(

Yes, I called a local doctor's office for advice.


 JK> > still had the paper from Rachel's school in CA that I'd tossed in
 JK> > getting ready to move, just a few weeks before.

 JK> How many times have I said that (vbg).  I think the worst though was
 JK> when the moving company we hired to move us to Louisville lost all my
 JK> cookbooks and gardening books.. could have screamed.. I think I did
 JK> scream Lol

I probably would have as well, especially for a box with cook books.


 JK> > It was very much appreciated, just wish other school systems were as
 JK> > good about it.

 JK> Yes, indeed.  I'm also always concerned with the kids getting live
 JK> vaccines since my body goes nuts around them.. luckily for me, my
 JK> daughter is very aware of that and tells docs not to use them.


Good for her for keeping up with it and making sure the boys get the
right vaccines.

>> 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.

 JK> > When he was in first grade, my older brother brought home the
 JK> chicken > pox and measles, one right after the other.  He shared them
 JK> with me, my > younger sister and younger brother.  Youngest sister
 JK> wasn't born yet. > So, I had them before starting school, got the
 JK> rubella (3 day) measles > in 5th grade.

 JK> That's just how it those went through our house.. I forget who brought
 JK> the first one home, but we all got it following.. though no one else
 JK> but me got rubeola.. I always thought that was weird.. and my Mom who
 JK> was a pediatric nurse knew the difference right away.  She made me
 JK> stay in my room in bed the entire time I had it.. good thing for my
 JK> sisters and brother.

We suffered together; the boys in their room, me & my sister in ours.


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


 JK> > Either that or the heat is affecting both of our brains in the same
 JK> way.

 JK> hahahaha :)  Could  be :)

We were only around 90 today but humid. It'll start to cool down next
month.


 JK> the > pickled beets done.....................as long as I don't pickle
 JK> my
 JK> > brain at the same time. (G)

 JK> Keep your face away from the steam Lol.. Btw, I think the funniest
 JK> thing I have done when I get intense sinus pain is to stand over a pot
 JK> of boiling salted water.. boy does that clean out your sinuses (g).

I did keep my face away, for the most part.  Got a good whiff of vinegar
a couple of times tho. (G)  Yield ended up being 5 pints.

 JK> > Might be worth a try. Do you have a speaker phone so if you get put

 JK> Yeah, but with ron working here it can be a pia for him to concentrate
 JK> :) That's ok though.  If I can get them on the phone,that will do :

OK, it was a thought.  We've done it from time to time.

 JK> whole > wheat panko yesterday--no HFCS in it.

 JK> That panko is great, and definitely no HFCS.  I picked some up a while
 JK> back as well.

I looked at bread crumbs in the Fresh Market when we were at Carol's in
May; they all had HFCS so I went with white (all they had) panko.  At
WFM, I found the whole wheat.


>> 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:

 JK> > OK, you saw the one I was going to post. Steve posted it as we got
 JK> it, > no changes.

 JK> Yep, I do remember then :)

Probably originally a Depression era recipe I suspect.


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

 JK> > OK, but what is locatelli romano cheese?

 JK> Imported Locatelli Romano is made with Sheep's milk (so Eoin can use
 JK> that now), Imported parmesan is made with cow's milk (if I knew they
 JK> were grass-fed cow's he could probably eat that as well).  Pecorino is
 JK> the name given to all Italian cheeses made from sheep's milk. Pecorino
 JK> Romano, made from sheep's milk, is straw-white in color and has quite
 JK> a sharper flavor than the other Italian cheeses.  Although it is
 JK> sometimes referred to as "Locatelli" Locatelli is a brand name of
 JK> Pecorino Romano. Pecora in Italian means sheep and Pecorino Romano is
 JK> one of Italy's oldest cheeses. How's that for confusing? :)  Easyiest
 JK> way I deal with it is, if I want a very sharp strong flavor I use
 JK> Pecorino Romano.  If I want more subtle sharp flavor I use Locatelli
 JK> Romano. And if I want a very subtle flavor (like for veal, chicken
 JK> parmesean, vegetables, etc.) I use Parmesean.  For meatballs I use
 JK> Locatelli Romano.. If I can find it I use Pecorino though for
 JK> meatballs. :)  Pecorino is GREAT at the table for grating over Italian
 JK> dishes like clam sauce.

Nice to know. I've been buying Peccorino Romano for several years. Guess
I'll have to look for Locatelli & give it a try.

>> Oh yeah, it does.  Even using good quality bacon is great.  The
>> battuto with the garlic, onion, celery and bacon  makes an incredible

Should I use pancetta?

>> 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)