Text 7353, 83 rader
Skriven 2008-05-17 21:02:57 av Ruth Haffly (1:396/45.28)
   Kommentar till text 7175 av Janis Kracht (1:261/38)
Ärende: picnic cookware
=======================
Hi Janis,

Hope your mom is doing better by the time this gets to you.  I had my
gall bladder taken out 2 days before Chirstmas 10 years ago.  They do
serve a useful function; that of giving the liver help in proessing
things that are especially fattly or greasy. But, like most everything
else, the body does learn to compensate for the lack of it over time.


 JK> > My dad has a few things in. He's given up on having 2 gardens but I
 JK> hope > having one isn't too much for him.  He missed having one last

 JK> Yes, it's starting to ... it was over 77 the other day, now back to
 JK> the mid 60's.. but it'll be back in the low 70's next week.. we'll get
 JK> there.. as I said, cool spring this year.

Hopefully the growing season will extend into September then.  The short
ones are no fun.

 JK> injured > (but survived).  Made me wonder for a moment (this is the 10
 JK> years since > graduation month) how she is doing.

 JK> That's very touching and sad.. hope she's doing well.

I've no idea; we left the area 3 years later.  Deborah left the area in
2003; she's only a couple hundred miles away but has little contact with
a lot of the kids she went to school with.


>> I have always put oil on my cast iron pots after rinsing/washing them
>> - not that they -need- it.. but it keeps them from drying out,
>> rusting, and it maintains their seasoning. Just a habit I got into I

 JK> > A good habit; I used to dry mine on the stove (when we had gas) all
 JK> the > time.  Now, if the stove is still warm, I'll do it but usually
 JK> end up > drying them with a towel.

 JK> Like anything else, it's the habits that keep things going sometimes

Yes, and I noticed that I should put a bit of oil on the one pan next
time it's out. It's our 6" fry pan, probably the one that gets used the
most for breakfast time.


 JK> > We can bring the wheat or the flour. He just called and asked me to
 JK> ask > you what kind of mill you have.  Ours will run a batch of wheat
 JK> into
 JK> > flour in 5-10 minutes.  Should we plan on grinding the wheat here or
 JK> up > there?

 JK> Thinking about it, why don't you bring the flour.. that you won't have
 JK> to worry about the type of mill, or adjustments to the thickness of

Sounds good.  We'll plan to bring it but know if we need a bit more (for
kneading in that last little bit) and didn't bring quite enough, you
will have it.


 JK> the grain, etc..  you know, how you can make the flour finer/thicker,
 JK> etc.. I have the grain set to pretty fine because of my guts not being
 JK> able to take a rougher consistency.. you probably would think of that
 JK> as much to fine (g).. so grind your flour there as you normally would,

Sounds good. I'll leave it up to Steve to handle that. I'll just start
making a list of the ingredients we need to schlep with us for both of
us.

 JK> then we won't have to worry, and it will save a lot of time as well..
 JK> Also, that will still allow me to show people the  Flaker, Mill, and
 JK> other accessories I have from Pleasant Hill Grain.

Sounds interesting, especially the flaker.

---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... There cannot be a crisis today; my schedule is already full.

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