Text 7360, 92 rader
Skriven 2008-05-19 17:14:50 av Janis Kracht (1:261/38)
   Kommentar till text 7353 av Ruth Haffly (1:396/45.28)
Ärende: picnic cookware
=======================
Hi Ruth!

> Hope your mom is doing better by the time this gets to you.  I had my

Yes, thanks! It was a very quick proceedure from what I understand.. through
her bellybutton which is great.. the less surgically intrusive, the better
certainly at her age. She's in rehab right now, getting some swimming therapy
that she especially loves, because it really helps with the pain in
fibromyalgia.. she really walks so much better when she gets those treatments..

> 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.

I know :)  Two of my sisters had theirs removed before Mom did :)  The ol' doc
was joking with Dad.. Dad was a surgeon in his own right :) He was a Medic
trained in the Navy on the Quincy in WWII.. xx will tell ya the tale.. she
knows what I'm talking about (grin).

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

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

No they are no fun at all :(  It won't be the first time that the tomatoes
didn't make it.. I think it was maybe three years ago? I forget now... One year
after we moved here, they never turned red.. the newspapers in the area were
full of recipes of what to do with GREEN TOMATOES (grin)... it was sooooooo sad
:(   No one had a red tomato in all of Broome County.. it was just
a darn cold summer.. never warmed up enough.. I didn't believe it was possible!


>>> 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

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

>> 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.

I've been checking all my pots here recently the same way, and I can see one or
two I may reseason just "because". Can't hurt.  That's one of the things I love
about cast iron.. If you mess one of them up, it's nothing to reseason. Just
scrub, oil, and bake again. (g).

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

>> Thinking about it, why don't you bring the flour.. that you won't have
>> 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.

Yep :)


>> the grain, etc..  you know, how you can make the flour finer/thicker,
>> etc.. I have the grain set to pretty fine because of my guts not being
>> able to take a rougher consistency.. you probably would think of that
>> 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.

Ok.

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

> Sounds interesting, especially the flaker.

It's a neat toy... :)

Take care,
Janis

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