Text 7521, 137 rader
Skriven 2008-05-21 17:59:58 av Janis Kracht (1:261/38)
   Kommentar till text 7491 av Ruth Haffly (1:396/45.28)
Ärende: picnic cookware
=======================
Hi Ruth!

>> 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..

> Good to hear that.  My dad had to have his gall bladder out last year
> about this time. They ended up doing surgery over 2 days and he still
> had a lot of problems afterward.

I'm sorry to hear about that, it must have been a very rough time for him.
Things are better now I hope as far as fatty foods go, at least in general? or
does he just avoid them altogether?

>> 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

> My younger brother had his out, as well as one of my aunts, after I did,
> before Dad did. It's not a fun thing but having the laproscopic
> proceedure is so much easier than the "big cut".

It does make the recovery period much shorter, but for the elderly it is still
major surgery no matter how you "cut" it .. :(  But I am glad that Mom didn't
have to have normal surgery.

>> 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).

> My dad was Navy, Pacific theater during WWII.  I've gathered, from his
> stories, the food was really bad when the supply ships couldn't get to
> them.

Yes, heard that somewhat as well, and it makes sense. Dad never talked about
the food too much.. I guess it was that bad haha.. not worth talking about so
much perhaps? He sang some funny songs about it though ;)  He talked about the
war alot though.. My Mom has a CD he recorded before he died, of his
experiences on the Quincy when it sank.. She's going to send it to me and I
can't wait to get it. What a nightmare that must have been.


>> 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!

> Believe it.  Be glad you're not in the mountains.  The river probably
> helps moderate the temerature to some extent, doesn't it?


Sure, a river will always do that somewhat.. it did that quite a bit in
Lousiville (the Ohio made Louiville so humid as well).. but here, the
Susquehanna is not as large :) Neither is the Chenango.. at least where they
are near us.. :) But Windsor is in this little valley.. The Susquehanna runs
right past us, down the hill from our house.  We  escape most of the really
'bad' snow storms in the region but rarely escape  the cold fronts the region
experiences.. well, I don't think this year anyone  in the eastern part of the
US has escaped them :( But for all my complaining, I went outside yesterday and
took a look at my garden beds to see how they made it through last night's
"frost" we were warned about (I decided not to  cover anything up..). The
lettuce is doing great, the Peas are abundant and growing all over, the
broccolli is also doing great and so is the cabbage :) so that's ok :) All I
need is warm day which should be in a few days to get the tomatoes in and I'm
set.. then throw in a few more seeds when I feel like it :) No sign of the
beets sprouting yet, but that's ok.. they'll make it eventually ...

>> 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).

> Yes, it is very easy. But, we know that when a piece comes
> "preseasoned", we still have to do some seasoning work.  We bought a
> small griddle a few months ago and have used it enough that it is pretty
> well seasoned already.

I've never bought one that was pre-seasoned.. all of mine had to seasoned. I
don't think I've even seen one that was preseasoned :)  Then again, it could be
when I bought the cast iron set I have.. it was maybe 12 years ago..

> So, I start making my lists. Bring with us, Buy in western NY, Buy in
> Margaretville, etc.  I'm going to have to warn my mom I'll need some
> fridge/freezer space. Generally she has her fridge so full of odds and

Sounds like my Mom's fridge in the old days :) Must be the eternal "mom's
fridge" :) :) I gave up keeping leftovers long ago.. unless I know I'm going to
use them in something, that is.  I've gotten quite good at figuring out how
much to cook for the two of us in general. And then if I do keep something, it
gets used right away, and only once, so to speak. I hate the idea of using
leftovers "twice" but that rarely happens if at all. This weekend I made Pasta
e Piseed (Pasta and Peas) for my daughter and her family, and kept the two cups
of sauce leftover.. Ron and I had Italian Sausage and Onions last night and I
kept the one sausage leftover as well ... today for lunch, we had Tortellini
with that lonely sausage sliced up in the Pasta e Piseed sauce, over the
tortelini.. was great :)

===Pasta e Piseed  (Pasta and Peas)===
1/4 cup olive oil
1 10-ounce package frozen peas
3 cups Marinara sauce
1 cup water or broth
2 tablespoons basil
1 large onion
salt
pepper
red wine

Heat oil in saucepan and saute the onion.  Add the peas and saute well.  Add
the Marinara sauce, water or broth, and the basil and simmer until the peas are
tender.  Add the wine and simmer for 2 minutes.  Serve over ditali or broken
spaghetti.
==========

>>> 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... :)

> ...........biting my tongue so I won't make any comments............ (G)

hahahaha Feel free :) :) C'mon, all of these "work" things I use are great toys
to me :)  The are what makes cooking fun (grin).  I guess I am weird :)

Take care,
Janis

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