Text 8899, 59 rader
Skriven 2008-06-13 23:32:55 av Nancy Backus (1:3634/12.0)
     Kommentar till en text av Ruth Haffly
Ärende: Turkey soup
===================
-=> Quoting Ruth Haffly to Nancy Backus on 06-10-08 11:21 <=-

 RH> My parents did the Advent wreath but with no ephmasis on the religious
 RH> aspect. It was more a rote tradition than anything else with them
 RH> (still is).  Our first year in Germany, I bought a wreath and we taught
 RH> our girls about the religious aspects of why it was done.  Seeing it,
 RH> hearing our explination, and having our churchs there (and other
 RH> places since) do it, they appreciate the meaning of the season better.

And probably are or will be passing along the true meaning to their own
kids, as well.  :)   Growing up, we didn't really do much before
Christmas Eve, when Daddy would go out and get a close-out Christmas
tree (usually from the Boy Scouts), except for Christmas shopping for
each other, and other family and friends.  Then Mommy and Daddy would
stay up just about the whole night to trim the tree, wrap presents, fill
stockings, etc.  When I was older, late high school and college, I'd
stay up and help them...  and when morning was dawning, I'd keep the
younger kids amused until M&D woke up, and Christmas morning could
officially begin.  :)  The religious aspect of it was simply something
that we grew up with knowing...  Daddy always read the Christmas story
before we opened anything, too.  

 RH> PB&J was my folks mainstay for sandwiches for us kids.  If it wasn't
 RH> that, (for school lunches), it was either a slice of bologna or a
 RH> slice of "Kraft singles" cheese.  We'd rarely get tuna fish sandwiches
 RH> and never have any turkey or from a roast.

We got PBJ, bologna, and sometimes pickle loaf or olive loaf.  Cheese,
too, but I think that we didn't usually have the American type, at least
not the pre-sliced.  Velveeta sometimes, real cheddar sometimes, also
muenster or swiss...  Also cream cheese with PB and/or jelly; variations
such as PB & raisins & mayonnaise, PB and honeybutter (mixed up at home)
with wheat germ.  I remember making myself raisin bread with ketchup
sandwiches as a teen.  We always had different kinds of bread (usually
bought from the "day-old" stands), whole wheat, rye, pumpernickle,
raisin, cracked wheat.  We probably also had white, but it wasn't Wonder
bread...  We were allowed to be creative, with the materials at hand...

 RH> I generally use a home made (unsalted) stock instead of bullion. Last
 RH> night I made pepper steak for supper;  the recipe called for salt, a
 RH> bullion cube and soy sauce.  I omitted the salt, used stock for the
 RH> bullion and used the soy sauce.  It had enough salt for us. I use a
 RH> bit of salt in some cooking but usually only a pinch (or grind) or two.
 
Ah, well... you are a cook.  (G)  I'm at best just a latent cook. (G) 
I'll use the canned or boxed stocks... I do tend to try to get the
reduced salt versions, as we don't like things too salty.  Once upon a
time, when I had time, energy and the need, I did do up a few batches of
salt-free soups from scratch, and home-canned them, mostly to give to
Richard's gramma who wasn't supposed to be having salt anymore, and was
complaining that the food was just way too bland...  Turkey rice, beef
vegetable, chicken noodle...  We had some of it, too, of course.  But
that was years ago now...

ttyl     neb

... The refrigerator light DOES go out.  Now let me out of here.

 * Origin:  (1:3634/12)