Text 9865, 165 rader
Skriven 2008-06-30 16:41:06 av Ruth Haffly (1:396/45.28)
Kommentar till text 9803 av Nancy Backus (1:3634/12.0)
Ärende: meals for how many?
===========================
Hi Nancy,
NB> important--did RH>> he learn to clean up after his cooking? (G)
NB> NB>> He's a decent cook anyway... but he really doesn't like to
NB> cook... so
RH> Most guys learn a bit for bachelor survival; some go deeper into real
RH> cooking. Others are content to stay with the bare minimum, making
RH> friends with take out,fast food and the microwave.
NB> He's learned more than enough for bachelor survival... but I doubt
NB> he'd overcome his dislike of cooking. Many's the time I've asked (and
Steve likes to cook--and try all sorts of unexpected things. Last year
he let me do all the food we contributed to the picnic; this year, he's
planning to make some bread. He's had to fend for himself various times
so can do the basics for survival cooking as well.
NB> received good) advice from him on something I was trying to tweak, but
NB> he doesn't normally offer it unasked. He's made friends with the
NB> microwave, and discovered low-heat oven cooking, but isn't keen on
NB> most fast food... and "take out" is generally only Asian leftovers...
We don't do too much in the line of fast food either and will very often
go for the non traditional when we do. Take out for the sake of take out
is rare; as with you, it's usually left overs. Very often when we eat
out, I'll plan to split my entree in half and take home half for another
meal. Good way to enjoy a meal without getting over stuffed trying to
finish it. I'll start the meal with a salad so that when the entree
comes (usually heavier), I won't have the room to finish it all anyway.
Our favorite Asian place here is a buffet with no left over take out
available tho.
NB> NB>> we had a lot of Marie Callendars (which at least are quite
RH> Those are rather high in the sodium department. Their ads feature
RH> "just like grandma used to make" but I guess in grandma's day, a
NB> They are* fairly high in sodium... sometimes we've had one that is
NB> just WAY too salty for us... but in comparison to other "TV dinner"
NB> types
NB> (not counting all the Diet Types), they aren't too bad... Neither of
NB> us is on a restricted sodium diet, we just cut back on our own for the
NB> usual cooking... so we figure that the rest of the day tends to
NB> balance things out... :)
We'll try to balance thruout the day as well but try to aviod things
that are heavy on the salt to begin with. Steve has no blood pressure
problems and mine are from some of the meds I need but with family
histories being what they are, we try to go easy on the salt.
NB> NB>> The best food that anyone brought in was the dim sum that my
RH> That does sound like it was a treat.
NB> It was indeed. :)
You can still taste it. (G)
RH> When Rachel had an ectopic pregnancy 3 years ago, we flew in from HI
RH> to help her for a few weeks. The other officer wives in David's unit
RH> (he was in the Air Force at the time) sent or brought a week's worth of
RH> food the first week we were there. Quite often, it was more than one
NB> A "week's worth" of meals seems to usually be enough for close to 2
NB> weeks, maybe more... especially if the person making it has a larger
NB> family than you... (G) When people brought in meals for my sister
NB> when she had babies, though, they had a large enough family themselves
NB> that
NB> it more often was just enough for the one meal... she now has 10 kids.
We didn't have a large family but I knew how to scale up if I had to
bring something to feed one. I broke my left elbow less than 3 weeks
after we got to HI, just after we moved into housing. Our Sunday School
class brought a week's worth of meals but it was more like a couple of
weeks. (G) One man, knowing we'd just come from AZ, asked if we liked
Mexican food and when we told him we did, he brought in a couple of nice
dinners. That was a treat as we didn't know if there were any good
Mexican food places on the island yet.
RH> following a recipe) and mixed it with the macaroni. Then I'd nuke it
RH> for a couple of minutes to even out the temperature. Rachel and
RH> Deborah followed a recipe for the cheese sauce; it ended up thinner
RH> than mine. They'd seen me microwave the dish and figured that was what
RH> hopes the sauce would thicken. About 20 minute into it, Steve came
RH> home and rescued them.
NB> Can't really fault their reasoning too much, though... :) I'm lazy
NB> enough that I don't make a sauce, I just stir shredded cheese into the
NB> hot drained macaroni, and serve it when it's nicely melted through...
I make the sauce as I usually add a few things not found in a
traditional white sauce. Our favorite addition is a good squeeze of
spicy brown mustard--with the extra sharp (and extra) cheddar cheese I
use, (and whole wheat macaroni), it's really good.
RH> school--she went to SUC Geneseo while we lived in the Catskills. Too
NB> Yeah I can see where it would be a wee bit far... :)
RH> brother got a job where he was home on week ends so most of the time I
RH> didn't have to deal with his criticism. He did lay it on, as did the
RH> other siblings, when he could. During the school year, I had to cook
NB> I don't recall a lot of criticizing of each other's cooking when we
NB> were growing up... probably because we were just taking turns making
I was making what my mom did but didn't have her years of experience so
it didn't always turn out quite as good. And the other kids were young
enough that my dad prefered I did most of the cooking tho one sister did
do a fair share of baking.
NB> "tried and true" stuff, just like we'd been shown/taught by Daddy or
NB> Mommy... You generally couldn't tell who'd done the cooking just by
NB> the food, or the menu, for that matter...
You could with us; one sister basically did the spaghetti sauce and
baking, nothing else. I did the rest of the cooking with help from
Dad on some things.
RH> once a week as my mom took night classes at SUC Oneonta. We did share
RH> some of the chores but even if I cooked (as I did most meals), if my
RH> name came up on the clean up rotation, I had to do my part. But, it
RH> ended up being a good learning experience in the long run.
NB> Every family has their own ways of divviing up the chores. And it's
NB> probably best (or at least more useful) when the kids DO have to learn
NB> how to do things... saves having to learn from scratch once one is out
NB> on one's own... :)
So true! My sisters and brothers came out of the house basically not
knowing how to cook. Of the 5 of us, I think I'l probably the most
rounded in my cooking expertise--and various parts of the world I'll
cook from. Some of it's from travel, some from here and some from Steve
and me just having fun trying new things. Plus, I do a good amount of
"plain" cooking as well.
NB> NB>> ... Chopped cabbage....it's not just a good idea... it's the
NB> SLAW!
RH> We always compare cole slaw we get when we eat out to the one my MIL
RH> taught me how to make; it's our gold standard (it uses pineapple,
RH> cabbage and carrot). Sadly few measure up to it. I tried a new
RH> recipe earlier this week; my MIL had told me that she uses it now vs
RH> the other one. To make it short--we like her original one far better &
RH> will continue to hold it as our favorite/standard slaw.
NB> Did she change recipes for dietary reasons? Or was it just for
NB> variety...? The original one sounds good... :)
I've no idea why she changed but we like the original better. I know the
"new" recipe came from one of her neighbors where they live in FL. Her
original slaw has a mayo dressing; the other is more of a sweet/sour.
---
Catch you later,
Ruth
rchaffly@earthlink.net FIDO 1:396/45.28
... A truly wise person knows that he knows not.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
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