Text 13289, 89 rader
Skriven 2011-07-11 17:32:17 av Ruth Haffly (1:396/45.28)
  Kommentar till text 13210 av MICHAEL LOO (1:123/140)
Ärende: good old days 559
=========================
Hi Michael,

 ML> We're beginning to sound like old folks.
 RH> We're getting to be old folks, whether we like it or not. (G)

 ML> Sigh. We're getting to the stage where we're lucky to have
 ML> parents at all, and our contemporaries are beginning to go.

Every time I see my parent's phone number on the ID, I wonder what the
not so good news is. They stopped calling us some years ago just to wish
us happy birthday or whatever; we call (or Skype) them. Some day the
call will come that we don't want. That's partly why we try to see them
from time to time, check on how they're doing and one more time to
visit. As for losing contemporaries, I lost some even while in high
school and have lost several college classmates as well.


 RH> The teachers did the best they could with what they had at the time.
 RH> Large city schools had better budgets than small rural ones (the kind
 RH> I went to, K-12) and private ones had better funding than public.

 ML> It's changed so much in our lifetime.

About the only thing that hasn't is cafeteria food. It's more likely
now to be pre done by a food services company and reheated than cooked
from scratch the way it was when I was in school. More inedible now I'd
presume, than what it was when most of it was cooked on site. (G)


 RH> But, the computer age has definately improved classroom visuals.

 ML> The inner cities haven't benefited much from this, alas.
 ML> No way to make computers theft- and trash-proof, and the
 ML> attitude and expectations of the kids are in the toilet.

True, and a lot of that is from their home life (or lack thereof). Every
so often you read of a school turning itself around but those are few
and far between.


 ML> I never paid any attention to those things except to
 ML> appreciate the fact that butter was at the top of the
 ML> old food pyramid, which is as it should be.
 RH> As in it's a good thing or it's a bad thing?
 ML> As in "the crowning glory of cuisine."
 RH> IF you're not a cardiologist or overly concerned with your cholesterol
 RH> intake.

 ML> Butter may be sort of bad (it's worse than bacon fat, for
 ML> example), but it has a nice mixture of good and bat fat,
 ML> or so the new news goes.

So we use butter, butter blend (butter & olive oil), olive oil, canola
oil, peanut oil but not fake stuff. Same with cheese; we use the real
thing, not this plastic imitation stuff.


 ML>       Title: Take Your Pick Fruit Pie
 ML>       1 pk Refrigerated pie crust
 RH> Make your own, it's easy, cheap and better for you.

 ML> I suppose. I made empanadas the other day using Goya
 ML> empanada dough, which I had to hit with a rolling pin
 ML> anyway, defeating much of the purpose of the premade.

Haven't found the premade done with whole wheat pastry floour anyway.
Best thing to do is make several & freeze what you don't need at the
time.


 ML> EL AUTENTICO DIABLO CLUBHOUSE EMPANADAS
 ML> cat: Caribbean, Panamanian, snack, main
 ML> yield: 24 to 48


Looks good; wonder if it's in our MM files or the stacks (box) of print
outs.  (G)


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Matthew 7:7 |... seek, and ye shall find;

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