Text 17754, 117 rader
Skriven 2011-11-14 19:49:10 av Sean Dennis (1:18/200)
     Kommentar till en text av Ruth Haffly (1:396/45.28)
Ärende: Back to Normal?
=======================
Hello, Ruth.

Sunday November 13 2011 at 22:35, you wrote to me:

 RH> paper. Alternately, if you have a store's loyalty card, they will send
 RH> you an e-mail version of the ads so you can compare prices that way.

The good thing about Food City is that Maura tends to know what's on sale just
by the nature of her job.  I do get ads emailed to me from Kroger since I have
a loyalty card.

 RH> We do that too, if the sale matches the time when we have the money.
 RH> (G)

We're the same way.

 RH> Some brands of that are better than others--and watch the expiration
 RH> date. Greens don't keep sometimes even to that so buy them with a date
 RH> as far out as possible and use before the date.

I think I picked out the house brand.  Maura says it's good; I've yet to eat
that salad.

 RH> I'm the same way but the past few weeks I've been up before 8 on
 RH> Saturday. I have a lady's Bible study at church at 9 so we hit the
 RH> farmer's market when it opens at 8 (or shortly thereafter). The study
 RH> ends this week and the market will end its weekly offernings (going to
 RH> bi weekly until first Saturday in April) so I can sleep in.  One perk
 RH> of the early morning getting to the market the past few weeks has been
 RH> hot sausage biscuits (rolls) on sale for $2.00. (G) All antibiotic
 RH> free, hormone free meat and other natural ingredients in the sausage.

Getting to the farmers' market -always- has benefits for me.  I've noticed at
the one here some of the sellers will give out "free samples" early. :P

The local Mennonites do a hefty business with their honey and bread but their
doughnut trailer, featuring freshly-made yeast doughnuts, is the one place
where there's always a line. :)

 RH> I'll have to find the recipe I have for a Spanish style roast that
 RH> uses a bit of vinegar. It says to use the cheapest roast you can get;
 RH> the vinegar will tenderise it (and yes, from experience, it does) as
 RH> it cooks. It has tomato, onion, and garlic in, IIRC; I'll try to find
 RH> it in the next few days.

That's interesting.  I was watching "Cook's Country" on our local PBS station
and they had a very tasty-looking recipe for making "barbeque" brisket in the
slow cooker.

 RH> It is a big help there.

Well, we came into some money and bought one as I mentioned earlier.  It's
pretty empty right now but we're working on stocking it up.  This lead me into:

 RH> I batch cook quite often; it's a help with both of us in school and my
 RH> sewing work. I use a lot of Glad-ware or Zip-Lock disposable
 RH> containers but don't dispose of them until they're worn out. They are
 RH> really good for keeping meals in if it's a stew type thing. We have a
 RH> Food Saver and use that a lot too, especially with meats, both raw and
 RH> cooked portions.

I'm going to ask my mom if we can borrow one of her Foodsavers so I can do a
whole bunch of batch cooking.  This is getting to be a busy time for me during
the next three to four weeks with school.  I won't have a lot of time to cook.

But it IS nice having a good stock of meats.

 RH> Another help is to keep an inventory of what's in the freezer. I will

I told Maura that and she agreed with me.  I think I'll try to do that this
weekend; that will help a lot with meal planning.

And here's one from UDD's archives:

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crockpot Spare Ribs
 Categories: Beef, Chilies, Beans, Crockpot
      Yield: 2 Servings

      1 lb Beef short ribs
    1/2 tb Oil
      1 ts Chilli spice
      8 oz Can tomato sauce
    1/2 ts (ea) salt & black pepper
    1/2 md Onion
     15 oz Can kidney beans
      3 cl Chopped garlic

  This recipe makes 4 servings.

  Put ribs in pot of boiling water, reduce heat and simmer for 10
  minutes. Remove ribs from water and drain well to remove as much fat
  as possible. (This can easily be done the evening before to save time
  in the morning)

  Brown ribs in hot oil. Remove, drain all but 1 tsp fat. Add chopped
  garlic, lightly brown in oil. Add chili powder, tomato sauce, bring
  to simmer. (You can do all of this the evening before to save more
  time.) Sprinkle ribs with salt and pepper put in crockpot. Add sauce
  and sliced onion. Cover and slow cook 6 to 8 hours on LOW.

  Remove bones from pot, skim off any visible fat. Add kidney beans,
  cover and cook on HIGH one hour.

  From: http://www.hillbillyhousewife.com/crockpot

  Uncle Dirty Dave's Archives

MMMMM

Later,
Sean

... Any product cut to length will be too short.
--- GoldED/2 3.0.1
 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)