Text 19272, 128 rader
Skriven 2011-12-19 22:34:12 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av MICHAEL LOO
Ärende: computerds 374
======================
Hi Michael,

 ML> Yes, the in-house expert is very convenient.
 RH> Most of the time. Right now he's taking his last on line final exam
 RH> for the semester. I don't dare disturb him unless the house is burning
 RH> down or flooding.

 ML> Usually the need for expertise can wait a while. I hope
 ML> he did well on the exam.

He got a 96.something and there were no major problems while he was
taking the exam. I would have just shut down my computer and let him
figure it out had there been a problem. After downloading my Fido packet
this morning, I'm finally getting around to reading it--busy Monday but
that's not unusual.


 ML> I've never been much of a bread person and as everyone here
 ML> knows consider animal flesh to be the staff of life.
 RH> We're more fruit & vegetable eaters but do add in the meat and
 RH> starches.

 ML> Oh, I enjoy fruits but don't partake all that often - the
 ML> carbs are too empty. The occasional vegetable is okay and
 ML> probably good for me.

Vegetables usually are good for you. I'm enjoying them more here, as
we're going for more fresh ones from the farmer's market. I have some
frozen veggies in the freezer but I generally grab them only when we're
out of fresh and won't be getting out to get any, soon.


 RH> Also use a lot of cheese and eggs.

 ML> I hardly ever do.

You live a more nomadic life than we do. Our general path of travel is
between the school, home and church, with side trips to the grocery
stores and other shopping. There are occaisional trips to Raleigh for
shopping, either in conjunction with a medical appointment or a day of
shopping at various stores. It sounds like a quiet life but in reality
we do a lot within those parameters.


 ML>  The alternatives to
 RH> potatoes come from my growing up--my dad wanted meat & mashed potatoes
 RH> most every night for supper. Add another vegetable and dessert & you
 RH> would have our typical supper. BOR-ING!

 ML> I sometimes enjoy mashed potatoes but could not guess my
 ML> reaction to every night for more than three or four days.

As a child, I had no choice. Once I got away from home, I was able to
pick and chose what I wanted to eat. Mashed potatoes are on our table
from time to time but always with something to top them, never plain.
Tonight's topper was wilted spinach with a boiled bacon dressing.


 ML> At a musical festival in Ireland once I had boiled potatoes
 ML> and mashed potatoes at every meal for about that long (meat,
 ML> generally chicken, veg, generally peas, and two potatoes,
 ML> with the option of seconds on potatoes).

Evidentally no potato famine at that time. (G)


 RH> OK, in my marinade/cooking, I use black peppercorns, whole cloves,
 RH> whole allspice, juniper berries, bay leaf, onion, vinegar (sometimes
 RH> red wine, sometimes cider--and trying to get a natural, organic one)
 RH> and water.
 ML> Ah yes, juniper. The stuff I had had juniper.
 RH> I've been doing it for years. My spice mix is a hybrid of various
 RH> recipes I've come across for sauerbraten.

 ML> Probably the most sensible way is to take the best from your
 ML> experiences and to learn from others' as well (in the form of
 ML> recipes, mostly).

Good way to operate there. I read a cook book sort of tasting things in
my head. When I try a recipe, most of the time it works out the way I
think it should taste but I have had some real duds from time to time.
(G)



 RH> The last was a Movenpick, though not too bad for
 ML> that - all the food was unexceptional and unexceptionable,
 RH> Have they taken over for Wienerwald? They were big all over Germany
 RH> when I first went in 75 and then again when we were there from 86-92.

 ML> Movenpick and Wienerwald seem to coexist, though the former
 ML> is much more ambitious and consists of 100+ hotels and a bunch
 ML> of eateries - the facility I visited had a fast-food cafeteria
 ML> like a Luby's and a supposedly finer dining buffet like a fancy
 ML> hotel restaurant.

Thinking back, I do recall seeing some while we were stationed there.
We never tried any, either as a family or when Steve and I would go out
with other couples. Guess I didn't miss much. (G)

 ML> a teaspoon of brewer's yeast to the recipe.
 RH> UGH! Steve made me drink that in my juice after I lost a lot of weight
 RH> after Rachel was born. He eventually bought the tablets but either
 RH> way, I had trouble stomaching it. I finally stopped because I just
 RH> couldn't stomach it.

 ML> You might not like beery tastes at all. There are more
 ML> palatable versions of brewer's yeast than the one you
 ML> (apparently) had, as well.

We used to get it from a health food store in Jacksonville (NC), don't
remember the brand. Steve kept up with the tablets for a good while; he
was in a physically demanding job, going to school part time, pastoring
a small church and on the volunteer fire department. The brewer's yeast
kept his migraines away. I now take a B complex pill to help mine.

 ML>       Title: Hunter's Stew
 ML>  Categories: Ground beef, German, peculiar
 ML>    Servings: 4

Actually, it looks pretty good except for the use of ground beef. Chuck
or something of that sort might be better.


... Are you sure you really want to know that?

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