Text 19448, 103 rader
Skriven 2011-12-25 11:41:39 av Ruth Haffly (1:396/45.28)
  Kommentar till text 19339 av MICHAEL LOO (1:123/140)
Ärende: computerds 394
======================
Hi Michael,

 RH> He got a 96.something and there were no major problems while he was
 RH> taking the exam.

 ML> Congratulations to him.

He appreciated it, especially after I gave him the back story of how he
knew that you knew the grade. (G) Looks like it might be an all A (and
an A+) semester for him grade wise; it'll be the first one.

 ML> carbs are too empty. The occasional vegetable is okay and
 ML> probably good for me.
 RH> Vegetables usually are good for you.

 ML> I figure that for me a few leaves of green or a carrot or a
 ML> couple radishes or something, and my vegetable requirement for
 ML> the day is exceeded.

OTOJ, if I have that few, I feel vegetable starved. I'll eat more the
next day to make up for it.


 RH> Also use a lot of cheese and eggs.
 ML> I hardly ever do.
 RH> You live a more nomadic life than we do. Our general path of travel is
 RH> between the school, home and church

 ML> A more nomadic life than almost anyone else and a less dairy
 ML> life than most. Ever so seldom I envy others with other types
 ML> of existences, but it takes all kinds, doesn't it.

Sure does! It would be a pretty boring world if we were all the same.
Question--what kind of cuisine would we eat? Can't specify Aisian,
European, etc; it has to be something that would appeal to a homogenious
group of people.


 ML> I sometimes enjoy mashed potatoes but could not guess my
 ML> reaction to every night for more than three or four days.
 RH> As a child, I had no choice.

 ML> There's no choice and no choice. Were I made to make that sort

We had no choice; it was a case of we had to eat it, like it or not. As
we grew, we could control our serving size somewhat but had to have some
of everything that was set out, like it or not. Of course to keep
growling stomachs relatively satisfied, we had to take a serving size
that would accomplish that. There were few left overs in our house. Left
over meat was set aside for another meal, vegetables went to the dog(s)
to suppliment their kibble. My folks still feed the dogs left overs.


 ML> of no choice, I'd probably have been pretty skinny and have
 ML> strap marks on my back (which happened anyway).

OUCH! Like I said, we had to eat some of everything that was on the
dinner table. Only thing we could refuse (but rarely did as it was more
calories) was dessert. In those days we needed all the calories we could
get, a far cry from these days when we have so many more available than
we need.

 RH> I read a cook book sort of tasting things in my head.

 ML> Yeah, isn't it the greatest thing? Annie and Billy got me
 ML> two books by Jennifer McLagan, the Beard-award winning Fat
 ML> and the new Odd Bits. A load of fun.

To be kept at their house and used when you visit or taken to DC and
used there? That's the down side to a nomadic life; you can't carry
everything with you and places you stay most likely don't have the cook
books (or whatever) that you may want to use for a particular dish. At
least the internet helps with the latter.



 ML> Sweet butter pastry
 ML> Cat: fat, dessert
 ML> Yield: two 9 to 9 1/2" tarts

 ML> 2 c flour
 ML> 1 pn fine sea salt
 ML> 2/3 c cold unsalted butter, diced
 ML> 1 egg
 ML> 1/3 c superfine (caster) sugar

Looks good! I've been experimenting with a double pie crust that uses an
egg. Don't have the recipe in front of me as I'm in Florida at my in
laws but we're thinking it's a keeper. Still want to find a source of
(good, not processed) lard; that made the best pie crusts I've ever
made.


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


... Books are better than TV; they exercise your imagination.

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