Text 24374, 171 rader
Skriven 2012-05-03 10:02:54 av Janis Kracht (1:261/38)
  Kommentar till text 24210 av Ruth Haffly (1:396/45.28)
Ärende: 2012  Picnic
====================
Hi Ruth,

> Sounds like a fun time for her & the family. Doubt we'll be able to hear
> any of the music. (G)

Yeah, I doubt that as well.

> And, I'm sure her cooler/ice chest will be full of
> all kinds of safe goodies for her & the boys.

As always for her.. she rarely even comes here without 'safe food' (g). Even
though I've also stopped eating gluten, I don't have the problems she has with
so many other foods.. so for instance, I can buy store-bought gluten-free bread
made with potato starch.. she can't do that.  I make non-gluten breads that are
safe for her and isn't bad in texture/taste so that's something :)

>> I know what you mean.. I can think of too many alternatives to
>> tomatoes for sauce though .. well, white sauce, which I make with
>> chicken all the time, but still it's not the same as tomato sauce (g).

> I'd probably have a problem with the white sauce at times; I tend to use

Depends on the type you have problems with.  An Italian "white sauce" is
generally just olive oil based, not butter or cream (well depending on the
region, etc.).

This is kind of a Sicilian recipe, for example:

===White Chicken sauce===
(no one eats the chicken (bg) though it is delicious).

2 tablespoons olive oil
2 cloves garlic
One 2 1/2-3lb chicken, cut up in serving pieces (leg, thigh, breast, wings,
etc.)
salt, pepper
1 large onion sliced thinly
2 chicken bouillion cubes
2 cups of water or more.

Optional: garlic salt instead of regular salt Also Optional: Chicken broth
instead of water/bouillion cubes

Salt and pepper the pieces of chicken lightly.  Heat the olive oil in a medium
sized pan (I usually use a 3 or 4 quart pan).  Add the garlic and saute for
about 2 minutes. Add the chicken pieces and brown on both sides.  Add the onion
slices and cover all with water (about two cups). Add the bouillion cubes and
stir until they dissolve. Bring to a boil, then reduce the heat.  Partially
cover the pot and simmer for about an hour or until the chicken is cooked
througout.  When ready to serve, place the chicken pieces on a platter and the
sauce in a gravy boat. Serve with Linguine and locatelli romano cheese on the
table.
===

> a lot of home made stock for it. The stock can have all kinds of veggies
> in it if it's a veggie one; a meat one can have onion, garlic & peppers
> besides the meat. I agree tho, nothing like a good home made tomato
> sauce.

Definitely true.  Another favorite here is Chicken cooked in tomato sauce, or
Hunter's Chicken, or known by it's Italian name, Chicken Cacciatore.

>> > Sounds good to me. Any Asian markets available for durians? (G)

>> I see three listed in Ithaca when I search with Google, which is
>> understandable..  there are Chinese restaurants, Indian restaurants
>> and others like that in Ithaca.  I don't know if they'll have a durian
>> though.. I'll check it out.  Last time Carol bought one at her place
>> and brought it with her.. I have to email her and see if her shedule
>> will mesh with the picnic :)

> That would be fun; I think most of the folks here have encountered a
> durian at one of the picnics by now. We had our first experience at your
> place--once Steve got it past his nose, he really liked it. I thought it
> was OK, not great. Beth (?--your daughter's friend) had a priceless
> reaction tho; I'm glad someone got a photo of it. (G)

Lol.. that was a classic :)  Her name was Kristen, btw.  I can understand your
forgetting her name though, since I don't think she was at the picnic for all
that long (g).

>>> > We're OK with unpacked boxes, as long as we can get to the food prep
>>> > areas.

>>> hehe sounds good.

It looks like the closing date will be moved up to June 29th, which if that
works out, will be great for us.  That way we'll have more time to move and
unpack before the picnic.  We're waiting to hear now if that will be the case.


>> We don't keep a lot of newspapers around so that's something at least
>> (g).. I did purchase a ton of packing material from Uhaul so that
>> helps.

> It's a start. Do it yourself type move? We subscribe to the local paper
> so we could build up a stack fast! They go into the recycle can tho.

We've done that in the past as well (g).  Now, with so many items I can't stand
the thought of breaking (my antique dishes (grin)), I trust more to Uhaul's
packing materials.  What we're still figuring on is packing ourselves, and
hiring a moving company to transport all the boxes.  That should work out well
I think.  The critical fragile items I figure we'll move ourselves in the car,
the boxes are labeled as such with their contents.  Less chance of breakage,
etc.

>>> >BTW, are you losing those glass cabinets from the Windsor kitchen
>>> Yes, that is something that came with this house in Windsor, so we
>>> won't be taking it with us.

>> > sigh! Hopefully the new owner will appreciate them.

>> I'm sure they will :)  it's beautiful cabinetry.

> Very much so; It's a major selling point to that kitchen.

I'm about ready to empty that cupboard out to pack it's contents except for
spices, etc.  I've got the blue willow dinnerware packed up now, and the blue
willow antiques.. that felt like an accomplishment Lol.


>> > Sounds like some of the roads in the Catskills. (G)

>> Yeah, some parts of the roads in Sullivan, etc. are like that for sure

> As well as Delaware County..............

Definitely.. get behind a farm vehicle on any of those roads, and you can add
25 minutes or more to your travel time (VBG)

>> picked what > we could. By then the lettuce, corn & beans were pretty
>> well gone and > just had the root crops besides the tomatoes.

>> Tonight we're supposed to get a freeze.. so I've covered the peas..
>> they should be ok.

> We saw for my parents area on weather underground--brrrr!

We were lucky with that freeze it seems.  Windsor being in a valley probably
made the difference.  Peas are fine, and growing well. :)  What it will be like
in the new place will be interesting.. I have a feeling the added elevation in
Slatterville Springs could be a bit different than what I'm used to with
respect to gardening.  We'll see (g).

>> I just sent Ron out to the store to food shop.. too tired after
>> packing all day :)

> I know the feeling. I didn't stay up too long last night after class.
> And, Steve didn't have much time at the market because of another
> committment but did get some parsley plants and buttercup lettuce.

I have to look for some Parsley plants at Wegmans next time I make it to the
store.. that's one thing that is always handy to have around :)

>> Should work ok :)  You can freeze the ice packs in our freezer before
>> you leave..  the freezer in the new house's fridge is really nice,
>> plus we've got a standalone freezer here we purchased a while back.

> Have to see; we will probably stop in PA on the way south & don't want
> to overload the freezer there for our stay. We got some elk from them
> last year that I incorporated into my prize winning chili, as well as
> some goat and home ground beef.

I've had deermeat, but not sure if I've ever had elk.. is it much different
than deer?

Take care,
Janis

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