Text 26613, 128 rader
Skriven 2012-06-27 22:50:24 av Ruth Haffly (1:396/45.28)
  Kommentar till text 26510 av MICHAEL LOO (1:123/140)
Ärende: nola 844
================
Hi Michael,

 ML> Goes to show that living right is no guarantee.
 RH> We slipped somewhat in the last 3 years--more bacon, other pork, a bit
 RH> heavier on the sweets but really not bad. Still 99.99% whole grains
 RH> tho.

 ML> What you consider slipping up is other people's exemplary.

I know, which makes it more puzzling why the diabetes. I know my mom has
and her mom had it so there is a family history. Still, I thought I was
doing pretty good.................................but, my numbers are
coming down still. Not as fast as at first but now I'm within the range
my primary care doctor wants me to be.


 RH> We ate at Mulate's tonight; Steve had grilled alligator & I had grilled

 ML> I was not thrilled with the alligator at Mulate's. I've
 ML> had better things there - and better alligator elsewhere.

Steve said it got a bit on the rubbery side as it cooled. He got the
grilled; we're both backing off on fried stuff but I wonder if the fried
might not have been better. The grilled didn't have that great a taste
IMO but now I can say I have eaten alligator.


 RH> shrimp. My cholesterol might go a bit higher but I wanted a seafood
 RH> meal here. And, I've not had any chocolate of any kind in the last week
 RH> or so.

 ML> I'm pretty sure shellfish, though their numbers are bad,
 ML> don't do much to yours.

Probably not; my numbers had been high for a while and meds didn't seem
to be working. I'll have blood work done at my next doctor's appointment
and hopefully the numbers will be down.


 RH> Which I had the basics and will go thru a day long class later on.
 RH> We're figuring we'll probably know most everything they'll tell us
 RH> about nutrition. (G)

 ML> You already knew not to overdo things. The only theing they
 ML> might teach you is how to underdo things and not miss the
 ML> shortage.


I'm beginning to miss sweets. Steve has a couple of phone apps that give
carb counts but not everything is on the list. So, for some of the
unlabled sweets we have on hand, it's a guessing game based on what
information we do have. Until we get that a bit better fine tuned, I'm
staying away from them. We are reading nutrition labels for carb counts
with a greater vigilence tho.

 -=> Ruth Haffly said to Nancy Backus <=-

 RH> We're in New Orleans for a few days (leaving tomorrow). Tonight we
 RH> went to a place called Mother's, established in 1938.

 ML> On Poydras St.? I found the food underseasoned.

I'd rather have it under than over seasoned. The grilled shrimp were the
best I've had in a long time!


 ML>  I had grilled
 RH> shrimp (outstanding, almost melt in the mouth!!!), potato salad (a
 RH> mashed potato one, not so great) and turnip greens (very meaty, greens
 RH> cooked to the typical southern mush).

 ML> Be careful what you ask for: two days ago I had some very
 ML> fragrant kalbi ribs done in the Hawaiian style - these had
 ML> been marinated 4 days in an excellent marinade. Unfortunately,
 ML> some genius decided to add fresh pineapple to this marinade
 ML> instead of just an hour or two before cooking. The meat was in
 ML> fact melt in the mouth, and it was a disconcerting if not quite
 ML> disgusting experience.

I can see why--you don't add fresh pineapple juice to marinades. I'm
getting a not so great mental picture of how it must have looked and
tasted.


 ML>  Steve was a bit disappointed in
 RH> his shrimp creole; the red beans & rice were wimpy but a bit of hot
 RH> sauce improved them and the cabbage was quite good. Lots of meat in
 RH> both of the latter dishes.

 ML> Yay meat! I thought the red beans and rice there woefully
 ML> underseasoned, and when I added enough of that Louisiana
 ML> hot sauce stuff to give sufficient spice, the dish was
 ML> almost too sour for me.

The Louisiana style hot sauce seemed to be everywhere. I even got a
small bottle of the big name brand in a gift bag, as well as samples of
the name brand of both creole and cajun seasoning, coffee (gave that to
Steve), several books and a bracelet with a fleu-de-lis on it. The
bottle reminded me of the ones that are now included in MREs.


 ML>       Title: Baby Shrimp and Tarragon Mustard
 ML>  Categories: Appetizers, Dips, Seafood, Syd's book
 ML>    Servings:  4

 ML>       2 ts Dijon Mustard
 ML>       1 ts Lemon Juice
 ML>   1 1/2 ts White Wine Vinegar
 ML>       2 ts Fresh Tarragon, Chopped
 ML>       2 ts Dried Tarragon, Crushed
 ML>       1 c  Mayonnaise
 ML>     3/4 c  Baby Shrimp
 ML>     1/2 c  Sour Cream

Looks good. I picked up a copy of "Cooking New Orleans Style!" put out
by All Saints Episcopal Church while we were there, as well as a couple
more thimbles to add to my collection.

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


... There cannot be a crisis today; my schedule is already full.

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