Text 35957, 92 rader
Skriven 2013-04-10 20:32:15 av Ruth Haffly (1:396/45.28)
  Kommentar till text 35891 av Janis Kracht (1:261/38)
Ärende: easter eater 351
========================
Hi Janis,

>> Wheat, Cream of Rice, or oatmeal in the morning.. Getting 6 kids out
>> the door for school in the morning could have something to do with

 JK> > My mom had 5 kids, plus herself to get out the door for school, plus
 JK> Dad > went to the newspaper office. Breakfast for us alternated
 JK> between Cream > of Wheat and oatmeal, with the occaisional Maltex
 JK> thrown in. We also had > to have a piece of bread, orange juice and
 JK> milk. Never varies, even on > week ends.

 JK> Same here.. hehe.. Mom made sure just as yours did that we were
 JK> 'ready' for the day..

My parents always used the line "you don't know when you'll be eating
again" when they insisted we have the bread after the cereal. Let me
see, I'm in this grade, lunch time is................. Even on week ends
lunch time was fairly consistent. That extra piece of bread was one of
the first things I dropped when I got out on my own (college) and never
insisted on it for my girls.

 JK> > Around July 4 and going thru about Labor Day, my folks would
 JK> > sub out cold cereal for the hot but all other elements stayed the
 JK> same.

 JK> The only cold cereal Mom bought was Cheerios.. because back then, it
 JK> was really the only "healthy" one (since it was made with oats).

We had the store brand of them as well. Corn, wheat, oats, rice--all
grains, some better tasting than others.


>> It was a standing family joke deciding who amongst us had the lumpier
>> Cream of Rice.. I guess she was trying to save time in preparing it
>> well before we were ready to eat breakfast :)

 JK> > We had to put up with the occaisional batch made without salt.
 JK> Amazing, > the difference it made in the taste.

 JK> Yes, it even makes a difference in oatmeal :)  I grind my own groats
 JK> and that really makes such a difference in taste.  It also cuts down
 JK> dramatically on transglycerides.  Adding salt can make things somewhat
 JK> sweeter I guess.  I don't overdo it, but give it a touch of salt.

 JK> >Now I cook with very little or no
 JK> > salt so the no salt taste to the cereal would be normal, the saltier
 JK> > version of my childhood, too salty for me. Oh, we were allowed a
 JK> little > bit of brown sugar (a spoonful or less) and some milk on the
 JK> cereal to > make it a bit more palatable (but not much).

 JK> Mom never even kept the salt shaker on the table.. I guess she was
 JK> determined in that respect.

My mom never kept a shaker on the table either. I got into the habit of
reaching for it at college; had to break that when we got married and I
could season my food the way I wanted to.

>> I actually did find the recipe later in life (Joy of Cooking I
>> think).. and thought it was great.

 JK> > I think I learned that one at scout camp or maybe it was the camping
 JK> > class I took in college but I've been making eggs that way for
 JK> years.

 JK> If I was still on the gluten kick, I might as well :) :)

I'm still consuming gluten, but just watching the carbs.


 JK> > BTW, we can't commit to the picnic yet--depends on the date/time
 JK> Steve's > sisters set for the family week end in PA. We would like to
 JK> come since > we missed last year's gathering but have to wait a bit to
 JK> know if it's > possible or not.

 JK> Understand.  I hope Steve's surgery goes well, and we hope you folks
 JK> can make it :)


Thanks, he had the pre op work up today and as far as I know, all went
well. It took a couple of hours but I occupied myself reading about NC
bbq and seafood (among other things) in old "Our State" magazines.

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


... A truly wise person knows that he knows not.

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