Text 36376, 148 rader
Skriven 2013-04-25 00:54:50 av Janis Kracht (1:261/38)
  Kommentar till text 36280 av Ruth Haffly (1:396/45.28)
Ärende: easter eater 351
========================
Hi Ruth,


>> Dinner might be considered the exception when I was a child though -
>> Though not at every dinner Mom prepared, often Dad would want a loaf
>> of Italian bread on the table.
[...]

> Must have had something to do with the way he was brought up. (G)

He also wanted and insisted on macaroni of some sort with every dinner Mom made
when he was going to be home for dinner :)  so yes, it was no doubt the way he
was brought up in an "old Italian" - type situation.  Very Italian.. :)

> But
> yes, Italian bread is good. I've made it a few times, whole wheat of
> course, and it tastes even better than the white version.

I'm guessing from your reply that you've never had Italian bread fresh from a
New Jersey Italian bakery.  It was incredible.  For me, the best Italian bread
was the bread you could only get in parts of New Jersey :)

>> Interesting.. Ron is the only person I'd known before this who'd done
>> it. :)

> Well, now you know of another one. It's just Deborah's personality to do
> something a bit quirky like that.

Lol.. that's neat :)

>> > bloodwork. I think the insulin and Crestor did the trick.

That's cool.. Whe I had issues it wasn't as severe as you.  I had monstrously
high triglicerides though, enough that he callled me after the blood test. 
When my doc suggested I go on some med or other for high triglycerides I balked
because some of them are known to cause leg cramps, etc.. like I would need
that :):) That is one of things I'm always on the lookout for when I have to
take any med.. if the side effects (even possibly) mention legs I find
something else (g).  In this case, Mom told me "just take Niacin and fish Oil
and you'll be ok"  .. and thankfully she was right :)

>> Sure, makes sense.  I'm glad to hear your bloodwork is looking better.
> So are we; the morning blood glucose readings have been so good that a
> few weeks ago, Steve told me to discontinue the insulin on a trial
> basis. They've stayed good so we'll see what the new doctor says next
> week about going off for good (but keeping some on hand in case it goes
> up again).

Always a good idea.. you don't want to mess with that one, I understand.

>> > institiutional food is so bland since it's cooked basically
>> unseasoned. > Trouble is, the only options I had at the time (they may
>> have changed) > were salt & pepper, ketchup or mustard. Nothing like
>> salsa, hot sauce or > even soy sauce that I can recall.

>> Yeah, I don't remember seeing anything like that around the food
>> 'halls' either.

> I think they have it now to accomodate the changing tastes of the
> younger generation. I see Texas Pete or other "hot sauces" in various
> fast food type places and even some sit down restaurants, more so than I
> used to. BTW, did you know that Texas Pete is made in Winston Salem,
> NC--a far piece from Texas?

Ummm.. I don't think I've seen Texas Pete packets or sauce in the four areas of
NY I've live in, Warwick, Middletown, Windsor and Slaterville Springs.. maybe
it's a southern sauce only?  When I was in Louisville KY, well well you could
find cajun restaurants, maybe one at least (g).

>>> > I'm still consuming gluten, but just watching the carbs.
>>> That's good.  It's important for you, I understand.
>> > Yes, and combination of that, insulin (for about 10 months, none in
>> the > past couple of weeks), losing weight and a bunch of other
>> reasons, I'm > doing a lot better now.

>> Fantastic.. that must feel awfully good :)

> It does; I have to take in some slacks I bought (in a smaller size) last
> fall so they'll fit better.

That's so so great.. I hope you feel well, really...for me, of course, I fight
to gain 5 lbs :):) Which I finally have.. getting off that drug I was on when
we had the last picnic made the difference :) Of course, now I feel fat LOL..
just kidding, but you know this stuff is insane sometimes.

>>> That's good.  When is the surgery set for?  I expect it's soon but
>>> missed your post about that if you've already mentioned it.


>> So by now he's in the midst of the procedure.. best wishes for him,
>> and here's hoping for a good recovery from all that this involves.

> Thanks, I was down there yesterday for the surgery and stayed until a
> couple hours after he was put into a room. I went back today; he was
> much more coherent (G) and up walking a little bit but hurting more as
> the anesthesia wore off.

Mom always warned me that it's the second  day after any surgery that hurts
like the dickens.. she was right for me at least when I had my appendix out at
21 or so  :)

> things in the house to make them more comfortable for his use. I'll keep
> everybody updated on his progress until he comes home, then he'll
> probably take over the updating.

That's to be expected for sure :).. At least you know any modifications to your
lifestyle is temporary (we hope).

==Sopa De Ajo (garlic and bread soup)==
This is something that Ron and I decided was too good to ignore when we saw it
on some cooking channel on a Roku device :)
http://foodwishes.blogspot.com/2013/04/celebrating-national-garlic-day-with.htm
l (but my variation)

Bread 5-6  cups day-old bread cut into bread cubes (fresh bread) 1/4 cup extra
virgin olive oil, plus more to drizzle on bread cubes 6-10 thinly sliced garlic
cloves, sliced lengthwise. You can use a knife if you're good, of one of those
miracle slicers (g) 6 slices bacon, cut in 2" pieces
1-2 tsp paprika or to taste
6 cups chicken broth
4 large eggs
1/4 cup chopped Italian parsley
salt, pepper, cayenne to taste

Place the bread cubes on cookie tray lined with tin foil.. I used a cookie tray
that I covered in olive oil, no tin foil.  Sprinkle with extra-virgin olive
oil. Bake for 15 minutes or until crunchy.  I used freshly made bread, so I
increased the temp to 450F, and I let the bread cubes slightly brown.

Heat the oil in a large soup pan an add the sliced garlic.  Add the bacon and
cook until rendered.  Add the Paprika and let cook until the garlic is
saturated.

Add the Bread cubes to the oil and stir to absorb all the flavors in the pan.
Add the chicken broth. Bring to a boil.  Reduce to a simmer ane add the
parsley. Salt and pepper to taste.  Now make a hill of some of the bread cubes
and drop an egg on it..Repeat with the rest or the eggs.  Cover until the eggs
are poached.

The original recipe used ham, not bacon but we dedided bacon would taste
better. :)
==

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)