Text 36420, 170 rader
Skriven 2013-04-25 21:12:46 av Ruth Haffly (1:396/45.28)
  Kommentar till text 36376 av Janis Kracht (1:261/38)
Ärende: easter eater 351                                         [1]
====================================================================
Hi Janis,

>> 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.
 JK> [...]

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

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

Sounds similar to my dad and mashed potatoes. We had them just about
every night for supper, sometimes with gravy, sometimes not. About the
only times we didn't have them were the rare times Mom made "Chinese" or
baked potatoes, or if we had spaghetti. He didn't like the rice served
with the "Chinese" so we didn't have that very often. Mom only made
gravy with some of the meats so we had a lot of plain mashed potatoes.

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

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

No, we never did. We got it from a local bakery but I don't know how
fresh it was. Probably made that day but not sure at what part of the
day. OTOH, the bread I made, I'd do in the afternoon for that night's
supper.


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

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

 JK> Lol.. that's neat :)

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

 JK> That's cool.. Whe I had issues it wasn't as severe as you.  I had
 JK> monstrously high triglicerides though, enough that he callled me after
 JK> the blood test.  When my doc suggested I go on some med or other for
 JK> high triglycerides I balked because some of them are known to cause

I was on something for the triglycerides for a number of years but it
never really did anything for them.

 JK> leg cramps, etc.. like I would need that :):) That is one of things
 JK> I'm always on the lookout for when I have to take any med.. if the
 JK> side effects (even possibly) mention legs I find something else (g).
 JK> In this case, Mom told me "just take Niacin and fish Oil and you'll be
 JK> ok"  .. and thankfully she was right :)

I've been using fish oil for some years but not niacin itse;f, but a
B100 instead.

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

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

Yes, and the new doctor was willing to let me continue the diet control.


>> > 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.

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

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

Don't know, it depends on what the restaurant owner wants to go with.
It's a tabasco type; I've seen it in some of the fast food chicken
places. Not the greatest hot sauce by a long shot but probably cheap.

>> reasons, I'm > doing a lot better now.

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

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

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

I know, some people want to gain weight, more want to lose it. Steve's
waist size has increased since he retired from the Army; he says he's
found the weight I lost.

>>> 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.

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

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

I think that's about right. He's had little set backs here & there but a
few minutes ago said that the pain today wasn't as bad as previous days.
I think we're turning the corner on that.

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

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

We're hoping so. He should graduate from the walker to a cane next week,
also goes back to the doctor for a 2 week check. Once he's off
narcotics, he will be allowed (other things being OK) to drive but no
big road trips for a while.

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

Looks good!


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


... The first rule of intelligent tinkering:  Save all the parts!

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