Text 36433, 99 rader
Skriven 2013-04-26 21:11:32 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av MICHAEL LOO (1:123/140)
Ärende: little things 456
=========================
Hi Michael,

 RH> Sometimes the amount of clothes doesn't make much of a difference.
 RH> Other times, the layering does help. I've grabbed an extra pair of
 RH> socks or a shirt underneath a sweater to add that extra bit of warmth.

 ML> If I'd put on a second pair of socks I'd have felt more
 ML> robust on the aurora night: I'd brought a thin pair for
 ML> that usage but neglected to actually use it.

It would have helped, hopefully you will remember them next time you
head to a cold area.

 ML> I like eating the pound of meat better than the temperature
 ML> rise afterward.
 RH> I generally don't eat a pound of meat at a time. I've not noticed (nor
 RH> looked for) a rise in temperature after eating it either, probably
 RH> because the amounts I consume are usually not that much at a time.

 ML> Most people don't. I am of course one who does on occasion,
 ML> though 6 oz (i.e., 1 3/4 dietitian servings) usually
 ML> suffices.

At home I don't weigh my meat. If I'm in a place like Texas Roadhouse
and order a steak by weight, I know (about) how much meat I'm getting.
Usually my consumption is under 6oz at a meal, a lot of times if the
steak is larger than that, half of it goes home for another time.

 RH> Steve had something different on his tray; it looked like some sort of
 RH> pasta like thing.

 ML> Now there's a vague enough description - probably as vague
 ML> as the stuff looked.

And tasted even worse. He was glad to get out and get back to my
cooking.

 RH> served its purpose. Friday I had a salad & grilled chicken breast on a
 RH> whole wheat bun at the hospital, then supported the WF fire
 RH> department's fish fry for supper.

 ML> I'd probably have saved my entire appetite for the fish fry.

Had about 6 hours between the meals; I was hungry but only ate about
half of the fish fry for supper. Still watching the carbs--the new
doctor is happy that my blood sugar is well controlled now on diet
alone.

 ML> Texas Pete is one of the less notable usurpers of that
 ML> appellation, being a not-very-hot, not-very-tasty,
 ML> artificially thickened sauce.
 RH> It's not our sauce of choice but suffices if there's nothing else
 RH> available.

 ML> For me, light on the vinegar, heavy on the spice, rather
 ML> than the opposite, which is most of the hot sauces. I
 ML> found Texas Pete less likeable because of the texture.

But if it's the only game in town, it gets played. It seems to be the
one of choice in this state.

 ML> Rosemary and Lemon Pan Seared Chicken Breast
 ML> categories: poultry, main, hospital
 RH> And it looks pretty good. We don't have the grill seasonings but
 RH> probably have something else on hand that would work.

 ML> That recipe was featured in a news article whose point
 ML> was that hospital food didn't have to be all that bad.

But put it on a hot plate and let it sit for half an hour or so, then
serve to ruin it. Steve said that seemed to be the practice where he
was. My chicken sandwiches were decently moist; Steve's chicken was
dried out and tough.

 ML> As far as grill seasonings go, garlic salt and pepper
 ML> (or garlic, salt, and pepper) are fine. For the low-salt
 ML> people I might experiment with lemon juice powder, citric
 ML> acid, or KCl to substitute for part of the regular salt.

I use a mix of salt and potassium for a lot of the salt seasoning these
days. Hepls boost my potassium levels and cuts the sodium a bit.

 ML> Spicy Montreal Mix Beef Seasoning (Steak or Burgers)
 ML> categories: condiment, ingredient
 ML> Yield: 1 c

Easy enough; I can add a jar to our collection.


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


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