Text 8040, 139 rader
Skriven 2011-03-05 17:51:45 av Ruth Haffly (1:396/45.28)
   Kommentar till text 7918 av Janis Kracht (1:261/38)
Ärende: rosemary 944                                             [1]
====================================================================
Hi Janis,

 JK> great > stuff. I put it back and used my own white sauce mix with some
 JK> lightly > sauteed mushrooms for what I'd thought about using the soup
 JK> for. I made > the sauce with some smoked turkey broth which really
 JK> tasted good in the > chicken casserole. Not enough to overwhelm with
 JK> smoke flavor but enough > to give it a nice taste.

 JK> That's a nice idea :)  Typically when I make cream of mushroom soup I
 JK> make a white sauce with 3 tablespoons flour, 3 tablespoons butter and
 JK> about 1 or 1 1/2 cups milk.. I put an onion in the saucepan stuck with
 JK> a few whole cloves, and put it in the oven for about 10 minutes or so.
 JK>  Then I add sauteed mushrooms and some light stock like chicken broth.
 JK>  The key for me to making it taste like umm "authentic" cream of
 JK> mushroom soup (if Campell's is the flavor you're going for (g)) is to
 JK> add some nutmeg.

OK, I'll keep that in mind if I want to do a Campbell's copy cat. Most
of the time when I make a white sauce, I just "wing it" on measurements.
Heat about 1/4 c oil in a pan, stir in about the same amount of flour.
Then add liquid, a bit at a time, until it gets to the consistancy you
want--thin, medium or thick. Last time I made it, I used chicken stock
as we had no (soy) milk on hand for the mac & cheese I was making. That,
a shot of spicy brown mustard, 2/3 extra sharp cheedar & 1/3 same cheese
but smoked made a good sauce. Most of the time the stock or broth I use
is one I've made.

>> Oh yes, we do also.. when we our kids were little, even with the corn
>> allergies they had, they weren't as intense as our grandchildren's

 JK> > You did what you had to do, then and now, but be thankful for
 JK> > improvements in medicine and the making of certain foods.

 JK> Yes indeed.  I wonder sometimes about the increase in kid's
 JK> sensitivity to so many foods these days.  That's what I find a little
 JK> scarey.

I know--all this unnatural chemical soup that goes into a lot of food in
the name of an increased shelf life.................now that's scarey!


 JK> spiedies:

>> Sure.. it's not hard to make flour tortillas.. I do it ofen enough.
>> Sometimes I do Naan instad.. it's a good Indian flat-bread type.. but
>> maybe more for sopping up. :)

 JK> > It's hard finding the Italian style breads in whole wheat tho.

 JK> When I make Italian bread I use a combination of 'light whole grain'
 JK> and semolina.. Semolina is great in Italian bread.. don't know if you
 JK> folks ever tried that.  Here's the recipe I use:

 JK> ===Italian Semolina bread===
 JK> 2 loaves

 JK> Sponge
 JK> 2 cups warm water
 JK> 2 packages active dry yeast (1-1/2 tablespoons) 3 cups semolina flour

 JK> Dough
 JK> 3 tablespoons sugar or malt syrup
 JK> 3 tablespoons shortening or olive oil 2 to 3 cups bread flour
 JK> 1 tablespoon salt
 JK> Cornmeal, for dusting baking sheet
 JK> Sesame seeds, for sprinkling (optional)


Interesting, I've never tried using semolina for bread making.


 JK> > Steve's been helping a lot since he's home more. He's a bit
 JK> > incapacitated tho right now, with a couple of stitches in his left
 JK> > thumb. He was putting a safety chain on a neighbor's door yesterday
 JK> and > it "bit" him.

 JK> Sorry to hear that :(  Hope it's doing better by now!

The stitches came out Monday and he's pretty much back to normal. I'm
over the worst of the bronchitis but going to take it easy for a bit so
I don't relapse.

>> a fall so bad that it hurts to slice an onion with my right hand :( :(
>> but his help is most welcome. Darn I guess I'm going to have to call
>> the doc afterall.. grrr..

 JK> > Do so; you will be better for it. Have you tried heat (like the rice
 JK> > bags) when you're not using it?

 JK> Well, I have an app't this afternoon.. We'll see what he says.. I'm
 JK> hoping he doesn't suggest a shot of steroids into the muscle.. I had
 JK> one of those ONCE and really do NOT want another one :) :) :)  There
 JK> must be something besides those shots to ease this.


Well, by now you should have a verdict. Hopefully nothing that requires
the shot or anything like that.


 JK> > We paid a bit under $100. to get the KA fixed but that included
 JK> > shipping. So far, it's doing well since we got it back.

 JK> Glad there's been no problem... I just have a feeling they're going to
 JK> tell me the base clip needs to be replaced, and it won't be a quick
 JK> fix.. I may check it out with them on the phone and see what they say
 JK> though.   Still have my eyes on that bosch though :)

I just had to replace my serger (actually will pick up the new one next
week). The Baby Lock service technician that worked on it said that
every time he thought he got the timing working, it would go out again.
He said that the next step would be to send it back to the factory at
quite a cost. Considering the age of it (15+ years), we decided to go
for a new one.

>> spare. So I'm hoping the Bosch lives as long as I do (laugh)
 JK> > Sounds like my dad; he's always saying that something should outlast
 JK> him > now. He's 89 tho.

 JK> The first kitchenaid I bought lasted over 20 years :)  I guess that's
 JK> why the stand mixer really bummed me out.. different method of bowl
 JK> attachment though..

 JK> > Steve gets a lot of use out of the kitchen stuff too, not as much
 JK> tho > with the sewing stuff. That's mostly my realm. He does do the
 JK> embroidery


>> CONTINUED IN NEXT MESSAGE <<

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


... Psalms 18:2 |...God, my strength, in whom I will trust;

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