Text 8198, 125 rader
Skriven 2011-03-10 16:38:57 av Ruth Haffly (1:396/45.28)
   Kommentar till text 8130 av Janis Kracht (1:261/38)
Ärende: rosemary 944                                             [1]
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Hi Janis,

 JK> making. That, > a shot of spicy brown mustard, 2/3 extra sharp cheedar
 JK> & 1/3 same cheese

 JK> Yep, I do about the same for mac & cheese.. but I don't use the exact
 JK> white sauce with cloves-stuck-in-the-onion in the oven for that.. I
 JK> use the only the stove top, sometimes adding some chicken broth to the

I usually do it all stove top, cooking the pasta first & after making
the sauce, putting it into the bowl with the pasta & nuking it a bit to
equalise the temperature. When I was in the hospital in Berlin, the day
Steve got back from TX, Rachel & Deborah tried to make mac & cheese
following Betty Crocker but nuking it. They couldn't understand why it
wasn't getting thick so kept giving it more time. Steve got to the
apartment as it was reaching the brick stage & rescued them.


 JK> cheese sauce for mac & cheese.. spicy brown mustard is a nice idea :)
 JK> I use about a tablespoon of worchestershire sauce.  When Lee&Perrins
 JK> started using HFCS in their
 JK> worchetershire sauce I started making my own :)

I gave up on them and bought the store brand that didn't have HFCS in
it.


 JK> ===Worchestershire sauce===

Got it, thank you.


 JK> Some people use tamarind paste as well, but I never seen to have it
 JK> around (g)

I think I've seen it at WFM but can't say for 100% sure. Pretty sure
it's in Asian markets.

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

 JK> I guess we'll have to wait a generation to see if some of the changes
 JK> in some a family's diet make a difference.. I'm thinking of those of
 JK> us who've added more whole wheat to our diet, as well as eating more
 JK> meat from grass-fed beasts rather than industrial animals.. I hope it
 JK> makes a difference (g).

They say already exhumed corpses show less decay thanks to
preservatives.


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

 JK> It's funny as well that around here, even with the Italian population
 JK> in Binghamton, you have a hard time even finding _any_ decent Italian
 JK> bread.. where I grew up in Warwick (a tiny village at the time, like
 JK> Windsor),  the Grand Union food store had some good Italian bread..
 JK> not here though :(

That's a shame, there don't seem to be too many small bakeries any more
like we had in town growing up. OTOH, they're all over the place in
Europe.


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

 JK> It's a great flour to have around.  I use it for bread, puddings, and
 JK> macaroni.  For the Italian Semolina bread, I get the Malt syrup at the
 JK> health-food store.. it makes a big difference in the flavor.. and it
 JK> seems to last forever (laugh). I guess only using a 3 tablespoons at a
 JK> time helps that. I have another recipe that doesn't use a sponge, just
 JK> semolina and flour, I'll dig that one up later :)

Sounds (and smells) good. (G)


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

 JK> > The stitches came out Monday and he's pretty much back to normal.


 JK> Good to hear :)

He's had this week off froms school, been busy baking and putting up
storm gutters.


 JK> > over the worst of the bronchitis but going to take it easy for a bit
 JK> so > I don't relapse.

 JK> I can understand that... This pain killer is knocking me out so I'm
 JK> kind of in a 'forced' take it easy stage. :)

Been there, done that. The cough is lingering, making life not so fun.

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

 JK> So far.. he wants to hear from me in a week to see how things are
 JK> going.. The painkiller umm.. mostly works.  I think it's one of those
 JK> you have to take for a while before it really kicks in.

You need enough in your body for it to be effective.

 JK> > I just had to replace my serger (actually will pick up the new one
 JK> next > week). The Baby Lock service technician that worked on it said
 JK> factory at > quite a cost. Considering the age of it (15+ years), we
 JK> decided to go > for a new one.

 JK> That's a good idea for sure.  Hope you have a good 15 more years or
 JK> more with the new one :)

Hopefully a good long time. I want to still be sewing for grand kids
then.

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


... I hit my CTRL key, but I'm STILL not in control

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