Text 12216, 91 rader
Skriven 2014-04-15 19:08:03 av Ruth Haffly (1:396/45.28)
  Kommentar till text 12152 av Nancy Backus (1:261/1381.0)
Ärende: Italian etc 10
======================
Hi Nancy,

 NB> made  NB>> it totally open-ended... only "expired" when the POA passed
 NB> to her  NB>> niece when she moved down to Arkansas...  :)
 RH> Should have figured you would be up on such things. (G) Still, never
 RH> hurts to corroborate. Sometimes the most obvious things to do are the
 RH> ones that get overlooked in dealing with the minutia.

 NB> True... especially if left until one is closer to being overwhelmed...

Like any other big event, getting as much done in advance as possible is
always a good thing. You didn't wait until the last minute to reserve
the church & pastor, a place (and food) for the reception, etc when you
got married, I suspect. Likewise, get as many final plans done now while
it's easier and you're not as emotional.

 RH> Good to hear discussions are in the works. Most of ours are done thru
 RH> e-mail since we're so scattered. I guess the last all of us siblings
 RH> together time was back in 2000 for our folk's 50th anniversary; one
 RH> sister didn't make it for the 60th in 2010. Some one on one phone
 RH> discussions have taken place, same with in person meetings but we're
 RH> all talking to each other.

 NB> That's pretty necessary.  We are pretty scattered, too, but the only
 NB> one that isn't around in person at all (except for extraordinary
 NB> things like Daddy's funeral) is my sister in England (and her
 NB> offspring).  The rest of us are at least East Coast... ;)

We're in NC, I've a brother in FL, sister in AZ and a couple of siblings
in NY. Of course we could be somewhere else when the time comes but all
of us have at least a phone and e-mail to keep in contact.

 NB>  RH>> It was--forget where I picked up the Italian dressing hint,
 NB> maybe it  RH>> was here, but that makes quite a differnece in taste.
 NB> Got asked if  RH>> worchestershire sauce was part of the dressing. (G)
 NB>  NB>> They got you somewhat pegged... ;)  Enough to know that you
 NB> might  NB>> have added any sort of interesting thing... ;)

 RH> They do know we both cook. Also, the taste is just different enough
 RH> that it piques interest. I tried it at home first--Steve usually
 RH> doesn't like mayo/mustard dressing based potato salads but does like
 RH> this one.

 NB> Who better to be the guinea pig... (G)  At least then if it totally
 NB> doesn't work, you know before you make a big batch of it...  ;)

Years ago, he said that it was better to make something for the first
time for eating at home, before making it for taking somewhere. I've not
always stuck to that rule but it's a pretty good idea, overall. Some
recipies I know, just by reading them, about how they'll taste and how
well they'll be received at a gathering. Others, I do go ahead and make
at home on a trial basis to decide if it's a "take" or "leave" dish.

 RH> Steve's favorite cold one is from a Penn. Dutch cook book with a
 RH> sweet/sour cooked dressing. I like the above one as I can adjust
 RH> dressing amounts easier, depending on how many potatoes and/or eggs I
 RH> have. It's a different taste than the Penn. Dutch one, also different
 RH> from the hot German style potato salad I make.

 NB> Lots of variety... not at all a bad thing... ;)   Of the various
 NB> potato salads, probably my favorite is the hot German style (even
 NB> eaten cold), but I like the other types ok...  :)

I like the German style, hot or cold too. The bacon and vinegar flavors
just go so well together.............hmmm, might make some for the
picnic.


 NB>  NB>> The taste was less affected than the appearance, I guess... :)

 RH> Basically, yes and there were enough other things in the dish to mask
 RH> the fact that the alfredo sauce wasn't quite right. But, I will get
 RH> the sauce mastered, eventually.

 NB> Of course.  :)

As long as it's not a once a week thing...................I can't afford
the rise in blood sugar that often. I did go over 100 yesterday morning
but had a not so great for my sugars eating week end and numbers were
back down today.

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


... Feed your faith and starve your doubts to death.

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