Text 12301, 89 rader
Skriven 2014-04-18 13:58:38 av Nancy Backus (1:261/1381.0)
  Kommentar till text 12216 av Ruth Haffly (1:396/45.28)
Ärende: Re: Italian etc 10
==========================
-=> Quoting Ruth Haffly to Nancy Backus on 15 Apr 14  19:08:03 <=-

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

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

Actually... when we got married, we did it with as little fuss as
possible... and took for granted that we'd have our own pastor and
church available, which we did... ;)  And the food was cookies and punch
that I made/planned, and a donated (spur-of-the-moment) wedding cake
from the ladies of our church...  :)   But as to final preparations...
some of that's been done now for Mommy, since we've been through it
already with Daddy... the plot's there, etc...  ;)   And she's already
making out her list of which hymns she wants sung at her service... :) 
The near-end are a little looser, but I'm sure that things will solid up
as needed...  :)

 RH>> Some one on one phone discussions have taken place, same with in
 RH>> person meetings but we're 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... ;)

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

One never really knows what will be or where one will be...  but keeping
in contact is key...  :)

 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...  ;)

 RH> Years ago, he said that it was better to make something for the first
 RH> time for eating at home, before making it for taking somewhere. I've
 RH> not always stuck to that rule but it's a pretty good idea, overall.

Minimizes the total flops that get seen in public, anyway... ;) 
Seriously, though, it is good to have another educated taster to check
it out first, and figure what if anything needs tweaking... :)

 RH> Some recipies I know, just by reading them, about how they'll taste and
 RH> how well they'll be received at a gathering. Others, I do go ahead and
 RH> make at home on a trial basis to decide if it's a "take" or "leave"
 RH> dish. 

And some recipes, one would just as soon make for a large group the
first time so that hopefully it will all be eaten if it's only a so-so
dish after all.. ;)  After all, they may think it tastes wonderful... :)

 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...  :)

 RH> I like the German style, hot or cold too. The bacon and vinegar
 RH> flavors just go so well together.............hmmm, might make some
 RH> for the picnic.
 
That's a thought... :) 

 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.  :)

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

That's still pretty controlled.  :)   The alfredo sauce itself isn't
that carb-laden, is it...?  Just the pasta you'd have it with...?

ttyl         neb

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