Text 12360, 118 rader
Skriven 2014-04-19 17:09:30 av Ruth Haffly (1:396/45.28)
  Kommentar till text 12301 av Nancy Backus (1:261/1381.0)
Ärende: Italian etc 10
======================
Hi Nancy,


 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.

 NB> Actually... when we got married, we did it with as little fuss as
 NB> possible... and took for granted that we'd have our own pastor and
 NB> church available, which we did... ;)  And the food was cookies and
 NB> punch that I made/planned, and a donated (spur-of-the-moment) wedding
 NB> cake

OK, I should have said something along the lines of "........when most
people get married.........." Since I was the first of my siblings to
get married, we did do a bit more fussing. My younger brother worked in
a deli--they did the catering, a high school classmate's mom made the
cake and the reception was at the church fellowship hall. The ladies of
the church handled set up, serving, clean up, etc. My aunt made my
dress, other girls had theirs made by various people. Still, it was
fairly a small event for something that's lasted for 38 years and 7
months (and counting).


 NB> from the ladies of our church...  :)   But as to final preparations...
 NB> some of that's been done now for Mommy, since we've been through it
 NB> already with Daddy... the plot's there, etc...  ;)   And she's already
 NB> making out her list of which hymns she wants sung at her service... :)
 NB> The near-end are a little looser, but I'm sure that things will solid
 NB> up as needed...  :)


My mom didn't pre plan anything before her mind went. Dad has some final
plans made & paid for but, like your mom, there are loose ends to tie
up. They have a plot, have Dad's (don't know about Mom's) obit drafted,
met with undertaker, etc.

 NB>  NB>> things like Daddy's funeral) is my sister in England (and her
 NB>  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.

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

That's what we're all trying to do. Easier now that we all have e-mail
and internet--not all the siblings did for some time.

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

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

That's what I usually do with my chili and things--Steve can taste the
nuances better so I let him do more of the seasoning.

 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.

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

So far, all have gone over well. Some I need to figure out how to scale
down for the 2 of us, unless I make a large batch and portion it out
into freezer containers.


 NB>  NB>> Lots of variety... not at all a bad thing... ;)   Of the various
 NB>  NB>> potato salads, probably my favorite is the hot German style
 NB> (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.

 NB> That's a thought... :)

I might just do that then.


 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.

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

Heavy cream can have a fair number of carbs in it but the cheese is
basically carb free. It's not something I'd want every week but every
2-3 weeks would be OK.

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


... Always butter up the SYSOP, they taste better that way.

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