Text 12598, 90 rader
Skriven 2014-04-25 16:07:37 av Ruth Haffly (1:396/45.28)
  Kommentar till text 12532 av Nancy Backus (1:261/1381.0)
Ärende: Italian etc 10
======================
Hi Nancy,

 NB>  NB>> We used to joke that Daddy would write Mommy's will, and parcel
 NB> out  NB>> all her belongings to the kids... It didn't actually happen
 NB> that way... but it made fine tales...  ;)

 RH> My dad's draft obit starts out with him being in some sort of accident
 RH> connected to his (model) trains. The ironic part now, is that most of
 RH> them have been sold.

 NB> A humorous touch... sounds like perhaps the real thing will be a
 NB> little more staid.  ;)

I'm pretty sure it will be. Steve has a copy of it but I've not seen it.
I could probably add some "interesting" details. (G)


 NB>  RH>> That's what I usually do with my chili and things--Steve can
 NB> taste the  RH>> nuances better so I let him do more of the seasoning.
 NB>  NB>> The team approach to cooking... ;)

 RH> We've done quite a bit of that since Steve got out of the Army. Part
 RH> of it because of school/sewing deadlines, part of it just because it
 RH> works best for what's being done at the time.

 NB> And it doesn't hurt that both of you enjoy cooking... :)

Most of the time. There are times it feels like a drudge but generally
those times pass fairly fast. This week we've done a lot of eating out
of the freezer--just reheating type meals.

 NB>  NB>> As long as you have the freezer space... ;)

 RH> So far, so good. We're trying to "eat down" all the meats and veggies
 RH> we put in last fall. Veggies are going faster than the meats but I can
 RH> see some progress there. I'll get some fresh stuff at the farmer's
 RH> market to suppliment/change of taste the frozen as well.

 NB> It got you through the winter, and the unexpected grounding...

Yes, it has and it's still going strong. I try to pick up some fresh
veggies most weeks so we can have either fresh or frozen, depending on
what else is planned for the meal. Last night previously frozen collard
greens went well with the George Foreman grilled pork chops (pulled from
the freezer) and couscous.

 NB>  NB>> I'm still totally without ideas for this year's picnic...  :)

 RH> You've got a couple of months to think about it yet.

 NB> True... but they look to be rather busy months, with the cataract
 NB> surgeries and a couple of trips and all... :)  Ah, well, one can hope
 NB> for inspiration at some point...  other than plain cookin', there's
 NB> not much that I'm especially talented at...  Last year's tongue was a
 NB> surprise to me, that I did have something different to share... :)

Sometimes plain stuff is just as good as fancy. Our first picnic I did a
peach cobbler and a rice cooker full of a rice blend. The next one we
went to, Steve did the bread & I did the lasagne with meat balls &
brachole. We missed the next one, then the next one (and last one we got
to), I did eggplant parm with meat balls and home done red beet
(pickled) eggs. One jar had onions added, the other one didn't--the
first jar vanished faster.

 NB>  RH>> Heavy cream can have a fair number of carbs in it but the cheese
 NB> is  RH>> basically carb free. It's not something I'd want every week
 NB> but every  RH>> 2-3 weeks would be OK.
 NB>  NB>> I'd've thought that heavy cream was nothing but fat, no carbs at
 NB>  NB>> all... But the sauce would have some flour/starch in it,
 NB> right...?

 RH> Yes, some, but milk/cream do have carbs. A cup of whole milk has
 RH> something like 12 carbs.

 NB> I'll grant you the whole milk... but that's the lactose in the milk,
 NB> not in the cream...

Just checking the one app--yes, cream has carbs. Depending on the type
(whipping, single, etc), it seems to range in the 2.5-3.5/100 gm range.

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


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