Text 14459, 60 rader
Skriven 2014-06-25 15:10:06 av Nancy Backus (1:3634/12.0)
     Kommentar till en text av Ruth Haffly
Ärende: a toast!
================
-=> Quoting Ruth Haffly to Nancy Backus on 06-23-14 22:08 <=-

 NB>> I've seen some where one couldn't easily do the change...  My main
 NB>> problem with a phone getting bumped was that it would speed-dial
 NB>> people all by itself...   Then I discovered how to lock the keypad...
 NB>> ;)  That works most of the time, anyway...  ;)

 RH> Mine locks as soon as the cover is flipped. No chance of it dialing
 RH> automatically.
 
No cover to flip on mine... :)   It's an older (probably considered
obsolete now by some) model...  :)
 
 RH>> I was out at tonight and got a call from a friend we'll be meeting up
 RH>> with after the picnic. We'd been missing connecting with each other
 RH>> the last few days so it was good to finally talk.
 NB>> Another good thing..  :)

 RH> Yes, and now have to make sure we've got pictures of the girls, grand
 RH> kids, etc to share when we see them.
 
Putting them on the phone...?   Or taking them in hard copy...?

 RH>> I'll enjoy it no matter what. Saw a recipe for gingered apple slaw in
 RH>> yesterday's paper. My first thought was that you and Ruth would enjoy
 RH>> it, then remembered you couldn't have it. Sigh!
 NB>> Maybe I'd make gingered pear slaw...  then I could enjoy it, too... ;)

 RH> That would work.

Yup... :)
 
 RH>> It called for a tablespoon of fresh ginger juice; I think it's the
 RH>> first time I've seen a recipe calling for ginger juice.
 NB>> Not a particularly common ingredient, to be sure.  :)   Did it also
 NB>> call for slivers of ginger...?

 RH> No slivers, just the juice. I'll try to remember to make a copy of it
 RH> to bring with me.

The juice would be smoother mixing in than powdered ginger, anyway.. :) 
I might add some ginger slivers as well, if I did make it...  :) 
Depending on what I was making it for...  :)
 
 RH>>> It is, that's why we call it the vanishing lemon pound cake. (G)
 NB>>> Of course... :)
 RH>> I know one time it was gone within an hour, don't know if that's the
 RH>> record or not.
 NB>> Depending on how many are eating it, I'm sure it could go even
 NB>> faster....  ;)

 RH> Probably so. I got the dry ingredients measured and packaged today.

All prepared...  :)

ttyl        neb

... Hearts are still red muscle meat, a sort of gateway offal.

 * Origin:  (1:3634/12)