Text 16129, 107 rader
Skriven 2014-08-22 19:35:47 av Ruth Haffly (1:396/45.28)
  Kommentar till text 16061 av NANCY BACKUS (1:123/140)
Ärende: a toast!
================
Hi Nancy,

 NB>  NB>> I saw his post... looks like a nice recipe...  :)  I can see why
 NB> you  NB>> were holding out for it...  ;)  Apparently your MIL thought
 NB> of it as  NB>> part of the getting ready to go...?   ;)

 RH> We talked to them a few days ago after they got home so I asked about
 RH> it. She was able to find it so now we can do the bars.

 NB> Ah...  I lost part of the time sense...  :)

Understandable, since you're not directly connected.


 RH> I'm going to do what I did last time, cut them half the size that was
 RH> suggested, to cut the carb count down to a more reasonable level.

 NB> And anyone that feels gypped can always take a second helping... ;)

Yes, but I'll stick with one at a time.

 RH> May try using the stevia
 RH> for baking and a touch of molasses for the brown sugar as well.

 NB> Is molasses that much better carb-wise than brown sugar...?  Or is it
 NB> just that one uses less since it is stronger tasting...?

Molasses isn't any better but brown sugar is basically whie, with
molasses added. By using the stevia for baking, I can cut the carb count
down from about 92 per cup to about 18 per cup. A touch of molasses (a
few drops) will give it the taste of brown sugar without the carbs.

 NB> check it out  NB>> first to make sure that apple wasn't one of the
 NB> ingredients..  :)  All  NB>> the tastes melded really nicely into it.
 NB> :)

 RH> That made it special then--when one or two flavors shout out, it can
 RH> mask the more delicate tastes of some ingredients.

 NB> I probably should have tried to get the recipe, although I was given
 NB> the impression that perhaps it wasn't readily being given out.  :)

It happens sometimes. I have one I don't give out, others I've given
away I don't know how many times.

 NB>  NB>> For sure.  One of them being Fu's new restaurant, Taste of
 NB> Japan... :)

 RH> Have you tried it yet?

 NB> Absolutely... We were there twice for dinner the first week he was
 NB> open... the first time just the two of us (Richard having been
 NB> watching out for his actual opening), and the next night being treated
 NB> by our son (after I'd texted him while we were waiting at the sushi
 NB> bar that we
 NB> were there and Fu was open... he'd been waiting for the news, too)...
 NB> And then I was there again for lunch with my friend, getting the bento
 NB> box lunch specials I told you about yesterday...  :)

Sounds like you were ready when he opened up. (G)

 NB> was some ongoing  NB>> continuity possible...  And I'm sure there's
 NB> some sort of permutation  NB>> of the campus center snack bar still
 NB> available....

 RH> The Inn had a fire some years ago so was torn down and a new one
 RH> (without the restaurant) was built.

 NB> Ah.  That's a shame...

Yes, but it happens. IIRC, it was an electrical fire.

 RH> The snack bar is still there, but
 RH> revised several times since I was a student.

 NB> RIT's on-campus eateries have changed substantially since my time,
 NB> too... :)

I think they try to re-invent themselves every so often but keep
carrying the same basic foods. Some new items, some deletions, but still
can get pizza, burger, fries, etc.................

 NB> work... ;)  NB>> By now there's probably a Subway and/or a chain pizza
 NB> place there..

 RH> I think a Subway is in town now. I'll have to check, either thru the
 RH> sister of a girl I know who will be a student there or next time we
 RH> go thru the area.

 NB> Be interesting, anyway... :)   By now, too, there might be more places
 NB> to eat in town... especially with the college still there and
 NB> viable...

Not that school. The school is basically the town. There aren't many
people in the town who aren't connected to the school in one way or
another.

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


... History repeats itself because nobody listens ...

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