Text 16251, 88 rader
Skriven 2014-08-24 21:04:41 av Ruth Haffly (1:396/45.28)
  Kommentar till text 16157 av NANCY BACKUS (1:123/140)
Ärende: relish  was: kitchen
============================
Hi Nancy,

 NB>  RH>> Maybe, but not many. I'll probably bring a jar in next time we
 NB> cook  RH>> for Life Group.
 NB>  NB>> See how many decide they like okra that way...?

 RH> I suspect not too many will. It's a love or hate vegetable that
 RH> probably has more haters than lovers.

 NB> Sounds like you might have a jar or two left for bringing to next
 NB> year's picnic, then...  ;)

Depending on where we are and where the picnic is, we might just bring a
jar along.

 NB>  NB>> Yeah, only good to a certain extent.. at least they wouldn't dry
 NB> up...  NB>> But, yup, harvesting isn't easy when the fields are too
 NB> soggy.

 RH> Hard getting the heavy equipment thru the fields and slogging thru on
 RH> foot is rather difficult.

 NB> Exactly.   :)

I had to get some bread made before my sewing student came yesterday so
I skipped the market. Steve brought home some nice looking (and tasting)
whole wheat cinnamon rolls and some nice looking, but as yet untasted,
tomatoes.


 NB>  NB>> If they aren't fried so bad from the day to not even think of
 NB> the  NB>> market...  ;)  Of course, being Tuesday evening, maybe
 NB> they'd not be  NB>> TOO bad yet...  :)

 RH> No, they should be relatively fresh still. OTOH, if the market were on
 RH> Thursday nights, the folks would be thinking "Do I have to cook or can
 RH> I just nuke a frozen dinner?" and ignore the market. (G)

 NB> Point.. :)

I think more people tend to drag on Thursdays, knowing there's one more
day of work, school or whatever. But, when they're done on Fridays, they
have the week end to recharge, even if it's working around the house,
etc. A Saturday morning market is good because you can pick things up in
the morning and cook with them that night.


 NB> departments...  Sometimes  NB>> it's just demo-ing a product elsewhere
 NB> in the store, but often it's  NB>> still putting things together..  :)
 NB>  One can often get other ideas  NB>> from talking with the
 NB> demonstrators, too, especially the knowledgeable  NB>> ones; we've
 NB> been known to exchange ideas with them, too...

 RH> We trade recipies, hints, etc with several vendors. Sometimes we've
 RH> even brought samples of what we've made up with what we've bought from
 RH> them. Gives each of us ideas. OTOH, the demo folks at places like
 RH> Wal-Mart are more interested in pushing the product.

 NB> Well, yeah, places like Wal-Mart generally are just pushing the
 NB> product, not the overall concept...  They also discourage their
 NB> demonstrators
 NB> from interacting too much with the customers...  Mrs. Yang (of the

A couple of years ago our W-M brought in a chef that had been on one of
Robert Irvine's shows. Got to talking with him a bit, he had been in the
Army, in Berlin the same time we were (but in a different unit).

 NB> restaurant fame) was, for a while, working at Sam's Club as a
 NB> demonstrator, and she hated it... now she's doing a similar job at a
 NB> TOPS market (another local grocery chain), and happier, since she's a
 NB> friendly sort and likes to chat with the customers...  She started
 NB> doing that after the restaurant closed down and her business of
 NB> supplying the colleges with sushi (with Fu's assistance in making it)
 NB> got to be too
 NB> much for her to do... she found she couldn't just stay home...  (G)

Is she going to go to the new restaurant or stay with TOPS or do both?

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


... I am positive that a definite maybe is probably in order.

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