Text 16374, 150 rader
Skriven 2014-08-28 19:04:08 av Ruth Haffly (1:396/45.28)
  Kommentar till text 16304 av MICHAEL LOO (1:123/140)
Ärende: odd food & eaters 858
=============================
Hi Michael,

 ML> Stubborn old coot, eh.
 RH> Quite so. Talked to him last night, he said the doctor wanted him to
 RH> eat healthier than he has been. Dad didn't elaborate on it but at his
 RH> age, just letting him eat what's reasonably nutritious that he likes is
 RH> good enough for me.

 ML> When my own (stubborn) father started running into problems,
 ML> he was in his mid-80s, and when people fussed at him about
 ML> the quality of his diet, I said, why bother. He'd already
 ML> paid the prices - heart attack in his 50s (but as I was, he

According to ne doctor, my dad had a heart attack at some point, years
ago. It wasn't severe enough to be noticed as such so he just kept on
going. He's always been a bit of a picky eater--nothing spicy or
other things that would give him indigestion. I suspect he had some
ulcers that settled down after he left the newspaper (not confirmed but
he used to go thru a lot of OTC stomach medications). There was one
recurring health issue that required several surgeries, plus he had some
pop up issues that needed surgical intervention as well.

 ML> was tough enough that it wasn't diagnosed as such until
 ML> much later), diabetic neuropathy and nephropathy starting
 ML> when he was around 80. If he wanted ice cream at every meal,
 ML> so be it.

Dad doesn't have diabetes (that we know of) but does like his ice cream.
Of course, if he had some, Mom had to have some as well and she did have
(uncontrolled) diabetes. Dad didn't have ice cream at every meal but
(almost) every meal had to be something he liked. We could get away with
having eggs maybe about once a week in the summer, less often during the
winter as they were not a favorite meal. When I was a kid, they were
served with bread & butter; we serve them with toast. Steve and I have
made some egg dishes for Dad and Mom (when she was still home), serving
toast with them. (G)

 ML> And spoiled, too. Ah, well.
 RH> At age 92, being able to complain about the food is not a big problem.

 ML> If that's all he has to complain about, I guess that's not
 ML> so bad.

He has other issues that we hear about but the food seems to be the
biggest complaint.

(Brothers)
 RH> It's possible but when he was up in May, I heard him and my other
 RH> brother talking about how they like Mrs. Stouffer's lasagne.
 ML> If they don't eat more than one package, that might be okay.
 RH> I don't know how much they pack away at a time but neither of them
 RH> look like they're malnourished. Older brother is probably close to 3
 RH> times my weight, younger one is at least double, plus probably a bit
 RH> more.

 ML> The individual serving boxes are 320-370 Cal each; for the
 ML> family and party packs, all bets are off.

I don't know what size serving box they were talking about but I suspect
either one of them could pack away a couple (or more) of the individual
size serving boxes. I might be able to eat one but I'm not that
impressed with the product; my MIL taught me how to make a much better
lasagne (as you tasted at Janis's in 2008).

 RH> Some canned stuff can be quite pricey! Caviar, for example--I'll let
 RH> someone else pay for (and eat) it.

 ML> I tend to agree there. It's perfectly okay stuff, but why
 ML> pay $50 an ounce for it (and much more for the good stuff).

I can think of much better ways to spend my money. (G)

 ML>       Title: Green Pea Guacamole
 RH> I'd rather go with the avocado version, and skip the cilantro. The
 RH> green pea version came out in the "all fat is bad" phobia era but now I
 RH> know that the fat in avocado is good.

 ML> For some of us fat is good, in general. For others, perhaps
 ML> not so.

Some fat is good, too much fat isn't good however.

 ML>       Title: World's Best Low-Fat, Low-Cal Lasagna
 ML>  Categories: Cyberealm, Mom's best, Italian
 ML>       Yield: 20 servings

 ML> MMMMM---------------------FROM LINDA FIELDS--------------------------

 ML> MMMMM-----------------CYBEREALM BBS 315-786-1120----------------------
 ML>       1 pk Uncooked lasagna noodles
 ML>            Water to cook noodles
 ML>       1 ts Salt for water
 ML>       4 c  Shredded mozzarella cheese
 ML>            -low cal, low fat
 ML>       3    Jars pasta sauce of your
 ML>            -choice (or 8 cups)
 ML>       2 lb Low-fat ricotta cheese
 ML>       1 tb Sugar
 ML>     1/2 c  Low-fat parmesan cheese
 ML>       3 tb Parsley flakes
 ML>       1 tb Italian seasoning
 ML>       2 lb Turkey italian sausage
 ML>       1 ts Honey
 ML>       1 ts Salt
 ML>            Pepper to taste
 ML>       4    Eggs (or egg substitute to
 ML>            -equal 4 eggs)
 ML>            Parmesan cheese to taste


Sub out full fat for all the low fat ingredients and it would taste much
better. Also, kick up the seasonings several levels--add some garlic and
cut down on the parsley. Then it might start to be something edible.

 ML>   4. In a very large (roasting pan size) baking pan, add 1/2 cup of
 ML> the   sauce to the bottom. Line the bottom with lasagna noodles; add
 ML> 1/2 of   the cheese mixture, and then add 1/2 of the sausage on top of
 ML> the
 ML>   cheese. Add 1 to 1 1/2 cups of sauce over this layer, top with
 ML>   noodles and repeat process. When the final layer of noodles is
 ML> added,   top with sauce and additional mozarella cheese and parmesan
 ML> cheese, if   desired.

She's got the idea on how to assemble it down pretty well.

 ML>   5. Heat oven to 400F. Bake for 30 minutes covered, then uncover and
 ML>   bake for an additional 30 minutes or until cheese is bubbly (and the
 ML>   pan is sufficiently dripping to make a mess ;). Serve in 4 x 3
 ML>   squares.

Heat the oven to 350F; 400 is too hot and it'll burn. Also, bubbling
over to make a mess isn't so great, after all, who wants to clean the
oven afterward?


 ML>   From the warped and strange mind of Linda Fields

Agreed, warped and very strange mind. Enough to give anybody who knows
how to cook real Italian food nightmares. (G)

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


... There cannot be a crisis today; my schedule is already full.

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