Text 1711, 117 rader
Skriven 2013-06-24 14:08:25 av Ruth Haffly (1:396/45.28)
     Kommentar till en text av NANCY BACKUS
Ärende: lasagne
===============
Hi Nancy,

 NB> aunts  NB>> and grandmother make their signature Speckledy Ice cream
 NB> (vanilla with  NB>> chocolate flakes speckled throughout) as a regular
 NB> summer treat at  NB>> their home in Montreat.  The family recipe has
 NB> alas been lost over the

 RH> Maybe somebody in that area has a similar recipe, think Billy Graham
 RH> might?

 NB> Dunno whether the recipe came from Montreat or from their home in
 NB> Norfolk... they spent summers at Montreat, though, and that's more
 NB> quintessentially ice cream weather...  ;)

Most of the time, yes. We're having a cooler than normal summer this
year so not as much ice cream is probably being consumed. OTOH, it's
still very hot out in LVNV and AZ so they're probably eating a lot more
of it.


 NB>  NB>> years. I'm sure that Daddy bought the ice cream when it was on
 NB> sale,  NB>> and stocked up...  It was usually store brand, but when we
 NB> moved to  NB>> the Philly area, it was Breyers more often...

 RH> Steve introduced me to Breyers when we got married, part of our move
 RH> away from chemicals & preservatives in our foods.

 NB> Another good reason to eat Breyers...  :)  It was a local brand in
 NB> Philly, plus, of course, it tasted great...  I still remember the
 NB> radio jingle ad for it...  "Hello, Breyers calling... we have
 NB> wonderful ice
 NB> cream for you. We have choc'late, vanilla and strawberry, too, and
 NB> great combinations of flavors for you.  Hello, Breyers calling, in
 NB> winter,
 NB> spring summer and fall... quality buyers ask for Breyers, the greatest
 NB> ice cream of them all."  And yes, the music was going along in my head
 NB> as I typed that..  (G)

I never heard the jingles so don't have to worry about those ear worms.
(G)


 RH> I don't know, Steve thinks he's spoiled with my home made bread. (G)

 NB> Hard to beat good homemade bread, to be sure...  :)

Haven't found a store bought bread that's as good as mine yet.


 RH> Did you try any of the Portugese sweet bread that Dale & Gail brought
 RH> up to the pond picnic a couple of years ago? I made that with fresh
 RH> ground (from our mill) wheat.

 NB> I think so... it may have been near the end of the week...  as you
 NB> say, it was a couple years ago...  I'm sure it was even better when it
 NB> was fresh out of the oven...  :)

No, not quite as good as fresh baked but warming it helps. Steve's
Afghani friend gave him some flat bread the other day; it's pretty good
but reminds me of (in looks) a crust portion of a regular loaf but about
10"x15" in size.

 NB>  NB>> My sister with the ten kids had that in her house as a staple...
 NB> along  NB>> with cans of pork and beans...  I got my fill of it the

 RH> At least chicken nuggets and frozen pizzas weren't in the lunch
 RH> rotation. (G)

 NB> Those were too expensive for that crew... :)

But how many moms of this generation do rely on them, no matter what the
cost? They haven't learned how to make a better lunch for less.

 NB>  NB>> did at my own house was to cook up the pasta, drain it and then
 NB> stir  NB>> in shredded cheese to melt onto the pasta.  Sometimes I'd
 NB> toss in some  NB>> frozen peas, for "Mac and cheese, peas" (a favorite
 NB> with my kid)...

 RH> I'd make a "proper" white sauce and add lots of cheddar (extra sharp
 RH> please) and a squirt of spicy brown mustard. I said "proper" because I
 RH> always make it by eye, no measuring of the fat (which could be
 RH> anything from butter to chicken fat or bacon grease), flour or liquid
 RH> (milk or stock, latter could be chicken or veggie, home made of
 RH> course). I'd cook the macaroni, put it in a bowl with a cover, then do
 RH> the sauce in the same pot. Then I'd combine the 2 and nuke it for a
 RH> couple of minutes to equalise the temperature. It usually vanished.

 NB> You did far more effort than I was willing to do... as we've said,
 NB> you're a Cook, far more that I am...   :)   As long as the cheese
 NB> melted and covered the pasta, I was satisfied... didn't have to have a
 NB> creamy
 NB> sauce...  MIne always vanished, too... :)

Did you use whole wheat pasta? I've made some converts to whole wheat
pasta when they taste how good my mac & cheese is. I use it all the time
when I cook for Life Group & haven't gotten any complaints yet.


 NB>  RH>> Next time we go to a Korean place, I want to get a seafood
 NB> pancake. (G)  NB>> See if it's as good as the one we had...?   We
 NB> heard from our son that  NB>> his then boss (a Korean woman) said that
 NB> Seoul Garden has the best  NB>> seafood pancakes in twon...  :)

 RH> We'll have to see if the Seoul Garden down here has one equally good.

 NB> I thought yours was Seoul House...?   Ours isn't part of a chain, just
 NB> a local one off...

Ours is not a chain, and it is the Seoul Garden. I thought yours was the
Seoul House. Either way, they're both good.



... Wisdom consists in knowing what to do with what you know.

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