Text 22869, 70 rader
Skriven 2015-01-13 13:52:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: move  was: back
===========================
-=> Quoting Ruth Haffly to Nancy Backus on 01-11-15  22:38 <=-

 RH>> I've already done some of that but there are a lot more boxes to go.
 RH>> Didn't realise I'd packed so many! (G)
 NB>> You were a busy little beaver... and one just plods on, one after
 NB>> another... quite the mountain can be built up that way...  ;)

 RH> Had to do it, Steve was over at the new place working on things and we
 RH> wanted to be out of the old one before the end of the year.

And there was all the stuff to pack... Now it's just the plodding
through of unpacking all the boxes and getting them all stowed away
properly... ;)
 
 NB>> I've not seen as much of the world as I'd probably like to... but
 NB>> the world has mostly come to me, in the form of authentic dishes
 NB>> from local restaurants... and friends from all over the world... :)
 NB>> I may not always make the authentic dishes, but I can make viable
 NB>> imitations...  ;)

 RH> Eating your way around the world? (G) It's fun making authentic
 RH> recipies but it's also fun making your own versions of them. 

Something like that.  :)   Some things are easier imitated than
others... some are better when someone else makes them... (G)

 RH> I've not made sauerbraten yet this winter but will probably do so
 RH> relatively soon. The move sort of put it off because some of the
 RH> cook ware I use was packed up, and I've just gotten it out. 

And besides, you had an unplanned (even if somewhat expected sometime)
trip in the middle of things..  :)  Now you can settle in and make some
nice winter comfort food.. ;)

 RH> It's another dish my mom tried making, as I recall, only once, out of
 RH> venison and several of my siblings didn't like her version. It was ok,
 RH> not great, but not on the level I've had it since, both in Germany and
 RH> in German restaurants here in the States. 

From what you've said, she wasn't a particularly confident cook.. easily
discouraged when others didn't like things..  :)  So not as likely to
keep trying until she got it to be good...  :)

 RH> I found a good recipe some years ago and have stuck with it; the
 RH> red cabbage I do as a side comes from a Bavarian cook book Steve
 RH> was given when he did a 3 month temporary duty in Augsburg. 

And you've done them both enough probably to have made them your own, as
well....  :)

Which reminds me... I've found a nice little German restaurant here in
town... It's actually a German butcher shop that branched out to serve
lunch...  Deb's friend Jeff took her and me there for her birthday last
month, and I thought of you guys...  :)  Deb had a sausage sampler
platter, Jeff had a meats sampler platter, and I had the sauerbraten
with sides of red cabbage and german potato salad...  All very tasty. 
Deb and Jeff sent me home with another sampler platter like Jeff's for
Richard, it didn't have the sauerbraten so I added a little piece of
mine to it for him...  It took him two days to eat all the food... and
we used it for our main meal that day...  :)   I believe they are only
open for lunch, though, so a visit there would have to take that into
account... :)

ttyl          neb

... Of all the things I've lost, I miss my mind the most!

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