Text 24425, 129 rader
Skriven 2015-02-27 16:20:45 av Ruth Haffly (1:396/45.28)
  Kommentar till text 24387 av NANCY BACKUS (1:123/140)
Ärende: KK  was: houses
=======================
Hi Nancy,

 NB>  RH>> I think that was a ploy on the part of your parents to make it
 NB> seem  RH>> to be more like real milk.
 NB> Possibly...  Maybe also trying to talk themselves into it, too... ;)

 RH> So, how much of it did they drink?

 NB> Daddy drank a fair bit, Mommy not so much...  She still doesn't drink
 NB> a very large quantity of fluids in general, not such a good thing...

I noticed at the nursing hhome that the attendants put down 2-3 drinnks
per person at meal times. I'm wondering if it was to give them a choice
without words (This was the dementia floor so most patients couldn't
articulate their choices that well.) or an effort to push more fluids.
Those patients were not ones to think about getting something to drink
between meals.


 NB>  NB>> But then, some people like margarine, too...  ;)

 RH> I grew up on it, used it myself for a number of years (mostly the
 RH> spreadable while Steve was active duty) but used butter for baking.
 RH> Now I make my own spreadable (3 sticks salted butter, 1 cup olive oil
 RH> whipped until well mixed) butter blend and butter, plus some non
 RH> hydrogenated shortening for some of the baking. We also use a lot of
 RH> olive and canola oil for various things.

 NB> I grew up on margarine, too.. the cheap stuff...  and never really

Mom usually bought the A&P or Victory store brand.

 NB> liked it.... I went to butter as soon as I was on my own... For a
 NB> while I was using canoleo margarine (made totally from canola oil) as
 NB> it was the
 NB> first one that I ever found tasted worth using, and it worked just
 NB> fine for anything I'd use butter for, and was supposedly healthier...

I use canola oil as one of my 2 basics, the other being olive oil. For
years I used a lot of canola, little olive, now I have times when I use
more olive than canola oil. We also usually keep safflower oil and
sometimes peanut oil on hand as well.

 NB> Now
 NB> we're back to Land of Lakes Butter, but I do get the spreadable with
 NB> canola oil in it..  :)

I'll buy various brands of butter, but make my own spreadable. Started
as a way to save a few $$, we liked it and decided to keep doing it.


 NB>  RH>> I baked it using the regular oven setting, will try the
 NB> convection  RH>> setting probably next time. But, the convection
 NB> setting worked well  RH>> for a spinach/swiss/ham/egg/kefir pie for
 NB> supper tonight.
 NB>  NB>> Ah.  The pie sounds quite lovely, too.... ;)  One more way to
 NB> learn  NB>> your new "toy"...  :)

 RH> The pie was good; it also had mushrooms in it. But, it's all gone now.
 RH> (G) I baked it at 425 for 15 minutes, then 325 for about 20 using the
 RH> convection setting. It didn't have a lot of liquid like a quiche does
 RH> so it set up fast.

 NB> Using the kefir instead of milk probably contributed to the lack of
 NB> liquid...?  Or was it just in a smaller quantity than you'd expect for
 NB> a quiche...?

A quiche usually has a cup or more of milk or cream in it, plus several
eggs. What I made had maybe half a cup of kefir and 3 eggs. This is
something I do without measuring so there's no specific recipe.


 NB>  NB>> It certainly does.  My parents used it in our koolaid and their
 NB>  NB>> coffee... I don't remember if it was used in anything else.
 NB> Later,  NB>> in my adult years, I discovered that it was giving me
 NB> migraines...  NB>> even in smallest quantities...

 RH> We kids weren't allowed to have it, and looking back, I'm glad. (G) We
 RH> used the Equal stuff for a while but now go with stevia and some
 RH> sugar.

 NB> I've mostly stayed clear of any artificial sweetening since
 NB> discovering my issues with saccherine...  We don't use a lot of sugar

Good to stay away from it then. Have you noticed any problems with other
artificial sweeteners? The lemon pound cake at last year's picnic was
half Stevia, half raw sugar (what we use instead of white).

 NB> anyway... I
 NB> still have about half of the 5-lb bag I bought decades ago... kept
 NB> reasonably fresh in a tall TW blue "square-round" container, that was

I've used more than that, but that includes time when the girls were
home, cooking for Life Group, etc. We've cut way back on our use tho,
since I was told I was diabetic.

 NB> just the right size to dump the whole bag in when it was new... :)  I
 NB> use a bit more brown sugar (like on oatmeal, or on squash, etc), and
 NB> mostly honey and molasses in baking, back when I was doing more of
 NB> that...  :)

I use those as well, but don't eat a lot of stuff with sugar in it now.
I'm more apt to use a bit of stevia with a drop or 2 of molasses on
oatmeal for flavor.


 NB>  NB>> And this was a week-long overnight deal...  :)  As a counselor,
 NB> I  NB>> rarely had to worry about overly hyped kids at night,
 NB> either...  ;)

 RH> As I recall, I slept pretty good at camp, both as a camper, and the
 RH> various ones where I was on staff.

 NB> As a cabin counselor, I slept pretty lightly, just in case I'd be
 NB> needed for anything... :)

I know, I was a counselor when needed but was mostly a specialty worker.
Arts and crafts, nature, that sort of thing.

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


... Nothing is ever lost. It's just where it doesn't belong.

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