Text 24523, 122 rader
Skriven 2015-03-04 21:06:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: KK  was: houses
===========================
-=> Quoting Ruth Haffly to Nancy Backus on 02-27-15  16:20 <=-

 RH>>> I think that was a ploy on the part of your parents to make it
 RH>>> seem 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...

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

Could have been some of each... having multiples available would send a
message that one should be having something to drink, then, and later...
also make it so that the aide wouldn't have to go look for an alternate
fluid if the first one tried wasn't acceptable... :)
 
 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... 

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

Daddy bought the store brand... A&P was a usual venue when available... 
 
 NB>> and never really liked it.... I went to butter as soon as I was on
 NB>> my own... For a while I was using canoleo margarine (made totally
 NB>> from canola oil) as it was the first one that I ever found tasted
 NB>> worth using, and it worked just fine for anything I'd use butter
 NB>> for, and was supposedly healthier...

 RH> I use canola oil as one of my 2 basics, the other being olive oil. For
 RH> years I used a lot of canola, little olive, now I have times when I
 RH> use more olive than canola oil. We also usually keep safflower oil and
 RH> sometimes peanut oil on hand as well.
 
At the moment, my only oil available is canola oil... but I don't use
oil very often... even now that I'm sauteing things more, I'm using the
butter/canola mix for that...

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

 RH> I'll buy various brands of butter, but make my own spreadable. Started
 RH> as a way to save a few $$, we liked it and decided to keep doing it.
 
I'm using the spreadable for anything butter-related... When I was
buying straight butter, I'd often get Wegmans... I think they recently
came out with their own spreadables, but I haven't tried them yet...

 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...?

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

Ah, ok... makes sense.  :) 
 
 NB>> I've mostly stayed clear of any artificial sweetening since
 NB>> discovering my issues with saccherine... 

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

So far no... but I stay clear of most, just on GP... I figure that a
once in a while exposure probably won't be a major issue, and so far
that's proved true...  The alcohol sugars do tend to do their laxative
thing for me, at least in larger amounts, so I've been careful there for
years, too..  The newer ones I'm just leary of long-term effects so
avoid them.  The Stevia in your lemon pound cake didn't seem to cause
any problems... but I still don't want to push that too much either for
myself...  Stevia worked very well for MJ when I switched her saccherine
and/or Splenda to that... she had much better BG readings thereafter.

 NB>> We don't use a lot of sugar anyway... I still have about half of
 NB>> the 5-lb bag I bought decades ago... kept reasonably fresh in a
 NB>> tall TW blue "square-round" container, that was just the right
 NB>> size to dump the whole bag in when it was new... :)

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

I bought that bag of sugar when my kid was still little... probably
before he was 12... But we were already using more brown and alternates
like honey and molasses back then, too...  :)  I grew up with brown
sugar for hot cereal, so it was an easy move to use it for more
things... :)

 NB>> I use a bit more brown sugar (like on oatmeal, or on squash, etc),
 NB>> and mostly honey and molasses in baking, back when I was doing
 NB>> more of that...  :)

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

We don't do a lot of sweets, even though there's no problems with sugar
here... We just try to be reasonable about them...  :)
 
ttyl       neb

... (A)bort, (R)etry, (W)hackitonthesideofthemonitor!

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