Text 24574, 150 rader
Skriven 2015-03-05 20:03:44 av Ruth Haffly (1:396/45.28)
  Kommentar till text 24523 av NANCY BACKUS (1:123/140)
Ärende: KK  was: houses                                          [1]
====================================================================
Hi Nancy,

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

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

I never bothered to ask, figured they had their reasons, and were busy
enough, trying to get meals out to the residents.

 NB> lot of  RH>> olive and canola oil for various things.
 NB>  NB>> I grew up on margarine, too.. the cheap stuff...

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

 NB> Daddy bought the store brand... A&P was a usual venue when
 NB> available...

When we lived down on the coast, there was an A&P in Jacksonville. We'd
shop there quite often. Up at Fort Devens (MA), there was a Victory in
the town of Ayer. We stopped in a few times, but the commissary was
really close to where we lived so we shopped there most of the time. It
carried name brands only, no store brand, but at a decent prince.

 NB>  NB>> and never really liked it.... I went to butter as soon as I was
 NB> on  NB>> my own... For a while I was using canoleo margarine (made
 NB> totally  NB>> from canola oil) as it was the first one that I ever
 NB> found tasted  NB>> worth using, and it worked just fine for anything
 NB> I'd use butter
 NB>  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.

 NB> At the moment, my only oil available is canola oil... but I don't use
 NB> oil very often... even now that I'm sauteing things more, I'm using
 NB> the butter/canola mix for that...

I'll use whatever I think is appropriate. For the salmon patties and
fried potatoes with onions we did for supper tonight, I used canola oil.


 NB>  NB>> Now we're back to Land of Lakes Butter, but I do get the
 NB> 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.

 NB> I'm using the spreadable for anything butter-related... When I was
 NB> buying straight butter, I'd often get Wegmans... I think they recently
 NB> came out with their own spreadables, but I haven't tried them yet...

You'll have to try it and give us a report.

 NB> liquid like a quiche does  RH>> so it set up fast.
 NB>  NB>> Using the kefir instead of milk probably contributed to the lack
 NB> of  NB>> liquid...?  Or was it just in a smaller quantity than you'd
 NB> 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.

 NB> Ah, ok... makes sense.  :)

It tasted good, no matter what it was called. (G)


 NB>  NB>> I've mostly stayed clear of any artificial sweetening since
 NB>  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).

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

Stevia is a plant based sweetener, not an alcohol sugar so it is better
for you. Studies have been done (but I can't cite specifics) proving
that it is better for BG than the other sweeteners. Would I rather have
sugar? Yes, but since I can't, I'll go with the stevia until something
better comes out or if it can be proven that stevia is harmful for long
term use.

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

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

I grew up with a very limited amount of brown sugar allowed for hot
cereals, white for cold cereals. I used to (pre diabetes) use brown
sugar on hot cereals, with raisins and cinnamon, now it might be the
stevia and drop or 2 of molasses and fewer, if any, raisins. I dropped
the white sugar on cold cereal after getting married.

 NB> etc),  NB>> and mostly honey and molasses in baking, back when I was
 NB> doing
 NB>  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.


>> CONTINUED IN NEXT MESSAGE <<

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


... Proverbs 3:5 | ... and lean not unto thine own understanding.

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