Text 24644, 100 rader
Skriven 2015-03-07 17:06:00 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 03-05-15  20:03 <=-

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

Haven't seen Victory... and A&P is pretty much long gone, at least from
these parts...  

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

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

I probably would have just used the butter...  :)  
 
 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...

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

Some day... and when I do, I will..  :)
 
 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.  :)

 RH> It tasted good, no matter what it was called. (G)
 
That's the important thing...  ;)

 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
 RH>> picnic 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 avoid them.  The Stevia in your lemon pound cake didn't seem to
 NB>> cause any problems... but I still don't want to push that too much
 NB>> either for myself...  Stevia worked very well for MJ when I switched
 NB>> her saccherine and/or Splenda to that... she had much better BG
 NB>> readings thereafter.

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

I'd read up on it before getting MJ on it... and of what's available, it
does seem the safest...  I have, though, heard of people who had some
reactions to it, so I'm being my usual over-cautious self there too on
general principles...  :)  

 NB>> I grew up with brown sugar for hot cereal, so it was an easy move
 NB>> to use it for more things... :)

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

I hope you are still using the cinnamon on your hot cereals... that's
been proven to help with blood sugar control..   :) 

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

 RH> I'm better about sweets than I used to be, but have them in much more
 RH> reasonable quantities than before. Last night, since it was so warm
 RH> still after church, we got ice cream cones; my BG reading this morning
 RH> was 88.

That's not bad at all..   :) 
 
ttyl        neb

... Where does a head cook get his supply of fresh heads?

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