Text 24864, 104 rader
Skriven 2015-03-12 20:51:13 av Ruth Haffly (1:396/45.28)
  Kommentar till text 24827 av NANCY BACKUS (1:123/140)
Ärende: ethnic  was: move                                        [1]
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Hi Nancy,

 NB> sets of  NB>> crackers... not all on the one...  ;)   He'd also do the
 NB> cheese and  NB>> pickles on top of bread or toast, and grill till the
 NB> cheese melted...  NB>> that was more often for lunch, though... :)

 RH> OK, I had momentary visions of a sardine, cheese and pickle open faced
 RH> sandwich or cracker. (G)

 NB> On bread, that might not be too bad...  (G)  Just as long as one
 NB> didn't add the marshmallows atop... ;)  Not sure a cracker (especially
 NB> a saltine) would hold up to too much loading... :)

Probably not, but have you ever done microwave s'mores? Watching a
marshmallow in the microwave is quite interesting--it puffs up to about
double the original size, then collapses onto itself.

 RH> Dad came up with the idea of wrapping them in bacon and baking them.
 RH> It worked sort of ok, but they had so many tendons and such like,
 RH> there was very little meat on them, a bit disappointing. IIRC, we did
 RH> it one other time, then decided it wasn't worth a third go round.

 NB> Turkey legs look so much bigger than they really are..  ;)  When we
 NB> went to a Renaissance Festival, we got the turkey legs that were being
 NB> offered...  one apiece wasn't too much meat... it was more the getting
 NB> into the spirit of the thing...  :)  They'd be fine for making turkey

We didn't get them at the Renn. fairs we went to. One was just a small
gathering, on Fort Hood. The other was a big, commercial one in MA but
we'd stopped to eat before going in. Had a huge pastrami on rye
sandwich; it was good!

 NB> soup out of, but not so much for a main course...  Turkey thighs have
 NB> a lot more meat (and more easily accessible) than the legs do... :)

Had to go with what the store had, they had legs only.

 RH> flavors work well together. Mom put the cloves on ham; I think she
 RH> also did a brown sugar and mustard glaze sometimes.

 NB> Mustard goes well, too... :)  I don't think we did it that way,
 NB> though...

Try it some time.

 RH> Sometimes too, it helps to have a second opinion. I was pulling
 RH> fabrics for the quilt I'm working on now and had them laid out on the
 RH> as well with the others as I'd initially thought. She saw it too, when
 RH> I told her why I stopped her. Other than that, the rest of the fabrics
 RH> worked well with each other.

 NB> It's why a trip to a fabric store for quilt fabrics can take so
 NB> long... one has to let the designs and colors settle into the brain
 NB> well enough that one can tell if they really will work together, or if
 NB> something
 NB> isn't quite right after all... :)  And generally one has to lay them
 NB> all out together to "see"...  :)

And those that don't sew or quilt just don't understand why it takes so
long to buy fabric. Steve understands to a certain extent, but he tries
to "get lost" when I go fabric shopping.

 NB>  RH>> The newest Penzey's catalog had a pie/pi theme to it. They
 NB> didn't  RH>> carry it out to the 10 digits tho.
 NB>  NB>> How did they handle it...?

 RH> Different pie recipies, both sweet and savory. I made the chicken pot
 RH> pie (they called it Undercover Chicken) for today's Life Group meal
 RH> and had no leftovers.

 NB> So, what exactly is Penzey's...?  Just spices, or is it different
 NB> things for the kitchen...?

Penzey's is both catalog/computer sales and brick & mortar stores. The
nearest to you is Buffalo; they're also in Albany & Long Island. It's
mainly herbs & spices, they also sell a couple of salt & pepper grinders
and shakers, glass jars for storage and a couple of advertising things
(kitchen towels & mugs). The catalogs and web site feature stories about
people who use the herbs/spices and recipes from the featured people.
Everything is very fresh smelling, much more so than what you get in
ordinary supermarkets. (Wegman's not being "ordinary" might be an
exception.) Not all of my herbs/spices are from them but an increasing
number are, especially some of the more "exotic" ones. I'm in no way
associated with the company, just a satisfied consumer.

 NB> We were discussing Pi Day at church on Sunday... One guy was saying
 NB> that his son's Math teacher wanted all the kids to bring in some sort
 NB> of pie (I guess on Friday) to celebrate... I mentioned that savory
 NB> would
 NB> count... and then someone mentioned pizza...  (G)  One could really
 NB> have fun with that... :)

That could be quite intersting.

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


... Mind... Mind... Let's see, I had one of those around here someplace.

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