Text 24958, 97 rader
Skriven 2015-03-16 12:56:00 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 03-10-15  20:10 <=-

 RH> A&P in M'ville [...] got hit by one of the floods the town had
 RH> in the last 10/15 years and was bought out by a company called
 RH> Freshtown. They revamped it some, and some folks say raised the
 RH> prices too much. We say the prices are in line with what we pay,
 RH> so not bad overall.

One gets used to what one has... ;)  I suppose if most of the local
patrons of the store were on fixed incomes, even a reasonable increase
might seem excessive... :)
 
 RH>> I'll use whatever I think is appropriate. For the salmon patties
 RH>> and fried potatoes with onions we did for supper tonight, I used
 RH>> canola oil.
 NB>> I probably would have just used the butter...  :)

 RH> Butter burns too easy for long term frying. We first fried the
 RH> potatoes, then did the salmon patties in the same pan with the same
 RH> (plus a bit of new) oil.

Haven't had any problem with burning the butter/canola, even when doing
the longer jobs...  but then, I tend to not use high heat, which
probably isn't technically the right way to do things.. :)
 
 NB>>> I haven't tried them yet...
 RH>> You'll have to try it and give us a report.
 NB>> Some day... and when I do, I will..  :)

 RH> Always something new to try and let us learn from your write up.

Bought the Wegmans butter/canola mix, and it seems fine... no real
difference from the LOL version.  Slightly lighter shade of yellow/cream
and maybe a trace lighter flavor.  It worked fine for sauteing the
marinated chicken thighs and veggies (celery, onions and garlic) for
supper on Saturday...  and tasted fine spread on bread... :)
 
 RH>>> eggs. This is something I do without measuring so there's no
 RH>>> specific recipe. 
 NB>>> Ah, ok... makes sense.  :)
 RH>> It tasted good, no matter what it was called. (G)
 NB>> That's the important thing...  ;)

 RH> Yes, and if there's a request for a repeat, you've got a winner.

Then you have to remember what you did, for the next time...  ;)

 RH>> Would I rather have sugar? Yes, but since I can't, I'll go with the
 RH>> stevia until something better comes out or if it can be proven that
 RH>> stevia is harmful for long term use.
 NB>> I'd read up on it before getting MJ on it... and of what's available,
 NB>> it does seem the safest...  I have, though, heard of people who had
 NB>> some reactions to it, so I'm being my usual over-cautious self there
 NB>> too on general principles...  :)

 RH> So maybe you ought to buy a small amount and use it every so often,
 RH> checking for reactions. If none, increase the frequency of use and
 RH> keep looking for reactions. Repeat as needed until you reach your
 RH> comfort level. I had to do the crash introduction but have adapted
 RH> without major repercussions.
 
I think I'm more comfortable with just keeping it on my "don't worry too
much if in something someone else makes" list for now... and keep an eye
out for reactions from that.   We don't add sweetener to very much any
more, any more than we do salt... so even if I had to be careful of
carbs, I doubt that our use of regular sugars would tip the scales...  

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

 RH> I take a cinnamon capsule every morning. It's an easy way to get the
 RH> cinnamon without fuss. Started it as soon as I came home from the
 RH> hospital with the diabetes diagnosis and haven't quit.

That's a good practice..  Doesn't hurt to have the additional as food,
though... 
 
 RH>> I'm better about sweets than I used to be, but have them in much
 RH>> more reasonable quantities than before. Last night, since it was
 RH>> so warm still after church, we got ice cream cones; my BG reading
 RH>> this morning was 88.
 NB>> That's not bad at all..   :)

 RH> My original (one i was seeing when I was diagnosed) wanted it to be in
 RH> the upper 80s/lower 90s. I try to keep it to below 95, and do so, most
 RH> of the time. I could go higher, but don't want to get too tempted.

As it becomes habit to be careful, you'll be less susceptible to
temptation... and then a little higher won't be so bad...

ttyl       neb

... Food can't be "healthy." Food, in most cases, is actually dead.

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