Text 24992, 121 rader
Skriven 2015-03-16 20:56:19 av Ruth Haffly (1:396/45.28)
  Kommentar till text 24958 av NANCY BACKUS (1:123/140)
Ärende: KK  was: houses
=======================
Hi Nancy,

 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.

 NB> One gets used to what one has... ;)  I suppose if most of the local
 NB> patrons of the store were on fixed incomes, even a reasonable increase
 NB> might seem excessive... :)

I think the prices may seem high to locals, but probably seem to be a
bargain for the folks from NYC. That area gets a lot of NYC folks in for
hunting, fishing, skiing, general tourism and they've all got to eat, if
they cook for themselves or eat out.

 NB>  RH>> canola oil.
 NB>  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.

 NB> Haven't had any problem with burning the butter/canola, even when
 NB> doing the longer jobs...  but then, I tend to not use high heat, which
 NB> probably isn't technically the right way to do things.. :)

We generally do a medium-high for most frying, turning the heat down as
the cast iron pan heats up.

 NB>  NB>>> I haven't tried them yet...
 NB>  RH>> You'll have to try it and give us a report.
 NB>  NB>> Some day... and when I do, I will..  :)

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

 NB> Bought the Wegmans butter/canola mix, and it seems fine... no real
 NB> difference from the LOL version.  Slightly lighter shade of
 NB> yellow/cream and maybe a trace lighter flavor.  It worked fine for
 NB> sauteing the
 NB> marinated chicken thighs and veggies (celery, onions and garlic) for
 NB> supper on Saturday...  and tasted fine spread on bread... :)

OK, so is it a "buy again" or not? Is it cost effective or is there
something you like just as well that costs a bit less?

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

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

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

Or recreate it as close as you can and explain that it's not something
that's been standardised--yet.

 NB> available,  NB>> it does seem the safest...  I have, though, heard of
 NB> people who had  NB>> some reactions to it, so I'm being my usual
 NB> 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.

 NB> I think I'm more comfortable with just keeping it on my "don't worry
 NB> too much if in something someone else makes" list for now... and keep
 NB> an eye out for reactions from that.   We don't add sweetener to very
 NB> much any
 NB> more, any more than we do salt... so even if I had to be careful of
 NB> carbs, I doubt that our use of regular sugars would tip the scales...

You would probably do quite well, after getting over the initial shock
of "Diabetes? Me?" since you've worked with patients with it. Hardest
part might be keeping an eye on the total number of carbs you actually
consume, since you don't watch that super closly now.


 NB>  NB>> I hope you are still using the cinnamon on your hot cereals...
 NB> 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.

 NB> That's a good practice..  Doesn't hurt to have the additional as food,
 NB> though...

I gave up the cinnamon sugar on toast as I didn't want the sugar. Might
try mixing cinnamon with a bit of stevia, see how that tastes on toast.


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

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

Getting on to ice cream weather down here but we're driving to church
now, not walking. It's nore of a decision to go for ice cream, instead
of an impulse.

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


... Get shopping while the gettin' is good!!!

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