Text 25080, 99 rader
Skriven 2015-03-19 12:04:00 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 03-16-15  20:56 <=-

 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
 NB>> increase might seem excessive... :)

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

Similar to land prices...  with real estate being so expensive down NYC
way, even overpriced land can seem a bargain to NYC folks... sometimes
driving prices up further..

 NB>> Bought the Wegmans butter/canola mix, and it seems fine... no
 NB>> real 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 marinated chicken thighs and veggies (celery, onions
 NB>> and garlic) for supper on Saturday...  and tasted fine spread on
 NB>> bread... :)
 RH> OK, so is it a "buy again" or not? Is it cost effective or is there
 RH> something you like just as well that costs a bit less?

I'd say it's a buy again... I didn't really note the price difference,
or if there's a larger container for Wegmans like there is for Land of
Lakes... I haven't seen anything else for less...  It will probably
depend on which of the two is a better price when I'm ready to buy more
butter...   :)  
 
 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.
 NB>> Then you have to remember what you did, for the next time...  ;)

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

But you might be making moves towards actually formulating a recipe, at
least enough to remember the particular nuances...  :)

 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 more, any more than we do salt... so even if I had to be
 NB>> careful of carbs, I doubt that our use of regular sugars would tip
 NB>> the scales...

 RH> You would probably do quite well, after getting over the initial shock
 RH> of "Diabetes? Me?" since you've worked with patients with it. Hardest
 RH> part might be keeping an eye on the total number of carbs you actually
 RH> consume, since you don't watch that super closly now.
 
I don't expect to ever be watching it super closely, actually... I've
been taking steps already to control (by diet) any incipient tendencies,
and barring any drug reactions that put me over the edge, I expect I'll
be ok... I purposefully didn't take the prednisone for the acute stage
of my gout, since the inflammation was abating on its own, and I didn't
want any of the steroid side effects... That, anyway, is something I
learned from taking care of others with diabetes... ;)

 RH>> I take a cinnamon capsule every morning. It's an easy way to get
 RH>> the cinnamon without fuss. Started it as soon as I came home from
 RH>> the hospital with the diabetes diagnosis and haven't quit.
 NB>> That's a good practice..  Doesn't hurt to have the additional as
 NB>> food, though...

 RH> I gave up the cinnamon sugar on toast as I didn't want the sugar.
 RH> Might try mixing cinnamon with a bit of stevia, see how that tastes
 RH> on toast. 
 
That could be an interesting experiment.  :)  One doesn't have to have
sweetener with the cinnamon, though, depending on where one uses it.. :)

 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...

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

True, that can put some natural curbs on impulse, not to be walking
past...  ;)

ttyl        neb

... If anything is used to its full potential, it will break!

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