Text 25162, 129 rader
Skriven 2015-03-20 16:40:45 av Ruth Haffly (1:396/45.28)
  Kommentar till text 25080 av NANCY BACKUS (1:123/140)
Ärende: KK  was: houses
=======================
Hi Nancy,

 NB>  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.

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

And drives locals out of the market. We half thought of buying some land
for retirement years ago, but didn't want to pay taxes on land just
sitting idle. It would have sold off as a nest egg I guess, but we never
did do it.


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

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

All factors other than price being equal, go for the lower cost one.
Good to have a house brand that's as good as commercial brands, even in
something as semi mundane as butter.


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

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

Just like Steve said I ought to keep a list of recipes I've done that
have been popular and another list of those that were less so. I'm
trying to find one that I did some years ago that was good, and well
liked.

 NB> so even if I had to be  NB>> careful of carbs, I doubt that our use of
 NB> 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.

 NB> I don't expect to ever be watching it super closely, actually... I've
 NB> been taking steps already to control (by diet) any incipient
 NB> tendencies, and barring any drug reactions that put me over the edge,

I wasn't watching as closely as I should have been; that was part of my
downfall.

 NB> I expect I'll be ok... I purposefully didn't take the prednisone for
 NB> the acute stage
 NB> of my gout, since the inflammation was abating on its own, and I
 NB> didn't want any of the steroid side effects... That, anyway, is
 NB> something I
 NB> learned from taking care of others with diabetes... ;)

I was just coming off a short burst of prednisone when the pancreatitis
kicked in. Might be something to think about avoiding in the future but
it helped bring an asthma flare/bronchitis into line. Can't win for
losing sometimes.


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

 NB> That could be an interesting experiment.  :)  One doesn't have to have
 NB> sweetener with the cinnamon, though, depending on where one uses it..
 NB> :)

True, but cinnamon sugar is a more natural for toast than just plain
cinnamon. OTOH, on a small bowl of ice cream, the plain cinnamon would
be better.


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

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

We were at Lowe's (grocery) the other night; their sale on Klondike bars
was still on so we picked up a pack each of the mint chocolate chip and
double chocolate. Splitting one with Steve gives me only about 15 carbs
and is a better portion control. Plus, I get an ice cream fix for less
money. (G)

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


... Gone crazy, be back later. leave a message at the Beep!

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