Text 25314, 83 rader
Skriven 2015-03-24 17:06:34 av Ruth Haffly (1:396/45.28)
  Kommentar till text 25259 av NANCY BACKUS (1:123/140)
Ärende: KK  was: houses
=======================
Hi Nancy,

 NB>  NB>> sometimes driving prices up further..

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

 NB> Probably didn't have the extra cash on hand for it anyway...

We did, from an accident settlement but used it for other things
instead. One other thing was the down payment on a new car, another was
paying for 10 years of life insurance in one payment. That was left in a
savings account and taken from annually but the interest paid for
another several year's worth of premiums.

 NB> less... It will probably  NB>> depend on which of the two is a better
 NB> price when I'm ready to buy  NB>> more butter...   :)

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

 NB> As long as we use it up fast enough, that's probably workable. I did

Just have to plan on using it at a decent rate.


 NB> check the prices, Wegmans is 50 cents less for the normal size tub
 NB> than LoL, but only 20 less for the larger tub (which they do have).

Good to have the choices.


 NB> We used to get the Wegmans mayo, as it tasted just as good as the
 NB> Hellmann's,
 NB> but found that if we went through a spot of not using much mayo, the
 NB> Wegmans didn't survive oldness as well... even when unopened... so,
 NB> we've gone back to Hellmans, which is $1 more per quart... If we went
 NB> back to using more mayo regularly, that could shift back...

We use it probably more than you do. In the summer, I can go thru a
quart fairly fast but slow down in the off seasons. Generally I buy
Duke's or the Whole Food's 365 (house) brand here; when we were out
west, I bought Best Foods which is the same as Hellman's.


 NB> it's not something  RH>> that's been standardised--yet.
 NB>  NB>> But you might be making moves towards actually formulating a
 NB> recipe,  NB>> at least enough to remember the particular nuances...
 NB> :)

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

 NB> One thinks that one will surely remember this, and then the memory
 NB> didn't actually fully catch it after all.. or it's buried too deep..

Or, doing so many different ones over the years. We've been doing the
cooking on a regular basis for about 5 years, at times alternating
months with another person but mostly not. We do repeat recipies (and
did with that one); I just have to figure out where it's buried.

 NB> (G) A list of popular vs less so, actual details of tweaking
 NB> recipes... both useful to have written down (or in the 'puter, or
 NB> both)...  :)

One of these days.......................


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


... One of these days, I'll quit procrastinating.

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