Text 25417, 82 rader
Skriven 2015-03-27 18:30:00 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 03-24-15  17:06 <=-

 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...

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

So, better things to use the money on...  :)
 
 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.

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

Easier said than done, sometimes... or, more precisely, sometimes one
makes plans that somehow go somewhere else...  (G)
 
 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).

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

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

It depends a lot on whether we are having sandwiches... and whether I'm
using it in egg/tuna/salmon/similar salad...  :)  And, yes, summer we go
through it faster, but a quart could still last a couple months... :)
 
 RH>>> it's not something that's been standardised--yet.
 NB>>> But you might be making moves towards actually formulating a
 NB>>> recipe, at least enough to remember the particular nuances.. :)
 RH>> Just like Steve said I ought to keep a list of recipes I've done
 RH>> that have been popular and another list of those that were less
 RH>> so. I'm trying to find one that I did some years ago that was
 RH>> good, and well 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..

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

Which cookbook, which file, which pile... etc...  ;)  A master list
could be a very helpful thing...  :)

 NB>> 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)...  :)

 RH> One of these days.......................

Always something else that gets in the way... ;)

ttyl        neb

... Write a wise saying and your name will live forever -- Anonymous

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