Text 26564, 87 rader
Skriven 2015-04-30 21:40:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: Peppers
===================
-=> Quoting Ruth Haffly to Nancy Backus on 04-28-15  16:31 <=-

 NB>>> bar selection... oh, and steamed rice and fried rice...  :)
 RH>> Decisions, decisions. I'd go for high protein, low carb. Trouble is,
 RH>> with the sauces, I don't know ingredients--if sugar is used,
 RH>> thickening agents, etc--all potential carb bombs.
 NB>> At least with the buffet, you can pick and choose exactly what you
 NB>> take from each tray... and control pretty much how much sauce you
 NB>> get as well...

 RH> Yes, that's always a good plan. The problem is, trying to decide what
 RH> to try. (G) 

That's part of what makes this little place a good one... a smaller
buffet, so fewer decisions necessary...  ;)

 RH>> At a place like Golden Corral, first plate is salads,
 RH>> second is meat and some hot vegetable, 3rd is dessert(s). Each
 RH>> successive plate gets smaller in serving size/number of items so
 RH>> usually the dessert plate has maybe 2 things on it, and small
 RH>> quantities of each. 
 
We were just at Golden Corral on Sunday with our "4th Sunday" group...
my second time there... First plate was mostly salad and veggies with a
piece of chicken.  Second plate got the steak and a few more veggies...
and then just a small bowl with a little dab each of a couple of
desserts...  They had some decent fried okra... took advantage of that,
since not something I'd normally find...  :)

 NB>>> They bring out your choice of wonton, hot&sour or eggdrop soup
 NB>>> with either the buffet or the lunch specials...  :)
 RH>> Again, a tough choice to make. (G)
 NB>> Or none at all... ;)  The wonton broth would be fairly low carb, and
 NB>> you could always leave behind the noodle while eating the meat
 NB>> filling,

 RH> That's my favorite part tho, the meat with the noodle.
 
Oh, well...  ;)

 NB>> too...  They're all good...  I like the eggdrop soup there, since
 NB>> he puts some veggies in it for a little crunch, some shreds of
 NB>> water chestnut, a few carrot shreds, a few peas.... :)

 RH> That's the more practical one, all things considered.
 
Possibly.   :)
 
 RH>> Did your dad like hot and spicy foods? Mine doesn't so we had very
 RH>> bland food when I was growing up. His heat level would rate in the
 RH>> negative range.
 NB>> Daddy liked a fair bit of spice... I got my recipe for spiced tongue
 NB>> from him... peppercorns, allspice, cloves, bayleaf, onions...  And his
 NB>> (and most of the family's as well) favorite cake was spice cake with
 NB>> penuche icing... Ginger snaps were a staple in the cupboard, too...  I
 NB>> don't remember doing things with peppers, though... Dunno how high his
 NB>> heat level would have rated, but I'd figure probably in the range of
 NB>> as high as yours is now...

 RH> So you grew up eating things spicier than I did. That makes a
 RH> difference, where you start from.
 
Probably it could make some difference... and then when I got off on my
own, I was willing to be adventurous, in heat levels along with
everything else...  :)
 
 NB>> May's going to be a travel month for me, too...  May 2 is a day trip
 NB>> to Penn Yan for a meeting... then my niece is getting married on the
 NB>> 16th near Pittsburgh, and the following weekend is my Spring board
 NB>> meeting for the pond association...  never stops, really...  ;)

 RH> We'll have a good amount of time (not quite 3 months) at home after
 RH> this trip before any more travel. The next trip tho, will be a long
 RH> one--visit family in western NY, VT mission and the picnic.

I'll get a break in June (at least as scheduled now)... and then it all
starts again.  :)  I might end up with a trip up to the Pond in June to
get my son up there, if his plans work out the way he's currently
thinking, but I don't know how things will really work out there...

ttyl          neb

... This is like deja vu all over again -- Yogi Berra

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