Text 2816, 95 rader
Skriven 2013-07-25 12:01:18 av Ruth Haffly (1:396/45.28)
   Kommentar till text 2736 av Nancy Backus (1:261/1381.0)
Ärende: rye/pumpernickle  was: Asparagus
========================================
Hi Nancy,

 NB>  RH>> M'ville) of the baslama bread since we found the recipe. The

 NB>  NB>> We had it with some of your kefir cream cheeses, and also with
 NB> some  NB>> rose spread that Michael brought (rose petals and sugar)...
 NB> went well  NB>> with both.  :)   The leftover cheeses and bread came
 NB> home with me...  NB>> we used one round with my leftover tongue for
 NB> sandwiches the first  NB>> night home.

 RH> Sounds like a good use for it.

 NB> We thought so.  :)

Steve hasn't made any since we've been home but I wouldn't be surprised
if he makes some while visiting our daughters. See if they think it
reminds them of the bread used for doners in Berlin.

 NB>  NB>> sort of pocket bread, but most of what I've had didn't open up
 NB> that  NB>> way. What we used for sandwiches, I just cut the bread in
 NB> quarters and  NB>> we had a quarter for the bottom slice and another
 NB> quarter for the top  NB>> slice.

 RH> Sometimes it forms a nice pocket, other times, nothing. We've taken a
 RH> thin, sharp knife and split between the top & bottom to make a pocket.
 RH> Steve says that next time he's going to use the dough docker so there
 RH> won't be any pockets.

 NB> I suppose that if you plan not to have the pockets, you wouldn't be
 NB> surprised by their absence...  :)   For some things, the pockets are
 NB> particularly nice, though.  :)

Pockets are nice but unpredictable with that bread. They will form if an
air bubble is trapped. It's funny to watch the bread inflate, then
deflate as it's beeing baked, if there are any air bubbles in it.

 NB>  NB>> Did you find out what was happening at the home for your mom's
 NB> diet  NB>> and all...?

 RH> You should have my e-mail by now. Basically her diet is better
 RH> controlled than it was at home so she's still on just the oral meds.
 RH> Lots of other issues tho, as you'll read (have read) about that have
 RH> potential for sabotaging a diet.

 NB> Email received and read... answer to follow later... :)

OK, if you've any suggestions as to what's available in NY State, we'd
appreciate them.


 NB>  NB>> My dad would do some minor tweaks, like what to add to the basic
 NB>  NB>> recipe... the usual was raisins in the oatmeal cookies, at
 NB> Christmas  NB>> time, he'd use candied fruits, and put a red or green
 NB> candied cherry  NB>> half on the top to make it festive.

 RH> Sounds like he had fun. I like a chewy oatmeal/raisin combo but Steve
 RH> would rather have nuts than raisins in his cookies.

 NB> He enjoyed baking and cooking... he made a pretty good peanut butter
 NB> candy, too.  :)   My sister often puts chocolate chips in the oatmeal
 NB> cookies...

Sounds like she's following in her dad's creative baking foot prints.
Steve's dad likes to make molasses cookies.

 NB>  NB>> Probably just because that's one area where your creativity gets
 NB>  NB>> expressed... and we all have influences beyond our family ones
 NB> that  NB>> can push us into different paths...  :)  Sometimes that
 NB> gets passed  NB>> back to the family...

 RH> Probably part of it comes from moving so far away from family and to a
 RH> completly different region of the country. Then the Army life exposed
 RH> us to so many more areas to experiment in cooking, and willingness to
 RH> try new things...................

 NB> Especially since you were willing to try out the various things that
 NB> the new areas offered instead of looking for the "American" stuff...
 NB> :)

Why eat the American stuff when you've got all these other great foods
around you? I know, some folks want to stay with what they're
comfortable with--my mom & dad never tried Mexican in all of their
visits to us in AZ.  We still like to try new foods.


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


... Get shopping while the gettin' is good!!!

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