Text 29017, 103 rader
Skriven 2015-07-13 20:36:57 av Ruth Haffly (1:396/45.28)
  Kommentar till text 28978 av Michael Loo (1:18/200)
Ärende: fast things 956
=======================
Hi Michael,

 ML> I try to go all the way in my direction, and I don't find
 ML> it excessive for me (obviously). But today I had three
 RH> I try to keep somewhat of a balance, but it's easier said than done
 RH> sometimes.

 ML> I actively avoid balance. Sometimes it just happens, though.

And some days I'm very off balance. "It just happens" can be the theme
for just about any situation.


 RH> I've been pushing the higher potassium fruits (and other foods) the
 RH> past week or so. I tend to run a bit low but think that was what
 RH> bottomed out last week and gave me a rough time for a couple of days.

 ML> Again I recommend having a shaker of salt substitute handy
 ML> if your doc hasn't prescribed those big horse pills.

I've been using the KCl more the past week or so. I don't see my doctor
until next week but won't be surprised if he puts me on the perscription
pills. Also have to try and figure out why the potassium is so
consistantly on the low side.

 RH> Had a nuclear stress test on the heart yesterday, got word today that
 RH> all was clear there. After the test and a run over to Whole foods, we
 RH> had lunch at our favorite Korean place in Raleigh. Steve had the spicy
 RH> squid, I had beef bulgogi, both with various small sides including a
 RH> couple of small pieces of sushi, fried sweet potato, yaki mandu, kim
 RH> chee, seaweed, etc.

 ML> Got to be careful with them salty food, though.

I was good and didn't add any extra soy sauce to my rice, or anything
else for that matter.

 ML> she ordered, ordered another cone of fries, so we ended up
 ML> with three of these, of which approximately one and a half
 ML> got eaten.
 RH> So did you pack them up and take them home or leave them on the table?

 ML> Abandoned them. Once in a while I'll take fries if there's
 ML> an obvious use for them (hash, thickening a stew) and they
 ML> were made with good grease to begin with, but in general I
 ML> don't see the point of potatoes.

I prefer them baked. Had them mashed almost every night (or Sunday noon)
when I was growing up. Now that I'm trying to keep the carbs in line,
I've pretty much dropped french fries but for very rare occaisions. I
like (in reasonable quantities) potato salad. I tried the Dickey's dill
based potato salad when we were over there a couple of weeks ago but
I'll go back to the mustard based one I had the first time we were
there. The dill one was a bit heavy handed on the herb.


 RH> Don't know where you will find a place other than Chick-Fil-A that
 RH> uses anything but shredded lettuce. I prefer the leaf over the shredded
 RH> stuff as it doesn't fall out all over the place (as the bun is
 RH> falling apart).

 ML> At the more reputable fast food places you can get
 ML> un-messed-with lettuce leaves.

Didn't know reputable and fast food belong in the same sentence
describing most of those places. (G)


 ML> I admit that when I cook white meat it's generally
 ML> pretty juicy and pretty medium-rare, but I still
 ML> don't eat it by preference.
 RH> OK, I'll trade you my dark for your (juicy) white meat.

 ML> I often get to make that trade.

To the satisfaction of both parties, I'm sure.


 ML> Teriyaki Chicken for One
 ML> 1/2 chicken breast
 ML> 1/4 c Soy Vay Veri Veri Teriyaki
 RH> Add tasteless to the description too, looks like it would fit.

 ML> I've actually tasted that product, and it does an okay
 ML> stand-in for a mix of soy, ginger, garlic, and sugar
 ML> such as a real cook might make at a quarter the cost
 ML> and an investment of, say, one minute of time, but
 ML> that's the way of all convenience foods.

I have all the ingredients on hand but would probably sub out stevia for
the sugar. Some convenience products are worth keeping around, others, I
walk right past when I'm at the store.

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


... Not all questions worth asking have answers...

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