Text 3219, 215 rader
Skriven 2013-08-06 11:43:48 av Janis Kracht (1:261/38)
   Kommentar till text 3128 av Ruth Haffly (1:396/45.28)
Ärende: Mayo                                                     [1]Hi Ruth,
============================================================================
Hi Ruth,

>> > OK, sometimes we go thru a lot, quickly; other time it'll take a
>> month > or more to use a jar.
>> Yep, same here (g).

> Generally I go thru a whole lot in summer, not nearly so much in winter.
> There are exceptions to every situation tho. (G)

Sure, makes sense.. Over here, Ron likes peanut butter and mayo sandwiches
because it avoids the sugar in jellies and jams.  I have not tried that combo..
not sure if I could Lol.  There's just something that bothers me thinking of
the consistency of mayo and pb (G)  I sure it's a lot healthier than some of
the jellies and jams out there though.  Speaking of which, I truly miss our
grape arbor in Windsor since every year I made concord grape jams and jellies.
Nothing like that here in our yard Slaterville Springs :(  I guess we'll have
to pick up some plants at Lowe's gardening section and put up an arbor.  Ron
had to rebuild our arbor in Windor since it was so ancient so at least he has
experience with that (g).

>> True.. We go through a bit of it generally, probably like you do (g).

> We'll go thru a fair amount but Steve doesn't like it on most of his
> sandwiches. He'll use more mustard & ketchup than I do but mayo usually

Though Ron thinks my love of ketchup is all encompassing, it isn't (g). I like
ketchup on eggs with a touch of tabasco.. and on french fries as well.. though
I think my favorite on french fries is vinegar, something I tried when I was
much younger on a trip to the Boardwalk. :)

> for turkey, ground ham, egg salad, etc.  BLTs and tomato sandwiches get
> a light coating of mayo on the bread for him, a bit more for me.

I like a bit more than a light coating on the bread for BLT's as well.

>>> see family members there again as well.  I'll probably bring a cake
>>> (gluten-free) and a fresh fish salad.  Seems everyone is on diets
>>> these days so fish should be low-carb enough for everyone. :)  The
>>> cake being made with Almond flour will be low carb as well.

>> > Hope you have fun. Rachel is going to make a salad with salmon
>> tonight > for supper. Fish is basically no carb except for what's put
>> on it (if > fruit or sugar is used, they're higher carb than veggies)
>> so you should > be OK.

>> Yep.. and as long as those with fish allergies only eat the other

> Just as long as people are aware of potential allergen in food....

Yes with all the allergies making headlines these dayss, you pretty much have
to label anything you put out at get togethers, or inform people who you know
have problems.  Safer just to label foods though.

>> foods (g)..This week I was reading about a young girl, maybe early
>> teens (12 or 13 I think).. she was at a children's camp and in the
>> dark, took a bite of some cakes offered to the kids.. She spit it out
>> immediately and said, 'There's
>> peanutbutter in this!' 6 hours later the poor little girl died of
>> anaphylactic shock.. More shocking that none of the counselors kept an
>> epipen with them :( Serious peanut allergies sure seem to be on the

> That is not good! Camp counselors need to be aware of allergies that
> their charges have, and carry an epi pen in the case of serious
> allergies like this. Too bad she didn't tell her counselors or the camp
> nurse right after it happened.

Yeah, I doubt there was time for that.. the article indicated she was rushed
off to medical treatment.  I still can't believe that camp did encourage
counselors to carry something as essential as an epi pen.

>> doesn't affect my daughter.  So, I'll make sure to label that salad
>> FISH so no one is caught unaware.

> I've done that with potential allery causing foods, or let parents know
> about what I used to make the dish. Forewarned is forearmed.

Yep :)  Better than having an emergency ...

>> > I have to; I don't want to crash like I did last year. The pancreas
>> just > got overloaded with carbs.
>> Most definitely.. Mom always had to do it as well, just to make sure.

> We're eating supper later than we do at home right now so I'm just doing
> a morning check. Still doing OK on my readings but did bring an insulin
> pen for just in case. Hopefully it'll be like our last trip--ended up
> not needing it at all.

That is great.

>> can > have a good amount of. The higher carb things like fruits,
>> grains/grain > products, sweets, sauces I'll go easy on or avoid,
>> especially if that > meal is at the end of the day.

>> That's the way to do it, for sure.  At this picnic, I think the bulk
>> of the foods were prepared and eaten at what one would consider
>> early... though at times it seemed we ate all day :) :)  I did make
>> some hamburgers one night since we'd eaten much earlier and I figured
>> people would be hungry.

> I can see, and in a case like mine, need something to keep the blood
> sugar at a relatively even keel. That's why I grab a light munchie at
> night several hours after supper so I don't crash during the night.

It does need constant attention, I'm sure.  Mom is the one who first noticed
she had a problem with her sugar levels before she had any tests, etc.. being a
nurse, it made sense.  I think she first noted how thirsty she'd become, then
had signs of that diabetic 'taste' in her mouth.  I forget that that is called,
the substance she tasted has a name though.  Her suspicions were confirmed by
her doctor after he ordered fasting blood sugar tests.  So since we know it's
in the family, we're all watching for it as well.

>> major > source of carbs for us. Donated some to a food drive last
>> week, just to > get it out of the pantry (yes, it was still within
>> "use by" dates).

>> That's a neat thing to do.  I'm sure it was appreciated.

> Yes, and it freed up some room in my pantry. (G)

That's good ;)  With this new kitchen even though we've been here for just over
a year, I feel like I'm still getting the kitchen in some kind of order.  The
cabinet space is quite a bit 'less' than what I had in Windsor so it was quite
frustrating at first.  Ron has put two cupboards with butcherblock tops from
Windsor that weren't really being used, in this kitchen; one holding the
dishwasher, the other for stashing pots, bakeware, etc., and he moved the
kitchen pot rack we had in Windsor over here. That is helping a lot. (g).  I
guess he got tired of hearing me swear at the existing kitchen cupboards (G).

>We've still got enough
> pasta to keep us happy for a while. I eat about half the amount I used
> to now, and usually with a big salad as part of the meal.

That is something Mom always did.. she always served a big salad with pasta
dinners, or on holidays, she'd serve antipasto with a variety of vegetables,
and then a salad before the main meal.

This Mom's recipe for roasted peppers, we had this at most holiday dinners with
other antipasto items:

===Roasted Peppers===
Preheat  oven to 500F

6 large  red or green peppers
olive oil

Brush all sides of the peppers  with oil.  Place the peppers on racks in the
hot oven and bake until the skin turns black.

When well scorched, remove the peppers from the oven and rinse well under cold
running water until the blackened skins are removed. Cut the peppers into
halves lengthwise. Remove the membranes and seeds.

Toss the halves of peppers with a mixture of:

1/2 cup olive oil
1 small clove garlic, pressed with flat edge of a knife or garlic press dash of
salt
dash of pepper

Serve at room temperature.
====

>> Truely the only vegetables she can eat are green beans, carrots,
>> celery, broccoli, squash of all types, cauliflower, no peas, no
>> eggplant, no tomatoes, no peppers, no apples, no peaches, no
>> nectarines, no blueberries, no

> Sounds like a friend of ours with a chlorophyll allergy. She couldn't
> have anything green, very few other fruits or veggies.

Yeah, it can be a challenge making dinner for her crew since two of her boys
also have similar allegies.

>> stawberries.. At one point she had to put all her No-Nos on a
>> spreadsheet since people kept asking her 'can you eat this at our
>> gathering?' :)  I think I mentioned to you a while back that when her

> Smart idea!

Yep :)  I would do the same if I had allergies like she has.

>> allergies hit at about 18mos. old, I had to reintroduce all foods to
>> determine what she was allergic to.

> Not a fun time for either of you, I'm sure.

For her especially.. our pediatrician put her on a diet of soy milk baby
formula and 'safe' lollypops for two weeks to clear her system of allergens..
then he had me reintroduce every food, one at a time.  Later in her life, she
developed an allergy to soy so she has to avoid that now.  Luckily at the time
when all of her allergies hit, soy wasn't a problem :)

> And better for blood sugar levels. (G)

Yes, once it's in your family, it's important to watch these kinds of things.


>> > "Real" chicken would work well too, if I had it on hand. That's
>> where > keeping some cooked on hand would be good.

>> Yes, true.  If not for my son hating chicken (and most meats
>> generally) I'd probably keep a bit more of it cooked and ready (g).

> Hating meat or just wanting to eat vegetarian? I'd have a hard time
> giving up some cuts of meat, others would go without regrets. (G)

He generally just doesn't like anything with a lot of fat ... he'll eat steak,
but in small quantities.  Chicken, he avoids all the time.  He's probably
healthier than any of us Lol

Take care,
Janis

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