Text 32492, 87 rader
Skriven 2015-10-28 20:54:12 av Ruth Haffly (1:396/45.28)
  Kommentar till text 32430 av NANCY BACKUS (1:123/140)
Ärende: bread
=============
Hi nancy,

 NB>  NB>> Have to get the 'normal' settled before the bigger projects,
 NB> after  NB>> all... :)

 RH> Yes, and I took a look at the freezer yesterday. It's not bad but just
 RH> needs a reorganisation/inventory. A defrost job won't hurt tho.

 NB> As I suggested... I bet that by the time you have everything out of
 NB> the freezer, turn around for a moment to catch your breath and then go
 NB> back to the freezer that the ice will be pretty much melted and all
 NB> you'll
 NB> need to do is the wipe-down... ;)

A bit more than that but other jobs are taking priority at the moment.
One of them was making a pumpkin roll today for Steve's birthday. I used
half stevia, half sugar for the cake, as per my norm, then experimented
and used half stevia, half powdered sugar in the filling. It came out
quite well, and not quite as sweet as if I'd used all powdered sugar.
The stevia for baking is a light, fluffy product, very much like
powdered sugar so I thought it would work--and it did.

 NB>  RH>> Brought back some Empire apples and a
 NB>  RH>> loaf of French sourdough bread from Bread Alone.
 NB>  NB>> Nice      :)

 RH> We thought so.

 NB> Things you can't get where you live...  :)

No, so we grab them when we can.

 NB>  NB>> Whether or not it was exact, it was still good...  :)  And now
 NB>  NB>> Steve knows how long that glutenfree pasta takes to cook to not
 NB> be  NB>> mushy... :)

 RH> He gave it the minimum time but it wasn't quite done. Probably should
 RH> have stopped there tho, as the pasta was baked with other ingredients.

 NB> Well, yeah... that would cause some more cooking to occur before one
 NB> ate it... so one should keep the pasta a little undercooked... :)

A live and learn experience.

 NB>  NB>>> decided to avoid dairy... :)
 NB>  RH>> Yes, the mom who's going gluten free took some, as well as some
 NB> of the  RH>> regular casserole so she wouldn't have quite as much of a
 NB> dairy "hit".  NB>> That works.  :)

 RH> Made her happy, that we considered her, and her dairy allergic child.

 NB> And that you consistently remember to think of her and the kid... :)
 NB> It's relatively easy (even though even that not done all that much) to
 NB> do a one-off, or even maybe a couple of times...  but to make it a
 NB> habit is very much appreciated...  :)

Very much; it stretches our creativity a bit but by doing so for so long
now for LG, we were able to do it in VT without blinking. We had one
person on our trip who had several food related problems but she was
able to eat all that we cooked.

 NB> rest is  RH>> filtered thru the trees.
 NB>  NB>> I understand there are some varieties of grass that don't need
 NB> so much  NB>> sun... they'd probably do well there...  along with
 NB> flowers... ;)

 RH> it's still a work in progress. Steve did some seeding this fall,
 RH> probably will do more next spring and hopefully it won't be killed
 RH> from a lack of rain.

 NB> Time will tell... and you'll get a feel for what works eventually, as
 NB> long as you pay attention... :)

Yes, it has been interesting, even in the first year. Last year we had a
lot of sweet gum balls but haven't noticed any this year. Don't know if
we'll have an overabundance of them next year, time will tell.

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


... OH NO!  Not ANOTHER learning experience!

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