Text 32624, 92 rader
Skriven 2015-11-02 13:11:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: bread
=================
-=> Quoting Ruth Haffly to Nancy Backus on 10-28-15  20:54 <=-

 RH>> Yes, and I took a look at the freezer yesterday. It's not bad but
 RH>> just 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 need to do is the wipe-down... ;)

 RH> A bit more than that but other jobs are taking priority at the moment.

Of course, the longer it takes you to get to the job, the more ice has a
chance to build up, anyway... ;)

 RH> One of them was making a pumpkin roll today for Steve's birthday.

Happy birthday, Steve...  :)

 RH> I used half stevia, half sugar for the cake, as per my norm, then
 RH> experimented and used half stevia, half powdered sugar in the filling.
 RH> It came out quite well, and not quite as sweet as if I'd used all
 RH> powdered sugar. The stevia for baking is a light, fluffy product, very
 RH> much like powdered sugar so I thought it would work--and it did.

The stevia for baking is still just stevia, no additions, just processed
differently to make it fluffy instead of granular...?
 
 NB>>> Whether or not it was exact, it was still good...  :)  And now
 NB>>> Steve knows how long that glutenfree pasta takes to cook to not
 NB>>> be 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... :)

 RH> A live and learn experience.

Indeed.  :)
 
 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...  :)

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

It probably helps that you are experienced in thinking outside the
"normal" cooking parameters... with a repertoire for avoiding certain
food-related problems...  one can extrapolate easier that way... ;)
 
Last night we had a joint Reformation Day service, at another church...
the family from our church that is over 50% gluten-intolerent was there
along with others from our church...  there were refreshments after,
supplied by the host church...  Unfortunately for us, they aren't as
used to coping with intolerences/allergies, so the drink choice was
coffee, hot apple cider or water; and there were no gluten-free
alternatives in the baked goods...  At least there were alternatives to
the cookies etc... a couple of veggie trays (from which I could safely
eat the raw celery and raw carrots) with a dip and a container of
hummus... a plate with deli meats and a cheese ball, along with slices
of cheese and a couple kinds of crackers... The gluten-intolerent kids
could at least have some of the meats and the veggies...  I wasn't
exactly expecting the refreshments, although we often do have them at
such services, to allow for longer less formal fellowship... I think if 
I was thinking, I might have brought along a package of gluten-free
cookies, or at least suggested to Amy that she might want to do so for
the kids... She and one daughter are normal, her husband and the other
two kids (a girl and a boy) have the gluten issues...

 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... :)

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

Maybe they drop later...?  Or maybe they do run in cycles...  :)

ttyl      neb

... Coughing and sneezing? Maybe tiny fanged snails are eating your brain.

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