Text 32700, 115 rader
Skriven 2015-11-03 16:17:55 av Ruth Haffly (1:396/45.28)
  Kommentar till text 32624 av NANCY BACKUS (1:123/140)
Ärende: bread
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Hi Nancy,

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

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

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

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

 NB> Happy birthday, Steve...  :)

We went out to a Mexican restaurant for lunch, since we go to Wed. night
service that starts at 6:30. Had pumpkin roll for dessert at supper, and
finished it yesterday. Now he's old enough to collect Social Security
but debating if we should wait on it a few more years.

 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.

 NB> The stevia for baking is still just stevia, no additions, just
 NB> processed differently to make it fluffy instead of granular...?

That's it, as far as I know.


 NB>  RH>> Made her happy, that we considered her, and her dairy allergic
 NB> child.  NB>> And that you consistently remember to think of her and
 NB> the kid... :)  NB>> It's relatively easy (even though even that not
 NB> done all that much) to  NB>> do a one-off, or even maybe a couple of
 NB> 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.

 NB> It probably helps that you are experienced in thinking outside the
 NB> "normal" cooking parameters... with a repertoire for avoiding certain
 NB> food-related problems...  one can extrapolate easier that way... ;)

Very much so. Now that the baby is a year old, mom is beginning to wean
her so said we could start to incorporate more gluten products into our
cooking. We'll probably ease into it somewhat, and continue to cook
dairy free, for her son's sake.

 NB> Last night we had a joint Reformation Day service, at another
 NB> church... the family from our church that is over 50%
 NB> gluten-intolerent was there along with others from our church...
 NB> there were refreshments after,
 NB> supplied by the host church...  Unfortunately for us, they aren't as
 NB> used to coping with intolerences/allergies, so the drink choice was
 NB> coffee, hot apple cider or water; and there were no gluten-free
 NB> alternatives in the baked goods...  At least there were alternatives
 NB> to the cookies etc... a couple of veggie trays (from which I could

Bummer--somebody should have let hem know to have something that could
be enjoyed by those with problems.

 NB> safely
 NB> eat the raw celery and raw carrots) with a dip and a container of
 NB> hummus... a plate with deli meats and a cheese ball, along with slices
 NB> of cheese and a couple kinds of crackers... The gluten-intolerent kids
 NB> could at least have some of the meats and the veggies...  I wasn't

Yes, but kids, being kids, want cookies too.

 NB> exactly expecting the refreshments, although we often do have them at
 NB> such services, to allow for longer less formal fellowship... I think
 NB> if I was thinking, I might have brought along a package of gluten-free
 NB> cookies, or at least suggested to Amy that she might want to do so for
 NB> the kids... She and one daughter are normal, her husband and the other
 NB> two kids (a girl and a boy) have the gluten issues...

She probably should plan to bring some all the time; if they're needed,
then she has them. If they're not needed, then somebody else has had the
foresight to plan for such contingencies.

 NB>  RH>> it's still a work in progress. Steve did some seeding this fall,
 NB>  RH>> probably will do more next spring and hopefully it won't be
 NB> killed  RH>> from a lack of rain.
 NB>  NB>> Time will tell... and you'll get a feel for what works
 NB> 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.

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

We'e thinking it's cycles, like the avocado tree we had in our back yard
in HI. Every other year it was loaded down heavy with fruit, the off
years there was hardly any. Word did get around the years we had lots of
it, but it still had more than could be picked, even using a long picker
pole & basket.


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


... History repeats itself because nobody listens ...

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