Text 33354, 87 rader
Skriven 2015-11-19 22:24:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: milk cartons
========================
-=> Quoting Ruth Haffly to Nancy Backus on 11-15-15  20:30 <=-

 NB>>> whole milk added to make it (somewhat) palatable... 
 RH>> We never mixed in the whole milk. You probably started drinking it
 RH>> after emough time of drinking whole milk that your taste buds
 RH>> couldn't make the adjustment.
 NB>> I had no choice in the matter... it was my parents that decided to go
 NB>> to the powdered... and also their decision to add back in the whole
 NB>> milk... I'm guessing it was because Daddy couldn't make the
 NB>> adjustment... but it always tasted wrong to me anyway... I was under

 RH> You had had enough whole milk that you knew, and liked the taste of
 RH> it. Having to make the transition to powdered was too hard for you to
 RH> adjust to at that age. OTOH, your younger siblings probably made the
 RH> transition without trouble.

Some of them better than others, actually... And it may have also been
partly whether or not they were all that interested in drinking lots of
milk... I always was a milk drinker...  ;)  But I didn't drink as much
of the powdered... made up for it with school milk, or later, when I was
at camp...  ;)

 NB>> 10....  Around the same time, they went to margarine and using
 NB>> saccherine in koolaid and coffee..

 RH> My folks used margerine from when they first got married until I was
 RH> out of the house. the only saccherine they used was liquid for their
 RH> iced tea that Mom made from time to time in the summer. It was only for
 RH> them, we had to drink milk (most of the time) or occaisionally kool
 RH> aide. We made that with sugar. I threw out the (almost full) bottle of
 RH> saccherine about 6 years ago; it had been in their kitchen probably 50
 RH> years or so. 

Obviously, they didn't use that much of it...  ;)  Koolaid is much
better, btw, made with sugar than with saccherine...  ;)  
 
 RH>> Same as when my mom started wroking & bought real
 RH>> butter instead of cheap margerine--we were so used to the cheap stuff,
 RH>> the real thing tasted funny enough that she went back to buying the
 RH>> cheap until we were mostly all out of the house. Then she stockpiled
 RH>> the real thing.
 NB>> As soon as I was off on my own, I bought my own real milk, butter and
 NB>> sugar...  ;)   My taste buds never adjusted to prefer the cheaper
 NB>> alternatives...

 RH> We used a combination of margerine and butter, depending on where we
 RH> were, availability (bought Danish butter in the commissaries in
 RH> Germany) and so on. We bought regular milk (added Lact-Aid drops) for a
 RH> few years, then started getting it fresh from the farmer. After a few
 RH> years of that, we had to give it up so went with the powdered as a cost
 RH> saver. Sugar was always in the house, but it wasn't always the prime
 RH> sweetener, I used honey and molasses also. The past probably 10-15
 RH> years I've bought raw sugar instead of refined, and in the last 3 1/2,
 RH> stevia as well.

Growing up, brown sugar was always available, for cooking and for
putting on oatmeal... white sugar for cooking, too...  When I got on my
own, I used more molasses and honey than I had growing up, but we did
have those, too..  :)  I still have about 1/2 a bag's worth of a 5lb bag
of white sugar, bought back when the kid was little, and stowed in a
tall light blue "square-round" TW container... every so often, I use a
little of it for something... but I expect it will last me pretty much
the rest of my life...  (G)  

 RH>> I never had trouble with the metal dispensers in college; they were a
 RH>> lot easier to work with than the box and tube set up at home.
 NB>> I'm sure they were a lot easier...  :)

 RH> Much easier to handle--just lift a handle, fill the glass, drop the
 RH> lever.

They can be a little tricky to set up the box inside the dispenser, but
not nearly as bad as the bag in the box would be, I'm sure... ;)

 RH> For my first 2-3 years at Houghton, the college still had a
 RH> dairy farm that supplied the milk for the school. They sold it,
 RH> invested the money otherwise before I graduated.

Times change.  :)

ttyl        neb

... Food is an extension of nationalist and ethnic feelings.

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