Text 33405, 132 rader
Skriven 2015-11-20 17:08:16 av Ruth Haffly (1:396/45.28)
  Kommentar till text 33354 av NANCY BACKUS (1:123/140)
Ärende: milk cartons
====================
Hi Nancy,

 NB>  NB>> adjustment... but it always tasted wrong to me anyway... I was
 NB> 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.

 NB> Some of them better than others, actually... And it may have also been
 NB> partly whether or not they were all that interested in drinking lots
 NB> of milk... I always was a milk drinker...  ;)  But I didn't drink as

We had no choice as kids, it was drink it or sit at the table until you
drink it. But, that wasn't a problem with the milk we got. We were,
however, limited to one glass of it per meal; I could have used more at
times.

 NB> of the powdered... made up for it with school milk, or later, when I
 NB> was at camp...  ;)

Did you get the half pint cartons of milk at school? We had those in
both white and chocolate; Mom and Dad gave us only enough money to buy
the white. The chocolate was just a cent to few cents more, but
multipled by 5, 5 days a week, it added up to a dollar or so they didn't
want to spend.


 NB>  NB>> 10....  Around the same time, they went to margarine and using
 NB>  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.

 NB> Obviously, they didn't use that much of it...  ;)  Koolaid is much

No, for some unknown reason they didn't make iced tea that often. After
I threw out the bottle, I happened to touch my hand to my mouth--and
tasted the artifical sweetness of the saccherine--YUCK!


 NB> better, btw, made with sugar than with saccherine...  ;)

I can imagine, I've not had it made with anything but sugar that I know
of, but having tasted some of the artificial sweeteners, I don't want to
try kool aide made ithn them.

 NB> she stockpiled  RH>> the real thing.
 NB>  NB>> As soon as I was off on my own, I bought my own real milk,
 NB> butter and  NB>> sugar...  ;)   My taste buds never adjusted to prefer
 NB> 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.

 NB> Growing up, brown sugar was always available, for cooking and for
 NB> putting on oatmeal... white sugar for cooking, too...  When I got on

We had brown sugar for the oatmeal and cream of wheat but were rather
restricted as to how much could be used on it--a teaspoon or less. It
was also used in baking. White sugar was used on cold cereals, as well
as being the "go to" for most cooking and baking. When I got out on my
own, I stopped putting sugar on my cold cereals, gave up cream of wheat
and don't eat that much oatmeal.


 NB> my own, I used more molasses and honey than I had growing up, but we
 NB> did

My mom used molasses in baking, honey was a breakfast table spread
instead of jelly some mornings.


 NB> have those, too..  :)  I still have about 1/2 a bag's worth of a 5lb
 NB> bag of white sugar, bought back when the kid was little, and stowed in
 NB> a
 NB> tall light blue "square-round" TW container... every so often, I use a

I bought more whte sugar than that but have also kept it (and a number
of other things) in TW. Still like their Modular Mates for some dry
goods but, because of the cost, have a number of other sealable
containers now.

 NB> little of it for something... but I expect it will last me pretty much
 NB> the rest of my life...  (G)

Sounds like it. (G)

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

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

I never had the "fun" of installing them.

 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.

 NB> Times change.  :)

And we move on, accordingly.

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


... Always butter up the SYSOP, they taste better that way.

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