Text 3341, 189 rader
Skriven 2013-08-09 17:34:15 av Ruth Haffly (1:396/45.28)
   Kommentar till text 3275 av Janis Kracht (1:261/38)
Ärende: Mayo                                                     [1]
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Hi Janis,

>> sandwiches because it avoids the sugar in jellies and jams.  I have
>> not tried that combo.. not sure if I could Lol.  There's just

 JK> > I know I won't try it; I don't like peanut butter. (G)

 JK> I love peanut butter and often steal a swipe when passing by the
 JK> container Lol

So that's why you have to keep it as a standing item on the gorcery
list! Your secret is out! (G)


 JK> >OTOH, Steve likes
 JK> > peanut butter and often does a peanut butter & banana sandwich, with
 JK> a > sprinkle of cinnamon.

 JK> I believe you or he mentioned this before, and it sounds interesting
 JK> at least :)  I like eating peanut butter on celery, never tried it
 JK> with banana though :)

He'll do it as a wrap sometimes instead of a sandwich--depends on which
he's in the mood for or the bread on hand situation.


>> something that bothers me thinking of the consistency of mayo and pb
>> (G)  I sure it's a lot healthier than some of the jellies and jams out

 JK> > Some, but not all. We're still using a stock of jams I made. They're
 JK> > cooked, with less sugar than the freezer versions and no hfcs.

 JK> I've seen a number of diabetic recipes that use splenda and gelatin
 JK> for thickening.. I always wondered when I'd see these recipes if a
 JK> slice of apple skin (where the pectin is located) could be substituted
 JK> for the gelatin and still be considered "safe" for diabetics.  Now the
 JK> jam/jellies I made in Windsor were made with concord grapes from our
 JK> grape trellis.. no lack of pectin there (g).. the splenda might work
 JK> well with my old recipes as well.

It's worth a try. I'm just checking the carb count on what I eat,
measuring out a portion or partial portion to get the amount of carbs I
can have at that meal. A little bit of sweetness goes a longer way now
than it used to.

>> there though.  Speaking of which, I truly miss our grape arbor in
>> Windsor since every year I made concord grape jams and jellies.
>> Nothing like that here in our yard Slaterville Springs :(  I guess
>> we'll have to pick up some plants at Lowe's gardening section and put
>> up an arbor.  Ron had to rebuild our arbor in Windor since it was so
>> ancient so at least he has experience with that (g).

 JK> > So he can build a new one from the ground up with no problems then.
 JK> (G)

 JK> Sure, no problem there.  It's just a frame with lattice attached,
 JK> really. Hopefully next year we can accomplish that.  I'd love it.

Always a good amount to do to make a place yours once you move in. We've
done it so many times in the past..................


 JK> > Do you have a big yard like you did in Windsor?

 JK> In Windsor we had in total about an acre (it was two lots).. the part
 JK> that was fenced in in the back yard there was less than half-acre.
 JK> This property in Slaterville Springs is in total closer to 1/2 acre,
 JK> so the dogs have a smaller area to destroy in their fenced-in area
 JK> (grin)..  I can't remember how many feet we had the fencing company
 JK> include for the dogs here, but it is substantially smaller than what
 JK> the dogs had in Windsor.  They don't seem to mind much (grin).  It
 JK> goes along the length of the house out to our garage.. The rest of the
 JK> yard is dog free (yay! (g)).

As long as they have running room I don't think the dogs will be too
"put out" by the reduction in space. It also helps you; you don't have
as far to look for them when they're outside.


 JK> The fellow who owned this before us was a horticulturalist at Cornell
 JK> so he did the most amazing things with plants here.. every month of
 JK> the spring/summer (so far (g)), there has been some section of the
 JK> back yard in bloom with incredible colors.. one section of the yard
 JK> after the other :)  Luckily, the section along the side of the house
 JK> were we fenced in the dogs did not include any of those beautiful
 JK> flowering plants :)

Nice! Did he plant a kitchen garden as well?


>> (g). I like ketchup on eggs with a touch of tabasco.. and on french

 JK> > I'll put salsa on my eggs--influence of living in the southwest.
 JK> Most of > the time I use ketchup is for meatloaf but Steve likes it on
 JK> other meats

 JK> haha I'm also a lover of ketchup on meatloaf (g).. Ron is not :)

Steve eats it on a lot more thngs than I do, difference in the way he
was brought up. We'll grab a jar of home made chili sauce sometimes as a
ketchup sub; it's a recipe my mom used to make. Her version had
basically no heat so I've zinged it up, more to our tastes now. It's
back in NC so I can't post it right now, sorry.


 JK> > as well. We found a lower carb ketchup in both regular and spicy
 JK> > versions; the spicy does have a good bit of "zing" to it.

 JK> Hmm.. interesting that there is a low-carb ketchup.  What do the
 JK> others put in their ketchup I wonder?  Too much sugar possibly?  I

Sugar is the main culprit for adding carbs; IIRC, this doesn't have any
form of sugar in it. A regular ketchup has 5 grams of carbs per
tablespoon (or 2, I forget which), this has only 2 grams of carbs.


 JK> often made my own with little sugar, but generally we buy non-HFCS
 JK> ketchup from the health food store or Wegmans.

That's what I started doing as soon as one became available.


>> fries as well.. though I think my favorite on french fries is vinegar,
>> something I tried when I was much younger on a trip to the Boardwalk.
>> :)

 JK> > Malt vinegar is the one to use there. The one & only time we tried 5

 JK> We use Malt vinegar or Cider vinegar.. or in a pinch, white vinegar :)

 JK> > Guys for burgers & fries the malt vinegar was what was the saving
 JK> grace > for the otherwise sorry (undercooked) fries.

 JK> Ah, that's a drag.. The few times we've been to 5 Guys, their fries
 JK> were done just right.

We went once, probably won't go back on our own (might, as part of a
group) as the carb count is rather high. Not so much in the burger but
the bun and fries make it bad.

>> rushed off to medical treatment.  I still can't believe that camp did
 JK> not >> encourage counselors to carry something as essential as an epi
 JK> pen.

 JK> > I suspect they will now. When I worked at camps, any time a kid came
 JK> > thru with health issues, we all knew about it and had on hand what
 JK> to > use for it--didn't have any kids with needs for epi pens tho.

 JK> Yeah, it seems as I mentioned, allergies have increased quite a bit in
 JK> recent years.

Also, allergy awareness and treatment of them.


>> know > about what I used to make the dish. Forewarned is forearmed.
>> Yep :)  Better than having an emergency ...

 JK> > Or a death; her parents must really be hurting.

 JK> No doubt.. and because of something that family has probably become
 JK> accustomed to watching out for, as well... Well, we can't know the
 JK> circumstances with that situation.. it could be the parents made their
 JK> daughter's problems clear to the camp staff.

Too late to be any good now.


 JK> > I'm doing well so far but some heavier carb eating the last couple
 JK> of > days than I usually do. I'll have to cut back over the next few
 JK> days.

 JK> I'm due for my yearly blood test/checkup next week with our GP.. so
 JK> I'm going to have to stop munching on all those chocolate candies that
 JK> Dale brought to the picnic hahaha..

He gave us some when we stopped by before the picnic; they are good!
(But not that good for you, as with any candy.)


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


... There cannot be a crisis today; my schedule is already full.

--- PPoint 3.01
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