Text 4484, 98 rader
Skriven 2013-09-09 15:49:59 av Ruth Haffly (1:396/45.28)
   Kommentar till text 4441 av MICHAEL LOO (1:123/140)
Ärende: Solanaceae 130
======================
Hi Michael,

 ML> Funny, the added time and trouble of peeling has never been
 ML> part of the equation for me.
 RH> But then you have two working wrists/no carpal tunnel.

 ML> You do have a good portable appliance for such purposes, though.
 ML> Called a Steve.

When he's not busy with other things. He taught the adult elective
Sunday School class last week/this week so had some intensive studying
to do. I had thought he was going to grill burgers & eggplant for supper
Saturday night but because of studies, he backed out. Burgers went into
a fry pan, sliced up a tomato instead of doing the eggplant. We finished
a potato salad I'd made earlier in the week with them.


 RH> OTOH, we are in the place where we cook our acquisitions over several
 RH> days. We stopped at the Wednesday market briefly and got some more
 RH> eggplant (will grill it tomorrow) and green tomatoes. Tomorrow I want
 RH> to get some more tomatoes, probably the cherry size, for salads.

 ML> I find cherries in general tastier anyway than any of the

I like them too but they were sold out by the time I got to the market.
Had to settle for larger ones.

 ML> bigger varieties, except maybe the small-to-midsize Campari.

I've bought them various times; they are good.

 ML> A good article about the badness of tomatoes by the not
 ML> invariably accurate but always interesting Gina Kolata at
 ML> the New York Times - tinyurl.com/cu62gm5 .

Badness as in lack of flavor or what? I understand they're trying to
isolate the flavor genes and put them back into mass market tomatoes
now. Still, nothing like a home grown one unless you know the farmer
that raised it.


 RH> Sounds like it; you've done quite a bit of wandering in the couple of
 RH> decades I've been reading Fido.

 ML> A majority of it has taken place during our period of acquaintance.

And, probably most of it in the last decade or so, especially since you
and Lilli started wandering the globe.


 RH> Nice thing about the Army--we got to live in several
 RH> places that were markedly different from each other. Got an exposure to
 RH> the various cultures & foods we wouldn't have otherwise.

 ML> You made a virtue of it; many who don't care for the
 ML> foreign experience have not done so - I've talked to
 ML> some of these, who thought that their overseas stint
 ML> courtesy of Uncle Sam was enough for a full lifetime.

They really missed out on so much! We knew families like that when we
were stationed in Germany. Even tho we didn't travel as much as maybe we
could have (time and money), we still got out and enjoyed the local
area, wherever we were stationed. Got to meet a lot of nice folks and
had a lot of good food that way. (G)

 RH> FWIW, the perscription potassium pills are Klor-Con 20M tablets, don't
 RH> know anything more on them.

 ML> That's a 20 mEq dose, or 16 times the dose that Dirty Dave takes.
 ML> I would recommend 1/2 ts of salt substitute in a glass of water
 ML> as an equal dose at somewhat less cost.

I only took them for a week so the cost was minor. By taking the
perscription ones, it gave me the exact dosage the P.A. wanted for the
blood test. Hopefully it brought my potassium level back up to normal
but unless the test is repeated in a few weeks/months, there's no way to
know if it stayed/stays at the right level.

 ML>                 SALSA DE SUEGRA (Mother-In-Law Sauce)

 ML> According to local lore, the cook serves this to her son-in-law
 ML> because "le pica mucho" (it bites him a lot). It is very "picante".
 ML> However, if you use 3 chiles, it is only pleasantly picante.

If Steve made it for his MIL, it would bite her quite hard. Neither she
nor my dad like anything hot--takes them decades to go thru a bottle of
tabasco sauce. (G)

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


... Open mouth, insert foot, echo internationally.

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