Text 902, 70 rader
Skriven 2013-04-25 07:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: little things 456
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 ML> is pretty important - I expected worse at -20 and felt like
 ML> I should feel nice and toasty at 65, both expectations unmet.
 RH> Sometimes the amount of clothes doesn't make much of a difference.
 RH> Other times, the layering does help. I've grabbed an extra pair of
 RH> socks or a shirt underneath a sweater to add that extra bit of warmth.

If I'd put on a second pair of socks I'd have felt more
robust on the aurora night: I'd brought a thin pair for
that usage but neglected to actually use it.

 ML> I like eating the pound of meat better than the temperature
 ML> rise afterward.
 RH> I generally don't eat a pound of meat at a time. I've not noticed (nor
 RH> looked for) a rise in temperature after eating it either, probably
 RH> because the amounts I consume are usually not that much at a time.

Most people don't. I am of course one who does on occasion,
though 6 oz (i.e., 1 3/4 dietitian servings) usually
suffices.

 RH> Steve had something different on his tray; it looked like some sort of
 RH> pasta like thing.

Now there's a vague enough description - probably as vague
as the stuff looked. 

 RH> served its purpose. Friday I had a salad & grilled chicken breast on a
 RH> whole wheat bun at the hospital, then supported the WF fire
 RH> department's fish fry for supper.

I'd probably have saved my entire appetite for the fish fry.

 ML> Texas Pete is one of the less notable usurpers of that
 ML> appellation, being a not-very-hot, not-very-tasty,
 ML> artificially thickened sauce.
 RH> It's not our sauce of choice but suffices if there's nothing else
 RH> available.

For me, light on the vinegar, heavy on the spice, rather
than the opposite, which is most of the hot sauces. I
found Texas Pete less likeable because of the texture.
 
 ML> Rosemary and Lemon Pan Seared Chicken Breast
 ML> categories: poultry, main, hospital
 RH> And it looks pretty good. We don't have the grill seasonings but
 RH> probably have something else on hand that would work.

That recipe was featured in a news article whose point
was that hospital food didn't have to be all that bad.
As far as grill seasonings go, garlic salt and pepper
(or garlic, salt, and pepper) are fine. For the low-salt
people I might experiment with lemon juice powder, citric
acid, or KCl to substitute for part of the regular salt.

Spicy Montreal Mix Beef Seasoning (Steak or Burgers)
categories: condiment, ingredient
Yield: 1 c

1/4 c kosher salt
1/4 c ground black pepper
1/4 c granulated onion
2 Tb chili powder
2 Tb garlic powder

Mix well.

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