Text 35530, 141 rader
Skriven 2006-08-01 22:19:07 av Carol Shenkenberger (6:757/1)
  Kommentar till text 35350 av Roy Witt (1:1/22)
Ärende: Re: IQ Test
===================
*** Quoting Roy Witt from a message to Carol Shenkenberger ***

 CS> Well, my rental fellow seems to have decent handymen that do the job
 CS> for a reasonable price though I could always wish they charged 5$ an
 CS> hour (grin).

RW> Some would argue that you'd get what you pay for. OTH, if a job rate i
RW> over-inflated by incompetence, what are you paying for? Union labor be
RW> the worst kind of labor one could find, inept labor being next; findin
RW> that one individual who is fair and also knows the trade is hard to co
RW> by. Going through people who've had the experience before you is a ver
RW> reliable source.

Yes.  Most of my needs have been small stuff and don's friends are involved. 
Roofer job though?  I wanted to be sure.  Paid the right price for a good job.

 CS> Ohh I remember those.  That and VONs.  Not a bad chain overall.

RW> We've seen them all and have always gone back to VONs. Even WalMart su
RW> stores don't comare with the value for the buck that VONs has.
RW> Unfortunately, they're non-existant here. HEB has it's own brands like

VON's seemed ok.  HEB seemed the same but not so much on the exotic things. 
Harris Teeter (East coast) was better for that.

RW> That's because they get moldy within a few days, while the name brands
RW> stay fresh up to two weeks.

(On bread products).  Thats related to additives.  I like mine additive free so
freeze things if I cant eat it in a few days.  Normally, I just get less and
shop oftener these days.  Then again, I make most of our bread in a breadmaker
so buying baked goods is very rare for me, but warm bread just baked and still
so warm you cant even slice it well, is a common event here.

 CS> It's middle-end burdock season here now and just before melon crop
 CS> time.  Major meekan season (Meekan=Mandarin oranges).

RW> We're still waiting for the melon (cantalope) season to get here. When
RW> does, the prices drop to within reason. Meanwhile, they're pretty
RW> expensive. Been experimenting with Mango instead. There's got to be
RW> something one can do with that giant pit, but I haven't found anyone w
RW> knows.

Hell, plant it?  <g>.  Here we have many squashes that double as eating melons
being almost as sweet and quite flavorful without cooking.


 CS> Domo Arrigato Gozimas Roy-san <g>.  Mine is learned too but once one
 CS> reaches a certain plateau, the rest gets pretty easy.  I'm not a
 CS> super-chef but no one will starve in my house.

RW> Not here either, but if we depend on Nancy's cooking, all she knows is
RW> Italian and a variation of it. She learned it from her father, who was
RW> excellent chef in his own right, even if he was a railroad carpenter.
RW> cannot live on Italian alone [sigh].

I learned nothing from my mother really, other than 'TV dinners' which she
seldom made.  Oh she isnt hopeless and I gather she cooks up a storm now, but
her food was fairly plain but good for growing up on.  A truely lovely woman
who raised us 3 on her own back inthe 60's when that was harder to do than it
is today.  The skills she did teach me are good ones, but cooking wasnt one of
them.

 CS> not ersatz add a pinnaple bit and it's called Hawaiian).

RW> I do that, but it's just on pizza.

Blech.  Pinapple on pizza is nasty.  Then again, who am I to talk?  I put squid
tentacles and fish sauce on my rice.

 CS> our fill of them.  Delicious...

RW> They shouldn't, but grapes go to waste here. We buy them and then eith
RW> forget we did or 'save' them for something later.

I make jelly of them when stateside.  Small batches in those little canning
jars and give them away as gifts to friends as we make more than we can eat.
Since they come back asking for more, I guess it's good stuff.

 CS> Jufran Banana sauce (one N on the label on the bottle) is the one i
 CS> have just now. Suspend your disbelief for a moment.  It doesnt taste
 CS> at all like bannanas. No tomato in there but is a decent sub for
 CS> ketchup.  Lasts forever in the fridge so a worthy thing to have
 CS> about.

RW> Hmmm, I'll have to look for that. Might go good with hamburgers.

It would.

RW> Nancy might like that 'ramen' stuff, she's the only one who eats noodl
RW> in soup. I'd eat it without the noodles though, if it hadn't been cook
RW> with the pig, however. :o)

Oh we have so many variations here!  I cant post about them well as there is no
english on the labels so I dont know what to call them.  On the pig, I forget
if it's you being largely meat-low eater or religious factor.  Doesnt matter
though, you just arent into pork broth. You'd have not liked tonight's dinner
as it was pork broth with udon, and at the side spinach and oranges.

RW> That cholesterol problem runs in my family, but my parents and sibling
RW> suffer from it more than I do. I attribute my lower levels to my own d
RW> which doesn't allow the fat content in food that they do. I've noticed
RW> over the years that they eat midwestern corn fed beef, pig and whateve
RW> including the fat. Mine was California beef and I've never eaten any
RW> pig and I hate chicken.  They never trim the fat off of anything. I tr
RW> every bit of it when it's on my plate. Their cholesterol was in the 60
RW> 900 range when mine was less than 220. Oh, and they salted food after
RW> hit their plate, before they tasted it. The only salt on my food was w
RW> came naturally. Nancy nor I add salt to our cooking or if we do, it's
RW> little just to get a different taste.

WOW, 900's?!!!  They freaked when I was running 450's but at last, it is down
stable (diet changes only) to the 150's.  Most days i still have 'meat' but
'meat' to me includes fish and all seafoods.  I have non-seafood based meat 2
times a week for the most part unless at sea (not much chouice there, eat what
they are serving that day or starve).


 CS>  and Don has salt-reactive high blood pressure.  You can eat really
 CS> good even sugar-free, fat-low, and salt-low if you make it yourself.

RW> Yes, you can.

 CS> prepared things though, dont work well.

RW> You mean the boxed or canned stuff on the shelves...right.

Yup.  Found out by shopping right, you can even have soy sauce.  Filipeno
brands are way-low.  Enough low that on a 2,000MG a day diet, you can use
them.

RW> We do the opposite, we add a salt substitute at the table if there
RW> isn't a taste of it in the food already...

We normally skip it entirely but have some MS Dash stuff for when it seems
right.

                                       xxcarol

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