Text 8501, 89 rader
Skriven 2006-12-05 14:08:28 av Ruth Haffly (1:396/45.28)
   Kommentar till text 8449 av MICHAEL LOO (1:123/140)
Ärende: marine life 624
=======================
Hi Michael,

 ML> I found the Carolinas and Georgia rife with fatty foods. That
 ML> might have had something to do with the places I chose to eat
 ML> at, but as these places were well populated with locals, I'm
 ML> reasonably confident in my statement.
 RH> They can be, and very often are.  But, you can pick and choose, not
 RH> only from the menu at the place but also the place you choose to go to.

 ML> In the south I grew up with, restaurants had unhealthy food,
 ML> period. Of course, the influx of Yankees and money as well
 ML> as evolution in general has given the south a new face.

Yankees, scaliwags, carpetbaggers,. etc alll helped to bring subtle
changes to southern cooking, ewspecially in the urban areas.  The rural,
deep south still holds a lot to the old ways of cooking/eating.

 RH> The old south has a reputation for lots of fried food or food cooked
 RH> with a lot of grease.  The newer south is breaking away from that to
 RH> some extent to be more health concious.

 ML> The other thing, of course, is that I like fried food and
 ML> vegetables cooked with a ham hock and when in the south

I like fried but it doesn't like me all the time. I'm trying to eat
healthier but I've got to splurge once in a while. (G)

 ML> expect to eat that way. And ribs, yum (not so much a pulled
 ML> pork person, though I could feast forever on outside meat).

I can go for most any cut of pork but can't cook it at home.  So, if I
have the option of getting it when I"m out, I may choose toexercise said
option. (G)


 RH> of the needle--all things she had made.
 ML> Whoa ... life has changed. When my b-i-l cajoled us into
 ML> going up to the top, we were the only people we saw for
 ML> maybe half an hour.
 RH> Not us.  There's a visitor's center at the bottom and we had to hunt
 RH> for parking.  This was a Saturday morning, beautiful day in mid

 ML> As you know, one side the needle has a saddle going to a steep
 ML> 500-ft climb. On the other, it's something like 1500 feet and
 ML> no letup. I presume the trail goes up the backside and does
 ML> switchbacks? Back when, there was no real trail - you just
 ML> followed the tracks of previous intrepids. Sometimes the
 ML> vines and things hindered you most awfully; sometimes you
 ML> needed to hold on so you wouldn't fall down a quarter mile.

Yes, lots of cutbacks to make it averabe out of shape tourist do-able. I
couldn't have done it otherwise and none of us had mountain climbing
gear..........

 ML> I'm not completely sure that it was a good idea to build a
 ML> trail (I presume approaching from the 500-ft side).

Draws more money into the local economy.  We saw a cruise ship parked
for a couple of days near our hotel--you know they made extra mega bucks
on tours and such.

 RH> Looks good; I wonder if I could sub sesame oil for part or all of the
 RH> salad oil if I didn't have the seeds.  I know I've got the oil on hand
 RH> but not sure about the seeds.

 ML> If you have brown sesame oil, use just a dash - as you know,
 ML> the flavor is strong, and in such a recipe it could easily
 ML> overpower the asparagus.

It would be just a dash; I know how potent that stuff is!

 ML> PORTUGUESE SWEET BREAD
 ML> cat: bread, Hawaiian, Portuguese
 ML> yield: 1 batch

We had friends in Germany who liked this a lot and introduced our girls
to it.  Four years ago, when we planned a Hawaiian theme graduation
party for Rachel & David, she asked that this be on the menu.  It was.
(G)

---
Catch you later,
Ruth
rchafflyNOSPAM(at)NOSPAMearthlink(dot)net  FIDO 1:396/45.28

... It works!  Now, if only I could remember what I did.

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