Text 22009, 89 rader
Skriven 2009-03-17 09:32:02 av hap newsom (1:124/311)
     Kommentar till en text av Ruth Haffly
Ärende: RE: odz and enz againz!
===============================
Howdy Ruth!
Happy St Patricks day!
-> 
-> -> we found out that a Trader Joe's is opening up in Wake Forest soon.  I
-> -> made connections with someone on campus who's into the whole grains,
-> -> etc; she gave us that nice little tidbit of information.
-> 
->  hn> We have a trader Joe's locally but I seldom go there.
->  hn> There are plenty of places closer and less pricey.
-> 
-> Well, we're scouting out a new location. TJ has some things we like but
-> no bulk bins.  It does have big chunks of Ghiradelli dark chocolate at a
-> decent price. (G)
-> 
They do have lots of nice little goodies...which 
may be one reason I try to avoid the place (grin)

-> -> -> pudding and will make the tea more of a half & half.  Steve tried a
-> -> -> small bit of my pork and thought it was OK.  The stew most likely 
had
-> -> -> some pork in it too but he ate it all, with enjoyment. (G)  Small
steps
-> -> -> but still, it's progress.
-> 
-> ->  hn> Every step in the right direction is a success!
-> 
-> -> Yes, and he's taking baby steps.  Living in Smithfield bbq country he'll
-> -> probably make more progress in the next 3 years.
-> 
->  hn> Never can tell, but we live in hope!
-> 
-> He made more progress on a visit up htere on thursday.
->
Good! Great! 
 
->  hn> ->
-> ->  hn> I tried a salt crusted pork loin last night...what
-> ->  hn> I had been told was 425 degrees for about 30
-> ->  hn> minutes would give me a perfect roast...nope
-> 
-> -> That was a bummer.  Was it box directions? I'd write the company if it
-> -> were.  I've seen the directions for salt crusting meat but been a bit
-> -> hesitant, not knowing how much salt goes into the meat.
-> 
->  hn> Got it from a PBS show...my guess is
->  hn> that the show used a small tenderloin,
->  hn> and I used a loin roast, which is a larger
->  hn> diameter chunk of meat. I DO think I'll give
-> 
-> Sounds like a reasonable guess.
-> 
I'm thinking that must have been it.
-> 
->  hn> it one more try though as the roast did
->  hn> come out very nice! The salt forms a crust
->  hn> around the meat and very little goes into it
->  hn> at all...you simply brush it off when you
->  hn> crack the crust and transfer the meat to
->  hn> a platter. A box of kosher salt costs about
->  hn> $3.50 or so.
-> 
-> I've read of the technique but not tried it yet.
-> ->  hn> Grin, there's lots of things in my head!
-> 
-> -> Same here, most of them saying "You really need another month or so 
to
-> -> get ready for Steve's retirement and your moving." which is true.  But,
-> -> then, I'd maybe want still another month and the voices wouldn't allow
-> -> it.
-> 
->  hn> Is Steve taking terminal leave or selling it back?
-> 
-> Combo of about 2 weeks terminal, selling back 50 days.
-> 
Always good to have that little financial "cushion" for
those unexpected things that come up that you 
never expected!
-> 
->  hn> Good luck on the move!
-> 
-> Thanks. It seems there's still SO much more to be done but progress is
-> being made.
-> 
Step by step my dear and soon the task
will be done!
chat with you soon!
hap 
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