Text 3347, 108 rader
Skriven 2008-03-03 14:16:44 av Ruth Haffly (1:396/45.28)
   Kommentar till text 2948 av Janis Kracht (1:261/38)
Ärende: sauce                                                    [1]
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Hi Janis,

Sorry to take so long in getting back to you but we were away for the
week end of Feb. 22-24. When we got back home, our feed had been messed
up on the level above where we point from. It was corrected on Saturday
but I've had enough going on that this is my first time to sit down and
read Fido.

>> one place that only served "fast" (in terms of time to pick-up)
>> rib-eye steak sandwiches.. boy I forget the name now, but it was great

 JK> battle as I > thought.  They always have chicken and/or beef on the
 JK> menu; one little > store front operation close to us also has smoked
 JK> turkey that he enjoys.

 JK> That's good :)  Yes, you see lots of chicken and beef barbecue..

But in the south, pork is king.  Beef and chicken are just an
afterthought. (G)


 JK> go > on the left overs that we had for lunch today and 2 quart boxes
 JK> for the > freezer that each had about 3 1/2 cups. The sauce the other
 JK> night had > just a bit of run off at the bottom but today's, which I
 JK> put into the > container of pasta the other night, had none.  It was
 JK> just a hair on the > dry side, actually.

 JK> The pasta will absorb the water from the sauce, I always keep the
 JK> sauce separate from the pasta.. unless I'm being especially lazy :) :)

If I'm going to use it as a lunch meal within a day or so, I'll just mix
the 2 together.  Saves a bit of space in the fridge which, at times, is
quite tight.



>> My daughter says she can taste the coconut (she also doesn't like it)
>> but I can barely taste it in pie crusts... :)

 JK> > Well, maybe I'll try it in a pumpkin pie; Steve likes them much
 JK> better > than I do so if I don't like the crust, he'll be a happy

 JK> hehe.. well, that works :)

Better him than my 2 nephews in AZ; between the 2 of them, their dad
didn't get any of the pie I left there after Thanksgiving dinner 5 years
ago.  Their mom (my sister) doesn't bake so they've always scarfed up my
home baked treats.


>> There's one that he can tolerate, I think it's daystar or something

 JK> > Just went downstairs to grab ours. It's Spectrum brand, Organic All
 JK> > Vegetable Shortening, non hydrogenated.  It's made from mechanically

 JK> Yes, it is  :)  Thanks :)

I've used it in regular baking bu not tried it in a pie crust yet.
Steve used it to make tortillas a couple of weeks ago, again
successfully.


>> ===Stuffed Calamari in Tomato Sauce===

 JK> > Thanks, it does look good--and one that I can do in stages if needs

 JK> Yes, that's true.

That's about how I do most everything these days--slow and easy.  I'm in
my final week of treatment but understand side effects can linger.


>> 1/4 cup dry white wine

 JK> > I'll make a sub here.

 JK> Yep, not a big deal with this one :)

And not a great difference in taste.



>> 3 lbs calamari with heads and tenacles attached

 JK> > I might just go ahead and get the pre cleaned stuff.

 JK> My daughter always does that.. I'm more of a purist (g).  Those little
 JK> flavor sacs do make quite a difference in the taste.  The big problem
 JK> around here right now though, is it is getting harder and harder to
 JK> find those boxes of uncleaned squid.. No one seems to be selling them
 JK> in this area :(  All the stores seem to have is the cleaned ones, sold
 JK> as tubes and tentacles separately, no ink sacs at all :(

Years ago, I did get the uncleaned squid and did it myself. Now, with so
many other factors, it's so much easier to get it pre cleaned. Little
things like that do make a big difference in my quality of life.


---
Catch you later,
Ruth
rchaffly@earthlink.net  FIDO 1:396/45.28


... Junk: stuff we throw away.  Stuff: junk we keep.

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