Text 7040, 70 rader
Skriven 2008-05-14 18:46:00 av Nancy Backus (33636.cooking)
   Kommentar till text 6957 av DALE SHIPP (1:261/1466.0)
Ärende: Re: Hello
=================
-=> Quoting Dale Shipp to Nancy Backus on 05-13-08  00:28 <=-

 NB> where I wanted to get the echo from instead).  I guess you guys would
 NB> have to characterize me mostly as an Eat, not a Cook...  but I have
 NB> been enjoying the conversation.  ;)

 DS> We like Eats, Fancy Cooks, Gourmet Cooks, Home Cooking Cooks, and
 DS> any other flavor of eat or cook I didn't name.  As you have seen, the
 DS> conversations drift all over at times, but the central theme is
 DS> food. 

It seems a friendly place.  :)

 DS> How about telling the group a bit about yourself and your family?
 DS> Where you live, what sorts of things you like to eat or cook, and
 DS> whatever else strikes your fancy to share.

We live in Rochester NY, husband Richard is an engineering jack-of-all-
trades (software/hardware/electrical/mechanical/etc), and after being
out of work for a while (Kodak's infamous layoffs), now works at a
start-up company that needed a J-O-A-T and master-of-most.  We have one
adult son, presently not married, no kids... and also presently living
with us again, having decided that he'd had enough of being a civil/
architectural engineer (even had his own business for a while), of
living in Arizona (disliked AZ summers as much as NY winters), and of
being so far away from family.  He's finding out that the jobmarket is a
lot softer than he thought it would be, but seems to have finally landed
a job as a server at Cheesecake Factory, a bar/restaurant/bakery... in
training last week and this.

We'll eat just about anything, and particularly enjoy Asian and other
ethnic cuisines.  In fact, I prefer it to typical "American" fare.  When
the kid was young, and we had various extra people living with us, I did
a lot of cooking and experimentation, and baked my own bread.  As I was
diagnosed early on (probably somewhat in error, I'm guessing now) as
having LOW blood sugar, and also getting some very helpful nutritional
information around the same time, we cut out most of the preservatives
and additives from our diet, and went to whole grains, and an even wider
variety of fruits, veggies, meats/proteins, than we were already eating.
We are also firm believers in eating natural things... ie, whole milk,
butter, eggs, honey/molasses/sugar, etc instead of 2% or less milk,
margarine, fake eggs, artificial sweeteners, etc...  We may cut down on
the quantity if needful, but figure that moderation and variety will
balance things out better than using the fake stuff.  I'm allergic to
apples and coffee (not caffeine, something else in the coffee gets me),
and my stomach doesn't process many raw vegetables well anymore, but
otherwise, as I said, we eat just about anything.

When I was in college, a co-worker of mine collected cookbooks, which
struck my fancy, and for a while after we got married, I did, too.  I
don't think I used very many of them though, they just sit on the
shelves in the kitchen, looking impressive.  I already had a few from my
childhood, which had been used extensively, and for a while, I was
making a lot of things from the More with Less Cookbook and from the NY
Times Natural Foods Cookbook... also Fannie Farmer and Joy of Cooking.
I had a tendency to adjust things anyway, and still do, when I happen to
do any cooking any more... which is rather rare now.  And now I want
recipes to only have a few ingredients, and take less than 15 minutes to
prepare the whole meal...  ;)  So, I nuke a lot of stuff...

Well, that's probably more than anyone really wanted to know... at least
all at once... ;)

ttyl        neb

... As easy as 3.14159265358979323846264338327950

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