Text 32775, 64 rader
Skriven 2013-01-18 10:18:00 av Nancy Backus (62962.cooking)
  Kommentar till text 32726 av RUTH HAFFLY (1:396/45.28)
Ärende: Re: anniversary
=======================
-=> Quoting Ruth Haffly to Nancy Backus on 01-15-13  22:23 <=-

 RH> (Meals on Wheels)
 RH>> I looked on line, there is a program and it looks like my folks would
 RH>> qualify for it. Suggested donation of $3./per meal and a
 RH>> representative comes to the home to do an initial set up (probably to
 RH>> go over food preferences, etc) before the first delivery. The thing is,
 RH>> tho, do Mom & Dad want to participate? I think Mom might be more
 RH>> amenable to it than Dad.
 NB>> He might see the wisdom in it now...  it might help if you and/or your
 NB>> brother were there for that initial set-up interview...  And if the
 NB>> rep can reassure him that the food can be sufficiently bland and
 NB>> boring. [g]
 RH> Have to see, I'm going to e-mail my brother for an update when we get
 RH> back to NC.
 
A work in progress...  sometimes it just does take time...

 NB>> Happy birthday to your mom...  :)

 RH> She said it was good. Next one up is Dad's and he will get strawberry
 RH> shortcake for his "birthday cake", a tradition that I think his mom
 RH> started. How she got berries in January in the days before freezers
 RH> has always been a puzzlement--unless she had access to a greenhouse.

What I grew up with as strawberry shortcake didn't always have any fresh
berries in or on it... just the berries in sugar syrup...  that could
have been done by canning as well as freezing...

 RH>> I'll have to go thru my cook books, etc when we get home and figure
 RH>> out what can be adapted, what can be cooked without adaptation, and so
 RH>> forth. I made a white chili for our life group a couple of months ago;
 RH>> got the recipe from a diabetes magazine and not a bit came home. That
 RH>> might work, especially if I make sure it's not very spicy.
 NB>> Another lovely creative project to occupy you...  ;)

 RH> As if I didn't have enough already, but one I can do in odds & ends of
 RH> time.

I hear you... but at least it doesn't require that much undivided
attention for long time periods..  ;)

 NB>> Guess I'll have to try to keep my eyes and ears open for new places up
 NB>> here, then... :)  There used to be good seafood places, but the ones I
 NB>> knew about are long gone now...

 RH> Just like Friday night fish fries in that area are much less common
 RH> than when Steve was growing up. I understand some places still do them
 RH> but the number has gone down since the Catholics restriction on eating
 RH> meat on Fridays was eased.

Tastes have changed, too.... and probably most seafood has become more
of a big-ticket item, so it's probably more commonly found at the fancy
restaurants, which we've never been in the habit of frequenting...  Also
we tend to go more to the ethnic restaurants (especially buffets), so
have a different outlook on the restaurant scene...  ;)

ttyl            neb

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