Text 606, 157 rader
Skriven 2010-08-22 22:01:29 av Ruth Haffly (1:396/45.28)
    Kommentar till text 439 av Janis Kracht (1:261/38)
Ärende: Herbs and such                                           [1]
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Hi Janis,


 JK> > I can understand.  You can't get full replacement value from the
 JK> > insurance nor the "old friend" feel with a brand new book.

 JK> Yes, if you can even find the edition you had and loved.. it was a
 JK> real pia, as I'm sure you understand.

Definately.  I just got a new copy of one of my old standards (Whole
Foods For The Whole Family, put out by La Leche League. It's not my well
thumbed, stained and falling apart (with my name listed in the
contributers section) wire bound paper back.  It's not thumbed, no
stains, my name isn't in it hard back spiral bound but in time should
resemble the other one. (G)


 JK> Today, we're in the upper 80's but that's ok.. we have some running
 JK> around to do but at least the car has great A/C and good music (g).

We were in the upper 80s/low 90s and supposed to be that way the rest of
the week--closer to normal which is upper 80s.  Still humid as all get
out so I appreciate the AC.


 JK> We spend a lot of time in the car listening to 50's/60's/jazz and
 JK> blues stations.. I have to admit I've decided I really like the
 JK> Satellite readio stations .. :)

We've enjoyed them too. When our trial subscription expired last year
(aburptly as the dealer had activated it several weeks before we bought
the car), we renewed.  It's up for renewal next month so we'll do it
again.  Our usual talk station is Sat. 144, The Patriot.  One of the
shows is hosted by Andrew Wilkow; he went to Delhi Tech (25 miles from
my parents) and he had a job for a while on their favorite radio station
(the one that broadcast schol closings) from Albany.


>> I have a ton to take care of now.. the roots are in storage so they'll
>> wait until I get to it.. then time to plant another crop.  Hopefully

 JK> > And I want ours to cool a bit. I'm keeping the salsa on hold for
 JK> now, > until I get myself squared away with other jobs.  Got some
 JK> major reading > to do in the next few weeks, plus a sewing job that'll
 JK> take up time and > brain power.

 JK> I've just a few days ago been put on yet another med, because my
 JK> Neurologist didn't like what I call my 'power-pellet' (amantadine) was
 JK> doing to me.. This new one does work better than the Amantadine, and I
 JK> actually felt yesterday like playing piano - that was neat, since it's
 JK> been a while.  Still haven't finished Ron's denim jacket though.. I
 JK> think I have time (vbg)

Sounds like the change was good, even if you had to fight to get the one
a few months ago. Hopefully no nasty side effects.


 JK> > I did that a while ago.  I've got to get some crumbs ahead so I can
 JK> set > some aside to add Italian seasoning to.

 JK> That's handy.. I should do that as well.. I certainly use enough of
 JK> them :)

Same here. I've got to make some meat balls; have enough crumbs for that
but don't know how much more.


 JK> > We hit up the Brockport Wegmans a few times. Joined their loyalty
 JK> > program & got a free bottle of basting oil & reusable bag (We got
 JK> the

 JK> That's a handy one to have.. I don't think I've ever tried it though.

We haven't--yet.


 JK> > tomato one.) free for signing up.

 JK> The Tomato one is really nice looking :)

Better than the plums or peas, IMO. (G) Bright and cheerful!


 JK> > Probably, but canned may have been easier to keep on hand since they
 JK> > didn't need as much prep work.

 JK> I do fresh beans in the pressure cooker.. works really well.. I have
 JK> to watch the timing though, if I want any whole beans Lol.. last night

If you didn't have a pressure cooker, it would be stove top cooking.  I
usually do them that way.


 JK> I was in a rush to get some barbecue spare ribs done so rather than
 JK> plunk them in boiling water for 2-3 minutes, and then use the oven for
 JK> them, I used the pressure cooker.. boy I'll have to do that again
 JK> soon.. they were great :) maybe 11 minutes in the pressure cooker.  I
 JK> was using the pressure cooker rarely, but it's such a neat tool to use

I probably should but it's used most often for a stock pot or cooking
pumpkin.


 JK> sometimes (I always use it for canning).

Same here.

>> > Nice to know. I've been buying Peccorino Romano for several years.
>> Guess > I'll have to look for Locatelli & give it a try.

 JK> Well, it's a brand name, so you many have purchased it without knowing
 JK> since sometimes the food stores don't leave the rind band on the
 JK> cheese..

I've been buying mine at WFM; they're pretty good about leaving the rind
on.


>> Dad was a real fan of Peccorino - reminds me I have to pick up more
>> next shopping trip :)

 JK> > My dad wouldn't know the difference. (G)

 JK> hehe understand :)  I think Dad was such a picky eater.. he insisted
 JK> on having 'some type' of macaroni or italian food every night.. I
 JK> think the only time Mom could make fried potatoes was when Dad was
 JK> working double shifts (g). Talk about stubborn Italian :)

OTOH, my dad was a potato (mostly mashed) eater.  They were on the
supper table almost every night, mashed, with or without (Mom didn't
make it from all meats so sometimes the potatoes were lumpily bland)
gravy. Very few exceptions to having potatoes--having spaghetti for
supper was one.

>> that and other Italian meats around for antipasto.  Thick sliced
>> bacon, about 3 or 4 slices works really well. Plenty of flavor.

 JK> > We've got that from the bacon special at Harris Teeter a few weeks
 JK> ago. > (G)

 JK> That's always handy :)

Yes, they had a buy 2 packages, get 3 free special on either regular or
thick sliced.  By the time we got to the one (the same day) near church
the same day the ad came out, they were down to just the thick sliced.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... If you focus only on the thorns you will miss the beauty of the rose.

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