Text 1448, 61 rader
Skriven 2013-06-19 16:14:14 av Ruth Haffly (1:396/45.28)
   Kommentar till text 1362 av RUTH HANSCHKA (1:123/140)
Ärende: cutting up
==================
Hi Ruth,

->  RH> I have one that's only available via mail order, but I have to blow
->  RH> gas money to go get the others.

-> As long as you can combine it with other errands. Are there pharmacy
-> branches where you grocery shop?

 RH> There's an indie just up the street, and a Walgreen's I'm not fond of.
 RH>  The CVS I normally use is in the center of my town. My usual
 RH> supermarket is in the next town over. The supermarket doesn't have one
 RH> any more.

We don't use the pharmacy where we get some of our staples and Lowe's
doesn't have one. It's most convenient for us to use the CVS or mail
order, depending on what the perscription is for.
-> -> Still, judging heat & timing can be dicey with that method. No timers
-> -> around to set as reminders, probably smell only, for most families.

->  RH> It worked.  People did it.  I do some things that way myself.

-> I usually set a timer--just to be on the safe side.

 RH> Me too, but sometimes the recipe times don't match my oven.

Usually the nose will let you know if there's a discrepency there.

-> -> to mix up some butter blend this afternoon; the butter was nice &
 RH> soft so it went fast.

->  RH> Can't say I've ever done that.

-> Since we moved up here I've been doing a blend of 1/3 cup olive oil to
-> every 1/2 cup of butter. Saves buying both the soft stuff for table use
-> and regular butter for baking; I just buy both salted and unsalted
-> butter now.

 RH> Good idea. I like butter better, and softening it up with the olive
 RH> oil makes sense.  It has to taste better than margarine too.

We found that using the unsalted butter, it tasted on the bland side.
Whatever amount of salt that gets added to the butter when it's made,
made a big difference in taste. Depending on how much olive oil you use,
this will soften up rather fast when you take it out of the fridge. It
doesn't separate but does get quite soft. For a while I poured it into
an old soft margerine tub we had but a while back I started using glass
containers with a plastic lid. I'm staying with them now. One note--the
olive oil you use may make a taste difference so you may want to try
several before deciding if it's something you want to keep up with or
not.

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


...  It works!  Now, if only I could remember what I did.

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