Text 24827, 104 rader
Skriven 2015-03-12 12:37:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: ethnic  was: move
=============================
-=> Quoting Ruth Haffly to Nancy Backus on 03-07-15  23:06 <=-

 NB>>> He also did a fair bit of regular cooking, and Sunday night
 NB>>> suppers after church were his domain... he'd put various
 NB>>> things on saltine crackers and heat/grill them in the toaster
 NB>>> oven... such as sardines, cheese and pickles (usually
 NB>>> bread/butter), and/or marshmallows... ;)
 RH>> Sounds like he enjoyed putting together interesting taste
 RH>> combinations. (G)
 NB>> Just as a clarification, if needed, those were three different sets of
 NB>> crackers... not all on the one...  ;)   He'd also do the cheese and
 NB>> pickles on top of bread or toast, and grill till the cheese melted...
 NB>> that was more often for lunch, though... :)

 RH> OK, I had momentary visions of a sardine, cheese and pickle open faced
 RH> sandwich or cracker. (G)
 
On bread, that might not be too bad...  (G)  Just as long as one didn't
add the marshmallows atop... ;)  Not sure a cracker (especially a
saltine) would hold up to too much loading... :)

 RH>> Those were the rare exception to Mom's cooking--she had pnuemonia
 RH>> and was in the hospital the couple of times I remember Dad doing
 RH>> that. I don't remember what else he cooked;
 NB>> You don't remember because your dad didn't cook much... I don't
 NB>> remember all that Daddy cooked, because it was a regular
 NB>> occurrence... :)

 RH> That's about right. When my mom went to summer school for classes
 RH> for her Master's degree, I did 95% of the cooking. Dad and I did the
 RH> grocery shopping, sort of planning the main meals as we saw what was
 RH> on special. Turkey legs were on special one week so we we bought some;
 RH> Dad came up with the idea of wrapping them in bacon and baking them.
 RH> It worked sort of ok, but they had so many tendons and such like,
 RH> there was very little meat on them, a bit disappointing. IIRC, we did
 RH> it one other time, then decided it wasn't worth a third go round.
 
Turkey legs look so much bigger than they really are..  ;)  When we went
to a Renaissance Festival, we got the turkey legs that were being
offered...  one apiece wasn't too much meat... it was more the getting
into the spirit of the thing...  :)  They'd be fine for making turkey
soup out of, but not so much for a main course...  Turkey thighs have a
lot more meat (and more easily accessible) than the legs do... :)

 RH>> he asked a neighbor to do a ham one time. She put pineapple on it,
 RH>> something new to us, but Mom never did it afterwards.
 NB>> Obviously made an impression on you.. ;)  We had pineapple on ham at
 NB>> least some of the time... scored, with cloves at the intersections,
 NB>> brown sugar over that, and then sometimes the pineapple slices or
 NB>> crushed pineapple..  :)

 RH> I've had ham with pineapple since, and done it that way myself. The 2
 RH> flavors work well together. Mom put the cloves on ham; I think she
 RH> also did a brown sugar and mustard glaze sometimes.
 
Mustard goes well, too... :)  I don't think we did it that way, though...
 
 RH> Sometimes too, it helps to have a second opinion. I was pulling
 RH> fabrics for the quilt I'm working on now and had them laid out on the
 RH> cutting table at the store. The sales lady agreed with my choices and
 RH> measured out the first one. Just before she cut it, I had 2nd thoughts
 RH> and asked her to wait a minute. I'm glad I did; that fabric did not go
 RH> as well with the others as I'd initially thought. She saw it too, when
 RH> I told her why I stopped her. Other than that, the rest of the fabrics
 RH> worked well with each other.

It's why a trip to a fabric store for quilt fabrics can take so long...
one has to let the designs and colors settle into the brain well enough
that one can tell if they really will work together, or if something
isn't quite right after all... :)  And generally one has to lay them all
out together to "see"...  :)

 NB>>>> Did you notice that next month will be PI day... when the first
 NB>>>> 10 digits will show up twice that day...?   3/14/15 at 9:26:53
 NB>>>> am and pm... ;)  Happens once every hundred years...  :)
 RH>>> I'd not thought about that; I knew of the 3.14 but not the extra
 RH>>> sequencing of numbers.
 NB>>> Now, to remember it on the day, at the exact right time...  (G)
 NB>>> And plan to have pies to eat, to celebrate it...  :)  Pot pies,
 NB>>> dessert pies... ;)
 RH>> The newest Penzey's catalog had a pie/pi theme to it. They didn't
 RH>> carry it out to the 10 digits tho.
 NB>> How did they handle it...?

 RH> Different pie recipies, both sweet and savory. I made the chicken pot
 RH> pie (they called it Undercover Chicken) for today's Life Group meal
 RH> and had no leftovers.

So, what exactly is Penzey's...?  Just spices, or is it different things
for the kitchen...?

We were discussing Pi Day at church on Sunday... One guy was saying that
his son's Math teacher wanted all the kids to bring in some sort of pie
(I guess on Friday) to celebrate... I mentioned that savory would
count... and then someone mentioned pizza...  (G)  One could really have
fun with that... :)

ttyl       neb

... A hunch is creativity trying to tell you something.

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