Text 31724, 76 rader
Skriven 2015-10-08 06:54:59 av Dave Drum (1:18/200.0)
  Kommentar till text 31691 av Ruth Haffly (1:396/45.28)
Ärende: Re: No more Rye recipes 4 now
=====================================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> a steadier level, and I don't have that much of a mid-section to live
 RH> off of any more. (G)

 DD> I've not nearly as much as used to be there.

 RH> You've probably lost a lot more in proportion than I did. Still, it's
 RH> nice to be able to fit a smaller size, no matter how much is lost,
 RH> isn't it? (G)

 DD> Well, yeah. But my wallet doesn't appreciate the hit when I downsize
 DD> the shirts and jeans.  Bv)= Still trying to get my weight below 18
 DD> stone.

 RH> I know, we replenished a portion of my wardrobe a while back. Before
 RH> that I had to make sure I wore a belt, even with elastic waisted
 RH> things, to keep them in place. Nice feeling, isn't it?

One of the benefits of suspenders. If the breeches are loose they still stay
where they are supposed to rather than exposing parts of the anatomy best left
for home. I still have a bit of Dunlap but not much.

 RH> I'm going to try the Pillsbury rye bread recipe tomorrow, see if it's
 RH> the same as what I used to make or close enough to the original that
 RH> I'm happy with it.

Good luck ..........

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: A Lucky Accident
 Categories: Soups, Vegetables, Herbs
      Yield: 3 Servings
 
      3 sm Carrots; diced
      2 sm Parsnips; diced
      1 md Turnip; in chunks
      2    Celery ribs; diced, w/leaves
      1 lg Onion; stuck w/2 cloves
     15 oz Can diced tomatoes; w/liquid
     10 oz Can tomato paste
      1 sm Bunch flat-leaf parsley
      1    Bay leaf
           Fresh rosemary & thyme
           Black peppercorns
 
  Put 3 quarts of water in the bottom of a large stock
  pot with a pasta insert. Add the tomato liquid and
  tomato paste. Put all of the other ingredients in the
  pasta insert. Bring to a boil over high heat, lower
  the heat, cover and simmer for about 3 hours. Lift out
  the pasta insert, letting out the liquid fall back
  into the pot. Press down on the solids to extract as
  much liquid as possible and return all the liquid to
  the pot. Discard the solids.
  
  Note: This started out to be vegetable stock to use up
  some leftover stuff I had on hand, but after I
  strained the stock I decided to use it as a cooking
  liquid for pasta. The pasta thickened and flavored the
  stock to such an extent that I decided to save the
  leftovers to use as a tomato-vegetable soup. I may add
  some vegetables and small pasta to that.
  
  Recipe by Diane Lazarus
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I am of the generation that is not scared of saturated fat.
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