Text 32280, 83 rader
Skriven 2015-10-23 11:32:00 av NANCY BACKUS (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: Re: cuts 266
====================
-=> Quoting Ruth Haffly to Nancy Backus on 10-18-15  22:14 <=-

 NB>> Creative rearranging, no doubt...  ;)  Of course, if you find it
 NB>> exceptionally useful, it might stay out on the counter, and the
 NB>> slow cooker and the rice cooker find themselves tucked away in
 NB>> storage...  ;)

 RH> The rice cooker will probably be stowed except for times when I need
 RH> to make a larger quantity. The crock pot feature of the new gadget
 RH> will be used if I need a bigger than my baby but not as much as my 6
 RH> quart pot.

So the new gadget gives you a medium size rice cooker/crockpot, a useful
size for much of your cooking...  :)

 RH> We used the pressure cooker function yesterday to cook the pumpkin
 RH> we got at the farmer's market (forgot to mention in previous message's
 RH> listing). 2, about 2 cup containers of pumpkin now in the freezer.

Good provision... a couple of pie's worth, or maybe for a soup...
 
 RH>> Depends on how much room we have as I want to move the freezer out
 RH>> there too. Once we start talking with an architect, we'll have a
 RH>> better idea of the room available.
 NB>> True enough... ;)

 RH> Probably not til early next year tho.

Makes sense...
 
 RH>>> Oh, BTW, I found out that the Angus Barn gives tours of its wine
 RH>>> cellar and kitchen, a possibility to tie in with a gathering here.
 NB>>> That could be fun...  :)
 RH>> I thought so. They have a table/can serve meals in the wine cellar,
 RH>> but at probably a pretty steep price above the cost of the meal.
 NB>> Worth checking out... they might not charge a premium, might just
 NB>> see it as a way to give a group a little more privacy...  :)

 RH> From what my neighbor said, I got the impression they do charge, and
 RH> not a low price either.

Best way to find out would be to ask Angus Barn directly, I'd think... ;) 
 
 NB>> The audio tape record of our wedding (unedited) has my grampa (one
 NB>> of the officiating ministers, and the one that did our vows) asking
 NB>> Richard if he would take "this man to be your lawfully wedded wife"...
 NB>> a great pause, no response from Richard, and then Grampa restated it,
 NB>> this time properly... to a quiet background of chuckles...  (G)

 RH> WHOOPS! We didn't do any recording except pictures.
 
We had pictures, too...  :)
 
 RH> We're now back, and we did stop again at Brook's in Oneonta. I asked
 RH> our waitress what kind of vinegar is in the marinade. She asked the
 RH> kitchen; they said it's cider. So that's probably why the knock off
 RH> recipe uses it also, sigh. But, you can maybe try their ribs (which
 RH> we've not yet done).

Interesting that the kitchen uses cider, but the bottled version is
simply vinegar...  I've been experimenting with having things that use
cider vinegar, in the hopes that it might be safe after all... so far,
no reaction, but I've not gone overboard on anything... just discovered
that something we've been eating does have cider vinegar in it, along
with red wine vinegar and regular vinegar... maybe it's just a small
enough quantitiy not to trigger, or maybe there's hope for using cider
vinegar after all... ;)
 
 NB>>> So, I looked it up... Emerald is 55... :)
 RH>> OK, so I've got to wait 15 more years for that one.
 NB>> Yup...  Maybe by then, there'll BE a Green Lobster chain...  (G)

 RH> I'm not going to hold my breath on that one.

I wouldn't either... but one just never knows...  (G)

ttyl         neb

... I am not aging, I am marinating.

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