Quoting Ruth Haffly to Nancy Backus on 08-23-18 16:19 <=-

You've got it coded in your DNA, now... ;) If you don't have
to stand at the stove stirring constantly, apple butter or
apple sauce might not be too bad... ;)

A small batch, in the crock pot maybe?

Now that sounds somewhat possible... ;)

Very do-able, actually.

In that case, sounds like you might manage to put something up this
year, after all.... ;)

I did apple sauce years ago when
the girls were small--didn't give it much attention at first. I
probably did the jarring/processing during their nap time.

So there's precedent for it being somewhat less labor/attention
intensive... :)

Depends on methods used, etc. IIRC, I quartered the apples, cooked in
a bit of water, ran them thru a Foley and canned the applesauce. Now
I'd probably use the peeler/slicer gizmo for the first step and. I'd
also probably mash them in the pot instead of using the Foley. Still
some work but done in smaller amounts to make it easier.

And not needing to be on your feet to accomplish it... :)

when we moved to HI and GA. When we moved here, I began doing
more of it, depending on what I could fit in with school,
travel, etc. School is finished but still fitting in putting up
between this and that.

You've had a lot of trips and such to keep you busy the last few
years... ;)

Quite so, and a lot of them during prime putting up time so I've
just done a bit here & there. My mom always did it piecemeal out
of the garden, then they'd buy a fall suppliment for the freezer
(plus potatoes). I'd rather spend a day or two (per fruit or
vegetable) doing it all at once. We don't buy as many potatoes as
they did--enough to eat them every day of the week for several
months--but they had a cellar to keep them. Easier for us to buy
as needed.

If you had the garden to deal with, you'd likely put things up as
they ripened, just so as not to waste what you couldn't consume
before it rotted... ;)

That's what Mom did, and it seemed she was canning all summer. She had
an old pressure cooker with a dial gauge; I remember having to watch
that thing until it hit a certain mark and then keep the stove heat adjusted to maintain it. I like my weighter gauge a lot better. (G)

I'm sure you do... :) My parents' pressure cooker had the weighted
gauge, so we didn't have to watch it... I've seen the old dial gauge
types, too, though...

But I was just as happy to get a bulk supply at the market and
process it for freezing, and be done with that veggie/fruit

for the year... ;)

I did that with several things. It was a help that one summer. Even
tho I didn't have help (Steve was working, girls were too young), I
could do the proccessing over 2-3 (prep, then put up) days on a
sporadic basis.

I remember a few marathon sessions.... I think I got Richard and maybe
the kid as well to help for parts of it... but I think I managed to get
each done in a day...

Only thing I ever grew myself was tomatoes, and they didn't
produce well enough to have to worry about putting them up... ;)

Most years we tried growing them, they didn't do that well. In AZ we
had several years with crops good enough to make salsa, chili sauce,
green tomato relish and mincemeat over the summers. Not all the same
year, but one year maybe salsa and mincemeat, next year chili sauce and green tomato relish, 3rd year replenish what was needed, etc.

Those years seem productive enough... ;)

ttyl neb

... Who needs veggies or nutrition? Bring on the luscious fat!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Nancy,

You've got it coded in your DNA, now... ;) If you don't have
to stand at the stove stirring constantly, apple butter or
apple sauce might not be too bad... ;)

A small batch, in the crock pot maybe?

Now that sounds somewhat possible... ;)

Very do-able, actually.

In that case, sounds like you might manage to put something up this
year, after all.... ;)

Possobly, but not betting the bank on it yet.

I did apple sauce years ago when
the girls were small--didn't give it much attention at first. I
probably did the jarring/processing during their nap time.

So there's precedent for it being somewhat less labor/attention
intensive... :)

Depends on methods used, etc. IIRC, I quartered the apples, cooked in
a bit of water, ran them thru a Foley and canned the applesauce. Now
I'd probably use the peeler/slicer gizmo for the first step and. I'd
also probably mash them in the pot instead of using the Foley. Still
some work but done in smaller amounts to make it easier.

And not needing to be on your feet to accomplish it... :)

For some parts, yes but they're short bursts. Very intense tho.

months--but they had a cellar to keep them. Easier for us to buy
as needed.

If you had the garden to deal with, you'd likely put things up

as NB>> they ripened, just so as not to waste what you couldn't
consume

before it rotted... ;)

That's what Mom did, and it seemed she was canning all summer. She had
an old pressure cooker with a dial gauge; I remember having to watch
that thing until it hit a certain mark and then keep the stove heat adjusted to maintain it. I like my weighter gauge a lot better. (G)

I'm sure you do... :) My parents' pressure cooker had the weighted gauge, so we didn't have to watch it... I've seen the old dial gauge types, too, though...

I'm glad the weighted gauge ones came out before I started putting stuff
up. (G)

But I was just as happy to get a bulk supply at the market and
process it for freezing, and be done with that veggie/fruit

for the year... ;)

I did that with several things. It was a help that one summer. Even
tho I didn't have help (Steve was working, girls were too young), I
could do the proccessing over 2-3 (prep, then put up) days on a
sporadic basis.

I remember a few marathon sessions.... I think I got Richard and maybe
the kid as well to help for parts of it... but I think I managed to
get each done in a day...

I started with a (half?) bushel of green beans--had to clean, stem and
snap into pieces before putting them in jars. Did all the preliminary
stuff in one day, then canned them the next day. The bushel or so of
sweet potatoes also took a while longer because I did several things
with them, including sweet potato butter (like apple butter). Steve
really liked that. (G)

Only thing I ever grew myself was tomatoes, and they didn't
produce well enough to have to worry about putting them up... ;)

Most years we tried growing them, they didn't do that well. In AZ we
had several years with crops good enough to make salsa, chili sauce,
green tomato relish and mincemeat over the summers. Not all the same
year, but one year maybe salsa and mincemeat, next year chili sauce and green tomato relish, 3rd year replenish what was needed, etc.

Those years seem productive enough... ;)

Quite so, didn't have internet the first few years to distract me. (G)

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


... Are you sure you really want to know that?

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

Quoting Ruth Haffly to Nancy Backus on 08-28-18 14:39 <=-

You've got it coded in your DNA, now... ;) If you don't have
to stand at the stove stirring constantly, apple butter or
apple sauce might not be too bad... ;)

A small batch, in the crock pot maybe?

Now that sounds somewhat possible... ;)

Very do-able, actually.

In that case, sounds like you might manage to put something
up this year, after all.... ;)

Possobly, but not betting the bank on it yet.

We shall see... :)

I did apple sauce years ago when
the girls were small--didn't give it much attention at first. I
probably did the jarring/processing during their nap time.

So there's precedent for it being somewhat less labor/attention
intensive... :)

Depends on methods used, etc. IIRC, I quartered the apples,
cooked in a bit of water, ran them thru a Foley and canned the
applesauce. Now I'd probably use the peeler/slicer gizmo for the
first step and. I'd also probably mash them in the pot instead
of using the Foley. Still some work but done in smaller amounts
to make it easier.

And not needing to be on your feet to accomplish it... :)

For some parts, yes but they're short bursts. Very intense tho.

Wear the brace while you are doing those. then....

months--but they had a cellar to keep them. Easier for us to buy
as needed.

If you had the garden to deal with, you'd likely put things up
as they ripened, just so as not to waste what you couldn't
consume before it rotted... ;)

That's what Mom did, and it seemed she was canning all summer.
She had an old pressure cooker with a dial gauge; I remember
having to watch that thing until it hit a certain mark and then
keep the stove heat adjusted to maintain it. I like my weighter
gauge a lot better. (G)

I'm sure you do... :) My parents' pressure cooker had the
weighted gauge, so we didn't have to watch it... I've seen the
old dial gauge types, too, though...

I'm glad the weighted gauge ones came out before I started putting
stuff up. (G)

I'm sure. :) They were actually out quite a bit before you did...

But I was just as happy to get a bulk supply at the market and
process it for freezing, and be done with that veggie/fruit
for the year... ;)

I did that with several things. It was a help that one summer.
Even tho I didn't have help (Steve was working, girls were too
young), I could do the proccessing over 2-3 (prep, then put up)
days on a sporadic basis.

I remember a few marathon sessions.... I think I got Richard
and maybe the kid as well to help for parts of it... but I
think I managed to get each done in a day...

I started with a (half?) bushel of green beans--had to clean, stem and snap into pieces before putting them in jars. Did all the preliminary stuff in one day, then canned them the next day.

I did the clean, stem, snap and blanch... then onto trays for the
freezer, when I did the green and the wax beans... I suppose they
probably got bagged the next day, and returned to the freezer...

The bushel or so of sweet potatoes also took a while longer because
I did several things with them, including sweet potato butter (like
apple butter). Steve really liked that. (G)

Never did sweet potatoes.... that sweet potato butter sounds very tasty, though.... ;)

Most years we tried growing them, they didn't do that well. In AZ we
had several years with crops good enough to make salsa, chili sauce,
green tomato relish and mincemeat over the summers. Not all the same
year, but one year maybe salsa and mincemeat, next year chili sauce and
green tomato relish, 3rd year replenish what was needed, etc.

Those years seem productive enough... ;)

Quite so, didn't have internet the first few years to distract me. (G)

Just kids underfoot.... ;)

ttyl neb

... We will cross out that bridge when we come back to it later.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Nancy,

A small batch, in the crock pot maybe?

Now that sounds somewhat possible... ;)

Very do-able, actually.

In that case, sounds like you might manage to put something
up this year, after all.... ;)

Possobly, but not betting the bank on it yet.

We shall see... :)

Depends on how the upcoming trip goes.

I did apple sauce years ago when
the girls were small--didn't give it much attention at first. I
probably did the jarring/processing during their nap time.

So there's precedent for it being somewhat less labor/attention
intensive... :)

Depends on methods used, etc. IIRC, I quartered the apples,
cooked in a bit of water, ran them thru a Foley and canned the
applesauce. Now I'd probably use the peeler/slicer gizmo for the
first step and. I'd also probably mash them in the pot instead
of using the Foley. Still some work but done in smaller amounts
to make it easier.

And not needing to be on your feet to accomplish it... :)

For some parts, yes but they're short bursts. Very intense tho.

Wear the brace while you are doing those. then....

That's a given. Will be bringing one or the other up to NY, especially
for the shopping time. Wegman's is a big store--lots of time on my feet.
(G)

keep the stove heat adjusted to maintain it. I like my weighter
gauge a lot better. (G)

I'm sure you do... :) My parents' pressure cooker had the
weighted gauge, so we didn't have to watch it... I've seen the
old dial gauge types, too, though...

I'm glad the weighted gauge ones came out before I started putting
stuff up. (G)

I'm sure. :) They were actually out quite a bit before you did...

I started putting stuff up in the late 70s, got my first pressure
cooker, IIRC, in 1980. Before that it was freezer jams and such like.

But I was just as happy to get a bulk supply at the market and
process it for freezing, and be done with that veggie/fruit
for the year... ;)

I did that with several things. It was a help that one summer.
Even tho I didn't have help (Steve was working, girls were too
young), I could do the proccessing over 2-3 (prep, then put up)
days on a sporadic basis.

I remember a few marathon sessions.... I think I got Richard
and maybe the kid as well to help for parts of it... but I
think I managed to get each done in a day...

I started with a (half?) bushel of green beans--had to clean, stem and snap into pieces before putting them in jars. Did all the preliminary stuff in one day, then canned them the next day.

I did the clean, stem, snap and blanch... then onto trays for the
freezer, when I did the green and the wax beans... I suppose they
probably got bagged the next day, and returned to the freezer...

We canned a lot because the freezer was on the full side--bought a whole
hog and had it cut up. We did the wrapping for the freezer--fun chasing
a toddler and 7 months pregnant at the same time. Steve was able to help
with the wrapping and freezer loading. But, by canning other stuff, we
didn't have to "spend enery" to keep them put up, just stowed the boxes
of jars.

The bushel or so of sweet potatoes also took a while longer because
I did several things with them, including sweet potato butter (like
apple butter). Steve really liked that. (G)

Never did sweet potatoes.... that sweet potato butter sounds very
tasty, though.... ;)

Got a good buy on them so.......................

Most years we tried growing them, they didn't do that well. In

AZ we RH>> had several years with crops good enough to make salsa,
chili sauce, RH>> green tomato relish and mincemeat over the summers.
Not all the same RH>> year, but one year maybe salsa and mincemeat,
next year chili sauce and RH>> green tomato relish, 3rd year
replenish what was needed, etc.

Those years seem productive enough... ;)

Quite so, didn't have internet the first few years to distract me. (G)

Just kids underfoot.... ;)

By then they were old enough to help with some of the basics.

---
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)

Quoting Ruth Haffly to Nancy Backus on 08-31-18 15:19 <=-

A small batch, in the crock pot maybe?

Now that sounds somewhat possible... ;)

Very do-able, actually.

In that case, sounds like you might manage to put something
up this year, after all.... ;)

Possobly, but not betting the bank on it yet.

We shall see... :)

Depends on how the upcoming trip goes.

And how achy you are when you get back from it....

Depends on methods used, etc. IIRC, I quartered the apples,
cooked in a bit of water, ran them thru a Foley and canned the
applesauce. Now I'd probably use the peeler/slicer gizmo for the
first step and. I'd also probably mash them in the pot instead
of using the Foley. Still some work but done in smaller amounts
to make it easier.

And not needing to be on your feet to accomplish it... :)

For some parts, yes but they're short bursts. Very intense tho.

Wear the brace while you are doing those. then....

That's a given. Will be bringing one or the other up to NY, especially
for the shopping time. Wegman's is a big store--lots of time on my
feet. (G)

Indeed. There is the option of the riding cart, too...

keep the stove heat adjusted to maintain it. I like my weighter
gauge a lot better. (G)

I'm sure you do... :) My parents' pressure cooker had the
weighted gauge, so we didn't have to watch it... I've seen the
old dial gauge types, too, though...

I'm glad the weighted gauge ones came out before I started putting
stuff up. (G)

I'm sure. :) They were actually out quite a bit before you did...

I started putting stuff up in the late 70s, got my first pressure
cooker, IIRC, in 1980. Before that it was freezer jams and such like.

My parents got their pressure cooker no later than the early '60s,
possibly in the '50s...

But I was just as happy to get a bulk supply at the market and
process it for freezing, and be done with that veggie/fruit
for the year... ;)

I did that with several things. It was a help that one summer.
Even tho I didn't have help (Steve was working, girls were too
young), I could do the proccessing over 2-3 (prep, then put up)
days on a sporadic basis.

I remember a few marathon sessions.... I think I got Richard
and maybe the kid as well to help for parts of it... but I
think I managed to get each done in a day...

I started with a (half?) bushel of green beans--had to clean,
stem and snap into pieces before putting them in jars. Did all
the preliminary stuff in one day, then canned them the next day.

I did the clean, stem, snap and blanch... then onto trays for the
freezer, when I did the green and the wax beans... I suppose they
probably got bagged the next day, and returned to the freezer...

We canned a lot because the freezer was on the full side--bought a
whole hog and had it cut up. We did the wrapping for the freezer--fun chasing a toddler and 7 months pregnant at the same time. Steve was
able to help with the wrapping and freezer loading. But, by canning
other stuff, we didn't have to "spend energy" to keep them put up, just stowed the boxes of jars.

We didn't fill the freezer with meat like that... so we just used the
available space... the energy was being spent whether or not the veggies
were in there... ;) Just never really got into canning much...

The bushel or so of sweet potatoes also took a while longer
because I did several things with them, including sweet potato
butter (like apple butter). Steve really liked that. (G)

Never did sweet potatoes.... that sweet potato butter sounds very
tasty, though.... ;)

Got a good buy on them so.......................

Had to use them all somehow... (G)

ttyl neb

... Bottom Line: Chocolate is good.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)

Hi Nancy,

A small batch, in the crock pot maybe?

Now that sounds somewhat possible... ;)

Very do-able, actually.

In that case, sounds like you might manage to put something
up this year, after all.... ;)

Possobly, but not betting the bank on it yet.

We shall see... :)

Depends on how the upcoming trip goes.

And how achy you are when you get back from it....

Achy-ier than we anticipated so glad we didn't get any apples. It's been
a bit of a challenge just to do routine jobs.

Depends on methods used, etc. IIRC, I quartered the apples,
cooked in a bit of water, ran them thru a Foley and canned the
applesauce. Now I'd probably use the peeler/slicer gizmo for

the RH>>> first step and. I'd also probably mash them in the pot
instead

of using the Foley. Still some work but done in smaller amounts
to make it easier.

And not needing to be on your feet to accomplish it... :)

For some parts, yes but they're short bursts. Very intense tho.

Wear the brace while you are doing those. then....

That's a given. Will be bringing one or the other up to NY, especially
for the shopping time. Wegman's is a big store--lots of time on my
feet. (G)

Indeed. There is the option of the riding cart, too...

True; I've used them before. Walked around the Brockport Wegman's on Wednesday--stocked up on some stuff we might need for "power's out, what
can we cook in the camper because of the hurricane?" type stuff. Got
home to find that we didn't need to go that route but have been doing
basic meals (soup, sandwich) anyway.

keep the stove heat adjusted to maintain it. I like my weighter
gauge a lot better. (G)

I'm sure you do... :) My parents' pressure cooker had the
weighted gauge, so we didn't have to watch it... I've seen the
old dial gauge types, too, though...

I'm glad the weighted gauge ones came out before I started

putting RH>> stuff up. (G)

I'm sure. :) They were actually out quite a bit before you

did...

I started putting stuff up in the late 70s, got my first pressure
cooker, IIRC, in 1980. Before that it was freezer jams and such like.

My parents got their pressure cooker no later than the early '60s, possibly in the '50s...

AFAIK, my mom got her pressure cooker in the 50s.

I started with a (half?) bushel of green beans--had to clean,
stem and snap into pieces before putting them in jars. Did all
the preliminary stuff in one day, then canned them the next day.

I did the clean, stem, snap and blanch... then onto trays for

the NB>> freezer, when I did the green and the wax beans... I suppose they NB>> probably got bagged the next day, and returned to the freezer...

We canned a lot because the freezer was on the full side--bought a
whole hog and had it cut up. We did the wrapping for the freezer--fun chasing a toddler and 7 months pregnant at the same time. Steve was
able to help with the wrapping and freezer loading. But, by canning
other stuff, we didn't have to "spend energy" to keep them put up, just stowed the boxes of jars.

We didn't fill the freezer with meat like that... so we just used the available space... the energy was being spent whether or not the
veggies were in there... ;) Just never really got into canning
much...

It takes time and energy but nice to see the jars all lined up, filled
with good eats for the winter.

The bushel or so of sweet potatoes also took a while longer
because I did several things with them, including sweet potato
butter (like apple butter). Steve really liked that. (G)

Never did sweet potatoes.... that sweet potato butter sounds

very NB>> tasty, though.... ;)

Got a good buy on them so.......................

Had to use them all somehow... (G)

Exactly!

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


... Gone crazy, be back later. leave a message at the Beep!

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

Quoting Ruth Haffly to NANCY BACKUS on 17-Sep-2018 22:37 <=-

A small batch, in the crock pot maybe?

Now that sounds somewhat possible... ;)

Very do-able, actually.

In that case, sounds like you might manage to put something
up this year, after all.... ;)

Possobly, but not betting the bank on it yet.

We shall see... :)

Depends on how the upcoming trip goes.

And how achy you are when you get back from it....

Achy-ier than we anticipated so glad we didn't get any apples. It's
been a bit of a challenge just to do routine jobs.

Well, you did have some unexpected complications on this trip....

And not needing to be on your feet to accomplish it... :)

For some parts, yes but they're short bursts. Very intense tho.

Wear the brace while you are doing those. then....

That's a given. Will be bringing one or the other up to NY,
especially for the shopping time. Wegman's is a big store--lots
of time on my feet. (G)

Indeed. There is the option of the riding cart, too...

True; I've used them before. Walked around the Brockport Wegman's on Wednesday--stocked up on some stuff we might need for "power's out,
what can we cook in the camper because of the hurricane?" type stuff.
Got home to find that we didn't need to go that route but have been
doing basic meals (soup, sandwich) anyway.

Glad that you didn't get hit bad by the storm... and it was just as well
you were prepared for simple meals... :)

keep the stove heat adjusted to maintain it. I like my weighter
gauge a lot better. (G)

I'm sure you do... :) My parents' pressure cooker had the
weighted gauge, so we didn't have to watch it... I've seen the
old dial gauge types, too, though...

I'm glad the weighted gauge ones came out before I started
putting stuff up. (G)

I'm sure. :) They were actually out quite a bit before you
did...

I started putting stuff up in the late 70s, got my first
pressure cooker, IIRC, in 1980. Before that it was freezer jams
and such like.

My parents got their pressure cooker no later than the early '60s,
possibly in the '50s...

AFAIK, my mom got her pressure cooker in the 50s.

I'd guess that both the dial guage and the weighted gauge were available
back then, then.... Maybe she bought hers used...? Or maybe the dial
was a professional version...?

I started with a (half?) bushel of green beans--had to clean,
stem and snap into pieces before putting them in jars. Did all
the preliminary stuff in one day, then canned them the next day.

I did the clean, stem, snap and blanch... then onto trays for
the freezer, when I did the green and the wax beans... I suppose
they probably got bagged the next day, and returned to the
freezer...

We canned a lot because the freezer was on the full side--bought
a whole hog and had it cut up. We did the wrapping for the freezer
--fun chasing a toddler and 7 months pregnant at the same time.
Steve was able to help with the wrapping and freezer loading. But,
by canning other stuff, we didn't have to "spend energy" to keep
them put up, just stowed the boxes of jars.

We didn't fill the freezer with meat like that... so we just used
the available space... the energy was being spent whether or not
the veggies were in there... ;) Just never really got into
canning much...

It takes time and energy but nice to see the jars all lined up, filled with good eats for the winter.

True... just as nice to see the shelves of the freezer filled with good
eats for the winter, too.... :)

ttyl neb

... **FLASH** Energizer bunny arrested, charged with battery.

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Hi Nancy,

We shall see... :)

Depends on how the upcoming trip goes.

And how achy you are when you get back from it....

Achy-ier than we anticipated so glad we didn't get any apples. It's
been a bit of a challenge just to do routine jobs.

Well, you did have some unexpected complications on this trip....

Very much so, and still hurting. Didn't see any Empires in either
Wegman's we shopped at either.

And not needing to be on your feet to accomplish it... :)

For some parts, yes but they're short bursts. Very intense tho.

Wear the brace while you are doing those. then....

That's a given. Will be bringing one or the other up to NY,
especially for the shopping time. Wegman's is a big store--lots
of time on my feet. (G)

Indeed. There is the option of the riding cart, too...

True; I've used them before. Walked around the Brockport Wegman's on Wednesday--stocked up on some stuff we might need for "power's out,
what can we cook in the camper because of the hurricane?" type stuff.
Got home to find that we didn't need to go that route but have been
doing basic meals (soup, sandwich) anyway.

Glad that you didn't get hit bad by the storm... and it was just as
well you were prepared for simple meals... :)

We'd stocked up on soups (Brockport Wegman's had them on sale) just in case..................and had some other stuff in the freezer. Some of
the soups are going back out to the camper for the next trip.

I'm glad the weighted gauge ones came out before I started
putting stuff up. (G)

I'm sure. :) They were actually out quite a bit before you
did...

I started putting stuff up in the late 70s, got my first
pressure cooker, IIRC, in 1980. Before that it was freezer jams
and such like.

My parents got their pressure cooker no later than the early

'60s, NB>> possibly in the '50s...

AFAIK, my mom got her pressure cooker in the 50s.

I'd guess that both the dial guage and the weighted gauge were
available back then, then.... Maybe she bought hers used...? Or maybe
the dial
was a professional version...?

I've no idea, don't think she bought it used but possibly her mother had
it to use during WWII and gave it to her. Can't ask now tho. Mom didn't
buy professional kitchen stuff--couldn't afford to at first and when she
could, didn't want to pay the price. Also, she and Dad usually bought
the "this'll do" price range on just about everything.

We canned a lot because the freezer was on the full side--bought
a whole hog and had it cut up. We did the wrapping for the

freezer RH>> --fun chasing a toddler and 7 months pregnant at the
same time.

Steve was able to help with the wrapping and freezer loading.

But, RH>> by canning other stuff, we didn't have to "spend energy" to keep

them put up, just stowed the boxes of jars.

We didn't fill the freezer with meat like that... so we just

used NB>> the available space... the energy was being spent whether
or not

the veggies were in there... ;) Just never really got into
canning much...

It takes time and energy but nice to see the jars all lined up, filled with good eats for the winter.

True... just as nice to see the shelves of the freezer filled with
good eats for the winter, too.... :)

Yes, and hopefully the weather will hold for a bit longer so I can get
my freezer defrosted/cleaned out. Never got it done this spring so if it
can get done before winter comes.................

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


... Junk: stuff we throw away. Stuff: junk we keep.

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

Quoting Ruth Haffly to Nancy Backus on 09-22-18 16:04 <=-

Achy-ier than we anticipated so glad we didn't get any apples.
It's been a bit of a challenge just to do routine jobs.

Well, you did have some unexpected complications on this trip....

Very much so, and still hurting. Didn't see any Empires in either
Wegman's we shopped at either.

That's odd... I know I saw them in our Wegmans, even before y'all came
up for the picnic...

And not needing to be on your feet to accomplish it... :)

For some parts, yes but they're short bursts. Very intense tho.

Wear the brace while you are doing those. then....

That's a given. Will be bringing one or the other up to NY,
especially for the shopping time. Wegman's is a big store--lots
of time on my feet. (G)

Indeed. There is the option of the riding cart, too...

True; I've used them before. Walked around the Brockport Wegman's
on Wednesday--stocked up on some stuff we might need for "power's
out, what can we cook in the camper because of the hurricane?"
type stuff. Got home to find that we didn't need to go that route
but have been doing basic meals (soup, sandwich) anyway.

Glad that you didn't get hit bad by the storm... and it was just
as well you were prepared for simple meals... :)

We'd stocked up on soups (Brockport Wegman's had them on sale) just in case..................and had some other stuff in the freezer. Some of
the soups are going back out to the camper for the next trip.

Good planning... :)

I'm glad the weighted gauge ones came out before I started
putting stuff up. (G)

I'm sure. :) They were actually out quite a bit before you

did...

I started putting stuff up in the late 70s, got my first
pressure cooker, IIRC, in 1980. Before that it was freezer jams
and such like.

My parents got their pressure cooker no later than the early
'60s, possibly in the '50s...

AFAIK, my mom got her pressure cooker in the 50s.

I'd guess that both the dial guage and the weighted gauge were
available back then, then.... Maybe she bought hers used...? Or
maybe the dial was a professional version...?

I've no idea, don't think she bought it used but possibly her mother
had it to use during WWII and gave it to her. Can't ask now tho. Mom didn't buy professional kitchen stuff--couldn't afford to at first and when she could, didn't want to pay the price. Also, she and Dad usually bought the "this'll do" price range on just about everything.

I can believe she got it from her mom... as you say, we'll never know
for sure at this point... :)

We canned a lot because the freezer was on the full side--bought
a whole hog and had it cut up. We did the wrapping for the
freezer--fun chasing a toddler and 7 months pregnant at the
same time. Steve was able to help with the wrapping and freezer
loading. But, by canning other stuff, we didn't have to "spend
energy" to keep them put up, just stowed the boxes of jars.

We didn't fill the freezer with meat like that... so we just
used the available space... the energy was being spent whether
or not the veggies were in there... ;) Just never really got
into canning much...

It takes time and energy but nice to see the jars all lined up,
filled with good eats for the winter.

True... just as nice to see the shelves of the freezer filled
with good eats for the winter, too.... :)

Yes, and hopefully the weather will hold for a bit longer so I can get
my freezer defrosted/cleaned out. Never got it done this spring so if
it can get done before winter comes.................

That would be a good thing... :)

ttyl neb

... No virus found. Aaaaaaargh!! I got the No Virus!

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Hi Nancy,

Achy-ier than we anticipated so glad we didn't get any apples.
It's been a bit of a challenge just to do routine jobs.

Well, you did have some unexpected complications on this

trip....

Very much so, and still hurting. Didn't see any Empires in either
Wegman's we shopped at either.

That's odd... I know I saw them in our Wegmans, even before y'all
came up for the picnic...

Hmmmmmmmmmm.......................

especially for the shopping time. Wegman's is a big store--lots
of time on my feet. (G)

Indeed. There is the option of the riding cart, too...

True; I've used them before. Walked around the Brockport

Wegman's RH>> on Wednesday--stocked up on some stuff we might need
for "power's RH>> out, what can we cook in the camper because of the hurricane?"

type stuff. Got home to find that we didn't need to go that

route RH>> but have been doing basic meals (soup, sandwich) anyway.

Glad that you didn't get hit bad by the storm... and it was just
as well you were prepared for simple meals... :)

We'd stocked up on soups (Brockport Wegman's had them on sale) just in case..................and had some other stuff in the freezer. Some of
the soups are going back out to the camper for the next trip.

Good planning... :)

That's what I figured. (G)

My parents got their pressure cooker no later than the early
'60s, possibly in the '50s...

AFAIK, my mom got her pressure cooker in the 50s.

I'd guess that both the dial guage and the weighted gauge were
available back then, then.... Maybe she bought hers used...? Or
maybe the dial was a professional version...?

I've no idea, don't think she bought it used but possibly her mother
had it to use during WWII and gave it to her. Can't ask now tho. Mom didn't buy professional kitchen stuff--couldn't afford to at first and when she could, didn't want to pay the price. Also, she and Dad usually bought the "this'll do" price range on just about everything.

I can believe she got it from her mom... as you say, we'll never know
for sure at this point... :)

And the pressure cooker is probably long out of the house; I don't think
my brother kept it when he moved in.

We canned a lot because the freezer was on the full

side--bought RH>>> a whole hog and had it cut up. We did the wrapping
for the

freezer--fun chasing a toddler and 7 months pregnant at the
same time. Steve was able to help with the wrapping and freezer
loading. But, by canning other stuff, we didn't have to "spend
energy" to keep them put up, just stowed the boxes of jars.

We didn't fill the freezer with meat like that... so we just
used the available space... the energy was being spent whether
or not the veggies were in there... ;) Just never really got
into canning much...

It takes time and energy but nice to see the jars all lined up,
filled with good eats for the winter.

True... just as nice to see the shelves of the freezer filled
with good eats for the winter, too.... :)

Yes, and hopefully the weather will hold for a bit longer so I can get
my freezer defrosted/cleaned out. Never got it done this spring so if
it can get done before winter comes.................

That would be a good thing... :)

Steve chipped most of the big chunks of ice near the top off yesterday.
The job can wait a while longer, maybe next spring now. By then we
should be in better shape to do such things.

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


... Multitask: make twice the mistakes in 1/2 the time.

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

Quoting Ruth Haffly to Nancy Backus on 09-25-18 15:39 <=-

Achy-ier than we anticipated so glad we didn't get any apples.
It's been a bit of a challenge just to do routine jobs.

Well, you did have some unexpected complications on this
trip....

Very much so, and still hurting. Didn't see any Empires in either
Wegman's we shopped at either.

That's odd... I know I saw them in our Wegmans, even before
y'all came up for the picnic...

Hmmmmmmmmmm.......................

Maybe they were just hiding... or maybe all sold...?

My parents got their pressure cooker no later than the early
'60s, possibly in the '50s...

AFAIK, my mom got her pressure cooker in the 50s.

I'd guess that both the dial guage and the weighted gauge were
available back then, then.... Maybe she bought hers used...? Or
maybe the dial was a professional version...?

I've no idea, don't think she bought it used but possibly her
mother had it to use during WWII and gave it to her. Can't ask
now tho. Mom didn't buy professional kitchen stuff--couldn't
afford to at first and when she could, didn't want to pay the
price. Also, she and Dad usually bought the "this'll do" price
range on just about everything.

I can believe she got it from her mom... as you say, we'll never
know for sure at this point... :)

And the pressure cooker is probably long out of the house; I don't
think my brother kept it when he moved in.

You never know... but then, he is more of a tosser than a saver... :)

It takes time and energy but nice to see the jars all lined up,
filled with good eats for the winter.

True... just as nice to see the shelves of the freezer filled
with good eats for the winter, too.... :)

Yes, and hopefully the weather will hold for a bit longer so I
can get my freezer defrosted/cleaned out. Never got it done this
spring so if it can get done before winter comes.................

That would be a good thing... :)

Steve chipped most of the big chunks of ice near the top off
yesterday. The job can wait a while longer, maybe next spring now. By
then we should be in better shape to do such things.

It is, after all, not a small job.... Give yourselves a chance to heal
up more, first.... :)

ttyl neb

... BREAKFAST.COM Halted...Cereal Port Not Responding.

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Hi Nancy,

Very much so, and still hurting. Didn't see any Empires in

either RH>> Wegman's we shopped at either.

That's odd... I know I saw them in our Wegmans, even before
y'all came up for the picnic...

Hmmmmmmmmmm.......................

Maybe they were just hiding... or maybe all sold...?

I couldn't begin to guess what the reasoning was.

My parents got their pressure cooker no later than the early
'60s, possibly in the '50s...

AFAIK, my mom got her pressure cooker in the 50s.

I'd guess that both the dial guage and the weighted gauge were
available back then, then.... Maybe she bought hers used...?

Or NB>>> maybe the dial was a professional version...?

I've no idea, don't think she bought it used but possibly her
mother had it to use during WWII and gave it to her. Can't ask
now tho. Mom didn't buy professional kitchen stuff--couldn't
afford to at first and when she could, didn't want to pay the
price. Also, she and Dad usually bought the "this'll do" price
range on just about everything.

I can believe she got it from her mom... as you say, we'll never
know for sure at this point... :)

And the pressure cooker is probably long out of the house; I don't
think my brother kept it when he moved in.

You never know... but then, he is more of a tosser than a saver... :)

Especially of old stuff that he has no need of (or thinks he doesn't
have the need).

It takes time and energy but nice to see the jars all lined up,
filled with good eats for the winter.

True... just as nice to see the shelves of the freezer filled
with good eats for the winter, too.... :)

Yes, and hopefully the weather will hold for a bit longer so I
can get my freezer defrosted/cleaned out. Never got it done this
spring so if it can get done before winter

comes................. NB>> That would be a good thing... :)

Steve chipped most of the big chunks of ice near the top off
yesterday. The job can wait a while longer, maybe next spring now. By
then we should be in better shape to do such things.

It is, after all, not a small job.... Give yourselves a chance to
heal up more, first.... :)

That's for sure--still have all sorts of pretty colored bruises. (G)

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


... Get shopping while the gettin' is good!!!

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

Quoting Ruth Haffly to Nancy Backus on 09-28-18 20:51 <=-

I've no idea, don't think she bought it used but possibly her
mother had it to use during WWII and gave it to her. Can't ask
now tho. Mom didn't buy professional kitchen stuff--couldn't
afford to at first and when she could, didn't want to pay the
price. Also, she and Dad usually bought the "this'll do" price
range on just about everything.

I can believe she got it from her mom... as you say, we'll never
know for sure at this point... :)

And the pressure cooker is probably long out of the house; I don't
think my brother kept it when he moved in.

You never know... but then, he is more of a tosser than a saver... :)

Especially of old stuff that he has no need of (or thinks he doesn't
have the need).

Exactly.

It takes time and energy but nice to see the jars all lined up,
filled with good eats for the winter.

True... just as nice to see the shelves of the freezer filled
with good eats for the winter, too.... :)

Yes, and hopefully the weather will hold for a bit longer so I
can get my freezer defrosted/cleaned out. Never got it done this
spring so if it can get done before winter comes..............

That would be a good thing... :)

Steve chipped most of the big chunks of ice near the top off
yesterday. The job can wait a while longer, maybe next spring
now. By then we should be in better shape to do such things.

It is, after all, not a small job.... Give yourselves a chance
to heal up more, first.... :)

That's for sure--still have all sorts of pretty colored bruises. (G)

I can imagine.... and getting even more coloured, no doubt... ;)

ttyl neb

... A marriage like martinis and olives or biscuits and gravy

___ Blue Wave/QWK v2.20
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Nancy,

And the pressure cooker is probably long out of the house; I

don't RH>> think my brother kept it when he moved in.

You never know... but then, he is more of a tosser than a

saver... :)

Especially of old stuff that he has no need of (or thinks he doesn't
have the need).

Exactly.

Hopefully won't come back to bite him (or us).

It takes time and energy but nice to see the jars all lined

up, RH>>>> filled with good eats for the winter.

True... just as nice to see the shelves of the freezer filled
with good eats for the winter, too.... :)

Yes, and hopefully the weather will hold for a bit longer so I
can get my freezer defrosted/cleaned out. Never got it done

this RH>>> spring so if it can get done before winter
comes..............

That would be a good thing... :)

Steve chipped most of the big chunks of ice near the top off
yesterday. The job can wait a while longer, maybe next spring
now. By then we should be in better shape to do such things.

It is, after all, not a small job.... Give yourselves a chance
to heal up more, first.... :)

That's for sure--still have all sorts of pretty colored bruises. (G)

I can imagine.... and getting even more coloured, no doubt... ;)

Yes, but doing better bit by bit. Saw my primary care doctor today,
didn't really discuss it (some, but not a lot). Steve sees a VA
doctor tomorrow.


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


... I'm clinging to sanity by a thread. Hand me those scissors.

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

Quoting Ruth Haffly to Nancy Backus on 10-01-18 19:45 <=-

And the pressure cooker is probably long out of the house; I
don't think my brother kept it when he moved in.

You never know... but then, he is more of a tosser than a
saver... :)

Especially of old stuff that he has no need of (or thinks he
doesn't have the need).

Exactly.

Hopefully won't come back to bite him (or us).

Indeed.

It takes time and energy but nice to see the jars all lined
up, filled with good eats for the winter.

True... just as nice to see the shelves of the freezer filled
with good eats for the winter, too.... :)

Yes, and hopefully the weather will hold for a bit longer so I
can get my freezer defrosted/cleaned out. Never got it done
this spring so if it can get done before winter comes.......

That would be a good thing... :)

Steve chipped most of the big chunks of ice near the top off
yesterday. The job can wait a while longer, maybe next spring
now. By then we should be in better shape to do such things.

It is, after all, not a small job.... Give yourselves a chance
to heal up more, first.... :)

That's for sure--still have all sorts of pretty colored bruises. (G)

I can imagine.... and getting even more coloured, no doubt... ;)

Yes, but doing better bit by bit. Saw my primary care doctor today,
didn't really discuss it (some, but not a lot). Steve sees a VA
doctor tomorrow.

Hope that went well, too.... maybe you'll be healed of this before you
go end of the month to your ortho doctor... :)

ttyl neb

... Everytime I have all the answers, somebody changes the questions

___ Blue Wave/QWK v2.20
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Nancy,

Quoting Ruth Haffly to Nancy Backus on 10-01-18 19:45 <=-

And the pressure cooker is probably long out of the house; I
don't think my brother kept it when he moved in.

You never know... but then, he is more of a tosser than a
saver... :)

Especially of old stuff that he has no need of (or thinks he
doesn't have the need).

Exactly.

Hopefully won't come back to bite him (or us).

Indeed.

I've got my own, better pressure cooker anyway so wouldn't be
interested.

can get my freezer defrosted/cleaned out. Never got it done
this spring so if it can get done before winter comes.......

That would be a good thing... :)

Steve chipped most of the big chunks of ice near the top off
yesterday. The job can wait a while longer, maybe next spring
now. By then we should be in better shape to do such things.

It is, after all, not a small job.... Give yourselves a chance
to heal up more, first.... :)

That's for sure--still have all sorts of pretty colored bruises.

(G) NB>> I can imagine.... and getting even more coloured, no
doubt... ;)

Yes, but doing better bit by bit. Saw my primary care doctor today,
didn't really discuss it (some, but not a lot). Steve sees a VA
doctor tomorrow.

Hope that went well, too.... maybe you'll be healed of this before you
go end of the month to your ortho doctor... :)

Steve's visit went well. Should be healed over the worst of it by the
end of the month. Still doing some "cheater" cooking--used some of the
seasoned ground beef in a pasta sauce last night in camp. Worked well
with extra spicing (Italian) and a bit of olive oil in a tomato sauce.

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


... Are you sure you really want to know that?

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

Quoting Ruth Haffly to Nancy Backus on 10-09-18 12:19 <=-

Give yourselves a chance to heal up more, first.... :)

That's for sure--still have all sorts of pretty colored bruises.

I can imagine.... and getting even more coloured, no doubt... ;)

Yes, but doing better bit by bit. Saw my primary care doctor today,
didn't really discuss it (some, but not a lot). Steve sees a VA
doctor tomorrow.

Hope that went well, too.... maybe you'll be healed of this before
you go end of the month to your ortho doctor... :)

Steve's visit went well. Should be healed over the worst of it by the
end of the month. Still doing some "cheater" cooking--used some of the seasoned ground beef in a pasta sauce last night in camp. Worked well
with extra spicing (Italian) and a bit of olive oil in a tomato sauce.

Double reasons to take the shortcuts... ;) And the little touches can
make all the difference... ;)

ttyl neb

... Backup not found: (A)bort (R)etry (P)anic (C)all Mom

___ Blue Wave/QWK v2.20
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Nancy,

doubt... ;) RH>> Yes, but doing better bit by bit. Saw my primary
care doctor today, RH>> didn't really discuss it (some, but not a
lot). Steve sees a VA

doctor tomorrow.

Hope that went well, too.... maybe you'll be healed of this

before NB>> you go end of the month to your ortho doctor... :)

Steve's visit went well. Should be healed over the worst of it by the
end of the month. Still doing some "cheater" cooking--used some of the seasoned ground beef in a pasta sauce last night in camp. Worked well
with extra spicing (Italian) and a bit of olive oil in a tomato sauce.

Double reasons to take the shortcuts... ;) And the little touches
can make all the difference... ;)

Very much so. The meat, as we tried it at Lydia's, was not impressive.
Doctored up, it was much better. IMO, they should put out an unseasoned
version and let people season to taste. Having to work around the
seasoning already on the meat does require a bit more "now what can I
use/do I have on hand that would improve the taste that's already in the
meat.


---
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)

Quoting Ruth Haffly to Nancy Backus on 10-13-18 12:06 <=-

Steve sees a VA doctor tomorrow.

Hope that went well, too.... maybe you'll be healed of this
before you go end of the month to your ortho doctor... :)

Steve's visit went well. Should be healed over the worst of it
by the end of the month. Still doing some "cheater" cooking--
used some of the seasoned ground beef in a pasta sauce last
night in camp. Worked well with extra spicing (Italian) and a
bit of olive oil in a tomato sauce.

Double reasons to take the shortcuts... ;) And the little touches
can make all the difference... ;)

Very much so. The meat, as we tried it at Lydia's, was not impressive. Doctored up, it was much better.

Did you use any of the dried onions and peppers in your pasta sauce...?
I'd thought that might have been a helpful addition to the meat....

IMO, they should put out an unseasoned version and let people
season to taste. Having to work around the seasoning already on
the meat does require a bit more "now what can I use/do I have on
hand that would improve the taste that's already in the meat.

Ah, but their idea was that you wouldn't need to be adjusting their seasoning.... ;) Not their fault you didn't agree with them... (G)

ttyl neb

... ** ERROR ** Unable to insert witty tagline.

___ Blue Wave/QWK v2.20
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Nancy,

by the end of the month. Still doing some "cheater" cooking--
used some of the seasoned ground beef in a pasta sauce last
night in camp. Worked well with extra spicing (Italian) and a
bit of olive oil in a tomato sauce.

Double reasons to take the shortcuts... ;) And the little

touches NB>> can make all the difference... ;)

Very much so. The meat, as we tried it at Lydia's, was not impressive. Doctored up, it was much better.

Did you use any of the dried onions and peppers in your pasta
sauce...? I'd thought that might have been a helpful addition to the meat....

No, this was very basic sauce. I'll use the peppers and onions in
something else, as yet to be determined.

IMO, they should put out an unseasoned version and let people
season to taste. Having to work around the seasoning already on
the meat does require a bit more "now what can I use/do I have on
hand that would improve the taste that's already in the meat.

Ah, but their idea was that you wouldn't need to be adjusting their seasoning.... ;) Not their fault you didn't agree with them... (G)

Maybe it's standard Utah tastes?

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


... One of these days, I'll quit procrastinating.

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

Quoting Ruth Haffly to Nancy Backus on 10-19-18 22:24 <=-

by the end of the month. Still doing some "cheater" cooking--
used some of the seasoned ground beef in a pasta sauce last
night in camp. Worked well with extra spicing (Italian) and a
bit of olive oil in a tomato sauce.

Double reasons to take the shortcuts... ;) And the little
touches can make all the difference... ;)

Very much so. The meat, as we tried it at Lydia's, was not
impressive. Doctored up, it was much better.

Did you use any of the dried onions and peppers in your pasta
sauce...? I'd thought that might have been a helpful addition
to the meat....

No, this was very basic sauce. I'll use the peppers and onions in something else, as yet to be determined.

Something that calls for peppers and onions, when you don't feel like
standing there chopping up the fresh....?

IMO, they should put out an unseasoned version and let people
season to taste. Having to work around the seasoning already on
the meat does require a bit more "now what can I use/do I have
on hand that would improve the taste that's already in the meat.

Ah, but their idea was that you wouldn't need to be adjusting
their seasoning.... ;) Not their fault you didn't agree with
them... (G)

Maybe it's standard Utah tastes?

Could be... ;) Or just that of the food producer's test kitchen...

ttyl neb

... If you're not confused, you're not paying attention.

___ Blue Wave/QWK v2.20
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* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Nancy,

touches can make all the difference... ;)

Very much so. The meat, as we tried it at Lydia's, was not
impressive. Doctored up, it was much better.

Did you use any of the dried onions and peppers in your pasta
sauce...? I'd thought that might have been a helpful addition
to the meat....

No, this was very basic sauce. I'll use the peppers and onions in something else, as yet to be determined.

Something that calls for peppers and onions, when you don't feel like standing there chopping up the fresh....?

Undoubtedly, probably in some sort of chili-ish dish. Most often I
prefer to cook with fresh peppers as they go better with what I'm
making.

IMO, they should put out an unseasoned version and let people
season to taste. Having to work around the seasoning already on
the meat does require a bit more "now what can I use/do I have
on hand that would improve the taste that's already in the meat.

Ah, but their idea was that you wouldn't need to be adjusting
their seasoning.... ;) Not their fault you didn't agree with
them... (G)

Maybe it's standard Utah tastes?

Could be... ;) Or just that of the food producer's test kitchen...

We can only speculate. (G)

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


... 90% of being smart is knowing what you're dumb at.

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

Quoting Ruth Haffly to Nancy Backus on 10-23-18 20:23 <=-

touches can make all the difference... ;)

Very much so. The meat, as we tried it at Lydia's, was not
impressive. Doctored up, it was much better.

Did you use any of the dried onions and peppers in your pasta
sauce...? I'd thought that might have been a helpful addition
to the meat....

No, this was very basic sauce. I'll use the peppers and onions
in something else, as yet to be determined.

Something that calls for peppers and onions, when you don't
feel like standing there chopping up the fresh....?

Undoubtedly, probably in some sort of chili-ish dish. Most often I
prefer to cook with fresh peppers as they go better with what I'm
making.

And something chili-ish would have longer cooking so the freshness would
be somewhat cooked out anyway...

IMO, they should put out an unseasoned version and let people
season to taste. Having to work around the seasoning already on
the meat does require a bit more "now what can I use/do I have
on hand that would improve the taste that's already in the meat.

Ah, but their idea was that you wouldn't need to be adjusting
their seasoning.... ;) Not their fault you didn't agree with
them... (G)

Maybe it's standard Utah tastes?

Could be... ;) Or just that of the food producer's test kitchen...

We can only speculate. (G)

Indeed. :)

ttyl neb

... When life gives you lemons, sell them and buy a pineapple.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Nancy,

Did you use any of the dried onions and peppers in your pasta
sauce...? I'd thought that might have been a helpful addition
to the meat....

No, this was very basic sauce. I'll use the peppers and onions
in something else, as yet to be determined.

Something that calls for peppers and onions, when you don't
feel like standing there chopping up the fresh....?

Undoubtedly, probably in some sort of chili-ish dish. Most often I
prefer to cook with fresh peppers as they go better with what I'm
making.

And something chili-ish would have longer cooking so the freshness
would be somewhat cooked out anyway...

They still work better than dried, IMO for most things.

IMO, they should put out an unseasoned version and let people
season to taste. Having to work around the seasoning already on
the meat does require a bit more "now what can I use/do I have
on hand that would improve the taste that's already in the

meat. NB>>> Ah, but their idea was that you wouldn't need to be
adjusting

their seasoning.... ;) Not their fault you didn't agree with
them... (G)

Maybe it's standard Utah tastes?

Could be... ;) Or just that of the food producer's test

kitchen...

We can only speculate. (G)

Indeed. :)

Meantime, Wegman's web site has an announcement that they have a site in
WF. Further plans to be worked out/announced as they come about. The
site is, I think, only a couple of miles or so from where we live.

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


... Are you sure you really want to know that?

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

Quoting Ruth Haffly to Nancy Backus on 10-26-18 13:36 <=-

Did you use any of the dried onions and peppers in your pasta
sauce...? I'd thought that might have been a helpful addition
to the meat....

No, this was very basic sauce. I'll use the peppers and onions
in something else, as yet to be determined.

Something that calls for peppers and onions, when you don't
feel like standing there chopping up the fresh....?

Undoubtedly, probably in some sort of chili-ish dish. Most often I
prefer to cook with fresh peppers as they go better with what I'm
making.

And something chili-ish would have longer cooking so the freshness
would be somewhat cooked out anyway...

They still work better than dried, IMO for most things.

Agreed.... once one gets used to using fresh, the dried (even freeze
dried) isn't quite the same... :)

IMO, they should put out an unseasoned version and let people
season to taste. Having to work around the seasoning already
on the meat does require a bit more "now what can I use/do I
have on hand that would improve the taste that's already in
the meat.

Ah, but their idea was that you wouldn't need to be adjusting

their seasoning.... ;) Not their fault you didn't agree with
them... (G)

Maybe it's standard Utah tastes?

Could be... ;) Or just that of the food producer's test
kitchen...

We can only speculate. (G)

Indeed. :)

Meantime, Wegman's web site has an announcement that they have a site
in WF. Further plans to be worked out/announced as they come about. The site is, I think, only a couple of miles or so from where we live.

All right... :) Nice progress... and no longer just total rumor... ;)
And, sounds that it'll be nicely convenient to you once it's finally
built and opens up... :) In the meantime, I suppose you might go to the Raleigh one on occasion... :)

ttyl neb

... Junk will accumulate to overflow space provided for it!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Nancy,

Undoubtedly, probably in some sort of chili-ish dish. Most often

I RH>> prefer to cook with fresh peppers as they go better with what
I'm RH>> making.

And something chili-ish would have longer cooking so the

freshness NB>> would be somewhat cooked out anyway...

They still work better than dried, IMO for most things.

Agreed.... once one gets used to using fresh, the dried (even freeze dried) isn't quite the same... :)

Same sort of thing with fresh, vs frozen vegetables. (G) Given a choice,
I'll use fresh ones a lot more often than frozen. I'll use some canned
ones, but specific ones like tomatoes. No canned peas, beans, carrots,
etc.

IMO, they should put out an unseasoned version and let people
season to taste. Having to work around the seasoning already
on the meat does require a bit more "now what can I use/do I
have on hand that would improve the taste that's already in
the meat.

Ah, but their idea was that you wouldn't need to be adjusting

their seasoning.... ;) Not their fault you didn't agree with
them... (G)

Maybe it's standard Utah tastes?

Could be... ;) Or just that of the food producer's test
kitchen...

We can only speculate. (G)

Indeed. :)

Another possibility would be to write to the company and ask if they do
an unseasoned meat product. But, that's for the time I've nothing else
to do. (G)

Meantime, Wegman's web site has an announcement that they have a site
in WF. Further plans to be worked out/announced as they come about. The site is, I think, only a couple of miles or so from where we live.

All right... :) Nice progress... and no longer just total rumor... ;) And, sounds that it'll be nicely convenient to you once it's finally
built and opens up... :) In the meantime, I suppose you might go to
the Raleigh one on occasion... :)

We'll go whenever we're down there probably. It's right near both Trader
Joe's and Costco, not too far from Whole Foods. Very much on our usual
"path of travel". (G)

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


... OH NO! Not ANOTHER learning experience!

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

Quoting Ruth Haffly to Nancy Backus on 11-01-18 16:41 <=-

Undoubtedly, probably in some sort of chili-ish dish. Most
often I prefer to cook with fresh peppers as they go better
with what I'm making.

And something chili-ish would have longer cooking so the
freshness would be somewhat cooked out anyway...

They still work better than dried, IMO for most things.

Agreed.... once one gets used to using fresh, the dried (even
freeze dried) isn't quite the same... :)

Same sort of thing with fresh, vs frozen vegetables. (G) Given
a choice, I'll use fresh ones a lot more often than frozen. I'll
use some canned ones, but specific ones like tomatoes. No canned
peas, beans, carrots, etc.

I'll use canned tomatoes, and quartered artichoke hearts... Frozen
corn, especially out of season.... and I keep the frozen mixed veggies
on hand as well... :)

IMO, they should put out an unseasoned version and let people
season to taste. Having to work around the seasoning already
on the meat does require a bit more "now what can I use/do I
have on hand that would improve the taste that's already in
the meat.

Ah, but their idea was that you wouldn't need to be adjusting
their seasoning.... ;) Not their fault you didn't agree with
them... (G)

Maybe it's standard Utah tastes?

Could be... ;) Or just that of the food producer's test
kitchen...

We can only speculate. (G)

Indeed. :)

Another possibility would be to write to the company and ask if they
do an unseasoned meat product. But, that's for the time I've nothing
else to do. (G)

Yeah, right... ;)

Meantime, Wegman's web site has an announcement that they have
a site in WF. Further plans to be worked out/announced as they
come about. The site is, I think, only a couple of miles or so
from where we live.

All right... :) Nice progress... and no longer just total
rumor... ;) And, sounds that it'll be nicely convenient to you
once it's finally built and opens up... :) In the meantime, I
suppose you might go to the Raleigh one on occasion... :)

We'll go whenever we're down there probably. It's right near both
Trader Joe's and Costco, not too far from Whole Foods. Very much on our usual "path of travel". (G)

That works out VERY nicely, then... ;) Easy enough to fit that into
the itinerary... :)

ttyl neb

... As I said before, I never repeat myself.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Nancy,

Agreed.... once one gets used to using fresh, the dried (even
freeze dried) isn't quite the same... :)

Same sort of thing with fresh, vs frozen vegetables. (G) Given
a choice, I'll use fresh ones a lot more often than frozen. I'll
use some canned ones, but specific ones like tomatoes. No canned
peas, beans, carrots, etc.

I'll use canned tomatoes, and quartered artichoke hearts... Frozen
corn, especially out of season.... and I keep the frozen mixed veggies
on hand as well... :)

I can't keep corn on hand, and make my own combo of mixed veggies--corn
free these days. Sometimes, depending on the need, it's more like a
combo of frozen and fresh veggies. From time to time I'll buy quartered artichoke hearts, maybe once every 4-5 years, but will get the ones in
glass jars instead of cans.

IMO, they should put out an unseasoned version and let people
season to taste. Having to work around the seasoning already
on the meat does require a bit more "now what can I use/do I
have on hand that would improve the taste that's already in
the meat.

Ah, but their idea was that you wouldn't need to be adjusting
their seasoning.... ;) Not their fault you didn't agree with
them... (G)

Maybe it's standard Utah tastes?

Could be... ;) Or just that of the food producer's test
kitchen...

We can only speculate. (G)

Indeed. :)

Another possibility would be to write to the company and ask if they
do an unseasoned meat product. But, that's for the time I've nothing
else to do. (G)

Yeah, right... ;)

IOW, don't hold your breath waiting for me to say that I wrote them. (G)

Meantime, Wegman's web site has an announcement that they have
a site in WF. Further plans to be worked out/announced as they
come about. The site is, I think, only a couple of miles or so
from where we live.

All right... :) Nice progress... and no longer just total
rumor... ;) And, sounds that it'll be nicely convenient to you
once it's finally built and opens up... :) In the meantime, I
suppose you might go to the Raleigh one on occasion... :)

We'll go whenever we're down there probably. It's right near both
Trader Joe's and Costco, not too far from Whole Foods. Very much on our usual "path of travel". (G)

That works out VERY nicely, then... ;) Easy enough to fit that into
the itinerary... :)

Yes, and yet another grocery flyer for the Wednesday newspaper. (G)

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


... Nothing is ever lost. It's just where it doesn't belong.

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

Quoting Ruth Haffly to Nancy Backus on 11-04-18 20:05 <=-

Agreed.... once one gets used to using fresh, the dried (even
freeze dried) isn't quite the same... :)

Same sort of thing with fresh, vs frozen vegetables. (G) Given
a choice, I'll use fresh ones a lot more often than frozen.
I'll use some canned ones, but specific ones like tomatoes. No
canned peas, beans, carrots, etc.

I'll use canned tomatoes, and quartered artichoke hearts...
Frozen corn, especially out of season.... and I keep the frozen
on hand as well... :)

I can't keep corn on hand, and make my own combo of mixed
veggies--corn free these days.

True, with Steve's corn allergy, you'd not be using it much, if at
all...

Sometimes, depending on the need, it's more like a combo of
frozen and fresh veggies.

I find I don't actually use the frozen all that much.... although, I do purposely buy frozen spinach to use when I make the spinach ricotta
pizza... both keeps better/longer than fresh, and works better on the
pizza.... :) And I've been known to have frozen broccoli on hand to
toss into cassaroles at the last minute.... ;)

From time to time I'll
buy quartered artichoke hearts, maybe once every 4-5 years, but will
get the ones in glass jars instead of cans.

We use them much more often than that.... and I got away from getting
them in the glass jars after having had a couple that went bad on me
because an artichoke leaf got caught in the screwdown part of the jar
and messed up the seal.... long time ago now, but it put me off....

IMO, they should put out an unseasoned version and let people
season to taste. Having to work around the seasoning already
on the meat does require a bit more "now what can I use/do I
have on hand that would improve the taste that's already in
the meat.

Ah, but their idea was that you wouldn't need to be adjusting
their seasoning.... ;) Not their fault you didn't agree with
them... (G)

Maybe it's standard Utah tastes?

Could be... ;) Or just that of the food producer's test
kitchen...

We can only speculate. (G)

Indeed. :)

Another possibility would be to write to the company and ask if
they do an unseasoned meat product. But, that's for the time
I've nothing else to do. (G)

Yeah, right... ;)

IOW, don't hold your breath waiting for me to say that I wrote them.
(G)

I wouldn't... :) But if you ever do, and they reply, you can always
report back here.... (G) Or maybe, you might run across an unseasoned
variety some later visit out west... ;)

Meantime, Wegman's web site has an announcement that they have
a site in WF. Further plans to be worked out/announced as they
come about. The site is, I think, only a couple of miles or so
from where we live.

All right... :) Nice progress... and no longer just total
rumor... ;) And, sounds that it'll be nicely convenient to you
once it's finally built and opens up... :) In the meantime, I
suppose you might go to the Raleigh one on occasion... :)

We'll go whenever we're down there probably. It's right near
both Trader Joe's and Costco, not too far from Whole Foods. Very
much on our usual "path of travel". (G)

That works out VERY nicely, then... ;) Easy enough to fit that
into the itinerary... :)

Yes, and yet another grocery flyer for the Wednesday newspaper. (G)

Maybe... Dunno if they do them in other locations, but here Wegmans did
away with the newspaper flyers a number of years ago... Instead, they
send out their leaflets and Menu Magazine through the mail to shoppers
club holders... and have their digital coupons on their website.... And
they tout Everyday Low Prices with the shelf tags (some of which are
extended length Shoppers Club specials)....

ttyl neb

... What do you mean QWK? It took me HOURS to read!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Nancy,

I'll use some canned ones, but specific ones like tomatoes. No
canned peas, beans, carrots, etc.

I'll use canned tomatoes, and quartered artichoke hearts...
Frozen corn, especially out of season.... and I keep the frozen
on hand as well... :)

I can't keep corn on hand, and make my own combo of mixed
veggies--corn free these days.

True, with Steve's corn allergy, you'd not be using it much, if at
all...

The family friendly chili I make, I'll use it then, but not much
otherwise. There was a time, before we discovered the problem, that I'd
buy a bag of it every month. Had the girls home then too.

Sometimes, depending on the need, it's more like a combo of
frozen and fresh veggies.

I find I don't actually use the frozen all that much.... although, I
do purposely buy frozen spinach to use when I make the spinach ricotta pizza... both keeps better/longer than fresh, and works better on the pizza.... :) And I've been known to have frozen broccoli on hand to
toss into cassaroles at the last minute.... ;)

Forgot, in the farmer's market listing--we got some spinach dough, lemon ricotta ravioli. That's good with a browned butter with sage "sauce".

From time to time I'll
buy quartered artichoke hearts, maybe once every 4-5 years, but will
get the ones in glass jars instead of cans.

We use them much more often than that.... and I got away from getting
them in the glass jars after having had a couple that went bad on me because an artichoke leaf got caught in the screwdown part of the jar
and messed up the seal.... long time ago now, but it put me off....

Not a good idea to have them go bad. Yesterday we stopped at the church building after shopping to drop off a few things for the LG meal. I
found a partial bag (almost, but not quite, used up) of shredded cheese
that had gone mouldy--best by date of July, 2017. It hit the trash can.
Did the meal cooking for tomorrow--"beef-a roni" (bolognaise sauce with
penne pasta), garlic bread, tossed salad and apple crisp. Made the sauce
for the first and the crisp today, Steve took everything over earlier
this afternoon.

Ah, but their idea was that you wouldn't need to be adjusting
their seasoning.... ;) Not their fault you didn't agree with
them... (G)

Maybe it's standard Utah tastes?

Could be... ;) Or just that of the food producer's test
kitchen...

We can only speculate. (G)

Indeed. :)

Another possibility would be to write to the company and ask if
they do an unseasoned meat product. But, that's for the time
I've nothing else to do. (G)

Yeah, right... ;)

IOW, don't hold your breath waiting for me to say that I wrote them.
(G)

I wouldn't... :) But if you ever do, and they reply, you can always report back here.... (G) Or maybe, you might run across an unseasoned variety some later visit out west... ;)

I'll keep my eyes open. Meanwhile, I may use up the meat this week;
it'll be cool enough that some sort of chili-ish meal will be good.

Meantime, Wegman's web site has an announcement that they have
a site in WF. Further plans to be worked out/announced as they
come about. The site is, I think, only a couple of miles or so
from where we live.

All right... :) Nice progress... and no longer just total
rumor... ;) And, sounds that it'll be nicely convenient to you
once it's finally built and opens up... :) In the meantime, I
suppose you might go to the Raleigh one on occasion... :)

We'll go whenever we're down there probably. It's right near
both Trader Joe's and Costco, not too far from Whole Foods. Very
much on our usual "path of travel". (G)

That works out VERY nicely, then... ;) Easy enough to fit that
into the itinerary... :)

Yes, and yet another grocery flyer for the Wednesday newspaper. (G)

Maybe... Dunno if they do them in other locations, but here Wegmans
did away with the newspaper flyers a number of years ago... Instead,
they
send out their leaflets and Menu Magazine through the mail to shoppers club holders... and have their digital coupons on their website....
And they tout Everyday Low Prices with the shelf tags (some of which
are
extended length Shoppers Club specials)....

OK, I'll see when the store opens, what they will do.

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


... *Everyone is weird. Some of us are proud of it*

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

Quoting Ruth Haffly to Nancy Backus on 11-10-18 17:33 <=-

I'll use some canned ones, but specific ones like tomatoes. No
canned peas, beans, carrots, etc.

I'll use canned tomatoes, and quartered artichoke hearts...
Frozen corn, especially out of season.... and I keep the frozen
on hand as well... :)

I can't keep corn on hand, and make my own combo of mixed
veggies--corn free these days.

True, with Steve's corn allergy, you'd not be using it much,
if at all...

The family friendly chili I make, I'll use it then, but not much otherwise. There was a time, before we discovered the problem, that
I'd buy a bag of it every month. Had the girls home then too.

We don't use it all that much, just every so often, I need to add a
veggie to the meal, and that goes nicely... :)

Sometimes, depending on the need, it's more like a combo of
frozen and fresh veggies.

I find I don't actually use the frozen all that much....
although, I do purposely buy frozen spinach to use when I make
the spinach ricotta pizza... both keeps better/longer than
fresh, and works better on the pizza.... :) And I've been
known to have frozen broccoli on hand to toss into casseroles
at the last minute.... ;)

Forgot, in the farmer's market listing--we got some spinach dough,
lemon ricotta ravioli. That's good with a browned butter with sage "sauce".

Interesting. :) Don't think I've seen that particular type here, even
in Wegmans...

From time to time I'll buy quartered artichoke hearts, maybe
once every 4-5 years, but will get the ones in glass jars
instead of cans.

We use them much more often than that.... and I got away from
getting them in the glass jars after having had a couple that
went bad on me because an artichoke leaf got caught in the
screwdown part of the jar and messed up the seal.... long time
ago now, but it put me off....

Not a good idea to have them go bad.

Nope.

Yesterday we stopped at the

church building after shopping to drop off a few things for the LG
meal. I found a partial bag (almost, but not quite, used up) of
shredded cheese that had gone mouldy--best by date of July, 2017. It
hit the trash can. Did the meal cooking for tomorrow--"beef-a roni" (bolognaise sauce with penne pasta), garlic bread, tossed salad and
apple crisp. Made the sauce for the first and the crisp today, Steve
took everything over earlier this afternoon.

Another possibility would be to write to the company and ask if
they do an unseasoned meat product. But, that's for the time
I've nothing else to do. (G)

Yeah, right... ;)

IOW, don't hold your breath waiting for me to say that I wrote
them. (G)

I wouldn't... :) But if you ever do, and they reply, you can
always report back here.... (G) Or maybe, you might run across
an unseasoned variety some later visit out west... ;)

I'll keep my eyes open. Meanwhile, I may use up the meat this week;
it'll be cool enough that some sort of chili-ish meal will be good.

Warm the kitchen in cooking it, and then the innards whilst eating
it.... ;)

All right... :) Nice progress... and no longer just total
rumor... ;) And, sounds that it'll be nicely convenient to
you once it's finally built and opens up... :) In the meantime,
I suppose you might go to the Raleigh one on occasion... :)

We'll go whenever we're down there probably. It's right near
both Trader Joe's and Costco, not too far from Whole Foods. Very
much on our usual "path of travel". (G)

That works out VERY nicely, then... ;) Easy enough to fit that
into the itinerary... :)

Yes, and yet another grocery flyer for the Wednesday
newspaper. (G)

Maybe... Dunno if they do them in other locations, but here
Wegmans did away with the newspaper flyers a number of years
ago... Instead, they send out their leaflets and Menu
Magazine through the mail to shoppers club holders... and have
their digital coupons on their website.... And they tout
Everyday Low Prices with the shelf tags (some of which are
extended length Shoppers Club specials)....

OK, I'll see when the store opens, what they will do.

That will be interesting... :)

ttyl neb

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

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Nancy,

I can't keep corn on hand, and make my own combo of mixed
veggies--corn free these days.

True, with Steve's corn allergy, you'd not be using it much,
if at all...

The family friendly chili I make, I'll use it then, but not much otherwise. There was a time, before we discovered the problem, that
I'd buy a bag of it every month. Had the girls home then too.

We don't use it all that much, just every so often, I need to add a
veggie to the meal, and that goes nicely... :)

We eat a lot of leafy greens, beets, carrots, etc.

Sometimes, depending on the need, it's more like a combo of
frozen and fresh veggies.

I find I don't actually use the frozen all that much....
although, I do purposely buy frozen spinach to use when I make
the spinach ricotta pizza... both keeps better/longer than
fresh, and works better on the pizza.... :) And I've been
known to have frozen broccoli on hand to toss into casseroles
at the last minute.... ;)

Forgot, in the farmer's market listing--we got some spinach dough,
lemon ricotta ravioli. That's good with a browned butter with sage "sauce".

Interesting. :) Don't think I've seen that particular type here,
even in Wegmans...

It's a locally (Durham) made product. They used to sell at the WF market regularly but opened a store a few years ago. Dropped the WF market
except for special times but now appear to have the staff to do the WF
market again. I'm not complaining.

From time to time I'll buy quartered artichoke hearts, maybe
once every 4-5 years, but will get the ones in glass jars
instead of cans.

We use them much more often than that.... and I got away from
getting them in the glass jars after having had a couple that
went bad on me because an artichoke leaf got caught in the
screwdown part of the jar and messed up the seal.... long time
ago now, but it put me off....

Not a good idea to have them go bad.

Nope.

Spoils the rest of the meal planning usually.

Yesterday we stopped at the

church building after shopping to drop off a few things for the LG
meal. I found a partial bag (almost, but not quite, used up) of
shredded cheese that had gone mouldy--best by date of July, 2017. It
hit the trash can. Did the meal cooking for tomorrow--"beef-a roni" (bolognaise sauce with penne pasta), garlic bread, tossed salad and
apple crisp. Made the sauce for the first and the crisp today, Steve
took everything over earlier this afternoon.

Another possibility would be to write to the company and ask if
they do an unseasoned meat product. But, that's for the time
I've nothing else to do. (G)

Yeah, right... ;)

IOW, don't hold your breath waiting for me to say that I wrote
them. (G)

I wouldn't... :) But if you ever do, and they reply, you can
always report back here.... (G) Or maybe, you might run across
an unseasoned variety some later visit out west... ;)

I might write them when things settle down a bit (or nothing else to
do). If I do, I'll let you know of any response.

I'll keep my eyes open. Meanwhile, I may use up the meat this week;
it'll be cool enough that some sort of chili-ish meal will be good.

Warm the kitchen in cooking it, and then the innards whilst eating
it.... ;)

Exactly, and with January type temperatures, it would taste good!

meantime, NB>>>> I suppose you might go to the Raleigh one on
occasion... :)

We'll go whenever we're down there probably. It's right near
both Trader Joe's and Costco, not too far from Whole Foods.

Very RH>>> much on our usual "path of travel". (G)

That works out VERY nicely, then... ;) Easy enough to fit

that NB>>> into the itinerary... :)

Yes, and yet another grocery flyer for the Wednesday
newspaper. (G)

Maybe... Dunno if they do them in other locations, but here
Wegmans did away with the newspaper flyers a number of years
ago... Instead, they send out their leaflets and Menu
Magazine through the mail to shoppers club holders... and have
their digital coupons on their website.... And they tout
Everyday Low Prices with the shelf tags (some of which are
extended length Shoppers Club specials)....

OK, I'll see when the store opens, what they will do.

That will be interesting... :)

Yes, and finally those that have been asking "What's so special about Wegman's?" will get to see whay we've been talking about.


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


... There cannot be a crisis today; my schedule is already full.

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

Hi Ruth,

OK, I'll see when the store opens, what they will do.

That will be interesting... :)

Yes, and finally those that have been asking "What's so special about Wegman's?" will get to see whay we've been talking about.

True - I like the fact that Wegmans carries most everything one might need for
a variety of needs and tastes. :) They sure do seem to know their audience during each season of the year.

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Quoting Ruth Haffly to Nancy Backus on 11-14-18 21:23 <=-

I can't keep corn on hand, and make my own combo of mixed
veggies--corn free these days.

True, with Steve's corn allergy, you'd not be using it much,
if at all...

The family friendly chili I make, I'll use it then, but not
much otherwise. There was a time, before we discovered the
problem, that I'd buy a bag of it every month. Had the girls
home then too.

We don't use it all that much, just every so often, I need to
add a veggie to the meal, and that goes nicely... :)

We eat a lot of leafy greens, beets, carrots, etc.

Oh, so do we... but it all depends what is on hand.... one can run out
of fresh before the next shopping trip...

Forgot, in the farmer's market listing--we got some spinach
dough, lemon ricotta ravioli. That's good with a browned
butter with sage "sauce".

Interesting. :) Don't think I've seen that particular type
here, even in Wegmans...

It's a locally (Durham) made product.

That could explain it... ;)

They used to sell at the WF
market regularly but opened a store a few years ago. Dropped the WF
market except for special times but now appear to have the staff to do
the WF market again. I'm not complaining.

I can see why you'd be glad to have them available again... ;)

We use them much more often than that.... and I got away from
getting them in the glass jars after having had a couple that
went bad on me because an artichoke leaf got caught in the
screwdown part of the jar and messed up the seal.... long time
ago now, but it put me off....

Not a good idea to have them go bad.

Nope.

Spoils the rest of the meal planning usually.

Indeed does tend to put a spanner in... at very least one has to change
gears somewhat.... :)

Yesterday we stopped at the
church building after shopping to drop off a few things for the LG
meal. I found a partial bag (almost, but not quite, used up) of
shredded cheese that had gone mouldy--best by date of July, 2017. It
hit the trash can.

No point in keeping that around, for sure.... ;)

Did the meal cooking for tomorrow--"beef-a roni"
(bolognaise sauce with penne pasta), garlic bread, tossed salad and
apple crisp. Made the sauce for the first and the crisp today, Steve
took everything over earlier this afternoon.

And I'm sure it was all well received.... :)

I'll keep my eyes open. Meanwhile, I may use up the meat
this week; it'll be cool enough that some sort of chili-ish
meal will be good.

Warm the kitchen in cooking it, and then the innards whilst
eating it.... ;)

Exactly, and with January type temperatures, it would taste good!

Not particularly November weather, is it....

We'll go whenever we're down there probably. It's right near
both Trader Joe's and Costco, not too far from Whole Foods.
Very much on our usual "path of travel". (G)

That works out VERY nicely, then... ;) Easy enough to fit
that into the itinerary... :)

Yes, and yet another grocery flyer for the Wednesday
newspaper. (G)

Maybe... Dunno if they do them in other locations, but here
Wegmans did away with the newspaper flyers a number of years
ago... Instead, they send out their leaflets and Menu
Magazine through the mail to shoppers club holders... and have
their digital coupons on their website.... And they tout
Everyday Low Prices with the shelf tags (some of which are
extended length Shoppers Club specials)....

OK, I'll see when the store opens, what they will do.

That will be interesting... :)

Yes, and finally those that have been asking "What's so special about Wegman's?" will get to see whay we've been talking about.

Yup.... very much so... ;)

ttyl neb

... Relativity: Family get-togethers at Christmas.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Janis,

Hi Ruth,

OK, I'll see when the store opens, what they will do.

That will be interesting... :)

Yes, and finally those that have been asking "What's so special

about > Wegman's?" will get to see whay we've been talking about.

True - I like the fact that Wegmans carries most everything one might need for a variety of needs and tastes. :) They sure do seem to know their audience during each season of the year.

It'll be interesting, with Publix moving into the area also. They're
opening their 6th store in a bit over 2 years in the greater Raleigh
area. We got one of the first, in Wake Forest a couple of years ago.
It'll be well separated (several miles) from where the Wegmans is
anticipating their store to be; we will probably shop at both of them.
(G)

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


... Get shopping while the gettin' is good!!!

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

Hi Nancy,

much otherwise. There was a time, before we discovered the
problem, that I'd buy a bag of it every month. Had the girls
home then too.

We don't use it all that much, just every so often, I need to
add a veggie to the meal, and that goes nicely... :)

We eat a lot of leafy greens, beets, carrots, etc.

Oh, so do we... but it all depends what is on hand.... one can run out
of fresh before the next shopping trip...

Yes, I know. We used to use a lot of frozen but with the farmer's market
so convenient, switched to more fresh than frozen.

Forgot, in the farmer's market listing--we got some spinach
dough, lemon ricotta ravioli. That's good with a browned
butter with sage "sauce".

Interesting. :) Don't think I've seen that particular type
here, even in Wegmans...

It's a locally (Durham) made product.

That could explain it... ;)

Yes, they sell in a very limited area.

They used to sell at the WF
market regularly but opened a store a few years ago. Dropped the WF
market except for special times but now appear to have the staff to do
the WF market again. I'm not complaining.

I can see why you'd be glad to have them available again... ;)

They didn't make it to the market this week, but neither did we. We had
enough veggies on hand that we didn't go, didn't really need the sweets
either.

We use them much more often than that.... and I got away from
getting them in the glass jars after having had a couple that
went bad on me because an artichoke leaf got caught in the
screwdown part of the jar and messed up the seal.... long time
ago now, but it put me off....

Not a good idea to have them go bad.

Nope.

Spoils the rest of the meal planning usually.

Indeed does tend to put a spanner in... at very least one has to
change gears somewhat.... :)

Not always an easy thing to do.

Yesterday we stopped at the
church building after shopping to drop off a few things for the LG
meal. I found a partial bag (almost, but not quite, used up) of
shredded cheese that had gone mouldy--best by date of July, 2017. It
hit the trash can.

No point in keeping that around, for sure.... ;)

It should have gone out the door last August.

Did the meal cooking for tomorrow--"beef-a roni"
(bolognaise sauce with penne pasta), garlic bread, tossed salad and
apple crisp. Made the sauce for the first and the crisp today, Steve
took everything over earlier this afternoon.

And I'm sure it was all well received.... :)

Quite; we had enough meat sauce left over to put some in the freezer.
Enough cooked pasta for one more meal for us, split the apple crisp.
Garlic bread was used up, as was the tossed salad.

I'll keep my eyes open. Meanwhile, I may use up the meat
this week; it'll be cool enough that some sort of chili-ish
meal will be good.

Warm the kitchen in cooking it, and then the innards whilst
eating it.... ;)

Exactly, and with January type temperatures, it would taste good!

Not particularly November weather, is it....

Not really! It night get up to 60 by Wednesday but back down to the 40s
by Friday.

Everyday Low Prices with the shelf tags (some of which are
extended length Shoppers Club specials)....

OK, I'll see when the store opens, what they will do.

That will be interesting... :)

Yes, and finally those that have been asking "What's so special about Wegman's?" will get to see whay we've been talking about.

Yup.... very much so... ;)

And realise what all the fuss has been about. (G)

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


... Some are so educated they can bore you on almost any subject

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

Hi Ruth,

Yes, and finally those that have been asking "What's so special

about > Wegman's?" will get to see whay we've been talking about.

True - I like the fact that Wegmans carries most everything one might
need for a variety of needs and tastes. :) They sure do seem to know
their audience during each season of the year.

It'll be interesting, with Publix moving into the area also. They're

I looked on the Web, and didn't see a nearby Publix near us.

opening their 6th store in a bit over 2 years in the greater Raleigh
area. We got one of the first, in Wake Forest a couple of years ago.
It'll be well separated (several miles) from where the Wegmans is anticipating their store to be; we will probably shop at both of them.
(G)

I understand :) We have a P&C nearer us than Wegmans, we only shop there occasionally though (bread/milk runs, those kind of things (g). If I see they are having a good sale sometimes we'll run over there. They are maybe 10 minutes from our house, so that is handy :)

Hope all in your family have a great Thanksgiving :) I finished the baking today so that feels good. I made pumpkin pie, apple pie, apple crisp (with almond flour since my daughter will be joining us and she doesn't tolerate regular flour well), and a ricotta cheese cake (no crust). Wednesday will be getting the veggies ready. Raviolis are already in the freezer so they'll just
need a simple sauce, like marinara.

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Hi Janis,

True - I like the fact that Wegmans carries most everything one might
need for a variety of needs and tastes. :) They sure do seem to know
their audience during each season of the year.

It'll be interesting, with Publix moving into the area also. They're

I looked on the Web, and didn't see a nearby Publix near us.

Publix is a Florida based chain, slowly moving northward. We first
encountered them in Savannah and were quite pleased to see them come to
this part of NC. They're not quite Wegman's, but very respectable in
their own right.

opening their 6th store in a bit over 2 years in the greater Raleigh area. We got one of the first, in Wake Forest a couple of years ago. It'll be well separated (several miles) from where the Wegmans is anticipating their store to be; we will probably shop at both of

them. > (G)

I understand :) We have a P&C nearer us than Wegmans, we only shop
there occasionally though (bread/milk runs, those kind of things (g).
If I see they are having a good sale sometimes we'll run over there.
They are maybe 10 minutes from our house, so that is handy :)

We have, within 1o miles of us, Lowe's, Food Lion, Harris Teeter, Aldi,
Publix. Lidl, Wal-Mart and Target. Range out a few more miles to add
Sprouts, Fresh Market, Whole Foods and, up until recently, Kroger. Most
of them have something we consider worth stopping in for, some more than others, but we consistantly stay with just a few of them.

Hope all in your family have a great Thanksgiving :) I finished the baking today so that feels good. I made pumpkin pie, apple pie, apple crisp (with almond flour since my daughter will be joining us and she doesn't tolerate regular flour well), and a ricotta cheese cake (no crust). Wednesday will be getting the veggies ready. Raviolis are
already in the freezer so they'll just need a simple sauce, like
marinara.

Thanks, we will be combining with several families from church. Steve is
going to smoke 2 turkeys. We're also going to do a broccoli salad, apple
crisp (gluten/dairy/nut free) and the gravy--some of that will be g/f as
well. It will be fun--several of the families have children so it'll be
like a family get together.

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


... I am NOT burned out - just singed a little!

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

Quoting Ruth Haffly to Nancy Backus on 11-18-18 19:43 <=-

much otherwise. There was a time, before we discovered the
problem, that I'd buy a bag of it every month. Had the girls
home then too.

We don't use it all that much, just every so often, I need to
add a veggie to the meal, and that goes nicely... :)

We eat a lot of leafy greens, beets, carrots, etc.

Oh, so do we... but it all depends what is on hand.... one can
run out of fresh before the next shopping trip...

Yes, I know. We used to use a lot of frozen but with the farmer's
market so convenient, switched to more fresh than frozen.

When I got better at actually using the fresh (instead of forgetting it
and having it go bad), we started to buy more fresh, also...

Forgot, in the farmer's market listing--we got some spinach
dough, lemon ricotta ravioli. That's good with a browned
butter with sage "sauce".

Interesting. :) Don't think I've seen that particular type
here, even in Wegmans...

It's a locally (Durham) made product.

That could explain it... ;)

Yes, they sell in a very limited area.

I'm guessing only sold fresh...? Not dried, or frozen....?

They used to sell at the WF market regularly but opened a store
a few years ago. Dropped the WF market except for special times
but now appear to have the staff to do the WF market again. I'm
not complaining.

I can see why you'd be glad to have them available again... ;)

They didn't make it to the market this week, but neither did we. We
had enough veggies on hand that we didn't go, didn't really need the sweets either.

And knew that Thanksgiving was coming up during this week, so if you had sufficient veggies for the week, no need for extra goodies...

Yesterday we stopped at the church building after shopping to
drop off a few things for the LG meal. I found a partial bag
(almost, but not quite, used up) of shredded cheese that had
gone mouldy--best by date of July, 2017. It hit the trash can.

No point in keeping that around, for sure.... ;)

It should have gone out the door last August.

Indeed. :)

Did the meal cooking for tomorrow--"beef-a roni" (bolognaise
sauce with penne pasta), garlic bread, tossed salad and apple
crisp. Made the sauce for the first and the crisp today, Steve
took everything over earlier this afternoon.

And I'm sure it was all well received.... :)

Quite; we had enough meat sauce left over to put some in the freezer. Enough cooked pasta for one more meal for us, split the apple crisp. Garlic bread was used up, as was the tossed salad.

That worked out well... the keepables had leftovers, the more perishable
were used up... :)

I'll keep my eyes open. Meanwhile, I may use up the meat
this week; it'll be cool enough that some sort of chili-ish
meal will be good.

Warm the kitchen in cooking it, and then the innards whilst
eating it.... ;)

Exactly, and with January type temperatures, it would taste good!

Not particularly November weather, is it....

Not really! It night get up to 60 by Wednesday but back down to the
40s by Friday.

Meanwhile, we had a high of 18 today... and an expected low tonight of
0-5 degrees.... supposed to go back up to the 30s tomorrow, and into the
40s for the weekend....

Everyday Low Prices with the shelf tags (some of which are
extended length Shoppers Club specials)....

OK, I'll see when the store opens, what they will do.

That will be interesting... :)

Yes, and finally those that have been asking "What's so special
about Wegman's?" will get to see whay we've been talking about.

Yup.... very much so... ;)

And realise what all the fuss has been about. (G)

Yup... :)

ttyl neb

... Prime Time: Any Hour Of The Day Divisible By 1 And Itself.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Nancy,

We eat a lot of leafy greens, beets, carrots, etc.

Oh, so do we... but it all depends what is on hand.... one can
run out of fresh before the next shopping trip...

Yes, I know. We used to use a lot of frozen but with the farmer's
market so convenient, switched to more fresh than frozen.

When I got better at actually using the fresh (instead of forgetting
it and having it go bad), we started to buy more fresh, also...

Didn't get to the market last week or the special, pre holiday one on
Tuesday. No market tomorrow but we were given some fresh veggies so that
will hold us until the next market.

Forgot, in the farmer's market listing--we got some spinach
dough, lemon ricotta ravioli. That's good with a browned
butter with sage "sauce".

Interesting. :) Don't think I've seen that particular type
here, even in Wegmans...

It's a locally (Durham) made product.

That could explain it... ;)

Yes, they sell in a very limited area.

I'm guessing only sold fresh...? Not dried, or frozen....?

No, they freeze it for better keeping as they sell it year round. Don't
want the risk of it going bad in hot weather at an open air farmer's
market.

They used to sell at the WF market regularly but opened a store
a few years ago. Dropped the WF market except for special times
but now appear to have the staff to do the WF market again. I'm
not complaining.

I can see why you'd be glad to have them available again... ;)

They didn't make it to the market this week, but neither did we. We
had enough veggies on hand that we didn't go, didn't really need the sweets either.

And knew that Thanksgiving was coming up during this week, so if you
had sufficient veggies for the week, no need for extra goodies...

Yes, and I'm trying to cut back a bit on sugar carbs.......

Yesterday we stopped at the church building after shopping to
drop off a few things for the LG meal. I found a partial bag
(almost, but not quite, used up) of shredded cheese that had
gone mouldy--best by date of July, 2017. It hit the trash can.

No point in keeping that around, for sure.... ;)

It should have gone out the door last August.

Indeed. :)

It's in the land fill now. (G)

Did the meal cooking for tomorrow--"beef-a roni" (bolognaise
sauce with penne pasta), garlic bread, tossed salad and apple
crisp. Made the sauce for the first and the crisp today, Steve
took everything over earlier this afternoon.

And I'm sure it was all well received.... :)

Quite; we had enough meat sauce left over to put some in the freezer. Enough cooked pasta for one more meal for us, split the apple crisp. Garlic bread was used up, as was the tossed salad.

That worked out well... the keepables had leftovers, the more
perishable were used up... :)

Yes, and we've got some meal basics now for when I won't be as mobile.

Exactly, and with January type temperatures, it would taste

good! NB>> Not particularly November weather, is it....

Not really! It night get up to 60 by Wednesday but back down to the
40s by Friday.

Meanwhile, we had a high of 18 today... and an expected low tonight of
0-5 degrees.... supposed to go back up to the 30s tomorrow, and into
the 40s for the weekend....

Brrrrrrrrrr, we had a high of 49 yesterday, don't think it will be out
of the 40s today either. It's currently 44 at the Weather Underground
station nearest us.

Everyday Low Prices with the shelf tags (some of which are
extended length Shoppers Club specials)....

OK, I'll see when the store opens, what they will do.

That will be interesting... :)

Yes, and finally those that have been asking "What's so special
about Wegman's?" will get to see whay we've been talking about.

Yup.... very much so... ;)

And realise what all the fuss has been about. (G)

Yup... :)

Trying to describe it, we usually compare it to a mix of Publix, Whole
Foods and Harris Teeter but even better than all of those combined. (G)

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


... Get shopping while the gettin' is good!!!

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

Hi Ruth,

Hope you had a great Thanksgiving. Ours was great, but very busy (and filling) :) My daughter brought her new pup, Isabella (izzy for short) she's beautiful, I think she's a mix, all white, spaniel type. The three dogs were comical :) Izzy kept doing the "I want to play" thing.. and my dogs were happy to join in.
:)

True - I like the fact that Wegmans carries most everything one might
need for a variety of needs and tastes. :) They sure do seem to know
their audience during each season of the year.

It'll be interesting, with Publix moving into the area also. They're

I looked on the Web, and didn't see a nearby Publix near us.

Publix is a Florida based chain, slowly moving northward. We first encountered them in Savannah and were quite pleased to see them come to
this part of NC. They're not quite Wegman's, but very respectable in
their own right.

Ok, they may make it up here eventually, I'll watch for them.

area. We got one of the first, in Wake Forest a couple of years ago.
It'll be well separated (several miles) from where the Wegmans is
anticipating their store to be; we will probably shop at both of

them. > (G)

I understand :) We have a P&C nearer us than Wegmans, we only shop
there occasionally though (bread/milk runs, those kind of things (g).
If I see they are having a good sale sometimes we'll run over there.
They are maybe 10 minutes from our house, so that is handy :)

We have, within 1o miles of us, Lowe's, Food Lion, Harris Teeter, Aldi, Publix. Lidl, Wal-Mart and Target. Range out a few more miles to add
Sprouts, Fresh Market, Whole Foods and, up until recently, Kroger. Most
of them have something we consider worth stopping in for, some more than others, but we consistantly stay with just a few of them.

Same here pretty much.. perhaps we don't have Aldi's or Lidl here.. We also shop at the oriental market pretty often to get supplies for Asian cooking. The
woman who comes to help out with Ron's aunt told me about a great Italian market named Sopranos. We figure to get over there shortly and raid their shelves :)

Hope all in your family have a great Thanksgiving :) I finished the
baking today so that feels good. I made pumpkin pie, apple pie, apple
crisp (with almond flour since my daughter will be joining us and she
doesn't tolerate regular flour well), and a ricotta cheese cake (no
crust). Wednesday will be getting the veggies ready. Raviolis are
already in the freezer so they'll just need a simple sauce, like
marinara.

Thanks, we will be combining with several families from church. Steve is going to smoke 2 turkeys.

I've never had smoked Turkey, that would be a change. Sounds good :) I remember a friend of mine from Canada used to roast a turkey outdoors for their
Thanksgiving, every year. I was always curious about the flavor but never enough to try it myself (g).

We're also going to do a broccoli salad, apple
crisp (gluten/dairy/nut free)

Apple Crisp is so good, I made that one for my daughter. I used oats I flaked from groats with my flaker attachment.

and the gravy--some of that will be g/f as
well. It will be fun--several of the families have children so it'll be
like a family get together.

I bet it was a great time for everyone.

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Hi Janis,

On (27 Nov 18) Janis Kracht wrote to Ruth Haffly...

Same here pretty much.. perhaps we don't have Aldi's or Lidl here.. We also shop at the oriental market pretty often to get supplies for
Asian cooking. The woman who comes to help out with Ron's aunt told me about a great Italian market named Sopranos. We figure to get over
there shortly and raid their shelves :)

I know Aldi is in NYS. There is one in Brockport. I just looked and
there is one at 505 Third St in Ithaca. I'm not sure if that is the
closest one to you.

Thanks, we will be combining with several families from church.

Steve is > going to smoke 2 turkeys.

I've never had smoked Turkey, that would be a change. Sounds good :)
I remember a friend of mine from Canada used to roast a turkey
outdoors for their Thanksgiving, every year. I was always curious
about the flavor but never enough to try it myself (g).

They turned out to be very good and were well received. I know that one
can purchase smoked turkey legs at a lot of grocery stores. I don't
think they would be nearly as good as one freshly done though.

Regards,

Stephen
Professional Point in DOSBox running on Linux.

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

--- PPoint 3.01
* Origin: Thunder Mountains Point (1:396/45.27)

Quoting Ruth Haffly to Nancy Backus on 11-23-18 13:57 <=-

We eat a lot of leafy greens, beets, carrots, etc.

Oh, so do we... but it all depends what is on hand.... one can
run out of fresh before the next shopping trip...

Yes, I know. We used to use a lot of frozen but with the farmer's
market so convenient, switched to more fresh than frozen.

When I got better at actually using the fresh (instead of forgetting
it and having it go bad), we started to buy more fresh, also...

Didn't get to the market last week or the special, pre holiday one on Tuesday. No market tomorrow but we were given some fresh veggies so
that will hold us until the next market.

That works... :) Too bad you missed the pre-holiday one... but, I know,
that was a busy day...

Forgot, in the farmer's market listing--we got some spinach
dough, lemon ricotta ravioli. That's good with a browned
butter with sage "sauce".

Interesting. :) Don't think I've seen that particular type
here, even in Wegmans...

It's a locally (Durham) made product.

That could explain it... ;)

Yes, they sell in a very limited area.

I'm guessing only sold fresh...? Not dried, or frozen....?

No, they freeze it for better keeping as they sell it year round.
Don't want the risk of it going bad in hot weather at an open air
farmer's market.

That makes sense... :)

They used to sell at the WF market regularly but opened a store
a few years ago. Dropped the WF market except for special times
but now appear to have the staff to do the WF market again. I'm
not complaining.

I can see why you'd be glad to have them available again... ;)

They didn't make it to the market this week, but neither did we.
We had enough veggies on hand that we didn't go, didn't really
need the sweets either.

And knew that Thanksgiving was coming up during this week, so if you
had sufficient veggies for the week, no need for extra goodies...

Yes, and I'm trying to cut back a bit on sugar carbs.......

Another reason to avoid temptation... :)

Did the meal cooking for tomorrow--"beef-a roni" (bolognaise
sauce with penne pasta), garlic bread, tossed salad and apple
crisp. Made the sauce for the first and the crisp today, Steve
took everything over earlier this afternoon.

And I'm sure it was all well received.... :)

Quite; we had enough meat sauce left over to put some in the
freezer. Enough cooked pasta for one more meal for us, split the
apple crisp. Garlic bread was used up, as was the tossed salad.

That worked out well... the keepables had leftovers, the more
perishable were used up... :)

Yes, and we've got some meal basics now for when I won't be as mobile.

Good preparation... :)

Exactly, and with January type temperatures, it would taste
good!

Not particularly November weather, is it....

Not really! It night get up to 60 by Wednesday but back down to
the 40s by Friday.

Meanwhile, we had a high of 18 today... and an expected low
tonight of 0-5 degrees.... supposed to go back up to the 30s
tomorrow, and into the 40s for the weekend....

Brrrrrrrrrr, we had a high of 49 yesterday, don't think it will be out
of the 40s today either. It's currently 44 at the Weather Underground station nearest us.

We did get into the 40s for the weekend, then its been back to the 30s,
but supposed to be warming into the higher 40s.... almost typical
weather, though about 10 degrees cooler than normal....

Yes, and finally those that have been asking "What's so special
about Wegman's?" will get to see whay we've been talking about.

Yup.... very much so... ;)

And realise what all the fuss has been about. (G)

Yup... :)

Trying to describe it, we usually compare it to a mix of Publix, Whole Foods and Harris Teeter but even better than all of those combined.
(G)

And one really does have to experience it to understand what you are
trying to describe... ;)

ttyl neb

... Newsflash! Birdland Bar closed for serving mynahs.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Janis,

Hope you had a great Thanksgiving. Ours was great, but very busy (and filling) :) My daughter brought her new pup, Isabella (izzy for short)

We had a good Thanksgiving, got together with several families from
church for the big meal. Steve smoked a couple of turkeys plus there was
ham and all the usual dishes that go with both. Plenty of desserts too. Afterward we took some of the feast over to one lady who had planned to
come, but was too "wiped out" from a medical procedure the day before to attend. Had a good visit with her & her husband before going home to
clean up the kitchen.

she's beautiful, I think she's a mix, all white, spaniel type. The
three dogs were comical :) Izzy kept doing the "I want to play"
thing.. and my dogs were happy to join in. :)

Seems like puppies always want to play, good thing the older dogs were
willing to go along with it.

True - I like the fact that Wegmans carries most everything one might
need for a variety of needs and tastes. :) They sure do seem to know
their audience during each season of the year.

It'll be interesting, with Publix moving into the area also. They're

I looked on the Web, and didn't see a nearby Publix near us.

Publix is a Florida based chain, slowly moving northward. We first encountered them in Savannah and were quite pleased to see them come

to > this part of NC. They're not quite Wegman's, but very respectable
in

their own right.

Ok, they may make it up here eventually, I'll watch for them.

Don't hold your breath; they only moved into NC a couple of years ago.
At that rate, they may make it to NY in another 50 years or so. But, if
you ever get a chance to go south and shop at one, you won't be
disappointed.

area. We got one of the first, in Wake Forest a couple of years ago.
It'll be well separated (several miles) from where the Wegmans is
anticipating their store to be; we will probably shop at both of

them. > (G)

I understand :) We have a P&C nearer us than Wegmans, we only shop
there occasionally though (bread/milk runs, those kind of things (g).
If I see they are having a good sale sometimes we'll run over there.
They are maybe 10 minutes from our house, so that is handy :)

We have, within 1o miles of us, Lowe's, Food Lion, Harris Teeter,

Aldi, > Publix. Lidl, Wal-Mart and Target. Range out a few more miles
to add

Sprouts, Fresh Market, Whole Foods and, up until recently, Kroger.

Most > of them have something we consider worth stopping in for, some
more than > others, but we consistantly stay with just a few of them.

Same here pretty much.. perhaps we don't have Aldi's or Lidl here.. We also shop at the oriental market pretty often to get supplies for

We've gone to a Korean market in Raleigh from time to time; it's near
where I bought my Pfaffs (and take them for tune ups). I know there are
others but we've not checked them out yet.

Asian cooking. The woman who comes to help out with Ron's aunt told me about a great Italian market named Sopranos. We figure to get over
there shortly and raid their shelves :)

Sounds like a place we would enjoy "raiding" also. Our "go to" place for Italian goodies is Olindo's Cash and Carry, on Lyell Ave. in Rochester.
Steve's mom used to go there, now we will try to make a trip whenever
we're in western NY. They carry a lot of restaurant supplies too; if I
had more room, I'd be getting more of them. (G)

Hope all in your family have a great Thanksgiving :) I finished the
baking today so that feels good. I made pumpkin pie, apple pie, apple
crisp (with almond flour since my daughter will be joining us and she
doesn't tolerate regular flour well), and a ricotta cheese cake (no
crust). Wednesday will be getting the veggies ready. Raviolis are
already in the freezer so they'll just need a simple sauce, like
marinara.

Thanks, we will be combining with several families from church.

Steve is > going to smoke 2 turkeys.

I've never had smoked Turkey, that would be a change. Sounds good :)
I remember a friend of mine from Canada used to roast a turkey
outdoors for their Thanksgiving, every year. I was always curious
about the flavor but never enough to try it myself (g).

It's a stronger flavor than oven roasted. I'll save the bones and make
stock (broth?)--it, too, has a stronger flavor so sometimes I'll use
just a bit of that and more home made, unsmoked in whatever I'm cooking.
It'll have just a nuance of smokey flavor, just enough to add interest.
I've got the bones and skin from the latest smoking and will do the
stock on Thursday.

We're also going to do a broccoli salad, apple
crisp (gluten/dairy/nut free)

Apple Crisp is so good, I made that one for my daughter. I used oats I flaked from groats with my flaker attachment.

I don't have the flaker so have to buy the pre done oats. The recipe
calls for a bit of flour so I used the gluten free this time so all
could enjoy it. (Left overs are good too.)

and the gravy--some of that will be g/f as
well. It will be fun--several of the families have children so it'll

be > like a family get together.

I bet it was a great time for everyone.

Haven't heard any negative feed back. (G)

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


... There cannot be a crisis today; my schedule is already full.

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

Hi Stephen,

Same here pretty much.. perhaps we don't have Aldi's or Lidl here.. We
also shop at the oriental market pretty often to get supplies for
Asian cooking. The woman who comes to help out with Ron's aunt told me
about a great Italian market named Sopranos. We figure to get over
there shortly and raid their shelves :)

I know Aldi is in NYS. There is one in Brockport. I just looked and
there is one at 505 Third St in Ithaca. I'm not sure if that is the
closest one to you.

I read some texts about aldi's when I did a search for their shop here in Ithaca:

" Aldi's isn't your typical grocery store. They primarily stock their own
brands, with occasional name brand deals. They have their own version of all
the basics, but if you're looking for something specific, this is not the
store for you.
That being said, Aldi's is delightfully cheap, especially on produce. Use
your eyes and common sense when buying fruits and vegetables here, sometimes
they will put out stock that's not quite in it's prime, so don't buy the
ones that look sad.
I've never been disappointing with the quality of food purchased at Aldi's
and some things are even better quality than the typical name brand stuff
you'd get elsewhere (think chocolate).
You have to bag your own groceries and you'll probably have to wait in a
line to check out, but it's really economical."

And:

" We should have known what type of experience we were about to have when we
found out we had to insert a quarter to unlock the shopping cart, which was
chained up to all the others. The first thing we noticed in the store was
almost all the brands are brands you've never heard of, and are of low
quality. The "shelves" aren't shelves, but instead are carts on
wheels...perfect for closing an operation down and leaving town in the
middle of the night. The isles consisted of random items placed side by side
which appeared to be whatever happened to be excess stock coming from who
knows where. For example...right next to the cheese there were garden hoses.
We tried to find a couple things so not to make the trip a complete waste of
time. Once we got to the cashier to pay, we were told Aldi only accepts cash
or debit....another sign of a fine business. If you'd like to find some
weird, low quality brands you've never heard of and are in need of cheese
and garden hoses, you'll love this place."

I dunno... I will probably check it out, but not really plan on shopping there much, given those two comments. Especially these days, when quality of fresh stuff can be so critical. All I can say really to that is I'm glad I've got the aerogardens going here - and who knows maybe I'll get a fourth one.

Steve is > going to smoke 2 turkeys.

I've never had smoked Turkey, that would be a change. Sounds good :)
I remember a friend of mine from Canada used to roast a turkey
outdoors for their Thanksgiving, every year. I was always curious
about the flavor but never enough to try it myself (g).

They turned out to be very good and were well received.

That good to hear, I bet they were good. Does the meat remain juicy? I'm not very good on the barbeque grill myself, and always defer to Ron's handling of food there because of that. I'm good with indoor tools, but grills for me are a bit rough to deal with - probably because one is almost standing in a furnace
:) :)

I know that one
can purchase smoked turkey legs at a lot of grocery stores. I don't
think they would be nearly as good as one freshly done though.

I've never seen them separately for sale, but I would think you are right there. I would not be tempted to try one, I think.

Take care,
Janis


==Opera Fudge
About 1 pound of fudge

2 cups granulated sugar
1 cup heavy cream
scarce pinch of salt
1/8 teaspoon salt
2 tablespoons butter
1/2 teaspoon vanilla extract
4 Hershey chocolate bars

Put sugar, cream and pinch of salt into a saucepan. Cook and stir over moderate
heat. When at the boiling point, add 1/8 teaspoon salt. Using a candy thermometer, cook to the soft ball stage (234f).

Remove from heat; add, without stirring in, the butter. Let stand until almost cold. Beat until the fudge is no longer glossy and is thick and creamy. Cover
with a damp cloth and let stand 1/2 hour.

Sprinkle vanilla extract over the fudge. Work it into the fudge with your hands. Press the fudge into a shallow pan lined with wax paper. When firm, cut in squares.
==

--- BBBS/Li6 v4.10 Toy-3
* Origin: Prism bbs (1:261/38)

Hi Nancy,

Didn't get to the market last week or the special, pre holiday one on Tuesday. No market tomorrow but we were given some fresh veggies so
that will hold us until the next market.

That works... :) Too bad you missed the pre-holiday one... but, I
know, that was a busy day...

I've got a conflict for this week's market but will send Steve with a
list. (G) Sometimes it has worked out better for him to go, letting me
get more work done at home.

Forgot, in the farmer's market listing--we got some spinach
dough, lemon ricotta ravioli. That's good with a browned
butter with sage "sauce".

Interesting. :) Don't think I've seen that particular type
here, even in Wegmans...

It's a locally (Durham) made product.

That could explain it... ;)

Yes, they sell in a very limited area.

I'm guessing only sold fresh...? Not dried, or frozen....?

No, they freeze it for better keeping as they sell it year round.
Don't want the risk of it going bad in hot weather at an open air
farmer's market.

That makes sense... :)

We're going to have it for supper tonight, with some left over turkey.

They used to sell at the WF market regularly but opened a store
a few years ago. Dropped the WF market except for special times
but now appear to have the staff to do the WF market again. I'm
not complaining.

I can see why you'd be glad to have them available again... ;)

They didn't make it to the market this week, but neither did we.
We had enough veggies on hand that we didn't go, didn't really
need the sweets either.

And knew that Thanksgiving was coming up during this week, so if

you NB>> had sufficient veggies for the week, no need for extra goodies...

Yes, and I'm trying to cut back a bit on sugar carbs.......

Another reason to avoid temptation... :)

Exactly!

Did the meal cooking for tomorrow--"beef-a roni" (bolognaise
sauce with penne pasta), garlic bread, tossed salad and apple
crisp. Made the sauce for the first and the crisp today, Steve
took everything over earlier this afternoon.

And I'm sure it was all well received.... :)

Quite; we had enough meat sauce left over to put some in the
freezer. Enough cooked pasta for one more meal for us, split the
apple crisp. Garlic bread was used up, as was the tossed salad.

That worked out well... the keepables had leftovers, the more
perishable were used up... :)

Yes, and we've got some meal basics now for when I won't be as mobile.

Good preparation... :)

That's the intention.

Yes, and finally those that have been asking "What's so special
about Wegman's?" will get to see whay we've been talking about.

Yup.... very much so... ;)

And realise what all the fuss has been about. (G)

Yup... :)

Trying to describe it, we usually compare it to a mix of Publix, Whole Foods and Harris Teeter but even better than all of those combined.
(G)

And one really does have to experience it to understand what you are trying to describe... ;)

Yes, but they have a better understanding if they know those stores. If
you didn't know Publix, I'd tell you that it's similar to Wegman's, only
not quite to the Wegman's level.


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


... Are you sure you really want to know that?

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

Quoting Ruth Haffly to Nancy Backus on 11-28-18 16:47 <=-

Didn't get to the market last week or the special, pre holiday
one on Tuesday. No market tomorrow but we were given some fresh
veggies so that will hold us until the next market.

That works... :) Too bad you missed the pre-holiday one...
but, I know, that was a busy day...

I've got a conflict for this week's market but will send Steve with a list. (G) Sometimes it has worked out better for him to go, letting me
get more work done at home.

And probably better for your knee....? Guess we'll see what he comes
home with.... ;)

Forgot, in the farmer's market listing--we got some spinach
dough, lemon ricotta ravioli. That's good with a browned
butter with sage "sauce".

Interesting. :) Don't think I've seen that particular type
here, even in Wegmans...

It's a locally (Durham) made product.

That could explain it... ;)

Yes, they sell in a very limited area.

I'm guessing only sold fresh...? Not dried, or frozen....?

No, they freeze it for better keeping as they sell it year
round. Don't want the risk of it going bad in hot weather at an
open air farmer's market.

That makes sense... :)

We're going to have it for supper tonight, with some left over turkey.

Sounds like it will be a nice combination... sage always does go well
with turkey... ;)

They used to sell at the WF market regularly but opened a store
a few years ago. Dropped the WF market except for special times
but now appear to have the staff to do the WF market again. I'm
not complaining.

I can see why you'd be glad to have them available again... ;)

They didn't make it to the market this week, but neither did we.
We had enough veggies on hand that we didn't go, didn't really
need the sweets either.

And knew that Thanksgiving was coming up during this week, so if
you had sufficient veggies for the week, no need for extra
goodies...

Yes, and I'm trying to cut back a bit on sugar carbs.......

Another reason to avoid temptation... :)

Exactly!

And probably still had more than enough goodies as it was.... ;)

Yes, and finally those that have been asking "What's so special
about Wegman's?" will get to see whay we've been talking about.

Yup.... very much so... ;)

And realise what all the fuss has been about. (G)

Yup... :)

Trying to describe it, we usually compare it to a mix of Publix,
Whole Foods and Harris Teeter but even better than all of those
combined. (G)

And one really does have to experience it to understand what you
are trying to describe... ;)

Yes, but they have a better understanding if they know those stores.
If you didn't know Publix, I'd tell you that it's similar to Wegman's, only not quite to the Wegman's level.

Never been in a Publix, Whole Foods or Harris Teeter, actually...
although I've heard you (and others) talk about them... My friends
Linda and Randy talk about the Publix stores... when a new TOPS went in
in Henrietta, they were saying that it compared favorably with Publix
(at least while it was still fresh spanking new)... ;) But they also
rate Wegmans above the rest... :)

I never knew how good Wegmans was until I had to shop elsewhere, in what
turned out to be quite inferior stores.... in particular, when RJ went
off to college in the Philly area.... :)

ttyl neb

... Honey is the souls of a million flowers.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Nancy,

veggies so that will hold us until the next market.

That works... :) Too bad you missed the pre-holiday one...
but, I know, that was a busy day...

I've got a conflict for this week's market but will send Steve with a list. (G) Sometimes it has worked out better for him to go, letting me
get more work done at home.

And probably better for your knee....? Guess we'll see what he comes
home with.... ;)

He got involvrd with another project, just stopped at the market long
enough to get the last spelt cinnamon roll, for me. I stayed home,
coming down with bronchitis. We both missed SS/church because of that;
went to the acute care clinic instead. Now that I have meds, things
should improve. Anyway, he also got, elsewhere, some kale, a couple of prepackaged salads and a rotisserie chicken so neither of us will have
to do too much fuss for meal prep over the next few days.

Yes, they sell in a very limited area.

I'm guessing only sold fresh...? Not dried, or frozen....?

No, they freeze it for better keeping as they sell it year
round. Don't want the risk of it going bad in hot weather at an
open air farmer's market.

That makes sense... :)

We're going to have it for supper tonight, with some left over turkey.

Sounds like it will be a nice combination... sage always does go well
with turkey... ;)

That's what I figured. (G) It tasted good; we only used half a dozen
ravioli as there are 12 in the box. Can do something else with them when
I'm feeling better.

if NB>>> you had sufficient veggies for the week, no need for extra

goodies...

Yes, and I'm trying to cut back a bit on sugar carbs.......

Another reason to avoid temptation... :)

Exactly!

And probably still had more than enough goodies as it was.... ;)

T'is the time of year. Our neighbors came over today to borrow Steve's
long ladder so they could put up gutters; when they returned it, they
also had some flowers and a Panettone (Italian fruit cake) for us as a
"thank you". We will share it with LG next week.

Yes, and finally those that have been asking "What's so

special RH>>>> about Wegman's?" will get to see whay we've been
talking about. NB>>>> Yup.... very much so... ;)

And realise what all the fuss has been about. (G)

Yup... :)

Trying to describe it, we usually compare it to a mix of Publix,
Whole Foods and Harris Teeter but even better than all of those
combined. (G)

And one really does have to experience it to understand what you
are trying to describe... ;)

Yes, but they have a better understanding if they know those stores.
If you didn't know Publix, I'd tell you that it's similar to Wegman's, only not quite to the Wegman's level.

Never been in a Publix, Whole Foods or Harris Teeter, actually...
although I've heard you (and others) talk about them... My friends
Linda and Randy talk about the Publix stores... when a new TOPS went
in in Henrietta, they were saying that it compared favorably with
Publix
(at least while it was still fresh spanking new)... ;) But they also
rate Wegmans above the rest... :)

We encountered Wegman's in 1979, in Brockport, Whole Foods--first one we
went to was in Las Vegas in 2007 and Harris Teeter when we moved up here
in 2009. The first Publix we saw/shopped at sort of regularly was in
Savannah, when we moved there in 2006. When Steve was in the Army and we shopped the commissary, we also went to off post stores for a lot of
things the commissary didn't sell. Even did that in Germany, to the
surprise of a lot of our friends.

I never knew how good Wegmans was until I had to shop elsewhere, in
what turned out to be quite inferior stores.... in particular, when RJ went
off to college in the Philly area.... :)

I know what you mean, having seen a number of stores that fit the
description.

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


... The buck doesn't even slow down here!

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

Quoting Ruth Haffly to Nancy Backus on 12-02-18 19:38 <=-

veggies so that will hold us until the next market.

That works... :) Too bad you missed the pre-holiday one...
but, I know, that was a busy day...

I've got a conflict for this week's market but will send Steve
with a list. (G) Sometimes it has worked out better for him to
go, letting me get more work done at home.

And probably better for your knee....? Guess we'll see what he
comes home with.... ;)

He got involvrd with another project, just stopped at the market long enough to get the last spelt cinnamon roll, for me.

At least you got your treat... :)

I stayed home, coming down with bronchitis. We both missed SS/church because of that; went to the acute care clinic instead. Now that I
have meds, things should improve.

I was afraid that bad cough would develop worse... and yes, meds should
help things get under control...

Anyway, he also got, elsewhere, some kale, a couple of
prepackaged salads and a rotisserie chicken so neither of us will have
to do too much fuss for meal prep over the next few days.

Wise move.... :)

Yes, they sell in a very limited area.

I'm guessing only sold fresh...? Not dried, or frozen....?

No, they freeze it for better keeping as they sell it year
round. Don't want the risk of it going bad in hot weather at an
open air farmer's market.

That makes sense... :)

We're going to have it for supper tonight, with some left over turkey.

Sounds like it will be a nice combination... sage always does
go well with turkey... ;)

That's what I figured. (G) It tasted good; we only used half a dozen ravioli as there are 12 in the box. Can do something else with them
when I'm feeling better.

Indeed. :) In the freezer now....?

if you had sufficient veggies for the week, no need for extra

goodies...

Yes, and I'm trying to cut back a bit on sugar carbs.......

Another reason to avoid temptation... :)

Exactly!

And probably still had more than enough goodies as it was.... ;)

T'is the time of year. Our neighbors came over today to borrow Steve's long ladder so they could put up gutters; when they returned it, they
also had some flowers and a Panettone (Italian fruit cake) for us as a "thank you". We will share it with LG next week.

That was a nice thank you... :) I've seen those in Wegmans... and
sharing it with LG is a good idea... :)

Trying to describe it, we usually compare it to a mix of Publix,
Whole Foods and Harris Teeter but even better than all of those
combined. (G)

And one really does have to experience it to understand what you
are trying to describe... ;)

Yes, but they have a better understanding if they know those
stores. If you didn't know Publix, I'd tell you that it's similar
to Wegman's, only not quite to the Wegman's level.

Never been in a Publix, Whole Foods or Harris Teeter, actually...
although I've heard you (and others) talk about them... My
friends Linda and Randy talk about the Publix stores... when a
new TOPS went in in Henrietta, they were saying that it compared
favorably with Publix (at least while it was still fresh spanking
new)... ;) But they also rate Wegmans above the rest... :)

We encountered Wegman's in 1979, in Brockport, Whole Foods--first one
we went to was in Las Vegas in 2007 and Harris Teeter when we moved up here in 2009. The first Publix we saw/shopped at sort of regularly was
in Savannah, when we moved there in 2006. When Steve was in the Army
and we shopped the commissary, we also went to off post stores for a
lot of things the commissary didn't sell. Even did that in Germany, to
the surprise of a lot of our friends.

Nothing wrong with shopping local stores... helps the local economy, and
might give you access to things only found there... :) You already had Wegmans to compare to, by the time you encountered the other stores...

I never knew how good Wegmans was until I had to shop elsewhere,
in what turned out to be quite inferior stores.... in particular,
when RJ went off to college in the Philly area... :)

I know what you mean, having seen a number of stores that fit the description.

Part of the eye-opener was that those were the stores that Daddy had
shopped at when we lived there when I was in my teens... :) I'd
thought them fine enough back then.... ;)

ttyl neb

... Squanto showed them how to combine yams & marshmallows into a dessert

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Nancy,

I've got a conflict for this week's market but will send Steve
with a list. (G) Sometimes it has worked out better for him to
go, letting me get more work done at home.

And probably better for your knee....? Guess we'll see what he
comes home with.... ;)

He got involvrd with another project, just stopped at the market long enough to get the last spelt cinnamon roll, for me.

At least you got your treat... :)

Yes, and it was good. I'm glad she decided to put raisins in the rolls
again; they add just that perfect touch.

I stayed home, coming down with bronchitis. We both missed SS/church because of that; went to the acute care clinic instead. Now that I
have meds, things should improve.

I was afraid that bad cough would develop worse... and yes, meds
should help things get under control...

Day 6 of the antibiotics--still coughing but not as bad, feeling a lot
more "human" again but not much of an appetite. Did go out and finished
the shopping for the LG meal that may/may not happen this week,
depending on what this weather system does on Sunday.

Anyway, he also got, elsewhere, some kale, a couple of
prepackaged salads and a rotisserie chicken so neither of us will have
to do too much fuss for meal prep over the next few days.

Wise move.... :)

It was a help as he started doing a flooring project in the kitchen so
proper cooking would have been hard anyway. The flooring is almost all
in place; will put the kitchen back "to rights" and get the new fridge
on Monday.

We're going to have it for supper tonight, with some left over turkey. NB>> Sounds like it will be a nice combination... sage always does

go well with turkey... ;)

That's what I figured. (G) It tasted good; we only used half a dozen ravioli as there are 12 in the box. Can do something else with them
when I'm feeling better.

Indeed. :) In the freezer now....?

Yes, I put it there when we brought it home, only pulled out what we
were going to use. The second half dozen will probably be eaten next
week.

Yes, and I'm trying to cut back a bit on sugar carbs.......

Another reason to avoid temptation... :)

Exactly!

And probably still had more than enough goodies as it was....

;)

T'is the time of year. Our neighbors came over today to borrow Steve's long ladder so they could put up gutters; when they returned it, they
also had some flowers and a Panettone (Italian fruit cake) for us as a "thank you". We will share it with LG next week.

That was a nice thank you... :) I've seen those in Wegmans... and sharing it with LG is a good idea... :)

That's what we thought. (G)

new TOPS went in in Henrietta, they were saying that it compared
favorably with Publix (at least while it was still fresh

spanking NB>> new)... ;) But they also rate Wegmans above the
rest... :)

We encountered Wegman's in 1979, in Brockport, Whole Foods--first one
we went to was in Las Vegas in 2007 and Harris Teeter when we moved up here in 2009. The first Publix we saw/shopped at sort of regularly was
in Savannah, when we moved there in 2006. When Steve was in the Army
and we shopped the commissary, we also went to off post stores for a
lot of things the commissary didn't sell. Even did that in Germany, to
the surprise of a lot of our friends.

Nothing wrong with shopping local stores... helps the local economy,
and might give you access to things only found there... :) You
already had Wegmans to compare to, by the time you encountered the
other stores...

The commissaries didn't carry everything we wanted--at the time we were
already into whole grains and such like so we had to get them where we
could. We weren't the typical "Wonder bread" family, even then.

I never knew how good Wegmans was until I had to shop elsewhere,
in what turned out to be quite inferior stores.... in

particular, NB>> when RJ went off to college in the Philly area... :)

I know what you mean, having seen a number of stores that fit the description.

Part of the eye-opener was that those were the stores that Daddy had shopped at when we lived there when I was in my teens... :) I'd
thought them fine enough back then.... ;)

I know, the town I grew up in had an A&P and a Victory Market. A&P was newi-ish, built in 1967, and nice when it was new. I don't remember when
the Victory opened but by the time I was in high school, it was getting
on the shabby side. It closed, and the store building is now a
church/school.

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


... A truly wise person knows that he knows not.

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

Re: Putting up was:Tempe
By: Ruth Haffly to NANCY BACKUS on Wed Nov 14 2018 09:23 pm

although, I do purposely buy frozen spinach to use when I make
the spinach ricotta pizza... both keeps better/longer than
fresh, and works better on the pizza.... :) And I've been
known to have frozen broccoli on hand to toss into casseroles
at the last minute.... ;)

Forgot, in the farmer's market listing--we got some spinach dough,
lemon ricotta ravioli. That's good with a browned butter with sage
"sauce".

That sounds interesting!

I recently made a spinach feta pizza for Charlotte. I was using up some Kangkoon (Asian water spinach, tastes the same but looks like thick large leaves of grass with a hollow stem).

I'm making another pizza today but need to make the sauce which I just started.

Sauce: Not optimal for Pizza but I'm 'Outastuff' cooking! It will work well with Spagetti or some other pasta dish. The only part not optimal is one of the cans is diced tomatoes which will work on a pizza but be a little odd.

1 28oz can tomato puree
1 28oz can diced tomatoes
7 cloves minced garlic
4 tb Italian Blend seasoning (Savory Spice Shop, I get it online in bulk)

Thats all warming at the back of the stove under a diffuser for the next 2 hours or so to blend. I'll start the pizza dough in about 30 minutes if no one wants beef on it (have some ground beef defrosting so if they want that, will delay the dough until I have the beef ready enough to work with).

----break as the family comes back----

They want spagettti. No problem! Meatballs then with the beef. Put some of the sauce to the side for a pizza tomorrow.

Frees me up to make bread since we are low on that.

xxcarol

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Xxcarol's Mysterious Mix
Categories: Xxcarol, Cheap, Casserole
Yield: 8 Servings

8 ea Veal chops, 1/2 inch thick
1 lg Potato, chopped, about 1 cup
1 ea Green pepper, japanese prefr
2 ea Red bell peppers, chopped
5 ea Cloves garlic, chopped fine
1 cn Cream of mushroom soup
3/4 c Water
2 ea Carrots, chopped to 1/3 each

Call this gluttony in the fridge but we got too much meat at our local
Tonoo Market and had to use it up. I am pretty sure this is veal but
it might be pork chop.

I cut all the veggies up and at the bottom of the pan added the meat,
then the soup, then some water, then the veggies. Optional addition
was a bit of leftover broccoli.

Hush now, Charlotte is eating it all up after asking to be sure the
'peppers' were not hot ones. You can possibly almost hear her
slurping can't ya?

Cooked at low heat, this is suitable for a crockpot but I used the
stove.

As Charlotte says: Suitable serve with are fresh Cherries, Rice
pilaf, and/or mandarin oranges.

From the Sasebo Kitchen of: xxcarol 24JUN2003

MMMMM
--- SBBSecho 2.12-Win32
* Origin: Shenks Express (1:275/100)

Hi Carol,

known to have frozen broccoli on hand to toss into casseroles
at the last minute.... ;)

Forgot, in the farmer's market listing--we got some spinach

dough, RH>> lemon ricotta ravioli. That's good with a browned butter
with sage RH>> "sauce".

That sounds interesting!

It's good, and easy. Basically, cook/drain the ravioli. Near the end of
the cooking time, melt some butter in a frying pan, add a couple of sage leaves. Add the drained ravioli, "fry" until it's a light brown. Remove
sage leaves, serve. The box we buy has a dozen good sized raviolis so we usually cook up half of it per meal, something like salad, a protein or
maybe both on the side.

I recently made a spinach feta pizza for Charlotte. I was using up
some Kangkoon (Asian water spinach, tastes the same but looks like
thick large leaves of grass with a hollow stem).

Sounds interesting. Our pizza is usually the standard red sauce with
various toppings. There was one place, in HI (across from Scofield
Barracks) that did various pizzas like spinach. IIRC, we tried that one
once or twice but never attempted it at home. The place got a lot of
business from GIs but it closed before we left the island, never found
out why.

I'm making another pizza today but need to make the sauce which I just started.

Sauce: Not optimal for Pizza but I'm 'Outastuff' cooking! It will
work well with Spagetti or some other pasta dish. The only part not optimal is one of the cans is diced tomatoes which will work on a
pizza but be a little odd.

1 28oz can tomato puree
1 28oz can diced tomatoes
7 cloves minced garlic
4 tb Italian Blend seasoning (Savory Spice Shop, I get it online in
bulk)

Thats all warming at the back of the stove under a diffuser for the
next 2 hours or so to blend. I'll start the pizza dough in about 30 minutes if no one wants beef on it (have some ground beef defrosting
so if they want that, will delay the dough until I have the beef ready enough to work with).

That'll give you enough sauce for pizza and a pasta meal.

----break as the family comes back----

Say "hi" from us. (G)

They want spagettti. No problem! Meatballs then with the beef. Put
some of the sauce to the side for a pizza tomorrow.

That'll work; we used some of the sauce I had in the fridge for pizza
the other day, then more for pasta last night. Steve says there's still
a bit left.

Frees me up to make bread since we are low on that.

We've got extra, to go into the freezer. This week was our turn to cook
for our small group at church so bought some multi grain bread to go
with home made turkey soup. Church was cancelled (got about 6" +/- of
snow) so..................... The extra bread will be handy when I go
for the knee replacement; I won't have to worry about baking.

Title: Xxcarol's Mysterious Mix
Categories: Xxcarol, Cheap, Casserole
Yield: 8 Servings

8 ea Veal chops, 1/2 inch thick
1 lg Potato, chopped, about 1 cup
1 ea Green pepper, japanese prefr
2 ea Red bell peppers, chopped
5 ea Cloves garlic, chopped fine
1 cn Cream of mushroom soup
3/4 c Water
2 ea Carrots, chopped to 1/3 each

Call this gluttony in the fridge but we got too much meat at our
local Tonoo Market and had to use it up. I am pretty sure this is
veal but it might be pork chop.

I call it a "clean out the fridge" meal. (G)

Hush now, Charlotte is eating it all up after asking to be sure the
'peppers' were not hot ones. You can possibly almost hear her
slurping can't ya?

Does she still like meals like this?

Cooked at low heat, this is suitable for a crockpot but I used the
stove.

Either way works well, depending on time. An "Instant Pot" would work
well also.

As Charlotte says: Suitable serve with are fresh Cherries, Rice
pilaf, and/or mandarin oranges.

From the Sasebo Kitchen of: xxcarol 24JUN2003

Back when we were in HI.

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


... The first rule of intelligent tinkering: Save all the parts!

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

Re: Putting up was:Tempe
By: Ruth Haffly to Carol Shenkenberger on Sun Dec 09 2018 01:08 pm

It's good, and easy. Basically, cook/drain the ravioli. Near the end of the cooking time, melt some butter in a frying pan, add a couple of sage leaves. Add the drained ravioli, "fry" until it's a light brown. Remove sage leaves, serve. The box we buy has a dozen good sized raviolis so we usually cook up half of it per meal, something like salad, a protein or maybe both on the side.

I recently made a spinach feta pizza for Charlotte. I was using up
some Kangkoon (Asian water spinach, tastes the same but looks like
thick large leaves of grass with a hollow stem).

Sounds interesting. Our pizza is usually the standard red sauce with various toppings. There was one place, in HI (across from Scofield Barracks) that did various pizzas like spinach. IIRC, we tried that one once or twice but never attempted it at home. The place got a lot of business from GIs but it closed before we left the island, never found
out why.

BTW, ignore the initials. If BW is used, it flips out my system. Harmless here.

Spinach pizza's are actually really easy. Just wash and trim if needed, then put on the sauce. With the Kangkoon (has other names), we cross chop it so the leaves aren't too long.

Add feta, chopped black olves and anything else you want and bake as normal.

That'll give you enough sauce for pizza and a pasta meal.

It did indeed!

Say "hi" from us. (G)

They say Hi back!

Frees me up to make bread since we are low on that.

We've got extra, to go into the freezer. This week was our turn to cook for our small group at church so bought some multi grain bread to go
with home made turkey soup. Church was cancelled (got about 6" +/- of snow) so..................... The extra bread will be handy when I go
for the knee replacement; I won't have to worry about baking.

I don't freeze bread. We got really tired of that in Japan although the home made ones I did worked a bit better from the freezer. Just prejudiced against it now.

Title: Xxcarol's Mysterious Mix
Categories: Xxcarol, Cheap, Casserole
Yield: 8 Servings

8 ea Veal chops, 1/2 inch thick
1 lg Potato, chopped, about 1 cup
1 ea Green pepper, japanese prefr
2 ea Red bell peppers, chopped
5 ea Cloves garlic, chopped fine
1 cn Cream of mushroom soup
3/4 c Water
2 ea Carrots, chopped to 1/3 each

Call this gluttony in the fridge but we got too much meat at our
local Tonoo Market and had to use it up. I am pretty sure this is
veal but it might be pork chop.

I call it a "clean out the fridge" meal. (G)

Yup! And yes, Charlotte still likes foods like this. She also makes a good curry!

From the Sasebo Kitchen of: xxcarol 24JUN2003

Back when we were in HI.

And before me um, 'Enchanted Garden BBS'.

xxcarol

PS for everybody, thanks for the Gelato and other recipes!
--- SBBSecho 2.12-Win32
* Origin: Shenks Express (1:275/100)

Quoting Ruth Haffly to Nancy Backus on 12-07-18 19:53 <=-

I've got a conflict for this week's market but will send Steve
with a list. (G) Sometimes it has worked out better for him to
go, letting me get more work done at home.

And probably better for your knee....? Guess we'll see what he
comes home with.... ;)

He got involved with another project, just stopped at the market
long enough to get the last spelt cinnamon roll, for me.

At least you got your treat... :)

Yes, and it was good. I'm glad she decided to put raisins in the rolls again; they add just that perfect touch.

So she did decide to give that a try... :)

I stayed home, coming down with bronchitis. We both missed
SS/church because of that; went to the acute care clinic
instead. Now that I have meds, things should improve.

I was afraid that bad cough would develop worse... and yes,
meds should help things get under control...

Day 6 of the antibiotics--still coughing but not as bad, feeling a lot more "human" again but not much of an appetite. Did go out and
finished the shopping for the LG meal that may/may not happen this
week, depending on what this weather system does on Sunday.

A 10-day or a 2-week run of the antibiotics...? I read where church was cancelled due to the storm you got... probably just as well for you to
have stayed home, and not gone into the storm....

Anyway, he also got, elsewhere, some kale, a couple of
prepackaged salads and a rotisserie chicken so neither of us will
have to do too much fuss for meal prep over the next few days.

Wise move.... :)

It was a help as he started doing a flooring project in the kitchen so proper cooking would have been hard anyway. The flooring is almost all
in place; will put the kitchen back "to rights" and get the new fridge
on Monday.

Lots of good reasons for quick-and-easy meals for a while... :)

We're going to have it for supper tonight, with some left over
turkey.

Sounds like it will be a nice combination... sage always
does go well with turkey... ;)

That's what I figured. (G) It tasted good; we only used half a
dozen ravioli as there are 12 in the box. Can do something else
with them when I'm feeling better.

Indeed. :) In the freezer now....?

Yes, I put it there when we brought it home, only pulled out what we
were going to use. The second half dozen will probably be eaten next
week.

Makes sense... :)

T'is the time of year. Our neighbors came over today to borrow
Steve's long ladder so they could put up gutters; when they
returned it, they also had some flowers and a Panettone (Italian
fruit cake) for us as a "thank you". We will share it with LG
next week.

That was a nice thank you... :) I've seen those in Wegmans...
and sharing it with LG is a good idea... :)

That's what we thought. (G)

Will it last till next month...? or will you bring it to share on
someone else's week now....?

We encountered Wegman's in 1979, in Brockport, Whole Foods--
first one we went to was in Las Vegas in 2007 and Harris Teeter
when we moved up here in 2009. The first Publix we saw/shopped
at sort of regularly was in Savannah, when we moved there in
2006. When Steve was in the Army and we shopped the commissary,
we also went to off post stores for a lot of things the
commissary didn't sell. Even did that in Germany, to the
surprise of a lot of our friends.

Nothing wrong with shopping local stores... helps the local
economy, and might give you access to things only found
there... ;) You already had Wegmans to compare to, by the
time you encountered the other stores...

The commissaries didn't carry everything we wanted--at the time we
were already into whole grains and such like so we had to get them
where we could. We weren't the typical "Wonder bread" family, even
then.

You'd been "corrupted" by La Leche League and the like already... :)

I never knew how good Wegmans was until I had to shop elsewhere,
in what turned out to be quite inferior stores.... in
particular, when RJ went off to college in the Philly area... :)

I know what you mean, having seen a number of stores that fit the
description.

Part of the eye-opener was that those were the stores that Daddy
had shopped at when we lived there when I was in my teens... :)
I'd thought them fine enough back then.... ;)

I know, the town I grew up in had an A&P and a Victory Market. A&P was newi-ish, built in 1967, and nice when it was new. I don't remember
when the Victory opened but by the time I was in high school, it was getting on the shabby side. It closed, and the store building is now a church/school.

I think there were still A&P stores there when we lived in the Philly
area but I didn't find any when my son was in college there...

ttyl neb

... A lawyer got his client a suspended sentence...the client was hung.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Carol,

I recently made a spinach feta pizza for Charlotte. I was using

up CS>> some Kangkoon (Asian water spinach, tastes the same but looks like CS>> thick large leaves of grass with a hollow stem).

Sounds interesting. Our pizza is usually the standard red sauce with various toppings. There was one place, in HI (across from Scofield Barracks) that did various pizzas like spinach. IIRC, we tried that one once or twice but never attempted it at home. The place got a lot of business from GIs but it closed before we left the island, never found
out why.

BTW, ignore the initials. If BW is used, it flips out my system.
Harmless here.

Doesn't bother me any; I know your system is crazy. (G)

Spinach pizza's are actually really easy. Just wash and trim if
needed, then put on the sauce. With the Kangkoon (has other names),
we cross chop it so the leaves aren't too long.

Might be worth a try some time, for something different.

Add feta, chopped black olves and anything else you want and bake as normal.

We'd sub out kalamata olives for the black ones. Steve never cared for
the latter so we tried kalamatas (IIRC, while we were in HI). I'd rather
have them than black now myself. (G)

That'll give you enough sauce for pizza and a pasta meal.

It did indeed!

You can also freeze it in meal size portions.

Say "hi" from us. (G)

They say Hi back!

All doing well?

Frees me up to make bread since we are low on that.

We've got extra, to go into the freezer. This week was our turn to cook for our small group at church so bought some multi grain bread to go
with home made turkey soup. Church was cancelled (got about 6" +/- of snow) so..................... The extra bread will be handy when I go
for the knee replacement; I won't have to worry about baking.

I don't freeze bread. We got really tired of that in Japan although
the home made ones I did worked a bit better from the freezer. Just prejudiced against it now.

It works to keep the bread fresh for us. I used to make/bake 8 loaves at
a time and would store the extras in the freezer. Helped, when we had a
baby, then a toddler and baby; I didn't have to make it as often. Some
days baking would have been difficult, if not impossible, so freezing
was the best option then. Now, having bread on hand for the time I'll be
off my feet, be one less thing for Steve to think about.

Title: Xxcarol's Mysterious Mix
Categories: Xxcarol, Cheap, Casserole
Yield: 8 Servings

8 ea Veal chops, 1/2 inch thick
1 lg Potato, chopped, about 1 cup
1 ea Green pepper, japanese prefr
2 ea Red bell peppers, chopped
5 ea Cloves garlic, chopped fine
1 cn Cream of mushroom soup
3/4 c Water
2 ea Carrots, chopped to 1/3 each

Call this gluttony in the fridge but we got too much meat at our
local Tonoo Market and had to use it up. I am pretty sure

this is CS>> veal but it might be pork chop.

I call it a "clean out the fridge" meal. (G)

Yup! And yes, Charlotte still likes foods like this. She also makes
a good curry!

Hmmmmmmmmmmmmmm, I've not made curry in a while. That might be an idea
for some of the beef I've got in the freezer.................

From the Sasebo Kitchen of: xxcarol 24JUN2003

Back when we were in HI.

And before me um, 'Enchanted Garden BBS'.

Memories................

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


... There cannot be a crisis today; my schedule is already full.

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

Hi Nancy,

He got involved with another project, just stopped at the market
long enough to get the last spelt cinnamon roll, for me.

At least you got your treat... :)

Yes, and it was good. I'm glad she decided to put raisins in the rolls again; they add just that perfect touch.

So she did decide to give that a try... :)

Yes, as an experiment, that became a regular addition.

I stayed home, coming down with bronchitis. We both missed
SS/church because of that; went to the acute care clinic
instead. Now that I have meds, things should improve.

I was afraid that bad cough would develop worse... and yes,
meds should help things get under control...

Day 6 of the antibiotics--still coughing but not as bad, feeling a lot more "human" again but not much of an appetite. Did go out and
finished the shopping for the LG meal that may/may not happen this
week, depending on what this weather system does on Sunday.

A 10-day or a 2-week run of the antibiotics...? I read where church

I got a 10 day run; doctor said I could call back for the other 4 days
if I thought I needed them. I've not, figured I'd try to see my regular
doctor instead if I want them.

was cancelled due to the storm you got... probably just as well for
you to
have stayed home, and not gone into the storm....

We actually missed 2 weeks. First week was because of the bronchitis,
second because the service was weather related cancelled. Snow is
melting off now, and temps are going to be warm enough that there should
be no danger of black ice. We should be able to have service--our
Christmas music special.

Anyway, he also got, elsewhere, some kale, a couple of
prepackaged salads and a rotisserie chicken so neither of us

will RH>> have to do too much fuss for meal prep over the next few
days.

Wise move.... :)

It was a help as he started doing a flooring project in the kitchen so proper cooking would have been hard anyway. The flooring is almost all
in place; will put the kitchen back "to rights" and get the new fridge
on Monday.

Lots of good reasons for quick-and-easy meals for a while... :)

Very much so; the flooring project is basically done but the kitchen is
still somewhat of a mess. Fridge is now coming in on Friday; we need a
path cleared to where it will go so some things haven't been put back
where they belong.

That's what I figured. (G) It tasted good; we only used half a
dozen ravioli as there are 12 in the box. Can do something else
with them when I'm feeling better.

Indeed. :) In the freezer now....?

Yes, I put it there when we brought it home, only pulled out what we
were going to use. The second half dozen will probably be eaten next
week.

Makes sense... :)

That, and a salad should make a rather filling supper.

T'is the time of year. Our neighbors came over today to borrow
Steve's long ladder so they could put up gutters; when they
returned it, they also had some flowers and a Panettone (Italian
fruit cake) for us as a "thank you". We will share it with LG
next week.

That was a nice thank you... :) I've seen those in Wegmans...
and sharing it with LG is a good idea... :)

That's what we thought. (G)

Will it last till next month...? or will you bring it to share on
someone else's week now....?

We're going to bring it to FL istead of the pumpkin roll. Too many other
things going on next week to make the roll.

commissary didn't sell. Even did that in Germany, to the
surprise of a lot of our friends.

Nothing wrong with shopping local stores... helps the local
economy, and might give you access to things only found
there... ;) You already had Wegmans to compare to, by the
time you encountered the other stores...

The commissaries didn't carry everything we wanted--at the time we
were already into whole grains and such like so we had to get them
where we could. We weren't the typical "Wonder bread" family, even
then.

You'd been "corrupted" by La Leche League and the like already... :)

It actually started before we got into LLLI. (G) That just gave us a
push further down the road.

particular, when RJ went off to college in the Philly area...

:) RH>> I know what you mean, having seen a number of stores that fit
the RH>> description.

Part of the eye-opener was that those were the stores that Daddy
had shopped at when we lived there when I was in my teens... :)
I'd thought them fine enough back then.... ;)

I know, the town I grew up in had an A&P and a Victory Market. A&P was newi-ish, built in 1967, and nice when it was new. I don't remember
when the Victory opened but by the time I was in high school, it was getting on the shabby side. It closed, and the store building is now a church/school.

I think there were still A&P stores there when we lived in the Philly
area but I didn't find any when my son was in college there...

The last one in the Scranton district was the one in M'ville. It was
bought out by Fresh Town about 10 years ago, after the store was flooded
during a storm. People in the area think that Fresh Town's prices are a
bit on the high side--we've shopped there and they seem comparable to
what we pay locally.

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


... Are you sure you really want to know that?

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

Quoting Ruth Haffly to Nancy Backus on 12-12-18 12:25 <=-

He got involved with another project, just stopped at the
market long enough to get the last spelt cinnamon roll, for me.

At least you got your treat... :)

Yes, and it was good. I'm glad she decided to put raisins in
the rolls again; they add just that perfect touch.

So she did decide to give that a try... :)

Yes, as an experiment, that became a regular addition.

I remember our discussing the possibility, don't remember if you'd
reported that she'd actually decided to try it.. or make it a regular offering...

Day 6 of the antibiotics--still coughing but not as bad, feeling
a lot more "human" again but not much of an appetite. Did go out
and finished the shopping for the LG meal that may/may not happen
this week, depending on what this weather system does on Sunday.

A 10-day or a 2-week run of the antibiotics...?

I got a 10 day run; doctor said I could call back for the other 4 days
if I thought I needed them. I've not, figured I'd try to see my
regular doctor instead if I want them.

Have you cleared it now....?

I read where church was cancelled due to the storm you got...
probably just as well for you to have stayed home, and not
gone into the storm....

We actually missed 2 weeks. First week was because of the bronchitis, second because the service was weather related cancelled.

Right, I realized that.... :)

Snow is melting off now, and temps are going to be warm enough
that there should be no danger of black ice. We should be able
to have service--our Christmas music special.

Good... :) And did that go well...?

It was a help as he started doing a flooring project in the
kitchen so proper cooking would have been hard anyway. The
flooring is almost all in place; will put the kitchen back "to
rights" and get the new fridge on Monday.

Lots of good reasons for quick-and-easy meals for a while... :)

Very much so; the flooring project is basically done but the kitchen
is still somewhat of a mess. Fridge is now coming in on Friday; we need
a path cleared to where it will go so some things haven't been put back where they belong.

Makes sense... :)

Yes, I put it there when we brought it home, only pulled out
what we were going to use. The second half dozen will probably
be eaten next week.

Makes sense... :)

That, and a salad should make a rather filling supper.

And have they been enjoyed by now....? :)

T'is the time of year. Our neighbors came over today to borrow
Steve's long ladder so they could put up gutters; when they
returned it, they also had some flowers and a Panettone (Italian
fruit cake) for us as a "thank you". We will share it with LG
next week.

That was a nice thank you... :) I've seen those in Wegmans...
and sharing it with LG is a good idea... :)

That's what we thought. (G)

Will it last till next month...? or will you bring it to share on
someone else's week now....?

We're going to bring it to FL istead of the pumpkin roll. Too many
other things going on next week to make the roll.

Ah... You can make the pumpkin roll another year... :)

The commissaries didn't carry everything we wanted--at the
time we were already into whole grains and such like so we had
to get them where we could. We weren't the typical "Wonder bread"
family, even then.

You'd been "corrupted" by La Leche League and the like already... :)

It actually started before we got into LLLI. (G) That just gave us a
push further down the road.

Same with us... :)

Part of the eye-opener was that those were the stores that Daddy
had shopped at when we lived there when I was in my teens... :)
I'd thought them fine enough back then.... ;)

I know, the town I grew up in had an A&P and a Victory Market.
A&P was new-ish, built in 1967, and nice when it was new. I don't
remember when the Victory opened but by the time I was in high
school, it was getting on the shabby side. It closed, and the
store building is now a church/school.

I think there were still A&P stores there when we lived in the
Philly area but I didn't find any when my son was in college there...

The last one in the Scranton district was the one in M'ville. It was bought out by Fresh Town about 10 years ago, after the store was
flooded during a storm. People in the area think that Fresh Town's
prices are a bit on the high side--we've shopped there and they seem comparable to what we pay locally.

You're living in a place with a slightly higher cost-of-living,
probably.... ;)

ttyl neb

... In a restaurant, choose a table near a waiter. - Unknown

___ Blue Wave/QWK v2.20
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Hi Nancy,

Yes, and it was good. I'm glad she decided to put raisins in
the rolls again; they add just that perfect touch.

So she did decide to give that a try... :)

Yes, as an experiment, that became a regular addition.

I remember our discussing the possibility, don't remember if you'd reported that she'd actually decided to try it.. or make it a regular offering...

Some months ago I suggested it and she thought about it, decided to give
it a try. The spelt ones are selling out faster than the white flour
ones now. She had discontinued the whole wheat for a bit, just going
with white, and then decided to give the spelt a try on a small batch
basis. I believe she bakes as many spelt as white rolls now.

A 10-day or a 2-week run of the antibiotics...?

I got a 10 day run; doctor said I could call back for the other 4 days
if I thought I needed them. I've not, figured I'd try to see my
regular doctor instead if I want them.

Have you cleared it now....?

Pretty much so, an occaisional coughing spell but got thru the special
music on Sunday without much of a problem.

I read where church was cancelled due to the storm you got...
probably just as well for you to have stayed home, and not
gone into the storm....

We actually missed 2 weeks. First week was because of the bronchitis, second because the service was weather related cancelled.

Right, I realized that.... :)

Snow is melting off now, and temps are going to be warm enough
that there should be no danger of black ice. We should be able
to have service--our Christmas music special.

Good... :) And did that go well...?

It went very well from the feed back I got and what the director said.
Again, a small choir, but a really good blend of voices.

It was a help as he started doing a flooring project in the
kitchen so proper cooking would have been hard anyway. The
flooring is almost all in place; will put the kitchen back "to
rights" and get the new fridge on Monday.

Lots of good reasons for quick-and-easy meals for a while... :)

Very much so; the flooring project is basically done but the kitchen
is still somewhat of a mess. Fridge is now coming in on Friday; we need
a path cleared to where it will go so some things haven't been put back where they belong.

Makes sense... :)

So now things are closer to being back to normal, not quite there yet
but much better than they were. We can cook and have room to eat at the
table.

Yes, I put it there when we brought it home, only pulled out
what we were going to use. The second half dozen will probably
be eaten next week.

Makes sense... :)

That, and a salad should make a rather filling supper.

And have they been enjoyed by now....? :)

Yes, we had them IIRC, on Saturday.

T'is the time of year. Our neighbors came over today to borrow
Steve's long ladder so they could put up gutters; when they
returned it, they also had some flowers and a Panettone

(Italian RH>>> fruit cake) for us as a "thank you". We will share it
with LG

next week.

That was a nice thank you... :) I've seen those in Wegmans...
and sharing it with LG is a good idea... :)

That's what we thought. (G)

Will it last till next month...? or will you bring it to share

on NB>> someone else's week now....?

We're going to bring it to FL istead of the pumpkin roll. Too many
other things going on next week to make the roll.

Ah... You can make the pumpkin roll another year... :)

Yes, when the knee is better behaved. (G)

The commissaries didn't carry everything we wanted--at the
time we were already into whole grains and such like so we had
to get them where we could. We weren't the typical "Wonder

bread" RH>> family, even then.

You'd been "corrupted" by La Leche League and the like

already... :)

It actually started before we got into LLLI. (G) That just gave us a
push further down the road.

Same with us... :)

Steve started a bit of it before we got married, added more, a bit at a
time after we were married. LLLI reinforced the concept and gave new
resources to use in further pursuing the thoughts.

school, it was getting on the shabby side. It closed, and the
store building is now a church/school.

I think there were still A&P stores there when we lived in the
Philly area but I didn't find any when my son was in college there...

The last one in the Scranton district was the one in M'ville. It was bought out by Fresh Town about 10 years ago, after the store was
flooded during a storm. People in the area think that Fresh Town's
prices are a bit on the high side--we've shopped there and they seem comparable to what we pay locally.

You're living in a place with a slightly higher cost-of-living, probably.... ;)

We don't think so--out of Raleigh proper, a lot of rural area around us.

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


... If you think you are confused now, wait until I explain it!

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

Quoting Ruth Haffly to Nancy Backus on 12-19-18 20:30 <=-

Yes, and it was good. I'm glad she decided to put raisins in
the rolls again; they add just that perfect touch.

So she did decide to give that a try... :)

Yes, as an experiment, that became a regular addition.

I remember our discussing the possibility, don't remember if
you'd reported that she'd actually decided to try it.. or make
it a regular offering...

Some months ago I suggested it and she thought about it, decided to
give it a try. The spelt ones are selling out faster than the white
flour ones now. She had discontinued the whole wheat for a bit, just
going with white, and then decided to give the spelt a try on a small batch basis. I believe she bakes as many spelt as white rolls now.

Well, if they sell out on her, she might as well... :) Does she put the raisins in the white rolls, too, or just the spelt...?

A 10-day or a 2-week run of the antibiotics...?

I got a 10 day run; doctor said I could call back for the other
4 days if I thought I needed them. I've not, figured I'd try to
see my regular doctor instead if I want them.

Have you cleared it now....?

Pretty much so, an occaisional coughing spell but got thru the special music on Sunday without much of a problem.

That's a good thing... now to just stay well, and clear it the rest of
the way... :)

Snow is melting off now, and temps are going to be warm enough
that there should be no danger of black ice. We should be able
to have service--our Christmas music special.

Good... :) And did that go well...?

It went very well from the feed back I got and what the director said. Again, a small choir, but a really good blend of voices.

Our church always has a small choir when we have one, but it generally
does blend well... :)

It was a help as he started doing a flooring project in the
kitchen so proper cooking would have been hard anyway. The
flooring is almost all in place; will put the kitchen back "to
rights" and get the new fridge on Monday.

Lots of good reasons for quick-and-easy meals for a while... :)

Very much so; the flooring project is basically done but the
kitchen is still somewhat of a mess. Fridge is now coming in on
Friday; we need a path cleared to where it will go so some things
haven't been put back where they belong.

Makes sense... :)

So now things are closer to being back to normal, not quite there yet
but much better than they were. We can cook and have room to eat at
the table.

The most important parts.... did you get it all to rights before taking
off for Florida, or is that still awaiting your return....?

Panettone (Italian fruit cake)

That was a nice thank you... :) I've seen those in Wegmans...
and sharing it with LG is a good idea... :)

That's what we thought. (G)

Will it last till next month...? or will you bring it to share
on someone else's week now....?

We're going to bring it to FL istead of the pumpkin roll. Too
many other things going on next week to make the roll.

Ah... You can make the pumpkin roll another year... :)

Yes, when the knee is better behaved. (G)

That, too... ;)

The commissaries didn't carry everything we wanted--at the
time we were already into whole grains and such like so we had
to get them where we could. We weren't the typical "Wonder
bread" family, even then.

You'd been "corrupted" by La Leche League and the like
already... :)

It actually started before we got into LLLI. (G) That just gave
us a push further down the road.

Same with us... :)

Steve started a bit of it before we got married, added more, a bit at
a time after we were married. LLLI reinforced the concept and gave new resources to use in further pursuing the thoughts.

I grew up with whole grains being a part of the diet... not exclusively
by any means, but Daddy didn't buy Wonder Bread etc either....

The last one in the Scranton district was the one in M'ville.
It was bought out by Fresh Town about 10 years ago, after the
store was flooded during a storm. People in the area think that
Fresh Town's prices are a bit on the high side--we've shopped
there and they seem comparable to what we pay locally.

You're living in a place with a slightly higher cost-of-living,
probably.... ;)

We don't think so--out of Raleigh proper, a lot of rural area around
us.

I said slightly... ;) Still probably more depressed in the M'ville
area, just like up in the NYS North Country.... :)

ttyl neb

... Global warming related to the alarming increase in pizza ovens

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Nancy,

I remember our discussing the possibility, don't remember if
you'd reported that she'd actually decided to try it.. or make
it a regular offering...

Some months ago I suggested it and she thought about it, decided to
give it a try. The spelt ones are selling out faster than the white
flour ones now. She had discontinued the whole wheat for a bit, just
going with white, and then decided to give the spelt a try on a small batch basis. I believe she bakes as many spelt as white rolls now.

Well, if they sell out on her, she might as well... :) Does she put
the raisins in the white rolls, too, or just the spelt...?

I don't know; we don't buy the white ones. There are usually some of
them left towards the end of the market time; we have to get there
earlier on to get spelt rolls.

A 10-day or a 2-week run of the antibiotics...?

I got a 10 day run; doctor said I could call back for the other
4 days if I thought I needed them. I've not, figured I'd try to
see my regular doctor instead if I want them.

Have you cleared it now....?

Pretty much so, an occaisional coughing spell but got thru the special music on Sunday without much of a problem.

That's a good thing... now to just stay well, and clear it the rest of
the way... :)

Trying to, want to be healthy for whenever the surgery is scheduled for.

Snow is melting off now, and temps are going to be warm enough
that there should be no danger of black ice. We should be able
to have service--our Christmas music special.

Good... :) And did that go well...?

It went very well from the feed back I got and what the director said. Again, a small choir, but a really good blend of voices.

Our church always has a small choir when we have one, but it generally does blend well... :)

Interesting, how that works out. (G)

Very much so; the flooring project is basically done but the
kitchen is still somewhat of a mess. Fridge is now coming in on
Friday; we need a path cleared to where it will go so some

things RH>> haven't been put back where they belong.

Makes sense... :)

So now things are closer to being back to normal, not quite there yet
but much better than they were. We can cook and have room to eat at
the table.

The most important parts.... did you get it all to rights before
taking off for Florida, or is that still awaiting your return....?

It's pretty much put back to rights--table still has a bunch of stuff on
it but there's enough room to sit and eat. (G) A few other odds and ends
to be put in their proper place but that will come in time.

Panettone (Italian fruit cake)

That was a nice thank you... :) I've seen those in

Wegmans... NB>>>> and sharing it with LG is a good idea... :)

That's what we thought. (G)

Will it last till next month...? or will you bring it to share
on someone else's week now....?

We're going to bring it to FL istead of the pumpkin roll. Too
many other things going on next week to make the roll.

Ah... You can make the pumpkin roll another year... :)

Yes, when the knee is better behaved. (G)

That, too... ;)

Should be able to make one for Steve's birthday next year. (G)

The commissaries didn't carry everything we wanted--at the
time we were already into whole grains and such like so we had
to get them where we could. We weren't the typical "Wonder
bread" family, even then.

You'd been "corrupted" by La Leche League and the like
already... :)

It actually started before we got into LLLI. (G) That just gave
us a push further down the road.

Same with us... :)

Steve started a bit of it before we got married, added more, a bit at
a time after we were married. LLLI reinforced the concept and gave new resources to use in further pursuing the thoughts.

I grew up with whole grains being a part of the diet... not
exclusively by any means, but Daddy didn't buy Wonder Bread etc
either....

My folks were strictly white bread, white flour, white sugar, etc. Bread
was the cheapest sandwich bread the store had.

The last one in the Scranton district was the one in M'ville.
It was bought out by Fresh Town about 10 years ago, after the
store was flooded during a storm. People in the area think that
Fresh Town's prices are a bit on the high side--we've shopped
there and they seem comparable to what we pay locally.

You're living in a place with a slightly higher cost-of-living,
probably.... ;)

We don't think so--out of Raleigh proper, a lot of rural area around
us.

I said slightly... ;) Still probably more depressed in the M'ville
area, just like up in the NYS North Country.... :)

Possibly so, but they get a lot of income from NYC folks. (G)

---
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)

Quoting Ruth Haffly to Nancy Backus on 12-24-18 22:11 <=-

I remember our discussing the possibility, don't remember if
you'd reported that she'd actually decided to try it.. or make
it a regular offering...

Some months ago I suggested it and she thought about it,
decided to give it a try. The spelt ones are selling out faster
than the white flour ones now. She had discontinued the whole
wheat for a bit, just going with white, and then decided to
give the spelt a try on a small batch basis. I believe she
bakes as many spelt as white rolls now.

Well, if they sell out on her, she might as well... :) Does she put
the raisins in the white rolls, too, or just the spelt...?

I don't know; we don't buy the white ones. There are usually some of
them left towards the end of the market time; we have to get there
earlier on to get spelt rolls.

Obviously the spelt sell well... :) Might just ask her if she puts
raisins in the white too...? :)

Have you cleared it now....?

Pretty much so, an occaisional coughing spell but got thru
the special music on Sunday without much of a problem.

That's a good thing... now to just stay well, and clear it
the rest of the way... :)

Trying to, want to be healthy for whenever the surgery is scheduled
for.

Yup. :)

Very much so; the flooring project is basically done but the
kitchen is still somewhat of a mess. Fridge is now coming in on
Friday; we need a path cleared to where it will go so some
things haven't been put back where they belong.

Makes sense... :)

So now things are closer to being back to normal, not quite
there yet but much better than they were. We can cook and have
room to eat at the table.

The most important parts.... did you get it all to rights before
taking off for Florida, or is that still awaiting your return....?

It's pretty much put back to rights--table still has a bunch of stuff
on it but there's enough room to sit and eat. (G) A few other odds and ends to be put in their proper place but that will come in time.

Not too bad, then... :)

Panettone (Italian fruit cake)

We're going to bring it to FL istead of the pumpkin roll. Too
many other things going on next week to make the roll.

Ah... You can make the pumpkin roll another year... :)

Yes, when the knee is better behaved. (G)

That, too... ;)

Should be able to make one for Steve's birthday next year. (G)

That would work out nicely... you should be healed by then... :)

The commissaries didn't carry everything we wanted--at the
time we were already into whole grains and such like so we had
to get them where we could. We weren't the typical "Wonder
bread" family, even then.

You'd been "corrupted" by La Leche League and the like
already... :)

It actually started before we got into LLLI. (G) That just gave
us a push further down the road.

Same with us... :)

Steve started a bit of it before we got married, added more, a
bit at a time after we were married. LLLI reinforced the concept
and gave new resources to use in further pursuing the thoughts.

I grew up with whole grains being a part of the diet... not
exclusively by any means, but Daddy didn't buy Wonder Bread etc
either....

My folks were strictly white bread, white flour, white sugar, etc.
Bread was the cheapest sandwich bread the store had.

Daddy would buy his at the outlet stores or the reduced shelf, but we
always had a variety of breads... :) And brown sugar was a staple...

The last one in the Scranton district was the one in M'ville.
It was bought out by Fresh Town about 10 years ago, after the
store was flooded during a storm. People in the area think that
Fresh Town's prices are a bit on the high side--we've shopped
there and they seem comparable to what we pay locally.

You're living in a place with a slightly higher cost-of-living,
probably.... ;)

We don't think so--out of Raleigh proper, a lot of rural area
around us.

I said slightly... ;) Still probably more depressed in the
M'ville area, just like up in the NYS North Country.... :)

Possibly so, but they get a lot of income from NYC folks. (G)

Which is how the grocery store gets away with charging higher prices
than the 'natives' feel proper... ;)

ttyl neb

... I love vegetables; I once committed an act of photosynthesis with one.

___ Blue Wave/QWK v2.20
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