Quoting Ruth Haffly to Nancy Backus on 12-24-18 20:30 <=-
Good way for a restaurant to use up odds and ends of stuff
too--"we made too many sushi, fried sweet potato, tempura'ed
veggies, etc so will toss them into a fancy divided container
and call it a bento box". (G) The ones we get usually have
similar to the above plus a scoop of rice and a good serving
of whatever meat you've ordered with it.
That's a bit pejorative... Every place I've ever had a bento
box or the equivalent, all the foods in the box were freshly
made....
It is most likely made fresh; I don't think we've had it any other way
but fresh cooked. Just thinking that some places might think about
doing that as a way to save a few pennies.
Suspect, tho, that the
Department of Health wouldn't look too kindly on a practice like that.
But perhaps you've been in places where the other was indeed the
case...
Not that we know about, thankfully.
not a place I'd return to, if that were so... :)
We wouldn't either.
I've always seen the bento box as a good way to be able to try
out various different foods all at the same time, almost as
easily as at a buffet where it's all there to be chosen from....
Usually the Korean place we go to, we have no idea what will be in the "box" other than the meat we've ordered and a scoop of rice.
With a buffet, we know what's offered, can pick and choose what
we want. It is fun trying new things, which we very often do at
a buffet, especially an Asian one.
On 12-26-18 22:01, Nancy Backus <=-
spoke to Ruth Haffly about Re: bento box was: 688 ta <=-
Indeed, if it were actually leftover bits, the Dept of Health wouldn't
be too keen on it... too much chance for things to have gone a bit off before being served that way....
Dale Shipp wrote to Nancy Backus <=-
Isn't one of your pet peeves for a recipe calling for stalks of celery when they should say ribs? Or is that Michael?
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Fresno Smoked Sausage and Lentil Gumbo
Categories: Beans, Soup, Lentil, Meat
Yield: 6 servings
3/4 lb Smoked sausage
1/3 c Alad oil
1/3 c Flour
4 Stalks celery; chopped fine
box or the equivalent, all the foods in the box were freshly
made....
It is most likely made fresh; I don't think we've had it any other way
but fresh cooked. Just thinking that some places might think about
doing that as a way to save a few pennies.
It would most likely backfire on them... especially as everything in
the box would normally need to be made up fresh and to order, except
for
something like the dumplings that might only be finished being
cooked...
Suspect, tho, that the
Department of Health wouldn't look too kindly on a practice like that.
Indeed, if it were actually leftover bits, the Dept of Health wouldn't
be too keen on it... too much chance for things to have gone a bit off before being served that way....
But perhaps you've been in places where the other was indeed the
case...
Not that we know about, thankfully.
Ok, that's good... :)
not a place I'd return to, if that were so... :)
We wouldn't either.
If the food served in a bento box was off, it reflects poorly on the kitchen and the ownership....
I've always seen the bento box as a good way to be able to try
out various different foods all at the same time, almost as
easily as at a buffet where it's all there to be chosen from....
Usually the Korean place we go to, we have no idea what will be in the "box" other than the meat we've ordered and a scoop of rice.
At Seoul House, there's a picture of the different boxes on the
menu... sometimes the specifics are a little different... I don't
usually get
that because the salad that's part of it doesn't have Fu's dressing,
so I don't expect it to sit well... ;) And at Fu's, I have some
leeway as to what goes in the different sections of the box... ;)
With a buffet, we know what's offered, can pick and choose what
we want. It is fun trying new things, which we very often do at
a buffet, especially an Asian one.
Most of our regular buffet stops don't often have anything we've not
seen before... but I will sometimes get things that I don't always get there... :)
Quoting Dale Shipp to Nancy Backus on 12-28-18 00:21 <=-
Indeed, if it were actually leftover bits, the Dept of Health wouldn't
be too keen on it... too much chance for things to have gone a bit off
before being served that way....
In some (many?) places the dept of health has objections to
restaurants even putting out leftover food to feed the homeless. I'm
not talking about food from plates served to customers, but food cooked
in the kitchen and never put out to customers.
Isn't one of your pet peeves for a recipe calling for stalks of celery when they should say ribs? Or is that Michael?
Quoting Ruth Haffly to Nancy Backus on 12-27-18 17:45 <=-
box or the equivalent, all the foods in the box were freshly
made....
It is most likely made fresh; I don't think we've had it any
other way but fresh cooked. Just thinking that some places might
think about doing that as a way to save a few pennies.
It would most likely backfire on them... especially as everything
in the box would normally need to be made up fresh and to order,
except for something like the dumplings that might only be
finished being cooked...
The tempura stuff is always fresh cooked too.
Suspect, tho, that the Department
of Health wouldn't look too kindly on a practice like that.
Indeed, if it were actually leftover bits, the Dept of Health
wouldn't be too keen on it... too much chance for things to have
gone a bit off before being served that way....
Definately not something the restaurant would not want a reputation
for.
not a place I'd return to, if that were so... :)
We wouldn't either.
If the food served in a bento box was off, it reflects poorly
on the kitchen and the ownership....
Yes, but a good one shows that the cooks are right on top of things.
I've always seen the bento box as a good way to be able to try
out various different foods all at the same time, almost as
easily as at a buffet where it's all there to be chosen from....
Usually the Korean place we go to, we have no idea what will be
in the "box" other than the meat we've ordered and a scoop of rice.
At Seoul House, there's a picture of the different boxes on the
menu... sometimes the specifics are a little different... I don't
usually get that because the salad that's part of it doesn't have
Fu's dressing, so I don't expect it to sit well... ;)
Very understandable.
And at Fu's, I have some
leeway as to what goes in the different sections of the box... ;)
I think you have a bit of an "in" over there. (G)
With a buffet, we know what's offered, can pick and choose what
we want. It is fun trying new things, which we very often do at
a buffet, especially an Asian one.
Most of our regular buffet stops don't often have anything
we've not seen before... but I will sometimes get things that I
don't always get there... :)
You visit Asian buffets more often than we do. There's one in Savannah
we went to from time to time but we've not come across any big ones in
NC. Every so often in our travels we'll find one and try it out.
everything NB>> in the box would normally need to be made up freshthink about doing that as a way to save a few pennies.
It would most likely backfire on them... especially as
and to order,
except for something like the dumplings that might only be
finished being cooked...
The tempura stuff is always fresh cooked too.
It just about has to be... or it suffers greatly... Only place we've
had tempura that stayed crispy after it cooled down has been, no
surprise,
Fu's.... It still is pretty decent the next day.... a lot more than
can be said for most tempura... :)
Suspect, tho, that the Department
of Health wouldn't look too kindly on a practice like that.
Indeed, if it were actually leftover bits, the Dept of Health
wouldn't be too keen on it... too much chance for things to have
gone a bit off before being served that way....
Definately not something the restaurant would not want a reputation
for.
Exactly...
from.... RH>> Usually the Korean place we go to, we have no idea what will be
rice. NB>> At Seoul House, there's a picture of the different boxesin the "box" other than the meat we've ordered and a scoop of
on the
don't NB>> usually get that because the salad that's part of itmenu... sometimes the specifics are a little different... I
doesn't have NB>> Fu's dressing, so I don't expect it to sit well...
;)
Very understandable.
I thought so... (G)
;)And at Fu's, I have some
leeway as to what goes in the different sections of the box...
I think you have a bit of an "in" over there. (G)
Mostly we have a sense of what is a reasonable substitution, and know
that Fu likes to be agreeable... ;)
With a buffet, we know what's offered, can pick and choose what
we want. It is fun trying new things, which we very often do at
a buffet, especially an Asian one.
Most of our regular buffet stops don't often have anything
we've not seen before... but I will sometimes get things that I
don't always get there... :)
You visit Asian buffets more often than we do. There's one in Savannah
we went to from time to time but we've not come across any big ones in
NC. Every so often in our travels we'll find one and try it out.
An Asian buffet can be a good fallback when time's a bit short, or Fu isn't open... And there are lots of them in this area.... of various
sizes and qualities... ;) We just did a quickie day trip to the Pond
last Thursday... Richard discovered from the electric bill that
probably the heat had been left on in the camp, so we went up to check
on it
(sure, enough it was, and he turned it off).... As long as we were
that close to our favorite Asian buffet, we went up to Canton for
dinner
before heading back home... :)
Quoting Ruth Haffly to Nancy Backus on 01-02-19 15:06 <=-
The tempura stuff is always fresh cooked too.
It just about has to be... or it suffers greatly... Only
place we've had tempura that stayed crispy after it cooled
down has been, no surprise, Fu's.... It still is pretty
decent the next day.... a lot more than can be said for
most tempura... :)
It usually tends to get limp or soggy, if left too long. Don't know if
it can be reasonable recrisped; I've never tried doing it.
Suspect, tho, that the Department
of Health wouldn't look too kindly on a practice like that.
Indeed, if it were actually leftover bits, the Dept of Health
wouldn't be too keen on it... too much chance for things to have
gone a bit off before being served that way....
Definately not something the restaurant would not want a
reputation for.
Exactly...Nor would I want to eat at a place that did it.
Usually the Korean place we go to, we have no idea what
will be in the "box" other than the meat we've ordered and
a scoop of rice.
At Seoul House, there's a picture of the different boxes
on the menu... sometimes the specifics are a little
different... I don't usually get that because the salad that's
part of it doesn't have Fu's dressing, so I don't expect it to
sit well... ;)
Very understandable.
I thought so... (G)
It's different from the usual salad dressings but in a good tasting
way. Almost makes me wish I could take a bottle of it home with me but being fresh made, it probably wouldn't keep that long.
And at Fu's, I have some leeway as to what goes in the
different sections of the box... ;)
I think you have a bit of an "in" over there. (G)
Mostly we have a sense of what is a reasonable substitution,
and know that Fu likes to be agreeable... ;)
He also knows your tastes after all the times you've eaten there. (G)
With a buffet, we know what's offered, can pick and choose what
we want. It is fun trying new things, which we very often do at
a buffet, especially an Asian one.
Most of our regular buffet stops don't often have anything
we've not seen before... but I will sometimes get things that I
don't always get there... :)
You visit Asian buffets more often than we do. There's one in
Savannah we went to from time to time but we've not come across
any big ones in NC. Every so often in our travels we'll find one
and try it out.
An Asian buffet can be a good fallback when time's a bit short,
or Fu isn't open... And there are lots of them in this area....
of various sizes and qualities... ;) We just did a quickie day
trip to the Pond last Thursday... Richard discovered from the
electric bill that probably the heat had been left on in the
camp, so we went up to check on it (sure, enough it was, and he
turned it off).... As long as we were that close to our favorite
Asian buffet, we went up to Canton for dinner before heading
back home...
Sounds like a good idea to me. We stopped at the Barbecue Buffet in SC before getting to Savannah on the way south. On the northbound trip,
we stopped at a truck stop for gas and slice of pizza for supper. It
was also dumping down rain so we weren't making good time--would have gotten to Savannah too late for a decent supper time, so no Asian
buffet this trip.
The tempura stuff is always fresh cooked too.
It just about has to be... or it suffers greatly... Only
place we've had tempura that stayed crispy after it cooled
down has been, no surprise, Fu's.... It still is pretty
decent the next day.... a lot more than can be said for
most tempura... :)
It usually tends to get limp or soggy, if left too long. Don't know if
it can be reasonable recrisped; I've never tried doing it.
Possibly slightly less soggy, but not properly crisp.... which is why
it's so surprising that Fu's stays crisp.... :)
on the menu... sometimes the specifics are a little
different... I don't usually get that because the salad that's
part of it doesn't have Fu's dressing, so I don't expect it to
sit well... ;)
Very understandable.
I thought so... (G)
It's different from the usual salad dressings but in a good tasting
way. Almost makes me wish I could take a bottle of it home with me but being fresh made, it probably wouldn't keep that long.
Actually it keeps quite well... the ginger (and vinegar, maybe?) apparently help to preserve it.... I've had it in my fridge for at
least a month, having used only a part of the amount I went home with
for the original designated purpose... It darkens a little, but the
taste
doesn't change much, and it still sits as well as ever... :) I think we've paid something like $2, $2.50 for a pint container of it.... He doesn't normally sell it, but has (or given it) to us.... :)
And at Fu's, I have some leeway as to what goes in the
different sections of the box... ;)
I think you have a bit of an "in" over there. (G)
Mostly we have a sense of what is a reasonable substitution,
and know that Fu likes to be agreeable... ;)
He also knows your tastes after all the times you've eaten there. (G)
True... and he knows about my preferring his egg omelet to surimi
since his days at Yang's.... ;)
An Asian buffet can be a good fallback when time's a bit short,
or Fu isn't open... And there are lots of them in this area....
of various sizes and qualities... ;) We just did a quickie day
trip to the Pond last Thursday... Richard discovered from the
electric bill that probably the heat had been left on in the
camp, so we went up to check on it (sure, enough it was, and he
turned it off).... As long as we were that close to our favorite
Asian buffet, we went up to Canton for dinner before heading
back home...
Sounds like a good idea to me. We stopped at the Barbecue Buffet in SC before getting to Savannah on the way south. On the northbound trip,
we stopped at a truck stop for gas and slice of pizza for supper. It
was also dumping down rain so we weren't making good time--would have gotten to Savannah too late for a decent supper time, so no Asian
buffet this trip.
Oh, well.... another trip, maybe.... :)
Quoting Ruth Haffly to Nancy Backus on 01-08-19 21:16 <=-
The tempura stuff is always fresh cooked too.
It just about has to be... or it suffers greatly... Only
place we've had tempura that stayed crispy after it cooled
down has been, no surprise, Fu's.... It still is pretty
decent the next day.... a lot more than can be said for
most tempura... :)
It usually tends to get limp or soggy, if left too long. Don't
know if it can be reasonable recrisped; I've never tried doing it.
Possibly slightly less soggy, but not properly crisp.... which is
why it's so surprising that Fu's stays crisp.... :)
Must be something in what he uses for the coating.
I don't usually get that because the salad that's part of it
doesn't have Fu's dressing, so I don't expect it to sit well...
Very understandable.
I thought so... (G)
It's different from the usual salad dressings but in a good
tasting way. Almost makes me wish I could take a bottle of it home
with me but being fresh made, it probably wouldn't keep that long.
Actually it keeps quite well... the ginger (and vinegar, maybe?)
apparently help to preserve it....
Hmmmmmmmmmmmmmmmmmm..................
I've had it in my fridge for at least a month, having used only a
part of the amount I went home with for the original designated
purpose... It darkens a little, but the taste doesn't change
much, and it still sits as well as ever... :) I think we've
paid something like $2, $2.50 for a pint container of it.... He
doesn't normally sell it, but has (or given it) to us.... :)
One more enticement to go back there. (G)
And at Fu's, I have some leeway as to what goes in the
different sections of the box... ;)
I think you have a bit of an "in" over there. (G)
Mostly we have a sense of what is a reasonable substitution,
and know that Fu likes to be agreeable... ;)
He also knows your tastes after all the times you've eaten
there. (G)
True... and he knows about my preferring his egg omelet to
surimi since his days at Yang's.... ;)
Quite a history of eating his sushi then. (G)
An Asian buffet can be a good fallback when time's a bit short,
or Fu isn't open... And there are lots of them in this area....
of various sizes and qualities... ;) We just did a quickie day
trip to the Pond last Thursday... Richard discovered from the
electric bill that probably the heat had been left on in the
camp, so we went up to check on it (sure, enough it was, and he
turned it off).... As long as we were that close to our favorite
Asian buffet, we went up to Canton for dinner before heading
back home...
Sounds like a good idea to me. We stopped at the Barbecue Buffet
in SC before getting to Savannah on the way south. On the
northbound trip, we stopped at a truck stop for gas and slice of
pizza for supper. It was also dumping down rain so we weren't
making good time--would have gotten to Savannah too late for a
decent supper time, so no Asian buffet this trip.
Oh, well.... another trip, maybe.... :)
Maybe so, but not sure when it will be.
it. NB>> Possibly slightly less soggy, but not properly crisp....It usually tends to get limp or soggy, if left too long. Don't
know if it can be reasonable recrisped; I've never tried doing
which is NB>> why it's so surprising that Fu's stays crisp.... :)
Must be something in what he uses for the coating.
Probably.... and in how he does the frying so that it doesn't pick up
too much oil in the process... :)
home RH>> with me but being fresh made, it probably wouldn't keepIt's different from the usual salad dressings but in a good
tasting way. Almost makes me wish I could take a bottle of it
that long. NB>> Actually it keeps quite well... the ginger (and
vinegar, maybe?)
apparently help to preserve it....
Hmmmmmmmmmmmmmmmmmm..................
Got you thinking, eh....? ;)
a NB>> part of the amount I went home with for the originalI've had it in my fridge for at least a month, having used only
designated
purpose... It darkens a little, but the taste doesn't change
much, and it still sits as well as ever... :) I think we've
paid something like $2, $2.50 for a pint container of it.... He
doesn't normally sell it, but has (or given it) to us.... :)
One more enticement to go back there. (G)
Yup... :)
He also knows your tastes after all the times you've eaten
there. (G)
True... and he knows about my preferring his egg omelet to
surimi since his days at Yang's.... ;)
Quite a history of eating his sushi then. (G)
Absolutely... :)
favorite NB>>> Asian buffet, we went up to Canton for dinner before headingelectric bill that probably the heat had been left on in the
camp, so we went up to check on it (sure, enough it was, and he
turned it off).... As long as we were that close to our
back home...
Sounds like a good idea to me. We stopped at the Barbecue Buffet
in SC before getting to Savannah on the way south. On the
northbound trip, we stopped at a truck stop for gas and slice of
pizza for supper. It was also dumping down rain so we weren't
making good time--would have gotten to Savannah too late for a
decent supper time, so no Asian buffet this trip.
Oh, well.... another trip, maybe.... :)
Maybe so, but not sure when it will be.
True. :)
Quoting Ruth Haffly to Nancy Backus on 01-11-19 14:17 <=-
It usually tends to get limp or soggy, if left too long. Don't
know if it can be reasonable recrisped; I've never tried doing
it.
Possibly slightly less soggy, but not properly crisp.... which
is why it's so surprising that Fu's stays crisp.... :)
Must be something in what he uses for the coating.
Probably.... and in how he does the frying so that it doesn't
pick up too much oil in the process... :)
That is something that can be tricky, getting just the right heat so
not too much oil is picked up in the frying.
It's different from the usual salad dressings but in a good
tasting way. Almost makes me wish I could take a bottle of it
home with me but being fresh made, it probably wouldn't keep
that long.
Actually it keeps quite well... the ginger (and vinegar,
maybe?) apparently help to preserve it....
Hmmmmmmmmmmmmmmmmmm..................
Got you thinking, eh....? ;)
Gee, what gave you the idea I'm mentally debating something? (G)
I've had it in my fridge for at least a month, having used only
a part of the amount I went home with for the original
designated purpose... It darkens a little, but the taste doesn't
change much, and it still sits as well as ever... :) I think
we've paid something like $2, $2.50 for a pint container of it...
He doesn't normally sell it, but has (or given it) to us.... :)
One more enticement to go back there. (G)
Yup... :)
As long as we have the camper and room in the fridge, or a cooler with
us, it's possible to take some back to NC. That is, if he's willing to sell out of state...............
He also knows your tastes after all the times you've eaten
there. (G)
True... and he knows about my preferring his egg omelet to
surimi since his days at Yang's.... ;)
Quite a history of eating his sushi then. (G)
Absolutely... :)
How many years, between the various places, have you known him?
electric bill that probably the heat had been left on in the
camp, so we went up to check on it (sure, enough it was, and
he turned it off).... As long as we were that close to our
favorite Asian buffet, we went up to Canton for dinner before
heading back home...
Sounds like a good idea to me. We stopped at the Barbecue Buffet
in SC before getting to Savannah on the way south. On the
northbound trip, we stopped at a truck stop for gas and slice of
pizza for supper. It was also dumping down rain so we weren't
making good time--would have gotten to Savannah too late for a
decent supper time, so no Asian buffet this trip.
Oh, well.... another trip, maybe.... :)
Maybe so, but not sure when it will be.
True. :)
Hopefully no emergency trips to Florida this spring, like we had last year. Doing so any earlier than mid March or so would be rather rough
on the knee, but if we have to, we will go.
Possibly slightly less soggy, but not properly crisp.... which
is why it's so surprising that Fu's stays crisp.... :)
Must be something in what he uses for the coating.
Probably.... and in how he does the frying so that it doesn't
pick up too much oil in the process... :)
That is something that can be tricky, getting just the right heat so
not too much oil is picked up in the frying.
Exactly... :)
Actually it keeps quite well... the ginger (and vinegar,
maybe?) apparently help to preserve it....
Hmmmmmmmmmmmmmmmmmm..................
Got you thinking, eh....? ;)
Gee, what gave you the idea I'm mentally debating something? (G)
I wonder... ;)
doesn't NB>>> change much, and it still sits as well as ever... :) I think
it... NB>>> He doesn't normally sell it, but has (or given it) towe've paid something like $2, $2.50 for a pint container of
us.... :)
One more enticement to go back there. (G)
Yup... :)
As long as we have the camper and room in the fridge, or a cooler with
us, it's possible to take some back to NC. That is, if he's willing to sell out of state...............
He'd be selling in state.... you're the ones that would take it out of state, afterwards... :)
True... and he knows about my preferring his egg omelet to
surimi since his days at Yang's.... ;)
Quite a history of eating his sushi then. (G)
Absolutely... :)
How many years, between the various places, have you known him?
At least 25. maybe more....
of RH>>> pizza for supper. It was also dumping down rain so wenorthbound trip, we stopped at a truck stop for gas and slice
weren't
making good time--would have gotten to Savannah too late for a
decent supper time, so no Asian buffet this trip.
Oh, well.... another trip, maybe.... :)
Maybe so, but not sure when it will be.
True. :)
Hopefully no emergency trips to Florida this spring, like we had last year. Doing so any earlier than mid March or so would be rather rough
on the knee, but if we have to, we will go.
Quite understood... :) It's like Donna taking off right after her surgery for her father's funeral.... some things you just have to
do...
Quoting Ruth Haffly to Nancy Backus on 01-20-19 21:16 <=-
Possibly slightly less soggy, but not properly crisp.... which
is why it's so surprising that Fu's stays crisp.... :)
Must be something in what he uses for the coating.
Probably.... and in how he does the frying so that it doesn't
pick up too much oil in the process... :)
That is something that can be tricky, getting just the right
heat so not too much oil is picked up in the frying.
Exactly... :)
Have you asked what he does to get the coating to stay crispy, even
into the next day?
Actually it keeps quite well... the ginger (and vinegar,
maybe?) apparently help to preserve it....
Hmmmmmmmmmmmmmmmmmm..................
Got you thinking, eh....? ;)
Gee, what gave you the idea I'm mentally debating something? (G)
I wonder... ;)
Somthing must have given you an idea.
doesn't change much, and it still sits as well as ever... :) I
think we've paid something like $2, $2.50 for a pint container
of it... He doesn't normally sell it, but has (or given it) to
us.... :)
One more enticement to go back there. (G)
Yup... :)
As long as we have the camper and room in the fridge, or a cooler
with us, it's possible to take some back to NC. That is, if he's
willing to sell out of state...............
He'd be selling in state.... you're the ones that would take it
out of state, afterwards... :)
True; we are thinking of a trip that way over the summer. After all
the travel of last year, we will probably do less this year.
True... and he knows about my preferring his egg omelet to
surimi since his days at Yang's.... ;)
Quite a history of eating his sushi then. (G)
Absolutely... :)
How many years, between the various places, have you known him?
At least 25. maybe more....
That dates back to when we were in AZ and had both girls still at
home.
northbound trip, we stopped at a truck stop for gas and slice
of pizza for supper. It was also dumping down rain so we
weren't making good time--would have gotten to Savannah too
late for a decent supper time, so no Asian buffet this trip.
Oh, well.... another trip, maybe.... :)
Maybe so, but not sure when it will be.
True. :)
Hopefully no emergency trips to Florida this spring, like we
had last year. Doing so any earlier than mid March or so would
be rather rough on the knee, but if we have to, we will go.
Quite understood... :) It's like Donna taking off right after
her surgery for her father's funeral.... some things you just
have to do...
True, but now Steve is talking with his thumb doctor about surgery in
mid to late March.
That is something that can be tricky, getting just the right
heat so not too much oil is picked up in the frying.
Exactly... :)
Have you asked what he does to get the coating to stay crispy, even
into the next day?
Yes, and basically it's what he uses for his batter (details not specified), and that he makes sure his oil is right... :)
Actually it keeps quite well... the ginger (and vinegar,
maybe?) apparently help to preserve it....
Hmmmmmmmmmmmmmmmmmm..................
Got you thinking, eh....? ;)
Gee, what gave you the idea I'm mentally debating something? (G)
I wonder... ;)
Somthing must have given you an idea.
Yup... a rather pronouced hmmmmmmm.... ;)
cooler RH>> with us, it's possible to take some back to NC. That is,As long as we have the camper and room in the fridge, or a
if he's
willing to sell out of state...............
He'd be selling in state.... you're the ones that would take it
out of state, afterwards... :)
True; we are thinking of a trip that way over the summer. After all
the travel of last year, we will probably do less this year.
Besides, you both are facing surgeries... :)
Quite a history of eating his sushi then. (G)
Absolutely... :)
How many years, between the various places, have you known him?
At least 25. maybe more....
That dates back to when we were in AZ and had both girls still at
home.
Sounds about right... probably about the time our kid went off to college... :)
Hopefully no emergency trips to Florida this spring, like we
had last year. Doing so any earlier than mid March or so would
be rather rough on the knee, but if we have to, we will go.
Quite understood... :) It's like Donna taking off right after
her surgery for her father's funeral.... some things you just
have to do...
True, but now Steve is talking with his thumb doctor about surgery in
mid to late March.
Will he be able to drive very soon after surgery...?
Quoting Ruth Haffly to Nancy Backus on 01-27-19 20:20 <=-
That is something that can be tricky, getting just the right
heat so not too much oil is picked up in the frying.
Exactly... :)
Have you asked what he does to get the coating to stay crispy,
even into the next day?
Yes, and basically it's what he uses for his batter (details not
specified), and that he makes sure his oil is right... :)
Cook's secrets, IOW. (G)
Actually it keeps quite well... the ginger (and vinegar,
maybe?) apparently help to preserve it....
Hmmmmmmmmmmmmmmmmmm..................
Got you thinking, eh....? ;)
Gee, what gave you the idea I'm mentally debating something? (G)
I wonder... ;)
Somthing must have given you an idea.
Yup... a rather pronouced hmmmmmmm.... ;)
A pronounced give away.
As long as we have the camper and room in the fridge, or a
cooler with us, it's possible to take some back to NC. That is,
if he's willing to sell out of state...............
He'd be selling in state.... you're the ones that would take it
out of state, afterwards... :)
True; we are thinking of a trip that way over the summer. After
all the travel of last year, we will probably do less this year.
Besides, you both are facing surgeries... :)
Yes, and no graduations out west this year--that was the impetus for
the trip out there last year.
Quite a history of eating his sushi then. (G)
Absolutely... :)
How many years, between the various places, have you known him?
At least 25. maybe more....
That dates back to when we were in AZ and had both girls still at
home.
Sounds about right... probably about the time our kid went off to
college... :)
And you've enjoyed every bite. (G)
Hopefully no emergency trips to Florida this spring, like we
had last year. Doing so any earlier than mid March or so would
be rather rough on the knee, but if we have to, we will go.
Quite understood... :) It's like Donna taking off right after
her surgery for her father's funeral.... some things you just
have to do...
True, but now Steve is talking with his thumb doctor about
surgery in mid to late March.
Will he be able to drive very soon after surgery...?
I'm not sure; I think he's exploring a couple of options, one would
have a longer recovery/rehab time than the other but don't know about
how either one would affect driving.
Have you asked what he does to get the coating to stay crispy,
even into the next day?
Yes, and basically it's what he uses for his batter (details not
specified), and that he makes sure his oil is right... :)
Cook's secrets, IOW. (G)
The specifics, anyway... ;)
As long as we have the camper and room in the fridge, or a
cooler with us, it's possible to take some back to NC. That is,
if he's willing to sell out of state...............
He'd be selling in state.... you're the ones that would take it
out of state, afterwards... :)
True; we are thinking of a trip that way over the summer. After
all the travel of last year, we will probably do less this year.
Besides, you both are facing surgeries... :)
Yes, and no graduations out west this year--that was the impetus for
the trip out there last year.
Indeed... :)
at RH>> home.Quite a history of eating his sushi then. (G)
Absolutely... :)
How many years, between the various places, have you known him?
At least 25. maybe more....
That dates back to when we were in AZ and had both girls still
to NB>> college... :)Sounds about right... probably about the time our kid went off
And you've enjoyed every bite. (G)
Absolutely... :)
Hopefully no emergency trips to Florida this spring, like we
had last year. Doing so any earlier than mid March or so would
be rather rough on the knee, but if we have to, we will go.
Quite understood... :) It's like Donna taking off right after
her surgery for her father's funeral.... some things you just
have to do...
True, but now Steve is talking with his thumb doctor about
surgery in mid to late March.
Will he be able to drive very soon after surgery...?
I'm not sure; I think he's exploring a couple of options, one would
have a longer recovery/rehab time than the other but don't know about
how either one would affect driving.
I guess that you'll get more information as the time gets closer...
With him being your sole driver, it will be important....
Quoting Ruth Haffly to Nancy Backus on 02-01-19 20:31 <=-
Have you asked what he does to get the coating to stay crispy,
even into the next day?
Yes, and basically it's what he uses for his batter (details not
specified), and that he makes sure his oil is right... :)
Cook's secrets, IOW. (G)
The specifics, anyway... ;)
Yes, and they will remain a secret, at least for now.
As long as we have the camper and room in the fridge, or a
cooler with us, it's possible to take some back to NC. That is,
if he's willing to sell out of state...............
He'd be selling in state.... you're the ones that would take it
out of state, afterwards... :)
True; we are thinking of a trip that way over the summer. After
all the travel of last year, we will probably do less this year.
Besides, you both are facing surgeries... :)
Yes, and no graduations out west this year--that was the impetus
for the trip out there last year.
Indeed... :)
Steve has been talking about going back to a camp ground in the 1000 Islands his family used to camp at. May do that, then swing into
western NY for a few days, then down to the Creation Museum. Have to
see how recovery goes.
Quite a history of eating his sushi then. (G)
Absolutely... :)
How many years, between the various places, have you known him?
At least 25. maybe more....
That dates back to when we were in AZ and had both girls still
at home.
Sounds about right... probably about the time our kid went off
to college... :)
And you've enjoyed every bite. (G)
Absolutely... :)
No surprise there. (G)
Hopefully no emergency trips to Florida this spring, like we
had last year. Doing so any earlier than mid March or so would
be rather rough on the knee, but if we have to, we will go.
Quite understood... :) It's like Donna taking off right after
her surgery for her father's funeral.... some things you just
have to do...
True, but now Steve is talking with his thumb doctor about
surgery in mid to late March.
Will he be able to drive very soon after surgery...?
I'm not sure; I think he's exploring a couple of options, one
would have a longer recovery/rehab time than the other but don't
know about how either one would affect driving.
I guess that you'll get more information as the time gets
closer... With him being your sole driver, it will be important..
Yes, but now he wants to check out some non surgical options instead
of committing to surgery at this time.
not NB>>> specified), and that he makes sure his oil is right... :)Have you asked what he does to get the coating to stay crispy,
even into the next day?
Yes, and basically it's what he uses for his batter (details
Cook's secrets, IOW. (G)
The specifics, anyway... ;)
Yes, and they will remain a secret, at least for now.
It might even be that if he did divulge the specifics, the actual
working out of the process would still have some not mentioned aspects
to it.... or be in the touch.... ;)
is, RH>>>> if he's willing to sell out of state...............As long as we have the camper and room in the fridge, or a
cooler with us, it's possible to take some back to NC. That
it NB>>>> out of state, afterwards... :)He'd be selling in state.... you're the ones that would take
year. NB>>> Besides, you both are facing surgeries... :)True; we are thinking of a trip that way over the summer. After
all the travel of last year, we will probably do less this
Yes, and no graduations out west this year--that was the impetus
for the trip out there last year.
Indeed... :)
Steve has been talking about going back to a camp ground in the 1000 Islands his family used to camp at. May do that, then swing into
western NY for a few days, then down to the Creation Museum. Have to
see how recovery goes.
That could be fun... :) And keep you on the east coast.... ;)
Sounds about right... probably about the time our kid went off
to college... :)
And you've enjoyed every bite. (G)
Absolutely... :)
No surprise there. (G)
Nope, not at all.... :) Still not tiring of his sushi... or his
sashimi, or any of his other specialties.... :)
important..True, but now Steve is talking with his thumb doctor about
surgery in mid to late March.
Will he be able to drive very soon after surgery...?
I'm not sure; I think he's exploring a couple of options, one
would have a longer recovery/rehab time than the other but don't
know about how either one would affect driving.
I guess that you'll get more information as the time gets
closer... With him being your sole driver, it will be
Yes, but now he wants to check out some non surgical options instead
of committing to surgery at this time.
If those are indeed options, it could be a wise choice for this
year...
Quoting Ruth Haffly to Nancy Backus on 02-07-19 15:25 <=-
Have you asked what he does to get the coating to stay crispy,
even into the next day?
Yes, and basically it's what he uses for his batter (details
not specified), and that he makes sure his oil is right... :)
Cook's secrets, IOW. (G)
The specifics, anyway... ;)
Yes, and they will remain a secret, at least for now.
It might even be that if he did divulge the specifics, the
actual working out of the process would still have some not
mentioned aspects to it.... or be in the touch.... ;)
A lot going into it that's not divulged--typical of a lot of things,
not just good cooking. (G)
As long as we have the camper and room in the fridge, or a
cooler with us, it's possible to take some back to NC. That
is, if he's willing to sell out of state...............
He'd be selling in state.... you're the ones that would take
it out of state, afterwards... :)
True; we are thinking of a trip that way over the summer. After
all the travel of last year, we will probably do less this
year.
Besides, you both are facing surgeries... :)
Yes, and no graduations out west this year--that was the impetus
for the trip out there last year.
Indeed... :)
Steve has been talking about going back to a camp ground in the
1000 Islands his family used to camp at. May do that, then
swing into western NY for a few days, then down to the Creation
Museum. Have to see how recovery goes.
That could be fun... :) And keep you on the east coast.... ;)
A more relaxing trip too. a possiblity, tho not sure, we might join
the team for VT, then head over to NY and down to KY (Creation Museum). Team would then have us there for cooking again. (G)
No surprise there. (G)
Nope, not at all.... :) Still not tiring of his sushi... or his
sashimi, or any of his other specialties.... :)
With that quality, it's easy to see why.
True, but now Steve is talking with his thumb doctor about
surgery in mid to late March.
Will he be able to drive very soon after surgery...?
I'm not sure; I think he's exploring a couple of options, one
would have a longer recovery/rehab time than the other but don't
know about how either one would affect driving.
I guess that you'll get more information as the time gets
closer... With him being your sole driver, it will be
important..
Yes, but now he wants to check out some non surgical options
instead of committing to surgery at this time.
If those are indeed options, it could be a wise choice for this
year...
He will talk with my knee dr next week. He might go for the platelet injection therapy, don't know for sure yet.
Cook's secrets, IOW. (G)
The specifics, anyway... ;)
Yes, and they will remain a secret, at least for now.
It might even be that if he did divulge the specifics, the
actual working out of the process would still have some not
mentioned aspects to it.... or be in the touch.... ;)
A lot going into it that's not divulged--typical of a lot of things,
not just good cooking. (G)
Yup. :)
Steve has been talking about going back to a camp ground in the
1000 Islands his family used to camp at. May do that, then
swing into western NY for a few days, then down to the Creation
Museum. Have to see how recovery goes.
That could be fun... :) And keep you on the east coast.... ;)
A more relaxing trip too. a possiblity, tho not sure, we might join
the team for VT, then head over to NY and down to KY (Creation Museum). Team would then have us there for cooking again. (G)
They'd certainly be happy with your being there... ;)
No surprise there. (G)
Nope, not at all.... :) Still not tiring of his sushi... or his
sashimi, or any of his other specialties.... :)
With that quality, it's easy to see why.
Exactly... :)
I guess that you'll get more information as the time gets
closer... With him being your sole driver, it will be
important..
Yes, but now he wants to check out some non surgical options
instead of committing to surgery at this time.
If those are indeed options, it could be a wise choice for this
year...
He will talk with my knee dr next week. He might go for the platelet injection therapy, don't know for sure yet.
That sounds like a fairly new technology... hadn't heard of that before....
Quoting Ruth Haffly to Nancy Backus on 02-11-19 15:02 <=-
Cook's secrets, IOW. (G)
The specifics, anyway... ;)
Yes, and they will remain a secret, at least for now.
It might even be that if he did divulge the specifics, the
actual working out of the process would still have some not
mentioned aspects to it.... or be in the touch.... ;)
A lot going into it that's not divulged--typical of a lot of
things, not just good cooking. (G)
Yup. :)
And all done to order so it stays as fresh as possible.
Steve has been talking about going back to a camp ground in the
1000 Islands his family used to camp at. May do that, then
swing into western NY for a few days, then down to the Creation
Museum. Have to see how recovery goes.
That could be fun... :) And keep you on the east coast.... ;)
A more relaxing trip too. a possiblity, tho not sure, we might join
the team for VT, then head over to NY and down to KY (Creation Museum).
Team would then have us there for cooking again. (G)
They'd certainly be happy with your being there... ;)
Plus, the flexibility of our having a 2nd vehicle. Will probably reconsider some of the travel plans now but if we can get the trip to
1000 Islands in, in conjunction with the VT trip, we can do KY (and
maybe western NY) later. I'm sure the VT team would help with the
cooking if I planned the meals.
No surprise there. (G)
Nope, not at all.... :) Still not tiring of his sushi... or his
sashimi, or any of his other specialties.... :)
With that quality, it's easy to see why.
Exactly... :)
We may be able to get some later this year--see how things go.
I guess that you'll get more information as the time gets
closer... With him being your sole driver, it will be
important..
Yes, but now he wants to check out some non surgical options
instead of committing to surgery at this time.
If those are indeed options, it could be a wise choice for this
year...
He will talk with my knee dr next week. He might go for the
platelet injection therapy, don't know for sure yet.
That sounds like a fairly new technology... hadn't heard of that
before....
It is relatively new, within the past 5 years or so. The idea behind
it is that it is supposed to stimulate your body to make its own
healing cells in the affected area. Not usually covered by insurance
tho.
A lot going into it that's not divulged--typical of a lot of
things, not just good cooking. (G)
Yup. :)
And all done to order so it stays as fresh as possible.
But of course... :)
join RH>> the team for VT, then head over to NY and down to KYSteve has been talking about going back to a camp ground in the
1000 Islands his family used to camp at. May do that, then
swing into western NY for a few days, then down to the Creation
Museum. Have to see how recovery goes.
That could be fun... :) And keep you on the east coast.... ;)
A more relaxing trip too. a possiblity, tho not sure, we might
(Creation Museum). RH>> Team would then have us there for cooking
again. (G)
They'd certainly be happy with your being there... ;)
Plus, the flexibility of our having a 2nd vehicle. Will probably reconsider some of the travel plans now but if we can get the trip to
1000 Islands in, in conjunction with the VT trip, we can do KY (and
maybe western NY) later. I'm sure the VT team would help with the
cooking if I planned the meals.
And now you also have the girls planning to come east.... :) Plenty
to balance.... ;) And as for cooking for the VT team, you could also
be
supervising the cooking... be the head chef... (G)
He will talk with my knee dr next week. He might go for the
platelet injection therapy, don't know for sure yet.
That sounds like a fairly new technology... hadn't heard of that
before....
It is relatively new, within the past 5 years or so. The idea behind
it is that it is supposed to stimulate your body to make its own
healing cells in the affected area. Not usually covered by insurance
tho.
Are there clinical tests with it that Steve might be able to get
into...? That's a way of having new/experimental treatments
covered...
Quoting Ruth Haffly to Nancy Backus on 02-28-19 15:52 <=-
A lot going into it that's not divulged--typical of a lot of
things, not just good cooking. (G)
Yup. :)
And all done to order so it stays as fresh as possible.
But of course... :)
So much better than stuff that's sat around too long.
Steve has been talking about going back to a camp ground in the
1000 Islands his family used to camp at. May do that, then
swing into western NY for a few days, then down to the Creation
Museum. Have to see how recovery goes.
That could be fun... :) And keep you on the east coast.... ;)
A more relaxing trip too. a possiblity, tho not sure, we might
join the team for VT, then head over to NY and down to KY
(Creation Museum). Team would then have us there for cooking
again. (G)
They'd certainly be happy with your being there... ;)
Plus, the flexibility of our having a 2nd vehicle. Will probably
reconsider some of the travel plans now but if we can get the
trip to 1000 Islands in, in conjunction with the VT trip, we can
do KY (and maybe western NY) later. I'm sure the VT team would
help with the cooking if I planned the meals.
And now you also have the girls planning to come east.... :)
Plenty to balance.... ;) And as for cooking for the VT team, you
could also be supervising the cooking... be the head chef... (G)
The therapist that has been coming to the house thinks I should be
able to do VT this year. Have to see if we can plan so that the other parts of the trip can be done before VT. I'd plan more meals that more
of could be fixed while sitting down, not that much room in the kitchen for more than about 3 people to work comfortably.
He will talk with my knee dr next week. He might go for the
platelet injection therapy, don't know for sure yet.
That sounds like a fairly new technology... hadn't heard of that
before....
It is relatively new, within the past 5 years or so. The idea
behind it is that it is supposed to stimulate your body to make
its own healing cells in the affected area. Not usually covered
by insurance tho.
Are there clinical tests with it that Steve might be able to get
into...? That's a way of having new/experimental treatments
covered...
He went with an initial injection of his own platelets, said it seems
to be working as well as the cortisone. Time will tell if he will need
or go with another round.
And all done to order so it stays as fresh as possible.
But of course... :)
So much better than stuff that's sat around too long.
Exactly... :)
you NB>> could also be supervising the cooking... be the head chef...do KY (and maybe western NY) later. I'm sure the VT team would
help with the cooking if I planned the meals.
And now you also have the girls planning to come east.... :)
Plenty to balance.... ;) And as for cooking for the VT team,
(G)
The therapist that has been coming to the house thinks I should be
able to do VT this year. Have to see if we can plan so that the other parts of the trip can be done before VT. I'd plan more meals that more
of could be fixed while sitting down, not that much room in the kitchen for more than about 3 people to work comfortably.
Sounds like you'll figure out something that will work well... :)
behind it is that it is supposed to stimulate your body to make
its own healing cells in the affected area. Not usually covered
by insurance tho.
Are there clinical tests with it that Steve might be able to get
into...? That's a way of having new/experimental treatments
covered...
He went with an initial injection of his own platelets, said it seems
to be working as well as the cortisone. Time will tell if he will need
or go with another round.
Did insurance help pay for it...? Seems as though it's working... and sounds as though it should be safer than the cortisone shots... :)
Quoting Ruth Haffly to Nancy Backus on 03-06-19 15:11 <=-
And all done to order so it stays as fresh as possible.
But of course... :)
So much better than stuff that's sat around too long.
Exactly... :)
The old Mark Twain quote about guests and fish both stinking after 3
days may be appropriate?
do KY (and maybe western NY) later. I'm sure the VT team would
help with the cooking if I planned the meals.
And now you also have the girls planning to come east.... :)
Plenty to balance.... ;) And as for cooking for the VT team,
you could also be supervising the cooking... be the head chef...
The therapist that has been coming to the house thinks I should
be able to do VT this year. Have to see if we can plan so that
the other parts of the trip can be done before VT. I'd plan more
meals that more of could be fixed while sitting down, not that
much room in the kitchen for more than about 3 people to work
comfortably.
Sounds like you'll figure out something that will work well... :)
The other alternative is to plan on not going to VT this year and just
do the other parts of the trip. We'd miss the maple creemees
but........
behind it is that it is supposed to stimulate your body to make
its own healing cells in the affected area. Not usually covered
by insurance tho.
Are there clinical tests with it that Steve might be able to get
into...? That's a way of having new/experimental treatments
covered...
He went with an initial injection of his own platelets, said it
seems to be working as well as the cortisone. Time will tell if he
will need or go with another round.
Did insurance help pay for it...? Seems as though it's working...
and sounds as though it should be safer than the cortisone shots...
It was an out of pocket cost as insurance still considers it as an experimental treatment. It's injecting your own blood platelets back
into your body so there shouldn't be a rejection issue. I guess it's something that will take some time to see how effective it is.
And all done to order so it stays as fresh as possible.
But of course... :)
So much better than stuff that's sat around too long.
Exactly... :)
The old Mark Twain quote about guests and fish both stinking after 3
days may be appropriate?
Some places, probably... At least not so much Wegmans (they don't let theirs sit that long) and definitely not Fu.... :)
:)Sounds like you'll figure out something that will work well...
The other alternative is to plan on not going to VT this year and just
do the other parts of the trip. We'd miss the maple creemees
but........
You'd also miss the fun of the trip with the rest of the team.... but,
on the other hand, you don't want to overdo things either....
get NB>>> into...? That's a way of having new/experimentalAre there clinical tests with it that Steve might be able to
treatments
he RH>> will need or go with another round.covered...
He went with an initial injection of his own platelets, said it
seems to be working as well as the cortisone. Time will tell if
working... NB>> and sounds as though it should be safer than the cortisone shots...Did insurance help pay for it...? Seems as though it's
It was an out of pocket cost as insurance still considers it as an experimental treatment. It's injecting your own blood platelets back
into your body so there shouldn't be a rejection issue. I guess it's something that will take some time to see how effective it is.
I guess so... Hopefully not too terribly expensive...?
Quoting Ruth Haffly to Nancy Backus on 03-11-19 16:53 <=-
And all done to order so it stays as fresh as possible.
But of course... :)
So much better than stuff that's sat around too long.
Exactly... :)
The old Mark Twain quote about guests and fish both stinking
after 3 days may be appropriate?
Some places, probably... At least not so much Wegmans (they
don't let theirs sit that long) and definitely not Fu.... :)
Both Fu and Wegman's know how to treat fish properly.
The other alternative is to plan on not going to VT this year
and just do the other parts of the trip. We'd miss the maple
creemees but........
You'd also miss the fun of the trip with the rest of the team...
but, on the other hand, you don't want to overdo things either...
Yes, we'll miss the fun parts but I want to make sure the knee is in
good shape before doing a trip like that again. It's a lot of work
packed into a short time--yes, there are the fun times but the
intensity might be a bit too much for this year. I'll have to give the broccoli salad recipe to someone who is going tho. (G)
Are there clinical tests with it that Steve might be able to
get into...? That's a way of having new/experimental
treatments covered...
He went with an initial injection of his own platelets, said it
seems to be working as well as the cortisone. Time will tell if
he will need or go with another round.
Did insurance help pay for it...? Seems as though it's
working... and sounds as though it should be safer than the
cortisone shots...
It was an out of pocket cost as insurance still considers it as
an experimental treatment. It's injecting your own blood
platelets back into your body so there shouldn't be a rejection
issue. I guess it's something that will take some time to see
how effective it is.
I guess so... Hopefully not too terribly expensive...?
Not too bad; we were able to cover it without any problem. It appears
to be working; I haven't seen him wearing the thumb brace as much as he was before the treatment.
The old Mark Twain quote about guests and fish both stinking
after 3 days may be appropriate?
Some places, probably... At least not so much Wegmans (they
don't let theirs sit that long) and definitely not Fu.... :)
Both Fu and Wegman's know how to treat fish properly.
Yup. :)
either...The other alternative is to plan on not going to VT this year
and just do the other parts of the trip. We'd miss the maple
creemees but........
You'd also miss the fun of the trip with the rest of the team...
but, on the other hand, you don't want to overdo things
Yes, we'll miss the fun parts but I want to make sure the knee is in
good shape before doing a trip like that again. It's a lot of work
packed into a short time--yes, there are the fun times but the
intensity might be a bit too much for this year. I'll have to give the broccoli salad recipe to someone who is going tho. (G)
Can't have them missing their broccoli salad, after all... :) But
yes, I was also considering how much work the actual week was, even
beyond
the making the meals.... better to spend your energy in completing the healing, rather than giving that short shrift... :)
Are there clinical tests with it that Steve might be able to
get into...? That's a way of having new/experimental
treatments covered...
He went with an initial injection of his own platelets, said it
seems to be working as well as the cortisone. Time will tell if
he will need or go with another round.
Did insurance help pay for it...? Seems as though it's
working... and sounds as though it should be safer than the
cortisone shots...
It was an out of pocket cost as insurance still considers it as
an experimental treatment. It's injecting your own blood
platelets back into your body so there shouldn't be a rejection
issue. I guess it's something that will take some time to see
how effective it is.
I guess so... Hopefully not too terribly expensive...?
Not too bad; we were able to cover it without any problem. It appears
to be working; I haven't seen him wearing the thumb brace as much as he was before the treatment.
That sounds promising.... Is the theory that it shouldn't wear off
like the cortisone shots but actually promote healing...?
Quoting Ruth Haffly to Nancy Backus on 03-19-19 16:36 <=-
The old Mark Twain quote about guests and fish both stinking
after 3 days may be appropriate?
Some places, probably... At least not so much Wegmans (they
don't let theirs sit that long) and definitely not Fu.... :)
Both Fu and Wegman's know how to treat fish properly.
Yup. :)
I've been in some places that reek of fish--not my idea of how fish
should be kept.
The other alternative is to plan on not going to VT this year
and just do the other parts of the trip. We'd miss the maple
creemees but........
You'd also miss the fun of the trip with the rest of the team...
but, on the other hand, you don't want to overdo things
either...
Yes, we'll miss the fun parts but I want to make sure the knee
is in good shape before doing a trip like that again. It's a lot
of work packed into a short time--yes, there are the fun times
but the intensity might be a bit too much for this year. I'll
have to give the broccoli salad recipe to someone who is going
tho. (G)
Can't have them missing their broccoli salad, after all... :)
But yes, I was also considering how much work the actual week
was, even beyond the making the meals.... better to spend your
energy in completing the healing, rather than giving that short
shrift... :)
VT is officially off for this year, will probably plan a trip to
western NY, Creation Museum, PA, NJ tho. Just have to figure out what dates will work best.
He went with an initial injection of his own platelets, said it
seems to be working as well as the cortisone. Time will tell if
he will need or go with another round.
Did insurance help pay for it...? Seems as though it's
working... and sounds as though it should be safer than the
cortisone shots...
It was an out of pocket cost as insurance still considers it as
an experimental treatment. It's injecting your own blood
platelets back into your body so there shouldn't be a rejection
issue. I guess it's something that will take some time to see
how effective it is.
I guess so... Hopefully not too terribly expensive...?
Not too bad; we were able to cover it without any problem. It
appears to be working; I haven't seen him wearing the thumb brace
as much as he was before the treatment.
That sounds promising.... Is the theory that it shouldn't wear
off like the cortisone shots but actually promote healing...?
If I understand correctly, that's the thought.
Some places, probably... At least not so much Wegmans (they
don't let theirs sit that long) and definitely not Fu.... :)
Both Fu and Wegman's know how to treat fish properly.
Yup. :)
I've been in some places that reek of fish--not my idea of how fish
should be kept.
Nor mine either... Once, years ago, we noticed a new sushi restaurant opened in a mall we were often in, and decided to give it a try... We walked into the shop.... were met with a reek of fish, and walked
right back out... almost just one fluid motion.... (G) I don't think
that
place lasted very long....
Can't have them missing their broccoli salad, after all... :)
But yes, I was also considering how much work the actual week
was, even beyond the making the meals.... better to spend your
energy in completing the healing, rather than giving that short
shrift... :)
VT is officially off for this year, will probably plan a trip to
western NY, Creation Museum, PA, NJ tho. Just have to figure out what dates will work best.
Eventually you'll have it all figured out.... :)
brace RH>> as much as he was before the treatment.an experimental treatment. It's injecting your own blood
platelets back into your body so there shouldn't be a rejection
issue. I guess it's something that will take some time to see
how effective it is.
I guess so... Hopefully not too terribly expensive...?
Not too bad; we were able to cover it without any problem. It
appears to be working; I haven't seen him wearing the thumb
That sounds promising.... Is the theory that it shouldn't wear
off like the cortisone shots but actually promote healing...?
If I understand correctly, that's the thought.
Hope it works out very well.... :)
Quoting Ruth Haffly to Nancy Backus on 03-26-19 13:37 <=-
I've been in some places that reek of fish--not my idea of how
fish should be kept.
Nor mine either... Once, years ago, we noticed a new sushi
restaurant opened in a mall we were often in, and decided to
give it a try... We walked into the shop.... were met with a
reek of fish, and walked right back out... almost just one
fluid motion... (G) I don't think that place lasted very long...
Doesn't sound like a place that needs to open up in the first place.
Makes you wonder how it passed the health inspection, even the initial one.
Can't have them missing their broccoli salad, after all... :)
But yes, I was also considering how much work the actual week
was, even beyond the making the meals.... better to spend your
energy in completing the healing, rather than giving that short
shrift... :)
VT is officially off for this year, will probably plan a trip to
western NY, Creation Museum, PA, NJ tho. Just have to figure out
what dates will work best.
Eventually you'll have it all figured out.... :)
Yes, and the lady that was my sous chef for a couple of years is going back this year. She wants to do a planning session with us, figure out what will work best, given their situation, for meals. They will only
have the one vehicle for the whole team so won't be able to split off
and start the meal as we've done.
an experimental treatment. It's injecting your own blood
platelets back into your body so there shouldn't be a rejection
issue. I guess it's something that will take some time to see
how effective it is.
I guess so... Hopefully not too terribly expensive...?
Not too bad; we were able to cover it without any problem. It
appears to be working; I haven't seen him wearing the thumb
brace as much as he was before the treatment.
That sounds promising.... Is the theory that it shouldn't wear
off like the cortisone shots but actually promote healing...?
If I understand correctly, that's the thought.
Hope it works out very well.... :)
We're hoping so as from what Steve has said, neither of the surgical
fixes is a sure fire thing either.
I've been in some places that reek of fish--not my idea of how
fish should be kept.
Nor mine either... Once, years ago, we noticed a new sushi
restaurant opened in a mall we were often in, and decided to
give it a try... We walked into the shop.... were met with a
reek of fish, and walked right back out... almost just one
fluid motion... (G) I don't think that place lasted very long...
Doesn't sound like a place that needs to open up in the first place.
Makes you wonder how it passed the health inspection, even the initial one.
Indeed.... :)
Can't have them missing their broccoli salad, after all... :)
But yes, I was also considering how much work the actual week
was, even beyond the making the meals.... better to spend your
energy in completing the healing, rather than giving that short
shrift... :)
VT is officially off for this year, will probably plan a trip to
western NY, Creation Museum, PA, NJ tho. Just have to figure out
what dates will work best.
Eventually you'll have it all figured out.... :)
Yes, and the lady that was my sous chef for a couple of years is going back this year. She wants to do a planning session with us, figure out what will work best, given their situation, for meals. They will only
have the one vehicle for the whole team so won't be able to split off
and start the meal as we've done.
That sounds like a very good plan... she can benefit from your
experience, and tailor it to the needs of the group that will be there this year.... :)
an experimental treatment. It's injecting your own blood
platelets back into your body so there shouldn't be a rejection
issue. I guess it's something that will take some time to see
how effective it is.
I guess so... Hopefully not too terribly expensive...?
Not too bad; we were able to cover it without any problem. It
appears to be working; I haven't seen him wearing the thumb
brace as much as he was before the treatment.
That sounds promising.... Is the theory that it shouldn't wear
off like the cortisone shots but actually promote healing...?
If I understand correctly, that's the thought.
Hope it works out very well.... :)
We're hoping so as from what Steve has said, neither of the surgical
fixes is a sure fire thing either.
Nothing is a totally sure thing anyway... but it is nice when
something works well enough to make things a lot better.... :)
Quoting Ruth Haffly to Nancy Backus on 04-01-19 12:55 <=-
I've been in some places that reek of fish--not my idea of how
fish should be kept.
Nor mine either... Once, years ago, we noticed a new sushi
restaurant opened in a mall we were often in, and decided to
give it a try... We walked into the shop.... were met with a
reek of fish, and walked right back out... almost just one
fluid motion... (G) I don't think that place lasted very long...
Doesn't sound like a place that needs to open up in the first
place. Makes you wonder how it passed the health inspection, even
the initial one.
Indeed.... :)
Smell of cleaning agents may have temporarily covered up the fish
smell?
Can't have them missing their broccoli salad, after all... :)
But yes, I was also considering how much work the actual week
was, even beyond the making the meals.... better to spend your
energy in completing the healing, rather than giving that short
shrift... :)
VT is officially off for this year, will probably plan a trip to
western NY, Creation Museum, PA, NJ tho. Just have to figure out
what dates will work best.
Eventually you'll have it all figured out.... :)
Yes, and the lady that was my sous chef for a couple of years is
going back this year. She wants to do a planning session with us,
figure out what will work best, given their situation, for meals.
They will only have the one vehicle for the whole team so won't be
able to split off and start the meal as we've done.
That sounds like a very good plan... she can benefit from your
experience, and tailor it to the needs of the group that will be
there this year.... :)
That's the plan.
an experimental treatment. It's injecting your own blood
platelets back into your body so there shouldn't be a rejection
issue. I guess it's something that will take some time to see
how effective it is.
I guess so... Hopefully not too terribly expensive...?
Not too bad; we were able to cover it without any problem. It
appears to be working; I haven't seen him wearing the thumb
brace as much as he was before the treatment.
That sounds promising.... Is the theory that it shouldn't wear
off like the cortisone shots but actually promote healing...?
If I understand correctly, that's the thought.
Hope it works out very well.... :)
We're hoping so as from what Steve has said, neither of the
surgical fixes is a sure fire thing either.
Nothing is a totally sure thing anyway... but it is nice when
something works well enough to make things a lot better.... :)
Yes--it's allowed him to do the cooking for both of us while I've been limited. I'm doing more of the put stuff into the dishwasher/unload
the dishwasher clean up, some hand wash dishes now. He's doing hand
wash dishes also, depending on what has been done for the meal.
even RH>> the initial one.place. Makes you wonder how it passed the health inspection,
Indeed.... :)
Smell of cleaning agents may have temporarily covered up the fish
smell?
Or possibly hadn't started to stock the fish yet when the original inspection was done...
to RH>>> western NY, Creation Museum, PA, NJ tho. Just have to figureVT is officially off for this year, will probably plan a trip
out RH>>> what dates will work best.
us, RH>> figure out what will work best, given their situation, for meals. RH>> They will only have the one vehicle for the whole team so won't be RH>> able to split off and start the meal as we've done.Eventually you'll have it all figured out.... :)
Yes, and the lady that was my sous chef for a couple of years is
going back this year. She wants to do a planning session with
That sounds like a very good plan... she can benefit from your
experience, and tailor it to the needs of the group that will be
there this year.... :)
That's the plan.
And having talked with you about it should give her more confidence in what she's doing... :)
Hope it works out very well.... :)
We're hoping so as from what Steve has said, neither of the
surgical fixes is a sure fire thing either.
Nothing is a totally sure thing anyway... but it is nice when
something works well enough to make things a lot better.... :)
Yes--it's allowed him to do the cooking for both of us while I've been limited. I'm doing more of the put stuff into the dishwasher/unload
the dishwasher clean up, some hand wash dishes now. He's doing hand
wash dishes also, depending on what has been done for the meal.
That's working out well, then... :)
Quoting Ruth Haffly to Nancy Backus on 04-05-19 20:01 <=-
place. Makes you wonder how it passed the health inspection,
even the initial one.
Indeed.... :)
Smell of cleaning agents may have temporarily covered up the
fish smell?
Or possibly hadn't started to stock the fish yet when the original
inspection was done...
Either way, it's not the place I'd want to go to.
Yes, and the lady that was my sous chef for a couple of years is
going back this year. She wants to do a planning session with
us, figure out what will work best, given their situation, for
meals. They will only have the one vehicle for the whole team so
won't be able to split off and start the meal as we've done.
That sounds like a very good plan... she can benefit from your
experience, and tailor it to the needs of the group that will be
there this year.... :)
That's the plan.
And having talked with you about it should give her more
confidence in what she's doing... :)
Yes, the harder part is that there will be only the one vehicle so she can't come back to start supper while the others are doing community service projects. She will have to do more fast and easy meals.
Hope it works out very well.... :)
We're hoping so as from what Steve has said, neither of the
surgical fixes is a sure fire thing either.
Nothing is a totally sure thing anyway... but it is nice when
something works well enough to make things a lot better.... :)
Yes--it's allowed him to do the cooking for both of us while
I've been limited. I'm doing more of the put stuff into the
dishwasher/unload the dishwasher clean up, some hand wash dishes
now. He's doing hand wash dishes also, depending on what has
been done for the meal.
That's working out well, then... :)
For now, yes. He's usually good about cleaning up after making a mess
in the kitchen. Sometimes, while he's been working on whatever he's making, I'll come in and start the clean up of what's been used. Makes
it easier on him, keeps the kitchen neater and sometimes makes just
that extra bit of space available that was occupied by a cannister,
dirty dishes or whatever.
original NB>> inspection was done...Smell of cleaning agents may have temporarily covered up the
fish smell?
Or possibly hadn't started to stock the fish yet when the
Either way, it's not the place I'd want to go to.
And we've not been back... I think the next time we even thought to
look, while in that parking lot for something else, that place was
closed and gone.... it's been years now... :)
is RH>>> going back this year. She wants to do a planning sessionYes, and the lady that was my sous chef for a couple of years
with
so RH>>> won't be able to split off and start the meal as we've done.us, figure out what will work best, given their situation, for
meals. They will only have the one vehicle for the whole team
be NB>>> there this year.... :)That sounds like a very good plan... she can benefit from your
experience, and tailor it to the needs of the group that will
That's the plan.
And having talked with you about it should give her more
confidence in what she's doing... :)
Yes, the harder part is that there will be only the one vehicle so she can't come back to start supper while the others are doing community service projects. She will have to do more fast and easy meals.
Fast and easy isn't necessarily a bad thing... :)
Hope it works out very well.... :)
We're hoping so as from what Steve has said, neither of the
surgical fixes is a sure fire thing either.
Nothing is a totally sure thing anyway... but it is nice when
something works well enough to make things a lot better.... :)
Yes--it's allowed him to do the cooking for both of us while
I've been limited. I'm doing more of the put stuff into the
dishwasher/unload the dishwasher clean up, some hand wash dishes
now. He's doing hand wash dishes also, depending on what has
been done for the meal.
That's working out well, then... :)
For now, yes. He's usually good about cleaning up after making a mess
in the kitchen. Sometimes, while he's been working on whatever he's making, I'll come in and start the clean up of what's been used. Makes
it easier on him, keeps the kitchen neater and sometimes makes just
that extra bit of space available that was occupied by a cannister,
dirty dishes or whatever.
And gives you something useful to be doing.... :)
Quoting Ruth Haffly to Nancy Backus on 04-09-19 16:42 <=-
Smell of cleaning agents may have temporarily covered up the
fish smell?
Or possibly hadn't started to stock the fish yet when the
original inspection was done...
Either way, it's not the place I'd want to go to.
And we've not been back... I think the next time we even thought
to look, while in that parking lot for something else, that
place was closed and gone.... it's been years now... :)
And nobody misses it. (G)
That sounds like a very good plan... she can benefit from your
experience, and tailor it to the needs of the group that will
be there this year.... :)
That's the plan.
And having talked with you about it should give her more
confidence in what she's doing... :)
Yes, the harder part is that there will be only the one vehicle
so she can't come back to start supper while the others are doing
community service projects. She will have to do more fast and
easy meals.
Fast and easy isn't necessarily a bad thing... :)
No, just a bit more stressful to have things done at a decent time.
Hope it works out very well.... :)
We're hoping so as from what Steve has said, neither of the
surgical fixes is a sure fire thing either.
Nothing is a totally sure thing anyway... but it is nice when
something works well enough to make things a lot better.... :)
Yes--it's allowed him to do the cooking for both of us while
I've been limited. I'm doing more of the put stuff into the
dishwasher/unload the dishwasher clean up, some hand wash dishes
now. He's doing hand wash dishes also, depending on what has
been done for the meal.
That's working out well, then... :)
For now, yes. He's usually good about cleaning up after making a
mess in the kitchen. Sometimes, while he's been working on
whatever he's making, I'll come in and start the clean up of
what's been used. Makes it easier on him, keeps the kitchen neater
and sometimes makes just that extra bit of space available that
was occupied by a cannister, dirty dishes or whatever.
And gives you something useful to be doing.... :)
Yes, because it gives him some more working space and helps his clean
up go faster. Most of the time he will put things back to where I like
to keep them but occaisionally I'll have to hunt something down if he's put it away. Much easier to find things if I put them where I know I
like to keep them. (G)
fish smell?
Or possibly hadn't started to stock the fish yet when the
original inspection was done...
Either way, it's not the place I'd want to go to.
And we've not been back... I think the next time we even thought
to look, while in that parking lot for something else, that
place was closed and gone.... it's been years now... :)
And nobody misses it. (G)
Precisely... :)
doing RH>> community service projects. She will have to do more fastYes, the harder part is that there will be only the one vehicle
so she can't come back to start supper while the others are
and
easy meals.
Fast and easy isn't necessarily a bad thing... :)
No, just a bit more stressful to have things done at a decent time.
Maybe others will jump in and give her lots of help to get it on the
table in good time... :)
neater RH>> and sometimes makes just that extra bit of spacewhat's been used. Makes it easier on him, keeps the kitchen
available that
was occupied by a cannister, dirty dishes or whatever.
And gives you something useful to be doing.... :)
Yes, because it gives him some more working space and helps his clean
up go faster. Most of the time he will put things back to where I like
to keep them but occaisionally I'll have to hunt something down if he's put it away. Much easier to find things if I put them where I know I
like to keep them. (G)
Well, of course... ;)
Quoting Ruth Haffly to Nancy Backus on 04-16-19 16:21 <=-
Yes, the harder part is that there will be only the one vehicle
so she can't come back to start supper while the others are
doing community service projects. She will have to do more fast
and easy meals.
Fast and easy isn't necessarily a bad thing... :)
No, just a bit more stressful to have things done at a decent time.
Maybe others will jump in and give her lots of help to get it on the
table in good time... :)
Hopefully so.
what's been used. Makes it easier on him, keeps the kitchen
neater and sometimes makes just that extra bit of space
available that was occupied by a cannister, dirty dishes or
whatever.
And gives you something useful to be doing.... :)
Yes, because it gives him some more working space and helps his
clean up go faster. Most of the time he will put things back to
where I like to keep them but occaisionally I'll have to hunt
something down if he's put it away. Much easier to find things if
I put them where I know I like to keep them. (G)
Well, of course... ;)
He's pretty good about that, overall. Guess he knows I like some order
to the kitchen. (G)
time. NB>> Maybe others will jump in and give her lots of help to getso she can't come back to start supper while the others are
doing community service projects. She will have to do more fast
and easy meals.
Fast and easy isn't necessarily a bad thing... :)
No, just a bit more stressful to have things done at a decent
it on the NB>> table in good time... :)
Hopefully so.
And you'll likely be back on the job in a couple of years.... :)
if RH>> I put them where I know I like to keep them. (G)what's been used. Makes it easier on him, keeps the kitchen
neater and sometimes makes just that extra bit of space
available that was occupied by a cannister, dirty dishes or
whatever.
And gives you something useful to be doing.... :)
Yes, because it gives him some more working space and helps his
clean up go faster. Most of the time he will put things back to
where I like to keep them but occaisionally I'll have to hunt
something down if he's put it away. Much easier to find things
Well, of course... ;)
He's pretty good about that, overall. Guess he knows I like some order
to the kitchen. (G)
After all these years, one would hope that he'd learned that... ;)
Quoting Ruth Haffly to Nancy Backus on 04-21-19 20:00 <=-
so she can't come back to start supper while the others are
doing community service projects. She will have to do more fast
and easy meals.
Fast and easy isn't necessarily a bad thing... :)
No, just a bit more stressful to have things done at a decent
time.
Maybe others will jump in and give her lots of help to getit on
the table in good time... :)
Hopefully so.
And you'll likely be back on the job in a couple of years.... :)
After 2020--Steve wants to drive up to Alaska next summer. After that, we'll see how the bodies are holding up.
what's been used. Makes it easier on him, keeps the kitchen
neater and sometimes makes just that extra bit of space
available that was occupied by a cannister, dirty dishes or
whatever.
And gives you something useful to be doing.... :)
Yes, because it gives him some more working space and helps his
clean up go faster. Most of the time he will put things back to
where I like to keep them but occaisionally I'll have to hunt
something down if he's put it away. Much easier to find things
if I put them where I know I like to keep them. (G)
Well, of course... ;)
He's pretty good about that, overall. Guess he knows I like some
order to the kitchen. (G)
After all these years, one would hope that he'd learned that... ;)
Some people never learn. I once tried (with her OK) to re arrainge my mom's kitchen cabinets so that she had a full set of the various
dishes she needed on the lowest shelf. Next time we visited, they were back the way she'd had them before--and she was fussing about how hard
it was to reach even the second shelf.
After all the moves we've made,
I try to arrainge for what's easiest to use/get to in each new kitchen.
Maybe others will jump in and give her lots of help to getit on
the table in good time... :)
Hopefully so.
And you'll likely be back on the job in a couple of years.... :)
After 2020--Steve wants to drive up to Alaska next summer. After that, we'll see how the bodies are holding up.
Right... that's why I said a couple of years... ;)
;)if I put them where I know I like to keep them. (G)
Well, of course... ;)
He's pretty good about that, overall. Guess he knows I like some
order to the kitchen. (G)
After all these years, one would hope that he'd learned that...
Some people never learn. I once tried (with her OK) to re arrainge my mom's kitchen cabinets so that she had a full set of the various
dishes she needed on the lowest shelf. Next time we visited, they were back the way she'd had them before--and she was fussing about how hard
it was to reach even the second shelf.
That makes a little sense... even though she gave the ok, she wasn't
the one doing the rearranging, and so was easy enough to revert to
what she was used to, even if it wasn't as convenient in the long
run... And it
was a one-time rearrangement....
After all the moves we've made,
I try to arrainge for what's easiest to use/get to in each new kitchen.
You've had lots of moves to learn that lesson from... :) And Steve
has been in on each new arrangement, so can have a sense of what makes sense to you... :)
On 04-29-19 15:03, Michael Loo <=-
spoke to Ruth Haffly about 308 picnics was overflow <=-
Looks like, weather permitting, we'll have supper here on Thursday night
and go out for prime rib on Friday. A possiblity, depending on what the general consensus/amount of leftover food, is that we could go to the Italian place on Sunday.
Sounds good. One thing about leftovers is that we
all like to be generaous and so make more than we
ought, with the inevitable result.
Quoting Ruth Haffly to Nancy Backus on 04-28-19 19:26 <=-
Maybe others will jump in and give her lots of help to get
it on the table in good time... :)
Hopefully so.
And you'll likely be back on the job in a couple of years.... :)
After 2020--Steve wants to drive up to Alaska next summer. After
that, we'll see how the bodies are holding up.
Right... that's why I said a couple of years... ;)
Meanwhile, today was the initial meeting if interested for working VBS
at our church. I went, and yes, signed up for crafts and registration. Signed Steve up for the technical support also. (G)
if I put them where I know I like to keep them. (G)
Well, of course... ;)
He's pretty good about that, overall. Guess he knows I like
some order to the kitchen. (G)
After all these years, one would hope that he'd learned
that... ;)
Some people never learn. I once tried (with her OK) to rearrange
my mom's kitchen cabinets so that she had a full set of the
various dishes she needed on the lowest shelf. Next time we
visited, they were back the way she'd had them before--and she
was fussing about how hard it was to reach even the second shelf.
That makes a little sense... even though she gave the ok, she
wasn't the one doing the rearranging, and so was easy enough to
revert to what she was used to, even if it wasn't as convenient
in the long run... And it was a one-time rearrangement....
Besides that, the dementia was beginning to kick in but we didn't recognise it as such. Had we been there on a more regular basis, we probably would have picked up on it but, that's hindsight now.
After all the moves we've made, I try to arrainge for what's
easiest to use/get to in each new kitchen.
You've had lots of moves to learn that lesson from... :) And
Steve has been in on each new arrangement, so can have a sense
of what makes sense to you... :)
He basically lets me do what I want and will put up hangers, etc as I
ask for them. But, he knows that I like to keep a certain order to
things once I have it set to my liking and will try to not mess it up
too much. Best thing I did in HI and GA was to make lists and tape
them to the inside of the cabinet doors as to what was in each unit, on what shelf.
After
that, we'll see how the bodies are holding up.
Right... that's why I said a couple of years... ;)
Meanwhile, today was the initial meeting if interested for working VBS
at our church. I went, and yes, signed up for crafts and registration. Signed Steve up for the technical support also. (G)
The local VBS should be within your capabilities this year still...
and I know you both enjoy being a part of it... ;)
shelf. NB>> That makes a little sense... even though she gave the ok,was fussing about how hard it was to reach even the second
she
wasn't the one doing the rearranging, and so was easy enough to
revert to what she was used to, even if it wasn't as convenient
in the long run... And it was a one-time rearrangement....
Besides that, the dementia was beginning to kick in but we didn't recognise it as such. Had we been there on a more regular basis, we probably would have picked up on it but, that's hindsight now.
It is hindsight now... and even had you been closer, you might not
have picked up on it any faster... it tends to be gradual, like kids growing... one tends to see it more in chunks...
After all the moves we've made, I try to arrainge for what's
easiest to use/get to in each new kitchen.
You've had lots of moves to learn that lesson from... :) And
Steve has been in on each new arrangement, so can have a sense
of what makes sense to you... :)
He basically lets me do what I want and will put up hangers, etc as I
ask for them. But, he knows that I like to keep a certain order to
things once I have it set to my liking and will try to not mess it up
too much. Best thing I did in HI and GA was to make lists and tape
them to the inside of the cabinet doors as to what was in each unit, on what shelf.
Aids to memory... :) What's logical to you isn't nexessarily logical
to someone else... (G)
Quoting Ruth Haffly to Nancy Backus on 05-03-19 16:06 <=-
After that, we'll see how the bodies are holding up.
Right... that's why I said a couple of years... ;)
Meanwhile, today was the initial meeting if interested for
working VBS at our church. I went, and yes, signed up for crafts
and registration. Signed Steve up for the technical support also. (G)
The local VBS should be within your capabilities this year still...
and I know you both enjoy being a part of it... ;)
I think now they half expect we will sign up for specific jobs. (G)
Steve did refreshments a couple of times, as well as the sound
because there's no overlap in the time scheduling. That's why I do registration besides the crafts.
That makes a little sense... even though she gave the ok, she
wasn't the one doing the rearranging, and so was easy enough to
revert to what she was used to, even if it wasn't as convenient
in the long run... And it was a one-time rearrangement....
Besides that, the dementia was beginning to kick in but we didn't
recognise it as such. Had we been there on a more regular basis,
we probably would have picked up on it but, that's hindsight now.
It is hindsight now... and even had you been closer, you might not
have picked up on it any faster... it tends to be gradual, like kids
growing... one tends to see it more in chunks...
Yes, and we weren't really considering that at that point. It seemed
to be more of just an occaisional slip of the memory at that point. The general anesthesia she had some years later, in addition to the many
years of improperly controlled diabetes, really kicked it in.
After all the moves we've made, I try to arrainge for what's
easiest to use/get to in each new kitchen.
You've had lots of moves to learn that lesson from... :) And
Steve has been in on each new arrangement, so can have a sense
of what makes sense to you... :)
He basically lets me do what I want and will put up hangers, etc
as I ask for them. But, he knows that I like to keep a certain
order to things once I have it set to my liking and will try to
not mess it up too much. Best thing I did in HI and GA was to
make lists and tape them to the inside of the cabinet doors as
to what was in each unit, on what shelf.
Aids to memory... :) What's logical to you isn't nexessarily
logical to someone else... (G)
True, because it's been mostly my kitchen. Now it's more our kitchen.
(G)
also. (G) NB>> The local VBS should be within your capabilities thisMeanwhile, today was the initial meeting if interested for
working VBS at our church. I went, and yes, signed up for crafts
and registration. Signed Steve up for the technical support
year still... NB>> and I know you both enjoy being a part of it...
;)
I think now they half expect we will sign up for specific jobs. (G)
Steve did refreshments a couple of times, as well as the sound
because there's no overlap in the time scheduling. That's why I do registration besides the crafts.
You've both done it enough that they know now which jobs you'd likely do... ;) If you weren't able to help out some year, they'd probably
have to scramble to get someone to cover.... ;)
didn't RH>> recognise it as such. Had we been there on a more regular basis,That makes a little sense... even though she gave the ok, she
wasn't the one doing the rearranging, and so was easy enough to
revert to what she was used to, even if it wasn't as convenient
in the long run... And it was a one-time rearrangement....
Besides that, the dementia was beginning to kick in but we
now. NB>> It is hindsight now... and even had you been closer, youwe probably would have picked up on it but, that's hindsight
might not NB>> have picked up on it any faster... it tends to be
gradual, like kids NB>> growing... one tends to see it more in
chunks...
Yes, and we weren't really considering that at that point. It seemed
to be more of just an occaisional slip of the memory at that point. The general anesthesia she had some years later, in addition to the many
years of improperly controlled diabetes, really kicked it in.
Those both do take a big toll...
After all the moves we've made, I try to arrainge for what's
easiest to use/get to in each new kitchen.
You've had lots of moves to learn that lesson from... :) And
Steve has been in on each new arrangement, so can have a sense
of what makes sense to you... :)
He basically lets me do what I want and will put up hangers, etc
as I ask for them. But, he knows that I like to keep a certain
order to things once I have it set to my liking and will try to
not mess it up too much. Best thing I did in HI and GA was to
make lists and tape them to the inside of the cabinet doors as
to what was in each unit, on what shelf.
Aids to memory... :) What's logical to you isn't nexessarily
logical to someone else... (G)
True, because it's been mostly my kitchen. Now it's more our kitchen.
(G)
Yup... as he does more and more cooking and baking in it... :)
Quoting Ruth Haffly to Nancy Backus on 05-09-19 14:30 <=-
The local VBS should be within your capabilities this year
still... and I know you both enjoy being a part of it... ;)
I think now they half expect we will sign up for specific
jobs. (G) Steve did refreshments a couple of times, as well as
the sound because there's no overlap in the time scheduling.
That's why I do registration besides the crafts.
You've both done it enough that they know now which jobs you'd
likely do... ;) If you weren't able to help out some year,
they'd probably have to scramble to get someone to cover.... ;)
Probably so, and now I've got to make sure all the craft stuff for VT
is packed/ready to go on the van, along with instructions on how to do
the projects. We're not going, but my craft ideas are. (G)
It is hindsight now... and even had you been closer, you
might not have picked up on it any faster... it tends to be
gradual, like kids growing... one tends to see it more in
chunks...
Yes, and we weren't really considering that at that point. It
seemed to be more of just an occaisional slip of the memory at
that point. The general anesthesia she had some years later, in
addition to the many years of improperly controlled diabetes,
really kicked it in.
Those both do take a big toll...
Very much so. After she got out of the hospital/rehab with her hip,
Dad wouldn't let her do any more cooking, tho it was hard to keep her
out of the kitchen. About 9 months later she went into the nursing
home.
After all the moves we've made, I try to arrainge for what's
easiest to use/get to in each new kitchen.
You've had lots of moves to learn that lesson from... :) And
Steve has been in on each new arrangement, so can have a sense
of what makes sense to you... :)
He basically lets me do what I want and will put up hangers, etc
as I ask for them. But, he knows that I like to keep a certain
order to things once I have it set to my liking and will try to
not mess it up too much. Best thing I did in HI and GA was to
make lists and tape them to the inside of the cabinet doors as
to what was in each unit, on what shelf.
Aids to memory... :) What's logical to you isn't necessarily
logical to someone else... (G)
True, because it's been mostly my kitchen. Now it's more our
kitchen. (G)
Yup... as he does more and more cooking and baking in it... :)
But I still set it up basically the way I wanted. He tinkers with it a bit, just got a new espresso maker so re-arrainged a few things to fit
it in.
the sound because there's no overlap in the time scheduling.
That's why I do registration besides the crafts.
You've both done it enough that they know now which jobs you'd
likely do... ;) If you weren't able to help out some year,
they'd probably have to scramble to get someone to cover.... ;)
Probably so, and now I've got to make sure all the craft stuff for VT
is packed/ready to go on the van, along with instructions on how to do
the projects. We're not going, but my craft ideas are. (G)
And you'll get to fine tune it during your VBS... Just have to
probably have more detailed instructions for someone else to do it
than you'd
need for yourself... :)
It is hindsight now... and even had you been closer, you
might not have picked up on it any faster... it tends to be
gradual, like kids growing... one tends to see it more in
chunks...
Yes, and we weren't really considering that at that point. It
seemed to be more of just an occaisional slip of the memory at
that point. The general anesthesia she had some years later, in
addition to the many years of improperly controlled diabetes,
really kicked it in.
Those both do take a big toll...
Very much so. After she got out of the hospital/rehab with her hip,
Dad wouldn't let her do any more cooking, tho it was hard to keep her
out of the kitchen. About 9 months later she went into the nursing
home.
She "knew" that her place was in the kitchen, despite being told otherwise....
to what was in each unit, on what shelf.
Aids to memory... :) What's logical to you isn't necessarily
logical to someone else... (G)
True, because it's been mostly my kitchen. Now it's more our
kitchen. (G)
Yup... as he does more and more cooking and baking in it... :)
But I still set it up basically the way I wanted. He tinkers with it a bit, just got a new espresso maker so re-arrainged a few things to fit
it in.
Some things can be negotiated... (G)
Quoting Ruth Haffly to Nancy Backus on 05-15-19 22:24 <=-
the sound because there's no overlap in the time scheduling.
That's why I do registration besides the crafts.
You've both done it enough that they know now which jobs you'd
likely do... ;) If you weren't able to help out some year,
they'd probably have to scramble to get someone to cover.... ;)
Probably so, and now I've got to make sure all the craft stuff for
VT is packed/ready to go on the van, along with instructions on how
to do the projects. We're not going, but my craft ideas are. (G)
And you'll get to fine tune it during your VBS... Just have toProbably so, just have to come up with some ideas now. I'll be reading
probably have more detailed instructions for someone else to do it
than you'd need for yourself... :)
and re-reading the lessons several times in the next week or so to get ideas, then start shopping for supplies.
It is hindsight now... and even had you been closer, you
might not have picked up on it any faster... it tends to be
gradual, like kids growing... one tends to see it more in
chunks...
Yes, and we weren't really considering that at that point. It
seemed to be more of just an occaisional slip of the memory at
that point. The general anesthesia she had some years later, in
addition to the many years of improperly controlled diabetes,
really kicked it in.
Those both do take a big toll...
Very much so. After she got out of the hospital/rehab with her
hip, Dad wouldn't let her do any more cooking, tho it was hard to
keep her out of the kitchen. About 9 months later she went into
the nursing home.
She "knew" that her place was in the kitchen, despite being told
otherwise....
Very much so. We were up to visit during that time. One night Steve
and Dad went out to get supper; I had quite a time convincing Mom that supper was coming and she didn't have to do anything. Finally just let
her set the table which kept her occupied for a few minutes, anyway.
to what was in each unit, on what shelf.
Aids to memory... :) What's logical to you isn't necessarily
logical to someone else... (G)
True, because it's been mostly my kitchen. Now it's more our
kitchen. (G)
Yup... as he does more and more cooking and baking in it... :)
But I still set it up basically the way I wanted. He tinkers
with it a bit, just got a new espresso maker so re-arrainged a
few things to fit it in.
Some things can be negotiated... (G)
Yes, and he likes his coffee so...............
it NB>> than you'd need for yourself... :)And you'll get to fine tune it during your VBS... Just have to
probably have more detailed instructions for someone else to do
Probably so, just have to come up with some ideas now. I'll be reading
and re-reading the lessons several times in the next week or so to get ideas, then start shopping for supplies.
What's the theme this year...?
to RH>> keep her out of the kitchen. About 9 months later she wentIt is hindsight now... and even had you been closer, you
might not have picked up on it any faster... it tends to be
gradual, like kids growing... one tends to see it more in
chunks...
Yes, and we weren't really considering that at that point. It
seemed to be more of just an occaisional slip of the memory at
that point. The general anesthesia she had some years later, in
addition to the many years of improperly controlled diabetes,
really kicked it in.
Those both do take a big toll...
Very much so. After she got out of the hospital/rehab with her
hip, Dad wouldn't let her do any more cooking, tho it was hard
into
the nursing home.
She "knew" that her place was in the kitchen, despite being told
otherwise....
Very much so. We were up to visit during that time. One night Steve
and Dad went out to get supper; I had quite a time convincing Mom that supper was coming and she didn't have to do anything. Finally just let
her set the table which kept her occupied for a few minutes, anyway.
That worked... :)
to what was in each unit, on what shelf.
Aids to memory... :) What's logical to you isn't necessarily
logical to someone else... (G)
True, because it's been mostly my kitchen. Now it's more our
kitchen. (G)
Yup... as he does more and more cooking and baking in it... :)
But I still set it up basically the way I wanted. He tinkers
with it a bit, just got a new espresso maker so re-arrainged a
few things to fit it in.
Some things can be negotiated... (G)
Yes, and he likes his coffee so...............
Yup.
Quoting Ruth Haffly to Nancy Backus on 05-21-19 14:09 <=-
And you'll get to fine tune it during your VBS... Just have to
probably have more detailed instructions for someone else to do
it than you'd need for yourself... :)
Probably so, just have to come up with some ideas now. I'll be
reading and re-reading the lessons several times in the next
week or so to get ideas, then start shopping for supplies.
What's the theme this year...?
God's Call. We did it several years ago--first time I did the crafts
and found out Elmer's glue and multi day projects don't work well together.
She "knew" that her place was in the kitchen, despite being told
otherwise....
Very much so. We were up to visit during that time. One night
Steve and Dad went out to get supper; I had quite a time
convincing Mom that supper was coming and she didn't have to do
anything. Finally just let her set the table which kept her
occupied for a few minutes, anyway.
That worked... :)
Other nights I put the meal together but let her do some things I knew
she could do safely. She peeled potatoes but I cut them up. Their
knives weren't in the best of shape; I knew she'd cut herself quite
often so I figured to remove that hazard.
True, because it's been mostly my kitchen. Now it's more our
kitchen. (G)
Yup... as he does more and more cooking and baking in it... :)
But I still set it up basically the way I wanted. He tinkers
with it a bit, just got a new espresso maker so re-arrainged a
few things to fit it in.
Some things can be negotiated... (G)
Yes, and he likes his coffee so...............
Yup.
As long as I have a way to heat hot water for my tea, I'm happy. Had
been using an electric pot after we got rid of the Keurig but it
started to rust out. Now I either use the tea kettle or microwave.
probably have more detailed instructions for someone else to do
it than you'd need for yourself... :)
Probably so, just have to come up with some ideas now. I'll be
reading and re-reading the lessons several times in the next
week or so to get ideas, then start shopping for supplies.
What's the theme this year...?
God's Call. We did it several years ago--first time I did the crafts
and found out Elmer's glue and multi day projects don't work well together.
So you totally have to rethink your projects for this year...? Is
this going to be lessons on different people of the Bible that God
called to serve in various ways....?
told NB>>> otherwise....She "knew" that her place was in the kitchen, despite being
Very much so. We were up to visit during that time. One night
Steve and Dad went out to get supper; I had quite a time
convincing Mom that supper was coming and she didn't have to do
anything. Finally just let her set the table which kept her
occupied for a few minutes, anyway.
That worked... :)
Other nights I put the meal together but let her do some things I knew
she could do safely. She peeled potatoes but I cut them up. Their
knives weren't in the best of shape; I knew she'd cut herself quite
often so I figured to remove that hazard.
Good thinking there, too... :)
True, because it's been mostly my kitchen. Now it's more our
kitchen. (G)
Yup... as he does more and more cooking and baking in it... :)
But I still set it up basically the way I wanted. He tinkers
with it a bit, just got a new espresso maker so re-arrainged a
few things to fit it in.
Some things can be negotiated... (G)
Yes, and he likes his coffee so...............
Yup.
As long as I have a way to heat hot water for my tea, I'm happy. Had
been using an electric pot after we got rid of the Keurig but it
started to rust out. Now I either use the tea kettle or microwave.
Either one works fine.... the nuker maybe a little faster, though....
;)
Quoting Ruth Haffly to Nancy Backus on 05-28-19 11:39 <=-
Probably so, just have to come up with some ideas now. I'll be
reading and re-reading the lessons several times in the next
week or so to get ideas, then start shopping for supplies.
What's the theme this year...?
God's Call. We did it several years ago--first time I did the
crafts and found out Elmer's glue and multi day projects don't
work well together.
So you totally have to rethink your projects for this year...?
Is this going to be lessons on different people of the Bible
that God called to serve in various ways....?
No, basically God's Call on (to) people. I won't go into more detail
here; we can take it to e-mail if needs be.
Other nights I put the meal together but let her do some things
I knew she could do safely. She peeled potatoes but I cut them
up. Their knives weren't in the best of shape; I knew she'd cut
herself quite often so I figured to remove that hazard.
Good thinking there, too... :)
I remeber growing up with just a wall mounted (small circles thing)
knife sharpener; I think actually it basically just reset the edge. I don't recall Dad using a sharpener on the knives--they just seemed to
get duller and duller so became more and more of a hazard. After I
left home, coming back to visit and trying to cook a meal, finding a reasonably sharp knife was a bit of a challenge.
True, because it's been mostly my kitchen. Now it's more our
kitchen. (G)
Yup... as he does more and more cooking and baking in it... :)
But I still set it up basically the way I wanted. He tinkers
with it a bit, just got a new espresso maker so re-arrainged a
few things to fit it in.
Some things can be negotiated... (G)
Yes, and he likes his coffee so...............
Yup.
As long as I have a way to heat hot water for my tea, I'm happy.
Had been using an electric pot after we got rid of the Keurig but it
started to rust out. Now I either use the tea kettle or microwave.
Either one works fine.... the nuker maybe a little faster,
though.... ;)
It's a toss up; I'll generally put the tea kettle on the induction
cooker so it heats up fairly fast.
God's Call. We did it several years ago--first time I did the
crafts and found out Elmer's glue and multi day projects don't
work well together.
So you totally have to rethink your projects for this year...?
Is this going to be lessons on different people of the Bible
that God called to serve in various ways....?
No, basically God's Call on (to) people. I won't go into more detail
here; we can take it to e-mail if needs be.
Ok, send me more details in email... I am curious as to how that one
works out... :)
Other nights I put the meal together but let her do some things
I knew she could do safely. She peeled potatoes but I cut them
up. Their knives weren't in the best of shape; I knew she'd cut
herself quite often so I figured to remove that hazard.
Good thinking there, too... :)
I remeber growing up with just a wall mounted (small circles thing)
knife sharpener; I think actually it basically just reset the edge. I don't recall Dad using a sharpener on the knives--they just seemed to
get duller and duller so became more and more of a hazard. After I
left home, coming back to visit and trying to cook a meal, finding a reasonably sharp knife was a bit of a challenge.
So bringing your own with you became a better option, I'd guess... :)
but it RH>> started to rust out. Now I either use the tea kettle or microwave. NB>> Either one works fine.... the nuker maybe a little faster,with it a bit, just got a new espresso maker so re-arrainged a
few things to fit it in.
Some things can be negotiated... (G)
Yes, and he likes his coffee so...............
Yup.
As long as I have a way to heat hot water for my tea, I'm happy.
Had been using an electric pot after we got rid of the Keurig
though.... ;)
It's a toss up; I'll generally put the tea kettle on the induction
cooker so it heats up fairly fast.
And if you think of it, you can start the teakettle earlier while
doing one more thing before sitting down to your tea, too... ;)
Quoting Ruth Haffly to Nancy Backus on 05-31-19 19:48 <=-
God's Call. We did it several years ago--first time I did the
crafts and found out Elmer's glue and multi day projects don't
work well together.
So you totally have to rethink your projects for this year...?
Is this going to be lessons on different people of the Bible
that God called to serve in various ways....?
No, basically God's Call on (to) people. I won't go into more
detail here; we can take it to e-mail if needs be.
Ok, send me more details in email... I am curious as to how
that one works out... :)
Will do.
Other nights I put the meal together but let her do some things
I knew she could do safely. She peeled potatoes but I cut them
up. Their knives weren't in the best of shape; I knew she'd cut
herself quite often so I figured to remove that hazard.
Good thinking there, too... :)
I remember growing up with just a wall mounted (small circles
thing) knife sharpener; I think actually it basically just reset
the edge. I don't recall Dad using a sharpener on the knives--
they just seemed to get duller and duller so became more and
more of a hazard. After I left home, coming back to visit and
trying to cook a meal, finding a reasonably sharp knife was a
bit of a challenge.
So bringing your own with you became a better option, I'd guess..
We never did so I always tried to pick the best of what she had to
use. Hard choice sometimes. Don't know what happened to those knives,
if my brother kept them when he moved into the house or got rid of
them, but they're not worth asking about.
with it a bit, just got a new espresso maker so re-arrainged a
few things to fit it in.
Some things can be negotiated... (G)
Yes, and he likes his coffee so...............
Yup.
As long as I have a way to heat hot water for my tea, I'm happy.
Had been using an electric pot after we got rid of the Keurig
but it started to rust out. Now I either use the tea kettle or
microwave.
Either one works fine.... the nuker maybe a little faster,
though.... ;)
It's a toss up; I'll generally put the tea kettle on the
induction cooker so it heats up fairly fast.
And if you think of it, you can start the teakettle earlier
while doing one more thing before sitting down to your tea,
too... ;)
That's generally the first thing I do when I go into the kitchen in
the morning. Get the tea going so it's ready whenever I'm ready for it.
Is this going to be lessons on different people of the Bible
that God called to serve in various ways....?
No, basically God's Call on (to) people. I won't go into more
detail here; we can take it to e-mail if needs be.
Ok, send me more details in email... I am curious as to how
that one works out... :)
Will do.
Received and answered.
guess..I remember growing up with just a wall mounted (small circles
thing) knife sharpener; I think actually it basically just reset
the edge. I don't recall Dad using a sharpener on the knives--
they just seemed to get duller and duller so became more and
more of a hazard. After I left home, coming back to visit and
trying to cook a meal, finding a reasonably sharp knife was a
bit of a challenge.
So bringing your own with you became a better option, I'd
We never did so I always tried to pick the best of what she had to
use. Hard choice sometimes. Don't know what happened to those knives,
if my brother kept them when he moved into the house or got rid of
them, but they're not worth asking about.
Ah... Only reason to really wonder would be if there was a chance you might have to use them again, if cooking in his kitchen... ;)
happy. RH>>> Had been using an electric pot after we got rid of the KeurigAs long as I have a way to heat hot water for my tea, I'm
but it started to rust out. Now I either use the tea kettle or
microwave.
Either one works fine.... the nuker maybe a little faster,
though.... ;)
It's a toss up; I'll generally put the tea kettle on the
induction cooker so it heats up fairly fast.
And if you think of it, you can start the teakettle earlier
while doing one more thing before sitting down to your tea,
too... ;)
That's generally the first thing I do when I go into the kitchen in
the morning. Get the tea going so it's ready whenever I'm ready for it.
That works... :)
Quoting Ruth Haffly to Nancy Backus on 06-05-19 17:09 <=-
So bringing your own with you became a better option, I'd
guess..
We never did so I always tried to pick the best of what she
had to use. Hard choice sometimes. Don't know what happened to
those knives, if my brother kept them when he moved into the
house or got rid of them, but they're not worth asking about.
Ah... Only reason to really wonder would be if there was aI did, when we went up for Dad's services. My brother asked me to make some ziti so I had to cut up an onion with what was available. I found
chance you might have to use them again, if cooking in his
kitchen... ;)
a knife that did a passable job, but still not the quality of my
knives.
As long as I have a way to heat hot water for my tea, I'm
happy. Had been using an electric pot after we got rid of the
Keurig but it started to rust out. Now I either use the tea
kettle or microwave.
Either one works fine.... the nuker maybe a little faster,
though.... ;)
It's a toss up; I'll generally put the tea kettle on the
induction cooker so it heats up fairly fast.
And if you think of it, you can start the teakettle earlier
while doing one more thing before sitting down to your tea,
too... ;)
That's generally the first thing I do when I go into the
kitchen in the morning. Get the tea going so it's ready
whenever I'm ready for it.
That works... :)
It's become routine now. If I get wrapped up in something else and it cools too much, I can reheat it. If it's too hot, I can add an ice crescent. (G) Mostly, tho, it's just right.
I did, when we went up for Dad's services. My brother asked me to make some ziti so I had to cut up an onion with what was available. I foundthose knives, if my brother kept them when he moved into the
house or got rid of them, but they're not worth asking about.
Ah... Only reason to really wonder would be if there was a
chance you might have to use them again, if cooking in his
kitchen... ;)
a knife that did a passable job, but still not the quality of my
knives.
At least there was one that was passable... ;)
As long as I have a way to heat hot water for my tea, I'm
happy. Had been using an electric pot after we got rid of the
Keurig but it started to rust out. Now I either use the tea
kettle or microwave.
Either one works fine.... the nuker maybe a little faster,
though.... ;)
It's a toss up; I'll generally put the tea kettle on the
induction cooker so it heats up fairly fast.
And if you think of it, you can start the teakettle earlier
while doing one more thing before sitting down to your tea,
too... ;)
That's generally the first thing I do when I go into the
kitchen in the morning. Get the tea going so it's ready
whenever I'm ready for it.
That works... :)
It's become routine now. If I get wrapped up in something else and it cools too much, I can reheat it. If it's too hot, I can add an ice crescent. (G) Mostly, tho, it's just right.
Got it down to a science, I see...
Quoting Ruth Haffly to Nancy Backus on 06-11-19 20:09 <=-
those knives, if my brother kept them when he moved into the
house or got rid of them, but they're not worth asking about.
Ah... Only reason to really wonder would be if there was a
chance you might have to use them again, if cooking in his
kitchen... ;)
I did, when we went up for Dad's services. My brother asked me
to make some ziti so I had to cut up an onion with what was
available. I found a knife that did a passable job, but still
not the quality of my knives.
At least there was one that was passable... ;)
Barely, but better than none.
As long as I have a way to heat hot water for my tea, I'm
happy. Had been using an electric pot after we got rid of the
Keurig but it started to rust out. Now I either use the tea
kettle or microwave.
Either one works fine.... the nuker maybe a little faster,
though.... ;)
It's a toss up; I'll generally put the tea kettle on the
induction cooker so it heats up fairly fast.
And if you think of it, you can start the teakettle earlier
while doing one more thing before sitting down to your tea,
too... ;)
That's generally the first thing I do when I go into the
kitchen in the morning. Get the tea going so it's ready
whenever I'm ready for it.
That works... :)
It's become routine now. If I get wrapped up in something else
and it cools too much, I can reheat it. If it's too hot, I can
add an ice crescent. (G) Mostly, tho, it's just right.
Got it down to a science, I see...
Basically so. I don't mind the smell of coffee, just can't take the
taste of it so will enjoy my tea in the morning instead.
I did, when we went up for Dad's services. My brother asked me
to make some ziti so I had to cut up an onion with what was
available. I found a knife that did a passable job, but still
not the quality of my knives.
At least there was one that was passable... ;)
Barely, but better than none.
Maybe you should plan to take one of yours with you just in case, if there's a next time... :)
That's generally the first thing I do when I go into the
kitchen in the morning. Get the tea going so it's ready
whenever I'm ready for it.
That works... :)
It's become routine now. If I get wrapped up in something else
and it cools too much, I can reheat it. If it's too hot, I can
add an ice crescent. (G) Mostly, tho, it's just right.
Got it down to a science, I see...
Basically so. I don't mind the smell of coffee, just can't take the
taste of it so will enjoy my tea in the morning instead.
Keeps everybody happy... :) Around our house, it's generally milk instead of coffee or tea.... :)
On 06-24-19 12:36, Michael Loo <=-
spoke to Dale Shipp about 574 dining with the <=-
I finished up the pasta in cream/sherry sauce tonight. It still was good, reheated at low speed in the microwave.
Quoting Ruth Haffly to Nancy Backus on 06-22-19 22:42 <=-
I did, when we went up for Dad's services. My brother asked me
to make some ziti so I had to cut up an onion with what was
available. I found a knife that did a passable job, but still
not the quality of my knives.
At least there was one that was passable... ;)
Barely, but better than none.
Maybe you should plan to take one of yours with you just in
case, if there's a next time... :)
We'll see what the circumstances are. If we can bring the camper,
we'll have good knives with us. It's a rather complete kitchen, as you will see.
That's generally the first thing I do when I go into the
kitchen in the morning. Get the tea going so it's ready
whenever I'm ready for it.
That works... :)
It's become routine now. If I get wrapped up in something else
and it cools too much, I can reheat it. If it's too hot, I can
add an ice crescent. (G) Mostly, tho, it's just right.
Got it down to a science, I see...
Basically so. I don't mind the smell of coffee, just can't take
the taste of it so will enjoy my tea in the morning instead.
Keeps everybody happy... :) Around our house, it's generally
milk instead of coffee or tea.... :)
Steve is lactose intolerant; I gave up drinking milk some years ago so
we don't keep the regular stuff on hand. He'll have almond milk on his cereal and I use the dry in baking. I'll mix some of the regular up in small amounts, as needed, for cooking also.
Maybe you should plan to take one of yours with you just in
case, if there's a next time... :)
We'll see what the circumstances are. If we can bring the camper,
we'll have good knives with us. It's a rather complete kitchen, as you will see.
Actually, I think I have seen.... ;)
That works... :)
It's become routine now. If I get wrapped up in something else
and it cools too much, I can reheat it. If it's too hot, I can
add an ice crescent. (G) Mostly, tho, it's just right.
Got it down to a science, I see...
Basically so. I don't mind the smell of coffee, just can't take
the taste of it so will enjoy my tea in the morning instead.
Keeps everybody happy... :) Around our house, it's generally
milk instead of coffee or tea.... :)
Steve is lactose intolerant; I gave up drinking milk some years ago so
we don't keep the regular stuff on hand. He'll have almond milk on his cereal and I use the dry in baking. I'll mix some of the regular up in small amounts, as needed, for cooking also.
Meanwhile, neither of us is lactose intolerant, thankfully.... and I'm coffee-intolerant.... ;)
Quoting Ruth Haffly to Nancy Backus on 06-28-19 14:27 <=-
Maybe you should plan to take one of yours with you just in
case, if there's a next time... :)
We'll see what the circumstances are. If we can bring the
camper, we'll have good knives with us. It's a rather complete
kitchen, as you will see.
Actually, I think I have seen.... ;)
We keep adding to it tho. (G)
It's become routine now. If I get wrapped up in something else
and it cools too much, I can reheat it. If it's too hot, I can
add an ice crescent. (G) Mostly, tho, it's just right.
Got it down to a science, I see...
Basically so. I don't mind the smell of coffee, just can't take
the taste of it so will enjoy my tea in the morning instead.
Keeps everybody happy... :) Around our house, it's generally
milk instead of coffee or tea.... :)
Steve is lactose intolerant; I gave up drinking milk some years
ago so we don't keep the regular stuff on hand. He'll have almond
milk on his cereal and I use the dry in baking. I'll mix some of
the regular up in small amounts, as needed, for cooking also.
Meanwhile, neither of us is lactose intolerant, thankfully....
and I'm coffee-intolerant.... ;)
I'm not coffee intolerant; I just can't take the taste of it.
We'll see what the circumstances are. If we can bring the
camper, we'll have good knives with us. It's a rather complete
kitchen, as you will see.
Actually, I think I have seen.... ;)
We keep adding to it tho. (G)
No surprise there.... (G)
almond RH>> milk on his cereal and I use the dry in baking. I'll mixBasically so. I don't mind the smell of coffee, just can't take
the taste of it so will enjoy my tea in the morning instead.
Keeps everybody happy... :) Around our house, it's generally
milk instead of coffee or tea.... :)
Steve is lactose intolerant; I gave up drinking milk some years
ago so we don't keep the regular stuff on hand. He'll have
some of
the regular up in small amounts, as needed, for cooking also.
Meanwhile, neither of us is lactose intolerant, thankfully....
and I'm coffee-intolerant.... ;)
I'm not coffee intolerant; I just can't take the taste of it.
I still miss it... :) Along with apples.... ;)
Quoting Ruth Haffly to Nancy Backus on 07-03-19 17:17 <=-
We'll see what the circumstances are. If we can bring the
camper, we'll have good knives with us. It's a rather complete
kitchen, as you will see.
Actually, I think I have seen.... ;)
We keep adding to it tho. (G)
No surprise there.... (G)
No, not really.
Basically so. I don't mind the smell of coffee, just can't take
the taste of it so will enjoy my tea in the morning instead.
Keeps everybody happy... :) Around our house, it's generally
milk instead of coffee or tea.... :)
Steve is lactose intolerant; I gave up drinking milk some years
ago so we don't keep the regular stuff on hand. He'll have
almond milk on his cereal and I use the dry in baking. I'll mix
some of the regular up in small amounts, as needed, for cooking
also.
Meanwhile, neither of us is lactose intolerant, thankfully....
and I'm coffee-intolerant.... ;)
I'm not coffee intolerant; I just can't take the taste of it.
I still miss it... :) Along with apples.... ;)
I never developed a taste for coffee so don't miss it. OTOH, if I had
to give up apples, I would miss them. There are fruits I like better
but nothing can replace apples for some things.
We'll see what the circumstances are. If we can bring the
camper, we'll have good knives with us. It's a rather complete
kitchen, as you will see.
Actually, I think I have seen.... ;)
We keep adding to it tho. (G)
No surprise there.... (G)
No, not really.
If nothing else, Steve will find some neat gadget... ;)
Meanwhile, neither of us is lactose intolerant, thankfully....
and I'm coffee-intolerant.... ;)
I'm not coffee intolerant; I just can't take the taste of it.
I still miss it... :) Along with apples.... ;)
I never developed a taste for coffee so don't miss it. OTOH, if I had
to give up apples, I would miss them. There are fruits I like better
but nothing can replace apples for some things.
Indeed.... tell me about it....!!! Along with the plenty of things
that don't need the extra apple in them, there are all those lovely
apple
things that I just can't have any more.... and pear or grape don't substitute for all of them....
Quoting Ruth Haffly to Nancy Backus on 07-21-19 19:58 <=-
We'll see what the circumstances are. If we can bring the
camper, we'll have good knives with us. It's a rather complete
kitchen, as you will see.
Actually, I think I have seen.... ;)
We keep adding to it tho. (G)
No surprise there.... (G)
No, not really.
If nothing else, Steve will find some neat gadget... ;)
Undoubtedly. He's on a forum where all sorts of ideas are exchanged, including pictures. He's posted some of his work too.
I'm not coffee intolerant; I just can't take the taste of it.
I still miss it... :) Along with apples.... ;)
I never developed a taste for coffee so don't miss it. OTOH, if
I had to give up apples, I would miss them. There are fruits I
like better but nothing can replace apples for some things.
Indeed.... tell me about it....!!! Along with the plenty of things
that don't need the extra apple in them, there are all those lovely
apple things that I just can't have any more.... and pear or grape
don't substitute for all of them....
Pear worked well last year for the Waldorf type salad I made, the year before for the dessert Gail made. But, I know, it can't sub for everything, much as you would want it to sometimes. Grape is even less
of a sub for some things, IMO.
We keep adding to it tho. (G)
No surprise there.... (G)
No, not really.
If nothing else, Steve will find some neat gadget... ;)
Undoubtedly. He's on a forum where all sorts of ideas are exchanged, including pictures. He's posted some of his work too.
Good to share... :)
things NB>> that don't need the extra apple in them, there are allI'm not coffee intolerant; I just can't take the taste of it.
I still miss it... :) Along with apples.... ;)
I never developed a taste for coffee so don't miss it. OTOH, if
I had to give up apples, I would miss them. There are fruits I
like better but nothing can replace apples for some things.
Indeed.... tell me about it....!!! Along with the plenty of
those lovely NB>> apple things that I just can't have any more....
and pear or grape NB>> don't substitute for all of them....
Pear worked well last year for the Waldorf type salad I made, the year before for the dessert Gail made. But, I know, it can't sub for everything, much as you would want it to sometimes. Grape is even less
of a sub for some things, IMO.
When the whole fruit is being used, pear is a better substitute...
either works out pretty well when talking about apple juice... it does depend on what it is, though... :)
Quoting Ruth Haffly to Nancy Backus on 07-26-19 20:38 <=-
We keep adding to it tho. (G)
No surprise there.... (G)
No, not really.
If nothing else, Steve will find some neat gadget... ;)
Undoubtedly. He's on a forum where all sorts of ideas are
exchanged, including pictures. He's posted some of his work too.
Good to share... :)
Very much so, he enjoys it very much.
I'm not coffee intolerant; I just can't take the taste of it.
I still miss it... :) Along with apples.... ;)
I never developed a taste for coffee so don't miss it. OTOH, if
I had to give up apples, I would miss them. There are fruits I
like better but nothing can replace apples for some things.
Indeed.... tell me about it....!!! Along with the plenty of
things that don't need the extra apple in them, there are all
those lovely apple things that I just can't have any more....
and pear or grape don't substitute for all of them....
Pear worked well last year for the Waldorf type salad I made,
the year before for the dessert Gail made. But, I know, it
can't sub for everything, much as you would want it to
sometimes. Grape is even less of a sub for some things, IMO.
When the whole fruit is being used, pear is a better
substitute... either works out pretty well when talking about
apple juice... it does depend on what it is, though... :)
I know, and that's the rub. We have to read labels for various
iterations of corn--that stuff is in almost every thing!
If nothing else, Steve will find some neat gadget... ;)
Undoubtedly. He's on a forum where all sorts of ideas are
exchanged, including pictures. He's posted some of his work too.
Good to share... :)
Very much so, he enjoys it very much.
No surprise there... :)
like better but nothing can replace apples for some things.
Indeed.... tell me about it....!!! Along with the plenty of
things that don't need the extra apple in them, there are all
those lovely apple things that I just can't have any more....
and pear or grape don't substitute for all of them....
Pear worked well last year for the Waldorf type salad I made,
the year before for the dessert Gail made. But, I know, it
can't sub for everything, much as you would want it to
sometimes. Grape is even less of a sub for some things, IMO.
When the whole fruit is being used, pear is a better
substitute... either works out pretty well when talking about
apple juice... it does depend on what it is, though... :)
I know, and that's the rub. We have to read labels for various
iterations of corn--that stuff is in almost every thing!
Quite a few things like that, actually... corn, apple, HFCS, MSG,
gluten, excessive salt, artificial sweeteners... depending on what the sensitivity is to..... :)
Quoting Ruth Haffly to Nancy Backus on 08-02-19 14:44 <=-
Pear worked well last year for the Waldorf type salad I made,
the year before for the dessert Gail made. But, I know, it
can't sub for everything, much as you would want it to
sometimes. Grape is even less of a sub for some things, IMO.
When the whole fruit is being used, pear is a better
substitute... either works out pretty well when talking about
apple juice... it does depend on what it is, though... :)
I know, and that's the rub. We have to read labels for various
iterations of corn--that stuff is in almost every thing!
Quite a few things like that, actually... corn, apple, HFCS, MSG,
gluten, excessive salt, artificial sweeteners... depending on
what the sensitivity is to..... :)
Or just pure don't like.
When we go to a Thai place we don't get anything with cilantro
in it for Steve or coconut for me. Getting harder to find those
options now, and splitting an entree is almost impossible.
MSG, NB>> gluten, excessive salt, artificial sweeteners... dependingWhen the whole fruit is being used, pear is a better
substitute... either works out pretty well when talking about
apple juice... it does depend on what it is, though... :)
I know, and that's the rub. We have to read labels for various
iterations of corn--that stuff is in almost every thing!
Quite a few things like that, actually... corn, apple, HFCS,
on
what the sensitivity is to..... :)
Or just pure don't like.
There is that, too... ;)
When we go to a Thai place we don't get anything with cilantro
in it for Steve or coconut for me. Getting harder to find those
options now, and splitting an entree is almost impossible.
At least for places like that, there's a chance that the cook would be willing and able to make some substitutions for you... not quite the
same as something previously processed... :)
Quoting Ruth Haffly to Nancy Backus on 08-08-19 19:55 <=-
When the whole fruit is being used, pear is a better
substitute... either works out pretty well when talking about
apple juice... it does depend on what it is, though... :)
I know, and that's the rub. We have to read labels for various
iterations of corn--that stuff is in almost every thing!
Quite a few things like that, actually... corn, apple, HFCS,
MSG, gluten, excessive salt, artificial sweeteners... depending
on what the sensitivity is to..... :)
Or just pure don't like.
There is that, too... ;)
Win some, lose some but overall, we eat quite well.
When we go to a Thai place we don't get anything with cilantro
in it for Steve or coconut for me. Getting harder to find those
options now, and splitting an entree is almost impossible.
At least for places like that, there's a chance that the cook
would be willing and able to make some substitutions for you...
not quite the same as something previously processed... :)
It's a possibility, if the place isn't too busy. If we couldn't do
that, then we'd probably order 2 entrees--a cilantro free and a coconut milk free ones. (G)
substitute... either works out pretty well when talking about
apple juice... it does depend on what it is, though... :)
I know, and that's the rub. We have to read labels for various
iterations of corn--that stuff is in almost every thing!
Quite a few things like that, actually... corn, apple, HFCS,
MSG, gluten, excessive salt, artificial sweeteners... depending
on what the sensitivity is to..... :)
Or just pure don't like.
There is that, too... ;)
Win some, lose some but overall, we eat quite well.
For sure... :)
When we go to a Thai place we don't get anything with cilantro
in it for Steve or coconut for me. Getting harder to find those
options now, and splitting an entree is almost impossible.
At least for places like that, there's a chance that the cook
would be willing and able to make some substitutions for you...
not quite the same as something previously processed... :)
It's a possibility, if the place isn't too busy. If we couldn't do
that, then we'd probably order 2 entrees--a cilantro free and a coconut milk free ones. (G)
And then take some home for another meal... :)
Quoting Ruth Haffly to Nancy Backus on 08-17-19 16:53 <=-
substitute... either works out pretty well when talking about
apple juice... it does depend on what it is, though... :)
I know, and that's the rub. We have to read labels for various
iterations of corn--that stuff is in almost every thing!
Quite a few things like that, actually... corn, apple, HFCS,
MSG, gluten, excessive salt, artificial sweeteners... depending
on what the sensitivity is to..... :)
Or just pure don't like.
There is that, too... ;)
Win some, lose some but overall, we eat quite well.
For sure... :)
For us, it's a lot better than we did as kids.
When we go to a Thai place we don't get anything with cilantro
in it for Steve or coconut for me. Getting harder to find those
options now, and splitting an entree is almost impossible.
At least for places like that, there's a chance that the cook
would be willing and able to make some substitutions for you...
not quite the same as something previously processed... :)
It's a possibility, if the place isn't too busy. If we couldn't
do that, then we'd probably order 2 entrees--a cilantro free and
a coconut milk free ones. (G)
And then take some home for another meal... :)
Always a possibility.
depending NB>>>> on what the sensitivity is to..... :)I know, and that's the rub. We have to read labels for various
iterations of corn--that stuff is in almost every thing!
Quite a few things like that, actually... corn, apple, HFCS,
MSG, gluten, excessive salt, artificial sweeteners...
Or just pure don't like.
There is that, too... ;)
Win some, lose some but overall, we eat quite well.
For sure... :)
For us, it's a lot better than we did as kids.
For us, probably some better... and in better quantities, at least for me... ;)
When we go to a Thai place we don't get anything with cilantro
in it for Steve or coconut for me. Getting harder to find those
options now, and splitting an entree is almost impossible.
At least for places like that, there's a chance that the cook
would be willing and able to make some substitutions for you...
not quite the same as something previously processed... :)
It's a possibility, if the place isn't too busy. If we couldn't
do that, then we'd probably order 2 entrees--a cilantro free and
a coconut milk free ones. (G)
And then take some home for another meal... :)
Always a possibility.
And enjoy it again.... ;)
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