You do need a certain amount of protein to counter balance the

carbs.
I do, you do, but in general people don't.

True, many people live off a diet very low (almost said lean) in protein
and appear to do well. If I didn't eat meat, I would make sure I got
protein from dairy. I usually have some sort of cheese, yogurt or

If I didn't eat meat, I'd die.

similar every day. When we went to the Publix in FL, we got some
quark--at a better price than the rare times we find it at Whole Foods.
Have to check the local Publix to see if they carry it, and if not,
suggest that they do.

I made some dip stuff with quark once. People
seemed to like it; to me it was an abomination.

If you really love garlic, you can use it raw;
if you just like it, parcook it first.

I'd use it raw. (G)

I find it easy to overdo in such dishes.

A little goes a very long way, especially for those that don't like a
lot of it.

Back maybe 40 years ago I went through a
more garlicky the better phase. Now it's like
the more garlicky the better in moderation, but
that's old age for you.

She does not seem to have been a shining
light in the culinary department.

That's pretty spot on.

That's kind of too bad; on the other hand,
your own adventures of cooking were more
adventuresome.

I wanted to get away from the way my mom cooked--to please my dad who
was a meat and potatoes eater. He was also very old school in that we

And by contrast, my mother's cooking is what I
aspire to.

had to have another vegetable with them, then dessert. Family rule was
that if we wanted seconds of meat (the few times it was available), we
had to have more vegetable or potato with it. Spaghetti and chili were
served about twice a month, more as a budget meal than any thing else.

Spaghetti or chili were for a long time my go-to
budget meals. I still haven't lost the taste for
them, though a lot of pasta isn't the greatest of
ideas for me.

Chop Suey was even rarer, maybe every few years.

I never had that, either the American or the
so-called Chinese kind, in the house.

I know, there's little to no chance I would ever encounter him. It

was a > sort of tongue in cheek comment.
On the other hand, I've sort of made
accommodations with the other doc.

And more willing to go with what he suggests?

Nah.

If the guy'd got much more annoying, I'd
have mentioned it - to him, the hospital
administration, and possibly the medical
board. Some things just have to be done.

True, a nurse friend of of ours put in a number of complaints about a
doctor who, shall I say, was not meeting certain standards of practice.
A few weeks ago the hospital administration let him go without advance notice; our friend was glad that someone had finally taken notice of the situation.

There would be no justice unless he ended up
pumping gas or slopping pigs for minimum wage.

Oddly, I've not been quick to fire ones I
didn't like - too sympathetic to them,
something.

We quit one doctor after one visit.

Must have been pretty egregious.

So I bailed and went with my accompanist to
warmer climes. A good idea for those with the
resources to do so.

I'm in a bit warmer area than NC, will be home before new year's

tho.
It will be 65 when we land, 40 more than
when we took off.

It's 71 here, at 12:45 pm.

Back to reality - 30 tonight (way below normal),
29 in Cambridge (slightly above),

Luckily, the kitchens I cook in the most,
Rosemary's, Lilli's, Bonnie's, Bill's, Bob
and Deb's, and the Shipps' all have
sufficient emergency supplies in the freezer.

That's good. We had to restock on some basics yesterday.

One of the things I do when I visit almost all
these places is arrange the freezer and make
something out of whatever is almost gone but
not quite. The Shipps are an exception, because
as far as I can tell they don't let things go
to that degree.

What are the common brand names for dairy
foods in NC?

Off the top of my head, Maola is the only one I can think of for milk.
BTW, saw that the NC Dept. of Agriculture is banning the use of the word "milk" to describe soy, almond and other non dairy drinks as of today,
with a 90 day grace period.

Sometimes I think that that's just a power
play by the dairy industry, but then perhaps
there are people who think almond milk has
milk in it; perhaps the same people as think
chocolate milk comes from brown cows.

Unless you like them. We do, from time to time. Usually cooked

(steamed) > until tender, drain off any liquid and add butter.
Sometimes do a mix of > carrots and parsnips.
That is a classic combination; I'm probably in
the minority and find that neither does well by
the other.

Seems to work OK for us.

I've seen it on menus as carsnips. Where
this terminology came from I'm not sure.

This is my last handy salsify recipe. I'm sure
your heart is broken.

No, not broken.

I lied.
Baked salsify

Interesting, and still no broken heart. (G)

Carsnips
Cat: side
Serves: 6

1 lb parsnips
6 oz carrots
2 Tb butter
parsley

Peel and julienne. Saute in butter until 1/2 done.
Pile into ovenproof dish and heat 1/2 hour at 350.
Garnish with parsley.

Wine: Forts de Latour '82

: Michael Loo - from my sister's birthday 1995
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Michael,

protein > and appear to do well. If I didn't eat meat, I would make
sure I got

protein from dairy. I usually have some sort of cheese, yogurt or

If I didn't eat meat, I'd die.

OTOH, I can go vegetarian for a week or more with no ill effects.

similar every day. When we went to the Publix in FL, we got some quark--at a better price than the rare times we find it at Whole

Foods. > Have to check the local Publix to see if they carry it, and
if not,

suggest that they do.

I made some dip stuff with quark once. People
seemed to like it; to me it was an abomination.

It's all a matter of taste. (G)

If you really love garlic, you can use it raw;
if you just like it, parcook it first.

I'd use it raw. (G)

I find it easy to overdo in such dishes.

A little goes a very long way, especially for those that don't like

a > lot of it.

Back maybe 40 years ago I went through a
more garlicky the better phase. Now it's like
the more garlicky the better in moderation, but
that's old age for you.

I grew up with garlic salt as the only source of garlic in the house.
That changed radically when I got married; now there's no garlic salt in
the house but do have granulated and fresh. Both are used on a regular
basis, but in moderation.

She does not seem to have been a shining
light in the culinary department.

That's pretty spot on.

That's kind of too bad; on the other hand,
your own adventures of cooking were more
adventuresome.

I wanted to get away from the way my mom cooked--to please my dad

who > was a meat and potatoes eater. He was also very old school in
that we

And by contrast, my mother's cooking is what I
aspire to.

Did you ever feel you got to her level of cooking?

had to have another vegetable with them, then dessert. Family rule

was > that if we wanted seconds of meat (the few times it was
available), we > had to have more vegetable or potato with it.
Spaghetti and chili were > served about twice a month, more as a
budget meal than any thing else.

Spaghetti or chili were for a long time my go-to
budget meals. I still haven't lost the taste for
them, though a lot of pasta isn't the greatest of
ideas for me.

I used to serve it about once a week when the girls were home. Now it
may be once a month, and much smaller portions.

Chop Suey was even rarer, maybe every few years.

I never had that, either the American or the
so-called Chinese kind, in the house.

Mom's recipe was from, IIRC, a church cook book. It wasn't bad for what
it was but it probably could have been better. It was always served with
white rice and the canned chow mein noodles--had to stretch it to feed 7
people so we had a lot more rice in proportion to the noodles and an
even smaller amount of the chop suey.

I know, there's little to no chance I would ever encounter

him. It > ML> was a > sort of tongue in cheek comment.

On the other hand, I've sort of made
accommodations with the other doc.

And more willing to go with what he suggests?

Nah.

As long as he's willing to go along with what you do............

If the guy'd got much more annoying, I'd
have mentioned it - to him, the hospital
administration, and possibly the medical
board. Some things just have to be done.

True, a nurse friend of of ours put in a number of complaints about

a > doctor who, shall I say, was not meeting certain standards of practice. > A few weeks ago the hospital administration let him go
without advance > notice; our friend was glad that someone had finally taken notice of the > situation.

There would be no justice unless he ended up
pumping gas or slopping pigs for minimum wage.

I've no idea where or what he ended up doing but she was of the opinion
that he should not be practicing medicine.

Oddly, I've not been quick to fire ones I
didn't like - too sympathetic to them,
something.

We quit one doctor after one visit.

Must have been pretty egregious.

His attitude was "me doctor, you patient. You shut up and I'll tell you
what's wrong with you" without even looking at our records.

It will be 65 when we land, 40 more than
when we took off.

It's 71 here, at 12:45 pm.

Back to reality - 30 tonight (way below normal),
29 in Cambridge (slightly above),

We're in the 40s now, but the rain of the past couple of days has blown
off. Supposed to be in the 60s over the week end, then into the 50s but
not even freezing temps at night. Above normal, after having a November
and early December below normal.

Luckily, the kitchens I cook in the most,
Rosemary's, Lilli's, Bonnie's, Bill's, Bob
and Deb's, and the Shipps' all have
sufficient emergency supplies in the freezer.

That's good. We had to restock on some basics yesterday.

One of the things I do when I visit almost all
these places is arrange the freezer and make
something out of whatever is almost gone but
not quite. The Shipps are an exception, because
as far as I can tell they don't let things go
to that degree.

They don't appear to. (G)

What are the common brand names for dairy
foods in NC?

Off the top of my head, Maola is the only one I can think of for

milk. > BTW, saw that the NC Dept. of Agriculture is banning the use
of the word > "milk" to describe soy, almond and other non dairy
drinks as of today, > with a 90 day grace period.

Sometimes I think that that's just a power
play by the dairy industry, but then perhaps
there are people who think almond milk has
milk in it; perhaps the same people as think
chocolate milk comes from brown cows.

Some people don't know from nuthin'.

Sometimes do a mix of > carrots and parsnips.
That is a classic combination; I'm probably in
the minority and find that neither does well by
the other.

Seems to work OK for us.

I've seen it on menus as carsnips. Where
this terminology came from I'm not sure.

Mash-up of carrots and parsnips. Not a name I'd choose for them.

This is my last handy salsify recipe. I'm sure
your heart is broken.

No, not broken.

I lied.
Baked salsify

Interesting, and still no broken heart. (G)

Carsnips
Cat: side
Serves: 6

1 lb parsnips
6 oz carrots
2 Tb butter
parsley

I just use about equal amounts of both, steam until tender and add a bit
of butter. No parsley, no wine.

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


... Always butter up the SYSOP, they taste better that way.

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