Subj : Road Tripping - Redux
To : Shawn Highfield
From : Ruth Haffly
Date : Wed Oct 30 2024 14:08:28
Hi Shawn,
RH> OK, I use stevia for some things, raw sugar for others. I try to
RH> avoid the other sugar substitutes as they are all artificial, do
RH> honey or molasses in baking.
SH> I've switched to honey for most sweet things I make. I do use sugar
SH> for pickled beets. (Not much else LOL)
Some things need sugar as honey would make it too wet. I made Steve a
pumpkin roll on Monday for his birthday, used sugar there. The cake part
gets turned out onto a cloth sprinkled with sugar and rolled, can't do
that with honey. (G) BTW, I'm still looking for the cook book with the
squash & apples recipe; Steve has my cook book corner so filled with
other stuff that I have a hard time getting to the books. Don't worry,
I'll find it sooner or later.
RH> Our girls are both pretty decent cooks, and knew how to cook before
RH> leaving home. Rachel did call me fairly often for recipies but I
RH> think part of it was a bit of homesickness--she moved from Arizona
RH> to Mississippi after getting married.
SH> Kristina used to call me quite a bit for recipes, but I gave her the
SH> URL for my reciples so she can look it up anytime now. LOL
I've got such a hodge podge collection, mostly on paper, some in my
head, from all over the place that it wouldn't work. One recipe she
asked for was my mom's potato salad--that one was in my head. OTOH, one
of our favorite potato salads is from a Pennsylvania Dutch cook book so
I was able to give that recipe to her as written, no "bit of this" or
"until looks good" sort of measurements. (G)
SH> Conner knows how to cook, he just doesn't. Bob (FIL) doesn't know how
SH> to cook and doesn't. LOL When he's sick we have to call the
SH> restaurant he goes to so they don't worry about him.
As I try to let someone here know if I'm going to be travelling or
otherwise unable to be here on a daily (or every 2-3 days) basis. Just
relieves the minds of those who expect to see someone/hear from someone
on a daily basis.
RH> Most of my soups are a bit of this, a touch of that and oh yes, need
RH> to use this before it goes bad so into the soup pot. Years (actually,
RH> now decades) ago I made a chicken vegetable soup using a bag of
RH> chicken necks and, IIRC, about a dozen different odds and ends of
RH> vegetables, plus probably brown rice. It was a good "clean out the
RH> fridge" soup and tasted good as well. (G)
SH> Those are the best soup's. :)
Exactly! I've not been able to duplicate that one but made some pretty
good soups otherwise since then.
RH> We don't have any other family nearby so I get the whole thing,
RH> unless Steve decides to have a paper thin slice or two.
SH> Everyone lives with us, I can't move without tripping over family.
Nearest family to us is a sister in law (married Steve's brother, he was
killed in a hunting accident in 2010) a couple of hours away. Blood
relative nearest to us is a cousin up in Virgina Beach, about 4 hours
away.
SH> SH>> Fingers crossed for you.
RH> I'll let you know the results when I get them.
SH> Thanks!
RH> Any relation to the late Gabor sisters (Eva, Magda and Zsa Zsa)? Get
RH> the recipies while you can and think of him when you make them.
SH> None as Gabor is his first name. I take any recipe he gives me and
SH> add to my Acuchef database for sure!
Helps now and in the future you'll look back on them with fond memories.
SH> Here's his low carb bread:
SH> MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm)
SH> www.AccuChef.com
SH> 1 T olive oil
SH> 1/4 c egg whites
SH> 1/4 c almond flour
SH> 1 t baking powder
SH> 1/2 t chia seeds (optional)
SH> [Note: You can cut it in half for sandwiches, or burger buns, and you
SH> can freeze them too ]
SH> Blend all ingredients together
SH> I use a 4" glass bowl ( you can get a 3 pack at Walmart for $10)
SH> Microwave for 1 min 40 sec
SH> You can cut it in half for sandwiches, or burger buns, and you can
SH> freeze them too
SH> This is the original:
SH> 1 tbsp oil or butter
SH> 1 whole egg
SH> 3 tbsp Almond flour
SH> 1/2 tsp baking powder
SH> Mix, microwave 90 sec
SH> The cheapest place I found for Almond flour is Costco
SH> Enjoy!!
SH> -----
Steve makes his own almond milk from time to time; we grind the "left
overs" from that procces into almond flour. Looks interesting, have to
keep it in mind if I need to make a gluten free bread.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... First Law of Lab Work: Hot glass looks exactly the same as cold glass.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
