Subj : Biscuits was: Olives
To : Shawn Highfield
From : Ruth Haffly
Date : Wed Mar 05 2025 16:21:33
Hi Shawn,
RH> Boiled meat? The closest I come to that is cooking something like
RH> corned beef--and even that is a gentle simmer! We bake, saute, grill,
RH> smoke, nuke (sometimes hot dogs) and braise meat but boiling! Is
RH> Andrea of British origin? (G)
SH> I tease, it's just they like very plain food. No seasoning, etc.
SH> Yes both her and Bob are the whitest people you'll ever see. I've
SH> made things they like, but honestly with the war on now have to be a
SH> bit more careful of food waste.
For the most part, my dad was a plain foods eater. Most of our supper
(big meal of the day) meals were a meat, mashed potatoes (with or
without gravy, depending on the meat), another vegetable and dessert.
Mom was a plain cook also, probably because of Dad.
When we were in AZ, I had to go to TX for surgery on my right wrist.
Steve went with me and my parents came to take care of the girls. After
we came home & mom/dad left, we got an earful about mom's cooking.
Before the surgery on my left wrist the next year, I taught the girls
how to make fried rice, usually a full meal for us. They made it; my
dad's reaction was "where's the rest of the meal?". In all their trips
to AZ, not once did they try Mexican food. For a while, there was a
German restaurant in town; that's where they would take us for a night
out.
SH> Of course eggs are plentiful and cheap here so I don't have to worry
SH> about that as they are one of the main ways I get enough protein to
SH> live. :)
SH> $1.99 for a dozen. (In context the price has not changed for eggs for
SH> us)
I'm not sure what we paid last time we bought them, got 2 dozen at Sam's
Club. IIRC, it was reasonable.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Mind... Mind... Let's see, I had one of those around here someplace.
--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)
