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Cat Forum / Cat Anecdotes / August 2006Sort of OT: How I'm spending my birthday
I have a number of things on my agenda but first and foremost is snuggling with Persia at every opportunity :D The next thing is cooking. (woo hoo!) I hit the farmer's market a week ago and bought more stuff than I really needed. I have to start using up some of the veggies I bought before they go bad on me. Today I'll probably roast (on the grill) four ears of corn and grill a couple of the small Japanese eggplants I bought as well. I may also bake a pan of my yellow-squash casserole which I can then slice and freeze in microwavable portions. Isn't this an exciting way to spend my birthday? ;) Purrs for everyone who needs them. Jill Yellow squash casserole? Do you have a recipe for that? I love yellow squash, and I'm always looking for more ways to cook it. Jane - owned and operated by Princess Rita > I have a number of things on my agenda but first and foremost is snuggling > with Persia at every opportunity :D [quoted text clipped - 10 lines] > > Jill > Yellow squash casserole? Do you have a recipe for that? I love > yellow squash, and I'm always looking for more ways to cook it. > > Jane > - owned and operated by Princess Rita Jill's Yellow Squash Casserole 2 c. sliced yellow (crookneck) squash 1 c. grated Parmesan cheese 1 c. cornbread stuffing crumbs 1 c. milk 1 small minced onion 1 Tbs. butter 2 eggs, lightly beaten 1/2 tsp. salt 1/4 tsp. pepper Steam the squash about 5 minutes to release excess moisture. Drain well. Place the squash in a 1-1/2 quart baking dish. Combine remaining ingredients and gently stir into the squash. Bake at 350F for 1 hour until set. Serves 4-6 Jill >> I have a number of things on my agenda but first and foremost is >> snuggling with Persia at every opportunity :D [quoted text clipped - 11 lines] >> >> Jill >> Yellow squash casserole? Do you have a recipe for that? I love >> yellow squash, and I'm always looking for more ways to cook it. [quoted text clipped - 22 lines] > > Jill Sounds good, but I have diabetes and do not eat *any* flour. How do you think this would be either without flour or with oatmeal as a substitute? MaryL >>> Yellow squash casserole? Do you have a recipe for that? I love >>> yellow squash, and I'm always looking for more ways to cook it. [quoted text clipped - 19 lines] > > MaryL Flour? You mean in the cornbread stuffing crumbs? Hmmmm. The crumbs are essential as part of the casserole but I have heard of cornbread made without any flour, just cornmeal. Not sure how/if that would help you, though. Oats doesn't sound like it would be very good in this, IMHO. Jill >>>> Yellow squash casserole? Do you have a recipe for that? I love >>>> yellow squash, and I'm always looking for more ways to cook it. [quoted text clipped - 26 lines] > > Jill Thanks, Jill. It actually was the cornmeal I was thinking of (not really flour), and I already suspected that there wouldn't be a good substitute. I have done very well by avoiding all the "white stuff" and by keeping veggies like corn to a *very* bare minimum. Cornbread stuffing is too questionable when it comes to my BG. Too bad, because this sounds good. I hope you had a nice birthday. It may not have been a "celebration," but sometimes a quiet, peaceful time at home is just what we need. MaryL >>>>> Yellow squash casserole? Do you have a recipe for that? I love >>>>> yellow squash, and I'm always looking for more ways to cook it. [quoted text clipped - 34 lines] > Cornbread stuffing is too questionable when it comes to my BG. Too > bad, because this sounds good. I certainly understand the need/desire to avoid complex carbohydrates but from all I've read a small amount doesn't have much effect on the natural insulin levels produced by the body. And in fact, corn products are significantly lower in complex carbs than food starches such as potatoes. I don't think this recipe would significantly impact your BG levels, but of course I'm not a doctor. Maybe give it a try without the crumbs at all and report back to me; I'd like to know if it works without some sort of bread product to help hold it together and make it crispy :) Jill > I certainly understand the need/desire to avoid complex > carbohydrates but from all I've read a small amount doesn't have [quoted text clipped - 7 lines] > without some sort of bread product to help hold it together and make > it crispy :) What about using sliced almonds to top it off instead of corn meal? I would tend to think corn meal would spike glucose less than flour, as it's so coarse and must take longer to digest, but I don't really know.  Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca >> I certainly understand the need/desire to avoid complex >> carbohydrates but from all I've read a small amount doesn't have [quoted text clipped - 9 lines] > > What about using sliced almonds to top it off instead of corn meal? Perhaps ground nuts, since the recipe calls for them to be not on top but mixed throughout. I really don't know about this one. > I would tend to think corn meal would spike glucose less than flour, > as it's so coarse and must take longer to digest, but I don't really > know. My ex- Ray, was juvenile onset diabetic but not taking insulin. He treated it like a Weight Watchers diet, an exchange diet. For example, if he ate X amount of complex carbs at breakfast he couldn't have carbs at dinner. But he could still have a small amount of complex carbs and/or sugar. Jill >>>>>> Yellow squash casserole? Do you have a recipe for that? I love >>>>>> yellow squash, and I'm always looking for more ways to cook it. [quoted text clipped - 48 lines] > > Jill You may be right. I assume that cornmeal would not have as great an effect as flour, and admit that I haven't tried it. I was diagnosed with diabetes (T2) in May 2004. I made a major change in my diet because my goal was to gain tight control without medication -- and I have succeeded. I have not had *any* rice, potatoes, pasta, or refined sugar since that time. I have tried whole wheat toast about 6 times since, and my BG spiked each time. I showed my doctor the results from my meter, and even he was amazed. I had completely normal BG until I ate that toast (no other change in my diet), and the chart looked like a skyrocket took off at that point. So, I have also sworn off even whole wheat flour. Most diabetics do not try the complete avoidance that I have done, but it has worked very well for me. Actually, I went on South Beach but *in addition* eliminated all the white stuff. It's not a low carb diet, but is much lower carb than my previous diet. I get lots of fresh fruit and veggies, cheese, nuts, etc. plus low fat meat. My FBG went from 238 when diagnosed to an average of 96, and I was able to discontinue all medication in March 2005. So, I'm probably more "picky" about this than most diabetics, but it is working well for me -- and I am never hungry. If I want dessert, I eat fresh fruit, especially strawberries and blueberries. I still may try cornmeal at some time, and I have seen almond flour in the health food store. It's very pricey, though. MaryL >You may be right. I assume that cornmeal would not have as great an effect >as flour, and admit that I haven't tried it. I was diagnosed with diabetes [quoted text clipped - 18 lines] > >MaryL Congratulations! That's quite an achievement. Most of us wouldn't have the self-control to do what you've done. I tend to follow a low GI diet (GI = glycaemic index), which is different from a low-carb diet. It is similar to what you describe, but instead of cutting out all refined carbs, I've reduced them greatly and tend to have a *lot* more low GI carbs. FWIW, white bread and wholemeal bread have the same GI - more than refined sugar in many cases. According to Elizabeth David's book on bread, many "brown" breads are simply white breads with caramel colouring added - YUK! Multi-grain bread, rye bread and some of the soy-linseed breads have lower GI. I make our own bread out of white flour, oat bran, linseeds, sunflower seeds, sesame seeds and poppyseeds and it seems to do the trick. When rye flour is affordable then I add about 1/3 rye. I really notice the difference on my energy and hunger levels if I have that for breakfast compared with, say, a crumpet or a bowl of commercial cereal. Tish >>You may be right. I assume that cornmeal would not have as great an >>effect [quoted text clipped - 45 lines] > > Tish Thanks, Tish. I notice that there is a fairly strong correllation between what I eat and low GI. Incidentally, the one bread product that I use is Ezekiel bread, which I buy at the health food store (and is now starting to show up in a few grocery stores). It is multi-grain but is a flourless bread made with sprouted grains. It isn't as tasty as traditional bread, but I use it if I want a sandwich or some toast. I have used it long enough so that I am used to it now and like it, but it tasted like cardboard the first time I tried it. It is made by Food-for-Life. Oddly, I can eat the bread with no problem, but their English muffins (with almost identical nutritional information) will cause some increase -- but not a spike -- in my BG. It's possible that that is simply a factor of the thickness and density of the muffins. At any rate, I am now sticking to the bread. MaryL For folks wondering about the glycemic index, a great web site is: http://www.glycemicindex.com/ They explain the concept well and have a database with the GI of *thousands* of foods and drinks that have been lab-tested. Tish >>>You may be right. I assume that cornmeal would not have as great an >>>effect [quoted text clipped - 60 lines] > >MaryL > Thanks, Tish. I notice that there is a fairly strong correllation between > what I eat and low GI. Incidentally, the one bread product that I use is [quoted text clipped - 10 lines] > > MaryL I have tried Ezekiel bread. It is not bad, buy very costly. Winnie >> Thanks, Tish. I notice that there is a fairly strong correllation >> between [quoted text clipped - 19 lines] > > Winnie Yes, it is costly. However, I am doing this for my health and I seldom eat it. But I always have it in the freezer so it's available when I want it. Ironically, I do think I spend more money now that I am eating "healthier" -- all fresh fruit and vegetables, etc. On the other hand, I no longer stop at fast food stores for carry-out, and I don't buy any fozen meals (which used to be "staples" for me because they saved time). So, it may be that the cost averages out better than I realize. MaryL > Yes, it is costly. However, I am doing this for my health and I seldom eat > it. But I always have it in the freezer so it's available when I want it. [quoted text clipped - 5 lines] > > MaryL Yes I am spending more money eating healthier food too. One friend once remarked that I seem healthier since I started shopping more often at the nearby health food store. It is the closest food store, and the staff are very friendly. Same go with frozen and fast food for me. Unfotunately in the colder months, I often revert back to my bad habits. Just don't feel like cooking then. You would think slaving by a hot stove would keep me warmer. Winnie >>>>>> Jill's Yellow Squash Casserole >>>>>> [quoted text clipped - 7 lines] >>>>>> 1/2 tsp. salt >>>>>> 1/4 tsp. pepper OK it took me a while. I got everyone off to football practice so I can use the kitchen without being interupted. My squash casserole is in the oven. And it smells wonderful. Now to see if I can get the whole kitchen cleaned up without anyone showing up to mess it up before I finish. Not talking anything major. I'd just like to get the counters wiped down and the dishwasher emptied. Jo >> Yellow squash casserole? Do you have a recipe for that? I love >> yellow squash, and I'm always looking for more ways to cook it. [quoted text clipped - 5 lines] > >2 c. sliced yellow (crookneck) squash SQUASH CASSROLE?? STIINKY SQUASHES THE PIZZA WHEN HE SITS ONNA BOX. LUV DANTE Theresa Stinky Pictures: http://community.webshots.com/album/125591586JWEFwh Make Levees, Not War > I have a number of things on my agenda but first and foremost is snuggling > with Persia at every opportunity :D [quoted text clipped - 10 lines] > > Jill Happy birthday, Jill! Spending your birthday doing something you love, and with Persia too, sounds like a great day to me! Enjoy it. Sherry >> I have a number of things on my agenda but first and foremost is >> snuggling with Persia at every opportunity :D [quoted text clipped - 9 lines] > > Sherry I love cooking but not when I feel under pressure to do so! I bought waaaay too much stuff at the farmer's market. > I love cooking but not when I feel under pressure to do so! I bought waaaay > too much stuff at the farmer's market. Happy Birthday Jill! I often bought too much produce too. Just bought a whole basket of peaches yesterday, so I will be eating them a lot. Winnie > I often bought too much produce too. Just bought a whole basket of > peaches yesterday, so I will be eating them a lot. Mmmm. A friend of mine likes to buy peaches from the farmer's market, but then she does ... um, something to them so they can be preserved ... I think she does a few different things, making preserves, pie fillings, etc. Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca > Mmmm. A friend of mine likes to buy peaches from the farmer's market, > but then she does ... um, something to them so they can be preserved > ... I think she does a few different things, making preserves, pie > fillings, etc. I haven't even hit the farmers' market yet. I got so much fruit already just from the supemarkets. I plan to make peach smoothie. My food processor is used a lot these days. I am not into making pies or baking cakes. In the past I had little problem eating a whole basket of peaches. In fact, I bought one basket after another, as evidenced by all the baskets I still have lying around. Many of the peaches are not that big. Might as well eat lots of fruit now before the winter when there are slim pickings. I just realized we are 5 months from Christmas. They are selling winter cloths already in the stores, and it is not even August yet. At least they haven't put out the winter boots. Winnie > -- > monique, who spoils Oscar unmercifully > > pictures: http://www.bounceswoosh.org/rpca >> Mmmm. A friend of mine likes to buy peaches from the farmer's >> market, but then she does ... um, something to them so they can be [quoted text clipped - 5 lines] > food processor is used a lot these days. > I am not into making pies or baking cakes. I'm not into baking, per se, either. But Peach Cobbler is delicious and requires very little effort other than peeling and slicing the peaches. Jill > I'm not into baking, per se, either. But Peach Cobbler is delicious and > requires very little effort other than peeling and slicing the peaches. > > Jill I was just thinking of peach cobbler. You must have read my mind. Do you have a recipe? Winnie >> I'm not into baking, per se, either. But Peach Cobbler is delicious >> and requires very little effort other than peeling and slicing the [quoted text clipped - 6 lines] > > Winnie This is a simple one: Peach Cobbler 2 cups of peeled, sliced fresh peaches 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1 tsp. vanilla extract 2 cups granulated sugar 1/2 c. butter 3/4 c. all-purpose flour 2 tsp. baking powder 1/4 tsp. salt 3/4 c. milk In a medium mixing bowl, toss the peach slices with cinnamon and nutmeg. Add 1 cup of the sugar and the vanilla extract and stir gently until well mixed; set aside. Melt butter in a 2 quart baking pan. Blend the remaining 1 cup of sugar with the remaining ingredients. Pour the batter over the melted butter in the baking dish (don't stir it in!). Put the peaches on top of this batter mixture. Bake at 350F for 45 minutes to 1 hour (this recipe makes its own crust, weird but true) until the crust is golden brown. Jill > This is a simple one: > [quoted text clipped - 22 lines] > > Jill Thanks Jill. Looks like I have to hit the store first to get all the ingredients. Winnie >> This is a simple one: >> [quoted text clipped - 24 lines] > > Winnie I'm guessing you're going to go buy ground cinnamon and ground nutmeg and perhaps vanilla? Absolutely NOT ESSENTIAL for this recipe! Just a little extra flavouring is all. The cobbler will be perfectly fine without these additions :) Jill > I'm guessing you're going to go buy ground cinnamon and ground nutmeg and > perhaps vanilla? Absolutely NOT ESSENTIAL for this recipe! Just a little > extra flavouring is all. The cobbler will be perfectly fine without these > additions :) > > Jill No, I got those. I need to get milk, butter, and flour. They are the main ingredients, right? I am also thinking of mixing some mesh peaches with maple syrup. Is that such a thing as peached flavoured maple syrup? This morning I topped my pancakes with peaches and maple syrup, which gave me the idea. Winnie >> I'm guessing you're going to go buy ground cinnamon and ground >> nutmeg and perhaps vanilla? Absolutely NOT ESSENTIAL for this [quoted text clipped - 5 lines] > No, I got those. I need to get milk, butter, and flour. They are the > main ingredients, right? LOL How funny! You have cinnamon and nutmeg but no milk, butter or flour? I consider the latter staples and the former fru-fru extras :) > I am also thinking of mixing some mesh peaches with maple syrup. Is > that such a thing [quoted text clipped - 3 lines] > > Winnie Can't see why not! I'm not a big sweets person so I really couldn't say about peach/maple syrup but I'm sure someone knows. Jill >> No, I got those. I need to get milk, butter, and flour. They are >> the main ingredients, right? > > LOL How funny! You have cinnamon and nutmeg but no milk, butter or > flour? I consider the latter staples and the former fru-fru extras > :) There was a letter in Dear Abby a couple of months ago about how someone got very ill from old ... pancake mix, I think it was. It got me thinking -- I have lots of powdered stuff that comes in large amounts that I use rarely, like flour, bisquick, corn meal ... how do you know if it's gone bad? Anyway, I guess that's an argument for not having stuff around unless you plan to use it shortly. >> I am also thinking of mixing some mesh peaches with maple syrup. Is >> that such a thing as peached flavoured maple syrup? This morning I >> topped my pancakes with peaches and maple syrup, which gave me the >> idea. I don't think I'd personally like peach maple syrup, but mixing peaches and maple syrup doesn't sound far off from the canned peaches you can buy. Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca When in doubt throw it out if the expiration date is worn off throw it out it is cheaper to buy new than suffer To keep everything nice and safe I use the food saver and pull all the oxygen out of open boxes of mixes and I use a permanent marker to write on it when it was last used >>> No, I got those. I need to get milk, butter, and flour. They are >>> the main ingredients, right? [quoted text clipped - 20 lines] > and maple syrup doesn't sound far off from the canned peaches you can > buy. Does flour even have an expiration date? I'll have to look. That never even occured to me, to be honest. >> There was a letter in Dear Abby a couple of months ago about how >> someone got very ill from old ... pancake mix, I think it was. It [quoted text clipped - 7 lines] > oxygen out of open boxes of mixes and I use a permanent marker > to write on it when it was last used Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca > Does flour even have an expiration date? I'll have to look. That > never even occured to me, to be honest. I just noticed that Celestial Seasonings Tea, which BTW is from Boulder, has expiry date. Winnie > I just noticed that Celestial Seasonings Tea, which BTW is from > Boulder, has expiry date. If you ever visit the area, you should check out the Celestial Seasonings factory tour. It's neat. Especially the Peppermint Room. If you have any need to clear out your sinuses, that will do the trick! I should probably check my dates, since I have a fair number of those floating around. I bought tons of Emperor's Red (something like that) when they stopped producing it. (Naturally, since then, I've found roobios that I like better. Figures.) Okay, fair number is an understatement. I have a tea collection habit. It's really bad. I am sure I have at least 30 boxes with different flavors of tea in my cupboard. They just all look so yummy! Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca >> I just noticed that Celestial Seasonings Tea, which BTW is from >> Boulder, has expiry date. [quoted text clipped - 12 lines] > habit. It's really bad. I am sure I have at least 30 boxes with > different flavors of tea in my cupboard. They just all look so yummy! LOL! That sounds just like me! I cannot resist buying teas with various flavours. Herbal or caffeinated, doesn't matter. I was in heaven in Malaysia, we went to the Cameron Highlands and they grow tea there. I bought so many! I have one particularly nice strawberry flavoured black tea. It has the strongest strawberry flavour ever. I just love it. I will be so sad when it's gone. SignatureBritta Purring is an automatic safety valve device for dealing with happiness overflow. Check out pictures of Vino at: http://photos.yahoo.com/badwilson click on the Vino album >> Okay, fair number is an understatement. I have a tea collection >> habit. It's really bad. I am sure I have at least 30 boxes with >> different flavors of tea in my cupboard. They just all look so yummy! > > LOL! That sounds just like me! I cannot resist buying teas with > various flavours. You're both the exact opposite of me. I'm afraid I'm a bit of a tea snob: anything that isn't made out of hot water and tea leaves and nothing else is not tea to me. ;o) I can't stand flavoured teas. I even can't stand Earl Grey because of the bergamot oil. I've found this very nice Russian-style black tea that can sit in the pot for hours and not turn bitter. It's the only tea in my cupboard. SignatureMarina, Miranda and Caliban. In loving memory of Frank and Nikki. Stories and pics at http://koti.welho.com/mkurten/ Pics at http://uk.pg.photos.yahoo.com/ph/frankiennikki/ and http://community.webshots.com/user/frankiennikki > You're both the exact opposite of me. I'm afraid I'm a bit of a tea > snob: anything that isn't made out of hot water and tea leaves and [quoted text clipped - 4 lines] > can sit in the pot for hours and not turn bitter. It's the only tea in > my cupboard. I can't stand Earl Grey either. Also agree with you on just hot water and tea leaves. I don't even use a tea strainer. But I also drink herbal tea like camomile or giner tea. Winnie > I'm afraid I'm a bit of a tea > snob: anything that isn't made out of hot water and tea leaves and > nothing else is not tea to me. ;o) > I can't stand flavoured teas. I even can't stand Earl Grey because of > the bergamot oil. I've found this very nice Russian-style black tea that > can sit in the pot for hours and not turn bitter. It's the only tea in > my cupboard. I'm with you, Marina. I wouldn't call myself a tea snob exactly, as I only recently (2-3 years ago) started drinking it regularly, after a lifetime as a coffee drinker. So I'm still a bit new at the game to really know that much about it. Also, I'm sure many tea snobs would be horrified at what I do to my tea, which is to add milk and honey. :) But I also don't like flavored teas, and can't stand herbal tea. If I could afford it I'd buy some really fancy black tea, but the stuff I buy loose at the local shop, which sells for $0.99/ounce (I don't know what to convert that into - suffice it to say it's a very reasonable price :)) tastes pretty great to me. Now that I'm spoiled drinking that, I can't stand Lipton tea anymore (a very weak commercial tea that comes in tea bags). OK, I lied: there is one flavored tea I love, and that's Thai iced tea. I'm not even sure that counts as "flavored" exactly. The tea does have a strong and very distinctive taste, as well as a coloring that can come off onto clothes, etc, so I imagine that it is treated with some kind of spice. Whatever it is, I really like it. I'd have some right now, but the stuff is pretty strong and it's already midnight - maybe tomorrow! Joyce > OK, I lied: there is one flavored tea I love, and that's Thai iced > tea. I'm not even sure that counts as "flavored" exactly. The tea [quoted text clipped - 3 lines] > some right now, but the stuff is pretty strong and it's already > midnight - maybe tomorrow! I think that thai iced tea is just black tea, cream, and honey. But I'm not sure. Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca > jXwXeXrXmXoXnXt@sonic.net penned: >> [quoted text clipped - 3 lines] >> that can come off onto clothes, etc, so I imagine that it is treated >> with some kind of spice. > I think that thai iced tea is just black tea, cream, and > honey. But I'm not sure. No, there's definitely something in the leaves - something that leaves a reddish stain on anything it comes in contact with. It has a very distintive flavor, unlike any other black tea. Joyce > But I also don't like flavored teas, and can't stand herbal tea. If I > could afford it I'd buy some really fancy black tea, but the stuff I [quoted text clipped - 3 lines] > I can't stand Lipton tea anymore (a very weak commercial tea that comes > in tea bags). We have Lipton here too. I wouldn't call it tea. ;o) SignatureMarina, Miranda and Caliban. In loving memory of Frank and Nikki. Stories and pics at http://koti.welho.com/mkurten/ Pics at http://uk.pg.photos.yahoo.com/ph/frankiennikki/ and http://community.webshots.com/user/frankiennikki >> But I also don't like flavored teas, and can't stand herbal tea. If I >> could afford it I'd buy some really fancy black tea, but the stuff I [quoted text clipped - 5 lines] > > We have Lipton here too. I wouldn't call it tea. ;o) My very personal opinion of Lipton tea is something they've brushed from the tea packing room floor and bagged... SignatureChristine in Vantaa, Finland christal63 (at) gmail (dot) com photos: http://photos.yahoo.com/christal63 photos: http://community.webshots.com/user/chkr63 > I can't stand flavoured teas. I even can't stand Earl Grey because of > the bergamot oil. I'm the opposite Earl Grey is one of the few teas I drink usually I prefer fruit or herb ones but the smell of Earl Grey is one of my favourite scents! Okay I'm a vandal I put a little milk in it but organic Earl Grey is one of those things I'd have to have with me on a desert island Lesley Slave of the Fabulous Furballs > You're both the exact opposite of me. I'm afraid I'm a bit of a tea > snob: anything that isn't made out of hot water and tea leaves and [quoted text clipped - 4 lines] > tea that can sit in the pot for hours and not turn bitter. It's the > only tea in my cupboard. Oh, I *adore* Earl Grey. My problem is that I can't do caffeine, and decaf black tea just isn't right. It definitely tastes different, with less of a bite, after the decaf process. Still, I'm curious about this not-turning-bitter thing -- what tea did you find that does that? Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca > Still, I'm curious about this not-turning-bitter thing -- what tea did > you find that does that? It's manufactured by a German company called Kloth & Köhnken, but it's packaged in Finland by a company called Sergejeff. What made me try a Russian-type tea in the first place was that my sister visited Moscow and brought me a packet of tea. I noticed with that tea, too, that it didn't turn bitter even after a couple of hours in the pot. So I decided to try any Russia-type tea I could find in Helsinki, found this brand, and have been happy with it since then. It's not decaffeinated, though. I haven't researched if this (not turning bitter) is a feature of Russian tea, and what they do to it to make it that way (and too tired right now to do it). SignatureMarina, Miranda and Caliban. In loving memory of Frank and Nikki. Stories and pics at http://koti.welho.com/mkurten/ Pics at http://uk.pg.photos.yahoo.com/ph/frankiennikki/ and http://community.webshots.com/user/frankiennikki >> Still, I'm curious about this not-turning-bitter thing -- what tea did >> you find that does that? [quoted text clipped - 9 lines] > Russian tea, and what they do to it to make it that way (and too tired > right now to do it). Since the Russians let their tea steep in the samovar for ages, keeping the water hot in it's separate container, it would be very logical that they'd developed a blend of tea or teas that didn't turn bitter. No research to back this up here either, though. SignatureChristine in Vantaa, Finland christal63 (at) gmail (dot) com photos: http://photos.yahoo.com/christal63 photos: http://community.webshots.com/user/chkr63 Marina wrote: > It's manufactured by a German company called Kloth & K?hnken, but it's > packaged in Finland by a company called Sergejeff. What made me try a [quoted text clipped - 3 lines] > to try any Russia-type tea I could find in Helsinki, found this brand, > and have been happy with it since then. What makes it a "Russia-type" tea? Something about the processing? The type of leaf? > Since the Russians let their tea steep in the samovar for ages Just curious - what is samovar? Joyce > > Since the Russians let their tea steep in the samovar for ages > > Just curious - what is samovar? > > Joyce A samovar is, at least the old way, but I guess it's still used, how Russians make their tea. Wikipedia gives a better explanation, with photo, than I could ever dream of coming up with. http://en.wikipedia.org/wiki/Samovar SignatureChristine in Vantaa, Finland christal63 (at) gmail (dot) com photos: http://photos.yahoo.com/christal63 photos: http://community.webshots.com/user/chkr63 > > Just curious - what is samovar? > A samovar is, at least the old way, but I guess it's still used, how > Russians make their tea. Wikipedia gives a better explanation, with > photo, than I could ever dream of coming up with. > http://en.wikipedia.org/wiki/Samovar Thanks, that was interesting. I had read it not as a *thing*, but as *stuff*, if that makes sense. That is, I thought they were putting the tea leaves into some stuff called samovar, rather than into an object called *a* samovar. Joyce > > jXwXeXrXmXoXnXt@sonic.net wrote: > > > [quoted text clipped - 12 lines] > > Joyce I understand, and see how that could be very confusing, if you start off in a "wrong direction" like that. SignatureChristine in Vantaa, Finland christal63 (at) gmail (dot) com photos: http://photos.yahoo.com/christal63 photos: http://community.webshots.com/user/chkr63 > Since the Russians let their tea steep in the samovar for ages, keeping > the water hot in it's separate container, it would be very logical that > they'd developed a blend of tea or teas that didn't turn bitter. No > research to back this up here either, though. I thought it might have something to do with how the tea is prepared in samovars, but I don't really know how a samovar works. SignatureMarina, Miranda and Caliban. In loving memory of Frank and Nikki. Stories and pics at http://koti.welho.com/mkurten/ Pics at http://uk.pg.photos.yahoo.com/ph/frankiennikki/ and http://community.webshots.com/user/frankiennikki >> Since the Russians let their tea steep in the samovar for ages, >> keeping the water hot in it's separate container, it would be very [quoted text clipped - 3 lines] > I thought it might have something to do with how the tea is prepared in > samovars, but I don't really know how a samovar works. Check the wikipedia link I posted for Joyce. They tell how it works too, not just what it looks like. SignatureChristine in Vantaa, Finland christal63 (at) gmail (dot) com photos: http://photos.yahoo.com/christal63 photos: http://community.webshots.com/user/chkr63 > Oh, I *adore* Earl Grey. > [quoted text clipped - 4 lines] > Still, I'm curious about this not-turning-bitter thing -- what tea did > you find that does that? I am curious too as I haven't found any tea that turned bitter. In fact when we had Dim Sum, the tea usually sat that for the whole meal which often could last over an hour. Of course we kept drinking the tea all along. The wait persons just kept adding water to the teapot. When the tea got too weak, more tea leaves were added. Now back to the subject of peach cobbler, I did make one, but found it too sweet for my taste, even after I used only half of the sugar called for in the recipe. I finished that basket of peaches. Bought another basket yesterday at a even lower price. Froze half of the peaches and happily eating the other half. Winnie > Now back to the subject of peach cobbler, I did make one, but found > it too sweet for my taste, even after I used only half of the sugar > called for in the recipe. I finished that basket of peaches. Bought > another basket yesterday at a even lower price. Froze half of the > peaches and happily eating the other half. Feel free to mail the rest of the cobbler to me! *drooling* Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca > Feel free to mail the rest of the cobbler to me! > > *drooling* Sorry its all gone. Even the dishes were washed. I used margarine instead of butter but forgot to add the soy milk. I defrozed my frozen peaches and used on my pancakes this morning. The peaches were frozen with some brown sugar syrup. Since I am fresh out of maple syrup, I used my 'peach sugar syrup' instead, and topped with some cinnamon. Winnie > > Feel free to mail the rest of the cobbler to me! > > [quoted text clipped - 10 lines] > > Winnie OK, Winnie! Enough talk about peaches -- this is torture. :-) Our peach trees didn't bear this year. I have no idea why. Even our town that has a Peach Festival didn't have a good crop. This post made my mouth water, no joke. It sounds sooo delicious. All the peaches in the stores now are hard and have no flavor or aroma. Sherry > OK, Winnie! Enough talk about peaches -- this is torture. :-) > Our peach trees didn't bear this year. I have no idea why. Even our [quoted text clipped - 3 lines] > > Sherry Sorry Sherry. Too bad I don't can peaches or I can send you some. Where about do you live? Must be the bad weather that cause the bad crop. With the recent heat waves, I expect the price of produce to go up soon. I just got back from the the produce store. Saw some yellow melons. I've never seen them before. They look exactly like water melons except for the colour. Next time I will get some to try. I have to finish my stock of you know what first. Plus I bought some bananas for very cheap. I was very happy at the checkout when my total comes out to be less than a toonie ($1 Cdn coin). Winnie > OK, Winnie! Enough talk about peaches -- this is torture. :-) > Our peach trees didn't bear this year. I have no idea why. Even our [quoted text clipped - 3 lines] > > Sherry Sorry Sherry. Too bad I don't can peaches or I can send you some. Where about do you live? Must be the bad weather that cause the bad crop. With the recent heat waves, I expect the price of produce to go up soon. I just got back from the the produce store. Saw some yellow melons. I've never seen them before. They look exactly like water melons except for the colour. Next time I will get some to try. I have to finish my stock of you know what first. Plus I bought some bananas for very cheap. I was very happy at the checkout when my total comes out to be less than a toonie ($1 Cdn coin). Winnie > You're both the exact opposite of me. I'm afraid I'm a bit of a tea > snob: anything that isn't made out of hot water and tea leaves and > nothing else is not tea to me. ;o) I get my tea from http://www.adagio.com/ I mostly drink green or white tea and I love their flavored teas. Plain black tea is not that appealing to me. :) SignatureVictor M. Martinez Owned and operated by the Fantastic Seven (TM) Send your spam here: uce@ftc.gov Email me here: pistorLITTER@BOXaustin.rr.com > LOL! That sounds just like me! I cannot resist buying teas with > various flavours. Herbal or caffeinated, doesn't matter. I was in > heaven in Malaysia, we went to the Cameron Highlands and they grow > tea there. I bought so many! I have one particularly nice > strawberry flavoured black tea. It has the strongest strawberry > flavour ever. I just love it. I will be so sad when it's gone. I don't handle caffeine well, but even so, I still have a few caffeinated teas ... but then I never get to drink them ... no one can stop me from sniffing them, though! Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca > I don't handle caffeine well, but even so, I still have a few > caffeinated teas ... but then I never get to drink them ... no one can > stop me from sniffing them, though! Last summer I was treated to high tea in an elegant lounge at a Chateau type fancy hotel in town. A tea cart was wheeled over to the table. We could choose different samples of tea to sniff at to see whether we wanted them. Not very hygenic, but ... I was so full after the tea that I skipped supper. Winnie > If you ever visit the area, you should check out the Celestial > Seasonings factory tour. It's neat. Especially the Peppermint Room. [quoted text clipped - 9 lines] > habit. It's really bad. I am sure I have at least 30 boxes with > different flavors of tea in my cupboard. They just all look so yummy! I also have small collection of tea. Some loose tea leaves I got from years ago. Finally almost finish with it. I managed to put a dent on my 'tea stock' recently. I visited a tea plantation in China some years ago. They said if you only the tea occasionally, it should be stored in the fridge. They were talking about loose tea leaves, which were the only kind sold there. But I imagine it would be the same with tea bags. Winnie > I also have small collection of tea. Some loose tea leaves I got > from years ago. Finally almost finish with it. I managed to put a [quoted text clipped - 3 lines] > leaves, which were the only kind sold there. But I imagine it would > be the same with tea bags. Yeah, I don't think there's a huge difference between the two -- just that one is "prepackaged" so to speak. Frankly, though, I don't think I have enough room in the fridge! Well, maybe if I took them out of their boxes and kept them in plastic baggies. Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca >> I also have small collection of tea. Some loose tea leaves I got >> from years ago. Finally almost finish with it. I managed to put a [quoted text clipped - 10 lines] > Well, maybe if I took them out of their boxes and kept them in plastic > baggies. I would imagine tea in bags would go bad or bland faster as it's shredded more than tea leaves, and thus has more "evaporation surface". But none of the teas in this household is stored in the fridge, neither loose tea or tea bags... SignatureChristine in Vantaa, Finland christal63 (at) gmail (dot) com photos: http://photos.yahoo.com/christal63 photos: http://community.webshots.com/user/chkr63 > I would imagine tea in bags would go bad or bland faster as it's > shredded more than tea leaves, and thus has more "evaporation > surface". But none of the teas in this household is stored in the > fridge, neither loose tea or tea bags... I don't think I've ever noticed my tea having gone bad. Maybe blander, it's possible ... Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca > Yeah, I don't think there's a huge difference between the two -- just > that one is "prepackaged" so to speak. Actually I suspect loose tea leaves in general are of better quality than those found in tea bags, simply because the latter cannot be seen unless you tear open the bag. Winnie > Frankly, though, I don't think I have enough room in the fridge! > Well, maybe if I took them out of their boxes and kept them in plastic [quoted text clipped - 4 lines] > > pictures: http://www.bounceswoosh.org/rpca > Actually I suspect loose tea leaves in general are of better quality > than those found in tea > bags, simply because the latter cannot be seen unless you tear open the > bag. That has been my experience, too. I only use loose tea leaves. I said I was a tea snob, didn't I? ;o) SignatureMarina, Miranda and Caliban. In loving memory of Frank and Nikki. Stories and pics at http://koti.welho.com/mkurten/ Pics at http://uk.pg.photos.yahoo.com/ph/frankiennikki/ and http://community.webshots.com/user/frankiennikki > That has been my experience, too. I only use loose tea leaves. I > said I was a tea snob, didn't I? ;o) Did I mention I'm lazy? =P Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca >> Yeah, I don't think there's a huge difference between the two -- >> just that one is "prepackaged" so to speak. > > Actually I suspect loose tea leaves in general are of better quality > than those found in tea bags, simply because the latter cannot be > seen unless you tear open the bag. Fair enough. That may be true. I recently found a brand that I really like, Revolution Tea (they served it at PF Chang's, the only part of the meal I thought was worth the price, but then I found the online store), and while I get the individual bags, the pieces are clearly identifiable as particular flowers and such. Not nearly as broken down as is typical. The one that got me was "Citrus Spice", which is a blend of Rooibos and other stuff that tastes really good. Yes, I know, not technically tea, but it's naturally caffeine free and has the body I associate with a "real" tea. http://www.revolutiontea.com/16count.html?SID=06bea3301b9c0984d3d5c1e71978a842 Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca >> Yeah, I don't think there's a huge difference between the two -- just >> that one is "prepackaged" so to speak. [quoted text clipped - 3 lines] > bags, simply because the latter cannot be seen unless you tear open > the bag. That used to be the case in Britain until recently. These days we can buy some very good quality tea in bags. SignatureAdrian (Owned by Snoopy and Bagheera) Cats leave pawprints on your heart. http://community.webshots.com/user/clowderuk > Does flour even have an expiration date? I'll have to look. That > never even occured to me, to be honest. Most things do, sometimes it matters more than others. As to the kids whose mother nearly killed him with pancakes, a pancake mix that only requires water to be added would have dried milk and dried eggs in addition to flour and leavening agents. God only knows what sort of molds etc could grow in an open package of that stuff in a humid climate over a few years, The shelf the box was on could have even been sprayed with insecticide. I noticed in the story, there was no indication that she even tasted them before she fed them to the kid. Or what specifically made him sick. Our climate is pretty dry and we almost never get bugs in the cabinets. My mom would keep things like pancake mix in the freezer if they had been opened. But she was good about watching dates too. Jo > There was a letter in Dear Abby a couple of months ago about how > someone got very ill from old ... pancake mix, I think it was. It got > me thinking -- I have lots of powdered stuff that comes in large > amounts that I use rarely, like flour, bisquick, corn meal ... how do > you know if it's gone bad? That's what I am wondering too. I have some flour left from years ago. Are they still O.K. to use? > Anyway, I guess that's an argument for not having stuff around unless > you plan to use it shortly. I tried to buy a little amount from the bulk bin these days. This way I get just what I need. Even so, many times I forgot about stuff that I bought. > I don't think I'd personally like peach maple syrup, but mixing peaches > and maple syrup doesn't sound far off from the canned peaches you can > buy I am too lazy to make peach flavoured maple syrup. Just pour the syrup on my pancakes and top with some peaches. Yum! Winnie > -- > monique, who spoils Oscar unmercifully > > pictures: http://www.bounceswoosh.org/rpca > I tried to buy a little amount from the bulk bin these days. This > way I get just what I need. Even so, many times I forgot about > stuff that I bought. We er ... well, you have to understand, both DH and I have full-time jobs, and we're also both engineers, with the selective attention and other behavioral traits engineers typically have ... We actually let a sweet potato grow antennae. I'm not talking about a little bit of an eye here. There was a ... thing, a long narrow stalk, that grew about a foot and a half long, straight up, in the pantry. It looked like an alien. Finally I threw it out. DH insisted on taking a picture first. I'm sure we could have cut out the eye and eaten it, but it was just too creepy at that point. > I am too lazy to make peach flavoured maple syrup. Just pour the > syrup on my pancakes and top with some peaches. Yum! I'm sure you can guess what I will say here -- I love pancakes with *strawberries* and syrup! Actually, though, when I don't have strawberries handy, I usually top my pancakes with peanut butter and syrup. Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca > We er ... well, you have to understand, both DH and I have full-time > jobs, and we're also both engineers, with the selective attention and > other behavioral traits engineers typically have ... I heard many jokes about engineers. I have many friend who are engineers. I thought of double majoring in computer science and engineering. But one class in EE changed my mind. > We actually let a sweet potato grow antennae. I'm not talking about a > little bit of an eye here. There was a ... thing, a long narrow [quoted text clipped - 9 lines] > I'm sure you can guess what I will say here -- I love pancakes with > *strawberries* and syrup! That should be yummy too. I put strawberries or blueberries in the pancake batter. I almost finish a can of maple syrup I bought in the spring. Must have pancakes more often than I thought. > Actually, though, when I don't have strawberries handy, I usually top > my pancakes with peanut butter and syrup. Have to try that. I only have almond butter though. Often I top my pancakes with sliced bananas. But these days with so many other summer fruits I got, I have to stop buying banana. Also used banana and almond butter on toasts. I just made peach smoothie. Think I didn't add enough peaches. I used 3 peaches which is about a cup. Winnie > -- > monique, who spoils Oscar unmercifully > > pictures: http://www.bounceswoosh.org/rpca >> Actually, though, when I don't have strawberries handy, I usually >> top my pancakes with peanut butter and syrup. [quoted text clipped - 3 lines] > summer fruits I got, I have to stop buying banana. Also used banana > and almond butter on toasts. Banana + a smooth nut butter, like almond butter, on pancakes sounds good to me! Plus syrup to moisten it. Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca > > I tried to buy a little amount from the bulk bin these days. This > > way I get just what I need. Even so, many times I forgot about [quoted text clipped - 10 lines] > > It looked like an alien. Oh, good grief. It was a root. You could have (a) cut it out and stuck it in some dirt. You would have had a whole crop of sweet potatoes. Or (b) stuck the potato in a jar 1/2 full of water. It would have turned into a beautiful ivy. Or you could have cut it off and ate the potato. :-) FYI that's how we raise sweet potatos. Bury a whole sweet potato. Forget about it. Then go check it, and you'll have a whole bunch of alien antennae sticking up out of the ground. Dig up the potato. Break off the antennae, and plant them. Then either eat the parent potato, or give it to the horse. Heh. I'm not making fun of you, honest. Different strokes and all that; I'd be like a fish out of water in your life. But you did make me chuckle. :-) Sjerru sridd...@aol.com wrote: > > > I tried to buy a little amount from the bulk bin these days. This > > > way I get just what I need. Even so, many times I forgot about [quoted text clipped - 12 lines] > > Oh, good grief. It was a root. Ha! My bad. It wasn't a root; it was a slip! That's what I get for being a smart a.s. :-) Sherry [snip] > Sjerru Hey, I think I can see exactly how the typo in your name came about - your right hand was on the wrong keys. But I think it's sort of cool, maybe you should start signing all your posts with that name (which I'm hearing in my head as "see-err-u"). :) Joyce >> We er ... well, you have to understand, both DH and I have full-time >> jobs, and we're also both engineers, with the selective attention and [quoted text clipped - 12 lines] > into a beautiful ivy. Or you could have cut it off and ate the potato. >:-) DH did suggest eating it, but after it had grown to a certain extent, I figured it had to extend into the potato pretty deeply. Plus did I mention it looked like an alien? =P > FYI that's how we raise sweet potatos. Bury a whole sweet potato. > Forget about it. Then go check it, and you'll have a whole bunch of [quoted text clipped - 4 lines] > I'd be like a fish out of water in your life. But you did make me > chuckle. :-) I recognize the silliness of my situation. On the other hand, we don't really have a place for sweet potato ivy or food plants anywhere on our property ... DH even argued against an "unsightly" compost bin over and over, until I went over his head and bought a spinning version while he was out of town. Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca > Actually, though, when I don't have strawberries handy, I usually top > my pancakes with peanut butter and syrup. WHAT??? I'm not the only person in the universe who puts peanut butter on her pancakes?? My mother *hated* that I did that. She treated me like I was some kind of pervert for wanting peanut butter on my pancakes and fought with me to the point of making rules *that only applied to me*. It got to where I simply declared that I hated pancakes and never ate them again. Years after my mother died, my brother had pancakes, and I ate them and realized that I didn't dislike them. It was just the fighting that I hated. Now I love pancakes. With peanut butter and syrup. Or peanut butter and jelly and syrup. Anything, as long as it includes peanut butter! Of course, now I'm diabetic and don't eat them all that often, but when I do, I enjoy them, with peanut butter, sugar-free syrup and a chaser of insulin. Jane - owned and operated by Princess Rita >> Actually, though, when I don't have strawberries handy, I usually top >> my pancakes with peanut butter and syrup. [quoted text clipped - 16 lines] > I do, I enjoy them, with peanut butter, sugar-free syrup and a chaser > of insulin. I make pancakes for the boys all the time. And always remember the grandma (my kitty grandma) who made the best pancakes in a cast iron skillet on a wood stove. The boys mostly consider them finger food. Covered in peanut butter and rolled up as they head out the door. The first pancake off the stove, the one usually not quite up to par, is called a ladycake here in honor of their former dog Lady. She always got that one. At least its more palatable than my former Son-IL's family tradition. They eat biscuits with chocolate syrup. From time when they were kids and there was no milk to make cream gravy. Those of us who find it revolting take our coffee and go outside when they celebrate that one. Jo > The first pancake off the stove, the one usually not quite up to > par, is called a ladycake here in honor of their former dog Lady. > She always got that one. Oh, I love that etymology! Beautiful! Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca >> Actually, though, when I don't have strawberries handy, I usually >> top my pancakes with peanut butter and syrup. [quoted text clipped - 5 lines] > only applied to me*. It got to where I simply declared that I hated > pancakes and never ate them again. I'm so sorry. What a silly thing to have to fight about. I learned to put peanut butter on my pancakes from my dad, so I never had to deal with any food pervert accusations. Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca > I'm so sorry. What a silly thing to have to fight about. I learned > to put peanut butter on my pancakes from my dad, so I never had to > deal with any food pervert accusations. I realize now, years after the fact, that my mother had severe control issues. I fight that same inclination all the time, and I see it in my sister, just not as strong. Jane - owned and operated by Princess Rita >> I'm so sorry. What a silly thing to have to fight about. I learned >> to put peanut butter on my pancakes from my dad, so I never had to [quoted text clipped - 3 lines] > issues. I fight that same inclination all the time, and I see it in my > sister, just not as strong. Its tough when that is kind of inbred. I have to watch myself too. And I'm better with the grands than I was with the girls. When they do something that annoys me, I have to ask myself seriously if there is really any harm in what they are doing. The phrase I remember is from a story about a little girl who was being criticized for sucking her thumb. and finally looked up at the adult and asked "hurts you?". Jo > Its tough when that is kind of inbred. I have to watch myself too. > And I'm better with the grands than I was with the girls. > > When they do something that annoys me, I have to ask myself > seriously if there is really any harm in what they are doing. It's great that you have the presence of mind to ask yourself that, though. Many don't. > The phrase I remember is from a story about a little girl who was > being criticized for sucking her thumb. and finally looked up at the > adult and asked "hurts you?". Love it! Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca > LOL How funny! You have cinnamon and nutmeg but no milk, butter or flour? > I consider the latter staples and the former fru-fru extras :) I thought someone whould say that. See, I don't drink milk as I am lactose intolerant. I don't bake, so no flour. Actually I may have some left from ages ago,. The only butter I got are the little pads from restaurants I am saving for Rusty. He loves butter. But I only take butter when I eat out. I use margarine. Even now, I am debating about giving up margarine. Which brings up more questions? Can I use soy milk and margarine instead of milk and butter? Winnie > Can't see why not! I'm not a big sweets person so I really couldn't say > about peach/maple syrup but I'm sure someone knows. > > Jill >> LOL How funny! You have cinnamon and nutmeg but no milk, butter or >> flour? I consider the latter staples and the former fru-fru extras :) [quoted text clipped - 7 lines] > butter when I eat out. I use margarine. Even now, I am debating about > giving up margarine. Margarine is (IMO) far worse for you than butter. Give up the margarine and buy butter! > Which brings up more questions? Can I use soy milk and margarine > instead of milk and > butter? Milk comes from cows or goats or maybe even sheep (cheeses). Of course, I'm not lactose intolerant and neither is Persia; she loves cows milk from time to time and drinks it with no ill effects. I love a good tall glass of cold milk. Soy milk? How does one milk a soy bean, I'd like to know? I live in soybean farming country... never seen anyone milking soybeans. Making a huge profit off of them, oh yes. It's replaced the cotton crop on the plantation. The fru-fru drink of the future. No thanks. I'll stick with cows :) So skip the cobbler and just eat the peaches. Jill >> Which brings up more questions? Can I use soy milk and margarine >> instead of milk and butter? [quoted text clipped - 11 lines] > > So skip the cobbler and just eat the peaches. Fascinating. Winnie, you should be able to use soy or almond milk in place of cow milk with no problem. I've had both, and personally I much prefer almond milk. Have you ever tried it? Honestly, Jill, your remarks come across as rather insensitive. Some people are so sensitive to dairy that they can't even eat foods baked with dairy. Others simply don't need to spend extra money on foods they would only use for baking, especially foods that go bad pretty quickly. Have you ever *had* foods baked with milk substitutes? If not, maybe you should try it before knocking it. Soy milk may be "fru fru" in your eyes, but realize that it allows a lot of people to eat a variety of foods that they couldn't before it was widely available. "If you can't use milk, you shouldn't even bother with cobbler"? Oh, my. Signaturemonique, who spoils Oscar unmercifully pictures: http://www.bounceswoosh.org/rpca >>> Which brings up more questions? Can I use soy milk and margarine >>> instead of milk and butter? [quoted text clipped - 21 lines] > people are so sensitive to dairy that they can't even eat foods baked > with dairy. Some people have peanut allergies; doesn't mean I'm going to stop eatin |
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