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Sort of OT: How I'm spending my birthday
Wed, 26 Jul 2006 07:45:38 -0500
rec.pets.cats.anecdotes
previous
jmcquown...
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I have a number of things on my agenda but first and foremost is snuggling
with Persia at every opportunity :D
Marina...
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Hoppy Purrday, Jill! I'm thinking of getting a lot of fresh veggies from
the farmer's market, too (our season of fresh produce is so very short)
and making a traditional Finnish thickened veggie soup. It's called
'summer soup' in Finnish, but 'miser's soup' in the Swedish spoken in
Finland. Maybe because there's no meat in it, but it's still fairly rich.
I'll just chuck in a recipe as a cultural note; I suspect many non-Finns
might find it strange.
Miser's soup
Monique Y. Mudama...
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It sounds pretty good to me. I've never made a veggie soup with dairy
and egg ... sounds nice in cold weather.
What measurement is a dl?
Marina...
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It's a decilitre - one tenth of a litre, about half a cup.
Monique Y. Mudama...
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Oooh. Okay, that makes sense. I was trying to figure out if it might
mean "dollop", hah!
Marina...
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Hehe.
If I was using imperial measures, I would translate litre to four cups
and decilitre to half a cup (not the exact exchange rate, but close
enough and you don't need to measure so exactly when it's a soup).
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1 l water
1 carrot
3 dl green peas
1 small head cauliflower
½ l small new potatoes
1/4 l small sugar peas
radishes
1 tsp salt
1 tbsp sugar
3 tbsp butter
1 tbsp flour
1 l milk
1 egg yolk
1 dl thick cream
Clean vegetables and julienne them. Cook in water until tender. Add
spices. In separate pan, melt butter and add flour. Gradually stir in
milk. Add milk to soup. Simmer for 10 minutes. Whisk together egg yolk
and cream and add to soup while beating. Serve with dark rye bread.
jmcquown...
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I've saved this recipe for when it gets a bit colder :) Sounds tasty and
no, there is nothing wrong with a vegetable stew without meat!
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Takayuki...
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Happy birthday! Being with the kitty you love can be a good birthday
present. :)
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Victor Martinez...
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? ;)
Kreisleriana...
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I think it sounds lervely. ;)
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Monique Y. Mudama...
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I dunno, I don't always want "exciting" for my birthday. Sometimes I
just want to spend some quiet time doing things I enjoy. Sounds like
MaryL...
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The other irony is that butter was *rationed* during World War II. That's
why my mother bought oleo (and then mixed it with the packet of food
coloring that came with it to produce that too-bright yellow or orange
color). So, the dairy lobby succeeded in getting legislation (or rules)
that oleo at that time could not contain food coloring until after purchase,
but people usually couldn't get butter anyway.
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you feel the same =)
jmcquown...
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Actually, the last time I had an "exciting" birthday was in 1990 :) I'm not
one for a fuss.
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Oh, and happy birthday! Who's going to eat all that corn?
jmcquown...
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Thanks! I'll eat it (it's only 4 ears) over the next few days. I love
roasted corn on the cob!
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Purrs for everyone who needs them.
Randy...
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Happy Birthday Jill! Hope you have a great one.
Kreisleriana...
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I lerve the farmers market, especially this time of year (yes, we have
them in NYC). ;)
jXwXeXrXmXoXnXt...
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Hey, I just saw or heard or read somewhere (OK, I have no idea where)
that Long Island (aka Lawng Guyland) has the most agricultural output
(per square mile, maybe?) in the whole state. And considering how much
farmland is upstate, that's really saying something. Of course you have
farmers markets in NYC!!
Joyce - we have them in Oakland, too
Jo Firey...
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Not to mention that New Jersey really in the Garden State.
God I'd love to have a good shore watermelon
I love living on the left coast, but like the right coast produce and
seafood better.
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Theresa
Make Levees, Not War
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polonca12000...
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Happy belated purr-day, Jill!
Best wishes,
Polonca and Soncek
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Cheryl...
MaryL...
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Yes, the color was intended to make it "look" more like butter, and a
Jo Firey...
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Until very recently, both the US and Canada have had very strict rules
against "adulterated butter". The dairy industry has a great deal of
political pull.
When margarine was first introduced, the dairy council was up in arms
against a competing product. So it was illegal to sell margarine that
looked like butter. Or to advertise it in any way as even being similar to
butter. But this was sixty years ago. Things have changed gradually, to
where now you can even buy butter with oil added to soften it. That would
have been unheard of not long ago.
Margarine could only be sold in its "natural" white state. Manufacturers
got around that by selling the white margarine along with a tube of yellow
coloring and a bag you could put the coloring and white stuff in to squish
them together until it looked like butter. It was a job that children
usually liked.
As far a color, butter itself can vary a great deal in color depending on
the source of the cream it comes from. When I was a kid, one of my aunts
made butter with a home churn and kept us all supplied. It was a much
deeper yellow than butter I find in the market now. Could be that she used
a higher fat cream from the Golden Guernsey cows they kept.
Charlie tells me that butter in England and Scotland is richer than the
butter we get here. And its especially good in baked goods.
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farmers' lobby group (even back then!!) succeeded in getting regulations
passed to prevent manufacturers from including artificial coloring in the
product before sale. I guess they thought the consumer wouldn't be smart
enough to notice the difference between butter and "oleo."
My family switched from butter to margarine after my father had open heart
surgery (about 40 years ago). Of course, now we know that margarine can be
*worse* for our health than butter! Fortunately, we knew enough even then
to avoid margarine that would "harden" into sticks, so we used tubs of soft
margarine -- the ones that were supposedly heart-safe.
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sriddles...
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Happy birthday, Jill! Spending your birthday doing something you love,
Jo Firey...
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I was so busy sharing your recipe with my cousins I almost forgot to wish
you a happy birthday!
jmcquown...
I've already heard back from three who plan to make it this weekend.
jmcquown...
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It's really delicious and so easy.
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Yellow squash is a family favorite, and the vegetarians especially are
always looking for new ideas. (The vegans can always just steam their
organic squash and tell the rest of us how wonderful they feel)
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and with Persia too, sounds like a great day to me! Enjoy it.
jmcquown...
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I love cooking but not when I feel under pressure to do so! I bought waaaay
too much stuff at the farmer's market.
Winnie...
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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.
Monique Y. Mudama...
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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.
Winnie...
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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
jmcquown...
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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.
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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
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Sam...
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Guess I'm late (as usual), but Happy Birthday to Jill!
Winnie...
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I was just thinking of peach cobbler. You must have read my mind. Do
jXwXeXrXmXoXnXt...
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This was apparently before my time, because I grew up with margarine
in the house and we never had to mix in a color packet. (I do remember
stories about it, though. I seem to remember someone doing a comedy
routine about squeezing the margarine until the color globule was all
mixed in with the rest of it.)
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you have a recipe?
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Christina Websell...
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belated birthday wishes and may you have many more, Jill.
Tweed
trying to catch up with over 1,000 posts
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Adrian A...
MaryL...
Winnie...
jmcquown...
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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.
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I have tried Ezekiel bread. It is not bad, buy very costly.
MaryL...
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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.
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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?
jmcquown...
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Flour? You mean in the cornbread stuffing crumbs? Hmmmm. The crumbs are
Jo Firey...
jmcquown...
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(giggling) Ah yes, steamed squash, no butter of course. Actually, I like
just plain squash but it's nice to have other things to do with it. It
grills nicely, too, split in half lenthwise and brushed with a little olive
oil, salt & pepper.
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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.
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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.
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glsummer...
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Happy Belated Birthday and Happy Cooking and snuggling :-)
Christine K....
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Our version of this soup has never included egg, cream or flour, and
only on special occasions did it contain the butter. But then again mom
didn't work when my bro and me were kids and we had to get by on dad's
salary, which might explain our "cheapo" version of the soup.
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Ginger-lyn
Home Pages:
Animals in Movies Website)
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Sir Weeble Wobblybottom...
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I wood lik to whis My Preshus Prinsus Persia's Mommy a furry hoppy burrday.
And to lets her no dat my Mommy is been furry meen an not lettin me sends a
card!
Sir Weebs
(note from Mommy: I have been very busy sitting at our booth at the county
fair, and simply *forgot* to send a card!! - Please forgive me, Jill!!!)
Winnie...
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Thanks Jill. Looks like I have to hit the store first to get all the
ingredients.
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MaryL...
Winnie...
jmcquown...
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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 :)
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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.
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Thanks, Jill. It actually was the cornmeal I was thinking of (not really
Jo Firey...
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I've made so many cobblers, sometimes I don't pay attention. Many just get
cinnamon sugar sprinkled on the top when they come out of the oven because I
didn't think to put it in the filling.
This is how I make a peach cobbler. I put a pan of water on to boil that is
deep enough to cover a peach with boiling water. Each peach goes into the
boiling water for about 45 seconds to loosen the skin. Then into cold water
so I don't burn my fingers. The peel slips right off.
I slice or chunk the peaches into a 3 qt Pyrex or corningware casserole.
Then I mix a cup of sugar (more or less) with a tablespoon of cornstarch and
some seasoning. Add it to the peaches and put it into the microwave for a
couple of minutes to get hot.
For the topping, I melt half a stick of butter in the microwave in a
measuring cup, then add milk to about 3/4 a cup. I put 1 1/2 cups bisquick
into a bowl and stir in a few tablespoons of sugar, then stir in milk and
butter. It should be about like biscuit dough. I put the toping in
spoonfuls over the hot peaches and then bake at 375F until the topping in
golden. Around 20-30 minutes depending on how big the cobbler is.
Put something on the bottom shelf in the oven to catch any overflow if you
aren't sure there isn't too much in the casserole.
None of the above measurements are exact. (Sometimes I put cinnamon in the
topping.)
It really boils down to bake a sweet, rich biscuit dough on top of hot
sweetened peaches. I've made it fine without heating up the filling first,
but the topping doesn't get quite done underneath.
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Winnie...
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No, I got those. I need to get milk, butter, and flour. They are the
main ingredients, right?
jmcquown...
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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 :)
Winnie...
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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.
jmcquown...
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Margarine is (IMO) far worse for you than butter. Give up the margarine and
buy butter!
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Which brings up more questions? Can I use soy milk and margarine
instead of milk and
butter?
jmcquown...
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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 :)
Monique Y. Mudama...
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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?
Winnie...
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That's what I am wondering too. I have some flour left from years ago.
Are they still O.K.
to use?
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Anyway, I guess that's an argument for not having stuff around unless
you plan to use it shortly.
Winnie...
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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.
Monique Y. Mudama...
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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 ...
Winnie...
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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.
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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.
sriddles...
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Ha! My bad. It wasn't a root; it was a slip! That's what I get for
being a smart ass.
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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.
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So skip the cobbler and just eat the peaches.
Monique Y. Mudama...
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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?
Winnie...
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No I haven't tried almond milk. I've seen them and rick milk in the
stores. But since I eat
almonds and rice everyday, I figure I just stick with soy milk. Other
than soy milk, I don't
eat soy much, just tofu once a week.
Monique Y. Mudama...
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For me, it's just a flavor thing. I like almond milk much better
(having tried both it and soy milk in vanilla flavor). I also eat
almonds. And drink amaretto! Mmm!
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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
jmcquown...
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Some people have peanut allergies; doesn't mean I'm going to stop eating
peanuts. Just means I'll stop eating peanuts *around them*.
Others simply don't need to spend extra money on foods
Funny, soy milk in teeny cartons (at least around here) costs twice as much
as a quart of regular or low-fat milk does.
Winnie...
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Soy is a very common staple in Asia, whether it is tofu or soy milk.
Actually in Chinese we
don't call it soy milk, we call it 'soy paste'. But even that is not a
good translation either. These food have been consumed for ages by
Asians, but only become popular in N. American in recent years. I grew
up drinking soy milk and eating tofu, maybe not as often as N.
Americans drink milk.
Anyway, I get a case of six 946ml cartoons of soy milk from Costco.
They are organic and fortified, and the nutrition profile is comparable
to milk. I used to drink milk, but had to take it with lactase enzymes
drops or tablets. The enzyme is not cheap. So my cost of soy milk
is not much more than milk. Over a decade ago, a dietician recomended
I drink soy milk instead of milk because of my lactose intolerance.
Soy has isoflavone which is good for your bones and helps with
menopaues.
I think goat milk also has lactose, but may be in smaller quantities.
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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
jmcquown...
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Matter of fact I have. Soy products suck, IMO.
Soy milk may be "fru
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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.
jmcquown...
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Monique, sometimes you come across as a very young person. On the other
Marina...
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On the contrary, Monique comes across as a mature, discerning and
considerate person.
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hand, I suppose I come across as a very old person who thinks some things
should remain status quo. What ever did mothers with lactose intolerant
babies do before before the mid 1900's and before? It sure wasn't "soy
milk". In fact, a very good friend of mine gave birth to a baby who
couldn't take cows milk (and for whatever reason she wasn't breast feeding)
so she bought goats milk on the advice of the pediatrician. Worked a trick
:) No soysbeans (nor goats) were harmed in this process.
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Winnie
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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.
Monique Y. Mudama...
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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.
Winnie...
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I am too lazy to make peach flavoured maple syrup. Just pour the syrup
on my pancakes and top with some peaches. Yum!
Monique Y. Mudama...
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I'm sure you can guess what I will say here -- I love pancakes with
*strawberries* and syrup!
Winnie...
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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.
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Actually, though, when I don't have strawberries handy, I usually top
my pancakes with peanut butter and syrup.
Winnie...
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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.
Monique Y. Mudama...
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Banana + a smooth nut butter, like almond butter, on pancakes sounds
good to me! Plus syrup to moisten it.
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I just made peach smoothie. Think I didn't add enough peaches. I used 3
peaches which
is about a cup.
Winnie
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Winnie
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jmcquown...
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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.
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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.
jmcquown...
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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 :)
Monique Y. Mudama...
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What about using sliced almonds to top it off instead of corn meal?
jmcquown...
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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.
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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.
jmcquown...
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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.
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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.
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Shiral...
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Hey, if it makes you happy, it makes you happy. =o) And Happy
Birthday, Jill!
MaryL...
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I was born allergic to *all* forms of milk and nearly did not survive. A
powdered substitute was obtained from the Mayo Clinic, and that was the
"milk" used in my formular. (Keep in mind, this goes back to "ancient
times" when powdered substitutes were not readily available!) The allergy
gradually disappeared as I got older, although I still have to be careful
not to get too much -- sort of a lactose intolerant problem now, I suppose.
However, drinking too much milk will never be a problem for me. I
absolutely detest the flavor of it, possibly a psychological aversion
because I was sick so many times as a child when people would insist that
"it's good for you." I now buy a quart of skim milk at a time, have a tiny
amount on my oatmeal in the morning, and sometimes have some to throw away
when I buy the next quart.
Jo Firey...
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Have you tried the Rice Dreams milk substitute? I've heard it is tastier
than soy milk. I'd guess its a bit sweet, but that would be good on cereal.
My grandparents went on a soy milk kick when I used to stay with them back
in the fifties. It came in a powder, didn't mix up well, smell and tasted
bad. Likely in part because their well water was pretty hard to drink to
start with. I like tofu and other soy products, but am gun shy of the soy
jXwXeXrXmXoXnXt...
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Also, it probably wasn't sweetened. The soy milk drinks you buy at the
store all have some kind of sweetener. It's unbearable otherwise (IMO).
Marina...
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We can buy either sweetened or unsweetened soy milk here. I buy the
unsweetened kind, but I rarely drink milk (unless I need to raise my BG
quickly and there's nothing else around), I use it for cooking.
For some reason, this reminded me of a recipe. A very easy way to make a
home-made cottage cheese is to add some lemon juice to milk (any kind),
pour it in e.g. a coffee filter or similar, and let it curdle. Then take
the curd and mix in spices or herbs. I like to put chives, parsley and a
little salt in mine.
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Winnie...
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The soy milk I drink tastes pretty bland. But I went to check its
ingredients after reading your
post. 'Organic evaporated cane juice' is the sweetener I found. The
nutrient label said 6 gms of sugar in 250ml. Not bad compared to 23g
in unsweetened O.J.
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milk type things.
They were also on a carrot juice rant at the same time. I truly hated it.
Had a deal with grandma that I ate two carrots a day and didn't have to
drink the juice. But now I love carrot juice.
Grandpa would have just loved all the juice bars that are around now.
MaryL...
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I had never heard of Rice Dreams. I'll try to find some and will try it
*unless* the carbs are too high for me (diabetes).
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sriddles...
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Your grandparents were ahead of their time! I"m sure mine never heard
of soy milk. They drank Jersey milk, whole & unpasteurized. I didn't
like it; it tastes a lot different than store-bought milk. My
grandmother would put Nestle's Quick in it, but that just made it
worse, because the cream would just float around in little blobs and
didn't turn chocolately.
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