Mike Nolan
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Yeah, I may try sour cream with some of it next time, the Greek yogurt was just too sour.
I flew to Philadelphia last Wednesday for the US Chess business meetings, because the person who took over as Parliamentarian after I retired in 2016 passed away earlier this year, at only 59. (I don't think it was COVID related.) Originally I was planning to drive, with my wife accompanying me, and she'd stay with our son and granddaughter in Pittsburgh while I went on to Philly. But since she's supposed to start work back at UNL full time next week, she didn't want to wear herself out traveling just a few days before then.
Early Thursday morning, my wife was getting out of bed and tripped, dislocating her right shoulder against a set of doors. Fortunately, she was able to reach a friend by phone who has a key and she helped Diane up and then called 911.
I was scheduled to come back today, but shifted my reservation to Sunday, then ran into weather issues in Chicago and didn't get home until after 2 AM. This afternoon I took her to the orthopedic specialist to find out what treatment regimen she needs, since there are some bone chips in her upper arm. So far, surgery isn't indicated, but they'll look at her in a month after she has some PT. She might eventually need a shoulder replacement, but we'll see how it goes. She's still hoping to start work next week, but from home (like she's been doing since March of last year) until she feels her arm is healed enough to drive.
Anyway, tonight I made macaroni and cheese, trying the suggestion to use some Greek yogurt instead of milk. It totally changes the flavor, and we won't be doing that again. Fortunately, I only made about 1/4 of it that way.
Thanks for your continuing efforts to find lost recipes.
I'm not that fond of pesto either, and since it usually has pine nuts and garlic, both of which my wife can't handle, it isn't something we make.
'Follow the science' was never anyone's policy, in part because science had (and still has) only at best partial answers.
But a whole lot of 'social re-engineering' has taken place, in the guise of 'following the science'. And it is far from clear that it worked, at least against the virus.
Never tried one of those. I use a Viennese spatula for a lot of things, including as a bowl scraper, but I've folded cake batter with one as well. I bought several dozen of them fairly cheaply online.
Cabbage has gotten expensive here, I saw it at $1.19 a pound the other day. My wife doesn't care for cooked cabbage, either, but she like sauerkraut.
I'm not so sure a 70% goal, or ANY specific percentage goal, is all that relevant any more. (And note, that number did NOT come from the epidemiologists!) The Delta variant is said to be 5 times more communicable than the earlier variants, and while the vaccine seems to have some effectiveness against it, both in terms of preventing and ameliorating infections, there seems to be a growing concern that vaccinated people can be spreading a virus they don't know they've got.
I expect before the end of the year we'll start seeing programs to get booster shots to fully vaccinated people (that's already beginning in other countries), and that may become an 'every six months' sort of thing for some years to come.
Tomato and salami sandwiches for dinner here.
I'm thinking I might buy an electric slicer so I can get more even slices, especially good when you want thin slices for Italian Beef. I've looked at a couple online, they get mediocre reviews because they tend to have plastic gears and other load-bearing parts in them that can break. (I went through that problem with stick blenders.)
If I lived as far north as you do, chocomouse, I'd want a greenhouse to extend the growing season. When we were in Scotland back in 2006 (near Glascow), many houses had a small glass greenhouse in the back yard, maybe about 6 x 8.
We had a nice thick ham steak with pineapple for supper, I had some steamed cauliflower, my wife had some lettuce.
It would be SO dangerous for me to live within driving distance of their store!
Other than my five 4th of July plants, which are one of the earliest varieties available, I think I've gotten 2 Rutgers, 1 Brandywine and 1 Italian heirloom from the other 19 plants. I think by next weekend we may be getting ripe fruit on another dozen or so plants. The Amish Paste tomatoes have a nice crop going, but none are showing color yet. They are determinate and tend to be an 'all at once' variety, big pear tomatoes that make great sauce.
We've gotten 2 or 3 eggplants and there should be a few more shortly. (My wife doesn't really like to eat eggplant, except occasionally in ratatouille, but she likes to watch it grow, so we have two plants and will probably give nearly all of it away.)
I picked 5 pounds of 4th of July tomatoes today, each one weighs about two ounces and is around 1.75 inches in diameter.
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