Angela and I are at the dance studio until late one day a week so I decided
to pack our dinner at least once in a while. This week I decided to make a
pasta salad. This is actually a vegetable salad with some pasta in it. I
use Quinoa pasta which is high in protein. I also add a can (or more
depending on the size of the salad I'm making) of kidney beans. I try to
make it about 3/4 vegetables and the rest pasta.

Last time I made this salad, I had 8 quarts. Far too much for the two of
us. So tonight I thought I would be smart and get as much cut up stuff as I
could from the salad bar at the local grocery store. I got two spoonfuls
(smallish spoons) each of carrot shreds, grape tomatoes and cucumbers and
about 4 spoonfuls of sliced green onions. I also wanted mixed bell pepper
strips but wanted some of those to put in tonight's dinner as well. I had
Angela get a separate container of those. Had about a cup total, with not
quite half going into tonight's dinner.

I also bought 5 radishes. One was black inside so tossed it. Sliced those,
added them and also two ribs of celery, sliced and a good handful of flat
parsley, chopped. Added two cans of black olives. Two cans were necessary
because Angela always sneaks into the bowl and picks them out, and a can of
drained kidney beans. And by the time the pasta got in there, I had a joke!
Nice veggie salad, but had to use a magnifying glass to find the pasta. So
I cooked up the other two servings and added them. And what I wound up with
was about 4 quarts of salad! Oh yeah and there is Italian dressing mixed in
too.

I guess it's a really good thing we like this salad. But what can I do next
time to ensure that I don't have leftovers? We have leftovers from
tonight's dinner as well. I still can't seem to adjust my cooking for just
the two of us. I really did try tonight! How can I manage to buy less
veggies for the salad and still get the variety of stuff that I want?

On Tue, 22 Sep 2009 20:52:08 -0700, "Julie Bove"
> wrote:

>I guess it's a really good thing we like this salad. But what can I do next
>time to ensure that I don't have leftovers? We have leftovers from
>tonight's dinner as well. I still can't seem to adjust my cooking for just
>the two of us. I really did try tonight! How can I manage to buy less
>veggies for the salad and still get the variety of stuff that I want?
>
Everything you put in your salad would be a staple in my fridge - so I
find it easy to just make up what I need. I buy veggies weekly in
small quantities.

As for leftovers - we've had this discussion before; there's no way I
could cater to the family's needs without a freezer. Some meals are
just simply better cooked in bulk, then the leftovers frozen for
future meals - not to mention the convenience. Last night I cooked a
porchetta roast; I have some meat left over for sandwiches, and some
broad beans that will be the star for my lunch, probably as a hummous
with some of that mixed salad...

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 150ug thyroxine
Last A1c 5.2% BMI 26

"Nicky" > wrote in message
...
> On Tue, 22 Sep 2009 20:52:08 -0700, "Julie Bove"
> > wrote:
>
>>I guess it's a really good thing we like this salad. But what can I do
>>next
>>time to ensure that I don't have leftovers? We have leftovers from
>>tonight's dinner as well. I still can't seem to adjust my cooking for
>>just
>>the two of us. I really did try tonight! How can I manage to buy less
>>veggies for the salad and still get the variety of stuff that I want?
>>
> Everything you put in your salad would be a staple in my fridge - so I
> find it easy to just make up what I need. I buy veggies weekly in
> small quantities.
>
> As for leftovers - we've had this discussion before; there's no way I
> could cater to the family's needs without a freezer. Some meals are
> just simply better cooked in bulk, then the leftovers frozen for
> future meals - not to mention the convenience. Last night I cooked a
> porchetta roast; I have some meat left over for sandwiches, and some
> broad beans that will be the star for my lunch, probably as a hummous
> with some of that mixed salad...

Welll pasta salad just doesn't freeze well. Plus my freezer is sooo stuffed
no more will fit in there. Problem is, once I put something in the freezer,
it tends to stay there.

On Wed, 23 Sep 2009 01:58:23 -0700, "Julie Bove"
> wrote:

>Welll pasta salad just doesn't freeze well. Plus my freezer is sooo stuffed
>no more will fit in there. Problem is, once I put something in the freezer,
>it tends to stay there.

Cooked pasta freezes just fine - but needs to defrost completely
before you mix the salad in. If you make a list and stick it to your
freezer, you can cross stuff off as you take it out, and add to it
when you put stuff in; then you can use the list to plan the next few
days' meals.

Nicky.
T2 dx 05/04 + underactive thyroid
D&E, 150ug thyroxine
Last A1c 5.2% BMI 26

delurk*

i use green bags and they keep fresh vegetables for ever. also the freezer
is your friend, bulk cooking with a current list cuts down on cooking and
food waste, Lee

*relurk*
"Julie Bove" > wrote in message
...
> Angela and I are at the dance studio until late one day a week so I
> decided to pack our dinner at least once in a while. This week I decided
> to make a pasta salad. This is actually a vegetable salad with some pasta
> in it. I use Quinoa pasta which is high in protein. I also add a can (or
> more depending on the size of the salad I'm making) of kidney beans. I
> try to make it about 3/4 vegetables and the rest pasta.
>
> Last time I made this salad, I had 8 quarts. Far too much for the two of
> us. So tonight I thought I would be smart and get as much cut up stuff as
> I could from the salad bar at the local grocery store. I got two
> spoonfuls (smallish spoons) each of carrot shreds, grape tomatoes and
> cucumbers and about 4 spoonfuls of sliced green onions. I also wanted
> mixed bell pepper strips but wanted some of those to put in tonight's
> dinner as well. I had Angela get a separate container of those. Had
> about a cup total, with not quite half going into tonight's dinner.
>
> I also bought 5 radishes. One was black inside so tossed it. Sliced
> those, added them and also two ribs of celery, sliced and a good handful
> of flat parsley, chopped. Added two cans of black olives. Two cans were
> necessary because Angela always sneaks into the bowl and picks them out,
> and a can of drained kidney beans. And by the time the pasta got in
> there, I had a joke! Nice veggie salad, but had to use a magnifying glass
> to find the pasta. So I cooked up the other two servings and added them.
> And what I wound up with was about 4 quarts of salad! Oh yeah and there
> is Italian dressing mixed in too.
>
> I guess it's a really good thing we like this salad. But what can I do
> next time to ensure that I don't have leftovers? We have leftovers from
> tonight's dinner as well. I still can't seem to adjust my cooking for
> just the two of us. I really did try tonight! How can I manage to buy
> less veggies for the salad and still get the variety of stuff that I want?
>

"Nicky" > wrote in message
...
> On Wed, 23 Sep 2009 01:58:23 -0700, "Julie Bove"
> > wrote:
>
>>Welll pasta salad just doesn't freeze well. Plus my freezer is sooo
>>stuffed
>>no more will fit in there. Problem is, once I put something in the
>>freezer,
>>it tends to stay there.
>
> Cooked pasta freezes just fine - but needs to defrost completely
> before you mix the salad in. If you make a list and stick it to your
> freezer, you can cross stuff off as you take it out, and add to it
> when you put stuff in; then you can use the list to plan the next few
> days' meals.

Gluten free pasta does not freeze well. This stuff is made of quinoa and
easily breaks to pieces. As for making a list, there is no way I would do
that. I'd sooner throw it away!

"Stormmee" > wrote in message
...
> delurk*
>
> i use green bags and they keep fresh vegetables for ever. also the freezer
> is your friend, bulk cooking with a current list cuts down on cooking and
> food waste, Lee

I tried the green bags. At first they seemed to work, but then I noticed
they made everything rot faster. A LOT faster. Especially the greens and
bananas. I did everything it said to do, especially drying the produce
first. I simply can't keep much produce in the house. Due to
gastroparesis, most raw vegetables are things that don't set well with my
stomach so I don't eat them very often. A salad such as this is something I
can eat once or twice a week. I always keep sliced apples and baby carrots
because my daughter eats them. The carrots are something I seem to be able
to digest. I also keep onions but find I need to buy a lot less because
I've been throwing out bad ones. I keep potatoes too. Anything else I buy
on an as needed basis.

I also buy the Just ___ stuff. It's freeze dried. I keep tomatoes, onions,
carrots and peppers.

that is odd, i have used the firset of bags i got for over a year, just
bought the second set recently, now mind, these are the debi meyer,sp bags,
i tried the ziploc ones, they are almost usless, my test was one bag in the
frig, one on counter filled with strawberries, both lasted three weeks...
almost killed me and DH not to eat them first. what is this freeze dried
item you speak of, haven't heard of it before?

Lee
"Julie Bove" > wrote in message
...
>
> "Stormmee" > wrote in message
> ...
>> delurk*
>>
>> i use green bags and they keep fresh vegetables for ever. also the
>> freezer is your friend, bulk cooking with a current list cuts down on
>> cooking and food waste, Lee
>
> I tried the green bags. At first they seemed to work, but then I noticed
> they made everything rot faster. A LOT faster. Especially the greens and
> bananas. I did everything it said to do, especially drying the produce
> first. I simply can't keep much produce in the house. Due to
> gastroparesis, most raw vegetables are things that don't set well with my
> stomach so I don't eat them very often. A salad such as this is something
> I can eat once or twice a week. I always keep sliced apples and baby
> carrots because my daughter eats them. The carrots are something I seem
> to be able to digest. I also keep onions but find I need to buy a lot
> less because I've been throwing out bad ones. I keep potatoes too.
> Anything else I buy on an as needed basis.
>
> I also buy the Just ___ stuff. It's freeze dried. I keep tomatoes,
> onions, carrots and peppers.
>

"Stormmee" > wrote in message
...
> that is odd, i have used the firset of bags i got for over a year, just
> bought the second set recently, now mind, these are the debi meyer,sp
> bags, i tried the ziploc ones, they are almost usless, my test was one bag
> in the frig, one on counter filled with strawberries, both lasted three
> weeks... almost killed me and DH not to eat them first. what is this
> freeze dried item you speak of, haven't heard of it before?

Strawberries on the counter? I wouldn't think that would work at all! The
bags I bought were also the Debbie Meyer, back when you could only get them
online. It has been a couple of years now.

Here is the Just _____ stuff.

http://www.justtomatoes.com/

"Julie Bove" > wrote in message
...
> Angela and I are at the dance studio until late one day a week so I
> decided to pack our dinner at least once in a while. This week I decided
> to make a pasta salad. This is actually a vegetable salad with some pasta
> in it. I use Quinoa pasta which is high in protein. I also add a can (or
> more depending on the size of the salad I'm making) of kidney beans. I
> try to make it about 3/4 vegetables and the rest pasta.
>
> Last time I made this salad, I had 8 quarts. Far too much for the two of
> us. So tonight I thought I would be smart and get as much cut up stuff as
> I could from the salad bar at the local grocery store. I got two
> spoonfuls (smallish spoons) each of carrot shreds, grape tomatoes and
> cucumbers and about 4 spoonfuls of sliced green onions. I also wanted
> mixed bell pepper strips but wanted some of those to put in tonight's
> dinner as well. I had Angela get a separate container of those. Had
> about a cup total, with not quite half going into tonight's dinner.
>
> I also bought 5 radishes. One was black inside so tossed it. Sliced
> those, added them and also two ribs of celery, sliced and a good handful
> of flat parsley, chopped. Added two cans of black olives. Two cans were
> necessary because Angela always sneaks into the bowl and picks them out,
> and a can of drained kidney beans. And by the time the pasta got in
> there, I had a joke! Nice veggie salad, but had to use a magnifying glass
> to find the pasta. So I cooked up the other two servings and added them.
> And what I wound up with was about 4 quarts of salad! Oh yeah and there
> is Italian dressing mixed in too.
>
> I guess it's a really good thing we like this salad. But what can I do
> next time to ensure that I don't have leftovers? We have leftovers from
> tonight's dinner as well. I still can't seem to adjust my cooking for
> just the two of us. I really did try tonight! How can I manage to buy
> less veggies for the salad and still get the variety of stuff that I want?
>

I made salads for *one* (myself), sometimes to carry to work for lunch and
sometimes to go with dinner in the evening. I tear off enough greens for a
good-size salad and wash it in the salad spinner. Place that in a
one-portion salad bowl or plastic container for work, but don't fill it to
the top. Add whatever other veggies I want--some black beans or garbanzo
peas, pieces of yellow squash, etc. Sprinkle some pine nuts and feta cheese
on that. Sometimes I eat it dry, and sometimes I add a small amount of
salad dressing. It works very well, and the containers "guide" me to make
one serving.

MaryL

"Alan S" > wrote in message
...
> On Wed, 23 Sep 2009 07:53:38 -0700, "Julie Bove"
> > wrote:
>
>> As for making a list, there is no way I would do that. I'd sooner throw
>> it away!
>>
>
> My immediate reaction was that you're kidding.
>
> Then I realised who wrote it.
>
> But I still think you have to be kidding.

Don't laugh Alan, when I worked at a restaurant where we made homemade pies,
one guy came to pick up the pie he ordered, he kept asking us how many
pieces he could get out of the pie. We were just looking at him, and finally
the boss said, I guess how ever many you want to cut...he said thank you and
left. :-)

Cheri

thanks for the link.

strawberries are fine on the counter as long as they haven't ben cooled,
once cooled they must be kept that way, my mother was an avid gardener and
about everything in the produce line is fine room temp if not in direct
snlight and not having been cooled, when i was a kid there would be large
baskets of them on the porch for a couple of days as she picked and
processed, Lee



--
If you want to discuss top posting please email me privately, lets not
clutter the news group, thanks*****


..
"Julie Bove" > wrote in message
...
>
> "Stormmee" > wrote in message
> ...
>> that is odd, i have used the firset of bags i got for over a year, just
>> bought the second set recently, now mind, these are the debi meyer,sp
>> bags, i tried the ziploc ones, they are almost usless, my test was one
>> bag in the frig, one on counter filled with strawberries, both lasted
>> three weeks... almost killed me and DH not to eat them first. what is
>> this freeze dried item you speak of, haven't heard of it before?
>
> Strawberries on the counter? I wouldn't think that would work at all!
> The bags I bought were also the Debbie Meyer, back when you could only get
> them online. It has been a couple of years now.
>
> Here is the Just _____ stuff.
>
> http://www.justtomatoes.com/
>

U can't make a small salad like you can't make a small batch of chili.

If you buy the already chopped veggies and keep them on hand, maybe but
unless you want to make veggie soup or such with the leftovers, it just
doesn't work. If you want the variety that is. My 2 cents worth.
"Julie Bove" > wrote in message
...
> Angela and I are at the dance studio until late one day a week so I
> decided to pack our dinner at least once in a while. This week I decided
> to make a pasta salad. This is actually a vegetable salad with some pasta
> in it. I use Quinoa pasta which is high in protein. I also add a can (or
> more depending on the size of the salad I'm making) of kidney beans. I
> try to make it about 3/4 vegetables and the rest pasta.
>
> Last time I made this salad, I had 8 quarts. Far too much for the two of
> us. So tonight I thought I would be smart and get as much cut up stuff as
> I could from the salad bar at the local grocery store. I got two
> spoonfuls (smallish spoons) each of carrot shreds, grape tomatoes and
> cucumbers and about 4 spoonfuls of sliced green onions. I also wanted
> mixed bell pepper strips but wanted some of those to put in tonight's
> dinner as well. I had Angela get a separate container of those. Had
> about a cup total, with not quite half going into tonight's dinner.
>
> I also bought 5 radishes. One was black inside so tossed it. Sliced
> those, added them and also two ribs of celery, sliced and a good handful
> of flat parsley, chopped. Added two cans of black olives. Two cans were
> necessary because Angela always sneaks into the bowl and picks them out,
> and a can of drained kidney beans. And by the time the pasta got in
> there, I had a joke! Nice veggie salad, but had to use a magnifying glass
> to find the pasta. So I cooked up the other two servings and added them.
> And what I wound up with was about 4 quarts of salad! Oh yeah and there
> is Italian dressing mixed in too.
>
> I guess it's a really good thing we like this salad. But what can I do
> next time to ensure that I don't have leftovers? We have leftovers from
> tonight's dinner as well. I still can't seem to adjust my cooking for
> just the two of us. I really did try tonight! How can I manage to buy
> less veggies for the salad and still get the variety of stuff that I want?
>

Granby wrote:
> U can't make a small salad like you can't make a small batch of chili.
>
> If you buy the already chopped veggies and keep them on hand, maybe
> but unless you want to make veggie soup or such with the leftovers,
> it just doesn't work. If you want the variety that is. My 2 cents
> worth.

I use a lot of variety but I have learned the amounts that will do for a 1-2
person salad mix. Basically (for 1) half a stick of celery, 3-4 tomato
slices, 8-10 slices cucumber (lebanese cucumber I use), 3-4 good sized
strips of red pepper, about 1 cup of mixed lettuces, 1-2 schallots, 1-2
radishes, a few slices of onion.

"Stormmee" > wrote in message
...
> one of the things i actually learned about produce from my mom was not to
> wash before using unless you are cutting and cooling, these will sit o the
> counter for a week if not too warm, in the green bag for three, Lee

I never wash mine before storing, unless I am going to cut it up.

"Stormmee" > wrote in message
...
> thanks for the link.
>
> strawberries are fine on the counter as long as they haven't ben cooled,
> once cooled they must be kept that way, my mother was an avid gardener and
> about everything in the produce line is fine room temp if not in direct
> snlight and not having been cooled, when i was a kid there would be large
> baskets of them on the porch for a couple of days as she picked and
> processed, Lee

I tried keeping fruit sitting out in a bowl. Not only did it rot right
away, but we got fruit flies. Oddly, when I was pregnant and supposed to
eat fruit (which I hate), I always kept it in a bowl. We were living on
Cape Cod at the time. No fruit flies and it didn't rot. Could be the
difference is that we couldn't get organic produce in those days and now I
generally try to buy organic.

"MaryL" -OUT-THE-LITTER> wrote in message
...
> I made salads for *one* (myself), sometimes to carry to work for lunch and
> sometimes to go with dinner in the evening. I tear off enough greens for
> a good-size salad and wash it in the salad spinner. Place that in a
> one-portion salad bowl or plastic container for work, but don't fill it to
> the top. Add whatever other veggies I want--some black beans or garbanzo
> peas, pieces of yellow squash, etc. Sprinkle some pine nuts and feta
> cheese on that. Sometimes I eat it dry, and sometimes I add a small
> amount of salad dressing. It works very well, and the containers "guide"
> me to make one serving.

This wasn't a green salad, but a pasta salad. I can eat very little in the
way of green salad because I don't digest it well. If I do have one, I get
it at a restaurant or at the salad bar. I used to eat big salads for lunch
and dinner but those days are no more. And I never eat dressing.

"Granby" > wrote in message
...
>U can't make a small salad like you can't make a small batch of chili.

That's what I was afraid of. Soup is the same way. I can not seem to make
a small quantity of it.
>
> If you buy the already chopped veggies and keep them on hand, maybe but
> unless you want to make veggie soup or such with the leftovers, it just
> doesn't work. If you want the variety that is. My 2 cents worth.

There's a thought. I guess I could use the leftovers for soup. It's just
that I tried so hard to buy a small quantity of things and it still was way
too much!

"Julie Bove" > wrote in message
...
>
> "MaryL" -OUT-THE-LITTER> wrote in message
> ...
>> I made salads for *one* (myself), sometimes to carry to work for lunch
>> and sometimes to go with dinner in the evening. I tear off enough greens
>> for a good-size salad and wash it in the salad spinner. Place that in a
>> one-portion salad bowl or plastic container for work, but don't fill it
>> to the top. Add whatever other veggies I want--some black beans or
>> garbanzo peas, pieces of yellow squash, etc. Sprinkle some pine nuts and
>> feta cheese on that. Sometimes I eat it dry, and sometimes I add a small
>> amount of salad dressing. It works very well, and the containers "guide"
>> me to make one serving.
>
> This wasn't a green salad, but a pasta salad. I can eat very little in
> the way of green salad because I don't digest it well. If I do have one,
> I get it at a restaurant or at the salad bar. I used to eat big salads
> for lunch and dinner but those days are no more. And I never eat
> dressing.
>
>


Couldn't you use the same principle--that is, use a bowl (normal-size for a
meal) as your "guide" for how much to make--for a pasta salad or any other
type? You could even boil some pasta by just tossing a handful or two of
pasta into the water instead of cooking so much since that seems to be a
problem. I haven't eaten pasta for 5 years (since diagnosis), so I could
not provide specific amounts, but you do need to take into consideration the
fact that it expands in the water when cooking.

MaryL

"MaryL" -OUT-THE-LITTER> wrote in message
...

> Couldn't you use the same principle--that is, use a bowl (normal-size for
> a meal) as your "guide" for how much to make--for a pasta salad or any
> other type? You could even boil some pasta by just tossing a handful or
> two of pasta into the water instead of cooking so much since that seems to
> be a problem. I haven't eaten pasta for 5 years (since diagnosis), so I
> could not provide specific amounts, but you do need to take into
> consideration the fact that it expands in the water when cooking.
>

The problem was not the pasta. In fact I had to cook the rest of the box
because there wasn't enough. The problem was that I wound up buying waaay
too many veggies despite having gotten most of them from the salad bar.

"Julie Bove" > wrote in message
...
>
> "MaryL" -OUT-THE-LITTER> wrote in message
> ...
>
>> Couldn't you use the same principle--that is, use a bowl (normal-size for
>> a meal) as your "guide" for how much to make--for a pasta salad or any
>> other type? You could even boil some pasta by just tossing a handful or
>> two of pasta into the water instead of cooking so much since that seems
>> to be a problem. I haven't eaten pasta for 5 years (since diagnosis), so
>> I could not provide specific amounts, but you do need to take into
>> consideration the fact that it expands in the water when cooking.
>>
>
> The problem was not the pasta. In fact I had to cook the rest of the box
> because there wasn't enough. The problem was that I wound up buying waaay
> too many veggies despite having gotten most of them from the salad bar.



I would write down exactly how much you used, then next time cut that
quantity by half or even quarter of what you did the last time.

--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8

"Evelyn" > wrote in message
...
> "Julie Bove" > wrote in message
> ...
>>
>> "MaryL" -OUT-THE-LITTER> wrote in message
>> ...
>>
>>> Couldn't you use the same principle--that is, use a bowl (normal-size
>>> for a meal) as your "guide" for how much to make--for a pasta salad or
>>> any other type? You could even boil some pasta by just tossing a
>>> handful or two of pasta into the water instead of cooking so much since
>>> that seems to be a problem. I haven't eaten pasta for 5 years (since
>>> diagnosis), so I could not provide specific amounts, but you do need to
>>> take into consideration the fact that it expands in the water when
>>> cooking.
>>>
>>
>> The problem was not the pasta. In fact I had to cook the rest of the box
>> because there wasn't enough. The problem was that I wound up buying
>> waaay too many veggies despite having gotten most of them from the salad
>> bar.
>
>
>
> I would write down exactly how much you used, then next time cut that
> quantity by half or even quarter of what you did the last time.

Yeah. I guess that's the obvious solution. Apparently half of what I took
last time.

In article >,
"Granby" > wrote:

> U can't make a small salad like you can't make a small batch of chili.
>
> If you buy the already chopped veggies and keep them on hand, maybe but
> unless you want to make veggie soup or such with the leftovers, it just
> doesn't work. If you want the variety that is. My 2 cents worth.

Well, yes and no. I think it's hard to make *one* small salad, but
making a series of small salads can be accomplished by dipping into
one's stores of chopped/sliced/etc. ingredients each mealtime and
tossing them into a bowl.

Personally, I've become enamored of the "leafless" salad -- all the
goodies but no lettuce. I particularly like chopped tomato, avocado,
red/orange/yellow pepper, and cucumber with a homemade vinaigrette.

PP, T2

In article >,
Susan > wrote:

> Parsley keeps for weeks in a glass of water with a produce bag over it,
> or in the herb keeper I recently broke, a tall, closed cylinder with a
> water reservoir in the bottom.

Yes. Treat herbs the way a florist treats flowers: in water, in a
cooler.

PP, T2, who many days would prefer fresh herbs to long-stemmed roses

In article >,
"Cheri" > wrote:

> Don't laugh Alan, when I worked at a restaurant where we made homemade pies,
> one guy came to pick up the pie he ordered, he kept asking us how many
> pieces he could get out of the pie. We were just looking at him, and finally
> the boss said, I guess how ever many you want to cut...he said thank you and
> left. :-)

Years ago, when I was right out of college, I got a job selling curtains
and drapes in a (now defunct) Boston department store (Gilchrist, for
anyone who knew Boston 30 years ago). I quickly learned about single,
double, and triple width, 54", 63", 72", and 81" length curtains (84"
for drapes), etc. and how to determine what width and length window
treatment was called for, depending on window size.

I also learned that there really is a full moon effect. Every full moon
we would have *someone*, and sometimes more than one someone, who would
come in and show that they were absolutely bat shit crazy. Of course,
we were good salespeople and were always kind to these folks, not
letting on how much we'd like to roll our eyes.

One full moon I was lingering by the counter waiting for a customer who
needed help when an older woman came up to me and expressed an interest
in one of our window displays. "Certainly!" I replied. "And what size
are your windows?" "This long..." she replied, taking out a long chain
of rubber bands tied to each other. Without missing a beat, I inquired,
"Would that be when they're slack, or when they're stretched?" and
walked her over to the yardstick so we could get a number to match her
rubber bands. Unfortunately, she couldn't remember how slack or tight
the rubber bands had been, so I gently suggested she choose something
with a fixed length, like a piece of string, to do her measuring, and
sent her happily trotting home. I don't remember if she ever returned.

PP, T2

In article >,
"Stormmee" > wrote:

> strawberries are fine on the counter as long as they haven't ben cooled,
> once cooled they must be kept that way, my mother was an avid gardener and
> about everything in the produce line is fine room temp if not in direct
> snlight and not having been cooled, when i was a kid there would be large
> baskets of them on the porch for a couple of days as she picked and
> processed, Lee

That's certainly true for much produce if it's not quite ripe when
picked. At the farmers' market I usually select under ripe tomatoes,
for instance, and let them ripen on the counter. Peaches, too.

Of course, tomatoes should never be refrigerated, so they're not the
best example.

PP, T2

"Peppermint Patootie" > wrote in message
news
> In article >,
> "Granby" > wrote:
>
>> U can't make a small salad like you can't make a small batch of chili.
>>
>> If you buy the already chopped veggies and keep them on hand, maybe but
>> unless you want to make veggie soup or such with the leftovers, it just
>> doesn't work. If you want the variety that is. My 2 cents worth.
>
> Well, yes and no. I think it's hard to make *one* small salad, but
> making a series of small salads can be accomplished by dipping into
> one's stores of chopped/sliced/etc. ingredients each mealtime and
> tossing them into a bowl.
>
> Personally, I've become enamored of the "leafless" salad -- all the
> goodies but no lettuce. I particularly like chopped tomato, avocado,
> red/orange/yellow pepper, and cucumber with a homemade vinaigrette.

That's the problem for me. I can have salad only once or twice a week and I
want a variety of things in there.

"Peppermint Patootie" > wrote in message
news
> In article >,
> "Cheri" > wrote:
>
>> Don't laugh Alan, when I worked at a restaurant where we made homemade
>> pies,
>> one guy came to pick up the pie he ordered, he kept asking us how many
>> pieces he could get out of the pie. We were just looking at him, and
>> finally
>> the boss said, I guess how ever many you want to cut...he said thank you
>> and
>> left. :-)
>
> Years ago, when I was right out of college, I got a job selling curtains
> and drapes in a (now defunct) Boston department store (Gilchrist, for
> anyone who knew Boston 30 years ago). I quickly learned about single,
> double, and triple width, 54", 63", 72", and 81" length curtains (84"
> for drapes), etc. and how to determine what width and length window
> treatment was called for, depending on window size.
>
> I also learned that there really is a full moon effect. Every full moon
> we would have *someone*, and sometimes more than one someone, who would
> come in and show that they were absolutely bat shit crazy. Of course,
> we were good salespeople and were always kind to these folks, not
> letting on how much we'd like to roll our eyes.
>
> One full moon I was lingering by the counter waiting for a customer who
> needed help when an older woman came up to me and expressed an interest
> in one of our window displays. "Certainly!" I replied. "And what size
> are your windows?" "This long..." she replied, taking out a long chain
> of rubber bands tied to each other. Without missing a beat, I inquired,
> "Would that be when they're slack, or when they're stretched?" and
> walked her over to the yardstick so we could get a number to match her
> rubber bands. Unfortunately, she couldn't remember how slack or tight
> the rubber bands had been, so I gently suggested she choose something
> with a fixed length, like a piece of string, to do her measuring, and
> sent her happily trotting home. I don't remember if she ever returned.

We sold curtains and drapes at K Mart. We had a lot of foreign people who
would just bring in a string. But most people would tell us they were just
average sized windows. As if there were such a thing.

One thing I could never seem to impress on people (especially men) was that
for curtains you wanted 1 1/2 to 2 times the length of the rod for fullness.
Invariably they would come back for another pair or a larger size because
once hung the curtains didn't look right.

"Peppermint Patootie" > wrote in message
news
> In article >,
> "Cheri" > wrote:
>
>> Don't laugh Alan, when I worked at a restaurant where we made homemade
>> pies,
>> one guy came to pick up the pie he ordered, he kept asking us how many
>> pieces he could get out of the pie. We were just looking at him, and
>> finally
>> the boss said, I guess how ever many you want to cut...he said thank you
>> and
>> left. :-)
>
> Years ago, when I was right out of college, I got a job selling curtains
> and drapes in a (now defunct) Boston department store (Gilchrist, for
> anyone who knew Boston 30 years ago). I quickly learned about single,
> double, and triple width, 54", 63", 72", and 81" length curtains (84"
> for drapes), etc. and how to determine what width and length window
> treatment was called for, depending on window size.
>
> I also learned that there really is a full moon effect. Every full moon
> we would have *someone*, and sometimes more than one someone, who would
> come in and show that they were absolutely bat shit crazy. Of course,
> we were good salespeople and were always kind to these folks, not
> letting on how much we'd like to roll our eyes.
>
> One full moon I was lingering by the counter waiting for a customer who
> needed help when an older woman came up to me and expressed an interest
> in one of our window displays. "Certainly!" I replied. "And what size
> are your windows?" "This long..." she replied, taking out a long chain
> of rubber bands tied to each other. Without missing a beat, I inquired,
> "Would that be when they're slack, or when they're stretched?" and
> walked her over to the yardstick so we could get a number to match her
> rubber bands. Unfortunately, she couldn't remember how slack or tight
> the rubber bands had been, so I gently suggested she choose something
> with a fixed length, like a piece of string, to do her measuring, and
> sent her happily trotting home. I don't remember if she ever returned.
>
> PP, T2

LOL, sometimes people just need a little help to find their common sense.
:-)

Cheri

Peppermint Patootie > wrote:
: In article >,
: "Granby" > wrote:

: > U can't make a small salad like you can't make a small batch of chili.
: >
: > If you buy the already chopped veggies and keep them on hand, maybe but
: > unless you want to make veggie soup or such with the leftovers, it just
: > doesn't work. If you want the variety that is. My 2 cents worth.

: Well, yes and no. I think it's hard to make *one* small salad, but
: making a series of small salads can be accomplished by dipping into
: one's stores of chopped/sliced/etc. ingredients each mealtime and
: tossing them into a bowl.

: Personally, I've become enamored of the "leafless" salad -- all the
: goodies but no lettuce. I particularly like chopped tomato, avocado,
: red/orange/yellow pepper, and cucumber with a homemade vinaigrette.

: PP, T2

Kind of like israeli salad, smalled diced vegetables with no lettuce and a
lemon vinetrette.

Wendy

"Peppermint Patootie" > wrote in message
news
> In article >,
> "Granby" > wrote:
>
>> U can't make a small salad like you can't make a small batch of chili.
>>
>> If you buy the already chopped veggies and keep them on hand, maybe but
>> unless you want to make veggie soup or such with the leftovers, it just
>> doesn't work. If you want the variety that is. My 2 cents worth.
>
> Well, yes and no. I think it's hard to make *one* small salad, but
> making a series of small salads can be accomplished by dipping into
> one's stores of chopped/sliced/etc. ingredients each mealtime and
> tossing them into a bowl.
>
> Personally, I've become enamored of the "leafless" salad -- all the
> goodies but no lettuce. I particularly like chopped tomato, avocado,
> red/orange/yellow pepper, and cucumber with a homemade vinaigrette.
>
> PP, T2
>
I would like that too...but this stomach of mine no longer tolerated bell
peppers or cucumbers...I think it is the hernia.... I love the flavor of
cucumbers too...I can eat the avocado and tomato though...

"Jacquie" > wrote in message
...
>
> "Evelyn" > wrote in message

>> I discovered a trick that REALLY works.
>>
>> When you buy lettuce or other greens at the store, unwrap them from the
>> store packaging.
>>
>> Take a paper towel and wrap it all around the lettuce head or other item.
>>
>> Then put it BACK into a plastic bag.
>>
>> The lettuce will not rot and will last for a very long time.
>>
>> This works on parsley, lettuce and greens of all kinds.
>>
>>
>> --
>>
>> Evelyn

> I do that too, and the lettuce stays really crisp.
> Jacquie


Yes, it works for me. I hate rusty lettuce. :-)

Cheri

"Ozgirl" > wrote in message
...
> MaryL wrote:
>> "Ozgirl" > wrote in message
>> ...
>>>
>>> I buy mushrooms and put them in the paper bags supplied by
>>> greengrocers. They last quite a while although I usually eat them
>>> within a few days. Raw in salads taste much better if eaten very
>>> fresh.
>>
>>
>> We don't have that around here (greengrocers that supply paper bags),
>> but I certainly could try placing them in a paper bag myself instead
>> of wrapping with paper towels.
>
>
> Shame, as plastic, as you know, makes them sweat and left loose they dry
> out quickly in the fridge. Still ok for cooking but I eat most of mine
> raw.
>

Yes, I agree. I used to have a *terrible* diet, but I completely changed my
diet after being diagnoseds T2. Now I eat lots of fruit and especially
veggies, and almost entirely fresh fruits and veggies. So, I'm always
interested in finding better ways to keep them fresh (especially since I
cook only for myself, and it can be difficult to avoid waste).

MaryL

Cheri wrote:
> "Jacquie" > wrote in message
> ...
>>
>> "Evelyn" > wrote in message
>
>>> I discovered a trick that REALLY works.
>>>
>>> When you buy lettuce or other greens at the store, unwrap them from
>>> the store packaging.
>>>
>>> Take a paper towel and wrap it all around the lettuce head or other
>>> item. Then put it BACK into a plastic bag.
>>>
>>> The lettuce will not rot and will last for a very long time.
>>>
>>> This works on parsley, lettuce and greens of all kinds.
>>>
>>>
>>> --
>>>
>>> Evelyn
>
>> I do that too, and the lettuce stays really crisp.
>> Jacquie
>
>
> Yes, it works for me. I hate rusty lettuce. :-)

Me too and they off so quickly these days.

"Jacquie" > wrote in message
m...
>
> "Peppermint Patootie" > wrote in message
> news
>> In article >,
>> "Granby" > wrote:
>>
>>> U can't make a small salad like you can't make a small batch of chili.
>>>
>>> If you buy the already chopped veggies and keep them on hand, maybe but
>>> unless you want to make veggie soup or such with the leftovers, it just
>>> doesn't work. If you want the variety that is. My 2 cents worth.
>>
>> Well, yes and no. I think it's hard to make *one* small salad, but
>> making a series of small salads can be accomplished by dipping into
>> one's stores of chopped/sliced/etc. ingredients each mealtime and
>> tossing them into a bowl.
>>
>> Personally, I've become enamored of the "leafless" salad -- all the
>> goodies but no lettuce. I particularly like chopped tomato, avocado,
>> red/orange/yellow pepper, and cucumber with a homemade vinaigrette.
>>
>> PP, T2
>>
> I would like that too...but this stomach of mine no longer tolerated bell
> peppers or cucumbers...I think it is the hernia.... I love the flavor of
> cucumbers too...I can eat the avocado and tomato though...


Try the english cucumbers.... the hybrids with no seeds..... they are
supposed to be "burpless"
--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8

Alan S wrote:
> On Fri, 25 Sep 2009 18:43:18 +1000, "Ozgirl"
> > wrote:
>
>> Cheri wrote:
>>> "Jacquie" > wrote in message
>>> ...
>>>>
>>>> "Evelyn" > wrote in message
>>>
>>>>> I discovered a trick that REALLY works.
>>>>>
>>>>> When you buy lettuce or other greens at the store, unwrap them
>>>>> from the store packaging.
>>>>>
>>>>> Take a paper towel and wrap it all around the lettuce head or
>>>>> other item. Then put it BACK into a plastic bag.
>>>>>
>>>>> The lettuce will not rot and will last for a very long time.
>>>>>
>>>>> This works on parsley, lettuce and greens of all kinds.
>>>>>
>>>>>
>>>>> --
>>>>>
>>>>> Evelyn
>>>
>>>> I do that too, and the lettuce stays really crisp.
>>>> Jacquie
>>>
>>>
>>> Yes, it works for me. I hate rusty lettuce. :-)
>>
>> Me too and they off so quickly these days.
>>
> I use that trick for cabbage. It helps delay the blackening effect
> that can occur on cut edges.

When I used to grow my own lettuce I just picked off a few leaves at a time
as I needed it.

"Ozgirl" > wrote in message
...
> Alan S wrote:
>> On Fri, 25 Sep 2009 18:43:18 +1000, "Ozgirl"
>> > wrote:
>>
>>> Cheri wrote:
>>>> "Jacquie" > wrote in message
>>>> ...
>>>>>
>>>>> "Evelyn" > wrote in message
>>>>
>>>>>> I discovered a trick that REALLY works.
>>>>>>
>>>>>> When you buy lettuce or other greens at the store, unwrap them
>>>>>> from the store packaging.
>>>>>>
>>>>>> Take a paper towel and wrap it all around the lettuce head or
>>>>>> other item. Then put it BACK into a plastic bag.
>>>>>>
>>>>>> The lettuce will not rot and will last for a very long time.
>>>>>>
>>>>>> This works on parsley, lettuce and greens of all kinds.
>>>>>>
>>>>>>
>>>>>> --
>>>>>>
>>>>>> Evelyn
>>>>
>>>>> I do that too, and the lettuce stays really crisp.
>>>>> Jacquie
>>>>
>>>>
>>>> Yes, it works for me. I hate rusty lettuce. :-)
>>>
>>> Me too and they off so quickly these days.
>>>
>> I use that trick for cabbage. It helps delay the blackening effect
>> that can occur on cut edges.
>
> When I used to grow my own lettuce I just picked off a few leaves at a
> time as I needed it.



Absolutely! I explained that to my husband, that if you patiently peel off
a whole leaf at a time, the rest of the head of lettuce doesn't rot or die
so quickly. He had the habit of just tearing into the head of lettuce,
leaving a lot of broken edges, and of course those left would go bad right
away.

--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8

"Ozgirl" > wrote in message
...
> Alan S wrote:
>> On Fri, 25 Sep 2009 18:43:18 +1000, "Ozgirl"
>> > wrote:
>>
>>> Cheri wrote:
>>>> "Jacquie" > wrote in message
>>>> ...
>>>>>
>>>>> "Evelyn" > wrote in message
>>>>
>>>>>> I discovered a trick that REALLY works.
>>>>>>
>>>>>> When you buy lettuce or other greens at the store, unwrap them
>>>>>> from the store packaging.
>>>>>>
>>>>>> Take a paper towel and wrap it all around the lettuce head or
>>>>>> other item. Then put it BACK into a plastic bag.
>>>>>>
>>>>>> The lettuce will not rot and will last for a very long time.
>>>>>>
>>>>>> This works on parsley, lettuce and greens of all kinds.
>>>>>>
>>>>>>
>>>>>> --
>>>>>>
>>>>>> Evelyn
>>>>
>>>>> I do that too, and the lettuce stays really crisp.
>>>>> Jacquie
>>>>
>>>>
>>>> Yes, it works for me. I hate rusty lettuce. :-)
>>>
>>> Me too and they off so quickly these days.
>>>
>> I use that trick for cabbage. It helps delay the blackening effect
>> that can occur on cut edges.
>
> When I used to grow my own lettuce I just picked off a few leaves at a
> time as I needed it.
>
>
Heck the Jack Rabbits...Bunnies and Javelina(pronounced Havelina) Would
carry the lettuce off and leave me a thank you note..LOL. I grew
Strawberries in Florida and the ants got to them before I could....Not a
Gardener...LOL. Well I can grow roses.

"Evelyn" > wrote in message
...
> "Jacquie" > wrote in message
> m...
>>
>> "Peppermint Patootie" > wrote in message
>> news
>>> In article >,
>>> "Granby" > wrote:
>>>
>>>> U can't make a small salad like you can't make a small batch of chili.
>>>>
>>>> If you buy the already chopped veggies and keep them on hand, maybe but
>>>> unless you want to make veggie soup or such with the leftovers, it just
>>>> doesn't work. If you want the variety that is. My 2 cents worth.
>>>
>>> Well, yes and no. I think it's hard to make *one* small salad, but
>>> making a series of small salads can be accomplished by dipping into
>>> one's stores of chopped/sliced/etc. ingredients each mealtime and
>>> tossing them into a bowl.
>>>
>>> Personally, I've become enamored of the "leafless" salad -- all the
>>> goodies but no lettuce. I particularly like chopped tomato, avocado,
>>> red/orange/yellow pepper, and cucumber with a homemade vinaigrette.
>>>
>>> PP, T2
>>>
>> I would like that too...but this stomach of mine no longer tolerated bell
>> peppers or cucumbers...I think it is the hernia.... I love the flavor
>> of cucumbers too...I can eat the avocado and tomato though...
>
>
> Try the english cucumbers.... the hybrids with no seeds..... they are
> supposed to be "burpless"
> --
>
> Evelyn
>
> "Even as a mother protects with her life her only child, So with a
> boundless heart let one cherish all living beings." --Sutta Nipata 1.8
>
I can't seem to find them ..... They used to be everywhere. Maybe I looked
for them out of season.

"Jacquie" > wrote in message
...
>
> "Evelyn" > wrote in message
> ...
>> "Jacquie" > wrote in message
>> m...
>>>
>>> "Peppermint Patootie" > wrote in message
>>> news >>>> In article >,
>>>> "Granby" > wrote:
>>>>
>>>>> U can't make a small salad like you can't make a small batch of chili.
>>>>>
>>>>> If you buy the already chopped veggies and keep them on hand, maybe
>>>>> but
>>>>> unless you want to make veggie soup or such with the leftovers, it
>>>>> just
>>>>> doesn't work. If you want the variety that is. My 2 cents worth.
>>>>
>>>> Well, yes and no. I think it's hard to make *one* small salad, but
>>>> making a series of small salads can be accomplished by dipping into
>>>> one's stores of chopped/sliced/etc. ingredients each mealtime and
>>>> tossing them into a bowl.
>>>>
>>>> Personally, I've become enamored of the "leafless" salad -- all the
>>>> goodies but no lettuce. I particularly like chopped tomato, avocado,
>>>> red/orange/yellow pepper, and cucumber with a homemade vinaigrette.
>>>>
>>>> PP, T2
>>>>
>>> I would like that too...but this stomach of mine no longer tolerated
>>> bell peppers or cucumbers...I think it is the hernia.... I love the
>>> flavor of cucumbers too...I can eat the avocado and tomato though...
>>
>>
>> Try the english cucumbers.... the hybrids with no seeds..... they are
>> supposed to be "burpless"
>> --
>>
>> Evelyn
>>
>> "Even as a mother protects with her life her only child, So with a
>> boundless heart let one cherish all living beings." --Sutta Nipata 1.8
>>
> I can't seem to find them ..... They used to be everywhere. Maybe I looked
> for them out of season.


Have you got a really good farm stand or green grocer nearby? They have
them in all the supermarkets here, but the best ones come from the place
that sells fruits and vegetables primarily.

--

Evelyn

"Even as a mother protects with her life her only child, So with a boundless
heart let one cherish all living beings." --Sutta Nipata 1.8