On 12/8/2011 9:50 AM, Dave Smith wrote:
> On 07/12/2011 11:06 PM, Julie Bove wrote:
>> "Dave > wrote in message
>> ...
>>> On 07/12/2011 8:27 PM, Dimitri wrote:
>>>>
>>>> BTW my SIL gave us a breakfast drink recipe that called for 2
>>>> tablespoons of OAK bran.
>>>
>>>
>>> She sounds like my former SiL.... my wife's late brother's ex-wife. We
>>> went up to help them with the ski chalet they were building. Breakfast
>>> was mush...... a mixture, oatmeal, cream of wheat various other grains.
>>> That was okay for me because I like hot cereal, but I wouldn't want it
>>> every day like her kids had to endure.
>>>
>>> After working hard all morning we went in for lunch..... slice of hard
>>> boiled eggs over plain yoghurt.
>>
>> We stayed with my mom's aunt and uncle for about a week. Breakfast was
>> pretty much like that but I believe it was Cream Of Wheat. There were no
>> seasonings on any of the food because my great uncle didn't like them.
>> Neither was the gravy ever thickened because he didn't like that either.
>> She was also very fond of serving poached eggs that were just barely
>> cooked.
>>
>
> This woman was the health food Nazi. She knew the nutritional value of
> each of the grains in the various hot cereals. Some were high in some
> nutrients but low in others. Instead of having one each day, she made
> the same mush every morning. It wasn't horrible, but it was bland. I
> could stomach it once in a while but those poor kids had it every day.
>
>
> This wasn't a matter of charity. We drove a long way to spend our
> weekend with various construction projects. Most people would expect to
> be well fed. We got crappy food and health food lectures.
>
>
>
>> Odd thing is, I survived just fine for many weeks in various motels while
>> waiting for my housing on Cape Cod. I bought fresh fruit and veggies
>> (mostly veggies) and some other things that could be eaten as is. I may
>> have had a salt and pepper shaker. But no other seasonings. I am fine
>> with
>> a lot of foods being unseasoned. But certain things just need it.
>>
>
>
> I don't get as much enjoyment from eating asparagus these days. I am not
> supposed to eat butter or salt. I never did add much of either to cooked
> vegetables but I always liked both on asparagus.
>
>
I agree that butter and lemon is one of the best sauces for asparagus.
For those like me who don't eat butter, there are a variety of fairly
good dipping sauces.

Here are a few.
1. Cheese/yogurt

Good for artichokes.

2 tab yogurt
1 tab mayonnaise (or sour cream)
1 tab grated Parmesan
1/2 tab chopped scallion
1/2 tab chopped chives
1/2 tab dry sherry
1/8 tsp turmeric; just enough to give a slight yellow color
lemon juice if needed.

A squirt of butter flavor does no harm

2. Curry Mayonnaise

Original says: “add curry to taste” and is pretty awful since uncooked
curry powder doesn’t taste good at all. However, curry mayonnaise made
by cooking chopped onion with curry powder, adding to mayonnaise and
adjusting with lemon does work (and that’s how I’ve always made it.)

3. Sour cream with horse-radish

3 tablespoons milk
2 cups creamed cottage cheese
2 tablespoons prepared horseradish
1/2 teaspoon Worcestershire sauce
1 sprig parsley
dash salt

Put all ingredients in blender container; blend on high speed until
smooth. Serve with vegetable dippers

4. Herb.

Mayonnaise or sour cream flavored with lemon, mint, mustard, salt and
pepper.


--


James Silverton, Potomac

I'm *not*