All those heathens and reprobates who've never heard of Glorified Rice
and kind of hint that it's another Weird Minnesotans With Their Hotdish
Recipes thing set me to lookin' in me books.

I posted the GR recipe from the big Betty Crocker book from somewhere in
the 1950s (my guess). Then I checked another big BC book from 1979 and
it's still in there (red cover with photos of a skillet pot roast, roast
chicken, bread, salad, cherry pie, soup and sandwich, fruit cup, and
corn salad):

Glorified Rice
1 cup cold cooked white or brown rice
1/3 cup sugar
13-1/4 ounce can crushed pineapple, drained
1/2 teaspoon vanilla
1/3 cup miniature marshmallows (mini marsh must not have existed in the
1950s)
2 tablespoons drained chopped maraschino cherries
1 cup chilled whipping cream

Mix rice, sugar, pineapple and vanilla. Add marshmallows and cherries.
beat whipping cream in chilled bowl until stiff; fold into rice mixture.
Makes 6-8 servings.

Well, Betty wrote books for national distribution and they were pretty
standard and basic books, before everyone and his sister started
publishing cookery books, so I don't think GR is one of those weird
Minnesota/Midwest things.

Wait!! Wait! There's more!


I checked my big Pillsbury book (1963 copyright) and found this recipe:

Glorified Rice

1 cup heavy cream
2 tablespoons sugar
1/2 teaspoon vanilla extract
2 cups cooked rice
2/3 cup drained crushed pineapple
1 banana, sliced and quartered
maraschino cherries

Beat cream in small bowl until stiff; blend in sugar and vanilla
extract. Combine rice, pineapple and banana. Fold in whipped cream.
Spoon into serving dishes; garnish with cherries. Chill.

Tip: One cup miniature marshmallows may be substituted for bananas.
(I'm thinking the bananas would darken. Not pretty.)
Tip: For fluffy grains of rice, drain rice in colander or sieve and
rinse with hot water.



Then we have, from the Church Ladies at St. Mary's Russian Orthodox
Church, Minneapolis, 1970:

Glorified Minute Rice
(A dream dessert that's double-quick)

2/3 cup Minute Rice
2/3 cup water
1/2 cup pineapple juice
1/2 teaspoon salt
1 cup diced marshmallows
6 diced maraschino cherries
3/4 cup drained crushed pineapple
1/3 cup chopped nuts
2 cups sweetened whipped cream

Combine Minute Rice, water, pineapple juice, and salt in saucepan. Mix
just to moisten all rice. Bring quickly to a boil over high heat.
Cover and simmer 5 minutes. Remove from heat, let stand 5 minutes. Add
marshmallows, cherries, pineapple and nuts. Cool to room temperature.
Fold in whipped cream and chill 1 hour. Makes 8-10 servings.

You can thank Mrs. Sue Memorich for that one.



But wait!! There's more!! For the same low, low price, you can also
have this!! Free! Free!! Free!!!

Erma Rombauer and Marion Rombauer Becker wrote a cookbook, too.
Something they called "The Joy of Cooking." My 1964 edition has this
recipe for

Rice and Fruit Cream (sure looks like GR to me).

1 cup cooked rice
1 cup drained apricots, pineapple, etc.
1/2 cup whipping cream
12 diced marshmallows
Crushed nut brittle

Combine the rice and fruit. Whip the cream until stiff and fold in the
rice mixture. Add the marshmallows. Place in individual dishes. Chill
thoroughly. You may top it with crushed nut brittle. Serves 5.

What I found interesting about the hunt was that the indices in the big
books sometimes didn't have anything listed as Glorified Rice. But they
all have rice puddings and when I'd look there, I'd find a separate
recipe for Glorified Rice. How about that!

Maybe I'll make one of these and take it to a potluck next week.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller

On Mon, 16 Feb 2009 10:08:32 -0600, Melba's Jammin'
> fired up random neurons and synapses to
opine:

>All those heathens and reprobates who've never heard of Glorified Rice
>and kind of hint that it's another Weird Minnesotans With Their Hotdish
>Recipes thing set me to lookin' in me books.

<snip>

Barb, I still have Oma's U of Minn. Faculty Wives' cookbook that is
chock *full* of Minny-soda hotdish recipes. It even has Oma's recipe
on "How to Cook Bear," God rest her.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

- Duncan Hines

To reply, replace "meatloaf" with "cox"

Melba's Jammin' wrote:
> All those heathens and reprobates who've never heard of Glorified Rice
> and kind of hint that it's another Weird Minnesotans With Their
> Hotdish Recipes thing set me to lookin' in me books.

Oh! I always wanted to be a reprobate!!! You just made my day!

> Well, Betty wrote books for national distribution and they were pretty
> standard and basic books, before everyone and his sister started
> publishing cookery books, so I don't think GR is one of those weird
> Minnesota/Midwest things.

You haven't noticed a pattern of who recognises something
called Glorified Rice? Or who doesn't? Heh. Those people
in the frozen middle northern part have heard of it.

I'm sure it's wonderful, but I'm not much for rice pudding.
My loss.

nancy

In article >,
"Nancy Young" > wrote:

> Melba's Jammin' wrote:
> > All those heathens and reprobates who've never heard of Glorified Rice
> > and kind of hint that it's another Weird Minnesotans With Their
> > Hotdish Recipes thing set me to lookin' in me books.
>
> Oh! I always wanted to be a reprobate!!! You just made my day!

Does this mean you're not going to killfile me?
>
> > Well, Betty wrote books for national distribution and they were pretty
> > standard and basic books, before everyone and his sister started
> > publishing cookery books, so I don't think GR is one of those weird
> > Minnesota/Midwest things.
>
> You haven't noticed a pattern of who recognises something
> called Glorified Rice? Or who doesn't? Heh. Those people
> in the frozen middle northern part have heard of it.

<grin> Yahbut it's not "just a midwest thing." Those books (OK, not
the church cookbook) were distributed nationwide and had a broad
audience. . . . Oh, hell, never mind.

>
> I'm sure it's wonderful, but I'm not much for rice pudding.
> My loss.
>
> nancy

Yeah, me, neither. Something about soupy rice. Maybe that's why I'm
not wild about risotto.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller

In article >,
"Nexis" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > All those heathens and reprobates who've never heard of Glorified Rice
> > and kind of hint that it's another Weird Minnesotans With Their Hotdish
> > Recipes thing set me to lookin' in me books.
(snippage)
> >
> > Well, Betty wrote books for national distribution and they were pretty
> > standard and basic books, before everyone and his sister started
> > publishing cookery books, so I don't think GR is one of those weird
> > Minnesota/Midwest things.
> >
> > Wait!! Wait! There's more!
> <SNIP>

>
> Oh my. As a kid, growing up in MN, I saw this stuff at just about every
> reunion or funeral. I had an aunt who, I think, may have lived on the stuff.
> Never did like it much myself...the only time I ever liked sweet rice was
> when Mom made rice & raisins in the winter sometimes (just rice with
> cinnamon & raisins in milk). Hadn't thought about either dish in ages!
> Thanks for the memories, Barb
>
> kimberly

You're welcome. It was fun to look for the recipes.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller

On Mon, 16 Feb 2009 23:12:26 -0600, Melba's Jammin'
> wrote:

>In article >,
> "Nancy Young" > wrote:
>
>> Melba's Jammin' wrote:
>> > All those heathens and reprobates who've never heard of Glorified Rice
>> > and kind of hint that it's another Weird Minnesotans With Their
>> > Hotdish Recipes thing set me to lookin' in me books.
>>
>> Oh! I always wanted to be a reprobate!!! You just made my day!
>
>Does this mean you're not going to killfile me?
>>
>> > Well, Betty wrote books for national distribution and they were pretty
>> > standard and basic books, before everyone and his sister started
>> > publishing cookery books, so I don't think GR is one of those weird
>> > Minnesota/Midwest things.
>>
>> You haven't noticed a pattern of who recognises something
>> called Glorified Rice? Or who doesn't? Heh. Those people
>> in the frozen middle northern part have heard of it.
>
><grin> Yahbut it's not "just a midwest thing." Those books (OK, not
>the church cookbook) were distributed nationwide and had a broad
>audience. . . . Oh, hell, never mind.
>
But Betty Crocker books are written or compiled by General Mills.
Isn't General Mills in your neighborhood?
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

Melba's Jammin' wrote:

> "Nancy Young" > wrote:
>
>> Melba's Jammin' wrote:
>>> All those heathens and reprobates who've never heard of Glorified
>>> Rice and kind of hint that it's another Weird Minnesotans With Their
>>> Hotdish Recipes thing set me to lookin' in me books.
>>
>> Oh! I always wanted to be a reprobate!!! You just made my day!
>
> Does this mean you're not going to killfile me?

Never. Not even if you ask nice.

>> You haven't noticed a pattern of who recognises something
>> called Glorified Rice? Or who doesn't? Heh. Those people
>> in the frozen middle northern part have heard of it.
>
> <grin> Yahbut it's not "just a midwest thing." Those books (OK, not
> the church cookbook) were distributed nationwide and had a broad
> audience. . . . Oh, hell, never mind.

(laugh) Well, I certainly didn't mean to be insulting. There
are things I never heard of that everyone else seems to
know, then it turns out it's a midwest thing. It's just weird
when someone looks for a recipe for Glorified Rice and
other people have one. And I've never heard of it!

I think a big part of the country said Did she say Loose Meat??
when the Roseanne show started with that.

I learn a *lot* on this here newsgroup.

>> I'm sure it's wonderful, but I'm not much for rice pudding.
>> My loss.

> Yeah, me, neither. Something about soupy rice. Maybe that's why I'm
> not wild about risotto.

Well put. I'm with you.

nancy

In article >,
"Nancy Young" > wrote:

> Melba's Jammin' wrote:
>
> > "Nancy Young" > wrote:
(snip)
> >> You haven't noticed a pattern of who recognises something
> >> called Glorified Rice? Or who doesn't? Heh. Those people
> >> in the frozen middle northern part have heard of it.
> >
> > <grin> Yahbut it's not "just a midwest thing." Those books (OK, not
> > the church cookbook) were distributed nationwide and had a broad
> > audience. . . . Oh, hell, never mind.
>
> (laugh) Well, I certainly didn't mean to be insulting.

LOL!! I'm *not* insulted. Takes more than poking fun at food
combinations to seriously annoy me. And I am very good at laughing at
myself‹I've buried too many family members to take life seriously.

> There are things I never heard of that everyone else seems to know,
> then it turns out it's a midwest thing. It's just weird when someone
> looks for a recipe for Glorified Rice and other people have one. And
> I've never heard of it!
> nancy

LOL! I felt the same way about Taylor Pork Roll. "-)




--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller

In article >,
The Cook > wrote:

> On Mon, 16 Feb 2009 23:12:26 -0600, Melba's Jammin'
> > wrote:
>
> >In article >,
> > "Nancy Young" > wrote:

> >> > Well, Betty wrote books for national distribution and they were pretty
> >> > standard and basic books, before everyone and his sister started
> >> > publishing cookery books, so I don't think GR is one of those weird
> >> > Minnesota/Midwest things.
> >>
> >> You haven't noticed a pattern of who recognises something
> >> called Glorified Rice? Or who doesn't? Heh. Those people
> >> in the frozen middle northern part have heard of it.
> >
> ><grin> Yahbut it's not "just a midwest thing." Those books (OK, not
> >the church cookbook) were distributed nationwide and had a broad
> >audience. . . . Oh, hell, never mind.
> >
> But Betty Crocker books are written or compiled by General Mills.
> Isn't General Mills in your neighborhood?

It is. As is Pillsbury - now owned by General Mills. And both, as well
as Better Homes and Gardens, have published "basic" cookbooks with an
eye to national use and distribution. I used to test recipes for
General Mills -- they had testers in all parts of the country to check
for things like recipe tolerance, altitude tolerance, availability of
ingredients.

You've raised an interesting thought, Susan. It seems like nearly
everyone is familiar with the red plaid-cover BH&G book. Were the Betty
Crocker and Pillsbury books not seen or just not of any particular
interest? Do other parts of the country have companies that publish/ed
big *basic* cook books? Especially, say, 40-50 years ago when
communications were quite different from today's?

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller

On Feb 16, 11:08*am, Melba's Jammin' >
wrote:
> All those heathens and reprobates who've never heard of Glorified Rice
> and kind of hint that it's another Weird Minnesotans With Their Hotdish
> Recipes thing set me to lookin' in me books.
>
> I posted the GR recipe from the big Betty Crocker book from somewhere in
> the 1950s (my guess). *Then I checked another big BC book from 1979 and
> it's still in there (red cover with photos of a skillet pot roast, roast
> chicken, bread, salad, cherry pie, soup and sandwich, fruit cup, and
> corn salad):
>
> Glorified Rice
> 1 cup cold cooked white or brown rice
> 1/3 cup sugar
> 13-1/4 ounce can crushed pineapple, drained
> 1/2 teaspoon vanilla
> 1/3 cup miniature marshmallows (mini marsh must not have existed in the
> 1950s)
> 2 tablespoons drained chopped maraschino cherries
> 1 cup chilled whipping cream
>
> Mix rice, sugar, pineapple and vanilla. *Add marshmallows and cherries. *
> beat whipping cream in chilled bowl until stiff; fold into rice mixture. *
> Makes 6-8 servings.
>
> Well, Betty wrote books for national distribution and they were pretty
> standard and basic books, before everyone and his sister started
> publishing cookery books, so I don't think GR is one of those weird
> Minnesota/Midwest things.
>
> Wait!! *Wait! *There's more!
>
> I checked my big Pillsbury book (1963 copyright) and found this recipe:
>
> Glorified Rice
>
> 1 cup heavy cream
> 2 tablespoons sugar
> 1/2 teaspoon vanilla extract
> 2 cups cooked rice
> 2/3 cup drained crushed pineapple
> 1 banana, sliced and quartered
> * * maraschino cherries
>
> Beat cream in small bowl until stiff; blend in sugar and vanilla
> extract. *Combine rice, pineapple and banana. *Fold in whipped cream. *
> Spoon into serving dishes; garnish with cherries. *Chill.
>
> Tip: *One cup miniature marshmallows may be substituted for bananas.
> (I'm thinking the bananas would darken. *Not pretty.)
> Tip: For fluffy grains of rice, drain rice in colander or sieve and
> rinse with hot water.
>
> Then we have, from the Church Ladies at St. Mary's Russian Orthodox
> Church, Minneapolis, 1970:
>
> Glorified Minute Rice
> (A dream dessert that's double-quick)
>
> 2/3 cup Minute Rice
> 2/3 cup water
> 1/2 cup pineapple juice
> 1/2 teaspoon salt
> 1 cup diced marshmallows
> 6 diced maraschino cherries
> 3/4 cup drained crushed pineapple
> 1/3 cup chopped nuts
> 2 cups sweetened whipped cream
>
> Combine Minute Rice, water, pineapple juice, and salt in saucepan. *Mix
> just to moisten all rice. *Bring quickly to a boil over high heat. *
> Cover and simmer 5 minutes. *Remove from heat, let stand 5 minutes. *Add
> marshmallows, cherries, pineapple and nuts. *Cool to room temperature. *
> Fold in whipped cream and chill 1 hour. *Makes 8-10 servings. *
>
> You can thank Mrs. Sue Memorich for that one. *
>
> But wait!! *There's more!! *For the same low, low price, you can also
> have this!! *Free! *Free!! *Free!!!
>
> Erma Rombauer and Marion Rombauer Becker wrote a cookbook, too. *
> Something they called "The Joy of Cooking." *My 1964 edition has this
> recipe for
>
> Rice and Fruit Cream (sure looks like GR to me).
>
> 1 cup cooked rice
> 1 cup drained apricots, pineapple, etc.
> 1/2 cup whipping cream
> 12 diced marshmallows
> Crushed nut brittle
>
> Combine the rice and fruit. *Whip the cream until stiff and fold in the
> rice mixture. *Add the marshmallows. *Place in individual dishes. *Chill
> thoroughly. *You may top it with crushed nut brittle. *Serves 5.
>
> What I found interesting about the hunt was that the indices in the big
> books sometimes didn't have anything listed as Glorified Rice. *But they
> all have rice puddings and when I'd look there, I'd find a separate
> recipe for Glorified Rice. *How about that!
>
> Maybe I'll make one of these and take it to a potluck next week.
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschallerhttp://gallery.me.com/barbschaller

I've had and made this with orzo macaroni instead of rice. Orzo is
small and rice grain shaped if you're not familiar with it. The recipe
was given by a friend from Binghamton area of NY. Interesting how it
had changed from one area of the country to another. I had never had
it in Mass, NJ or DE until she served it.
Nan in DE

On Tue, 17 Feb 2009 09:06:09 -0600, Melba's Jammin'
> wrote:

>In article >,
> The Cook > wrote:
>
>> On Mon, 16 Feb 2009 23:12:26 -0600, Melba's Jammin'
>> > wrote:
>>
>> >In article >,
>> > "Nancy Young" > wrote:
>
>> >> > Well, Betty wrote books for national distribution and they were pretty
>> >> > standard and basic books, before everyone and his sister started
>> >> > publishing cookery books, so I don't think GR is one of those weird
>> >> > Minnesota/Midwest things.
>> >>
>> >> You haven't noticed a pattern of who recognises something
>> >> called Glorified Rice? Or who doesn't? Heh. Those people
>> >> in the frozen middle northern part have heard of it.
>> >
>> ><grin> Yahbut it's not "just a midwest thing." Those books (OK, not
>> >the church cookbook) were distributed nationwide and had a broad
>> >audience. . . . Oh, hell, never mind.
>> >
>> But Betty Crocker books are written or compiled by General Mills.
>> Isn't General Mills in your neighborhood?
>
>It is. As is Pillsbury - now owned by General Mills. And both, as well
>as Better Homes and Gardens, have published "basic" cookbooks with an
>eye to national use and distribution. I used to test recipes for
>General Mills -- they had testers in all parts of the country to check
>for things like recipe tolerance, altitude tolerance, availability of
>ingredients.
>
>You've raised an interesting thought, Susan. It seems like nearly
>everyone is familiar with the red plaid-cover BH&G book. Were the Betty
>Crocker and Pillsbury books not seen or just not of any particular
>interest? Do other parts of the country have companies that publish/ed
>big *basic* cook books? Especially, say, 40-50 years ago when
>communications were quite different from today's?

I'm not sure about that. I have a collection of cookbooks and not
many are from before 1940. I do have a couple from General Foods,
Good Housekeeping and Culinary Arts Institute. The first Betty
Crocker I have is 1942. I'm not saying that my collection is
representative of what was out there.

My mother did not have but one cookbook that I remember and it was put
out by the local Junior Woman's Club. She used it mostly for cakes.
The rest of the time we ate whatever she grew up eating. Pete & I
wanted the recipe for Aunt Jettie's biscuits. We had to stand and
watch, try to measure what she was putting into the bowl. I still
have the wooden bowl she used. Unfortunately her magic touch did not
come with it.

When I got married in 1962 my recipes were all on cards in a file box.
Recipes from friends, relatives and magazines. The first cook book
I bought was the 1961 Betty Crocker. I wonder if the lack of cook
books was because most women learned to cook by helping their mothers
and later by subscribing to the women's magazines like Good
Housekeeping and McCalls.

Foods were regional because ingredients were regional. The first time
I decided to make Manicotti I looked all over San Antonio for ricotta
cheese. Couldn't find it. Someone in one of the groceries suggested
dry curd cottage cheese. It worked. When I related the story here I
was asked why I didn't go to an ethnic market. I really don't think
that ricotta cheese had made it to the Mexican markets in the late
1960s.

Anyone else have any thoughts about this.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

On Feb 17, 10:09*am, Nan > wrote:
> I've had and made this with orzo macaroni instead of rice. *Orzo is
> small and rice grain shaped if you're not familiar with it. The recipe
> was given by a friend from Binghamton area of NY. *Interesting how it
> had changed from one area of the country to another. I had never had
> it in Mass, NJ or DE until she served it.
> Nan in DE
===========================================
Make it with Acini de pepe instead of orzo and here in ND you've got
"Frog Eye Salad".
Not kidding
Lynn in Fargo
===================

>>> Melba's Jammin' wrote:
>>> > All those heathens and reprobates who've never heard of Glorified Rice
>>> > and kind of hint that it's another Weird Minnesotans With Their
>>> > Hotdish Recipes thing set me to lookin' in me books.

Thanks for the recipes, Barb. Things are going very, very badly for
us right now, and I'm on the edge. Usually, I can blow stuff like
"Blech!" off, but I'm on my last nerve. Sorry for the KF. I'm
reversing it after I hit Send.

The good news is, we have all but two outlets (both in the kitchen)
restored now. The plumber won't be available until Friday to cap off
the boiler so we can turn the water heater back on, but it *is*
progress.

The guy who the landlord's buying the boiler from had his phone
"temporarily disconnected" when it was time to go pick it up. If the
guys can connect tonight or tomorrow, our landlord will be picking the
new boiler up tomorrow evening, and Friday can also be heat day!

Thank goodness it's generally been warm. We've had a few quite chilly
days inside, but overall, it's kinda like camping. I've lived through
worse. It's the waiting and wondering and hoping and waiting some
more.

We're getting rain tonight.

--
Change "invalid" to JamesBond's agent number to reply.

On Tue, 17 Feb 2009 08:10:32 -0500, "Nancy Young"
> wrote:

>(laugh) Well, I certainly didn't mean to be insulting. There
>are things I never heard of that everyone else seems to
>know, then it turns out it's a midwest thing. It's just weird
>when someone looks for a recipe for Glorified Rice and
>other people have one. And I've never heard of it!

I haven't had Glorified Rice since the last time my mom made it, and
she passed in 1984. It's kind of a dim memory. But it says home and
love and Mom. So to me, it's precious.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress wrote:
>>>> Melba's Jammin' wrote:
>>>>> All those heathens and reprobates who've never heard of Glorified Rice
>>>>> and kind of hint that it's another Weird Minnesotans With Their
>>>>> Hotdish Recipes thing set me to lookin' in me books.
>
> Thanks for the recipes, Barb. Things are going very, very badly for
> us right now, and I'm on the edge.

Ouch. Things any better today, I hope?

ObFood: On the stove right now: schmaltz, chicken stock, barley soup.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

On Wed, 18 Feb 2009 17:33:24 -0800, Serene Vannoy
> wrote:

>Damsel in dis Dress wrote:
>>>>> Melba's Jammin' wrote:
>>>>>> All those heathens and reprobates who've never heard of Glorified Rice
>>>>>> and kind of hint that it's another Weird Minnesotans With Their
>>>>>> Hotdish Recipes thing set me to lookin' in me books.
>>
>> Thanks for the recipes, Barb. Things are going very, very badly for
>> us right now, and I'm on the edge.
>
>Ouch. Things any better today, I hope?

Emotionally, yes. Physically, no. Fell twice this morning while
letting the dogs out (skinned knee and pulled muscles). It's 58F in
the house, and between being injured and trying to keep warm, I've
spent a lot of time in bed. Bed is a Good Thing. I really do enjoy
sleeping. It's one of my favorite pasttimes.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Thu, 19 Feb 2009 00:28:30 -0600, Damsel in dis Dress
> wrote:

>It's 58F in the house

Welcome to my world. Hubby loves keeping the thermostat down at 55°.
It's a perverse pleasure. I'm not fond of wearing a coat inside, so I
turn up the heat to 62° and sometimes I crank it all the way up to 64°
when I'm home.





--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On Wed, 18 Feb 2009 23:43:03 -0800, sf > wrote:

>On Thu, 19 Feb 2009 00:28:30 -0600, Damsel in dis Dress
> wrote:
>
>>It's 58F in the house
>
>Welcome to my world. Hubby loves keeping the thermostat down at 55°.
>It's a perverse pleasure. I'm not fond of wearing a coat inside, so I
>turn up the heat to 62° and sometimes I crank it all the way up to 64°
>when I'm home.

I feel your pain. I like it right around 72, myself. The sun's
starting to warm us up. We're at 63F now. A regular heat wave! LOL!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress wrote:
> On Wed, 18 Feb 2009 17:33:24 -0800, Serene Vannoy
> > wrote:
>
>> Damsel in dis Dress wrote:
>>>>>> Melba's Jammin' wrote:
>>>>>>> All those heathens and reprobates who've never heard of Glorified Rice
>>>>>>> and kind of hint that it's another Weird Minnesotans With Their
>>>>>>> Hotdish Recipes thing set me to lookin' in me books.
>>> Thanks for the recipes, Barb. Things are going very, very badly for
>>> us right now, and I'm on the edge.
>> Ouch. Things any better today, I hope?
>
> Emotionally, yes. Physically, no. Fell twice this morning while
> letting the dogs out (skinned knee and pulled muscles). It's 58F in
> the house, and between being injured and trying to keep warm, I've
> spent a lot of time in bed. Bed is a Good Thing. I really do enjoy
> sleeping. It's one of my favorite pasttimes.

I used to love to sleep. Now that it hurts, not so much. :-(

ObFood: My signature wheatberry salad from the rfc site is perfect for
the low-iodine diet, so I'm gonna make a big old batch of it right
before the diet starts.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

On Thu, 19 Feb 2009 08:14:22 -0800, Serene Vannoy
> wrote:

>ObFood: My signature wheatberry salad from the rfc site is perfect for
>the low-iodine diet, so I'm gonna make a big old batch of it right
>before the diet starts.

I'm gonna have to look that up. I'll bet our natural food store
carries wheatberries.

Thankee,
Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Thu, 19 Feb 2009 08:14:22 -0800, Serene Vannoy
> wrote:

>I used to love to sleep. Now that it hurts, not so much. :-(

Okay, I can't get past this. Why does it hurt to sleep?

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress wrote:
> On Thu, 19 Feb 2009 08:14:22 -0800, Serene Vannoy
> > wrote:
>
>> ObFood: My signature wheatberry salad from the rfc site is perfect for
>> the low-iodine diet, so I'm gonna make a big old batch of it right
>> before the diet starts.
>
> I'm gonna have to look that up. I'll bet our natural food store
> carries wheatberries.

If they don't, I'll mail you some. They travel well. :-)

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

Damsel in dis Dress wrote:
> On Thu, 19 Feb 2009 08:14:22 -0800, Serene Vannoy
> > wrote:
>
>> I used to love to sleep. Now that it hurts, not so much. :-(
>
> Okay, I can't get past this. Why does it hurt to sleep?

There's something wrong with my back. I can't lie down for more than
about 30 minutes without pain. I'm working on getting that taken care
of, but the cancer stuff pushed it aside for a while.

ObFood: I think toast and cottage cheese for breakfast.

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

On Thu, 19 Feb 2009 09:26:54 -0800, Serene Vannoy
> wrote:

>Damsel in dis Dress wrote:
>> On Thu, 19 Feb 2009 08:14:22 -0800, Serene Vannoy
>> > wrote:
>>
>>> ObFood: My signature wheatberry salad from the rfc site is perfect for
>>> the low-iodine diet, so I'm gonna make a big old batch of it right
>>> before the diet starts.
>>
>> I'm gonna have to look that up. I'll bet our natural food store
>> carries wheatberries.
>
>If they don't, I'll mail you some. They travel well. :-)

They don't get airsick? That's encouraging. LOL! I'll let you know
if I can't find them here.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

On Thu, 19 Feb 2009 09:27:44 -0800, Serene Vannoy
> wrote:

>Damsel in dis Dress wrote:
>> On Thu, 19 Feb 2009 08:14:22 -0800, Serene Vannoy
>> > wrote:
>>
>>> I used to love to sleep. Now that it hurts, not so much. :-(
>>
>> Okay, I can't get past this. Why does it hurt to sleep?
>
>There's something wrong with my back. I can't lie down for more than
>about 30 minutes without pain. I'm working on getting that taken care
>of, but the cancer stuff pushed it aside for a while.

You poor kid! Does your insurance cover chiropractic?

>ObFood: I think toast and cottage cheese for breakfast.

That sounds good!

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress wrote:
> On Thu, 19 Feb 2009 09:27:44 -0800, Serene Vannoy
> > wrote:
>
>> Damsel in dis Dress wrote:
>>> On Thu, 19 Feb 2009 08:14:22 -0800, Serene Vannoy
>>> > wrote:
>>>
>>>> I used to love to sleep. Now that it hurts, not so much. :-(
>>> Okay, I can't get past this. Why does it hurt to sleep?
>> There's something wrong with my back. I can't lie down for more than
>> about 30 minutes without pain. I'm working on getting that taken care
>> of, but the cancer stuff pushed it aside for a while.
>
> You poor kid! Does your insurance cover chiropractic?

No, but I don't really believe in chiropractic anyway. ;-) It does
cover physical therapy and orthopedic doctors, though, so I have high hopes.

>
>> ObFood: I think toast and cottage cheese for breakfast.
>
> That sounds good!

Instead, I had eggs and shredded wheat. Yummy.

Serene, cooking beef barley soup with actual meat in it this time

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

On Thu, 19 Feb 2009 18:06:07 -0800, Serene Vannoy
> wrote:

>Damsel in dis Dress wrote:
>> On Thu, 19 Feb 2009 09:27:44 -0800, Serene Vannoy
>> > wrote:
>>
>>> Damsel in dis Dress wrote:
>>>> On Thu, 19 Feb 2009 08:14:22 -0800, Serene Vannoy
>>>> > wrote:
>>>>
>>>>> I used to love to sleep. Now that it hurts, not so much. :-(
>>>> Okay, I can't get past this. Why does it hurt to sleep?
>>> There's something wrong with my back. I can't lie down for more than
>>> about 30 minutes without pain. I'm working on getting that taken care
>>> of, but the cancer stuff pushed it aside for a while.
>>
>> You poor kid! Does your insurance cover chiropractic?
>
>No, but I don't really believe in chiropractic anyway. ;-) It does
>cover physical therapy and orthopedic doctors, though, so I have high hopes.

Good. I'm glad that hope is in sight. Back pain can be absolutely
unbearable.

>>> ObFood: I think toast and cottage cheese for breakfast.
>>
>> That sounds good!
>
>Instead, I had eggs and shredded wheat. Yummy.

That sounds even better.

>Serene, cooking beef barley soup with actual meat in it this time

Okay, how did you make beef barley soup without beef the last time?
You can be a very strange little duck, Serene.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Damsel in dis Dress wrote:
> On Thu, 19 Feb 2009 18:06:07 -0800, Serene Vannoy
> > wrote:

>> Serene, cooking beef barley soup with actual meat in it this time
>
> Okay, how did you make beef barley soup without beef the last time?
> You can be a very strange little duck, Serene.

Hee!

Yesterday, I went to the store and bought a femur bone for the stock,
and a chicken for the chicken stock (for something else), and barley and
onions and celery and carrots. I got home and started the beef stock and
realized, Oh yeah, I should've bought some actual meat for the soup! So
I ended up with barley soup in beef stock, which isn't what James was in
the mood for. I froze it for my low-iodine days, and started over today.
We're eating the beefy version now, and it's YUMMA.

(A big chuck roast cut into big cubes, onions, celery, potatoes, barley,
carrots, salt, pepper, peas, and a dash of Kitchen Bouquet.)

Serene

--
42 Magazine, celebrating life with meaning. Inaugural issue March '09!
http://42magazine.com

"I am an agnostic only to the extent that I am agnostic about fairies at
the bottom of the garden." -- Richard Dawkins

On Thu, 19 Feb 2009 19:30:52 -0800, Serene Vannoy
> wrote:

>Damsel in dis Dress wrote:
>> On Thu, 19 Feb 2009 18:06:07 -0800, Serene Vannoy
>> > wrote:
>
>>> Serene, cooking beef barley soup with actual meat in it this time
>>
>> Okay, how did you make beef barley soup without beef the last time?
>> You can be a very strange little duck, Serene.
>
>Hee!
>
>Yesterday, I went to the store and bought a femur bone for the stock,
>and a chicken for the chicken stock (for something else), and barley and
>onions and celery and carrots. I got home and started the beef stock and
>realized, Oh yeah, I should've bought some actual meat for the soup! So
>I ended up with barley soup in beef stock, which isn't what James was in
>the mood for. I froze it for my low-iodine days, and started over today.
>We're eating the beefy version now, and it's YUMMA.
>
>(A big chuck roast cut into big cubes, onions, celery, potatoes, barley,
>carrots, salt, pepper, peas, and a dash of Kitchen Bouquet.)

That sounds supremely good. Now I want soup.

Carol

--
Change "invalid" to JamesBond's agent number to reply.

Well, it sure has travelled! I come from Hungary, never heard of GR, but we make
something exactly the same, except that we cook the rice in milk, with a dot of
butter, a bit of vanilla and sugar, in a double boiler. The rice is always short
grain rice. It takes a lot longer to cook than it does to cook in water, but I
think it would be a lot nicer than ordinary boiled rice. No marshmallows (I don't
think they have/had those in Hungary)

--
Judy -- some quotes perceptive, some pedestrian, none mine :-)

From the moment I picked your book up until I laid it down I was
convulsed with laughter. Some day I intend reading it. - (Groucho
Marx)

In article >,
" > wrote:

> Well, it sure has travelled! I come from Hungary, never heard of GR, but we
> make
> something exactly the same, except that we cook the rice in milk, with a dot
> of
> butter, a bit of vanilla and sugar, in a double boiler. The rice is always
> short
> grain rice. It takes a lot longer to cook than it does to cook in water,
> but I
> think it would be a lot nicer than ordinary boiled rice. No marshmallows (I
> don't
> think they have/had those in Hungary)

That's rice pudding, Judy. Recipes abound for that, too. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Several entries posted 2-19-2009