About Us

Ed Pawlowski

Our new refrigerator was delivered today. Following the instruction
manual, it is very restricted in use. The manual says not to stand on
it! That changes party plans huh?

The opening for the refrigerator is 35" so that greatly restricts what
is available. We wanted a French door with ice and water dispensers so
that narrowed the search to Samsung and LG. None of the US
manufacturers had them less than 36" We chose the Samsung on the advice
of the dealer. He gave it a slight edge for service.

It will take a couple of weeks before I can say how much we really like
it. I started loading it up but it may take a bit to find out where to
put thing for most convenience. The only disappointment is lack of a
place for the butter dish. Out first fridge in 1966 had a temperature
controlled spot for it. In spite of all the controls, no butter spot.

The interior is very bright with LED lighting. The doors are
non-magnetic SS so nobody can hang all sorts of crap on them. More
efficient than our old one, it will pay for itself with savings in
electricity in about 20 years

brooklyn1

Ed Pawlowski wrote:
>
>Our new refrigerator was delivered today. Following the instruction
>manual, it is very restricted in use. The manual says not to stand on
>it! That changes party plans huh?

A step ladder is handier anyway, and fridge shelves probably won't
hold your weight. This is a good place to buy ladders, I have a thing
for heavy duty wooden ladders, I have several:
http://www.nationalladder.com/

>The opening for the refrigerator is 35" so that greatly restricts what
>is available. We wanted a French door with ice and water dispensers so
>that narrowed the search to Samsung and LG. None of the US
>manufacturers had them less than 36" We chose the Samsung on the advice
>of the dealer. He gave it a slight edge for service.

Might have paid to have a carpenter modify your cabinets to give you a
larger space. My kitchen is about 65 years old but the fridge space
is 38", my GE fridge is 36". The extra 2" of space makes it easy to
roll the fridge out for vacuuming. Instead of a larger fridge I
bought a used second fridge for the basement, very handy, been using
it twelve years now and it only cost $100.

>It will take a couple of weeks before I can say how much we really like
>it. I started loading it up but it may take a bit to find out where to
>put things for most convenience. The only disappointment is lack of a
>place for the butter dish. Our first fridge in 1966 had a temperature
>controlled spot for it. In spite of all the controls, no butter spot.

I've always used a glass butter dish and put it anywhere in the
fridge, usually on a top shelf for easy accessibility... this fridge
came with a plastic butter dish that fit in a compartment in the door
but it wasn't convenient and plastic picks up odors, so it went in the
trash. I prefer that the butter stays cold so it stays fresher longer
as I don't use much for spreading on untoasted bread, more like
never... toasted bread melts cold butter, but here most butter is used
for baked potatoes and hot veggies, or for frying. For some
sandwiches (sardine, lox, sliced hard egg) I don't want soft butter.

>The interior is very bright with LED lighting. The doors are
>non-magnetic SS so nobody can hang all sorts of crap on them. More
>efficient than our old one, it will pay for itself with savings in
>electricity in about 20 years

I like LED lighting but I doubt it will save much energy with a fridge
unless the light stays on with the door closed. lol I think instead
of non magnetic SS doors I'd prefer glass doors on my next fridge so
people can check what's inside without opening the door... drives me
nuts when someone opens the fridge door and stares at everything for a
full minute and then takes nothing, and they do this every 20 minutes
like it's an addiction.

Good luck with your new fridge.

MisterDiddyWahDiddy

On Wednesday, December 23, 2015 at 8:59:26 PM UTC-6, Ed Pawlowski wrote:
> The only disappointment is lack of a
> place for the butter dish. Out first fridge in 1966 had a temperature
> controlled spot for it. In spite of all the controls, no butter spot.
>

Who needs a "butter spot"? There should always be at least a half stick
of butter kept at room temperature. It's not like butter goes rancid
quickly, as it is mostly saturated fat.

--Bryan

Cindy Hamilton[_2_]

On Thursday, December 24, 2015 at 2:38:14 AM UTC-5, MisterDiddyWahDiddy wrote:
> On Wednesday, December 23, 2015 at 8:59:26 PM UTC-6, Ed Pawlowski wrote:
> > The only disappointment is lack of a
> > place for the butter dish. Out first fridge in 1966 had a temperature
> > controlled spot for it. In spite of all the controls, no butter spot.
> >
>
> Who needs a "butter spot"? There should always be at least a half stick
> of butter kept at room temperature. It's not like butter goes rancid
> quickly, as it is mostly saturated fat.

I prefer to keep butter in the fridge for two reasons:

1. It limits my use of it. Since I'd just do stupid stuff like make toast
and butter it, cold butter keeps me out of trouble.

2. I use about 1 teaspoon (or less, I just slice off a thin shaving) per day,
in my oatmeal. At that rate, it would take me at least 12 days to go through
half a stick, and it wouldn't be nearly so easy to portion.

Cindy Hamilton

Gary

Cindy Hamilton wrote:
>
> I prefer to keep butter in the fridge for two reasons:
>
> 1. It limits my use of it. Since I'd just do stupid stuff like make toast
> and butter it, cold butter keeps me out of trouble.

lol That really does work too. I've been tempted to make toast for a
snack and declined once I realize the butter is in the fridge.

>
> 2. I use about 1 teaspoon (or less, I just slice off a thin shaving) per day,
> in my oatmeal. At that rate, it would take me at least 12 days to go through
> half a stick, and it wouldn't be nearly so easy to portion.

When I make oatmeal, usually for an evening snack, here's what I use:

- 1/2 cup dry oats plus one cup water and a bit more
- one TBS butter and approx. one TBS brown sugar
(more of each of those is always tempting)
- sometimes I'll add some raisins

John Kuthe[_3_]

On Wednesday, December 23, 2015 at 10:51:43 PM UTC-6, Brooklyn1 wrote:
....
> I like LED lighting but I doubt it will save much energy with a fridge
> unless the light stays on with the door closed. lol I think instead
> of non magnetic SS doors I'd prefer glass doors on my next fridge so
> people can check what's inside without opening the door... drives me
> nuts when someone opens the fridge door and stares at everything for a
> full minute and then takes nothing, and they do this every 20 minutes
> like it's an addiction.
....

The energy use of a refrigerator is not majorily from the light inside, it's from the refrigeration compressor, the functional part of the refrigerator! In fact the majority of electricity energy used in a home is to move heat from one place to another. Refrigerators move heat from inside the refrigerator to outside the refrigeratpr, then your A/C unit moves that same heat from inside your home to outside you home. All at the cost of higher electricity bills!! Something my physics professor stressed to us.

John Kuthe...

Janet

In article >, says...
>
> Cindy Hamilton wrote:
> >
> > I prefer to keep butter in the fridge for two reasons:
> >
> > 1. It limits my use of it. Since I'd just do stupid stuff like make toast
> > and butter it, cold butter keeps me out of trouble.
>
> lol That really does work too. I've been tempted to make toast for a
> snack and declined once I realize the butter is in the fridge.
>
> >
> > 2. I use about 1 teaspoon (or less, I just slice off a thin shaving) per day,
> > in my oatmeal. At that rate, it would take me at least 12 days to go through
> > half a stick, and it wouldn't be nearly so easy to portion.
>
> When I make oatmeal, usually for an evening snack, here's what I use:
>
> - 1/2 cup dry oats plus one cup water and a bit more
> - one TBS butter and approx. one TBS brown sugar
> (more of each of those is always tempting)
> - sometimes I'll add some raisins

That choking gurgle noise you can all hear, is coming from Scotland.

Janet UK

Cindy Hamilton[_2_]

On Thursday, December 24, 2015 at 10:57:10 AM UTC-5, Janet wrote:
> In article >, says...
> >
> > Cindy Hamilton wrote:
> > >
> > > I prefer to keep butter in the fridge for two reasons:
> > >
> > > 1. It limits my use of it. Since I'd just do stupid stuff like make toast
> > > and butter it, cold butter keeps me out of trouble.
> >
> > lol That really does work too. I've been tempted to make toast for a
> > snack and declined once I realize the butter is in the fridge.
> >
> > >
> > > 2. I use about 1 teaspoon (or less, I just slice off a thin shaving) per day,
> > > in my oatmeal. At that rate, it would take me at least 12 days to go through
> > > half a stick, and it wouldn't be nearly so easy to portion.
> >
> > When I make oatmeal, usually for an evening snack, here's what I use:
> >
> > - 1/2 cup dry oats plus one cup water and a bit more
> > - one TBS butter and approx. one TBS brown sugar
> > (more of each of those is always tempting)
> > - sometimes I'll add some raisins
>
> That choking gurgle noise you can all hear, is coming from Scotland.

Well, keep choking and gurgling. Here's how I make my breakfast oatmeal

Heaping 1/3 cup of quick (1-minute) rolled oats
1 cup water
A little salt
A handful of raisins

Microwave for 2.5 minutes

Add 1 tsp butter and 1-2 tsp brown sugar

Eat with a glass of milk on the side.

Cindy Hamilton

Groupkilla

Ed Pawlowski

On Wed, 23 Dec 2015 22:54:30 -0600, Sqwertz >
wrote:

>
>It has a butter compartment/door, but it is not temperature
>controlled. But the deli drawer has it's own separate cooler and
>controls.
>

>
>Also the arm sensor that swings down periodically and detects when the
>internal ice bucket is full does not automatically retract when you
>open the freezer. So if you open the freezer while the arm is
>touching down, kiss it goodbye. An obvious design flaw.
>
>-sw

Design has been changed for this model. Ice maker is up top with
nothing visible. It is actually off to the side of the refrigerated
compartment. I think some have an ice maker below though.

Ed Pawlowski

On Wed, 23 Dec 2015 23:38:03 -0800 (PST), MisterDiddyWahDiddy
> wrote:

>On Wednesday, December 23, 2015 at 8:59:26 PM UTC-6, Ed Pawlowski wrote:
>> The only disappointment is lack of a
>> place for the butter dish. Out first fridge in 1966 had a temperature
>> controlled spot for it. In spite of all the controls, no butter spot.
>>
>
>Who needs a "butter spot"? There should always be at least a half stick
>of butter kept at room temperature. It's not like butter goes rancid
>quickly, as it is mostly saturated fat.
>
>--Bryan

My wife like it that way, I like it firmer though, not rock hard. If
it is take out for 10 minutes it is usually enough though.

notbob

On 2015-12-24, Ed Pawlowski > wrote:

> My wife like it that way, I like it firmer though, not rock hard.

Turn down the house thermostat.

nb

Abiquiu[_2_]

MisterDiddyWahDiddy wrote:
> There should always be at least a half stick
> of butter kept at room temperature.

Not round here, it goes quickly.

MisterDiddyWahDiddy

On Thursday, December 24, 2015 at 10:19:05 AM UTC-6, Cindy Hamilton wrote:
> On Thursday, December 24, 2015 at 10:57:10 AM UTC-5, Janet wrote:
> > In article >, says...
> > >
> > > Cindy Hamilton wrote:
> > > >
> > > > I prefer to keep butter in the fridge for two reasons:
> > > >
> > > > 1. It limits my use of it. Since I'd just do stupid stuff like make toast
> > > > and butter it, cold butter keeps me out of trouble.
> > >
> > > lol That really does work too. I've been tempted to make toast for a
> > > snack and declined once I realize the butter is in the fridge.
> > >
> > > >
> > > > 2. I use about 1 teaspoon (or less, I just slice off a thin shaving) per day,
> > > > in my oatmeal. At that rate, it would take me at least 12 days to go through
> > > > half a stick, and it wouldn't be nearly so easy to portion.
> > >
> > > When I make oatmeal, usually for an evening snack, here's what I use:
> > >
> > > - 1/2 cup dry oats plus one cup water and a bit more
> > > - one TBS butter and approx. one TBS brown sugar
> > > (more of each of those is always tempting)
> > > - sometimes I'll add some raisins
> >
> > That choking gurgle noise you can all hear, is coming from Scotland.
>
> Well, keep choking and gurgling. Here's how I make my breakfast oatmeal
>
> Heaping 1/3 cup of quick (1-minute) rolled oats
> 1 cup water
>
I can't imagine using water instead of milk. I mean, my god, isn't oatmeal
Spartan enough already?
>
> A little salt
> A handful of raisins
>
> Microwave for 2.5 minutes
>
> Add 1 tsp butter and 1-2 tsp brown sugar
>
> Eat with a glass of milk on the side.
>
Whole milk?
>
> Cindy Hamilton

--Bryan

Gary

Ed Pawlowski wrote:
>
>I like it firmer though, not rock hard. If
> it is take out for 10 minutes it is usually enough though.

Probably like me. When I butter fresh bread, I like it to spread ok
without tearing but I also like it to leave a chunk or two where I
want it to. Eating bread and butter is nice when you occasionally
bite into a thicker chunk of butter.

brooklyn1

On Thu, 24 Dec 2015 08:14:33 -0500 (EST), Cheryl
> wrote:

>
>Your fridge sounds just like my GE right down to the doors not swinging shut but mine never have.

If ANY fridge door doesn't swing shut it's because the leveling legs
are not properly adjusted... not a design flaw.

brooklyn1

Gary wrote:
>Cindy Hamilton wrote:
>>
>> I prefer to keep butter in the fridge for two reasons:
>>
>> 1. It limits my use of it. Since I'd just do stupid stuff like make toast
>> and butter it, cold butter keeps me out of trouble.
>
>lol That really does work too. I've been tempted to make toast for a
>snack and declined once I realize the butter is in the fridge.

How difficult is it to slice a few thin pats and lay them out on the
hot toast, by the time you lay pats on the second piece of toast the
butter is practically melted to a liquid on the first piece of toast.
I slice the thin pats of butter with a paring knife and lay them on
the plate before I even start the toaster... gotta do stuff in the
proper order unless you're dyslexic... kinda dumb to start the toast
before getting th ebutter prepped... I can jsut see you all
discombobulated staring into space not knowing what to do because you
put on your shoes before your socks. LOL

Gary

Brooklyn1 wrote:
>
> Gary wrote:
> >Cindy Hamilton wrote:
> >>
> >> I prefer to keep butter in the fridge for two reasons:
> >>
> >> 1. It limits my use of it. Since I'd just do stupid stuff like make toast
> >> and butter it, cold butter keeps me out of trouble.
> >
> >lol That really does work too. I've been tempted to make toast for a
> >snack and declined once I realize the butter is in the fridge.
>
> How difficult is it to slice a few thin pats and lay them out on the
> hot toast, by the time you lay pats on the second piece of toast the
> butter is practically melted to a liquid on the first piece of toast.

Sheldon, you dummy. It's not hard at all to do what you say. The main
thing is that in the middle of the night, it's easier to go back to
bed and skip the calories. That's all.

Nancy Young[_8_]

On 12/24/2015 10:57 AM, Janet wrote:
> In article >, says...
>>
>> Cindy Hamilton wrote:
>>>
>>> I prefer to keep butter in the fridge for two reasons:
>>>
>>> 1. It limits my use of it. Since I'd just do stupid stuff like make toast
>>> and butter it, cold butter keeps me out of trouble.
>>
>> lol That really does work too. I've been tempted to make toast for a
>> snack and declined once I realize the butter is in the fridge.
>>
>>>
>>> 2. I use about 1 teaspoon (or less, I just slice off a thin shaving) per day,
>>> in my oatmeal. At that rate, it would take me at least 12 days to go through
>>> half a stick, and it wouldn't be nearly so easy to portion.
>>
>> When I make oatmeal, usually for an evening snack, here's what I use:
>>
>> - 1/2 cup dry oats plus one cup water and a bit more
>> - one TBS butter and approx. one TBS brown sugar
>> (more of each of those is always tempting)
>> - sometimes I'll add some raisins
>
> That choking gurgle noise you can all hear, is coming from Scotland.

We're used to it.

nancy

Gary

Cindy Hamilton wrote:
>
> On Thursday, December 24, 2015 at 10:57:10 AM UTC-5, Janet wrote:
> > In article >, says...
> > >
> > > Cindy Hamilton wrote:
> > > >
> > > > I prefer to keep butter in the fridge for two reasons:
> > > >
> > > > 1. It limits my use of it. Since I'd just do stupid stuff like make toast
> > > > and butter it, cold butter keeps me out of trouble.
> > >
> > > lol That really does work too. I've been tempted to make toast for a
> > > snack and declined once I realize the butter is in the fridge.
> > >
> > > >
> > > > 2. I use about 1 teaspoon (or less, I just slice off a thin shaving) per day,
> > > > in my oatmeal. At that rate, it would take me at least 12 days to go through
> > > > half a stick, and it wouldn't be nearly so easy to portion.
> > >
> > > When I make oatmeal, usually for an evening snack, here's what I use:
> > >
> > > - 1/2 cup dry oats plus one cup water and a bit more
> > > - one TBS butter and approx. one TBS brown sugar
> > > (more of each of those is always tempting)
> > > - sometimes I'll add some raisins
> >
> > That choking gurgle noise you can all hear, is coming from Scotland.
>
> Well, keep choking and gurgling. Here's how I make my breakfast oatmeal
>
> Heaping 1/3 cup of quick (1-minute) rolled oats
> 1 cup water
> A little salt
> A handful of raisins
>
> Microwave for 2.5 minutes
>
> Add 1 tsp butter and 1-2 tsp brown sugar
>
> Eat with a glass of milk on the side.

Sounds about the same as my method. No need for Janet UK to critisize.
We all have our own tastes. Someday I plan to try apple pieces vs
raisins. It's all good.

Groupkilla

Cindy Hamilton[_2_]

On Thursday, December 24, 2015 at 12:19:23 PM UTC-5, MisterDiddyWahDiddy wrote:
> On Thursday, December 24, 2015 at 10:19:05 AM UTC-6, Cindy Hamilton wrote:
> >1 cup water
> >
> I can't imagine using water instead of milk. I mean, my god, isn't oatmeal
> Spartan enough already?

I don't care for the taste of hot milk, except in coffee and cocoa.

> > A little salt
> > A handful of raisins
> >
> > Microwave for 2.5 minutes
> >
> > Add 1 tsp butter and 1-2 tsp brown sugar
> >
> > Eat with a glass of milk on the side.
> >
> Whole milk?

2%

Cindy Hamilton

Cindy Hamilton[_2_]

On Thursday, December 24, 2015 at 12:49:39 PM UTC-5, Brooklyn1 wrote:
> Gary wrote:
> >Cindy Hamilton wrote:
> >>
> >> I prefer to keep butter in the fridge for two reasons:
> >>
> >> 1. It limits my use of it. Since I'd just do stupid stuff like make toast
> >> and butter it, cold butter keeps me out of trouble.
> >
> >lol That really does work too. I've been tempted to make toast for a
> >snack and declined once I realize the butter is in the fridge.
>
> How difficult is it to slice a few thin pats and lay them out on the
> hot toast, by the time you lay pats on the second piece of toast the
> butter is practically melted to a liquid on the first piece of toast.

Sufficiently difficult to keep me from having buttered toast when
I know I shouldn't. Less carb, more veggies has enabled me to
lose 60 pounds.

Cindy Hamilton

Abiquiu[_2_]

Cindy Hamilton wrote:
> On Thursday, December 24, 2015 at 12:49:39 PM UTC-5, Brooklyn1 wrote:
>> Gary wrote:
>>> Cindy Hamilton wrote:
>>>>
>>>> I prefer to keep butter in the fridge for two reasons:
>>>>
>>>> 1. It limits my use of it. Since I'd just do stupid stuff like make toast
>>>> and butter it, cold butter keeps me out of trouble.
>>>
>>> lol That really does work too. I've been tempted to make toast for a
>>> snack and declined once I realize the butter is in the fridge.
>>
>> How difficult is it to slice a few thin pats and lay them out on the
>> hot toast, by the time you lay pats on the second piece of toast the
>> butter is practically melted to a liquid on the first piece of toast.
>
> Sufficiently difficult to keep me from having buttered toast when
> I know I shouldn't. Less carb, more veggies has enabled me to
> lose 60 pounds.
>
>
> Cindy Hamilton
>

Vigorous housecleaning might pare another 10 or so off...

Cindy Hamilton[_2_]

On Thursday, December 24, 2015 at 1:16:39 PM UTC-5, Gary wrote:

> Sounds about the same as my method. No need for Janet UK to critisize.

She can criticize all she wants. Scotland doesn't own the patent on oats.
Shoot, I don't even like "old fashioned" rolled oats. For me the sweet
spot is the 1-minute kind. Instant is chopped up too much for me.

> We all have our own tastes. Someday I plan to try apple pieces vs
> raisins. It's all good.

I've been thinking about trying Craisins for variety.

Cindy Hamilton

Ed Pawlowski

On 12/23/2015 11:51 PM, Brooklyn1 wrote:
> Ed Pawlowski wrote:
>>

>
>> The opening for the refrigerator is 35" so that greatly restricts what
>> is available. We wanted a French door with ice and water dispensers so
>> that narrowed the search to Samsung and LG. None of the US
>> manufacturers had them less than 36" We chose the Samsung on the advice
>> of the dealer. He gave it a slight edge for service.
>
> Might have paid to have a carpenter modify your cabinets to give you a
> larger space.

Oh no, not that trap. I know how to make the space but it would take
four weeks and cost $30,000+. Once you start some things they don't
stop until it is a complete remodel. That may happen, but not yet.

I did have to cut down the cabinet above the fridge. It is useless
anyway and the new units are a few inches taller.

Ed Pawlowski

On 12/24/2015 12:36 PM, Gary wrote:
> Ed Pawlowski wrote:
>>
>> I like it firmer though, not rock hard. If
>> it is take out for 10 minutes it is usually enough though.
>
> Probably like me. When I butter fresh bread, I like it to spread ok
> without tearing but I also like it to leave a chunk or two where I
> want it to. Eating bread and butter is nice when you occasionally
> bite into a thicker chunk of butter.
>

YES !

Dave Smith[_1_]

On 2015-12-24 2:13 PM, Cindy Hamilton wrote:
> On Thursday, December 24, 2015 at 1:16:39 PM UTC-5, Gary wrote:

>
> She can criticize all she wants. Scotland doesn't own the patent on oats.
> Shoot, I don't even like "old fashioned" rolled oats. For me the sweet
> spot is the 1-minute kind. Instant is chopped up too much for me.

Say it isn't so. Old fashioned (large flake) rolled oats rule. I never
really understood the craze for steel cut because I don't think it
tastes any better than large flake. Quick cooking oats have no flavour,
and the instant stuff is like paste.

>
>> We all have our own tastes. Someday I plan to try apple pieces vs
>> raisins. It's all good.
>
I have always liked it best with a little dark brown sugar.

Gary

Dave Smith wrote:
>
> I have always liked it best with a little dark brown sugar.

I've always used light brown sugar but they were out one day so I
bought dark brown sugar. I've never had it before but I'll be using it
soon. Doesn't that just contain more molasses? Anyway, kind of nice
that they were out of the light brown. I've always wanted to try the
dark brown anyway.

notbob

On 2015-12-24, Dave Smith > wrote:

> I never
> really understood the craze for steel cut....

Agree.

Damn things are harder than undercooked brown rice. A total waste of
$$. I now eat organic rolled oats w/ brn sugar and raisins. Yum!

nb

John Kuthe[_3_]

On Thursday, December 24, 2015 at 1:56:30 PM UTC-6, notbob wrote:
> On 2015-12-24, Dave Smith > wrote:
>
> > I never
> > really understood the craze for steel cut....
>
> Agree.
>
> Damn things are harder than undercooked brown rice. A total waste of
> $$. I now eat organic rolled oats w/ brn sugar and raisins. Yum!
>
> nb

Maybe someone should start marketing Titanium Cut Oats! Hi tech, and nutritious!! (Yeah, right!)

John Kuthe...

Ophelia[_14_]

"Cindy Hamilton" > wrote in message
...
> On Thursday, December 24, 2015 at 10:57:10 AM UTC-5, Janet wrote:
>> In article >, says...
>> >
>> > Cindy Hamilton wrote:
>> > >
>> > > I prefer to keep butter in the fridge for two reasons:
>> > >
>> > > 1. It limits my use of it. Since I'd just do stupid stuff like make
>> > > toast
>> > > and butter it, cold butter keeps me out of trouble.
>> >
>> > lol That really does work too. I've been tempted to make toast for a
>> > snack and declined once I realize the butter is in the fridge.
>> >
>> > >
>> > > 2. I use about 1 teaspoon (or less, I just slice off a thin shaving)
>> > > per day,
>> > > in my oatmeal. At that rate, it would take me at least 12 days to go
>> > > through
>> > > half a stick, and it wouldn't be nearly so easy to portion.
>> >
>> > When I make oatmeal, usually for an evening snack, here's what I use:
>> >
>> > - 1/2 cup dry oats plus one cup water and a bit more
>> > - one TBS butter and approx. one TBS brown sugar
>> > (more of each of those is always tempting)
>> > - sometimes I'll add some raisins
>>
>> That choking gurgle noise you can all hear, is coming from Scotland.
>
> Well, keep choking and gurgling. Here's how I make my breakfast oatmeal
>
> Heaping 1/3 cup of quick (1-minute) rolled oats
> 1 cup water
> A little salt
> A handful of raisins
>
> Microwave for 2.5 minutes
>
> Add 1 tsp butter and 1-2 tsp brown sugar
>
> Eat with a glass of milk on the side.

Sounds good. I might try it

I know the tradition here is to eat it with
just salt, but I don't actually know any Scots who do that now

)

http://www.helpforheroes.org.uk/shop/

Ophelia[_14_]

"Cindy Hamilton" > wrote in message
...
> On Thursday, December 24, 2015 at 1:16:39 PM UTC-5, Gary wrote:
>
>> Sounds about the same as my method. No need for Janet UK to critisize.
>
> She can criticize all she wants. Scotland doesn't own the patent on oats.
> Shoot, I don't even like "old fashioned" rolled oats. For me the sweet
> spot is the 1-minute kind. Instant is chopped up too much for me.
>
>> We all have our own tastes. Someday I plan to try apple pieces vs
>> raisins. It's all good.
>
> I've been thinking about trying Craisins for variety.

)

--
http://www.helpforheroes.org.uk/shop/

Bruce[_26_]

On 25/12/2015 05:15 Gary wrote:

> Cindy Hamilton wrote:
>>
>> On Thursday, December 24, 2015 at 10:57:10 AM UTC-5, Janet wrote:

>> > That choking gurgle noise you can all hear, is coming from Scotland.
>>
>> Well, keep choking and gurgling. Here's how I make my breakfast oatmeal
>>
>> Heaping 1/3 cup of quick (1-minute) rolled oats
>> 1 cup water
>> A little salt
>> A handful of raisins
>>
>> Microwave for 2.5 minutes
>>
>> Add 1 tsp butter and 1-2 tsp brown sugar
>>
>> Eat with a glass of milk on the side.
>
> Sounds about the same as my method. No need for Janet UK to critisize.
> We all have our own tastes. Someday I plan to try apple pieces vs
> raisins. It's all good.

Oats are one of the healthiest things you can eat. Don't you at least
add bacon bits?

--
Bruce

dsi1[_17_]

On Thursday, December 24, 2015 at 11:24:32 AM UTC-10, Ophelia wrote:
> "Cindy Hamilton" > wrote in message
> ...
> > On Thursday, December 24, 2015 at 1:16:39 PM UTC-5, Gary wrote:
> >
> >> Sounds about the same as my method. No need for Janet UK to critisize.
> >
> > She can criticize all she wants. Scotland doesn't own the patent on oats.
> > Shoot, I don't even like "old fashioned" rolled oats. For me the sweet
> > spot is the 1-minute kind. Instant is chopped up too much for me.
> >
> >> We all have our own tastes. Someday I plan to try apple pieces vs
> >> raisins. It's all good.
> >
> > I've been thinking about trying Craisins for variety.
>
> )
>
> --
> http://www.helpforheroes.org.uk/shop/

I have done that. It's a good idea.

These guys do that too. They also add apple chunks and raisins - it makes the ordinary, extraordinary.

http://www.grubgrade.com/reviews/fir...rom-mcdonalds/

Cheri[_3_]

"Gary" > wrote in message ...
> Ed Pawlowski wrote:
>>
>>I like it firmer though, not rock hard. If
>> it is take out for 10 minutes it is usually enough though.
>
> Probably like me. When I butter fresh bread, I like it to spread ok
> without tearing but I also like it to leave a chunk or two where I
> want it to. Eating bread and butter is nice when you occasionally
> bite into a thicker chunk of butter.

I like a nice little chunk of good cold butter, no bread needed. :-)

Cheri

Ophelia[_14_]

"dsi1" > wrote in message
...
> On Thursday, December 24, 2015 at 11:24:32 AM UTC-10, Ophelia wrote:
>> "Cindy Hamilton" > wrote in message
>> ...
>> > On Thursday, December 24, 2015 at 1:16:39 PM UTC-5, Gary wrote:
>> >
>> >> Sounds about the same as my method. No need for Janet UK to critisize.
>> >
>> > She can criticize all she wants. Scotland doesn't own the patent on
>> > oats.
>> > Shoot, I don't even like "old fashioned" rolled oats. For me the sweet
>> > spot is the 1-minute kind. Instant is chopped up too much for me.
>> >
>> >> We all have our own tastes. Someday I plan to try apple pieces vs
>> >> raisins. It's all good.
>> >
>> > I've been thinking about trying Craisins for variety.
>>
>> )
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
> I have done that. It's a good idea.
>
> These guys do that too. They also add apple chunks and raisins - it makes
> the ordinary, extraordinary.
>
> http://www.grubgrade.com/reviews/fir...rom-mcdonalds/

Himself loves oatmeal and he also love maple syrup. Hmm that has given me
ideas

)

--
http://www.helpforheroes.org.uk/shop/

Janet B

On Thu, 24 Dec 2015 13:58:56 -0800 (PST), dsi1 >
wrote:

>On Thursday, December 24, 2015 at 11:24:32 AM UTC-10, Ophelia wrote:
>> "Cindy Hamilton" > wrote in message
>> ...
>> > On Thursday, December 24, 2015 at 1:16:39 PM UTC-5, Gary wrote:
>> >
>> >> Sounds about the same as my method. No need for Janet UK to critisize.
>> >
>> > She can criticize all she wants. Scotland doesn't own the patent on oats.
>> > Shoot, I don't even like "old fashioned" rolled oats. For me the sweet
>> > spot is the 1-minute kind. Instant is chopped up too much for me.
>> >
>> >> We all have our own tastes. Someday I plan to try apple pieces vs
>> >> raisins. It's all good.
>> >
>> > I've been thinking about trying Craisins for variety.
>>
>> )
>>
>> --
>> http://www.helpforheroes.org.uk/shop/
>
>I have done that. It's a good idea.
>
>These guys do that too. They also add apple chunks and raisins - it makes the ordinary, extraordinary.
>
>http://www.grubgrade.com/reviews/fir...rom-mcdonalds/

oatmeal cooked with diced apple and topped with brown sugar is the
best.

Janet US

brooklyn1

On Fri, 25 Dec 2015 11:22:22 -0000, "Ophelia" >
wrote:

>
>
>"dsi1" > wrote in message
...
>> On Thursday, December 24, 2015 at 11:24:32 AM UTC-10, Ophelia wrote:
>>> "Cindy Hamilton" > wrote in message
>>> ...
>>> > On Thursday, December 24, 2015 at 1:16:39 PM UTC-5, Gary wrote:
>>> >
>>> >> Sounds about the same as my method. No need for Janet UK to critisize.
>>> >
>>> > She can criticize all she wants. Scotland doesn't own the patent on
>>> > oats.
>>> > Shoot, I don't even like "old fashioned" rolled oats. For me the sweet
>>> > spot is the 1-minute kind. Instant is chopped up too much for me.
>>> >
>>> >> We all have our own tastes. Someday I plan to try apple pieces vs
>>> >> raisins. It's all good.
>>> >
>>> > I've been thinking about trying Craisins for variety.
>>>
>>> )
>>>
>>> --
>>> http://www.helpforheroes.org.uk/shop/
>>
>> I have done that. It's a good idea.
>>
>> These guys do that too. They also add apple chunks and raisins - it makes
>> the ordinary, extraordinary.
>>
>> http://www.grubgrade.com/reviews/fir...rom-mcdonalds/
>
>Himself loves oatmeal and he also love maple syrup. Hmm that has given me
>ideas)

I like oatmeal with honey, also with orange marmalade. If raisins are
becoming tiresome switch to currants, or chopped dates... craisins are
okay but have little food value, they're mostly added sugar.
Occasionally I've enjoyed oatmeal with chocolate chip morsels, it's
too good to do often.

Ophelia[_14_]

"Brooklyn1" > wrote in message
...
> On Fri, 25 Dec 2015 11:22:22 -0000, "Ophelia" >
> wrote:
>
>>
>>
>>"dsi1" > wrote in message
...
>>> On Thursday, December 24, 2015 at 11:24:32 AM UTC-10, Ophelia wrote:
>>>> "Cindy Hamilton" > wrote in message
>>>> ...
>>>> > On Thursday, December 24, 2015 at 1:16:39 PM UTC-5, Gary wrote:
>>>> >
>>>> >> Sounds about the same as my method. No need for Janet UK to
>>>> >> critisize.
>>>> >
>>>> > She can criticize all she wants. Scotland doesn't own the patent on
>>>> > oats.
>>>> > Shoot, I don't even like "old fashioned" rolled oats. For me the
>>>> > sweet
>>>> > spot is the 1-minute kind. Instant is chopped up too much for me.
>>>> >
>>>> >> We all have our own tastes. Someday I plan to try apple pieces vs
>>>> >> raisins. It's all good.
>>>> >
>>>> > I've been thinking about trying Craisins for variety.
>>>>
>>>> )
>>>>
>>>> --
>>>> http://www.helpforheroes.org.uk/shop/
>>>
>>> I have done that. It's a good idea.
>>>
>>> These guys do that too. They also add apple chunks and raisins - it
>>> makes
>>> the ordinary, extraordinary.
>>>
>>> http://www.grubgrade.com/reviews/fir...rom-mcdonalds/
>>
>>Himself loves oatmeal and he also love maple syrup. Hmm that has given me
>>ideas)
>
> I like oatmeal with honey, also with orange marmalade. If raisins are
> becoming tiresome switch to currants, or chopped dates... craisins are
> okay but have little food value, they're mostly added sugar.
> Occasionally I've enjoyed oatmeal with chocolate chip morsels, it's
> too good to do often.

I reckon I will try the maple syrup first before I try all that stuff <g>

--
http://www.helpforheroes.org.uk/shop/

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