Subj : health food
To   : RUTH HAFFLY
From : JIM WELLER
Date : Mon Oct 03 2022 22:56:00

-=> Quoting Ruth Haffly to Jim Weller <=-

 RH> We tried cutting out salt almost completly some years ago. It didn't
 RH> do anything one way or another for our blood pressure so we added some
 RH> back into our diet. I still cook in the lower salt range but I know
 RH> some things have to have it to taste "right".

My blood pressure was creeping up but I managed to get it under
control without medications by reducing both my caffeine and sodium
intake. I still have one cup of coffee every morning. I don't add
salt to my cooking. I use a lot of lemon juice as a flavour enhancer
and do have salt on the table for everyone else of course. I also
cut way back on cold cuts and cured meats (both of which I love) and
stopped eating foods like potato chips.
 
 JW> Country hans are very rare and hard to find in Canada.

 RH> They're easy to find around here

 They are not just an American thing but a southern thing.

 RH> but a good one isn't cheap.

 And neither is prosciutto or an aged Spanish ham

 The price is not out of line considering the shrinkage from water
 loss vs the added water in plumped up lightly brined ones. The cost
 of the protein is not all that different.

 JW> Almost everyone had ice houses

 RH> They used to do that up in NY State also. Layer the ice with sawdust
 RH> and it might last into the summer.

My parent's country lot (I won't call it a farm as they didn't
farm) had both an ice house and a milk shed on it. Both of them were
of double walled log construction with a foot of sawdust and packed
straw between the inner and out walls. They were also located in the
shade of huge elm and maple trees. We had a generator, a freezer and
two fridges so those buildings got used for other things.

 RH> I found a really good recipe for minestrone some years ago,
 RH> have to see if I can hunt it down to make this winter.

Minestrone doesn't really need a recipe and is very versatile
depending on what is on hand.
                     
A very different soup pulled from my squash collection ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Caribbean Shrimp and Pumpkin Chowder
 Categories: Soups, Shrimp, Caribbean, Dairy, Clams
      Yield: 10 Servings
 
      2 tb Vegetable oil
      4 c  Chopped onion
      2 tb Madras curry powder
      1 tb Minced peeled gingerroot
    1/4 ts Crushed red pepper
      3    Cloves garlic;  crushed
      5 c  Clam juice
      1 c  Diced red bell pepper
      1 c  Diced yellow pepper
    1/2 ts Salt
      2    14 oz cans whole tomatoes
           Undrained;  chopped
      1    6 oz can tomato paste
  1 1/2 lb Med shrimp;  deveined
      2 c  Cubed, cooked fresh pumpkin
      1 c  Evaporated skimmed milk
    1/3 c  Minced green onions
    1/4 c  Minced fresh parsley
      2 tb Minced fresh cilantro
      2 tb Lime juice
 
  Heat oil in a large Dutch oven over medium heat. Add onion; saute
  7 minutes or until tender.  Add curry powder, gingerroot, crushed
  red pepper, and garlic; saute 2 minutes. Add clam juice and next 5
  ingredients {clam juice through tomato paste}; bring to a boil.
  Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook,
  uncovered, 5 minutes or until shrimp is done. Stir in remaining
  ingredients, cook 5 minutes or until thoroughly heated.
  
  Recipe by: Winebert
  
MMMMM

Cheers

Jim
         
.... It's soup time of year; no more salads.

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