Subj : Sourdough Whole-Wheat Biscuits
To   : Ben Collver
From : Ruth Haffly
Date : Fri Jun 27 2025 14:45:35

Hi Ben,

RH> I made a waldorf salad subbing
RH> out pears for apples, thought I'd be bringing some back. When I went to
RH> get the dish, it was empty--guess I ought to do that again. I'm glad
RH> Nancy got some of it, (G)

 BC> I love reading your substitution success stories to accomodate the
 BC> dietary restrictions of others.

Hopefully you have been able to learn from our experiences. We like
being able to have people enjoy what we cook/bake/etc, rather than
having to sit and watch others enjoy because of dietary constraints. If
we know beforehand what people can/can't eat, it makes our planning
easier--we'll know to pick up gluten free pasta for example. I've not
had formal training in nutrition/food services other than junior high
home economics but a lot of what we do is based on common sense and
reading/light research.


RH> As part of the general ed requirements I took an introductory course
RH> taught by J.Whitney Shea, brother of George Beverly Shea, and found it
RH> fascinating.

 BC> It sounds like you had an excellent teacher.  What were some of the
 BC> things you found fascinating about the subject?

To be honest, I don't really remember what drew my attention initially
but working with people has been interesting over the years. I'm not
professionally trained in counseling but have done a lot of "kitchen
table counseling" over the years. It can be better than paying a
professional in a lot of ways--and I tell people up front that I'm not a
professionaly trained counselor--a cuppa tea or mug of coffee at the
kitchen table may not solve the world's problems but may help you put
yours into a better perspective.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


.... History repeats itself because nobody listens ...

--- PPoint 3.01
 * Origin: Sew! That's My Point (1:396/45.28)

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