Subj : Re: Extra Sweet To : Ruth Haffly From : Dave Drum Date : Wed Oct 29 2025 06:50:00 -=> Ruth Haffly wrote to Dave Drum <=- DD> Aspertame is what makes the diet colas taste metallic to me. Coke DD> Zero uses *some* aspertame but mainly acesulfame potassium and DD> stevia. It's flavour profile is very much closer to the "realMcCoy". RH> I've been drinking Diet Coke for so long that when I tried a Coke Zero, RH> it didn't taste right to me. It has a slightly different flavor profile RH> so I'll stay with Diet Coke as long as I can (no pun intended). And that's the reason I tried and stuck with the Coke Zero - the flavour profile is pretty much the same as original Coke. DD> I note that Coke is going back to cane sugar for its sweetner and DD> drop kicking the HFCS to the curb. Now I won't have to se3arch out DD> Mexican Coco Cola if I need the fully leaded stuff as an ingredient. RH> Or stock up on Mexican Coke or KFP Coke. (G) That's the sweet part (pun intended) I won't have to play Joe Friday and track down the Mexican or Jewish stuff. DD> I did discover a Dr. Pepper product Iquite like,mthough. Sugar free DD> Pwppwe mixed with Cream Soda. Apparently other like it as well DD> becaouse it's hard to find it not store shelves. Bv)= DD> Kinda like my Dannon chocolate/raspberry/fat free yogut. Hard to keep DD> in stock. RH> And not one that can be replicated with just a scoop of raspberry jam RH> in plain yogurt. You need a source of good chocolate also. DD> The "Fruit on the bottom" yoghurts are nice. The 4 1/2 oz little tubs DD> are a pleasant snack if I get hunger pangs twixt meal times. Or just DD> because. RH> I have a Wegman's fruit on the bottom yogurt most days for breakfast. RH> Rotate between blueberry, peach, strawberry and raspberry, the latter 2 RH> being my favorites. If I'm not able to get Wegman's, I'll usually find RH> Dannon's and get it; I'll also get skyr, an Icelandic yogurt like RH> product. I've also found quark, a German yogurt like product RH> occaisionally in the States, had it quite often when stationed over RH> there but not so much since we've been back due to lack of RH> availability. Be willing to bet that if you check the USDA Establishment label on the Wegman's stuff it is the same as on the Dannon/Oikos product. I certainly is on my Hy-Vee and Schnuk's house brand/label product(s). DD> I do tomato juice and the cranberry juice - which my nephrologist DD> (kidney doc) recommended as being good in several ways for my kidney RH> So far my kidneys seem to be doing well without cranberry juice. Had a RH> scare a few years ago with some blood work that indicated maybe RH> otherwise so my primary care dr. referred me to a nephrologist. He said RH> all was well, just come back once a year to keep an eye on things. Last RH> time I saw him, he suggested drinking more water (or whatever) to stay RH> better hydrated; this was not too long after our most recent long cross RH> country trip. Saw Dr. Nutt (nephrologist) yeaterday and was informed my kidneys are doing well, told to keep on with the Lasix and "see me in six mon ths". I like that he's assuming I'll be available in six months. Bv)= DD> Staying hydrated on a long trip is easy for guys. Any bush, tree or DD> the vehicle itself provides enough of a "fig leaf" for easing of the DD> pressur. Women don't have the same advantageous plumbing. RH> No, but having the camper has been handy for both of us. Just have to RH> find a relativly level space and pull off the road, lower the steps and RH> make sure the water pump is turned on. DD> Not everyone brings their own Extended Stay America suite with then. DD> Bv)= RH> No, and there have been times, even with it, that have been close RH> calls. Worst time without the camper (but just made it safely) was one RH> time coming down from a trip up north. Heard on traffic radio of an RH> accident southbound on I-95, south of DC and just south of where we RH> would pick it up that morning on our traffic radio station, figured it RH> would be cleared by the time we hit the area in late afternoon. Got to RH> where we picked up I-95 and the traffic flow was slower than molasses RH> in January. We were in the wrong lane to get to the rest area a few RH> miles down the road so had to hold it in until we got to the Quantico RH> area. Took the first exit that offered gas or food, pulled into a RH> Firehouse Subs and both of us made a fast trip to the facilities before RH> even looking at the meal choices. But yes, overall, having the camper RH> has added a layer of convenience for us. What do you use as a "traffic" radio? Is it part of your GPS or a Sirius/XM channel? Or the good ol' CB radio (if such exists any longer)? RH> Tried a new to us place after church today, Taza Grill. They advertise RH> themselves as "The Best Mediterranian Food in the Area!". We both had RH> the lamb platter, came with lots of lamb (their words, but true), very RH> tender and Greek Salad, Cucumber Sauce, Hummus and Warm Pita Bread RH> (Caps all theirs). It was pretty good, large servings so I took home RH> maybe about half of my lamb, pita and some hummus. We'll probably stick RH> with our usual local Mediterranian place but this one was a good one to RH> try. Mediterranean gives a wiiiiiiiiide range of cuisines - both European and Africn from whiuch to choose. Besides my favourites (Greek and Italian) there is Spanish, French, Turkish, Israeli, Egyptian, Morrocaan, etc. from which to choose. I wish we has a decent Greek restaurant here. I get some Greek dishes from the local Star 66 truck stop restaurant .... Spanakopita, gyros, sometimes (rarely) moussaka. But never avgolemono. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Greek Lemon Chicken Soup (Avgolemono) Categories: Poultry, Vegetables, Rice, Citrus Yield: 5 Servings 4 c Water 2 lb Bone-in, skin-on chicken - thighs and/or legs 1 md White onion, quartered 2 lg Carrots; in chunks 2 Ribs celery; in chunks 2 Bay leaves 1/4 c Long-grain white rice; - rinsed, drained 1 Egg white; room temp 3 Egg yolks; room temp 1 tb Lemon zest 1/4 c Lemon juice 1 ts Salt 1/2 ts Pepper Fresh parsley, dill & - oregano; garnish (opt) Fresh lemon zest; garnish - (opt) PREPARE THE CHICKEN BROTH: In a large soup pot, combine the water, chicken, onion, carrots, celery and bay leaves. Bring to a boil over medium-high heat and then reduce to a simmer. Let cook for 2-3 hours, skimming foam from the top, as needed, until a rich chicken broth forms. (Learn more about making chicken broth, if this is new to you.) After 2-3 hours, discard the veggies and bay leaves and remove the chicken from the broth. Separate the chicken meat from the skin and bones, shred and set aside. Step 3: Cook the rice Remove 1 cup of broth from the stockpot and set aside. Then, bring the remaining broth back to a boil and add the rice. Reduce to a simmer and cook the rice until tender, about 15-20 minutes. EDITOR'S TIP: You may be tempted to skip rinsing your rice, but please, don't. Rinsing the rice removes surface starch from individual grains, which can cause them to become gummy as they cook and clump together. For fluffy rice with a better texture, always rinse! PREPARE THE AVGOLEMONO: While the rice cooks, prepare the avgolemono. In a stand mixer fitted with a whisk attachment, beat the egg whites to soft peaks; it will take 2-3 minutes. Then, add the egg yolks and beat for another 1-2 minutes until frothy. Slowly add the lemon juice and zest and stir to combine. Then, temper the lemon-egg mixture by gradually adding the reserved cup of hot broth to the mixer in a slow, steady stream while whisking continuously. Continue to beat the mixture until well-blended; 1-2 minutes. ADD AVGOLEMONO TO SOUP: Slowly transfer the avgolemono to the pot of broth and fully cooked rice on the stove. Stir to combine and then bring the soup to a simmer. Add salt and pepper and cook for 10-12 minutes, or until the soup thickens. Ladle the soup into bowls and top with a bit of the reserved shredded chicken, if desired. Garnish with fresh parsley, dill, oregano and lemon zest, and serve with crusty bread. NOTE: You can save a lot of time by opting for a high-quality store-bought chicken broth rather than making your own. Simply pick up this recipe at Step 3 if using store-bought broth. Lauren Habermehl, Pewaukee, Wisconsin Makes: 4 - 6 servings RECIPE FROM: https://www.tasteofhome.com Uncle Dirty Dave's Archives MMMMM .... 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