Guest guest Posted May 6, 2008 Report Share Posted May 6, 2008 That is funny. I love all textures. The red lentisl make a nice smooth soup but I love the bulky brown lentils too. I used to hold graham crackers under the kitchen faucet until they were soggy and eat them hahaha I liked mushy grape nuts too. I ate mine with water, I have always detested milk so it doesn't bother me being allergic to it. Donna --- On Tue, 5/6/08, Cassie Dixon <roxy87cabriolet wrote: Cassie Dixon <roxy87cabriolet Re: Re: Lentils Tuesday, May 6, 2008, 6:24 PM This makes total sense as I am loving lentil soups for lunch. They are quick and yummy, but I decided today that I like the mushy ones (red ones I guess). I had the green/brown ones I had today were still good and I liked how it had carrots, celery, and tomatoes in it as well, yet they were too firm. I like mushy things usually anyway. I used to let me Raisin Bran sit for an hour in the fridge with extra milk so that it was really mushy. Cassie ------------ --------- --------- --- Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2008 Report Share Posted May 6, 2008 I didn't drink milk for about a year and have just switched to soy milk. I use it on my cereal on the weekends. I eat fruit for breakfast during the week. It seems to work well in baking and such. I think I am a texture person as well. I like celery and sunbutter, chips and dips (smooth and chunky), beans, pastas (fully cooked and al dente), and lots of other types of foods. Cassie Donnalilacflower <thelilacflower wrote: That is funny. I love all textures. The red lentisl make a nice smooth soup but I love the bulky brown lentils too. I used to hold graham crackers under the kitchen faucet until they were soggy and eat them hahaha I liked mushy grape nuts too. I ate mine with water, I have always detested milk so it doesn't bother me being allergic to it. Donna --- On Tue, 5/6/08, Cassie Dixon <roxy87cabriolet wrote: Cassie Dixon <roxy87cabriolet Re: Re: Lentils Tuesday, May 6, 2008, 6:24 PM This makes total sense as I am loving lentil soups for lunch. They are quick and yummy, but I decided today that I like the mushy ones (red ones I guess). I had the green/brown ones I had today were still good and I liked how it had carrots, celery, and tomatoes in it as well, yet they were too firm. I like mushy things usually anyway. I used to let me Raisin Bran sit for an hour in the fridge with extra milk so that it was really mushy. Cassie ------------ --------- --------- --- Be a better friend, newshound, and know-it-all with Mobile. Try it now. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2008 Report Share Posted May 6, 2008 Certain foods just can't be mushy like pasta. My Mom would boil pasta until it tasted like Franco American canned pasta. I like it al dente, now my mashed potatoes have to be fluffy and smooth No Lumps. Donna , Cassie Dixon <roxy87cabriolet wrote: > > I didn't drink milk for about a year and have just switched to soy milk. I use it on my cereal on the weekends. I eat fruit for breakfast during the week. It seems to work well in baking and such. > I think I am a texture person as well. I like celery and sunbutter, chips and dips (smooth and chunky), beans, pastas (fully cooked and al dente), and lots of other types of foods. > Cassie > > Donnalilacflower <thelilacflower wrote: That is funny. I love all textures. The red lentisl make a nice smooth soup but I love the bulky brown lentils too. > I used to hold graham crackers under the kitchen faucet until they were soggy and eat them hahaha I liked mushy grape nuts too. I ate mine with water, I have always detested milk so it doesn't bother me being allergic to it. > > Donna > > --- On Tue, 5/6/08, Cassie Dixon <roxy87cabriolet wrote: > > Cassie Dixon <roxy87cabriolet > Re: Re: Lentils > > Tuesday, May 6, 2008, 6:24 PM > > This makes total sense as I am loving lentil soups for lunch. They are quick and yummy, but I decided today that I like the mushy ones (red ones I guess). I had the green/brown ones I had today were still good and I liked how it had carrots, celery, and tomatoes in it as well, yet they were too firm. I like mushy things usually anyway. > I used to let me Raisin Bran sit for an hour in the fridge with extra milk so that it was really mushy. > Cassie > > ------------ --------- --------- --- > Be a better friend, newshound, and know-it-all with Mobile. Try it now. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2008 Report Share Posted May 6, 2008 I like my mashed potatoes with chunks and skins. Lots and lots of garlic too! DonnaLilacFlower <thelilacflower wrote: Certain foods just can't be mushy like pasta. My Mom would boil pasta until it tasted like Franco American canned pasta. I like it al dente, now my mashed potatoes have to be fluffy and smooth No Lumps. Donna , Cassie Dixon <roxy87cabriolet wrote: > > I didn't drink milk for about a year and have just switched to soy milk. I use it on my cereal on the weekends. I eat fruit for breakfast during the week. It seems to work well in baking and such. > I think I am a texture person as well. I like celery and sunbutter, chips and dips (smooth and chunky), beans, pastas (fully cooked and al dente), and lots of other types of foods. > Cassie > > Donnalilacflower <thelilacflower wrote: That is funny. I love all textures. The red lentisl make a nice smooth soup but I love the bulky brown lentils too. > I used to hold graham crackers under the kitchen faucet until they were soggy and eat them hahaha I liked mushy grape nuts too. I ate mine with water, I have always detested milk so it doesn't bother me being allergic to it. > > Donna > > --- On Tue, 5/6/08, Cassie Dixon <roxy87cabriolet wrote: > > Cassie Dixon <roxy87cabriolet > Re: Re: Lentils > > Tuesday, May 6, 2008, 6:24 PM > > This makes total sense as I am loving lentil soups for lunch. They are quick and yummy, but I decided today that I like the mushy ones (red ones I guess). I had the green/brown ones I had today were still good and I liked how it had carrots, celery, and tomatoes in it as well, yet they were too firm. I like mushy things usually anyway. > I used to let me Raisin Bran sit for an hour in the fridge with extra milk so that it was really mushy. > Cassie > > ------------ --------- --------- --- > Be a better friend, newshound, and know-it-all with Mobile. Try it now. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 6, 2008 Report Share Posted May 6, 2008 I was born and grew up in Fairbanks, Alaska. Now it is hard for anyone who has not experienced it to understand how isolated we were 50 years ago. Mail came in once a week by air. A lot of mail disappeared back in those days and some was delivered up to 10 years after being mailed. Freight and heavy things came in part way by barge and then trucked, once a month durring most of the year. Usually none made it in durring April and May because the old dirt roads became quagmires of mud durring the months the snow was melting.. This is to give you insite into the situation with fresh vegetables and fruits. They simply did not exist for us. Anything fresh rotted durring the month it took to get it to us. We did get some wrinkled shrivled apples once in a while and oranges occasionally, but that was it. All our vegetables came canned. Canned vegetables today are pretty horrible, but they are much,much better than canned vegetables 50 years ago. Honestly, I did not know what peas were the first time I tastes fresh peas. The only peas I had ever had were a sort of lumpy grey paste. Canned green beans were somewhat better, but certainly not good. We got creamed corn, but no whole kernal corn. It was totally disgusting. It was a brownish goo with shreds of a celephane like substance that I couldn't identify. I did not know that brocolli, cauliflower, asperagus existed. The only tomoatoes we got were picked when they were still quite green and although they turned organgish red durring transport, they tasted like cardboard. Lettuce was slimy, but we could grow that durring the 3 month growing season, so I did know what it was supposed to be like. To this day I have an aversion to any vegetable that is not fresh steamed and still crunchy. I usually steam cauliflower and brocolli and summer squashes just until they are hot, but still raw. Katie LilacFlower <thelilacflower wrote: Certain foods just can't be mushy like pasta. My Mom would boil pasta until it tasted like Franco American canned pasta. I like it al dente, now my mashed potatoes have to be fluffy and smooth No Lumps. Donna , Cassie Dixon <roxy87cabriolet wrote: > > I didn't drink milk for about a year and have just switched to soy milk. I use it on my cereal on the weekends. I eat fruit for breakfast during the week. It seems to work well in baking and such. > I think I am a texture person as well. I like celery and sunbutter, chips and dips (smooth and chunky), beans, pastas (fully cooked and al dente), and lots of other types of foods. > Cassie > > Donnalilacflower <thelilacflower wrote: That is funny. I love all textures. The red lentisl make a nice smooth soup but I love the bulky brown lentils too. > I used to hold graham crackers under the kitchen faucet until they were soggy and eat them hahaha I liked mushy grape nuts too. I ate mine with water, I have always detested milk so it doesn't bother me being allergic to it. > > Donna > > --- On Tue, 5/6/08, Cassie Dixon <roxy87cabriolet wrote: > > Cassie Dixon <roxy87cabriolet > Re: Re: Lentils > > Tuesday, May 6, 2008, 6:24 PM > > This makes total sense as I am loving lentil soups for lunch. They are quick and yummy, but I decided today that I like the mushy ones (red ones I guess). I had the green/brown ones I had today were still good and I liked how it had carrots, celery, and tomatoes in it as well, yet they were too firm. I like mushy things usually anyway. > I used to let me Raisin Bran sit for an hour in the fridge with extra milk so that it was really mushy. > Cassie > > ------------ --------- --------- --- > Be a better friend, newshound, and know-it-all with Mobile. Try it now. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 7, 2008 Report Share Posted May 7, 2008 Just because I like things mushy, I like some fresh and crunchy. I am looking forward to the summer (I am a teacher) so I can do a raw foods fast Last night we had kabobs with yellow peppers, zucchinni, yellow squash, and portobellos. My hubby added chik to his w/o the mushrooms. then we had some yummy guacamole and blue corn chips. Easy, as I did the prep the night before, colorful, loving blue corn chips, and lots of textures Cassie Katie <cozycate wrote: I was born and grew up in Fairbanks, Alaska. Now it is hard for anyone who has not experienced it to understand how isolated we were 50 years ago. Mail came in once a week by air. A lot of mail disappeared back in those days and some was delivered up to 10 years after being mailed. Freight and heavy things came in part way by barge and then trucked, once a month durring most of the year. Usually none made it in durring April and May because the old dirt roads became quagmires of mud durring the months the snow was melting.. This is to give you insite into the situation with fresh vegetables and fruits. They simply did not exist for us. Anything fresh rotted durring the month it took to get it to us. We did get some wrinkled shrivled apples once in a while and oranges occasionally, but that was it. All our vegetables came canned. Canned vegetables today are pretty horrible, but they are much,much better than canned vegetables 50 years ago. Honestly, I did not know what peas were the first time I tastes fresh peas. The only peas I had ever had were a sort of lumpy grey paste. Canned green beans were somewhat better, but certainly not good. We got creamed corn, but no whole kernal corn. It was totally disgusting. It was a brownish goo with shreds of a celephane like substance that I couldn't identify. I did not know that brocolli, cauliflower, asperagus existed. The only tomoatoes we got were picked when they were still quite green and although they turned organgish red durring transport, they tasted like cardboard. Lettuce was slimy, but we could grow that durring the 3 month growing season, so I did know what it was supposed to be like. To this day I have an aversion to any vegetable that is not fresh steamed and still crunchy. I usually steam cauliflower and brocolli and summer squashes just until they are hot, but still raw. Katie LilacFlower <thelilacflower wrote: Certain foods just can't be mushy like pasta. My Mom would boil pasta until it tasted like Franco American canned pasta. I like it al dente, now my mashed potatoes have to be fluffy and smooth No Lumps. Donna , Cassie Dixon <roxy87cabriolet wrote: > > I didn't drink milk for about a year and have just switched to soy milk. I use it on my cereal on the weekends. I eat fruit for breakfast during the week. It seems to work well in baking and such. > I think I am a texture person as well. I like celery and sunbutter, chips and dips (smooth and chunky), beans, pastas (fully cooked and al dente), and lots of other types of foods. > Cassie > > Donnalilacflower <thelilacflower wrote: That is funny. I love all textures. The red lentisl make a nice smooth soup but I love the bulky brown lentils too. > I used to hold graham crackers under the kitchen faucet until they were soggy and eat them hahaha I liked mushy grape nuts too. I ate mine with water, I have always detested milk so it doesn't bother me being allergic to it. > > Donna > > --- On Tue, 5/6/08, Cassie Dixon <roxy87cabriolet wrote: > > Cassie Dixon <roxy87cabriolet > Re: Re: Lentils > > Tuesday, May 6, 2008, 6:24 PM > > This makes total sense as I am loving lentil soups for lunch. They are quick and yummy, but I decided today that I like the mushy ones (red ones I guess). I had the green/brown ones I had today were still good and I liked how it had carrots, celery, and tomatoes in it as well, yet they were too firm. I like mushy things usually anyway. > I used to let me Raisin Bran sit for an hour in the fridge with extra milk so that it was really mushy. > Cassie > > ------------ --------- --------- --- > Be a better friend, newshound, and know-it-all with Mobile. Try it now. > > Quote Link to comment Share on other sites More sharing options...
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