Guest guest Posted February 18, 2009 Report Share Posted February 18, 2009 I agree with you about your instinctual (although, as you suggest, not necessarily either fair or consistent) assessment of 'older' cooks. My own mother for example will be 90 this year, and although she can no longer cook for herself her ideas are back in the Dark Ages of nutrition, which is to say the '50s. At that time, of course, she was a very trendy cook and one who was avant garde when it came taking care of her family's health. I knew no one like her. Of course, being much younger and even more avant garde at 68, I can afford to be kind. You don't say what age group you fit into, as it happens (and neither should you have to of course), but it would be interesting. Some of us oldies, or relative oldies (I'm not 90 after all), do indeed try to keep up with things and are quite shocked at what we think of as the 'younger generation' when it comes to what they feed themselves and their families. Isn't it interesting how we perceive each other. Perhaps this give me more thought than I anticipated! Best, Pat --- http://www.vegandonelight.com/spice http://beanvegan.blogspot.com http://river-rambles.blogspot.com " The world is a stage, but the play is badly cast. " (Oscar Wilde) ________________________________ pdw <pdworkman Wednesday, February 18, 2009 11:51:06 AM Re: Ages/Parsnips I always tend to think of everyone else on the list as being relatively the same age as I am. I am always surprised when they say they are not! I find in myself an unwelcome tendency to be unfairly prejudiced against older cooks. I suppose this prejudice is mostly influenced by my MIL, the older cook that I deal with most often. And she is not a good representative of a cook who has learned much from years of cooking. I could cook better/more than her when I was twenty. She cooks meat and potatoes, iceberg lettuce, cooked to death veggies, jello, pie. Her vegetarian repertoire is overcooked pasta in tomato sauce. Generally when we visit them now, I cook for them. I learned a lot about cooking and preserving from my grandmother when I was growing up. We recently visited my other grandmother, and she even baked gluten-free bread for us, and did such a wonderful job. Her salad included sprouts that she had sprouted herself. She is not veg, but confesses to having become quite " granola " in the past few years, and she doesn't eat meat very often. It was fun to see how her cooking has changed over the years. I guess like with anything, some people learn over the years, and some people don't. I have always been interested in experimenting and learning new recipes, but have also been forced to learn many new things because of our allergies and intolerances. Being forced to avoid all mainstream foods opens up a whole new vista of possibilities, and you gotta learn or crash and burn. I like the parsnips recipe, have copied it to my database! Pam On Tue, Feb 17, 2009 at 10:29 PM, BARBARA KIPPER <Kipper38 wrote: > Honey It's Parsnips > > 1 1/2 lb Parsnips; peeled and diagonally sliced into 1/2 " pieces > 3/4 C. Water > 1/2 t. Salt > 2 T Butter > 1 T Honey > 1/4 C. Orange Juice > 1 t. Orange Peel; grated > In a saucepan, cook parsnips in water and salt over medium heat until > fork-tender, about 10 minutes. Drain and remove from pan. In same pan heat > butter, honey, juice and orange peel together; toss with parsnips and a > little salt, if desired. Serve hot. > > Good vegetable recipe source: > > http://www.justvegetablerecipes.com/veg-parsn006.html<http://www.justvegetablere\ cipes.com/veg-parsn006.html> > --- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2009 Report Share Posted February 19, 2009 I'm sure you would consider me one of the younger generation. My mother in law and grandmother are 90, and my adopted son is 10. I am somewhere in between. :-) Pam On 2/18/09, drpatsant <drpatsant wrote: > I agree with you about your instinctual (although, as you suggest, not > necessarily either fair or consistent) assessment of 'older' cooks. My own > mother for example will be 90 this year, and although she can no longer cook > for herself her ideas are back in the Dark Ages of nutrition, which is to > say the '50s. At that time, of course, she was a very trendy cook and one > who was avant garde when it came taking care of her family's health. I knew > no one like her. Of course, being much younger and even more avant garde at > 68, I can afford to be kind. > > You don't say what age group you fit into, as it happens (and neither should > you have to of course), but it would be interesting. Some of us oldies, > or relative oldies (I'm not 90 after all), do indeed try to keep up with > things and are quite shocked at what we think of as the 'younger generation' > when it comes to what they feed themselves and their families. > > Isn't it interesting how we perceive each other. Perhaps this give me more > thought than I anticipated! > > Best, Pat > > > > --- > http://www.vegandonelight.com/spice > http://beanvegan.blogspot.com > http://river-rambles.blogspot.com > " The world is a stage, but the play is badly cast. " (Oscar Wilde) > > > > > ________________________________ > pdw <pdworkman > > Wednesday, February 18, 2009 11:51:06 AM > Re: Ages/Parsnips > > I always tend to think of everyone else on the list as being > relatively the same age as I am. I am always surprised when they say > they are not! I find in myself an unwelcome tendency to be unfairly > prejudiced against older cooks. I suppose this prejudice is mostly > influenced by my MIL, the older cook that I deal with most often. And > she is not a good representative of a cook who has learned much from > years of cooking. I could cook better/more than her when I was > twenty. She cooks meat and potatoes, iceberg lettuce, cooked to death > veggies, jello, pie. Her vegetarian repertoire is overcooked pasta in > tomato sauce. Generally when we visit them now, I cook for them. > > I learned a lot about cooking and preserving from my grandmother when > I was growing up. We recently visited my other grandmother, and she > even baked gluten-free bread for us, and did such a wonderful job. > Her salad included sprouts that she had sprouted herself. She is not > veg, but confesses to having become quite " granola " in the past few > years, and she doesn't eat meat very often. It was fun to see how her > cooking has changed over the years. > > I guess like with anything, some people learn over the years, and some > people don't. I have always been interested in experimenting and > learning new recipes, but have also been forced to learn many new > things because of our allergies and intolerances. Being forced to > avoid all mainstream foods opens up a whole new vista of > possibilities, and you gotta learn or crash and burn. > > I like the parsnips recipe, have copied it to my database! > > Pam > > > > On Tue, Feb 17, 2009 at 10:29 PM, BARBARA KIPPER <Kipper38 wrote: >> Honey It's Parsnips >> >> 1 1/2 lb Parsnips; peeled and diagonally sliced into 1/2 " pieces >> 3/4 C. Water >> 1/2 t. Salt >> 2 T Butter >> 1 T Honey >> 1/4 C. Orange Juice >> 1 t. Orange Peel; grated >> In a saucepan, cook parsnips in water and salt over medium heat until >> fork-tender, about 10 minutes. Drain and remove from pan. In same pan heat >> butter, honey, juice and orange peel together; toss with parsnips and a >> little salt, if desired. Serve hot. >> >> Good vegetable recipe source: >> >> http://www.justvegetablerecipes.com/veg-parsn006.html<http://www.justvegetablere\ cipes.com/veg-parsn006.html> >> > > > --- > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 19, 2009 Report Share Posted February 19, 2009 Well, whatever generation you are, it's nice to know that we certainly don't have to worry about what _you_ feed your family Or for that matter, anybody else here. It's good to be on a group that is health conscious! Love, Pat --- http://www.vegandonelight.com/spice http://beanvegan.blogspot.com http://river-rambles.blogspot.com " The world is a stage, but the play is badly cast. " (Oscar Wilde) I'm sure you would consider me one of the younger generation. My mother in law and grandmother are 90, and my adopted son is 10. I am somewhere in between. :-) Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2009 Report Share Posted February 20, 2009 I'm 64 and I used to cook " southern country " which tastes good but is NOT good for your health. I've learned how to cook all over again in recent years. In between the 2 types of cooking, I had started using lots of mixes, etc (I had gotten very lazy!) but high BP convinced me to start cooking from scratch again, but just not like I used to. I really don't think age has a lot to do with it. It's mostly desire. I know many younger people who only use packaged food. A couple of years ago, a girl in her mid thirties asked me how hard it was to fix mashed potatoes. All she had ever fixed was instant!! Peggy --- On Wed, 2/18/09, drpatsant <drpatsant wrote: drpatsant <drpatsant Re: Ages/Parsnips - pdw Wednesday, February 18, 2009, 6:41 PM I agree with you about your instinctual (although, as you suggest, not necessarily either fair or consistent) assessment of 'older' cooks. My own mother for example will be 90 this year, and although she can no longer cook for herself her ideas are back in the Dark Ages of nutrition, which is to say the '50s. At that time, of course, she was a very trendy cook and one who was avant garde when it came taking care of her family's health. I knew no one like her. Of course, being much younger and even more avant garde at 68, I can afford to be kind. You don't say what age group you fit into, as it happens (and neither should you have to of course), but it would be interesting. Some of us oldies, or relative oldies (I'm not 90 after all), do indeed try to keep up with things and are quite shocked at what we think of as the 'younger generation' when it comes to what they feed themselves and their families. Isn't it interesting how we perceive each other. Perhaps this give me more thought than I anticipated! Best, Pat --- http://www.vegandon elight.com/ spice http://beanvegan. blogspot. com http://river- rambles.blogspot .com " The world is a stage, but the play is badly cast. " (Oscar Wilde) ____________ _________ _________ __ pdw <pdworkman (AT) gmail (DOT) com> Wednesday, February 18, 2009 11:51:06 AM Re: Ages/Parsnips I always tend to think of everyone else on the list as being relatively the same age as I am. I am always surprised when they say they are not! I find in myself an unwelcome tendency to be unfairly prejudiced against older cooks. I suppose this prejudice is mostly influenced by my MIL, the older cook that I deal with most often. And she is not a good representative of a cook who has learned much from years of cooking. I could cook better/more than her when I was twenty. She cooks meat and potatoes, iceberg lettuce, cooked to death veggies, jello, pie. Her vegetarian repertoire is overcooked pasta in tomato sauce. Generally when we visit them now, I cook for them. I learned a lot about cooking and preserving from my grandmother when I was growing up. We recently visited my other grandmother, and she even baked gluten-free bread for us, and did such a wonderful job. Her salad included sprouts that she had sprouted herself. She is not veg, but confesses to having become quite " granola " in the past few years, and she doesn't eat meat very often. It was fun to see how her cooking has changed over the years. I guess like with anything, some people learn over the years, and some people don't. I have always been interested in experimenting and learning new recipes, but have also been forced to learn many new things because of our allergies and intolerances. Being forced to avoid all mainstream foods opens up a whole new vista of possibilities, and you gotta learn or crash and burn. I like the parsnips recipe, have copied it to my database! Pam On Tue, Feb 17, 2009 at 10:29 PM, BARBARA KIPPER <Kipper38 (AT) msn (DOT) com> wrote: > Honey It's Parsnips > > 1 1/2 lb Parsnips; peeled and diagonally sliced into 1/2 " pieces > 3/4 C. Water > 1/2 t. Salt > 2 T Butter > 1 T Honey > 1/4 C. Orange Juice > 1 t. Orange Peel; grated > In a saucepan, cook parsnips in water and salt over medium heat until > fork-tender, about 10 minutes. Drain and remove from pan. In same pan heat > butter, honey, juice and orange peel together; toss with parsnips and a > little salt, if desired. Serve hot. > > Good vegetable recipe source: > > http://www.justvege tablerecipes. com/veg-parsn006 .html<http://www.justvege tablerecipes. com/veg-parsn006 .html> > ------------ --------- --------- ------ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 20, 2009 Report Share Posted February 20, 2009 Peggy, I love your story about the mashed potatoes!!! And good for you for cooking from scratch too - as I just wrote, I'm all for it for a bunch of reasons Love, Pat --- http://www.vegandonelight.com/spice http://beanvegan.blogspot.com http://river-rambles.blogspot.com " The world is a stage, but the play is badly cast. " (Oscar Wilde) Quote Link to comment Share on other sites More sharing options...
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