ML> It's his choice, and saying anything isn't going to do any
ML> good (advice learned from trying to do the same with my
ML> brother). Then, when the doctor says, okay, you have three
ML> months to live, why didn't you cut down the carbs, he'll
ML> say, why didn't anyone tell me before.
RH> He's not paid attention to me before, why should he start now?
I'm guessing that he'll only start listening to your perceived
former silence - and complain about it.
RH> I've seen some of the menus for the Wake County program. Not the
RH> greatest, not a lot of stuff that I'd be overly thrilled with eating.
ML> My father used to get them and then not eat them - then
ML> he'd insist on making me eat them when I came over to visit
ML> so as not to be wasteful. Hot pepper and garlic sauces
ML> hardly rendered them palatable.
RH> My dad has refused them; I think he thinks of them as a charitable
RH> hand out. He's not happy with his care giver's cooking but can't cook
I was told by someone (who? my memory fails) involved in
this kind of operation that some of the organizations get
around that prejudice by charging a nominal sum to those
who can afford to pay.
RH> for himself so he either eats what is fixed (reluctantly) or sends him
RH> for take out at one of the local places.
The latter is expensive and could be a less healthy option.
I know that getting nourishment at all into the guy is the
main goal at this stage, but my father was well into his
80s before I started harping on this; he lasted to 89 3/4
or so.
RH> I'll avoid MoW as long as I can but as I said, my brother never got
RH> into cooking so MoW might tide him over for a bit.
ML> I want to avoid MoW as long as I can, perhaps more carefully
ML> than I'll avoid death as long as I can.
RH> You, at least, know how to cook. My brother never picked up on how to
RH> do so, to the best of my knowledge.
Did we not discuss the possibility of teaching an old
dog at least a few new tricks?
ML> Title: Italian Asparagus
ML> 1/2 lb Asparagus spears;
ML> -cooked or canned
RH> I tried the jarred asparagus one--it was a good learning experience. I
RH> learned I don't like it. (G)
It tends to taste like overcooked regular asparagus.
Stringy and mushy at the same time; relatively few
canned foods can hold a candle to fresh versions
(I am told, though, that the Spanish have made a
science of canning seafood products).
This one doesn't rely on canned product (I think
the herb scheme is a bit much, though).
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Asparagus with Toasted Pine Nuts & Lemon Vinai
Categories: Diabetic, Vegetables, Low-fat/cal, Nuts/grains
Yield: 4 Servings
1 lb Asparagus, fresh spears
3 tb Pine nuts
1/4 c Olive oil
1 tb Lemon juice, fresh
1 Clove garlic, crushed
1/2 ts Salt
1/2 ts Basil, dried whole
1/2 ts Oregano, dried whole
Pepper, freshly ground
Snap off tough ends of asparagus. Remove scales from stalks with
knife or vegetable peeler, if desired. Place spears in a steaming
rack over boiling water; cover and steam 4-5 min or until spears
are crisp-tender. Transfer to a serving platter. Sautee pine nuts in
a small skillet over medium heat 2-3 min, until browned. Set
aside. Combine olive oil and remaining ingredients in a medium
saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3
min or until thoroughly heated, stirring constantly. Pour over
asparagus. Sprinkle with pine nuts. Let stand to room temperature
before serving. Source unknown
MMMMM
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