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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