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["Toni Hawryluk" <tonihawr AT msn.com>]

----- Original Message ----- From: Tvoivozhd<mailto:tvoivozd AT infionline.net> 

> http://www.strombergschickens.com/starplate_building_system/starplate_self_scaf.htm<http://www.strombergschickens.com/starplate_building_system/starplate_self_scaf.htm>
>   
(Stromberg's Starplates---use 2X2, 2X3, 2X4's---control size of geodesic 
by length of wood elements---up to ten feet each)
>
> http://www.strombergschickens.com/starplate_building_system/starplate_self_scaf.htm<http://www.strombergschickens.com/starplate_building_system/starplate_self_scaf.htm>
>   
(Use Starplate geodesic as removable shoring to make a rectangular 
structure.)

Yo, Tvo ! Ya done it again - these are the solid, heavy
connectors I meant - now I'm not sure whether what I 
saw before was for a dome-shape or not .... can't
remember. But these *materials* *are* what I remember -
Thanks !

Toni
>From tvoivozd AT infionline.net  Fri Nov 19 18:15:53 2004
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Date: Fri, 19 Nov 2004 18:35:38 -0800
From: Tvoivozhd <tvoivozd AT infionline.net>
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To: homestead AT lists.ibiblio.org
Subject: Re: [Homestead] Re: Sodium and Potassium
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Bill Jones wrote:

> .
>
> In my case there's another factor.  My gall bladder reacts to grease,
> so without some bread or potatoes to soak it up, just the naturally
> occurring fat in meat causes me pain.  So I can't just skip the
> carbs.  I used to pop corn with the air popper, but the new one is
> shite, spewing out lots of old maids.  The bread from the store is
> actually soft enough to eat with no butter.  But as I've pointed out,
> the only way (short of potassium supplements) to maintain the right
> balance would be to eat plenty of the disappearing produce.  And the
> store-bought bread does contain quite a bit of fat, too, so it's not
> that great a grease sponge.
>
> The potato has become my only refuge, the only practical way for me to
> get enough potassium and absorb grease all year long, but even those
> are in limited supply.  Figuring out how to make them taste good with
> no fat is another problem.  But fortunately, as was the point of my
> original post, at least I can salt them freely.


tvoivozhd---genetic defects are common---there are probably more, but my
family has two that I have traced---a diminished ability to utilize
B-vitamins and gall bladder disease.  Probably no remedy for the first
other than gene-therapy, but the latter has a very effective partial
cure---just remove the gall bladder as I did and my three
daughters---the affliction bounces from gender to gender each
generation---my boys are unaffected..

I don't have any confidence in the ability of potatoes or bread to "sop
up grease"  That is what nearly killed me when I was fourteen to
seventeen on a dairy farm.  I loved mashed potatoes and chicken gravy,
mashed potatoes and white sauce (gravy), whipped cream on cake, ice
cream on Sunday.  Result laying in bed in agony while cholesterol (not
calcium) gallstones did their dirty work---damn near killed my youngest
daughter, who after fighting with her doctor and HMO, finally got them
to rtemove them, and the gall bladder disintegrated in their hands---few
more days and peritonitis would have killer her.


>
> I haven't yet encountered a need to worry yet about the
> solanine-arthritis link, but there are other roots.  Virtually all are
> low in fat and high in potassium.  Yacon and jerusalem artichoke are
> low in digestible calories, too.  They're perfect for when you've
> spent the day at the fair, so you're not really hungry, but your
> sodium-potassium ratio could use improvement.  Yacon seems to be
> pretty good at absorbing grease, too, but not quite as great as popcorn.


tvoivozhd---in the past I wasn't sufficiently careful about solanine,
and paid for it with arthritis.  Hasn't bothered me for two or three
years because I don't buy or eat potatoes that have been exposed to
light and have a greenish cast to skin or flesh.

>
> I confess I have some trouble making all my own food from scratch,
> when I'm here alone.  I can't eat any kind of ready-made food, usually
> because of the grease.  The alternative to cooking a 3-course dinner
> for one every night is to have lots of leftovers, the only way I stay
> sane.  I really can't deal with coming in from working and finding
> nothing to eat when I'm ravenous, so I always keep cooked meat on
> hand.  I haven't exactly mastered the art of _leftover_ fat-free
> potato dishes that taste good, so we're back to store-bought bread and
> the high sodium content

>
>
> Bill


tvoivoahd---another way to stay sane is to cook or bake a large quantity
of palatable foods, put them in a ziplock bag, with the date and
contents identified with a big, black felt pen, and throw them in the
freezer.  Thaw and cook them in a microwave.  Among other things like
chicken or beef pot-pies, I have added tortillas---buy the flat-bread,
and stuff them with things like refried beans,  medium-hot salsa, sliced
ham or beef topped with crumbled cheese.

I make other things that take little effort to make and nearly none to
make them eatable---meat loaf is one such favorite, and for something
sweet, nothing is easier to make than a custardy rice and raisin
pudding..Also in this categary, and kept in a cookie har are
oatmeal-raisin cookies---the recipe on the lid of regular five-minute
Quaker oatmeal boxes is a good one.  I don't like thick, doughy cookies,
so don't put much baking powder in them.

You have to experiment to find what meat loaf recipes you like---here is
an Italian-type:

Five slices of lean smoked bacon cut into one-inch pieces
One cup chopped onion
One cup chopped carrots
One cup chopped celery
One crushed garlic clove
Two teaspoons chopped fresh  thyme
Two teaspoons chopped fresh oregano
One cup red wine
One pound ground pork
Two pounds ground beef.
One cup grated Parmesan cheese
One cup ketchup
One tablespoon Worcestershire sauce
Five eggs lightly beaten
One tablespoon kosher or sea salt
One teaspoon ground black pepper.

Grease a four-inch by eight-inch bread pan
In a large skillet  over medium heat, slowly render the bacon until
crisp, discard all but two tablespoons of fat from pan.
Add onionw, carrots, celery to the pan and cook for eight minutes or
until the vegetable soften.
Then add garlic, thyme and oregano to above vegetables, and cook for one
minute more.
Pour in wine and cook until the liquid evaporates---allow to cool.

Set oven at 350 degrees.
In a bowl combine beef, pork, parmesan, ketchup, Worcestershire sauce,
eggs, salt and pepper.
Knead for three or four minutes, add  bacon pieces and knead another two
minutes.
Pack mixture in bread pan

Bake for one hour or until meat thermometer inserted in middle of loaf
reads 165 degrees.
Serve hot or as I prefer, cold in a sandwich---not with the spongy
imitation bread, bread, fresh bread from a good bakery, or at least one
of the supermarket brands without additives.---.


>
> __