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View Diary: WaPo Speculates: Kossack for Obama Admin Appointment? (268 comments)

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  •  Don't claim you know me or my life (7+ / 0-)

    just because I buy ketchup in a bottle from a store.

    Ever eat in a restaurant?  Every restaurant I've ever worked in (at least 6) uses name brands like Hershey's and Hunt's ketchup.

    I'm happy for you that you can look down on people who work hard at one or more jobs while their spouse also works hard at one or more jobs and what?  We deserve mercury poisoning because we occasionally allow our children to have hot dogs with ketchup or ice cream with chocolate?

    •  Who said anything about deserving poisoning? (0+ / 0-)

      I'm not surprised mercury is in that crap, is all I'm saying.  And no, I don't frequent restaurants that keep a bottle of ketchup on the table.  That alright with you?

      •  Maybe you don't go to such places, but (1+ / 0-)
        Recommended by:
        juturna

        couldn't you show even a bit of "charitable" concern for these food issues?  You knew you'd be starting something with your initial uncharitable comment.  I don't think you're the one who should be getting all bristly.

        Hope your kids don't ever have a chocolate sundae at a friend's house.

        Sheesh.  

        •  Oh good grief. (1+ / 0-)
          Recommended by:
          Mrs M

          Do I actually have to say right out loud that mercury in the food supply is a serious issue and the poor deserve a better food supply?  Jesus Murphy.  There is only one way to be sure of what is in your food, and that is to prepare it yourself.  That is  true for everyone, rich and poor.  My kids eat pretty much what everyone else does.  I just don't make it readily available or encourage it.  If you like friggin' nutrigrain bars, knock yourself out, Mrs M.  I only started to get bristly when it was suggested to me that people really don't have time to live well and I don't know WTF I am talking about.  I know more about nutrition and cooking than you and all your neighbors combined.  I also know very well how we as a society choose to spend our time.  I'm immersed in our culture, same as you.  You bristle at what you want, and allow me the same privilege.  Deal?

          •  fair. (3+ / 0-)
            Recommended by:
            peterborocanuck, wbr, SmartAleq

            Somehow, this issue has riled me up more than usual. Which is good, I guess.  I appreciate your point about not making "bad" foods readily available - I'm frustrated that I have to add more items to that list.

            And it is all wrapped up in feeling like there is no spare time, because the economy stinks, we're working longer hours than ever, and could there just be one thing that Bush didn't f-up...like ketchup?  :)  I know this is rambling ranting.

            Clearly, I have to make more time - it's that important.  And I see that that is what you are saying.  And I didn't want to hear it.  But you are right.

            There is only one way to be sure of what is in your food, and that is to prepare it yourself.  That is  true for everyone, rich and poor.

            I'll have to email grannydoc about how to make jam!

            Peace to you and yours.  
            Mrs. M

            •  Google "freezer jam." (3+ / 0-)
              Recommended by:
              peterborocanuck, wbr, RiaD

              It's made in small batches and it's quite simple.  Or just make regular jam, it's really not hard--mostly fruit preparation and simmering time. Use fresh seasonal fruit, make a batch of jam from each fruit or a combination and make a smaller, three-six pint batch.  Net time commitment maybe a couple hours, three on the outside. You'd be surprised how long homemade jars of jam can last compared to that supermarket crapola and the taste is amazing.  Home made jam is a way to celebrate summer all through the winter and when it's made with cane sugar and/or honey or raw sugar it doesn't give you that weird insulin reaction that HFCS does.

              Get any older edition of "Joy of Cooking" to get the basics of jamming down, then work out and try it with any fruit--you can even use fresh frozen fruit if you want, although results won't be optimum.  Also, if you have a source for very sour apples pick some each year, skin them and make into apple butter but make sure to keep the peels in your freezer--if you toss a few into a naturally low-pectin fruit (like strawberries) it will put a ton of pectin into the jam as it cooks without having to bump up the sugar content the way commercial pectins require.  Neat old trick I learned once, works a charm.

              I made an exquisite, pigeon's blood ruby colored pomegranate/honey jelly once, it was phenomenal.  Jellymaking as meditation therapy--it could work!

              "Nothing's wrong, son, look at the news!" -- Firesign Theater

              by SmartAleq on Tue Jan 27, 2009 at 06:59:36 PM PST

              [ Parent ]

          •  Listen, you're the one being the dick (0+ / 0-)

            if you can dish it out but can't take it, that's your fucking problem.

            Calling people white-trash low-lifes because they eat ketchup and yorhurt makes you a dick.

            That's all there is to it.

            William Casey "We will know that we have succeeded when everything the public believes is false"

            by Inky99 on Tue Jan 27, 2009 at 06:53:49 PM PST

            [ Parent ]

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