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Funcountess (@funcountess)

Easy recipes

Just Want to Talk | Last Active: May 20, 2020 | Replies (22)

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Hi contentandwell,
The butter, I only use very little on the spaghetti. Could not get sauce at Ralph’s market. My cousin a retired oncologist/hematologists said to use. Butter over margarine, or other spreads. For years my mother used margarine, and so did I. Then Richard kept saying butter is safer just use small amount. So that is why the butter.
The frozen cherries. I eat eggos waffles or toast breakfast or I make cream of rice hot cereal so I like some fruit on them. I Buy dole pineapple, or mixed fruit in cans, am getting tired of it, and love cherries.
Cherries also are an antioxidant. I am so limited on what I can make in the kitchen right now.
I have some lactose intolerance. It comes and goes. Cheese is a problem for me, but now I know about provolone cheese.
As for Ben and Jerry’s only a little bit.
Milk is a big no mo for me.
Cousin said bananas can off set intolerance with ice cream. Since bananas are high in potassium I usually cut up banana with ice cream.
For the past 5 weeks there has been a run on bananas at market.
I usually get food deliveries, but half the order is missing, so tomorrow I will venture out and hope I can get bread and produce among other staples.

Our local news mentioned there was 87% hoarding in California.

I believe the fear factor has taken over our lives,so markets have become high on the list to frequent.
Take care,

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Replies to "Hi contentandwell, The butter, I only use very little on the spaghetti. Could not get sauce..."

@funcountess Butter really is better for you, I believe, as long as it's used in moderation. For me though, even a little bit causes an unpleasant reaction. I try to use other things on morning toast or bagels, like avocado and occasionally jam. Occasionally I do use a vegan buttery substitute.

I most frequently have either oatmeal or plain yogurt for breakfast and with both I add fruit, usually blueberries. Cherries sound like a nice change.

Remember, not just provolone, but aged cheddars and swiss are generally lactose-free also, plus of course the very aged hard cheeses like romano and parmesan. Just do not eat so much that those traces of lactose add up too much.

Around here things have loosened up a lot. I can get food delivered on the same day I order it, and some days I get everything I have ordered. The most difficult things to get are yeast and flour. People must be baking up a storm.

Attached is my mother's potato salad dressing, very simple. You can eliminate the sugar if you want. The proportion of oil to vinegar is less than typical, which makes it tangy.

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Moms potato salad dressing (Moms-potato-salad-dressing.pdf)

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