Hi Ben,

breaking up the chest congestion. I looked it up in a booklet we have on Colonial use of herbs & spices after I got over that case of crud and yes, thyme was among those reccommended for bronchial issues.

Back in the 1990's my favorite herbal resource was PFAF
(Plants For A Future), which says this of thyme:

In particular, thyme is valued for its antiseptic and antioxidant properties, it is an excellent tonic and is used in treating
respiratory diseases and a variety of other ailments. The flowering
tops are strongly... expectorant.
The plant is used internally in the treatment of dry coughs, whooping cough, bronchitis, bronchial catarrh, asthma, laryngitis...

Too bad Kyle Busch didn't take any when he started to feel bad.

Others listed on another site are:

* Licorice (Glycyrrhiza glabra)
* Marshmallow (Althaea officinalis)
* Plantain (Plantago spp.)
* Ginger (Zingiber officinale)
* Thyme (Thymus vulgaris)
* Slippery elm (Ulmus rubra)

I had a friend who made tea with licorice, marshmallow, and slippery
elm, among other things. It tasted terrible to me, but it worked.

Mayve a touch of sweetener would improve the taste. We're currently in
maple country; last time we were here, we bought some maple tea. Ended
up neither of us cared for it but Stephen said it tasted better with a
touch of syrup added. This time we've bought syrup, sugar, granules, aa
maple creemee each and something called a Dreemee. That's a specialty of
the Cold Hollow Cider Mill--a cider dounghnut split, smeared with some
apple pomace (left over from squeezing apples for cider), then maple
creemee layered on and topped with the other half of of the doughnut
before freezing. Decadant but yummy! We're moving on tomorrow, now that
we've restocked our maple goodies.

Many of the Yogi Tea blends contain these kinds of herbs.

I think i'll stick to ginger and thyme.

I'll stick to my thyme for bronchial issues, English breakfast for day
to day drinking and Good Earth Original Sweet & Spicy for special. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Get shopping while the gettin' is good!!!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: 3/29 Lemon Chiffon 5
By: Ruth Haffly to Ben Collver on Thu May 28 2026 04:33 pm

Hi Ruth,

Cold Hollow Cider Mill--a cider dounghnut split, smeared with some apple pomace (left over from squeezing apples for cider), then maple creemee layered on and topped with the other half of of the doughnut before freezing. Decadant but yummy! We're moving on tomorrow, now that we've restocked our maple goodies.

Now that sounds delicious! I was gifted a bottle of maple syrup that was blended with apple cider molasses, and that really turned my pancakes
into a treat. I'd gladly try one of those cider doughnuts.

I made your layered dessert recipe and shared it with my sister. We both enjoyed it. The butterscotch sugar in the whipping cream really tied the chocolate and vanilla pudding flavors together. It worked!

We experimented with chocolate bits on top, and with chocolate ice cream
shell on top, but we liked it best "plain" without anything on top.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Layered Dessert
Categories: Dessert, Trifle
Yield: 1 Batch

4 oz Box vanilla instant pudding
4 oz Box Chocolate instant
- pudding
1 Box graham crackers
1 qt Milk
8 oz Whipped topping

In an 11x7" pan (give or take, I've used other sizes), lay down graham
crackers to cover the bottom. Mix up one of the puddings according to
package directions, fold in half the container of whipped topping.
Hint: if you buy the larger size box of pudding mix, use 1/3rd of it.
Pour over crackers, let sit a few minutes in the refrigerator until
firm. Repeat with 2nd pudding; after pouring it over the crackers,
layer graham crackers over that. "Frost" with last 1/3rd of whipped
topping, sprinkle with either chopped nuts or chocolate chips. Keep
in the fridge until ready to serve. If you use a smaller pan, to have
enough room for both puddings, don't pour in full amount--put excess
in cups.

Recipe by Ruth Haffly's mother-in-law

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Ben,

Cold Hollow Cider Mill--a cider dounghnut split, smeared with some apple pomace (left over from squeezing apples for cider), then maple creemee layered on and topped with the other half of of the doughnut before freezing. Decadant but yummy! We're moving on tomorrow, now that we've restocked our maple goodies.

Now that sounds delicious! I was gifted a bottle of maple syrup that
was blended with apple cider molasses, and that really turned my
pancakes
into a treat. I'd gladly try one of those cider doughnuts.

I had half a thought that if you replace the liquid (milk, water,
whatever) with cider in a doughnut recipe you would come close. Maybe
I'll try it when we get home. We're now in lobster/seafood country for a
few days, will be heading home at the end of the week.

I made your layered dessert recipe and shared it with my sister. We
both enjoyed it. The butterscotch sugar in the whipping cream really
tied the chocolate and vanilla pudding flavors together. It worked!

We experimented with chocolate bits on top, and with chocolate ice
cream shell on top, but we liked it best "plain" without anything on
top.

I like chocolate chips on the top; I think Stephen prefers nuts so if we
leave the top plain, we can rach add our favorite garnish. You can use
any two compatable pudding flavors--banana vanilla with a the middle
layer of graham crcoers replaced by vanilla wafers would be good. Slice
a banana on top of the last layer of graham crackers before adding the
last layer of whipped cream for banana pudding with a twist.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Layered Dessert
Categories: Dessert, Trifle
Yield: 1 Batch

4 oz Box vanilla instant pudding
4 oz Box Chocolate instant
- pudding
1 Box graham crackers
1 qt Milk
8 oz Whipped topping

In an 11x7" pan (give or take, I've used other sizes), lay down
graham crackers to cover the bottom. Mix up one of the puddings according to package directions, fold in half the container of
whipped topping.
Hint: if you buy the larger size box of pudding mix, use 1/3rd of
it. Pour over crackers, let sit a few minutes in the refrigerator
until
firm. Repeat with 2nd pudding; after pouring it over the crackers,
layer graham crackers over that. "Frost" with last 1/3rd of whipped
topping, sprinkle with either chopped nuts or chocolate chips. Keep
in the fridge until ready to serve. If you use a smaller pan, to
have enough room for both puddings, don't pour in full amount--put excess
in cups.

Recipe by Ruth Haffly's mother-in-law

My MIL is Ann Haffly--we helped her celebrate her 93rd birthday a couple
of weeks ago.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It's as easy as 3.1415926535897932384626433832795028841!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: 3/29 Lemon Chiffon 5
By: Ruth Haffly to Ben Collver on Mon Jun 01 2026 11:03 pm

Hi Ruth,

You can use any
two compatable pudding flavors--banana vanilla with a the middle layer of graham crcoers replaced by vanilla wafers would be good. Slice a banana on top of the last layer of graham crackers before adding the last layer of whipped cream for banana pudding with a twist.

I remember liking a dessert as a kid that used vanilla wafers,
vanilla pudding, and sliced bananas. That sounds a lot like what you described.

My MIL is Ann Haffly--we helped her celebrate her 93rd birthday a couple
of weeks ago.

I'll update my recipe to include her name. Awesome that you got to
celebrate her 93rd birthday! That's a respectable age.

I won't include a recipe in this message, exactly, but i'll digress on my
lunch today...

One of my normal lunches is a rice and bean bowl. My typical rice
and bean bowl consists of hot rice, hot beans, vegetables, and salad
dressing.

On a tangent, i read an article about rice and bean consumption in
Mexico. Indigenous children happened to dish themselves up the
optimal ratio of rice and beans to the nearest approximation of a
complete protein. How did they do this? Perhaps it was instinct.
Anyhow, the optimal ratio is a little heavier on the beans than on
the rice. Over time as the commodity market fluctuates, sometimes
beans are cheaper than rice, and sometimes rice is cheaper. When the
price differs enough, families change the ratio for economy. When
rice is cheaper, this makes their diet less healthy. Thanks to this
article, i try to go a little heavier on the beans than on the rice.

Because of my bike accident and my bad cold, i was sedentary for
almost 2 months. The time that i should have been pulling weeds, i
was couch-bound, reading, and watching TV. Now i am catching up, and
the weed situation is beyond ridiculous.

While clearing the walkway, i collected some field mustard leaves and
some young Concord grape leaves. I washed them, chopped them, and
put them in the steamer basket of the rice cooker while cooking the
rice. The chopped grape leaves smelled a lot like Concord grapes!
Since both of the greens had a bold aroma, i made a bold salad
dressing. I used oil, vinegar, a garlicky hamburger seasoning,
nutritional yeast, and some soy sauce. I included shredded carrots
in the rice and bean bowl. The bold salad dressing happened to
"work" with the bold greens.
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)

Hi Ben,

You can use any
two compatable pudding flavors--banana vanilla with a the middle layer of graham crcoers replaced by vanilla wafers would be good. Slice a banana on top of the last layer of graham crackers before adding the last layer of whipped cream for banana pudding with a twist.

I remember liking a dessert as a kid that used vanilla wafers,
vanilla pudding, and sliced bananas. That sounds a lot like what you described.

Bnana puddin' (or pudding), an old southern favorite. Goes well with
bbq, fried chicken, shrimp anf grits, anything associated with southern cooking.

My MIL is Ann Haffly--we helped her celebrate her 93rd birthday a couple
of weeks ago.

I'll update my recipe to include her name. Awesome that you got to celebrate her 93rd birthday! That's a respectable age.

Very much so; my mom passed away 2 weeks short of her 86th birthday, dad
passed away just a couple of months short of his 96th. Stephen's dad
made it to 92 and a few months. I'm hoping that I make it at least as
old as my dad.

I won't include a recipe in this message, exactly, but i'll digress on
my lunch today...

One of my normal lunches is a rice and bean bowl. My typical rice
and bean bowl consists of hot rice, hot beans, vegetables, and salad dressing.

Interesting; we sort of skipped lunch today but yesterday we had a
lobster roll, day before, a whole lobster and sides. Tomorrow we'll hit
the road home so lunch will probably be a sandwich at a rest stop.

On a tangent, i read an article about rice and bean consumption in
Mexico. Indigenous children happened to dish themselves up the
optimal ratio of rice and beans to the nearest approximation of a
complete protein. How did they do this? Perhaps it was instinct.
Anyhow, the optimal ratio is a little heavier on the beans than on
the rice. Over time as the commodity market fluctuates, sometimes
beans are cheaper than rice, and sometimes rice is cheaper. When the price differs enough, families change the ratio for economy. When
rice is cheaper, this makes their diet less healthy. Thanks to this article, i try to go a little heavier on the beans than on the rice.

Interesting. I've read about complimentary proteins and try to do that
with our meatless meals. Rice is either brown, jasmine or a blend of
wild, brown and a couple of others, put out by Lundberg. They had a
better blend at one time but discontinued it so we went with the next
best thing.

Because of my bike accident and my bad cold, i was sedentary for
almost 2 months. The time that i should have been pulling weeds, i
was couch-bound, reading, and watching TV. Now i am catching up,

and BC> the weed situation is beyond ridiculous.

We gave up trying to do anything but an herb garden as we're usually on
the road when things get ripe. Tried to grow tomatoes at our rental
house in WF but the deer always got to them because Stephen wanted them
to vine ripen. I said we should pick when they have a blush of color but
he got his way and we had no tomatoes and a very frustrated husband.
(G)

While clearing the walkway, i collected some field mustard leaves and
some young Concord grape leaves. I washed them, chopped them, and
put them in the steamer basket of the rice cooker while cooking the
rice. The chopped grape leaves smelled a lot like Concord grapes!
Since both of the greens had a bold aroma, i made a bold salad
dressing. I used oil, vinegar, a garlicky hamburger seasoning, nutritional yeast, and some soy sauce. I included shredded carrots
in the rice and bean bowl. The bold salad dressing happened to
"work" with the bold greens.

Sounds good; we made turkey and gravey over biscuits/toast tonight
(eating from what we'd stocked the freezer with before leaving home)
with raw carrots on the side.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Re: 3/29 Lemon Chiffon 5
By: Ruth Haffly to Ben Collver on Thu Jun 04 2026 07:44 pm

Hi Ruth,

I always enjoy reading about what you're eating on the road.
Almost always my mental process is along the lines of "I'd eat that."

Very much so; my mom passed away 2 weeks short of her 86th birthday, dad passed away just a couple of months short of his 96th. Stephen's dad made it to 92 and a few months. I'm hoping that I make it at least as old as my dad.

Well here's wishing you to 86 at least. One thing i like about Asian & indigenous cultures is the respect for elders and including them in more
social activities. I feel like there is wayyyy to much age segregation
where i live and both the elderly and young suffer from it unawares.

Interesting. I've read about complimentary proteins and try to do that
with our meatless meals. Rice is either brown, jasmine or a blend of wild, brown and a couple of others, put out by Lundberg. They had a better blend at one time but discontinued it so we went with the next best thing.

I read that the US has had multiple scandals about acutely dangerous levels
of arsenic in baby food. I read this comes from the rice. Rice is cheap
and easy for infants to digest. I read that former cotton and tobacco
growing states used lead arsenate as a pesticide and this slowly leaches
over time, permanently contaminating the soil. But at the time it only required 7 years fallow to certify a field as organic. I read that most of
the arsenic is deposited in the outer layers, so brown rice contains way
more than white rice. I speculated that this may be why white rice is so
very common... otherwise it might not even be safe for adults to eat. I
read that rice grown in California has on average 50% less arsenic in
contrast to rice grown in the south. So i'd rather eat Lundberg than
brown rice grown in Texas.

I also read about rice smut... True rice smut is harmless for human consumption. The USA is relatively relaxed about how large a % of the
rice is allowed to have smut. I actually measured it in the worst of my
rice, and it was right up to the limit. So i guess the regulations are
working as designed! What worries me is that false rice smut is highly carcinogenic. False rice smut usually destroys the grain before harvest
but i imagine there may be outliers. For this reason i make an effort
to pick impurities out of my rice, on the off-chance that it might help
reduce harm.

Oddly enough, i read that India and Pakistan have some of the strictest regulations on rice. So they get higher quality rice, but more of their
crop goes to waste. I don't get it very often, but Indian & Pakistani
basmati rice is my absolute favorite to eat. It brings me joy just to
remember the smell of it cooking.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Basmati Rice
Categories: Indian, Rice
Yield: 4 Servings


2 c Basmati rice
10 g Butter
3 Cardamom pods
1 Clove
1 Cinnamon stick
1.5 L Water

Wash the Basmati rice and rinse.

Put the rice in a pot with the butter and spices, and bring the water
to a boil on high heat.

After the water boils turn the heat down to low heat and put on the
lid. Steam for 10-11 minutes. Frequently open the lid and stir the
rice thoroughly.

Once the rice softens, drain the remaining water from the pot.

Quickly stir the rice, let it sit off the heat with the lid open for
five minutes to further cook from the remaining heat.

Recipe by Indian Curry, Yoshima Nair, Taipei, Delight Press, 2015

MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)