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   -=> Ruth Haffly wrote to Dave Drum <=-   
      
    DD>  Aspertame is what makes the diet colas taste metallic to me. Coke   
    DD> Zero  uses *some* aspertame but mainly  acesulfame potassium and   
    DD> stevia. It's  flavour profile is very much closer to the "realMcCoy".   
      
    RH> I've been drinking Diet Coke for so long that when I tried a Coke Zero,   
    RH> it didn't taste right to me. It has a slightly different flavor profile   
    RH> so I'll stay with Diet Coke as long as I can (no pun intended).   
      
   And that's the reason I tried and stuck with the Coke Zero - the flavour   
   profile is pretty much the same as original Coke.   
      
    DD> I note that Coke is going back to cane sugar for its sweetner and   
    DD> drop kicking the HFCS to the curb. Now I won't have to se3arch out   
    DD> Mexican Coco Cola if I need the fully leaded stuff as an ingredient.   
      
    RH> Or stock up on Mexican Coke or KFP Coke. (G)   
      
   That's the sweet part (pun intended) I won't have to play Joe Friday and   
   track down the Mexican or Jewish stuff.   
      
    DD> I did discover a Dr. Pepper product Iquite like,mthough. Sugar free   
    DD> Pwppwe mixed with Cream Soda. Apparently other like it as well   
    DD> becaouse it's hard to find it not store shelves.  Bv)=   
      
    DD> Kinda like my Dannon chocolate/raspberry/fat free yogut. Hard to keep   
    DD> in stock.   
      
    RH> And not one that can be replicated with just a scoop of raspberry jam   
    RH> in plain yogurt. You need a source of good chocolate also.   
      
    DD> The "Fruit on the bottom" yoghurts are nice. The 4 1/2 oz little tubs   
    DD> are a pleasant snack if I get hunger pangs twixt meal times. Or just   
    DD> because.   
      
    RH> I have a Wegman's fruit on the bottom yogurt most days for breakfast.   
    RH> Rotate between blueberry, peach, strawberry and raspberry, the latter 2   
    RH> being my favorites. If I'm not able to get Wegman's, I'll usually find   
    RH> Dannon's and get it; I'll also get skyr, an Icelandic yogurt like   
    RH> product. I've also found quark, a German yogurt like product   
    RH> occaisionally in the States, had it quite often when stationed over   
    RH> there but not so much since we've been back due to lack of   
    RH> availability.   
      
   Be willing to bet that if you check the USDA Establishment label on the   
   Wegman's stuff it is the same as on the Dannon/Oikos product. I certainly   
   is on my Hy-Vee and Schnuk's house brand/label product(s).    
      
    DD> I do tomato juice and the cranberry juice - which my nephrologist   
    DD> (kidney doc) recommended as being good in several ways for my kidney   
      
    RH> So far my kidneys seem to be doing well without cranberry juice. Had a   
    RH> scare a few years ago with some blood work that indicated maybe   
    RH> otherwise so my primary care dr. referred me to a nephrologist. He said   
    RH> all was well, just come back once a year to keep an eye on things. Last   
    RH> time I saw him, he suggested drinking more water (or whatever) to stay   
    RH> better hydrated; this was not too long after our most recent long cross   
    RH> country trip.   
      
   Saw Dr. Nutt (nephrologist) yeaterday and was informed my kidneys are doing   
   well, told to keep on with the Lasix and "see me in six mon ths". I like that   
   he's assuming I'll be available in six months.  Bv)=   
      
    DD> Staying hydrated on a long trip is easy for guys. Any bush, tree or   
    DD> the vehicle itself provides enough of a "fig leaf" for easing of the   
    DD> pressur. Women don't have the same advantageous plumbing.   
      
    RH> No, but having the camper has been handy for both of us. Just have to   
    RH> find a relativly level space and pull off the road, lower the steps and   
    RH> make sure the water pump is turned on.   
      
    DD> Not everyone brings their own Extended Stay America suite with then.   
    DD> Bv)=   
      
    RH> No, and there have been times, even with it, that have been close   
    RH> calls. Worst time without the camper (but just made it safely) was one   
    RH> time coming down from a trip up north. Heard on traffic radio of an   
    RH> accident southbound on I-95, south of DC and just south of where we   
    RH> would pick it up that morning on our traffic radio station, figured it   
    RH> would be cleared by the time we hit the area in late afternoon. Got to   
    RH> where we picked up I-95 and the traffic flow was slower than molasses   
    RH> in January. We were in the wrong lane to get to the rest area a few   
    RH> miles down the road so had to hold it in until we got to the Quantico   
    RH> area. Took the first exit that offered gas or food, pulled into a   
    RH> Firehouse Subs and both of us made a fast trip to the facilities before   
    RH> even looking at the meal choices. But yes, overall, having the camper   
    RH> has added a layer of convenience for us.   
      
   What do you use as a "traffic" radio? Is it part of your GPS or a Sirius/XM   
   channel? Or the good ol' CB radio (if such exists any longer)?   
      
    RH> Tried a new to us place after church today, Taza Grill. They advertise   
    RH> themselves as "The Best Mediterranian Food in the Area!". We both had   
    RH> the lamb platter, came with lots of lamb (their words, but true), very   
    RH> tender and Greek Salad, Cucumber Sauce, Hummus and Warm Pita Bread   
    RH> (Caps all theirs). It was pretty good, large servings so I took home   
    RH> maybe about half of my lamb, pita and some hummus. We'll probably stick   
    RH> with our usual local Mediterranian place but this one was a good one to   
    RH> try.   
      
   Mediterranean gives a wiiiiiiiiide range of cuisines - both European and    
   Africn from whiuch to choose. Besides my favourites (Greek and Italian) there    
   is Spanish, French, Turkish, Israeli, Egyptian, Morrocaan, etc. from which    
   to choose.   
      
   I wish we has a decent Greek restaurant here. I get some Greek dishes from   
   the local Star 66 truck stop restaurant .... Spanakopita, gyros, sometimes   
   (rarely) moussaka. But never avgolemono.   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Greek Lemon Chicken Soup (Avgolemono)   
    Categories: Poultry, Vegetables, Rice, Citrus   
         Yield: 5 Servings   
       
         4 c  Water   
         2 lb Bone-in, skin-on chicken   
              - thighs and/or legs   
         1 md White onion, quartered   
         2 lg Carrots; in chunks   
         2    Ribs celery; in chunks   
         2    Bay leaves   
       1/4 c  Long-grain white rice;   
              - rinsed, drained   
         1    Egg white; room temp   
         3    Egg yolks; room temp   
         1 tb Lemon zest   
       1/4 c  Lemon juice   
         1 ts Salt   
       1/2 ts Pepper   
              Fresh parsley, dill &   
              - oregano; garnish (opt)   
              Fresh lemon zest; garnish   
              - (opt)   
       
     PREPARE THE CHICKEN BROTH: In a large soup pot, combine   
     the water, chicken, onion, carrots, celery and bay   
     leaves. Bring to a boil over medium-high heat and then   
     reduce to a simmer. Let cook for 2-3 hours, skimming   
     foam from the top, as needed, until a rich chicken broth   
     forms. (Learn more about making chicken broth, if this   
     is new to you.)   
        
     After 2-3 hours, discard the veggies and bay leaves and   
     remove the chicken from the broth. Separate the chicken   
     meat from the skin and bones, shred and set aside.   
        
     Step 3: Cook the rice Remove 1 cup of broth from the   
     stockpot and set aside. Then, bring the remaining broth   
     back to a boil and add the rice. Reduce to a simmer and   
     cook the rice until tender, about 15-20 minutes.   
        
     EDITOR'S TIP: You may be tempted to skip rinsing your   
     rice, but please, don't. Rinsing the rice removes   
     surface starch from individual grains, which can cause   
     them to become gummy as they cook and clump together.   
     For fluffy rice with a better texture, always rinse!   
        
     PREPARE THE AVGOLEMONO: While the rice cooks, prepare   
     the avgolemono. In a stand mixer fitted with a whisk   
     attachment, beat the egg whites to soft peaks; it will   
     take 2-3 minutes.   
        
     Then, add the egg yolks and beat for another 1-2 minutes   
     until frothy. Slowly add the lemon juice and zest and   
     stir to combine. Then, temper the lemon-egg mixture by   
     gradually adding the reserved cup of hot broth to the   
     mixer in a slow, steady stream while whisking   
     continuously. Continue to beat the mixture until   
     well-blended; 1-2 minutes.   
        
     ADD AVGOLEMONO TO SOUP: Slowly transfer the avgolemono   
     to the pot of broth and fully cooked rice on the stove.   
     Stir to combine and then bring the soup to a simmer. Add   
     salt and pepper and cook for 10-12 minutes, or until the   
     soup thickens.   
        
     Ladle the soup into bowls and top with a bit of the   
     reserved shredded chicken, if desired. Garnish with   
     fresh parsley, dill, oregano and lemon zest, and serve   
     with crusty bread.   
        
     NOTE: You can save a lot of time by opting for a   
     high-quality store-bought chicken broth rather than   
     making your own. Simply pick up this recipe at Step 3   
     if using store-bought broth.   
        
     Lauren Habermehl, Pewaukee, Wisconsin   
        
     Makes: 4 - 6 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... "Of all noises, I think music is the least disagreeable." -- Samuel Johnson   
   --- MultiMail/Win v0.52   
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