ML> It's his choice, and saying anything isn't going to do any   
    ML> good (advice learned from trying to do the same with my   
    ML> brother). Then, when the doctor says, okay, you have three   
    ML> months to live, why didn't you cut down the carbs, he'll   
    ML> say, why didn't anyone tell me before.   
    RH> He's not paid attention to me before, why should he start now?   
      
   I'm guessing that he'll only start listening to your perceived   
   former silence - and complain about it.   
      
    RH> I've seen some of the menus for the Wake County program. Not the   
    RH> greatest, not a lot of stuff that I'd be overly thrilled with eating.   
    ML> My father used to get them and then not eat them - then   
    ML> he'd insist on making me eat them when I came over to visit   
    ML> so as not to be wasteful. Hot pepper and garlic sauces   
    ML> hardly rendered them palatable.   
    RH> My dad has refused them; I think he thinks of them as a charitable   
    RH> hand out. He's not happy with his care giver's cooking but can't cook   
      
   I was told by someone (who? my memory fails) involved in   
   this kind of operation that some of the organizations get   
   around that prejudice by charging a nominal sum to those   
   who can afford to pay.   
      
    RH> for himself so he either eats what is fixed (reluctantly) or sends him   
    RH> for take out at one of the local places.   
      
   The latter is expensive and could be a less healthy option.   
   I know that getting nourishment at all into the guy is the   
   main goal at this stage, but my father was well into his   
   80s before I started harping on this; he lasted to 89 3/4   
   or so.   
      
    RH> I'll avoid MoW as long as I can but as I said, my brother never got   
    RH> into cooking so MoW might tide him over for a bit.   
    ML> I want to avoid MoW as long as I can, perhaps more carefully   
    ML> than I'll avoid death as long as I can.   
    RH> You, at least, know how to cook. My brother never picked up on how to   
    RH> do so, to the best of my knowledge.   
      
   Did we not discuss the possibility of teaching an old   
   dog at least a few new tricks?   
       
    ML>       Title: Italian Asparagus   
    ML>     1/2 lb Asparagus spears;   
    ML>            -cooked or canned   
    RH> I tried the jarred asparagus one--it was a good learning experience. I   
    RH> learned I don't like it. (G)   
      
   It tends to taste like overcooked regular asparagus.   
   Stringy and mushy at the same time; relatively few   
   canned foods can hold a candle to fresh versions   
   (I am told, though, that the Spanish have made a   
   science of canning seafood products).   
      
   This one doesn't rely on canned product (I think   
   the herb scheme is a bit much, though).   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Asparagus with Toasted Pine Nuts & Lemon Vinai   
    Categories: Diabetic, Vegetables, Low-fat/cal, Nuts/grains   
         Yield: 4 Servings   
      
         1 lb Asparagus, fresh spears   
         3 tb Pine nuts   
       1/4 c  Olive oil   
         1 tb Lemon juice, fresh   
         1    Clove garlic, crushed   
       1/2 ts Salt   
       1/2 ts Basil, dried whole   
       1/2 ts Oregano, dried whole   
              Pepper, freshly ground   
      
     Snap off tough ends of asparagus. Remove scales from stalks with   
     knife or vegetable peeler, if desired. Place spears in a steaming   
     rack over boiling water; cover and steam 4-5 min or until spears   
     are crisp-tender. Transfer to a serving platter. Sautee pine nuts in   
     a small skillet over medium heat 2-3 min, until browned. Set   
     aside. Combine olive oil and remaining ingredients in a medium   
     saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3   
     min or until thoroughly heated, stirring constantly. Pour over   
     asparagus. Sprinkle with pine nuts. Let stand to room temperature   
     before serving. Source unknown   
      
   MMMMM   
      
      
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