-=> On 09-21-18  23:17,  Janis Kracht <=-
 -=> spoke to Nancy Backus about aunt, etc  was: Note from <=-

 JK> She is... and thankfully we have lots of help for her... Aides come in
 JK> 3x a  week for her alone (showers, cleaning her room, doing her 
 JK> laundry), when we run to Dr's offices for her or us we have 
 JK> my son keep an eye on things while we're gone. My daughter 
 JK> has moved to Philly (Oracle) so it's great that he's living here.
 
I'm pretty sure that we met your daughter and her son during one of the
two picnics at your current home.  IIRC, they both have a lot of food
allergies / sensitivities, correct?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Joan's Herbal Corn Salad
 Categories: Salads, Vegetable
      Yield: 1 Servings
 
    1/2 c  Bermuda onion, diced
    1/4 c  Water
      3 c  Sweet corn kernels, raw or
           Cooled, drained and chilled
    1/2 c  Red bell pepper, cored,
           Seeded, and diced
    1/2 c  Green bell pepper, cored,
           Seeded, and diced
    1/2 c  Black or green olives,
           Sliced
    1/2 ts Curry powder
    1/2 ts Dried oregano
    1/2 ts Turmeric
      1 sm Avocado
      1    Lemon's juice
           Salad greens, fresh lettuce
           From the
           Garden or dandelion greens
           From the
           Co-op
      2 tb Fresh cilantro, chopped
 
  In a small skillet, cook the onion in the water until translucent,
  about 3 minutes.  Cool.
  
  Meanwhile, in a salad bowl, place corn kernels, diced red and green
  peppers, sliced olives, curry, oregano, and turmeric; toss together.
  
  In a medium bowl, mash the avocado and add the lemon juice, mixing
  well.  Add the cooled onions and the avocado mixture to the salad
  bowl; toss to coat vegetable s with seasonings and avocado.  Serve on
  a bed of salad greens garnished with chopped cilantro.
  
  Makes 8 servings.
  
  VARIATION:  Sprinkle salad with cut-up crab or small cooked shrimp
  before adding
  
  NOTE:  Hinkley adds fresh chopped day lily leaves, lovage leaves, and
  1/2 teaspoon chopped fresh horseradish leaves to this mixture.  She
  warned that the salad should be eaten fresh because it does not keep
  well.
  
  Per serving contains approximately:  1 bread/starch, 1 fat;
  
  125 calories, 17 gm carbohydrate,
  3 gm protein, 6 gm fat,
       85 mg sodium, no cholesterol, and
       23 mg calcium
  
  Recipe:  Joan Hinkley
  Qty   Measurement                 Ingredient
  
  From: David Pileggi                   Date: 06-26
  Cooking D
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:16:48, 23 Sep 2018
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