"hahabogus" > wrote in message
...
> Well it is a simple supper tonight at the end of June I'm getting serious
> about low carb again...Supper tonight is an indulgence in rice....Long
> grain rice cooked in canned beef consomee with halved small mushrooms and
> a
> sprinkling of parm cheese when I fluff it. Of course the pat of butter and
> sprinkling of salt went into the pot as well. Rice ain't rice unless it is
> cooked with salt. It is one of those things where no amount of salt added
> later makes up for cooking it saltl-free.
>
> Saturday I get to pig out on tater salad after that it's back to low carbs
> untill I drop 20 lbs and after losing the 20 I'll try and stay medium carb
> or South Beach for life. Damn it I hate when I let things slide.
>
Alan,
Sounds nice, I'll have to try this tonight.

A variation of this I've been made a few times now is to sauté a chopped
large shallot in a teaspoon of butter till softened, add canned chicken
stock, some chiffonaded (sp?) fresh thyme, some ground pepper and a cup of
basmati rice. The regular canned stock has enough salt to avoid having to
add more.

I've been letting things slide for years and have just started trying to get
myself back into some semblance of shape. I've dropped 10 lbs so far (2
months) and am hoping to lose another 20 by the end of the year. Its really
rough when you love good food and drink to 'just say no'. I've never met a
skinny gourmand.

Jon