Damsel in dis Dress wrote:
>
> A cheesecake (in a 9x13 pan) with a pecan crust. I hated the crust, and
> will make future cheesecakes with a parchment paper "crust." I also made
> all four kinds of my low-carb cookies. I may as well have been serving
> D-Con. LOL!

Hmmm. Guess I won't do THAT! I have used almond flour for a
crust, and it was decent. My pecan flour is a lot finer, and my
hazelnut flour is sitting, pretty much unused on the
counter--probably getting rancid.
>
> It was so hot in my tiny kitchen! I'd never used a gas stove before we
> moved here, and didn't realize that they heat every inch of the entire
> house when they're on. Wish I could afford one that's gas on the stove
> top, with an electric oven. Crash assures me that they exist, but that
> they're far out of our financial reach.

Yes, they do exist and seem the ideal combo to me. I have my
wretched ceramic-topped range. (It does have two induction
burners, which are cool though.)
>
> Next year's cook-in will be to celebrate my 50th birthday. Jill and Pam
> (guppy) have birthdays the same week, so we're having three, count 'em,
> three birthday cakes. It's all figured out: Hershey's Perfectly Chocolate
> Chocolate Cake, my mom's Carrot Cake with cream cheese frosting, and my
> grandmother's Spice Cake with penuche frosting. This will be very good for
> my diabetes. ouch! I'm considering asking my doc for a small supply of
> glyburide just for the weekend, so my sugars don't get dangerously high.
> But dammit! You only turn 50 once!
>
Well, that's exciting! Go for it, Carol (without jeopardizing
your health, of course.) Just don't let you-know-who get wind of
it. <g>

I'm gonna make my daughter a blueberry pie. I haven't had the
courage to LC it, or even make it lower C. Oh well.

--
Jean B.

Damsel in dis Dress wrote:
>
> A cheesecake (in a 9x13 pan) with a pecan crust. I hated the crust, and
> will make future cheesecakes with a parchment paper "crust." I also made
> all four kinds of my low-carb cookies. I may as well have been serving
> D-Con. LOL!

Hmmm. Guess I won't do THAT! I have used almond flour for a
crust, and it was decent. My pecan flour is a lot finer, and my
hazelnut flour is sitting, pretty much unused on the
counter--probably getting rancid.
>
> It was so hot in my tiny kitchen! I'd never used a gas stove before we
> moved here, and didn't realize that they heat every inch of the entire
> house when they're on. Wish I could afford one that's gas on the stove
> top, with an electric oven. Crash assures me that they exist, but that
> they're far out of our financial reach.

Yes, they do exist and seem the ideal combo to me. I have my
wretched ceramic-topped range. (It does have two induction
burners, which are cool though.)
>
> Next year's cook-in will be to celebrate my 50th birthday. Jill and Pam
> (guppy) have birthdays the same week, so we're having three, count 'em,
> three birthday cakes. It's all figured out: Hershey's Perfectly Chocolate
> Chocolate Cake, my mom's Carrot Cake with cream cheese frosting, and my
> grandmother's Spice Cake with penuche frosting. This will be very good for
> my diabetes. ouch! I'm considering asking my doc for a small supply of
> glyburide just for the weekend, so my sugars don't get dangerously high.
> But dammit! You only turn 50 once!
>
Well, that's exciting! Go for it, Carol (without jeopardizing
your health, of course.) Just don't let you-know-who get wind of
it. <g>

I'm gonna make my daughter a blueberry pie. I haven't had the
courage to LC it, or even make it lower C. Oh well.

--
Jean B.

Damsel in dis Dress wrote:

> On Fri, 23 Jul 2004 09:53:17 -0400, "Jean B." > wrote:
>
>
>>Damsel in dis Dress wrote:
>>
>>
>>>On Wed, 21 Jul 2004 09:39:38 -0400, "Jean B." > wrote:
>>>
>>>
>>>>Damsel in dis Dress wrote:
>>>>
>>>>>Thanks, Terry. I'm feeling a bit disenfranchised from the low-carb group
>>>>>right now because of eating, let's say, a wider variety of food this
>>>>>weekend than I have been. I'm reading both groups, but at this point, only
>>>>>posting to RFC.
>>>>
>>>>Hehe. Good strategy, Carol...
>>>
>>>Busted! <G>
>>>Carol
>>
>>Nah. A wise person just does not say some things over there....
>
>
> I heartily agree. :-)
>
> BTW, I've just proven the "sudden weight gain is water" theory. I've lost
> 5.5 pounds since yesterday morning, when I stopped eating high-carb foods.
>
> Carol

Ooooh, lucky you (or diligent you)! Now I am curious as to
whether that number correlates with the amount initially lost? (I
didn't lose a lot at first, and seem to fluctuate less.)

--
Jean B.

Damsel in dis Dress wrote:

> On Fri, 23 Jul 2004 09:53:17 -0400, "Jean B." > wrote:
>
>
>>Damsel in dis Dress wrote:
>>
>>
>>>On Wed, 21 Jul 2004 09:39:38 -0400, "Jean B." > wrote:
>>>
>>>
>>>>Damsel in dis Dress wrote:
>>>>
>>>>>Thanks, Terry. I'm feeling a bit disenfranchised from the low-carb group
>>>>>right now because of eating, let's say, a wider variety of food this
>>>>>weekend than I have been. I'm reading both groups, but at this point, only
>>>>>posting to RFC.
>>>>
>>>>Hehe. Good strategy, Carol...
>>>
>>>Busted! <G>
>>>Carol
>>
>>Nah. A wise person just does not say some things over there....
>
>
> I heartily agree. :-)
>
> BTW, I've just proven the "sudden weight gain is water" theory. I've lost
> 5.5 pounds since yesterday morning, when I stopped eating high-carb foods.
>
> Carol

Ooooh, lucky you (or diligent you)! Now I am curious as to
whether that number correlates with the amount initially lost? (I
didn't lose a lot at first, and seem to fluctuate less.)

--
Jean B.

Michael Odom > wrote in
:

> One odd thing is that it has seperate buttons for convection baking
> and convection roasting. I've read the manual and it seems the two
> terms refer to making breads and cakes (baking) and cooking meats
> (roasting). However, I can't find what the difference is in terms of
> the oven's behavior.
>

Baking the bottom element only turns on.
Roasting both elements top and bottom elements turn on.
Does it also have a hidden bottom element?

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

Michael Odom > wrote in
:

> One odd thing is that it has seperate buttons for convection baking
> and convection roasting. I've read the manual and it seems the two
> terms refer to making breads and cakes (baking) and cooking meats
> (roasting). However, I can't find what the difference is in terms of
> the oven's behavior.
>

Baking the bottom element only turns on.
Roasting both elements top and bottom elements turn on.
Does it also have a hidden bottom element?

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

On Fri, 23 Jul 2004 14:23:25 -0500, Michael Odom >
wrote:

>Dams (Hey, lady!) is right about price. Mine came in at $1500 before
>the rebate. I've never bought an appliance that cost that much.
>Hell, it was years before I had a CAR that cost that much.

Hey Mister! I am SO jealous of your stove/oven! If you ever get tired of
it, I'll rent a U-Haul and come take it off your hands. <G>

I keep meaning to make *your* chili. Beans and tomatoes aren't part of the
plan (Bernstein's Diabetes Solution), so I'm thinking of becoming part
Texan.

Carol

On Fri, 23 Jul 2004 15:51:15 -0400, "Jean B." > wrote:

>Damsel in dis Dress wrote:
>>
>> A cheesecake (in a 9x13 pan) with a pecan crust. I hated the crust, and
>> will make future cheesecakes with a parchment paper "crust." I also made
>> all four kinds of my low-carb cookies. I may as well have been serving
>> D-Con. LOL!
>
>Hmmm. Guess I won't do THAT! I have used almond flour for a
>crust, and it was decent. My pecan flour is a lot finer, and my
>hazelnut flour is sitting, pretty much unused on the
>counter--probably getting rancid.

The cookies are good if you're low-carbing and haven't had sugar in awhile,
but I really, really hated the pecan crust. Someday, I may try almond
flour, but in the meantime, parchment paper will do just fine.

>> Next year's cook-in will be to celebrate my 50th birthday. Jill and Pam
>> (guppy) have birthdays the same week, so we're having three, count 'em,
>> three birthday cakes. It's all figured out: Hershey's Perfectly Chocolate
>> Chocolate Cake, my mom's Carrot Cake with cream cheese frosting, and my
>> grandmother's Spice Cake with penuche frosting. This will be very good for
>> my diabetes. ouch! I'm considering asking my doc for a small supply of
>> glyburide just for the weekend, so my sugars don't get dangerously high.
>> But dammit! You only turn 50 once!
>>
>Well, that's exciting! Go for it, Carol (without jeopardizing
>your health, of course.) Just don't let you-know-who get wind of
>it. <g>

You-know-who can blow it out his butt. I'm so ladylike! ;-)

>I'm gonna make my daughter a blueberry pie. I haven't had the
>courage to LC it, or even make it lower C. Oh well.

Almond flour crust, I assume? For the filling, Splenda, xanthan gum, and
some grated lemon zest out to do the trick.

Carol

On Fri, 23 Jul 2004 15:53:11 -0400, "Jean B." > wrote:

>Damsel in dis Dress wrote:
>>
>> BTW, I've just proven the "sudden weight gain is water" theory. I've lost
>> 5.5 pounds since yesterday morning, when I stopped eating high-carb foods.
>
>Ooooh, lucky you (or diligent you)! Now I am curious as to
>whether that number correlates with the amount initially lost? (I
>didn't lose a lot at first, and seem to fluctuate less.)

I think it's pretty close. I'll have to keep an eye on things and see if
I'm a size 8 by the end of the month. <slapping knee> I just kill myself!
LOL!

We just got back from the Salvation Army thrift store, and I got a nice
two-piece dress to wear when Crash takes me out for dinner for the big
FOUR-NINE. Basically a shift that ties in front, then there's a short
sleeved jacket of the same fabric that can be worn either buttoned or
unbuttoned. Hides a multitude of sins! Can't wait until I can re-donate
it.

Carol

On Fri, 23 Jul 2004 20:15:38 GMT, hahabogus > wrote:

>Michael Odom > wrote in
:
>
>> One odd thing is that it has seperate buttons for convection baking
>> and convection roasting. I've read the manual and it seems the two
>> terms refer to making breads and cakes (baking) and cooking meats
>> (roasting). However, I can't find what the difference is in terms of
>> the oven's behavior.
>
>Baking the bottom element only turns on.
>Roasting both elements top and bottom elements turn on.
>Does it also have a hidden bottom element?

Yeah, you were faced with the same dilemma recently, weren't you?

Carol

On Fri, 23 Jul 2004 20:15:38 GMT, hahabogus > wrote:

>Michael Odom > wrote in
:
>
>> One odd thing is that it has seperate buttons for convection baking
>> and convection roasting. I've read the manual and it seems the two
>> terms refer to making breads and cakes (baking) and cooking meats
>> (roasting). However, I can't find what the difference is in terms of
>> the oven's behavior.
>
>Baking the bottom element only turns on.
>Roasting both elements top and bottom elements turn on.
>Does it also have a hidden bottom element?

Yeah, you were faced with the same dilemma recently, weren't you?

Carol

Damsel in dis Dress > wrote in
:

> Yeah, you were faced with the same dilemma recently, weren't you?
>
> Carol
>

Yes, But the whirlpool manual explained it kinda, by telling which elements
were on for which functions.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

Damsel in dis Dress > wrote in
:

> Yeah, you were faced with the same dilemma recently, weren't you?
>
> Carol
>

Yes, But the whirlpool manual explained it kinda, by telling which elements
were on for which functions.

--
Once during Prohibition I was forced to live for days on nothing but food
and water.
--------
FIELDS, W. C.

On Fri, 23 Jul 2004 20:15:38 GMT, hahabogus > wrote:

>Michael Odom > wrote in
:
>
>> One odd thing is that it has seperate buttons for convection baking
>> and convection roasting. I've read the manual and it seems the two
>> terms refer to making breads and cakes (baking) and cooking meats
>> (roasting). However, I can't find what the difference is in terms of
>> the oven's behavior.
>>
>
>Baking the bottom element only turns on.
>Roasting both elements top and bottom elements turn on.

I began figuring the difference out this afternoon when I showed it
off to my mother-in-law.

>Does it also have a hidden bottom element?

Nope, the bottom element is right out in the open.

BTW, I did chicken breasts in it one day last week, and I learned what
you meant when you commented earlier on the convection oven. Fast
cooking and very moist results.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Fri, 23 Jul 2004 20:15:38 GMT, hahabogus > wrote:

>Michael Odom > wrote in
:
>
>> One odd thing is that it has seperate buttons for convection baking
>> and convection roasting. I've read the manual and it seems the two
>> terms refer to making breads and cakes (baking) and cooking meats
>> (roasting). However, I can't find what the difference is in terms of
>> the oven's behavior.
>>
>
>Baking the bottom element only turns on.
>Roasting both elements top and bottom elements turn on.

I began figuring the difference out this afternoon when I showed it
off to my mother-in-law.

>Does it also have a hidden bottom element?

Nope, the bottom element is right out in the open.

BTW, I did chicken breasts in it one day last week, and I learned what
you meant when you commented earlier on the convection oven. Fast
cooking and very moist results.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Fri, 23 Jul 2004 16:07:09 -0500, Damsel in dis Dress
> wrote:

>On Fri, 23 Jul 2004 14:23:25 -0500, Michael Odom >
>wrote:
>
>>Dams (Hey, lady!) is right about price. Mine came in at $1500 before
>>the rebate. I've never bought an appliance that cost that much.
>>Hell, it was years before I had a CAR that cost that much.
>
>Hey Mister! I am SO jealous of your stove/oven! If you ever get tired of
>it, I'll rent a U-Haul and come take it off your hands. <G>

It's the first new stove I've ever had. Every stove I've cooked on
before was already in the house when I moved in. I've been cooking
four or more days a week since 1972 or so. It's conceivable that I'll
get tired of my new stove. It's conceivable that I'll get a
commission to paint murals on the Brooklyn Bridge.
>
>I keep meaning to make *your* chili. Beans and tomatoes aren't part of the
>plan (Bernstein's Diabetes Solution), so I'm thinking of becoming part
>Texan.
>
>Carol

My old college roommate dropped by a month ago. He's living with
diabetes now, too. No beer. This guy without beer is like the Pope
without his funny hat. Like Rachel Ray without a tight shirt. Like
chili without meat. But roomie's father didn't take care of his
diabetes and died from the complications. So my friend is serious
about his health. At 52, he wants to live a long active life yet.

D tells me the South Beach diet she's following these days resembles
her mother's diabetic diet in several ways. (My mother-in-law has
lived with early onset diabetes for 68 years.) Are you familiar with
South Beach? The guy who designed it did so for his heart patients,
so it's not really aimed at diabetes maintenance. But still...


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

>>Damsel in dis Dress wrote:
>>>
>>> BTW, I've just proven the "sudden weight gain is water" theory. I've lost
>>> 5.5 pounds since yesterday morning, when I stopped eating high-carb foods.
>>
>>Ooooh, lucky you (or diligent you)! Now I am curious as to
>>whether that number correlates with the amount initially lost? (I
>>didn't lose a lot at first, and seem to fluctuate less.)
>
>I think it's pretty close. I'll have to keep an eye on things and see if
>I'm a size 8 by the end of the month. <slapping knee> I just kill myself!
>LOL!
>
>We just got back from the Salvation Army thrift store, and I got a nice
>two-piece dress to wear when Crash takes me out for dinner for the big
>FOUR-NINE. Basically a shift that ties in front, then there's a short
>sleeved jacket of the same fabric that can be worn either buttoned or
>unbuttoned. Hides a multitude of sins! Can't wait until I can re-donate
>it.
>
>Carol
>
(This is from Karen, greykits)

Nice to see you around and to hear that you're doing so well! You guys must
have had a blast! Uh, we are about the same age. I turned 37 this month.

Thrift stores, Salvation Army stores, Goodwill stores, and garage sales are
great places to get some steals. I have bought so many designer outfits via
the latter. A family friend, whose husband is a plastic surgeon, would buy
some of his suits from Goodwill, but it was hush-hush. But she would look over
the stuff for hours and find the right labels but I was never so patient. If
the dress ties in the front, does that mean that anybody could just come up to
you and untie it? Like Sheldon?

My brother has lost over 50 pounds on low-carb. If it works for you, great!

I haven't cooked much recently. I need to cook some fattening meals as my
appetite is low as is my weight. I've always been thin but can't get thinner.
Weight problems are weight problems, no matter if it's high weight or low
weight. I think I will do something like chicken cordon bleu with a rich cream
sauce tomorrow. Maybe some artichokes with hollandaise?

Please say hi to Crash for me.

>>Damsel in dis Dress wrote:
>>>
>>> BTW, I've just proven the "sudden weight gain is water" theory. I've lost
>>> 5.5 pounds since yesterday morning, when I stopped eating high-carb foods.
>>
>>Ooooh, lucky you (or diligent you)! Now I am curious as to
>>whether that number correlates with the amount initially lost? (I
>>didn't lose a lot at first, and seem to fluctuate less.)
>
>I think it's pretty close. I'll have to keep an eye on things and see if
>I'm a size 8 by the end of the month. <slapping knee> I just kill myself!
>LOL!
>
>We just got back from the Salvation Army thrift store, and I got a nice
>two-piece dress to wear when Crash takes me out for dinner for the big
>FOUR-NINE. Basically a shift that ties in front, then there's a short
>sleeved jacket of the same fabric that can be worn either buttoned or
>unbuttoned. Hides a multitude of sins! Can't wait until I can re-donate
>it.
>
>Carol
>
(This is from Karen, greykits)

Nice to see you around and to hear that you're doing so well! You guys must
have had a blast! Uh, we are about the same age. I turned 37 this month.

Thrift stores, Salvation Army stores, Goodwill stores, and garage sales are
great places to get some steals. I have bought so many designer outfits via
the latter. A family friend, whose husband is a plastic surgeon, would buy
some of his suits from Goodwill, but it was hush-hush. But she would look over
the stuff for hours and find the right labels but I was never so patient. If
the dress ties in the front, does that mean that anybody could just come up to
you and untie it? Like Sheldon?

My brother has lost over 50 pounds on low-carb. If it works for you, great!

I haven't cooked much recently. I need to cook some fattening meals as my
appetite is low as is my weight. I've always been thin but can't get thinner.
Weight problems are weight problems, no matter if it's high weight or low
weight. I think I will do something like chicken cordon bleu with a rich cream
sauce tomorrow. Maybe some artichokes with hollandaise?

Please say hi to Crash for me.

On 25 Jul 2004 00:11:48 GMT, (Grismalkin) wrote:

>(This is from Karen, greykits)

Hi lady! Why'd you change your nick?

>Nice to see you around and to hear that you're doing so well! You guys must
>have had a blast! Uh, we are about the same age. I turned 37 this month.

Oh, I forgot all about being 37. Well, I'll be turning 37 next Thursday.
<G>

>Thrift stores, Salvation Army stores, Goodwill stores, and garage sales are
>great places to get some steals. I have bought so many designer outfits via
>the latter. A family friend, whose husband is a plastic surgeon, would buy
>some of his suits from Goodwill, but it was hush-hush. But she would look over
>the stuff for hours and find the right labels but I was never so patient. If
>the dress ties in the front, does that mean that anybody could just come up to
>you and untie it? Like Sheldon?

It suddenly occurred to me. Does the dress tie in front, or in back? I'll
have to try it both ways and see what I think.

>My brother has lost over 50 pounds on low-carb. If it works for you, great!

Last year, I lost 40 pounds on Atkins. Then we moved and were in a motel
for a month, eating fast food most of the time. I got tired of the weird
looks when I ordered burgers without buns, etc. I just sorta slid off the
wagon. I've started over, this time on the Bernstein Diabetes Solution.
It's stricter than Atkins, but its purpose is keeping blood sugars
regulated. The weight loss is just a bonus. So far, I'm down 13.5 pounds
in two months. Not too shabby.

>I haven't cooked much recently. I need to cook some fattening meals as my
>appetite is low as is my weight. I've always been thin but can't get thinner.
>Weight problems are weight problems, no matter if it's high weight or low
>weight. I think I will do something like chicken cordon bleu with a rich cream
>sauce tomorrow. Maybe some artichokes with hollandaise?

Those sound excellent! Get yourself some really decadent ice cream, too.
Oh, and I gained most of my weight last autumn and winter by eating a diet
of M&Ms and popcorn. HTH <G>

>Please say hi to Crash for me.

I sure will!

Hugs,
Carol

On 25 Jul 2004 00:11:48 GMT, (Grismalkin) wrote:

>(This is from Karen, greykits)

Hi lady! Why'd you change your nick?

>Nice to see you around and to hear that you're doing so well! You guys must
>have had a blast! Uh, we are about the same age. I turned 37 this month.

Oh, I forgot all about being 37. Well, I'll be turning 37 next Thursday.
<G>

>Thrift stores, Salvation Army stores, Goodwill stores, and garage sales are
>great places to get some steals. I have bought so many designer outfits via
>the latter. A family friend, whose husband is a plastic surgeon, would buy
>some of his suits from Goodwill, but it was hush-hush. But she would look over
>the stuff for hours and find the right labels but I was never so patient. If
>the dress ties in the front, does that mean that anybody could just come up to
>you and untie it? Like Sheldon?

It suddenly occurred to me. Does the dress tie in front, or in back? I'll
have to try it both ways and see what I think.

>My brother has lost over 50 pounds on low-carb. If it works for you, great!

Last year, I lost 40 pounds on Atkins. Then we moved and were in a motel
for a month, eating fast food most of the time. I got tired of the weird
looks when I ordered burgers without buns, etc. I just sorta slid off the
wagon. I've started over, this time on the Bernstein Diabetes Solution.
It's stricter than Atkins, but its purpose is keeping blood sugars
regulated. The weight loss is just a bonus. So far, I'm down 13.5 pounds
in two months. Not too shabby.

>I haven't cooked much recently. I need to cook some fattening meals as my
>appetite is low as is my weight. I've always been thin but can't get thinner.
>Weight problems are weight problems, no matter if it's high weight or low
>weight. I think I will do something like chicken cordon bleu with a rich cream
>sauce tomorrow. Maybe some artichokes with hollandaise?

Those sound excellent! Get yourself some really decadent ice cream, too.
Oh, and I gained most of my weight last autumn and winter by eating a diet
of M&Ms and popcorn. HTH <G>

>Please say hi to Crash for me.

I sure will!

Hugs,
Carol

Hey, Dams,

I changed my nickname before my mom died on June 8th and felt that as my bros
had that other address, they might not like things I wrote here if they took
the trouble to look them up. I got Mom's jewelry as per Dad and she had some
bank accounts in her's and my name that I didn't know about and there is only
another one in middle bros name and mine. I am truly the black sheep now, as
Dad had warned me about. One s-i-l has been emailing me for money and they
live in this huge house and they are probably heavily in debt. I live in this
3-bedroom ranch house, very humbly. Family can be funny sometimes. The whole
thing is that the bros treat Dad badly.

Well, Happy Birthday!!! So, I am the elder trollop.

You sometimes don't always know with dresses.

Not too shabby atall.

MMMMMMM........m&m's and popcorn, sounds good. Have to have peanuts in there,
though.

After all my rantings and ramblings, I'd better add a recipe, one that I've
never made but sounds good.

Celebrity Cookbook by Joanna Blinn

Dick Van Patten's Low-Calorie Chicken

3 large chicken breasts split and skinned
1/4 C orange juice
1 t orange peel, grated
2 T soy sauce
1/2 t ground cinnamon, ginger or curry powder
freshly ground black pepper

1. Wash and dry chicken breasts; place in 13X9X2 inch baking dish.

2. Combine remained ingredients; pour over chicken.

3. Cover and refrigerate about 2 hours, occasionally tilting dish and spooning
orange mixture over chicken.

4. Drain, reserving liquid.

5. Broid chicken until crisp and brown; turn to brown on other side.

6. Meanwhile, cook down marinade to serve piping hot over broiled chicken,
alone, or with hot, cooked rice.

Author's note: This simple recipe is extremely satisfying to dieters. For a
slighty sweeter touch, add a T of honey to marinade.

Hey, Dams,

I changed my nickname before my mom died on June 8th and felt that as my bros
had that other address, they might not like things I wrote here if they took
the trouble to look them up. I got Mom's jewelry as per Dad and she had some
bank accounts in her's and my name that I didn't know about and there is only
another one in middle bros name and mine. I am truly the black sheep now, as
Dad had warned me about. One s-i-l has been emailing me for money and they
live in this huge house and they are probably heavily in debt. I live in this
3-bedroom ranch house, very humbly. Family can be funny sometimes. The whole
thing is that the bros treat Dad badly.

Well, Happy Birthday!!! So, I am the elder trollop.

You sometimes don't always know with dresses.

Not too shabby atall.

MMMMMMM........m&m's and popcorn, sounds good. Have to have peanuts in there,
though.

After all my rantings and ramblings, I'd better add a recipe, one that I've
never made but sounds good.

Celebrity Cookbook by Joanna Blinn

Dick Van Patten's Low-Calorie Chicken

3 large chicken breasts split and skinned
1/4 C orange juice
1 t orange peel, grated
2 T soy sauce
1/2 t ground cinnamon, ginger or curry powder
freshly ground black pepper

1. Wash and dry chicken breasts; place in 13X9X2 inch baking dish.

2. Combine remained ingredients; pour over chicken.

3. Cover and refrigerate about 2 hours, occasionally tilting dish and spooning
orange mixture over chicken.

4. Drain, reserving liquid.

5. Broid chicken until crisp and brown; turn to brown on other side.

6. Meanwhile, cook down marinade to serve piping hot over broiled chicken,
alone, or with hot, cooked rice.

Author's note: This simple recipe is extremely satisfying to dieters. For a
slighty sweeter touch, add a T of honey to marinade.

Damsel in dis Dress wrote:
>>
[snippage]
>
> The cookies are good if you're low-carbing and haven't had sugar in awhile,
> but I really, really hated the pecan crust. Someday, I may try almond
> flour, but in the meantime, parchment paper will do just fine.

Yes, I have found that in a lot of areas. If you try some LC food
when you have recently eaten a non-LC version, it frequently comes
a distant second. But if you wait awhile, your memory is blurred,
or else you are just so happy to have wahetever it is that it
tastes pretty darned good. One thing I try to do is not cook the
same things with some LC substitute. If I eat shirataki, for
example, I don't expect it to be like spaghetti. I may try it in
some as-yet-untried Asian recipe, or as a susbtitute for bean
thread, which it more closely resembles.
>
> You-know-who can blow it out his butt. I'm so ladylike! ;-)

What can I say? He's hardly a gentleman!
>
> Almond flour crust, I assume? For the filling, Splenda, xanthan gum, and
> some grated lemon zest out to do the trick.
>
> Carol

And I have all of those. Too bad I don't have and haven't tried
Whey Low. I have heard a lot of positive reports on it.

I don't know how I will do the crust. I guess I will compare some
plausible LC recipes.

--
Jean B.

Damsel in dis Dress wrote:
>>
[snippage]
>
> The cookies are good if you're low-carbing and haven't had sugar in awhile,
> but I really, really hated the pecan crust. Someday, I may try almond
> flour, but in the meantime, parchment paper will do just fine.

Yes, I have found that in a lot of areas. If you try some LC food
when you have recently eaten a non-LC version, it frequently comes
a distant second. But if you wait awhile, your memory is blurred,
or else you are just so happy to have wahetever it is that it
tastes pretty darned good. One thing I try to do is not cook the
same things with some LC substitute. If I eat shirataki, for
example, I don't expect it to be like spaghetti. I may try it in
some as-yet-untried Asian recipe, or as a susbtitute for bean
thread, which it more closely resembles.
>
> You-know-who can blow it out his butt. I'm so ladylike! ;-)

What can I say? He's hardly a gentleman!
>
> Almond flour crust, I assume? For the filling, Splenda, xanthan gum, and
> some grated lemon zest out to do the trick.
>
> Carol

And I have all of those. Too bad I don't have and haven't tried
Whey Low. I have heard a lot of positive reports on it.

I don't know how I will do the crust. I guess I will compare some
plausible LC recipes.

--
Jean B.

Damsel in dis Dress wrote:
>
> I think it's pretty close. I'll have to keep an eye on things and see if
> I'm a size 8 by the end of the month. <slapping knee> I just kill myself!
> LOL!
>
> We just got back from the Salvation Army thrift store, and I got a nice
> two-piece dress to wear when Crash takes me out for dinner for the big
> FOUR-NINE. Basically a shift that ties in front, then there's a short
> sleeved jacket of the same fabric that can be worn either buttoned or
> unbuttoned. Hides a multitude of sins! Can't wait until I can re-donate
> it.
>
> Carol

Well, happy upcoming 49th, Carol. Someday, you'll be as old as
*I* am....
--
Jean B.

Damsel in dis Dress wrote:
>
> I think it's pretty close. I'll have to keep an eye on things and see if
> I'm a size 8 by the end of the month. <slapping knee> I just kill myself!
> LOL!
>
> We just got back from the Salvation Army thrift store, and I got a nice
> two-piece dress to wear when Crash takes me out for dinner for the big
> FOUR-NINE. Basically a shift that ties in front, then there's a short
> sleeved jacket of the same fabric that can be worn either buttoned or
> unbuttoned. Hides a multitude of sins! Can't wait until I can re-donate
> it.
>
> Carol

Well, happy upcoming 49th, Carol. Someday, you'll be as old as
*I* am....
--
Jean B.

Damsel in dis Dress wrote:
>
>
> Next year's cook-in will be to celebrate my 50th birthday. Jill and Pam
> (guppy) have birthdays the same week, so we're having three, count 'em,
> three birthday cakes. It's all figured out: Hershey's Perfectly Chocolate
> Chocolate Cake, my mom's Carrot Cake with cream cheese frosting, and my
> grandmother's Spice Cake with penuche frosting. This will be very good for
> my diabetes. ouch! I'm considering asking my doc for a small supply of
> glyburide just for the weekend, so my sugars don't get dangerously high.
> But dammit! You only turn 50 once!
>
> Carol


Aw, come on. You should know that you can turn 50 every year
for the rest of your life if you so choose! (My late MIL
called herself middle aged at 80.)

As they say, age is mind over matter. If you don't mind,
it doesn't matter.

gloria p

Damsel in dis Dress wrote:
>
>
> Next year's cook-in will be to celebrate my 50th birthday. Jill and Pam
> (guppy) have birthdays the same week, so we're having three, count 'em,
> three birthday cakes. It's all figured out: Hershey's Perfectly Chocolate
> Chocolate Cake, my mom's Carrot Cake with cream cheese frosting, and my
> grandmother's Spice Cake with penuche frosting. This will be very good for
> my diabetes. ouch! I'm considering asking my doc for a small supply of
> glyburide just for the weekend, so my sugars don't get dangerously high.
> But dammit! You only turn 50 once!
>
> Carol


Aw, come on. You should know that you can turn 50 every year
for the rest of your life if you so choose! (My late MIL
called herself middle aged at 80.)

As they say, age is mind over matter. If you don't mind,
it doesn't matter.

gloria p

Damsel in dis Dress wrote:
>
>
> Next year's cook-in will be to celebrate my 50th birthday. Jill and Pam
> (guppy) have birthdays the same week, so we're having three, count 'em,
> three birthday cakes. It's all figured out: Hershey's Perfectly Chocolate
> Chocolate Cake, my mom's Carrot Cake with cream cheese frosting, and my
> grandmother's Spice Cake with penuche frosting. This will be very good for
> my diabetes. ouch! I'm considering asking my doc for a small supply of
> glyburide just for the weekend, so my sugars don't get dangerously high.
> But dammit! You only turn 50 once!
>
> Carol


Aw, come on. You should know that you can turn 50 every year
for the rest of your life if you so choose! (My late MIL
called herself middle aged at 80.)

As they say, age is mind over matter. If you don't mind,
it doesn't matter.

gloria p

On Fri, 23 Jul 2004 16:38:04 GMT, sf > wrote:

>On Fri, 23 Jul 2004 11:00:59 -0500, Damsel in dis Dress
> wrote:
>
>> Wish I could afford one that's gas on the stove
>> top, with an electric oven.
>
>Does your space bsolutely dictate an "all in one" design?
>Have you considered a separate oven & cooktop?

No can do. This kitchen is TINY. Two people can't pass each other in the
kitchen without having intercourse in the process. It's tiny, tiny, tiny.
Good suggestion, though.

Carol

On Fri, 23 Jul 2004 16:38:04 GMT, sf > wrote:

>On Fri, 23 Jul 2004 11:00:59 -0500, Damsel in dis Dress
> wrote:
>
>> Wish I could afford one that's gas on the stove
>> top, with an electric oven.
>
>Does your space bsolutely dictate an "all in one" design?
>Have you considered a separate oven & cooktop?

No can do. This kitchen is TINY. Two people can't pass each other in the
kitchen without having intercourse in the process. It's tiny, tiny, tiny.
Good suggestion, though.

Carol

On Sun, 05 Sep 2004 23:02:33 -0500, Damsel in dis Dress
> wrote:

> Two people can't pass each other in the
>kitchen without having intercourse in the process.
>
>Carol

Why not just build a new kitchen into the bedroom? Seeing as your
combining sex and cooking, you might as well be comfortable. :-)
Pan Ohco

On Sun, 05 Sep 2004 23:02:33 -0500, Damsel in dis Dress
> wrote:

> Two people can't pass each other in the
>kitchen without having intercourse in the process.
>
>Carol

Why not just build a new kitchen into the bedroom? Seeing as your
combining sex and cooking, you might as well be comfortable. :-)
Pan Ohco

hahabogus wrote:

Damsel in dis Dress > wrote in
:

>No can do. This kitchen is TINY. Two people can't pass each other in
>the kitchen without having intercourse in the process. It's tiny,
>tiny, tiny. Good suggestion, though.
>
>Carol

Care for company? ;-)

--
Steve

Love may be blind but marriage is a real eye-opener.

hahabogus wrote:

Damsel in dis Dress > wrote in
:

>No can do. This kitchen is TINY. Two people can't pass each other in
>the kitchen without having intercourse in the process. It's tiny,
>tiny, tiny. Good suggestion, though.
>
>Carol

Care for company? ;-)

--
Steve

Love may be blind but marriage is a real eye-opener.

hahabogus wrote:

Damsel in dis Dress > wrote in
:

>No can do. This kitchen is TINY. Two people can't pass each other in
>the kitchen without having intercourse in the process. It's tiny,
>tiny, tiny. Good suggestion, though.
>
>Carol

Care for company? ;-)

--
Steve

Love may be blind but marriage is a real eye-opener.

In article >,
wrote:
> No can do. This kitchen is TINY. Two people can't pass each other in the
> kitchen without having intercourse in the process. It's tiny, tiny, tiny.
> Good suggestion, though.
>
> Carol

Can I come and cook?
--
-Barb, <www.jamlady.eboard.com> An update on 9/2/04; check the Fairs Fare tab.

In article >,
wrote:
> No can do. This kitchen is TINY. Two people can't pass each other in the
> kitchen without having intercourse in the process. It's tiny, tiny, tiny.
> Good suggestion, though.
>
> Carol

Can I come and cook?
--
-Barb, <www.jamlady.eboard.com> An update on 9/2/04; check the Fairs Fare tab.

On Mon, 06 Sep 2004 15:00:23 GMT, hahabogus > wrote:

>Damsel in dis Dress > wrote in
:
>
>> No can do. This kitchen is TINY. Two people can't pass each other in
>> the kitchen without having intercourse in the process. It's tiny,
>> tiny, tiny. Good suggestion, though.
>
>No wonder you enjoy cooking so much!

It was a lot of fun at the cook-in, with all these different people. LOL!

Carol

On Mon, 06 Sep 2004 15:00:23 GMT, hahabogus > wrote:

>Damsel in dis Dress > wrote in
:
>
>> No can do. This kitchen is TINY. Two people can't pass each other in
>> the kitchen without having intercourse in the process. It's tiny,
>> tiny, tiny. Good suggestion, though.
>
>No wonder you enjoy cooking so much!

It was a lot of fun at the cook-in, with all these different people. LOL!

Carol