"Nancy2" > wrote in message
...
>
> Yes, some stores sell things in exact quantities. For instance if I need
> celery, I try to buy it one rib at a time unless I know I am going to use
> the rest of the bunch. Yes, it is more expensive to buy it that way and
> not
> all stores do sell it that way. But that is one way to cut back on
> leftovers.

I've never seen a store sell one rib (meaning piece) of celery at a
time. When I need smallish amounts of fresh items like bell peppers,
celery, radishes, carrots and the like, I go to the ever-present salad
bar and get just what I can use up.

---

There are only two stores around here with a salad bar. Both are in
different cities from where I live. But there are several stores that do
sell celery by the rib and baby carrots per carrot.

"Goomba" > wrote in message
...
> Steve B wrote:
>
>> When you try to create a meal using week old ingredients, you forfeit any
>> claim to being a "cook".
>>
>> Steve
>
> So are you saying the bag of fresh carrots I can use for a couple of weeks
> in various ways aren't "cooking" ? Are they different because they sit in
> my house for a week rather than sit in the store for a week?

No, in your case, you can use week old road kill, if you like.

Steve

>> When you try to create a meal using week old ingredients, you forfeit any
>> claim to being a "cook".
>>
>> Steve

Should have said using week old leftovers.

There, is that better?

Did you get it that time?

No?

sigh ..........

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Steve B" > wrote:
>> When you try to create a meal using week old ingredients, you forfeit any
>> claim to being a "cook".
>>
>> Steve
>
> Bullshit.
>

Yes, it is. I meant to say using week old leftovers.

Thank you.

Steve

Julie Bove wrote:
>
> What's "a lot"? Virtually every evening we have salad. Lettuce
> (romaine for me, iceberg for him), cucumber, radish, carrot,
> cherry tomatoes. Sometimes a little bell pepper. (And less
> perishable items, like feta cheese, olives, pepperoni, provolone,
> in different combinations.)
>
> We can rip through all of that produce before it goes bad.
>
> OTOH, I've quit buying broccoli unless I know for sure I'm going
> to use it. I've thrown away more elderly heads of broccoli than
> I can count. We just don't do cooked vegetables all that
> often.
>
I like to add raw broccoli to salads (also cauliflower).

Dora

"Brooklyn1" <Gravesend1> wrote in message
...
> On Mon, 20 Dec 2010 12:13:39 -0800, "Julie Bove"
> > wrote:
>
>>
>>"sf" > wrote in message
. ..
>>> On Sun, 19 Dec 2010 15:38:51 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>> Probably the easiest to cook for is 4 or 6. Things tend to come in
>>>> those
>>>> amounts. Not all things of course. But a lot of things. I think 8
>>>> would
>>>> be the next easiest because you can buy things in bulk.
>>>
>>> I buy most things in bulk. Perishables, like boneless chicken pieces,
>>> are packaged in 2 person portions and frozen for later. I just don't
>>> buy into the "cooking for two is harder" theory. Either you calculate
>>> an average of what you estimate each person will eat and buy what you
>>> need or you throw a whole bunch of food in your cart and cook it. One
>>> method produces a lot of leftovers, the other doesn't - and your
>>> attitude toward leftovers will influence your shopping personality.
>>>
>>> --
>>
>>Then what about things like salad? Unless you are lucky enough to have a
>>store that sells things like greens in bulk (and you can just buy the
>>amount
>>you need), you will have a lot of leftovers if you want a salad that
>>contains a lot of things. I have yet to see a store that sells one green
>>onion. Or six cherry tomatoes. This is why we often buy salad from the
>>salad bar. Costs a lot more but much less waste.
>>
>>I even buy from the salad bar when I am making a pasta salad or meatloaf.
>>Otherwise I have either a ton of food or a ton of leftover vegetables.
>
> Any garden salads I prepare at home are of the "chef salad" genre, the
> salad is pretty much the entire meal, may also accompany a bowl of
> soup and crackers/bread. I may place a bit of lettuce and a couple
> slices of tomato on a ham sandwich but I'm not going through prepping
> ten kinds of veggies, a little of this/a little of that, just to make
> a saucerful of salad that I can scoff down with four forkfuls... yoose
> want a salad as a widdle side dish dine out, at home my salad is my
> meal. Just about every week I prepare a 24 cup bowl chock full of
> garden salad, at serving I often add pasta, cheese, canned beans,
> tuna, cold cuts, chicken, sardines, etc... something different each
> day until it's all gone. The produce will stay just-made fresh at
> least four days when tossed with the juice of a fresh lemon or lime,
> or even a splash of vinegar. I don't remember ever having to toss any
> due to spoilage. Yummy: http://i56.tinypic.com/rldfn9.jpg

I used to eat big salads all the time, but sadly I can't digest them any
more. Daughter and husband are not too keen on salads. They will eat them
once in a while but any more often is pushing it.

Make a Stir Fry Broccoli.....

On Mon, 20 Dec 2010 21:09:19 -0500, "Dora" > wrote:

>Julie Bove wrote:
>>
>> What's "a lot"? Virtually every evening we have salad. Lettuce
>> (romaine for me, iceberg for him), cucumber, radish, carrot,
>> cherry tomatoes. Sometimes a little bell pepper. (And less
>> perishable items, like feta cheese, olives, pepperoni, provolone,
>> in different combinations.)
>>
>> We can rip through all of that produce before it goes bad.
>>
>> OTOH, I've quit buying broccoli unless I know for sure I'm going
>> to use it. I've thrown away more elderly heads of broccoli than
>> I can count. We just don't do cooked vegetables all that
>> often.
>>
>I like to add raw broccoli to salads (also cauliflower).
>
>Dora

"Leon Manfredi" > wrote in message
...
>
> Make a Stir Fry Broccoli.....

How many here cannot eat broccoli because of coumadin or other reasons?

Steve

Steve B wrote:
> "Leon Manfredi" > wrote in message
> ...
>> Make a Stir Fry Broccoli.....
>
> How many here cannot eat broccoli because of coumadin or other reasons?
>
> Steve

People on coumadin most certainly *can* eat broccoli and other
vegetables containing Vit. K. They can eat these vegetables in a routine
or consistent basis and not as an occasional pig-out. Their labs will
reflect the consistent intake and their dose of coumadin will be
prescribed to meet their needs.

"Goomba" > wrote in message
...
> Steve B wrote:
>> "Leon Manfredi" > wrote in message
>> ...
>>> Make a Stir Fry Broccoli.....
>>
>> How many here cannot eat broccoli because of coumadin or other reasons?
>>
>> Steve
>
> People on coumadin most certainly *can* eat broccoli and other vegetables
> containing Vit. K. They can eat these vegetables in a routine or
> consistent basis and not as an occasional pig-out. Their labs will reflect
> the consistent intake and their dose of coumadin will be prescribed to
> meet their needs.

Thank you. I've been taking coumadin now for nearly nine years. I didn't
know any of that.

Now, back to the question. Just out of curiosity, and since I have a blog
and a book that covers this very topic, does anyone have anything relevant
to add regarding their own limitations.

And yes, people who are on coumadin CAN eat anything. It's just that they
risk spontaneous hemorrhaging. It's that simple.

Steve

On Mon, 20 Dec 2010 21:09:19 -0500, "Dora" > wrote:

>Julie Bove wrote:
>>
>> What's "a lot"? Virtually every evening we have salad. Lettuce
>> (romaine for me, iceberg for him), cucumber, radish, carrot,
>> cherry tomatoes. Sometimes a little bell pepper. (And less
>> perishable items, like feta cheese, olives, pepperoni, provolone,
>> in different combinations.)
>>
>> We can rip through all of that produce before it goes bad.
>>
>> OTOH, I've quit buying broccoli unless I know for sure I'm going
>> to use it. I've thrown away more elderly heads of broccoli than
>> I can count. We just don't do cooked vegetables all that
>> often.
>>
>I like to add raw broccoli to salads (also cauliflower).
>
>Dora

I buy broccoli and cauliflower every time I buy salad produce, stems
get pared and added too. I draw no limits on what produce goes into
salads... in season whatever I grow in my garden is fair game.

On Mon, 20 Dec 2010 20:56:26 -0800, "Steve B"
> wrote:

>
>"Leon Manfredi" > wrote in message
.. .
>>
>> Make a Stir Fry Broccoli.....
>
>How many here cannot eat broccoli because of coumadin or other reasons?
>
>Steve

If you don't like coumadin try honey mustard dressing.

On Mon, 20 Dec 2010 18:24:40 -0800, "Julie Bove"
> wrote:

>
>"Brooklyn1" <Gravesend1> wrote in message
.. .
>> On Mon, 20 Dec 2010 12:13:39 -0800, "Julie Bove"
>> > wrote:
>>
>>>
>>>"sf" > wrote in message
...
>>>> On Sun, 19 Dec 2010 15:38:51 -0800, "Julie Bove"
>>>> > wrote:
>>>>
>>>>> Probably the easiest to cook for is 4 or 6. Things tend to come in
>>>>> those
>>>>> amounts. Not all things of course. But a lot of things. I think 8
>>>>> would
>>>>> be the next easiest because you can buy things in bulk.
>>>>
>>>> I buy most things in bulk. Perishables, like boneless chicken pieces,
>>>> are packaged in 2 person portions and frozen for later. I just don't
>>>> buy into the "cooking for two is harder" theory. Either you calculate
>>>> an average of what you estimate each person will eat and buy what you
>>>> need or you throw a whole bunch of food in your cart and cook it. One
>>>> method produces a lot of leftovers, the other doesn't - and your
>>>> attitude toward leftovers will influence your shopping personality.
>>>>
>>>> --
>>>
>>>Then what about things like salad? Unless you are lucky enough to have a
>>>store that sells things like greens in bulk (and you can just buy the
>>>amount
>>>you need), you will have a lot of leftovers if you want a salad that
>>>contains a lot of things. I have yet to see a store that sells one green
>>>onion. Or six cherry tomatoes. This is why we often buy salad from the
>>>salad bar. Costs a lot more but much less waste.
>>>
>>>I even buy from the salad bar when I am making a pasta salad or meatloaf.
>>>Otherwise I have either a ton of food or a ton of leftover vegetables.
>>
>> Any garden salads I prepare at home are of the "chef salad" genre, the
>> salad is pretty much the entire meal, may also accompany a bowl of
>> soup and crackers/bread. I may place a bit of lettuce and a couple
>> slices of tomato on a ham sandwich but I'm not going through prepping
>> ten kinds of veggies, a little of this/a little of that, just to make
>> a saucerful of salad that I can scoff down with four forkfuls... yoose
>> want a salad as a widdle side dish dine out, at home my salad is my
>> meal. Just about every week I prepare a 24 cup bowl chock full of
>> garden salad, at serving I often add pasta, cheese, canned beans,
>> tuna, cold cuts, chicken, sardines, etc... something different each
>> day until it's all gone. The produce will stay just-made fresh at
>> least four days when tossed with the juice of a fresh lemon or lime,
>> or even a splash of vinegar. I don't remember ever having to toss any
>> due to spoilage. Yummy: http://i56.tinypic.com/rldfn9.jpg
>
>I used to eat big salads all the time, but sadly I can't digest them any
>more.

The fiber in salads prepared in gelatine (JELLO) will become maserated
so are far easier to digest... they also keep longer in the fridge.
The variety of such salads are limited only by imagination... there
are so many flavors and besides veggies of all kinds they can also
contain fruits, cheeses, and meats in all combinations. Veggies can
be minced/shredded fairly fine and folded into cottage cheese, then
layered with flavored gelatine/aspics

Steve B wrote:

> Thank you. I've been taking coumadin now for nearly nine years. I didn't
> know any of that.
>
> Now, back to the question. Just out of curiosity, and since I have a blog
> and a book that covers this very topic, does anyone have anything relevant
> to add regarding their own limitations.
>
> And yes, people who are on coumadin CAN eat anything. It's just that they
> risk spontaneous hemorrhaging. It's that simple.
>
> Steve

Nooooooo, when they eat excessive unusual amounts of Vit K rich veggies
they risk reversing the effects of the coumadin. That would be faster
clotting, not hemorrhaging.

"Goomba" > wrote in message
...
> Steve B wrote:
>
>> Thank you. I've been taking coumadin now for nearly nine years. I
>> didn't know any of that.
>>
>> Now, back to the question. Just out of curiosity, and since I have a
>> blog and a book that covers this very topic, does anyone have anything
>> relevant to add regarding their own limitations.
>>
>> And yes, people who are on coumadin CAN eat anything. It's just that
>> they risk spontaneous hemorrhaging. It's that simple.
>>
>> Steve
>
> Nooooooo, when they eat excessive unusual amounts of Vit K rich veggies
> they risk reversing the effects of the coumadin. That would be faster
> clotting, not hemorrhaging.

Maybe you ought to have a wee look at his 'blog and book' on the subject

--
--
https://www.shop.helpforheroes.org.uk/

Ophelia wrote:
> "Goomba" > wrote in message
> ...
>> Steve B wrote:
>>
>>> Thank you. I've been taking coumadin now for nearly nine years.
>>> I
>>> didn't know any of that.
>>>
>>> Now, back to the question. Just out of curiosity, and since I
>>> have
>>> a blog and a book that covers this very topic, does anyone have
>>> anything relevant to add regarding their own limitations.
>>>
>>> And yes, people who are on coumadin CAN eat anything. It's just
>>> that they risk spontaneous hemorrhaging. It's that simple.
>>>
>>> Steve
>>
>> Nooooooo, when they eat excessive unusual amounts of Vit K rich
>> veggies they risk reversing the effects of the coumadin. That would
>> be faster clotting, not hemorrhaging.
>
> Maybe you ought to have a wee look at his 'blog and book' on the
> subject

O, you do know that Goomba is a nurse? (BTW, Merry Christmas!)

"Dora" > wrote in message
...
> Ophelia wrote:
>> "Goomba" > wrote in message
>> ...
>>> Steve B wrote:
>>>
>>>> Thank you. I've been taking coumadin now for nearly nine years. I
>>>> didn't know any of that.
>>>>
>>>> Now, back to the question. Just out of curiosity, and since I have
>>>> a blog and a book that covers this very topic, does anyone have
>>>> anything relevant to add regarding their own limitations.
>>>>
>>>> And yes, people who are on coumadin CAN eat anything. It's just
>>>> that they risk spontaneous hemorrhaging. It's that simple.
>>>>
>>>> Steve
>>>
>>> Nooooooo, when they eat excessive unusual amounts of Vit K rich
>>> veggies they risk reversing the effects of the coumadin. That would
>>> be faster clotting, not hemorrhaging.
>>
>> Maybe you ought to have a wee look at his 'blog and book' on the
>> subject
>
> O, you do know that Goomba is a nurse? (BTW, Merry Christmas!)

Indeed I do, Dora, that was the point <g>

... and Merry Christmas to you too

--
--
https://www.shop.helpforheroes.org.uk/

Steve wrote on Tue, 21 Dec 2010 08:37:42 -0800:


> "Goomba" > wrote in message
> ...
>> Steve B wrote:
>>> "Leon Manfredi" > wrote in message
>>> ...
>>>> Make a Stir Fry Broccoli.....
>>>
>>> How many here cannot eat broccoli because of coumadin or
>>> other reasons?
>>>
>>> Steve
>>
>> People on coumadin most certainly *can* eat broccoli and
>> other vegetables containing Vit. K. They can eat these
>> vegetables in a routine or consistent basis and not as an
>> occasional pig-out. Their labs will reflect the consistent
>> intake and their dose of coumadin will be prescribed to meet their
>> needs.

> Thank you. I've been taking coumadin now for nearly nine
> years. I didn't know any of that.

> Now, back to the question. Just out of curiosity, and since I
> have a blog and a book that covers this very topic, does
> anyone have anything relevant to add regarding their own
> limitations.

> And yes, people who are on coumadin CAN eat anything. It's
> just that they risk spontaneous hemorrhaging. It's that
> simple.

Don't you have your clotting time measured systematically like once a
month? By the way, it's a long time since the generic warfarin replaced
coumadin but the term "Coumadin Clinic" is still used.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Goomba" > wrote in message
...
> Steve B wrote:
>> "Leon Manfredi" > wrote in message
>> ...
>>> Make a Stir Fry Broccoli.....
>>
>> How many here cannot eat broccoli because of coumadin or other reasons?
>>
>> Steve
>
> People on coumadin most certainly *can* eat broccoli and other vegetables
> containing Vit. K. They can eat these vegetables in a routine or
> consistent basis and not as an occasional pig-out. Their labs will reflect
> the consistent intake and their dose of coumadin will be prescribed to
> meet their needs.

I don't eat it mostly because I don't like it when cooked. I can not eat
even a tiny amount of cooked broccoli in a dish. It just ruins it for me.
I can eat a crown of it raw, doesn't bother me tastewise. But... It's a
goitrogen. And I don't digest it well at all. So mostly I just do not eat
it.

"James Silverton" > wrote in message
...
> Steve wrote on Tue, 21 Dec 2010 08:37:42 -0800:
>
>
>> "Goomba" > wrote in message
>> ...
>>> Steve B wrote:
>>>> "Leon Manfredi" > wrote in message
>>>> ...
>>>>> Make a Stir Fry Broccoli.....
>>>>
>>>> How many here cannot eat broccoli because of coumadin or
>>>> other reasons?
>>>>
>>>> Steve
>>>
>>> People on coumadin most certainly *can* eat broccoli and
>>> other vegetables containing Vit. K. They can eat these
>>> vegetables in a routine or consistent basis and not as an
>>> occasional pig-out. Their labs will reflect the consistent
>>> intake and their dose of coumadin will be prescribed to meet their
>>> needs.
>
>> Thank you. I've been taking coumadin now for nearly nine
>> years. I didn't know any of that.
>
>> Now, back to the question. Just out of curiosity, and since I
>> have a blog and a book that covers this very topic, does
>> anyone have anything relevant to add regarding their own
>> limitations.
>
>> And yes, people who are on coumadin CAN eat anything. It's
>> just that they risk spontaneous hemorrhaging. It's that
>> simple.
>
> Don't you have your clotting time measured systematically like once a
> month? By the way, it's a long time since the generic warfarin replaced
> coumadin but the term "Coumadin Clinic" is still used.
>
> --
>
> James Silverton
> Potomac, Maryland

Yes, I am on coumadin maintenance, and have regular blood tests. I had a
brain fart when I said that excessive green vegetables high in K caused
hemorrhaging, but rather thickened blood leading to blood clots. I was just
flustered that someone would take the time to spout their intellect instead
of simply answering a simple question.

Steve