On 9/14/13 5:21 PM, Nancy Young wrote:

> It's my favorite, too. I even have it plain, maybe with a little
> powdered ginger, if I'm on liquids. It's good.
>
> nancy
>

Last time I read it in Cooks Illustrated or Consumer Reports (I forget
which?) Swanson's Organic Chicken rated best. But I don't recall if
Costco's was included in that test, just other assorted brands both
organic and not.
I've been purchasing Costco's Organic myself and have been pleased.
Before that I always purchased the Swanson's Organic. I need to make
some of my own but just haven't made the time and love being able to
just grab a brick of it out of the pantry on short notice instead of
having to defrost some from the freezer.

On Sat, 14 Sep 2013 17:55:50 -0400, Goomba >
wrote:

>On 9/14/13 5:21 PM, Nancy Young wrote:
>
>> It's my favorite, too. I even have it plain, maybe with a little
>> powdered ginger, if I'm on liquids. It's good.
>>
>> nancy
>>
>
>Last time I read it in Cooks Illustrated or Consumer Reports (I forget
>which?) Swanson's Organic Chicken rated best. But I don't recall if
>Costco's was included in that test, just other assorted brands both
>organic and not.
>I've been purchasing Costco's Organic myself and have been pleased.
>Before that I always purchased the Swanson's Organic. I need to make
>some of my own but just haven't made the time and love being able to
>just grab a brick of it out of the pantry on short notice instead of
>having to defrost some from the freezer.

Making stock or broth is a cold weather venture for me. I need night
time temperatures to get cold so that I can cool the covered pot out
on the deck before I put containers of it in the freezer. I have
enough chicken, ham, beef and pork broth in the freezer to make soups.
I just don't have any in small containers suitable for rice and the
like.
Janet US

On 9/14/2013 5:42 PM, sf wrote:
> On Sat, 14 Sep 2013 17:21:26 -0400, Nancy Young
> > wrote:
>
>> On 9/14/2013 2:54 PM, Janet Bostwick wrote:
>>> I've been using Costco's organic chicken stock. It seems to have more
>>> flavor without the unpleasant (to me) after taste of other boxed
>>> broth.
>>
>> It's my favorite, too. I even have it plain, maybe with a little
>> powdered ginger, if I'm on liquids. It's good.
>>
> Try slices of fresh ginger and you'll never go back.

No doubt. I'll plan ahead next time.

nancy

On 9/14/2013 5:55 PM, Goomba wrote:
> On 9/14/13 5:21 PM, Nancy Young wrote:
>
>> It's my favorite, too. I even have it plain, maybe with a little
>> powdered ginger, if I'm on liquids. It's good.

> Last time I read it in Cooks Illustrated or Consumer Reports (I forget
> which?) Swanson's Organic Chicken rated best. But I don't recall if
> Costco's was included in that test, just other assorted brands both
> organic and not.

It's been a while, I really forget which Swanson's I used to buy,
just that I bought it in the carton, low sodium. It's not that it
was bad, but I do sometimes have the broth more or less plain, and
I most definitely liked the Kirkland better.

Heh, sounds like I'm drumming up business for Costco again. I was
going to mention it earlier but decided against it until Janet
brought it up.

> I've been purchasing Costco's Organic myself and have been pleased.
> Before that I always purchased the Swanson's Organic. I need to make
> some of my own but just haven't made the time and love being able to
> just grab a brick of it out of the pantry on short notice instead of
> having to defrost some from the freezer.

When I did a lot more cooking, I would make my own, too, but truth is,
the containers take up a lot of room in my freezer and add to that I
like the Kirkland, that's the way the cookie crumbles.

nancy

"sf" > wrote in message
...

> Nutmeg is a flavor I don't like in savory dishes - even the slightest
> trace ruins it for me. I'm a big girl and don't feel a need to be a
> slave to recipes, so I leave it out.

There ya go!

Cheri

On Sat, 14 Sep 2013 17:55:50 -0400, Goomba >
wrote:

> and love being able to
> just grab a brick of it out of the pantry on short notice instead of
> having to defrost some from the freezer.

That's the beauty of it!

--
Food is an important part of a balanced diet.

On 2013-09-14 3:06 PM, sf wrote:
>
> I already know what nutmeg tastes like in savory sauces and don't like
> it. That's why I will leave it out.

Are you talking about bottled grated nutmeg or freshly grated? There is
a world of difference. I never used to like nutmeg much but was
convinced I should buy some nuts and grate them. A little goes a long
way and it is much nicer.

On Sat, 14 Sep 2013 19:09:07 -0400, Dave Smith
> wrote:

> On 2013-09-14 3:06 PM, sf wrote:
> >
> > I already know what nutmeg tastes like in savory sauces and don't like
> > it. That's why I will leave it out.
>
> Are you talking about bottled grated nutmeg or freshly grated? There is
> a world of difference. I never used to like nutmeg much but was
> convinced I should buy some nuts and grate them. A little goes a long
> way and it is much nicer.

No way on world of difference. I bought that claim hook, line and
sinker - then bought nutmegs to grate. YUCK it was just as bad, if
not worse even though I used less. I know I don't like the *flavor*,
not the type. Fresh vs preground is the same to me = ruins the savory
item it's put in.

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Sat, 14 Sep 2013 19:09:07 -0400, Dave Smith
> > wrote:
>
>> On 2013-09-14 3:06 PM, sf wrote:
>> >
>> > I already know what nutmeg tastes like in savory sauces and don't like
>> > it. That's why I will leave it out.
>>
>> Are you talking about bottled grated nutmeg or freshly grated? There is
>> a world of difference. I never used to like nutmeg much but was
>> convinced I should buy some nuts and grate them. A little goes a long
>> way and it is much nicer.
>
> No way on world of difference. I bought that claim hook, line and
> sinker - then bought nutmegs to grate. YUCK it was just as bad, if
> not worse even though I used less. I know I don't like the *flavor*,
> not the type. Fresh vs preground is the same to me = ruins the savory
> item it's put in.

I agree with you on that. Freshly grated nutmeg isn't much different at all
if you don't like the stuff.

Cheri

On Sat, 14 Sep 2013 18:24:28 -0700, "Cheri" >
wrote:

> "sf" > wrote in message
> ...
> > On Sat, 14 Sep 2013 19:09:07 -0400, Dave Smith
> > > wrote:
> >
> >> On 2013-09-14 3:06 PM, sf wrote:
> >> >
> >> > I already know what nutmeg tastes like in savory sauces and don't like
> >> > it. That's why I will leave it out.
> >>
> >> Are you talking about bottled grated nutmeg or freshly grated? There is
> >> a world of difference. I never used to like nutmeg much but was
> >> convinced I should buy some nuts and grate them. A little goes a long
> >> way and it is much nicer.
> >
> > No way on world of difference. I bought that claim hook, line and
> > sinker - then bought nutmegs to grate. YUCK it was just as bad, if
> > not worse even though I used less. I know I don't like the *flavor*,
> > not the type. Fresh vs preground is the same to me = ruins the savory
> > item it's put in.
>
> I agree with you on that. Freshly grated nutmeg isn't much different at all
> if you don't like the stuff.
>
Thank you!


--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Fri, 13 Sep 2013 17:38:45 -0700, "Cheri" >
> wrote:
>>
>>
>> I find it to be a chore a lot these days, and am always looking for easy
>> recipes that are decent. As far as the cooking goes, not too much that
>> people who have been cooking for 50 or 60 years don't already know, just
>> the
>> recipes are different.
>>
>
> Because Janet US mentioned a scalloped potato recipe in the Saveur
> issue that arrived recently, I googled and found a Saveur video about
> a hurry up method for scalloped potatoes (with cheese!) that I'll try
> tonight. http://www.youtube.com/watch?v=RFLq-Ua7nGA minus the
> nutmeg, of course.

That site is super and I had a good poke around it last night
--
--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> lol I think your appetite might need a shepherd's bit a bit bigger than
> 'wee')

Agreed. I think I'll have a wee bit more. :-D

G.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> lol I think your appetite might need a shepherd's bit a bit bigger than
>> 'wee')
>
> Agreed. I think I'll have a wee bit more. :-D

hehe


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

sf wrote:
>
> The thought of canned tuna with potatoes and cheese doesn't appeal to
> me even a little.

Didn't get to make it yesterday. I did a bicycle trail ride that
lasted much longer than I planned. Not a bad thing though. I
suspect *now* that the tuna would have been a mistake. Better not to
mess too much with a good recipe sometimes.

G.

"Gary" > wrote in message ...
> sf wrote:
>>
>> The thought of canned tuna with potatoes and cheese doesn't appeal to
>> me even a little.
>
> Didn't get to make it yesterday. I did a bicycle trail ride that
> lasted much longer than I planned. Not a bad thing though. I
> suspect *now* that the tuna would have been a mistake. Better not to
> mess too much with a good recipe sometimes.

I suppose you can mess with a recipe, provided you like the stuff you are
messing with.


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

merryb wrote:
>
> Gary wrote:
> > If that tuna addition sounds nasty to you, please write and stop me.
> > Will be a few more hours before I make it all.
>
> Stop now! Ham would be much better!

LOL! Luckily, I've slept on it and have come to my senses.
My only debate this morning is scalloped or au gratin.
I like them both.

G.

"Gary" > wrote in message ...
> merryb wrote:
>>
>> Gary wrote:
>> > If that tuna addition sounds nasty to you, please write and stop me.
>> > Will be a few more hours before I make it all.
>>
>> Stop now! Ham would be much better!
>
> LOL! Luckily, I've slept on it and have come to my senses.
> My only debate this morning is scalloped or au gratin.
> I like them both.

Would you not put ham in the au gratin too? Ham and cheese are good
together. Jill mentioned that her Mum put additions to their scalloped
potatoes and I am curious about what else would be good in there.

I didn't want to comment on the tuna because I don't like it but didn't want
to put you off)
--
--
http://www.helpforheroes.org.uk/shop/

Ophelia wrote:
>
> Would you not put ham in the au gratin too? Ham and cheese are good
> together. Jill mentioned that her Mum put additions to their scalloped
> potatoes and I am curious about what else would be good in there.

Again...some recipes are best left alone once you find a good one.
Jill's mom used the Betty Crocker recipe and I might use that one too
rather than the other I mentioned. Betty Crocker has never steered me
wrong yet.

Rather than put ham into the recipe, I think I would put separately
cooked ham plain or with raisin sauce on the plate along with plain
scalloped potatoes...add a green vegetable of your choice to finish
the plate.

That BC recipe calls for onions too...definitely good with scalloped
potatoes.

G.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> Would you not put ham in the au gratin too? Ham and cheese are good
>> together. Jill mentioned that her Mum put additions to their scalloped
>> potatoes and I am curious about what else would be good in there.
>
> Again...some recipes are best left alone once you find a good one.
> Jill's mom used the Betty Crocker recipe and I might use that one too
> rather than the other I mentioned. Betty Crocker has never steered me
> wrong yet.
>
> Rather than put ham into the recipe, I think I would put separately
> cooked ham plain or with raisin sauce on the plate along with plain
> scalloped potatoes...add a green vegetable of your choice to finish
> the plate.
>
> That BC recipe calls for onions too...definitely good with scalloped
> potatoes.

Righto

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

On Sun, 15 Sep 2013 06:17:04 -0400, Gary > wrote:

> sf wrote:
> >
> > The thought of canned tuna with potatoes and cheese doesn't appeal to
> > me even a little.
>
> Didn't get to make it yesterday. I did a bicycle trail ride that
> lasted much longer than I planned. Not a bad thing though. I
> suspect *now* that the tuna would have been a mistake. Better not to
> mess too much with a good recipe sometimes.
>

I made scalloped potatoes last night - served them with juicy, thick,
center cut pork chops & sugar snap peas. Man oh man, did that ever
hit the spot!

I cobbled together a couple of recipes (amounts vary widely for 2lbs
or 4 cups of potato slices), using the method in that video. It
tasted fantastic, but I used too much milk & flour - so it was too
saucy AFAIWC. I gave hubby a big helping and he wanted more, but I
actively discouraged him from seconds because he doesn't sleep well if
he over-does carbs at night (even if he takes his 4.5 mile walk, which
he did yesterday).


--
Food is an important part of a balanced diet.

On Sun, 15 Sep 2013 09:39:46 -0400, Gary > wrote:

> Ophelia wrote:
> >
> > Would you not put ham in the au gratin too? Ham and cheese are good
> > together. Jill mentioned that her Mum put additions to their scalloped
> > potatoes and I am curious about what else would be good in there.
>
> Again...some recipes are best left alone once you find a good one.
> Jill's mom used the Betty Crocker recipe and I might use that one too
> rather than the other I mentioned. Betty Crocker has never steered me
> wrong yet.
>
> Rather than put ham into the recipe, I think I would put separately
> cooked ham plain or with raisin sauce on the plate along with plain
> scalloped potatoes...add a green vegetable of your choice to finish
> the plate.

I think you're on the right track now. I finished my pork chops in
some leftover beer I always save for pork, which is usually oven
braised (My son and son-in-law always seem to leave an untouched,
opened bottle somewhere). Then I made a mushroom gravy using up the
last bit of mushroom ragu that was leftover from dinner the night
before.
>
> That BC recipe calls for onions too...definitely good with scalloped
> potatoes.
>
I forgot to add onions, but they weren't missed because of the cheese.
Thanks for getting dinner kick started for me last night!

--
Food is an important part of a balanced diet.

On Sun, 15 Sep 2013 09:59:32 +0100, "Ophelia"
> wrote:

>
>
> "sf" > wrote in message
> ...
> > On Fri, 13 Sep 2013 17:38:45 -0700, "Cheri" >
> > wrote:
> >>
> >>
> >> I find it to be a chore a lot these days, and am always looking for easy
> >> recipes that are decent. As far as the cooking goes, not too much that
> >> people who have been cooking for 50 or 60 years don't already know, just
> >> the
> >> recipes are different.
> >>
> >
> > Because Janet US mentioned a scalloped potato recipe in the Saveur
> > issue that arrived recently, I googled and found a Saveur video about
> > a hurry up method for scalloped potatoes (with cheese!) that I'll try
> > tonight. http://www.youtube.com/watch?v=RFLq-Ua7nGA minus the
> > nutmeg, of course.
>
> That site is super and I had a good poke around it last night
> --

Great! I liked it too. Not much of a video watcher unless I'm
looking for something specific, but I found quite a few that
interested me enough to watch them.

--
Food is an important part of a balanced diet.

"Gary" > wrote in message ...

> homemade. Those of you that like one brand or another, next time you
> use some for a recipe, pour out a teaspoon and taste it right out of
> the can or box. All that I've tried (5 brands or so) taste like very
> weak watered down chicken gruel.
>
> G.


Why? That's like saying taste your steak right out of the package before
seasoning or anything else, it tastes like tasteless meat. It works great in
recipes, especially in place of water, like when making rice.

Cheri

On Sun, 15 Sep 2013 12:30:38 -0700, "Cheri" >
wrote:

> It works great in recipes, especially in place of water, like when making rice.

Ditto that.

--
Food is an important part of a balanced diet.

Cheri wrote:
>
> "Gary" > wrote in message ...
>
> > homemade. Those of you that like one brand or another, next time you
> > use some for a recipe, pour out a teaspoon and taste it right out of
> > the can or box. All that I've tried (5 brands or so) taste like very
> > weak watered down chicken gruel.
> >
> > G.
>
> Why? That's like saying taste your steak right out of the package before
> seasoning or anything else, it tastes like tasteless meat. It works great in
> recipes, especially in place of water, like when making rice.
>
> Cheri

Come on, that's not the same. Yes, even the canned or boxed broth is
better than water but try a very rich broth sometime and you'll never
go back.

Even the Food Network suggests *enhancing* canned or boxed broth for
better taste results.
http://www.foodnetwork.com/recipes-a...oth/index.html

G.

"Gary" > wrote in message ...
> Cheri wrote:
>>
>> "Gary" > wrote in message
>> ...
>>
>> > homemade. Those of you that like one brand or another, next time you
>> > use some for a recipe, pour out a teaspoon and taste it right out of
>> > the can or box. All that I've tried (5 brands or so) taste like very
>> > weak watered down chicken gruel.
>> >
>> > G.
>>
>> Why? That's like saying taste your steak right out of the package before
>> seasoning or anything else, it tastes like tasteless meat. It works great
>> in
>> recipes, especially in place of water, like when making rice.
>>
>> Cheri
>
> Come on, that's not the same. Yes, even the canned or boxed broth is
> better than water but try a very rich broth sometime and you'll never
> go back.
>
> Even the Food Network suggests *enhancing* canned or boxed broth for
> better taste results.
> http://www.foodnetwork.com/recipes-a...oth/index.html
>
> G.


Of course it's the same. I have made my own broth many, many times through
the years. I use the canned in many things very successfully, and I am LOL
at *Even* the Food Network suggests...as if that means anything. We were
discussing you saying to "pour out a teaspoon and taste it" and I asked you
why, when that's not how I'm going to eat it? Here's a suggestion for you.
Lets's say you're making lemonade, taste a teaspoon of the water before you
add the lemons and sugar, it tastes very watery and weak. ;-)

Cheri

On Sun, 15 Sep 2013 11:11:16 -0700, sf > wrote:
snip
>Thanks for getting dinner kick started for me last night!

It beats asking your husband what he'd like for dinner and having him
reply 'whatever you want to fix is fine by me.' The household cook,
after decades of fixing dinner, sometimes needs suggestions.
Janet US

"Janet Bostwick" > wrote in message
...
> On Sun, 15 Sep 2013 11:11:16 -0700, sf > wrote:
> snip
>>Thanks for getting dinner kick started for me last night!
>
> It beats asking your husband what he'd like for dinner and having him
> reply 'whatever you want to fix is fine by me.' The household cook,
> after decades of fixing dinner, sometimes needs suggestions.
> Janet US


For sure.

Cheri

On Thursday, September 12, 2013 7:04:32 AM UTC-5, Steve Freides wrote:
> Ophelia wrote:
>
> > "gtr" > wrote in message
>
> > news:2013091112454118701-xxx@yyyzzz...
>
> >> On 2013-09-11 19:11:18 +0000, Ophelia said:
>
> >>
>
> >>> "gtr" > wrote in message
>
> >>> news:2013091111251897419-xxx@yyyzzz...
>
> >>>
>
> >>>> Yes, homemade soup always seems to be prepared EXACTLY the way we
>
> >>>> like, even when our tastes change!
>
> >>>
>
> >>> So how is the BP now?
>
> >>
>
> >> Thanks for asking: It's under control. I was 32 then and stopped
>
> >> smoking a few years later; the BP receded. It kicked in again in my
>
> >> early 50's: I started getting what I mistakenly thought were
>
> >> migraines stemming from my sinuses. So bp medication again, and they
>
> >> vanished. Recently, I lowered the dosage yet again. Second time in 5
>
> >> years. So
>
> >> I guess I'm doing something right--or something right is being done
>
> >> TO me...
>
> >
>
> > I'm very pleased What do you think you did right? I take minimum
>
> > dosage of BP meds. I
>
> > would love to come off them.
>
>
>
> I am not a doctor nor do I play one on TV,

Playing doctor sounds like fun.
>
> -S-

--Bryan O|O

Nancy Young wrote:
> On 9/12/2013 7:05 PM, Steve Freides wrote:
>> Nancy Young wrote:
>>> On 9/12/2013 8:04 AM, Steve Freides wrote:
>
>>>> I am not a doctor nor do I play one on TV, but improving body
>>>> composition makes many of these problems go away or at least
>>>> improve dramatically.
>>>
>>> Taking a brisk half hour walk a few times a week is a big help, too.
>>> Also, I noticed a change when I started taking fish oil
>>> supplements, but I'm not a doctor either, just a satisfied customer.
>
>> Walk = good
>> Fish Oil = good.
>
> I have a good case of white coat hypertension. Some doctor told me
> I had borderline high blood pressure and wanted to talk about meds.
> Uh ... shouldn't we be talking about exercise and diet or something
> first?? I'm not getting on that medication merry go round just yet.
> Anyway, my BP is well in the normal range since.

Lots of folks have white coat syndrome. My wife's doctor had her take
her blook pressure 2x/day for 2 weeks and bring in her log - and that
was the end of it. I also was able to help my wife, who knows how to
meditate, with a simple suggestion - take your BP while lying down in
bed, then try to relax and take it again and see if you can make it
lower. That sort of bio feedback works for many people, including my
wife, and her last doctor's office BP was good.

> I just don't like to hear pills being the first solution.

Fish oil - I don't think of that as taking a pill, although I guess it
is. To me, taking a statin drug for your BP is taking a pill, and
taking fish oil is trying to improve your health and BP through diet.

> nancy

-S-

On Mon, 16 Sep 2013 11:31:44 -0400, "Steve Freides" >
wrote:
>
> Lots of folks have white coat syndrome. My wife's doctor had her take
> her blook pressure 2x/day for 2 weeks and bring in her log - and that
> was the end of it. I also was able to help my wife, who knows how to
> meditate, with a simple suggestion - take your BP while lying down in
> bed, then try to relax and take it again and see if you can make it
> lower. That sort of bio feedback works for many people, including my
> wife, and her last doctor's office BP was good.

My HMO wants us to be sitting in the chair for a full two minutes,
silent and not moving around. If the BP registers high and you
question the accuracy, you can request another test in two more
minutes. I hate it when the nurse starts chatting with you and the
sign saying SILENT is right next to me. They're much worse in the
hospital when taking BP before a procedure... there's no sign anywhere
telling them to shut up and they're yammering away asking questions
that need to be answered "now". I actually had to tell the hospital
nurse that I didn't want to talk for two minutes before she took my
BP.

--
Food is an important part of a balanced diet.

Bwrrryan wrote:
>Steve Freides wrote:
>>
>> I am not a doctor nor do I play one on TV,
>
>Playing doctor sounds like fun.
>>
>> -S-
>
>--Bwrrryan

So yer after Steve's ass... just try and deny it now, faggot! LOL-LOL

Ahahahahahahahahahahahahahahahahahahahaha. . . .

On 9/16/2013 11:31 AM, Steve Freides wrote:
> Nancy Young wrote:

>> I have a good case of white coat hypertension. Some doctor told me
>> I had borderline high blood pressure and wanted to talk about meds.
>> Uh ... shouldn't we be talking about exercise and diet or something
>> first?? I'm not getting on that medication merry go round just yet.
>> Anyway, my BP is well in the normal range since.
>
> Lots of folks have white coat syndrome. My wife's doctor had her take
> her blook pressure 2x/day for 2 weeks and bring in her log - and that
> was the end of it.

I scared some doctor so bad they took my blood pressure again
after the exam. Normal. Yes, if you plan on drawing blood or
otherwise making me nervous, don't expect that's my normal blood
pressure.

> I also was able to help my wife, who knows how to
> meditate, with a simple suggestion - take your BP while lying down in
> bed, then try to relax and take it again and see if you can make it
> lower. That sort of bio feedback works for many people, including my
> wife, and her last doctor's office BP was good.

I deliberately breath slowly and try to slow my heart. It also
helps if I have been good about walking.

>> I just don't like to hear pills being the first solution.
>
> Fish oil - I don't think of that as taking a pill, although I guess it
> is. To me, taking a statin drug for your BP is taking a pill, and
> taking fish oil is trying to improve your health and BP through diet.

When I say pills, I really don't mean fish oil. I mean prescription
meds. The kinds with all the side effects like May cause bleeding or
death. Or you then have to take some other med to counteract the side
effects of the first med.

I had a bad experience with some medication and I am kind of leery
about the whole business anyway.

nancy

On Wednesday, September 11, 2013 10:18:46 AM UTC-4, Mr. E wrote:
> Another thread mentioned that Campbells soups were too salty. I
>
> definitely agree. I have really noticed this since I cut my salt
>
> intake way back. Even worse, Kraft "anything" dressings I have tried -
>
> Creamy French, Ranch, Thousand Island, Catalina- all seem very over
>
> salted. The new Castleberry's Carolina Style BBQ and Brunswick Stew
>
> seem to have become very salty since they changed manufacturers. Bad
>
> trend for these brands and other high salt content foods as far as my
>
> purchases will go.
>

Just about anything you buy 'on the aisle' will be salt laden. Take a look at such stuff as hamburger helpers, gravy mix, canned soup, etc. Better to make your own, even if it's a pain. You'll save money, too, by making your own salad dressing etc.

What I do now is put my greens and other salad stuff in a large bowl, sprinkle on some EVO, toss, sprinkle on herbs of choice, ( I made up an Italian blend), toss again, sprinkle on some red wine vinegar**. Toss and chill.
The salad is just barely dressed - no puddle of store bought dressing wasted in the bottom of the bowl either.

I have a Good Seasons copycat around here somewhere too, but I am sure it can be googled.

** I put the vinegar in an empty nail polish remover bottle, punched out one small hole. I can shake out just a few drops at a time.

On 2013-09-16 1:11 PM, Nancy Young wrote:
>
>
>> I also was able to help my wife, who knows how to
>> meditate, with a simple suggestion - take your BP while lying down in
>> bed, then try to relax and take it again and see if you can make it
>> lower. That sort of bio feedback works for many people, including my
>> wife, and her last doctor's office BP was good.
>
> I deliberately breath slowly and try to slow my heart. It also
> helps if I have been good about walking.
>
>>> I just don't like to hear pills being the first solution.
>>
>> Fish oil - I don't think of that as taking a pill, although I guess it
>> is. To me, taking a statin drug for your BP is taking a pill, and
>> taking fish oil is trying to improve your health and BP through diet.
>
> When I say pills, I really don't mean fish oil. I mean prescription
> meds. The kinds with all the side effects like May cause bleeding or
> death. Or you then have to take some other med to counteract the side
> effects of the first med.
>
> I had a bad experience with some medication and I am kind of leery
> about the whole business anyway.
>


I was taking medication for blood pressure for a while but stopped and
got more exercise and lost some weight. It was about three years ago
that I started getting angina pains, though I can't say they were
particularly painful. I only figured it was angina because it went down
my left arm.

After my heart surgery they put me back on BP medication. It tookme
months to recover from that surgery but was soon I was able I was back
in exercise mode. I also dropped 25 pounds. Is topped taking the BP
medication about 5 months after the surgery. I walk at least a mile a
day. I ride my bicycle about 10 miles a day and I have taken up
kayaking... weather permitting. Now my BP runs about 120/78 .

Julie Bove wrote:

> Hey! I have cookbooks with appalling recipes too. Doesn't mean that I
> make them!

I sometimes buy cookbooks and recipe booklets precisely because the
recipes are so disgusting. Needless to say, I do not intend to make any
such recipe.

--
Jean B.

Nancy Young wrote:
> On 9/12/2013 7:05 PM, Steve Freides wrote:
>> Nancy Young wrote:
>>> On 9/12/2013 8:04 AM, Steve Freides wrote:
>
>>>> I am not a doctor nor do I play one on TV, but improving body
>>>> composition makes many of these problems go away or at least improve
>>>> dramatically.
>>>
>>> Taking a brisk half hour walk a few times a week is a big help, too.
>>> Also, I noticed a change when I started taking fish oil supplements,
>>> but I'm not a doctor either, just a satisfied customer.
>
>> Walk = good
>> Fish Oil = good.
>
> I have a good case of white coat hypertension. Some doctor told me
> I had borderline high blood pressure and wanted to talk about meds.
> Uh ... shouldn't we be talking about exercise and diet or something
> first?? I'm not getting on that medication merry go round just yet.
> Anyway, my BP is well in the normal range since.
>
> I just don't like to hear pills being the first solution.
>
> nancy
>
>
Interestingly, I did not need a second reading at my checkup last month.
I don't know whether that is because I have lost some weight or
whether it is because I was consuming things made with coconut oil.
(ISTR that lower BP is one claim that is made about coconut oil, but I
have not gone back to see whether I have misremembered.)

--
Jean B.

jmcquown wrote:
> No, I don't need an excuse for belonging to a cooking newsgroup. I've
> been here a hell of a long time. Why? Because I'm interested in the
> discussions. I get ideas about things to cook. I get to exchange ideas
> with interesting people. That's all the reason I need.
>
> Jill

Plus it's nice to "see" folks whom you have "known" for a long time on
the group.

--
Jean B.

On 9/16/2013 2:09 PM, Dave Smith wrote:
> On 2013-09-16 1:11 PM, Nancy Young wrote:

>> When I say pills, I really don't mean fish oil. I mean prescription
>> meds. The kinds with all the side effects like May cause bleeding or
>> death. Or you then have to take some other med to counteract the side
>> effects of the first med.
>>
>> I had a bad experience with some medication and I am kind of leery
>> about the whole business anyway.

> I was taking medication for blood pressure for a while but stopped and
> got more exercise and lost some weight. It was about three years ago
> that I started getting angina pains, though I can't say they were
> particularly painful. I only figured it was angina because it went down
> my left arm.
>
> After my heart surgery they put me back on BP medication. It tookme
> months to recover from that surgery but was soon I was able I was back
> in exercise mode. I also dropped 25 pounds. Is topped taking the BP
> medication about 5 months after the surgery.

Great news.

> I walk at least a mile a
> day. I ride my bicycle about 10 miles a day and I have taken up
> kayaking...

I am dying to take up kayaking. Next summer, I'm determined.

You do get plenty of exercise.

> weather permitting. Now my BP runs about 120/78.

Good to hear.

nancy

On 9/16/2013 2:30 PM, Jean B. wrote:
> Nancy Young wrote:

>> I have a good case of white coat hypertension. Some doctor told me
>> I had borderline high blood pressure and wanted to talk about meds.
>> Uh ... shouldn't we be talking about exercise and diet or something
>> first?? I'm not getting on that medication merry go round just yet.
>> Anyway, my BP is well in the normal range since.

> Interestingly, I did not need a second reading at my checkup last month.
> I don't know whether that is because I have lost some weight or
> whether it is because I was consuming things made with coconut oil.
> (ISTR that lower BP is one claim that is made about coconut oil, but I
> have not gone back to see whether I have misremembered.)

That is interesting. I see a lot about coconut water and blood
pressure. Anyway, whatever works, I'm glad your BP is doing well.

nancy