*new thread* Michael Thurmond food tips and recipes...
23 years ago
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Michael Thurmond 's 6 week makeover
Comments (44)Happy belated Thanksgiving- well, I have been trying to keep up with the posts and AnnieB, your results are great! Good for you!!! I read my original post and I made an error, at 3 weeks I had lost 15 pounds. Well, I got off the plan due to a trip to Paris (no way I am giving up wine, cheese and chocolate when I am in the good food capital). But I am back on the palan and it feels great to see the scale moving again. 18 down and only 30 more pounds to go. We are snowed in here and I am fighting the urge to eat warm, comfort foods! So I am off to make some tuna! If anyone has some good recipes, I would love to see them! Thanks!...See MoreTips & techniques----let's start a new thread!!
Comments (16)Thanks for the tips, everybody. I'm going to try the buttermilk and spices. I hadn't been back to this thread for a while. I went back to read the old posts that I had made --- well, I'm sorry to say that I haven't been cooking like I first started. About a year and a half go, my Dad got sick and I spent about 2 months with him before he died ---- then I came home and the acid reflux that my husband had in one of my posts -----turned out it was really blockage in his arteries and had to have emergency open-heart surgery. He's doing okay now, much better in fact, but has numbness in one of his legs where they took a vein out (I think). Please, if you have someone who has a lot of acid reflux, make them go and get checked for heart blockage. The Dr. said that acid reflux masks a lot of heart problems. But, anyhow, I got away from the once-a-week, or once-a-month cooking. And I went back to work and, so---I've let a lot of things in the kitchen slide. I would really like to get back into it. When I was cooking large portions -- I found that the chicken legs and all of the turkey froze well. Once, I used the containers that you buy the frozen meals in---for my meal container and just put that in a zip-lock bag. Now, if I can collect 30 or so of them---well--- One of my biggest obstacles is gettin DH to try these meals. Funny, he buys the ones at the grocery and eats that rubber-looking chicken! haha And some of those green beans are horrible in those meals. Keep up the good tips. Yes, the economy seems to be taking a downturn. I'm just thankful that I have money to buy food. I know that people with large families must spend a small fortune at the grocery....See MoreYour Best Stay Fresh Longer Food Storage Tips !!!
Comments (10)Two adults here, as well. Wasted food is the most expensive food you purchase, so I do careful meal plans to help reduce that "forgotten" something-'er-other, especially in the crisper drawer. I dehydrate, freeze, or vacuum seal with a FoodSaver for longer storage. Instead of waiting for the celery go go limp, I'll dehydrate a portion of it. Works great in soups, casseroles, etc. I also dry the celery leaves. Can't get all those mushrooms used? Slice and dehydrate them. I make entire soup mixes with a wide variety of dehydrated foods. We eat dehydrated zucchini as a substitute for potato chips. Hard cheese keeps longer in FoodSaver bags. When grapes are on sale, I'll stock up and freeze them in FoodSaver bags. I like the green bags for bananas, as well as freezing or dehydrating bananas when I can get a deal on them. FoodSaver canisters are great for leaf lettuce and fruit in the refrigerator. They keep much longer when vacuum-sealed. When potatoes are buy a 5# bag - get one free, I make them into mashed potatoes and freeze them in dollops and vacuum seal the dollops in FoodSaver bags. Otherwise, we'd never be able to use 5#, let alone 10#... I also cook and mash sweet potatoes and dehydrate them on the fruit roll-up trays. When crispy-dry, I run them through the blender and make sweet potato powder. Reconstitutes to make mashed sweet potatoes by adding hot water. I do the same thing with tomatoes for tomato powder. Reconstitute it with water for making pizza sauce, etc. It's amazing how many tomatoes you can get in a quart jar when you dehydrate them, and even MORE when you make tomato powder. Ripe fruit can be made into fruit roll-ups. You can dehyarate yogurt. I even dehydrate lean cooked meat cut into 1/2-inch cubes. After they are dry, I package it in FoodSaver bags and stick it in the freezer. Make sure your refrigerator is 40°F, or colder, and your freezer is 0°F or colder. Food degrades faster when those temperatures are warmer. -Grainlady...See More10/27/15: Tips & recipes & thoughts to healthy life and healthy roses
Comments (63)JESS: Thank you for the pics. & neat info. about Badger .. I really enjoy learning about the animals in South Africa. One cup of chicken manure per bush is TOO MUCH. In a British rose forum, a lady burnt her roses by using chicken manure once a month. In my cold zone, I use chicken manure VERY SMALL amount when the temp is cool & rainy. Folks use Rose-Tone (has chicken manure) once a month for roses in pots. But that has only 1/6 chicken manure. I would use only 1/2 cup, 1 cup would be too salty. I killed a rose by mixing 1/2 cup of chicken manure in the planting hole. When chicken manure touches the root, it kills the root, best to dilute ONLY 1/2 cup with soil before spreading around the bush. I started a new thread, "10/30/15: Bad habits, good habits, rose & health tips, recipes." http://forums.gardenweb.com/discussions/3473294/m=3/10-30-15-bad-habits-good-habits-rose-and-health-tips-recipes...See More- 23 years ago
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