When my father went through chemo he lost weight as if it were falling off him. The chemo dulled his appetite to the point that he didn't want to eat anything. I'd imagine George is experiencing something like this: He probably just can't bring himself to eat right now. It has nothing to do with what his priorities "ought" to be. If I were Leone (hi, Leone!) I'd be "into" anything that helps George put the weight back on. Those sorbet and ice cream experiments sound fab to me. Wouldn't mind having a sample of all of them right now! Karen

French Vanilla Ice MIlk (this is similar to what my mother used to make) French Vanilla Ice Milk viewed 5533 times Categories: Dessert, Frozen Desserts, Frozen Yogurt, Low fat Freezing Time: 2 hrs. This recipe is from Butter Busters by Pam Mycoskie. The nutrition info per sugar serving is as follows: 132 calories, 0.2g fat (2%), 2mg cholesterol, 0g fiber, 6g protein, 26g carbohydrate, 94mg sodium. For the Sweet and Low recipe its 102 calories and 18g carbohydrate. 1/2 cup Sugar OR 1/4 cup Sugar AND 3 packets Sweet 'n Low 2 tablespoons Cornstarch 3 cups Skim milk 1/4 cup Water 1/2 cup Egg Beaters 2 teaspoons Vanilla In a large saucepan, combine sugar and cornstarch. Gradually add milk and water, stirring constantly. Over medium heat, bring mixture to a boil, stirring constantly. Remove from heat and stir in vanilla. Pour into an 8 x 8 x 2" metal pan. Freeze until ice crystals form around the edge of pan, about an hour. Spoon into a large bowl. Beat at high speed until smooth. Return to pan. Repeat freezing and beating step once. Freeze until firm. Serve immediately

Lars : It is a shame you can't make good Waffles without Cream. Here is a recipe for Waffles you will love. Give them a try and let me know !!! LOUÂS Pancakes and Waffles Recipe Light, Crispy but Tender. 2 ½ cups milk ( IÂve been using powdered milk) 2 eggs ( separated ) . 1/3 cup of veg. Oil 2 tablespoon of vanilla Pinch of salt ½ cup Sugar 1 cup of Wheat Flour 4 teaspoons Baking Powder All Purpose flour --------------------------------------------------------------------- Mix Pancake Batter: Put the first 6 ingredients ( except egg whites ) in a mixing bowl and beat until smooth. Put in the Wheat flour, Baking pwd. and some All Purpose flour. Beat until smooth. Add enough flour to thicken slightly, (were it leaves ripples while mixing ) not thin and loose. Beat the egg whites with a teaspoon of sugar, until peaked. Add ½ the egg whites to the batter and fold in easy. Beat the other ½ of the whites until very stiff and fold these in also. After the pancakes are cooked, I put plastic in between for freezing. For Waffles: Thicken a little more, to where you have to move it around with a spoon, when it is put on the waffle iron . Then do the egg white thing as in the pancake batter. When baked I cool them fast on a rack and put them in a plastic bag, and right in the freezer. If you overcook a little, dampen slightly with water, before you put them in the toaster oven. As for the waffle iron , I have a very old round one with adjustable heat Range. You will have to adjust to your Waffle Baker. It makes a waffle about ½ inch + thickness. For me this is just right, for the amount of butter and syrup that you can put on top. I found one to match at Macy's it is a Cusineart. I donÂt use the Belgium Waffle Maker ; except when IÂm adding Ice cream and fruit topping , because itÂs too much waffle for the amount of syrup and butter. But may be good for you.! If I want a Belgium Waffle, I just make a double decker and put fruit or whatever filling in between. Then you have more cooked surface area , on the Waffles.

Freezer bowl must be well FROZEN. One of the first things I did when I arrived at my summer home last week was place the bowl (have the same ice cream maker that was on sale at Kohl's) in the freezer, BUT I had forgotten freezer was turned to low during the off season. My daughter checks the house but doesn't need the freezer. Well after 24 hours I went to make us ice cream; mixing instant chocolate pudding and cup of heavy cream and 2 cups of half and half. Have made this many times it's like a fudgecicle, OOPS! very cold rich chocolate "milk", but I froze the "non ice cream" anyway, did freeze well and tasted great, just not "ice cream". Yesterday with the freezer now turned up and the bowl well frozen I used 1 cup lactose free chocolate milk 1 cup heavy cream and had a very nice soft serve ice cream. Since homemade ice cream made with out alot heavy cream seems to freeze very solid, (something about this type of machine not mixing in a lot of air) I place the ice cream in single serving containers and freeze that way instead of making one large container. There are many recipes on the web for homemade ice cream. If you missplace your booklet from your Crusinart ice cream maker I also found that one on line. Here is a site for "easy ice creams" haven't tried any yet but will be making one with orange juice today before I drink all the OJ. Sue Here is a link that might be useful: Homemade ice cream