I have a wonderful "coffee table" book by Claire Jones titled "Monet's Table." It is a pictorial history of the artists life and includes his paintings and recipes. It inspired me to do the same for my family. I am a creative artist and use that creativity in my recipes. The biggest regret I have is letting my grandparents die without getting all that history and all those recipes. My mom was NOT a cook! OMG! All she ever cooked was meatloaf, mac and cheese, and ewwwww salmon patties. OMG I forgot that dreaded liver!! I am using Word for my book. It will take me a long time, but I keep it in my head and try to photograph the family enjoying my recipes at get together s (as is pictured in the Monet book). The one they will remember fondly is cranking the ice cream in the hot summer by the swimming pool. One cranking, one sitting, everyone supervising, and then the licking of the paddle! I've got all the recipes in the book so far. We kick em up every year. I love to grow my own herbs, cure my own olives, and make my own wine from things that we grow. I will include all that in the book, and I will illustrate as much as I can with watercolor and other mediums. I like the idea you give here of sleeving the pages in plastic. Kinkos will plastic coat pages also for a price, but that is an option, and they will bind it all also. It's a project, but a fun one! Love all your ideas!! Suzi

I found a paperback that is simple to use and easier than typing everything into a computer. This book is called "THE COMPLETE BOOK OF FOOD COUNTS" By Corinne Netzer. 840 pages and it sells for $7.50. It should be in most book stores. (I found it at a grocery store). It covers calories...carbohydrates...protein...sodium...cholesterol...fat... &...fiber for almost every product you would normally use. It also gives these same counts for Fast Food Resturants. It covers brand name items; like Campbells...Dreyers...Minute Maid and Post Cereals to name just a few. It is alphabetized listing so you can find things fast. I use it all the time in working on the Healthy Eatin' Recipe book, I'm compiling. I tried to use the computer to look things up, but it was a hassel. I think you would be very happy with this book. It's so easy just to thumb through.

Have you tried fitday.com ? It is great to keep track of calories and nutrition.

OKRA AND CHICKPEAS...Vegan/Lacto When I prepare fresh okra, I always cut off the tips and the stems. Also, make sure you wash the cut okra thoroughly; otherwise, too much of the okra liquid (kids call it the gooey, slimey stuff) will get into the dish. 1 tablespoon butter or margarine 1 large onion, chopped finely 2 cloves of garlic, crushed 3 tomatoes, chopped 1 green chili pepper, seeded and finely chopped 1 pound okra 1 teaspoon ground cumin 1-3/4 cups canned chickpeas, drained Salt and pepper to taste In a frying pan, melt the butter and saute the onion and garlic until the onion is lightly browned. Then, add the remaining ingredients, stirring occasionally. Heat well and serve. ------------------------------------------- MUSHROOM SOLIANKA...Vegan "TipWorld Recipes" by Tiffany Taylor Serves 6 to 8. This Russian casserole is a tangy, unexpected mixture of mushrooms and cucumbers. 1-1/2 pounds cabbage, shredded 4 teaspoons magarine 1/2 cup water 4 teaspoons vinegar 1 onion, grated 6 ounces tomato paste 2 teaspoons sugar 1-1/2 teaspoons salt 1/4 teaspoon pepper 2 cucumbers 1 pound mushrooms Preheat oven to 375 degrees. Place cabbage in a large saucepan with butter, water, and vinegar. Bring to a boil; cover and simmer 5 minutes. Add onion, tomato paste, sugar, salt, and pepper. Mix well. Put half of cabbage mixture in a lightly buttered casserole dish. Peel and slice cucumbers; arrange on top of cabbage. Slice mushrooms; place on top of cucumbers. Add remaining cabbage. Cover and bake 1/2 hour. Per serving: 92 calories, 3 grams fat, 5 milligrams cholesterol, 13 grams carbohydrates, 4 grams fiber, 4 grams protein, 607 milligrams sodium. ----------------------------------------- ENDIVE SALAD...Vegan "TipWorld"...e-mail by Tiffany Taylor Serves 4. 6 heads Belgian endive (about 1 pound) 1/3 cup vinegar 2 tablespoons olive oil 1 teaspoon Dijon-style mustard Salt and pepper to taste 3/4 cup chopped parsley Rinse endive and cut into long, fine julienne strips. Wrap in paper towels; place in a plastic bag. Chill. Pour vinegar and oil into a salad cruet or a jar with a tight-fitting lid. Add mustard, salt, and pepper. Shake vigorously; chill. Combine endive and parsley in a serving bowl. Toss with dressing; serve at once. Per serving: 91 cal, 7 g fat, 0 mg cholesterol, 6 g carbohydrates, 4 g fiber, 2 g protein, 55 mg sodium -------------------------------------------- WHOLE WHEAT PUMPKIN BREAD...Lacto/Ovo "TipWorld"..e-mail today's recipe makes one 8-1/2 inch loaf. 1-1/4 cups whole-wheat flour 1/4 cup yellow cornmeal 1 teaspoon baking soda 1/2 teaspoon ground cinnamon Dash of teaspoon ground nutmeg Dash of salt 1/3 cup unsalted butter 2/3 cup sugar 1 cup cooked pumpkin 3 egg whites 1/2 cup water 1/4 cup raisins 1/4 cup chopped walnuts Dry mix the flour, baking soda, nutmeg, and salt together. In another bowl, mix the...