Thanks - I will probably use the big crockpot then, esp. since it has a "Keep Warm" option that might be perfect to maintaining the 115F. I do have to get some powdered milk. I wish stores here would mark down milk - the cheapest I can find it is $2.52/gal at BJs. Still lots less than yogurt though (and last week DD was on a yogurt kick, I had bought some store brand on sale and then discovered it had artificial sweeteners in it, so DH ate that and I bought her a quart of organic and was adding blueberries, homemade jam, etc. to it). Now, don't get grossed out but I have about a quart of whole milk that "sell by" date was Jan 2, I bought a half gallon for baking at Xmas and we don't drink whole milk, it smells a little sour (I was thinking of using it in place of buttermilk) but isn't chunky - could I use this for yogurt?

If it ends in the word "food"...it is not real cheese...it is a product of cheese... I remember in Weight Watchers they always made sure you understood to use only the packages that said American cheese. and told you to stay away from those packages that said American cheese "food" or "product" I know...that doesn't answer your question...but I actually remembered something and I wanted to share it...LOL My answer to your question is yes I believe it is Velveeta I love cheese potatoes...we always use cheddar and shred it for our au gratin potatoes. patti

I live the Virgin diet every day. It should be called the Virgin Lifestyle. This is a good diet for people with intolerances and who have a very difficult time losing weight, but it's great for everyone I think because it makes complete sense and is super natural. It's a ten-week plan to lose weight and discover intolerances. Take out 7 foods for three weeks then reintroduce them one at a time for the next seven weeks. Below I've explained the reasons for taking out these 7 foods. Gluten: contains lectins that bind to insulin, which creates insulin resistance and can make your blood sugars rise, making it hard to lose weight. Gluten is also an inflammatory. Soy: a phyto-estrogen, a plant source of the hormone estrogen. It's also heavily genetically modified. Dairy: like gluten, acts as an isulin resistant. It's nearly impossible to find hormone-free milk. So, hormones and rising blood sugar=acne and fat. There are studies out there that show countries with the highest dairy consumption have the highest levels of osteoporosis. On the contrary, countries that rely on calcium rich foods have a much lower rate of osteoporosis. I've read that the pasturization process of milk breaks down the protein that allows our bodies to absorb the calcium. I believe all this but there is still a huge debate about it. Corn: inflammatory and a high-glycemic food Peanuts: inflammatory and high in lectins. Eggs: inflammatory. If you have sensitivity to corn and soy, eggs might affect you because the chickens are probably fed corn and soy. I have a huge intolerance to fat so another reason eggs bother me. Sugar: we all know that's bad! And don't be fooled by agave necter...higher in fructose than high fructose corn syrup. I'm 5'8 and was 148 lbs. I'm now 135 and holding. In two weeks, my injured knee from subluxation over a year before wasn't hurting and felt stronger. My ankles reduced by 1/2 inch, something I thought was genetic but I guess was just excess fluid. I never really had bad acne, but what I did have cleared up and my blackheads reduced significantly. Also, my menstrual cycle went from seven days to three. My head felt clearer and I had more energy. I rarely have wind or bloated belly as well. The cellulite on my legs reduced by about 50%. I made a point to not exercise the first three weeks to see how effective just changing my diet was. ALL these changes happened without exercise, though of course after the three weeks I went back to yoga. I don't think everyone needs to cut out all of these foods. I also know some people won't have as many changes as I did. But I don't see how it will hurt to try, just to see what changes might happen to you! I think JJ knows what she's talking about. In regards to sticking to it, I cheat every once in a while but I usually feel so bad when I do that I find myself cheating a lot less. Good luck!

Hi Marti, I found "our" question answered...see link :( Many people have asked this... A. I found this on that Stove Bright website. Looks like we all should start shopping for a new unit : Q: My (oven/gas range/electric range/stovetop) has a glossy porcelain coating which I want to recoat. Will your high-temp paint meet my needs? A: No one, to our knowledge, makes such a paint coating. Our high-temp paint product, Stove Bright, is designed to withstand very high temps on woodstoves, steampipes, boilers, etc., but it is not a "porcelain" type product and will not stand up to the demands required of a porcelainized cooking unit. It is not glossy, so food and grease would stick to it and it would not clean up very easily (it is not FDA approved for food contact either). Appliance paint would provide the desired glossiness but probably won't stand up to the heat requirements. There is no good alternative. Reporcelainizing or electro-static epoxy recoating are alternatives (check your Yellow Pages), but have heat limitations around the burners. There has been some success with powder coating (especially the darker colors) but you would have to disassemble your stove for processing. The relative merits of attempting to recoat an older cooking unit (an expensive process) should be compared to the cost of replacing the cooking unit. Time to burn another receipt, I need to order a fridge :( so Mr. Magic stays for now. He roasted chicken wings tonight so looks aside he's not too bad !!! Here is a link that might be useful: finishing website