K8memphis

Oh whoops, you said wheat based pancakes didn't you? My recipe is of course oat based but they come out like a wheat flour based pancake.

Wait wait. I haven't made them in eons but I think it's the Hungry Jack Buttermilk pancake mix that you only add water to that makes astonishingly wonderful pancakes. They are crazy good. But of course one must adjust the water as has been stated to your particular pancake liking. But we just had some pancakes at the Sunday brunch at the Thornton River Grille in Sperryville Virginia. Glory, I'd like to have that recipe to share with y'all. They had a pleasant crunchy chewy exterior and a tangy soft meltilicious interior. Here is how I make pancakes now and they are very good. You can make them fat but I like them thin the best.

Few treats are as easily accessible to each of us and are as wonderfully rewarding to make and eat and share as fries. Thank you exponentially so for all the work. My favorites are the teeny eeny weeny skinny ones nice & crunchy.

Just purely by the photo some of them seem sogged out a bit too much, the two on the right especially and the top of the one in the middle. Could just be the light reflecting on the oil. They don't look dry enough look a bit sogged out in oil to me. Let me hasten to say thank you so much for going through the technical jig saw puzzle to get the photos to everyone. Were they saturated at all in oil when you ate them? So I re-read everything and yes you confirm that they had absorbed oil. Did you rinse them off in water and dry them before frying? Just curious.

When I said no carbs at all--that's what I do for a two week period when I need to. I've done that like once a year for the past three. If I didn't gain weight back I wouldn't need to do it again. So I'm being real good this time. Don't wanna gain that weight again. I think I got that 'carbs beget carbs' line from a Soutbeach book it's so true.

My mom made the best pierogies evah. Y'know what I just thougth of? Chef-boy wrote down her recipe. Because of it being great food for cyclists, way before he knew he'd be a Chef. This just weeks before she passed. I have it laminated somewhere. But God bless Mom if she didn't make batch after batch after batch and freeze them and save them all up as best she could until we could come to visit her (500 miles away). I know my brother who lived nearby would dip into the supply but shoot I would too if I lived closer. However, Mom's recipe was one of those tough little bugger doughs that you had to roll out each one decidedly back & forth over & over. Way difficult to roll out but way too wonderful in the eating thereof. So I found a recipe printed in the newspaper of all things and you could roll out a whole sheet of it and cut happy little circles, plop in the filling and you know the rest. So I made that kind. Mom wanted to hurt me. But man I'm far too lazy to arm wrestle the kind she made. Am I bad or what! Had cream cheese in the dough. But she used dry cottage cheese in her potato ones, loads of onions and she made sour kraut pierogies. After a while she could no longer find the dry cottage cheese I think so she drained regular cottage cheese. I think bavarian sauer kraut are the best. Then when you fry them--oh yeah, y'know how they stick like glue to the pan? Well if you lightly flour them they will not stick (y'know after you boil them, lightly four) Well then don't forget to serve them with sour cream. We never learned any Polish and as kids we mangled the word Pierogi pronouncing it p'doggie and that stuck as our family name for them. So one time, we were all grown & making a big hub bub of having p'doggies and my daughter woke up from her nap and said sleepily, "I want some puppies" So if I could eat that way anymore I would make cheater pierogis and just make some great cheesy salty peppery mashed potatoes and fry some homemade noodles and combine it all. Serve once again with sour cream. mmm

My staple for lunch is a big salad. I buy the styrofoam carry out trays and just make me a cool salad. I place my fork and napkin and salad dressing on top of the closed box and wrap the whole thing in plastic wrap so it's easy to carry. I cut up everything into a big bowl and eat off one salad for several days. I chiffonade the romaine and I make the big crunchy chunks of packed iceberg lettuce. Then daily I place the greens & stuff in the box and add toppings like some canned beans like black beans or garbanzos sometimes, kidney beans or whatever and use a tablespoon or two of that depending on how much other protein I have, a big dollop or two of low fat cottage cheese and balsamic vinegar and oil or ranch. A few nuts maybe. Then sometimes I sub in some nice chicken or turkey or tuna or something for the beans. I like the raspberry balsamic vinegar. Dunk my triscuits in the leftover dressing. Works for me. I love to not have to think about my meals. Southbeach has a couple nice refrigerated deli meals and a couple nice frozen meals. Love to grab a box & go. I got sick on thier frozen pizza when it first came out so I'm not recommending that one. But salads are my lunch. Oh yeah and most importantly I cook a nice fresh perfectly timed hard boiled egg and shred it on top. It wilts the salad a bit nicely and I love the egg on there. I add the dressing right before I eat so the salad does not sog out. salad salad salad For me, going cold turkey on no carbs at all is how it works best. Everybody is different. I'm headache free by the third day for sure if not the second. I mean I'm off sugar for the rest of my life. I do not use sugar at all like I used too. Sugar is not my friend. While on vacation there was no choice a time or two so no worries but ixnay on the ugarsay for moi. Three years now. Sometimes for lunch I will grab a cheese stick and wrap some nice lunchmeat around it. Easy peasy. If I felt like it some cilantro mayo in there would be dynamite, but I don't usually make a fuss. The salads take enough effort.

I like Bugles. My carb loving cat loves chili cheese bugles. He can hardly control his kittyself. They are far and away his favorite. It's hysterical. I'm laughing just thinking about it.

And the splurging once a week is after spending over a year on the diet and maintaining my bmi (body mass index) in a good way. I mean it just all depands on what you want. You wanna eat sugar more than you want to be low carb then you've made your choice...but you gotta be some kind of committed to stick to it. But truly as Rona said, you need to research it out for yourself and get an understanding of how it can work for you. Which regimine would be the one you would like best if indeed there is one. But yes, no sugar. After the withdrawal, you're fine. It is an addiction.

Y'know for me, yes I should be and usually am that militant overall. Because the issue for me is that this daliance will likely set off a carb craving. Carb cravings are ultimately insatiable plus I have the added motivation that it will eventually make me ill. Y'know what it's like to be hungry for something and never figure out what it is though not for trying? I mean you're eating everything in sight, that's a carb craving. Milk is not a problem though unless there's a lactose issue. It just depends on how successful you want or need to be. If your health and weight are fine, then sure, go ahead. If you want to see genuine results then you naturally would want to adhere to a prescribed diet. I use SouthBeach for my basis. It is alarmingly accurate if one sticks to it. Another thing about it for moi. The order in which I eat my food matters. I could not start my day with my dessert like hummingbirdkiss is doing. I can have the occassional pancake binge. But that is pure Southbeach--except I add the pecans which is Southbeachy too. That's how low carb low fat works for me. I've been at it about three years next month. So if I do come upon a carb craving I can look back on the day and see where I've had too many carbs, carbs beget carbs. I read that childhood diabetes is on the rise, rather dramatically too so I think it's pretty important. I'm really thankful I have restored my health to this point. It's really worth it except for the whole not getting to eat cookies all the time.

We eat beaucoups of fish. Here's a nice remoulade recipe we use all the time. horseradish, like a tablespoon or two* half as much nice dijon mustard or nice honey mustard coupla talbespoons of mayo some lemon juice, a bit then like a cup or so of plain yogurt. Easy peasy. Real good. Light and flavorful. *Just whatever is at the deli section. Creamy hot already grated horseradish.

That sounds beyond fabulous. Thanks for sharing. Apparently I'm glad I know nothing about kimkins However, this is what I do when I need a safe fix. It's adapted from the SouthBeach Diet Book Pancakes I toast in a dry skillet: a half cup old fashioned oats Whir that in a blender with: 4 egg whites a quarter cup low fat cottage cheese and some pecans vanilla and a ton of saigon cinnamon. Just make pancakes out of it. It's a thin batter. Brown them well--increases flavor. Doubling it makes enough pancakes for two people to really gorge out without ruining your life that day. Seriously. It's a phase 2 SB recipe which is the long term weight loss phase. So it does not mess (me) you up. I'd like to say how discreet I am with the sugar free maple syrup (Log Cabin) but I pour it on like I'm single handedly putting out a large forest fire. And and and a ton of fruit, blueberries, raspberries, blackberries strawberries or whatever I can find. Umm and I use the spray butter stuff as the cakes come out of the skillet. It's a dynamite safe gorge for me. Edited to say: I double it for two people. It's only a one person recipe as is.

Waitress gets a $50,000 tip and a car. Story here. "BROWNSVILLE, Texas - For nearly seven years Melina Salazar did her best to put on a smile and tend to the every need of her most loyal and cantankerous customer. She made sure his food was as hot as he wanted, even if it meant he burned his mouth. And she smiled through his demands and curses. The 89-year-old Walter "Buck" Swords obviously appreciated it, leaving the waitress $50,000 and a 2000 Buick when he died." She said he was kind of mean. He kind of made up for it huh.

My Doctor said that he thought about that, but then talked to a doc who works with The Cleveland Browns who's he's friends with and he said he sees the same thing in the new football players. I'm not really anxious per say? more like physically craving the need to move around, and it's most likely my enorphins (spelling?) trying to adjust to my new level of activiy. he'll order the test if I'm not better come Feb. Thanks again! ← I think your Doc is a dweeb. It's a simple blood test. Thyroid issues commonly show at your age and it should be checked as a regular maintenance thing anyhow. One must eat before one goes to work. End of story. ASAP, put some to go meals in the cupboard, like protein bars. Buy some nuts and have them pre-bagged ready to grab out of the frige. No excuses. signed, Mother Hen. PS. Love sliders!

I'm sure this is beyond delicious. But the idea of butter and ham in a cold spread is not appealing to me. I guess it's better if I don't know sometimes. But a half cup butter to 3 cups of ham is almost cookie dough. Ham cookie dough. I guess it's not that much different than using mayo. Just startles my senses. ← OK, K8memphis; you're a baker; what would it take to create a short biscuit dough from the above recipe? Maybe some selfrising flour and baking powder? Now I'm getting curious... ← This is getting quite tasty sounding. I think just the self-rising flour will do it. Tell yah what, we could not go wrong making walnut size rounds and deep frying them. Ooh died & gone to heaven good. We could call it putting the pig in hush puppies. Hush piggies? Raucous piglettes? With a little dipping souce of honey mustard and bourbon or rum or something. Or we could flatten them a tid and bake them. There's a reason I stay on a sugar free low carb diet. Needs clove or mace or both.

I'm sure this is beyond delicious. But the idea of butter and ham in a cold spread is not appealing to me. I guess it's better if I don't know sometimes. But a half cup butter to 3 cups of ham is almost cookie dough. Ham cookie dough. I guess it's not that much different than using mayo. Just startles my senses.

Gotcha. Exactly. That's why I keep the sugar free stuff on hand. So as I go through my day and wonderful people offer me homemade chocolate chip pound cake and peanut butter fudge and Dinstuhls' cashew crunch and boston cream pie (my mouth is not watering, it's a flood) I at least have my ace in the hole waiting for me when I get home. And I can still loose on the fudgesicles. Praise the Lord. I am very fortunate that my husband is my supporter in all this change your food forever stuff. He gets mad at me if I eat the wrong things because then I get sick. Mad in a good way though. He's for all the rabbit food I can swallow though which makes life very good. He eats it too. Shoot he does all the cooking. But with all the benefits of eating different and all the known hazards of a regular diet to my health, still I try to eat that way sometimes. Yeah and in heaven I'm stepping outside the gate to smoke too wearing 5 fricken inch heels. As soon as I confirm my reservation that is and yes, waiter, I'll have dessert.

Wow I should live to be so incapacitated. Why a chestnut platter of course! Beautiful work, great harmonies of components and stunning artistry.

And another thing about whole wheat bread, there's the spongy like grocery store type that's just colored brown and then there's the stone ground whole wheat that's got some for real tooth to it. So you gotta be careful. But HummingBK, are cyclamates a product name brand that you can purchase? I tried stevia straight, did not mix it and was not pleased with it to say the least. And I'm sorry it took three full days to get rid of your headache. That was brutal huh. Oh the other thing I wanted to talk about is, sugar-free CANDY CANDY CANDY. The real Nestles Turtles brand sugar free turtles are ok. There's not an abundance of flavor but the idea of eating a for real turtle or three pretty much makes up the difference. Now some Weight Watcher candy was on sale so I tried the milk chocolate coconut filled ones. Mmmmm. Mmmmm way good. But WW is never labeled as sugar free which is why I usually avoid it. But boy it was good. I got sick as could be on some orange jelly slices once 'cause I ate the whole bag. Oopsie. I mean it was not a big bag at all. I already knew that sweeteners with -itol on the end of the word for the name of the sweetener must be ingested in moderation. Beyond very assuredly I proved that point and yet survived to tell about it. I think that's the correct ending, like sorbitol or malitol . But I've just checked these bags and there's some sucralose 7528-105 that's kinda scary sounding. And some other weird ingredients. So maybe it's -itol and -ose endings. And the disclaimer that 'excessive consumption can produce a mild laxative effect'. (Mild my big toe) Or in other words act as a triggering device to rip your insides to shreds in continuous peristaltic depth charges. not funny. So one learns to partake in moderation or die trying. Besides three or four are satisfying because there's no sugar in there to make me crave more. The Dove raspberry filled sugar free candy is real good. Healthy Choice Fudgesicles are fabulous, only 80 or 90 calories and tastes great plus it's a milk I think so that's good. The sugar free puddings are good. And we often get the Whitman's brand toffee squares & stuff. Those are also pretty good. But I only eat the fudgesicles when I am loosing weight. When I am on maintenance I eat the candy as a nice safe splurge on a weekend is how I do it. Some other good side effects are that my eyelids firm up and do not droop. Skin tone improves, not puffy and blotchy. I sleep better. Arthritis issues are lessened. I mentioned that hot flashes are reduced. Oh and for sure I can concentrate better, improves my brain function a bit, truly. Clearly there's a ways to go in that department but sugar free has jillions of good side effects. edited to add the word depth in 'peristaltic depth charges' because that sentence is funnier now imho.

What I've determined for me is that if I find myself craving anything I have over eaten on carbs. I can tell the difference of being hungry and craving carbs/sweets. Because the craving just begets more craving for me. It's a fire that won't go out during the day. I'd have to fight it or give in and start over in the morning. So wonderful stuff like whole wheat bread would put me over the top fast. Now interestingly enough, I ate too many Regina's multi grain pita chips--oooh they were So Good and this was so not a good idea for me. Then like next day I got a SouthBeach little prepackaged meal out of the deli like a good carb lunch thing and it had pita chips--so there's pita chips and there's pita chips. But it's interesting, I can eat restaurant tortilla chips (without getting sick or gaining weight) But I can't eat potato chips successfully. I can eat barley in place of rice in soups and loose weight. I can still maintain my weight even if I do eat some white rice. I can even eat some fries & stuff y'know occassionally. But white flour or most flour products and sugar forget it. But I can get away with breading on chicken tenders in a salad or get an occassional shrimp basket with fries. No honey mustard dressing either. Or honey lime. Drat that. Have you ever tried splenda with a tid tad of honey, gets your coffee pretty sweet. You can have the sugar in your coffee and maintain your weight but I know I could not loose weight and do that. But that would risk setting off a carb craving too for me. But that's just me.

Has anyone tired the AirForce carbonated drinks at www.nutrisoda.com??? Kinda pricey but I love them. Diet Coke killeth me. My little system cannot abide the effects of my lifelong love affair with all things sugar and carbonated any longer. But this stuff is fabulous. It is made from fruit and no sugar, no aspartame or carbs. Some of it is sweetened with guava. Cool huh. Plus they add nutrients so it's actually beneficial in whatever way. Like they have a Slender for weight conscious, and a Focus to help you mentally focus and a Radiant for nice skin. They add herbs or whatever to enhance those specific areas positively. They say it's good for you. And it doesn't hurt me, so...hurray! I lost 50# on southbeach a coupla years ago and keep testing the water to see if I'm totally positive that I cannot eat a regular diet and yes if I want to maintain my wieght I cannot eat a regular diet. But there's so much stuff I can eat. I guess it's just habit to keep wanting to eat cookies even though they make me sick? Hello-o. I guess those eating habits die so very hard over and over. But anyway I've added zero nutient iceberg lettuce back into my salad world. The crunch is worth it's weight in gold. And hot flashes are minimal when I'm eating correctly. There's so many reasons to eat well.

Random thoughts. The Vahlrona in a ziplock would be better kept I think in two ziplocks or in a ziplock and in a tight can or something like that if it needs to be kept for an extended period of time. I don't think one ziplock has enough staying power, enough oomph to keep it nice. I use beaucoups of plastic wrap on products I want to preserve. Like already made stuff. I double triple wrap stuff. I once got a shipment of air brush color and it had a dang expiration date of a year from purchase. My friends' air brush colors never had a date on it. So I contacted the company as to why some & not others. They just replied that it depends on how it is stored etc. In shops where I've worked I've used the same air brush color for eons. So I still use this stuff too.

How cool How cool to see The Beauty Shop mentioned, rollers and all. I haven't eaten there in quite a while but it is an awesome and totally Memphis one of kind place. The layer cake there is amazing. Love the food. We had brunch-y type stuff last time we were there. Some incredible pancakes etc, been too long ago to remember so I guess we need to get out there. Karen Carrier also owns Automatic Slim's Tonga Club downtown across from The Peabody. She packs it out on the weekends. And the sushi place next door to The Beauty Shop. And Cielo in the Victorian Village. Another Roadside Attraction delivers fantastic catering too. Cielo has recently gone to more a tapas type menu. Man, Chef Dave was amazing there. Lobster beignets floated down from heaven melted in your mouth. Once upon a time Chef-boy worked at all those places. We should get out to The Beauty Shop. BTW-pretty sure Priscilla Presley used to get her hair done there or Elvis' Mom. I'll get my trivia straight and report back.

You had me at the cookies and then I swan dived off this cliff. Can I have some more, sir? edited to say: but I understand the have to clean like there's no tomorrow thing. I can't decorate a cake if my house is messy. I'm sure there's a name for such a mental ailment. I just have an unrelenting sense of order. It's not over achiever or perfectionism because there's the reason why one needs to clean like there's gonna be a health inspection, ie things get out of order and messy and cluttered. So anyway I love your celebration. It looks wonderful.

So yesterday we certainly circled the area looking for a Chinese restaurent we could agree on but when I took a wrong turn wound up at IHOP. But back to the story of eating at The Inn, for first courses, we had the Beet Fantasia which was wonderful, I had the crabcakes which were good and I think Jonathan had the carpaccio of herb crusted baby lamb with tabouli & rosemary mustard and my husband had the fire and ice seared tuna with daikon radish and cucumber sorbet. Lovely lovely. Second course I had the hot & cold foie gras with fig preserves. I had foie once before somewhere else and it was supposed to be served hot and it was lukewarm and not so good. This dish was served at the correct temperatures and it was wonderful. So hurray for giving foie gras a second chance. Then there were a lot of black truffle dusted diver's scallops. I'm not sure what else was at the table, I was really enjoying my course and feeding people bites. I also had a little mini slice of brioche toast for the cold fois. That fois gras dish was amazing. I knew I would like it properly crisped and warm. It was fabulous. Main courses. Jon had the parsley encursted Elysian Fields Farm Lamb Loin w/seared fois. This was probably the favorite tasting main we had. Really wonderful. Then Dennis had the Olive oil poached Atlantic Haddock with parsely risotto and ginger stewed tomatoes and stuff. Very good. Grace had the prime rib with truffled Yorkshire pudding. Very good. I had the bunny. Medallions of rabbit loin wrapped in pancetta surrounding a lillipution rabbit rib roast resting on a pillow of rutabaga puree. The presentation was superb and the whole course was perfect for me. Jonathan was amazing at hitting our tastes perfectly. Oh dessert, Dennis had the selection of sorbets, like 7 or 8 sorbets with some clever cookie dealies. I got so enwrapped in my dessert I forgot to get bites of his. Grace had the mint ice cream with the chocolate cap that melts down into the glass when the hot fudge is poured over. Splendid but she was kinda stuffed at this point. And Jonathy got the cheese cart. What an experience. The cheese cart was so so way way cool. It's an actual 1/3 the size replica of a prize winning cow with a tray full of magical cheeses on it and the little moo cow noise maker rounding out the happening with audible mooing effects. Grace went nuts over every one of the cheeses. Robin makes a great presenter. It was very special. I had the chocolate trio. The mousse was nice. The chocolate cream brulee was exquisite and the black forest cake was, what can I say, I want more. Suffice it to say, I did not share the black forest mini cake. We got a tour of the kitchen and also received the sweet little baskets of cookies that are trademarks of The Inn. It was a very special occassion and we were fully charmed and ever grateful for such a stellar splendid evening with our family at The Inn. In the lobby