Roxie

Do you know why your counts are so low? I hope your doctor is taking a look. ← thanks for your concern ...it is Motrin abuse Thank you Roxie I am going to get some and try it (agave nectar) I feel like I am working with a chemistry set when I bake low carb ..but sometimes I just have to have chocolate ...or I will toss myself on a sword! ← I know that chocolate urge so well. When it comes, I eat a piece of a small square of dark chocolate. How bad can that be? Have you ever used King Arthur's White Whole Wheat Flour? I am about to travel for a couple of weeks, but when I get back I want to start experimenting with some dinner rolls that are South Beach friendly.

I have been using agave nector for about 3 months. My son owns a organic juice bar and they use it for natural sweetening. I have only used it in tea and my homemade yogurt, but I have read that it can be used in baking. I use the Madhava brand, light, though I have used the amber in the past. I read on Madhava's website it has a glycemic index of 32. The only other thing I have used it in was cranberry/orange sauce for Thanksgiving. For the anemia, I would start packing in the spinach....or is that an old wives' tale? Good luck!

I'm not an expert on Southbeach. But I mean if you can once in a while enjoy a nice roll and not mess yourself up y'know I mean why not. But on Phase 1 or 2 it would be counterproductive. Don't you think? Where do you find agave nectar? Health food store I guess? Have you tried the Airforce carbonated drinks? Some of those are sweetened with agave. ← I get agave nectar at Central Market (a chain in Texas) but it's probably at Whole Foods as well. I did some reading on white whole wheat flour and looks like it's South Beach legal. Every once in a while. I'll keep an eye out for Airforce, thanks.

I saw an episode of America's Test Kitchen that tested non stick skillets and recommended Cuisinart's Non-stick skillet. I've been using one for about 6 months and really like it. A 12" ran about $35.00. It has Quantanium nonstick coating and it's okay to use a metal spatula. Says it is oven safe up to 500 degrees.

I've been on South Beach for about a month and love it. Think I could live this way forever. I do miss pasta and sugar and have found two great products. I add agave nectar to my ice tea and homemade yogurt. It is really concentrated, doesn't take much and I feel so much better using that than chemicals. Also, I love the Ronzoni whole wheat thin spaghetti. Not more than once a week, though. I am wondering if any South Beach experts know if King Arthur's White Whole Wheat Flour is cheating. I recently bought a bag. We love an occasional whole wheat roll, not just sure whether this white whole wheat flour is legal. Roxie

I recently ordered frozen 1 lb packages of tails from these folks: http://www.lacrawfish.com/ Louisiana Crawfish Tails Fresh frozen in 1 lb packages. Par-boiled, ready to use in all your recipes for gumbo, etouffee, etc. These tails are "fat-on" for those recipes that call for crawfish fat. Please note: Tails may be partially thawed when received, simply refreeze. $15.95/lb This price includes shipping charges! What a difference from those chinese crawfish. There is some fat, not packaged separately and great taste.

Tillomook.com has a recipe for lobster macaroni and cheese that includes cheddar, monterrey jack, gruyere, and Parmigiano-Reggiano, along with chunks of lobster. It is to die for, also can be done with crab.

This is a wonderfully fun topic. My favorite childhood food memories: Howard Johnson's hot dogs and fried clams. It wsa such fun to go there. The hot dog bun was done like a lobster roll. Chock Full o nuts doughnuts. My grandma's cheese blintzes. My mom's best friend in Lafayetta, LA's bbq shrimp. and then on to teenage years and El Fenix cheese enchiladas.

A friend and I are planning on driving over from Austin around September 15th to load up our coolers with fresh roasted green chilis. Think there will be some left after the festival?

Our family has always enjoyed this Mango Ice Cream. 8 cups heavy cream 1 1/2 cups sugar 4 cups pureed fresh mango (6 to 8 very ripe mangoes) juice of 3 limes, strained Scald the cream, take off the heat and add sugar, stirring till it dissolves. Stir in mango puree and strained lime juice. Let cool, then freeze in an ice cream machine.

Last summer we had a wonderful dinner at the Oak Steakhouse. http://www.oaksteakhouserestaurant.com/index.html We split the tuna and absolutely fabulous lobster macaroni and cheese. It was a lovely place.

Kefir is like a super yogurt. More probiotics and colonizes the intestinal track. We buy Lifeway at Wild Oats.

I was given this book for Christmas and have lusted over the photos. Today I jumped in and tried the quiche and lo and behold, about a third of the filling leaked out onto the jellyroll pan I was smart enough to have (after reading this thread, thank you). I had thought using a 9 x 3 springform pan would work, but the side was too tall to cover with the crust, so that it did droop down in the blind baking. Tonight I have broken down and ordered the ring mold from Sur La Table and will not disobey Mr. Keller again.

the sticky buns look amazing and I'm off to read up on the Cardinal Slice. Anybody have any ideas what we should do next?

I made the cheese and tomato galette last night and got really great reviews....didn't think to take a picture but it was wonderful. Not sure I am ready for croissants, but I could be convinced.