lucylou95816

I'll be sure to ask how the heat affects the grapes. We're actually going to have a special tour with a guy who is a winemaker who seems like he's got a great thing going. I'll post the link to his place when I put up the pictures. The fog hasn't been too bad, we had some this past weekend, in the evening and a little in the morning. The weather sure hasn't been indicative of years past. Mark will appreciate your comment on laying out the food, that is his specialty. Be right back with some breakfast photos.

Good Morning. It was nice to get a good night's sleep. Our gameplan today is that we are heading out for some breakfast, and then wine tasting in Lodi. I'll get some pictures to share the day with you. The weather is beautiful today, bright blue skies, a perfect day for this sort of thing. It's a little cold out, but hey it's November in California. See you all when we get back.

That's a beautiful array of chiles. On top of all the fresh and ground chiles, Mark used two whole habaneros? I gotta say WOW! Can you give us a run down of all the chiles - I think I see jalapenos, cayennes and a chipotle but I can't be sure. Would be interested in the recipe if you care to share. ← Thanks for the message! I think that the habaneros are pickled habaneros that he found in the cupboard. There are jalapenos, pasillas, dried chili, The large dried one I'll need to check on, the red one in the middle is a jalapeno. Basically we brown up ground meat and Italian sausage (one mild and one hot). Then saute onions and the fresh peppers, although he puts in some of the jalapenos later on for a more crunchy flavor. Dump all that into a big pot, add the tomatoes, these boxed kind seem to be very low in carbs, beef broth and spices. Usually we use chili powder (we have several types here), oregano, cumin, salt and pepper. The spices are just to taste. Let it all hang out and then eat. Very good. If you need anything more specific let me know.

So the chili that Mark made today was damn good, if I do say so myself. Tons of peppers, hamburger meat, sausage, no beans, I don't really care for them at all. Luckily he doesn't care about that. Here is a picture of the ingredients that he used: Here's the simmering pot. He was very thoughtful of my friend who doesn't care for the super duper spicy chili, and had a smaller pot just for her. Here's my bowl all dolled up, I happen to like avocado on my chili, so I hope that's not too weird for some of you: After watching our show, my friend left, Mark and I took stock in what our day is going to be like tomorrow...we are going to take you on a tour down to Lodi for some wine tasting, so we decided that we better make our pumpkin cheesecake for Thanksgiving, so it can sit in the fridge for a good day. So far it's looking pretty good. I'll post pics when its done. This is a low carbish cheesecake. I did make a graham cracker crust, but probably only used 3 or 4 crackers total for the whole thing. The sugar was replaced with splenda and everything else is legal. The batter tasted okay, so we'll see if it goes over great or fails miserably. I am also making something that may or may not work. Crackers out of sunflower seeds. I have this product called Thick and Thin, Not Starch that had a recipe for mixing ground up nuts with some of this stuff and water. Spread it out in a pan, bake at 400 until set and then 300 until crips. Never tried it before, giving it whirl right now, we'll see it how it goes. Thought it would be good to have with some cheese tomorrow while drinking wine as a snack. Anyway, I think that I am signing off for tonight, I hope everyone's day went well. I see a pillow in my future. I also forgot to mention, that I am very excited to have the next 5 days off. See ya in the morning!

Thanks Sandy for the tips, I knew I could count on you. If I make to Philly to have the authentic cheesesteak, diet be gone and I'll have the roll!

Hello all, just got back from a fairly long day! Mark ended up being really sleepy this morning, so I didn't feel like pestering him to make me eggs and bacon. So what did I have? Leftover cauliflower: Also my handful of supplements: After reading Dr. Atkin's book, and having a slow start to losing, I thought maybe I need to try his supplement cocktail. What I am taking is (when I remember that is) 1 Omega 3 3xday, 1 chromium 1xday, 2 Acetyl L-Carnitine 3xday, Q-10 3xday, B vitamin in the morning and multi at lunch. I am good with the morning since I want the B, lunch during the week I am good, since I got one of those old people pill divider by day things that my friend laughed at me about, but night time I usually forget. I would have to say that this combo of supplements may be helping slightly, since I started losing more, that in combo of going of a rx med that could also cause problems. Lunch today was by myself, so I went to get a Philly Cheesesteak. I've never been to Philadelphia, and would love to go and have an authentic one, but as far as I can tell, these are pretty good. Of course no bun and sometimes I ask for extra meat and extra cheese. This one is called "the works" with peppers, onion and mushrooms. I'll give the lunch probably 8 grams to be safe. After work, I met up with a co-worker and we had a couple of cocktails (Citron and Soda) and she had ordered all of these appetizers, which I wasn't really hungry for. I had a couple of small pieces of ahi tuna with a really good oniony pepper topping, one fried shrimp (part of it, it had breading) and a few lettuce leaves with dressing. No pictures since my camera battery was dead at that point. Then I went shopping for some items to make some stuff tomorrow for Thanksgiving. Here's my list: Any guesses as to what I am making? They aren't all legal atkins stuff, but look great none the less. My friend is about to come over, the chili smells wonderful...Mark has really outdone himself. We'll watch some Nip Tuck and then I'll be back with some dinner photos. Enjoy!

Now this is inspiring. As someone who is contemplating adding in dogs to 4 cats, one of whom is pretty grouchy already, I can only hope it goes as well. Yes. There aren't many chardonnays that are even likeable, let alone delicious. Recently we liked a St. Clement as well, so that makes 2. ← Priscilla, My poor dog, he's a big dog trapped in a small dogs body. He usually is pretty happy, so I shouldn't say that he's always grouchy, but he really was not happy when Mr. Pickles and Peabody came to live here. They'd want to chase his tail and he'd get mad. There is no way that Mr. Pickles could sit next to Riley while he's eating like he does to Lucy, Riley would be all up in his face to back off. They're getting along better now, they know to pretty much leave him alone. When you see his picture, you'll see that he's really cute. One day I brought him home after a getting a hair cut and that cats (kittens then) didn't recognize him and hissed at him. It was pretty funny. I'll get a cute pic of him tonight. I'll have to keep an eye out for that St. Clements. Smithy, you sure have a house full! Husky's are great dogs, my friend has one. As for the Cakebread, it has to be when they set it up before bottling, its just smooth and very good. I'd recommend the Reserve label over the regular label, more costly but if you're looking for a great chard, it can't be beat. That's great you've heard of Lava Cap! I really liked the Barbera last night. They have a good cab too, that sometimes I've found at Costco for 13.99, when they sell it at the winery for 23.99. It's a pretty winery to go to as well. Thanks for reading!

The news is even better than that. Of the 11 grams, 3 grams are fiber, which passes IN-N-OUT undigested, the remainder being in the onions and sauce.ETA: Keep up the good work! ← Thank you very much for that! Sometimes I get them without the sauce and have mustard instead. I always forget that little fiber thingy. It now makes up for some of the wine that I had

Priscilla, thanks for the message. I still have one more dog to show you, he doesn't like getting his picture taken, he'll be 11 on Sunday and is very grouchy, especially with the addition of two cats last year. I can't wait to try the zins, they say that they are "deliciously drinkable now, this wine will soften and gain further complexity over the next 5-7 years". Yes, I have had Cakebread chards. I do like them, we just drink more Reds than Whites, so I changed my club status to red only, since I was getting a ton of Sav. Blancs and Chards that I just didn't drink very often. The friends that got them as gifts appreciated them. I think that I still have a few laying around somewhere in the wine stash. Cakebread Chards though, are probably the only chards that I really like, with a couple of other ones that I have found.

Rachel, Thanks for the message. Yes, Peabody is a gentleman for the most part. We always tell him he looks Dapper. Cornbread would be a cute name for an orange cat. Mr. Pickles was actually named after a sandwich shop that is here locally. I had a sandwich there (before Atkins) and told Mark about it and he said that when we got new cats, that is one of their names. It fits him. They are actually brothers and just over a year old.

Good Morning..Hope you all had a better night's sleep than I did. I woke up at 4am and then proceeded to have Mr. Pickles and Peabody running a marathon race, that centered around the bed. Then I locked them out of the room and they, well, lets face it, Mr. Pickles, was trying to open the door, because he felt that it was necessary to feed him right at that moment. I ended up relenting, since I wanted to get a couple minutes of quiet. Of course now they are sound asleep. So what would a Low Carb blog be without some steak? Last night Mark whipped us up some delicious steaks that he cooked perfectly on the grill pan in the house. We still need to fill the propane tank one of these days, so we stop setting the house alarm off with the smoke. On top of the steak, he put some beurre rouge that he made a while back from Anthony Bourdain's Les Halles. Along side of the steak, he made twice baked "fauxtatoes". Before Atkins, a few years ago, I tried the South Beach Diet. They claimed that if you cook cauliflower, it can taste like potatoes. I did, and they sucked big time. If I remember correctly, South Beach is not as liberal with the butter, which is probably why they sucked. Now, for some reason, cauliflower when it is cooked with butter they taste much better. For this recipe we used a bag of frozen cauliflower, cooked it in a little water, then kind of mashed it. Mixed it with 6 tbsp butter and 1/4 cup of heavy cream. Put it in a 8x8 baking dish and covered it with cheese. Baked at 375 until it starts to brown and when it was done garnished it with bacon, chives, sour cream, salt and pepper. It was pretty damn good, he did a good job. Carb count for this meal; the steak is free, the butter is free, but we should add probably 2 for the shallots. The cauliflower is probably 2 for the veggie (for the amount that I ate) .5 for the cheese, 1 for the sour cream and to be safe we'll say 1 more for anything I may have forgotten. So total for dinner (excluding wine) is 6.5 grams. Which leaves my day for a total of 18 grams of carbs for the day (excluding wine). I probably had two glasses of wine so that would be probably another 10 to be safe. Here is the wine we had, it came in one of the shipments: As for counting carbs..we used to write down everything we ate for the first month, since we were getting used to the program. Now we just kind of guestimate where we're at. Which could be another explanation why I am not losing it as fast, but again, it is still working. When you start atkins, you start on Induction, which is limiting your carbs to 20 grams a day or less. You'd be surprised how many carbs are in different foods. Even Cooking Light says that for a woman, the daily intake of carbs should be about 300-400 grams a day. After eating this way for several months taking in that many carbs seems like suicide. So you stay on Induction for 2 weeks to get used to eating this way and then after that, you can either stay on Extended Induction or go to the Ongoing Weight Loss plan. With the Ongoing, you add 5 grams of carbs per day for a week. These should be in the form of veggies, etc. Then they have these rungs that you can move up where after a week, you then add another five and it can be something like Berries, then the next week you can add another five, and it can be nuts. Eventually, as you move through ongoing you keep adding different things to see if it affects the weight loss. To be honest, I don't know what rung I am on. I generally try to keep the carbs at about 20-25 grams per day. That is why I say that we aren't fanatics about this diet. There are tons of message boards out there that would totally discredit how we do this. But for now, it seems to be working for us. I will say though, that this diet does not make you go hungry. I guess the theory is that you eat more fats, that fill you up faster. Since the body burns glucose and carbs for energy, when you restrict the intake, it burns the fat instead, in what they call ketosis. We do check our ketones using the little strips that you pee on, telling you if ketones are present. This is a good way to measure if something you ate knocks you out of ketosis, therefore you're not burning fat. Like the piece of cake that I had a bridal shower not too long ago, didn't help matters. If anyone has any more questions on the low carb stuff that I was just talking about, feel free to ask, I don't want to bore the readers with a bunch of technical stuff. So we did unpack the wine shipment and here is what we got: Broken down: The folks at Cakebread sent a 2005 Zinfandel Mt. Aukum, which is up in the Plymouth area sent a 2004 Sierra Moon Syrah and a 2005 Syrah from Fair Play. Apparently, the Fair Play was last year's big award winner, it won the Best Red Wine of the Region at the California State Fair. This is a little gem of a winery that we came upon a couple of years ago. Every year we do the El Dorado Passport Weekend, where we go up to El Dorado county and you tour the wineries, they have food and entertainment. This place was the last place we went to, and they have some remarkable stuff. We make sure to go every time now. They are situated high on a hill, overlooking the valley. Very pretty. Rubicon sent a bunch of stuff: What we have here is 2005 Edizione Pennino Zinfandel, 2004 Captains Reserve Cabernet Sauvignon, 2006 Captains Reserve Pinot Noir. They also sent a very pretty leaf paperweight type thing as a gift. A funny story about our Rubicon wines. A little over a year ago, I got a shipment, opened it and decided to open up a bottle, without reading the literature. Mark and I tasted it and really didn't say anything to each other. Next day, we're talking and I said that wine was awful, and he agreed. Well, when I went to read the literature, it said that it hadn't been released yet and to wait at least 2-4 months before opening. It was a $65 bottle of wine. So from that point, when I get these high end wines, I label them with when I received them, how much they are, and when they should be drank..so we don't chose a $60 bottle of wine after a couple have been consumed, if you know what I am saying. Lastly, another local winery, Lava Cap, sent three bottles. The Barbera that we had with dinner, this one here: and a Sauvignon Blanc that didn't make it into the picture. Well, I am going to see if Mark is going to get up and make me some scrambled eggs while I get ready for work. Today, lunch will either be this cheesesteak place that I want to show you all if I eat alone, or I may be joining a co-worker for lunch somewhere, and she usually likes this Moroccan Place that is actually around the corner, so we will see. I am also going to grocery shop for some stuff that we'll be making tomorrow for Thanksgiving. Today, Mark will document his chili making process, and that will be dinner tonight with my friend who will come over to watch Nip Tuck. Have a great day and I will see you guys later on!

Here are two more cast of characters: Lucy and Pickles. Lucy is a 5 year old lab retreiver.....She makes up for smarts in her beauty..I'll get a better picture of her later. Here she is at dinner, very typical of any meal with Mr. Pickles standing by her side to clean up what ever a Lab might leave behind. He is seriously lucky that Lucy doesn't care, because she just lets him sit there: Now, he doesn't weigh 17 pounds for nothing: Honestly, we don't starve him....

So today, I also visited my mailbox place. And apparently my credit card has been busy, since most of my wine clubs have decided it's time to ship. So I got four wine shipments. And to introduce our first cast of characters: Peabody, who is also sometimes known as assbody (for knocking over glasses of water whenever he feels like it) Sweet Pea (for being a loving sweet cat when he wants to be) or Antisocial body (for when we have parties.. and he runs away from everyone) among other names. He also likes to taste wine....not a lot. But the funny thing is that last night, I opened a bottle of wine that I liked and gave him a finger, he licked once and then walked away...Mark had a different opened wine and he loved it. So you may see Peabody come back with his wine recommendations throughout this blog....he's turned out to be a total snob. Once we unpack everything, we'll be sure to show you what we got.

Hello everyone....Thanks so much for all the replies... I really hope to make this a fun blog for you all to follow along. Okay, so I promised In and Out burger for lunch. Here we go: For those of you not familiar with In and out....it is a simple family chain that has been in business for a long time. They keep their menu simple: They are so polite that they don't want you to spill on yourself...so they give you a placemat to eat in your car: Here is the double double portein style: Now if you haven't heard of the In and Out Burger they are wonderful with a not so secret menu to order from, there it is. The nice thing that fast food places of have done is to give you the carb count on foods that you can customize. The double double protein style is from what I can figure 11 grams of carbs. Since I work in my car, I like to eat in my car unless I am going out to lunch with a client or co-worker. I either like to listen to talk radio or read. This week's reading material is: After work, I went to this really great grocery store to get stuff for tomorrow's dinner (Chili) since I will be at a late meeting. My friend is going to come over for Nip/Tuck, which is quite trashy, but great. Mark has agreed to making the chili. I really wanted to take pics inside the store, since really, this is a great store. I got an outside shot: But when I asked if I could take photos inside, it was this whole corporate blah blah thing..which I figured it wouldn't be worth it, since I won't get back there any time this week. They have a wonderful cheese selection, meat selection, wine section, deli section. They also make this fabulous sausage that will be featured in tomorrow night's dinner. Then I got a call that Friday's upscale restaurant lunch will be cancelled since they are not going to be open for lunch..So I had to consult my foodie friend, who happens to be a bartender at my favorite around the corner dive bar, to see what he wanted to do. So while in Rome..... Here is a no carb cocktail....a Citron Vodka and Club Soda... Mark showed up a little bit later and wanted his no carb cocktail showcased: it's a scotch and soda. Disclaimer:: Atkins does not advocate drinking alcoholic beverages until you reach the appropriate rung that allows it. Like I said, if we followed it to a T, we'd be the skinniest people on earth right now. Here is the outside of our favorite dive bar: And the reason we like this place? Well, they cash personal checks for regulars, they have food on Sunday and Monday Football, they have an annual Christmas party, Cheap drinks and friendly folks like this: Also, they have a black and white picture of the water tower, when it was painted during the WW2 war. It's not the best, since I was taking a picture of a picture, but you get the gist:

Christine..Thank you so much. It was funny, tonight, someone I see every week mentioned something about me losing weight and I said that she was really the first person to mention it. I think that when people see you have lost weight, they are afraid to say something to you, thinking that they might offend you. The way I look at it, and I haven't been shy about mentioning that I am on a special diet, it's great encouragement. So thank you for your words. Thank you so much.. I hope to do it justice this week. Greetings from one Valley Girl to another! I grew up in the San Joaquin Valley, which is the bottom half of that grand Central Valley you live in, and your photos look a lot like "home". Tell me, do you live close to the river? That architecture, with its evocative name, suggests that you do. Flooding used to be a huge issue, up and down the valleys, and your house predates the aggressive dam building that changed the state's water flows. What crops do you especially like to get locally, if any? If there are farmers' markets still going this late in the year, I'd love to see what's growing there now. Are there local fruits that you don't do because of Atkins? And yes, please do post better photos of the water tower! And the local markets! ← Thanks for the message. I think that these houses are highwater bungalows due to the proximaty of the rivers. The Sacramento river and the American river are very close, and the levees haven't been in the greatest of shapes lately. Over the last few years, they have shored and fixed them, so, in fact, I am not required to carry flood insurance, but do have a preferential policy that is recommended. They say that Sacramento is in worse shape than New Orleans, but please cross your fingers, nothing has gone wrong yet. A couple of months after I lived here, we did have a really hard rain storm for about 1 hour that flooded the streets. If I can find the pictures on the other computer, I'll post them, otherwise, we did have a basement flood a couple of years back, and this year is too early to tell, the rain hasn't really come in yet. If I can get to the one decent farmer's market this Sunday, I'll certaintly go and totally document for you. As for fruits, before Atkins, I never ate a ton, I am more a veggie girl. Soon (which I will go into further), we can have berries. Really, I miss potatoes, they have been my friend since birth, and I really miss them. Thanks again for the post. I hope I do the area justice! I know you've done some great blogs here. Kim, there will be puppy and kitty pictures galore. They love to pose for the camera. Thanks. Kathy, yes it seems that it is out of fashion. We seem to do a pretty good job of adapting..hopefully we can inspire you with some new recipes to give a try. Please keep checking back! Welcome.

One of the hardest things about this low carb diet for me, is breakfast on a work day. Before this diet, my breakfast would consist of two diet cokes. I just don't like eating when I have to get up early in the morning. Weekends are another story. Breakfast on weekends usually ends up being brunch, and I am good with that. So since the good Dr. forbids anything with aspartame or caffeine, I haven't had a diet coke since probably July 4th. This is good and bad. Diet coke reved me up everyday. So what's a girl to do? Well, I have discovered this sort of does the trick: But they do recommend taking with food. Since I started the blog this morning, Mark did offer to make me some scrambled eggs (his are truly the best), but I am running out of time, so maybe tomorrow I can con him into making them for me. I usually will make something on Sunday that I can reheat during the week. For example, I have made a crustless quiche that is very good. Sometimes I'll make the ever famous, Atkins Revolution Rolls, which are a mixture of eggs and cream cheese and then you bake them. I'll reheat them and slather with butter (Atkins legal) and a packet of splenda and cinnamon. I've made crepes before using a low carb bake mix and do the same thing with them. This week, I wasn't organized and with a funny week, I didn't want stuff to go to waste. So what's today's breakfast? Exciting huh? Actually not really, this string cheese that we got from Costco is different tasting than the Precious brand. I actually don't care for it, and will probably end up giving most of it to the dogs. But time is short and I gotta eat something, get ready for work and head out the door. I will promise you this...lunch today is going to be the ever famous "In and Out" Burger..Just for you guys..I will have a double double protein style and a glass of water for $3.07. You can probably tell I've had this before. There will be pictures so stay tuned. See you all when I get home today!

Good Morning Egullet! I am so excited to have been asked to do a foodblog this week. I too, was sad to see Nina have to cut her's short, but am very excited to see it when it continues. So in the meantime, grab your cup of coffee or beverage of choice, sit down, relax and let me start the show. First, I will introduce myself, since most of you don't know me. My name is Stephanie and I live with my boyfriend Mark and our two dogs and two cats in Sacramento, CA. The city of Sacramento is divided up into different areas or neighborhoods. My neighborhood can either be considered East Sacramento or Midtown. Here's our house. This neighborhood is great! All of the houses are from the 20's and probably even older than that. My house was built in 1922 and I guess they call these highwater bungalows. Here is the view from my porch, which was one of the teaser photos: To keep this food related, the water tower there is called the Alhambra Reservoir and it apparently holds 3 million gallons of water that supplies the neighborhood with drinking water. There are several of these in the greater Sacramento area. Here's a sort of recent article about the Reservoir, since you can see from this picture the edge of the "artwork" that was applied to the front of it, that is viewable from the freeway, not too far away. The article has a fuzzy picture of the art, so I will see if I can get a better one for you before the end of the week. I am also going to try to get a picture of the camouflage the article mentions, since it is sort of historical. Also in this picture, to the left behind the trees, you'll see a brick building. When I bought this house a little over 3 years ago, that building was in the process of construction. Housed in it is an imaging/xray center. Come to find out from the previous owner of this house, that was slated to be a Trader Joes, and he was head of the neighborhood committee to fight against it, then he moves. I guess he was concerned about traffic, which is still a problem regardless. The best thing about this neighborhood though is that we are in walking distance to a Safeway, which is right behind that imaging center, several restaurants and several bars, which will be visited during this blog. How I got into cooking? Well, I have been cooking for as long as I can remember. When I was 10, my mom came down with ALS..to make a long story short, as it progressed, she was unable to cook for my younger brother and myself. My dad had to travel alot for business, and so it was up to me to learn how to cook to feed the family. I also learned at a younger age than most people, to grocery shop, which next to going to Williams Sonoma or Target is my favorite type of shopping. So mom taught me several easy type of recipes; tacos, spaghetti, chicken and mushrooms, basic stuff. In college, I tried to enhance my skills, on a college budget and then things just grew from there. Over the years, I have gone to different cooking classes or demonstrations, watched many hours of Food Network and just experimented on my own. Almost four years ago, I met Mark who loves to cook as well as being a hopeful chef one day. So we started cooking together a lot. Which leads us to why we are doing Atkins, which Insomniac, I think, guessed from the teaser photo: We generally cook more at home than go out to eat. Well, the pounds starting packing on and his sister suggested we try Atkins. I know in my life, I have tried every crazy diet, except Atkins, in fact, a few years ago, I thought Atkins sounded crazy. We even tried the cabbage soup diet last year to no avail. So we said, what the hell, lets give it a try. We started Atkins on July 2 of this year. To date, he has lost 40 pounds (damn men!) I have lost about 25. I will disclose this up front, we by no means are Atkins fanatics, because there are a lot of them out there. We also fudge a little here and there. I suppose if we followed the program to a T, I'd have lost more by this point. But overall, I am happy with the diet, I don't go hungry, I am seeing progress which is the most important part and I get to eat steak whenever I want! So what's in store for this week? Well luckily, I am only working today and tomorrow. I am in pharmaceutical sales, so my day consists of traveling around and discussing drugs with doctors. So basically my blogging for the next two days will be in the mornings and evenings. Since we are trying to be really good on this diet and with Thanksgiving on the horizon, we'll be eating strict today, tomorrow and Wednesday. We do plan on some "cheats" although Mark calls them "treats" on Thursday, since it is Thanksgiving. Friday, we are going to go out with some foodie friends to a lunch at a new upscale restaurant and we'll also be going to visit some local wineries in the foothills. We'll have lots of cooking in all of this, lots of pet pictures and of course, after the fridge is cleaned up a little, the mandatory fridge shots. I hope that you'll enjoy my blog, feel free to ask any questions about Low Carb food, food in general or anything else on your mind.

That sounds good. I may have to give that one a try. Thanks.

Last night we had Steaks au beurre rouge ala Anthony Bourdain. They were delicious. Here are the steaks after coming off the grill. We actually used the indoor grill pan, since we are out of bbq juice. My boyfriend did an excellent job with the cross marks, in the meantime, setting off the house fire alarm. Well worth it. Here's the plated version with some first time made "egullet" roasted cauliflower. Over cooked it slightly, but still delicious none the less, and will be making again. And to balance the night off a great glass of wine:

Laurel and Dockhl, To make the low carb crust, I used a low carb bake mix that I bought online, but apparently you can make your own low carb mix here. For the crust, in Atkins book, he says to use 3/4 cup plus 2 tbsp mix with 4 tbsp softened butter, 3 oz cream cheese softened and 1 tbsp sour cream. Mix the stuff to combine, shape in a disk, put in fridge for 20 minutes, wrapped. Roll out. We made two separate serving bowls of it, the recipe will do a 9 inch pie plate. For the filling, we sauteed, 1/2 small onion, 1/2 carrot, 2 celery stalks, 1 clove garlic, we did add 1 small red potato, in butter. After, we added 3 chicken breasts cut up, sauteed for a bit, then added 1 box of chicken broth, let simmer for about 30 minutes. I added dried thyme and salt and pepper with the veggies, and fresh parsley at the end. We used a product called, "Thick and Thin, not Starch" to thicken the sauce a bit and added a little cream. Put in the bowls, top with the crust and bake at 375 until golden brown. I also brushed the tops with butter. If you make it without the potatoes, it says to count it 5.5 digestible carbs for a serving, and it makes six servings. Hope that helps. It was really good. Thanks for asking!

The other night, we made low carb chicken pot pies. These were really really tasty, and even better were the leftovers:

when is the next one?

Looks good, Stephanie, but why the Soya powder? Maybe just to add protein, or is it a binder? What can be substituted for it, or is it optional? ← Since they are low carb, I guess they said to use that, probably more as a binder. I actually used a low carb bake mix instead. If you aren't concerned about carbs, I would guess that flour would work as well.

Up thread a little, a couple of people asked for the artichoke square recipe. I had the wrong link in there. Here is the correct one. Sorry about that. Baked Artichoke Squares

Live it up and Jensen, here's the link to the recipe, baked artichoke squares Its actually from Atkin's site so I think that I am not allowed to put it in recipegullet. Next time, I may tinker a little bit and add possibly a little mayo, since they were a tiny bit dry, still good. Also, more cheese on the top would be my next change as well, to get it to brown a little better. Let me know how you like them.