claire797
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Posts posted by claire797
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Breastfeeding burns 300-600 calories a day. Most people I know who breastfed, lost all their pregnancy weight quickly. In my case, I ate more than ever and lost so much weight I was thinner than I was prior to pregnancy in a matter of weeks. A few people have said it caused them to gain weight. My guess is that the people who gained weight while breastfeeding did so because they ate much more than an extra 300-600 calories a day. That's an easy thing to do when you're a lactating mother -- breastfeeding makes you really, really hungry.
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a sparking wine from spain, clocking in at about 7 bucks a bottle. quite a find, actually. still picking ribs (with =mark's mustard sauce, and col klink's dry rub) out of my teeth.
Is it sweet? My close personal friend Andrea Immer introduced me to a very good Italian sparkling wine called Brachetto di Acqui Coppo. It is sweet, but not cloying. Tastes like fresh strawberries and cherries with a little kick. What was the name of the Spanish wine?
As for what I am eating right now, the answer is nothing. I'm starving. Time for dinner.
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As to the milk/corn syrup thing. Remember, this was back in the days when women were not admonished to quit drinking or smoking, and we encouraged to gain as little weight as possible.
Oh, God, the diet my mother kept herself on when she was pregnant with twins! She weighed ten pounds less than her supermodel weight after delivery.
Marlboros and martinis. Many of us were carried to term on these.
(Yes, I smoke. And I like martinis!)
My mom was 17years old, 4 feet 10 inches tall, and 96 lbs. The doctor told her to " drink Milk, two full cups a day". So, whe would have a cup in the morning, then smoke cigarettes ( and smoke...whatever) and eat a few cookies or chips, waiting for her high school frineds to come over after school let out..then, she would spend the afternoon drinking vodka and tonic, or beer...then whatever dinner her and my father could cook..and a glass of milk before bed. And, later when my sister and I were pregnant, she was SO PROUD of how well she followed doctor's order's, and wondered why we were so "crazy" about caffeine, alcohol and such. " Just drink two glasses of milk" she insisted!
I love stories like this. For me, the worst part of pregnancy was the paranoia. I thought I was doing great by cutting out alcohol, caffeine, Nutrasweet and blue cheese. Now they're saying tuna has too much mercury, deli turkey is a listeria risk and that eating flaxseed is bad because of its estrogenic properties.
Rachel, the fat content of breastmilk is not always higher than cream. The components of breast milk correspond to what the baby needs. When the baby first starts nursing, the consistency is somewhat watery and low fat. Towards the end of the feeding, the baby gets what's called "hind milk" which is probably higher in fat than cream and a little sweeter. Baby dessert!
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Need to catch up.
Wednesday I had a dinner prepared by my close, personal friend, Andrea Immer
. Actually, she was teaching a wine pairing class here in Austin. It was great -- she made about 5 different recipes while we sipped wine, watched her cook, and listened to her discuss pairing. What a great class!!Thursday night I had curried chicken salad wrapped in a whole wheat tortilla with some chips and a Diet Orange Soda while SO ate Buffalo wings and fries. No, I don't mind being a short order cook. Anything that gets me out of eating wings. Yuck.
Friday night we had steak, baked potatoes, Sterling Cabernet Sauvignon and Blue Bell ice cream for dessert.
And last night, my SO was sick so I ate alone on the couch and read Cooking Light magazine. Dinner was Whiskey ginger grilled chicken, baked potato, more Sterling, more ice cream.
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Reservations? Mais oui. And snowy white linen and silver and crystal and fresh flowers. There's no raucous noise of the lower classes partying, no waiters yelling orders, no middlebrow singing of "Happy Birthday" to revelers blowing the budget to eat out on this one special occasion. There's only the cool tinkling of ice against crystal, polite civilized conversation, the subdued murmur of the upper classes at table.
Cool. I'm there.
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The SFX were great though.
Jon Stewart reports that the special effects were so incredible, that it almost appeared as if Keanu Reeves could act. technology is amazing.
Ha Ha Ha
This movie is all about SFX. If that sort of thing gets you going, then don't miss it. I opted on missing it. Not that ER was much better -- Luka and Carter were in the Congo and it just wasn't the same as back in the ER and blah blah blah blah blah.
But back to The Matrix, I think I would have enjoyed the movie (the first one) a whole lot more had they chose someone relatively unknown to play Neo. In fact, it bugs the hell out of me that there are thousands of fine actors -- many of whom are better looking than Keanu -- who could have taken the film to a whole new level.
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Your close personal friend, my ass.
Yeah, you're just jealous.
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Redqueen,
I think someone may have pointed this out to you already in another forum, but here it is again in case you missed it. This spice cake has a tiny bit of cocoa in it and is frosted with a chocolate sour cream frosting.
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RedQueen,
I'll look through my old books too. But like you, I did a Google search and came up with absolutely nothing. It sounds like something your friend's mom pulled out of an old Junior League type cookbook.
I did find this Arabian Ribbon Cake which is a spice cake. Could she have just made this cake and put chocolate icing on it?
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What do you think would happen if you tried to make cheese, yogurt, ice cream, etc., out of human breast milk?
P.S. I'm NOT suggesting that anyone try this!!!
It's been done.
Anyone who is particularly interested in this subject should check out this book:
Fresh Milk -- The Secret Life of Breasts
Now here's a book that is NOT for the squeamish.
As for what breastmilk tastes like, I'd describe it as skim milk that has been sitting in a bowl of Alphabits for a bit -- but fresher. It's sweet and vanilla-ey.
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Tremor,
Welcome to the board. I keep meaning to try Ciola's, but when it comes time to go out, I never want to drag my lazy self out to Lakeway. My very close personal friend Rob Balon said to try Ciola's and "ask for Dan". Is Dan the real Italian you speak of? Hope you can join us at Ventana.
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I just cut myself a piece from the fridge and nuked it for 15 seconds. As my buddy Glen Banister from Alabama might have said: "It was so good I almost had to touch myself"
I will not go back for another piece. Straight to hell if I do.
Hey Maggie,
How about a nice slice of cake for breakfast!
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Wait a minute. Is it a coincidence that this was just posted in another thread? Is this the right cake, Stella?
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I'll set a definite date once I run this by Mrs. Varmint. I forgot to consult with her first!
Good idea. What's she going to eat, anyway?
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I like the author's approach. He doesn't just swoop in with a bottle of wine and say "This is what we're drinking, folks!" he makes it clear that he's bringing a wine he would like *everyone* to try. What is wrong with that? If I were the hostess, I would say bring it on! As for a hostess gift, he does take a gift wine, but he (again) makes it clear that it's a gift to be enjoyed later.
As a hostess, I love it when friends bring wine, but I often have to ascertain what the guests would like me to do with it. In an attempt to be polite, they leave me guessing as to whether they'd like to try it themselves or whether it's a gift to be opened later. I usually just ask. "Wow! This looks wonderful! Would you like to open this one now or would you prefer to try this Château Whatever I've planned. Usually, they want to try my Whatever and we end up opening both. If it's a case where they seem excited about trying the one they brought, that makes the wine all the more special, as half the fun of tasting wines is getting other people's impressions.
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So, where in the Houston area will you be (north, south, etc.)???? And for about how long might you be here (three days, one week)???
Long enough to drive a bit???
Like to the BBQ Temple of the Known World???
Jaymes, pay attention. He's going to be in The Woodlands.
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Baked potatoes (rubbed in salt and baked for 1 hour at 400 -- no foil)
Did you cut the ends of them this time, or leave the spuds whole?
Yeah. They tasted the same as always. I think the people who were so impressed with the technique I posted on the baked potato thread had never baked a potato without foil. Cutting the ends off and standing the potatoes upright on the rack makes no difference whatsoever.
At least they weren't gummy this time.
Last night's dinner:
Curried Chicken Salad Stuffed Pita
Ruffles Potato Chips
Diet Orange Cream Stewarts Soda
Edy's Chocolate Silk Ice Cream
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Asian Barbecued Chicken (another CL recipe)
Baked potatoes (rubbed in salt and baked for 1 hour at 400 -- no foil)
Salad (mishmosh of vegetables)
Lucien Albrecht Pinot Gris
Triple Butterscotch Boston Cream Pie (CL recipe)
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Another good topping for pizza is White Wave baked tofu. It comes in lots of flavors -- Thai, Italian, Mexican. Just slice it up and throw it on.
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Korean Pork Tenderloin -- recipe from Cooking Light Magazine.
The Korean Pork Tenderloin sounds really good - could you share the recipe?
And we love Blue Bell ice cream! Is it only available in Texas?
Sure!
Here is *my* version: Easy Korean Style Pork Tenderloin.
Also, I'm sorry that you are not in Bluebell Country. Believe it or not, you can buy Bluebell in Saudi Arabia but you can't buy it in Boston. Weird, eh?
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Claire: could be the high-quality spuds. My method is one that's kinda reserved for making crappy potatoes better, and it does a bangup job on a Grocery Store Russet.
That's good to know. I'll be sure to use some really crappy looking potatoes next time
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Easy Korean Style Pork Tenderloin
This is my all-time favorite way to cook pork tenderloin. It's slightly sweet with a nip of heat. Start this a day earlier than you plan to serve it so it can marinate for a good 12 hours.
This pairs extremely well with Pinot Gris from Alsace.
- 1 lb pork tenderloin (you can use a larger one)
- 2 T sugar
- 6 T soy sauce (Kikkoman Low Sodium)
- 2 T minced, fresh ginger
- 3 T rice vinegar
- 1 T dark sesame oil
- 4 garlic cloves, chopped
- 1/2 tsp red pepper flakes
The day before you plan to serve it, place pork tenderloin in a large Ziplock freezer bag. Dump all of the other ingredients into the bag with the tenderloin. Seal bag and massage all ingredients to blend. Put the bag in the refrigerator and forget about it for 12-24 hours.
Preheat oven to 425. Remove the tenderloin from bag and place in an oven-proof skillet sprayed with Pam. DO NOT DISCARD MARINADE, but carefully pour it into a heavy saucepan. Set aside.
Brown tenderloin on all sides. This should take about 6 minutes. After browing, insert meat thermometer. Place skillet in oven and cook for about 20 minutes or until tenderloin reaches 160. Remove from oven. Pork will continue to cook as it stands.
While pork stands, bring marinade to a boil and let cook for 5 minutes. Slice pork into medallions and spoon cooked marinade over the top.
Keywords: Main Dish, Korean, Pork
( RG481 )
- 1 lb pork tenderloin (you can use a larger one)
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Results are in. Standing a potato on its side does not seem to make a difference.
I followed the directions exactly -- washed (but not dried) the potato, cut off the ends, rolled it in salt, stood it on the rack, then baked for 1 hour at 400. The skin had a nice, sweet roasted flavor and beautiful texture, but the inside of the potato was pretty much the same as always. In fact, it seemed a little gummy.
Maybe the people who gave this potato such great reviews are not accustomed to good baked potatoes? Perhaps they had always wrapped their potatoes in foil before baking? I don't know. I may try this method again with a different potato. The potatoes I bought were organic Russetts from Whole Foods -- not that that would make them gummy, but you never know. I'll have to try again with a plain old grocery store Russett.
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I finally made it to the Austin Wine Merchant yesterday. Wow! What a great little store. They have a very good selection of reasonably priced Pinot Noirs and Alsatians plus a couple of Spanish wines that I haven't seen anywhere else in the city. One in particular -- Dos Masos. It's 9.99 tarragona wine that you have to try if you like Spanish Reds.
Still haven't made it to the Twin on Bee Cave.
TDG: Into the Mouths of Babes
in Food Traditions & Culture
Posted · Edited by claire797 (log)
Execrable? I prefer the term "yucky"
I guess when you load a product with chemicals, vitamins, minerals etc. you get an aftertaste. Think about products like Total cereal, Carnation instant breakfast and Flinstones chewables. They all taste funky no matter how hard manufacturers try to improve the taste. I like Total, but I can still "taste" the added vitamins.
When they can take the nasty vitamin flavor out of other super-fortified foods, then maybe they'll go to work on baby formula. However, at this very moment, there are millions of babies all over the world happily sloshing down formula and asking for more.
Anyway, I don't find formula to be all that vile. It's not any worse than Ensure, Isomil or other supplements.