Marlene

Of course not! you've just hit the famous plateau. You go! WW did it for me. I've been lifetime for 6 years now. The water is crucial

The basic theory seems to be that your metabolism goes to "sleep" at night just as you are sleeping. In order to "wake it up" and get it working, it needs to be fed. Otherwise, it thinks it's not going to get any food and starts storing calories (those that you ate the night before) as fat. I don't know why, but this works. I can only say that once I started eating breakfast or at least something in the morning, I started to lose weight steadily. I also notice, when I don't eat breakfast, no matter how much I work out, I tend to gain weight, or at least can't lose it. Speaking of which, I'm off to the gym. After having breakfast of course

I have generally found this to be true also. It's one of the basic tenets of Weight Watchers. I never ate breakfast and sometimes not even lunch until I joined. However, I still have to force myself to eat in the morning. It just doesn't come naturally to me.

Does coffee count as breakfast?

Ok here's a question for you. I also weight train 4-6 times a week. I'm told by my trainer, that it's protein rather than carbs even complex carbs, that build muscle. You seem to be saying the opposite here. I usually have a combination of low carbs and high protein before weight training, and a high protiein drink or snack afterwards. Am I doing this backwards? Is my trainer nuts? Of course I'm a 43 yr old female

Overdue fines are the bane of my existance. i think our library exists on the fines I pay. Steve, our library also has free internet access, as did my son's public school for a while. The school board decided to institute a program whereby the community could come into the school after hours and learn to use the Internet. Or ust use it if they didn't have a computer at home (and some people don't, my Vice-chair on council being a classic example). We volunteered to pilot the project,and the school board supplied the comptuers. We staffed the room with volunteers. No one came. The project was closed down after 6 months, the school got to keep the computers.

Never late for dinner I'm sure! I could call him the "Pasty Accountant" since he rarely sees the light of day. somehow though, it's not that flattering, and who knows if he ever surfs here?

How true. Welcome Half Full!

His Wonderfulness, my husband. All the good titles for hubbies seemed to have been taken on this site, so I call him that because, well, because he is

I'm thinking it would depend. Salt has just kind of a salt taste. Anchovies have kind of well, a fish taste. It would depend on how many you used and what the end result you wanted I guess. But then, I'm not a fan of anchovies either

And don't "Passover" it! oooohhh. And here I thought I was getting a respite from this sort of thing whilst HW is travelling.

4 Cups of milk? Why? Do you eat cereal in a large mixing bowl? How much cereal do you eat with it? I have a large bowl. I fill it up to the top. Holds about 6 cups of cereal. On top of that I put a banana, and whatever seasonal fruit I have (in winter I use a pear). Then I pour in the milk until I can see it...sometimes I top it off with more milk as I'm eating if the milk gets low and the cereal is too dry. I don't actually measure out how much milk I use in the bowl, but since a gallon of milk lasts me 4-5 days I am estimating that there's around 4 cups of milk per bowl. And there you have it - breakfast of champions! -Eric Who needs to eat for the rest of the day after that? I feel faint, just thinking about tackling that kind of breakfast

Got it. the God of eGRA has added Passover under "Special Occassions" Please post recipes that are exclusively "Passover" recipes under this category. This has been a free public service announcement. Thank you

not this girl! you rock. Nice and concise.

This makes sense to me. Generally, my house prefers a thicker "gravy" rather than a sauce. But it makes more sense to me to use a "white stock" as you are suggesting here. Does one make a pork stock the same way as any other stock? When I talk about de glazing, I always deglaze the pan before adding flour or roux to make it thicker, scraping up all those crispy bits, and then add other things. This was the first time I'd tried it with beef stock and it obviously didn't work. Using water always made it have a watery taste, so i was wondering what I was missing here! Thanks

I am using a boneless pork loin centre cut roast. I am trying to achive a nice gravy rather than an au jus (which I've never actually heard of for pork anyway ) I just found this one to be way to beefy in taste, not porky. Does that make any sense at all? I've just re-read it, and I'm not sure it does to me! I know what I mean, I'm just having trouble expressing it.

Oh that sounds wonderful! Care to tweak it a little so you can add it to the archive? My favourite way is steamed, served with a lemon, garlic butter and sprinkled with toasted sesame seeds.

This is a recipe from the Villa d'Este on Lago di Como: 5 cups beef broth - hot 1 cup 'carnarino' - water in which a whole lemon rind has been boiled - hot. The peel of one lemon grated. 2 cups arborio rice 8 tbls.. butter 4 tablespoons freshly grated Parmigiano Reggiano Melt half the butter over medium high heat in a large saute pan - do not let it brown. When the butter is melted add the rice and toss well with the butter making sure it is well coated. (there is no soffritto in this recipe) Add the beef broth 1 ladle at a time for the first 10 minutes - stirring gently but continuously. After 10 minutes add the grated lemon peel and add the carnarino one ladle at a time until gone stirring gently and continuously. Use remaining beef broth to finish if rice is not done. When just al dente remove from heat and blend in the mantacare - the remaining butter and Parmigiano. The sauce: Saute 4 large cleaned shrimp per person in a small amount of olive oil. Add one cup of white wine and evaporate. Add chopped parsley and 1 1/2 cups cream and reduce until thickened. Serve over the top of the risotto with parsley and lemon strips for garnish. Is this a direct recipe or have you made changes to avoid copyright? Can it then be posted into the recipe archive?

A gilded frying pan?

Geeze, I had to go back and read the question(s). I cook with soy sauce all the time. I don't know why, I just love things cooked with soy sauce. I very seldom find restaurants oversalting things. Undersalted if anything. I love the powdery salt on almonds etc. bertter?

For the table we keep rock sea salt in a salt grinder. Although I love salty snacks, I hardly ever cook with salt. Or very very little. I find people will salt to their taste at the table usually.

I have always just used water when deglazing the pan for pork gravy. However, I've become adventurous with my new oven and all clad roasting pan. I use beef stock for beef gravy and chicken stock for chicken and turkey, but I've never heard of a pork stock. So I went ahead and used a beef stock tonight. The result, predicably a beefy taste, not what I was looking for at all. I'm thinking the next time, I'll use white wine to deglaze the pan first. How does everyone make their pork gravy?

To simplify it all, if you want to "categorize" these recipes they should probably just be called Passover recipes. Gotcha. I've asked for a Passover category in the archive, since it seems to be something unto itself!

I suppose. My mother freezes milk all the time. But then she used to drink powdered skim milk Myself, I just can envision it.

Sorry, Weight Watchers. How do you think I lost the 70 lbs