Darienne

Eliminated supplement. Don't like bananas and don't eat them. I think the supplement should do it. Thanks.

Not sure to whom the various advices are given. I'll assume they are directed at me. - see my doctor. I have have him and a heart specialist. Not all doctors are equal. And we do eat simply and well. - yes, by all means, lose 20 pounds (and keep it off) - we do walk around the perimeter of the farm twice a day with the dogs. I can't always do two. Nothing to do with my heart. I'll go back to my actives when I am able. - don't eat licorice. Have no more than 2 drinks per WEEK. Don't smoke and never have. - my blood potassium is too high - my glucose is fine and so is my homocystein - the jury is still out about statins and my cholesterol levels are apparently genetic according to my GP - there are no others who salt my food. Thanks for all the advice. One of my best friends laughed at me once. His cholesterol was now under control and mine wasn't, not even on maximum dosage of a statin. In fact, I had to go off the statin because of rampant side effects. He was slim, played squash three times a week, etc, etc. Unfortunately he was also dead of a massive heart attack two days later. He was 56 then.

It would be nice to have a doctor with whom one could take up anything of a dietary or exercise nature. I wish. OK. Weinoo's post could not have been more timely for me. Just very recently I gave up my now 6-year passion making chocolates and other confections. Loved it. But it didn't fit into the new high...and I do mean high, very high...BP problem. Am now on two drugs, Mavik and Amlodipine. (Must check those names against the ones mentioned by Weinoo. Canadian and American names for the same drug often don't match.) And must read the rest of the article cited by Okanagancook. Mind you, it's pretty much the way we eat and have eaten for decades.) I know nothing of my Mother's heart. She lived till 97, demented for the last 10 years after lots of TIAs. My Father had high cholesterol...and so is mine...and no, I don't take Statins. He lived to 83, after a mild heart attack at 60, changed his life radically to basically the life DH and I have always led, and died of a non-heart-related problem. He could have lived much longer. I have no idea of whether he took statins or not. So where do I stand? And what on earth should I eat? We don't eat commercially prepared food...never have...and don't eat out much either. And now practically never. And yes, I could lose 20 pounds in my case. And the BP meds are not controlling my blood pressure very well. It's between 180/70-80 and 135/70-80. Diastolic never goes above 80. OK. Someone tell me what to change in my diet, besides giving up sugar completely. Thank you. I might have added that I have an excellent BP machine at home and take it a few times a day.

We've seen Foodsavers in thrift stores, but I never know how to tell whether they are worth buying or not. What do you look for when you go to buy one, please.

lindag, I'd love the Polish potato and cabbage soup. And thanks, Pastameshugana for the sweet potato soup. We'll try that one soon. Yesterday I was hit by the fall bug and made lentil and spinach soup. Died and gone to heaven. Love soup.

First thing I thought of was bacon and eggs, fried or scrambled. A useful start. My Father couldn't even make toast.

Roasted fall vegetables. Don't forget the Brussels Sprouts either.

Hmmm...I could probably live with a smear of mustard. DH would enjoy it. I gather that you are saying that you find that artisan bread freezes and thaws nicely. And also the garlic sausage too? We live 45 minutes from the nearest grocery store, so there is no popping out for fresh stuff. I think I like this thread. Quick serving of food has always been a problem for me and I'm not an easy short order cook. In fact, Ed makes the grilled cheese sandwiches usually. We do have frozen home-cooked foods in the freezer, but as Anna says, they would take just too long to ready for eating.

My first pick would be the grilled cheese sandwich, already noted. Omit the mustard for me, please. Ingredients for a 21st century ploughman's lunch would be next: several kinds of cheese, a few kinds of breads/crackers, olives, other jarred/containered goodies like sun-dried tomatoes, red peppers, etc. Any made salads on hand: cole slaw, bean salads...I always have a supply of these long-keeping salads on hand. Canned meats/fish which you might keep. Apples for dessert. Small dark chocolate pieces. This would be my go to lunch at a moment.

Progressing in the opposite direction and giving up cook books. My chocolate and confectionery career, such as it was, is over (health reasons) and 27 books are now gone from my cookbook library.

We are both retired from outside jobs and so this is not a problem for us. Both brown-bagged it in the midst of others paying for lunches. Son Ken has always brown bagged it, again in the midst of the larger paying crew. What floored and dismayed me in the extreme: we used to stay in a quiet motel in Utah with a small kitchenette and I would make us a salad or something similar every day which we would eat sitting at a picnic table under the ramada. The next table was the motel cleaning staff with their young children eating from Taco Bell or McDonald's or some other chain, everyday. I was gobsmacked. And saddened.

I've been making plain chocolate magic shell for a few years now...can't recall where I got the recipe, but it's very simple. Basically 100 grams melted coconut oil and 150 grams melted chocolate. Add a dash of salt. (I also add chile pepper sometimes.) That's it. So starting from there to make butterscotch...

DH drinks cold water with every meal. I usually drink nothing. But what I absolutely love is hot Jasmine tea with our Chinese dishes. And wonder why I don't make it for non-Chinese food...

Definitely out of our snack bracket. DH would never sign on for this one. Thanks. I'll look for it however.

Thanks Anna. I'll look in the store for this.

Welcome to eGullet, Cheryl. Your croissants look luscious. I am so glad we can't get decent croissants in our region or I should have eaten my way through more than my share. And Lisa Shock. Thanks so much for the butter information. I did not know that. Although we live in Canada, I would expect that our butter 'regulations' are about the same as those in the USA. It certainly could help to explain confectionery and baking 'failures'.

Not if you live outside a small city in East Central Ontario. Boy do I wish. Never found Chaokoh around here at all.

Just found a Bombay Grill in Ajax, just north of the 401. Next time in that direction..... Boy, did that look good!

It's still too early for picking, of course, but this is going to be another fantastic apple year. Our farm has apple trees all over it. Oh, it's not an apple farm...they escaped from the first houses built here. We are a hemp farm.

Although they are not long beans, the proper ingredient for Szechwan Dry-Cooked Long Beans, you can use them. DH loves them.

LIsa, that looks brilliant. I don't make enough lollipops anymore to justify the cost, but if I did.... Boy, did I hate the packaging part!

Here's a photo of how I tie mine. I use that curling ribbon that you can buy at the dollar store. Simply a double knot on the package and then curl the leftover with the blade of a small pair of scissors. The ends don't have to be even or anything. These are double colors, but you could use only one color. It's still a bit of a pain and I often get Ed to help in the process. I've also used those precut gold twist ties.

No help from me I'm afraid. All I know is that some folks are very allergic to agave syrup. End of knowledge.

Good kind of neighbour to have. Would like one myself.

A friend came from Quebec last weekend and brought some fresh Montreal bagels. I could have died right there on the spot. Nothing, repeat, NOTHING is as good as a bagel made Montreal style.