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Weight Loss Forum / General Topics / November 2005Dreams of fried chicken
Today is day 167 of my diet and I have not gone off even one time. And my weight loss is progressing. And I honestly don't feel TEMPTED to go off my diet at all. But for the first time since starting my diet I had a vivid dream of FOOD. It was a perfect, crispy piece of fried chicken, browned perfectly, with enough fatty, crispy skin on it to make it mouth-wateringly savory. A waiter had accidentally put it on my plate. I was already rationalizing "well, I could allocate 400 calories for this and have just one"... when I woke up... It was so real! I think that fried chicken to me is like "just one drink" to an alcoholic... doug > Today is day 167 of my diet and I have not gone off even one time. And my > weight loss is progressing. And I honestly don't feel TEMPTED to go off my [quoted text clipped - 11 lines] > > I think that fried chicken to me is like "just one drink" to an alcoholic... I vividly recall that state of mind Doug... It is real... i :o) I had that happen to me too.. about beautifully grilled BBQ chicken wings.. *drools*  SignatureWill~ "... so that's how liberty ends, in a round of applause." Queen Amidala, The revenge of the Syth. > Today is day 167 of my diet and I have not gone off even one time. And my > weight loss is progressing. And I honestly don't feel TEMPTED to go off my [quoted text clipped - 13 lines] > > doug > :o) I had that happen to me too.. about beautifully grilled BBQ chicken > wings.. *drools* Madeira cake! Next time I really WILL bake one and eat a nice slice! :) Son and hubby can help eat the rest... SignatureKate XXXXXX R.C.T.Q Madame Chef des Trolls Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.katedicey.co.uk Click on Kate's Pages and explore! and the fact that you know that puts you far ahead of most addicts, I rarely dream of food, but I must say, this current cold notwithstanding, I have been known to drool at the smell of fried food, Lee > Today is day 167 of my diet and I have not gone off even one time. And my > weight loss is progressing. And I honestly don't feel TEMPTED to go off my [quoted text clipped - 13 lines] > > doug > Today is day 167 of my diet and I have not gone off even one time. And my > weight loss is progressing. And I honestly don't feel TEMPTED to go off my [quoted text clipped - 4 lines] > enough fatty, crispy skin on it to make it mouth-wateringly savory. A waiter > had accidentally put it on my plate. Dip chicken pieces in egg white. Dredge in a combo of bread ceumbs and grated parmesan cheese. Place on parchment paper and spray lightly with oil. Bake until crisp and brown. SignatureDiva ****** There is no substitute for the right food On 11/16/05 10:56 PM, in article 161120050856579727%cma@sympatico.ca, "Carol Frilegh" <cma@sympatico.ca> wrote: >> Today is day 167 of my diet and I have not gone off even one time. And my >> weight loss is progressing. And I honestly don't feel TEMPTED to go off my [quoted text clipped - 8 lines] > grated parmesan cheese. Place on parchment paper and spray lightly with > oil. Bake until crisp and brown. Is there a reason to use egg white rather than the whole egg? Also - dumb cooking question? If you put paper in an oven won't it burn? doug > On 11/16/05 10:56 PM, in article 161120050856579727%cma@sympatico.ca, > "Carol [quoted text clipped - 18 lines] > > Is there a reason to use egg white rather than the whole egg? Amost all of the fat and cholesterol in eggs are in the yolk. > Also - dumb cooking question? If you put paper in an oven won't it burn? Not parchment paper; it is coated with silicone. > On 11/16/05 10:56 PM, in article 161120050856579727%cma@sympatico.ca, "Carol > Frilegh" <cma@sympatico.ca> wrote: [quoted text clipped - 15 lines] > > Also - dumb cooking question? If you put paper in an oven won't it burn? I think that all that breading actually detracts from the taste. Doug, try simply baking the chicken, first 2/3 of the time covered with foil, and use some sensible spice mix. i > I think that all that breading actually detracts from the taste. If you don't mind the fat of the skin, I would agree with this. >> I think that all that breading actually detracts from the taste. >> > If you don't mind the fat of the skin, I would agree with this. Well, I don't mind it, you are right, but skin can be simply removed after cooking. Signature223/174.9/180 On 11/17/05 10:16 AM, in article nRQef.2964$uU3.853@fe56.usenetserver.com, > I think that all that breading actually detracts from the taste. Doug, > try simply baking the chicken, first 2/3 of the time covered with > foil, and use some sensible spice mix. But this whole thread was about fried chicken! :) doug ok, it's 9 am and all I can theink about is popeyes dark spicy fried chicken. Thanks God our company is having a catered healthy lunch today! jojo > Today is day 167 of my diet and I have not gone off even one time. And my > weight loss is progressing. And I honestly don't feel TEMPTED to go off my [quoted text clipped - 13 lines] > > doug To add some insult to injury, I must report that half of a grilled/roasted chicken (with nothing else, no breading) is my normal lunch. i > ok, it's 9 am and all I can theink about is popeyes dark spicy fried > chicken. [quoted text clipped - 20 lines] >> >> doug Signature223/174.9/180 > To add some insult to injury, I must report that half of a > grilled/roasted chicken (with nothing else, no breading) is my normal [quoted text clipped - 29 lines] > -- > 223/174.9/180 This whole thread made me so freaking hungry. Until I learn to eat right, and realize what I can eat.......I always look for Grilled chicken breast on the menu if I eat out. I think I am going to overdose on Grilled chicken breast or start clucking with the chickens. Maggie > Today is day 167 of my diet and I have not gone off even one time. And > my [quoted text clipped - 20 lines] > > doug You can make a decent oven fried chicken. Wash and dry your chicken pieces. Dip in heavily seasoned flour (salt, pepper, paprika), if you want a better flavor dip in egg yolk mixed with 2 T water before you dip in flour. Put on a foil lined baking sheet. Drizzle with the tiniest bit of butter and bake at 375 for an hour, turning at the half hour. The taste is great and a lot better for you than the heavily fried stuff. Audrey I tend to plan my day around some real fried chicken a few times a year. I really love it, and one or two small pieces eaten slowly with a lot of good 0 point side dishes is very manageable and satisfying. If I had to live without fried chicken for the rest of my life that would not be acceptable to me. I don't eat it more because I really prefer to keep my diet low fat, but those skinless breast strips are not all that many points fried. SignatureLesanne > >> Today is day 167 of my diet and I have not gone off even one time. And my [quoted text clipped - 27 lines] > > Audrey There is a restaurant in town called Saizeriya. They have all the calories on the menu and they have a BAKED meat cutlet plate that is 500 calories for everything, including some BAKED french fries and vegies. So if you can allocate 500 calories for a meal - not too bad - you get the satisfaction of having what feels like fried stuff (actually better, because it tastes crispy, but isn't oily) and can stay healthy at the same time. doug On 11/17/05 8:23 AM, in article pbPef.21005$3K6.5136@tornado.texas.rr.com, > I tend to plan my day around some real fried chicken a few times a year. I > really love it, and one or two small pieces eaten slowly with a lot of good > 0 point side dishes is very manageable and satisfying. If I had to live > without fried chicken for the rest of my life that would not be acceptable > to me. I don't eat it more because I really prefer to keep my diet low fat, > but those skinless breast strips are not all that many points fried. I would go there :) SignatureLesanne > There is a restaurant in town called Saizeriya. They have all the calories > on the menu and they have a BAKED meat cutlet plate that is 500 calories [quoted text clipped - 20 lines] >> fat, >> but those skinless breast strips are not all that many points fried. That's just 10 points, the same as a small steak but more food. > There is a restaurant in town called Saizeriya. They have all the > calories [quoted text clipped - 25 lines] >> low fat, >> but those skinless breast strips are not all that many points fried. On 11/17/05 7:22 AM, in article buadnQhDkofZLObeRVn-jQ@giganews.com, > You can make a decent oven fried chicken. Wash and dry your chicken > pieces. Dip in heavily seasoned flour (salt, pepper, paprika), if you [quoted text clipped - 5 lines] > > Audrey Getting closer here to a recipe I can actually follow! :) Why do you recommend flour rather than bread crumbs? doug > On 11/17/05 7:22 AM, in article buadnQhDkofZLObeRVn-jQ@giganews.com, > [quoted text clipped - 9 lines] > > Getting closer here to a recipe I can actually follow! :) Here is a recipe for sort-of fried chicken Preheat oven to 400 degrees (F) and spray a baking sheet with vegetable spray. Mix 1 cup of crushed cornflakes and 1/4 cup of oat bran in a shallow dish. In another small mixing bowl combine 2 egg whites, 1/2 cup of flour, and the seasonings you want. Dip four chicken breast halves one at a time into the egg batter and then into the cereal mixture and move to prepared baking sheet. Pour a tablespoon of butter over the chicken and bake about 30 minutes. Sounds good. But I'm just one person and don't "store for later". :) I might try something like that one time in quarters. Thanks. doug On 11/17/05 10:37 AM, in article 11nnnmh8e42pp3e@corp.supernews.com, > Here is a recipe for sort-of fried chicken > [quoted text clipped - 5 lines] > baking sheet. Pour a tablespoon of butter over the chicken and bake about 30 > minutes. and I would spray with butter flavored instead of using real butter, Lee > > On 11/17/05 7:22 AM, in article buadnQhDkofZLObeRVn-jQ@giganews.com, > > [quoted text clipped - 19 lines] > baking sheet. Pour a tablespoon of butter over the chicken and bake about 30 > minutes. Sorry to be the bearer of bad new Doug, but according to the author of the new book 'The Cheater's Diet', the most successful dieters are the ones that *do* cheat (I forget the author's name, but apparently he is quite well regarded). Anyways... I thought you'd find that interesting... or at least fun. :-) >Today is day 167 of my diet and I have not gone off even one time. And my >weight loss is progressing. And I honestly don't feel TEMPTED to go off my [quoted text clipped - 13 lines] > >doug > Sorry to be the bearer of bad new Doug, but according to the author of > the new book 'The Cheater's Diet', the most successful dieters are the > ones that *do* cheat (I forget the author's name, but apparently he is > quite well regarded). Anyways... I thought you'd find that > interesting... or at least fun. :-) Cheat? That's what adulterers do. Diet is about choices and they can be varied and balanced. Diva >> Sorry to be the bearer of bad new Doug, but according to the author >> of [quoted text clipped - 10 lines] > > Diva Yes, and with this year's program there are no bad foods. You choose what you want and work with portion control and points. Audrey I can't out-and-out CHEAT. That would be devastating. I haven't cheated even ONE time in 168 days now. But I do have a built-in "bonus" system I could make some use of if I wanted to. But I don't want to EVER out-and-out CHEAT. doug On 11/17/05 9:12 PM, in article qj8nn1d1g0l5bgvre3ddph0lmb16upc607@4ax.com, > Sorry to be the bearer of bad new Doug, but according to the author of > the new book 'The Cheater's Diet', the most successful dieters are the [quoted text clipped - 19 lines] >> >> doug > I can't out-and-out CHEAT. That would be devastating. I haven't cheated even > ONE time in 168 days now. [quoted text clipped - 5 lines] > > doug I occasionally allow myself a day off. I find I still eat sensibly because not doing so is painful! SignatureKate XXXXXX R.C.T.Q Madame Chef des Trolls Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.katedicey.co.uk Click on Kate's Pages and explore! On 11/18/05 12:12 AM, in article 437caa65$0$63061$ed2e19e4@ptn-nntp-reader04.plus.net, "Kate Dicey" <kate@diceyhome.free-online.co.uk> wrote: >> I can't out-and-out CHEAT. That would be devastating. I haven't cheated even >> ONE time in 168 days now. [quoted text clipped - 8 lines] > I occasionally allow myself a day off. I find I still eat sensibly > because not doing so is painful! Even after 24 weeks I still don't feel confident enough to have a "day off". maybe someday! doug > On 11/18/05 12:12 AM, in article > 437caa65$0$63061$ed2e19e4@ptn-nntp-reader04.plus.net, "Kate Dicey" [quoted text clipped - 20 lines] > > doug Doug You are doing the right thing for you right now. Once you get to goal, you can play around more with food and taking days off. Sometimes one day off leads to a week, month and more. When I first went on WW, I followed it perfectly, lost steadily and got to goal easily. Now I am not as rigid so it has taken longer to get back to goal and unfortunately temptations make it hard for me to stay there. Audrey > On 11/18/05 12:12 AM, in article > 437caa65$0$63061$ed2e19e4@ptn-nntp-reader04.plus.net, "Kate Dicey" [quoted text clipped - 15 lines] > Even after 24 weeks I still don't feel confident enough to have a "day off". > maybe someday! Plan one! Use something like a work Christmas meal out. Stack a few exercise points during the week before, and have a food and exercise plan for the whole week worked out. While out with the crew (or whatever), make healthy choices from the menu wherever possible, but just write 'EVENING OFF PLAN' on your food diary, and enjoy yourself. It'll do you good morally, even if you stay the same or put a pound or so on that week. Make sure that afterwards yoo do go straight back ON plan, don't over-compensate for the day off, and drink plenty of water to compensate for over salted foods. Proving that you CAN take a day off and get right back to it is an important step forward. SignatureKate XXXXXX R.C.T.Q Madame Chef des Trolls Lady Catherine, Wardrobe Mistress of the Chocolate Buttons http://www.katedicey.co.uk Click on Kate's Pages and explore! On 11/18/05 5:56 PM, in article 437da3df$0$9497$ed2619ec@ptn-nntp-reader02.plus.net, "Kate Dicey" <kate@diceyhome.free-online.co.uk> wrote: >> Even after 24 weeks I still don't feel confident enough to have a "day off". >> maybe someday! [quoted text clipped - 11 lines] > Proving that you CAN take a day off and get right back to it is an > important step forward. Well, I don't feel in a rush to do that yet. Maybe sometime next year! doug You know I have never taken a day off in three years, I have made less than healthy choices, but journaling them and being accountable is the key for me, Lee > On 11/18/05 5:56 PM, in article > 437da3df$0$9497$ed2619ec@ptn-nntp-reader02.plus.net, "Kate Dicey" [quoted text clipped - 19 lines] > > doug Journaling is absolutely vital for me too. I'm about to finish my 3rd notebook full of recording everything I've eaten since June 3rd! doug On 11/21/05 6:44 PM, in article 3udjc7F10s5t2U1@individual.net, "Stormmee" <rgrass@consolidated.net> wrote: > You know I have never taken a day off in three years, I have made less than > healthy choices, but journaling them and being accountable is the key for > me, Lee I am not sure of the reasons for this but it works so I do it, Lee > Journaling is absolutely vital for me too. I'm about to finish my 3rd > notebook full of recording everything I've eaten since June 3rd! [quoted text clipped - 7 lines] > > healthy choices, but journaling them and being accountable is the key for > > me, Lee >Journaling is absolutely vital for me too. I'm about to finish my 3rd >notebook full of recording everything I've eaten since June 3rd! [quoted text clipped - 7 lines] >> healthy choices, but journaling them and being accountable is the key for >> me, Lee I have an online journal -- Excel spreadsheets logging my intake -- going back to July 8, 2002 :-). Regarding "cheating": As I've said before, I take a somewhat different approach. For me, there's no such thing as cheating. There are days I choose to splurge -- and have been since the beginning -- but I always log what I eat, and I don't do any of the "Oh well, I cheated today, I'll just give up, or eat what I want until January." or whatever. I just go back to my normal pattern the next day. Works for me. (Actually, the one exception to my online logging was a 9-day trip to Germany about 4 months into the diet, for a 5-day wine course plus a few days on either side doing other traveling. I drank a whole lot of wine and ate moderate amounts but all sorts of foods, including desserts, sausages, etc, and it was just too impossible to log. I came home 2 pounds heavier, but was down 5 pounds within a week. And even that early in my diet I didn't let it derail me at all.) DH and I are going to a favorite country inn for Thanksgiving dinner. I'll eat what I want, but won't have leftovers at home to deal with. Then Saturday we're going out to another fancy restaurant, where I'll also eat what I want. But I expect to eat moderately all the other days this week. Chris 262/130s/130s started dieting July 2002, maintaining since June 2004 knowing yourself this well will be good for keeping the weight off, Lee > On 11/18/05 12:12 AM, in article > 437caa65$0$63061$ed2e19e4@ptn-nntp-reader04.plus.net, "Kate Dicey" [quoted text clipped - 17 lines] > > doug like with adultery, when you cheat, no matter the subject, you end up cheating yourself most of all, Lee > I can't out-and-out CHEAT. That would be devastating. I haven't cheated even > ONE time in 168 days now. [quoted text clipped - 31 lines] > >> > >> doug Well... I don't know if the analogy to adultery is exactly applicable here. I was thinking more in line with other things that once you start you can't stop. More like potato chips than adultery. At least for me. :) doug On 11/21/05 6:39 PM, in article 3udj2pF10ebu9U1@individual.net, "Stormmee" <rgrass@consolidated.net> wrote: > like with adultery, when you cheat, no matter the subject, you end up > cheating yourself most of all, Lee [quoted text clipped - 43 lines] >>>> >>>> doug oh, yeah addictive, I was thinking about doing something that on the surface seems like fun or that it will feel good/make you feel better but in the long run hurts, Lee > Well... I don't know if the analogy to adultery is exactly applicable here. > I was thinking more in line with other things that once you start you can't [quoted text clipped - 52 lines] > >>>> > >>>> doug Those who flee temptation generally leave a forwarding address. -- Lane Olinghouse On 11/21/05 8:23 PM, in article 3udp4cF10c94tU1@individual.net, "Stormmee" <rgrass@consolidated.net> wrote: > oh, yeah addictive, I was thinking about doing something that on the surface > seems like fun or that it will feel good/make you feel better but in the [quoted text clipped - 59 lines] >>>>>> >>>>>> doug Ah that would explain why I have lost over 200 pounds :). And keeping it off too. SignatureLesanne > Sorry to be the bearer of bad new Doug, but according to the author of > the new book 'The Cheater's Diet', the most successful dieters are the [quoted text clipped - 21 lines] >> >>doug > Sorry to be the bearer of bad new Doug, but according to the author of > the new book 'The Cheater's Diet', the most successful dieters are the > ones that *do* cheat (I forget the author's name, but apparently he is > quite well regarded). Anyways... I thought you'd find that > interesting... or at least fun. :-) While I find this statement to be interesting, it has been counter to my own experience. I will check that book out to see if there is a summary available. i Huh. This works just like Weight Watchers works for me. The Doc just has people using their flex points all in two days of the week as opposed to whenever they want to use them. It is the way I have been doing it for a long time. - Lesanne 365/162/164 >> Sorry to be the bearer of bad new Doug, but according to the author of >> the new book 'The Cheater's Diet', the most successful dieters are the [quoted text clipped - 7 lines] > > i The good thing is...all that food is ZERO POINTS/Calories...in the dream! Glenn B. 277/237.5/180 > Today is day 167 of my diet and I have not gone off even one time. And my > weight loss is progressing. And I honestly don't feel TEMPTED to go off my [quoted text clipped - 15 lines] > > doug > I think that fried chicken to me is like "just one drink" to an alcoholic... I can definitely relate. My love of fried chicken is one of the main reasons I got as fat as I did. I knew I needed to change my life. I knew I unhappy and needed to do something about it. But the thought of just giving up (pretty much) my beloved fried chicken was one of the the major stumbling blocks I had to overcome. It was just simply tough for me to contemplate drastically cutting down my intake of my favorite food. I'm at the point now where I can see that it was worth it. But it's been a long journey to this point. SignatureAnnie As of 11-18-05: 258/202/140 Standing at 5 foot 4. 56 pounds lost. 62 left to go. Started February/07/05 Come visit my weight-loss web site, Annie Takes Off. http://webpages.charter.net/lenny13/DietFrontPage.html Ooh. You're doing really well, Annie. You are well into two digits in kilos (I can't wait!) and about to get into the 100s! Great! doug On 11/20/05 5:35 PM, in article 4380356D.3D32D32C@real.people.only.yahoo.com, "Annie Benson Lennaman" <teapray@real.people.only.yahoo.com> wrote: >> I think that fried chicken to me is like "just one drink" to an alcoholic... > [quoted text clipped - 8 lines] > I'm at the point now where I can see that it was worth it. But it's > been a long journey to this point. > Ooh. You're doing really well, Annie. You are well into two digits in kilos > (I can't wait!) and about to get into the 100s! Great! Thanks Doug. It still doesn't seem real to me that I might be in the 100's sometime in the forseeable future. But I know it will happen! I know you'll get to those single digits in kilos as well. SignatureAnnie As of 11-18-05: 258/202/140 Standing at 5 foot 4. 56 pounds lost. 62 left to go. Started February/07/05 Come visit my weight-loss web site, Annie Takes Off. http://webpages.charter.net/lenny13/DietFrontPage.html On 11/21/05 9:01 AM, in article 43810E4E.7E0CE92@real.people.only.yahoo.com, > Thanks Doug. It still doesn't seem real to me that I might be in the > 100's sometime in the forseeable future. But I know it will happen! I > know you'll get to those single digits in kilos as well. Well, double digits at least. Even my DOG is not in *single* digits. :) doug > Well, double digits at least. Even my DOG is not in *single* digits. :) Opps! That was a pretty glaring error on my part. I suspect that one my cats isn't in single digits in kilos as well. Very well, double digits for you! SignatureAnnie As of 11-18-05: 258/202/140 Standing at 5 foot 4. 56 pounds lost. 62 left to go. Started February/07/05 Come visit my weight-loss web site, Annie Takes Off. http://webpages.charter.net/lenny13/DietFrontPage.html > Today is day 167 of my diet and I have not gone off even one time. And my > weight loss is progressing. And I honestly don't feel TEMPTED to go off my [quoted text clipped - 5 lines] > waiter > had accidentally put it on my plate. Chicken Fuggeddaboudit Using boneless, skinless chicken thighs: In a nonstick pan, spray cooking spray. Sprinkle the pan with season salt (or blend of celery salt, paprika, garlic and onion powder) Heat pan Drop in chicken thighs. Spray the tops of thighs with spray, sprinkle tops of thighs with seasoning Cook on highish heat until brown on one side. Flip. Turn heat down. Add some chicken broth and cover the pan. (just enough chicken broth to cover the bottom of the pan, not deep.) Forget about it (hence the title) for a while, then when the chicken is done through, if there's any liquid left, open the lid until it reduces and turns brown. Very high in flavor and crunchy bits. If you want more crunch, pay closer attention and cook with the lid off and a spoonful of broth at a time, just enough to keep the pan from overheating. Jenrose Sounds good. Can this be made without the spray cooking spray, which is not available here? doug On 11/27/05 5:53 PM, in article 1133081634.5728e71253d1686aa7a1428eff88a225@fe5.teranews.com, "Jenrose" <jenrose@nospamjenrose.com> wrote: >> Today is day 167 of my diet and I have not gone off even one time. And my >> weight loss is progressing. And I honestly don't feel TEMPTED to go off my [quoted text clipped - 31 lines] > > Jenrose > Sounds good. Can this be made without the spray cooking spray, which is not > available here? > > doug Do you have an oil sprayer for olive oil? I would think you could use vegetable oil in it and get the same effect as the regular cooking spray. The sprayers are a good way to cut down on the oil used in cooking. Beverly > On 11/27/05 5:53 PM, in article > 1133081634.5728e71253d1686aa7a1428eff88a225@fe5.teranews.com, "Jenrose" [quoted text clipped - 35 lines] > > > > Jenrose >> Sounds good. Can this be made without the spray cooking spray, which is > not [quoted text clipped - 7 lines] > > Beverly There is also something in the propellant that can stain non-stick cooking surfaces. Oil sprayers are available on-line. One of many links below. http://www.amazon.com/gp/search/ref=pd_sl_aw_tops-1_kitchen_7244177_2/103-541433 1-5359845?search-alias=kitchen&keywords=misto%20sprayer SignatureCheese http://cheesensweets.com/contact-cheese/ >>> Sounds good. Can this be made without the spray cooking spray, which is >> not [quoted text clipped - 13 lines] > > http://www.amazon.com/gp/search/ref=pd_sl_aw_tops-1_kitchen_7244177_2/103-541433 1-5359845?search-alias=kitchen&keywords=misto%20sprayer I had the Misto and it sucked. I use one from the Pampered Chef and it's been fantastic. It even comes with an extra nozzle in case of clogging and mine hasn't clogged in over a year so far. If you can't get it online, contact me privately and I can get you whatever you need. I'm not a consultant but I know a few. Signaturethe volleyballchick We are pushing the extreme boundaries of my cooking abilities here. :) doug On 11/28/05 1:07 AM, in article HQkif.125371$Hs.37175@tornado.ohiordc.rr.com, "Beverly" <bowens@home.woh.rr.com> wrote: >> Sounds good. Can this be made without the spray cooking spray, which is > not [quoted text clipped - 57 lines] >>> >>> Jenrose The more you can cook for yourself, the better off you'll be because you can then make food the way you want it. Audrey > We are pushing the extreme boundaries of my cooking abilities here. :) > [quoted text clipped - 80 lines] >>>> >>>> Jenrose On 11/28/05 1:27 PM, in article HPydnajiosuLGhfeRVn-oA@giganews.com, > The more you can cook for yourself, the better off you'll be because you > can then make food the way you want it. It always tastes so much better when somebody else cooks for me though. :) doug |
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