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All about food.
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I'm diabetic and eat pretty much what I want to but I do take their meds for it. Even so, I avoid sugars a lot, take iodine, and have changed my diet a bit. You can't please everybody and nothing takes the numbness out of my diabetic feet. I ignore it and just keep walking anyway.
Now that my body's edged up into the diabetes range, I'm walking every day and controlling my diet, so no more fast food for me. Half of every meal is carbohydrate free vegetables, one-quarter is carbohydrates, and one quarter is protein & good fats.
My doctor had me go to a Diabetes training session. My teacher gave me the above meal plan, and so far (3 days) it's not been too hard to stick to it. Hope I can keep it up.
Almost done--one more week to go, no sugar. It's getting easier.
Yesterday, I went to town and succombed to Arby's TV ad on Greek style gyros (2 for $6). Ate half of one. Not too bad, but save your money.
Joan, it is not necessary to grind down the cast iron skillet frying surface, but in new skillets it does help make them easier to cook non-stick. The old ones were smooth, and it's not an issue. The new ones have a pebbled surface that helps the factory pre-seasoning process but is not as nice as a smooth surface. Grinding them down is really something that a semi-fanatic cook would do, like me. I bought a grinding wheel for my drill, now need to do it. The best choice is to use a vintage skillet.
Mike, I don't know about taking a teaspoon of blackstrap molasses for health, but I do use it in whole wheat bread. Plus, dates and walnuts. Very good for peanut butter sandwiches, or just toasted with some butter.
As I ate my bison burger last night, I was wondering how well that market is doing. I know I can't find bison meat at any major supermarkets and have to rely on farmers markets to buy it. I know I can order it via the internet, but hesitate to do it, fearing thawing in transit. I don't eat much meat anyway, so it's no big deal. Oh yes, I cooked the bison burger in my cast iron skillet.
Is it really necessary to grind down cast iron skillets to make them non-stick? I would think it would be easier to season cast iron than grind it.
Take a teaspoon of genuine blackstrap molasses in the morning every day. Take a double shot of Brag's Apple Cider vinegar mixed with juice or something every night at bedtime. This is for digestive and general health.
Randy, I hope you are feeling better now.
Nothing about me is what it used to be.
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