Text 18394, 51 rader
Skriven 2008-12-25 16:09:00 av Nancy Backus (1:124/311)
     Kommentar till en text av hap newsom
Ärende: RE: TV dinners
======================
-=> Quoting Hap Newsom to Nancy Backus on 12-23-08  07:08 <=-

 HN> Anne has always been a bit borderline and that was
 HN> the original reason we started altering our diet. Mine
 HN> has always been good, the only time my BP ever went
 HN> up was when I went to the dentist! One of my meds 
 HN> now is a BP med but I get it more for it's other aspects
 HN> than the BP one. it's one of my regimen of meds I get 
 HN> to take since my heart attack. 

Going to the dentist... yeah, I can see how that would raise the BP! 
I'd had some bad experiences with dentists in my childhood... managed to
get a handle on the dentist-phobia in my 20's when I found a really
gentle one.  Of course, he retired years ago...  (G)   Still not my
favorite place to go, but my current dentist is even better than that
one.  Used to be, anything resembling the sound of a dentist's drill or
the smell of the office would set me off shuddering... 
 
 -> We have a tendency to not do the tradeoffs, just cut back on the usual
 -> amounts.  Not necessarily in a recipe, more by not having something as
 -> often, but using the real thing when we do have it.  Or, reluctantly,
 -> not having at all, if it makes a real problem to have it.  Perhaps using
 -> something comparable, but not really a substitute per se...
 -> 
 HN> I dunno, it's sort of fun trying to invent the 
 HN> wheel all over again in a sense. I've spent a good

It can be...  ;)  We did do more trades when we were switching from
refined products to whole-grains and less refined sweets... I don't even
think of them as tradeoffs any more, as they are just part of the normal
diet... 

 HN> part of the fall trying to do pumpkin pies that are 
 HN> lower carb, lower fat, and as close to sugar free
 HN> as I can manage. Have come up with several that
 HN> we like quite well enough...not sure I can call em
 HN> pumpkin PIE completely though.

At one point, I came up with a pumpkin custard... I don't remember how
much sugar it had in it... probably not sugar-free...  No crust, baked
in a casserole dish... lots of pumpkin pie type spices, though, with
pumpkin puree, milk and eggs.  I suppose one could bake it in a ceramic
pie dish, sans crust... ;)

ttyl       neb

... You have 2 choices for dinner. Take it or leave it. Bon appetit!

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