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Screen Name
thygatromedea
Member Since
January 19, 2009
Latest Comments...
I drink 8 oz every morning with breakfast, mostly because I drink the Calcium fortified kind. I have a tendency towards calcium deficiency (long story) so I try to get as much calcium as I possibl...
31 Flavors used to use these when you bought take-home ice cream from the (a very long time ago, though.) My grandmother used, and re-used (unto self-destruction) these as lunch bags.
...
I, too, ran into the boxed milk as an exchange student, to Germany in the early 90s. Since I was there for a year, I got used to the taste of it. To this day, I'll drink it in a pinch, and still ...
Dana -
I tried one of the Skyr brands I found at Whole Foods, though I am sadly blanking on the name of the brand (siggi's maybe?) It had a very thick consistency, and had a very stro...
I almost always recommend The American's Test Kitchen Cookbooks. Chances are, you can find one that piques your boyfriend's interest, and for almost every recipe, they go through and talk about ho...
Please also be sure that anyone else in the immediate vicinity isn't particularly sensitive to odors... My old roommate used to make these, managing an almost unerring track record of doing so whe...
I take them, but I don't take a lot, and I avoid super-everything multivitamins. I take calcium with D, under doctor's orders, because of medical calcium issues. When I don't take it, I get signs...
I eat both steel cut and rolled, and liek them about equally, for different reasons.
Rolled oats: 1/3 c oats, 2/3 c water, big dollop of (Trader Joe's Valencia with flaxseed) peanut bu...
Definitely more eggs -- about 12 for a 12 inch cast iron using potatoes. I highly recommend cook's illustrated's frittata recipes, they've worked for me every time.
Around here, the buses have a "no eating" sign, though it's a rare driver who will enforce it. I'll very rarely take anything more than a bottle of sode or water, though once in a blue moon I'll t...
Basic quick-testing: seems quite useful, especially for the way I currently have to plan meals. The only catch with the recipe import process is that it has to be in recognizable recipe format, a...
Orchid and Skerlie -- If you go to the original image on flickr* it gives S0mebody 3lse's instructions (which Emma basically reproduces.) I always thought the point of the "Try this" posts was exp...
I don't use it, except when a recipe calls for it specifically, and I try to avoid it in foods, for two reasons:
Corn subsidies keep it cheap, but as demand for corn to produce ethanol...
Tried this yesterday, and it was *excellent.* I had a little trouble roasting the beet, but since it was rather large (enough to serve two, as I intended,) it wasn't unexpected. But, again, so ve...
Latest Comments...
I drink 8 oz every morning with breakfast, mostly because I drink the Calcium fortified kind. I have a tendency towards calcium deficiency (long story) so I try to get as much calcium as I possibl...
31 Flavors used to use these when you bought take-home ice cream from the (a very long time ago, though.) My grandmother used, and re-used (unto self-destruction) these as lunch bags. ...
I, too, ran into the boxed milk as an exchange student, to Germany in the early 90s. Since I was there for a year, I got used to the taste of it. To this day, I'll drink it in a pinch, and still ...
Ooooh, yum... Rye bread with sharp cheddar cheese, hands down. Though my husband likes soft rolls with spicy cheese.
Dana - I tried one of the Skyr brands I found at Whole Foods, though I am sadly blanking on the name of the brand (siggi's maybe?) It had a very thick consistency, and had a very stro...
I almost always recommend The American's Test Kitchen Cookbooks. Chances are, you can find one that piques your boyfriend's interest, and for almost every recipe, they go through and talk about ho...
Please also be sure that anyone else in the immediate vicinity isn't particularly sensitive to odors... My old roommate used to make these, managing an almost unerring track record of doing so whe...
I take them, but I don't take a lot, and I avoid super-everything multivitamins. I take calcium with D, under doctor's orders, because of medical calcium issues. When I don't take it, I get signs...
I eat both steel cut and rolled, and liek them about equally, for different reasons. Rolled oats: 1/3 c oats, 2/3 c water, big dollop of (Trader Joe's Valencia with flaxseed) peanut bu...
I'd be awfully concerned about finding the "unique code" in the dark. Motion sensor would make more sense, I concur.
Definitely more eggs -- about 12 for a 12 inch cast iron using potatoes. I highly recommend cook's illustrated's frittata recipes, they've worked for me every time.
Looks like your Potato soup link has some extra characters -- should be: http://www.bitchincamero.com/mel/2...
Fun to watch, though I have to admit I find the way she says "...and I'm your... Green. Granny." ever so slightly creepy.
Around here, the buses have a "no eating" sign, though it's a rare driver who will enforce it. I'll very rarely take anything more than a bottle of sode or water, though once in a blue moon I'll t...
Basic quick-testing: seems quite useful, especially for the way I currently have to plan meals. The only catch with the recipe import process is that it has to be in recognizable recipe format, a...
Orchid and Skerlie -- If you go to the original image on flickr* it gives S0mebody 3lse's instructions (which Emma basically reproduces.) I always thought the point of the "Try this" posts was exp...
I don't use it, except when a recipe calls for it specifically, and I try to avoid it in foods, for two reasons: Corn subsidies keep it cheap, but as demand for corn to produce ethanol...
Tried this yesterday, and it was *excellent.* I had a little trouble roasting the beet, but since it was rather large (enough to serve two, as I intended,) it wasn't unexpected. But, again, so ve...