ellystapes's Profile

Oh, and when peeled the whites had brown spots from where they had touched the oven rack. I put them in straight out of the fridge.

This MIT science blog also critiques the study: http://ksjtracker.mit.edu/2012/03/16/the-red-meat-scare/

I'm planning to make some granola for a sympathy gift this week - I have to ship mine.

When Harvard School of Public Health recently made over muffins, they suggested a combination of whole wheat, all-purpose flour, and almond flour.

I personally like to use brown rice flour with almond flour to make gluten-free stuff, but don't have a pancake recipe for this combo.

Does he have trouble with just refined sugar or with natural sugars and carbs? If it's carbs in general that are causing trouble, you might want to try the paleo diet, with more protein and healthy fat for him, and more vegetables for you.

I see that everyone has you covered on the advice to cook it down, but Food52 has pictures, directions and a recipe that should help. http://food52.com/blog/2739

We have a living room like this, although it has windows on one long side instead of a door. We ended up putting bookshelves and a chaise lounge on one end of the room, with a piano to come. The chaise angles in to break up all the horizontal lines. On the long wall with windows we are putting a loveseat that faces a tv in the opposite corner.

One time some guys volunteered to make fried turkeys for the local homeless shelter on Thanksgiving. Nice idea.

But they tried to fry them, still partially frozen, in BUTTER. Disaster.

Don't do that.

I recently made lasagna with zucchini "noodles" too. Just cut them into strips with a veggie peeler or mandoline.

I tried this and my sauce turned out very sour. Did anyone else have this problem?