Michelle of Montreal's Profile

I also use a computer program (Quicken) to track my spending, but my receipts can start to pile up until I enter them, usually once a week or so. To corrall them temporarily, I have alternately used an envelope, a bull-dog clip and a spike (like you see in restaurants) to some success. Long-term storage is a small accordion-file which is meant for cheques.

I'll have to do a head-to-head between this recipe and the lemon icebox pie I've been making:
http://www.salon.com/2011/04/02/lemon_icebox_pie_recipe/

A friend swears by Pedialyte (rehydration fluids) freezies. At least one before bed and more upon waking.

I agree with baker_d: You're eating too few calories, especially on the days that you're exercising. Depending on your workouts, you may also be gaining muscle. You could also consider monitoring your % body fat rather than weight to see your progress. It's less satisfying than seeing a smaller number on the scale, but is also less frustrating. Good luck!

Also being Chinese, we always had two types of powdered ginger in the house: the regular kind from the regular grocery store and another that was only available from the Chinese grocery stores. My mom called the second one "sandy ginger powder". It was lighter in colour and seemed more finely ground than the regular kind. I never really knew if they were truly different, but I still buy both because one of my favourite 'Mom' recipes calls for both.

I'm in the wrong country, but the best toffee I've come across is the Croquenbouche (crunch-in-your-mouth) from DouceSoeur (a pun meaning both "candy" and "gentle sister"). I get a box at the annual craft fair here in town.

http://www.doucesoeur.com/products.php

No sandwiches growing up for me. Lunch was leftovers from dinner (stir-fries with rice). I got made fun of a lot. When I asked my mom for a sandwich for lunch, to feel more "normal", she made me one using char siu, Chinese bbq pork. I got even more made fun of, especially as the little pieces of pork kept falling out. I never asked for a sandwich for lunch again.

Occasionally, my husband will use the word "sangwich", but only as an inside joke, referring to a typo we saw on a menu in Egypt.

I'm an architect and while most of my kitchen design experience comes from working on high-end houses, we use a 36" min. clearance around non-working sides of an island (usually the short sides, where no appliances are facing it) and 42" min. clearance on the working sides.

Other things to consider in placing an island are clearances for appliance doors (fridges, dishwashers, ovens)

Scottish brown sauce. In a brown squeeze bottle next to a red one containing ketchup. Haven't found a North American equivalent. Worchestershire sauce is, somehow, too classy.