On Mar 18, 9:14*pm, Cindy Fuller >
wrote:
> In article
> >,
>
>
>
> *bulka > wrote:
> > I'm sure one a y'all is a professional or amateur diatrition or
> > nutritionist. *Wondering how you would rate this meal. *I'm thinking I
> > did OK, just working from intuition.
>
> > A big T-bone, marinated in mostly Lee&Perrin's (not my idea),
> > seared, *then, in the cast iron for a slow roast with potatoes and
> > onions
>
> > Button mushrooms sauteed in schmaltz and olive oil, with garlic and
> > some of the partially roasted onion
>
> > Cauliflour and carrots, steamed. *Butter and dill.
>
> > Some S & P and additonal garlic and butter involeved, but no fancy
> > seasoning.
>
> > This is going to feed three pople with small appetites.
>
> > Just curious.
>
> > B
>
> As the resident dietitian with a PhD in nutrition. *There's a little too
> much saturated fat in the form of schmaltz and butter. *The T-bone
> feeding (at least) 3 people was a good idea, since most people eat far
> more protein than they need. *With all the other sources of saturated
> fat, eating a smaller portion of steak was a good idea.
>
> Cindy
>
> --
> C.J. Fuller
>
> Delete the obvious to email me

Where's the green stuff? Cauliflower and carrots still need something
green . . .
Lynn in Fargo