i can't eat much eggplant as it affects my joints but it is a wonderful
food, just not always worth the pain it inflicts on me, Lee
"Tiger Lily" > wrote in message
...
>I have a love/hate relationship with the entire bella donna family
>
> i have been instructed to never even TRY eggplant due to family history
>
> maybe if i have an EpiPen with me i could try Moussaka just once????????
> it looks SO good!
>
>
> kate
>
> On 10/12/2011 1:38 PM, Storrmmee wrote:
>> thanks, never heard of that, glad thats not one i am allergic to, lol,
>> Lee
>> "Tiger > wrote in message
>> ...
>>> On 10/12/2011 11:31 AM, Storrmmee wrote:
>>>> i want to know what reaction you get from bell peppers, because i
>>>> haven't
>>>> heard of it as an allergin before, thanks, Lee
>>>
>>> they are in the belladonna family
>>>
>>> i get GERD type symptoms and that "dire rear" problem and such
>>>
>>> burping up bell peppers for hours after you ate them starts to get very
>>> wearing LOL
>>>
>>> then.......... the other side of the problem........
>>>
>>> kate
>>>
>>
>>
>

i have no idea what changes but just so you feel less alone, i can eat
strawberries until i explode if they are fresh, once frozen they make me
deathly ill to the point of needing the er, and i can eat "fresh" pineapple
if frozen or i can eat it canned or cooked but never fresh... last time i
did it was in a fluffy salad at a salad bar, i thought it was canned... by
the time we finished our meal and left the resto, i hurled like a vengful
cat from the top of your frig... right there in the parking lot, my stomach
had enough and simply expelled the contents, it took a while to figure out
what it was... no more fluffy salads for me, Lee
"Tiger Lily" > wrote in message
...
> whimper
>
> ok, i'm getting some more feta cheese stuffed jalapeno peppers or the red
> chili peppers
>
> why can i eat those? oh......... not belladonna family, chili pepper
> family
>
> kate (making a shopping list)
>
> oh
> and get this one...............know those oven roasted red peppers you can
> get??? i can eat a couple slices of those no problem
>
> i would REALLY like to know what is being changed by each type of cooking
> and what isn't changed by not cooking different colours of bell peppers
>
> sigh
>
>
> On 10/12/2011 3:25 PM, Storrmmee wrote:
>> its a new one to me and would suck bigtime as i really like them, as a
>> matter of fact i was thinkin the kind of meatloaf you make would be good
>> stuffing for green peppers, pablanos and cabbage rolls, Lee
>> "Julie > wrote in message
>> ...
>>>
>>> "Tiger > wrote in message
>>> ...
>>>> On 10/12/2011 11:31 AM, Storrmmee wrote:
>>>>> i want to know what reaction you get from bell peppers, because i
>>>>> haven't
>>>>> heard of it as an allergin before, thanks, Lee
>>>>
>>>> they are in the belladonna family
>>>>
>>>> i get GERD type symptoms and that "dire rear" problem and such
>>>>
>>>> burping up bell peppers for hours after you ate them starts to get very
>>>> wearing LOL
>>>>
>>>> then.......... the other side of the problem........
>>>
>>> My mom and friend have the same problem from them.
>>>
>>
>>
>

i call this cookinging method, "adventure" soup/stoup/cassarole... depending
on what and how thick it gets,... same process, whats in this frig that
needs going... Lee
"Tiger Lily" > wrote in message
...
> On 10/12/2011 5:00 PM, W. Baker wrote:
>> Tiger > wrote:
>> : the inner parts of the celery are very nice
>>
>> : the outer parts are very good for cooking in stoup LOL
>>
>> : kate
>>
>> I guess "stoup" is eithboth soup and stew:-) Ingenious work. I wish I
>> had
>> thought of it. I just couldn't resist, as it really is a good idea.
>>
>> Wendy-who lives in a mistyped glass house
>
> Wendy, i typically start off with a HUGE pot of broth stock
>
> by time i go 'oh, this would be good' i end up with............. well, it
> started as soup but is sorta thicker now and i have no more broth, but i'm
> not going to add dumplings (whimper, i love dumplings, i would eat them
> ALL)
>
> so, i make Stoup
>
> and everyone who has had my Stoup comes back the next day for another
> round
>
> TG the huge stock pot contains enough for 2 LARGE bowls for 5 people for 2
> nights LOL
>
> recipe? it's the 'clean the fridge out' recipe
>
> i'm glad i love soup/stoup and i don't thicken the broth to a gravy, so i
> can't call it stew.......... the contents thicken the stoup for me
>
> kate

On 10/13/2011 2:57 AM, Storrmmee wrote:
> i have no idea what changes but just so you feel less alone, i can eat
> strawberries until i explode if they are fresh, once frozen they make me
> deathly ill to the point of needing the er, and i can eat "fresh" pineapple
> if frozen or i can eat it canned or cooked but never fresh... last time i
> did it was in a fluffy salad at a salad bar, i thought it was canned... by
> the time we finished our meal and left the resto, i hurled like a vengful
> cat from the top of your frig... right there in the parking lot, my stomach
> had enough and simply expelled the contents, it took a while to figure out
> what it was... no more fluffy salads for me, Lee

priceless, strawberries and pineapple make me break out in a red rash,
so i have always had to eat them MODERATELY

i wouldn't be eating them if i had your reaction to them!

just have to wonder what the body is doing.... how can we all be so
different?

kate

On 10/13/2011 2:59 AM, Storrmmee wrote:
> i call this cookinging method, "adventure" soup/stoup/cassarole... depending
> on what and how thick it gets,... same process, whats in this frig that
> needs going... Lee

giggle, the "intuitive" versus "sensing" cook

when we finally got cooking classes in school i was 12 years
old......... and had been cooking for the family for 5 years

my teacher was the "sensing" cook
boy, i drove her nuts
she would tell us what to make....... i knew how to make that, so i just
did (read the recipe? why? LOL) and that drove her up the wall........
it was worse when she did taste tests and liked my version better than
the others! LOL

kate

On 10/13/2011 2:53 AM, Storrmmee wrote:
> i can't eat much eggplant as it affects my joints but it is a wonderful
> food, just not always worth the pain it inflicts on me, Lee

ohhhhhhhh an inflammatory response?



kate

I like everything that OzGirl like...but add on spinach, cabbage,
squash...most kinds, sweet peas, love peppers but they don't love me.

"Ozgirl" > wrote in message
...
> Broccoli, cauliflower, Brussels sprouts, green beans, onions, sweet
> potato, tomatoes, peppers, celery, cucumber, radishes and I'll eat
> pretty much everything else Not bad for someone who only ate potato,
> canned peas and very ripe tomato slices between white bread - and eaten
> hours after it was made to let it go soggy, until I was 21....
>
> "Julie Bove" > wrote in message
> ...
>> I may have asked this before but I'm going to ask it again. I have a
>> hard time picking just one.
>>
>> I do love beans of all kinds. I could eat them every day but I don't
>> because of the carbs. I eat them less often than I used to. But I do
>> still eat them once a week. Exception being green and wax beans which
>> I eat several times a day. Those are Angela's favorites by far so she
>> wants them often.
>>
>> I also love beets but don't eat them often either. Nobody else in the
>> house will eat them. Mostly I get them at salad bars but I do keep a
>> few cans around just for me.
>>
>> Used to be peas were a favorite vegetable. I still really like them
>> but since Angela is allergic to them I don't eat them often either.
>> She did really like them so I don't like to eat them in front of her.
>> But I do keep a few cans around. When I make tuna casserole I will
>> put some on my portion and if my husband is home on his too. But
>> again there is that carb count.
>>
>> Onions! I tend to keep several kinds and forms on-hand. I put them
>> in darned near everything! I think not only do they taste good but
>> they are good for you.
>>
>> Carrots. Not so much cooked although when my mom does with pot roast
>> they are very good. I haven't a clue how she does them. She uses the
>> large ones cut in sticks. She also puts in potatoes and onion soup
>> mix. The carrots come out with the roast flavor but they are still
>> partially crunchy. I also like the potatoes in there. Can't say the
>> same about the roast. To me it is chewy and underdone, but perhaps
>> that is why the carrots come out that way? I have tried using those
>> and also the baby carrots since those are the favorite in this house.
>> They always cook to mush even when I wait to put them in. And they
>> never develop the deep flavor that my mom's do. So mostly we eat raw
>> carrots here.
>>
>> Celery. So versatile! I add this to a variety of things and also eat
>> it raw.
>>
>> Peppers. I add these to a lot of things too and I love them raw.
>>
>> Tomatoes. I love these both cooked and raw. Angela is finally
>> deciding that she likes the raw ones. Still doesn't like them cooked.
>> She was not pleased when I said I was getting two cases of organic
>> diced from Costco. They have an upcoming coupon for buy one (case) get
>> one free. I will donate one case to the food bank. I also found out
>> they are in need of cat food. Yay! Have been looking for a place to
>> donate that too. Ballerina and Jazzy are picky eaters and won't eat
>> all of the Wellness brand that I stocked up on.
>>
>> Potatoes. Yes they are high in carbs. These are another thing I
>> could eat every day. But I don't. I quit buying the large bags.
>> When my husband was home we could usually use one up before it went
>> bad. But now we can't. So I buy them a few at a time or a small bag
>> of the little pearl ones. Those cook up quickly and they are very
>> good. And they don't seem to spike me.
>>
>> So those are probably my favorites. What are yours?
>>
>>
>

On 10/13/2011 3:56 PM, Jacquie wrote:
> I like everything that OzGirl like...but add on spinach, cabbage,
> squash...most kinds, sweet peas, love peppers but they don't love me.

whimper, my problem too!!!!



kate

according to the allergist its a reaction to enzymes and how they are
changed by freezing/cooking, one of the things i continusoly is that there
is no one size fits all food plan, it simpley doesn't work, one has to
consider allergins, sensitivities, how well the body digests different
catagories, what causes a reaction like bgl and then of course there is what
tastes good, Lee
"Tiger Lily" > wrote in message
...
> On 10/13/2011 2:57 AM, Storrmmee wrote:
>> i have no idea what changes but just so you feel less alone, i can eat
>> strawberries until i explode if they are fresh, once frozen they make me
>> deathly ill to the point of needing the er, and i can eat "fresh"
>> pineapple
>> if frozen or i can eat it canned or cooked but never fresh... last time i
>> did it was in a fluffy salad at a salad bar, i thought it was canned...
>> by
>> the time we finished our meal and left the resto, i hurled like a vengful
>> cat from the top of your frig... right there in the parking lot, my
>> stomach
>> had enough and simply expelled the contents, it took a while to figure
>> out
>> what it was... no more fluffy salads for me, Lee
>
> priceless, strawberries and pineapple make me break out in a red rash, so
> i have always had to eat them MODERATELY
>
> i wouldn't be eating them if i had your reaction to them!
>
> just have to wonder what the body is doing.... how can we all be so
> different?
>
> kate

lol, part of cooking is skills learned but part is talent plain and simple,
what little i know is hard learned when it comes to process, my dh can make
about anything and rarely uses a recipe, Lee
"Tiger Lily" > wrote in message
...
> On 10/13/2011 2:59 AM, Storrmmee wrote:
>> i call this cookinging method, "adventure" soup/stoup/cassarole...
>> depending
>> on what and how thick it gets,... same process, whats in this frig that
>> needs going... Lee
>
> giggle, the "intuitive" versus "sensing" cook
>
> when we finally got cooking classes in school i was 12 years old.........
> and had been cooking for the family for 5 years
>
> my teacher was the "sensing" cook
> boy, i drove her nuts
> she would tell us what to make....... i knew how to make that, so i just
> did (read the recipe? why? LOL) and that drove her up the wall........ it
> was worse when she did taste tests and liked my version better than the
> others! LOL
>
> kate

if i eat what one would consider a normal portion mild stifness, if i eat
one would consider seconds then the inflamation starts, if i eat what i
want, it could move from joints to a migraine, that hasn't happened in
years, that was a painful lesson, Lee
"Tiger Lily" > wrote in message
...
> On 10/13/2011 2:53 AM, Storrmmee wrote:
>> i can't eat much eggplant as it affects my joints but it is a wonderful
>> food, just not always worth the pain it inflicts on me, Lee
>
> ohhhhhhhh an inflammatory response?
>
>
>
> kate

On 10/14/2011 3:05 PM, Storrmmee wrote:
> lol, part of cooking is skills learned but part is talent plain and simple,
> what little i know is hard learned when it comes to process, my dh can make
> about anything and rarely uses a recipe, Lee

LOL

hubby is quite disconcerted with my lake of recipe following

about 12 years ago, i wanted to make talapia with oranges and a touch of
sweet basil or pesto sauce and perhaps a very light dash of garlic

NO WAY JOSE
ok, fine

today, he read the recipe on the back of the package (i didn't know
there was one there)

he LOVES talapia and oranges
he cooked dinner tonight (guess that's yesterday now, sure wish the
chills from this flu/cold/whatever goes away soon)

kate

nope, i wouldn't touch it

well, i haven't ever that i know of so..........gonna keep it that way

kate

On 10/14/2011 3:07 PM, Storrmmee wrote:
> if i eat what one would consider a normal portion mild stifness, if i eat
> one would consider seconds then the inflamation starts, if i eat what i
> want, it could move from joints to a migraine, that hasn't happened in
> years, that was a painful lesson, Lee
> "Tiger > wrote in message
> ...
>> On 10/13/2011 2:53 AM, Storrmmee wrote:
>>> i can't eat much eggplant as it affects my joints but it is a wonderful
>>> food, just not always worth the pain it inflicts on me, Lee
>>
>> ohhhhhhhh an inflammatory response?
>>
>>
>>
>> kate
>
>

On 10/16/2011 1:56 AM, Tiger Lily wrote:
> On 10/14/2011 3:05 PM, Storrmmee wrote:
>> lol, part of cooking is skills learned but part is talent plain and
>> simple,
>> what little i know is hard learned when it comes to process, my dh can
>> make
>> about anything and rarely uses a recipe, Lee
>
> LOL
>
> hubby is quite disconcerted with my lake of recipe following
>
> about 12 years ago, i wanted to make talapia with oranges and a touch of
> sweet basil or pesto sauce and perhaps a very light dash of garlic
>
> NO WAY JOSE
> ok, fine
>
> today, he read the recipe on the back of the package (i didn't know
> there was one there)
>
> he LOVES talapia and oranges
> he cooked dinner tonight (guess that's yesterday now, sure wish the
> chills from this flu/cold/whatever goes away soon)
>
> kate

lake?

i should go back to typing letters not words
*lack!

i hate the getting better part of the flu, when i am in the sickest part i
sleep but when you are getting better you do to much and pay for it, Lee
"Tiger Lily" > wrote in message
...
> On 10/14/2011 3:05 PM, Storrmmee wrote:
>> lol, part of cooking is skills learned but part is talent plain and
>> simple,
>> what little i know is hard learned when it comes to process, my dh can
>> make
>> about anything and rarely uses a recipe, Lee
>
> LOL
>
> hubby is quite disconcerted with my lake of recipe following
>
> about 12 years ago, i wanted to make talapia with oranges and a touch of
> sweet basil or pesto sauce and perhaps a very light dash of garlic
>
> NO WAY JOSE
> ok, fine
>
> today, he read the recipe on the back of the package (i didn't know there
> was one there)
>
> he LOVES talapia and oranges
> he cooked dinner tonight (guess that's yesterday now, sure wish the chills
> from this flu/cold/whatever goes away soon)
>
> kate

i just love eggplant so its a big struggle, but i have been allergic to so
much for so long i can test things after being off them for a bit of time, i
plan it so i am not working or having nothing to do the next day should i
have judged wrong, Lee
"Tiger Lily" > wrote in message
...
> nope, i wouldn't touch it
>
> well, i haven't ever that i know of so..........gonna keep it that way
>
> kate
>
> On 10/14/2011 3:07 PM, Storrmmee wrote:
>> if i eat what one would consider a normal portion mild stifness, if i eat
>> one would consider seconds then the inflamation starts, if i eat what i
>> want, it could move from joints to a migraine, that hasn't happened in
>> years, that was a painful lesson, Lee
>> "Tiger > wrote in message
>> ...
>>> On 10/13/2011 2:53 AM, Storrmmee wrote:
>>>> i can't eat much eggplant as it affects my joints but it is a wonderful
>>>> food, just not always worth the pain it inflicts on me, Lee
>>>
>>> ohhhhhhhh an inflammatory response?
>>>
>>>
>>>
>>> kate
>>
>>
>

On 10/16/2011 11:19 AM, Storrmmee wrote:
> i hate the getting better part of the flu, when i am in the sickest part i
> sleep but when you are getting better you do to much and pay for it, Lee

part of this one is inability to sleep

my bg is 32.x right now
fluid time!

kate

not sleeping would be miserable, hope you are better soon, Lee
"Tiger Lily" > wrote in message
...
> On 10/16/2011 11:19 AM, Storrmmee wrote:
>> i hate the getting better part of the flu, when i am in the sickest part
>> i
>> sleep but when you are getting better you do to much and pay for it, Lee
>
> part of this one is inability to sleep
>
> my bg is 32.x right now
> fluid time!
>
> kate

In article >,
Tiger Lily > wrote:

> On 10/16/2011 11:19 AM, Storrmmee wrote:
> > i hate the getting better part of the flu, when i am in the sickest part i
> > sleep but when you are getting better you do to much and pay for it, Lee
>
> part of this one is inability to sleep
>
> my bg is 32.x right now
> fluid time!

Yikes! Feel better soon, mkay?

--
"Isn't embarrassing to quote something you didn't read and then attack
what it didn't say?"--WG, where else but Usenet

ta, slept from 5:30 pm last night to 8:30 am this morning

did wake up at 3:00 am and my mouth was covered in blisters
took some cough med that has antihystamine in it and swished it round my
mouth and took something for my 3.2 bg level

still not doing great, but much better than this time yesterday! thanks
for the kind words, Lee

kate

On 10/16/2011 6:19 PM, Storrmmee wrote:
> not sleeping would be miserable, hope you are better soon, Lee
> "Tiger > wrote in message
> ...
>> On 10/16/2011 11:19 AM, Storrmmee wrote:
>>> i hate the getting better part of the flu, when i am in the sickest part
>>> i
>>> sleep but when you are getting better you do to much and pay for it, Lee
>>
>> part of this one is inability to sleep
>>
>> my bg is 32.x right now
>> fluid time!
>>
>> kate
>
>

On 10/16/2011 6:36 PM, Alice Faber wrote:
> In >,
> Tiger > wrote:
>
>> On 10/16/2011 11:19 AM, Storrmmee wrote:
>>> i hate the getting better part of the flu, when i am in the sickest part i
>>> sleep but when you are getting better you do to much and pay for it, Lee
>>
>> part of this one is inability to sleep
>>
>> my bg is 32.x right now
>> fluid time!
>
> Yikes! Feel better soon, mkay?
>
ty Alice

my bg has never been that high (that i know of)
wonder where HI is the meter greeting! LOL

kate

On 10/9/2011 4:39 AM, Julie Bove wrote:
> I may have asked this before but I'm going to ask it again. I have a hard
> time picking just one.
[snip]
> Potatoes. Yes they are high in carbs. These are another thing I could eat
> every day. But I don't. I quit buying the large bags. When my husband was
> home we could usually use one up before it went bad. But now we can't. So
> I buy them a few at a time or a small bag of the little pearl ones. Those
> cook up quickly and they are very good. And they don't seem to spike me.
>
> So those are probably my favorites. What are yours?

I like brussel sprouts and broccoli.

Fresh pineapple contains bromelain, a mixture of protein-digesting
enzymes. Cooking deactivates them. So I'd consider them one possibility.

On 10/13/2011 3:57 AM, Storrmmee wrote:
> i have no idea what changes but just so you feel less alone, i can eat
> strawberries until i explode if they are fresh, once frozen they make me
> deathly ill to the point of needing the er, and i can eat "fresh" pineapple
> if frozen or i can eat it canned or cooked but never fresh... last time i
> did it was in a fluffy salad at a salad bar, i thought it was canned... by
> the time we finished our meal and left the resto, i hurled like a vengful
> cat from the top of your frig... right there in the parking lot, my stomach
> had enough and simply expelled the contents, it took a while to figure out
> what it was... no more fluffy salads for me, Lee
> "Tiger > wrote in message
> ...
>> whimper
>>
>> ok, i'm getting some more feta cheese stuffed jalapeno peppers or the red
>> chili peppers
[snip]

Robert Miles > wrote:
: Fresh pineapple contains bromelain, a mixture of protein-digesting
: enzymes. Cooking deactivates them. So I'd consider them one possibility.

That's why you can't add fresh pineapple to Jello, only cooked or canned.

Wendy

: On 10/13/2011 3:57 AM, Storrmmee wrote:
: > i have no idea what changes but just so you feel less alone, i can eat
: > strawberries until i explode if they are fresh, once frozen they make me
: > deathly ill to the point of needing the er, and i can eat "fresh" pineapple
: > if frozen or i can eat it canned or cooked but never fresh... last time i
: > did it was in a fluffy salad at a salad bar, i thought it was canned... by
: > the time we finished our meal and left the resto, i hurled like a vengful
: > cat from the top of your frig... right there in the parking lot, my stomach
: > had enough and simply expelled the contents, it took a while to figure out
: > what it was... no more fluffy salads for me, Lee
: > "Tiger > wrote in message
: > ...
: >> whimper
: >>
: >> ok, i'm getting some more feta cheese stuffed jalapeno peppers or the red
: >> chili peppers
: [snip]

"Robert Miles" > wrote in message
...
> On 10/9/2011 4:39 AM, Julie Bove wrote:
>> I may have asked this before but I'm going to ask it again. I have a
>> hard
>> time picking just one.
> [snip]
>> Potatoes. Yes they are high in carbs. These are another thing I could
>> eat
>> every day. But I don't. I quit buying the large bags. When my husband
>> was
>> home we could usually use one up before it went bad. But now we can't.
>> So
>> I buy them a few at a time or a small bag of the little pearl ones.
>> Those
>> cook up quickly and they are very good. And they don't seem to spike me.
>>
>> So those are probably my favorites. What are yours?
>
> I like brussel sprouts and broccoli.

Thanks.

On 10/18/2011 7:18 AM, W. Baker wrote:
> Robert > wrote:
> : Fresh pineapple contains bromelain, a mixture of protein-digesting
> : enzymes. Cooking deactivates them. So I'd consider them one possibility.
>
> That's why you can't add fresh pineapple to Jello, only cooked or canned.
>
> Wendy



and also why pineapple juice makes a great meat tenderiser

kate

My Vet says it also helps deter Poop eating dogs from eating poop....the
pooper also needs to eat it....LOL.


"Tiger Lily" > wrote in message
...
> On 10/18/2011 7:18 AM, W. Baker wrote:
>> Robert > wrote:
>> : Fresh pineapple contains bromelain, a mixture of protein-digesting
>> : enzymes. Cooking deactivates them. So I'd consider them one
>> possibility.
>>
>> That's why you can't add fresh pineapple to Jello, only cooked or canned.
>>
>> Wendy
>
>
>
> and also why pineapple juice makes a great meat tenderiser
>
> kate
>

Jacquie > wrote:
: My Vet says it also helps deter Poop eating dogs from eating poop....the
: pooper also needs to eat it....LOL.

So you have to go around putting out bowls of choped ham with pineapple
for all the neighborhood dogs to eat:-)

I may not eat it, but i do know aboaut it. (the ham that is.

Wendy


: "Tiger Lily" > wrote in message
: ...
: > On 10/18/2011 7:18 AM, W. Baker wrote:
: >> Robert > wrote:
: >> : Fresh pineapple contains bromelain, a mixture of protein-digesting
: >> : enzymes. Cooking deactivates them. So I'd consider them one
: >> possibility.
: >>
: >> That's why you can't add fresh pineapple to Jello, only cooked or canned.
: >>
: >> Wendy
: >
: >
: >
: > and also why pineapple juice makes a great meat tenderiser
: >
: > kate
: >

"W. Baker" > wrote in message
...
> Jacquie > wrote:
> : My Vet says it also helps deter Poop eating dogs from eating poop....the
> : pooper also needs to eat it....LOL.
>
> So you have to go around putting out bowls of choped ham with pineapple
> for all the neighborhood dogs to eat:-)
>
> I may not eat it, but i do know aboaut it. (the ham that is.
>
> Wendy

Angela's having some ham for dinner to go with the scalloped potatoes she
found at Costco. She always asks for them but all of the boxed or prepared
ones we found contain wheat. And my attempts to make them have not worked.
They come out clumpy and milky. But she is not allergic to these. I will
have no ham. I think it is one of the foods I have refused to eat since it
was first given to me. That and hot dogs. Blech.

On 10/18/2011 2:27 PM, Jacquie wrote:
> My Vet says it also helps deter Poop eating dogs from eating poop....the
> pooper also needs to eat it....LOL.

Jacquie,

Imagine my horror. The lady i bought my first Tibetan Spaniel from
talked me into showing, getting the Championship papers and then
breeding my Tibbies (yes, by then i had 2 Tibbies). NO ONE TOLD ME that
momma dog keeps the kennel clean.............. ALL of it!

i hovered more than momma dog did and i think she rather felt the same
way i did about that whole idea!

lol

kate

a few might disparage this but for me getting the potatoes right clicked
when dh made the white sauce seperate and steamed the potato slices then
assemble and bake, Lee
"Julie Bove" > wrote in message
...
>
> "W. Baker" > wrote in message
> ...
>> Jacquie > wrote:
>> : My Vet says it also helps deter Poop eating dogs from eating
>> poop....the
>> : pooper also needs to eat it....LOL.
>>
>> So you have to go around putting out bowls of choped ham with pineapple
>> for all the neighborhood dogs to eat:-)
>>
>> I may not eat it, but i do know aboaut it. (the ham that is.
>>
>> Wendy
>
> Angela's having some ham for dinner to go with the scalloped potatoes she
> found at Costco. She always asks for them but all of the boxed or
> prepared ones we found contain wheat. And my attempts to make them have
> not worked. They come out clumpy and milky. But she is not allergic to
> these. I will have no ham. I think it is one of the foods I have refused
> to eat since it was first given to me. That and hot dogs. Blech.
>

the instctual reason for this is most practicle, it was horrifying when i
figured this out from the cats, in fact, eating all voided substances
removes a large scent/hunt factor, young, eliminations smell differently and
attract predators, Lee
"Tiger Lily" > wrote in message
...
> On 10/18/2011 2:27 PM, Jacquie wrote:
>> My Vet says it also helps deter Poop eating dogs from eating poop....the
>> pooper also needs to eat it....LOL.
>
> Jacquie,
>
> Imagine my horror. The lady i bought my first Tibetan Spaniel from talked
> me into showing, getting the Championship papers and then breeding my
> Tibbies (yes, by then i had 2 Tibbies). NO ONE TOLD ME that momma dog
> keeps the kennel clean.............. ALL of it!
>
> i hovered more than momma dog did and i think she rather felt the same way
> i did about that whole idea!
>
> lol
>
> kate

"Storrmmee" > wrote in message
...
>a few might disparage this but for me getting the potatoes right clicked
>when dh made the white sauce seperate and steamed the potato slices then
>assemble and bake, Lee

Hmmm... I haven't heard to do that before. And I've never used a white
sauce.

think au gratin with cheese added, they are smoother if you melt in the
chees to the white sauce, but in a pinch you layer cheese/potatoes pouring
on white sauce as you go, Lee
"Julie Bove" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>>a few might disparage this but for me getting the potatoes right clicked
>>when dh made the white sauce seperate and steamed the potato slices then
>>assemble and bake, Lee
>
> Hmmm... I haven't heard to do that before. And I've never used a white
> sauce.
>

"Storrmmee" > wrote in message
...
> think au gratin with cheese added, they are smoother if you melt in the
> chees to the white sauce, but in a pinch you layer cheese/potatoes pouring
> on white sauce as you go, Lee

I will have to look at recipes but don't think I have ever seen one with a
white sauce.

i have been doing it like that since i got the dh for making the white sauce
so i can't swear i have ever seen a real recipe like it, i learned it from
my grandmother. as an aside since you don
't eat ham, when you see the recipes that chop up ham in either, simply
substitute, hamburger, green bell pepper and onion you have
precooked/drained to add.

Lee
"Julie Bove" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> think au gratin with cheese added, they are smoother if you melt in the
>> chees to the white sauce, but in a pinch you layer cheese/potatoes
>> pouring on white sauce as you go, Lee
>
> I will have to look at recipes but don't think I have ever seen one with a
> white sauce.
>

"Storrmmee" > wrote in message
...
>i have been doing it like that since i got the dh for making the white
>sauce so i can't swear i have ever seen a real recipe like it, i learned it
>from my grandmother. as an aside since you don
> 't eat ham, when you see the recipes that chop up ham in either, simply
> substitute, hamburger, green bell pepper and onion you have
> precooked/drained to add.

I did look up recipes and see that some say to do it that way. In the past
I just layered the potatoes, cheese and milk. That doesn't work.

On 10/19/2011 1:36 AM, Storrmmee wrote:
> the instctual reason for this is most practicle, it was horrifying when i
> figured this out from the cats, in fact, eating all voided substances
> removes a large scent/hunt factor, young, eliminations smell differently and
> attract predators, Lee

deffo! still was horrified

lol
kate

Julie Bove > wrote:

: "Storrmmee" > wrote in message
: ...
: >i have been doing it like that since i got the dh for making the white
: >sauce so i can't swear i have ever seen a real recipe like it, i learned it
: >from my grandmother. as an aside since you don
: > 't eat ham, when you see the recipes that chop up ham in either, simply
: > substitute, hamburger, green bell pepper and onion you have
: > precooked/drained to add.

: I did look up recipes and see that some say to do it that way. In the past
: I just layered the potatoes, cheese and milk. That doesn't work.

Clearly, you need to make a white or cream sauce with , usually flour,
thickenermixed wotht eh far you are using, then followed b adding the
milk, stirring or whisking constantly to avoid lumps, then seson to taste.
Works for scalloped pottoes, chicken a-la-king, and many other dishes.
ind pof part of basic cookery. You can also, if unable to use milk for
one reason or another, use chicken or vegetable stok with teh same
proceedure. This is veloute sauce andis useful for those with milk
allergies or those wiching to put meat in the dish and keep it kosher(like
chicken a la king).

Wendy

it sure never did for me, but i am not a talented cook only have just a few
skills, and if dh makes the white sauce they are excellent, we mostly eat
with ham but the hamburger varation is also nice, Lee
"Julie Bove" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>>i have been doing it like that since i got the dh for making the white
>>sauce so i can't swear i have ever seen a real recipe like it, i learned
>>it from my grandmother. as an aside since you don
>> 't eat ham, when you see the recipes that chop up ham in either, simply
>> substitute, hamburger, green bell pepper and onion you have
>> precooked/drained to add.
>
> I did look up recipes and see that some say to do it that way. In the
> past I just layered the potatoes, cheese and milk. That doesn't work.
>