Can anyone invent me a couple of dishes
 

This post not CC'd by email
On Wed, 08 Feb 2006 06:38:09 GMT, "Ozgirl"
> wrote:

>
>Alan S wrote:
>
>> A dollop of pure cream is a nice garnish when you serve
>it.
>
>I like sour cream and chopped chives. What's the nutritional
>go on chives?

G'day G'day Ozgirl,

For the moment I regard chives as equivalent to spring onions.
Green onions are right up there in my opinion when it comes to health
food.

Best wishes,
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

Can anyone invent me a couple of dishes
 

On Wed, 08 Feb 2006 06:36:02 GMT, "Ozgirl"
> wrote:

>
>Alan S wrote:
>
>> Of course, our pumpkin is your winter squash, but it
>rarely
>> spikes me and makes a wonderful soup - that even blokes
>can
>> make (lunch today);
>
>I'll be a little OT here. Pumpkin doesn't spike me, at least
>in average serve sizes. I normally eat it with the skin on
>(all types pumpkin). Sweet potato doesn't affect me either.
>A few times a week I cook a whole small one, unpeeled, in
>the micro, split it and add some of the pro activ
>(cholesterol lowering) margarine and a sprinkle of cinnamon
>sugar ;)
>
>Pumpkin soup can be very bloke-friendly.
>
>Something incredibly easy but not necessarily low carb or
>low fat is to slice butternut pumpkin in thin slices and
>layer them in a casserole dish, pour some béchamel sauce
>over, sprinkle with chili powder to taste, cracked pepper
>and grated cheese and bake til soft. How easy is that?? Any
>bachelor could do one of those with some bbq'ed meat and a
>tossed salad and come up looking good! For my own tastes I
>would be adding some sliced onions and crushed garlic - sort
>like the potato bakes but with bechamel instead of cream.

I think you lost most of them with "bechamel":-)

I know how - but I'm waiting to see you explain it in
blokese:-)

Cheers, Alan, T2, Australia.
d&e, metformin 2x500mg
--
Everything in Moderation - Except Laughter.

Can anyone invent me a couple of dishes
 

Quentin Grady wrote:
> This post not CC'd by email
> On Mon, 6 Feb 2006 17:50:31 -0600, "Pete Romfh"
> > wrote:
>
>> Quentin Grady wrote:
>>> G'day G'day Wendy,
>>>
>>> The soup sounded fine. Soup appeals to blokes. You
>>> sort of don't need to plan. Add ingredients in the
>>> right order and leave to cook. Soaking things over night
>>> requires more forethought than most blokes are likely to
>>> muster. Most go to the kitchen WHEN they are hungry.
>>>
>>> Best wishes,
>>> http://homepages.paradise.net.nz/quentin
>>
>>
>> My Texas Caviar recipe wouldn't be unreasonable in this
>> catagory It's very flexible on ingredients and requires
>> only mixing and allowing it to marinate.
>> Doesn't taste half bad either.
>
> G'day G'day Pete,
>
> Sounds pretty good. White shoepeg corn doesn't translate
> to anything I know here. Are we talking kernels ... baby
> corn cobs... corn puree?
>
> I find it odd that one puts sugar or sugar substitutes in
> soup. Perhaps we prefer more savoury food.
>
> Best wishes,
> Quentin.
>
>

It's kernel corn.
You need a bit of sweetness to get the correct sweet-sour-spicy flavour.


--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org

Can anyone invent me a couple of dishes
 

Quentin Grady wrote:

> LOL. You're winding me up? Bechamel sauce???
> Bet bechamel sauce is easy to make.

It is very easy to make. My daughter in law makes her own
for her fantastic lasagne (that's my son's words). Last time
I complimented her on her lasagne my son said "and she makes
her own Béchamel sauce too!" lol.

> Apart from the bechamel sauce it sounds pretty straight
forward.

Geez, every can make it after the first couple of lumpy
sauce times ;) I'll freely admit I stuffed up a few gravies
and white sauces as a young bride.

Can anyone invent me a couple of dishes
 

Alan S wrote:

> I think you lost most of them with "béchamel":-)
>
> I know how - but I'm waiting to see you explain it in
> blokese:-)

lol, and then there was google....

Can anyone invent me a couple of dishes
 

This post not CC'd by email
On Wed, 08 Feb 2006 12:45:44 GMT, "Ozgirl"
> wrote:

>
>Quentin Grady wrote:
>
>> LOL. You're winding me up? Bechamel sauce???
>> Bet bechamel sauce is easy to make.
>
>It is very easy to make. My daughter in law makes her own
>for her fantastic lasagne (that's my son's words). Last time
>I complimented her on her lasagne my son said "and she makes
>her own Béchamel sauce too!" lol.

G'day G'day Ozgirl,

> "and she makes her own Béchamel sauce too!" lol.

Out of the mouths of babes (infants)and er babes (women)

HE is impressed that she can make Béchamel sauce.
What is there about arts and allurements that escapes you?

>> Apart from the bechamel sauce it sounds pretty straight
>forward.
>
>Geez, every can make it after the first couple of lumpy
>sauce times ;) I'll freely admit I stuffed up a few gravies
>and white sauces as a young bride.

I tried to take my mind off what Tricia was doing in the kitchen as
she burnt porterhouse steak to a frazzle. Love does strange things to
a bloke. For a year she made me omelettes. One day when she was ill I
made her one and took it to her in bed. She erupted in a fit of rage
and said something like, "For a year you have put up with my rubbery
flat omelettes and said nothing while all the time you could make
these fluffy light creations."

When I was on my own I had learnt to cook seven dishes to perfection,
one for each day of the week. Omelettes happened to be one of them.

Best wishes,
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

Can anyone invent me a couple of dishes
 

This post not CC'd by email
On Wed, 8 Feb 2006 06:34:08 -0600, "Pete Romfh"
> wrote:

>> G'day G'day Pete,
>>
>> Sounds pretty good. White shoepeg corn doesn't translate
>> to anything I know here. Are we talking kernels ... baby
>> corn cobs... corn puree?
>>
>> I find it odd that one puts sugar or sugar substitutes in
>> soup. Perhaps we prefer more savoury food.
>>
>> Best wishes,
>> Quentin.
>>
>>
>
>It's kernel corn.
>You need a bit of sweetness to get the correct sweet-sour-spicy flavour.

G'day G'day Pete,

Thanks. The sugar thing still has me puzzled.
When you cook broccoli do you add sugar?

I'm trying to understand what is cultural and what it not.

Best wishes,
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

Can anyone invent me a couple of dishes
 

Quentin Grady wrote:
> When I was on my own I had learnt to cook seven dishes to
> perfection, one for each day of the week. Omelettes
> happened to be one of them.

I laughed so hard I darn near wet myself. That's an incredible tagline.


--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org

Can anyone invent me a couple of dishes
 

Quentin Grady wrote:
> This post not CC'd by email
> On Wed, 8 Feb 2006 06:34:08 -0600, "Pete Romfh"
> > wrote:
>
>>> G'day G'day Pete,
>>>
>>> Sounds pretty good. White shoepeg corn doesn't
>>> translate to anything I know here. Are we talking
>>> kernels ... baby corn cobs... corn puree?
>>>
>>> I find it odd that one puts sugar or sugar substitutes
>>> in soup. Perhaps we prefer more savoury food.
>>>
>>> Best wishes,
>>> Quentin.
>>>
>>>
>>
>> It's kernel corn.
>> You need a bit of sweetness to get the correct sweet-
>> sour-spicy flavour.
>
> G'day G'day Pete,
>
> Thanks. The sugar thing still has me puzzled.
> When you cook broccoli do you add sugar?
>
> I'm trying to understand what is cultural and what it not.
>
> Best wishes,
> http://homepages.paradise.net.nz/quentin

I don't add sugar to broccoli/ But here's a trick for cooking broccoli (or
any other dark green vegetables), "Essentially, with most green vegetables,
you can count on having seven minutes of heat before there is a major color
change," says Shirley Corriher, author of "CookWise: The Secrets of Cooking
Revealed" (William Morrow, 1997). "Cooking longer will cause the natural
acids present in vegetables to turn them yellow-brown." Shirley is a "Food
Scientist" or "Chemist turned Chef" and her book is one of my favorites. It
explains WHY things in the kitchen happen the way they do. If you can't find
a copy, send me your address off-line and I'll ship you a copy. I've got two
and it's essential for, anyone with a scientific background, who cooks.
Non-chemists will enjoy it also.

Vegetables should be added to rapidly boiling water, and the timing should
begin only when the water returns to the boil. Always leave the pan
uncovered. If boiling vegetables for a salad, be sure to refresh them (in
ice water) to stop the cooking.



What I I was saying was. add sweetness to the vinegar(sour) and chiles(hot)
of the the Texas Caviar. I follow a Thai concept that any flavor is enhanced
by its counterpart. To sour you add sweet, to hot (chile) you add salt. Just
a small amount balances the flavours so about 1/4 as much of the contrasting
flavour as the main taste. I learned this from a Thai chef (Foo Swasadee)
who also owns a large Thai food company.

From her notes: The major components of Thai cuisine. "Only in Thai cooking
can you find the coexistence of all the major flavor characteristics: sweet,
sour, spicy, salty, and bitter," she explains, "In Thai cooking the most
important principle is balance we strive for a variety of flavors, textures,
and colors in Thai cooking, but all must be in balance:

Also see:
http://www.thaitable.com/Thai/learni...Food/index.asp


Try my Texas Caviar recipe as written and see how you like it. You might
want to shift a bit toward the sour side but don't get carried away.

For another recipe that counts on "balanced" flavours look at my Golden
Mango Gazpacho.
http://www.bigoven.com/recipe159332 The description describes my feelings on
the topic.


--
Pete Romfh, Telecom Geek & Amateur Gourmet.
http://www.bigoven.com/~promfh
promfh (at) hal-pc (dot) org

Can anyone invent me a couple of dishes
 

On Wed, 08 Feb 2006 12:46:53 GMT, "Ozgirl"
> wrote:

>
>Alan S wrote:
>
>> I think you lost most of them with "béchamel":-)
>>
>> I know how - but I'm waiting to see you explain it in
>> blokese:-)
>
>lol, and then there was google....

Maybe, but no bloke would EVER use google to get a recipe
(which disqualifies me from the club I suppose:-)

You still didn't describe it in those terms:

Stove method:

"Melt a large spoonful of butter or marg in a small saucepan
on the stove, when it's melted add a heaped spoonful of
flour and stir it quickly over low heat until the lumps
disappear. Add a cup of milk, keep stirring, and turn the
heat up. When it starts to get thick, add another cup of
milk. If it gets too thick, add a little more milk until the
consistency seems right. If it seems too thin, keep heating
and stirring until it's thicker. Do NOT let it bubble away
on the stove without stirring it.

Depending on the use, you might add herbs or spices as you
cook it."

For most of the non-cooks I know, blokes or otherwise,
that's a lot more trouble than "pour some béchamel sauce
over," in the middle of a recipe. They would go looking for
a bottle of bechamel sauce in the supermarket (maybe someone
does sell it - I've never checked:-)

Oh - and I didn't use "tablespoon" - large spoon is fine.
Although it does mean that some bloke will wonder why he had
to add two gallons of milk because he used a soup ladle for
the measure.
Cheers, Alan, T2, Australia.
d&e, metformin 2x500mg
--
Everything in Moderation - Except Laughter.

Can anyone invent me a couple of dishes
 

Alan S > wrote:
: On Mon, 06 Feb 2006 16:02:39 +1300, Quentin Grady
: > wrote:

: >>No idea what you can do with the pumpkin, corn and potato. I guess you could
: >>make a soup for a starter, but I wouldn't eat it because it'd be too carby
: >>: )
: >
: >I'd rather avoid the pumpkin, corn and potato too.

: Of course, our pumpkin is your winter squash, but it rarely
: spikes me and makes a wonderful soup - that even blokes can
: make (lunch today);

: Take one very large pot or tureen. Cut up one pumpkin(winter
: squash) after deseeding and peeling the skin off.

To make this esier, microwave the squash for a few inutes before talkling
the skin removal and even before tackling cutting it up if it is whole.
Just kmake sure to poke a few holes in the squash before microwaving it if
you want to aviod an explosiion!

Wendy : Place in the pot, cover with stock or

Can anyone invent me a couple of dishes
 

This post not CC'd by email
On Wed, 8 Feb 2006 14:22:24 -0600, "Pete Romfh"
> wrote:

>Quentin Grady wrote:
>> When I was on my own I had learnt to cook seven dishes to
>> perfection, one for each day of the week. Omelettes
>> happened to be one of them.
>
>I laughed so hard I darn near wet myself. That's an incredible tagline.

G'day G'day Peter,

The humour was unintentional.

Best wishes,

--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

Can anyone invent me a couple of dishes
 

This post not CC'd by email
On Wed, 8 Feb 2006 23:11:59 +0000 (UTC), "W. Baker"
> wrote:

>To make this esier, microwave the squash for a few inutes before talkling
>the skin removal and even before tackling cutting it up if it is whole.
>Just kmake sure to poke a few holes in the squash before microwaving it if
>you want to aviod an explosiion!
>
>Wendy : Place in the pot, cover with stock or

G'day G'day Wendy,

Where were you hiding the day I baked gem squash. Grenade shaped dark
green squash. They exploded one by one in the oven. One, two, three,
four, five ... and those immortal words, "Feeling lucky punk" flooded
my mind.

Best wishes
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

Can anyone invent me a couple of dishes
 

This post not CC'd by email
On Wed, 8 Feb 2006 14:47:26 -0600, "Pete Romfh"
> wrote:

>I don't add sugar to broccoli/ But here's a trick for cooking broccoli (or
>any other dark green vegetables), "Essentially, with most green vegetables,
>you can count on having seven minutes of heat before there is a major color
>change," says Shirley Corriher, author of "CookWise: The Secrets of Cooking
>Revealed" (William Morrow, 1997). "Cooking longer will cause the natural
>acids present in vegetables to turn them yellow-brown." Shirley is a "Food
>Scientist" or "Chemist turned Chef" and her book is one of my favorites. It
>explains WHY things in the kitchen happen the way they do. If you can't find
>a copy, send me your address off-line and I'll ship you a copy. I've got two
>and it's essential for, anyone with a scientific background, who cooks.
>Non-chemists will enjoy it also.

G'day G'day Pete,

I'm blown away. Every so often people do things that are generous
that are utterly unexpected.

>Vegetables should be added to rapidly boiling water, and the timing should
>begin only when the water returns to the boil. Always leave the pan
>uncovered. If boiling vegetables for a salad, be sure to refresh them (in
>ice water) to stop the cooking.
>
The nitty gritty stuff. Thanks.
>
>What I I was saying was. add sweetness to the vinegar(sour) and chiles(hot)
>of the the Texas Caviar. I follow a Thai concept that any flavor is enhanced
>by its counterpart. To sour you add sweet, to hot (chile) you add salt. Just
>a small amount balances the flavours so about 1/4 as much of the contrasting
>flavour as the main taste. I learned this from a Thai chef (Foo Swasadee)
>who also owns a large Thai food company.

Hey, I'm impressed.

>From her notes: The major components of Thai cuisine. "Only in Thai cooking
>can you find the coexistence of all the major flavor characteristics: sweet,
>sour, spicy, salty, and bitter," she explains, "In Thai cooking the most
>important principle is balance we strive for a variety of flavors, textures,
>and colors in Thai cooking, but all must be in balance:
>
>Also see:
>http://www.thaitable.com/Thai/learni...Food/index.asp
>
>
>Try my Texas Caviar recipe as written and see how you like it. You might
>want to shift a bit toward the sour side but don't get carried away.
>
>For another recipe that counts on "balanced" flavours look at my Golden
>Mango Gazpacho.
>http://www.bigoven.com/recipe159332 The description describes my feelings on
>the topic.

Deeply appreciated Pete.

>--
>Pete Romfh, Telecom Geek & Amateur Gourmet.
>http://www.bigoven.com/~promfh
>promfh (at) hal-pc (dot) org

Best wishes,
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

Can anyone invent me a couple of dishes
 

This post not CC'd by email
On Wed, 08 Feb 2006 14:09:40 -0500, Susan >
wrote:

>> This one is a nuisance at this moment in time. I don't need to make
>> crusty toppings for myself, I really don't. I can feed myself and
>> guests superbly without crusty toppings. It's a nuisance because I'm
>> writing the book and it might be relevant.
>
>I'm not sure my crumble qualifies as "baking" for real. The topping is
>sprinkled from a bag of high fiber granola. :-)
>
>Sheesh, you're tough with the grading, Professor Grady!
>
>Susan

G'day G'day Susan,

LOL. Thanks for the laugh. I needed it.

BTW, I don't have a professorship. Technically I am now a senior
academic staff member, SASM. The pay is good and I don't have to
attend as many boring meetings ... and those I do attend don't stay
boring because I'm there. I get to be an instructor for tutors who
mentor students.

High fibre granola sounds like an OK, easy blokish thing.

Best wishes,

--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

Can anyone invent me a couple of dishes
 

On Sat, 4 Feb 2006 10:52:30 -0000, "Nicky"
> wrote:

>
>"Quentin Grady" > wrote in message
.. .
>>
>> G'day G'day Folks,
>>
>> Can anyone come up with a couple of recipes. They need to be very
>> simple ie bloke proof. Items near the top of the list score higher
>> than those at the bottom. One low carb and one low fat would be
>> fantastic. You must NOT mind seeing your recipe in print.
>>
>> avocado,
>> bean; navy, pinto, small red, black
>> pea, Blackeyed;
>> broccoli raab; spinach
>> raspberry, cranberry, blackberry, strawberry
>> Brazil nut; pecans, walnuts, cashews, pistachios, hazelnuts,
>> prunes; figs
>> bell peppers, orange, yellow
>> artichokes
>> lettuce,
>> oats
>> pumpkin, corn, potato.
>>
>> If you include cloves, turmeric, ginger, dried oregano, freshly ground
>> black pepper you score bonus points.
>
>You've almost got a 2-course meal there.
>
>Make a guacamole and stir in some of the beans; add salt and black pepper to
>taste. Serve in bell pepper pots, with a salad topped with broccoli raab (if
>that's what I know as sprouting broccoli, a good sub for asparagus in
>season). Arrange some matchsticked ginger over the peppers. Low fat it by
>making the filling with a coarse bean puree instead of guacamole.

Nicky, that is amazing.

>For dessert, make a fruit crumble topped with some nuts and oats. Serve with
>crème frais and a sprinkling of clove powder. Low fat by swinging the
>balance towards the oats, and serve with yoghurt.

Sounds delicious.

>No idea what you can do with the pumpkin, corn and potato. I guess you could
>make a soup for a starter, but I wouldn't eat it because it'd be too carby
>: )

The important items were at the top of the list. There is no need to
include the pumpkin, corn and potato.

>Nicky.
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

Can anyone invent me a couple of dishes
 

On Sat, 04 Feb 2006 23:54:29 +1100, Alan S
> wrote:

>On Sat, 04 Feb 2006 19:39:21 +1300, Quentin Grady
> wrote:
>
>>
>>G'day G'day Folks,
>>
>> Can anyone come up with a couple of recipes. They need to be very
>>simple ie bloke proof. Items near the top of the list score higher
>>than those at the bottom. One low carb and one low fat would be
>>fantastic. You must NOT mind seeing your recipe in print.
>>
>>avocado,
>>bean; navy, pinto, small red, black
>>pea, Blackeyed;
>>broccoli raab; spinach
>>raspberry, cranberry, blackberry, strawberry
>>Brazil nut; pecans, walnuts, cashews, pistachios, hazelnuts,
>>prunes; figs
>>bell peppers, orange, yellow
>>artichokes
>>lettuce,
>>oats
>>pumpkin, corn, potato.
>>
>>If you include cloves, turmeric, ginger, dried oregano, freshly ground
>>black pepper you score bonus points.
>>
>>Best wishes,
>
>
>Hi Quentin
>
>I've posted this one a few times. You may be able to swap
>some ingredients for your prefered ones, like spinach. Also
>have a look at my stir-fry recipe at
>http://tinyurl.com/caedy and ways to use it at
>http://tinyurl.com/7t45q Maybe you could fiddle around with
>some of the ingredients using that logic.
>
>Cheesy Guacamole
>
>To be "bloke friendly - roughly chop all ingredients and use
>a food processor.
>
>Low carb, but not necessarily low fat - depending on the
>cheese. Can be modified to use more light philadelphia and
>less cheddar.
>
>Items on your list are noted with asterisks. I added the
>broccoli last time I made it. I'm afraid I'm not sure what
>"broccoli raab" is:-)
>
>My Cheesy Guacamole
>
>1 moderate size ripe avocado. ******
>¼ to 1/2 cup chopped celery
>¼ to 1/2 cup chopped broccoli ******
>¼ cup chopped onion
>¼ cup chopped red capsicum (bell pepper) ******
>1 chopped hot chili pepper (to your taste, or chili flakes)
>½ minced clove of garlic
>30g chopped cheddar cheese
>30g light philadelphia or ricotta or cottage cheese
>2 teaspoons grated parmesan
>a squeeze of lemon or lime juice
>1/2 tsp minced/grated ginger (optional)
>salt and pepper to taste
>
>All ingredients are extremely approximate and dependant on
>what's in the fridge.
>
>Peel and seed avocado, mix all ingredients.
>Adjust dryness with a little olive or peanut oil if
>necessary until a smooth paste is obtained.
>
>If using a food processor, add the solid vegetable
>ingredients last and process briefly to retain some texture.
>
>Serve with slices of carrot, celery or similar for dipping.
>I often use fresh asparagus spears. Low-fat crackers may be
>OK depending on your carb requirements.
>
>Carbs, fat etc - not the faintest idea (low, and depends
>how much you have and whether you use veges or crackers to
>dip). Check your own BG at one and two hours, mine is
>usually good after this.
>
>Use it to fill the "gotta have something" gap between meals.
>Cheers, Alan, T2, Australia.
>d&e, metformin 2x500mg

Thank you Alan,

Not sure why this old post suddenly appeared. I'm finding it
difficult to cook recently and depend mostly on a caregiver.
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

Can anyone invent me a couple of dishes
 

On Sun, 5 Feb 2006 18:11:52 +0000 (UTC), "W. Baker" >
wrote:

>Quentin,
>
>sorry if my soup recipe sounds too daunting for you. One simplifiction
>would be to use a few dieereent cns of beans insead of the dried ones. Yu
>would want several cans, one of ech kind, rinsed (to get tht gunky stuff
>off) adn then proceede. One thing with making a big pot of soup (which is
>no harder than making a little pot of sup) is that yu hve it for days and
>don't need to keep cooking. You can also freeze some of it for later.
>the canned beas wudl really make it a lot easier. You could leave out the
>peppers adn add them to the salad, but I don't think the soup woudl be a
>tasty.
>
>Wendy

Thanks Wendy, Soup is good to have in the fridge for the next day.
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

Can anyone invent me a couple of dishes
 

Blast from the past :)

Quentin Grady wrote:
> On Sat, 4 Feb 2006 10:52:30 -0000, "Nicky"
> > wrote:
>

Can anyone invent me a couple of dishes
 

>>"Quentin Grady" > wrote in message
. ..
>>>
>>> G'day G'day Folks,
>>>
>>> Can anyone come up with a couple of recipes. They need to be very
>>> simple ie bloke proof. Items near the top of the list score higher
>>> than those at the bottom. One low carb and one low fat would be
>>> fantastic. You must NOT mind seeing your recipe in print.
>>>
>>> avocado,
>>> bean; navy, pinto, small red, black
>>> pea, Blackeyed;
>>> broccoli raab; spinach
>>> raspberry, cranberry, blackberry, strawberry
>>> Brazil nut; pecans, walnuts, cashews, pistachios, hazelnuts,
>>> prunes; figs
>>> bell peppers, orange, yellow
>>> artichokes
>>> lettuce,
>>> oats
>>> pumpkin, corn, potato.
>>>
>>> If you include cloves, turmeric, ginger, dried oregano, freshly ground
>>> black pepper you score bonus points.
>>

Here's a few avocado recipes you might consider.
The salads are pretty simple. The soup is a bit more challenging


-= Exported from BigOven =-

Avocado and Cantaloupe Salad

Fresh sweet cantaloupe, creamy avocado, tangy lime with a flash of
spice. This is a wonderful summer salad.

Recipe By: Pete Romfh
Serving Size: 4
Cuisine: American
Main Ingredient: Cantaloupe
Categories: Vegetarian, Meatless, Low Fat, Simple - Easy, Avocados,
Mustard, Cantaloupe, Lettuce, Lime, Salads, Brunch, Appetizers

-= Ingredients =-
1/2 medium Cantaloupe
1 large Avocado
~~ Boston lettuce leaves ~~
~~ Grated lime rind ~~; for Garnish
~~ ---- Lime Dressing ---- ~~
2 tablespoons Lime juice ; 1 large or 2 key limes
1/4 teaspoon Salt
1/8 teaspoon Dry mustard
1 pinch Cayenne pepper
1 tablespoon Sesame Oil ; dark (toasted)
3 tablespoons Salad oil

-= Instructions =-
1. Scoop out and discard cantaloupe seeds. Peel and slice into thin
crescents.
2. Halve, seed, and peel avocado. Thinly slice lengthwise.
3. Alternate cantaloupe and avocado slices on lettuce leaves on
serving plate or 4 individual salad plates.
Drizzle with Lime Dressing. Sprinkle with lime rind and serve at
once.

Lime Dressing: In a small bowl mix lime juice, salt, mustard, and
cayenne. Using a whisk or fork, gradually beat oil until well
combined.

Adapted from recipe by California Culinary Academy


** This recipe can be pasted into BigOven without retyping.
BigOven.com ID= 25513 **
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-= Exported from BigOven =-

Avocado Cream Soup With Lime-Chili Tortilla Strips

Creamy avocado, tangy lime, spicy chiles. This summer soup combines
cool with crunch.

Recipe By: Pete Romfh
Serving Size: 8
Cuisine: Mexican
Main Ingredient: Avocado
Categories: Appetizers, Snacks, Soup, Simple - Easy, No Cook, Fourth
of July, Spring, Summer, Low Fat, Meatless, Vegetarian,
Atkins-Friendly

-= Ingredients =-
4 medium ripe Haas avocados ; peeled seeded and cut in 1" cubes
1/2 cup cilantro leaves and top stems ; - firmly packed
3 medium serrano chilies ; seeds and veins removed, chopped
1 quart chicken stock ; -or Vegetable broth (low sodium)
1 cup Buttermilk
1/4 cup Lime juice ; -freshly squeezed
1/2 teaspoon Salt ; - to taste (see note)
~~ -- For Garnish -- ~~
1/4 cup Sour cream
~~ Lime and Chili Tortilla Strips ~~
1/4 cup Chopped cilantro leaves
~~ Tiny Dice Pico De Gallo ~~
~~ -- Lime and Chili Tortilla Strips -- ~~
5 medium white corn tortillas ; - 6 or 8 inch
4 Medium pasilla chilies
1 tablespoon Lime-flavored "beer" salt
~~ -- Tiny Dice Pico de Gallo -- ~~
5 medium Roma tomatoes ; cut into tiny (1/4") dice
2 serrano chilies ; seeds and veins removed - minced
1/4 cup onion ; - finely diced
2 tablespoon cilantro ; as required
2 teaspoons lime juice
~~ Salt to taste ~~

-= Instructions =-
To make the soup: Combine the avocado, cilantro, serrano chilies and
1-1/2 cups of the chicken stock in blender. Process until mixture is
very smooth. Transfer to a medium-sized bowl and whisk in the
remaining chicken stock, buttermilk and lime juice. Add salt to taste
and whisk to blend well. Taste for seasoning, adding additional salt
if the soup tastes "flat" and boring. Cover and refrigerate until well
chilled before serving.

To make the lime and Chili Tortilla Strips:
Remove the seeds from the pasilla chilies and toast them in a dry
cast iron skillet over medium-high heat until they are very crispy. Do
not burn the chilies. Grind the chilies to a powder in a spice mill or
coffee grinder. Toss the chili powder with some of the lime salt in a
small bowl, blending well.

Preheat oven to 350F.

Spray tortillas lightly w/ oil and sprinkle with chile-salt-lime and
stack them together. Cut the stack in app inch strips (or wedges if
you prefer). Scatter the strips on a cookie sheet. Re-sprinkle if
needed then bake them for about 10 minutes until lightly browned.
Remove and allow to cool. Store in container with tight-fitting lid
until ready to use.

To make the Tiny Dice Pico de Gallo:Combine all ingredients except
salt in a small bowl and toss to blend well. Season to taste with the
salt and refrigerate until ready to use.

To serve: Ladle a portion of the soup into each soup plate, then top
with a dollop of sour cream. Nest a bunch of the Lime and Chili
Tortilla Strips on the sour cream, then scatter some of the chopped
cilantro and Tiny Dice Pico De Gallo over the tortilla strips.

Serves 8 to 10.

Adapted from a recipe by: Chef Terry Anderson
Terry's Notes:

This great chilled soup tastes like the very essence of summer in
Texas. It 's sultry and spicy, smooth with crispy highlights, and it
will make you feel good - just like summer in Texas. When choosing
avocados for this soup be sure to purchase the small Haas avocados
with dark, bumpy skins. The avocados should never be hard, but should
yield slightly to the touch. Reject those that are very soft and
squishy.

There is an art to seasoning foods which will be served cold, such as
this soup. Cold dulls the senses of hot, sweet, salty and spicy on our
tongues. Therefore, you should slightly over-season foods that will be
served cold, or they will taste very bland once they have been
refrigerated. After the food has been chilled it is very hard to
adjust the seasonings. A good example of how this little phenomenon
works is to think about the times you may have tasted melted ice
cream. Remember how extremely sweet it tasted? Yet when it was frozen,
it was just perfect. Ice cream is over-sweetened before freezing, so
that it will be just right once it is frozen. So don't be stingy with
the salt in this soup, or it just won't reach its full flavor
potential.

Each (app 1 1/2 cup) serving (with 6 strips) contains an estimated:
Cals: 249, FatCals: 162, TotFat: 18g
SatFat: 3g, PolyFat: 3g, MonoFat: 12g
Chol: 4mg, Na: 1300mg, K: 855mg
TotCarbs: 22g, Fiber: 7g, Sugars: 3g
NetCarbs: 15g, Protein: 6g



** This recipe can be pasted into BigOven without retyping.
BigOven.com ID= 159610 **
** Easy recipe software. Try it free at: http://www.bigoven.com **


-= Exported from BigOven =-

Avocado Crunchies

This simple yet delicious snack is high in unsaturated (good) fats.

Recipe By: Pete Romfh
Serving Size: 6
Cuisine: American
Main Ingredient: Avocado
Categories: Low Sugar, Diabetic, Vegetarian, Low Carb, No Cook, Simple
- Easy, Snacks, Salads, Hors dOeuvres, Appetizers

-= Ingredients =-
12 ounces avocado ; - 2 firm but ripe
2 tablespoons lemon juice ; - or lime juice
1/2 teaspoon Chile powder
1/4 cup Italian dressing ; - Fat Free
1/2 cup Potato chips ; - Baked, light (crushed)

-= Instructions =-
Peel and cut avocado into chunks. Sprinkle with lemon or lime juice
and sprinkle with chile powder. Coat with dressing. Roll in potato
chips to coat. Spear with a toothpick and arrange on serving plate.

Each (app 3/4 cup) serving contains an estimated:
Cals: 198, FatCals: 128, TotFat: 15g
SatFat: 2g, PolyFat: 4g, MonoFat: 9g
Chol: 1mg, Na: 92mg, K: 541mg
TotCarbs: 18g, Fiber: 6g, Sugars: 2g
NetCarbs: 12g, Protein: 2g



** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **


-= Exported from BigOven =-

Avocado, Grapefruit and Pine Nut Salad

Recipe By: Pete Romfh
Serving Size: 6
Cuisine: American
Main Ingredient: Avocado


-= Ingredients =-
1 head tender leaf lettuce ; such as butter or Boston
1 large Avocado ; cut into bite-size pieces
1 large pink grapefruit ; peeled and sectioned
1/4 cup pine nuts ; - toasted
2 cups white-meat chicken ; cooked - bite-size shreds (optional)
1/2 cup rice vinegar
1/3 cup honey
1 Tbsp. soy sauce ; regular or reduced-sodium
1 Tbsp. grated ginger
1 tablespoon dark ; (roasted) sesame oil
Salt, ; to taste

-= Instructions =-
If using chicken, about an hour or so before adding it to the salad,
spoon a little of the dressing over the meat and marinate briefly in
the refrigerator. For a lighter dressing, catch any juices when you
section the grapefruit and whisk them into the dressing.

Wash and dry lettuce, then tear into bite-size pieces. Place in a
large salad bowl. Add avocado, grapefruit sections, pine nuts and, if
using, the chicken.
Toss together vinegar, honey, soy sauce, ginger and oil; salt to
taste. Pour over salad and toss lightly. Serve immediately.

Adapted from a recipe by T & J Bartimus


** This recipe can be pasted into BigOven without retyping. **
** Easy recipe software. Try it free at: http://www.bigoven.com **



------
Pete Romfh, telecom geek and amateur gourmet.
Houston, TX, USA

Can anyone invent me a couple of dishes
 

On Wed, 08 Feb 2006 12:45:44 GMT, "Ozgirl"
> wrote:

>
>Quentin Grady wrote:
>
>> LOL. You're winding me up? Bechamel sauce???
>> Bet bechamel sauce is easy to make.
>
>It is very easy to make. My daughter in law makes her own
>for her fantastic lasagne (that's my son's words). Last time
>I complimented her on her lasagne my son said "and she makes
>her own Béchamel sauce too!" lol.
>
>> Apart from the bechamel sauce it sounds pretty straight
>forward.
>
>Geez, every can make it after the first couple of lumpy
>sauce times ;) I'll freely admit I stuffed up a few gravies
>and white sauces as a young bride.

Hi Jan,

I don't get much chance to cook now. Standing for more than a few
minutes without sticks is painful. So cooking is a shared experience.
I have a caregiver twice a day to help me.
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

Can anyone invent me a couple of dishes
 

Quentin Grady wrote:
> On Wed, 08 Feb 2006 12:45:44 GMT, "Ozgirl"
> > wrote:
>
>>
>> Quentin Grady wrote:
>>
>>> LOL. You're winding me up? Bechamel sauce???
>>> Bet bechamel sauce is easy to make.
>>
>> It is very easy to make. My daughter in law makes her own
>> for her fantastic lasagne (that's my son's words). Last time
>> I complimented her on her lasagne my son said "and she makes
>> her own Béchamel sauce too!" lol.
>>
>>> Apart from the bechamel sauce it sounds pretty straight
>> forward.
>>
>> Geez, every can make it after the first couple of lumpy
>> sauce times ;) I'll freely admit I stuffed up a few gravies
>> and white sauces as a young bride.
>
> Hi Jan,
>
> I don't get much chance to cook now. Standing for more than a few
> minutes without sticks is painful. So cooking is a shared experience.
> I have a caregiver twice a day to help me.

Where are you getting these 3 year old threads from? :) Hope you are feeling
well today Quentin. It is turning out be a nice afternoon here on the Gold
Coast.

Can anyone invent me a couple of dishes
 

Quentin Grady > wrote:

: Hi Jan,

: I don't get much chance to cook now. Standing for more than a few
: minutes without sticks is painful. So cooking is a shared experience.
: I have a caregiver twice a day to help me.
: --
: Quentin Grady ^ ^ /

I have a folding 3 step ladder in the kitchen that I often use to sit on
while cooking. Some jobs I can do right fro the ladder and some I have to
stand for, but can get down onto the ladder top step ASAP when the
particular task is done. Works for cutting vegetble, stirring things in
pots that are not too tall, etc.

Wendy

Can anyone invent me a couple of dishes
 

"W. Baker" > wrote in message
...
> Quentin Grady > wrote:
>
> : Hi Jan,
>
> : I don't get much chance to cook now. Standing for more than a few
> : minutes without sticks is painful. So cooking is a shared experience.
> : I have a caregiver twice a day to help me.
> : --
> : Quentin Grady ^ ^ /
>
> I have a folding 3 step ladder in the kitchen that I often use to sit on
> while cooking. Some jobs I can do right fro the ladder and some I have to
> stand for, but can get down onto the ladder top step ASAP when the
> particular task is done. Works for cutting vegetble, stirring things in
> pots that are not too tall, etc.
>
> Wendy


I absolutely cannot stand for long anymore. I went to a yard sale given by
a lady friend and she had a laboratory stool, just like an office chair but
a tad higher and with wheels. That is my cooking chair. When I have to
stand at the stove anymore, I sit on that chair. It is attractive looking,
clean, and it rolls right out of the way when I need to move quickly for
this or that. Standing too long on my feet makes me exhausted and my legs
hurt. That chair has really helped.

--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world

Can anyone invent me a couple of dishes
 

Evelyn wrote:
> "W. Baker" > wrote in message
> ...
>> Quentin Grady > wrote:
>>
>> : Hi Jan,
>>
>> : I don't get much chance to cook now. Standing for more than a few
>> : minutes without sticks is painful. So cooking is a shared experience.
>> : I have a caregiver twice a day to help me.
>> : -- : Quentin Grady ^ ^ /
>>
>> I have a folding 3 step ladder in the kitchen that I often use to sit on
>> while cooking. Some jobs I can do right fro the ladder and some I
>> have to
>> stand for, but can get down onto the ladder top step ASAP when the
>> particular task is done. Works for cutting vegetble, stirring things in
>> pots that are not too tall, etc.
>>
>> Wendy
>
>
> I absolutely cannot stand for long anymore. I went to a yard sale
> given by a lady friend and she had a laboratory stool, just like an
> office chair but a tad higher and with wheels. That is my cooking
> chair. When I have to stand at the stove anymore, I sit on that
> chair. It is attractive looking, clean, and it rolls right out of the
> way when I need to move quickly for this or that. Standing too long on
> my feet makes me exhausted and my legs hurt. That chair has really helped.
>
Gota get me one of those, throw in frozen shoulder, makes food
preparation and cooking a series of 5 minute tasks.

(- -)
=m=(_)=m=
RodS T2
Australia

Can anyone invent me a couple of dishes
 

RodS wrote:
> Evelyn wrote:
>> "W. Baker" > wrote in message
>> ...
>>> Quentin Grady > wrote:
>>>
>>> : Hi Jan,
>>>
>>> : I don't get much chance to cook now. Standing for more than a few
>>> : minutes without sticks is painful. So cooking is a shared experience.
>>> : I have a caregiver twice a day to help me.
>>> : -- : Quentin Grady ^ ^ /
>>>
>>> I have a folding 3 step ladder in the kitchen that I often use to sit on
>>> while cooking. Some jobs I can do right fro the ladder and some I
>>> have to
>>> stand for, but can get down onto the ladder top step ASAP when the
>>> particular task is done. Works for cutting vegetble, stirring things in
>>> pots that are not too tall, etc.
>>>
>>> Wendy
>>
>>
>> I absolutely cannot stand for long anymore. I went to a yard sale
>> given by a lady friend and she had a laboratory stool, just like an
>> office chair but a tad higher and with wheels. That is my cooking
>> chair. When I have to stand at the stove anymore, I sit on that
>> chair. It is attractive looking, clean, and it rolls right out of the
>> way when I need to move quickly for this or that. Standing too long
>> on my feet makes me exhausted and my legs hurt. That chair has really
>> helped.
>>
> Gota get me one of those, throw in frozen shoulder, makes food
> preparation and cooking a series of 5 minute tasks.
>
> (- -)
> =m=(_)=m=
> RodS T2
> Australia

oh Rod,

frozen shoulder left me eating hot dogs and hamburgers as they require
no utensils to cook or eat them with (ok, a spatula to flip them)

hope you are over this in short order!

kate

Can anyone invent me a couple of dishes
 

Tiger Lily wrote:

> oh Rod,
>
> frozen shoulder left me eating hot dogs and hamburgers as they require
> no utensils to cook or eat them with (ok, a spatula to flip them)
>
> hope you are over this in short order!
>
> kate
Thanks, I thought I was over the worst of it but it's got worse since
Christmas, someone with this invented microwaves I think :-)


--
(- -)
=m=(_)=m=
RodS T2
Australia

Can anyone invent me a couple of dishes
 

"RodS" > wrote in message
...
> Tiger Lily wrote:
>
>> oh Rod,
>>
>> frozen shoulder left me eating hot dogs and hamburgers as they require no
>> utensils to cook or eat them with (ok, a spatula to flip them)
>>
>> hope you are over this in short order!
>>
>> kate
> Thanks, I thought I was over the worst of it but it's got worse since
> Christmas, someone with this invented microwaves I think :-)
>
>


I think the only solution for shoulder problems is a GOOD physical
therapist. Otherwise it will continue and maybe even get worse.

--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world

Can anyone invent me a couple of dishes
 

RodS wrote:
> Tiger Lily wrote:
>
>> oh Rod,
>>
>> frozen shoulder left me eating hot dogs and hamburgers as they require
>> no utensils to cook or eat them with (ok, a spatula to flip them)
>>
>> hope you are over this in short order!
>>
>> kate
> Thanks, I thought I was over the worst of it but it's got worse since
> Christmas, someone with this invented microwaves I think :-)
>
>
Rod, i had frozen shoulder in my right arm for about 5 months before i
told my GP about it........ and i went for physio treatment on it for
close to a year.......... in the interim, i got frozen shoulder in the
LEFT arm as well..... the osteo Dr told me 'no, i won't give you a
steroid shot for this, and i want you to stop all physio therapy right now.'

i was rather shocked and a bit worried about this approach

within 6 weeks, my right arm 'recovered' and another 2 weeks later my
left arm 'recovered'

i could not believe it, the left arm had frozen shoulder for a FRACTION
of the time the right arm had it

it still wasn't much fun when i was suffering from it......... hope
yours resolves itself quickly!

kate

Can anyone invent me a couple of dishes
 

"Tiger Lily" > wrote in message
...
> RodS wrote:
>> Tiger Lily wrote:
>>
>>> oh Rod,
>>>
>>> frozen shoulder left me eating hot dogs and hamburgers as they require
>>> no utensils to cook or eat them with (ok, a spatula to flip them)
>>>
>>> hope you are over this in short order!
>>>
>>> kate
>> Thanks, I thought I was over the worst of it but it's got worse since
>> Christmas, someone with this invented microwaves I think :-)
>>
>>
> Rod, i had frozen shoulder in my right arm for about 5 months before i
> told my GP about it........ and i went for physio treatment on it for
> close to a year.......... in the interim, i got frozen shoulder in the
> LEFT arm as well..... the osteo Dr told me 'no, i won't give you a steroid
> shot for this, and i want you to stop all physio therapy right now.'
>
> i was rather shocked and a bit worried about this approach
>
> within 6 weeks, my right arm 'recovered' and another 2 weeks later my left
> arm 'recovered'
>
> i could not believe it, the left arm had frozen shoulder for a FRACTION of
> the time the right arm had it
>
> it still wasn't much fun when i was suffering from it......... hope yours
> resolves itself quickly!
>
> kate



That is so strange, Kate. My orthopedic doc and all the others I know of
recommend physical therapy before anything else. I had a broken shoulder,
and it is because of the physical therapy that I regained use of it as much
as I have today.

--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world

Can anyone invent me a couple of dishes
 

Evelyn wrote:
> "Tiger Lily" > wrote in message
> ...
>> RodS wrote:
>>> Tiger Lily wrote:
>>>
>>>> oh Rod,
>>>>
>>>> frozen shoulder left me eating hot dogs and hamburgers as they
>>>> require no utensils to cook or eat them with (ok, a spatula to flip
>>>> them)
>>>>
>>>> hope you are over this in short order!
>>>>
>>>> kate
>>> Thanks, I thought I was over the worst of it but it's got worse since
>>> Christmas, someone with this invented microwaves I think :-)
>>>
>>>
>> Rod, i had frozen shoulder in my right arm for about 5 months before i
>> told my GP about it........ and i went for physio treatment on it for
>> close to a year.......... in the interim, i got frozen shoulder in the
>> LEFT arm as well..... the osteo Dr told me 'no, i won't give you a
>> steroid shot for this, and i want you to stop all physio therapy right
>> now.'
>>
>> i was rather shocked and a bit worried about this approach
>>
>> within 6 weeks, my right arm 'recovered' and another 2 weeks later my
>> left arm 'recovered'
>>
>> i could not believe it, the left arm had frozen shoulder for a
>> FRACTION of the time the right arm had it
>>
>> it still wasn't much fun when i was suffering from it......... hope
>> yours resolves itself quickly!
>>
>> kate
>
>
>
> That is so strange, Kate. My orthopedic doc and all the others I know
> of recommend physical therapy before anything else. I had a broken
> shoulder, and it is because of the physical therapy that I regained use
> of it as much as I have today.
>

Evelyn, i have had great success with physio therapy for a number of
injuries.........from whiplash to a sprained ankle and more

the treatment for frozen shoulder didn't work for me

the physio also did accupuncture, but i was hesitant and never asked
her....... she never pushed for it

but, boy, those HOT pads they put under/around the shoulder sure made me
feel better (temporarily)

kate

Can anyone invent me a couple of dishes
 

"Tiger Lily" > wrote in message
...
> Evelyn wrote:
>> "Tiger Lily" > wrote in message
>> ...
>>> RodS wrote:
>>>> Tiger Lily wrote:
>>>>
>>>>> oh Rod,
>>>>>
>>>>> frozen shoulder left me eating hot dogs and hamburgers as they require
>>>>> no utensils to cook or eat them with (ok, a spatula to flip them)
>>>>>
>>>>> hope you are over this in short order!
>>>>>
>>>>> kate
>>>> Thanks, I thought I was over the worst of it but it's got worse since
>>>> Christmas, someone with this invented microwaves I think :-)
>>>>
>>>>
>>> Rod, i had frozen shoulder in my right arm for about 5 months before i
>>> told my GP about it........ and i went for physio treatment on it for
>>> close to a year.......... in the interim, i got frozen shoulder in the
>>> LEFT arm as well..... the osteo Dr told me 'no, i won't give you a
>>> steroid shot for this, and i want you to stop all physio therapy right
>>> now.'
>>>
>>> i was rather shocked and a bit worried about this approach
>>>
>>> within 6 weeks, my right arm 'recovered' and another 2 weeks later my
>>> left arm 'recovered'
>>>
>>> i could not believe it, the left arm had frozen shoulder for a FRACTION
>>> of the time the right arm had it
>>>
>>> it still wasn't much fun when i was suffering from it......... hope
>>> yours resolves itself quickly!
>>>
>>> kate
>>
>>
>>
>> That is so strange, Kate. My orthopedic doc and all the others I know
>> of recommend physical therapy before anything else. I had a broken
>> shoulder, and it is because of the physical therapy that I regained use
>> of it as much as I have today.
>>
>
> Evelyn, i have had great success with physio therapy for a number of
> injuries.........from whiplash to a sprained ankle and more
>
> the treatment for frozen shoulder didn't work for me
>
> the physio also did accupuncture, but i was hesitant and never asked
> her....... she never pushed for it
>
> but, boy, those HOT pads they put under/around the shoulder sure made me
> feel better (temporarily)
>
> kate


My guy put hot compresses on when I first arrived. Then I had to do
certain motions, raising alternate arms using a pulley and little handles
for a while. Then there were stretches using a bar. Then that advanced
to exercises using weights, then the therapist would come in and gently make
the shoulder move to the furthest degree he could manage (and that hurt like
you can't believe) and finally he'd finish up with an ice compress.

This routine went on for about 7 months, 3 times a week, with some small
variations to keep it interesting. By the time 7 mos. had passed, I was
doing pretty well. But I was still assessed to have lost 50% of my right
arm's range of motion.

It took a really long time for it to finally stop being excruciatingly
painful. Even now till this day, 5 yrs later, I still need to do some of
the exercises from time to time to maintain and not lose ground.

--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world

Can anyone invent me a couple of dishes
 

Evelyn > wrote:


: My guy put hot compresses on when I first arrived. Then I had to do
: certain motions, raising alternate arms using a pulley and little handles
: for a while. Then there were stretches using a bar. Then that advanced
: to exercises using weights, then the therapist would come in and gently make
: the shoulder move to the furthest degree he could manage (and that hurt like
: you can't believe) and finally he'd finish up with an ice compress.

: This routine went on for about 7 months, 3 times a week, with some small
: variations to keep it interesting. By the time 7 mos. had passed, I was
: doing pretty well. But I was still assessed to have lost 50% of my right
: arm's range of motion.

: It took a really long time for it to finally stop being excruciatingly
: painful. Even now till this day, 5 yrs later, I still need to do some of
: the exercises from time to time to maintain and not lose ground.

: --
: --
: Best Regards,
: Evelyn

Tell me about it:-) Evelyn and I were suffering at the same time. I have
great range of motion but no strength when the arm is aised like taking a
plate from a high shelf. I still cant sleep well on the shoulder as it
gets painful and pushing my chariot seems to exacerbate the pain too.
Phooey!

Wendy

Can anyone invent me a couple of dishes
 

Evelyn wrote:
> "Tiger Lily" > wrote in message
> ...
>> Evelyn wrote:
>>> "Tiger Lily" > wrote in message
>>> ...
>>>> RodS wrote:
>>>>> Tiger Lily wrote:
>>>>>
>>>>>> oh Rod,
>>>>>>
>>>>>> frozen shoulder left me eating hot dogs and hamburgers as they
>>>>>> require no utensils to cook or eat them with (ok, a spatula to
>>>>>> flip them)
>>>>>>
>>>>>> hope you are over this in short order!
>>>>>>
>>>>>> kate
>>>>> Thanks, I thought I was over the worst of it but it's got worse
>>>>> since Christmas, someone with this invented microwaves I think :-)
>>>>>
>>>>>
>>>> Rod, i had frozen shoulder in my right arm for about 5 months before
>>>> i told my GP about it........ and i went for physio treatment on it
>>>> for close to a year.......... in the interim, i got frozen shoulder
>>>> in the LEFT arm as well..... the osteo Dr told me 'no, i won't give
>>>> you a steroid shot for this, and i want you to stop all physio
>>>> therapy right now.'
>>>>
>>>> i was rather shocked and a bit worried about this approach
>>>>
>>>> within 6 weeks, my right arm 'recovered' and another 2 weeks later
>>>> my left arm 'recovered'
>>>>
>>>> i could not believe it, the left arm had frozen shoulder for a
>>>> FRACTION of the time the right arm had it
>>>>
>>>> it still wasn't much fun when i was suffering from it......... hope
>>>> yours resolves itself quickly!
>>>>
>>>> kate
>>>
>>>
>>>
>>> That is so strange, Kate. My orthopedic doc and all the others I
>>> know of recommend physical therapy before anything else. I had a
>>> broken shoulder, and it is because of the physical therapy that I
>>> regained use of it as much as I have today.
>>>
>>
>> Evelyn, i have had great success with physio therapy for a number of
>> injuries.........from whiplash to a sprained ankle and more
>>
>> the treatment for frozen shoulder didn't work for me
>>
>> the physio also did accupuncture, but i was hesitant and never asked
>> her....... she never pushed for it
>>
>> but, boy, those HOT pads they put under/around the shoulder sure made
>> me feel better (temporarily)
>>
>> kate
>
>
> My guy put hot compresses on when I first arrived. Then I had to do
> certain motions, raising alternate arms using a pulley and little
> handles for a while. Then there were stretches using a bar. Then
> that advanced to exercises using weights, then the therapist would come
> in and gently make the shoulder move to the furthest degree he could
> manage (and that hurt like you can't believe) and finally he'd finish up
> with an ice compress.
>
> This routine went on for about 7 months, 3 times a week, with some small
> variations to keep it interesting. By the time 7 mos. had passed, I
> was doing pretty well. But I was still assessed to have lost 50% of my
> right arm's range of motion.
>
> It took a really long time for it to finally stop being excruciatingly
> painful. Even now till this day, 5 yrs later, I still need to do some
> of the exercises from time to time to maintain and not lose ground.
>

oh, Evelyn, i sure hear you!

i do stretching exercises to keep my shoulder's moving

i NEVER want to go thru frozen shoulder again :(

your physio sounds very similar to mine, except, i didn't have weights,
i had elastic tubes and i pulled in different directions from where it
was attached......... different colours of tubes were different
resistance, and if one tube got too easy to do, they would give me the
next one up the ladder

i also got tubes for doing the exercises at home

physio is $50/visit, after the $75 visit for assessment....... my
insurance pays for $300 visits per their calendar year...... so i went
once a week and worked at home a lot

kate

Can anyone invent me a couple of dishes
 

"W. Baker" > wrote in message
...
> Evelyn > wrote:
>
>
> : My guy put hot compresses on when I first arrived. Then I had to do
> : certain motions, raising alternate arms using a pulley and little
> handles
> : for a while. Then there were stretches using a bar. Then that
> advanced
> : to exercises using weights, then the therapist would come in and gently
> make
> : the shoulder move to the furthest degree he could manage (and that hurt
> like
> : you can't believe) and finally he'd finish up with an ice compress.
>
> : This routine went on for about 7 months, 3 times a week, with some small
> : variations to keep it interesting. By the time 7 mos. had passed, I
> was
> : doing pretty well. But I was still assessed to have lost 50% of my
> right
> : arm's range of motion.
>
> : It took a really long time for it to finally stop being excruciatingly
> : painful. Even now till this day, 5 yrs later, I still need to do some
> of
> : the exercises from time to time to maintain and not lose ground.
>
> : --
> : --
> : Best Regards,
> : Evelyn
>
> Tell me about it:-) Evelyn and I were suffering at the same time. I have
> great range of motion but no strength when the arm is aised like taking a
> plate from a high shelf. I still cant sleep well on the shoulder as it
> gets painful and pushing my chariot seems to exacerbate the pain too.
> Phooey!
>
> Wendy


I still can't sleep on that shoulder either, Wendy. And it is readily
subject to strains and pulls and such. It was no picnic, that's for sure.

--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world

Can anyone invent me a couple of dishes
 

"Tiger Lily" > wrote in message
...
> Evelyn wrote:
>> "Tiger Lily" > wrote in message
>> ...
>>> Evelyn wrote:
>>>> "Tiger Lily" > wrote in message
>>>> ...
>>>>> RodS wrote:
>>>>>> Tiger Lily wrote:
>>>>>>
>>>>>>> oh Rod,
>>>>>>>
>>>>>>> frozen shoulder left me eating hot dogs and hamburgers as they
>>>>>>> require no utensils to cook or eat them with (ok, a spatula to flip
>>>>>>> them)
>>>>>>>
>>>>>>> hope you are over this in short order!
>>>>>>>
>>>>>>> kate
>>>>>> Thanks, I thought I was over the worst of it but it's got worse since
>>>>>> Christmas, someone with this invented microwaves I think :-)
>>>>>>
>>>>>>
>>>>> Rod, i had frozen shoulder in my right arm for about 5 months before i
>>>>> told my GP about it........ and i went for physio treatment on it for
>>>>> close to a year.......... in the interim, i got frozen shoulder in the
>>>>> LEFT arm as well..... the osteo Dr told me 'no, i won't give you a
>>>>> steroid shot for this, and i want you to stop all physio therapy right
>>>>> now.'
>>>>>
>>>>> i was rather shocked and a bit worried about this approach
>>>>>
>>>>> within 6 weeks, my right arm 'recovered' and another 2 weeks later my
>>>>> left arm 'recovered'
>>>>>
>>>>> i could not believe it, the left arm had frozen shoulder for a
>>>>> FRACTION of the time the right arm had it
>>>>>
>>>>> it still wasn't much fun when i was suffering from it......... hope
>>>>> yours resolves itself quickly!
>>>>>
>>>>> kate
>>>>
>>>>
>>>>
>>>> That is so strange, Kate. My orthopedic doc and all the others I know
>>>> of recommend physical therapy before anything else. I had a broken
>>>> shoulder, and it is because of the physical therapy that I regained use
>>>> of it as much as I have today.
>>>>
>>>
>>> Evelyn, i have had great success with physio therapy for a number of
>>> injuries.........from whiplash to a sprained ankle and more
>>>
>>> the treatment for frozen shoulder didn't work for me
>>>
>>> the physio also did accupuncture, but i was hesitant and never asked
>>> her....... she never pushed for it
>>>
>>> but, boy, those HOT pads they put under/around the shoulder sure made me
>>> feel better (temporarily)
>>>
>>> kate
>>
>>
>> My guy put hot compresses on when I first arrived. Then I had to do
>> certain motions, raising alternate arms using a pulley and little handles
>> for a while. Then there were stretches using a bar. Then that
>> advanced to exercises using weights, then the therapist would come in and
>> gently make the shoulder move to the furthest degree he could manage (and
>> that hurt like you can't believe) and finally he'd finish up with an ice
>> compress.
>>
>> This routine went on for about 7 months, 3 times a week, with some small
>> variations to keep it interesting. By the time 7 mos. had passed, I was
>> doing pretty well. But I was still assessed to have lost 50% of my
>> right arm's range of motion.
>>
>> It took a really long time for it to finally stop being excruciatingly
>> painful. Even now till this day, 5 yrs later, I still need to do some
>> of the exercises from time to time to maintain and not lose ground.
>>
>
> oh, Evelyn, i sure hear you!
>
> i do stretching exercises to keep my shoulder's moving
>
> i NEVER want to go thru frozen shoulder again :(
>
> your physio sounds very similar to mine, except, i didn't have weights, i
> had elastic tubes and i pulled in different directions from where it was
> attached......... different colours of tubes were different resistance,
> and if one tube got too easy to do, they would give me the next one up the
> ladder
>
> i also got tubes for doing the exercises at home
>
> physio is $50/visit, after the $75 visit for assessment....... my
> insurance pays for $300 visits per their calendar year...... so i went
> once a week and worked at home a lot
>
> kate


Yes, I had the rubber tubes to pull also. I had to go so often because the
break was so severe I could have lost the use of that arm even more if I
didn't go through the entire routine. It was a nighmare.

--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world

Can anyone invent me a couple of dishes
 

Alan wrote

>: I "used" was deliberate past tense. Mum did us a favour when
>: she visited and pulled out the funny weeds in the garden.
>: She's actually quite a keen gardener - but had never seen
>: oregano before and it had overgrown a bit. Time to buy some
>: more seeds or seedlings:-)

Hi Alan,

LOL well sort of. In reality I'm commiserating with you.

We had some Australian relatives visiting and while I was out they
decided to help me by weeding the garden. Unfortunately they weren't
familiar with NZ ground cover plants. Plants that had taken years to
establish disappeared.

My father in law (English) getting into the spirit of things continued
the tidy up. Any plant he didn't recognise got removed. Clivia $20
to $30 each went. So did winter rose. The only thing left was a sign
that said "Welcome to my garden." All in all at least $200 worth of
garden plants and years of tender loving care had disappeared. A fig
was over pruned and it died. So did some flowering bushes. Pruning
here and in England is different. With fruit trees they prune hard to
get vegetative growth. Here we try to discourage it. We want laterals
for fruiting.

It has taken years to recover the garden and it now looks lovely. The
ground cover plants have never been fully replaced.
The effort is too much. The replacement fig has had a magnificent
Autumn crop even though it is still a relatively small tree. Life
moves on.

The good thing is I know you are a hardy soul who will bounce back
like a weed. <grin>
--
Quentin Grady ^ ^ /
New Zealand, >#,#< [
/ \ /\
"... and the blind dog was leading."

http://homepages.paradise.net.nz/quentin

Can anyone invent me a couple of dishes
 

"Evelyn" > wrote in message
...

> I was walking through a parking lot on my way to a club meeting in a
> restaurant, and there was a pot hole full of gravel. My foot turned and
> slid and down I went, falling forward. I tried to catch myself with my
> right arm and it shattered the shoulder in a compound fracture. The top
> of the humerus bone was broken off, and another piece ripped off and was
> pulled across the chest. It was two surgeries, months of unbearable
> agony, many months of physical therapy, and for the rest of my life I will
> only have 50% mobility of that arm. You don't want to know what a lousy
> settlement I got for it either. It was pitiful. And yes, I am an
> artist. A bad deal all around.
>
> I understand that Actos has been associated with brittle bones. I was on
> Actos for a couple of years before it happened. Don't know if that
> affected it any. I do have osteoporosis, however, which I found out last
> year for sure. This injury happened in the fall of 2004.

I remember when that happened Evelyn...ghastly.

Cheri

Can anyone invent me a couple of dishes
 

"Cheri" > wrote in message
...
> "Evelyn" > wrote in message
> ...
>
>> I was walking through a parking lot on my way to a club meeting in a
>> restaurant, and there was a pot hole full of gravel. My foot turned and
>> slid and down I went, falling forward. I tried to catch myself with my
>> right arm and it shattered the shoulder in a compound fracture. The top
>> of the humerus bone was broken off, and another piece ripped off and was
>> pulled across the chest. It was two surgeries, months of unbearable
>> agony, many months of physical therapy, and for the rest of my life I
>> will only have 50% mobility of that arm. You don't want to know what a
>> lousy settlement I got for it either. It was pitiful. And yes, I am
>> an artist. A bad deal all around.
>>
>> I understand that Actos has been associated with brittle bones. I was
>> on Actos for a couple of years before it happened. Don't know if that
>> affected it any. I do have osteoporosis, however, which I found out
>> last year for sure. This injury happened in the fall of 2004.
>
> I remember when that happened Evelyn...ghastly.
>
> Cheri


I am so paranoid of falls and broken bones now, you can't believe it.

--
--
Best Regards,
Evelyn

Rest in a sky-like mind.
Sit like a mountain floating on the earth.
Breathe like the wind circling the world

Can anyone invent me a couple of dishes
 

Tiger Lily > wrote:
: Evelyn wrote:
: > "Tiger Lily" > wrote in message
: >>>
: >>> That is so strange, Kate. My orthopedic doc and all the others I
: >>> know of recommend physical therapy before anything else. I had a
: >>> broken shoulder, and it is because of the physical therapy that I
: >>> regained use of it as much as I have today.
: >>>
: >>
: >> Evelyn, i have had great success with physio therapy for a number of
: >> injuries.........from whiplash to a sprained ankle and more
: >>
: >> the treatment for frozen shoulder didn't work for me
: >>
: >>
: >> but, boy, those HOT pads they put under/around the shoulder sure made
: >> me feel better (temporarily)
: >>
: >> kate
: >
: >
: > My guy put hot compresses on when I first arrived. Then I had to do
: > certain motions, raising alternate arms using a pulley and little
: > handles for a while. Then there were stretches using a bar. Then
: > that advanced to exercises using weights, then the therapist would come
: > in and gently make the shoulder move to the furthest degree he could
: > manage (and that hurt like you can't believe) and finally he'd finish up
: > with an ice compress.
: >
: > This routine went on for about 7 months, 3 times a week, with some small
: > variations to keep it interesting. By the time 7 mos. had passed, I
: > was doing pretty well. But I was still assessed to have lost 50% of my
: > right arm's range of motion.
: >
: > It took a really long time for it to finally stop being excruciatingly
: > painful. Even now till this day, 5 yrs later, I still need to do some
: > of the exercises from time to time to maintain and not lose ground.
: >

: oh, Evelyn, i sure hear you!

: i do stretching exercises to keep my shoulder's moving

: i NEVER want to go thru frozen shoulder again :(

: your physio sounds very similar to mine, except, i didn't have weights,
: i had elastic tubes and i pulled in different directions from where it
: was attached......... different colours of tubes were different
: resistance, and if one tube got too easy to do, they would give me the
: next one up the ladder

: i also got tubes for doing the exercises at home

: physio is $50/visit, after the $75 visit for assessment....... my
: insurance pays for $300 visits per their calendar year...... so i went
: once a week and worked at home a lot

: kate

I had boh the stretchy bands and the weights for dirrerent exercises. I
have some for home use, but am spending more energy on my back exercises.
Fortuantely, I wa able to get as much time as I needed for my shoulder as,
at that time, Medicare was not limiting the $ value of the therapy. Now
you are lmited to about $1,900 total in each year.

Wendy