1 pound of butter
2 cups sugar
2 cups peanuts

Melted butter, added sugar and stirred for about 30 minutes until the
stuff wasn't sticking to the 'heavy' pot. Then added peanuts and
pressed on to a baking tray to cool. My friend said this was what she
did and hers was wonderful. My brittle was swiming in butter. Just
wondered if anyone has EVER used this much butter to make peanut
brittle? e.

On Sat, 19 Dec 2009 18:52:39 -0800 (PST), "
> wrote:

>1 pound of butter
>2 cups sugar
>2 cups peanuts
>
>Melted butter, added sugar and stirred for about 30 minutes until the
>stuff wasn't sticking to the 'heavy' pot. Then added peanuts and
>pressed on to a baking tray to cool. My friend said this was what she
>did and hers was wonderful. My brittle was swiming in butter. Just
>wondered if anyone has EVER used this much butter to make peanut
>brittle? e.

Doesn't something like "brittle" needs to be sugar and water boiled to
the hard crack stage?

The first hit for *easy* peanut brittle is this

EASY PEANUT BRITTLE

2 c. raw peanuts
1 1/2 c. sugar
2/3 c. Karo syrup, light
2 tsp. baking soda

Cook peanuts, syrup, and sugar until honey color. Peanuts will start
to pop when ready. Add soda. Remove form heat. Quickly pour onto
buttered dish. Spread. Cool and break into pieces.

The second hit adds 1/2 C water and 1 tsp vanilla.

The third hit adds 1 tbl butter to all of the above ingredients
(different amounts).... so I guess your friend told you to use too
much butter.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article
>,
" > wrote:

> 1 pound of butter
> 2 cups sugar
> 2 cups peanuts
>
> Melted butter, added sugar and stirred for about 30 minutes until the
> stuff wasn't sticking to the 'heavy' pot. Then added peanuts and
> pressed on to a baking tray to cool. My friend said this was what she
> did and hers was wonderful. My brittle was swiming in butter. Just
> wondered if anyone has EVER used this much butter to make peanut
> brittle? e.

I haven't made peanut brittle, but I've made a version of almond roca
several times (got the recipe from this group). It has the same
proportions, and in fact, I often make a double recipe, which is one
pound of butter and 2 cups plus 2 tablespoons of sugar. My recipe
doesn't call for a candy thermometer, but I don't see how this can be
reliable unless you have one (or experience). It's not how long you
cook it, it's the temperature. Butter is about 10% water, and it won't
reach temperature until all the water is boiled off. You want a "hard
crack" stage (300F, as I remember).

A candy/deep fry thermometer can be had for less than US$10.

--
Dan Abel
Petaluma, California USA

"sf" > wrote in message
...
> On Sat, 19 Dec 2009 18:52:39 -0800 (PST), "
> > wrote:
>
>>1 pound of butter
>>2 cups sugar
>>2 cups peanuts
>>
>>Melted butter, added sugar and stirred for about 30 minutes until the
>>stuff wasn't sticking to the 'heavy' pot. Then added peanuts and
>>pressed on to a baking tray to cool. My friend said this was what she
>>did and hers was wonderful. My brittle was swiming in butter. Just
>>wondered if anyone has EVER used this much butter to make peanut
>>brittle? e.
>
> Doesn't something like "brittle" needs to be sugar and water boiled to
> the hard crack stage?
>
> The first hit for *easy* peanut brittle is this
>
> EASY PEANUT BRITTLE
>
> 2 c. raw peanuts
> 1 1/2 c. sugar
> 2/3 c. Karo syrup, light
> 2 tsp. baking soda
>
> Cook peanuts, syrup, and sugar until honey color. Peanuts will start
> to pop when ready. Add soda. Remove form heat. Quickly pour onto
> buttered dish. Spread. Cool and break into pieces.
>
> The second hit adds 1/2 C water and 1 tsp vanilla.
>
> The third hit adds 1 tbl butter to all of the above ingredients
> (different amounts).... so I guess your friend told you to use too
> much butter.
>
There's a no-fail microwave recipe for peanut brittle somewhere. I can't
find mine right this minute. I got it from a friend who made it every year.
My husband says it was the best ever.
Janet

"Ranée at Arabian Knits" > wrote in message
...
> In article > ,
> "Janet Bostwick" > wrote:
>
>> There's a no-fail microwave recipe for peanut brittle somewhere. I can't
>> find mine right this minute. I got it from a friend who made it every
>> year.
>> My husband says it was the best ever.
>
> Is it like this one? I'm thinking of making cashew brutal with it.
>
> 1 Cup of granulated sugar
> 1/2 cup of light corn syrup
> 1/8 tsp of kosher salt
> 1 1/2 cups of Raw peanuts (must be raw it toasts in the microwave)
> 1 tsp of butter (I used 1/2 a tblsp)
> 1 tsp of baking soda
> 1 tsp of vanilla extract
>
> Add first four ingredients in a a microwave safe dish (I used a 4 cup
> measuring cup). Microwave for 4 minutes and then stir and microwave for
> another 4 minutes. Add the butter and stir and microwave for another 2
> minutes. Add the baking soda and vanilla (it will foam up) and stir
> until it is no longer foamy. Pour onto a parchment lined baking sheet
> and spread out to make it thin.
>
> Regards,
> Ranee @ Arabian Knits
>
That looks like it. Did you just come into an inheritance? Cashews = $$$
these days. They are a weakness of mine and I left mine at the store.
Janet

On Sat, 19 Dec 2009 19:55:21 -0800, Dan Abel > wrote:

-->In article
>,
--> " > wrote:
-->
-->> 1 pound of butter
-->> 2 cups sugar
-->> 2 cups peanuts
-->>
-->> Melted butter, added sugar and stirred for about 30 minutes until the
-->> stuff wasn't sticking to the 'heavy' pot. Then added peanuts and
-->> pressed on to a baking tray to cool. My friend said this was what she
-->> did and hers was wonderful. My brittle was swiming in butter. Just
-->> wondered if anyone has EVER used this much butter to make peanut
-->> brittle? e.
-->
-->I haven't made peanut brittle, but I've made a version of almond roca
-->several times (got the recipe from this group). It has the same
-->proportions, and in fact, I often make a double recipe, which is one
-->pound of butter and 2 cups plus 2 tablespoons of sugar. My recipe
-->doesn't call for a candy thermometer, but I don't see how this can be
-->reliable unless you have one (or experience). It's not how long you
-->cook it, it's the temperature. Butter is about 10% water, and it won't
-->reach temperature until all the water is boiled off. You want a "hard
-->crack" stage (300F, as I remember).
-->
-->A candy/deep fry thermometer can be had for less than US$10.

Ever made this?? You should.


Rickety Uncle

½ Cup Margarine ( yes I know but it was grandma's recipe)
¾ Cup Brown Sugar
2 Cups Rolled Oats
1 tsp vanilla
¾ tsp baking soda

Mix ingredients together and press into an 8x8" pan.
Bake in 325° oven for 12 to 15 minutes.
Keep an eye on it, as it'll scorch easily.
Cut into squares while still warm.

This is an old recipe that Grandma would make for the kids. It was quick and
easy to make.

In article
>,
" > wrote:

> 1 pound of butter
> 2 cups sugar
> 2 cups peanuts
>
> Melted butter, added sugar and stirred for about 30 minutes until the
> stuff wasn't sticking to the 'heavy' pot. Then added peanuts and
> pressed on to a baking tray to cool. My friend said this was what she
> did and hers was wonderful. My brittle was swiming in butter. Just
> wondered if anyone has EVER used this much butter to make peanut
> brittle? e.


Er-r-r, no. My recipe uses NO butter except for the sheets I pour it
onto. Butter in peanut brittle strikes me as "different." :-)

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller 12/15/2009

On Dec 19, 9:52�pm, " > wrote:
> 1 pound of butter
> 2 cups sugar
> 2 cups peanuts
>
> Melted butter, added sugar and stirred for about 30 minutes until the
> stuff wasn't sticking to the 'heavy' pot. �Then added peanuts and
> pressed on to a baking tray to cool. �My friend said this was what she
> did and hers was wonderful. �My brittle was swiming in butter. �Just
> wondered if anyone has EVER used this much butter to make peanut
> brittle? �e.

Here's my peanut brittle recipe.
2 cups raw Virginia peanuts, skins removed
1 cup granulated sugar
1/2 cup light corn syrup
1/4 cup dark brown sugar, firmly packed
2 tbsp. butter or margarine
1 tsp. vanilla
1 1/2 tsp. baking soda

Combine peanuts, sugar, corn syrup, and brown sugar in a 2 quart
microwavable bowl. The mixture will be quite gummy. Microwave on
high for 2 1/2 minutes. Give it a quick stir and microwave another 2
1/2 minutes. Give it another quick stir and cook it another 2 1/2
minutes. By this time it should be getting close to being done. Lift
a couple spoonful of peanuts out of the syrup. If they are still pale
looking then cook the syrup one minute more and check them again. You
want the peanuts to have a nice roasted brown color. If the peanuts
look almost done you may want to leave them in for only 30 seconds at
a time before checking them. After the candy has finished cooking,
quickly stir in the butter and vanilla and then the baking soda. Pour
the candy on to a sheet of aluminum foil or a Silpat and spread it
out. I use the backs of two lightly buttered spoons to stretch out.
Let the candy cool completely before breaking it into pieces.

"sf" > wrote in message
...
> On Sat, 19 Dec 2009 18:52:39 -0800 (PST), "
> > wrote:
>
>>1 pound of butter
>>2 cups sugar
>>2 cups peanuts
>>
>>Melted butter, added sugar and stirred for about 30 minutes until the
>>stuff wasn't sticking to the 'heavy' pot. Then added peanuts and
>>pressed on to a baking tray to cool. My friend said this was what she
>>did and hers was wonderful. My brittle was swiming in butter. Just
>>wondered if anyone has EVER used this much butter to make peanut
>>brittle? e.
>
> Doesn't something like "brittle" needs to be sugar and water boiled to
> the hard crack stage?
>
Sugar and Karo syrup. Butter is added at the end.

1 c. sugar
1/4 tsp. salt
1 tsp. baking soda
1/2 c. light Karo syrup
1/4 c. water
1 c. raw spanish peanuts
2 Tbs. softened butter

Grease a cookie sheet with butter. In a heavy saucepan on medium heat,
bring the sugar, syrup and water to a boil. Stir constantly until sugar
dissolves.

Stir in raw peanuts. Set a candy thermometer in place. Stirring
frequently, cook until temperature reaches 300F. Remove from heat.
Immediately stir in butter and baking soda. Pour at once onto greased
cookie sheet. Spread with a fork into a long rectanglar shape. Let cool.
Break the brittle apart and snap into pieces. Store tightly covered.

Jill

" > wrote in message
...
>1 pound of butter
> 2 cups sugar
> 2 cups peanuts
>
> Melted butter, added sugar and stirred for about 30 minutes until the
> stuff wasn't sticking to the 'heavy' pot. Then added peanuts and
> pressed on to a baking tray to cool. My friend said this was what she
> did and hers was wonderful. My brittle was swiming in butter. Just
> wondered if anyone has EVER used this much butter to make peanut
> brittle? e.


Your recipe sounds closer to my Pecan Toffee rather than Peanut Brittle.
kat

PECAN TOFFEE
1 lb. BUTTER/not margarine
2 1/4 c. sugar
1/4 c. water
4-6 oz. finely chopped pecans
6 oz. choc. chips
Spread pecans over greased jellyroll pan. Cook butter, sugar & water over
med. heat to 310° on candy thermometer; will be a dark brown color (takes
about 15-20 min.). Pour over nuts in pan. When cool, melt chocolate chips
in microwave & spread thin layer over the top. Cool & break into pieces.
(Can also be made without the nuts for plain toffee.)

Janet Bostwick wrote:
> "sf" > wrote in message
> ...
>> On Sat, 19 Dec 2009 18:52:39 -0800 (PST), "
>> > wrote:
>>
>>> 1 pound of butter
>>> 2 cups sugar
>>> 2 cups peanuts
>>>
>>> Melted butter, added sugar and stirred for about 30 minutes until the
>>> stuff wasn't sticking to the 'heavy' pot. Then added peanuts and
>>> pressed on to a baking tray to cool. My friend said this was what she
>>> did and hers was wonderful. My brittle was swiming in butter. Just
>>> wondered if anyone has EVER used this much butter to make peanut
>>> brittle? e.
>> Doesn't something like "brittle" needs to be sugar and water boiled to
>> the hard crack stage?
>>
>> The first hit for *easy* peanut brittle is this
>>
>> EASY PEANUT BRITTLE
>>
>> 2 c. raw peanuts
>> 1 1/2 c. sugar
>> 2/3 c. Karo syrup, light
>> 2 tsp. baking soda
>>
>> Cook peanuts, syrup, and sugar until honey color. Peanuts will start
>> to pop when ready. Add soda. Remove form heat. Quickly pour onto
>> buttered dish. Spread. Cool and break into pieces.
>>
>> The second hit adds 1/2 C water and 1 tsp vanilla.
>>
>> The third hit adds 1 tbl butter to all of the above ingredients
>> (different amounts).... so I guess your friend told you to use too
>> much butter.
>>
> There's a no-fail microwave recipe for peanut brittle somewhere. I can't
> find mine right this minute. I got it from a friend who made it every year.
> My husband says it was the best ever.
> Janet
>
>
I've got it somewhere in my recipe files, will try to find it and then
post it.

On Sat, 19 Dec 2009 23:50:08 -0600, Melba's Jammin' wrote:

> In article
> >,
> " > wrote:
>
>> 1 pound of butter
>> 2 cups sugar
>> 2 cups peanuts
>>
>> Melted butter, added sugar and stirred for about 30 minutes until the
>> stuff wasn't sticking to the 'heavy' pot. Then added peanuts and
>> pressed on to a baking tray to cool. My friend said this was what she
>> did and hers was wonderful. My brittle was swiming in butter. Just
>> wondered if anyone has EVER used this much butter to make peanut
>> brittle? e.
>
> Er-r-r, no. My recipe uses NO butter except for the sheets I pour it
> onto. Butter in peanut brittle strikes me as "different." :-)

sf was kind enough to send me a box of see's peanut brittle. it lists
butter as the third ingredient, after peanuts and sugar. damned good
stuff, and it *does* taste buttery. i'm going to have to try making some
version, even if i have to go to the dreaded whole foods to get raw
peanuts.

your pal,
blake

In article >,
blake murphy > wrote:


> > Er-r-r, no. My recipe uses NO butter except for the sheets I pour it
> > onto. Butter in peanut brittle strikes me as "different." :-)

Peanut brittle isn't exactly diet food anyway. With the price of butter
now, I think I'd like butter in it. You could call it "Peanut Toffee"
if that makes you feel better.

:-)

> sf was kind enough to send me a box of see's peanut brittle. it lists
> butter as the third ingredient, after peanuts and sugar. damned good
> stuff, and it *does* taste buttery. i'm going to have to try making some
> version, even if i have to go to the dreaded whole foods to get raw
> peanuts.

As an educated guess, I'd say that raw peanuts would be added at the
beginning, so they'll cook, but already cooked nuts should be added
shortly before pouring.

--
Dan Abel
Petaluma, California USA

In article >,
blake murphy > wrote:

> sf was kind enough to send me a box of see's peanut brittle.

You too? :-)
She has most excellent taste in candies!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Melba's Jammin' wrote:
> In article
> >,
> " > wrote:
>
>> 1 pound of butter
>> 2 cups sugar
>> 2 cups peanuts
>>
>> Melted butter, added sugar and stirred for about 30 minutes until the
>> stuff wasn't sticking to the 'heavy' pot. Then added peanuts and
>> pressed on to a baking tray to cool. My friend said this was what she
>> did and hers was wonderful. My brittle was swiming in butter. Just
>> wondered if anyone has EVER used this much butter to make peanut
>> brittle? e.
>
>
> Er-r-r, no. My recipe uses NO butter except for the sheets I pour it
> onto. Butter in peanut brittle strikes me as "different." :-)
>

Those quantities look more like the ingredients in my toffee -- 1 cup of
sugar, a cup of butter, etc.

Serene

--
42 Magazine, celebrating life with meaning. Issue 2 is here!
http://42magazine.com

"I tend to come down on the side of autonomy. Once people are grown up,
I believe they have the right to go to hell in the handbasket of their
choosing." -- Pat Kight, on alt.polyamory

On Dec 19, 10:55*pm, Dan Abel > wrote:
> In article
> >,
>
> " > wrote:
> > 1 pound of butter
> > 2 cups sugar
> > 2 cups peanuts
>
> > Melted butter, added sugar and stirred for about 30 minutes until the
> > stuff wasn't sticking to the 'heavy' pot. *Then added peanuts and
> > pressed on to a baking tray to cool. *My friend said this was what she
> > did and hers was wonderful. *My brittle was swiming in butter. *Just
> > wondered if anyone has EVER used this much butter to make peanut
> > brittle? *e.
>
> I haven't made peanut brittle, but I've made a version of almond roca
> several times (got the recipe from this group). *It has the same
> proportions, and in fact, I often make a double recipe, which is one
> pound of butter and 2 cups plus 2 tablespoons of sugar. *My recipe
> doesn't call for a candy thermometer, but I don't see how this can be
> reliable unless you have one (or experience). *It's not how long you
> cook it, it's the temperature. *Butter is about 10% water, and it won't
> reach temperature until all the water is boiled off. *You want a "hard
> crack" stage (300F, as I remember). *
>
> A candy/deep fry thermometer can be had for less than US$10.
>
> --
> Dan Abel
> Petaluma, California USA
>

Darn, I didn't know I was supposed to get the the 'hard crack" stage.
And I had a candy thermometer. When I questioned the person that gave
me this recipe she suggested that perhaps I rolled my tongue the wrong
way. Guess there's a knack!!

On Sun, 20 Dec 2009 16:55:06 -0600, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>> sf was kind enough to send me a box of see's peanut brittle.
>
> You too? :-)
> She has most excellent taste in candies!

damned good stuff, eh? i'm down to on large piece and some fragments.

yourpal,
blake

On Mon, 21 Dec 2009 13:29:57 -0500, blake murphy
> wrote:

>On Sun, 20 Dec 2009 16:55:06 -0600, Omelet wrote:
>
>> In article >,
>> blake murphy > wrote:
>>
>>> sf was kind enough to send me a box of see's peanut brittle.
>>
>> You too? :-)
>> She has most excellent taste in candies!
>
>damned good stuff, eh? i'm down to on large piece and some fragments.
>
You are both very welcome! It's addictive stuff, so it's probably a
good thing you don't have See's where you live.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >,
blake murphy > wrote:

> On Sun, 20 Dec 2009 16:55:06 -0600, Omelet wrote:
>
> > In article >,
> > blake murphy > wrote:
> >
> >> sf was kind enough to send me a box of see's peanut brittle.
> >
> > You too? :-)
> > She has most excellent taste in candies!
>
> damned good stuff, eh? i'm down to on large piece and some fragments.
>
> yourpal,
> blake

Even the crumbs are a treat. ;-d
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
sf > wrote:

> On Mon, 21 Dec 2009 13:29:57 -0500, blake murphy
> > wrote:
>
> >On Sun, 20 Dec 2009 16:55:06 -0600, Omelet wrote:
> >
> >> In article >,
> >> blake murphy > wrote:
> >>
> >>> sf was kind enough to send me a box of see's peanut brittle.
> >>
> >> You too? :-)
> >> She has most excellent taste in candies!
> >
> >damned good stuff, eh? i'm down to on large piece and some fragments.
> >
> You are both very welcome! It's addictive stuff, so it's probably a
> good thing you don't have See's where you live.

<laughs> Indeed!
I'm going back to strict low carb after the holidaze. I've managed to
maintain just like I'd planned, at least so far. <g>
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Omelet wrote:
> In article >,
> sf > wrote:
>
>> On Mon, 21 Dec 2009 13:29:57 -0500, blake murphy
>> > wrote:
>>
>>> On Sun, 20 Dec 2009 16:55:06 -0600, Omelet wrote:
>>>
>>>> In article >,
>>>> blake murphy > wrote:
>>>>
>>>>> sf was kind enough to send me a box of see's peanut brittle.
>>>> You too? :-)
>>>> She has most excellent taste in candies!
>>> damned good stuff, eh? i'm down to on large piece and some fragments.
>>>
>> You are both very welcome! It's addictive stuff, so it's probably a
>> good thing you don't have See's where you live.
>
> <laughs> Indeed!
> I'm going back to strict low carb after the holidaze. I've managed to
> maintain just like I'd planned, at least so far. <g>

Moi aussi, Om. Now I have good incentive too.

--
Jean B.

On Mon, 21 Dec 2009 20:59:41 -0600, Omelet wrote:

> In article >,
> blake murphy > wrote:
>
>> On Sun, 20 Dec 2009 16:55:06 -0600, Omelet wrote:
>>
>>> In article >,
>>> blake murphy > wrote:
>>>
>>>> sf was kind enough to send me a box of see's peanut brittle.
>>>
>>> You too? :-)
>>> She has most excellent taste in candies!
>>
>> damned good stuff, eh? i'm down to on large piece and some fragments.
>>
>> yourpal,
>> blake
>
> Even the crumbs are a treat. ;-d

i'm going to try making some. i hear my dentist needs a new boat.

your pal,
blake

In article >, "Jean B." >
wrote:

> Omelet wrote:
> > In article >,
> > sf > wrote:
> >
> >> On Mon, 21 Dec 2009 13:29:57 -0500, blake murphy
> >> > wrote:
> >>
> >>> On Sun, 20 Dec 2009 16:55:06 -0600, Omelet wrote:
> >>>
> >>>> In article >,
> >>>> blake murphy > wrote:
> >>>>
> >>>>> sf was kind enough to send me a box of see's peanut brittle.
> >>>> You too? :-)
> >>>> She has most excellent taste in candies!
> >>> damned good stuff, eh? i'm down to on large piece and some fragments.
> >>>
> >> You are both very welcome! It's addictive stuff, so it's probably a
> >> good thing you don't have See's where you live.
> >
> > <laughs> Indeed!
> > I'm going back to strict low carb after the holidaze. I've managed to
> > maintain just like I'd planned, at least so far. <g>
>
> Moi aussi, Om. Now I have good incentive too.

;-)

I needed a break after 18 months!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

In article >,
blake murphy > wrote:

> On Mon, 21 Dec 2009 20:59:41 -0600, Omelet wrote:
>
> > In article >,
> > blake murphy > wrote:
> >
> >> On Sun, 20 Dec 2009 16:55:06 -0600, Omelet wrote:
> >>
> >>> In article >,
> >>> blake murphy > wrote:
> >>>
> >>>> sf was kind enough to send me a box of see's peanut brittle.
> >>>
> >>> You too? :-)
> >>> She has most excellent taste in candies!
> >>
> >> damned good stuff, eh? i'm down to on large piece and some fragments.
> >>
> >> yourpal,
> >> blake
> >
> > Even the crumbs are a treat. ;-d
>
> i'm going to try making some. i hear my dentist needs a new boat.
>
> your pal,
> blake

<lol> I understand!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Omelet wrote:
> In article >, "Jean B." >
> wrote:
>
>> Omelet wrote:
>>> In article >,
>>> sf > wrote:
>>>
>>>> On Mon, 21 Dec 2009 13:29:57 -0500, blake murphy
>>>> > wrote:
>>>>
>>>>> On Sun, 20 Dec 2009 16:55:06 -0600, Omelet wrote:
>>>>>
>>>>>> In article >,
>>>>>> blake murphy > wrote:
>>>>>>
>>>>>>> sf was kind enough to send me a box of see's peanut brittle.
>>>>>> You too? :-)
>>>>>> She has most excellent taste in candies!
>>>>> damned good stuff, eh? i'm down to on large piece and some fragments.
>>>>>
>>>> You are both very welcome! It's addictive stuff, so it's probably a
>>>> good thing you don't have See's where you live.
>>> <laughs> Indeed!
>>> I'm going back to strict low carb after the holidaze. I've managed to
>>> maintain just like I'd planned, at least so far. <g>
>> Moi aussi, Om. Now I have good incentive too.
>
> ;-)
>
> I needed a break after 18 months!

I bet. I have found, though, that it is hard to restart. I
haven't figured that out, since it is fine once you get past the
short-lived cravings.

--
Jean B.

Jean B. wrote:
> Omelet wrote:
>
>> I needed a break after 18 months!
>
> I bet. I have found, though, that it is hard to restart. I
> haven't figured that out, since it is fine once you get past the
> short-lived cravings.

I think it was hard to start in the first place, but I count my starting
date as the day I *did* start not the time of all the workign up to it
across the years.

I think staying on low carb is so easy I got spoiled by it and I started
to expect getting back on to be easy too. It wasn't the first time so
why should it be easy subsequent times.

I think staying on was so easy for so long I got arrogant that it should
be hard to fall off. "Easy to stay on" is NOT the same thing as "hard
to fall off". We're not a planet in orbit around the Sun with so much
momentum.