Richard, congratulations for getting off the Crystal Light. Might as well inject sugar right into the veins! Thanks for the recipe too. I love both cabbage and cooked celery. Do you all ever eat baby bok choy? I think it's high in Vit A or something that's hard to get via food. Bon appetite!
On Saturday, December 28, 2013 8:33 AM, Richard Williams <pundits...@gmail.com> wrote: We've been on a special diet for several years now. I used to be on a "Zen Macrobiotic" organic foods diet and ate a lot of organic rice with Shoyu. Now I'm on a diabetic diet - no table sugar, low carbs, and exercise; Rita is on a weight-loss diet - no carbs, high protein, low sugar. And, we both work out at the Y almost every day and/or take long walks by the San Antonio River or go to the local Dog Park. Sometimes we go to the mall and walk past SAKS on our way to Old Navy. We used to drink Crystal Light but mostly filtered water these days and some good wine on occasion. We still eat out a few times a month. Last night we went to the local theater to see Anchorman II and then to our favorite Tex-Mex restaurant, Taco Flats. Here's Rita's recipe for organic vegetable soup. It's not complicated. Ingredients: Vegetables onion carrots celery cabbage green beans zucchini olive oil tomatoes filtered water 1. Cut up the vegetables into small cubes with a knife 2. Cook the vegies in a large wok or frying pan 3. Fill a large pot with the filtered water 4. Boil the hell out of it for a few minutes 5. Add in the chopped vegies with a scoop 6. Add salt or seasoning to taste 7. Let the mixture steep for ten minutes 8. Serve in bowls and eat with a spoon On Wed, Dec 18, 2013 at 7:47 PM, Richard Williams <pundits...@gmail.com> wrote: Better ingredients, better pizza? > > >We used to eat pizza all the time. Up in Austin, there's a place called >Conan's - they have what they call "deep dish" pizza - Chicago style, with >whole wheat crust if you prefer and with the cheese built right into the >crust. Also in Austin there is the Brick Oven where you can watch the pizza >being cooked inside a big, domed brick oven fireplace and they use flat >shovels on a stick to move the pie in and out. > > > > > > >And then you've got your frozen pizza - DiGiorno's, Tombstone, Red Baron, and >Tony's. And, then there's Pizza Hut, Pizza Inn, Domino's, Little Caesar's, >and Papa John's. So, what exactly are the "better ingredients" in Papa John's >pizza? They won't tell you, but it all comes in the back door on a SYSCO >truck, just like all the other pizza joints in town. > > >In Boulder, CO some guys invented a new gas-fired oven where the pizza >revolves around inside the oven, instead of slow cooking over a wood-burning >fire; the crust is thin, so it cooks faster too. You walk up to the counter, >select your toppings, and you get your pizza while you wait at the counter in >about 2-3 minutes, not fifteen minutes later like at most places. > > >The joint is called Chipotle Pizza, by the guys that own Chipotle Mexican >Restaurants. At Chipotle, they use less cheese and gourmet ingredients like >olive oil and basil and stuff. They even have a whole ham with a slicer that >cuts the ham off right before your eyes. > > >It's the reverse pizza effect: Italians come to America with a recipe for >tomato sauce; the Americans put it on dough bread and spread the sauce all >around on it; then the Italians go back to Italy and tell all their friends >about "pizza" they got in America. Go figure. > > >'Mamma mia! Chipotle plans expansion into pizza' >http://www.cnbc.com/id/101283103 > > > >On Fri, Dec 13, 2013 at 11:16 AM, Bhairitu <noozg...@sbcglobal.net> wrote: > > >> >>I've mentioned the pros of the Cuisinart sandwich maker the Con would be that >>it wanted too small a piece of bread even suggesting you might want to cut >>off the crusts to make it fit. It also does two sandwiches at once which I >>didn't need but that is actually no problem. Given these are simple >>inexpensive devices I might try some of the other ones too. >> >>Large manufacturers usually have different teams designing products. Some of the teams are good at and some not so. It's always interesting to know the story "under the hood." >> >> >>On 12/12/2013 05:48 PM, awoelfleba...@yahoo.com wrote: >> >>> >>>---In FairfieldLife@yahoogroups.com, <j_alexander_stanley@...> wrote: >>> >>> >>>My most recent experience with Cuisinart is my new coffee maker. It got a >>>great review on Consumer Reports, and the Amazon reviews remarked on how >>>well it brews coffee. But, also mentioned many times on Amazon is the crappy >>>latch mechanism on the lid. I figured the problem was a mixture of poor >>>design and ham-fisted users, and being a more graceful and careful person, I >>>assumed the latch mechanism would hold up under my gentle touch. WRONG! That >>>latch was busted within two weeks. Fortunately, the fix is simple: I use a >>>red brick to keep the lid closed during brewing (the hinge is spring loaded, >>>and with the latch broken, the lid won't stay down.) >>> >>>When this machine inevitably dies some day, will I consider getting another Cuisinart? You betcha! 'Cuz despite the stupid latch, the machine makes really good coffee! >>> >>> >>>I love homemade waffles. I bought a Cuisinart waffle maker, you know the >>>good old fashioned round shape, and I could have chucked it out after a >>>one-time use. The handle was so badly designed that you were bound to burn >>>yourself lifting it up no matter how careful you were. The mechanism for >>>letting you know when the waffle was ready and when the iron was hot enough >>>was never clear so it would ding and actually mean the iron was up to >>>temperature apparently because if I lifted the lid when the bell went off it >>>turned out the waffles were still raw. In addition, you could never pry the >>>damn thing out from between its jaws without using a fork and a knife to try >>>and perform the equivalent of brain surgery in extricating the stuck thing. >>>by the time you actually got it all out it was in sixty pieces with the >>>remaining 50% still stuck to the iron. I hated that waffle maker with a >>>passion and would never buy another one by that company. >> >
