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Old 06-12-2008, 09:04 PM   #331
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You're welcome! Love your calico too. I also have one, fluffy like your's. She's my sweetie girl.

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Originally Posted by ~christina~ View Post
AWESOME...this sounds delish!! I will copy it into my collection, thanks
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Old 06-12-2008, 09:17 PM   #332
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You're welcome! Love your calico too. I also have one, fluffy like your's. She's my sweetie girl.
Thanks Yes, Sasha is a cutie. We got her when she was a year old at the Humane Society. She's now eight...wow, time flies! She is a purebred Birma with chocolate, cream, sealpoint and red point in her fur. She has blue eyes too which is so cool and a pink nose We fell in love when we saw her hudled up in that silly cage. Thankfully she found a good home though. It actually took her about six months for her to warm up to us, but now she is always 'talking' ....and loves to play
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Old 06-13-2008, 10:59 AM   #333
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Well, she is beeuteeful! I'm a cat lover. My male has been snuggled in my lap with the laptop and I hate to move because he doesn't honor me with snuggles a whole lot! Both of mine are mutts - they were strays who showed up at my door.

Sorry for the threadjack ... back to business!!

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Originally Posted by ~christina~ View Post
Thanks Yes, Sasha is a cutie. We got her when she was a year old at the Humane Society. She's now eight...wow, time flies! She is a purebred Birma with chocolate, cream, sealpoint and red point in her fur. She has blue eyes too which is so cool and a pink nose We fell in love when we saw her hudled up in that silly cage. Thankfully she found a good home though. It actually took her about six months for her to warm up to us, but now she is always 'talking' ....and loves to play

Last edited by marymc; 06-13-2008 at 11:09 AM..
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Old 06-13-2008, 03:16 PM   #334
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Yummy Queso Fresco!

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Originally Posted by BarbDe View Post
Ohhh, I forgot about Queso Blanco!
I've got tons of pics I forgot about LOL.
I know that there are many pages between the original post and this one but the OP had me walking to the corner Mexican food store with a mission.

I saw a lot of different cheeses there, the only one that was the right color was queso fresco. So I asked the nice lady behind the counter, in my best spanish, if queso fresco was the same as queso blanco. She said she'd never heard of queso blanco. I asked her if you could fry queso fresco and she smiled and said, yes.

3.99 for about a lb.

So I grabbed it and rushed home, threw some EVOO in a pan, cut three pieces and threw two of them in the pan. The cheese looked so white and tasty that I had to try some cold. It was kind of icky, kind of the same consistency as feta, but not such a strong taste. It wasn't an awful taste, just a weird texture and kind of tasted like a cow smells. I wound up throwing the cold piece away after just two bites..

I was disappointed but decided to continue frying. I waited until it was about the color of the cheese in the above picture and flipped and waited.

I tasted it and it was SOOO GOOD!!! Frying it removes the cow taste and fixes the texture problem! It was like you'd expect fried mozzerella to taste. Just the right amount of salty and squeeky and a bit of crunchy from the frying.

Yum! It was very tasty!
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Old 06-13-2008, 03:51 PM   #335
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I fry Haloumi cheese, from Cyprus, also divine!
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Old 06-13-2008, 04:41 PM   #336
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Last nights dinner

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Old 06-13-2008, 04:48 PM   #337
something there
 
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OK. I have done it. Behold.

Induction. Friendly. Donut.

http://http://www.examiner.com/x-355...e-into-my-Eyes

You know that cocoa is allowed on induction (it is a spice!) Replace the lindt chocolate squares in the glaze with 2 Tbsp cocoa, plus Splenda to sweeten, a smidge of butter and then the rest of the ingredients in the recipe at the link. Play with the flava until you like. The glaze goes a long way.

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Last edited by cleochatra; 06-13-2008 at 04:49 PM..
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Old 06-13-2008, 05:48 PM   #338
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Quote:
Originally Posted by cleochatra View Post
OK. I have done it. Behold.

Induction. Friendly. Donut.

http://http://www.examiner.com/x-355...e-into-my-Eyes

You know that cocoa is allowed on induction (it is a spice!) Replace the lindt chocolate squares in the glaze with 2 Tbsp cocoa, plus Splenda to sweeten, a smidge of butter and then the rest of the ingredients in the recipe at the link. Play with the flava until you like. The glaze goes a long way.

Okay, thats it! I'm packing my bags and coming to visit! Or I suppose I could just try making the recipe.
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Old 06-13-2008, 06:02 PM   #339
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Okay, thats it! I'm packing my bags and coming to visit! Or I suppose I could just try making the recipe.
I like the packing bags to go visit idea!!!
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Old 06-13-2008, 06:03 PM   #340
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Cleo, I cannot get that link to work! Is it ME??
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Old 06-13-2008, 06:04 PM   #341
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Last nights dinner

OMG. I LOVE this dinner combination! Sluurrrp!
You ever do Hollandaise sauce over broccoli?? MMMMMMMMMMMMMMM.
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Old 06-13-2008, 06:06 PM   #342
something there
 
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D'oh!

Here is the donut article.
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Old 06-13-2008, 06:07 PM   #343
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YES! YES! Come live with me! I have a pool. Come on over.
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Old 06-13-2008, 06:11 PM   #344
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K, much better.
Now...
where are you getting mini angel food cake pans???

Girl you are amazing me every day LOL.

But for real. You have a POOL in Denver?? Dare I ask what temperature your water is????
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Old 06-13-2008, 06:17 PM   #345
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There is an information box at the bottom of the article. discussing where to find the pans (See? I know whatchoo want, baby)

I got mine at Super-Target.

I have a HUGE pool. The temp's probably about 70 right now.

Last edited by cleochatra; 06-13-2008 at 06:19 PM..
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Old 06-13-2008, 06:31 PM   #346
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Quote:
Originally Posted by cleochatra View Post
There is an information box at the bottom of the article. discussing where to find the pans (See? I know whatchoo want, baby)

I got mine at Super-Target.

I have a HUGE pool. The temp's probably about 70 right now.
Ohhh, you are sooooo perceptive!! Good job! I will look for them! Very cute!

Ok, now. 70 degrees water temperature.... do you really go IN that water??? And if so, how many shades of blue are you when you come out???
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Old 06-13-2008, 06:39 PM   #347
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Girl, we've been in the water since it was in the 50's. It's a POOL, man! I have things shriveling I don't even OWN.
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Old 06-13-2008, 08:23 PM   #348
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Quote:
Originally Posted by BarbDe View Post
K, much better.
Now...
where are you getting mini angel food cake pans???

Girl you are amazing me every day LOL.

But for real. You have a POOL in Denver?? Dare I ask what temperature your water is????
Got mine at BB&B but haven't used them yet.
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Old 06-13-2008, 09:16 PM   #349
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Girl, we've been in the water since it was in the 50's. It's a POOL, man! I have things shriveling I don't even OWN.
That is the funniest thing that I have read all day!!

Darn it, I wish that I had known about the pool when I was up your way this past weekend. I will be knocking on your door Sunday morning, when I am back in Denver. I want donuts!
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Old 06-14-2008, 03:36 PM   #350
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Cleo, I would DIE for that pool! It's been about 100 degrees here every day this week... I wanna go swimmin!

I took some pics!

Here is a pic of my breakfast this morning, the classic mix&match plate -
Cheddar, turkey pepperoni, sugar snap peas, and bleu cheese dressing, on a super classy paper plate.


And here is a picture of my awesome sugar-free syrups!
Figures, I am trying to stay away from them this week... but oh, so pretty!
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Old 06-14-2008, 04:27 PM   #351
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Ohhhh Chai! I hope the syrup isn't want is slowing you down... you're right! It's soooo pretty!!!
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Old 06-14-2008, 05:02 PM   #352
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I have been lurking here but I've found some awesome recipes from here and I love them all so far! Monday will mark the end of my two week induction but I'm going to stick with induction because I've only lost 6lbs....
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Old 06-14-2008, 05:42 PM   #353
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Quote:
Originally Posted by ChaiLatté View Post
Cleo, I would DIE for that pool! It's been about 100 degrees here every day this week... I wanna go swimmin!

I took some pics!

Here is a pic of my breakfast this morning, the classic mix&match plate -
Cheddar, turkey pepperoni, sugar snap peas, and bleu cheese dressing, on a super classy paper plate.


And here is a picture of my awesome sugar-free syrups!
Figures, I am trying to stay away from them this week... but oh, so pretty!
Hey! Cool syrup holder!!
What are all the flavors you have and what do you do with them?
I have to get a Netrition order in soon and was thinking about new syrups. I know I need to get Banana. I have chocolate, am just about out of Pancake (DS uses it for his pancakes), I have vanilla and Kahlua, and rootbeer (which I have never used LOL).
AND I have those same classy plates!!
And I love sugar snap peas!! Yummm.

OOps, I can see what most of the syrups are now! Mmmm, almond good idea. Back to look again!!
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Last edited by BarbDe; 06-14-2008 at 05:44 PM..
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Old 06-14-2008, 06:08 PM   #354
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Old 06-14-2008, 08:24 PM   #355
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Barb! Thanks! The ones you can't see are Peach, and Watermelon.. I think the rest you can read. As you can tell, they are pretty new, so I've only begun to experiment with them! mostly I just make sodas, or italian sodas with them. But, my favorite dessert that I discovered is simply mixing heavy whipping cream with one of the flavors, and mixing it in my food processor. It makes the most amazing flavored mousse! Yums :-)
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Old 06-17-2008, 11:14 PM   #356
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Quote:
Originally Posted by BarbDe View Post
OMG. I LOVE this dinner combination! Sluurrrp!
You ever do Hollandaise sauce over broccoli?? MMMMMMMMMMMMMMM.
Oh yes, I love hollandaise!
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Old 06-17-2008, 11:15 PM   #357
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Here is some more induction friendly food porn





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Old 06-18-2008, 09:27 AM   #358
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AWWWWWWW YEAAAAAAAA!!!!!
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Old 06-20-2008, 09:05 AM   #359
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Here is some more induction friendly food porn

[/CENTER]
What's the side dish?
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Old 06-20-2008, 09:20 AM   #360
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Four-Cheese Roasted Eggplant Casserole It tastes like ravioli. The mushrooms on the side are fresh, pan-fried 'shrooms.

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