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Old 12-30-2013, 01:20 AM   #571
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I’m still away from home. I’ve managed to keep my eating reasonable while we’ve been away, though there haven’t been any down days. I haven’t been able to weigh myself. I’d imagine there’s been some gain, but I hope not too much. Looking forward to getting home (apart from the lack of heating).
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Old 12-30-2013, 01:51 AM   #572
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I’m still away from home. I’ve managed to keep my eating reasonable
Good for you - has it felt luxurious to have heating again? No local flooding?
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Old 12-30-2013, 02:52 AM   #573
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No flooding. A few tree branches down, and some panels from the roof of next door’s cowshed. And yes, it’s been lovely to be warm!
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Old 12-30-2013, 06:49 AM   #574
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I think I really need to evaluate my UD food choices. I do for the most part stick with my caloric range, however I tend to have some form of high calorie dessert, AND various carbs throughout the day. I bought a "No sugar added" pumpkin pie and although it's not "low carb" I'm hoping that making some changes such as these will help improve my losses. Also hoping if I reduce some of the sugars and breads if I will feel better on DD's. Hoping to see/feel positive results.
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Old 12-30-2013, 08:01 AM   #575
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I hope that you were all able to celebrate her life despite the sadness of such a sad event. She must have been very warm and loving to have felt like a second mother to you.
It was beautiful. She was an awesome person. She and her husband took me in when I was having major problems at home (in high school). No questions asked, and let me stay as long as I needed, even though my friend (their daughter) was already in college and living away from home. That was a defining moment in my life. I decided "if" I ever had children, I wanted to be that kind of parent, and a safe place for my child's friends if they ever needed one. I am a better person for having known her.

to all of you struggling with eating, storms, heating issues, toothaches (and BFs who aren't up to par due to said aches).

2013 is rapidly drawing to a close and I'm thankful to be maintaining and not having a ton of weight to lose in 2014. My goal is to end 2014 within a few pounds of where I'm ending 2013. I can't tell you all how much you mean to me. I wouldn't be where I am without each of you, your warm guidance and support, and all the help you give. My hope is that you all meet your 2014 goals and find the peace that I've found.
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January 2013 @ 165.0: Maintaining however feels the most comfortable with little bouts of WLM thrown in here and there.
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July 2014, weight is creeping up: Back to JUDDD.
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Old 12-30-2013, 08:17 AM   #576
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Beautiful post Dawn. And a great plan for 2014. I hope everyone sees success with JUDDD in the new year!
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Old 12-30-2013, 09:13 AM   #577
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2013 is rapidly drawing to a close and I'm thankful to be maintaining and not having a ton of weight to lose in 2014. My goal is to end 2014 within a few pounds of where I'm ending 2013. I can't tell you all how much you mean to me. I wouldn't be where I am without each of you, your warm guidance and support, and all the help you give. My hope is that you all meet your 2014 goals and find the peace that I've found.
and totally agree! my juddd buds .
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Old 12-30-2013, 10:35 AM   #578
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Oh dear, Dawn has me all weepy. But you speak the truth. We are so fortunate to have the support we find here. Some amazing people, and I am happy to be able to call you friends.

I weighed in this morning at 129, which is better than expected. I shan't be getting in any good DDs until 2nd Jan. But I am confident that I will soon see that 126 once more.
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Old 12-30-2013, 10:46 AM   #579
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Lovely post, Dawn.

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Old 12-30-2013, 11:14 AM   #580
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Toothache can be wretched. I've had some that gave a fresh wave of pain every step you took because the slightest impact made it worse. Several times I had an abscess and the pain was so bad it almost defied comprehension (ah, abscesses that I've had, in one spot, where I've had several over the years, the last abscess there managed to erode enough bone that it fractured my upper jaw).

I hope that you find a suitable dentist. Your state doesn't have Dental Hospitals attached to Dental Schools where students treat the public? (Some cities still have that in the UK but fewer than they used to be.)
We ended up at the emergency room at the hospital. They did give him some prescriptions for antibiotics and pain. They also gave him some information for a dentist that will see him without insurance at a minimal cost. He has an appt. for next Monday. I wonder what we'll do when he has nothing to complain about?
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Old 12-30-2013, 11:15 AM   #581
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It was beautiful. She was an awesome person. She and her husband took me in when I was having major problems at home (in high school). No questions asked, and let me stay as long as I needed, even though my friend (their daughter) was already in college and living away from home. That was a defining moment in my life. I decided "if" I ever had children, I wanted to be that kind of parent, and a safe place for my child's friends if they ever needed one. I am a better person for having known her.

to all of you struggling with eating, storms, heating issues, toothaches (and BFs who aren't up to par due to said aches).

2013 is rapidly drawing to a close and I'm thankful to be maintaining and not having a ton of weight to lose in 2014. My goal is to end 2014 within a few pounds of where I'm ending 2013. I can't tell you all how much you mean to me. I wouldn't be where I am without each of you, your warm guidance and support, and all the help you give. My hope is that you all meet your 2014 goals and find the peace that I've found.
Just lovely.
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Old 12-30-2013, 12:48 PM   #582
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Sorry about that Cindy, but at least he will get some relief now.
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Old 12-30-2013, 01:32 PM   #583
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Quote:
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It was beautiful. She was an awesome person. She and her husband took me in when I was having major problems at home (in high school). No questions asked, and let me stay as long as I needed, even though my friend (their daughter) was already in college and living away from home. That was a defining moment in my life.
What an extraordinary woman.

One of my favourite Anglo-Saxon poems has the phrase, longsumne lof. It was the aspiration of Anglo-Saxon heroes to be 'longsumne lof', your deeds earned you lasting and eternal praise and your memory continued because love for you was carried in the hearts of those who knew and loved you and told stories about you to their descendants.

It very much sounds as if your second mother is longsumne lof - you've told us about her and I think we've all been affected by your story. Thank you.
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Old 12-30-2013, 02:11 PM   #584
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What an extraordinary woman.

One of my favourite Anglo-Saxon poems has the phrase, longsumne lof. It was the aspiration of Anglo-Saxon heroes to be 'longsumne lof', your deeds earned you lasting and eternal praise and your memory continued because love for you was carried in the hearts of those who knew and loved you and told stories about you to their descendants.

It very much sounds as if your second mother is longsumne lof - you've told us about her and I think we've all been affected by your story. Thank you.
I love that. Thank you. I will also aspire to be a longsumne lof. There can be no greater privilege, I think.
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Old 12-30-2013, 02:22 PM   #585
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Beautiful post, Dawn!

UD/DD rotations are tricky this week (needed to switch up my plans already!), but I'll just make the best combo of fun and rotations that I can, and things should settle down next week.
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Old 12-30-2013, 05:57 PM   #586
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Aww Dawn, that's so sweet. Could not agree more.
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Old 12-31-2013, 07:27 AM   #587
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Boring myself to tears heat-treating flour so that I can bake some very popular cookies.

When US recipes state bleached all-purpose flour, UK people can't buy bleached flour (since the 1990s) so we need to heat-treat it ourselves to have something comparable. It's also got the added complication of being a little dangerous if you lapse in concentration (flour dust is horrendously flammable).

I usually do small batches in the microwave (the most dangerous method of all) but today I'm experimenting with heating it up to near the critical starch-rupturing temperature in the oven, and then finishing it in the microwave to lessen the risk.

We'll see. This part irritates me but these are Rose Levy Beranbaum recipes and, popular as my baking is, I've never had such a tidal wave of compliments as when I bake her recipes.

Hey ho.
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Old 12-31-2013, 07:46 AM   #588
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Boring myself to tears heat-treating flour so that I can bake some very popular cookies.

When US recipes state bleached all-purpose flour, UK people can't buy bleached flour (since the 1990s) so we need to heat-treat it ourselves to have something comparable. It's also got the added complication of being a little dangerous if you lapse in concentration (flour dust is horrendously flammable).
Why don't they sell bleached flour in the UK?
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Old 12-31-2013, 08:04 AM   #589
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So I bit the bullet and weighed in today since I won't be weighing for the month of January and I needed to see the vacation damage. I was excited that it was only an 8 pound gain and I know I can get that off. Two weeks and not too much damage.

My hands and feet are frozen right now because we were locked out of the building at work for two hours. You can only run the car for so long. At least we can leave at 3pm today then time to celebrate.

I hope everyone has a Happy New Year and please stay safe. xoxo.
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Old 12-31-2013, 08:08 AM   #590
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You too Lisa. I hope you get to warm up soon. The day is almost over.

I just got the new Alternate Day Diet book by Dr. Johnson in the mail. I am reading it now. Did anybody else get the new book yet?
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Old 12-31-2013, 08:20 AM   #591
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Because in the US, flour is chemically aged using chlorine bromate (you need to mature flour so that it behaves in predictable ways, you can do this by ageing freshly-milled flour for 3 weeks or so (it can be longer) but most producers don't want the vast cost of the storage tanks to do this so they used to use chlorine/bromate gas which only takes 48hrs approx. to do a similar job).

We used to do this in the UK but sometime in the 1990s, it was decreed that the theoretical risk it poses to health exceeds the inconvenience of ruining the value of all the UK baking books that had recipes that used bleached flour. USA Patent Office:
Quote:
“Notwithstanding the acceptance in the United States of chlorinated cake flour, chemical treatments and chemical additives to foods have become suspect and it is desirable to avoid such treatments and additives wherever possible. In addition, most foreign countries prohibit the use of chlorinated cake flour in their cake products. As a result, these countries do not allow importation of American dry mix products such as cake mixes and the like which contain chlorinated flour.”
So, chlorination/bromation weakens the protein structure of flour and allows the starch molecules to gelatinise and swell more readily than in unbleached flour. This matters because the swollen, gelatinised starch granules -> tight, honeycomb open-celled structure of US cakes that typically contain more sugar/fat than European recipes. This crumb stabilises it and prevents a sunken middle/collapse upon cooling. The gelatinisation also confers a tender crumb, less moist texture and promotes these tight, fine-grained cells.

I don't care so much about cakes because most of the people for whom I bake aren't familiar with the taste/texture of US cakes, so I mostly don't make them. However, it does make a difference when making US pie or cookie recipes because the wrong flour makes them slightly tough and can destroy the light, crunchy yet dissolving, flakiness that it's possible to produce with US flour. Or heat-treated flour (which is our work-around in the UK).

After I bring it up to 130C, I then need to sieve out the ruptured starch and protein, before leaving it uncovered overnight to rehydrate by pulling water from the atmosphere. Sometime on Thursday, I'll actually be able to bake with it.
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Old 12-31-2013, 08:20 AM   #592
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I got my copy yesterday evening. I am a few chapters in. I've seen a couple of additions so far. I am trying not to look ahead to see what other changes he might have made. But it is not dramatically thicker than the last edition, and the introduction is the same.
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Old 12-31-2013, 08:27 AM   #593
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SS - you are now my baking idol. I can hardly make edible cakes and cookies with all the pre-mixes and our readily available bleached flour. I could NOT even begin to imagine going through all that work to get flour and have my cookies not turn out.
I think I'd tell people they could make do with store bought!
Happy New Year, dear friend!
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Old 12-31-2013, 09:26 AM   #594
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So interesting about the flour in the UK, Slow. I had no idea. You really are a dedicated baker to do all that work! Do be careful! I tend to be a little leery when taking risks like that in the kitchen.

For instance, my dad used to simmer a can of sweetened condensed milk in a pan of water for several hours, then open both ends of the can and push the caramel or dulce de leche or whatever you want to call it out in a cylinder, and slice into rounds about 1/4 inch thick. I'm too afraid to do this because I've heard all kinds of warnings about exploding cans. My dad passed away many years ago and I can't ask him, and mom isn't sure exactly what his technique was. Just another one of the things I wish I could talk to him about.

Anyway, he would put a round slice of canned pineapple on a plate, put one of those caramel slices on top, and top with whipped cream. A-MAZING!

Any of you do the cooking of the sweetened condensed milk in the can like that? I'd love to get some tips from someone who as done it successfully!

Yesterday a good friend and I took a roadtrip to Jerome, AZ, a couple of hours' drive north of Phoenix. It's a former copper mining town that turned "ghost town" and is now a touristy but charming little town built into the side of a mountain. We just walked the town and looked in the shops, bought a couple of trinkets, stopped and had wine, stopped and had coffee, stopped and bought fudge, which was enjoyed on the ride home. A perfectly fun and relaxing day with tons of catching up.

I would love for this friend to try JUDDD, and have given her the names of the pertinent books and told her about this board. She is interested but hesitant. I'm trying not to push, but I think she could really be successful and happy doing it, like all of us are.

Everyone have a safe, fun New Year's celebration, and a blessed 2014! Love you my JBs!
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Old 12-31-2013, 09:30 AM   #595
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I love this thread. Happy new year to everyone.
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Old 12-31-2013, 11:27 AM   #596
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Happy New Year my wonderful friends.

Off to tart myself up now.
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Old 12-31-2013, 12:36 PM   #597
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Originally Posted by LoCarbGal View Post
So interesting about the flour in the UK, Slow. I had no idea. You really are a dedicated baker to do all that work! Do be careful! I tend to be a little leery when taking risks like that in the kitchen.

For instance, my dad used to simmer a can of sweetened condensed milk in a pan of water for several hours, then open both ends of the can and push the caramel or dulce de leche or whatever you want to call it out in a cylinder, and slice into rounds about 1/4 inch thick. I'm too afraid to do this because I've heard all kinds of warnings about exploding cans. My dad passed away many years ago and I can't ask him, and mom isn't sure exactly what his technique was. Just another one of the things I wish I could talk to him about.

Anyway, he would put a round slice of canned pineapple on a plate, put one of those caramel slices on top, and top with whipped cream. A-MAZING!

Any of you do the cooking of the sweetened condensed milk in the can like that? I'd love to get some tips from someone who as done it successfully!

Yesterday a good friend and I took a roadtrip to Jerome, AZ, a couple of hours' drive north of Phoenix. It's a former copper mining town that turned "ghost town" and is now a touristy but charming little town built into the side of a mountain. We just walked the town and looked in the shops, bought a couple of trinkets, stopped and had wine, stopped and had coffee, stopped and bought fudge, which was enjoyed on the ride home. A perfectly fun and relaxing day with tons of catching up.

I would love for this friend to try JUDDD, and have given her the names of the pertinent books and told her about this board. She is interested but hesitant. I'm trying not to push, but I think she could really be successful and happy doing it, like all of us are.

Everyone have a safe, fun New Year's celebration, and a blessed 2014! Love you my JBs!
You're a good friend Carol.
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Old 12-31-2013, 12:43 PM   #598
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You're a good friend Carol.
In real life and a great virtual friend as well.
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Old 12-31-2013, 12:50 PM   #599
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In real life and a great virtual friend as well.
Yes many good people here. I mean honestly if you can't get encouraged here you just need to hang it up. Lol. Sweet folks!
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Old 12-31-2013, 01:40 PM   #600
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SS - you are now my baking idol. ...I could NOT even begin to imagine going through all that work to get flour and have my cookies not turn out.
...
Happy New Year, dear friend!
I used to be a better cook than I was a baker but my palate's not recovered from my last concussion and that's had a substantial impact on what and how I cook (I used to adjust everything by smell and taste but now, I rarely have either sense, so, I just adjust by what seems right which is not the same).

Baking now appeals more to my technical interests because a lot of it is treating the chemistry of the ingredients and their interactions with due respect (tho' again, I can't use smell as a cue for being baked, nor assess the taste). Flour is interesting because it's so frequently overlooked as the cornerstone of baking but a low carb board is emphatically an inappropriate place to wax lyrical about it.

Likewise, Happy New Year to you and yours.

Quote:
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So interesting about the flour in the UK, Slow. I had no idea. You really are a dedicated baker to do all that work! Do be careful! I tend to be a little leery when taking risks like that in the kitchen.

...Any of you do the cooking of the sweetened condensed milk in the can like that? I'd love to get some tips from someone who as done it successfully!

Everyone have a safe, fun New Year's celebration, and a blessed 2014! Love you my JBs!
DH was shifting some of the baking supplies around earlier and was obviously totting up some items in his head because at one point he turned to me and said, "You must be one of the few home bakers in Britain who uses approx. 350kgs of flour a year, not including speciality flours or blends". I couldn't even begin to calculate my egg, butter, oil and yeast usage.

In the UK, it was very popular to boil condensed milk in the tin (submerge unopened tin in cold water, bring to the boil and keep at a rolling boil for 1hr - 3hrs, depending on how dark a caramel you wanted (3hrs was my family's preference). Then we were told to stop doing this because too many people forgot to keep topping up their pans with hot water and they boiled dry (or they added cold water which stress-fractured the hot tin).

We can readily buy caramel condensed milk in tins in most supermarket chains here although it's not the same but it's probably cheaper than running a hob for that length of time. The blog, Bakers Royale, has a good description of several ways to make caramelised condensed milk. Post title: Baking Basics: How to make homemade Dulce de Leche. I've tried the oven-method and slow cooker method and both work well, tho' memory is probably deceiving me as to how superior the stove-top texture is.
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