Old Timers and Newbies! - Page 118

jeanran · 02-16-2008, 10:39 PM

Quote:

Originally Posted by Tooter

3rd and LAST time to try this. I must be tired.

Awe, what a darlin'! He looks like he is full of love.

jeanran · 02-16-2008, 10:50 PM

Quote:

Originally Posted by RockyMtnAngelEyes

Oh sure, you come in here, after I leave, and have a lovely conversation with, YOU!

That's OK, I will not take it personally... OK, I'll try not to...

Hey! I COOKED tonight! And I've actually been doing it lately. I HATE to cook. Well, not so much hate it. I forget I'm doing it and end up with a lot of blackened food... {And I don't like it so much either, did I tell you that already?} This is why I had to find and start wearing a clip on timer.. It's is fondly called, the boob timer, as I clip it on the font of my shirt.. I can't tell you how many times I've heard, MOM! Your boob is beeping.. Do you want to hear about the kind of looks you get when you forget you have it clips to you, and go to the soter? Any store?

Anyway, I made meatballs with zuchinni {sp} noodles.. Yummmm. I buy the meatballs already made, and they are LC!

I need a boob timer as I often forget when/if I cook. I'm not much of a cook, anymore, either but gained a lot of weight on fast food after the kids left the nest. Wonder if I could find one at Bed and Bath store.

I made a small meatloaf tonight with low carb ketchup and fried some okra without breading.

RockyMtnAngelEyes · 02-17-2008, 01:07 AM

Quote:

Originally Posted by jeanran

I need a boob timer as I often forget when/if I cook. I'm not much of a cook, anymore, either but gained a lot of weight on fast food after the kids left the nest. Wonder if I could find one at Bed and Bath store.

I made a small meatloaf tonight with low carb ketchup and fried some okra without breading.

I think I got mine at Walmart, but that's been several years ago.. A couple of years ago, at the uregent care clinics we had, we got a nice one at one of the office supply stores, Depot maybe? Anyway it was stainless steels looking... Not to costly I don't think..

It's another place to put on the list, to check...

I can so relate to forgetting. I get side tracked way to easy...

The fire stories I could tell...

Ailuros · 02-17-2008, 05:30 AM

Tooter, I think part of the difficulty with the weight thing is that I'm afraid if I don't keep well on top of it, it will all sneak back on while I'm not looking

.

Jean, I didn't get into the kitchen much in the end. We had steak for dinner, so that didn't need much cooking. Today I'll make a casserole that will see us through a few days next week, and maybe a terrine that will do a few lunches.

Tooter · 02-17-2008, 06:27 AM

Boob Buzzers?

Poor Woe is missing out on SOOOOOOOOOOOOOOOoooo much!!

Busy day today. Couponing, Cooking, family and games. I LOVE SUNDAYS!!!!!!!!

You all have a fantastics day. I'll try to check in later. I sure hope "Click" can check in with us soon.

Hey, what did you think of Mr. Higgins Dad?

They are "short" and massive. The pic of his Dad was taken at a year old and I think the one I took of higgins was about 8 months?

The Breeder wants to use Higgins as a "Stud", but I don't think I'm going to do it. I'm going to get him "Fixed".

Ailuros, how often do you weigh yourself?

I better go, I need to RUN to the stores and get busy. BARGINS, BARGINS, BARGINS!!

Have a great day!

Tooter · 02-17-2008, 06:29 AM

BTW, I was beginning to feel like "Eric Carmen" in here.

What ever happened to him?

If you don't "get" the hint, he sang the song "All by myself".

Ailuros · 02-17-2008, 07:25 AM

Tooter, I weigh myself every day. I have occasionally tried reducing that to weekly or monthly, but I either went into denial and "forgot" to weigh myself on the day, or spent ages worrying about what was happening.

Last winter we had to stay with my parents for two months to be near my MIL when she was in hospital, and dying. So I had quite a lot of stress, less control over the food than usual, and no scales. But actually, I didn't worry too much about it then. Partly because there were bigger things to occupy my attention, but partly because I decided it was not good taking the "we're on holiday" approach to food that I usually do when we're at my parents'. What works for a weekend doesn't work for two months - and, at the outset, we had no idea how long it was going to be. So I evicted my mother from her kitchen and took over most of the cooking (that's mainly because I like cooking, and being away from home just needed something to do in between hospital visits) and stuck pretty much to my usual carb limits. I may have been a pound or two higher when we got home, but nothing much. So I know I can do it.

Maybe moving to weighing myself once a month would be a good thing. Before I started trying to lose weight, I hadn't weighed myself for years, and when I was younger and stayed slim without trying, I only weighed myself quite rarely.

RockyMtnAngelEyes · 02-17-2008, 08:21 AM

Quote:

Originally Posted by Tooter

Boob Buzzers?

Poor Woe is missing out on SOOOOOOOOOOOOOOOoooo much!!

Nahhh, he knows all about the boob timer. He posts in our, original, thread killer thread...

Dang! I still need to email him...

Morning.. Woke up to snow here.. It doesn't like like we'll get much at all, but then you just never know...

I'm going to ask my DIL, later, if I by chance made her a copy of my TJ DVD's... If so, then no problem.. I also emailed my aunt and asked her...

Yes, Virginia, I woke up STILL obsessing over this..

RockyMtnAngelEyes · 02-17-2008, 08:24 AM

Quote:

Originally Posted by Tooter

BTW, I was beginning to feel like "Eric Carmen" in here.

What ever happened to him?

If you don't "get" the hint, he sang the song "All by myself".

If it didn't age me so badly, I'd tell y'all that I have his 8 tracks... No player anymore, but I have the tapes...

Ummm, wait! Here's the real truth... They were willed to me by some old person.. Yeah, that's it.. That's my story and I'm stickin' to it...

jeanran · 02-17-2008, 09:32 AM

Quote:

Originally Posted by Tooter

Boob Buzzers?

Poor Woe is missing out on SOOOOOOOOOOOOOOOoooo much!!

Busy day today. Couponing, Cooking, family and games. I LOVE SUNDAYS!!!!!!!!

You all have a fantastics day. I'll try to check in later. I sure hope "Click" can check in with us soon.

Hey, what did you think of Mr. Higgins Dad?

They are "short" and massive. The pic of his Dad was taken at a year old and I think the one I took of higgins was about 8 months?

The Breeder wants to use Higgins as a "Stud", but I don't think I'm going to do it. I'm going to get him "Fixed".

Ailuros, how often do you weigh yourself?

I better go, I need to RUN to the stores and get busy. BARGINS, BARGINS, BARGINS!!

Have a great day!

I think I was too shocked that he was Mr. Higgins' dad that I didn't know what to say. I don't think I could pick him up. They are both beautiful dogs. I can see why you would want to have Mr. Higgins fixed, they can be a handful if they aren't, but it would be nice to see some more Mr. Higgins running around.

Oh, and the boob buzzers, Click could make a whole page out of that one!

Thanks for the info Kiki, I will keep my eyes peeled.

Ailuros, what type of terrine will you make? Do you press it and cook it in a bain-marie?

No, I have no idea what I'm talking about since I had to Google terrine to figure out what you were talking about...

jeanran · 02-17-2008, 09:34 AM

Quote:

Originally Posted by RockyMtnAngelEyes

If it didn't age me so badly, I'd tell y'all that I have his 8 tracks... No player anymore, but I have the tapes...

Ummm, wait! Here's the real truth... They were willed to me by some old person.. Yeah, that's it.. That's my story and I'm stickin' to it...

Remember, Kiki, we are always seventeen at heart, I am living proof of that!

jeanran · 02-17-2008, 09:43 AM

Quote:

Originally Posted by Tooter

"I" feel like a school girl when you talk about David!!

I am so excited for you both! I find myself giggling and smiling reading about you two.

I will also feel better when we hear from "click".

Isn't it nice to know that we never grow too old to have fun and have butterflies in the tummy. I was afraid things would have stopped working by now,

another reason to stay healthy.

Ailuros · 02-17-2008, 09:44 AM

Jean, I just take a mixture of minced pork, and some coarsely chopped meat (this time it was pork, but I use chicken or rabbit, or at Christmas did one with leftover turkey and some ham), I usually chop or mince a bit of bacon, because it helps keep the colour pink rather than grey. Add some herb (sage or thyme mostly) and spice (pepper, mace, nutmeg, clove, cinnamon) and salt, and mix it all together. Then put it in a loaf tin and bake it at a lowish temperature for an hour or two, depending on the size. You could use a bain marie, but I don't usually. If I have a few carbs to spare, or it's for visitors, I'll bake it in a hot water pastry shell.

We eat it cold (get it out of the fridge a bit before we're eating, or microwave for a minute on low just to take the chill off) with salad/herby mayonnaise/pickle... that sort of thing. It's handy for using up leftover meat, and makes an easy lunch.

jeanran · 02-17-2008, 09:50 AM

Quote:

Originally Posted by RockyMtnAngelEyes

OH thank you for bringing me up to speed. .I really appreciate that! Ya know, I'm like that, I left my Colorado {yes it is MINE...

} and it took years to get back.. I swaer I wil never make that mistake again. There are a couple other places I could live, I think, but then again...

How exciting to be seeing your honey! That's so great you are able to make it work. If you want something bad enough, it does!

David moved us out here in the mid seventies from Kansas City and I told him that was his first mistake, he'll never get me out of here.

He was in the military so he traveled all around the world.

jeanran · 02-17-2008, 09:52 AM

Quote:

Originally Posted by Tooter

OMG, this is still all over the Net and under different titles. This one has pictures.

I should have copyrighted that True Story of mine!

Emusing.com - The Missing Tampons - Funpages

That's amazing that someone stole your story! I remember you telling it not long after I joined.

You never know who is lurking around.

hippiegirl · 02-17-2008, 09:58 AM

Haven't had coffee yet, it's brewing right now!

Just wanted to chime in that I've gotten my boob timers at the dollar store. You can get them just about anywhere...

Have a great day, ladies! I'm going to try to actually DO something today. Pray for me!

Click!!! Hope your trip was good, and hope to see that you checked in when I look here later.

jeanran · 02-17-2008, 10:03 AM

Quote:

Originally Posted by Ailuros

Jean, I just take a mixture of minced pork, and some coarsely chopped meat (this time it was pork, but I use chicken or rabbit, or at Christmas did one with leftover turkey and some ham), I usually chop or mince a bit of bacon, because it helps keep the colour pink rather than grey. Add some herb (sage or thyme mostly) and spice (pepper, mace, nutmeg, clove, cinnamon) and salt, and mix it all together. Then put it in a loaf tin and bake it at a lowish temperature for an hour or two, depending on the size. You could use a bain marie, but I don't usually. If I have a few carbs to spare, or it's for visitors, I'll bake it in a hot water pastry shell.

We eat it cold (get it out of the fridge a bit before we're eating, or microwave for a minute on low just to take the chill off) with salad/herby mayonnaise/pickle... that sort of thing. It's handy for using up leftover meat, and makes an easy lunch.

OK, now I have been all over reading about hot water pastry shell. We only use the ice cold water method for fruit/cream pies. I gathered that you use this hardier crust for meat pie, not quite as flaky.

Now I'm off to read about the Scotch pie that I saw

. This is my problem one thing leads to another and another.....

jeanran · 02-17-2008, 10:08 AM

Quote:

Originally Posted by hippiegirl

Haven't had coffee yet, it's brewing right now!

Just wanted to chime in that I've gotten my boob timers at the dollar store. You can get them just about anywhere...

Have a great day, ladies! I'm going to try to actually DO something today. Pray for me!

Click!!! Hope your trip was good, and hope to see that you checked in when I look here later.

I'll share my hot tea with you Hippie. It's Vanilla Caramel Truffel!

I pray that we both get a lot accomplished today. I still have tons to do before Thursday.

Thanks for the tip on the boob timers, I have never heard of or seen one before and it sounds like just the ticket.

Have a great day, everyone.

Ailuros · 02-17-2008, 10:13 AM

Originally (a few hundred years ago) the hot water crusts were made very thick and hard, and they weren't actually eaten. It was a way that the meat filling could be kept for a few weeks in the days before refrigeration. The pies would be sent off to distant relatives in the post

or taken out to sea. I have an 1865 cookery book (modern facsimile reprint) that describes the pies more the way we think of them, eating the pastry, but even in those days, it was a way you could keep the meat for a couple of weeks instead of having it go off in a day or two.

We use shortcrust pastry (made with cold water) or puff or rough-puff (also made with cold water) for most kinds of pies. These "raised" meat pies are the only thing I know of that use hot water pastry. Luckily, they also work very nicely without pastry. They're not as temperature sensitive as quiche. The only way I can get a quiche to stay soft and creamy without pastry is to use a bain-marie. I'd never realised until I cooked a crustless quiche that the pastry helped to even the heat out while it cooked.

By the way, what's the Scotch pie?

RockyMtnAngelEyes · 02-17-2008, 10:17 AM

Quote:

Originally Posted by hippiegirl

Haven't had coffee yet, it's brewing right now!

Just wanted to chime in that I've gotten my boob timers at the dollar store. You can get them just about anywhere...

Have a great day, ladies! I'm going to try to actually DO something today. Pray for me!

Click!!! Hope your trip was good, and hope to see that you checked in when I look here later.

Cool. They aren't all over the place here.. I've never seen them at any Dollar store either...

hippiegirl · 02-17-2008, 10:17 AM

The boob timers usually have a magnet on the back, too - maybe that will help you find them? And they're digital.

Mine's actually a...pelvic timer, as I usually wear it on my pants pocket.

Ailuros · 02-17-2008, 10:19 AM

Quote:

Originally Posted by hippiegirl

The boob timers usually have a magnet on the back, too - maybe that will help you find them? And they're digital.

Mine's actually a...pelvic timer, as I usually wear it on my pants pocket.

Mine's a boring side-table timer, because I keep accidentally pushing the buttons and resetting it if I wear it.

02-17-2008, 05:30 AM	#3514
Ailuros MAJOR LCF POSTER! Join Date: Jul 2007 Posts: 2,697 Gallery: Ailuros Stats: Maintenance (since 2003) WOE: Controlled carb, real food Start Date: 2003	Tooter, I think part of the difficulty with the weight thing is that I'm afraid if I don't keep well on top of it, it will all sneak back on while I'm not looking . Jean, I didn't get into the kitchen much in the end. We had steak for dinner, so that didn't need much cooking. Today I'll make a casserole that will see us through a few days next week, and maybe a terrine that will do a few lunches. Last edited by Ailuros : 02-17-2008 at 05:31 AM.

02-17-2008, 06:27 AM	#3515
Tooter Big Yapper!!!! Join Date: Jan 2004 Posts: 9,722 Gallery: Tooter Stats: 5' 6" and 128 lbs	Boob Buzzers? Poor Woe is missing out on SOOOOOOOOOOOOOOOoooo much!! Busy day today. Couponing, Cooking, family and games. I LOVE SUNDAYS!!!!!!!! You all have a fantastics day. I'll try to check in later. I sure hope "Click" can check in with us soon. Hey, what did you think of Mr. Higgins Dad? They are "short" and massive. The pic of his Dad was taken at a year old and I think the one I took of higgins was about 8 months? The Breeder wants to use Higgins as a "Stud", but I don't think I'm going to do it. I'm going to get him "Fixed". Ailuros, how often do you weigh yourself? I better go, I need to RUN to the stores and get busy. BARGINS, BARGINS, BARGINS!! Have a great day! __________________ "It shouldn't be a RACE to get thin. It should be a Journey to good health."

02-17-2008, 06:29 AM	#3516
Tooter Big Yapper!!!! Join Date: Jan 2004 Posts: 9,722 Gallery: Tooter Stats: 5' 6" and 128 lbs	BTW, I was beginning to feel like "Eric Carmen" in here. What ever happened to him? If you don't "get" the hint, he sang the song "All by myself".

02-17-2008, 07:25 AM	#3517
Ailuros MAJOR LCF POSTER! Join Date: Jul 2007 Posts: 2,697 Gallery: Ailuros Stats: Maintenance (since 2003) WOE: Controlled carb, real food Start Date: 2003	Tooter, I weigh myself every day. I have occasionally tried reducing that to weekly or monthly, but I either went into denial and "forgot" to weigh myself on the day, or spent ages worrying about what was happening. Last winter we had to stay with my parents for two months to be near my MIL when she was in hospital, and dying. So I had quite a lot of stress, less control over the food than usual, and no scales. But actually, I didn't worry too much about it then. Partly because there were bigger things to occupy my attention, but partly because I decided it was not good taking the "we're on holiday" approach to food that I usually do when we're at my parents'. What works for a weekend doesn't work for two months - and, at the outset, we had no idea how long it was going to be. So I evicted my mother from her kitchen and took over most of the cooking (that's mainly because I like cooking, and being away from home just needed something to do in between hospital visits) and stuck pretty much to my usual carb limits. I may have been a pound or two higher when we got home, but nothing much. So I know I can do it. Maybe moving to weighing myself once a month would be a good thing. Before I started trying to lose weight, I hadn't weighed myself for years, and when I was younger and stayed slim without trying, I only weighed myself quite rarely.

02-17-2008, 09:44 AM	#3523
Ailuros MAJOR LCF POSTER! Join Date: Jul 2007 Posts: 2,697 Gallery: Ailuros Stats: Maintenance (since 2003) WOE: Controlled carb, real food Start Date: 2003	Jean, I just take a mixture of minced pork, and some coarsely chopped meat (this time it was pork, but I use chicken or rabbit, or at Christmas did one with leftover turkey and some ham), I usually chop or mince a bit of bacon, because it helps keep the colour pink rather than grey. Add some herb (sage or thyme mostly) and spice (pepper, mace, nutmeg, clove, cinnamon) and salt, and mix it all together. Then put it in a loaf tin and bake it at a lowish temperature for an hour or two, depending on the size. You could use a bain marie, but I don't usually. If I have a few carbs to spare, or it's for visitors, I'll bake it in a hot water pastry shell. We eat it cold (get it out of the fridge a bit before we're eating, or microwave for a minute on low just to take the chill off) with salad/herby mayonnaise/pickle... that sort of thing. It's handy for using up leftover meat, and makes an easy lunch.

02-17-2008, 09:58 AM	#3526
hippiegirl Mrs. Robbie Williams Join Date: Jul 2007 Location: Idaho (but originally from Northern California) Posts: 5,094 Gallery: hippiegirl Stats: 325/267/175, 5'11" WOE: Atkins, unlimited lc veggies - yum!	Haven't had coffee yet, it's brewing right now! Just wanted to chime in that I've gotten my boob timers at the dollar store. You can get them just about anywhere... Have a great day, ladies! I'm going to try to actually DO something today. Pray for me! Click!!! Hope your trip was good, and hope to see that you checked in when I look here later.

02-17-2008, 10:13 AM	#3529
Ailuros MAJOR LCF POSTER! Join Date: Jul 2007 Posts: 2,697 Gallery: Ailuros Stats: Maintenance (since 2003) WOE: Controlled carb, real food Start Date: 2003	Originally (a few hundred years ago) the hot water crusts were made very thick and hard, and they weren't actually eaten. It was a way that the meat filling could be kept for a few weeks in the days before refrigeration. The pies would be sent off to distant relatives in the post or taken out to sea. I have an 1865 cookery book (modern facsimile reprint) that describes the pies more the way we think of them, eating the pastry, but even in those days, it was a way you could keep the meat for a couple of weeks instead of having it go off in a day or two. We use shortcrust pastry (made with cold water) or puff or rough-puff (also made with cold water) for most kinds of pies. These "raised" meat pies are the only thing I know of that use hot water pastry. Luckily, they also work very nicely without pastry. They're not as temperature sensitive as quiche. The only way I can get a quiche to stay soft and creamy without pastry is to use a bain-marie. I'd never realised until I cooked a crustless quiche that the pastry helped to even the heat out while it cooked. By the way, what's the Scotch pie?

02-17-2008, 10:17 AM	#3531
hippiegirl Mrs. Robbie Williams Join Date: Jul 2007 Location: Idaho (but originally from Northern California) Posts: 5,094 Gallery: hippiegirl Stats: 325/267/175, 5'11" WOE: Atkins, unlimited lc veggies - yum!	The boob timers usually have a magnet on the back, too - maybe that will help you find them? And they're digital. Mine's actually a...pelvic timer, as I usually wear it on my pants pocket.