Old Timers and Newbies!

[*Pear*]

I hope so, of course, I'm expecting another stall at any point.

I did Kimkins last June for about a month, so its been awhile, but I'm sure my metabolism was messed up since then anyway. So cool that it can heal itself like that.

[*Pear*]

We make our own lox at home. The recipe has sugar though, so I've been scared it make it. I dont know how much sugar the fish absorbs and if it is enough to make a difference. The recipe is basically sugar and salt for the brine.

[*Pear*]

I think I want to knit this next DROPS jacket in stocking st and garter st in “Cotton Viscose” and “Alpaca”. Size S – XXXL ~ DROPS Design but instead of the section of garter stitch, I want to do some ribbing a little lower to create the "illusion" of a waist. Once I'm done with the vest I'm working on I'll know more what size to knit. I'm knitting an XL vest, maybe I'll end up making the L sweater.

[Ailuros]

Pear, my gravadlax recipe uses sugar too, but not very much: I reduced it quite a bit from the original and it still works fine. I can check the numbers for you tomorrow if you're interested.

[*Pear*]

Originally Posted by Ailuros

Pear, my gravadlax recipe uses sugar too, but not very much: I reduced it quite a bit from the original and it still works fine. I can check the numbers for you tomorrow if you're interested.

Yes, please!

[Lost and Found]

Originally Posted by Ailuros

Now who's posting food porn . That sounds wonderful. Especially the mushrooms.

It's much too early for local asparagus here - we won't have any for another couple of months, I think. Then all the stalls appear at the farmers market. But we have a few more months of cabbage ahead of us yet!

Yes!!! I haven't had the mushrooms in years, but they are a real spring time treat.

It's WAY to early here for asparagus too. This morning it was -20!!!!

I really dislike the cold.

[Lost and Found]

Originally Posted by hippiegirl

I couldn't get in for a little while, either.

Side note: Amazingly, I'm not hung over today!

I hardly ever ever ever drink, so basically drinking a bottle of wine should have done me in. I stayed up 'til midnight, and then naturally woke up a half hour before the alarm went off (6am).

I was having such a stress attack yesterday - I think I needed the steam blow-off or something. I'm clearing out my store today and tomorrow, and because of this whole situation (I sold it in Dec and the guy never paid me - I've been on financial pins and needles for way too many months!) my mind has been racing, but not getting anywhere.

*sigh* Hopefully the sale will go well, and I'll figure something out to make money in the meantime.

Sorry to unload, just felt like getting it off my chest.

I hope that the sale went good today...hippie!!!

I hope that you feel comfortable enough with us to "unload" whenever you need to!!!!

[Lost and Found]

Originally Posted by hippiegirl

Awwww...you guys are making me cry!

Thanks!

[Lost and Found]

Originally Posted by *Pear*

Tooter, I am really hoping the trend continues. I kinda like it.

Good going...Pear!!!


You'll be in Onderland soon!!!!!

[Lost and Found]

Originally Posted by Ailuros

The shops here are very good, but there are some drawbacks - like drunken yobs making a lot of noise at night, and way too much traffic.

But the fish is good . I'd never eaten plain, uncured raw salmon before, either. I've had smoked, and I've made gravadlax. I don't know what Nova is - it probably goes by a different name over here. Just plain, the salmon had an almost creamy taste. But it took me by surprise that I suddenly wanted to eat it that way! My poor husband would really like to be a veggie, but is enough of a realist to see that he's not going to prise me away from my meat .

What's gravadlax?

[Lost and Found]

Originally Posted by Tooter

Pear, do you remember (months back) me talking about Dr. Diana Schwarzbein (The Schwarzbein Principle) And that she is an endocrinologist and said that it takes Time to heal your metabolism? Her plan is lower in carb and more Natural foods...But her point was that it takes time and you should just stick with it and in time (with eating right) your Metab would heal and you would lose the weight.

Well, it's been what? 3 or 4 months since Kimkins for you?

Maybe that is what has happened.

Sounds like you are on your way.

I am so happy for you and so proud of you for "Sticking with it"!

I'm proud of you too!!!!!

[Lost and Found]

Originally Posted by *Pear*

I think I want to knit this next DROPS jacket in stocking st and garter st in “Cotton Viscose” and “Alpaca”. Size S – XXXL ~ DROPS Design but instead of the section of garter stitch, I want to do some ribbing a little lower to create the "illusion" of a waist. Once I'm done with the vest I'm working on I'll know more what size to knit. I'm knitting an XL vest, maybe I'll end up making the L sweater.

PEAR...that sweater is beautiful!!!!!

[Tooter]

Originally Posted by Ailuros

I think there's a lot of really good information in the Schwarzbein books.

I think her plan is a little bit too high carb for me, particularly since she's very keen on adding in some snacks. I sometimes wonder if she thinks we're all 5' 11" like her - I certainly can't eat that much food. But her descriptions of various metabolic processes are very good.

I totally agree with you. I have 2 of her books and loved them, but can't do her plan because it's too high in carbs for me.

[Tooter]

Originally Posted by Lost and Found

PEAR...that sweater is beautiful!!!!!

It is beautiful.

[Ailuros]

Originally Posted by Lost and Found

What's gravadlax?

It's cured salmon - sort of like smoked salmon, but not smoky. I think it's called "lox" in America.

Pear, I'll put the recipe up when I get back from the farmers market (I might have coffee first, too ).

[*Pear*]

Morning gals,

Couldn't sleep any more for now so I thought I would pop in. I was out last night then the power went out so I just went to bed.

Thanks for posting the recipe Ailuros, I'm looking forward to it. Its exactly what I've been looking for.

[Ailuros]

Gravadlax

2 lbs salmon
2-3 Tbsp white pepper
1/4 cup coarse salt
2 Tbsp brown sugar (about 20g carb - it was 1/4 cup in the original)
2 bunches dill, chopped

Mix everything except the salmon.

Put a piece of cling film (saran wrap?) in the bottom of a flat dish, sprinkle half of the curing mix and dill on the film. Put the salmon on top and then spread the rest of the cure on top of it. Wrap the cling film around it, and let it stand in the fridge for about 2 days. Turn it over a couple of times as it cures. Rinse off the cure and pat it dry with kitchen towels, then slice thinly.

If you were eating all of the cure, that would be 10g per pound, or 2.5g for 1/4 pound. There's always some left in the bowl, so I'd think it would be reasonable to call it 2g.

I haven't tried it without sugar, but from comments I've read in recipes for curing meat, the salt tends to harden it, and the sugar helps keep it soft, so I'd be cautious about leaving it out altogether, or replacing it with splenda.

Do you have a favourite sauce that you serve with it? This recipe came with a mustard dill sauce:

1 tsp brown sugar (original recipe was 1 Tbsp)
2-3 Tbsp Dijon-style mustard
1/2 - 1 Tbsp vinegar (I use cider vinegar)
1/8 tsp ground white pepper
2/3 cup oil (I use a very mild olive oil, but peanut oil, or whatever is your favourite bland tasting oil would work)
2-3 Tbs chopped dill

Mix together mustard, sugar, vinegar & spices. With an electric mixer, processor, blender, stick mixer... add the oil in a very slow steady stream, beating constantly. Stir in the dill at the end.

For this one, if you like the sweeter taste, I can't see that there'd be a problem with using splenda. Also, I don't think the original recipe actually specified brown sugar, but that's what I've always used (rapadura).

[Lost and Found]

I hope that hippie's sale at her store...brings in good results, by the end of today, as her sale should be over after today!!!!!

[Lost and Found]

Originally Posted by Ailuros

It's cured salmon - sort of like smoked salmon, but not smoky. I think it's called "lox" in America.

Pear, I'll put the recipe up when I get back from the farmers market (I might have coffee first, too ).

I like pickled pike??? Maybe, I would like this too. Except...I don't care for mustard a whole lot. So, Id probably have to come up with a different sauce.

[Ailuros]

Originally Posted by Lost and Found

I hope that hippie's sale at her store...brings in good results, by the end of today, as her sale should be over after today!!!!!

I hope so too.

Originally Posted by Lost and Found

I like pickled pike??? Maybe, I would like this too. Except...I don't care for mustard a whole lot. So, Id probably have to come up with a different sauce.

Sour cream mixed with herbs is another common pairing: chives, or dill, sometimes horseradish are the ones I've seen.

[Lost and Found]

I'm going to try and "rapidly" get my homework done.

That's a joke!!!! It will probably take most of the day!!!!

I can dream....I guess!!!!

I would REALLY like to get it done, and out of the way. Then, I could spend time finishing up around here. I'm SOOOOOOO sick of stumbling over boxes!!!!

[Lost and Found]

Who wants to come over and help me decorate?

[Ailuros]

Originally Posted by Lost and Found

I'm going to try and "rapidly" get my homework done.

That's a joke!!!! It will probably take most of the day!!!!

I can dream....I guess!!!!

I would REALLY like to get it done, and out of the way. Then, I could spend time finishing up around here. I'm SOOOOOOO sick of stumbling over boxes!!!!

We've been here ten years, and there are still a couple of boxes left .

[Lost and Found]

Quote: