Vintage maintainer's Wed. May 19

LoveMontana · 05-19-2004, 08:38 AM

Just a short note to get this going. I'm off to work but will return later.
Linda

Loretta V · 05-19-2004, 09:12 AM

I was about to get this going Linda, thanks. Glad to hear that Nicholas is home and all is well and you can now sleep at night.

Shawnee I like the looks of that recipe for the Apricot and Almond Cream Cake. It will be just fine for the tea. I might have to give that a try. Glad you liked the flower show over there on the Golden. I picked out the cone flowers for some wallpaper for my desktop. So colorful.

SuSun I'll be all set for the tea party. I love to use the fine china instead of keeping it on the shelf. Would love to see the pattern of it. I have a very old tea set that was my mom's engagement gift from her friends. IT is beatiful, gold. Have to take a pic for you all.

Might go an pick some strawberries after I climb out of this computer. Hope they are nice ones, but I know they will taste better than the "store bought"

More company next week. My sister and brother will be here for a few days. Then I must get ready for another onslought July 2nd or so. Keeps me thinking. Sure can't complain that no one ever visits us.

l8ter
Loretta

JackiCWa · 05-19-2004, 10:08 AM

quick post here too. Countdown is 20 more 'work get ups'

waving at everyone.

SuSUN · 05-19-2004, 06:49 PM

Hi All!

I just posted a long post and lost it!

Sorry too tired to re-type it!

SuSUN!

BarbCO · 05-19-2004, 07:10 PM

Just checking in ..... nothing much going on except tired!!

Barb

shawneesioux · 05-19-2004, 09:28 PM

Hi Y'all

Been a quiet day here, overcast but nice. We drove back to the same park on the Columbia where I got my "pup fix" by zeroing in on a charming elderly couple with a yellow Lab..hehee...Thankfully, Lab people understand the need to get that fix.
Gave Bob a haircut outside, and that was about as much energy as I expended today.

Loretta, you must feel better, cause your Post is longer !

Did ya capture any strawberries? If so, how's the back and knees?

Here's a recipe for 'em, by the same gal who perfected that cake posted yesterday.

Strawberry Trifle

Katy Wheeler

This is based on British TV chef Delia Smith's Strawberry Trifle. Trifle is a traditional dessert from England and is often served at special occasions, such as family gatherings or at Christmas. It usually contains "trifle sponges" on the bottom -- a kind of cross between a little cake and an English biscuit, but I have left these out for the sake of low carb!

Ingredients:
For the base:
2 cups small whole fresh strawberries, without stems (if frozen or canned, drained of juice)
1 packet of sugar-free gelatin (strawberry or raspberry is good)

For the custard:
1 1/4 cups heavy cream
3 egg yolks
1 tablespoon Splenda
2 drops vanilla extract

For the topping:
1 1/4 cups heavy cream
2 tablespoons toasted flaked almonds

Directions:
Arrange the strawberries in the bottom of a glass bowl (about 2 pints). Make up the gelatin according to the instructions and pour it carefully over the strawberries. Place the bowl in the fridge to set (three to four hours).

To make the custard, heat the heavy cream in a small saucepan while you whisk the egg yolks, Splenda and vanilla together in a small bowl. When the cream is hot, add it to the egg mixture, whisking all the time, then return to the pan, and keep whisking until the mixture comes to simmering point and thickens.

Allow this custard to cool for five minutes, then pour over the set gelatin. Replace the trifle in the fridge and chill for one to two hours until the custard is set.

Whisk the remaining double cream in a bowl until thick, but still pourable. Spoon over the surface of the trifle and roughen up the top with the back of a knife. Sprinkle with flaked almonds and chill until ready to serve. Serves four.

Per serving: 11.4g Carbohydrates; 2g Dietary Fiber; 7g Protein; 61g Fat; 616 Calories.

HI SuSun...aw, what a bummer re that lost post!
As I type, the trial run of that Victorian Cake is in the oven...keeping fingers crossed...and the English roses are cooperating.

Barb, glad to see ya pop in, even for a quickie.

Jacki, your get up numbers are dropping....as well as your Scale numbers!

Montana, hope your work day went well. How's the new GSon?

Yoo Hoo, Ginny...how does your OrKids grow? Any Shows on the horizon?

Zip, how's the puter fix coming along?

I envy Julie there in Reno with all those fab Buffets.

Read on the Main that Land o'Lakes has out a Splenda-sweetened can of Redi-whip type stuff. (Hope its not filled with any chemical-y ingredients too.) That would be handy!

Time to take the cakes out.

Report later on it.

Shawnee

05-19-2004, 08:38 AM	#1
LoveMontana Way too much time on my hands! Join Date: Dec 2000 Location: NY/PA border Posts: 26,334 Gallery: LoveMontana Stats: 5'1" 155/100/110 WOE: Atkins Start Date: Dec.1997	Vintage maintainer's Wed. May 19 Just a short note to get this going. I'm off to work but will return later. Linda

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05-19-2004, 09:12 AM	#2
Loretta V Way too much time on my hands! Join Date: Jun 2002 Location: Kentucky Posts: 14,102 Gallery: Loretta V Stats: 140/122/120 WOE: Low Carb & Low Fat Start Date: July 2001/ Low Carb Friends 9/2001	I was about to get this going Linda, thanks. Glad to hear that Nicholas is home and all is well and you can now sleep at night. Shawnee I like the looks of that recipe for the Apricot and Almond Cream Cake. It will be just fine for the tea. I might have to give that a try. Glad you liked the flower show over there on the Golden. I picked out the cone flowers for some wallpaper for my desktop. So colorful. SuSun I'll be all set for the tea party. I love to use the fine china instead of keeping it on the shelf. Would love to see the pattern of it. I have a very old tea set that was my mom's engagement gift from her friends. IT is beatiful, gold. Have to take a pic for you all. Might go an pick some strawberries after I climb out of this computer. Hope they are nice ones, but I know they will taste better than the "store bought" More company next week. My sister and brother will be here for a few days. Then I must get ready for another onslought July 2nd or so. Keeps me thinking. Sure can't complain that no one ever visits us. l8ter Loretta

05-19-2004, 10:08 AM	#3
JackiCWa Senior LCF Member Join Date: Nov 2000 Location: SW Washington State Posts: 572 Gallery: JackiCWa Stats: 220/180/155 WOE: Atkins Start Date: this time: June 27, 2005	quick post here too. Countdown is 20 more 'work get ups' waving at everyone.

05-19-2004, 06:49 PM	#4
SuSUN Blabbermouth!!! Join Date: Jun 2002 Location: Ontario, Canada Posts: 7,460 Blog Entries: 1 Gallery: SuSUN Stats: 152/127 Start Date: LC since 02/2002	Hi All! I just posted a long post and lost it! Sorry too tired to re-type it! SuSUN!

05-19-2004, 07:10 PM	#5
BarbCO Very Gabby LCF Member!!! Join Date: Jul 2002 Location: West of the Mississippi Posts: 3,788 Gallery: BarbCO Stats: 195/130/130 WOE: Low Carb/Calories Start Date: Got serious: March, 2003	Just checking in ..... nothing much going on except tired!! Barb

05-19-2004, 09:28 PM	#6
shawneesioux Very Gabby LCF Member!!! Join Date: Jun 2002 Location: Pacific NW Posts: 3,927 Gallery: shawneesioux Stats: 170/128 Maintaining since Aug. 2001. Young 62 Y.O WOE: just Low Carb my own style Start Date: 01/30/01	Hi Y'all Been a quiet day here, overcast but nice. We drove back to the same park on the Columbia where I got my "pup fix" by zeroing in on a charming elderly couple with a yellow Lab..hehee...Thankfully, Lab people understand the need to get that fix. Gave Bob a haircut outside, and that was about as much energy as I expended today. Loretta, you must feel better, cause your Post is longer ! Did ya capture any strawberries? If so, how's the back and knees? Here's a recipe for 'em, by the same gal who perfected that cake posted yesterday. Strawberry Trifle Katy Wheeler This is based on British TV chef Delia Smith's Strawberry Trifle. Trifle is a traditional dessert from England and is often served at special occasions, such as family gatherings or at Christmas. It usually contains "trifle sponges" on the bottom -- a kind of cross between a little cake and an English biscuit, but I have left these out for the sake of low carb! Ingredients: For the base: 2 cups small whole fresh strawberries, without stems (if frozen or canned, drained of juice) 1 packet of sugar-free gelatin (strawberry or raspberry is good) For the custard: 1 1/4 cups heavy cream 3 egg yolks 1 tablespoon Splenda 2 drops vanilla extract For the topping: 1 1/4 cups heavy cream 2 tablespoons toasted flaked almonds Directions: Arrange the strawberries in the bottom of a glass bowl (about 2 pints). Make up the gelatin according to the instructions and pour it carefully over the strawberries. Place the bowl in the fridge to set (three to four hours). To make the custard, heat the heavy cream in a small saucepan while you whisk the egg yolks, Splenda and vanilla together in a small bowl. When the cream is hot, add it to the egg mixture, whisking all the time, then return to the pan, and keep whisking until the mixture comes to simmering point and thickens. Allow this custard to cool for five minutes, then pour over the set gelatin. Replace the trifle in the fridge and chill for one to two hours until the custard is set. Whisk the remaining double cream in a bowl until thick, but still pourable. Spoon over the surface of the trifle and roughen up the top with the back of a knife. Sprinkle with flaked almonds and chill until ready to serve. Serves four. Per serving: 11.4g Carbohydrates; 2g Dietary Fiber; 7g Protein; 61g Fat; 616 Calories. HI SuSun...aw, what a bummer re that lost post! As I type, the trial run of that Victorian Cake is in the oven...keeping fingers crossed...and the English roses are cooperating. Barb, glad to see ya pop in, even for a quickie. Jacki, your get up numbers are dropping....as well as your Scale numbers! Montana, hope your work day went well. How's the new GSon? Yoo Hoo, Ginny...how does your OrKids grow? Any Shows on the horizon? Zip, how's the puter fix coming along? I envy Julie there in Reno with all those fab Buffets. Read on the Main that Land o'Lakes has out a Splenda-sweetened can of Redi-whip type stuff. (Hope its not filled with any chemical-y ingredients too.) That would be handy! Time to take the cakes out. Report later on it. Shawnee