[Mari]

Hi, Ginnie,

I wonder what kind of squash that was. I wish I knew.

Your posts are fine by the way.


M

[ginnie]

where have I been for 60 years? I have not had Chard eithor! You all are teaching me alot I didn't know.
thanks Mari for telling me my posts are OK too. I have alot to learn, and the longer I work on the PC, the better I get. I could always type, but the functions even on this site I have had to get help with. MrsD has given me some tips and so has Doc Smith.
This diet thread is most important. I may have lost the weight to begin with but maintaining it is another story!
I need the help to do this as much as all of you!
Having dried mango this a.m. and coffee. Followed by greek yogurt, not the fruit on the bottom kind. Thank you ginnie

[bizi]

Lunch: 8 ounces of Chicken salad(chicken, mayo, apples, raisins, walnuts),
Dinner: 3 egg omelet (onions, peppers, pepperjack cheese), 4 cups of baby greens(wilted) with italian dressing, and tomatoes.
not even 7 pm and I am snacky already and I just ate!

[waves]

Bizi, it sounds as though you have been doing very well. very good foods and well tailored for a low carb diet. it is great that you are filling up with a lot of veggies - besides the nutritional value and fiber, they are cleansing and contain some water... as opposed to filling up on meat proteins increase the need for water intake, for proper metabolism. good job, keep it up.

---------------

i cannot post here what i have been eating...

it would make you all gain weight, just reading about it!!! i'm serious!

you know that thing i said before about carbs, and depression. oh and i do mean the "bad" carbs. i am not one for a sweet tooth normally. i like salty stuff more than sweet. but lately... sigh. thank goodness availability is low. still i find ways...

i have been a bundle of nerves, and often irritable due to home tensions. i hope this unpleasantness has the fringe benefit of burning off some of these excess "ready-calories" i've been tossing down. i am not ready for a, erhmm, "confrontation" with the scale yet.

waves

[Mari]

Dear Waves,

Feel better.

M

[mymorgy]

dear waves
oh i so hope you will get some relief soon. at least you are deriving some comfort from food. you need some comfort.
love
bobby

[Mari]

Hi,

Here is how hubby made his kale soup today:

1. cooked some onion and garlic with some oil

2. chopped up celery.

3. cut up some fresh tomatoes

4. found some cut carrots in a bag from the grocery story
found some prewashed kale from the grocery store

5. opened a container of store bought broth.

Cooked all that together in a pot.
I don't like celery so I eat it first to get it out of the way. The soup is good.

=-=-
He also made a huge pan of stir fried kale with garlic. I love that.


M

[waves]

Mari

does your hubby take the central stem part out of the kale leaves?

i tried making kale once. i did remove that part, because it was very hard and fibrous. after cooking, the kale was very chewy, even without it - i can't imagine with! maybe i didn't cook it long enough... but i cooked it a long time.

thank you for sharing. both the soup and stirfried with garlic sound good even though it doesn't come prewashed here, nor the carrots... bit more work but i am used to that. i must try the soup some time.

----------
tonight we had fish filet that mom sauteed, and quartered fennel bulbs which i steamed then lightly toasted with garlic. we also had plain soup as a starter (broth with a broken up fine spaghetti).

waves

[Mari]

HI,
I can't ask him about the stems and how long he cooked the kale now because he is sleeping.
His kale I ate earlier today had stems that were edible.
My guess is that the huge stems are removed before the Kale goes into the pre-washed bag and that hubby cooked the Kale a while.


Usually Martha Stewart's recipes are correct.
Here she trims the leaves into 1-inch pieces and cooks them for ten minutes on high.
http://www.marthastewart.com/319061/fried-kale

Heat a large skillet over medium heat. Add the olive oil and garlic and stir constantly for 30 seconds. Little by little add the kale, increasing the heat to high. The kale will collapse as it hits the heat. Stir in the salt. When all the kale is in the pan, cover and cook, stirring occasionally, for 10 minutes, or until the leaves are tender but still dark green and slightly firm. Serve hot.

M

[Mari]

Originally Posted by waves

tonight we had fish filet that mom sauteed, and quartered fennel bulbs which i steamed then lightly toasted with garlic. we also had plain soup as a starter (broth with a broken up fine spaghetti).

waves

Waves,

Your dinner was delicious. Maybe I should re-try funnel with hubby --- I think I told you he cut it up like celery and threw it in a soup. It was lost.


M