I think Alan was just having a mid-life crisis and actually thought he could bounce on this stupid thing. I mean, we couldn't even open it, that's how hard the springs are and it wouldn't lock into position.

Just imagine, if either of us were bouncing on this thing and the spring hinge thing unlocked. We would go flying though the air and really break something.

Thankfully, it's all packed up and will go back soon.

I CAN'T IMAGINE WHAT HE WILL BRING HOME NEXT!!!

mel

Does anyone know for sure if salt [normal] elevates your blood pressure ?
My elder brother pours the salt on everything, far far to much, he has elevated blood pressure and has to take pills for it.
I've been doing the " lite salt " thing for a while now, i am 53 and have had no blood pressure issues ever, its always good the doc says, he is getting a bit old and forgetfull , but always after he does my blood pressure and says good, and every time he says " of course you don't smoke do you ? " and i say yes, i do doc, remember, then he just buries his head and starts writting out any scripts.

I know smoking is no good ,and i dont recommend anyone starting to either, so please no lectures, i get plenty of that and also since given up the beer, which i really enjoyed, believe me, it has brought the blood pressure down even a bit further.
I do think that blood pressure is very important, i think they call it " the silent killer ".

Can't sleep, so your's is the first problem I'm tackling. When my Mom had a stroke, the first thing that happened was "no more salt", then "no more cigarettes", "no more alcohol" but she didn't drink. These were rules laid down by her doctor. So here is an example of the proof you wanted.: http://qjmed.oxfordjournals.org/cgi/...ull/93/8/557-a

Billye

Thanks Billye, that really confirmed it , i'll print that out and TRY to make my brother read it.
Thanks for that, i hope your trip is going along ok, it sounds like its a long trip, all i know is that Texas is down south.

What i used to do on long trips was every now and again i would get out the car [weather providing] of course and just walk around for a couple of minutes, then get going again, it helps that stiffness you get from just sitting for hours.
take care
Brian

But I had to use white potatoes because I didn't have the other kind. Since this was really my first go, I think I mucked it a bit. I had to switch frying pans mid stream because my non stick frying pan had pototoe stuck to it like mad.


I would like to know how long you cook the potatoe for,and how do you keep it from sticking. Also what is it suppose to look like afterwards?? Is it brown in color or fried looking? Or does it have a glazy look due to the onion?

I also bought a shredder yesterday so I can shred the darn things!!

Hi toots:

I use a non -stick frying pan. I have a stainless steel one that I use and in BOTH of these I use a product called PAM. It's a no-stick spray. You must have similiar products on the shelves in Australia, right??

So here's what you do. You spray the whole skillet with the non-stick spray. You shred the potatoes. You shred the onions. You heat the pan, you put in the potato and onions. You splash a dash of extra virgin olive oil (or the oil of your choice (you don't have to but it does add a bit of flavor to the mix). Add some dried parsley. Now turn up the heat, keep turning over the potatoes. They'll be spread thin all over the skillet. Don't leave the oven by the way. Keep turning the potatoes. They will start to brown. When you think they might be done (7 minutes, lets say), take a small taste. It should be nice and crispy.

The next time I make this, I'll post a pic here for you. You'll all be drooling.

Happy potatoes, melody

But I realise that I did make it wrong. There wasn't anything resembling crispy about my mixture. It was very glazy,kind of like when you fry up some onions. Maybe I used to much oil. Due to the sticking bit, I added 3-4 extra dashes of oil. I used my non-stick teflon fry pan, and all it did was stick. Next time I am at grocery, I need to find some PAM!!!

I had to stop salt when I got the Sjogrens because of the tongue dyness. I don't miss salt at all. I find that all of the food has a flavor of it's own that you never notice until you stop the salt.

Billye

You may not have gotten the pan hot enough before adding the potatoes...

Just a thought,

Cathie

yippeee.... we're getting on the potato wagon.

Movem up, get out ..RAWHIDE!!!!!


anybody remember that one???
mel