Here's the one I used to make: * Exported from MasterCook * Cheesecake Ice Cream Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Ice Cream & Sorbet Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3/4 cup whole (full-fat) milk 3/4 cup sugar 4 ounces cream cheese 1/2 teaspoon pure vanilla extract 1 egg juice of half a lemon 1 1/2 cups heavy (double) cream 2 ounces digestive biscuits or graham crackers -- crumbled (optional) Heat the milk in a pan and, while it's getting warm, beat together the sugar, cream cheese, vanilla and egg in a bowl. Still whisking, pour the hot milk into the cream cheese mixture and pour this back into the cleaned-out pan and make a custard (see CUSTARD, below). Pour into a bowl and let it cool, at which time add the lemon juice and then the heavy cream, lightly whipped. Freeze following the instructions below (see ICE CREAM), folding in the crushed biscuits or crackers — if using — before the ice cream is set solid. CUSTARD: As for the method of making the custard for the ice cream, once you've got into the habit, it's — like everything else — routine. Just fill the sink half full with cold water for plunging the custard into if it looks like splitting at any stage. Heat the specified amount of cream or milk till nearly boiling. Whisk the required yolks and sugar, and pour, still whisking, the warmed cream over. Transfer to a saucepan and cook till a velvety custard. I don't bother with a double boiler, and actually don't even keep the heat very low, but you will need to stir constantly, and if you think there's any trouble ahead, plunge the pan into the sink of cold water and whisk like mad. It shouldn't however take more than 10 minutes, this way, for the custard to cook. And when it has thickened, take it off the heat, add whatever needs adding according to recipe, then cool (I transfer the custard to a bowl and sit it in the cold water in the sink) before chilling and freezing in the ice cream machine (or see manual tips below). ICE CREAM Making ice cream isn't difficult — it's all just stirring — but if you haven't got an ice cream maker it is labor-intensive (which is a different matter). What you do then is put the cooled ice cream base into a covered container, stick it in the freezer and whip it out every hour for three hours as it freezes and give it a good beating, either with an electric whisk, by hand or in the processor. That gets rid of any ice crystals that form and that make the ice cream crunchy rather than smooth. If you've got an ice cream maker, you're laughing: it then takes 20 minutes from having a cooled mixture to having an ice cream that's frozen but not set; it'll probably need 2-3 hours in the freezer for that. The important thing is, however you make it, once it's set hard, to let it ripen in the refrigerator for about 20 minutes before you eat it. You want it to be frozen, but not rock hard. Source: "Nigella's Forever Summer" - - - - - - - - - - - - - - - - - - -

Here's a lc recipe I came across over the weekend: Yankee Jambalaya 5 net carbs per serving, four servings Bacon, 3 strips, cut into small pieces (aka lardons!) 2 tbsp water 1 tbsp butter 1/2 of an onion, chopped (I used a spring onion I used from my CSA box) Garlic, 3 – 4 cloves Bell pepper (I chose yellow), chopped into small pieces Chicken broth, one cup Tomato paste, 2 tbsp 12 shrimp, cut in half (mine were frozen and pre cooked/shelled) 3 sausages, cut into slices Tony Cachere’s original creole seasoning Smoked paprika red pepper Directions: 1. In low-medium heat pan, render down the lardons to release all that yummy bacon fat 2. Add in the water, butter and onions – sautee/simmer until onions become transparenty –raise to medium high heat– 3. Dump in garlic, bell pepper, broth, and tomato paste and let meld, few dashes of the creole seasoning & smoked paprika (be light handed if you don’t like it too spicy) 4. Add in the shrimp and sausage – let it all simmer for about ten minutes – spice to taste with more creole seasoning (and more smoked paprika if you want more of a kick) DO NOT SALT, there is plenty of salt in the creole seasoning. http://www.lowcarbfriends.com

We have a cat just like yours. He knows he's not supposed to be on the counter but seems to think that rule only applies if we're in the room with him. My solution has been to put anything I need to thaw on the counter in the microwave with the door closed. He can't open that door as far as I know. I am just a bit paranoid that one of these times I'll forget I have something just sitting in the microwave.

Great book!! I suggested a friend at work read that a few years ago and we're STILL talking about it. You'll have to read A Thousand Splendid Suns, too. He has another book coming out next month, And the Mountains Echoed, that I've got in my cart.

Dd and I saw it last year when it was in Seattle. It was the BEST musical we've seen so far. I'm sure you'll love it. And, the train ride and Vancouver will also be really fun!! I used to live in Bellingham and went to Vancouver pretty often. Haven't been there in years, now. We keep saying we're going to get passports, but never follow through. It was so much easier before they were mandatory.

Definitely a main dish. In fact, one of the possible birthday dinner requests my dd has is her favorite pasta salad.

Unrefrigerated mayo always freaked me out. But, my mom was in a nursing home for 1 1/2 years and they never refrigerated the mayo there. When I asked, they said that as long as the mayo was not put into the refrigerator it would be fine in the cupboard. But, if it was put into the refrigerator, it would then need to be kept refrigerated. Weird. I'm still uncomfortable not keeping my mayo in the refrigerator.

Yay! Perfect timing for me. I bought this a couple of months ago and was just trying to decide if it would be my next read or if I would choose another from my pile. I'm excited to be reading it along with others. I just finished On Gold Mountain by Lisa See. I've read several of her books and have enjoyed them all. This one was kind of a combo of historical fiction and her family history. It was a little tedious to get through at times but I enjoyed it, too. I just started reading The Paris Wife and can see that it will be a much quicker read. It's a novel about Hadley Richardson and Ernest Hemingway. I picked it up at Costco last weekend.

Here's my list: cream cream cheese sour cream chicken broth avocados chicken thighs chicken wings chicken breasts (I use the bones from the wings and thighs to make bone broth every week. I usually buy a Costco roast chicken several times a month and use those bones for broth also) eggs bacon almond flour coconut flour stevia glycerite erythritol mayo butter frozen cauli almond butter coconut oil pistachios macadamia 85-90% cacao chocolate Dutch baking cocoa ground turkey (but thinking about making the leap to ground beef) steak (buy when on sale and freeze) shrimp

Great ideas, you guys!! You cheesecake lovers reminded me of a recipe I was going to make last Thanksgiving. The presentation looks awesome. I even bought the jars, but life got in the way and I never made them. Here's the recipes: http://birgitkerr.blogspot.com/2011/07/cheese-cake-pots-2-ways-lc-gf-sf.html

Whatcha makin? I wasn't going to do anything special, but now I'm kind of thinking I might. I could do ham and maybe some version of loaded mashed cauli, but I'm just not feeling it. I'm looking for something LCHF. Oh, another possibility is my LCified version of a shrimp thing I used to make before LCHF. I'd take a loaf of buttery garlic bread and put it open face on a cookie sheet. I'd top it with pre-cooked shrimp and then with grated cheese. Then stick it in the oven until heated through and all melty. Now, I saute garlic in butter and add the shrimp to that until heated through. Then, top with shredded cheese. YUM! Anyway, looking for new ideas...

Dd's boyfriend's dad wears kilts. I guess it is totally embarrassing to his family, though. :laugh:

Obviously it doesn't just apply to women. But, I agree that it has something to do with how the person is raised as well as personality as well as life experience.

We always used the same basket. This year though, since dd is starting college next month and has moved out, I'm just going to buy an Easter-themed gift bag so that I don't have to travel with the basket (I'm visiting her next weekend and will be taking her Easter goodies then). 1st holiday she'll be away from home. Makes me sad. Hope it gets easier.

It would be great if she could test more often for at least a few weeks to see how her body is reacting to carbs. Testing once a day doesn't give her enough information. Also, the A1c is an overall average. I was told that it is for the previous 3 month period with more of an emphasis on the more recent period of time. So, she could be spiking much higher, but also have enough lows to keep the total number down. If possible she should be testing before eating, 1/2 hour after, 1 hour after, 1 1/2 hours after and 2 hours after.

Well....if I could still eat carbs I would definitely be making these for some special occasion. A party, a potluck, a birthday, etc. I think they look totally awesome. Have you ever made Ina Garten's Outrageous Oreo Crunch Brownies? They are amazing. I used to make them for parties, etc. Always a huge hit.

Yes, but with bacon and no bread. YUM

I just got this from Amazon a couple of weeks ago and then saw it at Costco last Saturday. So, if anyone is looking to buy it, check your Costco...

I have Net10 and pay $30 every other month ($15 per month) for 300 minutes. Very rarely have an issue - usually only if a tower is down for some reason.

I'm finding that I do best when I stick with just protein and fat. But, I love to cook and try new recipes. Here are a couple that I've made recently that were a hit: * Exported from MasterCook * CABBAGE ROLL PIE Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Casseroles Ground Turkey Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground beef 1 stalk celery -- minced 2 tablespoon onion -- chopped 3 cups cabbage -- chopped, about 8 ounces (3 to 4) 2 tablespoon butter 8 small mushrooms -- chopped, 3 ounces Salt -- to taste 1/2 teaspoon pepper Garlic powder -- to taste 1 cup chicken broth 3/4 cup heavy cream 8 ounce cheddar or Monterey jack cheese -- shredded 2 eggs -- beaten Brown the hamburger, celery and onion in a very large nonstick skillet; drain the fat. Add the cabbage and butter; cook until the cabbage starts to wilt. Add the mushrooms and cook until the cabbage and mushrooms are very soft and start to brown slightly. Season with pepper, salt and garlic powder to taste. Add the broth and cream; bring to boil and cook on high, stirring occasionally, until reduced and thickened. Watch closely so it doesn't boil over or evaporate completely. Stir in the cheese, then the beaten eggs. Pour into a greased 10-inch pie plate. Bake at 350º for 25-30 minutes until set. Makes 6-8 servings Can be frozen Per 1/6 Recipe: 453 Calories; 37g Fat; 26g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs Per 1/8 Recipe: 340 Calories; 28g Fat; 19g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs Description: I got the idea for this from Sue Richbourg's Mexicali Ground Beef and Cabbage Pie. I wanted to create a flavor similar to my Grandma's cabbage rolls, which have a creamy sauce rather than a tomato sauce. This is very good and freezes well. At first it will look like the mixture won't fit in the pie plate but, once everything is cooked down, it will fit just fine. Source: "www.lowcarber.org" - - - - - - - - - - - - - - - - - - - NOTES : I added 1 tablespoon tomato paste and left out the celery and mushrooms. I baked it in a 9x9 pan. The next two recipes I used for biscuits and gravy: * Exported from MasterCook * Sausage Gravy, Quick and Easy Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breakfasts & Brunches Sauces & Marinades Sausage Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound Sausage -- pork 8 oz Cream Cheese 1/3 cup cream -- heavy whipping cream 1/3 cup water 1/4 teaspoon salt -- seasoning In a medium-sized frying pan over medium heat, cook and crumble the pork sausage. Drain off the excess fat. Place the cream cheese into the pan and turn heat to medium-low. The cheese will melt as it is stirred. Add the remaining ingredients, stirring constantly to incorporate the liquid into the sausage/cheese mixture. Add additional water if necessary. Servings: 8 Nutrition Facts Nutrition (per serving): 216.9 calories; 71% calories from fat; 17.3g total fat; 49.9mg cholesterol; 559.9mg sodium; 190.6mg potassium; 1.8g carbohydrates; 0.0g fiber; 0.1g sugar; 1.8g net carbs; 12.8g protein. Description: "This is a quick and easy gravy. Serve it hot over eggs, cauliflower or low-carb pancakes. If you like things on the spicier side, you may wish to add some freshly ground black pepper or a few drops of hot chili oil to the gravy." Source: "www.diabetes-book.com" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Almost Southern Style Biscuit Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Breads, Rolls & Crackers Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 T coconut flour -- (heaping) 1 T almond flour -- (heaping) 1 large egg 2 tablespoons sour cream good pinch of salt 1/4 teaspoon baking powder 1 1/2 tablespoons water Mix all ingredients in a bowl. Spray each ramekin with olive oil spray into bottom of each ramekin and smear around with finger. Divide batter and place batter (cornbread consistency) into each ramekin. Microwave on high for 1min 10 seconds (Mine took longer, but I did check it at 1 min 10 seconds and went from there). Toast in oven after microwaving in order to have a toasted flavor. (I split it after it cooled and pan toasted it instead using 1 tsp bacon grease) % Daily Values* Total Fat 0.75g 1% Saturated Fat 0.75g 4% Polyunsaturated Fat 0g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 60mg 2% Potassium 24mg Total Carbohydrate 6.76g 2% Dietary Fiber 4.2g 17% Sugars 1.32g Protein 3.55g Net Carbs: 2.56g Description: "I used it to make a BLT but the taste and texture was so much like a southern style biscuit that I'm going to make a breakfast sandwich with them tomorrow!" Source: "http://www.lowcarbfriends.com" - - - - - - - - - - - - - - - - - - - NOTES : I use extra large eggs so leave out the water. I cooked these in my microwave egg muffin pan.

I had this for the first time last fall. I was at my sister's house, 2 hours away from home. I woke up to the room spinning and it was so bad I started throwing up. I thought I was dizzy because I was sick, not sick because I was dizzy. It took HOURS before it settled down enough that I could drive. I got home OK, but moving my head quickly started the room spinning again. The next morning I woke up again with it. I had to skip work because it was so bad. The following morning I went into Urgent Care. Dh had to drive me. It turned out to be an inner ear thing. Some kind of crystals forming and touching the nerves? I know there's a better description. I was given an exercise to do (basically you turn your head and quickly lay back and look at the ceiling. This recreates the dizziness and hopefully dislodges the crystals) several times a day. It lessened over a period of days and now only shows up occasionally and the exercise helps to get rid of it. I was given a prescription, but never filled it. I've since heard that some people have this for years and have to be on long term medication. Not fun at all. Sorry you got to experience it.

I'm considering Corian as I've heard the new Corian is awesome. Now, you've got me rethinking this. What was the problem with your experience?

This is so wide open and there are so many great choices it's hard to come up with something. I really enjoy Lisa See's books. Right now I'm reading On Gold Mountain. I think it would make a great book club book. It's a novel based on her family history. The Passage by Justin Cronin is another one that I think would be fun for a book club. I know there were times I would have loved to talk with someone else about the book while I was reading it. Cutting for Stone by Verghese Ape House by Gruen Kite Runner and A Thousand Splendid Suns both by Khaled Hosseini A Fine Balance by Rohinton Mistry

I notice this, too! I see a lot of turtle looking people and also fish and ameoba (something about their eyes).

Honeyville's 10% off starts today. This was in my email: 10% Off Sale Starts Today Save 10% On Your Entire Online Order* Use Coupon Code: ORGANIC The Honeyville 10% off sale starts today, February 18th. Hurry, this sale runs until Friday, February 22nd. Shop online at store.honeyvillegrain.com for your 10% savings now. Simply enter the coupon code "ORGANIC" during checkout. Tell your friends and family! Act fast, as this sale only lasts five days.