Text 30614, 78 rader
Skriven 2012-10-26 04:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: health 469
==================
 RH> Believe me, I'm going slow and easy. Cut up some broccoli, shitaki
 RH> mushrooms, ginger and pork for a stir fry for supper but did it in 2
 RH> sessions. Trouble was, not enough time in between so 2nd was more
 RH> painful. But, it's not as long a lingering pain now. (I am using
 RH> NSAIDs on a regular basis still.)

Really sharp knives probably would help. Less pressure,
more control.
 
 RH> I don't think it affects me but it's one of these "why take chances?"
 RH> things.
 ML> My life is a mixture of "why take chances" and "why not take
 ML> chances." I sort of hope they balance each other out.
 RH> With my health, I don't take chances. That includes not eating some
 RH> foods that may be questionable (raw fish/meat), not knowing what sort
 RH> of bacteria they may be carrying.
 
I understand completely. I have immunosuppressed friends
for whom I cut a bunch of culinary slack. For me, no, not,
never, as the saying goes.

 ML> kaya
 RH> What's that? Most likely a tropical thing but flower, tree, spice or
 RH> what?
 ML> It's a kind of jam, sort of the coconut milk equivalent
 ML> of condensed milk pudding.
 RH> I'll let those who like coconut better enjoy my portion.
 ML> It isn't that coconutty. It's more like, er, well, soapy.
 RH> Bleurgh!

I've had it only straight. It's said to be good on toast.
 
 ML>       Title: Lemon Chiffon Pie

I read that as "lemon chiffon pig." I guess it's breakfast
time, but I am different from most of these New Englanders.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Pink Grapefruit Ice
 Categories: Desserts, Ice cream, Equal
   Servings:  5

      2 lg Pink grapefruit
      1    Envelope unflavored gelatin
      1 c  Water, divided
    1/2 c  Equal, sugar substitute
      2    Egg whites, stiffly beaten

  This refreshing, frosty sorbet is a great hot weather treat.

  With sharp knife remove peel and all white pith from the grapefruit.
  Working over a bowl to catch juice, remove segments from membrane and
  squeeze juice from membrane. Puree grapefruit with juice to yield about 2
  cups puree. Sprinkle gelatine over 1/2 cup water and heat until gelatin
  dissolves. Stir in Equal, grapefruit puree and remaining water. Pour
  mixture into shallow container. Freeze until partially frozen. Beat with
  electric mixer. Whisk in beaten egg whites. Freeze until firm. To serve,
  thaw about 1 hour.  Beat with electric mixer, freeze about 15 minute or
  until mixture reaches desired serving texture. Makes about 5 cups.

  PER 1/2 CUP SERVING: 26 calories, 1.6 g protein, 0 g fat, 5.2 g carbo.

  ** NOTE  Low fat, no sugar added frozen desserts harden during frozen
  storage. To serve, thaw hardened dessert slightly and place in a food
  processor. Process until smooth, then return to freezer 15 minutes or until
  firm enough to serve.

  Origin: Equal's 10 th Anniversary Recipe Book, Collector's Edition. Shared
  by: Sharon Stevens.

MMMMM



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