What do You Miss Most ?

DG511 wrote:
I miss pancakes drenched in real maple syrup. This is probably because every
Sunday, my SO gets exactly that for breakfast. But I don't miss pancakes
enough to order them.

Just wondering....what restaurant still serves real maple syrup?
Certainly no pancake chains.

--
jamie )

"There's a seeker born every minute."

Warp100 wrote:

Summer's coming and I've started thinking about the treat I truly love, a
"Tim Horton's" Iced Cappuccino .
Would anyone have a recipe for a thick, smooth, creamy, sweet coffee
flavoured Iced drink ?
breaks out a blender

Brew a pot of *good* coffee and refrigerate a cup until cold ahead of time.

Into a blender, measure 8 oz coffee, 1 oz heavy cream, 1 TB cocoa, 1/3
cup whey-based protein powder (unflavored and unsweetened), a couple
packets of sweetener and a few ice cubes. Blend for a mocha shake - yummy!

--
As you accelerate your food, it takes exponentially more and more energy
to increase its velocity, until you hit a limit at C. This energy has
to come from somewhere; in this case, from the food's nutritional value.
Thus, the faster the food is, the worse it gets.
-- Mark Hughes, comprehending the taste of fast food

Warp100 wrote:
| Summer's coming and I've started thinking about the treat I truly
| love, a "Tim Horton's" Iced Cappuccino .
| Would anyone have a recipe for a thick, smooth, creamy, sweet coffee
| flavoured Iced drink ?
| breaks out a blender
|
| Peter
| 300/253/250
| Started Jan12/04


I don't think in negative terms of what I miss; what purpose would it serve?
That's like asking in an AA meeting which type of booze everyone misses
most.

I enjoy the low-carb foods that I eat i my new way of eating, and find more
and more as time goes by that I don't miss any of the deadly crap I was
eating in my former life.
--
Peter
270/216/180
Before/Current Pix:
http://users.thelink.net/marengo/bef...eafterpix.html

I miss fitting into size 7 jeans

But that will come soon.

--
Sheli

(jamie)

writes:

DG511 wrote:
I miss pancakes drenched in real maple syrup. This is probably because
every
Sunday, my SO gets exactly that for breakfast. But I don't miss pancakes
enough to order them.

Just wondering....what restaurant still serves real maple syrup?
Certainly no pancake chains.

You're right, this is not a chain. It's a neighborhood restaurant built in
what used to be a paint store. They have a wonderful menu full of low-carb
options, but plenty for the high-carb crowd, too. They use natural ingredients
whenever possible and make their own apricot syrup for pancakes. Back when I
was eating those pancakes (and gaining weight), I asked about the maple syrup,
and the waiter brought me the bottle (they server the syrups in glass cruets).
The label indicated it was real maple syrup, imported from Canada.

Lately, I've been having the smoked salmon eggs benedict (eating 1/2 of 1/2 of
the English muffin) or the 4-item omelet. They're both excellent. So it's not
like I'm suffering while my SO eats his pancakes. It's just that if I could
eat with no consequence, I'd probably have them again.

Daria
166/141/140
sugar-free since 2/1/04
low-carb since 2/17/04

Jim,
I'll join you.............aaaaaaaaaaahhhhhhhhhhhhhh, but I'll bring
my own......lol.
YUMMY!
Susie


If I COULD, if I really could, I would sit down with a gallon of
chocolate-chip cookie dough ice cream covered with peanut butter and a
large
bag of peanut M&Ms and veg out in front of the TV. And I'm gonna do that
on
the day I reach my target weight.

And then start all over again, LOL!!!!

Dairy Queen Blizzards and Pecan Brownie Mudslides
Baked Potato SLATHERED with butter and sour cream
Nachos
cheesecake
Fish 'n Chips
Gravy
PASTAAAAAAAAAAA

Regards,

Deb
260/213/135

Damsel wrote:
On Sun, 16 May 2004 16:47:13 -0400, "Anthony"
wrote:


"Warp100" wrote in message
t.cable.rogers.com...

Baked potatoes, cooked in the oven for a long time at high heat, skins
really really crisp, loaded with butter and salt.


Potatoes *are* an excellent butter delivery system. But the thought
of eating one makes me sick, I'm happy to announce!

Carol

If we're really lucky, the store will have a sale on ice cream, peanut
butter, and M&Ms that week, and I'll stock up! I have a deep freeze for the
ice cream!

Bring it ON!!!!

"Susie" wrote in message
...
Jim,
I'll join you.............aaaaaaaaaaahhhhhhhhhhhhhh, but I'll bring
my own......lol.
YUMMY!
Susie

Jim,
On sale or not it sounds great to me. )
I 'use' to buy the big 44 ounce bag of M&M's from BJ's at
Christmas time. I haven't done that in a few years though.
Susie
PS. don't ya hate top posters......lol.


If we're really lucky, the store will have a sale on ice cream, peanut
butter, and M&Ms that week, and I'll stock up! I have a deep freeze for
the
ice cream!

Bring it ON!!!!

The runes were cast, the portents thundered and then barrdbarrbarr
proclaimed:

cheesecake

Myra's Lowcarb New York-Style Cheesecake:

Crust:

1 1/4 cups finely ground almonds

OR

1 1/4 cups finely ground cashews

Sweetener equal to 1 tablespoon sugar
6 tablespoons butter, melted

Topping:

2 cups sour cream (16 oz. container)
1 teaspoon vanilla
Sweetener equal to 1 tablespoon sugar

Filling:

3 packages (8 oz. each) cream cheese, softened
Sweetener equivalent to 1 cup sugar
4 eggs
1 teaspoon vanilla

In a bowl, combine the almonds (or cashews), 1 tablespoon sweetener and
melted butter until combined. Press into bottom of a 9-inch springform
pan.
Chill in the refrigerator at least 15 minutes. In a bowl, mix the sour
cream, 1 teaspoon vanilla and 1 tablespoon sweetener until well
combined.
Cover with plastic wrap and refrigerate. In a large bowl, beat the cream
cheese and 1 cup sweetener until fluffy. Add the eggs, one at a time,
blending well after each addition. Blend in the remaining 1 teaspoon
vanilla.

Pour the cream cheese mixture into the springform pan, and bake at 350
degree for 50 minutes or until a knife inserted halfway between the edge
and
centre comes clean. With a spatula, spread the sour cream mixture over
the
top, making sure you reach to the edges of the pan. Return cake to oven
and
bake an additional 5 minutes. Remove cake from oven, allow to cool to
room
temperature (cake will settle in the pan). Slide a knife around the edge
of
the cake to loosen it, then remove the springform ring. Keep chilled in
the
refrigerator.

Makes 16 servings, about 5 grams of carbs per serving if made with
almonds,
and 7.2 grams per serving if made with cashews.



--
revek www.geocities.com/tanirevek/LowCarb.html
NFILTER/NEWSPROXY with FAQ and sample filters available he
www.geocities.com/tanirevek/usefulfiles.html
Everything starts somewhere, though many physicists disagree. But
people have always been dimly aware of the problem with the start of
things. They wonder how the snowplough driver gets to work, or how the
makers of dictionaries look up the spellings of words. {Hogfather,
1996}