OT baby & other info

(A Fic Fan) wrote in message ...
The baby is a healthy and happy boy, 6 lb 2 ounces, 21 1/4 inches, with
beautiful eyes of slate blue. He sucks his left thumb. He usually lets me sleep
for about 4 consecutive hours. He's got a fabulous pair of lungs on him, too!



So glad you and he are fine.


********************
You don't give up. You don't quit.
You do what you say. You say what you do.
You go out there. You win.
You do the best you can. *Never* give up.
~~~Rupert Boneham~~~

In article ,
"Jim Bard" wrote:

"Laureen" wrote in message
om...

Memba what I said about brusell sprouts?????? They are poor baby
cabbages that never got a chance to grow up! LOL
Laureen

Thank you for that, Laureen. I've never had brussels sprouts. I hate to be
narrow minded, but there are some things I just won't eat because of their
names.

Cumquat is another.



That's so odd! I was the same way, but only when I was a kid. I wouldn't
eat mushrooms, marshmallows, okra, or squash just because of their names.
But I always loved asparagus and brocolli, they have fun names.

--
Michelle Levin
http://www.mindspring.com/~lunachick

I have only 3 flaws. My first flaw is thinking that I only have 3 flaws.

"Jim Bard" wrote:

I've never had brussels sprouts. I hate to be
narrow minded, but there are some things I just won't eat because of their
names.

Cumquat is another.


Me, I *love* brussels sprouts, cooked soft but not mushy and just
sprinkled with salt after cooking. Yum! But then I love most green
veggies. I used to eat cumquats as a kid in Florida, but only the peel
- the insides are just too sour. Haven't had one in *many* years.

Sh0rtcircuit (Deb)

Hi Bridget

Aren't babies wonderful! Enjoy him.

--
Tara
Mum to Madison 28 March 2004 - my 29th birthday
www.dazzled.com/lowcarb - my homepage
New Zealand

"A Fic Fan" wrote in message
...
The baby is a healthy and happy boy, 6 lb 2 ounces, 21 1/4 inches, with
beautiful eyes of slate blue. He sucks his left thumb. He usually lets me
sleep
for about 4 consecutive hours. He's got a fabulous pair of lungs on him,
too!

The other thread has gotten a bit out of hand. I had forgotten. But I
haven't
forgotten you.

Rosie, I don't believe I came here because of celiac or diabetes, although
I
guess you can say I did indirectly, because I really believe celiac is why
CAD
broke for me. But anybody could find that out--goodness knows I have
posted
about it to the point of nausea.

For personal reasons that have nothing to do with my diet, I have cut back
drastically on my Internet use. Nevertheless, I will visit from time to
time.
Your concern is humbling and really touching.

So, does anybody have a good recipe for brussels sprouts?

In loving support,
Bridget M.

"A Fic Fan" wrote in message

The baby is a healthy and happy boy, 6 lb 2 ounces, 21 1/4 inches,
with beautiful eyes of slate blue. He sucks his left thumb. He
usually lets me sleep for about 4 consecutive hours. He's got a
fabulous pair of lungs on him, too!

The other thread has gotten a bit out of hand. I had forgotten. But I
haven't forgotten you.

Rosie, I don't believe I came here because of celiac or diabetes,
although I guess you can say I did indirectly, because I really
believe celiac is why CAD broke for me. But anybody could find that
out--goodness knows I have posted about it to the point of nausea.

For personal reasons that have nothing to do with my diet, I have cut
back drastically on my Internet use. Nevertheless, I will visit from
time to time. Your concern is humbling and really touching.

So, does anybody have a good recipe for brussels sprouts?

In loving support,
Bridget M.

Welcome back and congrats Bridget! I'm very happy to see that the rumors of
your death were greatly exaggerated. )
So did you weed out the culprit? lol

No brussel sprout recipes here. I just pop them in the microwave then eat
them with melted butter. Yum!!!
--
Jeri
"Change is inevitable, except from vending machines."

"Debbie Cusick" wrote in message
...

"The Queen of Cans and Jars" wrote in message
.. .
A Fic Fan wrote:

So, does anybody have a good recipe for brussels sprouts?

toss them in olive oil and roast them. they're yummy.

That's what I do with asparagus chunks, and generally throw in some
chopped
garlic and a handful of walnut pieces too. Outta this world! In fact, that
was what I had for lunch today, topped with some shredded cheese/ I'll
have
to try it with brussels sprouts as I love them too, but get tired of
having
them just steamed.

Add bacon. :-)

--
Peace,
Pen
--
Pawbreakers - The Candy for Cats!
http://www.pawbreakers.com

In my home province of Newfoundland, salted pork fat, called fatback, is
often added to cabbage when boiled. I have added a small amount of
fatback to brussels sprouts when boiling, and oh my, it's really good!

You may be able to find fatback, or salted pork fat, at a fish shop.

Regards,

Deb
260/211.5/135


sh0rtcircuit (Deb) wrote:
"Jim Bard" wrote:

I've never had brussels sprouts. I hate to be

narrow minded, but there are some things I just won't eat because of their
names.

Cumquat is another.



Me, I *love* brussels sprouts, cooked soft but not mushy and just
sprinkled with salt after cooking. Yum! But then I love most green
veggies. I used to eat cumquats as a kid in Florida, but only the peel
- the insides are just too sour. Haven't had one in *many* years.

Sh0rtcircuit (Deb)

Jeri wrote:
"A Fic Fan" wrote in message



So, does anybody have a good recipe for brussels sprouts?

In loving support,
Bridget M.


Trim them, cut in half and steam until they're tender but not mushy.
Sprinkle salt, butter and a goodly amount of parmesan cheese over them.
Cover it up again until the cheese melts and eat!

Rebecca

From: barrdbarrbarr

(Snipped) In my home province of Newfoundland, salted pork fat, called
fatback, is
often added to cabbage when boiled.

Hey, fatback is one of the 3 major food groups here in the Southern US! Most
people elsewhere only see it floating around in a can of baked beans.

I'm in Cajun country and they migrated down from Canada, Nova Scotia, etc.,
where salted pork was a way to keep meat stored for long periods of time, so I
guess they just brought that culinary skill with them. It used to be
incredibly cheap, but with the popularity of Cajun cooking, it has become
rather expensive. Same with smoked ham hocks. You used to be able to get them
at throwaway prices, but now they cost as much as steak. This rise in prices
means what used to be a poor man's meal has become gourmet fare. At least
pickled pig's feet is still not all that pricey. God forbid anything get
popular, none of us will be able to afford it.
(Old Lady grousing). Hell, have you priced canned dogfood lately? If this
keeps up us old folks won't even be able to afford that. :-)

Hen.

Hen.

Hen,

Do you also use salted codfish in Cajun cooking? What about salted
beef/pork?

Regards,

Deb
260/211/135


HerbalHen wrote:
From: barrdbarrbarr


(Snipped) In my home province of Newfoundland, salted pork fat, called

fatback, is

often added to cabbage when boiled.


Hey, fatback is one of the 3 major food groups here in the Southern US! Most
people elsewhere only see it floating around in a can of baked beans.

I'm in Cajun country and they migrated down from Canada, Nova Scotia, etc.,
where salted pork was a way to keep meat stored for long periods of time, so I
guess they just brought that culinary skill with them. It used to be
incredibly cheap, but with the popularity of Cajun cooking, it has become
rather expensive. Same with smoked ham hocks. You used to be able to get them
at throwaway prices, but now they cost as much as steak. This rise in prices
means what used to be a poor man's meal has become gourmet fare. At least
pickled pig's feet is still not all that pricey. God forbid anything get
popular, none of us will be able to afford it.
(Old Lady grousing). Hell, have you priced canned dogfood lately? If this
keeps up us old folks won't even be able to afford that. :-)

Hen.

Hen.