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Here we are ladies-a brand new year, brand new decade and my guess is many of us are trying to start out with some old goals. Right?

Mine:  Keep up the good work on my power walking (even if it turns into a hobble at times), continue eating right and making it taste good, try at least one new item a month (more if possible) and to really work hard at keeping off those prednisone pounds that will certainly come and go with the weather and amount the rheumy decides I might need.

What are yours?  Being a new year, what I would like to do is start "what's cooking?" with more of what you would like to know about food-wise.  Do you want more vegetarian/vegan recipes?  Do you want to talk about new ways of preparing old favorites so that they are more figure friendly or to use a different product in their making?  Example:  How do you use spelt pasta in a salad instead of the regular semolina?  Or how do we swamp different flours in recipes?

Are your goals to try new ways to serve fish, chicken or pork?  

We've talked about so many things over the last year and change that I know want to have YOU give me some fresh ideas about what's important to you!

Don't disappoint me now-don't think someone else will have your idea!  That includes sharing your favorite recipes or cuisines!

This is already Monday afternoon-I want to hear from some of you so I may include your wants/needs/ideas in Friday's column!  Plus, I really want some ideas for the coming weeks ahead.

I've shared my goals with you-seems only fair that you do the same with me!

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Member Comments

    • 0 votes vote up vote up

      Cynthia Schmidt wrote Jan 4, 2010
    • I like the idea of using different flours and some substitute ingredients, Carine. Such as using applesauce in baked goods for moisture and a reduction of oil. And I’ve heard that pureed prunes can substitute sugar but not sure exactly how to use them.

      I also think that a lot of us would like to have some figure friendly ideas. I know I would.

      Happy New Year and all the best to you with this column in 2010.



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    • 0 votes vote up vote up

      Carine Nadel wrote Jan 4, 2010
    • great start ladies!  thank you.  I’ll start on Friday’s column and include some insight on using different flours.



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    • 0 votes vote up vote up

      Esther Bloom wrote Jan 4, 2010
    • Carine, I am going to start following family traditions. We make homemade flour tortillas, tamales and caldo. Mom and Dad aren’t here anymore so we need to carry these traditions on. I will pass them to my children and grandchildren and pray they will continue them.



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    • 0 votes vote up vote up

      Carine Nadel wrote Jan 4, 2010
    • oh Esther, homemade tortillas and tamales.  How much Yummier could that be????

      would you share the recipe on the tamales.  I know they‘re very labor intensive, but oh so worth it?  Do you make the carnitas from scratch?  fruit?  chicken, beef?  

      would love to share those recipes.  Good for you on keeping up family traditions too.

      I do the same with noodle and rice kugel, potato latkas, homemade applesauce.  of course w/ me, I’ve re-written them to be less fatty and more nutritious while being just as comforting.



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    • 0 votes vote up vote up

      Yana Berlin wrote Jan 5, 2010
    • I really want to learn how to make Asian Fusion  

      I’m kind of tired of food....never the less, I’m constantly hungry. estatic

      Anyone has any suggestions on how to learn how to make fusion dishes, please let me know.

      Thanks.



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    • 0 votes vote up vote up

      Cynthia Schmidt wrote Jan 5, 2010
    • Yana, Asian Fusion is a staple in Hawaii and I make it a lot. I’ll come up with some ideas and share them with you.



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    • 0 votes vote up vote up

      Carine Nadel wrote Jan 6, 2010
    • my favorite fusion is to mix either Mexican with Asian or Italian!  Mexican/tex-mex vegan lasagna, yummo



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