Actually, I'm usually pretty good in the kitchen. I like finding new recipes and trying them out. Maria's the one who throws things together
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I've been doing WW for a year and a half (!!!) and have lost 40 pounds, but lately I've been on a huge plateau. For three months, actually.
Today, however, I did Core. And did it well. :) That's the plan that seems to work the best for me. I'm wheat intolerant anyway, and on Flex the temptation to stop counting is just too great.
Dontcha just hate it when you're led astray by a recipe? Most of the time I cook without recipes, so when I follow one and it's wrong, I feel utterly betrayed.
Last time that happened was Valentine's Day a year ago. A friend at work wanted a traditional red velvet cake for a potluck we were having at lunch, and I was attempting to indulge him. The recipe called for a ridiculous amount of oil - 1.5 cups, if I remember correctly - but I thought to myself, "Well, it is a really rich cake. . . maybe that's right."
When I put it in the oven, it just sat there. I baked it, and baked it, and baked it some more. Eventually I had two heavy discus type objects, vaguely red in color, but not fit for consumption by human or animal.
I had to start over at 10:00 at night, including running around to several grocery stores in search of more red food color, which was in short supply due to the Valentine's holiday.
The cake came out a lot better with just one half cup of oil.
It's a brand-new stove! I don't think it runs hot...I made meatloaf (yay!) shortly after we got it and it came out fine.
A coworker of mine suggested that it might be the difference between a gas oven (which this is) and electric, but that wouldn't account for a 30-minute difference.
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Are you doing core or flex? (Or just poking around?)
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Today, however, I did Core. And did it well. :) That's the plan that seems to work the best for me. I'm wheat intolerant anyway, and on Flex the temptation to stop counting is just too great.
Are you, too?
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I like to just soak them and eat them raw. LOL
I have an awesome recipe for chick peas if you can until I get home tonight for me to post it here.
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I made a really good one a couple weeks ago. I can't remember what else was in it, though...black beans I know. I'll have to look it up.
Yum.
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Wasabi peas-- I have been hearing lots of people talk about how good they are...how do you fix them? What exactly are they?
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I love chick peas! I do this thing with them and rice, aminos, and feta cheese.
plain but yummy!
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Dontcha just hate it when you're led astray by a recipe? Most of the time I cook without recipes, so when I follow one and it's wrong, I feel utterly betrayed.
Last time that happened was Valentine's Day a year ago. A friend at work wanted a traditional red velvet cake for a potluck we were having at lunch, and I was attempting to indulge him. The recipe called for a ridiculous amount of oil - 1.5 cups, if I remember correctly - but I thought to myself, "Well, it is a really rich cake. . . maybe that's right."
When I put it in the oven, it just sat there. I baked it, and baked it, and baked it some more. Eventually I had two heavy discus type objects, vaguely red in color, but not fit for consumption by human or animal.
I had to start over at 10:00 at night, including running around to several grocery stores in search of more red food color, which was in short supply due to the Valentine's holiday.
The cake came out a lot better with just one half cup of oil.
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I think this weekend I'll stock up on both and try both recipes. For a half hour, methinks. :)
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*wondering if LDF has gremlins in her oven*
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A coworker of mine suggested that it might be the difference between a gas oven (which this is) and electric, but that wouldn't account for a 30-minute difference.
Oh well.
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