Replies

I appreciate the responses from both of you.

I have always been of the idea there are no dumb questions, but considering I was posting on a thread about carbs, I had no qualms abut making my ignorance of the facts known.

I grew up in the city, but my parents were always big on fresh fruits and vegatables. I've been big on them for years more because I'm cheap than any other reason. I've always loved having a garden, the bigger the better and I either freeze, can or dry the excess.

We eat a pretty balanced diet of (for lack of a better phrase) a bit of just about everything, including a certain amount of processed foods. We don't eat out a lot, and I enjoy cooking from scratch. I will admit I will admit, though store bought stuff, like pasta, chips, and cookies, is mandatory in the summer - I heat up the kitchen enough without adding baking and such to it!!!!

I can't find the post right now, but I think it was you that said olive oil didn't work well for you in sauteing. My experience is just the opposite. Are you using extra-virgin? It sautes quite well if you know what you're doing. Of course, real butter does, too. I like, sometimes, to use both oil and butter in a saute. Just make sure you don't use too high a heat...

Michael

My oven went out a couple of weeks ago. My husband and I are committed to using cash and not buying on credit (living within our means=radical concept). We are saving money in order to get a nice stove. I have been making more things in the microwave-used only to defrost before. I have made ziti, macaroni and cheese, chicken divan (low carb versions) and other things. Most of the dishes were better cooked in the microwave! They were creamier tastier and the kitchen didn't heat up. Also, it was quicker than baking the stuff. You learn something every day!