finally hit me!

Sheila -

I had been having a hard time with chicken too ...but I love it. Then, I remembered that I used to use buttermilk when I was making fried chicken to ensure a wonderfully moist, tender chicken. So, today I decided to marinate chicken tenderloins in buttermilk for about 3 hours. Once they had marinated, I used my meat mallot to "pound" it out to about 1/4 inch thickness between two sheets of plastic wrap.  Then, I seasoned 'em and put 'em in the skillet sprayed w/Pam. They were unbelievably tender. I could hardly chew each bite 20 times, because they almost melted. That said, they didn't have a weird texture. My husband thought they were fabulous too.

If you like chicken, you might give it a try.

Barb

Shelia -  Oh, I LOVE YOU for letting me know that! Who would have thought? I envisioned never tasting steak again. There's hope! Thank You!                                        ..

Well, this certainly is good news!!!  I love my steak!  Matter of fact, that's whats thawing for tomorrow night's "last steak supper" meal.  Sheila, what's the final answer on this biotin, and how many mg's?  I haven't started it yet.......... Nancy

I guess I was lucky.  From the time I open my eyes to a commercial of food, I didn't want it.  It looked gross.  My first morning walk past the nurses lounge include the smell of coffe and yes 4 boxes of crispy cream doughnuts.  SOme might think that was cruel that it could be seen and smell but hey they have to eat and not everyone up there had RNY surgery.  It didn't bother me.  My lunch walk included almost running into the Domino's man coming around the corner at the same time with alot of Pizza.  It smell wonderful but oddly again the smell was enough and I didn't want it.  Now every now and than I think I want something and I try it if its on my list and chances are I don't want it now more. Chicken, home grilled, Bojangles, I try it and I don't want it.  My favorit hot wings are history.  Sometimes steak is ok but I also have to have steak sauce.  I love my meat rare/warm.  Though I did have trouble with London Broil.  I loved scallops but they are to rich now.  My favorite now is Cherries and lots of them!