Off topic/On topic.....Just a note... and some love...

Well my wonderful forum friends, I've tried my best to give many of you some ideas what you can do when someone says that "they can't stand the same old boring foods" or "I'm in a stall, how can I get outta this?"

I hope you can spur them to come to the recipe forums.  I've got about 800 or so other recipes in my book of goodies...but I'm starting to ramp up for my "on-season" and I'm getting busier and won't have a ton of time.

I've written about 20 new recipes for a number of people in the forum this week and still trying to "fix" several of my own recipes before I think they are just right.

the secret to my cooking is try to cut down the ingredient list as much as possible without sacrificng too much flavor.  If it doesn't taste right, then add something that can help or eliminate the flavor that you don't like by subtracting that ingredient, but don't play "safe" all the time...try new things...  A few odd things about myself & food...

I didn't know what sun dried tomatoes, broccoli, squash, zucchini, or any other type of lettuce than iceberg, tasted like before 4 years ago.  Yep it's true... and now, after surgery, my tastes have changed again, and now I basically "taste" the wonderful foods that I make for guests (that are NOT low carb, but very gourmet), but other than that, i basically live off the hot flax cereal I mentioned in this post-----> http://www.obesityhelp.com/forums/recipe/a,messageboard/acti on,replies/board_id,5385/cat_id,4985/topic_id,3712267/

I actually had a French Master Chef that works in San Francisco open my eyes to the wild tastes of foods when he said " you must try somethings new for me today"... I said "ok, but if I don't like it then what?" , He says to me, "if you don't like it, then you don't pay for any of your meal"...it was simple...i said "DEAL"... he brought me icecream with a sweet balsmaic vinegar on it...and tha opened the door to my first French cooking class.... (not to mention, I wanted to impress the ladies...HAHA!) Needless to say, I gladly paid for my meal that evening.  Creativity and freshness meant something new....so I apply it to everyday foods that I love.....meats, soups, desserts, sauces....  all can be made low carb, it's just how to adjust them to be able to be healthy....difficult until you experiment.

So in a way, it's sad, however, I'm a simple guy and as much as I love food, I don't seem to have an appetite....soooo  I can't do anything but give you gals love for the kind things you, and your spouses, say about the recipes that I give...  (I do taste all of them, I just don't eat them...lol).

I'm VERY fortunate to have had the members of the Oklahoma forums and you guys and gals to have been my support network.  Giving away some wonderful recipes were my way of saying "THANKS"....I read every word someone writes about one of my posts and I've been lucky that I haven't heard any gripes!

So there ya go.....not so many posts of upcoming recipes, but the ones that I will continue to post will always be delicious, tested on "regular joes" for their stamp of approval, and were made with love and care just for the "army of little bellied people".

Thomas

Well, I really want to say thankyou for your wonderful recipes and ideas.  I thought I was destined to a life of tuna and cottage cheese, but between you and eggface, I am back to doing what I love and that is cooking for my loved ones and guests.
And I hear you about the eating part.  Sometimes I'm sad that I can only eat 2-3 bites, but that's ok too.  I figure if I can only eat a miniature portion of food, it may as well be the best right? And truly, when I see my grown sons and grandkids enjoy what I have made, that's even better than eating it myself.
So here's some love right back at you, T!
Hugs bren

Wow Cowboy! You are sure busy! I don't know how you do all this:  Help with hurricane rescue efforts, create recipes, cook all these foods AND still have time to give tours around the Island for friends, all at the same time!  It took me, after 45 years of cooking experience, over a week to get my winning beefy cheesecake recipe worked to perfection. You work fast!!  You are amazing and so talented!!! All you do is just unbelievable!!!  Where in the world did you collect 800 recipes???  I am writing our family cookbook and it's like pulling teeth to get them to send in recipes! Oh well, it is fun!  
 I can't help but ask, and i'm sure others are asking the same thing.........What do you do with all this food that you cook?  Especially if all you are eating is the FlaxZ. I do hope you are eating more than just that....Take care Cowboy and stay in touch on the OK board! Everyone is missing your posts.
Thanks for the recipes.
Sherry
 

Oh, I forgot to add, about the hot flax cereal.  For Canadians out there, you can order this as well as all the sugar free syrups and other low carb goodies at www.thelowcarbgrocery.com.
Bren

T ~

I just found your recipes a couple weeks ago, and I'm slowly working my way through all of the great choices.  I really appreciate what you have done; thank you!

Also, just being so newly post-op, have faith that your tastes will continue to evolve and your appetite WILL return.  How much you can consume and what types of foods will (hopefully) forever be altered, but you will again enjoy a wide variety of food someday soon.

All the best,
Kimberley

T,

As you have probably figured out I am a southern gal so I will just say "Thanks Sugar!  I really enjoy your recipes so keep in touch and don't work too very hard!!  Sending love and thoughts your way!"

Vera

 cowboy,
Your culinary creations sound amazing and give me hope that I will be able to enjoy some foods that I never thought that I could again.  Thank you for all your fabulous ideas that you post.

Hey thanks for all the yummy recipes! I've copied your work and look forward to making each one of them. Post when you can. OH by the way I LOVE the flax!!!
I do have one question, Do you know of a good website that a person can type in their own recipe and it calculates the nutrition content?

Lorri, what I do is I enter the whole recipe in Daily Plate under Create a meal.  Then it becomes easy to take that info and divide bynumber of servings.

Hey Cowboy....Looks like another storm is headed your way....Stay safe! Good luck with the
releif efforts too...What a season this has been!