I was hoping Annie would post the wild rice bread recipe Rusty was looking for. Then I remembered that Annie emailed me the recipe. After digging through old emails I found it! At the time Annie posted a beautiful photo and the bread looked great. Here is the recipe along with Annie's comments on the substitutions she made. Later in another post on the forum I believe she said the recipe came from Better Homes and Gardens. Oh - and Rusty - I know it seemed like it was just last year that Annie posted this recipe. Her email is from November 2010. Annie - please correct me if the source is wrong. Teresa, it's very good, savory and substantial, I think it would make an awesome grilled cheese sandwich. Here's the recipe I used. I never have wine, so I just used more chicken broth for that, and I never use bouillion or soup base because of the salt and I sure wasn't going to go buy some for a loaf of bread, so I used 1 1/4 cups of homecanned chicken broth. I made it in the bread machine on the dough cycle, added the wild rice when I got the "beep" for the add in, shaped the loaves on my half sheet pan and baked them on the pan. Wild Rice Bread 4-1/2 to 4-3/4 cups all-purpose flour 2 packages active dry yeast 1 tablespoon snipped fresh parsley or 1 teaspoon dried parsley, crushed 1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed 1 cup cooked wild rice 1 cup water 1/4 cup dry white wine or water 3 tablespoons butter or margarine 2 tablespoons sugar 1 teaspoon instant chicken bouillon granules 1/4 teaspoon salt Stir together 2 cups of the flour, the yeast, parsley, thyme, and wild rice in a large mixing bowl; set aside. Heat and stir water, wine or water, butter or margarine, sugar, bouillon, and salt in a medium saucepan just until warm (120 degrees F to 130 degrees F), butter almost melts, and bouillon dissolves. Add water mixture to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double (45 minutes to 1 hour). Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rise for 10 minutes. Shape each half of the dough into a 6-inch round loaf, tucking edges underneath. Place loaves 3 inches apart on a greased baking sheet. Cover and let rise in a warm place until nearly double (30 to 40 minutes). Using a sharp knife, cut an X in the top of each loaf. Bake in a 375 degrees F oven about 40 minutes or until bread sounds hollow when you tap the top with your fingers (if necessary, cover loosely with foil during the last 10 minutes of baking to prevent overbrowning). Remove bread from pans and cool completely on wire racks. Calories 76, Total Fat 1 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 55 mg, Carbohydrate 14 g, Fiber 1 g, Protein 2 g. Definitely a keeper recipe, this would be really good with soup in the winter too. Annie

I don't normally post here but I just had to chime in on this one. I hope no one minds. I was put on Lipitor several years ago for high cholesterol. No one bothered to tell me that when statins are combined with grapefruit, their strength is multiplied about 17 times. I woke up one morning and couldn't get up out of bed without searing pain in my lower back, running down one leg. I started doing research and found the information about the grapefruit. I stopped both the grapefruit AND the statins. I now live with pain in my lower back that they now tell me is spondylolisthesis, but that I never had before taking statins. About once a year, I have severe muscle spasms in my lower back that cause me to have to go to bed for days. Even though I hate pain medication and prednisolone, I take it then because it's the only thing that dulls the pain and stops the spasms. After the spasms are over, I am still in quite a lot of pain that decreases somewhat with time but never leaves me entirely. My doctor tells me statins do not cause the kind of pain I have. Another doctor told me that, though it's possible the statins caused the initial muscle spasm, all that would've gone away once I discontinued the drug. They continue to try to convince me to begin statins again. I am 62 now, having had this problem for the last 6 years. I am convinced this was brought on by the statins and I am angry that the medical community is in denial about it. We are nothing but guinea pigs to the drug industry and it's like the doctors are less informed about the drug side effects than we are! It reminds me of when I was in my early 40's and going into menopause. Several doctors tried to get me to go on estrogen replacement therapy -- it was the only way, they told me, to avoid osteoporosis and heart problems(which I don't have today). I'm glad I didn't stay on that very long. DH's doctor had him on Baycol for awhile. He started having back pain so the doctor took him off it and his pain went away. Not long after that, they recalled that drug. Scarey, huh? My confidence in my doctor, and any other doctor, is now totally destroyed. I won't take any medication on a regular basis. I would rather die of what's really wrong with me rather than die from the side-effects of a drug that, by the way, costs over $100 for a month's supply. The mere fact that they have to check your liver function so often while you are on statins should be a red flag. I never knew of anyone in my family that had this. It has changed my life and caused me to have to give up many things I enjoyed. My parents, by the way, lived to be 93. Thanks for letting me rant.

A lot of people do keto, but don't drop weight. They keep up the calories to stay the weight they are. Even skinny people can have elevated cholesterol. I'm learning to eat those avocado's. Someone here told me they like them with lemon juice and so far, it's the only way I can eat them. I put coconut oil and butter in my coffee almost every morning. My ketones are still low: today, 0.6 which is barely in ketosis. When I get back from holidays, I'm going to sit down with my meal plans to try to include more fatty meats. I also have to get back downstairs and use that gym I made my husband put together for me. Haven't been in there since January. On a side note though: my parents live on the bottom of a small mountain. It's like a big rocky hill. LOL I want to walk to the top of it. Mainly so when I get to the top, I can look at the US side and take pictures of Mt Baker from one side, then turn around and take pictures of the city my parents live in. Coming down will be much easier. I mentioned it to my sister last night. I was hoping she would come with me. She said, "ask dad......" LOL

My DH's dr put him on coq10 and liquid fish oil.He took him off the statins because of all the muscle problems they gave him.His came down,and he didn't have to go back on statins.He lowered his triglycerides by cutting back on sweet.Boy,talk about an addiction,he could and did many times eat a whole bag of candy and or cookies,and he could eat a whole pie in less than 2 days. Makes me angry,as he's never gained an ounce from any of it.He's 5'9" and weighs 176.Dr's can't believe what good shape he's in for his age(73) I should be so lucky!!!! Kathi