Just want to state my facts as I have personally experienced them since using the recipe for Lisa's fish food. My pond is in it's fifth year. I started with six 5 inch koi and two shubunkins. The only thing I fed my fish during the first four years were Cheerios, watermelon, canteloupe, zuchinni and Tetra Pond food sticks. Five of my fish did not seem to grow and their coloring was bland, however the white ogon butterfly was always a little bit larger than the other five. The orange coloring on the other fish looked like a light peach and the black coloring was gray. Last spring I purchased six more koi that were five inches long. Same as the koi I started with five years ago. This year I started making my own fish food using Lisa's (goodkarma's) recipe and I can't believe what has happened. The five year olds are larger and their coloring is very vibrant, the koi I bought last year have caught up to the older larger fish (five year olds). All of the other fish are also this size. These younger fish were only about seven inches long this spring. I would guess they are now approximately 18 inches long, or longer. Here is a picture to show you exactly what I mean. The large white fish to the left of the photo is my 5 year old white ogon butterfly, the fish in the center right behind the white ogon is also 5 years old (orange and black ginrin) and the fish on the right is the 2 year old I bought last spring (white with black down the middle of its back). If you compare them, they are all the same size (the small brat in the middle is a shubunkin). If you look closely in the top of the pic you can see some of the fry that were born in the pond this spring. They are now about 4-5 inches long. I supplement the homemade fish food with Hikari Gold which they are refusing to eat since I have been making Lisa's food. Another good thing with this food is that it is a sinking food. Koi are naturally bottom feeders. The only purpose for floating fish food is to enable you to see your fish when they come to the surface to eat. As I said the facts speak for themselves. Jenny

I've never used a recipe for meatloaf and wonder if anyone else makes it ad hoc every time. I start with 2 eggs, beaten, and crumbled end pieces of bread that I've saved in the freezer. I add some milk and a large squirt of ketchup. Then I put in adobo and dried oregano, basil, and thyme (sometimes I add other herb combos). I mix that up well and then add about 2 1/2 lbs. of 80 percent lean ground beef and diced onions and green bell pepper that I've sauteed in olive oil and cooled. I salt and pepper the meat, add some extra olive oil and mix it all together. I form it into a large loaf, cover it with tomato sauce and cook it in a baking dish at 375 for about an hour or slightly more. It has a lot of liquid it it when it comes out of the oven and is juicy and delicious. Sometimes I get a better do than other times but it's always very good.

You really need to see an Certified Diabetic Educator....you will get so much information about diabetes including dietary guidelines. I used to be a diabetic educator and I can not emphasis enough how important seeing a specialist in diabetic education is. It is the best thing you can do for yourself. I had many patients whose doctor gave them so little information or just told them to avoid sugar....they had no information of symptoms of high blood sugar, low blood sugar or the complications that may occur. Please, please, please seen a Certified Diabetic Educator. Call your local hospital or home health agency for a referral....your doctor may not think it is necessary but truly, it is!

I'm another who's never heard of Ron Douglas. I was reading in a secrets revealed book about KFC. They talked about the cookers. First you cut the chickens into 10 pieces instead of 8 to have consistent sizes. The oil starts hot and there's something like a 5# (or maybe more?) minimum batch that can be made to have it come out right. It is a combo pressure cooker and fryer, once the chicken hits the oil, it sears and then drops the temperature, then the pressure cooking and rying continues. They got a cup of the coating mix and had it analyzed. The "11 herbs and spices" in there were flour, salt, pepper and MSG. The recipes have probably changed. At least some. The gravy allegedly used to be a complicated recipe touted by Harlan as "pure ambrosia" and so good you can throw away the chicken and eat the gravy. After selling out, they went to a simpler recipe and Sanders called it "wallpaper paste". I will say, KFC got me to appreciate cole slaw. I used to really like the chicken too but it's expensive and I don't get it often. Haven't had it now for years. One of these days I'll have to get some again and see what I think.