The there's the pretty-much-opposite approach to the usual pyramid: plenty of protein and fat. I know you said you're not interested in the paleo diet, but so many people tell me they feel better on it, and have much more energy. I could sure use that, but I don't think this diet would be for me, because I love carbohydrates and wouldn't be happy without them. But. My brother-in-law and sister-in-law are back east to visit, and I just heard a whole lot about how much better this works and why. She has a degree in food science and actually researches the stuff in the footnotes of all the books. I myself don't want to think that much about my food, but it is kind of impressive to listen to all the stuff she says has been studied. At dinner they were pouring cream on everything while she told me she lost 20 pounds without trying.

The Invisible One is finally reporting in. After last SundayÂs gathering, The Bug got me down, eliminating my ability to say anything the least bit witty, not that I could have matched the others at that, anyway. DH and I enjoyed everyoneÂs company immensely. It was wonderful to dine among GW celebrities Igloochic (the delightful, devoted mother of adorable Jesse -- I hope he is doing much better), Buehl (who I later realized is the Kitchen Forum FAQ compiler/poster), and cooperbailey (with whom I had several things in common). It would be fun to meet more GW folks, whenever and wherever. We are in Towson, MD, so I expect weÂll be headed south when it happens. Some have pronounced our kitchen "finished." Now, we all know that "done" is a relative term. I hastily took some pictures of our kitchen before last weekÂs dinner meeting, and the only thing really missing is a window treatment. However, I need to straighten up the counters, find the best angles, and gather all the spec details before preserving our kitchen for posterity in the Finished Kitchens Blog. That new project is definitely on my Someday List  another relative term. :-) Alice

Great mashed potatoes--- Peal and cut potatoes into good sized hunks. I like to use red potatoes for mashing because that is what my mother taught me. Bring to a simmer in an inch to three inches of salted water in a covered pot. Start on high heat and lower to a simmer as soon as the water starts to bubble. Test for doneness in about 20 minutes--a sharp kitchen knife inserted into the center of a hunk of potato meets no resistance or crunchy raw center. Drain the potatoes. Now the secret is to return the drained potatoes in their cooking pot back onto the burner and let the remaining water on the pot and chunks evaporate with the lid off the pot. Stir the potatoes briefly so all the surfaces have a chance to dry out. If cooking on a gas stove, turn the heat way down for this step. If cooking on an electric stove, you might find you can leave the heat off and let the residual heat of the electric burner do this. Be careful not to scorch the potatoes. Heat some whole (preferably) milk. Use a hand masher (if you have one) to break up the potatoes in the pot, add salt, pepper and several chunks of butter cut in small pieces so that they will melt quickly. Now take your portable electric mixer, pour 1/2 cup of warm milk into the potatoes, and beat the potatoes, starting on low speed and moving up to high speed. Add more warm milk quickly to get the proper consistency while beating (don't let them beat at a too thick consistency) and use a rubber spatula to mix the potatoes on the edge and at the bottom into the mixer blades. Serve immediately.

Makalu,what I am going to expain next will surprise you..The sp.gr. reading really has no bearing in this recipe..Well it does in a way..but you need to read the other side of the hydrometer..The Brix or Balling scale..I have 3 different hydrometers and one does not even say what the scales mean..but to clarify this..It is the scale that starts with 0::::5::::10::::15 etc... Usually after working the fruit and when I get rid of the seeds, hulls etc..I then take a reading before adding sugar melted in water..On the last bottle of strawberry it read a little above 5 on the brix/ball or 1020 on the gravity..But in most cases you may not even get a reading..pay NO attention to that reading..As what you are going to do now is make wine to your taste..If it tastes good..then use the same recipe as you did now... next time..If you want it sweeter or not as sweet use the Ball scale to do it!! You will always end up with the same sweetness as before even thought the fruit may be sweeter or sour...as my strawberrys were.. A local food store that I have a friend working there will call me if he has a batch of anything he is going to trash can..The strawberrys were quart size containers..And maybe 2 or three in each had started mold..I threw them away any washed the rest of them and had almost 4 gallons left to make the batch of wine..THEY were so sour my wife had to sprinkle salt on them to taste a few..Came from Calif. I think.LOL certainly was not the local berrys I pick from the sandhills in North Carolina.. Ok back to the recipe..(sorry about the rambling).I have taught this class at wine classes so much that I feel I must take up the whole hour talking because the recipe only takes a few minutes..LOL What you are trying to do now is melt sugar in a pot with the smallest amount of water as possible. I use a 6 qt pot..and add 2 qts. water and stir and stir and stir until I get a 5lb bag of sugar dissolved..You CAN use more water if you have more space to fill the 5 gal carboy..But remember your are trying to fill the carboy without wasting any fruit juice! After experience you will be able to tell just how much you need to add.. Pour the sugar water into the juice in your primary..take a hydrometer reading and see what your reading is..Example.. my strawberry told me after the first reading of 5 on the ball scale I would not need much sugar as some wines..After I mixed the first pot of water (with 5 lbs sugar)..I had a reading of 13..And was just a little under 4 gallons in the primary..Make sure you rinse the hyrdometer after each time to get a true reading.. From experience.. I like to come up with final reading of 18 1/2 to 20 1/2 before putting in carboy...HOW do you like your sweet wine.Sweet..Simi sweet?? Mix another 5 lb sugar and water..as done before..Add a little...take a reading...My sugession for beginners is to start with a carboy of a reading of 20..If you want it sweeter add sugar with the chemical to do it later..If it is too sweet for your taste.. make it less next time..Or use more sugar next time for sweeter..BUT use the Brix/Ball scale .. Remember using sugar water and the ball scale keep adding more sugar water or just plain water to adjust the scale to reach a 20 on the hydrometer..to have exactly five gallons for your bottle.. I hope I have explained this enought..for you to try the recipe..BUT NOW IS THE most important part to the recipe, before putting into carboy.. ADD another pack of yeast.. Yes I said ANOTHER PACK OF YEAST... I take the carboy and swirl it around for the first few days to rinse the residue that builds up at the top of ring..No reason really, except it make cleaning the bottle more easily and looks a lot better while working..You should know the rest..It usually take 2 months before it dies down from working..You can sample a little by using a meat baser?? I think it is called..the little thing with the lille rubber squeezer on top..but you will get a yeast taste until the wine is ready. The first time we did this method,we made it on a 22 ball..My friend makes his on that scale today.I found out it was just to sweet for my taste..I had one guy that bottled one at a 30..And he said it was un-drinkable..but his wife loved it.LOl It is all about your palate.. But on thing for sure you will FILL the alchol..You will not believe the war stories I have with this wine... Please ask questions...and let me know how yours turned out ....If you like sweet wine...Then this recipe is for you...Jerry