Irene might try Concord grapes

October 3, 2011

Have not done this with herring, but just had to tell you one day a few years

ago, when I closely followed ER4YT-0, I was in town, hungry and had not

prepared. Stopped at a grocery and spotted plain sardines. I sat in the car,

opened them, and remembered I wasn't very fond of sardines. However I had a bag

of newly picked Concords with me, so I experimented. The tart grapes and the

strong fish were quite good together! I repeated sardines at home on another

occasion with wild Elderberries. Again quite tasty. (We don't correct the myth

that elderberries are poisonous when others tell us they are - more for us!)

Many articles suggest soaking nuts overnight before eating, so I do it. I like

's suggestion about redrying; I've never tried that, and I wouldn't be

able to soak them in salt water, so perhaps not so crunchy. I'll find out.

Going to try your latte too. In a just few weeks last spring, I polished off an

entire can of unsweetened dark cocoa by mixing it with coconut cream from the

Philippines. Really good, but WAY too many calories. Still paying for that

mistake which led to other mistakes......

Its been enjoyable reading about the groups preparation for the challenge, and

I'd like to be a part. (Especially since I devour everything Irene says.) Don't

know that I'll be a sterling example especially of the health part. Lately I've

just barely stayed out of the hospital with a cellulitis that's been going on in

my leg. And sometimes I have no energy or motivation.

Irene's 42 pounds is almost exactly what I've gained in the past 8 months. I

had my 365-days a year omelets these 2 Oct days...about 1/2 small onion, 2

sliced mushrooms, 2/3 cup garden kale, 1/4 garden tomato, garlic, tumeric, &

black pepper mixed with 3 eggs. Its huge. I save half for lunch.

Usually nibble apple slices and raw almonds for two snacks a day, because this

year I'm drying apples off our 3 trees and they are in my hands anyway. Supper

was also identical - Gerber Amish all natural chicken (45 mg salt per 3 oz)

baked with a fresh sliced tomato and garlic, onions, and oregano. Dried garlic

and onion spices sprinkled on top. and for veggie, frozen green beans with fresh

mushrooms and olive oil drizzle.

Thanks, and before you think I'm stalking Irene (which I am), I should say I'm a

70-year-old female in a wheelchair in northern WI, happy to be with you all.

Pat

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