[crazywoman]

Hello in here!!Hello in here!Hello in here!Hello in here! Do I hear an echo in here. Sure is lonesome! But guess I'm as bad as the next person. I've not posted anything new in a while either. AND I know that we've been having some Major server issues!
Just wanted to drop in and say hi. Hope everyone is doing well. (I know some are having health issues right now, and praying they and/or their family get better soon.)
I've finally broke the LONG plateau that I was on, and starting to see some pounds come back off again. Very slowly, but they are dropping again. Unfortunately due to different circumstances I had gained some of my weight back from my original loss. But I'm seeing the scales slowly dropping back down again! YAY!

I know the site has been a pain to get into lately. But both Yahoo server & George have been working on it constantly! Hopefully it will all be resolved soon!

Have a great day & great weekend everyone!!! Blessings!!!
_________________
Billie
4'8" Started LC WOL Aug 2003

BBcode

My mind not only wanders, sometimes it leaves completely.

[3_little_words]

Hi there! CONGRATS! on moving back down the scale!! That's TERRIFIC news as I was hoping to see just THAT going on around here!

I am new to the forum and slowly figuring out how to use it. The search system seems to take me the longest... but I'm hoping you can help with what I couldn't find an answer to: Pistachio nuts, roasted, no salt. Are these allowed? Is kale something I should be limiting? Are we supposed to start with a bare 20 grams of carbs daily? I can eat that in kale alone in no time, so I'm wondering how to make this Do-ABLE. Is caffeine something to worry about or not? I love my regular coffee and use it with heavy cream and a sweetener ( this AM it was Splenda bulk type)..but also, I'm wondering if you know anything about Whey Low D sweetener.. their diabetic type sweetener and whether it's ok, as it is natural. Thanks if you have answers to share.

Do you know when the chat room will be up and running?
AT the bottom here, where posting is almost complete...what do the options mean about disabling HTML, BBBode,Smilies? Sorry to have so many ?'s at once.

Sandi
PS
Kale tip: 'm loving the fresh kale with a little smoked ham a sprinkle of onion powder and a drizzle of sf syrup... the latter added right at the end of cooking time ( lid on). WOW! It's got the YUM factor for sure!

[rotnkat]

Hi there Billie.

I'm still here and I'm so happy that the site is working now.....mostly!!!!!
_________________
Anita

[crazywoman]

Welcome to the site, and our Stella Style family Sandi!!!


I'm sure you will like it here. Lots of good tips, info, recipes, and support.

Be sure to check out the recipe section. Wonderin' about something, check out the search.
It's under Forum on the bar above. Also check out the help from the toolbar, and there is a Help forum also. You'll find a lot of answers there. Because of spam & bad posts being able attack this section, it has been closed to new posts, but it is still there to browse, glean answers from. (No spam there now.) Most problems have been addressed there. There is a sticky of FAQs in the General forum. It has links to lots of as the name says Most Frequently Asked Questions about Stella Style WOL!!!. For that matter be sure to check out all the stickies when you have a question. Good chance it may have been answered in the FAQ's or other stickies.

Check out the home page:
Getting Started
Grocery Shopping
Recipes
Success Stories

Lots of good info there.

OK the questions you asked about Pistachios is kinda a hard one. They are fairly high in carbs, and I would recommend that you wait till later to add them back in if you are just starting out. Also, are you on a specific low carb plan other than Stella Style? Stella Style is eating low carb, but eating Good Carbs, and staying away from Bad Carbs. It is finding what works for you! There are no rules like in regimented diet plans. (other than as I said eat Good carbs, stay away for bad carbs.) I'm not going to tell you you can't have Pistachios, but if you do have them, I would try to limit them. And notice if they cause a weight stall or gain. Kale is on the Good Carbs list. It is a fairly low carb food, and has a lot of nutrients. Everything should be eaten in moderation!
You asked about limiting your carbs to 20 a day. Again, that depends on what low carb plan you are on. Some people do try to start out by limiting their carbs to 20 per day, then increase them (with GOOD carbs) later. Some do not. It's not a question I can answer for you I'm afraid.
How are you eating that Kale? That sounds like a LOT of Kale to me to get 20 carbs from just Kale!
As for coffee. Again that is a personal thing. Some do give it up, and lose better. Some of us did/do not. I did not give up my coffee or tea.
There are (or have been) some here who do use and swear by Whey Low. Some use the regular Whey Low, some use the Whey Low D. While I do have it, and have used it, I don't use it on a regular basis. I personally cannot say if it is a good or bad option. Sorry. I just don't know. But I do know a few here that Whey Low is all they use. That's all I can tell you about it.
Sorry I couldn't be more help. Maybe others can.

***********
Rotnkat/Anita! Yes it sure is good ta see ya, and to be able to post again!!
_________________
Billie
4'8" Started LC WOL Aug 2003

BBcode

My mind not only wanders, sometimes it leaves completely.

[3_little_words]

Thank you for your response, crazywoman! It's also nice of you to tack those reminders up for me ( what to check out on the forum). With my confusion as to how to post ( Log in here/ log out there) I've had time to ck those over the past week..all except the success stories.

How does one add animations?
I DO love the warm welcome sign you posted.....a warm fuzzy I appreciate! !

As to what plan I am on.... Somersizing. I thought Stella Style was a set PLAN . So... it's a general low carb style with recipes that fit and tips to find personal success? My bks en route from Amazon won't guide me in what to do, but will offer suggestions and options? Ok...this is where we have the SAME things going on from what I gathered in George's videos and reading on this forum:

> Shop outer isles for fresh
> read all labels for hidden sugars
> make what you don't find legal "out there" to insure SF
> eat GOOD carbs only
> Avoid all white flour, white rice, white pasta, and these...corn, banana, dried fruit
> No weighing or measuring foods
> Use of favorite sweeteners ( sugar subs)


Somersizing: Follow 7 rules ( tweak as needed with hormones, age, medical conditions,etc)
> Eat full fat dairy only with pro-fat meals and fat free dairy with any Good Carb meal
> Grains allowed~~ and counted as GOOD carbs ( brown rice, wh wheat, whole grains in general, legumes)
> Use Wonder Cocoa to avoid insulin spikes
> Eat fruit alone and on an empty stomach...mainly using berries to avoid insulin spikes
> Eat Ezekiel breads ( orange labels) or make your own pro powder bread subs
> Eat until comfortably full and choose variety
> good vegies with every meal
> plan and prepare ahead
> *Over 40's usually find adding a very sm amt of GOOD CARB to the pro/fat meal ( light on fats on these occasions), helps break a stall and continue wt loss
> ** Recent changes added with Suzanne Somer's last bk, which is NO LONGER about Somersizing ( adding to confusion), include use of the nuts, caffeine, avocado, sweet pots, as well as cutting chemicals in all areas of life, going organic when possible with foods,increasing supplements, drinking her drink,and testing for hormone problems/ imbalance, so the bio-identical kind may be implemented ( most somersizers stick with the old school method with their tweaks as needed )
> Most Somersizers avoid Splenda and Aspartame
> no soy products

Differences In Stella Style and Somersizing seem to be:
> SSers food combine, so that any GOOD CARB meal is separated from any pro/fat meal by 3 hrs to complete the digestion time needed and avoid indigestion and insulin spikes/ wt gain
* Nuts, avocado, sw pots, and pumpkin allowed on Stella
no time limits set
> use some reduced fat dairy options ( depending on whether chems are added?)
> carbs counting with Stella Style?
> Avoid breads completely? unless near goal?
>use of Aspartame products ( ie Jello, Crystal Light, diet drinks....)
> use of EARTH Balance... a marg made from olive oil?
> Use of Splenda as main sweetener...or choice
> soy products ok....Unsweetened SILK used in place of heavy cream
> Eat all allowed in moderation

so there is much MORE in common than not with Somersizing and Stella Style

I try to listen to my body as to WHEN it needs a wh grain meal, some others eat a grain carb meal daily.

Kale: my package said 20 gm carbs for 2 cups! I think there were 2 or 3 gm fiber in that count. I was using about 4 cups that wilted down to much less than half that...so I'm confused in what to count.
I prepared it in a non stick, with a drop of evoo, red bell, smoked deli ham, a little onion pow, and a drizzle of sf pancake syrup.

What plan are you following, crazywoman??

How do Stella ppl gauge their good carb use and what is moderation with things such as kale? Is that a free food?
In Stella, I've heard limes and lemons can be used in cooking in moderation. In Somersizing, these are free. Why the limits? ONIONS may be my BIGGEST error, bc I have ALWAYS eaten these freely...but see they are to be used in moderation with Stella Style. Sweet bells are free here? They are with Somersizing. Maybe my approach is all wrong...do I use the glycemic index to draw a line on which foods to eat freely ? A certain number to watch for?

George says he eats as much as he wants of what he makes, so there again... I'm not sure what to do.

Thank you for any comments on any of this, crazywoman, and any others. sandi

[crazywoman]

Sandi, you are welcome for the "welcome", and the tips & hints.

I will try to answer you questions, but forgive me if I either forget/miss something, or just plain don't know the answer.

Animations: to the side of your post box, you will see some little emoticons, (this part you may already know). If you see one you like (and there are a few more if you click View more Emoticons) you put you cursor where you want it, and then click the icon. (Sometimes it puts is somewhere els, in this case highlight it with your cursor, and drag it where you want it.) Those are the easy ones. For others I have different ones that I've found around the internet and saved to my computer (or sometimes directly to Photobucket using a neat add on for Firefox). From my computer I upload them to Photobucket. There are other sites which work as well, but Photobucket is the one I'm familiar with, so will use it as an example. I have an explanation already posted on using that. Check here" http://stellastyle.com/community2/forum/viewtopic.php?t=9395. Photobucket has made some changes (haven't nearly all sites), so some of the steps for there aren't quite the same, (they don't give our the step for the size anymore.) so on th the next question:
Somersizing,,,, There are or have been a few people on here who do use the Somersizing plan. Foxye (wiredfoxterror) is a moderator here, tho she had a bad burn on her hand(s) awhile back, and isn't on the computer much anymore. But she has quite a few recipes here which are Somersize compatible. The thread at the top of this forum "Announcement: Low Carb Cookbook Collection" are her recipes. (she also has others scattered throughout the recipe sections. Just under that thread, she has a Somersizers' Corner.
I really know very little about Somersizing, so can't address many questions about comparing it to SS. Maybe someone else can.
On your differecnces list, I wasn't alway sure which you meant was Somersizng, & which was Stella Style. George (& Stella Style) uses both butter & Earth Balance (or similar), I have no idea about Sommersizing. Some Stella Stylers still do count carbs, some do not. But in Stella Style you should be aware of Good Carbs & Bad carbs, and stick with Good carbs, Again, some count, and keep it to a certain limit, some do not.
Splenda is the prefered sweetener of Choice of Geroge & Rachel (& family), but it is not a rule. You choose your sweetener of choice. Some people rarely if ever use Splenda. (I'm not Stella Style per se, but I rarely ever use Splenda Granular personally. On occasion I use liquid sucralose or pure sucralose, or some hoarded Splenda Quick Packs.) Cream can be used, as can products like Silk soy, or almond milk, or coconut milk.
When I said eat in moderation, I just meant you can eat too much of ANYTHING!!! Even FREE FOODS!!!! I cannot tell you tho how much Kale you can or should eat. It is a GOOD carb food, so reasonably, you should be able to eat lots of it. I'm not sure if by "package" of Kale, you had frozen or it was in a bag or box, and gave nutritional info. But most of what I found on the USDA said Kale was a lot less carbs than that for 2 cups. So I'm confused as well.
You do not have to DO Stella Style to be on this site. There are people here who do several different types of low carb. As for Somersizing & Stella Style, there are several here who say they blend quite well. Again, I know very little about Somersizing so can't compare or say who to combine them.
The limits on limes & lemons are because they are good nutritious fruits, and fairly low in carbs, they are still fairly carby. Somersizing like you said, is about food combining. Stella Style (and most other plans I know of are not. So on other plans you do need to what what carbs you eat. That's the best I can tell you. I think watching the glycemic index of foods is very good to watch for. (tho I have never completely understood that.
You asked what plan I use. I do not use any particular plan. I use "my" style. I mainly just eat low carb. I try to always eat from the Good Carb list (tho some things I ear are low carb, but not necessarily on the list. Guess I'm probably closer to Atkins than anything, but don't do Atkins. Again, best I can tell ya. I've been doing this for about 8 years, and now just kinda know pretty much what I can & can't eat. I do have to keep my intake very low carb tho. But that's me & my metabolism. Old age, hypothyroidism, not enough activity, all work against me.

Hope that helps some. And hope someone else will chime in with anything that might be more helpful, or if they disagree with anything I said.
_________________
Billie
4'8" Started LC WOL Aug 2003

BBcode

My mind not only wanders, sometimes it leaves completely.

[3_little_words]

Hi crazywoman! Thank you for your reply and it definitely cleared some thing up. I'd played with the emoticons a bit just yesterday. hadn't noticed the VIEW MORE so that was helpful too! When adding one, I just keep the cursor where I want one to appear in the text, and go over and click the icon of choice and it shows up as the pre-code in that spot in the text, but once posted, the chosen icon pic appears as desired in the final draft. Easy peasy.

Animations some use by their signature, I'll need to trial and error probably.... with photo bucket , which is new to me. Pictures I had tried to download from my own file, turned out to be too large a file each time, so I still have none...maybe soon.

In my last post in comparing Somersizing to Stella STyle...all that list was STELLA and the Somersizing things were in the list just above that list. I saw the Earth Balance last night in Krogers but the date was just ready to expire so I passed on it. Somersizing always ruled out anything but real butter, but that was BEFORE Earth Balance. The reasoning was always that margarines added chemicals where fats were removed. I don't know that to be the case with Earth Balance. It sounds like a good option if cutting calories though.

My 2 STella bks arrived yesterday. YAY!! and they are fun to look through.One is Eating Stella Style, so I am reading through the first chapter to get a foothold and then the next one Is George Stella's Livin' Low Carb. Both are beautifully done and I'm diggin' the fact that the font is large enough without frustration, nicely organized, beautiful pics and the recipes I've checked into so far look "liveable" as the title implies. It's got to be all about LIVING and not suffering some foreign food plan . Somersizing is very much in line with Stella Style, which makes me ask that Chicken or the egg question.... when exactly did Suzanne begin her WOE development compared to George as he merged from Atkins into a Food STyle the family could LIVE with/ Obviously low carb came along with ATKINS long before Somersizing..and Suzanne explained in an early bk that she's visited France and future family ties there to discover eating cherries from their trees following a meal, she was warned that discomfort and distress would soon follow.... the bloating, due to combining fruit with a pro/fat meal. Carb (bread) was also offered in that meal, but she'd noticed none of the hosts partaking of the bread...meats and cheeses and veggies only. SO that is what got her started.... looking into what foods digested well in combination and which didn't ( something about different enzymes needed for different food groups and also varied digestion times required for meats compared to good carbs and grains.... hence the timing rules between dif food groups when eating Somersized. She had definitely experienced that awful bloating discomfort that night after the warning/ and she's already consumed several cherries fresh from the trees! This one change in my meals did stop ALL indigestion when I began combining and that was stunning to someone who'd been buying TUMS and suffering bloating after me als for a lifetime! Now that I am in the age group where metab slows and tweaks are needed to Somersizing to continue losing, I add a very small amt of whole grain ( 2 Tbs brown rice OR 2 Tbs of legumes OR a half to a whole slice of Wh wheat bread to a pro/fat meal which is lower in fats than a USUAL pro/fat meal. Somehow that kicks up the metabolism a bit.

What I appreciate is that George is STILL with the WOL he began and has applied changes as his info/ knowledge/ experience increased over the yrs, and that added new options to choose from. Suzanne has pretty much abandoned her Somersizing WOL, and she's not even claiming SSing anymore..barely makes reference to it other than something she USED to do. She may still practice some of the timing rules, but she's added the healthier carbs and carb/fat combos such as nuts, avocado, and sweet pots.... as well as her supplement regime and a drink she now promotes. You can best sum up what she does now as Chemical free and natural since her cancer issues surfaced.

I eat so few grain carbs, I can't say I am truly Somersizing now. I may get back to trying 2 or 3 carb meals per week or limit them to a snack or addition to lower fat pro/fat meal. Whatever it takes to keep the scales moving down.

Sorry I didn't specify about the kale packaging... it was torn fresh kale. Not only that, but I'm kicking myself for not reading more closely! The carb count I'd said was 20 gm for 2 cups, was with a recipe which added other carb ingredients to the kale. On the other panel, it showed the fresh kale as 8 gms for 2 cups fresh, ( which still seems high to me, but maybe not).

I may truly be eating more ATKINS style than Somersizing, because I don't eat carby grains often enough to have to time between changing meals. I just eat pro/fats/vegies when hungry and then sometimes add the small portion of the grains to a rare lower cal pro/fat meal or just as a snack before bed. So who KNOWS what WOL I'm on???? ( LOL Could THIS be why Geo and Rachel settled on calling what they do "STELLA STYLE", as it was a little of this and a little of that?) Thinking in terms of LOW CARB, I suppose, is the trick..and not just following a * legal* list of foods. That would open the door to more creative cooking, more options in a pinch from bars or things on a grocery shelf when you get caught with NO meal plan and you're stranded "out there" somewhere needing a meal. ( Mental note: ALWAYS choose the lower carb options when thes times crop up.

I've already learned from one of the bks, to draw the comparison between FAT BURNER and CALORIE BURNER. For the most part, I am in FAT BURNER mode. At times, I switch to CALORIE BURNER mode.

I think black soy beans are THE ONLY soy product Somersizers have successfully tried and unofficially added, but they are hard to find here in my area. I may need to order online. I'd like to get the organic ones and then those yummy baked beans will be a possibility and black bean hummus, soup additions, etc.

Guess who needs to get in gear and make ketchup and BBQ sauce this wee? I ran out long a go and have put it off long enough . Enchilada sauce is another and maybe even a Terryaki sauce.

I'd seen foxeye's post /Somersizing Corner and that was fun to read.. and I am so sorry to hear she burned her hand! How did that happen? I'd seen her name here and then while I was away from the Somersizing forum, she posted about pizelles and some other things for a while. I've sent her a PM recently from there but haven't heard back. I'd also first heard of her when I was searching the net a few yrs ago for SSed recipes and found her wonderful site chock full of recipes, but locked by that time to contacting her, because it was yrs old. It was fun to see her surface lately.. She sounds fun! Living in SO CA with that wonderful weather must be a plus for her biking too. ( FOYEYE... We hope your hand is healing well ..and hope you'll return soon... unless you and your squeeze are tooling around in an RV someplace!) Have fun, if THAT's what you're up to!

Thank you again, far all your time and patience in answering my questions, crazywoman. I'm sitting here with 2 Stella windows open by 2 dif services.. so THAT was a BIG help! you ROCK!! HUGZ sandi

[crazywoman]

Sandi! Glad I could help some.

Photobucket used to have an option as you were uploading pics to choose a size to same them as. I no longer see that option. It MAY be possible in their edit section, but I'm not sure. But there is a neat little program available for free download (safe) online, that allows you to quickly & easily resize pictures. It is called Pixresizer. (There are others out there as well. I've used this one. I have another one I just found recently, but this one is simpler.) You can get Pixresizer here: http://bluefive.pair.com/pixresizer.htm
As I said about the emoticons, once in a while they do not post where you wanted them to (usually drops to the last line or below it). You can just highlight it & drag it to where you want it.
And I see looking again, that you were talking about pictures from you computer to here. So this little program should work well for that.

I personally mostly use butter, but occasionally use Earth Balance. Or I make up some of Jenifer Eloff's Healthy butter which is a blend of butter & healthy oils beaten together. I even use that sometimes to make George's scampi butter (which I try to keep made up in the fridge. I even use it on steaks!). Butter or Earth Balance type spreads, the choice is yours. Like you said, you should be careful about using most margarines. Most have hydrogenated oils, which are NOT good.

Yes, George is still with this WOL because he found it works for him. And yes, that is why the called it Stella Style, because they found a WOE that works for them! He encourages people to find what works for them.

From what I've found, the 8gs (net) is about right for 2 cups raw chopped kale. I'm like you, this seems a little high. But they are Very Good carbs! Lots of nutrition. I had never eaten Kale until about a year or 2 ago. Then I tried to grow my own. (all I've eaten.) It did not do well in our garden. But then, nothing has done well in it the last couple of years. I mainly used it to dehydrate into "chips". Actually don't think I ever tried to fix and eat it any other way. It should actually grow well here if my garden was fertilized, and was watered well. Those types of veggies do well in this climate (tho a short growing season).

I was never able to find black soy beans here either. But a couple of years ago a new (to us) health food store opened up, and they carry them. But now I'm reluctant to use them due to my thyroid condition. I've been told I should avoid soy other than fermented. If you do have to order them to get them, Netrition.com is a good company to order from. They carry quite a few low carb products. They carry Eden Brand (black soy beans) which is/are organic.

I don't know how Foxye burned her hand (hands?). She didn't say. Just when she was finally able to post at all, came in and told us that is why she hadn't posted in a long time. I wrote her awhile back, and she didn't see the email for a while. When she did, she wrote back & said it is still very hard for her to be on the internet for very long. She has dropped in a few times to say hi, but is not on often.

You know, I hadn't even thought about trying the 2 open browsers till I was replying to your post in the help section. And it dawned on me it might just work. Tried it & it did. I do seem to have a hard time staying logged in over on the home page in my IE. But it is still much easier than logging in & out back & forth. (Maybe someday that will get fixed!)

Oh, and you asked about the options down below the posting box. I have set mine (personally) with the first 3 unchecked & have the Attach signature box checked. And the Notify me when a reply is posted checked. Tho the notifications do not seem to be working right now for some reason. I really can't explain them. Don't understand it well enough myself. If you don't work with HTML it might not matter. Seems like there is something some of us do that the BBCode needs to be unchecked too, ,,,, Maybe it's the tickers etc. Yeah, I think that is the main thing. If that is checked the tickers won't work in the signature area. Maybe other things as well.
_________________
Billie
4'8" Started LC WOL Aug 2003

BBcode

My mind not only wanders, sometimes it leaves completely.

[3_little_words]

Billie ~~ Again...you're quick with the helps! Photobucket .. will try sometime soon to play with that to see what works for me. I don't think having a pic is that big a deal and actually, the pic I'd chosen was of our aquarium! Still too large here, though I was able to use it on the SSing site once before. Oh well.....

How simple a solution! Make my OWN blend of oil and butter!! No added chemicals and no added expense, not knowing if I'll like or use the Earth Balance! I'll check the files for her recipe soon. I want to make the Scampi butter too. I have a recipe for flavored butters posted on the SSizing forum and how to freeze them until needed or to use them as gifts. Steak is my favorite place to add garlic butter, but I'd like a chili butter and some other herbed butters for various vegies too. Easy to slice from a rolled log from the freezer.

I've never ordered anything from Netrition, but I've heard of it. The Eden brand black soy beans is what I am looking for. It's what DebB used to make her baked beans with on the early Somersizing site. We have many black beans available in stores around here, but not the soy beans. Boo Hoo.

My IE window doesn't keep me logged in very long either. And I get mixed up as to which I logged into and when...the pages don't look that familiar to me yet to differentiate what the hay I'm doing.

I'm still not seeing" attach the signature" anywhere, but I've found the other things you mentioned... and I would like the pages to stay in the MOST RECENTLY POSTED at the top and OLDER at the bottom, but it keeps bouncing back to older posts at the top. Is there a way to keep every page in the Recent on top/ Older on bottom arrangement without my having to click all the day long? sandi

[crazywoman]

Sandi, If you want to use that picture, and don't feel you can do it with the Pixresiser, send it to me (my email should be in my profile, and I'll resize it for you, and send it back (if you'd like). Can't do that with LOTS of pics, but I'll fix you a pic for your profiles if you like.

And I realize that Photobucket is new to you , but I did just go and check, and they do have a resizing tool in the edit function. They have changed the way they do a lot of things, including the edit & how you get there. I'm having to relearn it myself! But if you can get into the edit mode with a pic, it actually lets you choose the size you want (like the maximum size limit here. (that is stated in the help section - sorry not sure right at the moment what it is) When you get a chance play around in there & see what you can come up with.

I don't think Jenn's Healthy Butter is on the site, but here is one that is VERY similar: http://stellastyle.com/community2/forum/viewtopic.php?t=11877 The weird thing about this recipe is it say 3 cubes butter (yet says 1 cup --- 1 cup is 2 sticks)
I just added the one I use to that thread. (Tho it can actually be doubled, sometimes I only make half, especially if I have plenty of scampi butter on hand, and possibly not a lot of butter.

George's Scampi butter is here on the site under his Recipes, and under Shrimp Scampi. I usually put mine in "margarine cups", or the like rather than trying to roll it in the plastic wrap. Just easier for me.

DebB is a sweetie! She used to frequent this site a lot. Haven't seen her on anything in a long time. I sure do miss her!
A little birdie told me that there will be a recipe in his new cookbook - Still Livin' Low Carb - for Boston Baked Soy Beans. (using the black soy beans.
Netrition is probably your best bet. The more you order at a time, the cheaper it is, cause they have a set $4.95 shipping fee. Great no extra shipping cause the cans are heavy. And they have low carb products. Sometimes it comes out cheaper when you order enough stuff than buying locally! They are usually quick to send the orders out, and just great to do business with.

OK, on the signature. There is a place on the fourm profile settings (again different from the main settings) to put in signatures. On the index page find on the left side, click Edit Settings/Signature. You will find a box to put in your signature.

I'm not sure how to make it default to stay newest on top. I like it the way it is, so have never really tried. (It may all change with the new site changes anyway, NOT sure.) I have the same problem tho in the photo album. I'd like it to be in ascending instead of descending (or is it the other way around. I can never remember. ) But it won't stay defaulted either. Wish I could help on that one.

There ya go. Hope it helps some. And feel free to keep asking questions about things you don't understand. We'll help if we can. Tho, sorry, sometimes I just don't have answers either.
_________________
Billie
4'8" Started LC WOL Aug 2003

BBcode

My mind not only wanders, sometimes it leaves completely.

[3_little_words]

Oh NO! I have a mis-print in my e-mail addy, Billie! I just noticed it. Is this something I can correct on my own someplace, or if not... that you could correct, if I send my correct one to you in a PM?

I don't want you to have to worry with any of my pics... although your offer is so NICE! Is there any end to your thoughtfulness? Maybe one of these days, I'll go work at playing with the photob or the pix place you mentioned. I need to learn. When Photob first came out, I looked it over but didn't get anywhere in the short time I spent with it.

The last time I made garlic butter, I never used it all intime and it went bad.. so now I'm thinking I put fresh garlic in it. You don't freeze yours in the tubs? Happiness is having easy grabs ready to accent foods as needed..so a make ahead day for condiments is just as helpful as a day for meat to get ready for the week. I make DebB's rendition of like-Lawry's Taco seasoning, but with far less salt added. I quadruple the recipe. Not sure if she came up with it, but I believe she ' said she found it and posted on the SSizing boards back in the day. I make her breakfast meatballs too. That reminds me of the Baked Beans recipe we had posted over there and if memory serves, it was by starlight. SHe also had a prize winning ketchup and one for BBQ sauce. Ill look for those and bring them over...unless you think that's a bad idea . You mentioned George planning to publish one ?

Maybe another recipe on the forum would help those not yet able to buy the new bk? I know I had to decide which 2 bks I could get on Amazon that were marked for super saver shipping..and the new bk isn't going to be on Amazon for a long while anyway. Just wanted to get familiar with Stella Style from the earlier bks first. I do like the idea of getting these over to the print shop for a spiral to be added maybe... will use them a while first to be sure.

That idea to shop Netrition is a WONDERFUL blessing bc I really dislike the high S & H tacked on most places on the net! The cushions I'd spotted on sale recently at W & Sonoma..the deal was good, but the S & H had me hesitating....and then I waited long enough with them in my basket, they suddenly offered a no S & H! DONE DEAL! SO....heavy cans shipped for a one price of under $5 is one of those things I can't pass up! Now, if they have that Joseph's Syrup I've heard raved over, too, I'll be one happy internet shopper! Or maybe some sf DeVinci syrup flavors ..I only have 2 flavors now. Heavy cans delivered right to the house is another PLUS I can get into! This is sounding bettah all the time

I appreciate all your help, Billie! <3
HAPPY VALENTINES'S DAY everyone!
sandi

[crazywoman]

Sandi, you are welcome!
I think you can edit your email address in your profile setting. If you can't figure out how to do it, (or the edit mode isn't working properly - wasn't awhile back for me, but then it finally kicked in even tho it had said it wouldn't work), I'm almost sure I can edit it for you. So send it to me if you would like for me to do it.

Go ahead and post the recipes. (Please try to see if she already has them posted first, but I don't remember them. Please give credit to whoever came up with them (when you know), or who you got them from when you re-post recipes. Different people like things different. So variety is good.

As I've said on posts (different places) about spiral binding, it is nice to have them lay flat, but I guess I'm really rough on them, as they tend to tear up on me. I have a beloved cookbook from the mid 70s, that is literally in pieces, and has been for years! It was a spiral bound from the beginning. (One of the plastic types. But I've had trouble with both.) But that is me. Others don't seem to have as much trouble with them. I have a manual that came with my KA mixer that is the round metal spiral bound. I tore one of the pages half out right off the bat! ERRR! So as much as I'd like the m to lay flat, I really hesitate (even if it were a lot cheaper than some of the prices I've heard) to have that done. Again, that's me!

I'm pretty sure that Netrition carries the Joseph's syrup. (Think that is one of the ones that I personally wouldn't buy because of the ingredients, but to each his/her own. And I really can't remember. And they do carry the DaVinci syrups, tho not sure if they are shipping right now because of winter weather (danger of freezing). ??? They have a lot of kinds of sweeteners, unsweetened coconut, just a lot of low carb items.

HAPPY VALENTINE'S DAY!!! Have a Blessed Day!!!
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Billie
4'8" Started LC WOL Aug 2003

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My mind not only wanders, sometimes it leaves completely.

[3_little_words]

UGH! I'm STILL confused! I apologize for being too thick in the head to get it, Billie, but can you please just list exactly what one log in place is called/looks like and what it offers, then what the OTHER log in place is called/ looks like ...to differentiate and what it offers? Just when I think I have it straight in my head, I don't!!! I am logging IN and then logging OFF and back IN on the other place, only to find out I am not actually in the OTHER place after all. HELP! It's bound to finish me off...my brain is frAgile these days with others asking how to work this site and me thinking I cam helping with info to them, but finding I am hitting the wall still MYSELF! GEEZ..it's like water dropping between the eyes drip , drip, drip.......

So... let's begin: ( IF you have the time... and I realize I am testing your patience, Billie aka Sweet Thang)

First place to go:
CALLED:

Looks LIKE:

THINGS to DO there:

( can ANY of these same things be done on the 2nd page option?)
I noticed at one place, it has my starting date listed as Jan 22 and the OTHER place has my starting date listed as Feb 1. I'm sure I only filled out ONE profile page. Yesterday I ADDED AN avatar from a collection offered on the page, but today have not seen that Avatar. ( It was a pink fish)

NEXT PLACE:
CALLED:

It LOOKS LIKE: ( to differentiate from the 1st place)


Things to DO there:


Thank you
Sandi

[crazywoman]

Sorry it is so confusing Sandi. Sometimes it gets confusing to me to try to explain that there are 2 different part to the site. Not always sure I 'm saying it right!
But I'll try to explain it better (hopefully)

OK the Main site or home site is where you can read George's stories, read PMs (Personal messages), comment on peoples profiles (tho you can view their profiles from here (which is the Forum).
This is the Control Panel (I just learned that myself) of the Home/Main section after I've logged in. (I'm only taking a shot of part of the pages, but it should be enough to give you an idea). You can find a link there for shopping lists, watch media clips, and more which Sorry I can't really think right now. This is what it looks like (usually) right after I log in. But you can get back to the other page by clicking Home on the tool bar. To get back here from the Home page, look on the right where the login button is, and Click on "View your Control Panel" or click on "My Panel" on the tool bar.


Since you are reading this, you are in the Forum part of the site.

Here we post to each other. We give support, ask for advice, etc. It is broken into several sections or forums, including a recipe section. Again, I only snapshotted part of the page, which is the Forum Index page.

It is totally up to you where you start out. I personally start out here on the forum. I don't even go over to the main site much anymore except to check to see if I have PMs. But, since you are new here, you might want to check out that side to learn more about George, and low carbing. We shouldn't have to log in & out from one to the other (tho you would need to be logged in to both to use both), but there is a glitch in the system, which they haven't been able to work out, and to use one you have to be logged out of the other & only logged into where you want to work. (Actually it seems now that if you are first logged in here on the forum, go to home & log in, it logs you out of here, but not vise versa. You will need to be logged in only here to post here. Sorry, they haven't been able to change that.)
You will have to be logged in to the Home/Main side to post PMs or make comments on people's profiles. Tho you can look at them from here if I am not mistaken. Just not post on them. They really have tried to change that, it just hasn't worked so far.
Basically anything you do anywhere on the site EXCEPT THE FORUM (last picture), is the main site, and has it's own login. Anything you see UNDER the toolbar here on the Forum Index is just that, the forum, and has it's separate login.

To make things more complicated, there are also 2 different settings. One for the Home/Main section, and one for the forum. You may have set the avatar up for the Profile page, which is on the Main section! If you want an avatar under your Username here on the Forum, you will need to set it up in the forum setting. (See the snapshot in a post above about that.
If you are still confused, and I understand if you are, just ask again. Sorry, sometimes I don't get in and see posts or aren't able to answer right away, but I'll try (or someone else might answer.)
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Billie
4'8" Started LC WOL Aug 2003

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My mind not only wanders, sometimes it leaves completely.

[crazywoman]

Sandi, I just looked, and I don't know what happened to your avatar you put in. It is not in your profile either. I think there are still some glitches going on in the site. It is still being worked on. I'm sorry it disappeared.

I think I figured out about the dates that confused you. You evidently Joined Feb 1, 2012, but you had input that you Started low carb January 22, 2012 .

Back to the avatar & profile pic. You might try to put the avatar in again (using the Edit Settings/Signature like in the snap shot above.

If you ever want to put a picture in the profile page, you will need to do that from the Edit My Profile in the Control Panel.
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Billie
4'8" Started LC WOL Aug 2003

BBcode

My mind not only wanders, sometimes it leaves completely.