Clearly I must be bored today - new pic

[ottawagardener]

I was tired of looking at my skinny self so decided to update with this plumper version. Oh you can see my nifty glasses too. I haven't decided whether I'm going to cut off the locks again or go long like a couple years back. We'll see.

Okay, I should go DO something else now...

[mnjrutherford]

Love the new pic Telsing! You grew your hair! Maybe I'll get a bean photo of myself in a couple months when the garden grows so much better than last year?!?! ;o)

By the by, I've been pondering your gluten issues and I was wondering, do you have some recipes that you use for replacement of things like bread? I'd like to try some if you do.

[bluelacedredhead]

Great pic Telsing.

[Penny]

Great picture Telsing.

[johno]

Looking good! Grow it long.

[JanetM]

You look great to me!

[steveont]

as i am losing weight, soon i will be able to fit in a avatar! with the weather we had today everyone was looking skinnier when i was in town this aft! (no bulky parkas, spring wear!) great pic!

[canadamike]

I tell you folks, in person, she is hot!! And she comes with 2 darling lil' devils that are both beautiful and...can keep one busy ;D

Steve, where are you in Eastern Ontario??

[steveont]

born in New Edinburgh, moved all over ont as a kid then back too richmond area. know most of eastern ont though as i worked with a custom farm operator for years!

[ottawagardener]

We're all hot in Eastern Ontario, right Steve and Michel? Otherwise, we'd freeze solid when we walked outside in most January evenings. That's right folks, come to Ottawa - full of hotties...





;D

Bring seeds...

Telsing

[mnjrutherford]

Is that why the snow melts so fast and flood us southerners?


Dice a Jose que lo siento gue no pude van con vosotros porque yo quero provar la paella.

I didn't use Bablefishie for that. Your hubby should be laughing for a week over something so poorly written! ;D

[bluelacedredhead]

I was cold in E. Ontario. That's one reason why I moved back to the Banana Belt.

But then again, I was prolly too far from Hottawa to feel the heat...

[ottawagardener]

Got it Jo!

Voy a decir a el. Jose le encanta la paella con pescado mezcla, y hablando en Espanol por que la mayoria del tiempo, el tiene que hablar conmigo. Pobrecito.

Yeah, I'd prefer to lose some of my hottness points and move down to where it is warm on the outside. Hottawa - ha hahahahahhah!

[bunkie]

great avatar telsing! great looking glasses!

just to go off topic here for a quickie...jo was mentioning gluten problems, and i have been reading just recently about sprouting grains before one ingests them. this is flour, beans, oats, etc... what it does is break down the phytic acid and will allow us to digest all the goodies. here's an explanation...

kellythekitchenkop.com/2008/11/properly-prepared-grains-fermented.html

“Grains and beans all contain an acid, myoinositol-hexa, or phytic acid. Phytic acid blocks the absorption of calcium, phosphorus, iron and zinc. A diet high in unfermented whole grains can lead to mineral deficiencies and bone loss. Although this appears to contradict all that we have learned about whole grains, it really only means that it has taken decades of research for us to get back to eating the way our great-great grandparents knew how to eat. We now understand that their process of fermenting grains and beans before eating them neutralized phytic acid. It also neutralizes enzyme inhibitors and breaks down gluten, sugars, and other difficult to digest elements in grains and beans. And these nutritional benefits don’t apply exclusively to humans. Herbivores often have as many as four stomachs, as well as an extremely long intestinal tract, allowing fermentation to take place within their bodies after they have eaten.”

apparently, people with gluten problems can eat these products if soaked...

Soaking/Sprouting Tips:

For Whole Grains: For millet, brown rice, oatmeal, amaranth, etc. soak desired amount of grain in an equal amount of water to which you have added 1 Tbsp. raw vinegar, fresh lemon juice, or plain yogurt. (Use 2-3 Tbsp. if you are cooking a large amount of grain.) Cover and let sit at room temperature for at least 7 hours, preferably longer. When ready to cook, add remaining required amount of water or stock and cook. NOTE: To soak whole-grain flours or pancake mixes, follow the same procedure as above but make sure the flour is mixed well with the soaking water.

For Raw Beans and Lentils: Soak desired amount of beans in an equal amount of water to which you’ve added 1 Tbsp. raw vinegar, fresh lemon juice, or plain yogurt. (Use 2-3 Tbsp. if you are cooking a large amount of beans or lentils.) Cover and let sit at room temperature for at least 7 hours, preferably longer. When ready to cook, discard water; add remaining required amount of water or stock and cook.

For Raw Nuts and Seeds: Place raw nuts or seeds in a bowl; add 1 Tbsp. sea salt, and cover with water. Leave at room temperature for 6-8 hours. Drain the water. Place nuts or seeds on a cookie sheet and dry on low heat in the oven. You can also air-dry the nuts or seeds on a towel, but it takes longer to dry them this way.
==============================================

How to Soak Grains
Start with soaking oatmeal, because it’s easy.

The basic “recipe” is:

Mix the grains – whole or flour form – with whatever liquid is called for in the recipe, along with the sweetener and fat. (Add 10% wheat flour if using oats.)
If the liquid is water or milk, replace 1 Tbs per cup with an acidic medium:
vinegar, lemon juice, whey
If the liquid is something cultured already, you can just mix it up with the grain: yogurt, buttermilk, kefir
Allow to rest at room temperature for 12-24 hours.
Add remaining ingredients and proceed with recipe.

[ottawagardener]

You just reminded me Bunkie. Sorry Jo, I forgot you asked about this. Do you do any mexican cooking? We just do it traditional style with pure corn flour. Also, amaranth, quinoa, and teff are nice flours. I find that if you use rice flour in a wheat flour recipe, you have to cut it with 1/4 of a starchy flour like corn starch or tapioca.