WOMEN AGES 50 + FOR JANUARY 2019
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I'm stealing this idea from the Challenges forum, and might give it a go for February.
https://community.myfitnesspal.com/en/discussion/10308450/alphabet-challenge-something-different#latest
Walk, run, cycle, skate, canoe, snowshoe, ski, swim ... to somewhere starting with each letter of the alphabet.
Day 1 starts by going to a place starting with the letter 'A', then the next day 'B', the next 'C' and so on and so on. If you're having a lot of difficulty with a letter like X, for example, try to pick a place that contains that letter.
You can pick a street name, or shop, or town, or building, whichever you like. Your choice. Just push yourself a bit for the challenge, but have fun.
So for example, Argyle St is quite close to where I work, so on Feb 1, I could walk to Argyle St.
The alphabet has 26 letters and February has 28 days, so there are 2 free days in case I can't get out for some reason.
And I might even take photos.
Machka in Oz8 -
Karen in VA – I gave Denise an IP for Christmas. Personally, I’m looking forward to making yogurt in it. What kind of thermometer do you need? A meat thermometer would be my guess. I’m sure she doesn’t have one so that’s something I’d need to bring. Is there anything else that I’d need to bring?
Michele in NC
Michele Either industrial-sized coffee filters or cheesecloth for straining the yogurt (I think Heather just pours off the whey as it gathers?), and a colander. I use a candy thermometer. I would watch an instructional video to learn how to select the proper settings as you go along, because it isn't intuitive. Other yogurt makers should feel free to chime in, I'm not the yogurt expert. There needs to be enough room in the refrigerator to set up your straining operation.
Sharon You can use any fat content yogurt, no change in instructions. Strain to your desired thickness. Add back some whey if you get it too thick. You can make it as thick as cream cheese if you strain long enough. We have experimented with milk products and straining times.
Sharon LOL! Your post on kitties gave me a chuckle.
Machka I like that alphabet idea. Creative & fun!
Allie If the new boss doesn't like your office manager in part because her salary is too high for his liking, does that mean that he likes you in part because you are being underpaid? I hope not.
(((Pip)))
Karen in Virginia
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Karen probably so lol~ I don't know he has taken to me because I try and help wherever needed.. I asked for a raise when he got there and got no, there will be bonuses, I dont know.. Allison will not quit... she cant afford to.. but he is making her life miserable in the process and we love her so...I have a feeling if and when she goes. he will look for some young thing who he can push around and pay less, but we have a good running office and if he gets some young thing in there cheaply ,it wont work... you get what you pay for..3
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Karen - Barley is not gluten free, which haggis contains. My son and I both adore haggis, not so much DH. He describes it as 'filling'.
I don't strain the yoghurt I use for stewed fruit and raita. It is thick enough. I do pour off any whey that gathers as I use it. In my old house I used to strain a separate batch to use as 'labneh' . Now I don't bother as I've found my favourite cottage cheese in a local health shop. I used to use a colander, and three industrial coffee filters to cover it, which I ordered from Amazon.
I use ordinary whole milk. I just heat it up in the IP, don't bother to stir. Then I cool it to under 110 and don't worry if it gets colder. Add a good starter yoghurt, half a small pot of Yeo. I do it for ten and a half hours, but often it stays in there longer. I strain it in the kitchen at room temperature. It's never made me ill. The whole point of yoghurt is that it keeps and the good bacteria crowds out the bad. It's a way of preserving milk in historical cultures who had no access to refrigeration. If it was very hot weather I would put it in the fridge to strain, but you need a lot of room. A cool garage would work.
DH slept last night and is weak, but ambulant this morning. He was able to shower etc. Optimistic he has turned a corner. He is still fed up though.
I am still holding it off, though a little more 'coldy'. I have done my exercises, with a few more halts than usual, so it takes me longer. Hope to run this afternoon. Then I must write something. I also still haven't done the last few changes of address.
Barbara - I will post a pic of my lamp when I've found a bulb/shade. It's just a very ordinary chrome, square lamp. But I like it, especially the little Bakealite switch.
Love Heather UK xxxxxxx2 -
Good morning all! Happy Wednesday! We have gotten about six inches of snow in the past 24 hours. Yesterday about 100 schools in the area were closed; but not the lakeshore districts. Today there are about 127 on the list; again not the lakeshore. lol Some of my daycare parents are teachers and they have been hoping for a snow day. Maybe they need to be more specific as far as to "a snow day for who?"
Karen VA-I was the one with the yogurt failure. I went ahead and made another batch and it turned out. My pressure cooker doesn't have the yogurt "function", so I am heating it on the stove and then pouring it in the pressure cooker pot to cool and incubate. Some one was asking about straining it- I have found that cheesecloth works best. However, I make a double batch (a full gallon of milk) and to get it as thick as I want, I have to strain it twice.
Heather- It is good to know that my yogurt failure is usable! Next time I will save it. As I was making out my daycare calendar and activities for the kids to do, Burns Night crossed my line of sight. I thought of you immediately. Sounds like such a fun night. Sorry you have to skip your dance class, but probably for the best not to do too much while you are teetering on the verge of catching whatever your DH has. That is usually when those things hit you; when you have burnt your candle too low. A big hug to your son. Your post about his being AF reminded me of the struggle he had and how wonderfully he seems to have taken to being AF! How long has it been? At least a year, I am thinking.
Machka- The alphabet challenge sounds wonderful! I am thinking I might give it a go for February! I will have to get creative due to all of the snow...but with some planning, it could work!
Rita- You can make yogurt with almond milk/coconut milk, but you follow a different set of instructions and will need a thickener. If you google it you can find lots of recipes! Congrats on your weight loss with the new eating plan!
Sue- I have never been a big sweet eater, so everything always tastes super sweet to me. BUT SALT!!! I always loved salty things; but I have cut waaay back on my salt use in the past years and now I find most restaurant foods and processed or prepared foods too salty. I make my own sauces, meals, soups, etc. so I really notice the salt when I buy already prepared things. I used a jar of prepared spaghetti sauce one week to make life easier for myself and kept asking my hubby "Is this really salty, or is it just me?" He said it was fine, but he still loves salt. Sending big hugs to you, as I know, moving into a healthier lifestyle and giving up sugar/salt/fat is hard.
Ooops! I put some laundry in the dryer before I went out to shovel this morning and it is done! I better get the towels out of there before the kiddos arrive for breakfast (otherwise, they want to "help" me fold). Sometimes help is not help. Hugs to all who need/want them! ttfn xoxoxo KJ (Kelly)
Ps to Penny- Enjoy your time in the sand!
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LOL Heather- had to look up Yeo. Got it!0
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cityjaneLondon wrote: »Karen - Barley is not gluten free, which haggis contains. My son and I both adore haggis, not so much DH. He describes it as 'filling'.
Love Heather UK xxxxxxx
Heather I love barley. I didn't know it was in haggis, I thought haggis was made with oatmeal for some reason. Thanks for the info!1 -
Well no day off again going into work at 10 ,took a shower and am dressed but not for work... will have to go home change and find something to bring for lunch and snacks very hard when your not expecting it.. I'm wondering if Allie is looking for other work.2
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Karen VA-I was the one with the yogurt failure. I went ahead and made another batch and it turned out. My pressure cooker doesn't have the yogurt "function", so I am heating it on the stove and then pouring it in the pressure cooker pot to cool and incubate. Some one was asking about straining it- I have found that cheesecloth works best. However, I make a double batch (a full gallon of milk) and to get it as thick as I want, I have to strain it twice.
Kelly It would be trickier to heat the milk on the stove and do it the way you do. My hat is off to you.
Karen in Virginia1 -
M in Oz
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drove in to work, have a dental app.
stats for the day:
stairclimber- 20min, random program, 117ahr, 145mhr, 86floors, 1385steps, lvl 5-11= 159c
lateral machine- 30min, 56arpm, 122ahr, 140mhr, lvl5, 3.43mi= 237c
total cal 396
this last person who got fired, really shook me up. the one b4 that too. they were both my go to people and now they're gone. People come to me, but when i need help, i go to them and they're gone. God help me12 -
Hugs Pip!
Okie2 -
PIP What a loss for you and your company.2
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deep breath Pip3
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KetoneKaren wrote: »cityjaneLondon wrote: »Karen - Barley is not gluten free, which haggis contains. My son and I both adore haggis, not so much DH. He describes it as 'filling'.
Love Heather UK xxxxxxx
Heather I love barley. I didn't know it was in haggis, I thought haggis was made with oatmeal for some reason. Thanks for the info!
Karen: Oatmeal is not guaranteed gluten free because it can be cross-contaminated in the fields or on the equipment used to process it. That is why you will see some oats labeled "gluten free." Not because oats on their own have gluten but because of the danger of cross-contamination. So no wheat, barley, rye, or non gf oats.
And just no, on haggis. Just no. I have been to a Burns celebration, seen it, smelled it, watched people eat it, but not for me. (and not just because it is not gluten free.)
Felicia
Willamette Valley, Oregon3 -
Good morning.
My systems seems to be calming down. I really should go a couple days without eating (the cleanse for a colonoscopy is heaven to me. I know. Weird. But before I was diagnosed, it was the best I'd felt in a long time.) but my oldest's birthday was yesterday, so we went out for curry. So delicious. Gluten free (the one I had). And worth postponing my intestinal break. (I have Celiac, for anyone wondering why I obsess about gluten free. It's not just a fad for me.)
So cloudy and rainy here, but around 50, so I can't complain. I know many of you are really suffering because of the weather.
Blessings to everyone.
Felicia
Willamette Valley, Oregon4
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