sofielein Member

Haircut?

I have been doing this since I was four lol

I have a white dotted blue scarf as well that I am wearing with my great sweater all the time. But the whole yellow concept just got me a new perspective :)

Oh, yes, I am one of "those" if that makes you feel safer and better :)

okay, I think I just got some new color ideas for the summer then. (still won't be cooking with salad dressing lol!) I think yellow (like very yellow) skirt with blue top white dots? or white skirt blue top yellow scarf with white dots, hmmmm....

btw you have any other photos of whatever you are wearing? not sure if it's a scarf - shirt combo but it looks damn nice! is that polka thing just a scarf?

Sorry OP I just landed in the wrong topic - apparently there are recipes encouring people to use salad dressings in their cooking, this is not something I can approve of so please disregard my previous messages which you already did : ) but i'm glad i got your topic goin hey :))

It must be the root canal treatment I have gotten today making me extra grumpy, I could probably critisize anyone getting in my way BUT please do not cook up salad dressings, I think I am pretty sure about this one being a no no : ]

Sorry for being "insinuating" my problem was taking the cooking out of the cooking. That is. 1. I know what I am putting in my pot 2. I know my harmony (how I am trying to achieve a certain taste and texture by not going overboard or eccentric in ingredients) so I basically I have a feel for a certain type of balance, it's…

chop the onions fine sautee them on 1 tbsp butter-1 tbsp olive oil until glassy-looking somewhere halftime, add FRESH thyme leaves, basil leaves, finely chopped chili peppers (no seeds) and minced garlic add your carrots and celeries chopped fine *at this point, you can make a million versions of recipees, but let's…

You may actually be pretty sure you're wrong. Meat and vegetables can absorb an amazing amount of fats if cooked together. But what freaks me out is to be honest is the culinary blasphemy you performed here: how on earth does anyone get the idea of using a salad dressing (italian sauce) in a crock pot, cooked into the…

It kinda worked for me for about 3-4 weeks, I was losing 2 lb a week but it gradually went down to 1 and now its maybe 1/2-1... I knew this was going to happen and did not get too worked up on it. I could not imagine keeping up a 2 lb per week weight loss with like a current weight of 150 lb... And then there is that point…

With pasta, the thing is, you can make them like this: or like this the difference being that the first one is a normal moderate portion where pasta takes up only half of the plate and test is vegetables, healthy olives and light mozzarella whereas the second on is the typical americanized version of italian kitchen: a…

This is a bit like an ex-alcoholic walking into a bar and telling everyone not to drink beer at all because he became addicted :D Not everyone develops obsession-addiction or disorders around certain substances. You can weigh your food and count your calories for a while and then drop it when you reach your goal and just…

Well it sure looks like that is where your idea of ideal body weight comes from. About the ED thing, several of us associated to that immediately. You know if it walks like a duck... Everyone else here is trying to achieve a NORMAL BMI and great health. And not, a 17 or 18 or some underweight BMI (calling it "toned" won't…

Who in their right mind would want to go under 100 pounds with 5"3'?! You need to turn off Fashion TV, eat at least 1800 calories and focus on your studies and career and future instead of trying to get an eating disorder. Sorry.

I suggest dedicating a notebook, take it to the kitchen with you, you can write down everything right there (weights) and calculate while the soup is boiling. :) Much better to have a greasy notebook imho than a greasy smartphone/laptop (so much for MFP lol).

I'd be careful with that statement. I would say you can go with volume on "clear" soups, but if you saw my carrot-butternut-coconut milk heavy red lentil soup (heavy and dense and calorific as hell)... that would be very very off by volume.

All of my European "gramma" and modern cookbooks have grams EXCEPT for the best one, the friggin' "The cook's book" by Jill Normans, an ABSOLUT MASTERPIECE and all of the recipes are with cups and ounces and it is driving me bonkers! :sad:

I put the pot on the scale :))) At least my scale can deal with stuff up until like 15 kg. For example, the scale shows I am having a 70 ounces of soup in the pot. So when I eat a certain portion, I can measure that (i.e. in my plate) and then I know I am currently eating 7 ounces of it. So my calorie consumption will one…

Not knowing is not a problem. Not asking, now that would be stupid. But you did ask. :smile:

You are probably not very off but beware of the cup/ounce/serving size Bermuda triangle where many things get lost... I make all my food so for the me the rule is, put the butter/olive oil on the scale (we use grams so that is very precise), put the onions on the scale, put the vegetables, the meat.. even a spoonful of…

I personally think just because digestion can interfere with sleep. I tend to sleep unwell if I'm stuffed and also if hungry.

This is completely abnormal. I exercise NOTHING (when I'm not in front of the computer I am on the couch) and even I eat 1200 calories! And note I lost way more than you... If you exercise hard like 6-7 times a week you need to eat at least 1500 or rather 1600. Your husband is unfortunately right. You are trying to make…

I think you may not get the entire calorie concept by any chance? Let's say you want to eat a handful of prunes. You know (or if you don't, you can google it or find it on MFP) that 100 grams of prunes have 230 calories. So you put your handful of prunes on the scale and see it is 70 grams... so you know this portion will…

Well if you have an eagle's eye you exactly know how much you are eating right? And what if you don't? Or do you only consume preprocessed food, and from that, always the exact serving sizes?

I never had a chance to try these in my life, but if I had to make a salt and vinegar something with lesser calories I would definitely opt for the zucchinis (and maybe test with mushrooms as well). Zucchinis are very good in becoming chips like - I usually shred them, drizzle with flour and parmesan and bake them in oil…

:drinker:

I even eat in bed with the laptop... I'm horrible

Hey I'm adding you immediately, I can't believe you actually named yourself after POTATO lolz! :D Edit: congrats on your beautiful face :)