My husband and I just returned from vacation visiting my step daughter out west.  Her significant other, Steve, LOVES sugar.  Last year he decided just to do sugar every other day.  His idea of sugar are cup cakes, cakes, candies - you know, just the bakery sugars.  He said he experienced headaches a lot last year.  I mentioned to him that he was messing with his insulin and being the intelligent guy he is, he agreed.  This year he is going to try to stay off sugar for as long as he can.  I then mentioned to him that sugar is in a lot more products than you think.  He said he understood.  He isn't the type of guy, as smart as he is, to start talking about formulas, net carbs, etc.  Most people don't like talking about it.  As my step daughter said, there are just so many diets out there that this is just another book.  Hmmmmmmmmmm, sure, she is right saying that, but to be honest, the FTS way is the only book I know of that is easy to read and explains thoroughly what is going on and how sugar converts to fat.  I may just mail the book to them and hopefully they will read it and it will turn their lives around.  Getting back to the vacation...everywhere I looked there was sugar.  Sure, we went to the grocery store and I bought a few things to get me by without feeling like I was going to starve, but it was scary to see what they were eating.  From frozen dinners, sodas, breads, bakery goods, chocolates everywhere ... you name it.  If it were up to me, I would be throwing out quite a bit of stuff and having them start over.  Sure, not a good thing....just a fantasy of mine. 

I shared one minute muffin recipe with a friend.  I absolutely love it in the morning!  So much better for you than wheat.  Thank you everyone for such great recipes.  I am going to try the French toast soon.

yes, congratulations to Disney.  it is about time.  wishing you a very happy new year!

I just read through all of the recipes - Oh my gosh, they are really wonderful.  I can't wait to try the chicken fried steak, Susie - Sounds wonderful. 

I hear making chicken stock with the feet of the chickens is the best stock around, as the tendons give it a richer flavor and I believe somewhat thicker stock.  I wish I could find a ready source for these feet.

Also, does anyone know the answer to the following:  My husband and I heard two different stories.  I heard that the fresher the egg the harder it is to peel when it is hard boiled.  One should wait a while, like say a week, so that that inner skin isn't as tough.  Or, as the inner skin is also tougher so it makes cracking a fresh egg tougher. 

My husband was watching the food network and one of the chefs said the fresher the eggs the easier it is to crack a fresh egg.  Huh!!!?  If the inner lining is tougher initially, you would think it would be tougher to crack (with one hand). 

Does anyone have the answer to this?

mmmmmmmmmmm Umpa - sounds like a nice garden.  freezing is a good idea.  i didn't have enough to do that. 

I can't wait to try these recipes.  Thanks so much!