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Thank you for the very helpful replies! In my initial posting I should have said I eat variations on the items I listed. For breakfast I eat a variation of eggs and sausage almost every day. Today it was simple a single egg. For lunch I do eat a sandwich almost every day but on occasion I will...

I began visiting the gym three weeks ago. I can do light bicycle and treadmill and am hoping to build up. I really need to improve.

Thank you for your post. I am overweight and have limited ability to exercise due to some physical problems. So I am trying to shave off a few calories in the diet and just eat healthier in general. Perhaps I should have said that at the beginning but instead I just said "healthy eating." I...

More veggies sound good. Love carrots, brussels sprouts, zucchini etc. I was concerned about the carbs from the bread, bow tie pasta and rice though. Substitutes? I love having that extra texture. Not so big on totally soft foods. Thanks everyone.

I am NOT healthy but I'd like to do better. So I have questions very specific to my diet and I'm hoping to get some alternative food suggestions. Breakfast-Two small sausage links (200cal) and one egg. Lunch-Half turkey sandwich on whole wheat bread with mustard. Bowtie pasta on side...

Thank you for the link. I'm going to take another stab at it.

I had this delicious fish while visiting Kauai. I special ordered a bunch of it and have portioned it out and placed in freezer. Now I need some advice on how to prepare it. Any help would be appreciated.

On occasion I will finish cooking a meal only to discover I forgot the brown rice. Since it takes a long time to cook in the rice cooker I'm looking for a microwaveable option. Any favorite brands or methods you can suggest?

After reading the responses I'm inclined to stick with a knife. I do 90% of the cooking and I find it easy enough to "dice" the above mentioned items. We have discussed leaning to make salsa but I suspect we will get along fine with a knife there also. That just leaves one problem...Christmas...

Thanks for the response. As I mentioned we primarily chop onions, mushrooms, celery, potato, bell peppers and garlic. After quizzing my wife a bit I learned she feels this would be easier to do with the kitchen aid slicer vs cutting by hand as we do now. So I guess I'm looking to learn if this...

My wife has a Kitchenaid mixing bowl that she likes very much. She mentioned that she would like the slicer/dicer attachment for it. As I do my christmas shopping I see that I can easily get one but I also see standalone food dicers for about $50 from good brand names. I'm wondering which one...

When I make beer I have two choices to carbonate the beverage. 1) I can add sugar which the yeast converts to co2 or 2) I can use a tank of co2 connected to a keg (or in this case a 2 litter bottle) to force carbonate. The recipe mentioned above uses sugar and yeast to naturally carbonate...

Excellent! Since the recipe makes 2 litters I purchased a cap that will allow me to force carbonate from the large co2 tanks. I'll experiment with the simple sugar idea and if I like the result I'll ramp up to the 5 gallon kegs I normally use in my beer fridge. Thank you everyone for your ideas...

That's a good point regarding the sugar. Leaving it at room temperature for the recommended 48 hours would probably be long enough for the yeast to consume most of the sugar. Since I would be force carbonating I could potentially get by with less sugar. I'll have to think that over.

That looks like a good recipe but 3/4 cups of sugar for 2 liters...is that better than soda pop?

I saw that thread and it does sound like people like it. Since I have my own carbonation system I don't really need something like that though. I just need recipe ideas for drinks. Thank you.

My kids drink far too much soda and I would like to offer them an alternative that is healthier and still enjoyable to drink. I already make my own carbonated lemon aid which is delicious. I'd like to try something else. Does anyone have suggestions for me? Btw, I will start small making...

Here is my short list. At this point I think I've got "function" nailed down in that I need a kettle and that I need to stay away from bronze (although it is soo gorgeous). I think any of these would do but I'll take suggestions.

Thank you for the clarification. I guess I am looking for a "kettle" vs a teapot as she just uses it to heat water on the stove. I had no idea there was a distinction as I am not a tea drinker myself. This has certainly been an educational discussion for me. In looking at different kettle's on...

Thank you, your help has been great.

Thanks for the compliment on the kitchen. My wife picked the countertops and tile. I darkened the oak cupboards and added the handles. Are you suggesting a porcalin teapot then? Would a hammered copper teapot also be hard to maintain? Thanks for the advice.

She heats water on the stove, pours it into a cup and adds a tea bag to it. Here is a picture of the kitchen to give you an idea of the decor. I'm kind of leaning towards a copper teapot but I'm wide open to suggestions.

I had considered cast iron but was told I would most likely damage the flat top electric stove due to it's weight.

My wife has a fairly basic teapot that she uses on our electric flat top stove. I am thinking of giving her a something special for christmas. A teapot that would be beautiful to see every day. She is very traditional and loves things that are beautiful and functional. I am perusing amazon but...

I have been using Calphalon Unison Nonstick pans for quite awhile. I cook at least two meals a day and I've found their lifespan to be about two years. It seems wasteful to throw out pans every two years so I have been considering what my options are. I'm hoping to get some recommendations here...