Guest guest Posted December 3, 2008 Report Share Posted December 3, 2008 Hi! Having joined this list, I thought I should introduce myself. I've been doing RR for several years now, on Step Seven for about a year and a half. I am not, never have been, and do not intend to become actually fully vegetarian. (If that bothers anyone, I'm sorry - feel free to ignore...) However, I have in the past had a long period, 20 years or more, when I ate very little meat, and almost never cooked it myself. I went back to it when I found I had a problem with dairy, and that my body needed animal protein, and increased the amount when I started RR, and needed the solid protein (beans and grains just did not give me enough for my body, unless I ate more than I wanted.) Now that I'm feeling steady, though, I'm pulling back. I'm eating smaller amounts of better meat, buying it from local farmers rather than the supermarket, and using small amounts to increase the protein in my bean dishes. I am also, as a woman in my early 50s, finding that larger amounts of soy than I had previously eaten help control some symptoms of perimenopause. I have also found that I can eat goat and sheep cheese, and found a good source of it that I can afford (I don't want to live on chevre alone...) I am also starting to tolerate small amounts of cow dairy without the congestion it used to cause - I don't know if removing the inflammatory effect of sugar helped, or what, but it's nice! This also gives me more options. Luckily, my DP is going along with the whole thing. He has always preferred to eat very little red meat, to avoid fat, has also been encouraged to eat soy (though he eats less of that than I do) and, perhaps most important, likes my cooking! I was on this list when I first started RR, but it was very quiet, then, and I felt odd, as I was increasing meat use. Now that I have gathered it is more active, and I'm cooking more vegetarian meals, I thought it was time to rejoin. Anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2008 Report Share Posted December 4, 2008 Hi Anne, welcome!! You don't have to be completely vegetarian to be on the list, we just ask that we keep the conversations on vegetarian needs/concerns/issues, etc. So glad to hear your finding your intolerances have subsided. I have a farmer's market near my house that has two goat cheese and two sheep cheese vendors. There is so much variety beyond chevre when you look for it! Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ Anne F <cityladya Wednesday, December 3, 2008 6:46:56 PM Introduction Hi! Having joined this list, I thought I should introduce myself. I've been doing RR for several years now, on Step Seven for about a year and a half. I am not, never have been, and do not intend to become actually fully vegetarian. (If that bothers anyone, I'm sorry - feel free to ignore...) However, I have in the past had a long period, 20 years or more, when I ate very little meat, and almost never cooked it myself. I went back to it when I found I had a problem with dairy, and that my body needed animal protein, and increased the amount when I started RR, and needed the solid protein (beans and grains just did not give me enough for my body, unless I ate more than I wanted.) Now that I'm feeling steady, though, I'm pulling back. I'm eating smaller amounts of better meat, buying it from local farmers rather than the supermarket, and using small amounts to increase the protein in my bean dishes. I am also, as a woman in my early 50s, finding that larger amounts of soy than I had previously eaten help control some symptoms of perimenopause. I have also found that I can eat goat and sheep cheese, and found a good source of it that I can afford (I don't want to live on chevre alone...) I am also starting to tolerate small amounts of cow dairy without the congestion it used to cause - I don't know if removing the inflammatory effect of sugar helped, or what, but it's nice! This also gives me more options. Luckily, my DP is going along with the whole thing. He has always preferred to eat very little red meat, to avoid fat, has also been encouraged to eat soy (though he eats less of that than I do) and, perhaps most important, likes my cooking! I was on this list when I first started RR, but it was very quiet, then, and I felt odd, as I was increasing meat use. Now that I have gathered it is more active, and I'm cooking more vegetarian meals, I thought it was time to rejoin. Anne Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2008 Report Share Posted December 4, 2008 Thank you! I can get a wide variety of cheeses here in New York City, but most places treat them as " gourmet " items, and they are ridiculously expensive, even at the farmer's market. But there's a cheese place nearby which always has sheep feta, which has become my staple, and often others. Right now, they have " goat curds " which is someplace between cottage and pot cheese, and has given me back a lot of my old recipes. (Yes, I truly miss cottage cheese - it's just so versatile!) Anne On Wed, Dec 3, 2008 at 7:57 PM, Heather Butler <hawaiihmb wrote: > Hi Anne, welcome!! You don't have to be completely vegetarian to be on the list, we just ask that we keep the conversations on vegetarian needs/concerns/issues, etc. So glad to hear your finding your intolerances have subsided. I have a farmer's market near my house that has two goat cheese and two sheep cheese vendors. There is so much variety beyond chevre when you look for it! > Heather > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > --Albert Einstein > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2008 Report Share Posted December 4, 2008 Anne, well yes, the cheese at the farmer's market is pretty expensive, here too. Oh I know Whole Foods has some great goat milk cheese--staples like cheddar even! What is pot cheese, I've never heard of that? Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ Anne F <cityladya Wednesday, December 3, 2008 10:12:26 PM Re: Introduction Thank you! I can get a wide variety of cheeses here in New York City, but most places treat them as " gourmet " items, and they are ridiculously expensive, even at the farmer's market. But there's a cheese place nearby which always has sheep feta, which has become my staple, and often others. Right now, they have " goat curds " which is someplace between cottage and pot cheese, and has given me back a lot of my old recipes. (Yes, I truly miss cottage cheese - it's just so versatile!) Anne On Wed, Dec 3, 2008 at 7:57 PM, Heather Butler <hawaiihmb > wrote: > Hi Anne, welcome!! You don't have to be completely vegetarian to be on the list, we just ask that we keep the conversations on vegetarian needs/concerns/ issues, etc. So glad to hear your finding your intolerances have subsided. I have a farmer's market near my house that has two goat cheese and two sheep cheese vendors. There is so much variety beyond chevre when you look for it! > Heather > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > --Albert Einstein > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2008 Report Share Posted December 4, 2008 Pot cheese or Farmer's cheese are sort of like a dense hard curd cottage cheese. The names are regional, and I think there are slight variations - actually called farmer's cheese around here. They haven't really been readily available for a while, I think, but a lot of my older cookbooks call for them. I don't think anyone eats them plain, but they're useful for cooking. Anne On Thu, Dec 4, 2008 at 7:56 AM, Heather Butler <hawaiihmb wrote: > Anne, well yes, the cheese at the farmer's market is pretty expensive, here too. Oh I know Whole Foods has some great goat milk cheese--staples like cheddar even! What is pot cheese, I've never heard of that? > Heather > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > --Albert Einstein > > > > > ________________________________ > Anne F <cityladya > > Wednesday, December 3, 2008 10:12:26 PM > Re: Introduction > > > Thank you! > > I can get a wide variety of cheeses here in New York City, but most > places treat them as " gourmet " items, and they are ridiculously > expensive, even at the farmer's market. But there's a cheese place > nearby which always has sheep feta, which has become my staple, and > often others. Right now, they have " goat curds " which is someplace > between cottage and pot cheese, and has given me back a lot of my old > recipes. (Yes, I truly miss cottage cheese - it's just so versatile!) > > Anne > > On Wed, Dec 3, 2008 at 7:57 PM, Heather Butler <hawaiihmb > wrote: >> Hi Anne, welcome!! You don't have to be completely vegetarian to be on the list, we just ask that we keep the conversations on vegetarian needs/concerns/ issues, etc. So glad to hear your finding your intolerances have subsided. I have a farmer's market near my house that has two goat cheese and two sheep cheese vendors. There is so much variety beyond chevre when you look for it! >> Heather >> >> There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. >> --Albert Einstein >> >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 4, 2008 Report Share Posted December 4, 2008 Anne, I think one of the places at my farmer's market has those with cow's milk. Ok, sorry for more questions LOL... but what kinds of things do you use it for when cooking? Heather There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. --Albert Einstein ________________________________ Anne F <cityladya Thursday, December 4, 2008 10:44:35 AM Re: Introduction Pot cheese or Farmer's cheese are sort of like a dense hard curd cottage cheese. The names are regional, and I think there are slight variations - actually called farmer's cheese around here. They haven't really been readily available for a while, I think, but a lot of my older cookbooks call for them. I don't think anyone eats them plain, but they're useful for cooking. Anne On Thu, Dec 4, 2008 at 7:56 AM, Heather Butler <hawaiihmb > wrote: > Anne, well yes, the cheese at the farmer's market is pretty expensive, here too. Oh I know Whole Foods has some great goat milk cheese--staples like cheddar even! What is pot cheese, I've never heard of that? > Heather > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > --Albert Einstein > > > > > ____________ _________ _________ __ > Anne F <cityladya (AT) gmail (DOT) com> > > Wednesday, December 3, 2008 10:12:26 PM > Re: Introduction > > > Thank you! > > I can get a wide variety of cheeses here in New York City, but most > places treat them as " gourmet " items, and they are ridiculously > expensive, even at the farmer's market. But there's a cheese place > nearby which always has sheep feta, which has become my staple, and > often others. Right now, they have " goat curds " which is someplace > between cottage and pot cheese, and has given me back a lot of my old > recipes. (Yes, I truly miss cottage cheese - it's just so versatile!) > > Anne > > On Wed, Dec 3, 2008 at 7:57 PM, Heather Butler <hawaiihmb > wrote: >> Hi Anne, welcome!! You don't have to be completely vegetarian to be on the list, we just ask that we keep the conversations on vegetarian needs/concerns/ issues, etc. So glad to hear your finding your intolerances have subsided. I have a farmer's market near my house that has two goat cheese and two sheep cheese vendors. There is so much variety beyond chevre when you look for it! >> Heather >> >> There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. >> --Albert Einstein >> >> > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2008 Report Share Posted December 5, 2008 LOL! Questions! I get questions! I've heard of an enthusiastic welcome, but... ROFLOL Seriously, I have a good 30 years of mostly vegetarian cooking behind me, so... Well, this cheese has only been available for a while. I've made quiche a couple of times. I've made a cheesy sauce for noodles. I've put it in with eggs. I've stirred a few spoonfuls into vegetable soup to make it creamy and increase the protein - which rather helped a soup I made that wasn't very interesting. I need to make more noodles, then make Hungarian Noodles, one of my old favorites. Cook cabbage with onion and Hungarian paprika, serve it with warmed cottage cheese and cooked noodles. (We were in a CSA this summer, and still have lots of cabbage...) Anne On Thu, Dec 4, 2008 at 10:47 AM, Heather Butler <hawaiihmb wrote: > Anne, I think one of the places at my farmer's market has those with cow's milk. Ok, sorry for more questions LOL... but what kinds of things do you use it for when cooking? > Heather > > There are two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle. > --Albert Einstein > > > > Quote Link to comment Share on other sites More sharing options...
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