Guest guest Posted June 23, 2009 Report Share Posted June 23, 2009 Hello! I'm brand new to the group and just want to say, " Hi! " Also, I'm new, in general, to the vegan world...my husband and I went vegan on March 1, so I still have a lot to learn and I know I will learn lots here from you. I just read a post here about substituting ingredients in recipes to make them veganized...is that a word? LOL! However, I still get a bit confused when I look at recipes and see oil or butter/margarine/shortening called for in the recipe and I don't really know what to substitute and how much so I usually don't try that recipe because I don't want to ruin the recipe and waste all those ingredients. This is especially so if the recipe calls for solid margarine or shortening AND within the same recipe it also calls for some vegetable oil too. What do you guys do? Do you just avoid those recipes or is there a rule of thumb about oil, the amount(s) of item substituted etc? I realize oil/fat is not avoided by everyone but my husband and I are including the no fat/oil (saturated especially and very very low fat within other oils in prepared storebought items...we are using no oil at home other than Fat Free Promise margarine sparingly and occasionally Canola cooking spray). This is because we started out this way as part of our plant based eating plan...which we began mostly for health reasons - trying to reverse heart disease, damage done through the years. We are pretty much following the Rip Esselstyn and also his dad's, Dr. Esselstyns' eating plans...and McDougall is pretty close to that too so I refer to his books and recipes too (my sister gave me two McDougall books that include recipes). So, back to the oil, shortening, margarine. I have used unsweetened applesauce in place of oil, margarine, etc. If it calls for 1/2 cup oil, I've used 1/2 cup unsweetened applesauce. And in some recipes, I've used bananas too. Thanks in advance for your input. And,...please forgive me if I say anything in these beginning days, weeks that is wrong or inappropriate, as I am learning about the vegan way of life. Both my husband and I are reading voraciously - books, forums and discussion groups and so on, but I still know it will take some time before I'm really immersed in it all. I'm still at the stage where I'm occasionally purchasing items and when I get them home, I reread the labels and ugh, " Why didn't I see that on that label in the store? " It's pretty exciting though to experiment with the cooking and meal prep. I've started several 3-ring binders to hold recipes and they have become my cookbooks. When I want to try something new, I find, for the most part, I'm just going to one of my notebooks and looking for a new Main Meal, or Soup, or Salad, or Cookie etc. Someone's tried and tested favorite recipe! It's really been fun! And when I find or read about a new spice or product that's out there that enhances our meal times, well, ... it doesn't take much to get me excited! Judy in Ohio Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 23, 2009 Report Share Posted June 23, 2009 Hi Judy Welcome to Vegan Chat. I hope you enjoy it here. It is difficult to avoid everything non-vegan when you first start - you can make mistakes any time, really. I use oil for stirfrying - that's about it really. For pastry and the occasional cakes I use vegan margarine - Pure. I use mashed banana instead of eggs in cakes, and that works very well. I must admit to be confused with the recipe books sometimes - especially the American ones as some of the ingredients are called different names to over here. Maybe there are some kind Americans on here who could help you sort this out :-) Jo - jdg682 Tuesday, June 23, 2009 6:56 PM Newbie Intro and Question Hello!I'm brand new to the group and just want to say, "Hi!" Also, I'm new, in general, to the vegan world...my husband and I went vegan on March 1, so I still have a lot to learn and I know I will learn lots here from you. I just read a post here about substituting ingredients in recipes to make them veganized...is that a word? LOL! However, I still get a bit confused when I look at recipes and see oil or butter/margarine/shortening called for in the recipe and I don't really know what to substitute and how much so I usually don't try that recipe because I don't want to ruin the recipe and waste all those ingredients. This is especially so if the recipe calls for solid margarine or shortening AND within the same recipe it also calls for some vegetable oil too. What do you guys do? Do you just avoid those recipes or is there a rule of thumb about oil, the amount(s) of item substituted etc? I realize oil/fat is not avoided by everyone but my husband and I are including the no fat/oil (saturated especially and very very low fat within other oils in prepared storebought items...we are using no oil at home other than Fat Free Promise margarine sparingly and occasionally Canola cooking spray). This is because we started out this way as part of our plant based eating plan...which we began mostly for health reasons - trying to reverse heart disease, damage done through the years. We are pretty much following the Rip Esselstyn and also his dad's, Dr. Esselstyns' eating plans...and McDougall is pretty close to that too so I refer to his books and recipes too (my sister gave me two McDougall books that include recipes). So, back to the oil, shortening, margarine. I have used unsweetened applesauce in place of oil, margarine, etc. If it calls for 1/2 cup oil, I've used 1/2 cup unsweetened applesauce. And in some recipes, I've used bananas too. Thanks in advance for your input. And,...please forgive me if I say anything in these beginning days, weeks that is wrong or inappropriate, as I am learning about the vegan way of life. Both my husband and I are reading voraciously - books, forums and discussion groups and so on, but I still know it will take some time before I'm really immersed in it all. I'm still at the stage where I'm occasionally purchasing items and when I get them home, I reread the labels and ugh, "Why didn't I see that on that label in the store?" It's pretty exciting though to experiment with the cooking and meal prep. I've started several 3-ring binders to hold recipes and they have become my cookbooks. When I want to try something new, I find, for the most part, I'm just going to one of my notebooks and looking for a new Main Meal, or Soup, or Salad, or Cookie etc. Someone's tried and tested favorite recipe! It's really been fun! And when I find or read about a new spice or product that's out there that enhances our meal times, well, ... it doesn't take much to get me excited!Judy in Ohio Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2009 Report Share Posted June 24, 2009 Thanks, Jo. Where are you? What country? I sure know what you mean about making mistakes " in the beginning " of this new way of eating. Just shows me how robotic eating was...little thinking involved, just eating anything and everything. One of the neatest benefits of eating vegan is simply just feeling better, mentally, because I know I'm doing something good for myself and my husband and even for our grown kids and grandkids. Then, physically, I feel better and I'm slowing losing weight too. One of the reasons I've attacked this cooking vegan with a vengeance is because I want to find a staple of recipes quickly that taste really good and then when we have company I can serve tasty dishes. I had one of our daughters and sons-in-law over - non-vegans, for dinner recently and served a vegan meal with homemade whole wheat baguettes (no oil)and a yummy chocolate pudding cake with vanilla SO Delicious soy ice cream and they kept remarking how good everything was. Don't you think when you eat this way that people expect you to put a bowl of salad in front of them with a baked potato or something? Our other daughter said, one day, and I could hear the frustration in her voice, (when normally she would just cook something and have us over to eat) " I don't know what you eat. " In other words, inviting mom and dad over to eat isn't as easy any more for she doesn't know what we eat and don't eat. So, I told her a bunch of things that we eat and later told my husband I probably need to make up a list of a bunch of things our girls can serve us right from their kitchens without having to buy special foods. Then, of course, I can always take along things we can eat too. I've been cooking lots of different stuff trying to find the winner recipes - vegan recipes that I can serve unapologetically to company or take to other's homes when invited. I'm sure you can all relate to that. Some recipes have been complete flops, some I've altered a bit and made again and some were just delicious first time out. Then I've been writing down in a notebook the recipes that are the yummy ones that I want to make again and also write down where that recipe is located whether in a book by the Esselstyns, McDougalls or in one of my 3-ring binders etc. I'm optimistic, despite my occasional boo-boos, that if I stay the course, in the not-too-distant-future it will all become a much smoother way of life. I'm already feeling there's a whole lot less chaos than that first month or two (started eating vegan on March 1). Learning to take a small insulated bag of food items we can eat with us wherever we go and that helps a lot too. Judy in Ohio , " jo.heartwork " <jo.heartwork wrote: > > Hi Judy > > Welcome to Vegan Chat. I hope you enjoy it here. > > It is difficult to avoid everything non-vegan when you first start - you can make mistakes any time, really. > > I use oil for stirfrying - that's about it really. For pastry and the occasional cakes I use vegan margarine - Pure. I use mashed banana instead of eggs in cakes, and that works very well. I must admit to be confused with the recipe books sometimes - especially the American ones as some of the ingredients are called different names to over here. > > Maybe there are some kind Americans on here who could help you sort this out :-) > > Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2009 Report Share Posted June 24, 2009 At 5:56 PM +0000 6/23/09, jdg682 wrote: > >This is especially so if the recipe calls for solid margarine or >shortening AND within the same recipe it also calls for some >vegetable oil too. What do you guys do? Do you just avoid those >recipes or is there a rule of thumb about oil, the amount(s) of item >substituted etc? > It depends on the recipe! But yes, applesauce is a good substitute in baking. I don't cook with oil, so my rule of thumb is to substitute liberally, making sure that the ratio of liquid to solid stays more or less the same. Or I look at a few different recipes, and adapt the one that matches the types of ingredients I have on hand. For instance, in muffin recipes, sometimes I add more soymilk in place of oil. You probably already know about this, but there's a fatfree recipe forum. I've browsed it when I was looking for holiday or potluck recipes. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2009 Report Share Posted June 24, 2009 hello and welcome judy as for recipes, what are those? *giggle* fraggle jdg682 Jun 23, 2009 10:56 AM Newbie Intro and Question Hello!I'm brand new to the group and just want to say, "Hi!" Also, I'm new, in general, to the vegan world...my husband and I went vegan on March 1, so I still have a lot to learn and I know I will learn lots here from you. I just read a post here about substituting ingredients in recipes to make them veganized...is that a word? LOL! However, I still get a bit confused when I look at recipes and see oil or butter/margarine/shortening called for in the recipe and I don't really know what to substitute and how much so I usually don't try that recipe because I don't want to ruin the recipe and waste all those ingredients. This is especially so if the recipe calls for solid margarine or shortening AND within the same recipe it also calls for some vegetable oil too. What do you guys do? Do you just avoid those recipes or is there a rule of thumb about oil, the amount(s) of item substituted etc? I realize oil/fat is not avoided by everyone but my husband and I are including the no fat/oil (saturated especially and very very low fat within other oils in prepared storebought items...we are using no oil at home other than Fat Free Promise margarine sparingly and occasionally Canola cooking spray). This is because we started out this way as part of our plant based eating plan...which we began mostly for health reasons - trying to reverse heart disease, damage done through the years. We are pretty much following the Rip Esselstyn and also his dad's, Dr. Esselstyns' eating plans...and McDougall is pretty close to that too so I refer to his books and recipes too (my sister gave me two McDougall books that include recipes). So, back to the oil, shortening, margarine. I have used unsweetened applesauce in place of oil, margarine, etc. If it calls for 1/2 cup oil, I've used 1/2 cup unsweetened applesauce. And in some recipes, I've used bananas too. Thanks in advance for your input. And,...please forgive me if I say anything in these beginning days, weeks that is wrong or inappropriate, as I am learning about the vegan way of life. Both my husband and I are reading voraciously - books, forums and discussion groups and so on, but I still know it will take some time before I'm really immersed in it all. I'm still at the stage where I'm occasionally purchasing items and when I get them home, I reread the labels and ugh, "Why didn't I see that on that label in the store?" It's pretty exciting though to experiment with the cooking and meal prep. I've started several 3-ring binders to hold recipes and they have become my cookbooks. When I want to try something new, I find, for the most part, I'm just going to one of my notebooks and looking for a new Main Meal, or Soup, or Salad, or Cookie etc. Someone's tried and tested favorite recipe! It's really been fun! And when I find or read about a new spice or product that's out there that enhances our meal times, well, ... it doesn't take much to get me excited!Judy in Ohio So, men are scattered and smeared over the desert grass, And the generals have accomplished nothing. -Nefarious War Li Po (Circa 750) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2009 Report Share Posted June 24, 2009 i'm not sure what i would do without olive oil..... my noni would definately leap from the grave and give me a stern talking to........... yarrow Jun 23, 2009 11:53 PM Re: Newbie Intro and Question At 5:56 PM +0000 6/23/09, jdg682 wrote:>>This is especially so if the recipe calls for solid margarine or >shortening AND within the same recipe it also calls for some >vegetable oil too. What do you guys do? Do you just avoid those >recipes or is there a rule of thumb about oil, the amount(s) of item >substituted etc?>It depends on the recipe! But yes, applesauce is a good substitute in baking. I don't cook with oil, so my rule of thumb is to substitute liberally, making sure that the ratio of liquid to solid stays more or less the same. Or I look at a few different recipes, and adapt the one that matches the types of ingredients I have on hand. For instance, in muffin recipes, sometimes I add more soymilk in place of oil.You probably already know about this, but there's a fatfree recipe forum. I've browsed it when I was looking for holiday or potluck recipes. So, men are scattered and smeared over the desert grass, And the generals have accomplished nothing. -Nefarious War Li Po (Circa 750) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2009 Report Share Posted June 24, 2009 Hi, Judy, Nice to meet you, and welcome! I'm not sure there's an easy answer to how to convert recipes from vegetarian to vegan. Sometimes things work out and sometimes they don't. In general, I find vegan margarines work just fine where butter is called for. Vegan palm-oil shortening seems to work well, too. However, replacing eggs can be hit and miss. It's great to experiment to see what works, but the easy way is to get a good vegan cookbook. There are many out there, and I don't mean to suggest this one as better than the rest. But, for my money, Vegan Planet by Robin Robertson is a really good place to start. It has a good variety of recipes using ingredients that are readily available. It seems that these days even small towns have surprising things in their grocery stores. I've seen tofu in Kalispell, Montana! Cheers, Trish Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2009 Report Share Posted June 24, 2009 >>>> I must admit to be confused with the recipe books sometimes - especially the American ones as some of the ingredients are called different names to over here. Maybe there are some kind Americans on here who could help you sort this out :-) <<<< Right back atcha, Jo ;-) Just start with " cookbook " vs. " cookery book. " And " stove " vs. " cooker. " Isn't that interesting? I'd love to know more about how dialects diverge. At one time I had a nice British book that mentioned something called " courgettes. " That stumped me. What on earth? Come to find out our word for it was " zucchini. " You're just a Channel swim away from France, so the origin of your word makes sense. I'm going to guess that, over here, we learned about this vegetable from Italian immigrants. It would be nice to know more about this, though. Cheers, Trish Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2009 Report Share Posted June 24, 2009 a couple years ago we were in Ely Nevada and the local big box grocery store not only had tofu, but an organic section, and a vegan/vegetarian section granted, the vegan/vegetarian section was grouped with the "weird diet fad" section..right to it was the pre-packaged adkins junk and a bunch of weight watchers stuff and the like..but, it was still eye-opening... my father has lived the last decade outside of kalispell btw... bantrymoon Jun 24, 2009 11:11 AM Re:Newbie Intro and Question Hi, Judy, Nice to meet you, and welcome!I'm not sure there's an easy answer to how to convert recipes from vegetarian to vegan. Sometimes things work out and sometimes they don't.In general, I find vegan margarines work just fine where butter is called for. Vegan palm-oil shortening seems to work well, too. However, replacing eggs can be hit and miss. It's great to experiment to see what works, but the easy way is to get a good vegan cookbook. There are many out there, and I don't mean to suggest this one as better than the rest. But, for my money, Vegan Planet by Robin Robertson is a really good place to start. It has a good variety of recipes using ingredients that are readily available.It seems that these days even small towns have surprising things in their grocery stores. I've seen tofu in Kalispell, Montana!Cheers,Trish So, men are scattered and smeared over the desert grass, And the generals have accomplished nothing. -Nefarious War Li Po (Circa 750) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2009 Report Share Posted June 24, 2009 yes, zucchini is an italian word (squash in italian is zucca) tho, for the record, zucchini originated on this side of the pond, its not european. at least in its "original" form. it was bred in italy into its current form. bantrymoon Jun 24, 2009 11:18 AM Re: Newbie Intro and Question >>>> I must admit to be confused with the recipe books sometimes - especially the American ones as some of the ingredients are called different names to over here.Maybe there are some kind Americans on here who could help you sort this out :-) <<<<Right back atcha, Jo ;-) Just start with "cookbook" vs. "cookery book." And "stove" vs. "cooker." Isn't that interesting? I'd love to know more about how dialects diverge.At one time I had a nice British book that mentioned something called "courgettes." That stumped me. What on earth? Come to find out our word for it was "zucchini." You're just a Channel swim away from France, so the origin of your word makes sense. I'm going to guess that, over here, we learned about this vegetable from Italian immigrants. It would be nice to know more about this, though.Cheers,Trish So, men are scattered and smeared over the desert grass, And the generals have accomplished nothing. -Nefarious War Li Po (Circa 750) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2009 Report Share Posted June 24, 2009 We call it steam frying - using just enough water to stop everything from sticking. You can also use a little oil and a little water. Jo - joe riley Wednesday, June 24, 2009 7:11 PM Re: Newbie Intro and Question I just learned that you can use water instead of even olive oil in most pans. you just gotta watch it. fraggle <EBbrewpunx (AT) earthlink (DOT) net> Sent: Wednesday, June 24, 2009 10:03:08 AMRe: Newbie Intro and Question i'm not sure what i would do without olive oil..... my noni would definately leap from the grave and give me a stern talking to.......... . yarrow Jun 23, 2009 11:53 PM @gro ups.com Re: Newbie Intro and Question At 5:56 PM +0000 6/23/09, jdg682 wrote:>>This is especially so if the recipe calls for solid margarine or >shortening AND within the same recipe it also calls for some >vegetable oil too. What do you guys do? Do you just avoid those >recipes or is there a rule of thumb about oil, the amount(s) of item >substituted etc?>It depends on the recipe! But yes, applesauce is a good substitute in baking. I don't cook with oil, so my rule of thumb is to substitute liberally, making sure that the ratio of liquid to solid stays more or less the same. Or I look at a few different recipes, and adapt the one that matches the types of ingredients I have on hand. For instance, in muffin recipes, sometimes I add more soymilk in place of oil.You probably already know about this, but there's a fatfree recipe forum. I've browsed it when I was looking for holiday or potluck recipes. So, men are scattered and smeared over the desert grass, And the generals have accomplished nothing. -Nefarious War Li Po (Circa 750) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 24, 2009 Report Share Posted June 24, 2009 Hi Trish I had not thought about the origins. I still have a job to remember what zuchini is - LOL. Jo - bantrymoon Wednesday, June 24, 2009 7:18 PM Re: Newbie Intro and Question >>>> I must admit to be confused with the recipe books sometimes - especially the American ones as some of the ingredients are called different names to over here.Maybe there are some kind Americans on here who could help you sort this out :-) <<<<Right back atcha, Jo ;-) Just start with "cookbook" vs. "cookery book." And "stove" vs. "cooker." Isn't that interesting? I'd love to know more about how dialects diverge.At one time I had a nice British book that mentioned something called "courgettes." That stumped me. What on earth? Come to find out our word for it was "zucchini." You're just a Channel swim away from France, so the origin of your word makes sense. I'm going to guess that, over here, we learned about this vegetable from Italian immigrants. It would be nice to know more about this, though.Cheers,Trish Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2009 Report Share Posted June 25, 2009 Hi Judy I'm in England. I know most of my life I just eat what I had been used to eating from childhood - without giving it much thought really. I always had lots of vegetables and not too much fact as I wanted to have healthy(ish) food, but now I read all the labels etc. It's good if you can get a basic set of recipes that most people enjoy - but awkward, I have found, as people like different things. I have been arranging a meeting with one of my cousins - he asked if there was anything we didn't eat, so I mentioned vegan. Luckily it didn't phase him at all, although they have never cooked vegan before. It does become easier as time goes by, and you will make fewer mistakes, and know what you can buy. Jo , " jdg682 " <jdg682 wrote: > > Thanks, Jo. > Where are you? What country? > > I sure know what you mean about making mistakes " in the beginning " of this new way of eating. Just shows me how robotic eating was...little thinking involved, just eating anything and everything. > > One of the neatest benefits of eating vegan is simply just feeling better, mentally, because I know I'm doing something good for myself and my husband and even for our grown kids and grandkids. Then, physically, I feel better and I'm slowing losing weight too. > > One of the reasons I've attacked this cooking vegan with a vengeance is because I want to find a staple of recipes quickly that taste really good and then when we have company I can serve tasty dishes. > > I had one of our daughters and sons-in-law over - non-vegans, for dinner recently and served a vegan meal with homemade whole wheat baguettes (no oil)and a yummy chocolate pudding cake with vanilla SO Delicious soy ice cream and they kept remarking how good everything was. Don't you think when you eat this way that people expect you to put a bowl of salad in front of them with a baked potato or something? > > Our other daughter said, one day, and I could hear the frustration in her voice, (when normally she would just cook something and have us over to eat) " I don't know what you eat. " In other words, inviting mom and dad over to eat isn't as easy any more for she doesn't know what we eat and don't eat. So, I told her a bunch of things that we eat and later told my husband I probably need to make up a list of a bunch of things our girls can serve us right from their kitchens without having to buy special foods. Then, of course, I can always take along things we can eat too. > > I've been cooking lots of different stuff trying to find the winner recipes - vegan recipes that I can serve unapologetically to company or take to other's homes when invited. I'm sure you can all relate to that. > > Some recipes have been complete flops, some I've altered a bit and made again and some were just delicious first time out. Then I've been writing down in a notebook the recipes that are the yummy ones that I want to make again and also write down where that recipe is located whether in a book by the Esselstyns, McDougalls or in one of my 3-ring binders etc. > > I'm optimistic, despite my occasional boo-boos, that if I stay the course, in the not-too-distant-future it will all become a much smoother way of life. I'm already feeling there's a whole lot less chaos than that first month or two (started eating vegan on March 1). Learning to take a small insulated bag of food items we can eat with us wherever we go and that helps a lot too. > > Judy in Ohio > > > , " jo.heartwork " <jo.heartwork@> wrote: > > > > Hi Judy > > > > Welcome to Vegan Chat. I hope you enjoy it here. > > > > It is difficult to avoid everything non-vegan when you first start - you can make mistakes any time, really. > > > > I use oil for stirfrying - that's about it really. For pastry and the occasional cakes I use vegan margarine - Pure. I use mashed banana instead of eggs in cakes, and that works very well. I must admit to be confused with the recipe books sometimes - especially the American ones as some of the ingredients are called different names to over here. > > > > Maybe there are some kind Americans on here who could help you sort this out :-) > > > > Jo > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2009 Report Share Posted June 25, 2009 >>>> tho, for the record, zucchini originated on this side of the pond, its not european. at least in its " original " form. it was bred in italy into its current form. <<<< I know. Ironic, isn't it? Squashes are new world organisms, but not in the form of zucchini, as you pointed out. Yummy they are, though, by whatever name you call 'em. If your dad has been in Kalispell for 10 years or more, he must like it pretty well. So, cool for him, and more pleasure to him. My own take was that I thought it was a pretty town, but Montana in general wasn't quite my place on the planet. Give me the Left Coast any day. Cheers, Trish Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2009 Report Share Posted June 25, 2009 my father b*tches about everything no matter where he lives he moved there to "get away from everyone". after living in the colorado rockies outside of denver fer a few years. and then promptly got a wretched job at wal-mart... he likes the cold. my step-mother likes the heat. so both are miserable at least part of the year, tho my step mother more so it is pretty there, but i couldn't see livin there at all. to each their own. bantrymoon Jun 25, 2009 10:11 AM Re: Newbie Intro and Question >>>> tho, for the record, zucchini originated on this side of the pond, its not european. at least in its "original" form. it was bred in italy into its current form. <<<<I know. Ironic, isn't it? Squashes are new world organisms, but not in the form of zucchini, as you pointed out.Yummy they are, though, by whatever name you call 'em.If your dad has been in Kalispell for 10 years or more, he must like it pretty well. So, cool for him, and more pleasure to him. My own take was that I thought it was a pretty town, but Montana in general wasn't quite my place on the planet. Give me the Left Coast any day.Cheers,Trish So, men are scattered and smeared over the desert grass, And the generals have accomplished nothing. -Nefarious War Li Po (Circa 750) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2009 Report Share Posted June 25, 2009  LOL - I would hate to have the weather the same all year round. I love the English weather which is ever-changing, and I love the different seasons of the year - including the snowy, frosty, wet and windy winter. I guess though I wouldn't like it hot and dry for six months and then cold for six months. BBJo - fraggle Thursday, June 25, 2009 6:57 PM Re: Re: Newbie Intro and Question my father b*tches about everything no matter where he lives he moved there to "get away from everyone". after living in the colorado rockies outside of denver fer a few years. and then promptly got a wretched job at wal-mart... he likes the cold. my step-mother likes the heat. so both are miserable at least part of the year, tho my step mother more so it is pretty there, but i couldn't see livin there at all. to each their own. bantrymoon Jun 25, 2009 10:11 AM Re: Newbie Intro and Question >>>> tho, for the record, zucchini originated on this side of the pond, its not european. at least in its "original" form. it was bred in italy into its current form. <<<<I know. Ironic, isn't it? Squashes are new world organisms, but not in the form of zucchini, as you pointed out.Yummy they are, though, by whatever name you call 'em.If your dad has been in Kalispell for 10 years or more, he must like it pretty well. So, cool for him, and more pleasure to him. My own take was that I thought it was a pretty town, but Montana in general wasn't quite my place on the planet. Give me the Left Coast any day.Cheers,Trish So, men are scattered and smeared over the desert grass, And the generals have accomplished nothing. -Nefarious War Li Po (Circa 750) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 25, 2009 Report Share Posted June 25, 2009 winter is evil. water should never be white and frozen! ew ew ew ew ew "jo.heartwork" Jun 25, 2009 11:26 AM Re: Re: Newbie Intro and Question  LOL - I would hate to have the weather the same all year round. I love the English weather which is ever-changing, and I love the different seasons of the year - including the snowy, frosty, wet and windy winter. I guess though I wouldn't like it hot and dry for six months and then cold for six months. BBJo - fraggle Thursday, June 25, 2009 6:57 PM Re: Re: Newbie Intro and Question my father b*tches about everything no matter where he lives he moved there to "get away from everyone". after living in the colorado rockies outside of denver fer a few years. and then promptly got a wretched job at wal-mart... he likes the cold. my step-mother likes the heat. so both are miserable at least part of the year, tho my step mother more so it is pretty there, but i couldn't see livin there at all. to each their own. bantrymoon Jun 25, 2009 10:11 AM Re: Newbie Intro and Question >>>> tho, for the record, zucchini originated on this side of the pond, its not european. at least in its "original" form. it was bred in italy into its current form. <<<<I know. Ironic, isn't it? Squashes are new world organisms, but not in the form of zucchini, as you pointed out.Yummy they are, though, by whatever name you call 'em.If your dad has been in Kalispell for 10 years or more, he must like it pretty well. So, cool for him, and more pleasure to him. My own take was that I thought it was a pretty town, but Montana in general wasn't quite my place on the planet. Give me the Left Coast any day.Cheers,Trish So, men are scattered and smeared over the desert grass, And the generals have accomplished nothing. -Nefarious War Li Po (Circa 750) So, men are scattered and smeared over the desert grass, And the generals have accomplished nothing. -Nefarious War Li Po (Circa 750) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 26, 2009 Report Share Posted June 26, 2009 LOL - I probably wouldn't like it either if it lasted more than several days. Jo Re: Re: Newbie Intro and Question winter is evil. water should never be white and frozen! ew ew ew ew ew Quote Link to comment Share on other sites More sharing options...
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