Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

The Funny Pages - Tickle Me Elbow - The Original

TriticusToxicum

Recommended Posts

jerseyangel Proficient
jerseyangel
Posted
15 PAGES TO GO, GUYS!!!

:o:lol::o:lol:

Piece o' cake! :P

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


  • Replies 51k
  • Created
  • Last Reply
curlyfries Contributor
curlyfries
Posted
Ohhhhhh, such great stuff.... ..."Endicott" is their best song, absolutely. I used to go mental in the clubs when it would start..........

Now I go mental on the treadmill when it comes on through my headphones...... B)

Can you find a uTube link for that?........I'm too lazy to look meself :P

jerseyangel Proficient
jerseyangel
Posted

So....the 6 of us on now need to post 37 more times each.......is that right?? :unsure:

elye Community Regular
elye
Posted
Can you find a uTube link for that?........I'm too lazy to look meself :P

Now, everyone take a moment away from their frenzied posting, and revel again in this fun, musical greatness..... B)

Open Original Shared Link

elye Community Regular
elye
Posted

Joooooooles! Ottawa is playing crappy hockey! :(:angry:

elye Community Regular
elye
Posted
So....the 6 of us on now need to post 37 more times each.......is that right?? :unsure:

Gaaaaaaaahhhh..........mathS!!!............................

curlyfries Contributor
curlyfries
Posted
Now, everyone take a moment away from their frenzied posting, and revel again in this fun, musical greatness..... B)

Open Original Shared Link

That's right.....you posted this before.......recently :rolleyes:

Yup......never heard of 'em.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


tom Contributor
tom
Posted
Recipe please! :)

I figure if you can eat it, so can I ;) ....... I'm just starting this candida thing and need food with flavor. <_<

Oh me-oh-my-oh, it seems like it'd be a challenge to make a bad one. I couldn't believe how varied the recipes were, as far as qtys/ratios of basil leaves, pine nuts, garlic.

Somewhere ....need to find them .. . .I have a few sheets w/ 10-12 classic versions. I think I use the nuttiest one, since the parmesan is a no-no.

And that's not even delving into all the other varieties - seems any leaf/nut combo can be pesto.

But the classic is basil/pine.

I don't make it often enough to remember salt/pepper measurements (one batch lasts me awhile, w/ most put into ice cube tray for freezing, then cubes into freezer bag)

One problem for me was that recipes will measure the basil in cups but it's bought in ounces. There may be a 400% diff in lightly packed vs slightly packed!!!!

If ya have a Trader Joe's, they have a good sized container, 4 oz, for <$3.

Many stores sell the teensy ~0.75oz packet for almost $2!!!

So . .. ..<checking kitchen for which scoop I use> I use 1/2 cup of toasted pine nuts w/ the 4oz basil.

Some ppl (most?) toast in a dry skillet, shaking or flipping them around often but that's too much standing for me so I just bake @250F for ~10-12min, starting from cold oven. No idea of the timing for pre-heated. They're done when ya smell 'em.

Got mortar & pestle? :o

Neither do I, so I toss the leaves, toasted nuts & 3-6 cloves of garlic & however much salt&pepper my sheet says (salt = 2x pepper) (maybe I should track down the sheet) & rarely a bit of lemon juice (and sometimes squirting a little on it when using the pesto later) into a food processor.

Hmmmm how much extra virgin olive oil??

Needs a good oil, btw, since it's not cooked & part of the flavor.

I'll guess I'd start w/ maybe 1/4 c evoo (not measured).

Starting amount matters little since once it's all somewhat mixed together the KEY is drizzling evoo thru the hole while pulsing or mixing until the pesto is the desired consistency, which is . ....uhhh . ..blobby? Is that a useful or useless word?

Precise consistency doesn't matter much either because serving consistency gets adjusted when using it.

With pasta, use pasta water. It "wakes up" the pesto to a brighter green. As does a surprisingly small amt of lemon juice.

Besides w/ pasta dishes, I'll coat skinless chicken breasts or salmon before baking - it goes on like frosting a cake. Ohhhhhh SO delish!!!!!!

Yipes I wrote a lot but feel like I forgot sumfin .. . .. :huh:

Soooooooo many variations - wouldn't surprise me if there's a dandelion greens w/ pistachios version. Or 20 of those.

And I bet all are tasty too!!

flourgirl Apprentice
flourgirl
Posted

shooooo! I finally caught up again. Full of chicken chili and hoping ready to get going

curlyfries Contributor
curlyfries
Posted
So....the 6 of us on now need to post 37 more times each.......is that right?? :unsure:

.....corn chips.....

Darn210 Enthusiast
Darn210
Posted
That's right.....you posted this before.......recently :rolleyes:

Yup......never heard of 'em.

Nooooo . . . not that recent . . . . maybe 50 pages ago . . . normally that would be 1 1/2 weeks . . . she posted that a week and a half ago . . . :D

flourgirl Apprentice
flourgirl
Posted

My grandmother used to eat dandelion greens!!!! I remember helping her to pick the greens. As a treat she let me help her fix them and eat them......a huge bag boiled down to almost nothing....and after all of that they were nasty! <_<

curlyfries Contributor
curlyfries
Posted

......ground round...(same price as ground chuck today :P )

Green12 Enthusiast
Green12
Posted
Joooooooles! Ottawa is playing crappy hockey! :(:angry:

That they are :(

tom Contributor
tom
Posted
I've never had pesto :huh:

Well that settles it. Ima gon' try for a 3rd ascension SOLELY to order P

flourgirl Apprentice
flourgirl
Posted

If we ALL posted our last grocery shopping one item at a time we'd be golden....and then some! :lol:

jerseyangel Proficient
jerseyangel
Posted

My dad talks about how his mom made dandelion green salad. Sounds bitter.

elye Community Regular
elye
Posted

Ptaoughmghmn! Your pesto prep..... .. . . sounds delish......I only make it occasionally, but when I do have it on hand I put it in/on everything - -eggs, chicken and rice, spare ribs......:drooleyphace:

Darn210 Enthusiast
Darn210
Posted
Starting amount matters little since once it's all somewhat mixed together the KEY is drizzling evoo thru the hole while pulsing or mixing until the pesto is the desired consistency, which is . ....uhhh . ..blobby? Is that a useful or useless word?

OK . . . <pencil in hand, talking to selph> . . . process until blobby . . . :lol::lol:

quite useful, methinks . . . I certainly know what you mean.

elye Community Regular
elye
Posted

Montreal 3, Ottawa 1.

:angry:

psawyer Proficient
psawyer
Posted

Holy cow! We go out for pizza and I miss six pages. Must start reading.

flourgirl Apprentice
flourgirl
Posted

You have to pick the greens before they set flowers or else they are bitter....nasty bitter<:yucksnivvleface:>

Green12 Enthusiast
Green12
Posted
Oh me-oh-my-oh, it seems like it'd be a challenge to make a bad one. I couldn't believe how varied the recipes were, as far as qtys/ratios of basil leaves, pine nuts, garlic.

Somewhere ....need to find them .. . .I have a few sheets w/ 10-12 classic versions. I think I use the nuttiest one, since the parmesan is a no-no.

And that's not even delving into all the other varieties - seems any leaf/nut combo can be pesto.

But the classic is basil/pine.

I don't make it often enough to remember salt/pepper measurements (one batch lasts me awhile, w/ most put into ice cube tray for freezing, then cubes into freezer bag)

One problem for me was that recipes will measure the basil in cups but it's bought in ounces. There may be a 400% diff in lightly packed vs slightly packed!!!!

If ya have a Trader Joe's, they have a good sized container, 4 oz, for <$3.

Many stores sell the teensy ~0.75oz packet for almost $2!!!

So . .. ..<checking kitchen for which scoop I use> I use 1/2 cup of toasted pine nuts w/ the 4oz basil.

Some ppl (most?) toast in a dry skillet, shaking or flipping them around often but that's too much standing for me so I just bake @250F for ~10-12min, starting from cold oven. No idea of the timing for pre-heated. They're done when ya smell 'em.

Got mortar & pestle? :o

Neither do I, so I toss the leaves, toasted nuts & 3-6 cloves of garlic & however much salt&pepper my sheet says (salt = 2x pepper) (maybe I should track down the sheet) & rarely a bit of lemon juice (and sometimes squirting a little on it when using the pesto later) into a food processor.

Hmmmm how much extra virgin olive oil??

Needs a good oil, btw, since it's not cooked & part of the flavor.

I'll guess I'd start w/ maybe 1/4 c evoo (not measured).

Starting amount matters little since once it's all somewhat mixed together the KEY is drizzling evoo thru the hole while pulsing or mixing until the pesto is the desired consistency, which is . ....uhhh . ..blobby? Is that a useful or useless word?

Precise consistency doesn't matter much either because serving consistency gets adjusted when using it.

With pasta, use pasta water. It "wakes up" the pesto to a brighter green. As does a surprisingly small amt of lemon juice.

Besides w/ pasta dishes, I'll coat skinless chicken breasts or salmon before baking - it goes on like frosting a cake. Ohhhhhh SO delish!!!!!!

Yipes I wrote a lot but feel like I forgot sumfin .. . .. :huh:

Soooooooo many variations - wouldn't surprise me if there's a dandelion greens w/ pistachios version. Or 20 of those.

And I bet all are tasty too!!

Sounds very good!!

In fact, Tom-O, I think I am going to have to make pesto chicken this week

jerseyangel Proficient
jerseyangel
Posted

I'm thinking pesto might be quite good on a white pizza......pesto lovers???

elye Community Regular
elye
Posted

BLOBBY.

This is a MAGNIFICENT word.

:lol::lol:

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. Wheatwacked
      - Wheatwacked replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium. A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake. With low D your body is not absorbing calcium from your food so it steals it from your bones. Heart has priority over bone. I've been taking 1...
    2. knitty kitty
      - knitty kitty replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

      @catnapt, Wheat germ has very little gluten in it. Gluten is the carbohydrate storage protein, what the flour is made from, the fluffy part. Just like with beans, there's the baby plant that will germinate ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein. Wheat germ is the baby plant inside a kernel of wheat...
    3. knitty kitty
      - knitty kitty replied to Scott Adams's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      50

      Supplements for those Diagnosed with Celiac Disease

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3. Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C. Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine. Weight...
    4. Florence Lillian
      - Florence Lillian replied to Jane02's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free. I have a cupboard full of supplements that did not agree...
    5. catnapt
      - catnapt replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      3

      results from 13 day gluten challenge - does this mean I can't have celiac?

      highly unlikely NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean...
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,355
    • Most Online (within 30 mins)
      7,748
    Amy Immerman
    Newest Member
    Amy Immerman
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Who's Online (See full list)

    • There are no registered users currently online

  • Upcoming Events

  • Posts

    • Wheatwacked
      Supplements for those Diagnosed with Celiac Disease

      By Wheatwacked · Posted

      Raising you vitamin D will increase absorption of calcium automatically without supplementation of calcium.  A high PTH can be caused by low D causing poor calcium absorption; not insuffient calcium intake.  With low D your body is not absorbing calcium from your food so it steals it from your bones.  Heart has priority over bone. I've been taking 10,000 IU D3 a day since 2015.  My doctor says to continue. To fix my lactose intolerance, lots of lactobacillus from yogurts, and brine fermented pickles and saurkraut and olives.  We lose much of our ability to make lactase endogenosly with maturity but a healthy colony of lactobacillus in our gut excretes lactase in exchange for room and board. The milk protein in grass fed milk does not bother me. It tastes like the milk I grew up on.  If I drink commercial milk I get heartburn at night. Some experts estimate that 90% of us do not eat Adequite Intake of choline.  Beef and eggs are the principle source. Iodine deficiency is a growing concern.  I take 600 mcg a day of Liquid Iodine.  It and NAC have accelerated my healing all over.  Virtually blind in my right eye after starting antihypertensive medication and vision is slowly coming back.  I had to cut out starches because they drove my glucose up into the 200+ range.  I replaced them with Red Bull for the glucose intake with the vitamins, minerals and Taurine needed to process through the mitochodria Krebs Cycle to create ATP.  Went from A1c 13 down to 7.9.  Work in progress. Also take B1,B2,B3,B5,B6. Liquid Iodine, Phosphatidyl Choline, Q10, Selenium, D and DHEA.     Choline supplemented as phosphatidylcholine decreases fasting and postmethionine-loading plasma homocysteine concentrations in healthy men +    
    • knitty kitty
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By knitty kitty · Posted

      @catnapt, Wheat germ has very little gluten in it.  Gluten is  the carbohydrate storage protein, what the flour is made from, the fluffy part.  Just like with beans, there's the baby plant that will germinate  ("germ"-inate) if sprouted, and the bean part is the carbohydrate storage protein.   Wheat germ is the baby plant inside a kernel of wheat, and bran is the protective covering of the kernel.   Little to no gluten there.   Large amounts of lectins are in wheat germ and can cause digestive upsets, but not enough Gluten to provoke antibody production in the small intestines. Luckily you still have time to do a proper gluten challenge (10 grams of gluten per day for a minimum of two weeks) before your next appointment when you can be retested.    
    • knitty kitty
      Supplements for those Diagnosed with Celiac Disease

      By knitty kitty · Posted

      Hello, @asaT, I'm curious to know whether you are taking other B vitamins like Thiamine B1 and Niacin B3.  Malabsorption in Celiac disease affects all the water soluble B vitamins and Vitamin C.  Thiamine and Niacin are required to produce energy for all the homocysteine lowering reactions provided by Folate, Cobalamine and Pyridoxine.   Weight gain with a voracious appetite is something I experienced while malnourished.  It's symptomatic of Thiamine B1 deficiency.   Conversely, some people with thiamine deficiency lose their appetite altogether, and suffer from anorexia.  At different periods on my lifelong journey, I suffered this, too.   When the body doesn't have sufficient thiamine to turn food, especially carbohydrates, into energy (for growth and repair), the body rations what little thiamine it has available, and turns the carbs into fat, and stores it mostly in the abdomen.  Consuming a high carbohydrate diet requires additional thiamine to process the carbs into energy.  Simple carbohydrates (sugar, white rice, etc.) don't contain thiamine, so the body easily depletes its stores of Thiamine processing the carbs into fat.  The digestive system communicates with the brain to keep eating in order to consume more thiamine and other nutrients it's not absorbing.   One can have a subclinical thiamine insufficiency for years.  A twenty percent increase in dietary thiamine causes an eighty percent increase in brain function, so the symptoms can wax and wane mysteriously.  Symptoms of Thiamine insufficiency include stunted growth, chronic fatigue, and Gastrointestinal Beriberi (diarrhea, abdominal pain), heart attack, Alzheimer's, stroke, and cancer.   Thiamine improves bone turnover.  Thiamine insufficiency can also affect the thyroid.  The thyroid is important in bone metabolism.  The thyroid also influences hormones, like estrogen and progesterone, and menopause.  Vitamin D, at optimal levels, can act as a hormone and can influence the thyroid, as well as being important to bone health, and regulating the immune system.  Vitamin A is important to bone health, too, and is necessary for intestinal health, as well.   I don't do dairy because I react to Casein, the protein in dairy that resembles gluten and causes a reaction the same as if I'd been exposed to gluten, including high tTg IgA.  I found adding mineral water containing calcium and other minerals helpful in increasing my calcium intake.   Malabsorption of Celiac affects all the vitamins and minerals.  I do hope you'll talk to your doctor and dietician about supplementing all eight B vitamins and the four fat soluble vitamins because they all work together interconnectedly.  
    • Florence Lillian
      Desperately need a vitamin D supplement. I've reacted to most brands I've tried.

      By Florence Lillian · Posted

      Hi Jane: You may want to try the D3 I now take. I have reactions to fillers and many additives. Sports Research, it is based in the USA and I have had no bad reactions with this brand. The D3 does have coconut oil but it is non GMO, it is Gluten free, Soy free, Soybean free and Safflower oil free.  I have a cupboard full of supplements that did not agree with me -  I just keep trying and have finally settled on Sports Research. I take NAKA Women's Multi full spectrum, and have not felt sick after taking 2 capsules per day -  it is a Canadian company. I buy both from Amazon. I wish you well in your searching, I know how discouraging it all is. Florence.  
    • catnapt
      results from 13 day gluten challenge - does this mean I can't have celiac?

      By catnapt · Posted

      highly unlikely  NOTHING and I mean NOTHING else has ever caused me these kinds of symptoms I have no problem with dates, they are a large part of my diet In fact, I eat a very high fiber, very high vegetable and bean diet and have for many years now. It's considered a whole foods plant based or plant forward diet (I do now eat some lean ground turkey but not much) I was off dairy for years but recently had to add back plain yogurt to meet calcium needs that I am not allowed to get from supplements (I have not had any problem with the yogurt)   I eat almost no processed foods. I don't eat out. almost everything I eat, I cook myself I am going to keep a food diary but to be honest, I already know that it's wheat products and also barley that are the problem, which is why I gradually stopped eating and buying them. When I was eating them, like back in early 2024, when I was in the middle of moving and ate out (always had bread or toast or rolls or a sub or pizza) I felt terrible but at that time was so busy and exhausted that I never stopped to think it was the food. Once I was in my new place, I continued to have bread from time to time and had such horrible joint pain that I was preparing for 2 total knee replacements as well as one hip! The surgery could not go forward as I was (and still am) actively losing calcium from my bones. That problem has yet to be properly diagnosed and treated   anyway over time I realized that I felt better when I stopped eating bread. Back at least 3 yrs ago I noticed that regular pasta made me sick so I switched to brown rice pasta and even though it costs a lot more, I really like it.   so gradually I just stopped buying and eating foods with gluten. I stopped getting raisin bran when I was constipated because it made me bloated and it didn't help the constipation any more (used to be a sure bet that it would in the past)   I made cookies and brownies using beans and rolled oats and dates and tahini and I LOVE them and have zero issues eating those I eat 1 or more cans of beans per day easily can eat a pound of broccoli - no problem! Brussels sprouts the same thing.   so yeh it's bread and related foods that are clearly the problem  there is zero doubt in my mind    
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.