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JNBunnie1

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Celiac.com - Celiac Disease & Gluten-Free Diet Support Since 1995

Everything posted by JNBunnie1

  1. JNBunnie1
    You got me on this one, we just eat em straight cuz we like em! Or use them in food bar stuff, like with nuts and seeds. Didn't somebody wrap prunes in bacon and broil? Or was that something else?
  2. JNBunnie1
    Ummmm..... I think Walt was teasing....... He doesn't actually think there's no calories......
  3. JNBunnie1
    Oooo, lovely idea! And much cheaper than buying expensive gluten-free bread crumbs too...... EnerG makes good stuffing too. Don't like it for much else though.
  4. JNBunnie1
    Ok mac&cheese. I use: 1 bag Tinkyada pasta shells 1 big huge pile of shredded cheese (mozz doesn't work well for this, unless it's fresh mozz in slices under the other cheese) 1/2 stick butter diced onions if you want enough milk to fill a 12x10 casserole halfway (maybe a quart, it's ok to use a little water to fill in) Preheat...
  5. JNBunnie1
    Slick..... Hope you feel better, Manda! Want the recipe for the bangin banana bread I made last night to cheer you up? I'm gonna go post it in recipes, along with my mac n cheese, take a gander.
  6. JNBunnie1
    Why does everyone always say "I have a recipe if you want! Just let me know!" This is the RECIPES section! OF COURSE WE WANT IT!!!! :lol: Give, woman!
  7. JNBunnie1
    Ok mac&cheese. I use: 1 bag Tinkyada pasta shells 1 big huge pile of shredded cheese (mozz doesn't work well for this, unless it's fresh mozz in slices under the other cheese) 1/2 stick butter diced onions if you want enough milk to fill a 12x10 casserole halfway (maybe a quart, it's ok to use a little water to fill in) Preheat...
  8. JNBunnie1
    My mom's the same, she's totally awesome. fortunately for me, we bought a house together so I get to run downstairs whenever I bake something cool and share it. She's pretty much the only person I trust to cook food for me.
  9. JNBunnie1
    You didn't tell us how the scary caves were!!! Hello!!!
  10. JNBunnie1
    Let's all write to them!
  11. JNBunnie1
    Could you post a link to the article? Thanks.
  12. JNBunnie1
    Dental products? Toothpaste? I'd love to see what they've published that claims that.
  13. JNBunnie1
    We get the Whole Foods store brand jams, they're lower in sugar than others and cheap and gluten-free and only sweetend with grape juice. In the summer I make my own blueberry jam fresh, it keeps pretty well in the fridge. If you do pick-your-own fruits it's a lot cheaper than at the store.
  14. JNBunnie1
    For me, the threat of cancer is very real. I watched my father die of leukemia at 53. If that weren't enough, I get violently ill for weeks from the smallest amount of cross-conatmination. However, none of those things seem real to you. For me, the thing that made gluten free life with my friends easier was that I'm now a better cook than everyone else...
  15. JNBunnie1
    If you're only using a little, you can just add it in without changing the recipe.
  16. JNBunnie1
    We're lucky, we're on the third floor and everything's new with lots of insulation, which kinda sucks in the summer, but is great in the winter. We just close our windows and doors and we're good usually til the end of November. I just had sunnyside eggs and cornbread for breakfast! Mmmm... Hey, what's up with that mods only board? It's teasing me, I...
  17. JNBunnie1
    I now have a tendency to do the same thing if I overindulge, I usually stick to wine and beer now. I used tobe able to drink a pint of brandy myself in a night, but after gluten free I can't handle much hard liquor. Our metabolisms change when we go gluten-free, it's unavoidable. You also may have been contaminated in some way, by the liquor itself or a mixer...
  18. JNBunnie1
    I melted them and added a bit of shortening, and they were awesome for dipping things in. I did strawberries & pretzels. They were really good for strawberries because the chocolate didn't break off in pieces once you bit in, it stays just a tiny bit soft even after refridgeration so it clings to the berries the way it should. Way better than Godiva's...
  19. JNBunnie1
    As soon as possible.....
  20. JNBunnie1
    Hey!
  21. JNBunnie1
    Oh yeah! My nose stopped running like an Olympian. My nickname as a kid was glue factory. This is fun, I couldn't even remember all the things that used to be wrong with me, I feel so much better than I used to. Now THAT'S cool!
  22. JNBunnie1
    If you go to a blog online titled Gluten Free By the Bay he's got a recipe for pita bread he really liked. It's in the bread section on his page.
  23. JNBunnie1
    I've taken 2-3 days to react every time, and my reactions last for weeks. The longer you go gluten free, some people have less of a reaction, some people have more. Mine is more of a reaction.
  24. JNBunnie1
    I've decided this board is a subspace conduit of thought from one silly to another. I started working out the other day again, I've been limping ever since. My boyfriend had an eye issue three days ago. We had burgers the same night everybody else did. However..... I LOVE musicals. I have to confess though, the reason I liked Moulin Rouge so much is...
  25. JNBunnie1
    I used to have people bug me about 'eating enough' when I was still sick, and very underweight. I've honestly never had anyone give me a hard time about my food choices since then, though.. My friends TEASE me, very different. It sounds like the sort of people you're talking about just aren't that intelligent (not to be mean) and/or are threatened by...
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