ADVERTISEMENT
- Real Recipes from Real People -

I bet you were an awesome teacher, Gina!

Misc.
Yes, we started with hamsters when my boys were small. When they said they were too big, I got one. Frescesita (you are correct, it is "little fresh thing"), before her came Topo Gigia, and Chica Loca. They were all unique, and very attached to me. That would probably surprise some people who had never had a hamster; they are mammals, and they do bond to us.

Atta girl, you keep up with the walking. I am sort of an exercise egghead, and I read a lot of stuff. Did you know:

1. If you exercise in the morning before breakfast, for energy, your body will burn fat stores because there is no food available to burn? Just grab that water bottle and go!

2. Carbs eaten within 20 of a workout get burned off by the residual effects of the workout. So, they're free...yippee!

So, enjoy a good breakfast when you get back, guilt-free!

The only interesting thing I have made lately is the lemon cake you posted. But, when I went to the cupboard for the lemon pudding, I realised it was not pudding, but lemon pie filling.

I thought, well, if I use maybe 1/3 of the box, that might be about right. When I opened it up, guess what! It was packaged into thirds, to make three pies! so it was meant to be...

It made a lovely cake which we all enjoyed. I served it with raspberries and blueberries from the stash in my freezer.

"Lemon Merengue Cake"...I think we are on to something!

have a great day, Gina! I am off to vote before work; today we have a federal election, so by the the end of today, we may have a new Prime Minister. Ojala!

tu amiga,

Carolina!
MsgID: 0817233
Shared by: Carolyn, Vancouver
In reply to: Carolyn, I Love the Story About Your Swe...
Board: What's For Dinner? at Recipelink.com
  • Read Replies (15)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • OLD BAY Crab Louis Salad
  • OLD BAY CRAB LOUIS SALAD Make this refreshing summer seafood salad a day ahead and refrigerate until ready to serve. Garnish with hard-cooked egg and tomato wedges for a traditional crab Louis salad finishing touch....
  • Pork Recipes (12+)
  • March 22, 2009 RECIPE SWAP PORK RECIPES All Pork Recipes All Recipes...
  • Silky Pumpkin Pie (baked in a crust or a custard cups)
  • SILKY PUMPKIN PIE 1 refrigerated pie crust (single crust) For the Filling: 1 (15-ounce) can solid-pack pumpkin puree (not pie filling) 1/2 teaspoon salt 1 teaspoon ground ginger 3/4 teaspoon ground cinnamon 1/4 teaspo...
  • Decadent Rum Balls
  • DECADENT RUM BALLS 60 NILLA Wafers, finely crushed (about 2-1/2 cups crumbs) 1 cup powdered sugar 1 cup finely chopped PLANTERS Pecans 1/2 cup (1 stick) butter or margarine, melted 2 Tbsp. light corn syrup 2 Tbsp. uns...
ADVERTISEMENT
  • Ham and Potato Casserole
  • HAM AND POTATO CASSEROLE 1/4 c. chopped onion 1/4 c. chopped green pepper 2 tbsp. butter or margarine 1 tbsp. flour Fresh ground pepper to taste 1 c. milk 1 c. shredded cheddar cheese 1/4 c. mayonnaise 4 c. cubed cook...
  • Greek Meatballs and Veggies
  • GREEK MEATBALLS AND VEGGIES FOR THE MEATBALLS: 1 pound ground lamb 2 garlic cloves, minced 1 large shallot, minced 1 tablespoon seeded, diced jalapeno...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • I bet you were an awesome teacher, Gina!
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!