I've grown to rely on olive oil as a staple in cooking. Even use it plus balsamic vinegar (and garlic and basil) as a bread dip, Italian-style, instead of margarine. I'm not sure I really slice off that many mgs of cholesterol, but it's a cool way to eat bread anyway.
I think I see your point about the "liquid lid", but that kind of intervention halfway through is awkward with the automatic rice cooker, so I think I'll stick with the drops at the beginning.
Glad to hear your health is good. I seem to be in a similar situation. The cardiology department closed their books on me after a few years, and the other thing that came to light, circulatory problems in my legs, is improving with diet and exercise (lots of walking).
I guess we've lived the old adage that that which doesn't kill us makes us stronger.
Off Topic » in reply to Well . . .
Olive Oil Is Our Friend
The whole thread (18 posts)
- Who likes oatmeal . . . ? (originally from Comestible Zone)
- Oatmeal is the AM hamburger. Versatile, easy to prepare any number of ways.
- On occasion...
- Simalar to Mrs. P's routine.
- I liked it, but now I eat it every morning.
- I like the original, under-cooked w/milk and sugar. A bit of butter is good.
- I whip up a bowl of Nature's Path instant for my wife in the morning.
- Nobody