Comments for Gracefulfitness http://gracefulfitnessblog.com ~ a healthy living blog by Faith Hunt Levine Sat, 19 May 2012 02:01:16 +0000 hourly 1 http://wordpress.org/?v=3.3 Comment on Friday Files by Kath http://gracefulfitnessblog.com/2012/05/18/friday-files/#comment-14275 Kath Sat, 19 May 2012 02:01:16 +0000 http://gracefulfitnessblog.com/?p=4862#comment-14275 It's getting gorgeous!!!! And will you make me a salad? I don't like my salads anymore - stupid taste buds. But yours looks SO GOOD! It’s getting gorgeous!!!!

And will you make me a salad? I don’t like my salads anymore – stupid taste buds. But yours looks SO GOOD!

]]> Comment on Escapeades, part II by Jess http://gracefulfitnessblog.com/2012/05/15/escapeades-part-ii/#comment-14273 Jess Sat, 19 May 2012 01:50:25 +0000 http://gracefulfitnessblog.com/?p=4850#comment-14273 It's not as potent as it sounds. The scapes seem a bit sweeter than the raw garlic! It’s not as potent as it sounds. The scapes seem a bit sweeter than the raw garlic!

]]> Comment on Friday Files by Meg http://gracefulfitnessblog.com/2012/05/18/friday-files/#comment-14231 Meg Fri, 18 May 2012 16:25:38 +0000 http://gracefulfitnessblog.com/?p=4862#comment-14231 bravo! bravo!

]]> Comment on Friday Files by thad http://gracefulfitnessblog.com/2012/05/18/friday-files/#comment-14228 thad Fri, 18 May 2012 15:58:50 +0000 http://gracefulfitnessblog.com/?p=4862#comment-14228 Never say never...besides building a house from the ground up is way easier, with far fewer accompanying headaches than a renovation. Don't get me wrong, there are some, but I would take building from the ground up anytime and anywhere over having to work around other people's decisions and mistakes. But, none of that matters now, as it's starting to look amazing. Never say never…besides building a house from the ground up is way easier, with far fewer accompanying headaches than a renovation. Don’t get me wrong, there are some, but I would take building from the ground up anytime and anywhere over having to work around other people’s decisions and mistakes. But, none of that matters now, as it’s starting to look amazing.

]]> Comment on Friday Files by Lindsey http://gracefulfitnessblog.com/2012/05/18/friday-files/#comment-14227 Lindsey Fri, 18 May 2012 15:46:27 +0000 http://gracefulfitnessblog.com/?p=4862#comment-14227 Wow! It's fun to see the "before" pictures after seeing the "after" in person yesterday! Thanks again for the Kale :-) Wow! It’s fun to see the “before” pictures after seeing the “after” in person yesterday! Thanks again for the Kale :-)

]]> Comment on Escapeades, part II by gracefulfitness http://gracefulfitnessblog.com/2012/05/15/escapeades-part-ii/#comment-14207 gracefulfitness Fri, 18 May 2012 13:44:26 +0000 http://gracefulfitnessblog.com/?p=4850#comment-14207 That sounds delicious! And potent! Does it taste like raw garlic? That sounds delicious! And potent! Does it taste like raw garlic?

]]> Comment on It’s a Wrap by gracefulfitness http://gracefulfitnessblog.com/2012/05/14/its-a-wrap/#comment-14206 gracefulfitness Fri, 18 May 2012 13:43:51 +0000 http://gracefulfitnessblog.com/?p=4831#comment-14206 Thanks! It's from Ross Dress For Less and I bought it a few years ago, I don't remember what the label says off-hand but it's just one of those generic affordable companies. I call it my pretty-ugly dress because although i like it it's also kinda ugly (lime green!), I have a feeling it's going to be a staple this summer though. Thanks! It’s from Ross Dress For Less and I bought it a few years ago, I don’t remember what the label says off-hand but it’s just one of those generic affordable companies. I call it my pretty-ugly dress because although i like it it’s also kinda ugly (lime green!), I have a feeling it’s going to be a staple this summer though.

]]> Comment on It’s a Wrap by Sophie http://gracefulfitnessblog.com/2012/05/14/its-a-wrap/#comment-14171 Sophie Fri, 18 May 2012 01:10:44 +0000 http://gracefulfitnessblog.com/?p=4831#comment-14171 Happy birthday! Your dress was beautiful. May I ask where it is from? Happy birthday! Your dress was beautiful. May I ask where it is from?

]]> Comment on Escapeades, part II by Jess http://gracefulfitnessblog.com/2012/05/15/escapeades-part-ii/#comment-14150 Jess Thu, 17 May 2012 21:42:01 +0000 http://gracefulfitnessblog.com/?p=4850#comment-14150 I have made garlic scape pesto. I used olive oil, scapes, Parmesan, and sunflower seeds. The scapes cover the green and basil portions of the pesto. Delicious ! I have made garlic scape pesto. I used olive oil, scapes, Parmesan, and sunflower seeds. The scapes cover the green and basil portions of the pesto. Delicious !

]]> Comment on Homemade Yogurt Instructions by gracefulfitness http://gracefulfitnessblog.com/2012/03/14/homemade-yogurt-instructions/#comment-14122 gracefulfitness Thu, 17 May 2012 18:08:50 +0000 http://gracefulfitnessblog.com/?p=4403#comment-14122 Let's see here, greek yogurt should be fine as long as it has live, active cultures and no additives. I was given my yogurt maker without instructions so I just assumed that you put the lids on and it works for me. I have occasionally had the same thing happen that you are talking about, and it does seem to be a result of it getting too hot in the incubation but I still eat it, just drain off the whey and you should have nice, thick yogurt! Some recipes even suggest that you stir the yogurt before refrigerating it but I prefer the firmness when it's not stirred. Did you toss it? Even if you don't love the texture plain I'm sure it would still be good for baking! I've also found that the results vary depending on the freshness of the milk, some instructions recommend only using the freshest milk. As far as time, after 6 hours it should be set up enough to take a peek. Better luck next time! Let’s see here, greek yogurt should be fine as long as it has live, active cultures and no additives. I was given my yogurt maker without instructions so I just assumed that you put the lids on and it works for me. I have occasionally had the same thing happen that you are talking about, and it does seem to be a result of it getting too hot in the incubation but I still eat it, just drain off the whey and you should have nice, thick yogurt! Some recipes even suggest that you stir the yogurt before refrigerating it but I prefer the firmness when it’s not stirred. Did you toss it? Even if you don’t love the texture plain I’m sure it would still be good for baking! I’ve also found that the results vary depending on the freshness of the milk, some instructions recommend only using the freshest milk. As far as time, after 6 hours it should be set up enough to take a peek.
Better luck next time!

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