MSGID: 1:229/452 4A196FCB
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> 2014: SNACKING BECOMES THE NORM More than half of U.S. adults ate
 DD> at least three snacks daily in 2014

 JW> Which is very healthy provided that the two or three main meals are
 JW> downsized proportionately. But a lot of people aren't ding that
 JW> second part!

Except that 90% of the snacks are loaded with salt in form or another.
Not so healthy according to conventional "wisdom". 
 
 JW> Roslind's diabetes doctor promotes the idea of five small meals
 JW> daily.  And since the gall bladder surgery she shouldn't have a lot
 JW> of fat in any given meal but it's fine spread out over several
 JW> meals.

My RD says that lunch should be my main meal. Which usually works out
well for me. Many/most days I don't have supper as such. Maybe a 7 oz
Banquet pot pie, or a "Cup O' (ramen) Noodles". or for a real treat a
small jar of Herring in Sour Cream. And then to bed.  Bv)=

 JW> Arkansas barbecue is a blend of Texas and Memphis styles, combining
 JW> beef and pork with red sauce. Mustard sauce is distinctly a South
 JW> Carolina thing. There are several independent restaurants called
 JW> Piggy or Piggie  Park but Maurice's Piggie Park BBQ in Columbia is
 JW> the famous one. Several internet sources say the sauce there
 JW> contains honey not sugar.

 JW> MMMMM----- Recipe via Meal-Master (tm) v8.06

 JW>       Title: Piggy Park-Style Mustard Based Sauce:
 JW>  Categories: Pork, Sauces, Bbq, Southern, Chilies
 JW>       Yield: 1 cup

Maurice must have come from South Carolina.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: South Carolina Mustard BBQ Sauce
 Categories: Bbq, Sauces, Chilies
      Yield: 2 Cups
 
      4 tb Butter
    1/2 md Onion; grated
    1/2 c  Yellow (prepared) mustard
    1/2 c  Brown sugar
    1/2 c  Cider vinegar
      1 tb Colman's dry mustard
      1 ts Cayenne
      1    Bay leaf
           Salt
 
  Use this sauce toward the end of barbecuing meat because the
  sugar will caramelize fast, then burn. So leave it until the
  last 45 minutes or so, and paint it on in coats, letting
  each coat cook into the meat a bit before adding the next
  one.
  
  Heat the butter over medium heat until it's frothy, then
  add the onion and sauté for 3-4 minutes. Do not let the
  onions brown.
  
  Add everything else, stir well and simmer slowly for 30
  minutes or more.
  
  Makes about 2 cups.
  
  From: http://simplyrecipes.com/recipes
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Conspiracy Theorists have taken the "I" out of IQ.

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