General tips

Buy Local Food : Strawberries, blueberries and many other kinds of fruit often are available from farms that allow you to do the harvesting (or not, if you prefer to pay for the cost of picking). Many fruits are easy to freeze, and apples will keep all winter in a cool corner of the garage.

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Diet types

The Glycaemic Index Diet
The gi (or glycaemic index) weight loss program is based around the glycaemic index, a list showing foods and an indicator of the ease with which the energy of the food gets transformed to sugar in the dieters blood stream. The theory is that slow release food types (ie those foods with a low Gi score), keep you satiated for longer and help you to consume less food without starving yourself.
It's also extremely useful for individuals with diabetes, as the low GI food types are useful in minimizing surges in blood glucose amount.

Calfs Feet Jelly Recipe

	Category	Jelly Recipes
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Ingredients And Procedures

4 Calf's feet

1 Stick cinnamon

Rind of 1 lemon 4 Beaten egg whites

Sugar to taste 1/4 c White wine

1/4 c Lemon juice

Raw cleaned calf's feet chopped up, put to boil in cold water with a stick of cinnamon and the rind of a lemon, boiled till soft, and the liquor well reduced, strain, allowed to get cold, then all fat and skimmings removed, the liquor which should have become like jelly then put back into a bright kettle with some beaten whites of eggs, sugar to taste, little white wine and lemon juice, brought slowly to the boil without stirring, then allowed to simmer till the coagulation turns a grey color, about twenty minutes , then strained and restrained through a jelly bag; when nearly cool, filled into glasses or molds, and served when set and cold. **The hoof is split with a knife, then treated the same as calf's head; when done, the bones removed, and the meat pressed between boards. The quantities are estimates only. From: The Culinary Handbook Shared By: Pat Stockett

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<h1>Calfs Feet Jelly</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>4 Calf's feet <P>1 Stick cinnamon <P>Rind of 1 lemon 4 Beaten egg whites <P>Sugar to taste 1/4 c White wine <P>1/4 c Lemon juice <P>Raw cleaned calf's feet chopped up, put to boil in cold water with a stick of cinnamon and the rind of a lemon, boiled till soft, and the liquor well reduced, strain, allowed to get cold, then all fat and skimmings removed, the liquor which should have become like jelly then put back into a bright kettle with some beaten whites of eggs, sugar to taste, little white wine and lemon juice, brought slowly to the boil without stirring, then allowed to simmer till the coagulation turns a grey color, about twenty minutes , then strained and restrained through a jelly bag; when nearly cool, filled into glasses or molds, and served when set and cold. **The hoof is split with a knife, then treated the same as calf's head; when done, the bones removed, and the meat pressed between boards. The quantities are estimates only. From: The Culinary Handbook Shared By: Pat Stockett <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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