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  • v SEYSARAH
    emoticon to the Anglican/Episcopal team! I hope you will jump right in and share your thoughts or create threads! Have a great Friday and I look forward to getting to know you!

    Nan
    3818 days ago
  • v KIERAE
    Welcome to the Challenged by Arthritis Team!! Come and join us in our team forums, introduce yourself and check out our challenges. Good luck with your weight loss goals!

    3820 days ago
  • v SPARKLE72023
    Hello . . . was reading your Comment on the Vegetable Couscous Recipe and was wondering where do you buy your whole grain couscous in bulk?

    Years ago my dear Grandmother taught me how to make the actual couscous 'grains' from a blending of coarsly cracked bulgar wheat, fine semolina, and a touch of salted water. These ingredients would be "rolled" to form equally shaped tiny "balls" of couscous (Tunisian style) and then they were either dried by spreading them out in a single layer on large kitchen towels - - - or immediately cooked in a special couscous steam cooker where the sauce (broth), veges, etc. are cooked in the bottom of a couscous double boiler-steamer pot & the couscous grains are cooked in the upper steamer part of the pot.

    I have never found any "instant" type of couscous that even comes close to the texture or taste of the home made stuff. Then again, the instant store-bought stuff is very quick to buy & cook, whereas making it by hand in an all day project (even with a helper).
    emoticon
    So, please let me know exactly what type of couscous you've been buying & where.
    We live in North-Central Arkansas & probably won't be able to find the same type of store - - - but you never know.
    THANKS!

    Margrit
    4137 days ago
  • v SPARKLE72023
    Hello . . . was reading your Comment on the Vegetable Couscous Recipe and was wondering where do you buy your whole grain couscous in bulk?

    Years ago my dear Grandmother taught me how to make the actual couscous 'grains' from a blending of coarsly cracked bulgar wheat, fine semolina, and a touch of salted water. These ingredients would be "rolled" to form equally shaped tiny "balls" of couscous (Tunisian style) and then they were either dried by spreading them out in a single layer on large kitchen towels - - - or immediately cooked in a special couscous steam cooker where the sauce (broth), veges, etc. are cooked in the bottom of a couscous double boiler-steamer pot & the couscous grains are cooked in the upper steamer part of the pot.

    I have never found any "instant" type of couscous that even comes close to the texture or taste of the home made stuff. Then again, the instant store-bought stuff is very quick to buy & cook, whereas making it by hand in an all day project (even with a helper).
    emoticon
    So, please let me know exactly what type of couscous you've been buying & where.
    We live in North-Central Arkansas & probably won't be able to find the same type of store - - - but you never know.
    THANKS!

    Margrit
    4137 days ago
  • v ECARLSON873
    Are all of those pictures in your gallery of you? You have already lost a lot of weight! That's awesome. :)
    4435 days ago
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