If my backaches turn out to be caused by eating fat, I'ma shoot myself.

Oh, I don't think they were then. Trust me, I was paying attention to anything at all that might have affected it, so I'd have noticed. And there was definitely a huge stress factor.

I have no idea where this weirdness has come from, but it's not the same thing.

Almond meal? Huh. I used to make this lemon torte that subbed ground almonds for most of the flour in the cake part and it was awesome. So I would totally experiment with using them in cookies. As I recall, it was very moist but also pretty heavy - this recipe had you beat egg whites almost to that meringue level and fold them in to counteract. So you might need to go there. The end result isn't meringuey.

Or, you could use almond extract or almond paste for the flavor and stay closer to a traditional recipe.

I make a kale, sausage and pasta dish that's pretty close to this: [link] (I wing it.)

Thanks for writing that, Brenda.

I like vegetables, but they require my planning my food better, plus even with the best intentions, I often stare the excellent healthy food in my refrigerator and then make popcorn or a sandwich.

I should mention that in additon to the sad sad blog (which I'm going to try updating once a week from now on) I store recipes I've tried or want to try here: [link]

That back thing is weird, because about 13 years ago (pre-buffistas) I had this weird crazy back/groin pain that no one could find a cause for. It was horrible and nothng could touch. I finally got so sick of it that I changed my diet, pretty much like Brenda did- the revolving everything around vegetables thing, and only whole grains and little meat. And it went away. And, as a side effect I lost a hell of a lot of weight (I went from a 14 to a 6). I was really really into it, and frankly, did not want to lose any more weight, but things changed, I got really depressed, went on anti depressants, and when I got better I started doing theatre again, and there is just no time.

Anyway, about 2 years ago the pain came back, and I keep thinking about doing it again, but I am a little scared that I am doing it to lose weight, and that leads to scary things for me as I tend to get really obsessive and weird

Can I point out that the cats that was snarling and charging at me a few hours ago is crashed out beside me in the couch wiht his head on my lap. And he's already tried once to lick my face off.

Today's menu:

Breakfast, coffee, 12 oz, 4 tsp. sugar, 1/2 oz half & half, 2 eggs, over easy in nonstick pan with 1/2 tsp. butter, two strips thick-cut lean bacon, well-drained, half-slice whole grain toast, no butter.

12 oz. tap water, filtered, chilled.

Lunch, baked, well-drained ham = 6 1-inch cubes, half a banana

Snack, 1 strip fruit leather, 1 inch x 3 inches x 1/4 inch

8 oz. tap water, filtered, chilled.

Supper, three slices very thin crust pizza, with pesto sauce, white meat chicken, sliced garlic, black olives, artichoke and broccoli.

8 oz. club soda, 6 oz. orange-mango-peach juice, mixed.

24 oz. water

Snack, 2 Tbsp lemon sorbet, six walnut halves.

This is a typical day for me. You see the only veg are on the 'za. Artificical sweeteners give me gastric problems so I have actual sugar, just a minimum amount.

I will have a cupcake, or two bites of a fancy dessert, but I "pay for it" with raw zucchini coins or a bowl of steamed broc for lunch the next day. My texture issues being what they are, I tolerate lightly steamed and herbed or raw veg best. I really don't like complicated complex flavors in any dish--white food is ever my default, even when it's ohsobad for me. So recipes are sort of wasted on me.

I really am trying to cultivate a friendlier attitude toward veg. "Vegetables are friends, not food." No--wait.

For people who don't like vegetables, I'd suggest trying some from a farmers' market, if you can afford it. Pretty much everything I've ever tried has been better from the farmers' market than from the grocery store -- the grocery store vegetables are bred for shelf life and ability to be shipped without getting bruised, and not so much for taste.

I agree, Hil. I grew up eating vegetables from the farm next door, and I loved them! I can barely stand grocery store veggies, and when I was doing my huge veg eating, I had a huge garden. Even my most hated food, cantelope, was sweet and juicy from the garden!

Good advice, Hil. Now tell me how to develop an actual appreciation for the way vegetables taste?

I hate going on about this, and I'm going to stop after I say this.

I appreciate and understand the many benefits and positive qualities of vegetables. I comprehend and acknowledge the need for them in the human diet. The fact remains, dress them up, put a hat on 'em, make 'em look like somebody you know, at best they are unobjectionable. I have never in my entire life stuck a fork in a vegetable dish and said, "OMG, this is GOOD!" and I eye with suspicion anybody who does. There's just this vast disconnect between what I know, and my own experience.

Okay, done now. Thanks for speaking up, all of you who love and share the love for veg. I keep hoping it will rub off on me.

Now, can anyone direct me to an almond meal cookie recipe that is not 1) macaroons (I don't want that egg white airiness) or 2) full of other low-carb, "primal", or "healthy" ingredients I am not likely to have in my house? My goal is to recreate cookies I ate in the village of Aidone in Sicily called Pasta di Mandorle, which were a almond-tasting cookie with the basic texture of American sugar cookies (i.e. not biscotti or macaroons.) But improvisational baking is the fastest route to disaster I know. Could I just make sugar cookies and sub in 50% almond meal?

Flea, one of my mom's Christmas cookie recipies is very much like this. Unfortunately, she is out of town at the moment, but when I talk to her tomorrow, I'll ask about a little sanctioned home invasion to dig through her recipes.