What's the difference? I was excited to find these wonderful little 16 oz plastic bottles of heavy cream at Trader Joe's for 98 cents each. But when I opened the first one I thought it was bad because it was all curdled at the top. The second one was the same and I realized it was just thickened cream. Not sour and no off flavor. I suppose this is what is meant by "clotted" cream? Both sorts have no carbs and have the same ingredients, so what is the difference?

Excited that I weighed in at 125.5 this morning! I had a goal to be at 125 by next Thursday when I head out to my parents' for some surgery my mother is having. I hit 126 jsut a couple of days ago and since I've been losing just a pound a week lately I figured I'd barely make my goal. What a nice surprise! Of course I'll probably bounce around a little before I really stick there consistantly, but if I've been there once then I know I'll get there again and beyond. Good day!

I believe these are exactally the same!




CONGRATS

I always thought they were the same.

I wonder why the Trader Joes ones are clotted like that? Something about the containers or that lot maybe. I thought maybe the price was different because I was comparing apples and oranges, but this makes me that much happier to have found such a good deal.

Got myself an ice cream maker yesterday so I can FINALLY try out some of Suzanne's recipes. I've been eyeballing the Dryer's vanilla with "just" 8 grams of carbs (after subtracting fiber) but it's a food combining no no and I can't find any in small containers. Strawberry ice cream is what I really want, but that will have to wait another ten pounds, for level 2. There are lots of legal level 1 recipes around as well, so I look forward to many interesting taste tests this summer.

Off to make a shrimp mold from one of her books, since it needs to chill all afternoon. Now my problem is, what to serve it with? Hmm... maybe hot mashed cauliflower and sauteed green veggies.