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The Move from H*ll

Friday, October 31, 2014

What a horrific ordeal. I've been AWOL a lot longer than I expected.

We were supposed to move to a rental house on the 16th. We've been planning this with the leasing agent / realtor since the first week of September, when we gave a deposit. Since then we've been in the house several times making move-in and deficiency lists, which we duly forwarded to above mentioned agent. I gave her hand-written lists, verbal descriptions, and emailed lists. She gave us a copy of "her" lease - evidently not the final format of the lease we were to sign - to which I made changes and amendments. I also made up permission forms for items requiring them in that lease.

The work being done in preparation for our move was going so slowly, it may have as well been stalled. She's very ... er... "frugal". So she uses part-time handymen and scrimps with expenses. That's okay by me, so long as the work gets done. I'm not fussy. The only thing(s) I insisted upon were three: first - I need the garage doors and their openers to work. I'm disabled. I can't get in the house any other way, and I can't lift garage doors. Second - the commode that I would be using is an older one, too low, and round. I need the handicap height and an elongated bowl. This isn't something I can put off until it's convenient, naturally. And third - previous tenants had *GLUED* carpet underlayment onto the beautiful natural wood floors, which we all wanted removed. Can't move in furniture until the floors are finished, to whatever degree that was likely to occur.

She had kindly (?) given us permission to move in ahead of the lease schedule; that was to begin on November 1, but she said we could come in on the 16th of October. That made us very happy, since there were things we needed to complete at our previous apartment after we moved, and our lease was up there on the 20th of the month. That left a narrow window of time to make those repairs. Great!

The first thing we had to do was contract with an aquarium maintenance company to move our enormous (120-gallon) marine tank and associated paraphernalia. That was done the day before, the 15th, so that it would be settled and that crew out of the way before the house movers came in.
On the 16th, the movers arrived at the apartment at around 9 am and started loading the place up. DH delivered me over to the new house to direct placement of all our furniture and boxes. The garage doors were not fixed when we got there. The house's inoperable refrigerator was still standing in the middle of the kitchen. The floors were a bit tacky from the "refinishing" that had been done - which was only started on the Sunday prior to the move, for reasons unbeknownst. We put down a drop cloth and a runner carpet to protect it as much as possible.

The utility companies came in to transfer service and get the cable running. When that started, my husband left the movers and came over to direct the utility folks. The movers were nearly ready to come as well. Two trucks and 6 movers.
At about 11 am, the realtor showed up. The trucks are on the way (only a 10-minute drive). She's got a look on her face. When she said how are you doing today, I had a dread suspicion. I said, well, I *was* doing okay, but it doesn't look like that's going to last. -?- Then she proceeds to tell us that we "can't move in today". What?!? She'd known this for weeks. We were there on the previous Sunday and all was well. She knew this. But now, with everything in motion, we can't move in? Well, no. We don't have a signed lease. Soooo --- how come? I gave her a print copy of *HER* lease, with my amendments, copies of the permissions, and a print copy (again) of the move-in checklist on Sunday. Now she tells us that her email hasn't been working for several weeks, so she never got any of the emails I sent. She can't finish the items on the checklist I gave her. And, since I made changes to the lease, she couldn't sign it until the attorney approved it (who ever heard of a realtor or owner's agent who couldn't sign their own lease?!?).
Now we've got two moving trucks out in the street blocking a busy medical plaza entrance, crews standing around burning daylight, and the realtor has to go to the attorney to get approval of the changes I'd made. This was after a semi-hysterical interchange between us and her to find out what we could do to save this situation. Well, she had us sign that lease, but she "couldn't" sign it, and went away - presumably "coming right back" after meeting with the attorney. So we waited. I swept floors. We waited some more. We tried to call her on her business phone and her cell phone: the voicemail was full on the landline and no answer on the cell. We waited some more. The movers are getting antsy now, so the owner tried to call her. Three times. Same (non)response. It's now approaching 3:30 pm. This moving company doesn't store anything. They move it, finis. We can move it in, we can take it back, or they can unload it in the street, but it can't stay in the trucks.

I was done with it by then. Joe was starting to talk about unloading into a storage garage and staying in a hotel for the night. But with a beginning like this, I had very black suspicions about how the remainder of the term for the lease was likely to progress. I called our apartment community and threw myself on their mercy. It is unbelievably unlikely for first-floor apartments to be available. We couldn't go back into ours - it really was tired and we'd outgrown it. By sheerest serendipity, they had two first-floor units open that we could move into immediately. One was actually identical to the one we'd vacated, but because it was just a lateral move, there was some corporate approval needed, and the property manager was away until the next day. Another unit, slightly larger, was also available. Joe sent me over to look at it. He said, "just pick one". So I checked out the larger one, and it looked nice, and I said this will be fine - please come and look. So he turned the movers around and came to look. I was in the office signing the lease when he came in to look. I switched places with him, went to collect the movers from in front of the old place, and told them where the new unit was. I had to go back to the office then to finish paperwork. By the time we got back to the apartment (a matter of maybe 10-15 minutes) the movers had put it in high gear and were about halfway into moving all the furniture. I had to redirect and get them to move some things, but after that it went quickly. Even so, we had to pay about 6 hours' OT for 6 guys. And, remember, there was a big fish tank to bring back. I was petrified that the realtor would lock the place up and hold our fish ransom.

So we called the fish guys, and told them our tale of woe, and they and Joe got up at the very crack of dawn to go back the next morning to retrieve it. The realtor had either left the house open (a typical condition) or had left the key in its accustomed spot, so they were able to get in and get out with no trouble, other than the emergency schedule. The realtor has never been able to make it out there earlier than 11 am, so we were good with the early routine. This entails another moving fee - these guys are a new business and can't front an expense like this for free, nor would I expect it of them. So we've got two aquarium moves on the books now, in addition to OT to the house movers and a nice drive around town for the furniture.

Meanwhile, if I'd had a spare moment it would have been very nice to be able to just have a nervous breakdown. But I didn't have the time.

The next fear was the "deposit" we'd given on the 6th of September. She gave us a handwritten receipt (?) for it, but it only said "to hold" the property. That's fine and well, and she did "hold" it - meaning she didn't show it to anyone else. But for some reason, I wasn't satisfied with that, and asked her how she came to the figure she gave for that "deposit". She said it was for the last month's rent and a security deposit. I asked her (and thank gods I did) to specify that on her receipt, which she did. I sent a certified letter yesterday demanding return of that fee; I don't know how you can have a "last month" when you never had a first month, nor a security deposit when no valid lease was ever presented or signed. I'm suspecting there will be a quibble with this. But I've got her receipt, and we have a friend who's an attorney, and if she declines to refund the amount, perhaps a request on that attorney's letterhead might provide better prompting. I hope it doesn't come to that... but we've depleted nearly every penny out of our savings fund now to finance this disaster, and we need that money now.

Since then we've been trying to reorganize the new apartment. I can't find so many things... I hate moving - even normal moves! much less this fiasco. And, since there was no expectation of having to reload it, the movers pretty much stirred our garage here to the point that everything is in terrible disarray. The house had an enormous garage, and it would have been simple to offload anything into there and rearrange at leisure and with some organization. Luckily they weren't able to load the entire garage to move, and were planning to send one truck back to do that... when everything fell apart. So we've still got that garage here, but it's going to be a monumental task to empty it and refill it so it can actually be used. And that will get at least some of the boxes out of the apartment, which has been our ongoing problem. I'm thankful to whatever powers-that-be that the fish guys also will do light maintenance and handyman-type tasks on the side. One happens to be a retired nurse, has a chauffeur's license, and has been helping me get to appointments and doing errands and building bookshelves... whatever I set him to. He probably would be perfectly amenable to helping rearrange the garage. His partner would help too, but he did some damage to his back and can only lift so much, like my husband is limited as well. Even so, I think that will be a help.

So things are v-e-r-y s-l-o-w-l-y getting to a point where it feels like we have some kind of life again. I'm so exhausted... I have an autoimmune condition, and my resources were at a low ebb to begin with, after a long several months of house-hunting and packing up what I could. The move itself finally knocked the slats out from under me. Usually I can recover from a busy *day* with a couple of days' rest. I don't know if I'm going to recover from this or not. I can barely get up from my powerchair these days... my knee is very painful at the moment. I hope it will get better. I have no way to know at this point.

So I've been absent here since just before the "move". I have no idea what I've done to myself, dietarily. Nothing good, I'm sure. I've been succumbing to junk food (even when it tastes nasty! what's wrong with me?!?) and intermittent with my meds - prescription and supplements... so maybe if I get back on my old routine things will be better. I hope so. I'm trying to make some inroads starting today, at least.

But I've got boxes of books waiting for me to put them on my new shelves, and I have no idea if my knee is going to let me get that finished today or not.

At least I'm back to SP. I didn't want anybody to think I had perhaps gone the path of our RUSSELL, though (I still think of him and miss his presence), so I thought some explanation was in order.

I'm not a religious person. But any "prayers" and supportive thoughts directed in my general direction would be gladly accepted!

  Member Comments About This Blog Post:

WOUBBIE 11/2/2014 9:50AM

    emoticon emoticon emoticon emoticon emoticon

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MOM2ACAT 11/1/2014 7:54PM

    First of all you need emoticon emoticon emoticon emoticon emoticon . I'm so sorry you have had to go through that ordeal, and I hope it's one you never, ever have to repeat again!

I'm so glad to see you back on Spark! Many positives thoughts and vibes coming your way!

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SMITHKRISTI 11/1/2014 7:57AM

    Oh No!!

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DTHOR6 10/31/2014 7:59PM

    Wow that was truly the move from He** so very sorry that you had to go through all of that. Goodness, and I hope that you don't have trouble getting your money back.

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KERRYG155 10/31/2014 5:33PM

    Wow, what a mess and not anything any person in good health would want to deal with let alone someone with health problems. I'm glad you got into a good place and hope you are able to get totally "in order" so you can get back to your normal life.

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ICEDEMETER 10/31/2014 9:41AM

    Yikes! What an ordeal!

I was just wondering about you this week, and hoping that all had gone okay with the move. In my worst nightmares I wouldn't have imagined all that you've been through...

I do hope that not only does the "agent" reimburse you that "deposit", but also coughs up some of the additional fees that you paid for movers and aquarium companies, etc. --- all brought on by her incompetence.

I know it's hard to let things "sit", but do that for a while to focus on taking care of you. The books won't come to any harm sitting in boxes for another few weeks, and it will be enough to just find the things that you absolutely need. You know what you need to do to take care of yourself, so just take your time, and step your way back...

I'm not religious, either, but know that there are strong thoughts headed your way!

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More nonsense

Tuesday, June 17, 2014

I posted a thread in the Cafe yesterday about the ubiquitous misuse of the terms "loose" vs "lose" in relation to our weight loss efforts here. It was a respectful post. I just posted the definitions and made a silly comment about not wanting our "freed" pounds to find us again. It had collected a couple of seemingly positive (or at least agreeable) responses.

Today, I went back in response to my email notification to find the post had been removed. I contacted SP staff about it, to which the answer was that other members were reacting negatively to it, and posting responses to that effect, so it was removed.

I find this offensive. Why is the "friendly" original post removed, rather than the offensive member(s) being warned? That is the usual case in nearly EVERY other forum I belong to. If the tone of replies goes awry, it's those posters who are chastised for inappropriate behavior, not the OP.

I've pretty much had it with the petty policing on SP. I joined for the Nutrition Tracker, and for the support and information and good discussion on the forums. Now, it turns out, you can't have discussions. You can't express opinions (or, at least SOME of us can't). Certain ones or groups can't make comments or state opinions which don't toe the Spark line. Some of us can't even make conversation that other members "respond negatively to."
We can, however, put up with repeated overhauls to the site, which are implemented with little warning and no polling for members' preferences. We can tolerate ads which go strictly against the efforts toward weight loss and health which is why *most* of us are here. We can be subjected to opinions from other members which might not be compliant with (and perhaps offensive to) our own dietary choices.

Pfft I've had about enough.

Someone posted a mention of another website which has a very nice nutrition tracker. It doesn't have the forums; it's pretty much a solo effort. But maybe that's preferable. At least it wouldn't be the nonstop stress of "what's it going to be *today*?" Their database isn't nearly as extensive, nor does it have all my entered favorites... but it will have, when I'm done. And then there will be no more nonsense from SP.

So you might not see me around as regularly for a while.
I'm off building my new foods database in a place which isn't so dictatorial.

I was wrong! there are forums. They're not as active or as diverse as SP... but might be more congenial. I hope!

  Member Comments About This Blog Post:

QUERIDAANA 6/26/2014 10:06PM

    So sorry that you had to go through that. You responded to my question about excessive ammonia acumulation in the bloood in the nitrition forum. I hope you will continue to be a blessing to others here.

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WOUBBIE 6/18/2014 7:05PM

    *eyeroll* Unbelieveable. We can complain bitterly about outright LIES being allowed on the forums and the articles and nothing gets done, but joke about the ridiculousness of English spelling rules and peoples' inability to GET English spelling rules and you get a finger-wagging?


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.DUSTY. 6/18/2014 10:48AM

    Big pet peeve of mine "loose" vs "lose"! There are even a couple of SparkTeams that misused it in their team's name!

We've had a few posts removed on our Team 300 but they were pretty bad. I can't image why a post about grammar would be removed.

Maybe instead of leaving you can find other SparkTeams to join?


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AKHEIDI 6/17/2014 7:30PM

    Wow Vicki, they have it in for you. Again, I totally agree- it's 'them' what should be removed, not you. They have the attitude, not you. Don't blame you for being tired of it all.

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KERRYG155 6/17/2014 6:25PM

    Sorry you may be leaving us even part time. It also drives me crazy that people never learned the difference between loose and lose. I would love to say something but usually just use the two words in a sentence when I reply-such as "I'm trying to lose weight so my pants will be loose'. I'm sure that doesn't get much notice but that was all I could figure out. I do remember being on the WW site years ago and some folks DID police spelling and man, did people have a fit. If you can't spell how do you read the labels and everything else?

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EXOTEC 6/17/2014 5:00PM

    Eliz - yes, brain fog is always an issue with anything AI!!! LOL
But I don't think it was snipey. I just lightheartedly defined the different terms and asked for correct usage. I wasn't pointing fingers.

And I don't intend to give up here altogether. I'll no doubt continue to flit about, primarily because of the members in my teams that I don't want to lose contact with. And I've got this long history of various Tracker stuff I'd rather not lose, too. But the perspectives and actions of late from the site administrators is just over the top. I've had it. I'm just making contingency plans now. I hope the other site will grow into something more like what Spark *used* to be, before it became so closed and dictatorial.

It's no longer the helpful and supportive site it used to be. Seems as if the members are now their least priority. A shame.

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MOM2ACAT 6/17/2014 3:51PM

    I didn't see that thread, it must have been removed before I saw it, but I agree with you; both with using the word "loose" when you mean "lose" and with the fact that your original post should not have been removed.

I'll miss seeing you around, but I certainly understand your frustrations with the site.
I've noticed that on some of the teams I belong to, there are several members who said they are leaving Spark because of them, or looking around for a site to replace Spark.

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NOWYOUDIDIT 6/17/2014 2:39PM

I totally understand every point you make. And I feel your frustration.
I guess I stay for the few of us who are trying to keep the "peace" amidst the insanity, tolerate the dumb "changes" (so called upgrades??!!) and support each other! :o)
You are a wonderful reason for me to tolerate SP! :o)
praying this doesn't come off wrong- MS fog can make me think I've written something well, and then it's taken badly! OY VEY!
It's written from my heart.

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Coconut Wraps

Monday, March 10, 2014

I really love these things. I keep touting them at every opportunity here, so I thought it might be useful to post info from the two suppliers I know of, in case others might like to try them.

My preferred supplier is PureWraps... simply because I have some accuracy issues with Julian Bakery. I've used the wraps from both places though, and the quality is comparable. I just trust Julian less.

Here's links to both purveyors:
(the FAQ from PureWraps)

...and the sales ad from Julian, with their nutritional info and a couple videos

The pictures and nutrition label here are from the PureWraps site:

- well, I see the print from this label isn't really readable here.
Sorry! I tried to enlarge it.
The label on the website IS readable, tho. Compare it with Julian.

I hope this will encourage some of you to try them.
I don't use them for every kind of wrap, nor all the time... but they're a great addition to a low-carb pantry, even if they do cost a buck apiece!


  Member Comments About This Blog Post:

QUERIDAANA 6/26/2014 9:59PM

    Thank you for telling us a out the wraps. I had not heard of them before.

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LIVE_AMAZINGLY 5/24/2014 10:31PM

    Wow! Those look so good. I had never heard of them before. That is perfect for now carb diet!

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EXOTEC 5/15/2014 1:55AM

    Making them sounds even better! I'll have to check the local asian grocers.
Thanks for the idea!

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TIME2BLOOM4ME 5/14/2014 2:14PM

    I make my own. You take the young coconut, drinking most of the water. Scoop out the flesh. If the flesh is thicker, it works better. But not the hard flesh. Blend it in the blender until smooth. Spread it out on the teflex dehydrator sheets. Then you dehydrate it until it reaches the right consistency. About 4 hours. emoticon

Some Asian stores sell the frozen young coconut flesh for about $1.50. It works really well and is less expensive than purchasing whole coconuts. emoticon

`*•.¸ ♥ ¸.•*´¨☆¨`*•.¸ ♥ ¸.•*´¨♥¸.•*´¨☆(¸.•´¨`¸•

*¨♥ *`*•.¸☆´¨`*“ ¬
You really have to love yourself to get anything done in this world." Lucille Ball
,,¨`*•.¸ ♥ ¸.•*´¨☆¨`*•.¸ ♥ ¸.•*´¨♥¸.•*´¨☆(¸.•´¨`¸• *¨♥ *`*•.¸☆´¨`*“ emoticon

Comment edited on: 5/14/2014 2:15:25 PM

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MJEFFERSON23 5/11/2014 4:03PM

  I love wraps and these wraps look great! I've heard hat too about Julian's accuracy!

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LINOVER 3/10/2014 10:27PM

    These look good! Will have to try them! Thanks!

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KERRYG155 3/10/2014 8:48PM

    It's not too hard to read, just a little. Thanks for the idea.

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CINDYTW 3/10/2014 6:53PM

  I have seen these before and just never got around to ordering them. Thanks for posting!

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WOUBBIE 3/10/2014 5:31PM

    I might try these out. (It's getting to the point where everything I eat seems to have a coconut product in it - it's like it's the American Bison of plants: use every part of it!)

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NAYPOOIE 3/10/2014 5:21PM

    Looks like a good item.

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NOWYOUDIDIT 3/10/2014 5:16PM

    YUM! Thanx emoticon

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AQUAGIRL08 3/10/2014 4:24PM

    Looks like an interesting new item to try. Thanks for the information!

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VJH-W65 3/10/2014 4:10PM

    Interesting I'd like to try them emoticon
only Julian on Amazon. emoticon

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Sunday, January 12, 2014

I've noticed a renewed interest in Oopsie rolls on the forums lately.
I have a big file of collected recipes from various sites which I'd like to share... but the appeal isn't just in the recipes and their variations,
but also the pictures the users have posted.
It makes me want to jump up and go make more Oopsies!

And besides... I resolved to be better about posting blogs... and you can see how well I've managed that. This is as good an excuse as any!
Now if I can just figure out how to get the pictures to upload. sigh

I use the recipe that's just 3 ingredients: eggs, cream cheese, and cream of tartar. There's several variations on that basic start. And then users have modified each of them to make other delicious kinds of Oopsies.
Some call them "Cloud Bread." Same thing.
As far as I know, none of these are ©. Certainly the user comments aren't!

So here goes...
These are a delicious home-made bread replacement that are practically carb free and very high in protein. They are just like heaven so I call them “clouds.”

Light, airy, fluffy, mild tasting – not eggy at all. I made it with cream cheese, and the smell was wonderful as it baked. It has sort of a tangy flavor – maybe like a very mild sourdough. But this is right out of the oven and cooled. We’ll see what we get after it sits overnight and mellows! This is NOT bread…and won’t pass for it in a blind taste-test!! But as a “holder” for all sorts of fixings, this works great.

Total Time: 50 min
Prep Time: 20 min
Cook Time: 30 min
Serves: 5;
Yield: 10 halves

3 eggs, separated
3 tablespoons whole milk cottage cheese or 3 tablespoons cream cheese
1/4 teaspoon cream of tartar
1 (1 g) packet artificial sweetener

Preheat oven to 300 degrees.
Separate the eggs very carefully; there must be no yolk in the white.
In one bowl, mix together the egg yolks, the 3 T. of Cottage Cheese OR Cream Cheese and the one packet of Sweetener until smooth.
In the other bowl add 1/4 teaspoon of Cream of Tartar to the whites and beat the whites on high speed until they are fluffy and form stiff peaks.
Very carefully fold the egg yolk mixture into the egg whites until mixed, but try and not break down the fluffiness of the egg whites too much.
Spray two cookie sheets with cooking spray.
With a large spoon, "scoop" the mixture into 10 even rounds on the sheets (about the size of the top-half of the McDonald’s hamburger bun; roughly 3/4 inch thick and 4 to 5 inches across).
Bake on the middle rack. Here is when you have to watch them, because the cooking time isn’t the same on any two batches. It is somewhere around 1/2 hour, but it could be less or more. You just need to watch them until them become nice and golden brown (again, the color of a McDonald’s bun).
Remove from the pans and cool on a rack or cutting board.
While warm they are crumbly and similar to cooked meringue - but don't let this fool you! Once completely cool, seal them in a zipper storage baggie or a Tupperware overnight. They will totally change their consistency to something much more like bread - a softer texture that is nice and chewy. If you do not like softer chewy bread, then eat them as they are, nice and crisp.
Since the sides that were facing the pan are perfectly flat, you use these to spread things on, or make sandwiches, or even as a burger bun! The choice is up to you, and you will be quite amazed at how much like a bun these really are!

These are the stats for the WHOLE recipe. Divide by how many servings you prefer.
Total Recipe:
474 calories;
28 g protein;
36 g fat;
7 g Carb;
0 g Fiber;
1 g sugar;
533 mg sodium
The general rule is to use one ounce plus 1 teaspoon of cream cheese, ricotta, cottage cheese, sour cream or mayonnaise, or mixture of them, per every egg. You could also use creme fraiche or German-style quark, as long as it's moist and it's dairy. If you're doing something Greek, a fresh goat cheese would also work. Each egg/cheese will make 2 rolls, so you can expand this recipe as you like.
Add the beaten whites to the yolk/cheese mixture, gently folding it in until you have a yellow, fluffy mix. If you stir too hard, the whites will break down and it will be runny. Add the whites a little at a time, rather than all at once. Add any spices or other ingredients to the yolks before mixing in the whites.
Use a large spoon to pile the mixture in roll-sized piles on the covered cookie sheet, and bake for roughly 30 minutes. Too long, and they could be crumbly, so begin checking at 25 minutes to make sure they don't overbrown.
You will notice if you make these once that the big problem with storage is that they can get tacky and sticky if you just allow them to cool briefly and then pop them in a storage container. To avoid this:
- Allow the rolls to cool for several hours, up to an entire day, before storing them (that is, if the people in your house don't eat them first)
- Use a paper lunch bag or open zipper bag on your counter to store them after they've cooled
Oopsie Bread - 12 pcs
3 large eggs
1/8 tsp cream of tartar
3 ozs cream cheese
1/8 tsp salt

Serving Size - 19.7g
Amount Per Serving
Calories - 43
Total Fat - 3.7g
Saturated Fat - 1.9g
Trans Fat - 0.0g
Cholesterol - 61mg
Sodium - 63mg
Total Carbs - 0.3g
Sugars - 0.1g
Protein - 2.1g
For flatter bread to use as pizza crust or lasagna noodles, pour mixture into a flatter dish.
For a loaf, pour into a loaf dish. Bake for about 30 minutes, or until golden brown.

I made these neato things called "cloud bread" …
I added:
2 T chopped cranberries, raisin, cherries, blueberries (mixed, dried)
2 T chopped walnuts
1 tsp sugar free Cinnamon syrup (DaVinci™)
Bake as directed.
Mix some cream cheese with some Splenda™ to taste...(sweetened cream cheese) and a little butter to smooth it out, use as a "frosting" for the "pastry".
I used 4 eggs and 4 oz cream cheese plus a pinch of cream of tartar . I followed the recipe and incorporated into the yolk mixture:
2 tbsp. Kraft Parmesan cheese (go for the cheap stuff here)
a pinch of garlic salt
1/2 tsp dried oregano plus 2 tsp. chopped fresh oregano if you have it.
This is the recipe I use for 6 rolls...procedure is the same as the cream cheese ones:
4 eggs, separated
1/4 tsp cream of tartar
3 tablespoons mayo
You do exact same procedure...add the mayo in with the yolks just like you would the cream cheese... I cannot tell a difference in taste....
I sometimes add some garlic powder and sprinkle cheddar on top of the mounds for garlic rolls
This makes 6 rolls for a total of 2.8 carbs for whole recipe
“How do I store Oopsies?”
Let the rolls rest on your counter for up to a day on the cooling rack. After this, I place them in a plastic sack or container with the bag open or the lid loose either on the counter or in the fridge. Air circulation helps keep these from becoming sticky. If you are concerned about leaving these on the counter, by all means, you can store them in your refrigerator.

When you put them away, cover loosely in foil or a paper sack. They get sticky in plastic bags or wrap.
“Can Oopsie rolls be frozen?”
Absolutely. I store mine two per bag and then place smaller bags into a larger Ziploc for extra protection from frost. When I want to use them, I pull out a bag o twins, place them on the counter and allow them to that. Once they are able to be removed from the bag, place them on a cooling rack and let them come to room temperature. Use them as you usually do. I have never noticed a change in texture or in flavor due to freezing.
Oopsie Cheddar Rolls
4 jumbo egg whites
3 jumbo egg yolks
1/8 tsp. cream of tartar
3 drops liquid sucralose or 1 packet of Splenda
dash of salt
3 oz. cream cheese
1/4 cup shredded very sharp cheddar cheese

Preheat oven to 300° F. Separate eggs and allow to come to room temperature. Beat the egg whites and cream of tartar until very stiff. In another bowl, beat the egg yolks, sweetener, salt and cream cheese until smooth. Gradually fold the yolk mixture into the egg whites being careful not to deflate the whites. Fold in cheddar cheese shreds carefully. Divide the mixture into 6 mounds on a parchment paper lined cookie sheet. Flatten the mounds slightly. Bake at 300 degrees F. for 30 minutes, turn off oven, then leave rolls in oven for 10 more minutes to allow rolls to gain more structure. Remove from oven and cool on wire rack. Store in an airtight bag in the refrigerator. Freezes well. Makes 6 servings.
Oopsie Doodles

3 egg whites
1/8 tsp cream of tartar
3 egg yolks
3 ounces cream cheese, softened
Flavored popcorn seasoning

1. Preheat oven to 300 degree Fahrenheit.
2 In a mixing bowl, beat egg whites and cream of tartar on high speed until thick, stiff peaks form, about 3-5 minutes.
3. In another mixing bowl, combine egg yolks and cream cheese.
4. Carefully fold yolk mixture into whites.
5. With a spatula, scoop mixture into a sandwich or quart-sized food /sandwich bag with a tiny bit of the edge cut off to make a 1/2″ opening.
6. Pipe batter into 2″ doodles on parchment paper.
7. Bake for 15-20 minutes or until doodles achieve a light golden brown.
8. Cool slightly.
9. Lightly toss with popcorn seasoning in a bowl.
10. Place in dehydrator for 2 hours on high heat or allow to stay out overnight to achieve more crunch.
11. Store in a semi-sealed plastic or paper sack at room temperature for up to a day.
Makes 3-4 cups cheese doodles.
*Nutritional Information: this does not contain the amount of scant carbs totaled in for popcorn seasoning. 0 carb on many labels simply means “less than .5″.
For 1/2 recipe:
Calories: 255.5,
1.7 g, Fiber: 0 g,
Net Carbohydrates:
1.7 g, Protein: 12.65 g,
Fat: 22 g
Per entire recipe:
Calories: 511,
3.4 g, Fiber: 0 g,
Net Carbohydrates: 3.4 g,
Protein: 25.3 g,
Fat: 44.5

IF you use a “star” tip on your piping bag, you’ll get crispier cheese goodies because they’ll come out with “ribs” instead of smooth sides and thus have more surface exposed while baking and dehydrating.
I really like how light and airy, yet flavorful, they are. It’s like the tastiest packing peanut you’ll ever eat.
Oopsie (Chicken) Pot Pie

Crust: Oopsie roll dough
3 ounces cream cheese
3 eggs, separated
1/8 tsp cream of tartar
Preheat oven to 300 degrees.
Beat whites with cream of tartar for 3-5 minutes or until stiff peaks form. In a separate bowl, mix yolks with cream cheese. Combine the two bowls carefully, folding ingredients together until just blended.
Pour batter into 2 greased 9″ pie pans and bake for 30 minutes. Makes 2 crusts (this recipe uses only 1 crust).

1 cup Alfredo sauce
1 cooked, chopped chicken breast
1 can Veg-All
Preheat oven to 350 degrees.
Combine filling ingredients. Pour into prepared, baked crust.

1 cup mozzarella cheese
1/4 cup Parmesan cheese
Top casserole with cheese and bake at 350 degrees until cheese is bubbly, about 30 minutes.
Makes 8 servings.
Nutritional Information:
Calories: 460,
Carbohydrates: 9 g,
Fiber: 2 g,
Net Carbohydrates: 7 g,
Protein: 21 g,
Fat: 40 g

You could probably use any thickened soup in place of the Alfredo. I'm thinking cream of bacon mushroom soup would be really good.
Can't make an Oopsie? Try a Floopsie!
Anyone can make these

4 eggs (separated? NAH!!)
4oz cream cheese
1/4 tsp salt
1/4 tsp cream of tartar
2 tsp worth of sweetener (Splenda.. whatever equivalent)
2TBS coconut flour (I might try almond next...)

Blend in magic bullet or blender and pour into a well-greased 9x13 pan. There will be small lumps of cheese. That's OK.

Bake at 300 for 25 minutes

It tastes a wee bit like cornbread, but smooth.
Or leave out the sweet and make them into bread for sandwiches. I will leave them overnight and see how they hold up in the am for breakfast.
I think they would have to be cooked longer if they are going to hold up to a burger though.
Caraway rolls
Fold 1 T (or 3 teaspoons) into mixture
Onion Rolls
2 T minced onion (1.5 metric tablespoons)
1 T butter
saute minced onions (e.g. diced finely) in butter, dry well with paper towels, fold into egg mixture.
Bread Crumbs
Process 6 rolls until crumbs form.
Some Oopsies, despite best efforts, end up being poured into a jellyroll pan and baked into flat pieces of bread. The upside? French toast!
I use some of those egg rings to make perfectly round ones.
I just use a cookie sheet lined with parchment paper.
I had some which puffed up so much I used one as a cream bun. I made the recipe with a little sweetner and vanilla and I was able to stuff them full of whipped cream, and top which choc ganache. I left them in the fridge and the next day they were like a cream bun. Totally awesome and hardly any carbs. But this is best if you pile up the whites as high as possible so that you fill one Oopsie with cream by making a hole in it and piping or stuffing it full, rather than making a sandwich. I also tried some in a long sausage shape to make eclairs and it worked!
Do not store them in plastic baggies. Put them between napkins or paper towels and then put them in a plastic bag like you get from the store and just lightly close it, do not tighten it up. They’ll stay nice and moist.
For those of you with a dairy issue, you can use 3 tbs of mayo instead of the cream cheese (that's what I do). I also add a scoop of vanilla protein powder to the yolks. It makes them taste exactly like the buns at BK.
I poured the batter into a cake – loaf pan and baked 45 mins on 350. Awesome. Also, added 2 tbs of coconut flour. Fantastic.
I added a tiny pinch of sea salt & a Tbs of butter to the yolk mixture. Then to half I added shredded mozzarella cheese & a sprinkle of garlic.
I fried some tonight in butter (we love fried bread/eggy bread here in the UK) and it was lovely! Crispy and melt in the mouth at the same time…
I keep some Mini Wilton cake pans for those occasions when my Oopsies don’t set up, and find that having those small containers make for fuss-free, nonstick baking. If you have the space in your cabinets for a few, they’re worth it! One batch of Oopsies makes six buns in those.
I also make a loaf of bread with it too! I use 4 eggs, 4 oz cream cheese and 1/2 t cream of tartar. Beat the egg whites until VERY stiff and thick. The stiffer they are, the less they break down! Then beat the yolks and cream cheese until VERY smooth and VERY thick! Then, gently fold them together and pour into a greased (I spray mine), standard sized bread pan. Bake at 300 until golden brown. Cool ALL THE WAY before slicing or it will fall. I store mine in a dish towel on the counter.

The other thing I do with the Oopsie basic is add a few T’s of beef broth because it magically becomes the perfect “Yorkshire Pudding” to serve alongside your favorite roasts or prime rib and make you forget about the missing potatoes.
I was given a Whoopee pie pan (sort of like a muffin top pan but a bit smaller) so I made my first batch tonight. Nothing short of amazing. So much easier than I thought they would be...no trial and error. Perfect buns for my burger tonight.
Oh hey, if you make Oopsies in a Whoopie pie pan, they are Whoopsies!!
I like to make mine with sweetener and cinnamon in the original recipe and then dip in egg and fry like French toast...also I add some sweetener and vanilla to recipe, and top with whipped cream... just like a Twinkie… yum
I put a tablespoon of xylitol instead of Splenda in mine, they came out deliciously sweet and would be fantastic as part of a dessert :yum:
I added maybe a tsp of fresh orange zest, a 1/4 tsp each of lemon and orange flavouring, and some liquid sweetener to taste. Delicious, orange-y, with tangy bits
These mini pie tins are the best. The little pie pans give them the perfect shape and size and seem to help them hold up for a more bread-like texture.

Oopsie burgers!

Oopsie breakfast sandwich!

Oopsie sandwich!

I read another variant somewhere in which the baker made close facsimiles of Red Lobster biscuits by adding garlic powder, a little salt, parsley, and finely shredded cheddar in (and on top) of the Oopsies.

I love "Miami Onion rolls", which can be adapted onto Oopsies with onion powder, a bit of salt, and rehydrated minced onion on top.

I hope the recipes, comments, and PICTURES inspire everyone to go make yourself some Oopsies!
If you find any new and delicious variations, I'd love to know about them!


  Member Comments About This Blog Post:

1SALMON1 2/17/2014 2:19AM

    I bought some cream of tartar today - Oopsies tomorrow! I'd never heard of these, and they sound like fun - thank you for sharing!

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CINDYTW 2/3/2014 9:29PM

  I will sure try the OopsieDoodles recipe!! Great idea! I make these all the time, never thought of this variation!

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WEWRTFO 1/22/2014 3:53PM

    Awesome! Just what I was looking for in place of bread. What a great idea. I am going to try some of these recipes for making hamburgers and sandwiches. Thanks for the spark goodie!

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CATHOLICCORGI 1/21/2014 7:35PM

    WOW!!! This is going into my recipe file!

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GGMOM06 1/18/2014 9:09PM

    wow sure wish i could print this out , too much writing . Thanks , is there a web site with them so i could print out recipes ?

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NOWYOUDIDIT 1/12/2014 9:00PM

    WOW!! LOVE THIS!! All in one spot!

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KERRYG155 1/12/2014 3:28PM

    Sounds great and easy. Thanks!

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AKHEIDI 1/12/2014 2:49PM

    Wonder if anyone has ever tried to fry the Dough/batter like a donut??? Thanks Vicki

Comment edited on: 1/12/2014 2:50:24 PM

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TWESTEN1 1/12/2014 2:49PM

    Oh my goodness - so excited to try! I have to copy all these recipes!!! YAY :)
You rock!

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Disgusted and frustrated

Saturday, November 09, 2013

I've been struggling with an unexpected case of edema for about a month or so. It came on overnight and has been very slow to resolve. It doesn't help that I can't exercise to move some of that fluid out.

I've also been on the specialist-wagon lately. First, my pulmonologist tells me (before the edema episode began) that the every-other-day diuretic isn't cutting it. Daily now. Okay, fine. I'm in the bathroom every 2 hours, round the clock. Except when I know I have to go out, in which case I just don't take it.

Then, the next trip a couple weeks later to the cardiologist... and he's not content with the daily furosemide. He changes it to TWICE daily. Fabulous.

And today, it's the endocrinologist. I've naturally gained weight, mostly water (even he says; but I'm not so sure).
So he asks how much water I drink, and I said, well, not as much as the typical recommendation - maybe 32 or so ounces a day... but I'm always thirsty. To which he replies - no! no more than 24 ounces per day until the edema resolves! I know in my mind this makes sense. But I'm already dying of thirst, and phlebotomists hate me because I'm always dehydrated to boot.
Then my husband, traitor that he is, offers that I eat too much salt (he isn't fond of salt, so he thinks no one else should have any, either). So the endocrinologist falls right into that and tells me "no salt!" I suppose it barely matters, since I'll have nothing to salt shortly.
He's also the one who's got us on this LC/Primal diet. That has been a good thing, and I'm glad for his direction. But I'm not nearly so happy about these new constraints. If he had his way, we'd be no/low fat, too. In the past we've agreed to disagree on that point, and it's been okay.

So, here's my dilemma:
I'm supposed to limit my carbs to 30 - 50 g per day. I can do that.... I did it in the beginning, and I do honestly need to get back there. I've let it creep up, and that just isn't working.
I have intolerances and sensitivities. FODMAPs and nightshades are nearly 100% off my list of edibles.
My gut can't tolerate much roughage due to scleroderma-related GI problems.
Similarly, I have to be very cautious with heavy proteins. I can eat lots of eggs, and do... but this creates a bit of stress for the endocrinologist, who thinks fats (ie egg yolk) are at least semi-evil. But I can digest them without distress. Meats, well. I have to eat small quantities and space them out.
I can't tolerate any cruciform veggies. Due to the low carb, I'm not supposed to have any starchy veggies. Or sugary ones, like carrots. I do eat small amounts of carrots, and we had a small skirmish about eating green beans because of the teeny little beans in there! sheesh I agreed to eat the frenched ones which possibly have fewer beany-seeds in them.

Someone please tell me what the heck it is I'm allowed to eat?!?
I quipped somewhat sarcastically that I ought to just quit eating and live on meds, supplements, and Atkins shakes. He (endocrinologist) says I can do that. I don't know if he's being facetious or not. But I'd better not drink *many* of the Atkins shakes, at 11 ounces per container! That's half my day's allotment of fluid!

So I'm mad and frustrated and at the moment I've decided to do exactly that. I know, after I've fasted a day or so, the hunger will go away. What I'll do after that, I have no idea.
Probably collapse from exertion slogging to and from the bathroom and end up in a hypoglycemic crisis in the ER. And I'm not diabetic.

Meanwhile, DH is playing up concern by offering me food. Well, I can't have any food. And any food that I might be able to accept isn't attractive to me totally sans salt. So there you go.

And maybe me, too.

  Member Comments About This Blog Post:

EXOTEC 11/9/2013 8:31PM

    Thanks for that idea, IceDemeter. I will have to look through my recently received Rxs. We have to order through a mailorder pharmacy (per our insurance), and they've gotten things wrong before... and the manufacturer changes depending on where they get the best price and which warehouse around the country they happen to be sending from *this* time.

I will definitely check. I hope it's something that simple!

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ICEDEMETER 11/9/2013 6:25PM

    You know, your explanation that it "just appeared overnight" twigged something in my incredibly leaky memory, so I had to call my Mom to double-check... She has had exactly the same thing happen a few times over the years, and just last year she was able to pinpoint the cause: she picked up a new prescription of her high blood-pressure pills and that triggered it. The med itself hadn't changed, but she always uses the generic version and she found out that they randomly change the binders in the tablets, and the binder that they used for the batch she got turned out to be something that she's allergic to. When she went back in her notes, she realized that every time she had a surprise bout with edema, it coincided with picking up a new prescription. It always took forever for the edema to clear up because she, of course, was taking a pill every day...

It might be worthwhile for you to check to see if you had picked up a new batch of either prescribed meds or supplements right before the edema appeared and see if one of those might be contributing to it. It's a long-shot, but you never know...

Strong thoughts!

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PATRICIA4472 11/9/2013 11:55AM

    Sending you a hug and surrounding you with positive thoughts from afar.... So sorry you are going through this.... emoticon

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KERRYG155 11/9/2013 10:23AM

    I'm thinking rather than taking diet advice from several different doctors that a nutritionist would be the person to ask. I also wish doctors would keep up with info-eggs and egg yolks are not bad. TEggs are good protein and the yolk contains Vit D which we all need and the cholesterol does not stick to the arterial walls like bad cholesterol does. There is an enzyme in the white that helps the cholesterol slide through. I will have to look up the FODMAP because I don't know what that is. I'm sorry you're having so many problems right now. I sure hope it clears up somehow, someway!

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ICEDEMETER 11/9/2013 10:06AM

    Gadzooks - sounds like something has gotta give (and I do hope that it's not you!)

If your bloodwork shows "normal" levels of sodium and potassium, then the "no salt" edict should be taken with a ...well, a grain of salt! Maybe a middle ground will work out best for you in the long term.

I can see your point on fasting for a few days to get your body to just settle itself down. Hopefully the edema will start to resolve with that, too. That's my usual solution for when things go south.

I know you've gone through the whole thing of figuring out the FODMAP and nightshades that you could not tolerate, but how long ago was that? The reason I ask is that my food tolerances seem to shift every couple of years (apparently my body learns to tolerate what it hasn't had for a while, and starts getting pissy about stuff it gets every day), and I end up doing a whole new elimination to figure out where I'm at now. It's possible that you have a similar situation, and could find out that there are some things that you can add back in, while having to eliminate others.

You might want to include your supplements in this experiment, to see if there's something there that you might be reacting to now. They do tend to change formulations pretty randomly and there's no way of knowing about it.

Strong thoughts and gentle hugs...

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EXOTEC 11/9/2013 9:40AM

I have absolutely no idea. It literally came on overnight. It was so bad in the beginning that my thighs didn't even slide against each other when walking... what little walking I can do.

I suspect there's some connection with it and my scleroderma. I've had lower leg edema and skin thickening there for a year or more that just doesn't resolve. Sclero is a connective tissue disease, and mine is far milder than what I've seen described by other 'victims' on the Sclero site.

I certainly hope it does resolve back to prior levels. It's getting better. At least I don't have complete occlusion in my thighs now! That's a relief. But it's not enough, not yet.

Some specialists know more about it than others. Rheumatologists are the "gold standard." Mine is great. My cardiologist and pulmonologist work closely together to keep track of my incredibly high pulmonary hypertension. My GI specialist is familiar enough with the specific symptoms that we can find treatment options together - she doesn't just throw a med at me. But even though I would EXPECT an endocrinologist to have a higher level of expertise with metabolic and autoimmune conditions, this one doesn't seem to. He's great otherwise, but he likes to quote he's been doing this for 30+ years (or whatever time frame, I don't remember) and since he's had good results with his other patients, he just won't step outside that successful box. I don't blame him. I just wish we had a bit better rapport regarding my particular issues.

Meanwhile I'm trying to be compliant.
I hope that lasts.

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WOUBBIE 11/9/2013 9:08AM


Oh my, how frustrating. Any idea though what's actually causing the edema?

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TWESTEN1 11/9/2013 8:34AM

    I wish I had some advice for you, but I don't. All I can say is that we are all here for you and I hope that you get some answers. Try to treat yourself to something non food related and just remember, this won't last. Things will get better. Sending hugs and happy thoughts your way :)

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KANOE10 11/9/2013 8:23AM

    There are some teams here that deal with GERD. Maybe they could help you. Also there is a book called The Plan that deals with eliminating foods that you get a reaction to. I wish you well on getting rid of that edema. Hang in there.


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NOWYOUDIDIT 11/9/2013 7:35AM

    Oh my! emoticon I know what you mean. I have different issues but similar recommendations! Getting older is not for sissies. Especially if your health has always been a challenge! My hubby and I are opposite- I don't care to salt anything- he salts anything that goes near his mouth without tasting it first!! But he's thin, on no meds and thinks he's invincible!


Comment edited on: 11/9/2013 7:35:50 AM

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