Lemon Bars

LOL, always room at the top for the brass!

We aren't over staffed at all mate. Top heavy is about it

Maybe that's their cunning plan to cut numbers and save some money.

No idea only said soon. But they won't be able to make us unless they do something about helping us get fit mate

firefly wrote:

We get the same pay and do the same work. There will be many scrambling to get their fitness or get out.

Not sure which category I am in to be honest

Those tests look tough. I'm not sure my brother would be fit for them now if they brought them in.

How soon do you think they will bring them in?

We get the same pay and do the same work. There will be many scrambling to get their fitness or get out.

Not sure which category I am in to be honest

You mean they have't relaxed the standards for women or minorities?

It's happened some places here and in the armed forces. Equality my foot.

Lowering physical and time requirements does not make one equal.

Yep they will because they are just stupid Cath.

A friend of mine, female and a gym junkie, who trained for the test to get into the brigade, she said if she hadn't have passed it the first time, she would have had second thoughts about having another try.

http://www.fire.nsw.gov.au/page.php?id=460

This is all timed and done with weights. She said the hardest one was the hose drag. Its all stuff we do but its never done like this in real life and you always have a mate

A lot of people would have trouble passing a physical aptitude test. Do you think they'll bring it in?

Yes all Hollywooded up, thats me. I just have to drop some weight. They are supposed to be bringing in physical apitude tests every two years. I would have no hope passing

She's going Hollywood on us since being on television.

firefly wrote:

Well its not easy but its not hard either if that makes sense. I don't get hungry which is a bonus but I do still have a craving or two.

Been doing it for about 2 weeks now and in the last week, I am so excited, I lost 2kgs exactly  

No one knows I am doing it and they ask why aren't you having potato, pasta, bread, cakes, sugar?

When I have dropped 5 I may let them know.

I usually have breakfast when I feel hungry and that's usually a two egg omelette with cheese or bacon, eggs, tomato and mushrooms.

Don't have lunch unless I am hungry but I have a coffee in there somewhere then dinner. Meat and heaps of green veg and cauli mash sometimes.

I am not 100% Banting but what I am doing is working so far. Go out for lunch on Friday, that will be the test mate.

Wow, Aussie, you're doing really well. Good on you!

I've read articles about the pros. I talked the doc into giving me a chance of lowering it before going on meds.

One level was high and the other was incalculable, which is the norm with the one that was so high, so I tried backing off the meats and cheeses to see if that'd help. Obviously, it didn't.

I caved and let her write a prescription, but that doesn't mean I'm done with LCHF. After/During the GF experiment, I'll probably ease back into LCHF, stop the meds, and get retested.

I thought LCHF was good for cholesterol to a point mate?

Yummy.

If the husks is psyllium husks, it's the same as Metamucil, a fiber supplement. Drink plenty of water or you'll regret it.

Flax and whey are a LC flourish option. There's a pancake recipe here.


Are you watching your carbs or net carbs? I do what little math it takes (carbs-fiber) and count net carbs.

I have had success with LCHF, but stopped to get the cholesterol under control. Didn't work

The family's genetic curse finally kicked in. Doc has me on a statin. Guess that means I can go back to LCHF without having to worry about the cholesterol.

I am on a LCHF eating program. Low carb, high fat.

All form of grain are out so even GF isn't advised. They do stuff with husks of some sort, I haven't tried that yet. For a snack, you can get grated parmesan with a bit of paprika, salt and pepper, mix it, throw on a baking sheet in cookie sizes and melt in the oven. Let it cool on absorbent paper and eat. Bloody yum.

Maybe you aren't on the right diet, Irish.


Wow, Linda, you are doing good.

When tempted Friday, you'll be asking yourself if it's worth it. It's hard staying on a plan, but seeing it work makes for good motivation.


Once settled in the house, I'm going to juice a few days to kick things off, then experiment with gluten-free. It shouldn't be too different from low carb. And there will be room for little appliances (bread machine ) and to work with ingredients.

Trying GF because the gut protested when back to eating breads and stuff. It's still having trouble, and I'm still eating bread and stuff. Coincidence? We shall see.

Well its not easy but its not hard either if that makes sense. I don't get hungry which is a bonus but I do still have a craving or two.

Been doing it for about 2 weeks now and in the last week, I am so excited, I lost 2kgs exactly

No one knows I am doing it and they ask why aren't you having potato, pasta, bread, cakes, sugar?

When I have dropped 5 I may let them know.

I usually have breakfast when I feel hungry and that's usually a two egg omelette with cheese or bacon, eggs, tomato and mushrooms.

Don't have lunch unless I am hungry but I have a coffee in there somewhere then dinner. Meat and heaps of green veg and cauli mash sometimes.

I am not 100% Banting but what I am doing is working so far. Go out for lunch on Friday, that will be the test mate.

Mary, your recipes are not helping my diet.

how's the no carb diet going, Aussie?

I'm on a no carb kick at the moment and I will see where that takes this fat arse

Hubs is on a lemonade kick. I like lemonade, but his is too sour for me.

Oo, lemon zest in blueberry scones is delicious--in case you're looking for ideas.

They sound yummo mate. I love lemon too. Just got two big shopping bags of them off a work mate. Gave one away, we would never use that many

Tried these for a potluck last weekend. With a food processor, they're a breeze.

I love lemon, and these hit the spot. Think I'll get freaky with them next time by adding blueberries and figuring out a gluten-free flour alternative.

Lemon Bars
http://thepioneerwoman.com/cooking/2015/06/lemon-bars/

   Crust
2 cups Flour (All-Purpose)
1/2 cup Sugar
1/4 teaspoon Salt
2 sticks (1 Cup) Salted Butter, Cut Into Small Cubes (you don't have to cut so small if using a food processor)

Directions-Preheat the oven to 350 degrees F. Grease a 9-by-13-inch pan with butter.

In a bowl (or processor), stir together flour, sugar, and salt. Add the butter to the bowl and use a pastry cutter to cut it all together (or pulse in processor) until the mixture resembles fine crumbs. Press into the prepared pan and bake until golden around the edges, about 20 minutes.

   Filling
1-1/2 cup Sugar
1/4 cup Flour (All-Purpose)
4 whole Large Eggs
Zest And Juice Of 4 Medium-sized Lemons
Powdered Sugar, for sifting

Directions-For the filling: Stir together the sugar and flour. Crack in the eggs and whisk to combine. Add the lemon zest and juice and mix until combined. Pour over the crust and bake about 20 minutes.

Allow to cool in the fridge for a minimum of 2 hours, then sift powdered sugar over the top before cutting into squares.
Use an 8 x 10 pan if you'd like the layers to be a little thicker. (I thought 9X13 did fine for the crust.)