Hi Dave,

But the bulk of Arizona is not Fort Hoochy-Coochy and Flagpole. It's
more like Yuma, Tucson and Phoenix area.

True, cities, and we aren't fond of them. Tucson was easily 5-10
degrees hotter than Fort Huachuca, Phoenix, 15-20. I never checked the Yuma temps.

It's all about elevation. Tuscon is somewhat more elevated than
Phoenix but not as much as Flagstaff or Fort Whoosis. Yuma is lowest
of the three mentioned.

Makes for quite a variety of micro climates in the state. Our girls got occaisional snow days; their cousin in Pheonix (Peoria, actually) never
did.

8<----- CUT ----->B

Most often my burgers are with just a bit of ketchup and pickle relish.

That comes under the heading of diff'rent strokes.

Yes, I'll also skip the bread, depending on what else is on the menu,
so I don't overdo the carbs.

Bread helps soak up the grease, etc. and thus contributes to the
flavour as well as the mouth-feel. Plus I can pick up a burger and
walk around
while chowing down. Con't do that with a nekkid burger patty - unless
it's cooked to death and is dry and flavourless.

True, but I grew up eating them that way most of the time. Mom served
them fried, dry, with only one topping. Not that that way is my favorite
way to eat them now; we usually grill and leave a lot of juice in them.
But, Mom was cooking for 7 people and had to cook to Dad's tastes; I
cook for just 2 and let Steve grill the burgers. (G)

I'm home most of the time so it's easy to keep a glass near the sink
and fill it whenever I'm in the vicinity.

I'm habituated to flavours in my beverages. Again, a diff'rent strokes thing.

Exactly!

Steve likes the liquid drink mix ins; a good squeeze (couple of
teaspoons or so) will flavor his drinks. If I have to drink a lot of water, I'll flavor it with a lemonade dry mix in.

I just use a squeeze of lemon to cut the chlorine tasta. Lime if I'm
in a Mexican restaurant (the ones around here do more limes than
lemons.)

I've tried lime but prefer lemon.

Even when I'm drinking tea. I use honey for a sweetener - because it's more falvourful than sugar or Splenda. And I generally brew up
flavoured tea ... but not Earl Grey. Bv)= Bergamot is one of the flavours I will eschew gladly.

I use stevia as my sweetener as it doesn't have the carbs sugar or
honey have. My usual tea is British Blend, put out by Tetley, but Good Earth Original Sweet & Spicy is a nice change of pace.

I don't obsess about carbs. Carbs are fuel for the metabolism.

I don't obsess like I did when I was first diagnosed but I try to keep
my intake to a reasonable level.

Here's my go-to flavoured tea:

Title: Make Your Own Constant Comment
Categories: Five, Beverages, Spices, Citrus
Yield: 1 /2 cup

Easy enough, and in small quantities, stays fresh.

And makes excellent (hot) tea. I've tried it as iced tea and it's not nearly as successful.

Some do, some don't.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... A mind stretched by new ideas can never go back to its original size.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)