Kerri, you are so right about the Extra Virgin Olive oil. That is the best.
Lovings!
Pat Ferguson
At 07:13 PM 12/11/03 -0800, you wrote:
>Paul, dear, you need extra virgin olive oil, it has less fat and since you
>don't use much, it isn't that bad. roasting vegetable in the oven? Okay, if
>you say so. grin. Kerri who thinks paul has *really* flipped.
>----- Original Message -----
>From: "Ariel" <[log in to unmask]>
>To: <[log in to unmask]>
>Sent: Thursday, December 11, 2003 11:26 AM
>Subject: OLIVE OIL
>
>
> > Okay, so what's the deal with olive oil? No, not Popeye's girlfriend, the
> > other stuff. It's good for you, right? They're always using it on those
> > healthy cooking shows on TV even though it says on the bottle that it's
>100
> > calories and 100 calories of that is fat. Supposedly that's good fat,
> > right? And Italians have more olive oil in our veins than blood.
> >
> > The reason I'm asking is that I was a good boy when I went shopping and
> > bought few carbs and those I got are less processed (I think, anyway,
>whole
> > wheat bread, Melba toast and tortillas). And I got a lot of veggies which
> > I'm going to try roasting in the oven. They say to drizzle olive oil on
> > them and put them in the oven for about 15 minutes at 400 degrees. I just
> > hope I don't set the oven on fire like I did with the microwave. Grin.
> >
> > Popeye's Pal so I don't mess with his gal
> >
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