bummer, I love CL!! And I love almonds!! I love almond flour, and all the delicious things I can create with it!! But, it could be eggs too....arrgghh, this is like science class!!

We all become detectives on this protocol, don't we? :-) Sounds like you're figuring it all out, kids!
Colleen

So I got inspired this morning when I was cleaning out my pantry (don't you love how I "relax" while home sick!). I made chile rellenos for breakfast. Yummy. Here is a P3 safe recipe (if you don't have an issue with eggs or cheese):

One can mild chiles
One pound jack cheese
Oil
2 eggs
Pinch of cream of tartar

Take chiles out of can and lay them on the cutting board. Cut the jack cheese into 1/2 inch thick pieces that fit inside your chiles. Stuff the chiles with the cheese blocks. Put aside. (Note: you can also add chicken or beef to the centers of your chiles at this time if you want more protein in the relleno).

Seperate egg whites from yolk. Beat egg whites until firm. Add the pinch of cream of tartar to egg whites and beat for 5 seconds more. Fold in egg yolks.

Heat oil on stove in 1 inch deep skillet. Test heat of oil by putting a drop of egg mixture in oil -- when it slowly starts bubbling it is ready.

Dip stuffed chiles in egg mixture and generously cover with mixture. Lay into hot oil. Cook until edges are brown and carefully flip over. About 3-4 minutes per side. Take out when done and put on plate covered with paper towels. Blot them well to remove as much oil as possible. Serve with sour cream, pico de gallo and sliced avocados.

I just had the best dinner. I grilled a big chicken breast, topped it with cheese and let it melt then slathered on sour cream and salsa and added avocado. Yum!
Colleen

Hey guys, I am attempting my first batch of almond bread and I was confused on which pan I was supposed to use. The recipe I had found said to spread it on a cookie sheet but it was way too thin, it would have just burned and I could see through it. So, I moved it into a small bread pan. What do you guys use?