Hey folks!

Hah, thought I forgot about this blog already, right? Nope! Just been on a cooking spree, and it's continuing today!

Today I have planned: Egg bread and cookies (and perhaps fudge since I promised a friend for her birthday. Nothing wrong with a little splurging in moderation!)

But, I have something else to share today. Three other things, actually. First is of a personal nature. Since I have people that follow me that are a part of the Lose It ipod app and website, I'm happy to say that I'm still holding below 250 pounds. Not bad for starting July 18th of '09 at 283.4, eh?

Secondly, I can't recommend thefreshloaf.com enough. One stop website for baking bread, right there. Want to make a starter? there you go. Pizza dough? you got it. Bread bowls? right this way! This website was suggested to me by my wonderful buddy and musician DJ Stoat. I owe him hugely for pointing me at it.

Thirdly, another cooking site for everyone, brokeassgourmet.com, also thanks to DJ Stoat. This is THE go to spot for on-the-cheap eats. Tortillas for literally no cost, provided you have the bare bones ingredients. Pulled pork sandwiches in a molasses sauce for $20 or less. Garlic bread, $3. Yes, it all does look as good as the photos, I did the garlic bread myself and it was hard to tell it wasn't from a place like Olive Garden.


Finally for everyone, something yummy to maybe try out this weekend for a breakfast or brunch: http://www.thefreshloaf.com/recipes/blueberrycreamcheesebraid

Enjoy, and happy eating!

First Post

Hello everyone, and welcome to the introductory post of the Scallions To Scale blog. This is meant as a foodie blog, among other things. The purpose of this is for dieting progress of yours truly, along with tips and tricks for improving or increasing food stores in cooking.

There will also be recipes here posted from time to time. They may be my twists on things, family recipes, reprints from cookbooks (given proper credit, naturally) and more. Have a recipe you'd like to share? Pass it on to me! Got an idea for how to improve the coverage of this space? Let me know.

Welcome everyone, to Scallions To Scale.

Here's a tip, for this very first post: Looking to make stuffing but you're not sure you can stretch a box or two for a family gathering? Add some eggs. I can imagine the looks on your faces, trust me on this. Make your stuffing as usual, and while you're waiting the 5 minutes, grab another pan, toss in a splash or two of oil, and crack in two to four eggs (or more, depending on how many there are in attendance), and scramble in medium to medium-high heat. Be careful of oil splatter. When eggs are scrambled and stuffing is done, mix into the larger pan. This will nearly double the volume, using one box of stuffing and four eggs, so do keep that in mind.