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Hi, I'm Ethan. I live in a small village overlooking Sinclair's Bay in the Far North of Scotland. I've kind of chilled a bit about calories these days compared with how I used to be when I came up with many of these recipes. Since moving to this rural location and away from the stress of the big city I'm (much) poorer but (much) happier, although I've been rather too busy doing mundane stuff to cook much - which is something of a shame. As I get my home more settled and organised, I'm sure I will be cooking & baking more and no doubt I'll be coming up with some wacky recipes which I'll share here. This profile below is a bit old now - I'll update (hack it to pieces!) as soon as I get a chance :) |I had a haircut too so I don't look like Jesus any more! Hi - I'm a PC Consultant who's mad keen on dreaming up terrific, preferably quick and easy meal recipes that are incredibly good for you, low calorie and low in fat. Since learning how to eat sensibly, mainly regulating my caloric intake, balancing my overall daily diet and mixing food types and mainly low fat intake (and a mostly lacto-vegetarian diet) I don't think I have ever been healthier or had more energy - although to be honest it can be a struggle to be 'good' all the time. I have found it a great help to restrict sugar intake to small quantities at a time to reduce cravings. I'd love to take an even more holistic approach and do more actual excercise than I do, but tend to be naturally inclined towards being lazy so virtually never do, although I walk an awful lot, especially with my dog - a (Parsons) Jack Russell Terrier ("Russell"), I'm also somewhat stymied by the amount of time I have to be sitting down working at computers. I'm an eBay addict and have to restrict my spending frenzies, although I collect and restore vintage electric fans some of which I think are gorgeous! and eBay is a great help for this. I love home-made yoghurt which I make a lot of myself and greek-style yoghurt recipes and home-baked breads of all sorts. (I mostly cheat and use a bread maker - although I'm not averse to stealing recipes from other manufacturers instruction manuals and adapting them to suit my machine, then playing with them). I'm a terrible chocaholic (in denial most of the time) and adore cakes and sweet foods. I have a tendency to be a bit obsessive about foods and I do know most caloric values and fat contents by heart these days which cen be something of a mixed blessing :( Most of my recipes and inventions tend to be of the sweets and desserts variety, but if I blow my own trumpet here, I'm not bad at creating meals of both sweet and savoury types with the most unusual combinations - usually with very satisfying results considering they are almost always low calorie, low fat and therefore can be large portions without guilt - which is handy as I have a voracious appetite! I'm always thrilled to hear when somebody tries one of my suggestions and loves it - but absolutely always open to suggestions for improvements and alternatives so go ahead and email me! I do get a little dismayed to see what amounts to a star-rated review for recipes where the person 'reviewing' hasn't actually made the recipe at all and is instead just making a 'comment' not a 'review', say about the fact that the recipe uses weight measures (just like 99% of cookery books in Europe) rather than volume measures (like 99% of American cookery books). We all adopt our recipes and post them because we like them so much we want to share them, so a review which really should be just a comment is only going to upset the person sharing a favourite recipe. I think it's also rather thoughtless to post negative reviews where the person has modified the one shared on Recipezaar so heavily that the recipe as they made it up bears only a passing similarity to the original. (Just my 2 cents worth. Ok I'm off the soap box now!) I've mentally debated the volume versus weight method of writing a recipe and it's my belief that the weight method is more accurate and tolerant of unfamiliarity with a recipe, but the volume system requires and leads to greater expertise in cooking and baking. At the moment because I'm not a full member I am unable to contact someone unless they contact me first - so please understand if posting a review or comment that I am unable to say thank you etc..