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  #1  
Old 04-30-2001, 07:41 PM
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Tongue Hello from Wyoming!
Just wanted to say hi and how does this work?
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  #2  
Old 04-30-2001, 09:10 PM
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Yawn
Hi. and welcome aboard.
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  #3  
Old 04-30-2001, 11:00 PM
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Welcome, Nancya! Basically, if you have a question, try and figure out which category best fits it, then post your question there. If you have something to say regarding a post that someone else has started, hit reply and say what you have to say.
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Old 05-01-2001, 07:04 AM
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Thanks Greg. I have been hoping around a bit and am starting to get a handle on what is here. Looks like fun.
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Old 05-01-2001, 07:16 AM
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Welcome Nancya! You'll have fun here, promise!

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Old 05-01-2001, 01:29 PM
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Hi Nancya,

I don't know many people here at cheftalk from Wyoming. I hope to hear more from you!
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  #7  
Old 05-01-2001, 01:44 PM
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Hi Nancya!!

Nice to have you with us.
cc
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Old 05-01-2001, 02:26 PM
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Hello Nancya!

Good to have you here!
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Old 05-01-2001, 02:30 PM
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Hi Nancya,

and welcome to Cheftalk.
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  #10  
Old 05-01-2001, 05:04 PM
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Welcome Nancy!
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  #11  
Old 05-01-2001, 06:30 PM
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It's really nice to meet ya'll. I feel a little shy on the other boards [?] but I'd like to add that I was diagnosed as diabetic about a year ago and have had to change my idea of cooking. I am always interested in new ideas for low carb-low fat recipes or cool new products. Also, I am an absolute gadget freak and cannot resist trying the latest kitchen tools. Anyone else?
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  #12  
Old 05-02-2001, 04:17 PM
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Welcome to ChefTalk Cafe, nancya! You'll want to check out the Nutrition forum for at least one thread with low carb info. There are a couple of us here low carbing. Mostly, you've found the greatest group of chefs and culinary enthusiasts on the web- and the friendliest! Contact me my e-mail for info about an equally friendly low carb BB if you're interested.

[ May 02, 2001: Message edited by: Mezzaluna ]

[ May 02, 2001: Message edited by: Mezzaluna ]
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