On a side note: Brummel& Brown= epic win.
Thank you so much
It seems like it's great to cook with, wherever you would normally use margerine. That's good to know as well. I've been using Pam for a lot of stuff lately, but I seriously can't seem to get eggs to do what I want without some butter or margerine at the bottom of the pan.
My goal for tomorrow will be to get my current food issues sorted out.
(I also have to go to the Dentist for my 6 month cleaning, and hit up the grocery store for the week. Maybe I'll find some edamame or somthing else new and healthy to try to help me get back on track)