Occasioned by my last post on sweetener alternatives a helpful reader (thanks Amy) commented about a new Splenda package that I must admit I was utterly unaware of: the Splenda Quick Pack. What the manufacturer has done is nothing short of brilliant.
Recently, I’ve gotten several letters on a similar theme from viewers of our TV show fowarded to me through our Low Carb CookwoRx website. The recurrent theme involves where we stand on the use of sugar versus artificial sweeteners or on one artificial sweetener versus another. Here’s a typical one: Read more »
While pushing our way up one aisle and down the next through the milling throng at the recent Natural Foods EXPO West, sampling this and that, I had to do a double take at one stall that read “Certified Organic Cotton Candy”.
Our local paper picked up a piece a week or two ago by Amy Culbertson titled “Infusing winter meals with exotic appeal” touting the glories of Meyer lemons and offering two delicious-sounding recipes for using them.
A reader sent us a heads up on a just out Newsweek article by Anne Underwood, titled “Mmm Tasty Chemicals” about the upcoming publication of a sort of tell all book about America’s iconic junk food: the Twinkie.
Alert reader and low carb adherant Nancy C. sent us a question the other day that we couldn’t really answer. Maybe someone else out there in Blogland can help with it or has some cogent thoughts on the subject; thus I thought I’d put it to the readership.
Fennel, native to the Mediterranean, grows well in the similar climate of the California Central Coast. It grew in abundance all over the uncultivated slopes of our erstwhile avocado ranch, along with prickly pear cactus, both now sadly unavailable to us. But no matter; just as it does abroad, the plant grows wild here, springing up plentifully on roadsides, hillsides, vacant lots, and cracks in the sidewalk.
Yesterday’s paper brought an interesting article by Libby Quaid for the AP titled:
In a recent Foodie Finds piece, our local paper’s food writer, Amy Wong, waxed poetic about the Power of the Pomegranate, which has become the new darling of the culinary/nutrition world. Tart, delicious, beautiful, and chock full of antioxidant power, pomegranates are suddenly turning up on menus in everything from entrees to cocktails.
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