Heading into 2012 means shedding a few holiday pounds that Mike and I accumulated on the “experiment” (see his blog) we undertook. So for the next several weeks we will be trudging down the nutritional holy road of near-abstinence from carbs and total abstinence from that carbohydrate gateway drug, alcohol. It’s only day 5 and we’re already feeling a world better and lighter and sleeping more soundly. Normally, we’d have gotten with the program on January 2, but this year we didn’t get started in earnest until January 9, because of a big dinner party commitment we’d accepted down in LA (that included some very nice wines) that we didn’t want to miss out on.

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Absolutely great article in today’s Wall Street Journal Cooking and Eating section by Kitty Greenwald. I read it just after breakfast, when I was pleasantly full, and still it honestly made me want to get up and head back to the stove. Or book a flight to Boston and catch a cab to Cambridge to visit Chef Tom Maw’s Craigie on Main bistro to enjoy the Fried Eggs with Caramelized Squash and Tomatillo Salsa featured in the piece.

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Forgive my lengthy absence from the blog desk. As those of you who also read Mike’s blog know, I’ve been up to my eyeballs for the last month finishing a couple of major business projects and wearing my SB Choral Society President and soprano-in-the-chorus hats getting our Verdi Requiem behind us (which, as he’s already blogged about, was a smashing critical success, thank you very much) and as such all work on my blog got pushed to the back burner. Mea culpa!

Then before you could turn around and catch a breath, we were off on this trip to China.

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We’re in Dallas with the Grandangels, who have kept me so busy that I haven’t had time to even think about blogging. Our youngest grandson, who is now 5, loves to help ‘Granny’ cook, so we busied ourselves two days before Christmas making sugar cookie dough. A half-recipe’s worth from Mark Bittman’s fabulous (must have) cookbook, How To Cook Everything.

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For those of you who enjoy our PBS television cooking/nutrition show, Low Carb CookwoRx, we just got a piece of good news.

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Not a week goes by that I don’t get a handful of emails through the website from readers who had bought and used the original Protein Power Plan kit that was marketed on tv between 1997 and about 2000 to 2001. I just received two more today. Invariably, the person writing to us had used the plan and had since lost–almost always–either the Phase I booklet or the Cookbook. Stands to reason, since for most folks these two would have been the ones most used and therefore most likely to disappear with moving or spring cleaning or whatever. Because the question has come up so often, I figured it might behoove me to answer the question here for all, so that I don’t have to keep answering it over and over for each person.

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As promised, albeit after several false starts, multiple personnel substitutions, a couple of coaching changes, and delay of game penalties, we’ve finally kicked off. Our new webmaster has succeeded where others failed in getting the online store open and working at last. When you’ve got a moment, click onto the ‘Products’ tab on the homepage and it will whisk you like magic to the online store, where you can browse around and get a look at what’s there so far.

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This coming Tuesday, August 29, 2006, is the national Restaurants for Relief2 dine out evening. Across the country, participating restaurants will donate a portion of their proceeds to Share Our Strength’s Hurricane Katrina relief fund.

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Summertime is melon time and it’s lucky for us low-carbing crowd that melons, by and large, are on the A-list of carb friendly fruits. With the stalls of our farmers’ market groaning with melons this time of year, Mike and I have been indulging our melon Jones.

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