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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In Arkansas, where in July and August you can have weeks running of days in the 90s and 100s–that’s when it’s 90% humidity (or feels like it) and 100 degrees or more–there is absolutely no tall cool libation that hits the spot like an icy cold gin and tonic. Okay, some would argue that an ice cold beer ranks up there, but when this Southern Magnolia wilts in the heat, it’s a G&T for li’l ole me. Diet, of course, the tonic, I mean, not the gin…lots of crystal clear ice…big squeeze of lime.

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It’s said that the Eskimo have 29 words for snow to be able to convey the nuances needed to describe exactly what kind of precipitation they mean. It stands to reason that they would need such an expressive set of words, since in the frozen winter wonderland, snow of every conceivable type is pretty much all they see.

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