Mary Dan Eades, M.D.

Readers of this blog know that Mike and I have followed a low-carb way of eating and day-to-day living for about a quarter of a century now. We try to follow our own advice most of the time, with (admitted) dietary vacations thrown in for fun and psychosocial health. But even when we’re hewing pretty close to the straight and narrow, it’s nice now and again to treat ourselves to just a little indulgence, which at Casa Eades is often a small square or two of good dark chocolate. I try to keep a bit on hand, just for this purpose.

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In most of the country, it’s hotter than blazes, which means it’s a good time to make something light and cool for dinner. Our local newspaper, the other day, gave me a perfect idea: Viccyssoise.

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Several of you have written in reference to a comment on one of Mike’s posts mentioning my mayonnaise recipe. I thought I’d post it here, instead of in the comments, since more people will be able to find it if it’s a blog. I don’t think you can search my comments…yet.

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The family gathered for a little Father’s Day/Mike’s birthday get together this past weekend. I’d planned a casual light meal for the evening that incorporated several of Mike’s favorites: steak and tomatoes.

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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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In the dining section of the NY Times last Wednesday, there was a somewhat alarming article by Kim Severson, titled: Showdown at the Coffee Shop (free but requires registration) detailing the entry of the new sweetener Truvia to the world of packet sweeteners.

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Our local newspaper carried an article a few days ago by the McClatchy News Service’s Steve Schmaedeke that caught my eye: A whiff of luxury: Take Le Whif of inhalable chocolate.

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As most long-time readers know, I have the honor to sing with the Santa Barbara Choral Society in the soprano section. For the last two years, we have had plans for the Verdi Requiem on our calendar for Spring 2009. Our concert will be May 16 and 17, just a few weeks from now.

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We just had a quick bite tonight at Dargan’s, our favorite Irish pub in Santa Barbara, where they’re already gearing up for St. Paddy’s Day and today’s paper was filled with recipes for everything Irish. There was a recipe for lamb stew, corned beef and cabbage, and Irish Coddle and a lengthy discourse on Guinness. Clearly, that day when everybody sports a shamrock and wishes they were Irish is just around the corner and with it another holiday to challenge a person’s low-carb commitment.

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Nothing says love on Valentine’s Day quite like sweets, particularly chocolate, which can make it a mine-field for the low-carb devotee. But here’s a solution that may surprise you: truffles!

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