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I love to cook, but I generally don't have the time or energy to make my normal meals. Like meatloaf, chili, or shepherd's pie. So my usual cooking goal is to make a simple, easy, but complete meal. Something that can include all the major portions without taking hours to peel, mash, or bake (this is also especially helpful since my oven doesn't exactly work).

 

I take after my dad in the fact that we both cook in a "throw everything together" kind of way. We'll grab all sorts of random items to toss into a recipe. Throw some cocoa in the chili or some green beans in the pasta. Whatever you have, it probably can be used.

 

For awhile, I got into making a quick pasta dish that had pasta, green beans, and kidney beans in it. I'd add some spice and olive oil and eat on it for days. It took all of twenty minutes, a few dollars, and tasted good to me. I really like kidney beans though.

 

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I nearly ran over myself coming downstairs after putting the kids to bed last night. It was shortly after 8 p.m. and I had had a chocolate craving all day. Actually, I had been craving carbs all day. Chewy and sweet was what I was after. And, I wanted brownies. Fudge brownies. When I have a craving, it's bad. I haven't had one this bad in a long time.
"Mmmm, don't you want some ice cream?" I prodded my husband.
"No, I'm not an ice cream-aholic like you are," he said. I was disappointed. I thought I could have convinced him to join me in some indulgence.
I didn't need it anyway, I thought to myself, so it's just as well that he didn't want that hot fudge sundae I had been talking about earlier. But, man, this desire to eat was absolutely intense. So I sat down on the couch with a box of Fruit Loops.
"I thought that medicine made you not hungry," my husband said, joining me on the couch. (READ MORE)

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A hot topic around my office--and in my email inbox--is food. If we're not talking about what's for lunch or dinner by 9 a.m. something's wrong.
My cooking is driven by few things--mainly time and ease. I'm like a four-ingredient cook. If it takes more than about 20 minutes of prep and actual cooking, I likely won't do it. While I like baking more than cooking, baking still has to be quick and easy. It's that whole patience thing that I lack.
A few days ago I was at a friend's house for dinner. She made an incredible chicken dish, good enough to make at home. But when she started rattling off the recipe, I lost interest--too many ingredients=too much to do. (READ MORE)

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How many times a week or month do you receive a cookbook offer in the mail?  I swear at times it seems like there's one in my mailbox every other day.

 

I really wish the distributors would stop sending me their envelopes full of enticing pictures of foods that I have no business eating. And I really, REALLY wish some of them would stop including a letter telling me how I can eat my way to a diabetes free life.  I'm tempted to mail those back along with a letter telling them how full of crap they are.  I haven't done that, yet, but I wouldn't put it past me.

 

Simply put: I Do Not Want Your Cookbook!

 

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I love eggnog. Just adore it, and the fact that it's only available 6 weeks a year only adds to its allure.
The full fat full sugar, richest, yummiest version has about 60 calories an ounce. That's without the rum or the bourbon.
Even the "light" version has 26 grams of carbs in 4 ounces, 25 of them from sugars. As usual the light refers to low fat, not low carb.
I've looked around for a healthier recipe. There are a lot out there. Let me eliminate about 60% of the recipes by saying I don't want soy milk in mine. I know, I know, soy milk is so yummy and healthy and yada, yada, yada, but I just don't like it.
I saw a couple recipes that use sugar free vanilla pudding in lieu of eggs and cream to thicken. I'm going to try that one. (READ MORE)

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It's that time of year again -- time to report on this year's results of the WebWarren Cookie Laboratories.

 

Lest you think I've had a bit too much of the nonexistent "adult" eggnog (or given the outdoor temperatures, the nonexistent hot toddy), The Other Half's parents like to have several varieties of cookies on hand for Christmas Day visitors (i.e., the entire extended family) -- and with his mother no longer able to do the sort of baking she once did, we try to take up a bit of the slack. The first time we did cookie baking up here, I was trying to develop some new cookie recipes, and we brought down the results in a carton repurposed with Christmas wrapping paper and labeled "WEBWARREN COOKIE LABS -- EXPERIMENTAL SAMPLES". The name -- and the mock pretentiousness -- stuck. While were not able to get down south this year, the Cookie Labs have been in full force.

 

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From deep in the throes of pre-Passover cleaning and shopping, old questions are renewed and new ones added to the litany.

 

As part of the seder (ritual Passover dinner), a child makes four observations, called Ma Nishtanah, starting with the question, "Why is this night different from any other night of the year?" He goes on to ask about the foods and rituals of the seder, leading the group into the maggid, or story, of the Israelites' Exodus from Egypt.

 

My questions may be more secular in nature, and may change from year to year, but they are no less perplexing to someone who was not brought up in a Kosher home, and whose sympathies lie with those of us whose lifestyles are dictated -- at least to a certain degree -- by our personal health.

 

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A poster named Peg asked a question on one of my recent posts. She wanted to know if I had any suggestions on how to get her grandson to stop sneaking food that he wasn't supposed to have.

I don't know what kind of regimen your grandson is on, so I'm not sure exactly how much help I can be, but I'll give you suggestions for what we've done with Olivia. Maybe one of these will work with your grandson.
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It seems that everyone has some sort of allergy or food intolerance nowadays. Many of us with diabetes try to avoid sugars (or carbohydrates in general). Those of us with hypertension must restrict sodium intake; those with high cholesterol, saturated fats. The incidence of anaphylactic peanut allergy seems to be increasing so rapidly that restaurants are putting peanut warnings on the doors to their premises. And then there's the most prevalent food allergy of all, wheat.

 

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Back when I was in Junior High, I took a summer creative writing course at our local public library. One of the prompts the instructor gave us for developing a story was, "There are two types of people: those who like egg yolks, and those who do not." On the surface, it seems a ludicrous way to split up a population. But it's those egg yolks (and sticks of butter) that have been frustrating me, and that's giving me some insight into some of our fellow PWDs' daily frustrations. 

 

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