World Whisky Day is Saturday. To celebrate, we're gonna call around and find a shop in Houston that carries Ledaig!
I drink coffee at home from a glass cup/mug simply for the aesthetic appeal of the layers and the colour blends:
This mugful was made in our Tassimo using Cadbury hot chocolate, Cadbury steamed milk, and Maestro Lorenzo Crema, in that order.
And of course before I drink it, I stir it; and I use a straw.
On May 6, 2015, $1 from every Big Mac® sandwich, Happy Meal®, and hot McCafé® beverage sold in McDonald’s restaurants will go to local children’s charities across the country, like Ronald McDonald House®.
Ronald McDonald House is a charity that consistently receives very high ratings from various assessment organizations because so much of the money donated to it actually goes to help people as opposed to paying administrators, etc.
Time to change my meal plans for the day and head out to McDonalds...
Just a little while ago, I posted an item about a low-carb, high-fat diet that includes drinking hot buttered coffee. I thought I'd try it.
Granted, my coffee is Tassimo Nabob Gashouse Bold, and not some specialty low-mold stuff that costs $19/lb, but nevertheless I'm not keen.
The taste is ok, but the coating of grease in my mouth is weird. I could probably get used to it eventually, but I think I'll stick with using whipping cream instead.
How about buttered coffee? Sounds good to me, but even before reading this article, I had developed a taste for having my coffee with whipping cream (unwhipped) in it.
It's a lengthy article, and so here are a couple of snippets:
[Asprey] completely dismantled the food pyramid—the 1992 chart that advised people to eat a carbohydrate-rich diet and very few fats—and argues that the proper diet should consist of as much as 70 percent fat. It’s similar to the paleo diet, the regimen that forbids any food not available to prehistoric man, with some modifications, like allowing white rice. “Your hormones are made of saturated fat, your brain is made of fat, and the membrane of every cell in your body is made of fat,” Asprey says. “When you go on a low-fat diet, you limit the performance of so many key systems in your body that it’s no wonder you have cravings and feel tired.” ...
“I used to weigh 300 pounds,” Asprey tells Gotzler. “I worked out six days a week, and I cut my calories to around 1,800 calories per day for almost two years. And I was still fat. I’m eating salads and my friends are eating onion rings, and they’re still thin. I said, ‘This isn’t working.’” ...
Asprey found some low-mold beans from Guatemala and blended them with the coconut oil and grass-fed butter, which is higher in omega-3 fatty acid than regular butter or cream. It was delicious. Bulletproof coffee was born. Asprey envisioned the beverage as a 450-calorie breakfast alternative that would suppress hunger and provide mental clarity.
Sounds like a lot of the evidence we read that convinced us to move toward Atkins-type low-carb, high-fat diets. If only I could stop eating the cheap-carb, refined wheat, refined sugar things I find so tasty.
Obama is to meet Castro today. I'm guessing Obama will fawn over him and not treat him at all the way he treated Harper or Netanyahu, et al.
I'm delighted that the US and Cuba are trying to re-establish more nearly normal relations. It's about time. Let's hope part of the normalization will include a massive challenge to the US sugar lobby and the US corn-syrup lobby and allow Cuban sugar into the US.
No, this post is not about the weather. It is to announce that finally, after many ups and downs, I have reached my goal weight. Over 5 years ago I weighed nearly 205 lbs. I knew I was overweight and out of shape. I set my goal at 160 (I had weighed only 155 just 8 years previously).
I told myself I would not eat a Dairy Queen Blizzard (one of my favourite treats!) until I reached the goal. Today I reached that goal. I won't be able to get to a Dairy Queen for several days, but believe me, I'm going for a Skor Blizzard sometime soon.
Here is a graph of my weight for the past 61 months.
You can see all the bouts of lack of will power in the graph. The big start came from using weight-watcher/point-counting/calorie-counting. But I was hungry all the time on that diet and kept cheating and regained lots of weight.
The second half of the graph shows what happened under our modified version of a low-carb diet. We went on this diet in July, 2012.
I have not been nearly so hungry on this diet, I eat lots of fat, protein, and vegetables. I don't count calories, and I certainly don't try to avoid fat anymore.
I generally eat cheese or pepperettes as snacks. In restaurants, I sometimes order a pasta dish - hold the pasta, or burgers - no bun. I really have enjoyed this diet much more than any other diet I have been on.
Yes, I go off this diet frequently (as my Facebook friends know, one of my favourite hashtags is #carbsbedamned), but the neat thing about the low-carb diet is that when I go back on it, my weight goes right back down fairly quickly.
Exercise? I try to walk some, and I do some exercises now and then for my back, but overall I know I exercise less now than I used to. The weight loss is due to the diet change, not exercise.
The weight chart is from a smartphone app called "Lose It!". It's a good app in that it is no-charge, and it stores your data in the cloud so you can continue it as you change phones and platforms. I started it using an iPhone3 and kept it through all my various phone changes, including an android for two years.
For my earlier postings about this diet, see:
I don't know why I was reminded of this recipe that I posted nearly a decade ago, but I think it merits a repost:
I saw this recipe on the internet way back before Al Gore invented it (the internet).
Jack's Scalloped Potatoes.
A Rich, Creamy Recipe with a Modest Aged Cheddar Kick.
(Jack sent us this recipe last year. We finally got around to trying it.)
Recipe for two. Increase proportionately.
You will need:
- two average size yellow flesh potatoes (preferred) or white russets, peeled and sliced so you get about 10-12 slices per potato.
- one medium finely diced onion and three or four finely chopped garlic cloves
- equivalent of about 4 or 5 tbsp of a sharp/old/aged cheddar, cut in small chunks
- 4 or 5 tbsp whipping cream or more if suicidal
- about a fifth of a pound of butter and two or three tbsp of good olive oil
- salt, pepper to taste.
Pre-heat an oven to 350F.
place the olive oil and a generous hunk of butter in a fry pan; add the onion, pinch of salt and pepper, and sautee over medium heat until softened; add the garlic and continue the sautee until the mixture is lightly browned. Remove the onion and garlic and set aside, leaving most of the oil in the pan.
Make a roux by adding two or three tbsps of flour to the simmering oil left in the pan. With a whisk, ensure all the flour is incorporated in the buttery oil, adding more butter if necessary. Let this bubble for a couple of minutes, then start to add small amounts of milk, while whisking constantly. As this eventually starts to thin out, add the cream and continue to whisk. What you are aiming for in the end is a bubbly thin pancake batter consistency. Add the cheese pieces, and stir until incorporated. Add the set-aside onion and garlic. Add some pinches of freshly cracked black pepper and stir.
Place your potato slices, with pinches of salt and pepper , in a baking dish large enough to leave about a third or more of the dish free to add the sauce.
Add some of the sauce to the potatoes and stir, making sure all the potato pieces have some sauce, then add the rest of the sauce. This should cover all the potatoes and more, leaving sauce about half an inch - 2.5cm - or more above. [huh? 2.5cm is one inch; I think we settled on about half an inch or a bit more than one cm.]
Place, covered with aluminum foil, in the oven, for about 40 minutes. Then remove the foil and continue to bake for another 15-20 if you use white potatoes, or 20-30 if using yellow flesh ones. Check every 10 minutes to make sure they aren't getting too brown. If they are before potatoes are tender, reduce the heat and perhaps replace the foil for some minutes. Can keep in a 180F degree oven while cooking other items.
Last week I came across this recipe for Cauliflower Grilled Cheese Sandwiches. It is low-carb, gluten-free, and vegetarian-friendly.
We made them yesterday morning, and they were certainly better than "not bad". And for a guy who detested cauliflower until just a few years ago, that's high praise.
Here is the recipe (annotated, of course) with photos of our progress:
Cauliflower Grilled Cheese
For the cauliflower “bread”
1 small cauliflower head, cut into florets (should yield approximately three cups of cauliflower rice)
1 Tbsp olive oil, plus extra to grease
1 free-range egg, lightly beaten [we used a double-yolk egg]
1 oz grated Parmesan
1 oz grated comté, appenzeller, or mature cheddar cheese [We shredded some old cheddar cheese.]
1/4 tsp fine sea salt
For the grilled cheese
1 Tbsp butter, room temperature
3 oz. comté and mature cheddar cheese
1 large pickled gherkin or jalapeño finely sliced (optional)
For the “bread”
1. Preheat oven to 450°F.
2. Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.
3. In a food processor, rice the cauliflower florets until they are a fine crumb.
4. Heat the olive oil in a large frying pan on a low-medium heat. Add the cauliflower rice (about three cups) and cook for 10 to 15 minutes, stirring continually or until soft. You want the water to evaporate as much as possible from the cauliflower without developing color. The cauliflower rice needs to be dry, otherwise you’ll end up with mushy dough. We did this for over 20 minutes, and there was still steam rising from the frying pan. We could probably have done it even longer.
5. Transfer the cauliflower rice to a mixing bowl, add egg, Parmesan, comté, salt, and mix well. We grated some old cheddar cheese and used grated Parmesan from a can:
Here is the mixed batter:
then spread the mixture onto the lined baking sheet and shape into four bread squares.
Place the baking tray in the oven and bake for about 12 to 15 minutes, or until golden.
1. Heat a pan over medium heat. Butter one side of each slice of the cauliflower bread and place the buttered side down on the pan.
2. Cover the bread liberally with your chosen cheese, plus gherkin or jalapeño (if using) and top with the remaining slice of cauliflower bread, buttered side up.
I like what I call white "plastic" cheese --- processed slices; Ms Eclectic prefers havarti/jalapeno cheese slices. We used a LOT of cheese for each sandwich, and next time we might use even more.
The cauliflower "bread" mixture actually held together like bread for awhile:
But in the end we decided to use a knife and fork.
Next time we will probably cook the cauliflower rice a bit longer to get rid of even more moisture from it, we might bake the cauliflower bread a tad longer, and we might let it cool longer before grilling the sandwiches.
Also we would likely consider eating them with ketchup or salsa, and we might even put pepper into the bread mixture. Alternatively, we would seriously consider using pre-shredded Tex-Mex cheese in the "bread" batter.
Overall, it was a fun but terribly inefficient process. It probably took us over an hour and a half to make these. That's a lot of work and time for just two sandwiches. But it was fun, they were pretty tasty, and they are on the Atkins diet.
A few days ago, my weight was down to within 2/10 of a pound of reaching my goal weight. That's right, I was 0.2 lbs away from my goal!
So what did I do?
Eat a truckload of pizza. Not only that, but I ordered more than enough for our family so that I have enough for huge breakfasts the next few days.
That has been the story of my dieting.... lose some weight, binge on carbs, lose some weight, binge on carbs, etc. But I'm still more than 40 lbs lighter than I was 5 years ago.
Leftover pizza for breakfast!!!! Yea!!!
... for tomorrow we die?
Maybe, if some top cosmologists' warnings are to be heeded:
With the reopening of CERN's 'large hadron collider' in March of 2015, two leading and well respected scientists, theoretical physicist and cosmologist Stephen Hawking and Astrophysicist Neil de Grasse Tyson, have recently issued independent warnings that, when looked at through the eyes of the supernatural war taking place right now upon our planet Earth between the forces of good and evil, send us a clear message: "This is it!". The reopening of CERN will bring together scientists playing with unknown forces, attempting to re-create the 'big bang', ... the moment of the creation of the universe.
Dr. Stephen Hawking recently warned that the reactivation in March of CERN's large hadron collider could pose grave dangers to our planet...the ultimate reality check we are warned. Hawking has come straight out and said the 'God particle' found by CERN "could destroy the universe" leaving time and space collapsed...
Astrophysicist Neil de Grasse Tyson has also sounded the alarm in a hypothetical manner by telling anyone who might want to 'blow up a planet' how to do so...is this CERN's attempt to do so by attempting to 'recreate' the big bang within a man made structure that has frightened Stephen Hawking so much? Do they know that they know that they know what they're doing?
If they are correct, I hope the process is instantaneous and painless. Meanwhile, I have some Ledaig to use up soon...
Several of my Facebook friends have recently posted a photo of a 1972 Menu board at McDonalds.
I worked at a McDonalds in 1961. This is pretty much what the menu looked like then:
Actually the above menu is reportedly from 1960, and I don't know where this was. In 1960 where I lived, it was also possible to get a large(r) soft drink for 15 cents in addition to the smaller one for 10 cents. Other than that, these prices are just as I remember them.
The "All-American" meal was a burger, fries, and a shake for 45 cents (plus tax). A standard order that I remember filling often was 3 burgers, 2 fries, and 2 cokes for 88 cents (3 cents sales tax).
Several weeks ago, I posted about Ledaig scotch whisky. I still like it... a LOT.
Earlier this week a knowledgeable Facebook friend wrote,
Ledaig’s target consumer has chest hair. It is definitely not a starter whisky, more for the gent who has done his research.
That was in response to my comment that it seemed to me too many bar and club managers at a recent convention liked Grant's instead of Ledaig.
Last week in a local grocery store the prices for potatoes were as follows:
That's right. The loose potatoes were priced at nearly four times the per-pound price of ten pounds of potatoes in the bag.
I can think of two possible explanations for the price differential (feel free to offer others):
The two explanations, combined, would help explain why we sometimes do indeed buy individual potatoes. This time, the bagged potatoes had a few minor bruises or cuts, but not many. And we were making mashed potatoes anyway, so those minor flaws didn't really matter to us.
A month or two ago, we randomly tried a cheese spread made by Agropur in Canada. It is amazing stuff. It comes in three varieties: Brie, Cheddar, and Oka. It is smooth as silk and great as a dip or spread for crackers or celery or what have you. Yes, it is so smooth, we can use it as a dip
Just so you know: this stuff is NOT inexpensive. These containers are small (only 100g), and the price is about $5 each [Canadian. That's what? 23 cents US?]. We have found them at the London Market and sometimes at SuperStore.
They are wonderful. We think they are more than worth the price.
I just bought some Atlantic salmon, a product of Chile:
I thought, "Huh?" Chile is on the Pacific Ocean side of South America. But then I checked, and indeed down near Isla Grande de Tierra del Fuego, Chile does appear to reach over to the Atlantic Ocean.
But that is likely irrelevant when it comes to Atlantic salmon. These salmon filets are almost surely from salmon farms in Chile. From Wikipaedia,
Aquaculture is a major economical activity in Chile. Among the diverse aquacultures practised in Chile Atlantic salmon aquaculture is the overwhelmingly largest sector. Until 2007 Chile experienced over 15 years a huge growth in its salmon aquaculture becoming the second largest salmon and trout producer after Norway. By 2006 Chile contributed with 38% of the worlds salmon volume just behind Norway that produced 39% of it. In 2006 salmon from Chilean aquacultures was the third largest export product in terms value, representing 3,9 of Chilean exports...
I don't eat much bread anymore, and even if I did eat bread in sandwiches, I'm not sure I'd think this technique was the greatest thing since .... well, never mind [via Jack].
The argument behind the technique is that toast for sandwiches would be ideal if only it were crisp on the outside of the sandwich and soft on the inside of the sandwich. I don't see that, but if you do, you might want to try this technique.
With most toasters, the slots are quite wide now to accommodate thick items like bagels, crumpets, English muffins, etc. So if you want a sandwich with bread that is crisp on one side and soft on the other side, put two slices in one slot, like this:
Seems like a good idea.... if that's what you really want.
Addendum: Marilyn just noted on FB that most toasters with wide slots also have a bagel setting that toasts only one side.... if that's what your really want.
Several times recently I have posted about how much I liked my first bottle of Ledaig 10-year-old whisky from the Isle of Mull [see here, for example]. As I wrote then, I ordered two six-bottle cases of Ledaig last week.
This morning I received the twelve bottles!
Oh Happy Day! Here they are:
What a wonderful way to shop for scotch whisky!
Addendum: This post has been edited several times.
Good morrow, friends. Saint Valentine is past:
Begin these wood-birds but to couple now?
which I read as saying, "Okay the wooing is done; the only thing left for young folks is to 'couple'."
Interestingly, lots of people wooing or already wooed seem to spend LOTS of money at Valentine's Day. From WaPo,
My husband and I have what I think is a romantic routine for celebrating Valentine’s Day.
On Valentine’s Day morning, I’ll turn to him and say, “Honey, do you love me?”
To which he replies, “Sure, I love you.”
“Great,” I say to him. “We just saved about $8 because we don’t have to buy any greeting cards for each other.”
We laugh and go about our day. We don’t need stuff to show our love. I don’t expect flowers (they die). I love chocolate, but neither of us wants any since we are both trying to lose weight. It’s too crowded at restaurants. ...
The average person will spend $142.31 on candy, flowers, apparel and more this Valentine’s Day, up from $133.91 last year, according to the National Retail Federation. The group says total spending is expected to reach $18.9 billion.
Really? That's the average? Not us. We love to eat out, so we do dine out for Valentine's Day (and many other special occasions, such as "Would-you-like-to-go-out-to-eat? Day").
This year, though, we're going out for lunch on Friday rather than buck the crowds on Saturday. And lunch is almost always less expensive than dinner.
But $142 [US! These days that's the equivalent of, what? $7000 Cdn???]! We try to keep flowers or flowering plants around most of the time, so we make no big, special expenditure there for Valentine's Day. And if we have any chocolate for Valentine's Day, it will likely be purchased on sale after Valentine's Day.
Beginning well over a decade ago, Ms Eclectic and I were starting to see articles that questioned the standard dietician advice: avoid foods high in fat and avoid foods containing cholesterol.
Up until then, we had tried the standard diets: count calories, cut down on fats, eat fewer eggs and less meat. We were successful on those diets, but we were also miserable and hungry, and we slowly regained the weight we had lost.
Two and a half years ago, we finally gave up on the standard diets and embarked on low-carb diets. We had read compelling evidence that the body works harder to process calories from fat than from carbs, and so we embarked on a slightly modified version of the Atkins diet [see here]. We have had sustained (sort of) weight losses, and we are rarely hungry.
Finally. Finally nutritionists are recognizing that fats are good and cholesterol is not bad.
Fats vs. carbs: We haven't completely cut carbs out of the diet, but we have severely reduced the amounts refined wheat and refined sugar that we eat. Here is a recent article dealing with carbs. At the same time, we eat meat and eggs, and we snack on cheese. It's wonderful! [more here]
And now, all the major news media are reporting that the US gubmnt has changed it's mind about cholesterol. From WaPo,
The nation's top nutrition advisory panel has decided to drop its caution about eating cholesterol-laden food, a move that could undo almost 40 years of government warnings about its consumption.
The group's finding that cholesterol in the diet need no longer be considered a “nutrient of concern” stands in contrast to the committee's findings five years ago, the last time it convened. During those proceedings, as in previous years, the panel deemed the issue of "excess dietary cholesterol" a public health concern.
[T]he finding, which may offer a measure of relief to breakfast diners who prefer eggs, follows an evolution of thinking among many nutritionists who now believe that for a healthy adult cholesterol intake may not significantly affect the level of cholesterol in the blood or increase the risk of heart disease.
This stuff has been around for nearly two decades. There's little-to-no excuse for not revising the food guidelines sooner.
Nutritionists, especially those making pronouncements on behalf of the gubmnt, have SO much to answer for.
Last month, on the recommendation of a Facebook friend, I managed to locate and try a bottle of 10-year-old Ledaig scotch whisky. She claimed it was even better than my usual favourites, Lagavulin and Caol Ila.
Based on my experience with that one bottle, I can say she is almost surely right. If it isn't better, it certainly is at least as good as the best of the other peated/smoky scotches that I like. Further, I did think it was better, although this assessment was based on just that one bottle.
So I set myself out on a mission to buy some more Ledaig. The Ontario liquor monopoly [LCBO] no longer has any Ledaig in stock in ANY of its stores or warehouses anywhere in the entire province, and for now it has no plans to stock Ledaig on a regular basis. After some discussion with the representatives at the local monopoly outlet, I was given the phone number of the Canadian agent for Burn & Stewart, owners of the distillery in Tobermory, Isle of Mull, Scotland, where this whisky is produced.*
To my great delight, last week I was able to order two 6-bottle cases. It is only slightly more than half the price of Lagavulin and about $10/bottle less expensive than Caol Ila.
If I had a speed dialer (or knew how to use one on my iPhone), this agent would be on it. I'm eagrely awaiting the delivery.... to our door, yet!
From their website:
For ten full years, oak wood casks lie in rest in ancient vaults.
Within them, the aromatic Lochan waters commune with the peated malted barley to create a deep golden treasure that is both floral and smoky.
Ledaig is one of our exquisite peated single malts, an integral part of the Tobermory family, and sits beautifully alongside our signature malts.
Unchill-filtered @ 46.3% ABV.
Hmmm. I wonder if maybe the 46.3% alcohol is one of the reasons I like it. It has a bit more bite than other whiskies with only 40% or 43% alcohol.
Interestingly, this scotch is readily available in Alberta, which is where my order is being shipped from; I gather from another Facebook friend it is readily available in Newfoundland as well.
This is just another example of the service provided in a competitive market: different outlets offer a much better range of choices than monopolists.
*I have probably mentioned this before, but 5 years ago I spent several days in Oban where I toured the local distillery. During one of those days, I took a day-trip to th nearby islands of Mull, Iona, and Staffa. I had no idea the Tobermory distillery on Mull even existed. If I had, I might have arranged my travels quite differently.
Here are some of my favourite photos from that trip:
Oban, with Kerrara and Mull in the distance.
Fingal's Cave, Staffa
Several days ago, I posted to Facebook this photo of some red pepper soup that Ms Eclectic had made, proclaiming it is "the best red pepper soup in the universe."
Someone on Facebook asked for the recipe. Here it is [note: Ms. Eclectic says "I never follow any recipe, but this is close."]:
Ingredients [Ms Eclectic often doubles this, and we give containers to children and grandchildren]:
In a roasting pan, toss together red peppers, onion, garlic, oil, Italian seasoning [or Italian dressing], salt and pepper. Roast in 425°F (220°C) oven, stirring once, until tender and golden at edges, about 1 hour. Ms Eclectic uses a tinfoil turkey roasting pan for this. The smells are wonderful as the concoction roasts.
In food processor, purée vegetables with stock, in batches.
Whisk in 1 cup (250 mL) water [ Ms Eclectic says: "??? I didn’t do this." - - - EE: I think that is one thing that made the soup so delectable, not adding water!]
Bring soup to boil; cover, reduce heat and simmer for 5 minutes [cover it, for sure! Otherwise it'll splatter a bunch].
Make ahead. Then let cool for 30 minutes. Refrigerate in an airtight container until cold. Cover and refrigerate for up to 3 days or freeze for up to 2 weeks [or forever, which would suit us. We're not picky.]
Note: Ms. Eclectic says I'm trying to be too precise. She says, "Just go for it!"
More evidence that a bit of whisky/whiskey helps promote health. The caveats appear after this quoted section:
There's no real cure for the common cold, but a little bit of whiskey (that's a little bit, we said) could offer some relief.
The classic hot toddy, typically made of whiskey, honey, lemon juice and hot water, can subdue the injustices of your inevitable winter cold. The hot water of the toddy helps to relieve nasal congestion, just like heat of a bowl of chicken noodle soup (or Jewish penicillin) does.
And the whiskey helps with sniffle issues, too. “The alcohol dilates blood vessels a little bit, and that makes it easier for your mucus membranes to deal with the infection,” Dr. William Schaffner, chair of preventive medicine at Vanderbilt University Medical Center, told ABC News.
Because we have been trying to reduce the number of carbs in our diets, especially from wheat, we don't eat standard pizza much anymore. At one point, we tried making some with a "crust" made with eggs and egg whites, but we didn't much care for it.
This version, made with shredded zucchini is pretty darned good, though. Just keep in mind that it is really a casserole, not pizza, and you most likely can't eat it with your fingers.
Here's the recipe we used:
Begin by shredding your zucchini [bless the invention of food processors!]. Sprinkle the zucchini with salt – allowing the zucchini to stand for 10 minutes; squeeze out all the moisture. [Oops. we didn't squeeze the water out the first time we did this. Doing so made it much more pizza-like for our second attempt.]
Mix the zucchini with 2 eggs, 1/8 C Parmesan and 1/4 C mozzarella and 1/4 C cheddar cheeses. Add in 1/2 – 1 tsp. Italian seasoning. [I think we used some Tex-Mex at this stage]
Press the zucchini mixture into the bottom of a lightly greased 9x13 glass baking dish.
Bake the “crust” uncovered for 20 minutes at 400 degrees. [ We discovered on our second try that a little longer is a bit better -- maybe 22-23 minutes. While the "crust" is baking, we cut up the onion and green peppers and sliced the mushrooms and pepperoni].
Remove the crust from the oven. [We let it cool for at least 30 minutes the second time. That works better than putting the toppings on right away.]
Then arrange the sauce, toppings, and cheese as you would for any other pizza. Here's a photo of what it looked like before we put the cheese on it. This photo is from our second try; it's vegetarian.
Bake for 20 minutes at 400 until the pizza is heated through and cheese is melted and slightly browned. This was the finished product:
Allow the dish to stand for 2-3 minutes before slicing and serving. [Actually maybe 10-15 minutes might be better]
It looks sort of like this photo from some other site, and it tastes great!
Preparing for a bit of snow and cold weather..... We tried this recipe with hot Italian sausages (the original recipe called for smoked sausages) [via Dagmar]. Low-carb and tasty!
FRIED CABBAGE WITH SAUSAGE (great for low carbers)
This is a quick and easy dish.
1 stick butter or margarine
1 small head of cabbage, chopped [We used only half a head. That was plenty]
1 small onion, chopped [We used a large-ish onion]
1 pound hot Italian sausage, sliced into round pieces
1 (15 ounce) can diced tomatoes or rotel tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
Melt butter in large skillet. Add cabbage, onion, and sausages and cook on medium high for about 5 minutes stirring to keep from sticking to pan. Add remaining ingredients, cover and simmer for 20 – 25 minutes.
Makes about 8 servings. Only 4 g net carbs per serving.
Half a head of cabbage cut up:
Pre-frying some sausage and onions:
A bowlful of delicious:
There was a sweetness to the dish that was pleasantly surprising; and the fried cabbage had none of the sharpness that I'm not so fond of in raw cabbage.
I will probably rot in hell for posting this (or so some of my FB friends might believe), but I was reminded of Candlestick Salad by a comment from Joshua on a Facebook posting by someone else.
I remember seeing the recipe for Candlestick Salad in a Little Golden Cookbook my sister had when we were young children. I was naive. I had no idea. All I knew was that I liked cherries and bananas, and so it looked good to me.
The recipe for candle salad was published in the 1950 edition of A Child's First Cook Book by Alma S. Lach, one of the first cookbooks written for children. It is also in the 1957 edition of the Betty Crocker's Cook Book for Boys and Girls with the description, “It’s better than a real candle because you can eat it.”
Addendum: my high school friend, Sarah, sent me this link with this graph of mentions of candle salad in books:
We went shopping yesterday.
We spent about $150 at the grocery store, including buying 7 cartons of pop and two plants.
Then we went to the liquor store, where we spent over $450.
That probably reveals a great deal about our priorities.