French
toast? French cake?
I
know from experience December and January birthdays can get lost in the holiday
shuffle. But there’s always plenty of food. I attended my friend’s daughter’s
23rd birthday family meal, which was on the heels of their pre-Christmas
Christmas gumbo the day before. That’s why the dessert buffet included
chocolate cake, cookie cake, nut bread, lemon cake, pie, another kind of pie,
brownies, bread pudding, ice cream, chocolate candies and some other
temptations I may have missed.
That’s
why they begged me to take a mystery cake home. It was a little dry by the
fourth day, but no matter. I figured if an egg wash and grilling in butter
makes French toast, I could make French cake out of “lost bread.”Don’t worry.
I’ve attempted this before with stellar results. That’s what became of French
mystery cake, with a dusting of pumpkin pie spice on top. So glad to have
helped another family with a dessert rescue.
Diabetic
comfort food
Master
basics from seared chicken breast, and pan-grilled pork chops to sautéed shrimp
and (don’t be alarmed) tofu, and you’re on your way to mixing and matching a
lifestyle from “The Perfect Diabetes Comfort Food Collection.” Robyn Webb gives
readers “9 Essential Recipes You Need to Create 90 Amazing Complete Meals.”
Doubters?
Try Thai Beef Salad, Blackened Beef Tacos and Apple Cider Chicken and pretend
you’re in a restaurant. But you’re at home, controlling the ingredients you
don’t want and boosting the flavor of your nutritious options. Wait until you
get to the lasagna chapters. You can try something new for nine days in a row,
but hey, you’d want those leftovers, too.
This
book has the American Diabetes Association stamp and the author offers
reminders for seasoned cooks. Reminder: Pick a theme, such as Italian or Asian,
for your salad and it will come out better than if you simply dump and toss
ingredients. On that note, here’s one of the dressing choices that go with a
spinach and mushroom salad:
Hot
Bacon Dressing
4
slices lean bacon, chopped
1
small onion, finely chopped,
2
cloves garlic, mince
one
half cup cider vinegar
1
tablespoon sugar
1
tablespoons tomato paste
Cook Cook the bacon in a large heavy skillet over medium heat until crisp. Add the onion
and sauté for 2 minutes. Add the garlic, vinegar, sugar and tomato paste. Stir
to blend. Toss salad with dressing and serve.
Thank
you, pig
A
plastic child is excited by a fish market’s case full of crab and lobster in
the Fine Dining section of “Animals of the World,” a Richard Unglik Playmobil
book. Again, those little toys go around the world for adventures and share how
they live. The counter man on the meat market page wields a tiny cleaver!
Readers are asked to celebrate all the animals, large and small, who provide us
with the nutrition that is essential for our growth. “Thanks to you, little
pig, who gives us ham, bacon and sausages,” the book reads. “Don’t forget the
fish, crabs, mussels and shrimp that smell so delicious on our plates!”
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