September 7
I discovered some time ago that a little artificial sweetener (I use Splenda) mixed with cinnamon is almost undetectable. I also add about half as much sugar as the ersatz stuff just to deflect attention.
Therefore, this is how I make cinnamon "sugar" for one: A few generous dashes cinnamon, one teaspoon Splenda, one-half teaspoon sugar. Mix well.
For breakfast this morning I had half a piece of pita bread, toasted in the toaster, spread thinly with butter, sprinkled with the cinnamon mixture with about three walnut halves and about four raisin tucked in.
Delicious and nutricious. Whether it's low in calories or not I don't know, but I tell myself it is. And the amounts, completely under my control, could make that difference.
Saturday, September 8, 2007
Thursday, September 6, 2007
How To Make Popcorn
September 6, 2007
If you're worried that the popcorn you're accustomed to may be saturating your air with the harmful compound called diacetyl (added to impart the flavor of butter), I have a simple suggestion.
Popcorn is as easy to make as anything you can do, and it's fun too. Here's how to do it.
Buy a can of unpopped popcorn. Pour about a tablespoon of unflavored oil -- canola is the least harmful -- into a saucepan and turn the heat to medium beneath it. Then pour about 1/4 cup of popcorn into the simmering oil and put a lid on the pot.
Soon you'll hear the delightful sound of pops, one at a time, from the pot. Old directions suggested you start shaking the pan, but this is really not necessary. It adds to the fun, however, and makes you feel a part of the process. Those accustomed to using microwave popcorn will not miss feeling part of the process, but you might try it if you're a pro-active kind of person.
Turn the heat to low and keep it on until the pops slow from a crescendo of activity to a gentle, occasional pop, pop, pop. Then immediately remove from the heat until the pops stop altogether. You may then remove the lid, pour in a tablespoon or two of melted butter (yes!), and add some salt. Toss well. One or two kernels may still have a pop in them; that's part of the fun.
You will have a nice pot of delicious popcorn, probably three or four cups full. And you will have had fun too. And you won't be poisoning yourself or anybody else.
If you're worried that the popcorn you're accustomed to may be saturating your air with the harmful compound called diacetyl (added to impart the flavor of butter), I have a simple suggestion.
Popcorn is as easy to make as anything you can do, and it's fun too. Here's how to do it.
Buy a can of unpopped popcorn. Pour about a tablespoon of unflavored oil -- canola is the least harmful -- into a saucepan and turn the heat to medium beneath it. Then pour about 1/4 cup of popcorn into the simmering oil and put a lid on the pot.
Soon you'll hear the delightful sound of pops, one at a time, from the pot. Old directions suggested you start shaking the pan, but this is really not necessary. It adds to the fun, however, and makes you feel a part of the process. Those accustomed to using microwave popcorn will not miss feeling part of the process, but you might try it if you're a pro-active kind of person.
Turn the heat to low and keep it on until the pops slow from a crescendo of activity to a gentle, occasional pop, pop, pop. Then immediately remove from the heat until the pops stop altogether. You may then remove the lid, pour in a tablespoon or two of melted butter (yes!), and add some salt. Toss well. One or two kernels may still have a pop in them; that's part of the fun.
You will have a nice pot of delicious popcorn, probably three or four cups full. And you will have had fun too. And you won't be poisoning yourself or anybody else.
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