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September 5, 2006
Cooking On A Construction Site
It's been a week, and our house still looks like you should show up in a hard hat. It's all pretty crazy: the construction isn't done, so the closet/storage space isn't available, so it's almost impossible to unpack. I took the day off from work today to try to sort through more stuff, which comes down to moving boxes and bags of clothes and linens to one side of the living room, while attempting to bring order out of the things that actually are supposed to live in the living room.
Meanwhile, we've still got to eat. Last night I made an informal Labor Day feast: Quorn dogs wrapped in low carb tortillas (Trader Joe's brand, no transfats) with nonfat cheese to make Quorn cheese dogs. MR ate his with no-sugar pickle relish and we both enjoyed the Boar's Head Mustard that MR went to great lengths to find for me. I made a side dish of green pepper simmered in red wine with garlic, tomatoes, and basil. Basily goodness! For dessert was a strawberry, raspberry and nonfat ricotta parfait.
I'm making lunch for MR today then heading out to try a new sushi place with one of my staff members. Now that I live six blocks from the office, I can take the day off and still meet a co-worker for lunch. It's easy to get away low calorie at a sushi place, as you can get a piece of fish and a salad. Just avoid the tempura, the rice, sauces of unknown ingredients, and too much soy.
As to Hazel's question... happy almost birthday! I've never made a lemon meringue pie with sucralose, but I wonder if Miss Tenacity might have some good ideas? She's a professional caterer and great at adapting recipes to specific nutritional needs.
Back to unpacking...
Posted by april at September 5, 2006 8:12 AM
Comments
Hazel, here's a recipe using Splenda that sounds good. I would probably cut down the suggested amount of Splenda by 1/4 and double the amount of lemon rind. JD :-)http://www.thatsmyhome.com/mainstreet/pies/sugar-free-lemon-pie.htm
Posted by: Judith at September 5, 2006 9:56 AM
Hmmm.... I have not tried a sugar-free meringue pie, but I do know that *some* of the stability of a meringue comes from the sugar, not just the whites, so I would guess it would be more delicate, possibly not as stiff as a typical meringue.
For the filling, using artificial sweetener shouldn't be a problem, as I think that is set by gelatin, and that's pretty fool-proof. Good luck!
Posted by: Miss Tenacity at September 6, 2006 1:19 PM