Unfortunately, I am not very smart about computer things. I managed to miss all those classes in college. So, I lost some links when I imported this new do.
Ha ha! But something rather helpful in having to re-enter the blogs we read was finding the nifty gadget that shows how long it has been since certain blogs have been updated. If you are linked, you should check and see how long it really has been. Some of you have really been slacking on the blogging, forcing me to divert my attentions into things like nutrition, saturated fats, and phytic acid.
On the menu for youth group tonight: pancakes. And, yes, we will use the "syrup" that is high fructose corn syrup and carmel color. Trey and I only use real maple syrup at home, but you can't give that stuff to kids who are used to swimming their pancakes in syrup unless you teach them not to swim their pancakes in syrup. And I don't think we wanted that to be part of tonight's lesson. I should have been inventive and thought up some alternative, healthier options for toppings. I might bring peanut butter or yogurt for me. I don't think I can stomach the HFCS. I'll say it's my pregnancy diet.
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P.S. My husband found syrup that did not have HFCS! It did have corn syrup, but that just didn't seem as bad as high fructose corn syrup. Also, we discovered that Aunt Jemima pancake mix is much tastier than Bisquick and even cooks better. Probably because it doesn't have those nasty trans fats.
Oh, and I've been reading about trans and cis bonds today, finding out what is truly bad about the trans fats. I might have to study organic chemistry again.
I like this layout better than the last. Dad
I, too, have struggled with the syrup dilemma. Honey and Molasses are better, but yucky on pancakes and I am holding out for a good bargain on some maple syrup. (is that even possible?)
You can take some fresh fruit and cook it down on the stove to make a yummy syrup. I'll cook berries or some other fruit in a saucepan with a bit of orange juice to get it "liquidating" and at the end thicken with cornstarch if it's too runny. Topped with whipped cream, I think that counts as nourishing?
It seems really hard when you need to feed a crowd and you want to make good choices for your guests, but know it would be lost on them and hate to use up more expensive and precious pantry stuff. (Is that a horrible attitude?) We've been serving a lot of popcorn popped in coconut oil using Sally Fallon's recipe.
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