I’ve mentioned before I’m a diabetic. Finding a flavored creamer that is diabetic friendly isn’t easy. And when you do, you still have to be careful what the makers version of “sugar” might be.
Are they sweetened with Splenda? Which can still raise sugar levels in diabetics? Or could they be sweetened with something like Stevia, which is a little more diabetic friendly?(Stevia in the Raw is my sweetener of choice).
It’s a hard and laborious process to find the right product. Then I thought, hey, what about homemade where I can sweeten with my own sweetener?! And thus a new search ensued.
I found a lot of versions of homemade creamer and all have their own tweaks and variations. It’s not at all hard. And nearly all start with a base of condensed sweetened milk. That sweetened part is a problem again for diabetics. But the base is flavored from there. So everything begins with the base, how about going the other way to find the flavor and add what you require on the back-end. Continue reading →
My Aunt Betty loved to bake. And boy was she good at it. She would always invite us over to dinner when we went down to see family for a weekend or week of summer vacation.
Going home was always one of my favorite things to do when I was a kid. We lived 7 hours away from where we were born. My parents were the only members of the family to leave the place they were born and raised. It was kind of weird sometimes. But it was also a lot of fun to go visit. Continue reading →
Coffee’s natural ability to help with digestion has made it a mainstay in dinning rooms and restaurants for an after dinner drink. But as with most drinks, people wanted a little something more in their after dinner drinks to relax from a long day of work in or outside the house.
Introduction of..the spiked after dinner coffee drink. Coffee has been mixed with every variety of alcohol made. Yes, including wine. But let’s not go there, because that’s simply weird.
I’m a crème de mint and crème de cacao kind of person. Tell me you have a drink that includes either of those and I’m up for a nice taste of your concoction. And that’s how I discovered Keoke Coffee. Continue reading →
Biscuits and tea. They go together like milk and honey. But which biscuits are the proper serving with tea? Some believe that depends on where you come from.
Here in the U.S. we see biscuits as a soft quick bread, like the one on the left side of the plate. Where as the English biscuit is a hard, dry, twice-baked product suitable for long-term storage, such as the ones on the right side of the plate.
The idea of biscuits, cookies and crackers gets even more confusing because of meaning and use throughout history and cooking perspectives. The etymology also plays a part in the confusion. You could drive yourself a little crazy, but Wikipedia is here to help explain the Biscuit. Continue reading →
Nearly two decades ago, I worked at a Fortune 10 company. Working there truly spoiled me. Not only because of the income, benefits and the job itself; but because of the people I was able to work with.
When you work for a world-wide corporation you are able to travel on business trips that take you around the country and overseas. Or that bring overseas people here. That’s how I met Ter’esa from Ambeau France, which is a little town outside Lyon.
During her 6 months here in the states, she and I hit it off quite well. We had a great time taking in the sights and visiting places that tourists don’t usually see in the outer realms on the beaten paths of the countryside.
On Sunday’s however, it was her practice to have a relaxing day in town for tea and a visit to the art museums. A truly wonderful tradition that I do miss on occasion. Continue reading →