Subj : Re: Extra Sweet To : Ruth Haffly From : Dave Drum Date : Tue Oct 21 2025 06:16:34 -=> Ruth Haffly wrote to Dave Drum <=- DD> I was introduced to it by my Grandmother. Little teeny-tiny white DD> pills (asbout 2 mg IIEC) and one could oversweeten a quart of iced DD> tea. RH> It was in just about anything that was "diet" or "low Calorie" for a RH> long time--until scientists got ahold of it and fed it to a lot of lab RH> rats. I think it was the only "artificial sweetener" around, so it was RH> very common for common folks to use. My Granny stocked the tiny tablets. I learned a bitter (literally) lesson when I w2as six years old. Took one of the tablets and popped it into my cake hole - thinking it would be like the teeny sugar bomb. Eeeeewwww ... took over a week to lose the bitter taste. Never again DD> 8<----- HACK ----->8 DD> I do tomato juice and the cranberry juice - which my nephrologist DD> (kidney doc) recommended as being good in several ways for my kidney RH> So far my kidneys seem to be doing well without cranberry juice. Had a RH> scare a few years ago with some blood work that indicated maybe RH> otherwise so my primary care dr. referred me to a nephrologist. He said RH> all was well, just come back once a year to keep an eye on things. Last RH> time I saw him, he suggested drinking more water (or whatever) to stay RH> better hydrated; this was not too long after our most recent long cross RH> country trip. Back in the day when I was ignoring ny high blood pressure one of the side consequences was damaged kidneys. So I'm on a "water" pill for life (literally) and have to keep hydrated abd watch my potassium levels. I'm not sure about this 'living' gig. If it was easy anyone could do it. Bv)= DD> functions - and lemon juice to add to the water I drink. If I do drink DD> soda it'd as an accompaniment to a meal. Just for drinking, once I'm DD> done with my half- pot of coffee it's water w/lemon for the rest of DD> the day. RH> Soda is generally only with meals, unless I really need hydration and RH> water isn't reasonably available. Otherwise it's water, flavored or RH> otherwise--at lunch (out) today it was with 2 slices of lemon. I find that it helps cut the chlorine taste in my local tap water. If I'm dining out I generally have only water w/lemon to drink. If I go to breakfast at Charlie Parker's (out nationally known diner) I get the "Early Bird" speciasl of 2 eggs, meat, taters (hash browns, American fries (1/2"-ish cubes) or Tater Tots. And sine I don't drink coffee once I've left the house - they give me a large (14 oz) glass of tomato juice. A very good and filling deal. RH> on. I tried RH> to suggest some better subs for things but she RH> resisted RH> change. RH> Probably some of that was dementia starting to kick in but RH> she was RH> diagnosed diabeticc several years before that. Don't know RH> what her A1Cs RH> ran but morning b/g checks ran in the 140s. Dr. just RH> had her on RH> metformin. 140 fasting see *very* high. If my fasting sugar is above 110 I get concerned. DD> Another thing that I do routinely is to use honey as a sweetner. DD> Especially in tea - hot or iced. It even makes the oil of bergamot in DD> Earl Gray tea almost palatable. Bv)= RH> We use that, sorgum and molasses. Any sugar I buy is brown, powdered, RH> raw or turbinado; main use of the latter two is in making jam or RH> preserves (which I eat very little of). Sorghum is hard to find around here in the stupormarkups. Humphrey's do stock it else I'd have to visit the outlet store for the processor - for both the molasses and the flour. I'm still amazed that many people do not know that shorhum is from the corn family. Does the use of sorghum molasses affect Steve's headaches at all? Or is it sAfe for him? DD> Not even on your PB&J sandwiches? RH> Not even those. (G) DD> Title: Apple Rice Pudding DD> Categories: Diabetic, Desserts, Rice, Fruits DD> Yield: 6 Servings RH> Hmm, looks interesting. I use brown rice, jasmine rice or a rice blend RH> (put out by Lundberg). The brown would work the best all around of the RH> 3, jasmine and blend is for when I cook Asian or just want a different RH> side. DD> My default rice is bassmati (or Texmati). No special reason for it - DD> just fell into its use after buting a BIG (30#) bag at a Big Lots DD> store. Realised when I got it home that's a LOT of rice. Especially DD> for a single guy cooking mostly for himself. RH> It freezes well, both raw and cooked. I've got some in the freezer I RH> need to pull out this week and use, maybe in chicken soup now that the RH> weather has cooled down. Also have to pull out some pumpkin next week RH> to make a pumpkin roll for Steve's birthday. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Peach Skillet Cake w/Sorghum Flour Categories: Cakes, Fruits, Spices Yield: 8 Servings 1 1/4 c Sorghum A-P flour 1 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 4 tb Butter; room temperature 2/3 c Granulated sugar 3 lg Eggs 1 ts Vanilla 1/3 c Buttermilk 2 Ripe peaches; peeled, pitted - sliced 2 tb Cinnamon sugar; topping Set oven @ 360ºF/182ºC. Prepare a 10" ovenproof skillet with cooking spray. Whisk together sorghum flour, baking powder, baking soda and salt. Set aside. In separate bowl, beat butter and sugar with a mixer on medium speed until light and fluffy. Add vanilla. Beat in eggs and buttermilk. Add dry ingredients and mix until blended. Pour batter into prepared skillet. Place peach slices in spiral fan on top. Sprinkle with cinnamon sugar. Bake until golden brown and a toothpick inserted in the center comes out clean, 30 to 35 minutes. The batter bakes up around the peaches. Let cool slightly before serving. Cake can be served as rustic dessert topped with whipped cream sweetened with sorghum syrup or as a breakfast cake. RECIPE FROM: https://www.allrecipes.com Uncle Dirty Dave's Archives MMMMM .... Vegetable liar: zucchini pretending it is pasta. ___ MultiMail/Win v0.52 --- Maximus/2 3.01 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10323 (1:18/200) .