Political Nutrition

So headed off to Nebraska for work for a week. Not a bad trip.. get to see old friends and my mother-in-law is there as well. Plus a taste of winter. But when it comes to food, I gotta say it truly isn't a healthy eater's paradise. Now in all fairness, I don't live there now, haven't for well over a decade. But the decade I spent there I learned the meaning of absolute gluttony. Seriously. Prime rib was served by the pound, not up to a pound. Buffets had a little bit of salad and a whole lot of dessert. They have some excellent food by the way, just not very good for you. So I'm sure some of it's changed but eating out is hard enough in Tucson, where healthy food is at least available. Not so sure in Nebraska. I don't want to take any chances. So, while I'm sure I can get some good salads to sustain me, my ever-present sweet tooth will demand satisfaction. So I have to bring my own. I just put a batch of Almond Butter Cups in the freezer, that's...

I have my Swerve. I've mentioned it in my last post. I can't explain it to you, so visit their site at www.swervesweetener.com and read about it. It looks and tastes like sugar. It's natural, not artificial. It doesn't create "gastric discomfort" which anyone with any experience in sugar free commercial foods knows is code word for "where's the restroom?" It also bakes and cooks like sugar. That's really the importance of it. As the title suggests, I take my cheesecake seriously. Cream Cheese. Sugar. Vanilla. The real deal. Now since I don't eat grains, and we need to keep it low carb, I do have to lose the graham cracker crust. So I'm going with a coconut crust instead. Just to give it a bottom to stand on.  I don't often eat cheesecake since I left New York. It's always smooth and creamy or custardy. Doesn't have that dryness it requires to be true to itself. Everyone is always adding Sour Cream or milk or som...