Back to Work

I had a week.
I took naps.
I made twice-baked low-carb yams.
I completed some assignments.
I sorted socks.

Now I’m back working again–full-time. I received the message a week after I had allowed my contract to expire and am back working magic at my former company. While I have no idea how long this will continue, it is a blessing to have work with the economy the way it is, but it is still meaning less time for things I enjoy–like blogging. And exercise. And watching copious amounts of television.

Dutch Boy Egg Nog

I am working on more recipes for Thanksgiving. A couple didn’t pan out (I tried making a low-carb egg nog that was egg nastay).

That said, if anyone has a recipe to share with me that you don’t mind my posting nationally to my Examiner column, sock it to me. I’ll gladly credit you. My recipe is just awful. It was like paint, minus the will to live.

We should totally have kitchen FAIL day here at the blog. I’ve had some whoppahs!

Free Dr. Pepper Offer Expires tonight!

And good luck applying for yours. The site hangs up more than a busy day at the dry cleaners! I think I was successful in getting three sodas out of the stingy bastards. Maybe.

*shakes fist at Dr. Pepper*

Go to drpepper.com to register.

More information here.

Update: Dr. Pepper’s servers are now slammed and the site appears to be down. Call customer service at 1-800-696-5891 to claim your free beverage.
Have a recipe you’d like to share with 50,000 readers a month?

Instead of constantly trying to reinvent the low-carb cheese wheel, I am going to begin featuring the recipes of people nationally (that’s you, adorable dollops of cooking wisdom). My kitchen can only take so much, and my children are having PTSD from the fear that everything I make contains cauliflower or oopsies.

So, if you have a recipe you’d like to share, shoot it my way. I’ll gladly credit you for your brilliance and link to your site. With over 2 million readers alone in the last week at Examiner.com’s site, your recipes will be noticed!

Contact me at yourlighterside@gmail.com and let me know about what you have going on in the kitchen.

The fine print: Make sure you own the rights to the recipes you submit. I always give full credit for intellectual property, and recipes definitely fall under this heading. I do not in any way take your rights to your work, nor will I ever publish anything you have submitted without express consent to do so. If anything, cross-promotion will drive traffic to your site, and that is a bonus. Please ensure recipes are low-carb, and, when possible, include nutritional information and a picture of the recipe.

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Comments

  1. Egg Nog

    ¾ cup Splenda
    12 Eggs separated
    1 cup white rum
    1 cup vanilla schnapps
    2 cups Heavy Cream

    Slowly add the sugar to the egg yolks and beat until very stiff and white.
    Beat the egg whites until stiff.
    Stir the rum & schnapps into yolk mixture.
    Mix in whites and the cream with a wire whisk
    Chill until ready to serve.
    This is better on the second day.
    You can add a sprinkle of nutmeg to each serving.

    Here is a recipe for you to try…
    I think you could use rum extract in water and vanilla in water if you don't do alcohol…have never tried it that way.

  2. Egg Nog

    ¾ cup Splenda
    12 Eggs separated
    1 cup white rum
    1 cup vanilla schnapps
    2 cups Heavy Cream

    Slowly add the sugar to the egg yolks and beat until very stiff and white.
    Beat the egg whites until stiff.
    Stir the rum & schnapps into yolk mixture.
    Mix in whites and the cream with a wire whisk
    Chill until ready to serve.
    This is better on the second day.
    You can add a sprinkle of nutmeg to each serving.

    Here is my recipe…if you don't do alcohol…I would think you could mix water with rum extract to make your cup and water with vanilla for that cup…have never tried it that way…

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