Your comments and questions answered!

Me like new window, please!

Hey there! I just want to say Woot and thanks for all of your support and thoughts over the years. I get such amazing letters and sweet suggestions.

It’s because of you that Your Lighter Side is now the #1 low carb blog on Google.

Yes. I said it and I’ll say it again: We’re numma one! 

Anyway, enough end zone touchdown dances and onto the good stuff:

Kim whispers sexily: I am loving your blog but can you please allow links to be opened in a different window/tab? I hate to click a link and have the page change – I want to STAY on your page but open the link in a new tab. Your settings will not allow me to do that.

 Done! I was able to alter the HTML to allow new windows to now pop out when links are clicked.  Thank you for the terrific suggestion. You are more low carb awesomesauce than Bieber’s new haircut.

Suzie says saucily: Your blog gives me great hope.  Yours is the most accessible, easy to understand, easy to implement and not be totally weirded out on chemicals of all the LC blogs I read.

Thanks so much for being so sweet, but I do totally like to keep things simple. With so many products disappearing even after 30 years in production (ThickenThin as an example), it’s important for me to be able to find products I need for a reasonable price, and locally when possible. I do buy online occasionally from companies like netrition.com (affiliate holla) and amazon.com, but for the most part, if I can find it at Kroger or a local whole foods type store, I’m on it like Manolos on a Real Housewife.

Many have said while sipping cups filled with win: I thought you were already low carbing but yet you’re starting over? What’s up?

I’ll give you the short answer. After all it’s Sunday and the Real Housewives of Orange County debuts tonight and you’ll get enough drama there. In 1984, I lost 40 with Atkins and kept it off for 3 years (in high school). I then gained over the two decades. In 2004, I lost 139 pounds with Atkins and then relapsed in 2008. Since finally getting myself in a place where I can focus on me and not 5 other people nutritionally, I have been back on plan steadfastly for the last month. I look forward to getting to goal this time.

A few have admonished: No one can lose weight eating ‘those’ recipes. I like to keep my eating simple and clean.

I might not be Steven Hawking, but I’m still unclear about what’s unclean and complex about zucchini, eggs and cheese as a pizza crust. Some claim that vegetables should look like vegetables on the plate and not be masked in cheeses or eggs (I guess out go the au gratins and the frittatas for those guys). I do eat (as you see on my daily food logs: Of Noshes) what I cook, and I’m losing very well, thank yew. I’m sticking to induction, and I have so much variety. I do keep my variety more simple, but only since once I find a niche, I stick with it. I’m one of those people who can eat the same thing every day and be fully satisfied–as you can see with the chili bender I’ve been on. So, in short, I eat clean. I eat simply. But why eat steak and green beans every night when you can enjoy a stuffed crust pizza for about the same carb content?

Many have kicked my patoot inquiring: When will your recipes be available for download/purchase?

I have been approached by a publisher who is interested in my recipes for a cookbook and am awaiting the contract to be sure we’re going to be a good fit (I’m a professional writer and editor by trade, so I am a little bit anal about the fine print). I am also learning layout in InDesign so that I can release to you an gorgeous, full color PDF cookbook (with new recipes and old favorites) and an actual cookbook I’ve been planning with the feedback from friends. I am totally sorry this has been taking so long, but as a perfectionist, I want perfection! Perfection! Muahahahahaha! Self pubbing should also, hopefully, save on some costs, as I refuse to sell an expensive cookbook in this economy. I mean, what’s the good of an amazing cookbook if you can’t afford to eat anything but the pages afterwards? 


OK. I’ve rambled enough. If you have any questions, comments, or concerns, please continue to shoot those my way. I am employed so I work as fast as I can to answer. You can find me here, through Facebook or through my email address listed at the right. Thank you for your continued support. We’re getting bigger (in scope) and better (in flavor).


As always,
In bacon,
Your Lighter Side