Hi Dave,
RH> This was sometime in the 90s, back when we were in AZ. Steve is a
RH> sci-fi fan and enjoyed this show.
DD> I have always considered Star Trek as space opera/fantasy. Along with
DD> Battlestar Galactica.
Science ficton, with emphasis on the ficton.
DD> sometimes, in the cold months add a little honey to my cuppa. Never
DD> sugar.
RH> We keep both honey and raw sugar on hand for sweetening, no white sugar
RH> in the house. The raw adds just a hint of a molasses taste.
DD> I keep sugar for recipes where it's called for. But a pound of C&H
DD> lasts a looooooooong time. You probably couldn't use my molasses substitute
DD> which I pick up at the Illinois Products Farmer's Market
DD> - sorghum. It's a cousin of maize (corn) ans might trigger Steve's allergy.
RH> Actually we got a pint bottle of it several years ago and he used it in his
RH> coffee with no apparant side effects. Guess it was a small enough amount at
RH> any one time so as to not affect him.
DD> Or the part of corn that causes his problem is not it the sorghum
DD> syrup.
Probably so. He can handle corn starch and the occaisional times I've
used a small amount of white corn syrup (no hfsc in it) but stays away
from corn on the cob, niblets, corn chops, etc.
DD> Title: Baked Apricot Brie w/Sorghum Syrup
DD> Categories: Five, Pastry, Cheese, Fruits
DD> Yield: 5 Servings
That'll have to be one to try later this year; temps are way too hot to
use the oven, even in a house with central a/c right now. Last night
Steve grilled burgers, we had chips and cucumber slices with them.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... History repeats itself because nobody listens ...
--- PPoint 3.01
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