A Very Good Day

Today has been a good day. I spent the day with a friend running errands and shopping (well, my friend did all the shopping, but I got to watch.) Part of the time was spent in my all-time favorite type of store - a bookstore.

I picked up Michael Pollan's book, Food Rules: An Eater's Manual. In it I found Rule 39: Eat all the junk food you want as long as you cook it.

Wow! Now I feel so much better about my old recipes. Yes, many of them are downright unhealthy because they are cooked in oil or contain LOTS of butter or use lots of sugar ... Some of them are old family favorites from several decades ago. Some are new favorites. A few are very healthy, but there are lots of relatively less than healthy recipes. They are all made from scratch using unprocessed ingredients. They are all made with love. I know exactly what goes into them. And I don't make them ALL the time. We DO eat healthy most of the time. But those old recipes were occasionally causing me some major guilt. Since reading that quote I feel much better.

Thank you, Mr. Pollan, for giving me a day of less guilt!

Yep, it's been a very good day!

Pumpkin! Pumpkin Bread and Pumpkin Pie Squares

My, that pumpkin didn't seem to last very long. We got seasoned seeds, a soup, 3 loaves of pumpkin bread and a pan of pumpkin pie squares. On second thought, I guess that's pretty good for one Halloween pumpkin!

Tomorrow I'll take the pumpkin pie squares to a MoveOn potluck in Kailua (along with the white bean and ham soup that I made this evening - yum!) I get to attend a political group that I've never associated with before and perhaps meet some like-minded people. I'm taking a friend from Singapore with me. I hope to have a lot of fun doing something new for me.

Pumpkin Bread

Prep Time: 15 Min
Cook Time: 50 Min
Ready In: 1 Hr 5 Min
Yield 3 - 8 1/2 x4 1/2 inch loaf pans

Ingredients
1 (15 ounce) can pumpkin puree or 2 cups pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
4 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup raisins
1 cup walnuts, chopped

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.

In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Add raisins and chopped walnuts and gently mix. Pour into the prepared pans.

Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.


Pumpkin Pie Squares

Servings 24
Yield 1 - 9x13 inch dish
Prep Time: 20 Min
Cook Time: 35 Min
Ready In: 55 Min

Ingredients
1 cup butter, softened
1 cup brown sugar
2 cups all-purpose flour
1 cup rolled oats
4 eggs
1 1/2 cups white sugar
2 (15 ounce) cans pumpkin or 4 cups pumpkin puree
2 (12 fluid ounce) can evaporated milk
1 teaspoon salt
2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves

Directions
Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.

Bake in preheated oven 15 minutes, until set.

In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.

Bake in preheated oven 45 minutes, until set. Let cool before cutting into squares.

Pumpkin! Preparing Fresh Pumpkin, Roasted Seeds, Thai Pumpkin Soup

My neighbor brought over her leftover Halloween pumpkin. She'd never gotten around to carving it so rather than just throw it out, she gave it to me. How sweet!

A looooong time ago, when I was a young teenager and very interested in cooking from scratch, I decided to cook our carved jack-o-lantern from Halloween the night before. I scraped out the black from the candle soot, cut the pumpkin into large chunks, and stuck them into a pot of boiling water. The results were hardly salutatory: I'd boiled a good portion of the flesh into a slurry. What was left was barely enough to make a pie. It was a very good pie, but that was all I got from my efforts.

This time I decided to bake the pumpkin - I wasn't going to lose any of the fruit this time around. I baked half of it in my teeny-weensy Easy Bake Oven-sized apartment oven, chopped up part of the second half and then baked what was left. That's what you get to do when working with a less than optimal kitchen.

Baking a Pumpkin

Going From Fresh to Puree

Getting ready to go in the oven

Puree ready for creative baking

• Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast.
• In a shallow baking dish, place the two halves face down and cover with foil.
• Bake in a preheated 375 degrees F (190 degrees C) oven for about 1½ hours, or until tender.
• Once the baked pumpkin has cooled, scoop out the flesh and puree or mash it.

Roasted Pumpkin Seeds

This is a fun recipe for pumpkin seeds you can flavor to your liking.  You can use plain salt, or make it sweet with apple pie spices, or make it curry flavored, or spicy, or whatever you want. I used Hawaiian Cajun by Kaiulani Spices (a local Hawaiian company) to make a spicy/sweet mixture.  Yum!

Seeds prior to cleaning

Seeds from your pumpkin (perhaps 1 1/2 cups worth)
salted water for boiling

1 tablespoon butter, melted
1 tablespoon seasoned salt (whatever flavor sounds good to you)
1 teaspoon sugar (optional)

After removing the seeds from your pumpkin, separate most of the pulp and strings from the seeds. Rinse the seeds in water to remove the rest of the pulp.

Cleaned seed

Boil the seeds in the salted water for twenty minutes. You're doing this so you get some of the salt INTO the seeds instead of having all the salt on the outside hulls.

Drain the water. Lay your seeds out on a cookie sheet to dry over night.

Next morning

Ready for the oven

Preheat oven to 300 F.

Mix the melted butter with the seasoned salt. Toss the seed in the butter mix and spread out in a single layer on the cookie sheet. Bake for 45 minutes.

Remove from oven and sprinkle the sugar over the hot seeds.



Thai Pumpkin Soup

This soup is full of coconut-lime flavor.  It wasn't as orange as I thought it should be due to the type of pumpkin I used.  I think kabocha pumpkin would be much more orange.  Never mind the color, this is a yummy soup!


Yield 4 servings
Prep Time: 10 Min
Cook Time: 15 Min
Ready In: 25 Min

1 tablespoon vegetable oil
1 tablespoon butter
3 cloves garlic, chopped
1/2 onion, chopped
2 small fresh red chili peppers, chopped
1 lime, grate the peel, then cut lime in half and juice
2 1/8 cups chicken stock
4 cups peeled and diced pumpkin
1 14-oz can unsweetened coconut milk
1 bunch fresh basil or cilantro leaves. chopped

Butterfly grew our peppers at school!

In a medium saucepan, heat oil and butter over low heat. Cook garlic, onions, chilies, and grated lime rind in oil until fragrant (be careful not to burn the garlic). Stir in chicken stock, lime juice, coconut milk, pumpkin, and the juiced lime halves; bring to a boil. Cook until pumpkin softens.

Remove the lime halves. When cool, squeeze everything back into the soup. Discard lime halves.

In a blender, blend the soup in batches to a smooth or slightly chunky consistency, whatever you prefer. Serve with basil or cilantro leaves.

Sweeteners: The Good, the Bad, and the Awful

Humans are born loving sweet taste. Our first food, breast milk, is very sweet. It's a little thin, but it's definitely sweet from lactose (milk sugar). As we grow older, we rarely lose the comforting desire for sweetness.

The first reference to shopping for something sweet is a 10,000 year old cave painting in Valencia, Spain that depicts two nude women carrying baskets and a ladder to collect wild honey and honeycomb.

Thankfully, we aren't required to collect our sweeteners naked in the wild. We can easily shop (at least semi-clothed) at our local supermarket. What we can't find locally can be easily gotten via the Internet.

We are fortunate to have many sweetener choices available to us. There are natural and artificial ones, those with calories and those without, highly refined and minimally refined sweeteners. Some claim to be good for you, while others are downright terrible for your health.

I've collected information on all the common available sweeteners that I could find and research on the Internet. I hope the information is helpful in making a choice that is healthy for your lifestyle. I've included the glycemic index whenever I could find that information.

Definition for Glycemic Index: The glycemic index or GI is a measure of the effects of carbohydrates on blood sugar levels. (Sugars are simple carbohydrates) Carbohydrates that break down quickly during digestion and release glucose rapidly into the bloodstream have a high GI; carbohydrates that break down more slowly, releasing glucose more gradually into the bloodstream, have a low GI. Generally, foods with lower GI values are preferable, because they break more slowly into glucose.

(said another way)
The glycemic index (GI) is a ranking of carbohydrates on a scale from 0 to 100 according to the extent to which they raise blood sugar levels after eating. The risks of diseases such as type 2 diabetes and coronary heart disease are related to the GI of the overall diet.

An awareness of foods' Glycemic Index can help you control your blood sugar levels, and by doing so, may help you prevent heart disease, improve cholesterol levels, prevent insulin resistance and type-2 diabetes, prevent certain cancers, and achieve or maintain a healthy weight.

A low glycemic index is anything under 55.  Medium GI is 56–69. High is anything between 70 - 100.

However, a low GI doesn't necessarily translate into "it's good for you". Artificial sweeteners don't affect your blood sugar level but that doesn't mean they don't affect your health in other ways. There are very few "free rides" when it comes to sweeteners and nutrition. Please educate yourself.

Nutritive Sweeteners (those with calories)

• Coconut Sugar Coconut nectar is produced by slicing the bud of the flowering part of the coconut and collecting the sap (nectar) into containers. Coconut sugar crystals are created by kettle boiling the sap or by using low-temperature vacuum evaporation.
  
  Coconut sugar also has a low glycemic index of 35.
  
  In addition to being environmentally friendly and low glycemic, coconut sugar is a nutritious sweetener high in potassium, magnesium, iron, boron, zinc, sulfur, copper and is a natural source of the vitamins B1, B2, B3, B6 and C.
  
  
• Date Sugar, not really a sugar at all, is made from ground, dehydrated dates, so it contains all the vitamins, minerals and fiber found in the fruit. It does not dissolve when added to drinks. It also does not melt like granulated sugar which can limit its use. It is sometimes promoted as a healthier alternative to brown sugar.
  
  Substitute 2/3 cup date sugar for 1 cup brown sugar in recipes.
  
  
• FOS, fructooligosaccharides, also sometimes called oligofructose or oligofructan, is a class of oligosaccharides. The term oligosaccharide refers to a short chain of sugar molecules (in the case of FOS, fructose molecules). Oligo means few, and saccharide means sugar.
  
  FOS is extracted from fruits and vegetables such as bananas, onions, chicory root, garlic, asparagus, barley, wheat, jícama, tomatoes, and leeks. The Jerusalem artichoke and its relative, yacón have been found to have the highest concentrations of FOS of cultured plants. However, virtually, all of the FOS added to probiotic products in the United States is chemically manufactured. A Japanese process is utilized in turning white, bleached cane sugar, by the action of a fungal enzyme, into FOS - a sugar polymer that our bodies cannot digest.
  
  FOS has been a popular dietary supplement in Japan since before 1990, and is now becoming increasingly popular in Western cultures for its prebiotic effects.
  
  FOS act as prebiotics in your intestines to feed the beneficial microflora. It has also been touted as a supplement for preventing yeast infections. However, FOS not only feeds beneficial gut bacteria, it also feeds ANY and ALL bacteria that might be in your gut. Recent studies have shown that an Inulin/FOS mixture encourages the growth of Klebsiella, a bacterium implicated in Ankylosing Spondylitis and increased intestinal permeability.
  
  Assuming one is not allergic to Inulin/FOS, the typical side effects will vary depending on one's level of tolerance. The list of known side effects include: flatulence, bloating, cramps, abdominal pain, and diarrhea.
  
  
• Fruit Fruit juices or mashed, dried, frozen, or fresh fruit lends flavor, color and natural sweetness to baked goods. Fruit contains natural sugars, including fructose, sucrose and glucose in good balance—plus fiber, vitamins, minerals and phytochemicals. The sweetest fruits are dates, bananas, figs, persimmons, lychees, guava, pomegranates, kumquats, mangoes and grapes. Many dessert recipes use fruit for sweetening with no added sugar.
  
  Are Fruit Juice Concentrates A Healthier Sweetener? The answer?  If the concentrate doesn't taste like the original fruit, then it's not a healthy alternative.
  
  
• 
  Honey When we talk about the health benefits of honey, we're referring to the raw stuff. The honey typically found on your supermarket shelf has been pasteurized (to kill yeast spores) and filtered (to remove crystals) so the honey will stay liquid on your shelf. The high heat of pasteurization destroys many of the healthy attributes of raw honey.
  
  Honey supplies many useful nutrients to our body like carbohydrates, vitamins, minerals, amino acids, enzymes and phytonutrients.
  
  Honey has been used to treat wounds, to soothe sore throats and coughs, treat cold sores and canker sores, alleviate allergies, relieve morning sickness, cure stomach ulcers, soothe acne, relieve cataracts, and stop bad breath. It can be used as a facial mask, hair conditioner, skin moisturizer and more. Now how many other sweeteners can make these kind of claims?
  

Honey has a glycemic index of 62

Extended reading:(1)(2)(3)(4)(5)(6)(7)(8)

• Maltodextrin is a partially hydrolyzed starch that is used as a sweetener and filler. It is made from starchy foods like corn, potato or rice. One gram of maltodextrin contains only 2 to 3 calories. It is a main ingredient in various foodstuffs like soups, cookies, desserts, ice creams, puddings and sauces, etc. and is added as a filler to bulk up supplements. Since it is easily digestible by the body, it aids in the quick absorption and distribution of nutrients throughout the body.
  
  Maltodextrin side effects include:
  
  • Allergies. Individuals who suffer from starch intolerance such as celiac diseases show allergic reactions like skin rashes, itching, wheezing, asthma etc.
  • Bloating, flatulence, diarrhea, and occasionally constipation.
  • Rebound hypoglycemia, especially in body builders. This condition results in a sudden drop in blood sugar levels during excessive workouts.
  • Unexplained weight gain when large amounts of maltodextrin are unknowingly included in the diet.
  • Tooth decay and other dental problems like plaque, tartar etc.
  • Other reactions include nausea, vomiting, mild to severe headaches, upset stomach, dizziness and fainting spells. Some individuals may also experience side effects like generalized body weakness, fatigue and body ache.
  
  
• Palm Sugar is a nutrient-rich, low-glycemic crystalline sweetener that looks, tastes, dissolves and melts almost exactly like sugar, but it's completely natural and unrefined. It's acquired from the flowers growing high on coconut trees, which are opened to collect their liquid flower nectar. This nectar is then air-dried to form a crystalline sugar that's naturally brown in color and naturally rich in a number of key vitamins, minerals and phytonutrients, including potassium, zinc, iron, and vitamins B1, B2, B3 and B6.
  
  As Wikipedia states, "The taste of pure coconut palm sugar resembles that of brown sugar, yet with more rounded caramel and butterscotch notes, without the metallic ending flavor that brown sugar has. It has a rich flavor."
  
  It has a glycemic index of 35.
  
  
• Sugar As early as 500 B.C., India was said to have a “reed which gives honey without bees.” This reed would later become known as sugar cane. It was around 350 AD during the Gupta dynasty, when Indians discovered how to crystallize sugar. Traveling Buddhist monks brought sugar crystallization methods to China around 600 A.D. The invasion of Arabs into India in 642 A.D. led to the spread of sugar cane to the rest of the world. The Arabs discovered sugar cane and learned how it was processed by the Indians. They brought the cane with them as they conquered much of Europe, introducing it to lands such as North Africa and Spain. For many years, however, the rest of Europe was stuck with honey, because sugar did not make it to the west until the crusades. The first record of sugar in England occurs in the year 1099. Christopher Columbus brought sugar cane to the New World four hundred years later.
  
  Sugar is a highly processed food. Starting out in the fields, sugar cane is cut, transported, washed, shredded, crushed and boiled. Chemicals are added to remove impurities, then the slurry is evaporated, reheated, and centrifuged. Sugar crystals are dissolved, treated with chemicals, filtered, crystallized once more, and allowed to solidify, this time into pure white sugar.
  
  Beet sugar goes through a similar process. (You can create your own sugar from sugar beets.)
  
  Americans certainly consume an awful lot of sugar. The average U.S. adult consumes about 150 pounds of sugar annually, much of it in the form of soft drinks. The per-capita consumption of soft drinks in the US is in excess of 150 quarts per year, or about three quarts per week. On top of this direct consumption are the indirect amounts that are consumed in the form of processed foods.
  
  This amount of consumption is basically an addiction. Common complaints linked to sugar addiction include: Fatigue, getting irritable when hungry, having chronic nasal congestion and sinusitis, digestive problems such as irritable bowel syndrome and spastic colon, poor concentration and memory, and weight gain with inability to lose weight even on a diet. Don't forget the role sugar plays in dental cavities and hyperactivity in children.
  
  Read 146 Reasons Why Sugar Is Ruining Your Health.
  
  All in all, Americans consume far too much sugar.
  
  An interesting visual of the amounts of sugar in different foods can be found at Sugar Stacks.
  
  Table sugar's glycemic index is 65.
  
  
  
  Sugar beets and GMOs 95% of the nations sugar beets are GMO (genetically modified organisms) according to Monsanto, creator and patent holder of the seeds. GMOs have several problems: they've been allowed to cross-contaminate other crops to the point that it's difficult to find non-GMO crops in some areas (I'm thinking GMO papayas in Hawaii as an example), they are the cause for super weeds in some areas, there's the potential for life-threatening allergies due to the inserted genes in the food being consumed, animal testing is showing problems with fertility, growth, unusual damage to organs, hair inside mouths, and other weird problems.
  
  Use cane sugar if you do not want to worry about GMO contamination.
  
  Extended reading: (1)(2)(3)(4)(5)
  
  
  • Brown Sugar is produced by adding cane molasses to completely refined white sugar crystals in order to more carefully control the ratio of molasses to sugar crystals and to reduce manufacturing costs.
    
    You can make your own brown sugar at home by mixing white granulated sugar with molasses, using one tablespoon of molasses for every cup of white sugar (one-sixteenth or 6.25% of the total volume). Thorough blending will yield dark brown sugar; for light brown sugar, between one and two teaspoons of molasses per cup should be used instead.
    
    
  • 
    Demerara Sugar A specialty raw sugar that takes its name from the Demerara colony in Guyana, which was the original source of this type of sugar (today it is grown elsewhere, including the sugar-rich island of Mauritius). It is normally medium brown in color, the natural color of cane sugar, different varieties can be more golden. It has a rich aroma and a crunchy texture and a mild molasses flavor. Although the manufacturing process is different (it's made by partially refining sugar cane extract, whereas most brown sugar is made by adding molasses to fully refined sugar), it's still essentially regular table sugar.
    
    
  • 
    Jaggery is a traditional unrefined whole cane sugar consumed in Asia, Africa, Latin America, and the Caribbean. It is a concentrated product of cane juice without separation of the molasses and crystals, and can vary from golden brown to dark brown in color. It contains up to 50% sucrose, up to 20% invert sugars, moisture content of up to 20%, and the remainder made up of other insoluble matter such as wood ash, proteins and bagasse fibers. It is typically sold in cones or blocks.
    
    
  • Sucanat is a product made from dried granulated cane juice. It contains some complex sugars, vitamins, minerals, amino acids and molasses.
    
    
  
  • Turbinado sugar This is raw sugar that has been refined by washing in a centrifuge. It has a coarser crystalline size. Essentially the same as white table sugar.
    
    
    
    
• Sugar Alcohols are carbohydrates which are also called "polyols". Part of their chemical structure resembles sugar, and part of it resembles alcohol -- hence the confusing name.
  
  Sugar alcohols occur naturally in plants. Some of them are extracted from plants (sorbitol from corn syrup and mannitol from seaweed), but they are mostly manufactured from sugars and starches (xylitol is extracted from birch wood chips).
  
  Sugar alcohols are like sugar in some ways, but they are not completely absorbed by the body. Because of this, the blood sugar impact of sugar alcohols is less and they provide fewer calories per gram. Additionally, sugar alcohols don't promote tooth decay as sugars do, so are often used to sweeten chewing gum. One, xylitol, actually inhibits bacterial growth in the mouth.
  
  Because sugar alcohols are not completely absorbed, they can ferment in the intestines and cause bloating, gas, or diarrhea. According to the American Dietetic Association, consuming more than 50 grams of sorbitol or 20 grams of mannitol per day can cause diarrhea. People can have different reactions to different sugar alcohols so you might want to be careful about over-ingesting them.
  
  Erythritol is the sugar alcohol (polyol) that has the least impact on blood sugar. Erythritol has almost zero calories, carbs, and glycemic index. The reason is a bit different that most sugar alcohols, which are only partially absorbed in the small intestine. Most (60-90%) of the erythritol is absorbed into the blood, but is then excreted in the urine. Because of this, erythritol tends to produce much less intestinal distress than other sugar alcohols.
  
  Comparison of Sugar and Sugar Alcohols
  

  Ingredient	Sweetness	GI		Cal/g
  Sucrose (sugar)	100%	60		4
  Maltitol Syrup	75%	52		3
  Hydrogenated Starch Hydrolysate	33%	39		2.8
  Maltitol	75%	36		2.7
  Xylitol	100%	13		2.5
  Isomalt	55%	9		2.1
  Sorbitol	60%	9		2.5
  Lactitol	35%	6		2
  Mannitol	60%	0		1.5
  Erythritol	70%	0		0.2

  Chart sourced from the Livesey research reported in Nutrition Research Reviews, December 2003.
  
  
• SUSTA, short for sustained energy, is a very-low calorie sweetener that is made from all natural ingredients: Inulin, Fructose, Natural Flavors, Probiotic (Bacillus Coagulans), Vitamin C (ascorbic acid), Cinnamon Extract, Goji Berry Extract, Bitter Melon Extract, Grape Seed Extract, Vitamin B6, Niacinamide, Biotic, Folic Acid, Chromium, Selenium, and Vitamin B12.
  
  SUSTA is sold in single-serving sized packets and in boxes called SUSTA Bowl. Each packet is equivalent to 2 teaspoons of table sugar, but with only 5 calories. SUSTA tastes sweet like sugar, but with a slightly fruity flavor and very little aftertaste, compared to artificial sweeteners.
  
  SUSTA's glycemic index is 10 or less.
  
  
• Syrups
• Agave Nectar Once considered the darling of natural food proponents, agave nectar, a highly refined processed syrup, is now known to be an unhealthy sugar alternative because of its high fructose content.  Some think it's worse than high fructose corn syrup health-wise. Agave nectar consists primarily of fructose and glucose. One source gives 92% fructose and 8% glucose; another gives 56% fructose and 20% glucose. These differences presumably reflect variation from one vendor of agave nectar to another. It has a glycemic index of 32.
  
  Extended reading:(1)(2)(3)(4)(5)
  
  
• Amazake is a traditional sweet, low-alcoholic Japanese product made by fermenting sweet brown rice into a thick liquid. It is a creamy, quickly digested beverage used by athletes after a workout or as a sweetener in cooking or baking. It is extremely thick, and resembles pudding.
  
  The basic recipe for amazake has been used for hundreds of years. Kōji (Aspergillus oryzae, a type of fungus used to create shoyu and miso) is added to cooled whole grain rice causing enzymes to break down the carbohydrates into simpler unrefined sugars. As the mixture incubates, sweetness develops naturally.
  
  Amazake is believed to be very nutritious (high in fiber and complex carbohydrates, high in iron and vitamin B's niacin and thiamin), with no additives, preservatives, added sugars or salts. Some believe that Amazake works well to cure hangovers.
  
  
• Barley Malt Syrup is considered to be one of the healthiest sweeteners in the natural food industry. Barley malt is made by soaking and sprouting barley to make malt, then combining it with more barley and cooking this mixture until the starch is converted to sugar. The mash is then strained and cooked down to syrup or dried into powder.
  
  To make barley malt syrup, barley grains are allowed to sprout, or germinate. The resulting sprouted barley is dried, often in a kiln or quick drying oven. Next, the sprouts are slowly cooked so that they form a sweet, dark syrup. The syrup is strained to remove impurities and then it is bottled or canned.
  
  As a sweetener, barley malt syrup is about half as sweet as conventional sugar and it has a malty, molasses-like flavor. Because the sugars in barley malt syrup are very complex, they are also slowly broken down by the body. This means that barley malt syrup will not cause a “sugar high” like refined sugar does, since it releases slowly. Barley malt syrup can be used alone in cooking, or it can be combined with other sweeteners.
  
  It has a glycemic index of 42.
  
  
• Birch Syrup is a syrup made from the sap of birch trees.
  
  It is a dark, sweet syrup that is about 70% sugar, with a hint of a spicy flavor to it and a light caramel taste. Its slight bittersweet notes give it a more complex, less sweet taste than maple syrup. Syrup made from some varieties of birch can have a faint wintergreen flavor.
  
  Birch syrup is high in vitamins and minerals, including vitamin C, potassium, manganese, thiamin, and calcium.
  
  
• Brown Rice Syrup is produced commercially by cooking brown rice flour or brown rice starch with enzymes (usually from dried barley sprouts) to break down the starches, then straining off the liquid and reducing it by cooking until the desired consistency is reached. The final product is 45% maltose, 3% glucose, and 52% maltotriose.
  
  It is a "time-release" energy source. The glucose is absorbed into the bloodstream immediately, the maltose digests over one and a half hours, and the complex carbohydrates burn over two to three hours.
  
  Brown rice syrup is considered to be one of the healthiest sweeteners in the natural food industry, since it is produced from a whole food source and is made up of the simple sugars.
  
  It has a glycemic index of 25.
  
  
• Corn Syrup ia a thick sweet syrup which comes in both light and dark varieties, made from processed cornstarch. Light corn syrup has been clarified, while dark corn syrup has had coloring and caramel flavoring added.
  
  Dent corn is first processed into cornstarch and then mixed with water. Enzymes are added and the mixture is turned into glucose. The glucose can then be transformed into fructose by passing the glucose through a column that is loaded with more enzymes and then converted into high fructose corn syrup.
  
  Regular corn syrup consists mainly of glucose.
  It has a glycemic index of 100.
  
  
• Fruit Syrup Fresh fruit is slow-cooked with sugar, corn syrup and water to create a fruit-flavored simple syrup. For commercial products, citric acid is generally added to preserve the color. The syrups are used in every way any syrup is used: as a condiment, general food and beverage flavor accent and a food garnish.
  
  Fruit syrup is mainly flavored sugar water. It's sweet and nice as a flavoring but it certainly isn't remotely healthy.
  
  
• Golden Syrup was invented in 1883, in London, by Scottish businessman, Abram Lyle. The most popular brand of golden syrup is called "Lyle's Golden Syrup" and is Britain's oldest brand.
  
  Lyle's golden syrup is a partially inverted sugar syrup. It consists of glucose and fructose syrup produced by inversion, which has been blended with the original sucrose syrup in a proportion that creates a thick mixture which does not crystallize.
  
  Golden syrup's glycemic index is 62.
  
  
• Hickory Syrup Unlike maple syrup, shagbark hickory syrup isn’t made from tree sap. It is a sugar syrup flavored with extract from the bark of the shagbark hickory tree. It's less sweet than maple with hints of smokiness and nuts.
  
  
• High Fructose Corn Syrup A system of sugar tariffs and sugar quotas imposed in 1977 in the United States significantly increased the cost of imported sugar and U.S. producers sought cheaper sources. High-fructose corn syrup, derived from corn, is more economical because the domestic U.S. and Canadian prices of sugar are twice the global price and the price of corn is kept low through government subsidies paid to growers. HFCS became an attractive substitute, and is preferred over cane sugar among the vast majority of American food and beverage manufacturers.
  
  The increase of HFCS usage in processed foods is linked to various health conditions, these include metabolic syndrome, hypertension, de novo lipogenesis, dyslipidemia, hepatic steatosis inflamation, hepatic insulin resistance, obesity, CNS leptin resistence, promoting continuous consumption. All of the above are also symptomatic of alcohol abuse. The main problem with HFCS is the fructose; fructose is a toxin that is the same as ethanol but it does not affect the brain, so it does not provide the 'alcohol high'.
  
  HFCS has a glycemic index of 56 to 62, depending upon the percentage of fructose.
  
  
• Inverted Sugar Syrup is a mixture of glucose and fructose; it is obtained by splitting sucrose into these two components. Compared with its precursor, sucrose, inverted sugar is sweeter and its products tend to remain more moist, and are less prone to crystallisation. Inverted sugar is therefore valued by bakers.
  
  
• Kithul Treacle is a thick syrup made from the unfermented and concentrated sap tapped from the inflorescence of the Kithul palm tree. Also called kithul honey and sometimes confused with molasses, kithul treacle uses pure sap for a unique taste and aroma that is more similar to maple syrup. As an all-natural, chemical-free products with no additives or preservatives, treacle is considered a healthy alternative to granular sugar.
  
  Kithul Jaggery is made from the concentrated treacle, which is poured into molds and then dried. It is used as a brown sugar replacement.
  
  
• 
  Maple Syrup  is a syrup made from the sap of sugar maple, red maple or black maple trees. The  syrup consists primarily of sucrose and water, with only small amounts of other sugars such as fructose and glucose. Organic acids, most notably malic acid, make the syrup slightly acidic
  
  Maple syrup, is an excellent source of manganese and a good source of zinc. It is said to promote heart health, support the immune system and promote prostate health (obviously in men). Other nutrients found in maple syrup, albeit in small amounts, are calcium, potassium, magnesium, phosphorus, iron, vitamin B5, vitamin B6, riboflavin, niacin, biotin, folic acid, and amino acids.
  
  Maple syrup has a glycemic index of 54.
  
  Extended Reading:(1)(2)(3)(4)(5)
  
  
• Molasses Black strap molasses is the liquid sludge left over after sucrose is extracted from cane sugar refining. Rich in minerals and vitamins, molasses has more calcium, ounce for ounce, than milk, more iron than eggs, and more potassium than any other food. The high amounts of B vitamins, pantothenic acid, iron, inositol and vitamin E make it an effective treatment for restoring thin and fading hair.
  
  Concentrated sorghum juice, a grain related to millet, is similar to molasses but with lighter, milder flavor. It contains the nutrients iron, calcium and potassium. Before the invention of daily vitamins, many doctors prescribed sorghum as a daily supplement for those low in these nutrients.
  
  High quality organic molasses provides iron, calcium, copper, magnesium, phosphorus, potassium and zinc, and is alkalizing to the body.
  
  It has a glycemic index of 55.
  
  
• Palm Syrup is a type of sweet syrup extracted from the sap of several varieties of palm trees, including coconut palms, date palms, sugar palms, and palmyra palms. The sap is boiled down much like sugarcane juice to produce palm sugar and palm syrup. Palm syrup is extremely dense, like molasses, and it tends to be a very dark brown. It is also incredibly rich and very sweet and sticky. In some areas of the world it is used medicinally.
  
  Palm syrup has a glycemic index of 35.
  
  
• Sorghum Syrup is similar to molasses, but squeezed from sorghum cane. Sorghum juice is boiled down to evaporate most of the water content, until it becomes syrup. Because sorghum cane is pest-resistant, it rarely needs pesticides, making it nearly organic, and very safe to consume.
  
  Sorgum syrup has a unique taste all it's own. It is a source of calcium, iron, magnesium, potassium, vitamin B6 and manganese.
  
  
• Sugar Beet Syrup is a thick, dark syrup produced by cooking shredded sugar beet for several hours, then pressing the resulting sugar beet mash and concentrating the juice produced until it has the consistency similar to that of honey. No other ingredients are used.
  
  Germany produces a popular sugar beet syrup that is used as a sandwich spread. The European Union allows GMO sugar beets to be processed into sugar and sugar syrup.
  
  I can't find any other information on this syrup.
  
  
• Treacle is any un-crystallized syrup made while refining sugar cane. Treacle is used chiefly in cooking as a form of sweetener or condiment. The most common forms of treacle are the pale syrup that is also known as golden syrup and the darker syrup that is usually referred to as dark treacle or black treacle. Dark treacle has a distinctively strong flavor, slightly bitter, and a richer color than golden syrup, yet not as dark as molasses.
  
  
• Yacon syrup usually needs to be added to other things to taste right, and its "rooty" flavor takes some getting used to. It is low-glycemic, natural, raw, and low-calorie. It has the following properties and benefits:
  
  
  • Regulates friendly intestinal flora, especially improves the growth of bifidobacterium
  • Reduces constipation
  • Helps to reduce the risk of developing colon cancer
  • Improves calcium and magnesium absorption, helping to strengthen the bones
  • Improves vitamin absorption, especiallly for B Vitamins
  • Helps manage cholesterol, triglycerides, and fat metabolism in general
  • Boosts the immune system in a similar way to aloe vera
  • Contain glyconutrients
  • Non-cariogenic (does not cause cavities)
  • Rich in antioxidants
  • Helps reduce symptoms of blood sugar disorders (hypoglycemia, diabetes type 2, etc.)
  • It has a glycemic index of 0

Non-Nutritive Sweeteners (those without calories)

• Acesulfame-K, also known as Acesulfame K or Ace K (K being the symbol for potassium), is marketed under the trade names Sunett, Sweet One and Sweet 'n Safe. It is 180-200 times sweeter than sucrose (table sugar), as sweet as aspartame, about half as sweet as saccharin, and one-quarter as sweet as sucralose. Like saccharin, it has a slightly bitter aftertaste, especially at high concentrations.
  
  Unlike aspartame, acesulfame K is stable under heat, even under moderately acidic or basic conditions, allowing it to be used in baking, or in products that require a long shelf life.
  
  Acesulfame K contains the carcinogen methylene chloride. Long-term exposure to methylene chloride can cause headaches, depression, nausea, mental confusion, liver effects, kidney effects, visual disturbances, and cancer in humans. There has been a great deal of opposition to the use of acesulfame K without further testing, but at this time, the FDA has not required that these tests be done.
  
  
• 
  Aspartame is an artificial sweetener that is approximately 200 times sweeter than sucrose, or table sugar. The components of aspartame can lead to a number of health problems. Aspartame changes the ratio of amino acids in the blood, blocking or lowering the levels of serotonin, tyrosine, dopamine, norepinephrine, and adrenaline. Side effects can occur gradually, can be immediate, or can be acute reactions. There are over 92 different health side effects associated with aspartame consumption.
  
  Aspartame poisoning is commonly misdiagnosed because aspartame symptoms mock textbook ‘disease’ symptoms, such as Grave’s Disease. Therefore, it is typical that aspartame symptoms cannot be detected in lab tests and on x-rays. Textbook disorders and diseases may actually be a toxic load as a result of aspartame poisoning.
  
  Aspartame, the evil emperor of the artificial sweetener empire, is owned by Monsanto.  Monsanto, of course, declares aspartame safe.
  
  
• 
  Luo Han Guo is a sweet Chinese fruit in the cucumber family. The Lo Han fruit has been used by local people in southern provinces of China for centuries as a sweetener and a medicinal herb for the treatment of lung congestion, colds, sore throats, and for minor stomach and intestinal problems.
  
  Modern scientific research has shown that Lo Han extracts help relieve gastritis, constipation and respiratory inflammations, and they also appear to inhibit the Epstein-Barr virus and display anti-carcinogenic properties. Traditional Chinese doctors consider it to be a yin substance, meaning that it releases excess heat from the body. For this reason, it is traditionally consumed and served during the hot summer months in China. there has never been any recorded incidence of adverse reactions to Lo Han fruit or its extractives.
  
  As is also the case with Stevia, the human digestive system is unable to break down the sweet compounds within Lo Han fruit. Consequently, it triggers no rise in blood sugar levels and is completely safe for diabetics and hypoglycemics. It also helps promote the metabolization of stored body fat.
  
  The refined version is marketed as Sweet Sensation.
  
  
• Neotame In 2002, the FDA approved a new version of aspartame called Neotame. Neotame is chemically related to aspartame without the phenylalanine dangers for individuals with PKU. It is much sweeter than aspartame with a potency of approximately 7,000 to 13,000 times sweeter than sucrose (table sugar). The FDA has set an Acceptable Daily Intake (ADI) at 18 mg/kg of body weight/day.
  
  Neotame entered the market much more discreetly than the other nonnutritive sweeteners. While the Web site for neotame claims that there are over 100 scientific studies to support its safety, they are not readily available to the public. Opponents of neotame claim that the studies that have been done do not address the long-term health implications of using this sweetener. Without scientifically sound studies, done by independent labs, the opponents of neotame will continue to refute its use.
  
  
• 
  Saccharine has been around for over 100 years and claims to be the best researched sweetener. Saccharin is also known as Sweet and Low, Sweet Twin, Sweet'N Low, and Necta Sweet. It does not contain any calories, does not raise blood sugar levels and is 200 to 700 times sweeter than sucrose (table sugar).
  
  The basic substance, benzoic sulfilimine, has effectively no food energy and is much sweeter than sucrose, but has an unpleasant bitter or metallic aftertaste, especially at high concentrations.
  
  There is some evidence of saccharine causing bladder cancer in humans. Another claim made against saccharin is the possibility of allergic reactions. The reaction would be in response to it belonging to a class of compounds known as sulfonamides which can cause allergic reactions in individuals who cannot tolerate sulfa drugs. Reactions can include headaches, breathing difficulties, skin eruptions, and diarrhea. It's also believed that the saccharin found in some infant formulas can cause irritability and muscle dysfunction. For these reasons, many people still believe that the use of saccharin should be limited in infants, children, and pregnant women. Without research to support these claims, the FDA has not imposed any limitations.
  
  
• Stevia
  
  Stevia is a chrysanthemum relative that is native to subtropical and tropical regions from western North America to South America. The species Stevia rebaudiana, commonly known as sweetleaf, sweet leaf, sugarleaf, or simply stevia, is widely grown for its sweet leaves. The word “stevia” refers to the entire plant and its components, only some of which are sweet. The sweet tasting components of the stevia plant are called steviol glycosides. Steviol glycosides can be isolated and purified from the leaves of the stevia plant.
  
  With its extracts having up to 300 times the sweetness of sugar, stevia has garnered attention as a low-carbohydrate, low-sugar food alternative. Medical research has also shown possible benefits of stevia in treating obesity and high blood pressure.
  
  Stevia has been in use by the Guarini Indians of Paraguay for medicinal and sweetening purposes for 1500 years and has been used extensively for decades in Japan.
  
  Due to pressures from the artificial sweetener lobby, the FDA banned stevia as a sweetener in the United States in the 1990's but in 2008 approved rebaudioside-A extract as a food additive.
  
  
• In May 2008, Coca Cola and Cargill announced the availability of Truvia, a consumer brand stevia sweetener containing the sugar alcohol erythritol and Rebiana (rebaudioside-A). The FDA approved rebaudioside-A as a food additive in December of the same year. Truvia has become the number two selling sugar substitute in the United States. 


• Shortly after Truvia's FDA approval, PepsiCo and Pure Circle announced PureVia, their brand of stevia-based sweetener. PureVia includes the additives isomaltulose, cellulose powder, erythritol, and natural flavors.


• Stevia Extract In The Raw was introduced in 2009. It includes dextrose and maltodextrin.



• SweetLeaf® is made by using the leaves of the stevia plant and extracting their naturally sweet taste with only cool, purified water. No chemicals, alcohols, or additives are used. SweetLeaf® is the only chemical-free, zero-calorie, zero-carb, zero-glycemic index, 100% natural sweetener. It however has a bitter after taste that some people find objectionable.


• Fructevia is a blend of Rebaudioside A an extract from stevia, Fructose, Magnesium Carbonate,and nutritional supplements called Fructo-Oligosaccharides.
  
  Fructevia is about three times as sweet as sugar so you use 1/3 to half as much. The company guaranties Fructevia will not have a bitter after taste. There are no genetically modified organisms (GMO's) in Fructevia and it contains no Gluten or chemicals. It is completely a product of nature. Fructevia is a healthful sweetener but much sweeter than sugar yet with a small fraction of the calories and virtually no effect on blood sugar. It is the Fructose that keeps the stevia from being bitter. This is particularly true when only small amounts are used.
  
  The Magnesium in Fructevia is an important mineral for your health including nerves, muscles, bones, and heart. Studies have reported that Americans are dangerously magnesium-deficient.


• Slimtevia has ingredients that are basically the same as that of Fructevia. Slimtevia like Fructevia adds a little fructose to eliminate the bitter after taste and still have a product that does not raise your blood sugar level. Slimtevia like Fructevia doesn't spike your blood sugar and does not have the bitter taste associated with pure stevia.

Pure stevia is available as whole leaf, ground leaf, powders or a liquid extract but it's labeled as a supplement rather than as a sweetener. Check the labels to make certain you know what additives, if any, are included. Stevia may be contraindicated for those with a severe ragweed allergy (same family of plant).


• 
  Sucralose is 600 times sweeter than sucrose (table sugar) and is marketed as Splenda.
  
  A lot of the controversy surrounding sucralose stems from the fact that it was discovered while trying to create a new insecticide[1]. The claim that it is made from sugar is a misconception about the final product. Sucralose is made when sugar is treated with trityl chloride, acetic anhydride, hydrogen chlorine, thionyl chloride, and methanol in the presence of dimethylformamide, 4-methylmorpholine, toluene, methyl isobutyl ketone, acetic acid, benzyltriethlyammonium chloride, and sodium methoxide, making it unlike anything found in nature. The Splenda Web site even states that "although sucralose has a structure like sugar and a sugar-like taste, it is not natural." The product Splenda is also not actually calorie-free. Sucralose does have calories, but because it is 600 times sweeter than sugar, very small amounts are needed to achieve the desired sweetness. 99% of each Splenda packet is sugar and only 1% sucralose. Splenda contains only 11.9 mg of sucralose in a 1 gram packet. The first two ingredients in Splenda are dextrose and maltodextrin, which are used to increase bulk and are carbohydrates that are not free of calories. One cup of Splenda contains 96 calories and 32 grams of carbohydrates, which is substantial for people with diabetes but unnoticed due to the label claiming that it's a no-calorie sweetener.
  
  The presence of chlorine is thought to be the most dangerous component of sucralose. Chlorine is considered a carcinogen and has been used in poisonous gas, disinfectants, pesticides, and plastics. The digestion and absorption of sucralose is not clear due to a lack of long-term studies on humans. The majority of studies were done on animals for short lengths of time. The alleged symptoms associated with sucralose are gastrointestinal problems (bloating, gas, diarrhea, nausea), skin irritations (rash, hives, redness, itching, swelling), wheezing, cough, runny nose, chest pains, palpitations, anxiety, anger, moods swings, depression, and itchy eyes. A study from Duke University shows changes in stomach bacteria from consuming sucralose [2] It is also suspected as a migraine trigger[3].
  
  Apart from these, following are several other side effects of sucralose that can also be fatal and life threatening: Enlarged liver and kidneys, reduced growth rate, atrophy of lymph follicles in the thymus and spleen, increased cecal weight, hyperplasia of the pelvis, decreased fetal body weights, decreased placental weights, extension of pregnancy period, decreased red blood cell count, and aborted pregnancy or stillbirth.
  
  1. "The Search for Sweet: Building a Better Sugar Substitute ,Burkhard Bilger in New Yorker .page 40; May 22, 2006  
  2. Mohamed B. Abou-Donia, Eman M. El-Masry, Ali A. Abdel-Rahman^, Roger E. McLendon^, Susan S. Schiffman ^"Splenda Alters Gut Microflora and Increases Intestinal P-Glycoprotein and Cytochrome P-450 in Male Rats ". http://www.informaworld.com/smpp/section?content=a902553409&fulltext=713240928
  3. Patel, Rajendrakumar M.; Sarma, R; Grimsley, E (September 2006). "Popular Sweetener Sucralose as a Migraine Trigger". Journal of Head and Face Pain 46 (8): 1303.

Vegetable Samosas Recipe

I had cauliflower in the fridge that needed attention so I steamed it and chopped it up for these curry-tinged vegetable hand pies.  They are cheap to make, but my goodness,  these babies are labor intensive.  Rolling out 16 6-inch circles of dough, cutting them in half, and then filling and sealing them is definitely a labor of love.  Will I make them again?  Yummy AND cheap? You bet! They're worth it!

Vegetable Samosas

4 c flour
1 teaspoon salt
2 T oil
1 cup warm water

Vegetable Filling

1 ¼ lb waxy potatoes
6 oz cauliflower florets, chopped
2 T vegetable oil
1 onion, chopped
2 cloves garlic, finely chopped
2 T grated fresh ginger
2 T mild curry powder
2/3 c frozen peas
2 T lemon juice
oil, for deep-frying

1. In a food processor, process the flour and 1 tsp salt for 5 seconds. Add the combined oil and 1 cup warm water. Process in short burst until the mixture just comes together. Turn out onto a floured surface and gather into a ball. Cover with plastic wrap and refrigerate for 20 minutes.

2. To make the vegetable filling, chop the potatoes into quarters and cook until tender, then cool and finely dice. Boil or steam the cauliflower until tender, cool and finely dice. Heat the oil in a large frying pan and cook the onion over medium heat for 5 minutes, or until soft. Add the garlic, ginger and curry powder and cook for 2 minutes. Add the potato, cauliflower, peas and lemon juice and mix well. Remove from heat and cool.

3. Divide the dough into 16 portions. On a lightly floured surface, roll each portion into a 6 inch round, cut the rounds in half and put a tablespoon of the mixture in the middle of each semi-circle. Brush the edge with a little water and fold the pastry over the mixture, pressing the edges to seal.

4. Heat a deep-fat fryer, or fill a deep pan one third full of oil and heat to 350 F. or until a cube of bread browns in 15 seconds. Deep-fry the samosas in batches for 1 minute, or until golden. Drain on paper towels and serve hot with mango chutney, sweet chili sauce or natural yogurt.

Makes 32 samosas

Bananas! Lemon Banana Preserves and Banana Butter

 I made and canned these luscious jam-type banana sweets two weeks ago but never got around to taking the photos until this evening.  I've loved making different edibles out of the crates of bananas that I was very fortunate to be able to purchase for such pocket change.  I'm NOT going to miss the amazing swarms of fruit flies that manage to invade our house, though.

The Lemon Banana Preserves turned out to be a very pretty pink color.  I didn't add the yellow food coloring to this batch.  The consistency is like chunky applesauce. It's very nice on toast.

Lemon Banana Preserves
Prep Time: 15 mins
Total Time: 45 mins

8 bananas, firm but ripe and mashed
3 lemons, juice of
3 1/2 cups sugar
4 1/2 cups water
1 1/2 teaspoons pureed gingerroot
2 dashes salt
8 whole cloves
2 drops yellow food coloring (optional)
Directions:

In large dutch oven, add sugar and 3 1/2 cups water, cloves and ginger.
Note: You can use small pieces of ginger root but it must be removed before packing jars.
Cook on low heat and stir occasionally.
Remove rind (lemon zest) with peeler or a zester and add very small pieces or strips to the cooking sugar, water and spice mixture.
Use all of the rind on one lemon.
Add to the pan.
Juice all of the lemons and add the juice and if desired add chopped lemon pulp.
DO NOT USE THE WHITE PORTION WHICH HOLDS THE PULP. IT IS VERY BITTER.
Mash the bananas.
The mixture should have been simmering about 10 minutes. Stir so the mixture does not scorch and burn.
Add 1 cup water. Stir.
Take out the cloves and ginger pieces (if you didn’t use pureed ginger.)
Add the mashed bananas.
Add yellow food coloring.
Stir. Cook about 6 minutes on low heat. The preserves should be the consistency of thick applesauce. If it is too thin, add another mashed banana.
16. Wash 8 half pint jars, with hot soapy water, rinse and place in 9 X 13 pan with water, set in 275* oven to heat and sterilize. Turn the washed jars upside down so that the hot water in the pan is around the rims and up the sides a little. Heat seals and rings in water in a saucepan on the stove.
Pack in jars. Make sure you wipe the rim of the jars after packing. Place hot seal on jar and then ring. Tighten.
Make sure the water is boiling before placing in the water bath.
Water bath for 10 minutes.
Note: If you are at high altitude above 4,000 feet, add another 10 minutes to the water bath boiling time.


I was surprised to find this Banana Butter ending up with a very light yellowish color.  I KNOW that bananas are supposed to be yellow, but I guess I was thinking they'd be more like apple butter - dark.  This stuff is also very nice on toast.  It's very sweet.

Banana Butter

Difficulty: Moderately Easy
Instructions

• 16 medium sized bananas (very ripe)
• 1/2 cup pear juice
• 1/2 cup lemon juice
• 4 cups of granulated sugar
• 1 TBSP unsalted butter
• 1 (3oz.) pkg. of powdered pectin
• 1 tsp. nutmeg
• 1 tsp. cinnamon
• 1 tsp. ground cloves
1. Peel bananas and mash them in a large pot. Add pear juice, and bring to a boil. Reduce the heat, stirring constantly. Simmer 30 minutes.
2. Run the banana mixture through a sieve. Return the banana mixture to the pan. Now you want to add the butter, and seasonings. Stir till blended. Add lemon juice, and sugar. Bring the mixture back to a boil, stirring constantly. Once all the sugar is dissolved, add the pectin.
3. Continue stirring, and reduce the heat. Stirring is important because you don't want to burn or scorch the mixture. Simmer for another 30 minutes. Be sure to skim off any foam that appears. Mixture will begin to thicken, and become creamy.
4. If you want to preserve the butter by canning, spoon warm butter into sterile canning jars and process 15 minutes. (Boiling water bath) This will make about 7 half pint jars. Any butter you want to keep out can be refrigerated for up to 10 days.

Job Hunting (again)

Today I simply couldn't face going in to work at the survey shop only to (almost assuredly) be sent home early; so I quit. I felt soooo relieved afterward that I THINK it was the right decision.

I spent the day job-hunting; dropping off an application here in town, driving to Waikele (Waipahu) to apply at several places there, and then driving to Ala Moana.

So here's where I've applied today:

McDonald's in Wahiawa
Lowe's, Borders, and Chili's in Waikele
Maui Divers, Macy's, Brighton Collectibles, William-Sonoma, and Barnes and Noble at Ala Moana.

That makes nine applications today.

I also stopped in at Martin & MacArthur to admire the beautiful koa wood furniture, accessories and art. A lovely sales clerk named Kanoe answered my questions about lamps. One thing led to another and soon she was giving me advice and phone numbers to call to ask about employment. Her funniest comment: "Tell her, her mother sent you."

Kanoe also suggested calling the Women's Correctional Center to offer to do volunteer work with my hypnotherapy. The idea is that the prison population really needs therapeutic help and I could get my foot in the door for future pay. I just looked up the location - Kailua. That's about a two hour drive from Wahiawa! Oh my, how could I swing that? Maybe one day a week? I'll call on Monday to inquire.

I'm grateful to everyone who's been so willing to help me. Thank you, guys!

Please cross your fingers for me!

A Change of Plans

Apparently a good night's sleep allowed me to make a decision: I'm giving up on living in Hawaii for the time being. We'll move back to Utah at the end of the month. I feel worn down and defeated by my inability to find a job that will allow us to live comfortably.

My experience today at the survey shop was the kicker. I'd known from the beginning of my employment two and a half weeks ago that there would be a quota to fill. No one gave a time frame for when that quota would be implemented. Apparently it began for me today. I only completed one survey during a three hour period this morning. I was told to log out and go home because I hadn't met my quota. I asked how I was supposed to make someone complete a survey and was told that I couldn't MAKE anyone complete a survey, I had to get them to WANT to complete one.

Funny how that's supposed to work when I'm the 9th (or higher) interviewer to call that person. Somehow it seems logical to me that by the 9th call and with several prior refusals, that MY call is only going to make the recipient more irritated. I also find it peculiar that I'm supposed to know, without any kind of training at all, how to get folks to want to complete surveys they've already refused to do. Apparently, I'm supposed to go home and repent of my transgressions and go back to work on Friday with the pulled-out-of-thin-air ability to get folks to want to complete surveys. Yep, that's going to work.

You'd think I'm not getting anyone to cooperate because of my unpleasant attitude on the phone. Au contraire, the one survey that did get completed was with an 85 year old woman on Molokai.  She was a hoot.  At one point I had to ask her if she was pregnant (I swear I'm not kidding!).  We both laughed  hysterically as she said that she needed a man for that to happen (ignoring her age, of course!)  At the end of the survey, she thanked me multiple times (can you imagine that?) and said that I was extremely pleasant. We wished each other a good day.

I'm wondering if some of my fellow employees are forging surveys because I don't hear many voices making it through to completion. I think it might be easy to be rejected and then go ahead and fill out the survey after the person hangs up. It would only take a few minutes to complete a survey if all you do is click answers and change screens as rapidly as possible. Or, for that matter, you could ask the questions out loud and fill in the survey however you want. If you think about it, that would kill three birds with one stone: the person refusing to fill out the survey gets taken off the list because the survey is completed, the customer gets his/her surveys completed, and the employee fills his/her quota. Seems like a win/win/win situation if you don't count forged data.

If you're thinking I've developed a bad attitude, you're right. My being sent home on Monday for being a half hour late because I helped a fellow employee get her keys out of her locked but still running car started the descent. Today's seemingly arbitrary implementation of a quota without any training at all, has begun the rapidly tightening downward spiral.

The real problem is that I can't forge data. It's just unethical. So even though I can't think of an easy solution to my quota problem, I can't create phantom surveys because it would be wrong. I was asked by (an anonymous person), why I cared, since it would help me. I care because I have to live with me and I view myself as an honorable woman.

Damn!

I have no work tomorrow. I'll use the free day to apply for holiday work at Ala Moana Mall. I need income so I can move our stuff and buy our airline tickets.

I'll have to take Odin to the Humane Society a few days before leaving to have him put to sleep. My poor boy is falling down an awful lot these days since he's losing use of his hind legs. I don't know if he has cancer or if he has slipped discs since I haven't been able to afford vet visits (for that matter, I can't afford doctor, dentist, or optometrist visits either). Whatever the cause, I can't take an ailing dog to Utah with us. This is too sad. I don't have many options available to me for this matter, or for anything else right now.

I've stopped saying "it can't get any worse" because it does. Worser and worser and far worser...