This is a baked sticky rice cake just like any cake, but use sticky rice flour instead of wheat flour. Because of the sticky rice ingredient, it tastes like the Chinese "Year Cake", a dessert normally made for Chinese New Year celebration. It used less sugar than normal cake and added red paste, craisin, walnuts and almond slices added which all together makes this cake so irresistible. Must try!

http://www.sociostudy.com/content/lo...rice-year-cake

"Biyd Ng" > wrote in message
...
This is a baked sticky rice cake just like any cake, but use sticky rice
flour instead of wheat flour. Because of the sticky rice ingredient, it
tastes like the Chinese "Year Cake", a dessert normally made for Chinese New
Year celebration. It used less sugar than normal cake and added red paste,
craisin, walnuts and almond slices added which all together makes this cake
so irresistible. Must try!

http://www.sociostudy.com/content/lo...rice-year-cake

Why in the world would it matter about how much sugar you put in? Craisins
have sugar. And sticky rice is loaded with carbs.

On Wed, 26 Jun 2013 17:16:27 -0700 (PDT), Biyd Ng >
wrote:

> This is a baked sticky rice cake just like any cake, but use sticky rice flour instead of wheat flour. Because of the sticky rice ingredient, it tastes like the Chinese "Year Cake", a dessert normally made for Chinese New Year celebration. It used less sugar than normal cake and added red paste, craisin, walnuts and almond slices added which all together makes this cake so irresistible. Must try!
>
> http://www.sociostudy.com/content/lo...rice-year-cake

It's an Asian recipe... not intended to be diabetic or low carb.

--
Food is an important part of a balanced diet.

"Julie Bove" > wrote in message
...
>
> "Biyd Ng" > wrote in message
> ...
> This is a baked sticky rice cake just like any cake, but use sticky rice
> flour instead of wheat flour. Because of the sticky rice ingredient, it
> tastes like the Chinese "Year Cake", a dessert normally made for Chinese
> New Year celebration. It used less sugar than normal cake and added red
> paste, craisin, walnuts and almond slices added which all together makes
> this cake so irresistible. Must try!
>
> http://www.sociostudy.com/content/lo...rice-year-cake
>
> Why in the world would it matter about how much sugar you put in?
> Craisins have sugar. And sticky rice is loaded with carbs.

I don't think the OP said it mattered, she was just saying it used less
sugar, not one word about less carbs. Get it?

Cheri

On 6/27/2013 10:44 AM, Cheri wrote:
> "Julie Bove" > wrote in message
> ...
>>
>> "Biyd Ng" > wrote in message
>> ...
>> This is a baked sticky rice cake just like any cake, but use sticky
>> rice flour instead of wheat flour. Because of the sticky rice
>> ingredient, it tastes like the Chinese "Year Cake", a dessert normally
>> made for Chinese New Year celebration. It used less sugar than normal
>> cake and added red paste, craisin, walnuts and almond slices added
>> which all together makes this cake so irresistible. Must try!
>>
>> http://www.sociostudy.com/content/lo...rice-year-cake
>>
>>
>> Why in the world would it matter about how much sugar you put in?
>> Craisins have sugar. And sticky rice is loaded with carbs.
>
> I don't think the OP said it mattered, she was just saying it used less
> sugar, not one word about less carbs. Get it?
>
> Cheri

Exactly. Not everyone has a reason to count carbs. My world certainly
doesn't revolve around it. The thing that bothers me is the recipe says
"1 bottle" (?!) of cooking spray. I sincerely doubt it would take an
entire can (heh) of cooking spray to coat a 13x9 baking pan. Were I to
make this I'd just brush the pan with oil.

Jill

On Thursday, June 27, 2013 8:20:09 AM UTC-7, jmcquown wrote:
> On 6/27/2013 10:44 AM, Cheri wrote:
>
> > "Julie Bove" > wrote in message
>
> > ...
>
> >>
>
> >> "Biyd Ng" > wrote in message
>
> >> ...
>
> >> This is a baked sticky rice cake just like any cake, but use sticky
>
> >> rice flour instead of wheat flour. Because of the sticky rice
>
> >> ingredient, it tastes like the Chinese "Year Cake", a dessert normally
>
> >> made for Chinese New Year celebration. It used less sugar than normal
>
> >> cake and added red paste, craisin, walnuts and almond slices added
>
> >> which all together makes this cake so irresistible. Must try!
>
> >>
>
> >> http://www.sociostudy.com/content/lo...rice-year-cake
>
> >>
>
> >>
>
> >> Why in the world would it matter about how much sugar you put in?
>
> >> Craisins have sugar. And sticky rice is loaded with carbs.
>
> >
>
> > I don't think the OP said it mattered, she was just saying it used less
>
> > sugar, not one word about less carbs. Get it?
>
> >
>
> > Cheri
>
>
>
> Exactly. Not everyone has a reason to count carbs. My world certainly
>
> doesn't revolve around it. The thing that bothers me is the recipe says
>
> "1 bottle" (?!) of cooking spray. I sincerely doubt it would take an
>
> entire can (heh) of cooking spray to coat a 13x9 baking pan. Were I to
>
> make this I'd just brush the pan with oil.
>
>
>
> Jill

That's a good point. If I don't have the bottle, I would just use whatever measure to get the pan oiled. I'll suggest the author to add a few notes about this. Thanks!

On Thu, 27 Jun 2013 14:26:42 -0400, Susan > wrote:
>
> On 6/27/2013 11:20 AM, jmcquown wrote:
> >
> > Exactly. Not everyone has a reason to count carbs. My world certainly
> > doesn't revolve around it. The thing that bothers me is the recipe says
> > "1 bottle" (?!) of cooking spray. I sincerely doubt it would take an
> > entire can (heh) of cooking spray to coat a 13x9 baking pan. Were I to
> > make this I'd just brush the pan with oil.
> >
>
> But the recipe is called "low sugar" and it has tons of sugar from
> various ingredients.
>
>
Susan, get a grip. It doesn't say *low* sugar, it says *less* sugar.
Less than what, we don't know.


--
Food is an important part of a balanced diet.

On Thursday, June 27, 2013 1:45:25 PM UTC-7, sf wrote:
> On Thu, 27 Jun 2013 14:26:42 -0400, Susan > wrote:
>
> >
>
> > On 6/27/2013 11:20 AM, jmcquown wrote:
>
> > >
>
> > > Exactly. Not everyone has a reason to count carbs. My world certainly
>
> > > doesn't revolve around it. The thing that bothers me is the recipe says
>
> > > "1 bottle" (?!) of cooking spray. I sincerely doubt it would take an
>
> > > entire can (heh) of cooking spray to coat a 13x9 baking pan. Were I to
>
> > > make this I'd just brush the pan with oil.
>
> > >
>
> >
>
> > But the recipe is called "low sugar" and it has tons of sugar from
>
> > various ingredients.
>
> >
>
> >
>
> Susan, get a grip. It doesn't say *low* sugar, it says *less* sugar.
>
> Less than what, we don't know.
>
>
>
>
>
> --
>
> Food is an important part of a balanced diet.

Susan and sf, you are both right in that the recipe itself does say "low sugar" but it really meant lower sugar than what you normally find in the traditional sticky rice cake or the "year cake". Even though the red bean paste and craisins both have a lot of sugar, but it's adding just 1/4 cup of craisins (low sugar Ocrean Spray craisins have 14g sugar) and 1/4 cup of Sukina red bean paste which is also the lower sugar kind of red bean paste (I am guessing 1/4 cup has 10-20 grams of sugar). The added less than 1/8 cup of sugar converts to 20-25 grams of sugar. Together with the sugar in the red bean paste and craisins, the total sugar added is less than 1/4 cup (50 grams) or less. In a normal sticky rice cake recipe, you will see recommended sugar between 1/2 to 1 cup.


The final product of this recipe really tastes light. The contrast between the nearly unsweetened dough and the occasional sweet red bean bits and craisins created a kind of layered flavor that is actually quite pleasing. I once brought this cake to a Chinese party. Some sweet toothed people there even put out a plate of sugar to dip this cake with it!

"Cheri" > wrote in message
...
> "Julie Bove" > wrote in message
> ...
>>
>> "Biyd Ng" > wrote in message
>> ...
>> This is a baked sticky rice cake just like any cake, but use sticky rice
>> flour instead of wheat flour. Because of the sticky rice ingredient, it
>> tastes like the Chinese "Year Cake", a dessert normally made for Chinese
>> New Year celebration. It used less sugar than normal cake and added red
>> paste, craisin, walnuts and almond slices added which all together makes
>> this cake so irresistible. Must try!
>>
>> http://www.sociostudy.com/content/lo...rice-year-cake
>>
>> Why in the world would it matter about how much sugar you put in?
>> Craisins have sugar. And sticky rice is loaded with carbs.
>
> I don't think the OP said it mattered, she was just saying it used less
> sugar, not one word about less carbs. Get it?

Why would she even mention it then? Who cares?

"sf" > wrote in message
...
> On Thu, 27 Jun 2013 14:26:42 -0400, Susan > wrote:
>>
>> On 6/27/2013 11:20 AM, jmcquown wrote:
>> >
>> > Exactly. Not everyone has a reason to count carbs. My world certainly
>> > doesn't revolve around it. The thing that bothers me is the recipe says
>> > "1 bottle" (?!) of cooking spray. I sincerely doubt it would take an
>> > entire can (heh) of cooking spray to coat a 13x9 baking pan. Were I to
>> > make this I'd just brush the pan with oil.
>> >
>>
>> But the recipe is called "low sugar" and it has tons of sugar from
>> various ingredients.
>>
>>
> Susan, get a grip. It doesn't say *low* sugar, it says *less* sugar.
> Less than what, we don't know.

Why should she get a grip! I was the one who first pointed out the idiocy
of saying that part. The OP said it like it was a good thing! And perhaps
it would be were it true. Take out sugar from the original recipe and add
Craisins? Like 6 of one and half a dozen of the other.

On Thu, 27 Jun 2013 19:54:19 -0700, "Julie Bove"
> wrote:

>
> "Susan" > wrote in message
> ...
> >>
> >
> > But the recipe is called "low sugar" and it has tons of sugar from various
> > ingredients.
>
> I'm glad *someone* got my point!
>
It's called *less* sugar and there is absolutely no point to objecting
unless you have an agenda, which both you and Susan have.

--
Food is an important part of a balanced diet.

On Thu, 27 Jun 2013 19:53:28 -0700, "Julie Bove"
> wrote:

>
> "Cheri" > wrote in message
> ...
> > "Julie Bove" > wrote in message
> > ...
> >>
> >> "Biyd Ng" > wrote in message
> >> ...
> >> This is a baked sticky rice cake just like any cake, but use sticky rice
> >> flour instead of wheat flour. Because of the sticky rice ingredient, it
> >> tastes like the Chinese "Year Cake", a dessert normally made for Chinese
> >> New Year celebration. It used less sugar than normal cake and added red
> >> paste, craisin, walnuts and almond slices added which all together makes
> >> this cake so irresistible. Must try!
> >>
> >> http://www.sociostudy.com/content/lo...rice-year-cake
> >>
> >> Why in the world would it matter about how much sugar you put in?
> >> Craisins have sugar. And sticky rice is loaded with carbs.
> >
> > I don't think the OP said it mattered, she was just saying it used less
> > sugar, not one word about less carbs. Get it?
>
> Why would she even mention it then? Who cares?
>
Why do you care about less carbs? Same same.

--
Food is an important part of a balanced diet.

> On Thu, 27 Jun 2013 19:53:28 -0700, "Julie Bove"
> > wrote:
>
>>
>> "Cheri" > wrote in message
>> ...
>> > "Julie Bove" > wrote in message
>> > ...
>> >>
>> >> "Biyd Ng" > wrote in message
>> >> ...
>> >> This is a baked sticky rice cake just like any cake, but use sticky
>> >> rice
>> >> flour instead of wheat flour. Because of the sticky rice ingredient,
>> >> it
>> >> tastes like the Chinese "Year Cake", a dessert normally made for
>> >> Chinese
>> >> New Year celebration. It used less sugar than normal cake and added
>> >> red
>> >> paste, craisin, walnuts and almond slices added which all together
>> >> makes
>> >> this cake so irresistible. Must try!
>> >>
>> >> http://www.sociostudy.com/content/lo...rice-year-cake
>> >>
>> >> Why in the world would it matter about how much sugar you put in?
>> >> Craisins have sugar. And sticky rice is loaded with carbs.
>> >
>> > I don't think the OP said it mattered, she was just saying it used less
>> > sugar, not one word about less carbs. Get it?
>>
>> Why would she even mention it then? Who cares?

Well, my thinking is when someone says sugar in a recipe, they mean sugar.
Sticky rice might be loaded with carbs, Craisins might have sugar, but...in
recipes when they say add a cup of sugar, I never once thought they meant
add a cup of Craisins, or a cup of sticky rice, or a cup of bread etc. I
believe you were nitpicking, and I know you hate it when people do that to
you, so if *you* didn't care, why respond?

Cheri

"sf" > wrote in message
...
> On Thu, 27 Jun 2013 19:53:28 -0700, "Julie Bove"
> > wrote:
>
>>
>> "Cheri" > wrote in message
>> ...
>> > "Julie Bove" > wrote in message
>> > ...
>> >>
>> >> "Biyd Ng" > wrote in message
>> >> ...
>> >> This is a baked sticky rice cake just like any cake, but use sticky
>> >> rice
>> >> flour instead of wheat flour. Because of the sticky rice ingredient,
>> >> it
>> >> tastes like the Chinese "Year Cake", a dessert normally made for
>> >> Chinese
>> >> New Year celebration. It used less sugar than normal cake and added
>> >> red
>> >> paste, craisin, walnuts and almond slices added which all together
>> >> makes
>> >> this cake so irresistible. Must try!
>> >>
>> >> http://www.sociostudy.com/content/lo...rice-year-cake
>> >>
>> >> Why in the world would it matter about how much sugar you put in?
>> >> Craisins have sugar. And sticky rice is loaded with carbs.
>> >
>> > I don't think the OP said it mattered, she was just saying it used less
>> > sugar, not one word about less carbs. Get it?
>>
>> Why would she even mention it then? Who cares?
>>
> Why do you care about less carbs? Same same.

Well, I can't see any reason to make something lower in sugar unless you are
trying to cut the carbs. The recipe obviously is for something sweet. It's
not to make it less sweet because it contains Craisins!

"Cheri" > wrote in message
...
>
>> On Thu, 27 Jun 2013 19:53:28 -0700, "Julie Bove"
>> > wrote:
>>
>>>
>>> "Cheri" > wrote in message
>>> ...
>>> > "Julie Bove" > wrote in message
>>> > ...
>>> >>
>>> >> "Biyd Ng" > wrote in message
>>> >> ...
>>> >> This is a baked sticky rice cake just like any cake, but use sticky
>>> >> rice
>>> >> flour instead of wheat flour. Because of the sticky rice ingredient,
>>> >> it
>>> >> tastes like the Chinese "Year Cake", a dessert normally made for
>>> >> Chinese
>>> >> New Year celebration. It used less sugar than normal cake and added
>>> >> red
>>> >> paste, craisin, walnuts and almond slices added which all together
>>> >> makes
>>> >> this cake so irresistible. Must try!
>>> >>
>>> >> http://www.sociostudy.com/content/lo...rice-year-cake
>>> >>
>>> >> Why in the world would it matter about how much sugar you put in?
>>> >> Craisins have sugar. And sticky rice is loaded with carbs.
>>> >
>>> > I don't think the OP said it mattered, she was just saying it used
>>> > less
>>> > sugar, not one word about less carbs. Get it?
>>>
>>> Why would she even mention it then? Who cares?
>
> Well, my thinking is when someone says sugar in a recipe, they mean sugar.
> Sticky rice might be loaded with carbs, Craisins might have sugar,
> but...in recipes when they say add a cup of sugar, I never once thought
> they meant add a cup of Craisins, or a cup of sticky rice, or a cup of
> bread etc. I believe you were nitpicking, and I know you hate it when
> people do that to you, so if *you* didn't care, why respond?

I don't believe I was nit-picking. If someone says that a recipe contains
less sugar than what I assume would be the original one then there must be a
reason why. Right? Whatever... You don't get it.

In article >, says...
>
> "Cheri" > wrote in message
> ...
> > "Julie Bove" > wrote in message
> > ...
> >>
> >> "Biyd Ng" > wrote in message
> >> ...
> >> This is a baked sticky rice cake just like any cake, but use sticky rice
> >> flour instead of wheat flour. Because of the sticky rice ingredient, it
> >> tastes like the Chinese "Year Cake", a dessert normally made for Chinese
> >> New Year celebration. It used less sugar than normal cake and added red
> >> paste, craisin, walnuts and almond slices added which all together makes
> >> this cake so irresistible. Must try!
> >>
> >> http://www.sociostudy.com/content/lo...rice-year-cake
> >>
> >> Why in the world would it matter about how much sugar you put in?

Because more sugar makes it taste even sweeter?


> >> Craisins have sugar. And sticky rice is loaded with carbs.
> >
> > I don't think the OP said it mattered, she was just saying it used less
> > sugar, not one word about less carbs. Get it?
>
> Why would she even mention it then? Who cares?

She mentioned it for readers here whose tastes are less sweet than
many traditional Asian recipes. What is so hard to understand about
that?

Janet UK

Like to try this dessert. If it's less sugar then I''l have some bite.

On 6/27/2013 4:45 PM, sf wrote:
> On Thu, 27 Jun 2013 14:26:42 -0400, Susan > wrote:
>>
>> On 6/27/2013 11:20 AM, jmcquown wrote:
>>>
>>> Exactly. Not everyone has a reason to count carbs. My world certainly
>>> doesn't revolve around it. The thing that bothers me is the recipe says
>>> "1 bottle" (?!) of cooking spray. I sincerely doubt it would take an
>>> entire can (heh) of cooking spray to coat a 13x9 baking pan. Were I to
>>> make this I'd just brush the pan with oil.
>>>
>>
>> But the recipe is called "low sugar" and it has tons of sugar from
>> various ingredients.
>>
>>
> Susan, get a grip. It doesn't say *low* sugar, it says *less* sugar.
> Less than what, we don't know.
>

The actual recipe title does say "low sugar". I read the text of the
recipe and gathered it is MADE WITH *less* sugar than is used in the
traditional dessert. If it doesn't fit with your diet, don't make it.
Pretty simple.

Jill

On 6/28/2013 4:42 AM, Janet wrote:
> In article >, says...
>>
>> "Cheri" > wrote in message
>> ...
>>> "Julie Bove" > wrote in message
>>> ...
>>>>
>>>> "Biyd Ng" > wrote in message
>>>> ...
>>>> This is a baked sticky rice cake just like any cake, but use sticky rice
>>>> flour instead of wheat flour. Because of the sticky rice ingredient, it
>>>> tastes like the Chinese "Year Cake", a dessert normally made for Chinese
>>>> New Year celebration. It used less sugar than normal cake and added red
>>>> paste, craisin, walnuts and almond slices added which all together makes
>>>> this cake so irresistible. Must try!
>>>>
>>>> http://www.sociostudy.com/content/lo...rice-year-cake
>>>>
>>>> Why in the world would it matter about how much sugar you put in?
>
> Because more sugar makes it taste even sweeter?
>
>
>>>> Craisins have sugar. And sticky rice is loaded with carbs.
>>>
>>> I don't think the OP said it mattered, she was just saying it used less
>>> sugar, not one word about less carbs. Get it?
>>
>> Why would she even mention it then? Who cares?
>
> She mentioned it for readers here whose tastes are less sweet than
> many traditional Asian recipes. What is so hard to understand about
> that?
>
> Janet UK
>
It's hard [for them] to understand because a few people seem to be
trying to turn this into a low carb/diabetic discussion... yet again.
AFAIC if it doesn't fit their diet the answer is simple: don't make it.
Quibbling over words used in a subject line or what someone calls
their recipe is silly.

Jill

"Julie Bove" > wrote in message
...

> I don't believe I was nit-picking. If someone says that a recipe contains
> less sugar than what I assume would be the original one then there must be
> a reason why. Right? Whatever... You don't get it.



No, I think you don't get it, make that...I *know* you don't get it.

Cheri

"jmcquown" > wrote in message
...
> On 6/28/2013 4:42 AM, Janet wrote:
>> In article >, says...
>>>
>>> "Cheri" > wrote in message
>>> ...
>>>> "Julie Bove" > wrote in message
>>>> ...
>>>>>
>>>>> "Biyd Ng" > wrote in message
>>>>> ...
>>>>> This is a baked sticky rice cake just like any cake, but use sticky
>>>>> rice
>>>>> flour instead of wheat flour. Because of the sticky rice ingredient,
>>>>> it
>>>>> tastes like the Chinese "Year Cake", a dessert normally made for
>>>>> Chinese
>>>>> New Year celebration. It used less sugar than normal cake and added
>>>>> red
>>>>> paste, craisin, walnuts and almond slices added which all together
>>>>> makes
>>>>> this cake so irresistible. Must try!
>>>>>
>>>>> http://www.sociostudy.com/content/lo...rice-year-cake
>>>>>
>>>>> Why in the world would it matter about how much sugar you put in?
>>
>> Because more sugar makes it taste even sweeter?
>>
>>
>>>>> Craisins have sugar. And sticky rice is loaded with carbs.
>>>>
>>>> I don't think the OP said it mattered, she was just saying it used less
>>>> sugar, not one word about less carbs. Get it?
>>>
>>> Why would she even mention it then? Who cares?
>>
>> She mentioned it for readers here whose tastes are less sweet than
>> many traditional Asian recipes. What is so hard to understand about
>> that?
>>
>> Janet UK
>>
> It's hard [for them] to understand because a few people seem to be trying
> to turn this into a low carb/diabetic discussion... yet again. AFAIC if it
> doesn't fit their diet the answer is simple: don't make it. Quibbling over
> words used in a subject line or what someone calls their recipe is silly.

I'm not a low carber and I find fault with it!

I feel guilty that I actually enjoy watching you guys argue. My humble opinion is that no dessert is really low sugar even if the recipe says so. You can only say it's "lower" sugar. When it's lower sugar, for the same reason as any advertisement, they just skipped the "er".

"Biyd Ng" > wrote in message
...
I feel guilty that I actually enjoy watching you guys argue. My humble
opinion is that no dessert is really low sugar even if the recipe says so.
You can only say it's "lower" sugar. When it's lower sugar, for the same
reason as any advertisement, they just skipped the "er".

=======

Well, good, because I'm going to argue with you here. There are many
desserts that are low sugar. Here is a simple one, and there are tons more.

Egg Custard for 2 from Cheryl Nicholson

1 egg
1 egg yolk
1/2 c. cream mixed with 1/2 cup water
3 tbsp. sugar substitute (Splenda or another heat stable sweetener)
1 tsp. vanilla extract
1/8 tsp. salt
1/8 tsp. ground nutmeg

Lightly beat the egg and yolk. Add cream, Splenda, vanilla and salt. Pour
into two ungreased 6 ounce custard cups. Sprinkle with nutmeg. Set in a pan
containing 1/2 to 1 inch of hot water. Bake at 350 degrees for 35 minutes or
until set.

Yield: 2 servings. Approx. 5 grams carbohydrate per serving

On 6/29/2013 11:56 AM, Biyd Ng wrote:
> I feel guilty that I actually enjoy watching you guys argue. My humble opinion is that no dessert is really low sugar even if the recipe says so. You can only say it's "lower" sugar. When it's lower sugar, for the same reason as any advertisement, they just skipped the "er".
>
I've never understood the fascination with sweet stuff or "desserts".
Then again, I didn't grow up having dessert after every dinner. We
simply didn't do that in our house.

Jill

"jmcquown" > wrote in message
...
> On 6/29/2013 11:56 AM, Biyd Ng wrote:
>> I feel guilty that I actually enjoy watching you guys argue. My humble
>> opinion is that no dessert is really low sugar even if the recipe says
>> so. You can only say it's "lower" sugar. When it's lower sugar, for the
>> same reason as any advertisement, they just skipped the "er".
>>
> I've never understood the fascination with sweet stuff or "desserts". Then
> again, I didn't grow up having dessert after every dinner. We simply
> didn't do that in our house.

Nor did we, and we don't now!

--
--
http://www.helpforheroes.org.uk/shop/

On 30/06/2013 11:03 AM, jmcquown wrote:
> On 6/29/2013 11:56 AM, Biyd Ng wrote:
>> I feel guilty that I actually enjoy watching you guys argue. My humble
>> opinion is that no dessert is really low sugar even if the recipe says
>> so. You can only say it's "lower" sugar. When it's lower sugar, for
>> the same reason as any advertisement, they just skipped the "er".
>>
> I've never understood the fascination with sweet stuff or "desserts".
> Then again, I didn't grow up having dessert after every dinner. We
> simply didn't do that in our house.
>

I always thought that dessert was the best part of a meal. I could take
a pass on soup or salad courses. I didn't mind meatless meals, but I had
to have dessert.

Dave Smith wrote:
>
> I always thought that dessert was the best part of a meal. I could take
> a pass on soup or salad courses. I didn't mind meatless meals, but I had
> to have dessert.

I rarely eat dessert but...

Twice, on two of my birthdays, someone gave me a homemade apple pie. They
knew that was my favorite treat food. Both times, I skipped lunch and
dinner and ate only the pie. It's a nice way to celebrate, imo. :-D

G