Went to dinner the other day, and their entrees were the sweetest. Luckily some with palm sugar, which is okay for low-gly, but...interesting. Not sweet like bad Chinese, but sweet like whatever nice panAsian cuisine is supposed to mean--that's a wide net.

Made chocolate chip spelt flour cookies (couldn't let the nurse go unfed...). The recipe turned out DRY. I ended up adding another egg and almost half a cup of milk...which resulted in a bit of a cakey cookie, and not that many, but they are still tasty.

There doesn't seem to be a comprehensive flour site that talked about different types of flour and their gluten content, glycemic index, elasticity, appropriateness for different types of recipes, strength of flavour...thorough and allowing you to compare easily. Pfft.

(feel free to prove me horribly horribly wrong)

Cranberry sauce #1: made and setting up in mold

Bread for stuffing: about a quarter cut up. Have I mentioned I am not much use at slicing or chopping or prep work in general? I usually just skip as much of that as possible, or make the food processor do it, but I don't see a way around it for making stuffing. So it's going to be slice up some bread, take a break, slice up more bread for maybe the rest of the afternoon.

I'm going to take a stand, and say that cranberry sauce shouldn't be moldy.

Narrow-minded. You'll be sorry when I cure the common cold with this stuff.

It's taking longer to set than I expected, though. Boo.

Half the bread is cut up. Progress!

Are microwaves so inherently variable that it's impractical for manufacturers to standardize power settings across models and brands? Or can they not be bothered?

Even if they would, microwaves would still suck.

Why do microwaves suck?

You can only make things hotter; you can't cook things.

? I've cooked a lot of vegetables in the microwave. Steams 'em up nice.

I've cooked pasta and made an excellent mac and cheese in the microwave.