With liquor: I used to prefer Gin & Tonic, but lately the acidity has been bothering my stomach unless I eat snacks with it . . . which is definitely adding too many calories (LOL!). I've switched to Mojitos or a nice chilled prosecco. Without liquor: I LOVE ice water and that's usually what I drink throughout the day. I love lemonade, too, but try not to indulge very often because of all the calories. Lately, I've been making agua frescas in my blender. Yesterday I made a batch using pureed cucumber with a little fresh mint and a splash of honey. I find it very refreshing. My favorites so far, though, are the ones I make with watermelon or strawberries. Because I'm deathly allergic to the artificial sweeter aspertame/aspartamine, I steer clear of a lot of the store-bought drinks :~ ( I know that there are some new artificial sweeteners out there, but have been afraid to try them. I wouldn't chance having another reaction like that even if I was sitting in an ER exam room! Lynn

As 1tcollins1949 said stevia has been used for a sweetener for years. I can get it from the bulk food store near me but there are a number of places that carry it. It is mainly marketed for diet use and as a good alternative for diabetics. It comes from a plant leaf. Although the recipe didn't say so, I believe you would add the above recipe mixture to the carbonated or sparkling water in whatever concentration you found was to your taste. Karen

1. Think whole foods like fruit, instead of your typical ooey-gooey, high-sugar desserts. CHOCOLATE-COATED FRUIT PARTY PLATTER (source: "Get The Sugar Out" by Anne Louise Gittleman) 4 oz. unsweetened chocolate squares 1 T. unsalted butter (coconut oil is a great substitute for butter - and if you are avoiding dairy because of lactose, the higher the fat content of a dairy product, the lower the lactose - butter has very little lactose) 1/2 c. unsweetened apple-juice concentrate 1 t. natural vanilla extract 4 c. fruit (whole strawberries, bananas, navel oranges, kiwis, etc.) Spray a baking sheet with a vegetable cooking spray (or cover with parchment paper or Release aluminum foil); set aside. In the top of a double boiler, over simmering water, melt chocolate and butter, stirring occasionally; remove from heat and cool slightly. Whisk in juice concentrate a little at a time until chocolate is smooth; add vanilla extract. If mixture is too thick, add a little more concentrate until it thins out. Dip ends of fruit into chocolate mix, twirling to coat lower half of each piece of fruit; let excess drip back into pan until all chocolate is used. Place fruit on prepared baking sheet; place in freezer 10 minutes to set chocolate. refrigerate until ready to serve. Makes 12 servings of 3 pieces each. --------------- Marinated Fresh Fruit Kabobs Marinade: 1/2 c. honey (agave nectar or no-calorie substiute) 1/4 c. water 1/4 c. lime juice 1/4 c. orange juice Fruit: 1 c. honeydew melon balls or cubes 1 c. watermelon balls or cubes 1 c. cantaloupe melon balls or cubes 2 large nectarines or peaches, cut into cubes 8-12 bamboo skewers In small saucepan, combine honey (or substitute) and water; bring to a boil. Reduce heat; simmer 5 minutes. Stir in lime juice and orange juice. Cool completely. Combine fruit in medium bowl. Pour marinade over fruit; toss gently. Cover; refrigerate 1-2 hours to blend flavors. When ready to serve, place about 12 pieces of fruit on each bamboo skewer. 8-12 kabobs ------------- Instead of Apple Pie... Orange Sauced Apples 3 T. agave nectar (or other sweetener) 1 T. cornstarch 1/4 t. nutmeg or cinnamon or apple pie spice 1 c. orange juice 3 cooking apples (For French Apple, add some raisins.) Combine agave nectar, cornstarch, spice, juice, and blend well. Stir in apple slices. Over medium-high heat, bring to a boil, stirring occasionally. Reduce heat. Cover; simmer 5-10 minutes or until apples are tender and sauce is thickened, stirring occasionally. Serve warm. You can top this with sprinkles of crunchy cereal, homemade sugar-free granola or nuts to give it a "crust". 2. Check your local library for cookbooks on the subject. Here are a few that I have in my library that would have appropriate recipes in them. Have your library get them through inter-library loan if they don't have them on the shelf. The "allergy" cookbooks have recipes for frosting/fillings that are dairy-free, as well as other dessert items. -The Complete Food Allergy Cookbook - by Marilyn Gioannini -How Sweet It Is...Without The Sugar - by Jean C. Wade -The Allergy Self-help Cookbook - by Marjorie Hurt Jones -Stevia (Naturally sweet recipes for desserts, drinks and more!) by Rita DePuydt 3. If you can use agave nectar (a natural, low-glycemic, honey-like sweetener), I have many recipes you could use. If you are dealing with Candida, then that requires a whole different approach to foods and agave nectar wouldn't be a suitable sugar substitute. I've used agave nectar as a substitute for "sugar" for many years now. An easy way to use agave nectar is as a substitute in recipes that use honey as a sweetener. "Sugar-Free" is a bit broad. Do you mean free of white table sugar, since things like concentrated fruit juices are also full of "sugar"? White flour and white rice raises blood glucose as quickly as white table sugar, if you are avoiding "sugar" for blood sugar problems. It's easy to substitute agave nectar for sugar in recipes. Muffins and other quick breads also make great "treats" and snacks. Make up batches of mini-muffins and freeze them. 4. Tortillas are a great substitute for yeast-free bread. They can be used for quick meals, including wraps. They are also fun and easy to make at home. 5. Nut milk and rice milk is a great substitute for milk and is easy (and much cheaper) to make at home. Personally, I avoid soy, since it's high on the list of allergens. If it's lactose in milk you are avoiding, then Whey Milk is a great substitute - www.wheymilkusa.com. -Grainlady

Murphy-Goode wants applicants to create a short video resume in which they explain their ideal role in the wine industry and what they would bring to the winery. Glasses. I’ll bring my own glasses! And a thirst for wine! My ideal role is “consumer.” My niece is the only one in the family without career building employment. I send things like this to her all the time, e.g. spend a year living in a town in Italy all expenses paid. But she won’t apply. I did get a friend’s daughter to apply for an internship at The Points Guy. It was a summer of travel. She made it to the last 3, but didn’t get the position. ☹️