WE'RE BAAAAACK

We were shocked and appalled when we realized that we last posted to our blog in December of last year.  Shame,shame on us.

In our defense, we have been working for the past many months on a work of fiction - novel length.  This, coupled with some unforeseen circumstances, is our excuse.  Robin, in addition to helping to write our book, is working on a website design, so I will be doing the blogging for the foreseeable future - and continuing to work on our book.  What the heck happened to retirement?  Ah well, 'tis a labor of love.

Now that you have heard our lengthy - and boring - excuses, what can you expect to hear from me?  Depending on time constraints and whether I feel like it or not, you may read (please read - we would love more followers) an exposé of some of the abuses foisted on us by Big Pharm, Big Ag, etc.; a video of a cute kitty; a book review; cartoons; recipes; short stories; and blah, blah, blah.  I'm nothing if not eclectic.

If you have managed to stay awake to get to this point, we love you.  To our devoted readers, we appreciate your comments and suggestions.  If there is something you would like me to research or discuss, let me know.  Your wish is my command.  I work cheap (free).

Doris

                                                   MERRY CHRISTMAS

          My gift to you, a savory dip that won't pack on the pounds this holiday season.  This recipe was a favorite with readers of my book, Eat All Day - Drink All Day.  It's super easy and make-ahead and yummy.

 HOT CHEESY BEAN DIP

1 can (15.5 oz.) red kidney beans, drained and rinsed
1/2 c. salsa (hot, medium or mild - your choice)
1 can (4 oz.) chopped green chiles
1/2 t. chili powder
1/2 t. cumin
i T. water
1/4 c. shredded reduced fat sharp cheddar cheese

               Put it all in the blender except for the cheese and blend until smooth.  Refrigerate until ready to serve, then nuke for 1-1/2 minutes on high; stir and nuke another 30 seconds or until hot.  Stir in cheese and serve with fresh veggies or tortilla chips.

               Makes 1-1/2 cups at 24 calories per tablespoon.

WE'RE BAAAACK

     Like the proverbial bad penny, your friends from Over 40? So What! have turned up again.  Our apologies for our absence.  We have been working diligently on a new book which may or may not see the light of day within the next year.

     Our new effort is a novel and is still in the developmental stage, although a few preliminary chapters are in outline and pre-editing condition.  Writing non-fiction is immeasurably easier than writing fiction - who knew?  After all, non-fiction relies on data and research.  Easy stuff compared to delving into your imagination.

     So blah, blah, blah, this is our excuse for not posting to our blog since (gasp) September.  We have also regrettably had to give up publishing our monthly magazine, since the amount of work and time that this involved was mind-boggling.  

     Just to prove that we are sincerely sorry and will produce occasional posts, we hereby cheat by presenting one of our more popular posts from the fairly recent past.  We promise to try to do better in future.

THE AMAZING, NON-BROWNING GM APPLE

If you've ever been turned off, disgusted or appalled by a cut apple that has started to turn brown, cheer up!  Those friendly folks who brought you the bright red, tasteless tomato have worked their magic on apples.  

By inserting an extra copy of a gene that interferes with the enzymatic activity that causes browning - an enzyme called polyphenol oxidase - they have produced a fruit that can be sliced, diced, packaged in plastic and sold round the world to those purists who must have pristine apples.

This is not to be confused with those apple slices that are already available in the produce departments of your neighborhood supermarkets; these contain preservatives, such as ascorbic acid (Vitamin C) and calcium chloride.   Unfortunately they only (?) have a shelf life of about three weeks.  Now wouldn't you rather have a nice genetically modified apple that would mummify before it turned brown?

You know, an apple a day keeps the doctor away.  Wouldn't it be a hoot if they found out later on that what helps keep the doctor away is the enzyme they have managed to nullify?

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