Start As you Mean to Go On, Day 1

[lagilman]

Huh.

Reading the proofs for HARD MAGIC (Luna, May 2010). Although there's a lot of post-it-ing going on (where I say "oh, right, need to change that in book 2" and "damn, I did that wrong in book 3" and "remember he has grey eyes, not blue!") -- this book is hellofalot better (and more fun) than I remember it being while I was writing it. I suspect Madame Editrix sprinkled editrix-dust into it during production.

Need to remember to get the first chapter up on the website soon. *adds that to the ever-growing list*

[and yes, I was awake and coherent and at the desk by 7am this morning. What? It's a work-day for some of us!]


Dinner last night turned out really well -- steak seared with my garlic-dill butter, plus brown rice with saffron and pine nuts, and a garden salad. Three wines -- French, American and Italian, all very different and each excellent in its own way. No sparkling -- we stuck with still last night, and I think that was a good decision.

Now I'm trying to cut back how much the sugar I put in my coffee. This is tough, because I like strong, sweet black coffee, but I figured out how many calories that adds to the average week, and flinched. *sigh* "Natural" sweeteners and artificial ones make everything taste metallic to me. Bleah.


This afternoon, dinner with the family, and then I officially begin the OMG wicked crazy-busy two month stretch where I have 908 things to do before 1 March. This could get....interesting. *wide-eyed mongoose face*

Comments

[sfmarty.livejournal.com]

Have you tried the 'natural' other sweeteners? Stevia, etc?

Cutting back on sugar is a very good idea.

[matticrafts.livejournal.com]

I'm v. grateful that I've managed to accustom myself to Splenda and knockoffs of it. For me, Splenda is the lesser of two evils -- I have been a Type II diabetic for a while. Even when I get my weight down and possibly kick the diabetes' ass out of my system, I will probably stay with Splenda-like objects, as my body loves sugar. A lot. Far too much.

Good for the busy. It sounds fun.

[lagilman]

I've tried Stevia, I've tried blue agave. They're ok for cooking, but in liquids? Makes my mouth feel like I chewed on tin foil.

For years I preferred (and still do) calories to carcinogens, especially since my blood sugar issues are not of the diabetic sort. The promise of "natural" sugar-replacements was of great joy... but not if it means having to put up with that aftertaste overwhelming everything else.

[lagilman]

I actually don't crave sweets except very early in the morning which has more to do with my blood sugar levels than anything else, I suspect. Carbs yeah, I crave those, but I can shift that over to complex carbs and be sated. Overly-sugary stuff makes me feel ill after a bite or two. I'll choose a bagel over a danish, 9.5 times out of ten.

(it's not a virtue, just a quirk of tastebuds.)

[lagilman]

Ugh, and as tho to prove that, I just had some cookies w/ chocolate and raspberry (a mix I love) and I now feel utterly ill. It's like I'm allergic to a very specific sort/level of sweets.

[fakefrenchie.livejournal.com]

TRy milk in your coffee til you have kicked the sugar habit, and then cut bakc on the milk little by little until your drinking black coffee. That's what I did, and it worked for me.

[lagilman]

Except milk and I? Are not friends. And I hates soy milk. Bleach.

[fakefrenchie.livejournal.com]

I forgot you are lactose intolerant. Sorry. Perhaps rice milk?