Good morning, friends. We’ve had a request for a recipe for French onion soup, with two specific details. “What kinds of onions are best to use, and what kind of cheese is best to sprinkle over the bread to toast on top?”
Two friends, Kingfish and Champ, often discuss food, although they’d rather consume it than discuss it. This week, Kingfish’s sources, which he does not name, “say all you need for a good diet is protein and fiber.” But wait, Champ counters. “I’ve been reading about kefir, and I’m drinking kefir every day. I think it’s the ticket. I don’t sweeten it, as it reminds me of the old days when we drank buttermilk or poured it on a slab of cornbread.”
Enter Mrs. Champ into the conversation. She’s the researching expert on pros and cons, and her latest research makes most sugars and sugar substitutes nothing but trouble. Perhaps especially high fructose corn syrup, “but the one that got the best reviews in this article is allulose. Have your readers used it? How do you cook with it, and especially how do you substitute it for regular granulated sugar?”
We invite you to sit down with the Kingfishes and the Champs and weigh in on what really matters — at the dinner table, that is. Or, for that matter, anyplace.
This is not the first time Dan Cobb of Soddy-Daisy has sent quick and healthy recipes, but variety is the spice of quick and healthy ideas in the Cobb kitchen. This is a new one that asks you to stir up your imagination along with your dinner.