[Sca-cooks] Cardamon

Susan Fox selene at earthlink.net
Wed Aug 12 07:53:20 PDT 2009

Then there's the matter of the carbohydrates in the toasted bread.  But 
either way, count the carb grams and work it out.

I use Splenda a lot.  Aspartame gives me joint pain, not the top of the 
'side effect' list but it's on there.  Ow.

Tangentially:  In the SCA, we try to accommodate modern health 
considerations of all sorts with as little fuss as possible.  
Eyeglasses, hearing aids, wheelchairs are "invisible" for the most 
part.  As are "scooters" and golf carts, although I'm beginning find 
that last a bit obtrusive. 

I've often considered getting a live donkey and cart.  More authentic, 
runs on bio fuel [ha], the "exhaust" is good for the roses and besides, 
I can make all the "ass" jokes.  Like my ass?  What a fine piece of 
ass.  You can pat my ass but don't pinch my ass.

Selene Colfox

Judith Epstein wrote:
> Sure, cardamom sugar toast would be great. I may have that for 
> breakfast on Sunday, now that you've reminded me of the possibility. 
> (Diabetics could surely substitute Splenda, whether in modern or 
> medieval life, citing the affection of life and the dislike of death 
> as a suitable reason for "one step from Period practice," right?)
> Judith / no SCA name yet
> On Aug 11, 2009, at 7:47 PM, Stefan li Rous wrote:
>> Judith suggested:
>> <<< Sweets, Breads, and Other:
>> Anywhere you can put cinnamon, you can also put cardamom, in addition
>> or as a substitute. >>>
>> Huh? I used to like "cinnamon toast". Buttered bread with some sugar 
>> and cinnamon sprinkled on top and then broiled. But substituting 
>> cardamon for the sugar???
>> But I haven't been able to have cinnamon toast anyway, since I 
>> developed diabetes 34 years ago.
>> Stefan 

More information about the Sca-cooks mailing list