tag:blogger.com,1999:blog-20356931.post113811846572095492..comments2024-03-20T08:47:35.095-07:00Comments on Cookin' With Cyndi: ARF/5 a Day TuesdayCyndihttp://www.blogger.com/profile/08485300845528483642noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-20356931.post-1138250184893523562006-01-25T20:36:00.000-08:002006-01-25T20:36:00.000-08:00Paz, thanks for letting me know about my lost post...Paz, thanks for letting me know about my lost post! I fixed it.<BR/><BR/>Joe, the Splenda has not changed the texture of my breads that I can tell. I normally do all whole wheat; this time it was half and half (didn't have any ww pastry flour), and it was dense, but still lighter than if I'd used all white. At negotiations they loved it, and my friend Shan said it was her favorite to date. <BR/><BR/>Felicia, this IS a tasty way to stretch sirloin--use even more veggies than I suggested. And make sure you use Parmesan on top--really adds good flavor. Thanks for dropping by--I"m going back to look more at your blog!Cyndihttps://www.blogger.com/profile/08485300845528483642noreply@blogger.comtag:blogger.com,1999:blog-20356931.post-1138232703585605852006-01-25T15:45:00.000-08:002006-01-25T15:45:00.000-08:00A new take on spaghetti. I can't wait to try this...A new take on spaghetti. I can't wait to try this meal. Good going with getting back on track.Feliciahttps://www.blogger.com/profile/08149873582524233841noreply@blogger.comtag:blogger.com,1999:blog-20356931.post-1138223057156025042006-01-25T13:04:00.000-08:002006-01-25T13:04:00.000-08:00Nice changes Cyndi! How was the texture of the br...Nice changes Cyndi! How was the texture of the bread using all Splenda?Joehttps://www.blogger.com/profile/12900263145684208002noreply@blogger.com