Isn't it though? I just love cooking LC.

I'm making some pork and shiitake mushroom meatballs now, and then I'm going to make some mushrooms braised with soy and sake then broiled with butter. Who needs all that gakky starch!

The dinner on Wednesday is LC-dinner #5. It's great to be in a room full of low-carbers and sometimes the carb-curious. We also have a permanent LC dessert on the menu that sells quite well.

I used to live in Toronto and have some friends who graduated from George Brown.

You can make LC creme caramel, but without the caramel. Not the same I know, but still quite tasty.

Karen