Things have been in a state of mild upheaval, so I forgot to post about August's Low Carb Luxury online magazine column.
This month, it's Green and Crunchy Kung Pao Chicken, featuring lots of ginger, garlic,and red pepper flakes, and a bunch of delicious veggies.
It's polling as one of my more popular recipes, with four approving e-mails so far. It's not hard at all, but it can be a time consuming with all the chopping and other prep work. It's totally worth it, though. DH started lobbying me to make it for us, soon, when I mentioned my fan mail.
It will have to wait a few weeks, though. The low iodine diet (LID) starts Monday, and that means no soy sauce, among alot of other things.