A Treat and a Little Break

Over the weekend I actually made Chocolate Syrup!  We love chocolate syrup around here, but I don't love that it has High Fructose Corn Syrup.  There's some debate as to whether High Fructose Corn Syrup is no worse than any other sugar (the position primarily defended by the corn producers) or if it's truly a health danger.  Personally, I fall into the second camp, and while I don't have a problem with regular corn syrup (it's been around for ages, our grandmothers and great-grandmothers used it), the high fructose stuff is something I try to avoid as much as possible.

Regardless of the science involved, (TMI upcoming - you've been warned) I can tell you from personal experience that when I eat food with High Fructose Corn Syrup, I get cellulite.  Within 12 hours of eating it.  I'm shallow enough to avoid it for that reason alone, even without the obesity and diabetes links.  I also don't trust artificial sweeteners, but that's a different topic for another day.

Anyway, I found this recipe on the Internets, and cooked up a batch of chocolate syrup (seriously, it takes about 10 minutes).  Caleb has approved it for both straight out of a spoon (for medicinal purposes, you understand) and in a chocolate milk application.  He knows his chocolate, and he's a kid, so I think that qualifies his opinion in this case.  I thought I'd share it with you since this is the time of year for ice cream sundaes.  Enjoy!

On that note, I've decided to take this week for lazing around with my little chocolate guy and since I'm between Camp Loopy projects and the cardigan is taking a time out, I'm going to put the blog on hold this week too.  I'll be back, don't worry!