Georgie Fear has made me eat my words. When I launched A Doctor’s Kitchen, I announced that–for various reasons– desserts would not appear on this website. Well, there’s been some grumbling about that and, just by chance, I’ve found the ideal  person to respond to it.  Georgie is a registered dietician, trainer, inventive cook, food stylist, photographer, and otherwise amazing talent and food brainiac. I’ve invited her to become a regular guest contributor, with the goal of providing a broader range of carbohydrate recipes than I alone can offer.

Here’s my new position on desserts and starches  as presented under ABOUT: Recipes…

That’s certainly my view and I’m entitled to it; however, there are other perspectives. You may have a higher carbohydrate tolerance than I do; or you may not take fruit seriously as a dessert. If that’s the case, I have good news: Georgie Fear is your friend. A registered dietician, trainer, and talented cook, Georgie’s youth and amazing energy allow her to roam free in carbo-land, taming the inhabitants to make them less hazardous to your health.  She will guide you where I cannot.

You can read about our first encounter in Georgie Fear’s Excellent Adventure, and you can get a taste of her independent work and abilities in Georgie Fear’s Pear Gingerbread Cake. Her website (click on her name above) is a terrific resource, and I encourage you to visit it.

I’m delighted to know her, to count her as a friend, and to welcome her to A Doctor’s Kitchen.

Welcome, Georgie!!

On a different topic altogether: A very nice article by Erica Noonan appeared on Thanksgiving in the Boston Globe. It gave me a huge boost, and I’m very grateful to Erica for the considerable effort she put into it. We covered alot of ground in the 2 hours we spent together over pork chops and turnips, and she did a terrific job of keeping up with me, taking notes all the while.

Thanks, Erica!