My name is Janet and I am addicted to sugar.Now, that’s not to say I stash Almond Joy’s in secret places, like in back of the freezer inside a box of Garden Burgers or in my office cabinet filed under “Household Repairs.”
No, I’m quite open with my addiction. My candy stash is usually within easy reach of wherever I’m sitting at the time. For instance, if you dig through my glove compartment, you’ll most likely encounter sweets resting on my tire gauge.
In the top right drawer of my office desk, you’ll find mini Heath bars and packages of malted milk balls left over from Halloween. No worries. Candy has a LONG shelf life, so if those treats are still in my drawer this time next year, they’re sure to be in the same preserved condition. Ewww, kind of scary…
But wait, who am I fooling? Those candies have virtually no chance of lasting through the month. That’s because, although I’m not one who consumes large quantities of sweets daily, I do require at least a bite (or two or three…) of some goody containing that delectable white substance better known as S-U-G-A-R.Yes, friends, the white stuff has its grip on me. Now don’t get me wrong; it’s not like I haven’t tried giving it up. But we all have our weaknesses, don’t we?
They say people have a tendency to crave either salty or sweet foods. One raises our blood pressure and the other gives us diabetes. But does that stop us?My friend Sue is amazing in that she recognized and confronted her addiction many years ago and simply said, “Enough!” Well, actually, she said more than that. But the point is she did what she said she would: rebuff processed foods that contain sugar (among other things).
So now here’s the thing. As much as I admire Sue’s commitment to healthy eating, I admit I will never be that dedicated. I love sugar too much. It makes me happy. It also makes me fat. But I suppose I’m willing to live with that.
When I was a kid, my mom had a treat drawer in our kitchen. Neighborhood kids would often stop by for a goody. In my own home, I have the same. So whenever anyone visits, they know where to head for that sugar jolt (bottom drawer, left of the kitchen sink).
I suppose I justify my diet by being willing to exercise and most days I’m careful what I eat. I don’t consume meat and tend to avoid fried foods except when I simply have to have Barney’s Spicy Curly Fries. A gal has her cravings, you know.
You see, for me, it’s unthinkable to give up Dilettante chocolate covered cherries or my birthday treat – the decadent 4-layer devils food cake with rum custard frosting from Creekside Bakery.
Luckily, sugar doesn’t control my life to where my health is at stake. But having said that, if I haven’t had it for a few days, you really wouldn’t want to be in my company.So yes, I’m Janet and I am a sugar addict. And since I’m being honest here, I also have to admit that I ate a cookie while writing this blog. I couldn’t resist, what with all this talk about sweets.
And here’s another confession: I thoroughly enjoyed every scrumptious morsel.
ALMOND RANGER COOKIES
1 cup butter
1 cup granulated sugar
1 cup brown sugar
1 cup Canola oil
1 tea. vanilla
1 cup oatmeal
1 cup crushed cornflakes
1/2 cup shredded sweetened coconut
1/2 cup chopped or slivered almonds
3 1/2 cups flour
1 tea. baking soda
1 tea. salt
Heat oven to 350. Cream together butter and sugar. Add egg, oil and vanilla. Mix well. Add coconut, oats, corn flakes and nuts. Mix again. Add flour, baking soda and salt. Mix until blended well. Drop by teaspoon onto cookie sheet lined with parchment paper or a silicone baking pad. Flatten slightly with back of the spoon. Bake for 15 minutes or until golden brown.