NEW WEB COMIC AND WEB SITE DESIGN!

It's scheduled for tomorrow morning, so it's a bit early. But here it is.

I'm in a terrific hurry -- for the next few months I will be living part time in Port Angeles where I have no internet connection. And wanted to make sure I didn't miss the deadline before going back to PA. Yipes!

Please!! Email me if you find any mistakes in the newly revamped website. It may be a week before I can read them and respond, but I would so appreciate it!

And also, Yet Untitled is the monthly (possibly bi-weekly for a while) web comic. It features Silver from The Cartoonist. And deals with life in Forks Washington, the Twilight Invasion, and various other stuff. May you enjoy it. I thought it was fun drawing.

Talk at ya later,
- Resa

My sister may be on TV!

TLC has begun a new series called "Make Room For Multiples" and she may be in the one that features the Anderson Triplets. I'm not sure which episode she'll be in, but she'll be the nurse who looks like Julia Roberts. (Yes, my sister is gorgeous.)

The first episode is on April 21st, my birthday! How cool is that?

Hope you're all having a wonderful day!

Gluten-Free, Stevia-Sweetened, New York Cheesecake

5 - 8oz packages of cream cheese
1/4 teaspoon vanilla
1/4 teaspoon grated lemon peel
1/2 teas Stevia Powder
1/4 teaspoon salt
4 -5 eggs (1 cup)
2 egg yolks
1/4 cup whipping cream
One 8oz bar of 72 or higher Chocolate Candy, melted

MAKE FILLING:
Let cream cheese sit at room temperature til soft -- I softened it in the microwave. Melt chocolate in a separate bowl in microwave. Beat cheese and chocolate together til creamy. Add vanilla and lemon peel. Add stevia and salt. Then add eggs and egg yolks one at a time, beating after each addition. Gently stir in cream.

Turn into oiled pan and sit on pizza pan. Cover in tin foil. Bake at 300 F for 1 hour or until only the middle jiggles when pan is lightly shaken. Remove from oven, and let cool 1/2 hour. Loosen sides of crust from pan with spatula and cool 1/2 hour more before removing sides of pan. Cool 2 more hours then refrigerate. Best cold.

- - -
Stevia has a bit of a aftertaste that the chocolate helps mask. If you're new to stevia, the taste can take a bit to get used to. Though I'd suspect using a more milk chocolate -- perhaps 40% cocoa -- with the higher sugar content, might help balance out the off taste. Though I've come to kinda like it, so we used a 85% cocoa bar.

Best wishes!

Just Random Cookery

I am attempting to make a Gluten-Free, Stevia-Sweetened, Old Fashioned New York Cheesecake. Based on an 1960s recipe -- the original, with sugar, is absolutely decadent.

I've made several stabs at it, and they weren't bad, but far from perfect. So -- this time I'm trying a variation on my other attempts, with a bit more stevia -- a sprinkle over 1/2 teaspoon -- and a melted bar of 80 percent chocolate candy. This one also sports no crust, as my attempt at a nut crust didn't work out so well. It overcooked. :-( So I put a pizza pan under my cheesecake pan to insulate the bottom, and also covered it with tinfoil, as it tends to overcook without the sugar/flour.

I also changed to cooking time. I cooked it at 300F for 60 mins only. And so far, it looks good. Still has a few surface cracks while it cools, but I haven't been able to cook a crack free cheesecake since leaving the deserts of Southern Cali in 2000. :0( But hey, if it tastes good with my coffee, that's all I'm needing.

We plan to try a piece later tonight, when it's fully cooled. If it's better than my last one, I'll post a recipe. Wish me luck! I need my sweets!