On June 30, 2006 I e-mailed Karen Barnaby at the Fish House to regale her with stories of how much I adored her cookbook “the Low Carb Gourmet.” Alas, she never replied. Do I sound like a stalker? Following is a verbatim copy of my e-mail. I’ll let you be the judge …

Dear Karen:

I’m convinced we shared a palate in a former life, or at the very least are identical twins separated at birth.

The reason I say this is because I believe every recipe from your cookbook, “the Low Carb Gourmet” was created specifically for me.

I’ve tried dozens of recipes from your book and have savoured every one! My family is getting used to the “triple threat” - three recipes from your cookbook all in the same meal, and have also begun to refer to you as “mommy’s hero.”

I have hundreds of cookbooks, most of which I use a recipe or two out of, and often have to modify to my own liking. With your book I know I will love the way the recipe tastes before I even make it.

Last night I made the prawns and tomato coconut cream, the cinnamon spiced lemon chicken and the cucumber lime peanut salad. Absolutely delicious. I threw some fresh sugar snap peas from the garden in with the prawn dish - ooh la la, it was incredible.

The night before I made the lamb feta meatballs - but converted them to burgers to cook on the bbq. They were so moist and flavourful - a great summer time meal.

Earlier in the week I made the bbq ribs and the edamame with chili, garlic and soy. Another night I made the Korean style tofu, and pork shiitake meatballs. I could go on and on but it makes me too hungry.

My 5 year old daughter made me some bookmarks just for your cookbook so I can refer to several recipes at once.

What’s also great about your book is all the excellent information on ingredients, low carb-ing, cooking tips and techniques, etc. I only wish there was a photograph for every recipe.

I have NEVER written a letter like this to anyone else before. But I felt compelled to write to you to thank you for your amazing taste, passion and willingness to share your love and knowledge of food through your writing.

I’d love to cook you dinner one day!

Sincerely,

Ellen Kurz

Good news on the Korean melon - very crisp flesh, tastes like a cantaloupe but a bit sweeter, very thin rind so there’s little waste. The flesh colour is white like the inside of a pear. It would be a unique and delicious addition to a fruit platter.

The jicama turned into quite a refreshing summer salad.  After looking at quite a few recipes I ended up just doing my own thing.  Very simple, tart and crisp.  The jicama has a unique peel - I found it easiest to start peeling with a veggie peeler and then pulling the strips of peel off by hand.  The jicama flesh is a bit starchy and leaves a slippery film on your hands.  I’ve heard it described as tasting like green apple but I found it didn’t have as much flavour as a green apple.  It’s more of a crisp texture that needs some zestiness.  The flesh needs to be grated or sliced quite thinly as the texture can be quite woody otherwise.  Anyway, here’s my salad recipe:

Jicama Salad

1/2 large jicama, peeled and cut into matchsticks

(probably about 1 lb)

lime juice - 2 to 3 tbsp

dried red chili flakes to taste

sea salt to taste

2 tbsp chopped fresh cilantro

Put the jicama in a bowl.  Toss with the lime juice, chili flakes and salt.  Garnish with the cilantro.  Chill until serving. 

This salad would go well with barbequed meats, spicy stirfries or Mexican food.  Enjoy!

Even though I eat a huge variety of fruits and veggies already, I’m constantly amazed by the vast amount of different types of produce I have yet to try.

As a lower carb eater, fruits and veggies make up the majority of my food intake. So, one of my goals for the summer is to try a new fruit or veg every week.

Yesterday my husband and I went to T&T in Vancouver and as usual were overwhelmed by the astounding selection of produce. We bought a few items we have never tasted before:

1) Korean melon - yellow and white striped and about the size of a Nerf football.

2) Jicama - kinda looks like a turnip. Supposed to taste like a green apple and is good grated or in matchstix for a refreshing salad. I was able to find several recipes in my collection, most calling for a citrusy vinaigrette.

I’m eager to start experimenting and will let you know how it all turns out!