Also, this is an easy, elegant, reasonable desert to bring to any party (I just made one today for my knocked up friend and her future husband), and not a terribly guilt inducing one either.In a cuisinart or food processor, grind up one box organic ginger snaps with five or six tablespoons low fat margarine spread until it is crumbly.  Press this down into a pie or small cake pan.  Place sliced peaches, nectarines or pears (my favorite is ripe nectarines) in one layer atop the bottom crust.  Brush with orange or apricot marmalade or preserves mixed with about an ounce of warm water.  Bake for 20-25 minutes.  This is a delicious desert, served with sour cream or creme fraiche or just by it’s lonesome.  It can also be made into a delicious vegan pastry by replacing the butter or margarine used in the normal recipe with Earth Balance or another non-dairy spread.  I know desert recipes are pretty much the LAST thing I should be posting in a diet blog but as someone who does a lot of cooking and entertaining, I’m always looking for easy convenient recipes that use seasonal ingredients and are tasty and fast. Enjoy!

My computer is acting up a bit again, so I’m hoping it’s not a preview of another spectacular technological shutdown.  Decent day today.        Food breakdown: no breakfast.  For lunch, I ate about two thirds of a teriyaki meal (rice, teriyaki chicken, chicken katsu, seaweed salad).  I had a big gap between lunch at noon and the next time I ate, at nine pm: a salad with 1 can tuna, lettuce, carrots, tomatoes and olives, with sesame vinaigrette.  I also ate about two servings of cheese (an incredible farm-made gouda from austria that I splurged on and was worth every penny) and sliced turkey, and five ginger snaps (dammit).  I have a very busy next couple of days and I’m just going to try to stay the course.  No exercise today, save for a brief dog walk this morning.