Mar 16, 2017

Cookbook Giveaway!

Everlovin' Low-Carb was launched on June 28th of 2016. I am approaching my first year anniversary! If you are familiar with operating a blog, you know that the hardest work is in the building and decorating. Once that is accomplished, the fun begins!

This is my 66th post. I have not invested in paid advertising, but I have shared my enthusiasm on social networks such as Facebook, Twitter, and Instagram. This exposure alone has generated 6200 visits to my blog. I may be tootin' my own horn, but I think this calls for a GIVEAWAY!

George Stella, veteran Food Network chef and author, recently published The Complete Low-Carb Cookbook. I have the digital version on my iPhone. Now, I am giving away a hardcopy version!

Amazon writes...
The Complete Low-Carb Cookbook is not just George Stella's best collection of recipes, but his definitive word on low-carb eating. With hundreds of helpful tips, you aren't just following along; you are learning how to use Stella's techniques to reinvent any of your own recipes without the use of processed foods. You are also learning how these techniques helped his family of four lose over 650 pounds. 
Over 60 full-color photos will help you present dishes that look as good as they taste. All 130 recipes are made without any wheat or added sugar, making them gluten-free, and great for diabetics as well.
How you enter...
  1. CLICK => HERE
  2. DEADLINE TO ENTER:  Friday, March 31, 2017 at 11:59 P.M. PST. The winner will be selected on the next day through a random drawing.

Jul 2, 2016

New Blog | Everlovin' Low-Carb

When I began this blog, there was a flurry of activity being generated by hundreds of other likeminded bloggers. It was an exciting season. Then, many bloggers felt like they had accomplished what they came to do. They either deleted their blogs or left them as a tribute to their hard work. I persevered and then moved my new content over to a Facebook Page. However, I do miss being here.

My life has transitioned to some exciting developments! My last post talked about being gluten free. This is still true, but shortly after that, I returned to a low-carb lifestyle and I have lost 36 pounds! I have also started a blog, Everlovin' Low-Carb, in celebration of this life shift!

Feel free to peruse the variety of posts here on eye-dillic! It is definitely a record of my life and interests spanning about 6 years. And, if you feel like some tasty, low-carb adventure, pop on over to my new blog!


Jan 14, 2015

Why do it if I don't have to?

I am fortunate to not be celiac or gluten intolerant. Some friends — suffering from celiac disease — have legitimately questioned why I would eat gluten free when I don't have to. Well, having lost weight by cutting out gluten, I reintroduced small amounts of wheat products during Christmas of 2014. I gained weight faster than a chicken lays eggs! I immediately experienced major bloating, discomfort, and sluggishness. My body put me on alert. 

I am definitely gluten sensitive. As long as I don't replace gluten with unnecessary carbs, I enjoy greater health, energy, and sharpness. Plus, eating whole, organic, and locally sourced food is quite satisfying.

I have ridden the diet roller coaster. It had its ups and downs and when I got off, my weight mostly went up! I want to eat real food. I just need to listen to what my body is telling me.

X-glutton for gluten,



Use only with permission.

TIMBER! My 3 and 1/2 week old Christmas tree is just now beginning to stiffen. As I began to take it down, I had to snap this photo. These ornaments remind me of tender-hearted son, Bryce, when he was young. I especially love the one where he is holding my heart.

I hope your 2015 is off to a glorious beginning,

Jan 3, 2015

The Best Tree

Nordmann Fir
For the first time in 30 years of marriage, Barry could not go Christmas tree shopping. So, Brock and I set out together on December 20th. It was a cold and rainy Idaho day. 

Barry and I usually examine the entire lot before selecting a Douglas Fir or a Noble Pine, but I was drawn to a tree that was tightly bundled with string. I had chosen a Nordmann Fir (Abies normanniana) and it fit my budget. I had no clue as to what would unfold. Other than being weighty, it was easy to load and haul.

Being unfamiliar with this species of tree, I looked it up. It originates from the Caucasus region of Europe. Known for its rustic appearance, it is also sturdy and long lasting.

When the string was cut, the tree bloomed into the prettiest tree I have ever had. It has ample room for my many ornaments and easily supports the heavier ones.

Two weeks later, the tree remains supple and green — enough so that I cannot take it down just yet. Honestly, I scarcely mind that Christmas lingers a bit longer. It went by too fast.

NOTE: Since it was raining and our tree was wet, I borrowed this photo from the web. It's a perfect match.

Merry Christmas,

May 28, 2014


Wagner's Farms in Meridian, Idaho | Karen June Miller

I adore the locavore movement because it embraces our local farmers, strengthens sustainability, and focuses on more eco-friendly practices. Yet, I continually meet people who are not familiar with the term locavore. Wikipedia explains it like this...
A locavore is a person interested in eating food that is locally produced, not moved long distances to market. One often cited, but not universal, definition of "local" food is food grown within 100 miles of its point of purchase or consumption.[1] The locavore movement in the United States and elsewhere was spawned as a result of interest in sustainability and eco-consciousness becoming more prevalent.[2]
I explored some local Idaho resources today. One find was Winchester Beef, a family owned business out of Parma, Idaho that sells farm-raised beef containing no hormones or antibiotics. They have a new customer! 

I also support the mom-and-pop stores. I have passed The Sweet Spot many times while driving Downtown Caldwell. They recently changed their sign and, today, I am certain that it leapt into my passenger seat. Not one to delay discovery, I pulled over.

The Sweet Spot features a happy duet: Kathy's Kakes and Penny's Pies. I had been driving to Nampa to purchase Penny's de-lucious pies, only to find out that she is practically in my backyard! I arrived later in the day when most of the cookies, pies, cupcakes, lemon bars, pink macaroons, and other goodies (I know, torture) had been snatched up. I can only imagine what the bulging display looks like in the morning! Well, the sweets made it home and immediately disappeared. Click HERE to pay them a visit.

In the sweet pie and pie,

May 22, 2014

Summer at the Museum

Idaho City Historical Museum - Karen June Miller
[Click to Enlarge]

Last August, while moving from the Boise National Forest to Idaho's Treasure Valley, I assumed that my curating at the old gold mining museum was over. My new home was 1 hour and 17 minutes away. I could no longer walk to the museum and I lacked a reliable car, so I turned in my apron, keys and said goodbye

As my substitute teaching was concluding here in the valley, I found myself pining for the adventures of mountain life. Members of the Idaho City Historical Foundation were expressing their desire to have me back. A friend had helped us find a trustworthy vehicle. I missed museum work and needed summer employment, so I agreed to return.

The above photograph is meaningful. You see, when those museum doors are open, the world walks in. Our 1863 mining town attracts people from every continent. Day trippers are eager to explore America's Wild West and I love bringing it to life. 

Hence, this will be my 4th museum season. My boss, Ginger Fields, has made significant changes to the exhibits and layout. Ginger is a game changer and I am happily aboard.

If yer up in these here parts, drop in for a spell!

May 14, 2014

An adventure a day...

Virginia City Historic District | Nevada


Seasons come and seasons go. There is no heavy-revvy . . . unless we remind ourselves that seasons are not isolated to weather. Shakespeare wrote,
All the world's a stage,
And all the men and women merely players;
They have their exits and their entrances;
And one man in his time plays many parts,
His acts being seven ages.
A lifetime is a succession of exits and entrances. Sometimes our passions suffer for it, routines are shaken. We adjust, purge, and reinvent.


My three and a half years in Idaho have involved change, survival, relational disappointments, grief over my children's choices, and residual consequences. Then there have been new jobs, addresses, landscapes, discoveries, friendships, and yes, a new climate.

Blogging has been swept aside by my line of work, ministry involvement, and the sport schedule of my 14-year old son. I have missed eye-dyllic because it is an outlet and a place to harness happenings.

I am still having incredible adventures (like the one pictured.) I just need to write them down.


My summer theme is: An adventure a day... I am aiming at keeping posts snack-like. I will search out new adventures and report the good stuff. Climb aboard!

Seaking adventure,

May 13, 2014

Jerusalem: A Cookbook

I love the movie, West Bank Story! It is a musical spoof of West Side Story and involves 2 fast food restaurants in the West Bank: Kosher King and Hummus Hut. David, an Israeli soldier, and Fatima, a lovely Palestinian cashier, fall in love in the midst of animosity and rivalry. The music is frolicsome and the antics amusing with an underlying message of getting along. It was the 2006 Academy Award Winner for Best Live Action Short Film. I strongly recommend it.

Jersusalem: A Cookbook resonates the movie's themes. Two chefs, coming from a history of ethnic conflict, collaborate on a book, only the love story is about food. Amazon offers this description of the book:
In Jerusalem, Yotam Ottolenghi and Sami Tamimi explore the vibrant cuisine of their home city—with its diverse Muslim, Jewish, and Christian communities. Both men were born in Jerusalem in the same year—Tamimi on the Arab east side and Ottolenghi in the Jewish west. This stunning cookbook offers 120 recipes from their unique cross-cultural perspective, from inventive vegetable dishes to sweet, rich desserts. With five bustling restaurants in London and two stellar cookbooks, Ottolenghi is one of the most respected chefs in the world; in Jerusalem, he and Tamimi have collaborated to produce their most personal cookbook yet.
This book provides a brief history of Jerusalem, the factors that developed the region's food culture, and the passions of both chefs. I have gathered great inspiration from it.


Feb 5, 2014

Happy World Nutella Day!


These days, we have so many quirky holidays that almost nothing is left out. I can live without most of them, but I make a grand exception for Nutella! 

My family knows that I periodically hide a jar of this silky elixir as insurance: 1.) to maintain my inventory and 2.) to protect it from double-dippers. I do share, but on my own terms.

Theodore Roosevelt's "walk softly" quote has found new meaning, and it does have to do with foreign policy...

Happy World Nutella Day!

Jan 25, 2014


Village Cafe in Bishop, CA.


Have you ever noticed that changing a habit can become a sparring match! Samuel Johnson is quoted as saying, "The chains of habit are too weak to be felt until they are too strong to be broken." I personally believe that no habit is invincible, but changing one can feel like pulling a weed, only to find out that it is attached to your neighbor's refrigerator!


My previous post, "Mindful Eating," mentioned slowing down meals in order to naturally arrive at satiation. Chewing seemed like a good place to start, so I prepared a splendid breakfast and sat down to eat. My objective was to chew 26 times, hands free of utensils.

I took my first bite and began to chew. I immediately noticed that I was still holding my fork, so I laid it down. I took a second bite and this time my fork was parked. Before arriving at 26 chews, however, I picked up the fork, began reloading, put it back down, and then picked it up again. On the third bite, I ignored my fork, but I began chewing faster in anticipation of my next fork-lift. I even thought of things I needed to do and walked away from my plate several times until my 26 chews were over! I eventually began to focus on the flavor and texture of my meal, but oh what a battle!


I have observed people as they shovel food into their mouths. Their chewing seems obligatory and minimal. They quickly swallow and then reload. Twenty minutes later, they have sometimes eaten the equivalent of 3 or more meals and their appestat is out of a job. 

I am not an assembly line eater, but the mechanics of my own meal glared back at me. Plainly, I was uncomfortable not managing my fork between bites and I recognized that I was robbing myself of pleasure.


While shopping, I often see something I want and give myself full permission to come back the next day IF my desire is still strong. I rarely return. So, I recently tried this with 3 small, spicy chicken sandwiches. I ate one and wanted another. I gave myself permission to indulge again in 15 minutes if I was still hungry. In 15 minutes, I was full. My 8th grade son, Brock, picked up where I left off.

As I introduce more whole, fresh, and seasonal foods into my lifestyle, you might say that my chew-chew train is on track.

P.S. My inspiration comes from Darya Pino Rose, author of Foodist.

Jan 19, 2014

Mindful Eating


I look forward to women's ministry potlucks. The food is scrumptious and the conversation entertaining. The topics of religion and politics rarely create problems because we most often agree. I cringe, however, when an enthusiastic dieter uses mealtime to detail their latest diet and weight loss — usually while abstaining from what the rest of us are enjoying. I can sweep my eyes around the table and see people becoming more aware of their plates. And there are plenty of leftovers.

I mentioned this scenario to my husband and his reply was, "You sure don't have this problem at men's retreats."

My internal dialogue does not wish the dieter failure, but I am predicting that the diet will end soon and the weight will return. I am usually right. Being that most diets are unnatural in the first place, they are almost doomed to failure.


I was a chunky toddler when it was considered healthy to be so. In later years, it was discovered that early weight determines how one will deal with pounds for the rest of their life. For me, that was true. I have always struggled with weight gain; and I am certain that Wonder and Weber's bread were not my friends.

I have tried most popular diets, only to have my success erode as soon as I got bored and let up on the restrictions. In fact, I hate the word "diet" because I enjoy the diversity, culture, and creativity of food too much to abandon an entire food group, eat like a caveman, or pretend to like Chicharrón (fried pork rinds.)


My ultimate desire is to experience real food without deprivation. Yes, life is too short to be fat, but it is also too short not to enjoy the bountiful food choices that God saw fit to stock the planet with.

I have concluded that my healthy pursuit needs to focus on balance and better habits. So, I am not on a diet. I am not following a prescribed meal plan. I am not counting calories or weighing food. I am simply forging a healthier relationship with fresh, in-season, whole, organic, and unprocessed food. I am employing habits that slow down and increase the pleasure-factor of eating, while bringing my body back to a healthy rhythm.

I am grateful to authors Michael Polan (Cooked, Food Rules: An Eater's Manual, and In Defense of Food) and Darya Pino Rose (Foodist) for offering common sense and affirmation. Due to their illumination, I am employing the following new habits...

     26 Chews while Utensils are Parked
     Less Distraction
     Mindful Eating
     Farmers Market
     Whole Foods
     Organic Food Co-ops
     Frozen when Fresh is Unavailable

Cafe Karen
     Real Food and Seasonal Ingredients
     Minimal Processed Food (especially sugar and flour)
     Batch Cooking
     Advance Preparation
     A High Protein Breakfast
     Meals of 50% Vegetables
     Fruit as Snacks
     Palm Sized Meat, Fish, and Poultry Portions
     Non-Sugared Beverages
     Sweets: Worth-the-splurge

Dining Out
     Dining: Worth-the-Splurge

     1000 Footsteps (with the aide of a FitBit)
     Strengthening Exercises


Dec 21, 2013

Ornament Box Poetry

I collect all sorts of interesting ornaments and Hallmark™ has a home in that collection. In the last decade, I have begun to acquire nostalgic and retro ornaments, as well as those that relate to cooking. 

One charming Hallmark™ feature — that can easily be overlooked — are the charming verses printed on the ornament boxes. Just like the keepsake ornaments that they are paired with, they evoke warm Christmas memories. Here are a few of those verses...

2008 Hallmark™Ornament

Twas the night before Christmas,
and Kitty was stirring,
lapping up milk and happily purring,
when, what to her mischievous eyes did appear,
but Santa himself, who smiled through his beard.
"I believe that's my milk," Santa said with a pat,
"but you're welcome to it—
you've been such a good cat."
2011 Hallmark™Ornament

Spicy, yummy gingerbread
can warm the coldest day,
And baking it is less like work
than merry treat-filled play!
That's why a cozy ginger-house
and cookies baked to match
Deliver holiday delight—
batch after tasty batch!

2009 Hallmark™Ornament

In the middle of the Christmas rush,
there's still no better way
to find that sense of wonder
than to designate a day
for old-fashioned Christmas baking
just like Grandma used to do...
make each cookie bright and merry,
and you'll soon be merry, too.

2007 Hallmark™Ornament

Your cooking might be family-style
or maybe French cuisine—
From amateur to gourmet chef,
the kitchen's just your scene!
There's always some new fancy treat
or down-home dish to savor—
So stir up something magnifique,
and do yourself a flavor!

2009 Hallmark™ Ornament

The Sugar-Plumped Fairy
brings holiday wishes
For taste-tempting treats
that are truly delicious.
She sparkles and shimmers,
and everyone knows
She's sweeter than sweet
from her head to her toes!

Merry Christmas!

Dec 11, 2013


My Nativity Snow Globe | Taken by Karen June Miller

For unto us a Child is born,
Unto us a Son is given;
And the government will be upon His shoulder.
And His name will be called
Wonderful, Counselor, Mighty God,
Everlasting Father, Prince of Peace.

Isaiah 9:7 (NKJV)


Nov 11, 2013

Saveur the Season!

Pumpkin Cheesecake Tart with Gingersnap Crust
Saveur Magazine | Credit: Helen Rosner

SAVEUR is my favorite culinary magazine! In their own words, "It celebrates the cultures and environments in which dishes are created and the people who create them." I so agree! I am continually challenged and inspired.

I am gung-ho for tradition, but shaking things up a bit is very fun! Currently, SAVEUR is featuring 50 Thanksgiving Potluck Recipes to add pizzazz to your feast! Take a look at the preview below and I guarantee something will say HELLO! Also, the how-to for the Pumpkin Cheesecake Tart with Gingersnap Crust follows!

  • Autumn Panzanella Salad
  • Pecan Cheese Wafers
  • Cumin-Roasted Carrots and Parsnips
  • Sautéed Green Beans with Pickled Shallots
  • Mashed Yams with Lime and Honey
  • Pecan Cream Cake
  • Roasted Beets with Orange and Crème Fraîche
  • Spinach Madeleine
  • Van Valkenberg Hot Slaw
  • Kale and Sweet Potato Gratin
  • Piquant Corn Bread
  • Green Beans with Lemons and Capers
  • Creamed Onion Gratin
  • Salata Adas (Garlicky Lentil Salad)
  • Brussels Sprouts Gratin
  • Winter Salad with Buttermilk Dressing
  • Roasted Butternut Squash Salad with Cranberries and Candied Pecans
  • Broiled Spaghetti Squash with Walnut-Miso Glaze
  • Grizzly Bear Pie
  • Potato and Rutabaga Gratin

Serves 8 

4 cups finely crushed gingersnaps (about 60 cookies)
8 tbsp. unsalted butter, melted
1 tbsp. grated ginger
1 lb. cream cheese, softened
½ cup packed light brown sugar
½ tsp. ground cinnamon
¼ tsp. kosher salt
⅛ tsp. ground allspice
⅛ tsp. ground cloves
¾ cup fresh or canned pumpkin purée
2 eggs
Whipped cream, for serving (optional)

1.) Heat oven to 325°. Mix gingersnaps and butter in a bowl; press crumbs into the bottom and halfway up the sides of a 10" springform or tart pan. Bake until crust is just set, 8–10 minutes; let cool.

2.) Pass grated ginger through a fine-mesh strainer into a bowl, pressing on and discarding solids; set ginger extract aside. Using a hand mixer, beat cream cheese, sugar, cinnamon, salt, allspice, and cloves in a bowl until combined. Beat in reserved ginger extract and pumpkin until smooth. Add eggs one at a time, beating well after each addition. Pour filling into crust and smooth top with a rubber spatula. Bake until lightly browned on top and center of filling is just set, about 30 minutes. Cool to room temperature; cover and refrigerate at least 2 hours or overnight. Serve with a dollop of whipped cream, if you like.

Have a SNAPPY day!

Nov 3, 2013

Millies Savory Teas

Millies Savory Teas

I was recently introduced to Millies Savory Teas through an outreach called Love with Food. I was delighted! Millies (no apostrophe) has created green tea infused sipping broths that come in 5 flavors: Spicy Tortilla, Tomato Basil, Thai Lemongrass, Indian Spice, and Smoky Facon — all of which are natural and vegan. The teas are satisfying and a great way to curb cravings. To learn more, click HERE.

Love with Food is a monthly sampling of healthful snacks, delivered by US mail. Each purchase provides 1 meal to a hungry child. It is a wonderful way to explore wholesome options while nourishing others. To visit their site, click HERE.

Happy sipping,

Oct 27, 2013


Please do not use without permission.
Old Downtown Caldwell — By Karen June Miller

My blog hiatus was due, in part, to a move from the Boise National Forest to Idaho's Treasure Valley. I am now a flatlander, living in a newer subdivision, surrounded by rural countryside. This is one step closer to owning a home. Our desire is to be planted firmly amongst the farmers, but that will take a year or two.

I embrace new adventure, but I do miss mountain life. I was intrigued with small town idiosyncrasies. I enjoyed living in the woods, gazing at a glittered night sky, watching snowfall frost the forest, and encountering wildlife on mountain roads. My 3 seasons at the Boise Basin Museum introduced me to people from all over the world, affirming my deep love for culture and history. I made many friends and memories. It is only 90 minutes away, but I am now a visitor.

Please do not use without permission.
Nampa Countryside — Taken by Karen June Miller

Presently, instead of photographing old mining town relics and forestal scenes, I am capturing farms, vineyards, livestock, rural decay, vintage homes, farm stands, and charming old downtown districts. The brilliant colors of Fall have begun to form paled piles of leaves; however, my photos ensure their memory.

A drive through Downtown Caldwell reminds me of where my grandparents, Sam and Jane Drummy, resided in North Platte, Nebraska. Two-story homes, with basements and large front porches, line Blaine Street. Both of my grandparents retired from the Union Pacific Railroad and those trains rumble through Caldwell, sounding their tri-toned whistles around the clock.

I already have much to report as I continue to explore and take ownership of my new romping grounds. Perhaps this is why I was not posting on my blog. I was busy gathering new material.

Autumnally yours,