Healthy low-fat, no-fat Thai dinners, yogurt parfaits for dessert, nibbles of edamame in between meals AND four mornings on the dreadmill.
Then yesterday, my Facebook friend Jeff Houck posted a video taken at the Florida Strawberry Festival. He and a buddy wolfed down huge bowls of strawberry shortcake with scads of whipped topping in a minute and fifty-four seconds. Let me just say, "Wow, wow, wow!"
I so love all those tempting eats at the festival.
I woke up this morning jonesing for funnel cake - one of my top five must-eats at any fair or festival. A ramekin of homemade strawberry sauce on the side wouldn't hurt either.
Yeah, wholesome breakfast this ain't. My entire, health-conscious week went to custard.
I used to make funnel cakes when my girls were small. The recipe I used came from "Farm Journal's Homemade Breads - 250 Naturally Good Breads."
To find recipes for funnel cakes, donuts and fritters, you have to go all the way to the last chapter of the book.
This is a traditional German recipe for fried doughnuts (funnel cakes). Each one has its own lacy shape, because the batter is poured into a funnel, then drizzled into hot oil and fried to a golden brown. And let me just say: mmm, mmm, mmm!
FUNNEL CAKES
About 1 qt. vegetable oil
2 1/2 cups sifted flour
1/4 cup sugar
2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
2 eggs
Powdered sugar
In a 4-quart Dutch oven over medium heat, heat 1" of oil to 375 degrees, using a deep-fat thermometer.
Meanwhile, into a large bowl, sift together flour, sugar, baking soda, baking powder and salt; set aside. In a small bowl, mix milk and eggs, until well blended. Add milk mixture to dry ingredients; stir until batter is smooth.
Holding forefinger over tip of the funnel, pour a 1/2 cup of batter into it. Remove finger and move funnel in a circle to drop batter into hot oil, forming a spiral. Fry, turning once, for 2 minutes or until the batter is golden brown. Remove and drain on paper towels. Repeat with remaining batter. Sift powdered sugar over cakes. Serve warm.
Makes 6 cakes.
The common ingredient the students were required to use was fresh, locally caught bass.
Mango Salsa over Poached Grouper Ceviche
Seared Mediterranean Grouper Pyramid
Deconstructed Seafood Gumbo with Cajun Risotto.
Tropical Mango Coconut Cobbler with Coconut Creme Anglaise
Beet and Goat Cheese Salad with Baby Roquette and Pickled Ginger Vinaigrette
Team East Bay High came in second, winning $300 for its school's culinary program. 
By a slim margin, Sickles High School emerged victorious, winning $500. Great job, chefs!
