I’m going offline for a few months. While I enjoy getting new recipes and pictures up, I’ve decided to take the summer to play in the kitchen. I’ll be back in winter with all those experiments made into new recipes and pictures ready to share. Thanks for reading so far and hope you’ll stay subscribed for when I’m back.
My knives have seen sharper days. As it happens, as I was thinking about new ones, I ran across the Knife Skills Course by Sophie’s Cookery School and took it. Instead of new knives, I’ve got a knife sharpener on order. And my fingers are infinitely safer – as is my food from inadvertent blood. Cookery classes can be such fun and Sophie’s Cookery School does make it interactive and fun.
No small knives for us either!
I couldn’t give up sugar entirely but I’ve certainly got a better handle on it lately. I stay away from processed white sugar and everything I make as a new recipe has the sugar cut down to the unbearable before returning it up. Also sweet doesn’t have to be sugar. Coconut, roasted cashews with some vanilla, strawberry rooibos tea. They are all sweet as well, have carbs and natural sugars. So do we give them up as well? These are the questions I started to ask myself as I read this article: http://www.bbcgoodfood.com/howto/guide/10-things-worth-knowing-sugar-detox
I’m going to keep my sugars and sweetness – at a lower level and as natural as possible. What is your sweetness line?
I’m headed offline for the coming week. I’ll be deep in my recipe book so I can get that out next year. See you all in the New Year!
Can lemon seeds be eaten? Not a question I really thought about until I started making lemon dishes and then thought, hey do these have to go in food recycling? Online I went and found a mass of contradictions. Anyone know a reliable source to the answer to this?
With the darkening days, I always get this cinnamon bun craving . Mainly it’s the cinnamon. It’s an autumn and winter flavour for me. Warm and fiery with sweet undertones. Now I haven’t managed a proper cinnamon bun gluten and dairy free yet but I found a cheat – buy a brioche bun (gluten and dairy free) slice into three and sprinkle cinnamon on each side. Put a little honey or agave nectar in between the slices and into the microwave for 20 seconds. Bang – a cheat cinnamon bun. But watch out, it’s not low carb!