Today in the kitchen was almost as busy as yesterday – before I continue, I’ll let you know that this blog isn’t becoming a personal journal! It’s just what’s been happening.
I had hoped to blog a recipe or two today, maybe even a video, but those plans were out the window when, as I was actually filming a video, the camera’s batteries died. Le sigh! It seems I’m not the only one with an off day. Before that, I only managed to get this picture (above) of these brown rice flour cookies I made today. I could post the recipe now but I want to work on it some more first before I do.
The video I was working on was one for the coconut milk chocolate ice cream, which is now in the fridge as a pudding. It only being scoopable for so long and then hardening into a block is trying. I really wonder if it’s my freezer temperature or if it’s how it’s being processed? I’m not an ice cream expert.
I also made a kind of SCD fudge with almond butter and honey, although I messed it up because I didn’t follow the order it was supposed to be made. It still tasted good, though it left me feeling stressed out about not getting it right when I’ve made it correctly in the past. I was annoyed. After that, I made yet another something that has not appeared on this blog but that I hope to share soon, once the camera’s in working order again (I have to get batteries), which, depending on how thick it’s made, is a kind of stew or gravy and it tastes like something with dairy but there isn’t any dairy at all! The secret ingredients are coconut milk and curry paste. Here’s a shot of it, served with white basmati rice.
Yes, this was my dinner, and yes, sometimes I take pictures of food I’m eating. It’s almost become an impulsive habit.
In the midst of all these things happening, while I wait to blog more yumminess and you look forward to reading my words and drooling over the food, let us all be enlightened about why it’s important to use organic eggs:
Until next time.