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Whole Chocolate Cake
Intermittent Fasting

Intermittent fasting–have you heard of it? If you’re curious or interested in trying it, I’ll attempt to break it down here. It’s not “just another diet.”

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Hello, again, Dear Readers:

Yes, it’s still 2020. I’m sorry, nothing I’ve tried can fix that.

No, we haven’t tried the Apple Jack Daniels. But it’s not yet 2021, is it?

Got a couple of things to tell you about. And, it was my birthday!

The Birthday Cake, Again

So nearly every year since 2002 or 2003, I’ve made this delicious cake from Suzanne Somers’ Desserts book. Of course, I have to fiddle with it, because there is no more Somersweet and I have to use Swerve Sweetener instead.

Whole Chocolate Cake

My favorite!

Unfortunately, mine never comes out quite as neat as the picture:

Picture of chocolate cake from cookbook

Beautiful, isn’t it? Because it’s the cookbook picture.

This year’s cake came out better than last year’s, the second time I made the cake part. I only make it once a year, so I don’t practice a lot. The buttercream and the ganache are pretty standard, but the cake is a bit fussy.

Actual slice of Amy's cake

Despite it’s odd appearance, it’s still delicious.

The only ingredients are:

  • Eggs
  • Chocolate
  • Butter
  • Baking Soda (just a pinch)
  • Cream
  • Vanilla Extract
  • Swerve

Whip the eggs into a frenzy:

Beating eggs in the KitchenAid stand mixer

They triple in volume here.

And bake.

That’s pretty much it–no “gluten-free” ingredients, and yet it is truly gluten-free. Of course, once I was done, there was some cleaning to do.

Chocolate splatters on kitchen counter

Yup. Crime scene!

BF decided he’d rather have the brownies I made him from scratch a week or so ago, and they are definitely not gluten-free. He was also given some of these:

Pizza Hut Brownies

Because brownies are best from Pizza Hut!

I cut my cake up into 16 slices, so I’ll have it for a while.

I stopped making the delicious cheesecake when I was ill recently. Just like that, I stopped making it. I’ll make it again soon.

Also made it to Starbucks for my free drink: a Venti Iced Decaf Cafe Americano with a heavy splash of cream and some sugar-free Vanilla syrup.

Venti Iced Coffee From Starbucks

Yummy!!

Later that night, we stopped at the local JC Penney for a trip into Sephora for my birthday gift:

Sephora makeup gift

Can’t wait to try these soon.

Last year, a storm passed through, and JC Penney was closed after a massive power outage, so I never got my gift. Turns out you can go anytime during the month of your birthday. I’ll remember that.

All in all, it was a nice day, but no cold front this year.

Farewell, Sweet Tomatoes

You’ve probably heard that one of my favorite places in Houston, Sweet Tomatoes, has closed all their locations nationwide. They were also called “Souplantation” in some parts of the US. It’s just one of the many side effects of the “pandemic” that has cost billions in lost. . .everything.

Sweet Tomatoes Logo

Note: these pictures from Sweet Tomatoes were all sourced from a Google search.

On a side note, gourmet kitchen stuff store Sur la Table has closed up about half of their stores, which includes the one in Baton Rouge. It was part of a “restructuring” thing, but of course, I can always order online. Pier 1 Imports is now online-only, like Wayfair and Overstock.

I’ve written about Sweet Tomatoes before, and I just loved all the variety of things they had.

Sweet Tomatoes building sign

A great place, it was.

Their website has been taken down, and all the buildings are now just empty. Their pantries and perishable ingredients were cleared out months ago. I hope the workers were able to take home everything instead of throwing them away.

I loved going there when I was in The Woodlands, especially before or after visiting Dr. Davis at Woodlands Wellness or when I was attending a concert. Wish I could have taken BF there–he would have enjoyed it, consuming less salad and more of the “other stuff.”  I love salad, so it was just the best place for me.

Sweet Tomatoes Salad Bar

THAT is a a salad bar!

Last week we had dinner at the local La Carretta with BF’s family, and I mentioned it to his sister. I asked, “If I say, ‘Joan’s Broccoli Madness,’ do you know what I’m talking about?” Indeed she did–BF’s sister and brother-in-law went to Sweet Tomatoes many times in Atlanta and were also sad to see it go.

Picture of Joans Broccoli Madness

Delicious, is it not?

We tried explaining it to BF, but he just didn’t get it. He went on to tell his sister that I was still trying to do him in by making him eat quinoa.

It was, if I remember correctly, about $15 for the all-you-can-eat nature of the place. Of course, my thing was THE SALAD.

Joan’s Broccoli Madness

If you never had the pleasure of going, I’ll give you a visual.

When you walked in, a very long salad bar greeted you, with some specialty salads like Joan’s Broccoli Madness at the front.

Salad Bar long picture

Talk about a smorgasbord!

As I mentioned in my previous post (without pictures, unfortunately) I never forgot the salad with cherries in it. It was one of the most memorable visits, all by myself, before a concert.

After the prepared salads, there were fresh greens, other vegetables like tomatoes and cucumbers, proteins like egg and chicken, then salad dressings followed by toppings of all kinds. You could choose from cheeses, bacon bits, dressings, nuts (ranch dressing with sunflower seeds are still my favorites) raisins, dried cranberries, chow mein noodles, and other crunchy things. I loved it all.

Sample salad picture from Sweet tomatoes

This is just a sample picture of what you could choose–and all you could eat.

Get to a table, put down your salad, and go over to the prepared food area where you could choose from:

  • Soup Bar (including a turkey chili I loved)
  • Potato Bar
  • Pasta Bar
  • Pizza Bar
  • Bakery Bar
More of Sweet Tomatoes offerings

This is after you finish the salad bar line

Many of their baked items were square, from the cornbread to the blueberry muffins and brownies. It was one of those little things that made Sweet Tomatoes unique.

Sweet Tomatoes Bakery Bar Area

Delicious, it was

Even the interior was comfortable, with a very interesting tomato-pattern carpet:

Sweet tomatoes dining area

Tomato in carpet usually sounds like a cleaning issue!

I was thinking about Joan’s Broccoli Madness the other day, and guess what? There are recipes online for this deliciousness from:

They’re pretty much the same recipe, and I hope to make it soon, possibly for Thanksgiving.

Louisiana’s Answer:  The Salad Station

OK, I’m not going to lie–The Salad Station isn’t exactly like Sweet Tomatoes, they don’t have a carpeted dining area, nor do they serve Joan’s Broccoli Madness, and that’s OK. But when my birthday was looming this year, I asked BF where he was taking me. “I don’t know yet” was his answer.

I have long wanted to try The Salad Station–especially since there’s no chance of ever going to Sweet Tomatoes ever again. Every time I brought it up, he said, “but there’s nothing for me to eat.” He was wrong, of course, and had bacon and ham on his salad, while I chose boiled shrimp. Because I don’t have to mess with them.

We’re not talking about flying to Beverly Hills–or even Houston–for an exclusive restaurant. It’s just a ride to Hammond, although we could have gone to Denham Springs, Baton Rouge, or any other location. I talked BF into it, and he said, “whatever makes you happy.” Awww.

Salad Station does have many of the same qualities as Sweet Tomatoes, but they are smaller. Like Central Market and a few other places, you buy your salad by weight–it’s not “all you can eat for one price.” That’s OK too. However, BF was surprised when my salad was weighed–it was twice the size of his. But as you can see, BF has a markedly different definition of “salad.”

Two salads, one for Amy, one for BF

Just like the last time–two different interpretations of salad. Those are Parmesean cheese crisps at the top of my bowl.

Their salad bar is wide open as it was before, and they require you to wear your mask while you’re there. (Everyone in Louisiana does.) They also have thin plastic gloves you’re required to wear while choosing ingredients. Not a problem, and we took them off when we sat down to eat.

Yes, this does segway into the main topic of the blog post.

Intermittent Fasting

You’re probably thinking, “get to the point of the blog, will you?” I am.

I’ve been doing Intermittent Fasting for a few weeks now. I started right before my “breathing emergency” last month but had to quit while I was on Prednisone. A couple of days after I took the last pill, I went back to IF, and have been doing fine since.

Amy’s Disclaimer: I’m not a doctor, nurse, scientist, or other type of healthcare practitioner. I’m a blogger who writes about different topics, occasionally diet, health, and wellness. I’m by no means an expert on these things. Should you choose to pursue IF or any other thing I’ve written about, please do some additional research before you start, or speak with a health care provider who can guide you.

Additional disclaimer: I’m not an MLM representative, and not trying to sell anything with this post. There’s no sponsorship to this post, no products to buy. I’m just passing along information. You can buy a book or two, and there are Amazon links here, as there are in many of my blogs. But should you choose to begin intermittent fasting, you don’t need to spend any additional money on it. Books are available at your public library, including online, for free, if you choose.

How To Eat On IF

Intermittent Fasting isn’t really a “diet,” and doesn’t require any special foods, supplements, shakes, or other financial outlays.  You can find plenty of info online, particularly on Pinterest. Like any subject, there is “good” information and “bad” information, equally accessible. (I’m a copywriter, ask me, I know!)

Fasting has its roots in many religions, including Hinduism, Judaism and Islam. (That “fish on Friday” thing is Catholicism, but I think that’s been made optional.) There is “wet fasting,” where you drink water and maybe a few liquids as well as “dry fasting,” where you consume nothing, including water. If you decide to do any kind of fasting, I highly recommend doing some reading first, either from the library or from online searching. Just don’t assume you can stop eating and drinking and figure you’ll detox and lose every excess pound you have. NO–hydration is important, the body needs water for its many processes. I’m not a fan of “dry fasting,” and do not recommend it.

Intermittent Fasting’s basic premise is that you “wet fast” for a specific window of time during your day, generally overnight, or whenever you get to bed. Easy, right? Then you enjoy food during your “eating window,” which is also a specific period of time.

What period of time is that? YOU figure that out for yourself. If you work evening or night shifts, then, of course, your eating window will be when you’re awake, and the fasting window is when you’re asleep.

Easy, right? Well, there’s a little more to it than that.

Getting Started With IF

I have these books on the subject:

No, I haven’t read them yet.

I got started when cookbook guru Stephanie O’Dea published her new e-book, 2,4,6, Eat: Intermittent Fasting Simplified. I have read this one.

The first three books were gifted from Callisto, some of the last physical copies before they went digital. Stephanie, on the other hand, wrote four e-books during the lockdown, this being one of them. When they were published, she mentioned them in her regular weekly emails, and they were 99 cents each at that point. I bought all four. Her book on IF is the one I read first–in less than an hour if I remember correctly. Much like her cookbooks, Stephanie lays it out as if you were sitting with her in Starbucks and talking about it.

You can do IF with your CrockPot, too.

So how did Stephanie do with it? In a nutshell, she’s lost the last few pounds she was trying to shed, and she looks great. I mean, she already looked great, but now she looks even better.

I also joined a Facebook group called Intermittent Fasting For Women, which is not affiliated with Stephanie’s own Facebook group (I’m also in that, link in her blog.) There are over 360,000 members around the world focused on one thing: fasting intermittently to lose weight that won’t come off any other way. Very encouraging, and if you ask a question in this big group, you’ll get many different answers to it.

Many of these women show pictures of their results, but I’m not posting any pictures in my underwear on Facebook. Some have small amounts of losses, but they’re visible–all depends on how they’re doing IF, how long, and how much exercise they get. Some show considerable results, like the ladies who are quite large and have shrunk down to a tiny size 6 (or less.) Many become absolute bombshells after losing weight. In fact, sometimes when I see these pictures, I comment, “bombshell alert!” One lady who posted is about 63, and she looks fantastic. Another lady who is 72 is no longer using her “Bumblebee” chair to get around (although she is using a cane.)

I’m not there yet.

What To Eat On Intermittent Fasting

Well, that’s the $64K question, isn’t it?

Of course, it’s best to eat as healthy as you can. Many people find that keto is a good thing for them, and as I always say that I eat “keto, mostly,” since BF likes to make jambalaya or red beans and rice occasionally. But some folks may decide to eat paleo, low-carb, or simply eat what they’ve always eaten, just changing the times of day they eat.

Then there are those who eat the same foods that they ate before but at different times and maybe different amounts. They lose too. They may eat a few Oreos or a candy bar along with salads and grilled chicken during their eating window, but ONLY during the eating window, and maybe decrease the amounts, or increase your fasting window during a “treat day.”

Everyone has an idea and offers advice. But the most prevalent thing I’ve seen is, “You do you, and what works for you.” If having a little sugar-laden French vanilla coffee creamer isn’t stopping your weight loss, go for it, in moderation.

Drinking water is encouraged since you need it. Not the excessive soft drinks BF chugs down on a daily basis. In my case, I’m still drinking the lime water all the time, along with coffee, occasionally tea, with pink sweetener and cream in the last two.

Here’s the thing: there aren’t any “special foods” you need to eat on IF. Do you like keto, paleo, or low carb? Go for it. Want more gluten-free, dairy-free, or sugar-free foods? That can work, too. You can count calories–but I don’t, and neither do a number of other IF devotees. And if it doesn’t, try something else, add exercise, increase your fasting window, or whatever you want to, and wait for the results.

Unlike the popularly advertised diet plans on TV, you don’t need to buy any brand, type, or style of food. It’s great that so many celebrities have lost weight with the diet plan thing, but that’s not what IF is about.

The key is: You do you.

My Current IF Results

I’ll be perfectly honest here–I haven’t dropped what feels like 915 pounds in a matter of days. That’s not happening any more than riding my bike for 30 minutes once and being in top shape for the Texas MS 150 tomorrow. I did the hCG diet for about a year and a half–I lost weight, but even the hCG diet doesn’t work like that either. But in my case, my current results are:

    • The scale hasn’t yet gone down, but remember–there’s water weight, and “weight” fluctuates anyway,  particularly in women. I don’t get on the scale often because it can be discouraging.
    • I’ve noticed some “shrinkage” here and there, but I’ve not yet gone down to smaller clothes yet.
    • Although I did fill up the bowl at The Salad Station just like I did at Sweet Tomatoes, I didn’t finish it like I used to. I credit that to Intermittent Fasting. I took about half of it home for the next day, then had a sliver of cake when we got home an hour later, then my “fasting window” began.

My current exercise consists of the occasional walking tours of Walmart, along with regular use of the Thighmaster set, and slinging around a kettlebell weight, the latest of which is 20 pounds. I’m trying to get to the point where I can get a half-hour of yoga, HIIT (“High-Intensity Interval Training“), or bicycling in place in my day.

While in Academy after dinner, I did check out the availability of heavier kettlebells. (They seem to be difficult to find in some places.) Right now I’m lifting a 20-pound (padded) Bionic Ball kettlebell, but I want to eventually lift more. I told BF that if I start swinging around a 40-pound kettlebell like a roll of paper towels, he’d better be on guard.

Nah–I’m not going to swing it at him. I just like poking him in the ribs now and again. Trust me, it works both ways.

Honestly, IF is not terribly difficult once you get into a rhythm. You just have to remember not to have a nibble of something before bed, or you’ll break the fast and it won’t work. And Stephanie’s book is HIGHLY recommended. It’s not a long or difficult read and is very informative.

And The Cat

I loved my felines, Catmandu and Kismet, who have long been gone for many years. Our current apex predator, Tab E. Cat, is all about BF, and couldn’t care less what else is going on as long as he can curl up with him. He only likes me when I have food.

Until one day.

I did try to do IF while on Prednisone, but it wasn’t happening, so I quit for the duration of the medicine. One of the drug’s side effects is that you can become very hungry.  I did, and just didn’t bother with IF for a couple of weeks, but sticking closely with keto as much as I could.

One night, about 11:00 pm, my stomach was letting me know it wanted something–fast. I went into the fridge and found some sliced roast beef that BF was using for sandwiches. (Notice I said “was.”)

Taking out a couple of slices, I went to talk to BF, who was now curled up in bed with the cat. The beast was nestled under his left armpit. Upon seeing and smelling the roast beef slices, Tab E. Cat looked up at me, opened his eyes, walked OVER BF’s chest, and up to me, completely ignoring him. He meowed, giving me that wide-eyed cat look that said, “oh, that looks delicious, I’d love to have some!” I gave him a small bit to avoid getting clawed. BF was shocked, and said, “great, now I’m chopped liver.”

Only when there’s food involved, Honey.

Until Next Time

Whether you’re looking to lose for the holidays or get a jump on next summer’s bathing suit season, Intermittent Fasting may be just what you need to start shedding extra pounds you didn’t intend to have. It just takes a little information, understanding, and planning to get started–and not a lot of money. Will it work for you? Try it, on your schedule, just don’t expect an overnight transformation.

Enjoy!

Cheescake slice on red plate with fork
A Tale Of Cheesecake

Cheesecake–the word conjures up images and tastes of sweet and creamy, and with good reason.

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Hello, again, Dear Readers:

As promised (and way too late), here is my blog on cheesecake. Today’s post comes with two separate recipes from two different books, one of which was a gift from Callisto Press.

I don’t remember the first time I had cheesecake, but it was probably one of those frozen numbers. I remember being in a restaurant somewhere in New Orleans in the late 80’s and ordering blueberry cheesecake for dessert. I got the last slice they had. That didn’t go over well with my dining companions, but today I couldn’t tell you who they were.

Learning Cheesecake

I’ve bought many of them until I learned how to make them from Suzanne Somers’ cookbooks. From her first book, Eat Great, Lose Weight, I started making the Sugarless Cheesecake on page 186, but with Somersweet when it became available. The original recipe called for Nutrasweet, which I would never use. Later, she discovered that Nutrasweet wasn’t the best option and eliminated it from subsequent books.

From Get Skinny On Fabulous Food, I also like the Cappuccino Chocolate Chunk Cheesecake, which involves some sugar, so it’s “Level Two.” This means you’re incorporating some carbohydrates into your eating plan. I always made it with Somersweet. But with the wide availability of sugar-free chocolate and chocolate chips, I might revisit this recipe and try it again with erythritol (Swerve.)

In her Sexy Forever Recipe Bible, which is partly a “best of” compendium book but with other new recipes, there are three cheesecake recipes. On page 343, the New York Style Cheesecake is from one of her smaller books, Desserts. The next one is called Cappuccino Cheesecake on page 345, and is similar to the Cappuccino Chocolate Chunk Cheesecake. All of these recipes used Somersweet. I’ve never made it, but on page 344, there is also Peppermint Cheesecake With Chocolate Crust from another book.

There may have been one or two others here and there, but until recently, Suzanne Somers recipes have been the standards by which I make cheesecake.

Today I offer two more delicious offerings that are also healthier options.

Cheesecake #1: Keto In The Instant Pot

I’ve mentioned the multiple keto cookbooks I’ve been gifted, but there is one that I bought: Keto In An Instant by Jen Fisch.

Keto In An Instant Front Cover

Newest book by Jen Fisch.

Last year I reviewed her book Keto In 30 Minutes. I later got her first book, The Easy 5-Ingredient Ketogenic Diet Cookbook: Low-Carb, High-Fat Recipes for Busy People on the Keto Diet while on a Target run. She has one more book that I plan to get soon.

After her 30-Minute book, I subscribed to Jen’s emails and found out about the upcoming IP book, and later pre-ordered it. Jen promised, and this book delivers with some tasty food, some of which BF likes.

Keto Gumbo Recipe

This is one particular recipe he likes, minus the okra.

One particular delight, of course, is her Vanilla Bean Cheesecake on page 197.

Because it’s an Instant Pot, you’ll need a six-inch springform pan. Naturally, I happen to have one, bought about 1996 or 1997 to make a no-bake cheesecake for “company” from a Martha Stewart magazine dinner. (I was a newlywed at the time.) Used once, I’ve dusted it a few times, so I was glad to find a reason to use it.

The crust is made from almond flour, a tablespoon of erythritol, and two tablespoons of melted butter. Jen’s trick to ensure a nice crust is to encase the bottom in foil that’s lined with a paper towel. Press the crust down in the bottom of the pan, just as you would with graham cracker crumbs.

Keto nut crust in the bottom of the springform pan

A simple nut crust underneath

I don’t have any pictures of what comes next, so I’ll have to tell you: mix up 12 ounces of softened cream cheese, the insides of a vanilla bean (or a little more than a teaspoon of vanilla extract), 3 large eggs, a quarter-cup of heavy cream, a teaspoon of grated lemon zest, and two teaspoons of fresh lemon juice with your electric mixer (a hand mixer will work.) Then pour this over the crust.

Into And Out Of The Instant Pot

Ok, as with most pressure-cooker recipes, you’ll need to add a cup of water into the pot. Add the trivet with the lifting handles, then carefully put the pan on top of the trivet in the pan. Cover the top of the springform pan with foil.

Put the lid on and secure it, then set it to cook on high pressure for 45 minutes. When the 45 minutes is done, let it depressurize on its own for 15 minutes, then quick release to pop the pressure completely. Now you can remove the lid.

You’ll first remove the pan with the trivet from the pot–be careful, it’s hot–and remove the foil and paper towel from the bottom. Let it sit out for an hour to cool, on a wire rack. After an hour, cover the pan with foil and put it in the fridge for anywhere from 4 to 24 hours.

Cheesecake and the pan

Obviously I didn’t follow the directions exactly.

Yes, I know, sometimes I don’t do it exactly right or I don’t read the directions correctly. It happens. At this stage, it’s light and fluffy, but it hadn’t been refrigerated. Once it’s refrigerated, it’s a little flatter, more solid, and more like a cheesecake, as in this picture.

Cheescake slice on red plate with fork

Doesn’t that look delish?

There is never a bad time to have a delicious cheesecake, especially if it’s a healthier version:

Cheesecake with chaffles on a red plate

And what’s wrong with having cheesecake with breakfast, or egg & cheese chaffles for dinner?

If you’re just wild about the Instant Pot, as BF’s sister and sister-in-law are, this is a great dessert anytime. Remember, it’s only a six-inch diameter, and you’ll need that size of a springform pan if you don’t have one already. They’re not expensive, and that’s the perfect size for the Instant Pot. Plus you’ll have to plan ahead.

But that’s not the only way to do this.

Cheesecake #2: Even Easier

Ok, so now you know how to make a delicious, low-carb/keto/sugarless/gluten-free cheesecake in your Instant Pot.

What if you don’t have an Instant Pot, or don’t want to mess with yours? Ladies and gentlemen, I have yet another solution: The Everyday Vanilla Cheesecake from The 30-Minute Low-Carb Cookbook by Pamela Ellgen. It’s on page 126, and I’ve been making it since December 16th of 2019. How do I know? Because whenever I got the book, in October, I think. I flipped through it and kept thinking I needed to try this out. Finally, I did, loved it, dated the recipe, and I’ve been making it ever since.

Literally. When I make one, I seek out the ingredients for the next one. That is, I get more cream cheese, and check my supplies of almond flour, cream, lemon, and butter.

What’s so great about this cheesecake when you’ve got Jen Fisch’s deliciousness? Well, for the following reasons:

  • There is little baking/cooking–the crust is baked for a short time, but the filling isn’t
  • No eggs are involved, good for people like The E Man, who is allergic to eggs
  • You can eat a slice of cheesecake in an hour
  • It’s two inches bigger than Jen’s

 

Not that Jen’s cheesecake isn’t worth it, because it is. But even Jen may like this one, even though it’s not hers. (I don’t know, I haven’t asked. Just an opinion.)

Ingredients

The Setup

This version happens in two parts, essentially. Unlike the Jen’s Instant Pot cheesecake, you’ll make the crust first, bake it, then mix up the filling. But before we get started I need to tell you about the sweet part.

Swerve Or Erythritol?

Like most of the newer low-carb and keto dessert recipes, they tend to call for Swerve brand sweetener, which I wrote about a while back. It’s a great replacement for the extinct Somersweet, and it works just like they say it will, cup-for-cup.

However, erythritol is available in a number of forms, and from a number of places, including Whole Foods, Amazon and Vitacost, who has a 3-pound bag for $13.99. From what I’ve seen, that’s not bad. Vitacost also sells other brands, as well as Swerve for about the same price as other stores, including Walmart.

Should you decide to pass on Swerve and buy plain erythritol, you may find that it’s like regular granulated sugar. It doesn’t dissolve or “melt” like regular sugar would, so you have to grind it yourself. It doesn’t take much to do, just drop it in the food processor until you get the consistency you need.

Remember my little blender/food processor combo?

It’s perfect for this task, because then I empty out the powdered erythritol and blend up the crust. It works like this–first I grind up the sweetener:

Grindning erythrytol in small food processor

I drop all that I need for the entire recipe in and grind all at once.

I dump the whole thing into a pinch bowl:

Erythritol ground in a bowl

These little bowls are very handy for setting out ingredients anytime.

And then get on with the crust, starting with the half-stick of melted butter:

Melted butter in a bowl

Butter binds the almond flour to make a nice crust for your cheesecake.

I pour it into the food processor first:

Pouring melted butter into food processor

There is a bit of residue from the erythritol, that’s OK

Then add two cups of almond flour:

Almond flour in food processor

Right on top of the butter

A small bit of salt:

Pouring salt into food processor

Just a tiny bit for contrast, no need for salty/sweet

Then add the two tablespoons of sweetener:

Erythritol pouring into food processor

Goes right on top

Now blend it up:

Blender running

This little food processor function is great.

It takes a couple of minutes for the whole thing to mix up perfectly. It took longer if I put the butter in after the almond flour.

Blended crust for cheesecake

Looks like this.

Once it’s well blended, add it to your ungreased, unlined springform pan.

Pouring crust into cheesecake pan

Just like that. It’s the consistency of cookie dough.

You’ll need to press it into the pan. A trick I learned on The Food Network was to use the bottom of your measuring cup. It’s fast and easy as well as a lot more even. If you have arthritis, you’ll likely prefer that too.

It doesn’t take long, and once you get the hang of it, you’re done.

Pressing crust more

Works great, doesn’t it?

Now in the process, you’ll see some of the crust move up the sides. I like to take that off so that it doesn’t break off and make a mess when the cheesecake is done.

Trimming edges of cheesecake crust

A butter knife would work well, too.

When you’re done, it’s nice and neat.

Neat cheesecake crust in pan

see?

Bake it at 350F for about 8 minutes:

Temperature on oven

Perfect!

When it’s done, you’ll have a lovely crust.

Crust baking in the oven

Doesn’t take long at all.

When the time is up, put it in the freezer. In my case, I put a cork trivet underneath to keep it from melting the ice trays. Our kitchen fridge and freezer doesn’t have a lot of room.

Be careful not to grab the clamp–I did that once. Fortunately, nothing bad happened, even though the pan was very hot.

Now time to get on with your filling.

Making The Filling

I start this while the crust is baking, and in the middle, I have to stash the crust in the freezer.

Your sweetener is already measured, so now just squeeze out your lemons and measure out the heavy whipping cream:

Heavy whipping cream pouring into measuring cup

Just a half-cup.

Add your ingredients to the bowl, starting with your room-temp cream cheese:

Emptying cream cheese into bowl

They’re really soft, so they fall right out of the foil packets

Add in your previously ground sweetener, one-third cup:

Pouring sweetener into mixing bowl

It looks just like sugar!

Then the cream:

Pouring cream into mixing bowl

Then the lemon juice and vanilla:

Pouring vanilla into mixing bowl

I found my favorite Mexican Vanilla in Hammond, of all places. Must get more soon.

Now start mixing:

Mixer in action

It starts out like this, but gets very smooth in a few minutes.

You’ll know when it’s ready:

Well mixed cheesecake filling in bowl

Just like that.

Take a taste and see if you like it.

Secret Weapon: Liquid Stevia

Ok, if you feel like the filling isn’t quite sweet enough, here’s what you add to the filling, one drop at a time:

Liquid stevia

Any brand of stevia will do. Add drop by drop, it’s powerful!

I put about six drops in and blend it along with the erythritol. It doesn’t change the taste, and makes it a tad sweeter, but not overly sweet. If you want more, add a little more–but one drop at a time, or you’ll ruin the cheesecake.

And if you’re alone in your kitchen, you get a special treat at this point.

Beaters covered with filling

Yum!

At this point the crust may still be hot, so you might leave the filling off to the side and do a little cleanup, maybe fill up the dishwasher or set some things aside to soak. Doing so will give the crust a little more time to cool off.

Filling And Freezing

Ready? Carefully pour and/or scoop the filling into the not-so-hot-now crust:

Adding filling to crust

Really easy to do

Use a spatula or other tool to smooth out the top:

Cheesecake with smoothed top

It will freeze like that, so it’s important.

Back into the freezer:

Cheesecake in freezer

Almost ready

The book says 15 minutes in the freezer to “firm up,” or an hour in the fridge. Your choice. I usually leave it for more than an hour, but of course, it’s hard as a rock.

BF had to repair this hinge for me because one day I pulled out the rivets with a frozen cheesecake:

Rivets in cheesecake hinge

Yes, I broke it, and he fixed it.

But generally, it pops right out:

Releasing cheesecake from pan

It usually just separates when the pan expands.

This is what you end up with:

Cheesecake on pan

Isn’t it lovely? All nice and neat!

Because I consume this cheesecake a sliver at a time, I cut it in quarters first:

Cutting into the cheesecake

Mine is a bit frozen, so it’s a little difficult

 

Cheesecake cut in quarters

Makes it easier

And then with a smaller knife, I cut a slice out:

Slice of cheesecake on plate with fork

Ta-dah!!

It really is that easy and that good. You could eat the whole cheesecake if you wanted to (even I can’t do that) but it’s very rich and delicious, so you don’t need much.

BF said he had a small bit of it when I wasn’t looking, and he agrees that it’s quite delicious. I’ve served a bit to one of his car-guy friends who has been here for dinner several times (because he was here at the right time.) He was quite impressed because I did warn him it was gluten-free and sugar-free.

Other Cheesecake Notes

The first thing I should mention is that in order to make the cheesecake quickly and make sure the filling comes out smooth is to leave the cream cheese out for a good long while.

My suggestion is a minimum of four hours. But if you’re making a cheesecake after work, just take it out of the fridge and leave it on the stove in the morning and get to it when you’re ready. If you want to make it first thing in the morning and have it at dinner that night, take leave the cream cheese out all night.

Make sure that if you have critters, they can’t reach the cream cheese packets. Nevermind how I know that. You probably don’t need to leave it out for two days as I do sometimes. Unintentionally.

Use ONLY fresh lemon juice for this, or lime, as I’ve done a few times. If you use lemon extract, you will regret it. Immediately. Nevermind how I know this.

Conclusion: Cheesecake Is Delicious

I’ve added both of these to the Recipes page, as well as the recipe for El Chico’s Chorizo, which I intended to add at the time of the post and apparently forgot.

I also took the opportunity to do a bit of updating on the recipes page, and it’s a little easier to find things now.

If you really like cheesecake, there is no end to the recipes you can find online. Check Pinterest, AllRecipes, do a Google search, or any website you prefer, recipes are available with a few clicks. Whether you want gluten-free, low-carb, dairy-free, or you want the best cheesecake there is, go looking for it, you’ll find it. (I just can’t vouch for them all!)

Remember my slow cooker post a few years ago when I made a low-carb chocolate custard? Slow cooking expert Stephanie O’Dea has two recipes on her website for cheesecake, one standard type, and one for pumpkin cheesecake. Both can be made anytime–canned pumpkin is available year-round in the grocery store, likely on the bottom shelf.

Stephanie’s aren’t keto, but if keto isn’t your thing, that’s OK too. I’m thinking maybe a pumpkin cheesecake if we meet up with BF’s family at his Dad’s place up the road. I brought what he calls the waffled  “Awful Falafel” to Thanksgiving last year and loved watching him cringe when his sister, brother-in-law and sister-in-law enjoyed it. That’s what he gets for yakking to his friend in San Diego about my “horrible” cooking. I’m sure a pumpkin cheesecake might be a welcome addition this year, too.

The “Keto House”

On a related note, Jen Fisch’s first book was highly successful and allowed her to buy and renovate a house in Arizona. It’s now available to rent on AirBnB and Homeaway, a beautiful desert oasis that makes me want to plan a trip with BF sometime. It’s big, so we could go with several people, but maybe I just want to go with him, too.

That’s a ways off right now, but darnit, it’s a goal!

That’s all for now. More tasty food coming.

Happy Dining!

 

 

 

 

 

keto baked fish and green beans
Cookbook Review: Keto In 30 Minutes

Keto: have you heard of it? Are you interested? Can you have delicious Italian food that’s Keto? Let’s discuss.

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Hello, again, Dear Readers:

Here’s the next in my series of cookbook reviews courtesy of the nice folks at Callisto Publishers. They’re not sponsoring my post, they just sent me great books for review.  I’ve received a number of interesting new books, and I continue to receive more in exchange for reviews. I like them all, I can’t say anything bad so far. There is a low-carb book, a fast and easy vegan cookbook, and a cook book for folks with Lyme disease, plus a couple more cookbooks coming. Additionally, there is a book on modern etiquette, plus a few other non-food topics.

But today it’s all about the keto.

The John Walton Celebration Of Life

So it finally happened on July 28th, and we picked up The E Man and went to Generations Hall. Everything was first class, well done, and we met so many other fans of The Walton & Johnson Show. Everyone had a great time, a fantastic band called Superchargers played classic rock music, there was all kinds of fancy food, an open bar (BF and I abstained), and just a great time to celebrate the life of a veteran radio broadcaster.

AmyWithKenAndSteve

The meet and greet! Ken Webster on the left, Steve Johnson on the right, with BF taking the picture.

Ken Webster is the show’s producer they hired seven years ago, and he stepped on the air fulltime when John Walton became ill. Well, Mr. Walton passed away suddenly on July 1, and now Producer Kenny is on the air in Mr.  Walton’s seat. He’s doing a great job carrying the torch, and they have decided *not* to change the name of the show, or much else.

John Walton always said that when he left this world, he wanted a big, New Orleans-style going-away complete with a brass band and a second line and all that. It was provided, and I hope that he was with us in spirit (since his ashes were actually in the facility.) I don’t *do* second line, but everyone else did. Steve Johnson said during the event that they made a few phone calls and everything was just done–they had everything they needed. They definitely called the right people!

I’ll post more of my pictures in another blog post, including the very stylish food that was created especially for this first-class event.

What is Keto?

The term is short for “ketogenic,” which is a condition that makes your body burn fat. This is different than “ketoacidosis,” which is a dangerous condition if you are diabetic.

But going keto is pretty much going low-carb, with some restrictions. That is, you eliminate rubbish food out of your diet, and increase your healthy fat intake. I say “healthy fat,” because hydrogenated vegetable/soybean/corn oil isn’t what that means. There’s a fat-to-protein ratio to follow, making it more complicated than regular low-carb, and different than Paleo.

The Book

Called Keto In 30 Minutes, it’s written by Jen Fisch, author of the blog Keto In The City. How have I never heard of this lady? Oh, well, I get her emails now.

Unlike the 5-Ingredient Italian book, there are few pictures. But the recipes are clear and well-written, and work easily. Each recipe tells you how long it takes, if it’s “gluten free,” “nut free,” etc. Prep and cook time are included, along with calories and all that. And the food looks pretty tasty.

There is even a dessert chapter–didn’t think Jen would leave that out, did you? For a sweetener, she uses Swerve, which I’ve talked about here before, but she also uses stevia in some recipes.

Trying Out The Recipes

Personally, I think the recipes I’ve read all look delicious. Unfortunately, I live with someone who doesn’t agree with that statement.

I made the delicious Saltimboca alla Romana on a Sunday, when our unexpected dinner guests showed up. The next night was a previously enjoyed Giada recipe for a turkey meatloaf–I can’t believe he likes the feta cheese when it’s baked in.

Tuesday was the ketogenic dinner.

Now, to be fair, sometimes we get a little short on funds, and so we’re not popping down to Walmart or Winn-Dixie for some chicken, pork chops, ground beef or something else. I buy meat occasionally when I find good sales and stash it for later. So this particular week, we’re digging through the big freezer (I still need to write a post on that) to see what’s there and what we can whip up for dinner.

Well, it was one of these periods that I decided to “freezer dive,” and I was right–there was some kind of frozen fish in there that someone gave us a long time ago. I let it thaw in the fridge, and just needed a few ingredients to make it happen, like lemon and capers. (I did another freezer dive this week and made this Crockpot Spaghetti Sauce with just a few ingredients from Walmart and the ground turkey in the freezer. He said it was OK.)

I selected two recipes for dinner. Baked Lemon-Butter Fish is on page 84 in the book, and Parmesan & Pork Rind Green Beans is on page 121. Pictures of the recipes are below.

Other Ingredients

Well, I needed capers. I used to have a big jar in my fridge that I bought from Phoenicia Foods, but I guess that was left behind in the move. Don’t have an unopened jar, and of course, Walmart has these *teeny tiny* jars for about two dollars or so. But you know me, I gotta make it according to the recipe the first time.

I also decided on green beans, since we really like them. I only needed a few ingredients from the store to make these dishes, including. . .pork rinds. No kidding.

His Fish Is Always Fried

I didn’t tell BF what I was doing, which always makes him stammer nervously, “I’ll try anything you make, Honey.” (Actually, that’s not completely true. And he’s still afraid of my cooking and my driving.) He asked if the fish was fried, and was very disappointed when I said it wasn’t. I wasn’t trying to break his heart, but I guess that’s what I did.

Let me put it this way: If I told him I would prefer Ford over Chevy, it would be along the same lines of disappointment, since he’s a Chevy devotee.

I used the countertop oven to make it (another thing I’m late telling you about) and baked the fish first, then the green beans. Dinner was ready in about 30 minutes.

Dinnertime!

These dishes took 15 minutes each to make, and the fish was still hot when we sat down to eat. And now I can’t find all the pictures of the prep.

But here it is:

keto baked fish and green beans

This was my dinner plate.

I thought both dishes were delicious. However, BF had other thoughts on the subject.

BF's Dinner plate

This is all BF would consider trying. I think he had one bite of fish and fed the rest to the dogs.

He thought the fish tasted “slimy.” That’s why he doesn’t like baked fish. Frying it takes away the “slimy” in his mind.

Then the green beans–a different taste, roasted, and they aren’t over-cooked. I asked BF what he thought of the green beans. He didn’t look at me when he said, “oh, they’re delicious.” I said, “really?” BF still didn’t look up at me, and replied that they were “magnificent.” I thought he was serious. Then he started giggling. Then I started giggling. He was trying not to tell me he didn’t care for this form of cooked green beans.

Finally, I asked him what he thought of the green beans, and he said he wasn’t crazy about them. Why not just tell me? He was trying to be nice, and said he’d have a bowl of cereal later if he got hungry (and he did.)

Later he reminded me of one of his local car guy friends who, before his “chicken fanger weddin'” last year (with catering by Chick-Fil-A, my sarcasm added), decided with his intended to lose some weight by going keto for a while. (I didn’t attend the “weddin’,” either.) The guy did successfully get his weight below 300 pounds for the first time since high school (but he’s well over six feet).

BF’s comment: “He lost a lot of weight on that keto diet. And now I know why.”

BF is also a smart aleck. Here are the recipes.

Fish recipe

FISH!

No, he didn’t like these either.

ParmPorkrind Green Bean Recipe

These are the green beans. Yes, with pork rinds.

Trying Again

I wasn’t deterred by BF’s reaction, and I kept reading the book. (I’ve since left a review on Amazon.)

I planned on making the Double Pork Frittata on page 58, until I couldn’t find the diced pancetta that I *thought* I had in the freezer. Since I can’t remember where I bought it, I tried to acquire some at the local Walmart’s deli department. Of course, when I asked for it, the clerk thought I said, “da cheddah,” and told me all the cheese was against the back wall, close to the milk. When I told her it was a bacon-y kind of thing, she said, “oh, we don’t got dat.” So maybe next trip to Hammond or New Orleans.

I would have to cut my brain stem to work for Walmart.

With that idea scotched, I chose the Mushroom Frittata on page 59. Frittatas have been adopted by low-carb dieters as the ideal throw-it-together food, and there are so many ways to make one. I like this one, because it hits all the right buttons.

At least I could get goat cheese at our local Walmart, as well as bacon, mushrooms and fresh spinach.

Keto mushroom frittata

The setup

NOTE: watch what you’re doing with spinach, especially in Walmart. I nearly bought spinach mixed with kale! I also realized later that I didn’t need the dill, that would have been for the other dish. But I’m not adept with photo editing, so it stays there.

Making The Frittata

I like measuring out everything before I actually start cooking.

Goat cheese crumbles

So I cooked the bacon in the little oven (saves a lot of mess), let it cool, and cut it up.

Bacon cooking for keto frittata

MMmmm. . . .bacon!

While that was going on, I began to make the rest of the dish.

Sauteeing mushrooms with spinach added in

First steps. (Photo courtesy BF)

Then you add in the chopped bacon. Start cracking the eggs into a bowl or big mixing cup:

Eggs

Whisk really well, too.

Pour the eggs into the pan to cook with the mushrooms and spinach. Lift the edges of the frittata with a spatula so the runny, uncooked eggs get underneath the surface. This takes a few minutes.

Frittata cooking

Lift like this, so that there are no uncooked and/or burned areas. (Photo courtesy BF)

Then sprinkle on the crumbled goat cheese:

Goat cheese sprinkled on

Get that goat cheese on top (Photo courtesy BF)

Then bake it for 16 minutes in a 350 degree oven. I’m skint on pictures here, but this is what comes next:

Keto Mushroom Frittata

Ta-dah!

Verdict: tasty, delicious, and great anytime.

I offered some to BF, explaining what was in it. He looked like he would accept a bite, then smiled and said: “Nope. It’s a trick!”

I can’t wait for him to head out of town for Drag Week.

Dessert Is Da (Keto) Bomb!

Undeterred, I tried one more recipe.

I considered making that subhead “The F-Bomb,” but I’m thinking about Aunt Ruth looking at her screen and thinking, “certainly she isn’t going to say that!” No, you’re right, but the F stands for “fat,” not the other f-word. After seeing so many copywriters and others swear like sailors in their marketing materials, I’m a firm believer in *not* using that kind of language in my blog, no matter what I shout at others while driving.

You hear me, marketing departments of America? Don’t do that. We close your page, delete your emails, trash your direct response long-form copy letters and ignore you completely. Knock it off! Anyway. . . .

Of course, the other concern I have is with the Secret Service, FBI and other law enforcement agencies getting my little SEO-optimized blog caught in their scanning systems looking for troublemakers. Yeah, I make trouble for BF, not the kind they’re looking for. Well, if they do find me, I hope at least one agent tries this recipe.

If the web is your cookbook, “fat bomb” recipes are literally available in every corner. They’re quick snacks to make sure you get enough fat in your keto/lowcarb/paleo diet, or just to have something sugar-free and tasty to keep you away from the stuff you want to leave alone. Let’s face it–there’s nothing like a chocolate bar. Find a way around it, and you’re doing good.

Making A Mess

I was making some Cashew Bread one morning and cleaning a huge mess from the night before.  (I finally found cashew butter locally at Target.) So what do you do? Make more of a mess! Enter these chocolate treats.

So this “f-bomb” is actually called “Spiced Chocolate Fat Bombs,” and it’s in the dessert section on page 138 of the book.

Recipe For chocolate fat bombs

It’s pretty simple.

I had everything handy except the liquid stevia. But did that ever stop me?

Ingredients for Spiced Chocolate Fat Bombs

The setup. The chili was the jar that came from Houston, and I refilled it recently with a small bottle from Rouse’s. Ditto for the HEB coconut oil.

Not that the jar on the right is CHILI powder, not cayenne powder. It isn’t hot. If you decide to make these and add the hot stuff, you’re on your own there.

The coconut oil was already melted, so I put it on the stove to make sure the almond butter melted into it:

Stirring

A quick whisk of everything

 

Muffin tins and papers

Since I didn’t have any mini muffin tins handy, I just used these with the papers. Again, when did that ever stop me?

Carefully spoon this mixture into the cups:

Fat bombs in muffin tins

I used a spoon, and did this carefully

I got most of it into the papers. Then you refrigerate (or freeze) them until they’re solid, which takes maybe 15 minutes or so, less in the freezer.

Fat bomb solid

Yummy!

Despite the powdered stevia, they were pretty good; I used three packets. The chili powder isn’t hot but adds a different nuance to an otherwise straight-chocolate thing. And now I have a stash.

Fat bombs

I’ll be making more of these

These are great, and I’m glad. Much as I love chocolate, I’m getting burned out on Yeast Free Brownies.

Recipes That Are Not For Everyone

I know if Neighbor E were here, he’d enjoy the green beans, at least, and probably the frittata and dessert. Dunno about the fish. Miss Alice would probably enjoy it too, she has a wide-ranging palette. Can’t answer for the GER, I never know what he’s going to like or dislike. BF just gets the shakes when I say the word “frittata.” Even his sister is perplexed, because it’s just baked eggs with other stuff in it.

But when you’re cooking for yourself, you’ll enjoy what you like, and others may or may not agree with your tastes. So if you’re cooking for someone who thinks rice goes with everything, well, you’ll have some alterations to do. That is, make yourself some Cauliflower Rice, and make regular rice for anyone who wants it. Add options like that, and everybody’s happy (you hope.)

I Like This Book

Honestly, I do like the kind of food that’s in this book, keto or not. I’ve long had the preference for low-carb foods, and this one checks all the points. The next recipe I want to try is the Double Pork Frittata on page 58; I’ll have to source more of the pancetta. The other thing is that these recipes are, for the most part, easy to make and don’t seem to require a lot of hard-to-find ingredients. If I can find pancetta and prosciutto here in Central Louisiana, they’re not that hard to find–especially in Houston.

The thing about Keto is that you follow a ratio to stay in ketosis, that is, the condition that burns off fat:

  • Carbs, 5%
  • Proteins, 20%
  • Fats, 75%

This is on page 4 of the intro, also called the 5/20/75 ratio. She says it’s up to you to find the balance that works for you.

I’m not an expert, and I get the theory behind it, I’m just not really good at math, especially in my head. You’d think that someone who has been sewing since age 11 would be better at fractions, decimals and percentages, but I’m not.

Whether or not you want to go keto, this is a book with good food in it–and that’s always my first criteria. If you decide to go keto, you’ll need to do more reading, of course, and understand what it’s all about. Once you do, you can turn whatever you want for dinner (including Italian food) into a keto-friendly feast.

I’m also going to look at Jen’s next book, because. . .I’m thinking seriously about getting an Instapot soon. More on that later.

Until Next Time

I’ll try to get the recipes posted soon (another thing I’m late doing.) Many thanks to Callisto Press for offering me the chance to receive publisher’s editions to review books–I definitely appreciate it, and am enjoying reading them and looking at “new foods.” Sure, it’s still food, but new recipes that are faster and easier (so far.) Nothing wrong with a new recipe to expand your repertoire, right?

I’ve got more of these great new books to review and blog about, so if these two books aren’t appealing, maybe the future books will.

Until then, enjoy!

einkorn
Amy’s Einkorn Affair

Einkorn–a funny word you might be interested in if you have gluten sensitivities. Especially if you really, really want bread again, but even a whiff of wheat sends your gut into overdrive.

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Hello again, Dear Readers:

Spring is springing up everywhere, especially since much of the US is now on Daylight Savings Time. Arizona, Indiana and a few other states don’t observe it, and there is a movement in Texas to ditch it for good. Will they do it? Who knows? I kind of wish the entire US would dump it–it’s just hard on us all twice a year.

A slow-cooked week

Yesterday morning, I tossed some on-sale beef of indeterminate origin into the slow cooker, seasoned it with some Paula Deen House Seasoning, a little olive oil and turned it on. Lately, that’s just how we roll, but there’s a dinner already cooked when we get home. We just cook some rice, quinoa, and whatever else to go with it. Monday, I did the same with some pork stew meat–and it was pretty good. I just tossed the frozen meat in the slow cooker, seasoned it and added a bit of olive oil, turned it on and walked out. We had a ready-and-waiting dinner that night. But after I put the meat in the slow cooker yesterday, one of his car-guy friends, Big Dave, called, and we did an impromptu barbecue. So with the slow-cooked meat, BF’s lunch was already made for today, and dinner for me later.

Today’s email from Stephanie O’Dea discusses taking your slow cooker on travel with the fam. Can you blame her? Apparently a lot of people do this. Camping, hotels–and the food is ready to eat, all you need is a working outlet, just like your waffle maker. If BF and I ever start traveling, we’ll definitely pack a slow-cooker if we can.

Still writing

I’ve been busy writing, and boy, have I got an interesting subject for you. (Well, I think it is.) Unless, of course, you already know what “einkorn” is. Even if you do, I invite you to keep reading, because you might be interested to know what happened when I finally got around to using some and foisting it, I mean, offering it to BF and his friends for a taste-test.

Amy’s disclaimer

Let me point out (again) that I’m not a doctor, nurse, or medical professional. I do research and report on it. You must use your own judgement when trying something new, particularly if you have a medical condition. Don’t go full bore and eat, drink or use something that you’re not sure about because Amy (or another blogger who is actually trustworthy) says you should. You must do a little reading and decide for yourself. What I do know is that if you have a gluten allergy, einkorn may be something you can have. BUT–you’ll need to read more and try a little of it if you think it’s worth it. That’s why I provide links, so you can see where I got my info from.

If you have celiac disease. . .no. Celiac is an autoimmune disease, completely different from the gluten allergy, and you absolutely cannot have einkorn. These things I know from my research, not because I’m an expert.

Now for some updates.

Post-modern menus in the Casa de Rurale

BF indulges me, and I take the best care I can of him. He says he’s just “humoring” me on these natural things, like the tea tree oil for his feet. Rest assured that BF is fed well, whether he wants to believe it or not. He explained to me a few nights ago that the menu in his kitchen is divided into two time frames: “Pre-Amy” and “Post-Amy.” (My first question: “am I leaving?“) There are foods he was used to eating and making for himself before I showed up, (i.e., Hamburger Helper) and the new, ultra-modern things that are produced in his kitchen now that I’m there (like Pea & Pesto Soup, and anything with cannellini beans, or foods from the waffle maker or slow cooker.) Me? I’m still trying to eat clean and low-carb in an environment with Kool-Aid, cookies and vegetable oil, best I can.

More culture shock

Last week his daughter, son and partner came for another impromptu BBQ dinner. I was glad to see them, but I wasn’t ready! I was hurrying to clear off the table and for dinner while they were outside trying not to burn down the house. Despite the frozen chocolate cream pie they brought, and the potato salad BF bought at Walmart, I was able to eat rather clean by requesting BF not put that stuff he calls “barbecue sauce” on my pork ribs. They were only subjected to the barbecue rub I have made for many years, with sugar or gluten or anything. The rest were coated with a “sauce” from a bottle loaded with HFCS and other dreadful chemicals. He was kind enough to use a separate pair of tongs for mine, too.

Her son is 3, and as active and precocious as they come. At some point, she asked me if there was any Kool-Aid. No kidding–and BF has some of that chemical-infused sugar powder in his pantry, in addition to soft drinks in the fridge. She made a pitcher of it and started putting it in the wee one’s sippy cup. Horrified, I asked, “you’re giving that to you child?” She said, “Oh, yeah, it’s great!”

She has not read Tox-Sick. (My paperback copy arrived last weekend.)

He thinks I know all this stuff

BF managed to leave out a few important details when he requested “spaghetti and meat sauce” the other night, like browning a pound of ground beef before pouring a jar of <ugh> Ragu spaghetti sauce into the skillet and letting that warm while boiling the pastas. His pasta was some of the multiple boxes of spaghetti in his pantry; mine was a cup of Ronzoni gluten-free penne pasta, found at the Hammond Winn-Dixie. I was browning ground beef at 9:30 at night. He just assumed I knew all this. I didn’t.

Never, ever assume anything. And, of course, read your recipe all the way through before you start chopping something and discover that you don’t have enough butter, oil, or something else crucial to your recipe. (Did that Sunday.)

Einkorn

So, recently I wrote an article for my natural health Upwork client on Einkorn wheat. (I don’t know yet when it will be published, but will give you the link when it is.) If you’ve never heard of it, well, you’re not alone–I didn’t either until I read Wheat Belly. Einkorn is what humans started cultivating as “wheat” a long, long, time ago in the Fertile Crescent when formal agriculture started, and before hybridization. Wheat is hybridized, not GMO, so I was wrong on that. (Amazing what you find out when you do more research.)

I was also surprised to find out that einkorn is actually widely available in the US.

einkorn

Einkorn flour (picture from Jovial Foods website)

I actually bought a bag many months ago at Erma’s Nutrition Center in Nassau Bay, intending to make bread with it and share it with the GER, mostly as a taste-test. (Maybe the GER assumes I’m the better baker, I dunno.) Well, I never got that far, the bag stayed in my fridge and made the trip to BF’s place last year, and still bounced around his his fridge. (In that bottom drawer where I keep my alternate baking stuff.) After taking on the task of writing a 700-word article on the subject, I realized, “I think I still have a bag of this in the fridge.” So I went looking for it and recipes to make with it.

Why Einkorn?

This “original wheat,” while not entirely gluten free, is a lot lower in gluten and starch than our modern hybrid wheat. It’s also higher in protein. This means that if you have a gluten sensitivity when you eat modern wheat, there is the possibility that you can tolerate einkorn.

Dr. Davis explains his experiment in the book, buying einkorn berries, grinding them and making bread with them. Eating the bread he made, he experienced no ill effects after enjoying some. He did the same thing with our modern dwarf wheat flour, made his bread, had some, and experienced two days of gut trauma. So, yes, it can indeed be the modern wheat we have in this country making you or your loved ones ill. Einkorn may allow bread, pasta, cookies, cakes and other wheat-based baked goods on your menu again.

More einkorn resources

This article by The Kitchen Steward explains five ways that einkorn differs from modern wheat. And At Healthy Home Economist, she explains why her family is switching to einkorn, soon as they use up what they already have.

Here are some baking tips on working with einkorn from Jovial’s Website. You can order it online, and use their locator to find it in your area.

Their daughter was sick

Jovial Foods was started by Carla and Rodolfo Bertolucci, whose daughter suddenly became very ill. With a background in organic farming and a love of Italian cooking, they discovered that she was ill from a gluten sensitivity, and sought to find answers. Carla found einkorn, nearly extinct, and they have, so to speak, “brought it back to life” for a new generation. Together, they founded Jovial Foods, naming it for the joy they felt after finding a way to help their daughter and create delicious food that wouldn’t make her sick anymore. Jovial offers flour, pastas and baking tools for working with einkorn. Carla even wrote a cookbook on the subject (and if you order the book, they’ll send you a free bag of flour with it.) Now, more people can enjoy einkorn–and bread–again.

Some fine print first

Let me point out a few things about einkorn. First, good as it is, yes, it is more expensive. It’s grown and harvested in Italy, organic, and is not like the everyday flour you get in your local grocery. You can’t just use it cup-for-cup in your regular bread or pizza crust recipes, either. Jovial offers some tips on baking with einkorn.

If you’re already dealing with it. . . .

Second, as I’ve said before: if you have someone in your household who has these kinds of allergies, you’re already spending on alternative ingredients to be able to feed them. Incorporating healthier alternatives into the everyday meal plan helps the whole family, and may help the allergic one feel less “left out.” It’s not fun to be singled out because you’ve got this allergy that you can’t help, you know? And it’s not a bad thing if the rest of the family gets to try something tasty and healthy and learns to enjoy it.

Third: gluten sensitivity is not the same thing as celiac disease, although some of the treatments may be the same. Celiac is an autoimmune disease, and celiac sufferers can’t indulge in einkorn, sorry. (That’s from my research on the other article.) And gluten sensitive folks need to try just a little einkorn to make sure they can enjoy it safely and they don’t end up getting sick from it. Many GF folks can tolerate einkorn because of the lower gluten and starch content. And, as I discovered, modern bread has more starch added in to make it lighter and fluffier. No wonder people get sick from it. Jovial’s website also offers additional information on gluten free and specifically, on celiac disease.

What does it look like?

Well, when you open the bag, it looks like. . .flour:

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When you open the bag. . . .

It definitely doesn’t smell like your regular Martha White flour, (it smells good) and it feels bit heavier than your regular flour, too.

I finally used it!

OK, I *really* wanted to bake bread with it, but I didn’t have time this past weekend.  I’ll do that soon. But out of the blue, BF and I were invited to his friend’s place for dinner on Sunday. It was supposed to be a birthday dinner for someone, but that couple couldn’t make it. So. . .it was six of us: me, BF, his friend Big H, his girlfriend K, her 13-yo daughter M and Big H’s 13-yo nephew, also named H. BF worked during the day Sunday, and after I picked him up, we headed over to H’s homestead. He’s already got a lovely house, but he’s also building a barn, and a saw mill, and a few other things on the property.

It’s the kind of place that I envisioned for myself. . .in Texas. North of Houston. By myself, with Internet, and being that copywriter homesteading in the woods. Oh, well. . .me and BF are doing it with one bathroom and not enough closet space.

During the einkorn research, I found a bread recipe as well as one for brownies on a blog called Live Simply. I saved both of them to use later, and I’ve uploaded them to the Recipes page as well. Again, as of this writing, not made the bread yet, but plan to at some point, and get more of the flour on my next trip to Whole Foods. (That comes under the category of “BF indulges me.”) Kristin Marr, the blog author actually has four recipes for einkorn on her website, if you’re interested; just do a search for “einkorn” and they’ll all show up.

Brownies, in a side-by-side taste test

So, with my article sent to the client, I left the library early with BF and spent most of the weekend doing lots and lots of chores. (They never end at the Casa de Rurale.) About a third of the chores actually were completed, and those will be done this week now that the laundry is mostly finished. I decided that I would use his friends as additional taste-testers, which they were happy to do when I said “brownies.” Big H told me not to talk about the “alternate” version until people had tried them, especially the kids. And BF didn’t mind too much, because I was going to make his favorites anyway.

I pointed out that I wasn’t looking for accolades, but opinions. Things like, “Wow, Amy, you’re a great baker!” That doesn’t tell me anything, right? Besides. . .I already know!

It was a day where I kept looking around saying to myself, “where’s my water?” This is what I’m looking for:

 

einkorn

My 24-ounce Venti cup,  which runneth over with water, lime juice (or sometimes lemon), ice and pink stuff. Nothing else.

I do get the irony of the red plastic cups that BF insists on using. No dishwasher (of course not, it’s Louisiana, almost no one has one) and he’s not about to wash dishes. But anyway. . . .

I started baking

Since the einkorn brownies were made in a skillet, I made the Duncan Hines version in a skillet too. And of course, didn’t tell anyone which was which. They were obviously different, but again, didn’t tell anyone until I got an opinion from each.

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The setup

This is pretty simple–just dump it into a mixing bowl and go for it:

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Using a big measuring cup for a mixing bowl helps with this kind of thing. BF is learning this trick from me.

Mix really well, 50 strokes the box says:

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Eggs,water, and industrial sludge, I mean, vegetable oil.

And it comes out like this:

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Brownie batter, from a box.

Grease your pan:

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Used the same industrial sludge to grease the skillet as I mixed into the bowl.

Now, the instructions don’t tell you how long to bake these if you’re using a cast-iron skillet, so I had to estimate.

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Standard boxed mix stuff

I went with 325F, and I think it took about 25 minutes. Naturally, I forgot to take a picture of this pan when it came out of the oven. I texted one to BF, so I guess that’s why I didn’t use the camera.

Did I mention I was coloring my hair while this was going on? Don’t worry–my haircolor is a plant-based organic, and even if any did get into the brownies, it’s fine. (No, none did. At any time.)

The Duncan Hines brownies came out as they normally do. Took them out of the oven, set them on the stove, and set about on the next recipe.

Naturally Sweetened Einkorn Skillet Brownie

This one is a little more complicated, and calls for more ingredients, as you might imagine. Because, why? They’re made from scratch!

einkorn

The setup

For all of you readers still working in IT, yes, I brought my laptop into the kitchen. I was very careful, and there were no accidents. But I really do need to clean that keyboard and use the little tiny attachments I have to vacuum all the dust out of it.

The recipe calls for 12 tablespoons of butter, melted and cooled. Guess who only had one stick of butter left? Yes–and thankfully, there was an option for one stick of butter and a quarter cup of coconut oil, also melted and cooled. So that’s what you see off to the left. And if you’re paying attention, you’ll see the label of a bottle of good Texas honey from HEB. When you buy it, they have little plastic bottles at the store–but I already had a glass jar to store it in, and just transferred the label over. That’s BF’s little bottle of cinnamon, but trust me, we have more–a lot more. I think I’m going to have to refill it so he doesn’t panic.

Two exceptions

In my local Winn-Dixie, I couldn’t get the brand of chocolate chips Kristin recommended, nor could I get instant espresso powder. So. . .I got what I could, and what was cheap and would do the job. Bought little packets of Folger’s Instant (I can’t find the big jar of the HEB instant) and some of the regular Winn-Dixie chocolate chips.  If I’d planned a trip to Whole Foods, I might have been able to get them, but that’s not in the cards yet, darnit.

Yes, Miss Sunie, you may tell everyone that I’m still missing my HEB. And tell Miss Carolyn and Miss Lei I said “Hi,” please–I was thinking about Miss Lei just this morning.

First, mix the wet ingredients

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I still separate egg yolks like this

Mix the butter (or in my case, butter and coconut oil) , and then the vanilla and espresso (coffee) powder:

Oil & butter

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It’s what you can get at Winn Dixie and Walmart here. It works.

I’m still using home-made vanilla extract, just like The Barefoot Contessa does:

einkorn

Need to get more vodka in there one of these days. And more vanilla beans, too.

If you don’t know this, grease the inside of that cup before you pour some rich, delicious Texas honey into it:

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Not raw, I don’t think, but it is real honey.

Once you get all those put together–carefully, so your butter and/or coconut oil doesn’t seize or freeze up–whisk it:

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Egg yolks, not whole eggs.

Get that stuff moving:

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Whip it! Whip it good! (you’re singing it, aren’t you?)

Now leave it alone.

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All mixed!

Next, the dry ingredients

Whisk together all the dry stuff and make sure there are no lumps:

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First, the flour

And cocoa powder, of course:

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Make sure it’s the unsweetened type, of course

Baking powder:

einkorn

Been a while since I’ve been to Trader Joe’s for a supply run.

 

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Just drop them in the bowl

And a little of BF’s cinnamon:

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Not a lot of cinnamon, just half a teaspoon

And whisk that all together.

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Whip it! Whip it good! (sorry, I couldn’t resist.)

Another quick kitchen tip

Something else I’ve been teaching BF to do is check the bottom of the bowl to make sure it’s all mixed. Sometimes when he’s baking from a box, he doesn’t check this. But, seriously, take a look:

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Clear bowls help you see if you’ve got it properly mixed.

If I hadn’t looked, it wouldn’t have come out right. Finally, I got it all done:

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Perfect!

Then I mixed the dry stuff into the wet stuff. I can’t take a picture of myself while mixing the wet into the dry–I only have two hands, and BF was at work.

Not so fast

At this point, you let it sit for ten minutes. It thickens up considerably from a fluid liquid to a thick, pasty liquid, no kidding. The oven was already preheated:

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Nothing wrong with checking, right?

So I just put a bit of coconut oil in the Lodge skillet:

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Coconut oil on this one

And once it thickens, you fold in the chocolate chips.

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I know, I know. . .we’re not in HEB anymore.

Since I wasn’t able to get the brand Kristin recommended, and the mini-chips cost twice as much, I bought the Winn-Dixie brand. They’re not bad, but I know the HEB brand would have been better. (Just an opinion.) So Kristin says to use a “heaping 1/2 cup” if you’re not using the mini-chips.

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Does that “heap” enough?

Fold them right into this now-thickened batter:

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More chocolate!

Mix and fold well:

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Make sure you make that pass on the bottom of your mixing bowl, too.

It looks like this:

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With chocolate chips spread throughout

And pour into the skillet:

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Here we go!

Yeah. . .pour it right in.

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Doesn’t exactly “pour,” does it?

I had to put down the camera and scrape it out with the spatula by hand. It’s that thick. No kidding.

So you bake it for about 25 minutes, testing it before you take it out of the oven. At this point, it was also time to take phase 2 of my hair color out, so that worked out well. It was great once I took it out of the oven:

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Success! Brownies!

Unfortunately, some of the pictures I took have. . .disappeared. I don’t know why, but I can’t find them. But I can tell you the rest of the story. Both pans were wrapped in foil and loaded in the back seat of the  White Knight and transported to Big H’s place about 20 minutes away.

Over the river and through the woods. . . .

For dinner, we had, among other things, this delicious chicken roasted outside on a rotisserie:

einkorn

Oh, it was very, very good. That’s actually two chickens on a huge spit.

And there was some grocery-store rolls coated with butter that were baked, (I passed) salad, and some jalapeno & cheese sausage going on, which I liked even better than this delicious chicken. We were told that it’s available at a slaugtherhouse up in Kentwood, where K lives. (Half hour away, maybe?) Yeah, I got two words for that sausage: ROAD TRIP!

How did they like the brownies?

Well, we talked about all kinds of stuff, and had a great time. More culture shock: K’s daughter loves Harry Potter, but her grandmother told her that it was “evil” or something, and that she shouldn’t watch it. Fortunately, K disagrees, and M is a huge fan.  Little H was telling me about his grandmother, a heavy smoker, and how she uses basil to help her breathe. From there I couldn’t stop telling him about pesto, and Pea & Pesto Soup. Both were smart kids, and it was great to talk to them.

When it came time for brownies, I explained that I was looking for opinions, not accolades, and that’s what I got.

The results of the taste test

BF, of course, knew immediately without being told which one was the Duncan Hines, and of course, he preferred it. He said that the einkorn brownie was “okay,” but a bit dry.

Both of the kids enjoyed both types of brownies, and Little H took a couple of them home. M said they tasted a little like red velvet cake. And, in the light in big H’s kitchen, I had to agree that they looked like red velvet, too.

K felt like the Duncan Hines was fudgier, but that the einkorn type was pretty good, too. Like me, K watches what she eats for health reasons, but she did tuck into one or two of those rolls she baked up.

Big H said that with a glass of milk, it would be a pretty passable brownie, especially if you couldn’t have the Duncan Hines (or other wheat-based brownie) anymore. He agreed with the assessment that there was a taste of red velvet cake involved, and that it wasn’t a bad thing at all.

We also some gave some to Big Dave last night, right next to a Duncan Hines brownie. He said it would be good with coconut oil. Well, it has some–but he enjoyed it as well, even if it was a bit drier. “It’s good, but it’s different,” he said.

And me, well, I like the einkorn brownies. I’ve tried Duncan Hines type once or twice. It’s a little too sweet, and of course, has the “fudgy” quality when you use one egg. Actually, I’d call it more “sticky” than “fudgy,” but that’s the high amount of sugar and other chemicals they add to make it taste good. The einkorn brownie has more of a strong, stark chocolate taste to it, and it’s more of a “cake-like” brownie than “fudgy.” Maybe if you served them warm, they’d be “fudgier.”

What’s next for einkorn in the HeatCageKitchen?

Last summer, before I was getting ready to move, I was chanting with Miss Alice at her place. I could not stop thinking about baking bread for BF. Weird, right? So that’s probably going to happen at some point, along with cooking up some more delicious food as I find the recipes.

I saw Carla Bertolucci’s einkorn cookbook in the Clear Lake Barnes & Noble a couple of years ago, but didn’t buy it. I read through it and liked it, and put it on the mental list of books I want in my collection. Now that I know I can get a free bag of flour if I order it from Jovial, well, that’s a plan! Sometime. . . .when I make some more money. I need more bookshelves first. Along with one of those baking tools and the linen thingy they have, too. I know that I can get the einkorn flour in Mandeville, Baton Rouge or New Orleans, so it’s just a matter of when I get to one of the stores when I need to. Much as a I prefer grain free, I do like the healthier option available, much like the delicious things in the Babycakes books. They’re not everyday items, but occasional healthy treats that are good to make and have for company or just for the week.

Until next time. . . .

I hope that I’ve offered up some suggestions for anyone looking at gluten-free, or who knows someone dealing with a gluten allergy. Einkorn can be a part of a delicious, healthy, organic eating plan that includes everything you might want, but you have to do a little work for it. If and when I bake bread for us, I’ll report on it, of course.

Again, I urge you to do more reading if you (or someone you know) have a medical condition and aren’t sure if einkorn is would be a good thing. Start with Wheat Belly, and go from there. The information is out there, Pinterest has loads of recipes, and Jovial Foods has plenty of info available on their website, too.

Enjoy!

 

Kitchen Rack
Short post: Amy’s Kitchen Rack

The Kitchen Rack returns to the HeatCageKitchen!

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Hello, again, Dear Readers!

Welcome to another edition of “What’s she up to this time?” I’ve been busy! Boy, have I ever. . . .

Another article published!

Today another one of my articles is published on OffTheGridNews, on a food, or supplement, called Maca. It’s a plant that grows high in the Andes Mountains, similar to a potato or turnip. I’ve heard about Maca for many years, but never got around to trying it. It’s great for hot-flashin’ women, so I read, but there’s more to it than that. Like potatoes to the Irish, Maca root has been a food staple for the folks in that part of the world for thousands of years. Someone (probably a Gringo) figured out that it was a pretty powerful thing, and now you can buy it raw or gelatinized and take it as a supplement.

I bought some, too

Admittedly, after I wrote this article, I bought some from Vitacost. Buddhist friend NM told me about Vitacost recently, and I have not been near a Vitamin Shoppe since. I started buying OTC thyroid from Vitacost after discovering they sold it for $10 less than Vitamin Shoppe—and they ship it right to your door! No more long drives to NOLA or Baton Rouge to get one bottle at nearly twice the price. I also use Vitacost’s website for basic research for these articles. I started taking Maca last Friday, when the latest bottle of Raw Thyroid arrived. Vitacost’s house brand is gelatinized, but I’ll try the raw version one day too and see which one works better. (I’m applying the principle of “try the least expensive option first.”) So far, so good.

There was a time when I would spend about $200 a pop at Vitamin Shoppe when I stocked up on stuff. No more—I have been building a list of things I’ll be taking again one day, and I order one or two products at a time, as I can. I’m still writing, but no “big paydays” yet.

No Coffee for Aussies?

This article on The Kitchn this morning says that Aussie kitchens don’t have. . .what? Like me, they do have a kettle to boil water in their kitchens, but not a coffee maker. (The pictured SMEG kettle is gorgeous—I want one of those in red, please!) The kettle makes hot water for tea, instant soups and—instant coffee. I actually have some instant coffee, but it’s primarily for recipes like Yeast Free Brownies. Drinking instant coffee? No, that’s OK. Not unless I absolutely have to. Even in decaf.

Hot mess: Slow Cooker Edition

Last week saw me make two more recipes from slow cooking expert Stephanie O’Dea’s emails: Hearty Lima Bean Soup and Maple Barbecue Beef. BF keeps packets of lima beans around, so I figured he’d like that. NOPE—too much tomato, and he didn’t even finish his. He ate a bowl of cereal, no kidding. Maple Barbecue Beef went over. . .OK. . .we can have it again sometime, but not anytime soon, he says. Yesterday I threw a few things in the slow cooker, including some black beans for a change, and I’ll post that recipe soon. Working Title: Amy’s Slow Cooker Southwestern Black Beans. Along with a bit of roast beef, BF was pretty happy with Sunday dinner after working all day.

Now, this week’s update

You remember the microwave saga? That saga has finally come to an end—I no longer own one! We have one at the Casa de Rurale, of course, but it’s BF’s. More than six months after I bought it at the League City Walmart, I brought the perfectly working but dusty microwave to the local Walmart and traded it in for. . .a new kitchen rack!

Kitchen Rack

The one I’ve always wanted!

No kidding, I finally did it. A new kitchen rack And BF begrudgingly admits the kitchen rack was a pretty good idea. Because, after all, I did unpack a fair amount of boxes:

We had a roaring fire outside after dark with these going up in flames!

Kitchen rack

Burn, baby, burn!

Mind, you, that’s not everything on the kitchen rack–but it’s most of it. There’s some more organization that has to happen in the Casa before all my stuff is unpacked. Working on making more money so I can get the rest of the things I need, like bookshelves, a covered clothing rack, and a couple of DVD racks for us. Oh, and a digital converter box for my non-digital TV. . .one thing at a time, right? In between laundry, dish washing, cooking and Buddhist meetings. . . .

Enter the Breakfast Area

Next to the kitchen rack is my IKEA Fusion table and chairs, which they don’t make anymore, creating a nice little breakfast area by the front window:

Cozy little spot for us, right by the kitchen.

The placemats are from the old Martha Stewart collection at K-Mart. I mentioned this to BF this morning, and he said, “I’m sensing a pattern here.” Because a fair number of things I own are “from the Martha Stewart Collection,” somewhere.

After I did all that, I also stopped at Walmart for a few things one night and decided to get something else “for the house.”

Kitchen Rac

Aren’t they gorgeous?

 

Although I no longer have cable TV, I do still follow my favorite celebrity chefs on Facebook and get their emails. I bought a set of salt and pepper shakers from the new spring line of The Pioneer Woman collection. At Walmart.

These are called “Vintage Bloom,” and there’s a whole collection of dishes that go with it. It’s just a nice little bit of color, and I particularly like that color of blue. I almost bought one of the coffee cups, but if you’ve seen my coffee cup collection—I’m talking about you, Captain Ron—you’ll know that I really, REALLY don’t need another coffee cup, no matter how cute and original.

Kitchen rack is just the beginning

I’m trying to get BF to build me a rustic pallet rack for my coffee cup collection, but so far, he’s not interested. Pegboard, maybe? But he’s working on a couple of other things right now, so I give him a pass, and I wonder if I can do it myself without seriously injuring myself. (I have O- blood, if you’re donating.)

No toaster oven yet, but I have used the little oven on the stove many times. Just need an oven thermometer to check the temperature.

Improvements continue

I continue to improve things in this former man cave (with emphasis on “cave”) as time permits We’ve burned many boxes, piles of old receipts and bills, and other things that make me ask BF, “why do you still have this?” Eventually, some of my stuff will also burn as I unpack more and figure out what I don’t need anymore. Winter is gone now, so I’ll be organizing magazines as well as cycle out and move around clothes. Plant the garden stuff I haven’t even planted yet,too. I want my Hatch chiles!

I’m writing another article for OffTheGridNews, and it’s due Friday. I won’t reveal the subject yet, but there will be an accompanying article here, soon as I do some taste-testing with BF and one or two of his friends. BF is chomping at the bit. . .to get it over with. Because, he says, “I’m just humoring you.” (And he doesn’t understand why I go to Whole Foods whenever I can, but that’s another blog post.) But there’s work to be done before then, and I’ll bring it to you with pictures soon.

Enjoy!

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