I'm not going to hem and haw around the fact that living without sugar and grains over the last four months has affected my cooking, my thoughts about food, and my willingness to post anything food related. It's September and I want to make an apple crisp ... but that means sugar and oats ... both off limits with my current restraints.
I want everything that I post to be encouraging and to give you the highest probability of success should you decide to try any recipe that I post, but using alternative sweeteners and no grains has totally changed my cooking habits and has caused me to question everything I do in the kitchen and that I might pass on to you.
I fear I might be in a cooking depression! SERIOUSLY.
We are eating well. We are eating whole foods. We are enjoying tasty meals. But the enjoyment of traditional baking and the therapy of combining familiar ingredients to create beautiful morsels is short in coming these days. I'm working out how to combine what I know with what I'm learning. Every time I try something new with unfamiliar ingredients, I feel exposed and anticipate the results with trepidation.
I know I will find my new kitchen "sea legs", but until then, I hope you'll bear with me while I figure out how to best feed myself and my family and what to share with you here in my cyber spot. I may not stay in the grain-free zone forever, but it's where I am at the moment.
Back soon with sugar-free and grain-free yummies! And in the meantime, you'll find all my old favorites under the "Recipes" tab.
Bon Appétit ... and bon santé to you all.
(My American readers know what Bon Appétit means. You might also know that bon santé means "good health" and is often used as a toast .. but I think it can be intercepted and used as a heartfelt wish for good health. And that's how I offer it to you.)