Weirdly, I’ve found I don’t like cheesecake very much. I like the cream cheese pie we used to make with sweetened condensed milk, which as a small child I thought was cheesecake; not so much cheesecake. This ice cream, though, I adore. It’s rich and tangy and creamy and sweet.
Over the holidays, I finally invented a tasty, well-behaved paleo pasta. 🙂 That post will go up soon, since I’ve finally finished the last few tests I needed to do; for now, as a sort of teaser, here are the two sauces I made to ladle over the lovely pasta noodles we had for our Christmas feast.
It turns out being able to have a little agave nectar has also let me solve an ongoing problem with making a good ice cream base. Stevia-sweetened ice cream bases just never had the right texture, and were never quite sweet enough, either. My dad even likes this vanilla ice cream, and he’s not on a sugar-free diet yet. 🙂
| I have Jocelyn to thank for this stuff — when I told her glycemic index appeared to be the biggest concern for foods making us sick, she pointed out agave nectar actually has a very low glycemic index. Â First I tried just a little agave nectar, in some cookies … then a little more … then I made this “maple syrup” and poured it over bacon, which is the best way in the world to have bacon. |  |
| I am so happy to have something lightweight to make for breakfast, you guys — starting the day off with dense protein is just not always the way to go! Â Not to mention, these biscuits have a lovely crust and soft interior. |  |
| This is not the prettiest-looking slice of pie in the universe.  It is not neat.  It is not symmetrical.  But it is delicious.  This is a real pie filling, in a real pastry shell, and when you eat it you are eating a real pie. |  |
| Let me put it this way how happy I am with this recipe:  I came up with this probably five or six hours ago, and I’m drinking my fourth cup right now.  This is just what I needed to warm up as the weather gets colder.  I am so happy.  Have some cocoa.  It’s on me.  🙂 |  |
So it looks like this is my fourth tortilla post on this blog, and my second paleo version.  🙂  Forgive me for not having a picture to put up — I was gonna, but life got crazy a couple days ago (long boring story I’ll spare you), so that didn’t happen and isn’t about to — but hey, you know what a tortilla looks like, basically.  These tortillas look like that.  😀
| A few weeks ago, my sister and I were browsing recipe sites, looking for ideas for a snack to make, when I ran across cream of mushroom soup.  Boy did that bring back memories — and cravings! — so I’ve made a version we can have.  🙂 |  |
| This bread is good.  It’s always a relief to break past that quiet but obnoxious barrier between “good, all things considering” and “good” outright.  It’s like the best qualities of the banana bread and zucchini bread we used to have, and you don’t really notice it has no sugar, no grains, no dairy. |  |
