Raw Vegan, to be exact.
If there's any reason that can explain or justify my prolonged absence from this blog, I guess that would be it. Let me elaborate.
About six months ago, I stumbled on a blog at work written by a person who had done a thirty day Raw Vegan trial. My first impression was, wow, this is weird. As I kept reading, about the lifestyle, about the benefits, I started thinking it sounded amazing and, doable. At the time, I was not eating well or balanced at all and I thought it might be a good opportunity to make a change. And make a change I did.
The transition to raw veganism has wrought many changes. It has taken time to get to know the ups and downs of this diet, what makes me feel good, what my body needs, what it doesnt. The changes are mostly positive ones. (You know those people who tease you for eating differently? Never fun.) Without counting a single calorie or weighing myself once, my weight dropped significantly, I wake up with plenty of energy and have noticed a positive change in my moods. I've eliminated all processed foods from my diet and revamped my pantry in the process. Naturally, that effects my baking. Eating Raw Vegan aside, when people asked me to bake or bring dessert somewhere, I had to decline. I found the idea of buying or baking with margarine and other processed ingredients physically painful. Although I wouldn't eat it anyway, it was hard to stomach the thought of deliberately making things and having people I care about eat them.
So where does that leave me and this blog? I, for one, am very happy and feeling good. I didn't want to take this blog and turn it into something I never intended it should be. I didn't think it appropriate. Maybe one day I'll pop up somewhere else on the blogosphere but for now, I think this is where the blog comes to an end.
So there you have it. To all the people who may have read my blog, made any of my recipes or left a comment, thank you! It meant, and still means, a lot.
Be happy and healthy!
Tuesday, January 28, 2014
Tuesday, January 21, 2014
Sunday, January 12, 2014
It's been quite a long time since I've posted anything on this blog. I know I say that every time that I find the time to start writing again and it's hard to explain the lack of motivation and inspiration to get back to blogging. Life, I guess. In the past months, though, people have casually mentioned it and recipes that they've successfully made from it. Gratifying though it may be to hear those things, I still didn't feel inspired enough to make a comeback. Have I been baking? I get that question all the time. The answer? Plenty of challot here, the occasional dessert there... But definitely not with the enthusiasm of a one-time commander who once had soldiers to spoil. I will say that I recently took out my KitchenAid for the first time in months and it's out to stay. That's a promising start as far as I'm concerned. It'll take some time, but I'm getting there.
Monday, June 17, 2013
Caramel Sauce. Those two words are enough to conjure up childhood memories of Friday visits with my sister to the local candy store and then on to the nearest TCBY shop for some Cotton Candy flavored ice cream dripping with liquid amber deliciousness. Caramel. Sugar never tasted so good. But making it in my own kitchen? I've only ever heard horror stories about burning the sugar time after time and having to scrub the pan clean afterwards with nothing to show for it but an empty bag of sugar and some cracked fingernails. So it came as a surprise when a couple of months ago I made my first attempt at caramel sauce and succeeded. And then tried again this past Friday and was once again met with success and the the most addictively delicious topping to ever grace ice cream. The first time it was made for an engagement party as an accompaniment to chocolate peanut butter ice cream and this time for a "showerette" for a dear friend, as a topping for peanut butter ice cream and cookies and cream ice cream. You're right to think that I couldnt resist. I caved and had some. Yum. This recipe comes from David Lebovitz (only logical to make his sauce to go with his ice creams) and was pretty easy. I did find that the sauce came out pretty thin but when allowed to boil takes on a thicker consistency, and obviously when it cools, it thickens as well. The first time, quite a bit of sugar hardened, the second time less, perhaps because my ingredients were at room temperature. Heat on low while stirring to melt the sugar and smooth out the sauce. Your patience will be rewarded. I served this in a glass soda fountain-ey coca-cola glass to add to the ice cream-parlor look.