It’s been awhile hasn’t it? I think I’m finding that my baking and cooking runs in anti-bear fashion: hibernate in the summer, out in full force in winter. Well, the days are finally cooling off, the sky is slowly being drained of its color, and the leaves are blooming and littering the narrow sidewalks of my wee little Boston neighborhood, Jamaica Plain. It’s the perfect kind of day to stay indoors and warm your apartment by running the oven and baking something.
Two words: cookbook overload.
It’s an overwhelming glut of new information to absorb, and even during the long holiday weekend, I’d find myself no sooner cracking the cover of one of them when I’d be called off to do something else. Bake this. Go to that martini party. Drink all this gin. My life is so hard. Boo hoo.
This past week, I spent less than 24 hours in New York for work, which translates into getting up at 4am for a 7am flight and flying home at 5pm to collapse in my bed at 7pm and remain dead to the world until the next morning. Can I tell you how exhausting that was?
In spite of my love for baking and an incurable sweet tooth, I generally tend to stick to a pretty strict, no-sugar, low-carb diet (…that went totally awry during the holidays, but let’s forget about that).
It’s actually pretty easy to eat nourishing, healthy meals, but when I find myself in the mood to snack, the choices can be pretty limiting. (Who wants to munch on a pork rind?) There is, however, a perfect snack food that fits my low-carb diet and satisfies my need to crunch on something: almonds.