Giving up bread and sugar is not as hard as I expected it to be, probably because I ate so much of it throughout November and December that I was ready for massive servings of vegetables as a palate cleanser. Giving up having milk and Splenda with my coffee? Kind of a nightmare, but it’s a work in progress.
A couple of new cookbooks arrived over the holidays, including the newest cookbook from the Blender Girl: the Perfect Blend. I’m trying a couple new recipes from there and continuing my Indian food kick with Made in India. Alternatively, the spiced parsnip cake from Food52:Baking is absolutely fabulous and I’m pretty excited for mid-February when I can make it for myself again.
A) Tom Kha from the Perfect Blend
B) Roasted Veggies with Lemon Tarragon Trickle from the Perfect Blend
C) Pistachio and Yogurt Chicken Curry (Pista nu Murghi) from Made in India
D) Spiced Parsnip Cake from Food52 Baking