Kate here.
I’m not going to lie. There are still some no-no foods in our pantry (and yingling beer in the fridge, but that’s another issue!) and it’s tempting. REALLY tempting. BP (before paleo) I bought some Annie’s organic graham cracker animals to use for a cheesecake crust and there are still some left. IN THE PANTRY. That is the only “junk food” type item in our house. sigh…..
Two days ago we got a Christmas present in the mail from Kirk’s aunt Debbie. It’s actually perfect timing to get an ice cream maker. LOL, not really. I love ice cream, especially homemade and so the darn box on the counter will not stop staring me down. But I am resisting!
I can’t really complain though, because dinner tonight was delicious. Target sells these great all natural, no hormones/antibiotics whole chickens. I did my typical fresh thyme-garlic-pepper rub and it was truly delicious with this new asparagus dish Kirk started making this week. He boils the asparagus, plunges it in cold water, and mixes it with sauteed bell pepper and almonds. I wish you could taste how good it is, but I’ll let you enjoy the picture below:
We’ve enjoyed cooking and experimenting so much this week, and I think you would too! I’m hoping to get some almond flour ASAP to do some paleo-style baking. And of course we’ll try our luck making fruit sorbet in the new ice cream maker.
Well, I hate to run, but it looks like dessert is up and the smell is amazing. Baked pears stuffed with almond slivers, dates, and sprinkled with cinnamon. Keep following for week two and post your progress to the comment section!
