Update on the diet: so far so good. Yesterday was fairly rough, with little energy and much sleepiness, aches and pains – likely caused more by an excess of rich food and drink the night before, than by the radical simplicity of Going Daniel. Last night brought another valuable reminder of Why Fatness Is Bad For You: I snored so loudly at one point that I woke myself up. Ugh! I’d feel sorry for Himself, if he weren’t as bad! However, snoring like a truck indicates a shortage of that essential princessness that lies at the heart of every woman. Well, maybe not every woman – but certainly at my heart, which is the one I’m concerned about here!
Today it was hard to wake up, but once I did I found I had noticeably more mental and physical energy than in the past few days. I’m also feeling nice and empty … Not to get too graphic, but all that roughage in yesterday’s fruit, nuts and veggies, flushed along with lots of our sweet, home-grown well water, is working its magic.
For breakfast this morning, I visited the apricot tree.
This has been a great season for apricots! Over the past few weeks, Himself and I have been engaged in delicious experimentation in the kitchen (no, don’t you be getting all kinky, now! I’m fat and he’s old – these experiments were strictly culinary!) And I have been taking pictures and keeping track, specifically in order to share the bounty. Or at least to tantalize you with it.
This is where we started, before picking. The apricot tree, a pear and a nectarine all grow in a fenced area that is also home to our chickens. They have been STUFFING themselves on windfalls! Apricot chicken, anyone?
So … first, Himself made a large batch of apricot jam. It didn’t set quite as it should have so is a bit runny, but the flavor is excellent – perfect for french toast or pancakes.
I then made apricot preserves. I started with this recipe, trebled for 6 lb apricots. but they cooked down so much I went ahead and added another 5-6 lb apricots (but without increasing the sugar). The result is just out of this world!
Himself made apricot puree and apricot leather, and I filled the crockpot with apricots and stewed them down, with just a little stevia for sweetening. They are delicious and sugar-free, so I can enjoy them a la Daniel…:) (Stevia’s a natural substance, not an artificial chemical sweetener, so I feel okay using it.)
Finally on Sunday, I baked up loaves of vanilla cake for the freezer, only I replaced some of the milk with apricot juice, and then I dumped in a whole lot of fresh blueberries (a gift from a neighbor). I’ve been using this recipe since I was about 12; it was originally handed out with Stork margarine, which I don’t think even exists any more (plus margarine, you know, ick). It’s a fairly solid cake, which I like, and the recipe is pretty much fool proof. (For instance, I meant to double the quantities for this recipe and accidentally tripled them, and it STILL worked!) Fool-proof recipes are necessary for me. I’ve had a good run with these apricots but don’t be fooled; I am usually completely inept in the kitchen! Anyway, here’s the recipe – enjoy.
Beat and Bake Cake
9 oz (250 g) sugar
6 oz (180 g) butter
10 oz (280 g) flour
2 oz (60 g) corn flour (aka corn starch, aka Maizena)
1 T (15 ml) baking powder
4 eggs + milk to make 2 Cups
1 t vanilla
All ingredients should be at room temperature. Set oven at 350 F (180 C).
Cream sugar with slightly softened butter.
Sieve together flour, corn flour, baking powder and salt.
Break eggs into measuring jug, add milk to make up to 2 C, and add vanilla essence.
Mix well at low speed, pausing regularly to scrape ingredients together. Try not to mix for longer than about 1 ½ minutes total.
Pour into greased cake pans. Put onto oven rack slightly below middle.
Bake for about 30 min. Turn out onto cooling racks.
Cocoa in place of corn flour.
Lemon or orange rind added to liquid, replace milk with water and lemon or orange juice, no vanilla.
25 ml coffee powder diluted in hot water and mixed with cold milk, then added to eggs.