What is it about baking?
Was it because our ancestors for many previous generations gathered round fires to share companionship and food? Or maybe because collecting ingredients and making food used to occupy so much of our lives.Whatever it is, I think many of us like baking, or at least consuming freshly baked food.
Or maybe it's just me. Because of nasal problems I really have no sense of smell, but I still love to bake. And this evening I used a really old recipe from my teenager days to make rough puff pastry as an essential part of sausage rolls.
The sausage meat is from some imported Irish sausages, so these are almost like the sausage rolls that I grew up with.
Mix the ingredients together. A quick knead. Five rollings to get the flakiness up, with some resting of the pastry in the fridge, 20 minutes in the oven and yum.
Unfortunately they're for a Thanksgiving party tomorrow. But that's OK. I get to relax while I'm focused almost solely on these. And then I don't have to worry about how much insulin I need to take if I want to eat one.
It's kind of the best of both worlds.
Almost.
It would be better if I didn't have diabetes and I could eat them without thinking.
Looking on the bright side, that wouldn't be all that good for me. So here's where having diabetes saves me from myself! That's something to be thankful about.
Labels: baking, food, nablopomo
posted by Bernard @ 10:28 PM
5 Comments:
For me, baking, and cooking in general, is therapeutic. Besides, there is a certain magic when you slide a tray into the oven, aromas emanate, and after sometime, out pops a culinary delight. Sometimes, I think we enjoy these things because they give joy and pleasure to others. Cooking for someone is a great way of showing that you care.
I tagged you.
I love to bake! Especially at the holidays, because it's one of the few times I get to bake for many. There is something so comforting in it...the smell, the taste and the friends and family, you get to share it with. I
This year my baking and holiday food got me in a bit of trouble. I've found that the holidays are much harder to navigate through with diabetes.
BTW, You sausage rolls look quite tasty! The homemade puff patsry is very impressive,
mmm... I gotta try baking something sometime. All the upcoming Thanksgiving potlucks got me a little worried.
BTW, did you get my e-mail? =)
There is magic in the browning reactions that happen when you heat up sugar and delight in the way that fat and flour crisp. It pleases some deeply buried part of the monkey brain.
Whatever it is, giving up baked goods was the hardest thing for me during the many years when I had no way of controlling my blood sugar except by avoiding almost all carbohydrates.
Even with insulin I can only handle small portions of pastry, but boy do I love every bite. Tomorrow I'll be making our family's traditional Thanksgiving baked goods: pumpkin date nut bread, cheesecake, and the meringue chocolate chip nut "cloud cookies" which started out as a way to use up the egg whites left over from making chocolate custard pies. Even though I don't make those pies any more, the cookies say "Thanksgiving" to my (grown up) kids so I always make them.
They're fun because you make them the night before by preheating the oven, then turning it off and putting the cookies in and and leaving them in the oven with the door closed until morning.
Of course, half the time we also forget to take them out of the oven before preheating it to put in the turkey, but that's turned into a family tradition too. Now I put a sticky on the oven door to remind myself they are in there.
And of course, as we all know, food has no carbohydrates on Thanksgiving.
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