Probably out of sheer stubborn “I know how to follow directions” gumption, I decided to attempt the same sourdough recipe a second time. And damned if it didn’t mostly turn out ok.
Warning: I am grumpy about this race, y’all. I did, however, endeavor to write something that isn’t a full on rant about the generally crumby experience we had in Jackson.
I love cream pies. And I love dulce de leche. So, obviously, combining those two things into an easy dulce de leche cream pie seemed like a pretty stellar match up.
I’ve largely put off learning to bake bread out of feigned disinterest. In reality, I now see, I haven’t yet learned because I really don’t like being bad at things.
his post is more for my future self than anything. (Since I don’t have a printer and can’t embed maps in my journal). But if y’all want a visual for where I’ve been since November of 2018, here it be.
These awesome, power-packed breakfast muffins are made with almond flour/meal, oats, carrots, and zucchini — which means they’re gluten-free and healthy-ish without tasting like it.