Category Archives: Tasty Tuesday

Because you have to feed them too

Remove maple chips ~

Maple Butter Chips

Little sweet, buttery, maple morsels that I use to make a homemade McGriddle breakfast sandwich.

This recipe is super simple and was created to make my family some homemade pancake sandwiches. The McGriddles you buy at McDonald’s has little syrup pockets that make those sandwiches so good.

I have tried other methods and none of them worked well. So back to making these buttery maple chips. It’s not hard, it just adds another step to a rather long process anyway.

So here is how to do it.

Take 4 tablespoons of butter and melt it in a saucepan over medium heat.

Butter ~ Lifeofjoy.meMelting butter ~ Lifeofjoy.meAdd 3 tablespoons of Gentle Sweet or your preferred sweetener equivalent. (Gentle Sweet is powdered.)

Add Gentle Sweet ~ Lifeofjoy.meAdd 1 teaspoon maple extract.

Add Maple Extract ~ Lifeofjoy.meAnd whisk until sweetener is dissolved into the butter.

Whisk until dissolved ~ Lifeofjoy.mePour onto hexagonal trivet or into chocolate chip molds. I don’t have any chocolate chip molds yet, so I use these silicone trivets that I got cheap somewhere.

Pour onto molds ~ Lifeofjoy.meSpread it around with a spatula.

spread maple chip butter on trivet ~Lifeofjoy.meIt fills one trivet for me.

butter maple chips ~ Lifeofjoy.meI put it in the freezer until it hardens into chips.

freeze the trivet ~ Lifeofjoy.meRemove maple chips ~ Lifeofjoy.meThat is the hardest part of the process, getting all those little luscious chips out of their grooves. ;) I may try spraying the trivet lightly with coconut oil spray next time and see if that helps. If it does, I’ll update this post.

I’ll be sharing my McGriddles recipe soon.

Maple Butter Chips


  • 4 Tablespoons butter
  • 3 Tablespoons Gentle Sweet
  • 1 teaspoon maple extract


  1. Melt the butter in a saucepan over medium heat.
  2. Add sweetener and extract.
  3. Whisk until sweetener is dissolved.
  4. Pour onto molds and spread around with a spatula.
  5. Freezer.
  6. Remove from trivet.

Until next time, God bless,

Michele ºÜº

Hot Cocoa THM ~

Hot Cocoa – THM version

Warm chocolately goodness in a cup. Just the thing to warm you on chill evenings. Made sugar free and dairy free too.

For years we’ve made hot chocolate or hot cocoa, whichever you prefer to call it, using the recipe I found on the Hershey’s Cocoa can years ago. I don’t know if it is still on the can or not.

We substituted almond (or cashew) milk for the regular milk and Gentle Sweet (a blend of xylitol, erythritol, and stevia but you could use your favorite sweetener) for the sugar. It’s such a simple recipe that it was quite easy to modify.

Here we go . . .

Combine 1/3 cup cocoa (or as little as 1/4 cup if you prefer a milder chocolate flavor)

Cocoa powder ~ Lifeofjoy.mewith 1/2 cup Gentle Sweet or your preferred sweetener (Gentle Sweet is supposedly a little less than twice as sweet as sugar. If you use straight xylitol or erythritol, you’d use the same amount as you would sugar, so I’m told.)

Cocoa Powder and sweetener ~ Lifeofjoy.mewith a couple pinches of salt in a pot.

Cocoa dry ingredients ~ Lifeofjoy.meWhisk it, add in 1/3 cup of water, and bring to a boil on medium to medium high heat.

Add Water for cocoa ~ Lifeofjoy.meBoil for 2 minutes.

Boiling cocoa base ~ Lifeofjoy.meAdd in about 5 or so cups of almond (or cashew) milk.

Add almond milk ~ Lifeofjoy.meKeep whisking until it reaches desired temperature.

Hot chocolate thm ~ Lifeofjoy.mePour and serve! :)

Ladel into mugs ~ Lifeofjoy.meWe really enjoy this. I hope you do as well. :)

Hot Cocoa – THM version


  • 1/3 cup cocoa (1/4 if preferred less dark) powder
  • 1/2 cup Gentle Sweet
  • 2 pinches mineral salt
  • 1/2 cup water
  • 5+ cups almond (or cashew) milk


  1. Whisk cocoa powder, sweetener, and salt together in saucepan.
  2. Add water and turn heat to medium/medium high.
  3. Whisk until it comes to a full boil.
  4. Reduce heat slightly and continue stirring. Boil for 2 minutes
  5. Add milk and continue whisking until desired temperature is reached.
  6. Pour into mugs.

Until next time, God bless,

 Michele ºÜº

A Menu Plan for Leftover Turkey

Roasted Turkey ~ Lifeofjoy.meWe will go to my sister’s home to celebrate Thanksgiving with my family this Thursday. I love Thanksgiving leftovers but since I don’t make the dinner, I don’t have leftovers. Hence, I buy a turkey and bake it the day after Thanksgiving. :) And I buy a large one, because remember, I said I love leftovers. :)

So this year I was thrilled to get my turkey for 87¢ a pound. That’s a great price for Oklahoma but I saw a friend of mine in Virginia got one for 27¢ a pound! Wow!!! Oh well, I’m still thrilled with my deal.

I thought I’d share my menu plan for using some of those plannedovers. :)

Of course it starts by cooking the bird and having it as the main course with lots of side dishes so that there is lots and lots of turkey leftover. After dinner, I will remove all of the meat off the carcass and bag in portions for the remaining meals and any remainder for sandwiches, as desired. (Hubby loves fresh turkey sandwiches.)

One night I will make Turkey Noodle Casserole, where I just substitute turkey in for the tune of Tuna Noodle Casserole. (Of course, I’m using a THM version and it will be an E meal, as we will use some quinoa and brown rice pasta from Aldi or some red lentil pasta.)

Another night we will have another E meal (that’s one low in fat with some moderate healthy carbs) of the sliced turkey breast, sweet potatoes, rolls, and we’ll probably add in a salad.

Then we’l have a healthy fats meal of Creamed Turkey, fried green beans, and some caulitaters. There may be some kind of “noodles” thrown in for good measure. ;)

We will have turkey sandwiches for lunch after church Sunday and round out our menu with Turkey Soup complete with daikon radish, carrots, and some kind of “noodle”.

We’ll round out our week with this nice Italian Style Hamburger Helper with either some roasted green beans or roasted okra and a salad.

So there you have my after Thanksgiving menu. Of course, you’d need to add one more meal in there if you actually have your main turkey meal on Thanksgiving. One of the things I have done in the past was to make turkey nachos but that would take some thinking to keep it from being a crossover because the way I used to make it was with tortilla chips (or nacho flavored ones), turkey, refried beans, cheese, lettuce, and tomato. If breast is used, you could use baked Tostitos chips, and go very light on the cheese, all the rest would work. If I wanted to make it a healthy fats (S) meal, I’d use the dark meat too, skip the beans and I’d have to use pork rinds or Joseph’s Lavash or Pita cut pre-crisped into chips. With this version I could add some avocado.

Well, that’s it, our turkey menu. I hope you have a great Thanksgiving!

Until next time, God bless,

Michele ºÜº

Rant: Split Peas and Lettuce

split peas ~ Lifeofjoy.meI decided to make Cheapskate Soup (THM Cookbook pg 88) which is a split pea soup. I had been getting my split peas from Sprouts but when Tiffany looked for them last grocery day she couldn’t find them. She asked someone and they said they discontinued them in the bulk bins because there was no demand for them. UGH! I got them on sale last month or so for about 89¢ a pound! That is good.

We looked all over the place for them at Walmart. Tiffany even asked someone. This is not a young person that she asked and she didn’t even know what we were talking about! Seriously, she had no idea what split peas were.

They have dried beans in, not one, and not even two, but THREE different places in that crazy store! I know this because I found the first two places and then stumbled upon the last place when I was looking for something else. There they were, pretty as you please, in a small one pound bag on the next to the bottom shelf. However, they were $1.37 for that one pound bag!!! I kid you not.

I do not consider that cheap! Especially not for dried beans. Ugh. You see, I can get a one pound roll of ground turkey in the same store for only $1.50, so that is just 13¢ more than the peas. Then of course, you can get chicken thighs for 79¢ a pound. Albeit, for a family of four you need several pounds because of the bone and skin there but those have such health benefits and you can keep the bones to make broth too. Sad thing is that I needed two pounds of those peas to make the soup. We’ll have a couple servings for lunch or yo-yo (you’re on you’re own) dinner another day though.

Let me talk to  you about lettuce for a minute too. You have to be careful about buying too much lettuce at once because if it gets wet at all (thank you water misters in the produce section) and you don’t get it dried off (giving you yet one more thing to do as you put away groceries) it will get funky–wilted and nasty in spots. Then you have to be careful when you are using it.

So the alternative is to buy bagged salad but that isn’t cheap and if you’re not quick about it, it’ll start getting just like that other lettuce from condensation in the bag. YUCK!

So I thought I hit on the perfect thing: boxed salad greens! The first week it worked like a charm. It made our salads so super easy! Then last week I got two of those tubs of lettuce greens and was a little concerned about them because they seemed a bit damp.

I was right to be concerned! We didn’t even get to eat the first salad out of them before they started pulling the same YUCK fest that the other ones did.

So, I don’t even know what the answer is to this dilemma, except maybe to just be very picky about the salad greens and reject it if it is moist. Ugh! Because I NEED to be eating salads every single day of the week.

Next spring this shouldn’t be a problem because we are going to have a garden and these greens are one of the things we are supposed to be planting. I cannot wait!!! Okay, I can wait but I’m very eager for it to happen.

Well, I’ve rambled and ranted long enough for today. I made a nice meal today that I wish I’d have taken pictures of to share with you but alas, I didn’t. So, maybe I’ll have it together for next Tuesday. ;)

Until next time, God bless,

Michele ºÜº

The Menu is a Tool

Menu ~ Lifeofjoy.meSo this week I thought it’d be a great time to talk about how I use a menu. You see, for the first, maybe ten years? of our marriage I flew by the seat of my pants when it came to meals. It was always about what I felt like making or eating, mostly eating. I went grocery shopping when I got very low on food or could no longer throw together something from what I had available.

Of course that usually included eating delivery several times each month because I did not feel like fixing anything or eating what we had available. We generally ate out after church on Sundays and then usually had pizza delivered at least once during the week.

About twenty years ago, we’d moved to a new state and being self-employed, it was like Michael was just starting his business all over again . . . well, that is exactly what he was doing, only this time without the referrals he’d had the first time. It was definitely a difficult time for us.

My dear friend and neighbor, Joyce, taught me about looking at sale papers and making a menu based on them. Of course, when money is tight, you don’t veer very much from the menu because there isn’t really much else available.

As time passed, Michael’s business grew and things weren’t so tight but I still made menus because it made it easier to have some idea of what to have for dinner. You see, a menu enables you to think about dinner once and then each day is easier because you don’t have to wrack your brain to come up with an idea when you are hungry and have people depending on you for dinner.

For many years now, my menu has become a list of suggestions. I buy the ingredients necessary to make the things on the menu but sometimes I just don’t want anything I have planned.

For example, it may be eighty-some degrees out and thus I don’t feel like having soup. Or making Light and Luscious Enchilada Casserole sounded like a good idea because I really like that meal but it I have to make two recipes before I can assemble the casserole and I’m just not up to all that. So, I either switch gears and make something from another night or fly by the seat of my pants and come up with something completely different.

This past week this is what I had on the menu:

  • Quinoa Goes Cajun
  • Cauliflower Fried Rice
  • Grilled Chicken, Mac & Cheese, & Salad
  • Skillet Butternut Squash & Penne Pasta
  • Trim Zuppa Toscana Soup
  • Roast with radishes and carrots
  • Hamburgers, Hot dogs, coleslaw, baked beans, onion rings (homemade buns)

We did end up eating the Quinoa on a different day. Still haven’t had the second or third ones. The squash recipe got eaten before the week even started, since I had the ingredients already on hand. We subbed in BBQ ribs and baked thighs for the other two nights, from stuff I had in the freezer.

We did have the zuppa and roast and even on the days I listed. Mostly because I put a lot of thought into the meals for those days because we were going to be busy and/or cold. But come Saturday, I didn’t feel like making the listed thing and we ended up having tacos. We haven’t had tacos in ages and it was delicious.

So you can see how I used the menu as a guideline but changed as the need or desire arose. When there is a good deal on meat, I stock up and work it into a future menu.

cheese and cashew-free queso ~

Cheese-Free Queso

I would never guess that this queso had absolutely zero cheese in it. Totally amazing! Give it a try.

This recipe starts with half an egg plant. Simply slice it into rounds, salt them, and place them in a strainer to pull out some of the moisture from them.

Draining Eggplant ~ Lifeofjoy.mePat dry with a paper towel. (I do not rinse because I figure that will just put back in moisture I worked so hard to remove. ;) )

Dap Eggplant dry ~ Lifeofjoy.meI spray once side with oil and place that side down on my air fryer rack, which is a bit different than how Dana does it, since I have it available and spray the other side too.

spray eggplant ~ Lifeofjoy.meI then air bake it until golden. I actually did this part the day before we were going to eat it, just because I could, no other reason. ;)

roasted eggplant slices ~ Lifeofjoy.meWrap them loosely in foil for a bit to get the skins to let loose. Then peel the skins right off.

peeling eggplant ~ Lifeofjoy.meI made a double batch this day but it was not necessary. This makes soooo much! It really does feed 6. :)

Add almond milk, eggplant, and garlic ~ Lifeofjoy.meAdd the milk, garlic, eggplant, and seasonings in blender.

queso seasonings ~ Lifeofjoy.meAdd slightly drained salsa.

add salsa ~ Lifeofjoy.meBlend away. :)

queso in blender ~

Now, I have a Vitamix, so I use the soup setting and let it heat up. Takes just 5 minutes total. At some point, I sprinkle in a bit of glucomannan to thicken it rather than the cornstarch Dana uses. I’d say it’s probably about 1/8 teaspoon for a single batch but adjust to your liking.

Check out Dana’s site, Minimalist Baker, for the complete recipe and directions here. I’ve had this with baked Tostitos and loved it. Hubby eats it with blue corn chips.

cheese-free queso ~ Lifeofjoy.mequeso ~

Here are the changes I made to keep it usable in a THM E setting:

  • only used a light spraying of oil
  • used about 1/8 teaspoon glucomannan in place of cornstarch

I believe the queso itself is actually a fuel pull. :) Yummo!

Until next time, God bless,

Michele ºÜº

Sprouted Spelt Rolls ~

Spelt Rolls

I learned that sprouted spelt flour cannot be used interchangeably for sprouted whole wheat. Yeah, in spite of a recipe saying that was indeed the case, every time I made that bread, it required more spelt than listed. I finally did some research and found that spelt flour needs 25% less water. I finally decided to just look for a spelt flour recipe and found a gem!

I chose to weigh my flour to ensure it would turn out right.

Sprouted Spelt Flour ~ Lifeofjoy.meI add the yeast and salt. I skip the sugar because I chose to use some honey instead, so I added that to the wet ingredients later.

Added salt ~ Lifeofjoy.meAdding Yeast ~ Lifeofjoy.meThen I put it into my KitchenAide mixer because it’s just easier.

Whisk dry ingredients ~ Lifeofjoy.meNext I heat up the water, almond milk, honey, and olive oil to 110º – 120º.

Add almond milk ~ Lifeofjoy.meWater ~ Lifeofjoy.meAdd honey ~ Lifeofjoy.meheat wet ingredients ~ Lifeofjoy.meThen add the wet to the dry and mix for a couple minutes.

mix ingredients ~ lifeofjoy.meI switch out the whip for the dough hook and continue beating as described in the directions on the link.

Kneading spelt roll dough ~ Lifeofjoy.meI failed to get pictures of the rest of the process (but may remember next time I make them ;) ). I just follow Dana’s directions and they turn out wonderful.

Sprouted Spelt Rolls ~ Lifeofjoy.meI tried it as bread too but had a mishap with the rising of the loaf.

Spelt Bread ~ Lifeofjoy.meIt was still edible and yummy. :)

So, go check out Dana’s recipe over on Minimalist Baker. These marvelous rolls work in an E or S-Helper setting on Trim Healthy Mama. :)

Until next time, God bless,

Michele ºÜº

Soup’s Here!

Hallelujah! It is soup weather here in sunny Oklahoma!!! I’m so happy, which is really odd because growing up there was really only one soup we had and that was Granny’s chicken soup. We occasionally had chili but I didn’t really care for chili until I ate some at Michael’s step-mom’s house before we got married; she made hers sweet and had CHEESE to add to the top and EVERYTHING’S better with cheese. :)

In the past couple of years I’ve really come to love some soups. I have found that in my beginnings of trying soups that I really preferred thicker soups or stews rather than thin ones. I thought I’d share some of our favorite soups with you today. These are in no particular order.

Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup ~ Lifeofjoy.meThis soup is yummy. Nice and creamy and wonderfully filling, even for one with carbs. ;) It is a Trim Healthy Mama cookbook (page 100) recipe but also available online.

This soup uses some 1/3 less fat cream cheese and cauliflower to cream it up. I made some of Granny’s Chicken Soup the other day and used the remaining chicken and broth for this yumminess.

Trim Train Italian Soup

We really love this soup from the Trim Healthy Table (page 160) and online here. We are having it for dinner this week, so I’ll add a picture (hopefully) later. ;) This is a variation on their taco version, which is good too but we prefer this Italian version. I made this for the volunteers that helped me prep for the Holiday Bash last year and it was a hit with most. ;) This one uses cauliflower and okra (both pureed) to cream it up but seriously, give this a try because you cannot tell it has either of them in it. :)

Split Pea Soup

split pea soup ~ Lifeofjoy.meThis soup we just had last night. When I first made it, Sean informed me that he would give it a try but didn’t think he’d like it and would probably be fixing himself a sandwich. :D He loved it and requests it now. It is not a pretty soup but it sure is good even though it does not use a ham bone for flavor. I really wish that I could use a ham bone, but Michael cannot have it a this time. Thankfully this recipe is made without it and still tastes great. :) You can find it in the Trim Healthy Cookbook, page 88 where it is called Cheapskate Soup because the split peas are so inexpensive.


Chili ~ LifeofJoy.meThis is my husband’s stepmom’s recipes, basically. ;) We change things up a bit to eat with THM by substituting Sukrin Gold for the brown sugar. It would be an S helper because of the beans. If you want to make it an E (carb meal), rinse the browned meat with hot water and only have a very small (garnish amount) bit of cheese.

Chicken and Dumplings

The guys in my family love chicken and dumplings soup for dinner but my daughter does not prefer it. I love a variation of this by either America’s Test Kitchen or Cook’s Country called Chicken and Slicks. It is simply delicious and all my family likes it. :) It is a bit involved but really yummy. Unfortunately I don’t have the recipe for either one that I can share today. :(  But I had to list it because it is one of their favorites and they ask for it a lot.


I don’t know how authentic this recipe is but we really like it. However, I must admit that we haven’t had it in a long time because currently (on THM) it would be a crossover for us with the fats and the carbs. I’m going to have to figure out how to remake this one. If I roasted okra, we’d probably like it in this now days. :D

Trim Zuppo Toscana

This is a knock-off of the Olive Garden soup but it is slimming instead of calorie laden. ;) I was hesitant to fix this the first time because of the kale but trust me when I say that it is delicious! There are a lot of low carb versions of this on the internet but you can find the THM version on page 86 of Trim Healthy Table (I think ;) ).

Well, those are our favorite soups at the moment. There are lots of others we love too but I need to keep this a reasonable size, so maybe I’ll share more soups at a later time.

Until next time, God bless,

Michele ºÜº

Starting THM and Feeding Your Family

After changing diet ~ Lifefojoy.meWhen my kids were younger (teens) and I’d start a new lifestyle of eating, I’d sit down with the family and share my reasons for the new plan and the health benefits of it. Then I’d explain that we could not afford to have two different food lifestyles in the house and I was only cooking one dinner a night.

They would need to try it with an open mind and if they just could not stomach it, then they could fix themselves something else from what I had in the house. I would not buy off plan foods.

Boys 2005ish ~ Lifeofjoy.meThey all did fine and even lost weight they needed to lose; my boys were “husky” ;). I did keep allowable snacks on hand.

Fast forward ten years and I have two young adult children still at home (contributing to the household, but living with us until they get married). I did the research and learning about THM (Trim Healthy Mama) and how to eat this way for several months before starting. My husband found this video and solidified the decision to stay off of sugar. It is now their decision too.Single Grown Children ~

The big thing for my family is that they get to eat snacks, 3 meals, and desserts every day. I started us out on strawberry big boy shakes (fruit based snacks and desserts) as I was researching and learning. Once fruit tastes sweet you know your tastes are changing and you can more readily delve into other sweets. I provide some healthy crossovers for my hubby who doesn’t have much weight to lose and works out in the heat.

I started with modifications of things we already liked. Meatballs were a big one and there are lots of good meatball recipes on that are suitable for THM. My family learned to eat Troodles/zoodles (zucchini julienne cut or now with a spiralizer) and caulirice (cauliflower processed in the food processor until it is broken down into rice-sized pieces); although children should have brown rice for an on-plan crossover.

Finding a pancake recipe that we liked was important because that is a Saturday tradition and beloved meal for my family. I now have many choices. :) We’ve had banana pancakes from Trim Healthy Table cookbook (THT) with blueberries and a bit of Greek yogurt and legal syrup (I make THM syrup from the book and my son buys Sukrin Gold Fiber Syrup, which does not seem to negatively affect them). We also love the Chocolate Chip Pancakes  from THT. It is written as a single serve recipe so I have sticky notes in my book with the amounts of the ingredients for four times, five times, and eight times the recipe because I make it that much for my family and my guys like to eat one and a half servings. ;)Giant Blueberry Baked Pancake ~

We also enjoy the baked blueberry and baked pecan pancakes. The blueberry ones are in the Trim Healthy Mama Cookbook and the pecan ones are in THT. I’ve even baked the chocolate chip and plain pancakes both in a sheet pan and in muffin top pans. And sometimes for a light pancake breakfast we’ll have the Chocolate Monkey Crepes from page 267 of THM Cookbook. Yeah, we love pancakes. :)

My homemade spaghetti sauce is legal without any adjustments, so we learned to eat it on Troodles, spaghetti squash, or occasionally Dreamfields pasta. Hamburgers are a favorite here as well. I either have mine on a Joseph’s pita half or just eat it plain depending on my mood and provide legal bread for the rest of the family: either the Joseph’s pita or lavash, homemade s bread, or crossover E bread (I buy sourdough bread from Aldi). I like to serve hamburgers with “green fries” which is simply roasted green beans.

OH! Pizza! I had to find a way to eat pizza that we enjoyed because that is a family tradition/recipe as well. It would not be a sustainable way of eating for us if we could not eat pizza within the parameters of the eating plan. We now have several pizza and pizza tasting dishes we enjoy. I recommend trying the butterfly pizza (THT) for pizza night. There are also some great pizza recipes that use mozzarella cheese in the crust. I shy away from these right now because I need to limit my cheese and dairy intake in order to lose weight right now.

Pizza ~

Someone once asked me about their family tradition of Friday night pizza and movie night, complete with popcorn. If you eat it early enough you can have the popcorn following the guidelines in the THM Plan book 47-48. I’d recommend letting the family have the popcorn and you fixing something like crunch puffs in THM cookbook pg 460. The crackers in THM cookbook are good too.

If you have a particular recipe or meal that your family misses, let me know and I’ll try to help find some help for you. :) You can do this!!! And your family will be better for it.

Until next time, God bless,

Michele ºÜº

Recipe Failures

What do you do when you have something you fix and it did not turn out like you thought it would? Do you blame the recipe? Well, I don’t. I assume I did not do something exactly as directed, even though I think I’m pretty good at following directions, sometimes I just miss it. Other times I do stupid stuff. ;)

Case in point: I made these delicious spelt rolls!

Spelt Rolls ~ Lifeofjoy.meThey were lovely the first time I made them. The next time I decided to make it as a loaf of bread instead of rolls. Unfortunately, I accidentally put a lid on the corner of it when it was nearly done rising.

Spelt Bread loaf ~ Lifeofjoy.meYeah, I baked it anyway and we still ate it. It wasn’t as wonderful as it could have been but it still nourished our bodies.

A similar thing happened when I made Wonderful White Blender Bread from Trim Healthy Table cookbook.

FP Bread ~ Lifeofjoy.meYep, you guessed it, we still toasted it and ate it. I work too hard on things not to eat them. Sometimes I will have to add something to it to make it more enjoyable, like a dusting of powdered alternative sweetener or, as in this case, toasting the bread, lathering it with butter and some xylitol sweetened jelly.

But I also don’t stop there. I keep trying.

WWBB ~ Lifeofjoy.meNow isn’t that one lovely? :) I found some say that they had to lay it on its side as it began cooling.

It helped!

Sometimes with desserts, we have to change the amount of sweetener. And it isn’t necessarily the recipe, it could just be our tastes that day. I have had my tea made the exact same way on many days and some days it seems sweeter than others.

I’ve seen people on facebook complain about wasting ingredients and actually throwing things away! :o I don’t think we have ever thrown anything away (well, except those veggies and fruits I have bought with good intentions of eating but they went bad on me instead :( ).

Now you may be assuming that we like anything but actually I have some very picky eaters. ;) We all have grown and give things a shot and will find some way to use what we have. After all, it’s either eat it or go hungry. ;) Things are too expensive to be throwing them away and I don’t have alternatives available.

My mess ups have not just been bread related, as my pictures would indicate. :D I messed up ice cream once . . . don’t even remember how we salvaged that. I’ve messed up the cream filling for Mostess Cupcakes several times. Oh! I did throw one batch of that away once, as I messed that cream up so bad it was chunky! AND it was for a birthday. But I’ve made that cream before with little chunks in it and we just ate it any way. ;)

I guess all this to say, if you make something and it’s not to your liking, try adding a syrup, more or different sweetener, or combining it with other things you do like, hiding it. I have to admit that although I love the idea of an air fryer, I have yet to get it to make my items “fried” and done but not burnt, which is okay because we’ve learned to like the charred taste of burnt food. :D Of course it probably isn’t the best thing for us but we don’t let it go to waste.

I have such a tendency to overcook, aka burn, onions when I caramelize them that it isn’t until we smell them burning that we know they are done. :))

I hope this encourages you to find ways to eat your failures and improve your skills and recipes. Everyone’s tastes are different and you just have to “own” it, as Pearl and Serene would say.

Until next time, God bless,

 Michele ºÜº