What do you do when life takes a turn and you’re going too fast to make the turn smoothly? You screech around the corner on two wheels or you slide into it sideways.
That’s what my life has looked like for the past few weeks. I’m directing a full length play for the first time several years. While I love directing, I’d forgotten how much time it takes. Between my writing and the theatre, I didn’t realize I’d neglected my blog. Totally.
For that, if anyone is reading this, I humbly apologize. I’ve tried to work out a schedule, and finally decided to go to once a week for now. And to give you some news and a recipe.
News: I’m more than halfway through writing In High Cotton. I plan to pitch it at the ACFW conference in September. I love the characters and my critique partners say it’s my best writing. I know I love the story. It’s about women and their friendships, set in 1929 at the onset of the Great Depression.
On the life front, we’ve taken to eating healthier. We are following the paleo diet about 95%. The reason it isn’t 100% is I haven’t given up my half a bagel for breakfast. And the pretzel sticks I like to nibble the afternoons. But I have given up most breads another carbs. As a result, I’ve lost 14 pounds and counting.
We recently discovered Cloud Bread. Made from eggs, it’s 100% protein and delicious. I need to make a new batch today. Here’s a couple of photos and then below them, the recipe.
Here they are, fresh from the oven.
You can use the pieces as sandwich bread or as I did below, I toasted them in the toaster and poured sugar-free syrup over them for breakfast.
Xanthan gum can be purchased online but I also found it in Walmart and my local grocery store.
Cloud Bread Recipe, from Dan Francis of Catering For Atlanta
6 eggs separated
3 oz cream cheese room temp
1/4tsp cream of tartar
1/2 tsp vanilla extract
1/2 tsp xanthan gum
Dash of salt
1. Separate the yolks and whites
2. Add cream of tartar to the whites and vanilla extract
3. Whip using a mixer or hand held mixer until a good foam forms then asd the xanthan gum slowly while whipping the continue to whip until the merguine holds stiff peaks
4. Add cream cheese, Stevia and salt to the yolks
5. Mix at high speed until it’s smooth
6. Fold yolk mixture into the merguine, gently, until well mixed
7. Using a spoon, make 4 inch “buns” on parchment paper the is sprayed with oil
8 bake at 350 for 19 to 22 minutes, until the tops are golden brown.
9. Let the cool all the way, the let them store in the fridge for 4 hours.
10. Eat them all and repeat.
After the first batch, I started doubling the recipe. I’m going to try to spread all the batter onto a baking sheet without putting into rounds. Then cut it into squares when done. I’l let y’all know the results next week.