I wish that were true about last night’s dessert. It has only three ingredients: lemon, heavy cream, and sugar. What a great combo.
I made Lemon Posset, last night and it is heavenly!
I had this with a gluten-free shortbread cookie from the Wedge Co-op. Yum! I’ll have to find a good gluten-free shortbread cookie recipe now. I’m envisioning a lemon tart.
For dinner last night, I made a spinach salad with a great Maple Mustard Dressing from the Wedge, and made lemon pepper tofu to top! It turned out great!
Aaron came over and hung out last night. He gobbled his salad up quickly. I sent him home with about half my freezer. All those yummy gluten filled treats that had been staring back at me every time I opened the freezer door. Rather than being tempted, or mocked depending on my mood, I decided to give them away. It’s good food and he can use it so I feel good about it. Now I have room to store all those darn gluten-free flours I’ve been accumulating.
Six months to 40 