Well Hello! It has been quite a while since my last post and I must admit I am the worst blogger ever! I really am such a dabbler and dabble in too many things. Between work, home, kids and what ever tangent I am off on, I always seem to get distracted. I have bought about 30 books since this last blog, all on areas of interest- Paleo, gluten free baking, self help, fitness, weight loss and the list goes on. I just love reading and I just wish I would read one before getting another lol! so I have quite a few on the GO. So the one I am reading now?? well it is David Gillespie's Sweet Poison Quit Plan and yes I have been of the sugar WAGON and just recently jumped back on...Why?? well I guess it was a gradual seduction. I went Paleo, which was wonderful, but soon was tempted by the 'NO SUGAR' recipes, well not PROCESSED sugar that is. Some of the nicest and tasteful recipes that were grain free and Paleo friendly were laden with syrups, honey, and agave. Yes all full of fructose the only consolation was that maple syrup was the lowest in fructose. I think generally most of the Paleo recipes used raw honey, because it is in its natural form and doesn't need extracting from any plant or tree. So I was sucked back in, hooked and bound by the deliciousness of it all and the addicting cycle of HIT and WITHDRAWAL. The only difference now is, I think I can tackle it. In the last year I have done a lot of head work on myself, and changed a replaced quite a few habits. Its amazing when I sit back and think about it all. I have now a TINY obsession with food, and truly hunt and gather, sourcing all the good stuff. I cant believe I actually shop on the outside of supermarkets, skipping aisle after aisle, its wonderful! I occasionally only duck down an aisle, if I need baking ingredients, or a tomato paste you know, I guess there are some of the goodies that are shelved in those danger areas. What I find so hard to come to terms with is my baking. I love it with all my heart and it took a lot of convincing that abstaining was the best thing. Quite heartbreaking when you spent the last 27 years baking birthday cakes and treats for those special occasions, the smiles they brought. Anyway I am not sobbing over it any more as I have discovered new ways to present, make and bake all those goodies. I just try not to make it too often, and do try keep to the real ready made gorgeous food available.   so below I have posted two of my recent 'makes'. 

Dextrose apple and rosemary pudding

flourless choc dextrose cakes

   

here they are decorated with salted vanilla dextrose icing 

-Jen :)