Since the end of June, life has been very unsettled. Seeing there was nothing I could do to console their grief, I turned to the only thing I could remember that helps at times like these - food. I started doing an inventory in my head of everything I have cooked and especially all the sweets that I've made in the last two and a half weeks. Quite apart from the hospital visits and funeral arrangements, we've had three birthdays in the family and one of a good friend. I could write a whole essay about how important food is in nourishing the body as well as bringing comfort, but most importantly I think in the last few weeks it's brought people together and it has given me a purpose. Anyway here is an inventory of the sweets.
It all started on the last Sunday in June when my sister gave us the leftovers of a pound cake, a puff pastry chocolate slice and cheesecake she had made. The following day, pound cake and the puff pastry chocolate slice just seemed like a good idea at 2am on return from the hospital. Sleep deprived the next morning and armed with a packet of traditional German gingerbread cookies for all and sundry, the sweets slowly started to vanish from the fridge.
The following day was cheesecake (leftover from Sunday) for my birthday along with tiny caramel mud cake muffins that we gave away to my brother in-law the following day for his birthday. That night we had mandarin parfaits.
On Saturday the third course was stewed pears with rhubarb and cream. For our usual Sunday night dinner my Mom made custard with fresh strawberries. The following night was Viennetta at my mother in-laws and on Tuesday was a friends birthday. Her partner had forgotten completely so again I tried to heal with food - this time I opted for low fat chocolate cake and passionfruit melting moments.
Wednesday at the in-laws was carrot cake followed by two days of reprieve. The remaining melting moments may or may not have been eaten during this time. Realising the fact that the sweets were going to continue to be made I started to opt for healthier options especially after Tuesdays chocolate cake success. Saturday, dinner with the in-laws and a low fat walnut, chocolate and date pudding. Again on Sunday my parents came around and this time I tried Mark's Primal Custard.
Tuesday and again dinner with the in-laws. This time I made low fat lime cheesecake. Finally yesterday; my husband's birthday and a whole plate of chocolate orange cupcakes with maple frosting all for him (and me). I don't know if I hopped that writing this down would help dull my cravings for more sugar. If that was the intent, it has certainly worked, but now I have another pressing issue.
The problem with the low fat desserts has been the leftover egg yolks. I can think of two things to do with them - hollandaise sauce or custard. Have you got any suggestions?