Securing more ricotta to explore,
I baked with herbs and egg a low-carb scone.
I cut rosemary sprigs outside my door,
and trimmed the thyme I bought and toted home.
Green onions finely chopped and almond flour
were whisked with egg and cheese to make the dough.
I scored and cooked it one-third of an hour,
then separated wedges’ edges so.
Now I have half a dozen wheatless rolls
to eat today and freeze for future use,
and slightly more experience as well.
The project has refreshed my eating goals,
renewed my daily fast and maimed excuse.
This climbing back is hard but starts to jell.