Sputterpub's Blog

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.

Ricotta lemon muffins were my try
when I was home alone last week and bored.
I wandered to the market but, oh my,
I couldn’t find the extract. Walking toward
my kitchen I thought juice could substitute –
the Internet confirmed that with advice.
Without the wheat or sugar but with fruit,
the texture and the taste were rather nice.

But I was left with more ricotta cheese.
And egg and allulose and salt as well.
I searched the web for useful recipes,
and found one I could halve. In springform shell
I baked ricotta cake of simple stuff,
that served to satisfy myself enough.