We were tired. It had been a full day, and promises to be a long week. There were dished to do and laundry to fold and another bushel of green beans (and a half-bushel of cucumbers) out on the porch to be attended to. I should start stemming beans, I thought.
And then Lupine approached me, an apron in each hand. "Let's make zuh-urt, mama!" (Dessert is a rare treat in our house. Definately not an everyday affair.)
The aprons belonged to my mother's mother's mother. Great-Grandma Nellie. Lupine's Great-Great-Grandmother.
And so, zuh-urt? Yes. In the spirit of grandma Lee and Grandma Nellie, yes to zuh-urt. Sometimes it feels really good to surprise even yourself with a big and joy-filled yes.
Sage set to work whipping raw cream and homemade vanilla into peaks, and Lupine and I gathered almond butter, eggs, and honey to make almond-butter brownies. When they were cool we piled them with "frosting" and dug in.
What a sweet finish to a busy day.
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The recipe for the brownies is adapted from The Specific Carbohydrate Diet and I've had it memorized for about 6 years, since my first journey into no-carb gut-healing foods. 1 C nut butter; 1/2 C (scant) honey; 1 egg; 1 tsp baking soda (optional). Combine well with a whisk and spread in a well buttered pan (or several small ones). Bake at 350 for 15-25 minutes, or until browned on the edges and not gooey in the middle. These will collapse some when cool, but you can just fill the divet with something yummy.
