I hope everyone had an amazing Christmas spent with loved ones. I’m so grateful I didn’t have to work. I always put my foot down on Thanksgiving and Christmas- NOBODY messes with those two holidays. Every other holiday I could care less because they’re a great money making opportunity.
Santa got me a new lens and adaptor for my Micro Four Thirds camera and my sister got me some sweet antique food props. And then once I made the trip all the way home I realized I left most of my presents along with Christmas dinner leftovers at my Mom’s house. UGHH! I don’t know what kills my soul more, knowing I’m missing out on pork loin and spiced fruit or not being able to try out my Primal Pit Paste until next week. Hmph.
This winter has been quite the Eggnogish season. I’ve always loved eggnog but now I can barely even tolerate the sludge sold in stores. Knowing that it’s full of gums and sugar has totally ruined the appeal for me.
Instead, I prefer eggnog that’s light and frothy. My go-to recipe used to be Alton Brown’s, and then I got hooked on my own. But this year I wanted to make a Primal eggnog without refined sugar that DIDN’T taste like raw honey. Honey is delicious, but tends to cover the subtleness of eggnog.
So after hunting the aisles of Whole Foods I picked up organic maple sugar. YUMMM! I’ve always wanted to try it. I love it in my morning tea, but it really tastes great on anything. Plus it doesn’t add any extra fluid to the recipes like maple syrup does.