Food is politics. More than ever. So, imagine my surprise when I found this comment the other day, right here on my little ol’ blog saying:
“I love your recipe blog, but really don’t agree with your political views or comments. Try to stay more focused on the food instead of politics. You may keep more friends that way.”
I’d never thought of being less than genuine and hiding my views as way to gain friends. Call me naive, that’s one strategy I haven’t tried. In terms of what I write on this site, I share my personal (which are of course political) philosophies and also enjoy hearing other people’s views, whether they agree with me or not.
So everyone, I want to thank you for your comments and all of the diverse perspectives. I appreciate hearing your views, even if we don’t always exactly see eye to eye.
In terms of my opinions, I hope you all enjoy what I write and totally understand if you don’t. Of course, if you are a big fan of Sara Palin then this site might not be the most comfortable place for you to hang out, given that I am pretty much a bleeding heart liberal. And then some. That’s not something I ever have or ever will try to hide.
Here’s yet another delicious gluten-free kosher for Passover recipe; it is based on a recipe I found on epicurean.com. My husband was very enthusiastic about this dessert, eating the crumbs off of the serving plate. Just a word of caution, this moist tart can be a bit crumbly this is normal and does not mean you’ve done anything wrong.
Chocolate Walnut Torte
Ingredients
- 5 large eggs, separated
- ½ cup agave nectar or honey
- ½ teaspoon celtic sea salt
- 1 cup chocolate chips
- 2 cups walnuts
Instructions
- In a food processor, pulse the chocolate until it becomes a coarse mixture, the consistency of gravel
- Pulse in the walnuts, briefly, until they are coarsely chopped -bigger chunks than the chocolate
- In a large bowl, beat the egg yolks until pale in color, then gradually beat in the agave
- In a separate large bowl, beat the egg whites to stiff peaks, then beat in the salt
- Fold the chocolate-walnut mixture into the egg yolk mixture
- Then fold the egg whites into the egg yolk mixture
- Place in a well greased 9 inch springform pan
- Bake at 350°F for 20 minutes, then turn the oven off and leave in for 10 more minutes, until firm to the touch and golden around the edges
- Cool in the pan, then serve
This gluten-free flourless torte is another less expensive way to make higher-protein, lower glycemic desserts, without the expense of almond flour. Not that I don’t love almond flour, it’s still my favorite ingredient!
I’m not sure if this torte would work with yacon, though it might be a worthy experiment. It might also be worthwhile to experiment with other nuts, if walnuts aren’t your thing.
StuffCooksWant says
Another choice for Easter dessert. When I learned I couldn’t eat gluten, I thought the worst part was going to be giving up baked goods. You’ve helped me see that doesn’t have to be the case. Thank you for that!
I think the important part of your first paragraph is “on My little ol’ blog”… that means you can write whatever you wish… cause it’s yours!
Dentonista says
How funny. It’s not enough to enjoy the recipes, but the commentor wants you to hush your motuh? Please.
Jeny says
LIKE :)
heather says
stunning! looks like kicked up derby pie-ish torte!!
cheers,
*heather*
Steven says
Looks great, will try it soon. As for the political commentary, I’ve noticed very little in the months I’ve been here. I read for the recipes and the great comments and have never been offended. I actually do like Sara Palin, am very conservative and just can’t find anything wrong with people having a different opinion.
Keep posting, I’ll keep reading and enjoying!
Carin says
I also love reading your comments….don’t change a thing!
Just made your chocolate chip cookies for Passover and my kids are thrilled.
A question for you…what kind of pan did you bake this torte in? A pie plate? Or maybe a round cake pan? The Epicurean version used a springform pan…did you use one also?
Thanks!
Jackie says
She states in the directions to use a well greased 9″ springform pan.
Jeanne says
I love to read your comments and your recipes. I think you have the right to say what you want in your blog. There are lots of blogs out there. If someone doesn’t like your blog, there are many other places for them to go.
Susan says
I read your blog for the recipes, but I don’t mind personal comments — that’s the point of blogs. Bloggers are people too, and I don’t think we should feel like we have to ‘sanitize’ our blogs to please the masses. Blogs are not about making friends with as many people as possible, and they’re certainly not about being politically correct — it’s about taking something personal (like this way of eating) and sharing it, along with our own personal journeys, and perhaps finding people with commonalities along the way.
If somebody doesn’t like it, then they don’t have to read it. And certainly, many people are not reading my blog. LOL!
pumpkininrecovery says
Thank you for being you and not hiding it!
And the yummy recipes you post :)
Stephanie says
this looks fantastic! I’m going to make it for the family Easter get-together this weekend. Might try it with pecans though, those are my favorite :)
laura says
sounds and looks delicious!
also, i have to say i think you have every right to say whatever you like in your blog! by no means should you have to “please the masses” (or the minority, as it were). this is your space to create delicious food and write whatever commentary you so desire.
keep up the great work!
Sandy Kingsley-Perkins says
Well said…your blog, your right to say what you want! Keep up the great work. LOVE your recipes!
Chloe says
I couldn’t agree more! I love your point of view as much as I love your fantastic recipes. You have a lovely and open heart and I hope you know how much your work is appreciated.
Becky says
I agree! Love your books and all your comments! And even if I didn’t, it’s your blog. Write whatever you want! Have a blessed day!
Elana says
Thanks Becky!