Last week, we decided to cut down on the family’s carb consumption, and man-oh-man you should hear the whining at dinnertime! “Salmon again?!” “Where’s the bread? Has anyone seen the bread?” “What is soy flour?” And, my personal favorite, “Unsweetened chocolate? This stuff tastes AWFUL!” (And you should have seen Ali’s face when she took a big bite of it!)
Luckily, the children haven’t yet figured out that our mashed potatoes aren’t really potatoes anymore…they’re steamed cauliflower that’s been put through the blender with cheese and bacon. Ha!! I can’t wait to see Zach’s face when I come clean with that secret because he hates vegetables, but gave me a really nice compliment on those “potatoes” the other night. I mean, I’m anticipating that conversation like I anticipate Christmas morning! Ha ha ha!!!
So, I was doing the dishes the other night and my mind was pondering different dessert combinations I could try for no- and low-carb foods. I’d bought some sugar-free peanut butter that day, so I tried to think of a way to make a low-carb, sugar-free, homemade peanut butter cup. A few seconds later, Frank came downstairs and said, “Hey, Mom. Where’s the cupcake pan? I want to make some homemade peanut butter cups.” My jaw dropped to my belly button.
Now, aside from the timing, there are two things that make this coincidence astonishing. Frank has never made homemade peanut butter cups in his life, nor even talked about it and Frank never does any type of cooking at all unless I ask him to. He wasn’t interested in any sugar-free or -low-carb dishes. He simply wanted to make some peanut butter cups. I’m still reeling from our psychic moment.
Too bad it’s not October, cause I saw Ali’s ghost, Jonathan, twice over the weekend. Scared the beejeebers out of me!
Hugs to everybody!