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One of the things I want to do this summer is try new recipes. I'm off to a slower start than expected because I've been working on some computer slide shows. Sometimes I have to make a recipe several times before I want to recommend it. I tried a chicken recipe that relied on an avoid to make the sauce work. My first attempt at a substitution was ok but nothing to brag about. The flavor was good enough to make it worth the effort to try again.
I tried a new kale recipe. The flavor was good, but it was way too salty. I may have copied the recipe wrong. If not, I'll need to adjust the seasoning to my taste before I pass it along.
For months I've had Debra's Parsnip Cherry bread recipe on my counter. I put the ingredients in the bread machine last night, and woke this morning to the wonderful smell of fresh bread.
My greatest difficulty with this bread was the name. Though parsnips are beneficial for my Type As, neither likes to eat them. My daughter prefers raw veggies over cooked. Everyone talks about steaming parsnips, mashing them, or cooking them in a stew. She tried steamed parsnips, but rejected them on the same grounds that she rejects cooked carrots and cooked broccoli. I've never heard anyone talk about eating them raw. I tried them raw today, dipped in pumpkin seed butter, and they tasted fine. I'm going to see of she will give them another chance raw.
My husband does not have a good sense of smell. So when he eats parsnips he only tastes the tartness, not the flavor. If I told the As they were eating Parsnip Cherry bread for breakfast they would have balked. I thought about calling it Chewy Cherry bread but that seemed to imply a sweet bread rather than a yeast bread.
When Debra first blogged about the recipe she said "It has a sweet and 'spicy' kick to it!" When I tasted it, I knew what she meant. It has a similar impact to a sweet and sour sauce. I decided to call it Sweet Tart bread (or Sweetheart bread). I hoped that name would prepare my As for the unusual flavor.
My strategy must have worked. This very Type A beneficial bread (all beneficials and neutrals for Type Os too) got a favorable rating from everyone. Here is the link to Debra's original recipe. I used 2 Tablespoons of sugar instead of 4 teaspoons. That was my only change.
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