Reviving The Savory Course
If the Holiday Season zapped your sweet tooth, The Guardian recommends reviving the "savory course" instead of an after-dinner dessert. So following dinner toniight, ditch the chocolate and pass the cheese.
I don't know about you, but, right now, if I never ate anything sweet again, that would suit me just fine. Over Christmas I wolfed down any chocolate that crossed my path with an almost obsessive compulsion. I've been on a grotesque Cadbury's jag, punctuated not by cold turkey, but biscuits, cake and trifle. For now, I am done with sugar. For early 2012, pudding is off the menu.
"It's just Christmas," you might say, "it does that to you." I'm not so sure. Could this aversion to sugar go deeper than that? Sure, like most of us in the Word of Mouth pigpen, presented with something sweet, I'll eat it. But it's often a relatively hollow pleasure. Which is why, not for the first time, I find myself craving, not better puddings at the start of this new year, but a wholesale revival of the "savoury course" - that historic escape route for the dessert-averse diner.
Also, if your interested in a new savory recipe to try, check out these Fontina-Stuffed, Bacon-Wrapped Dates from browneyedbaker.com.