I thought I’d pop by to reassure you that I’m still enthusiastically—relentlessly, some might say—celebrating the holiday season. Indeed, I’m determined to suck every last drop of cheer out of Christmas this year. I’ll go ahead and give myself a big pat on the back for the effort I’ve invested in the cause.
Case in point: my husband and I made our own marzipan a few nights ago and moulded it into holiday-themed … creations.
Our intentions were fantastic. We put the work in. The results could be described as thought-provoking, if nothing else.
I will say that it tasted good, which was especially important because this wasn’t any old marzipan. I’ve always loved the almondy sweet stuff but hadn’t been able to eat it since starting the ketogenic diet to help manage my seizures. So when my husband found a keto-friendly marzipan recipe, I was eager to give it a go. I don’t know what I was expecting. I do know, however, that I was surprised by how satisfying the keto marzipan was from the “although I’m really craving something that tastes like marzipan, I eat limited carbohydrates for medical reasons” perspective. I mean, this marzipan wasn’t fooling anyone, but it was definitely tasty.
Lest you think its only merit was that it wasn’t gross, let me mention another of its selling points: that it provided an opportunity to get crafty. Putting the ingredients together took approximately three minutes; carefully shaping the giant hunk of marzipan into what resembled those ornaments kids make at school out of salt dough and parents have to pretend to be impressed with, on the other hand, took much, much longer. It was at the almost-an-hour mark when the novelty had totally worn off and, happy we’d tried because that’s what counts (right?) but also maybe a tiny bit embarrassed, so don’t make fun of our beautiful marzipan, my husband and I cleaned up and called it a night.