Good bye, Droste chocolate cake with bittersweet chocolate ganche frosting. Bon voyage, Himalayan honey drizzled over hot, freshly baked cream biscuits slathered with rich European butter. So long buttery coconut brittle mixed into Leatherwood tree honey ice cream. Farewell, honey chili chicken from Chef Jia’s. Au revoir delicately tender lemon macarons with lemon curd filling. I must bid you all good bye. It has been fun these past two months of sugary excess, gluttony of all things sweet. I enjoyed making you all and consuming you all, but now I must don my vestal robes and re-enter the Life. A Life Without: sugar.
A life without simple carbs and refined sugar is what awaits me now. I tried to keep the glorious abuse going until the New Year, but my will could not scale the Wall. I hit the Wall, smashing into its hard crack stage surface, my face plastered against its mocha fudge mousse mortar. I had planned to end this salacious affair by making a pecan pie made with Lyle’s golden syrup and Maker’s Mark whiskey coated candied pecans. I had plans to concoct an Italian meringue frosted lemon curd cake, and the thought of crunchy, warm cinnamon sugar dusted churros dipped into a cup of thick, rich Valrhona hot chocolate was burning a hole in my mind.
No, I can not think of making any of those things any more. I must relinquish and release myself from those thoughts. I must become pure again. I must look with disdain upon that drug: Sugar. I must steel my will and shun all places where the demon Sugar resides and lurks, waiting for unsuspecting fools like me to walk into its sticky sweet trap, its prison bars made of carbs. I will seek not those flakey alleyways and dark coco corridors where that stripper of wills, defiler of good intentions lies. I will forgo the crusty sweet baguettes from the Acme baking company. I will not buy those golden
