This morning I'm enjoying some whole wheat English muffins with buckwheat honey.
You can see how dark it is compared to regular honey. It tastes as you might expect. A little burnt, a little like molasses. If you're looking for honey as a healthy alternative to sugar, buckwheat is supposed to have the highest antioxidant level. But it does take time to adjust your palate. It is great as a coffee sweetener, since coffee already tastes a little roasty and burnt, it masks this aspect of the buckwheat honey.
I try to make some of my food choices based on their health value. But it's always a balance of nutrition and taste. If it doesn't taste good, I just can't make myself keep eating it. Maybe I'm immature in that way.
Aaron and I both struggle a bit in that area. He's a traditionalist. Meaning, he wants his food to taste like it's always tasted and many times when you alter a recipe to make it healthier, it loses some of its original qualities. Whole wheat waffles, for example. I don't mind them, but I think the harsher taste and crumbly texture of the whole wheat bothers Aaron to the point that he no longer enjoys eating them. I'm experimenting with vital wheat gluten in my whole wheat recipes. Supposedly it brings back a little of the "chew" we're accustomed to in white flour foods.
Now for something completely different...
I'm planning to start embroidering mittens today. I pulled out my Japanese wool embroidery book last night for inspiration and now I'm ready to jump in. I'm taking a couple more days for personal enjoyment crafting, then it's back to work (in a sense). Aaron's mom is coming for a visit on November 13th, so the craft room must be organized by then. It helps me to have an endpoint. Sometimes, when we don't have company for a while, there's nothing to reign in that unorganized side of me. But today, it's all about the mittens.
Be back tomorrow!