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The “Kiss from a Rose”, Almond and Rose Bread

Posted Jun 01 2013 4:42pm

I remember when I worked in Connecticut a few years back, and trying to win the "affections" of a lady in Hartford, I was considering sending her flowers, since I heard from a friend of hers she loved roses, but when it came to flowers, her girl said she liked something original, not the flowers in cheap plastic wrap from White Hen Pantry.

No problem, I'm a modern man, and I remembered this crude, but funny joke that Humphrey Bogart said in an old movie, in reference to a tank engine that wouldn't start, and it needed to be fed more gas.

Humphrey Bogart said…. "A tank is like a woman, you don't feed them, they don't do nothing"….LOL

Anyhoo, my fascination with health and healing benefits of roses led to the article The Benefits of Rose Water , and I did take advantage of the amazing edible properties of roses and made that lady in Connecticut and Almond and Rose bread………an I did get a "Kiss From a Rose" (and more) at the end of it all :)

Roses are edible flowers. From ancient times they have appeared at feasting tables as bouquets and as food. The flavor of roses is varied as the colors. The sweet, tart or spicy petals are easy to use and popular additions to any kitchen.

The "Kiss From a Rose" Almond and Rose Bread

*  8 oz grass fed butter, softened (find grass fed products near you go here )

* 5 oz Ultimate Sweeter Birch tree Xylitol , My current sweetener of choice, I go back and forth on Xylitols, but so far, I think this is a great natural product made from Birch Trees, I use for occasional baking and drinks, same look and feel as sugar,
AVOID CORN BASED XYLITOL, MANY CORN XYLITOLs ARE GMO

* 3 pasture raised eggs, beaten
*  2 cups organic self raising flour, sifted
* 1 cup organic ground almond [almond meal]
*  finely grated zest of 1 organic lemon

*  1/2 cup grass fed milk AVOID CONVENTIONAL DAIRY!!!!!
*  1/4 cup dried rose petals, finely chopped
*  a pinch of
Pink Himalayan Salt (or alternately Celtic Sea Salt) AVOID COMMON TABLE SALT

Method

Grease (with coconut oil) and line a bread pan or loaf pan with baking paper. Pre heat oven to 330. Cream butter, xylitol and salt in a bowl with an electric beater until creamy. Add eggs one at a time, beating after each addition. Add the flour, almond meal, lemon zest, rose petals and give it a whiz. Add the milk and mix till smooth and combined.

Pour batter in the prepared pan and bake for approximately 50 minutes until a skewer inserted in the middle comes out clean. Cool completely in the tin to avoid breaking it. When the bread is cooled but still a tiny bit warm, remove from the pan and slice it. Serve with a sprinkling of Birch Tree Xylitol and rose petals.

I've never been a "dozen roses kinda guy" anyway. I like to give a woman colorful orchids or something unique and say my practiced line, "You don't seem like a 'dozen roses' kinda girl, so I thought I'd get you something 'wild and free' ". Just like in sports, anything to step up our "game" relative to the next dude.

When that lady in Connecticut bit into my piping hot Almond and Rose bread, it was like "game over". We had a ton of energy anyway so the "romantic interaction", as brief as it was, since I had to move to Portland Oregon soon after, would have probably happened anyway. It was that kind of energy that was very intense and genuine, but we both knew it wasn't sustainable, in that it would not last forever, like a volcano eruption.

I am your typical guy, I'm into what guys call the four "S" –>"Sex, Sports, Sandwiches and Sleep". However, I must admit,  for me, there is nothing like that first genuine kiss from a woman you are really digging.

…………………especially a "Kiss from a Rose"

~stay healthy~

 

You guys know how I sling it on my blog by now, any excuse to post one of my favorite songs………

To that "Special Lady" in Connecticut, we never got time to see where that brief interaction would have really gone, but I will carry with me forever my "Kiss From a Rose" :)

 

click here or the photo below to see all my articles in "The Healthy Chef's Corner"

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