Hi. I’m hungry. While I decide what’s for dinner tonight I think I’ll bake myself a lovely low-carb crustless cheesecake, which is an easy recipe that you throw together in one convenient bowl with an immersion blender. You can also use a regular blender, but the immersion thing is more interactive and provides substantial entertainment value. I don’t get to use mine often enough. (Damn.)
In case you give a crap, this time the Howdygram test kitchen will substitute low-carb Jok-n-Al Lemon Curd for the sour cream topping, mostly because I’ve had a sealed jar sitting in the refrigerator for at least three months and seriously don’t know what else to do with it. Lemon curd is basically like the filling in a lemon meringue pie, and shmearing lemon meringue pie on a cheesecake has to be better than sex and the best food invention of the century.
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One final thought. I’ve just decided to make myself a REAL PATTY MELT SANDWICH for dinner tonight featuring low-carb rye bread, a frozen pre-cooked Angus burger from Costo, American cheese and a pile of sugar-free ketchup. Just between us, the star of the show is definitely the low-carb rye from Netrition.com. Even though it only has one net carb per slice, it LOOKS like real rye bread, it TASTES like real rye bread, it SOUNDS like real rye bread and it even has REAL CARAWAY SEEDS!
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