Column: Fall

Each new year brings a bunch of vows that intensely accompany us in the first weeks of January, and then most of them sink into oblivion.

Years ago, I promised myself that I would not eat sweets in January and even stick to it for a while, but… Well, you know, it always follows but. So I decided that what I really needed to do was learn how to do it right.

Why?

Because usually after the New Year holidays there are still quite a few great cookies left, which is a shame to age. And because I’ve found that once they run out, there’s no longer any serious need for sweets either. But when I set out to suddenly stop eating sweets, I had such a drop in sugar every day - in my head, of course - that I could barely make it through the day.

I’m not saying I was terribly proud of myself when I endured that month, but I always could hardly wait to eat one Munchmallow. It was for this purpose that I bought them somewhere in the middle of the post and went to look at them in the pantry and told myself there would be one for the prize. One? Menda.

So since there is no more sugar fasting in January, we all breathe a little easier. Mainly because we can also afford something really sweet. Something that hits straight into fat cells. But nothing because we are more diligent in exercising.

And yesterday I was looking at the rolled dough in the fridge that was about to expire and thinking what healthy things could be made out of it. But when I browsed the pantry, and found a whole mountain of nuts (because these are healthy, but only in limited quantities), I remembered why I actually bought the dough.

Pistachios, hazelnuts, almonds, puff pastry - well, what would you prepare from that?

I’m a little adjusted baklava. I admit that in the end it was really too sweet and next time I will put less sugar in the syrup because I could hardly eat it myself. And I added a little ice cream - chocolate. I'm really convinced that it would be better than vanilla, but as they say - 'in an emergency, the devil still eats flies'.

Plus, it’s nicer to look at the plate, so, a little more varied. So we have enough sugar for a while.

Half of the drawn dough - I'm thinking of repeating the exercise with half as much sugar.

You know, you have to fall to the bottom first to be able to start again, but I think we only reached the sugar peak this time.

Artistic greeting. Mateja Hocevar

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