Oh, how that has backfired.
It’s turned me into an obsessive baker.
I’m sure it’s done good things for my health—my baked goods are full of whole grains, and much lower in fat and sugar than commercial products—but it hasn’t curbed my sweet tooth.
Instead, my sweet tooth has simply developed a more sophisticated and discerning palate. As I’ve mastered a wide range of baked goods and refined my recipes and techniques, I’ve grown uninterested in the vapid sugar-bombs on the supermarket shelves. They leave me unsatisfied (where’s the flavour?) and slightly ill (excess fat and sugar to mask low-quality ingredients). Instead, I now crave my own cakes, cookies and confections. And because I’ve had a lot of practice, it’s easy for me to whip up a delicious desert whenever I have a hankering for it.
The result is, I probably eat just as many sweets as I ever have.
I suppose it’s an improvement…