Is it hard to trust a person who, one weeks, talks about broccoli like it's the new sour cream-and-bacon Ruffles, and the next talks about dip-cone ice-cream topping like it's the new flaxseed-crusted spelt? Maybe. But I need to make a case for making your own dip-cone topping. Not because how else are you going to get your kids to eat their ice cream? But because you will be a hero for the night, recreating the melty, crunchy, delightful experience that the kids associate only with summertime and clam shacks. We had this for dessert last night, after a glorious dinner of bean bowls with mmm sauce. Perfect.
But you should also make it because--and here's where you need to stretch with me--it's sort of oddly healthy. Coconut oil is the new darling of nutrition folks because it turns out to be, as my jar boasts, full of MCTs. 62% MCTs, no less! Enough said.
No? Well, according to my 150 Healthiest Foods on Earth, of which coconut oil is a proud member, MCTs are medium-chain triglycerides, which your body prefers to use for energy, rather than storing as fat. (This is unfortunate if, like me, you were hoping to store more fat on your way towards the Guinness-Book Trunk-Junk title.) Not only that, but the MCTs in coconut oil are half made up of lauric acid, which is a massive virus and bacteria KILLA. Also, MCTs fight STDs which is A.O.K. if you are a S-L-U-T!
|I'm just dessert, and am in no way implicated in the discussion above. Or below.|
|Unrelated cat-in-a-bag shot.|
I haven't tried flavoring it, but would like to: orange, I'm thinking, or peppermint. Yum!
|I wish I'd taken pictures, last night, of Ben and Birdy's ecstatic faces.|
|Can you see that it makes a shell? I can't tell if the photos show the shell well. Hell.|