The Great Sugar Crash of 2016
I'm in a girl group, you know, like the Spice Girls, Pussycat Dolls, Fifth Harmony (whoever they are), except we don't sing or dance, and our circle revolves on solely cosmetics, canine and more recently, food. We call ourselves Faith + 3 (no idea how that came about). I met Courtney and Carolina when I was working for a retail company years ago. I had been transferred to a store closer to home and met the two who taught me everything about skin-care, hair-care, nail-care and all that sort. Even after I left the company, we all remained friends, and soon enough, I'd include my sister-in-law, Evelyn, on our cosmetic adventures. We'd have make-up parties, doggy parties, pool parties, pool and doggy parties, go to make-up expos, go to the beach, share everything that has to to do with cosmetology on Instagram, even our iMessage group chat has our custom band name, "Faith + 3 (with a bunch of accompanying emojis)"
Just recently we started venturing in food-making together and last Friday we finally took our first cooking class together. Well, more like a baking class, at Baking Arts in San Mateo. We learned how to make what I know is to be one of the hardest pastries to make in the field, french macaroons/macarons/whatever.
When I was in culinary school, our chef, a great guy, basically told us that none of us would get the macaroons right the first time, the second time, and may very well never ever get it right anytime. Thanks chef. So I went into this class at Baking Arts with no expectations. Luckily, we were taught well, and with success.
However, since the class, I have attempted to recreate the same exact recipe and follow the same instructions, only to have failed over and over and over again. All members of Faith + 3 believes some "perfection" magic was done at Baking Arts, making everyone's macaroon experience flawless, only the spell would reverse upon leaving the premise.
That put aside, I have to share with you my tasting experience, or maybe we'll call it, a devouring experience. I was not able to taste these macarons until the following day where I would reintroduce nuts. One of the primary ingredients of french macaroons is almond flour. So I stood aside like a good girl and avoiding stuffing my face. In fact, I was more excited to try what would be 5 whole macaroons with my husband the next day.
Unfortunately (or fortunately), my husband was like, meh, I don't want sugar. So there were 5 macaroons all for me. I've been wanting to try these ganache and salted caramel filled macaroons since I left the class. So on this wet Monday afternoon, at about 4 o clock, I sat on the couch and started eating the macaroons one by fucking one.
Keep in mind, I haven't had refined sugar for at least 5 weeks prior. The only kind of sugar I've had are those naturally found in vegetables, fruit, raw honey and kombucha.
What happened next still shocks me. I literally, literally had a sugar crash. I crashed sideways into my couch, paralyzed, could barely keep my eyes open and fell fast asleep. Now of course, I had 5 whole macaroons, sugar, inside of sugar, on top of sugar and more sugar, so it's no question that I am calling it the "great" sugar crash, because it was great, great in size, metaphorically. Sugar actually making me crash, when the term itself is a figure of speech.
The "crash" reamined in my system for 2 more days. I was grouchy, unfocused and constantly tired. Since then, I've been hesitant to eat anything with sugar. I was even afraid to eat my apple after class today, fearing I would fall asleep on the drive home. But who knew, that I would get some reaction like that from sugar. I guess it's real thing and I'm kind of glad it happened.
That being said, I really enjoy baking macaroons and will continue to attempt the recipe. Hopefully, you'll see more macaroons around here, and maybe more of Faith + 3.