Getting to it.

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This recipe has been plaguing my mind, since first investigated.  Now, it takes a lot of things, especially if making the additives by hand.  Beyond even the ingredients to be made are the products to be purchased.  However, being keto (doing my best)... or really more carnivore now, means... no actual brown or regular sugars.  So, alternatives must be found.

Butter?  Especially now that I know to wash it?  A maybe, as to making my own.  It still may not work as intended.  Still, I will try that.  So, that is an open question currently.  Mascarpone cheese?  I am calling that a probably doable project.  However, the ricotta cheese?  That is, most likely, not possible.  For me.  As much the time of standing and mixing, while cooking, and creating that much buttermilk?  I could but that particular buttermilk, but it is $9 or $10 a quart.  I really can't afford to just buy it.  I may simply have to break down, plug my nose, and buy it from as clean a source as possible, probably the whole foods store.  It'll cost, no matter how I go about it.  Though buying it outright is most likely the most frugal, by a longshot, way to go about it... even if that won't be cheap, just less expensive.

It is quite a laundry list of items.  Though, as mentioned, perhaps the best way to go is the path outlined.  And, yes, I will be using canned pumpkin.  It happens to be organic, if I would have chosen other if I could have found it with as clean of ingredients as the brand I found.  I just don't believe in "organic" foods.  It's a starvation farming method, which will starve too many people.  We just... pulled away, mostly, from mass starvation.  Shouldn't encourage going back to it.  Still, it is what I could find, which otherwise matched as closely my wants and needs as possible... and at a price I could, and would, afford.

So... I am lining up the target.  It won't be until after payday, and maybe later.  But the ingredient list has been formulated, the plan has been made, and things are moving in the right direction.  Why make it?  Well, it would be good to have a recipe I could make for a potluck.  Something slightly special.  And, for one, I miss pumpkin pie.  I loved the crust, at least on fresh out of the oven pies.  But never miss the crust on day after consumption.  So, this would work well for me.  I might even make homemade whipped cream, if I think that would be good with it.  Not the first tasting.  But the day after, if needed.  Or thereafter, if I don't have enough cream left from all.

Which recipes?  Ah, right, this and this.  Learning to make my own is far less expensive, on some things.  Though, if I successfully make butter, I may end up making... a lot of it.  Freezing some, refrigerating some, and keeping about a pound out at room temp, basically always.  So, maybe, in time, ricotta cheese might even be on the menu.  Made on a good day, and in prep for the whole thing.  Though... only continued if it actually makes a difference... a noticeable difference, and is cost effective.  Bleh...  Right, here.

If I can do that, I would then really like to try this.  A treat, once a month, really... helps.  Even every other month.  Though, as a gift, not a bad thing.

The one problem I have with this is the bundt pan.  I'll look, but...  Oh!?!  There are several types possible.  If one is... a bit beyond my means, and I'm not sure who well it would work either.  The pricey one is cast iron.  The less expensive is high carbon steel, with a ceramic lining.  So there is a way.  There are silicon ones, but I'm... not sure I trust silicon.  Even if it doesn't melt, I am guessing there is... infusion... into the foods.  I just... don't trust is, much as I don't trust microwaves.  Though especially not those two mixed.

What can I say, I really enjoy pumpkin.  Now, in that last one, I would alter the recipe a bit.  It's how I do.  Probably, over time, even the first one would be altered.  That cook even suggested some alternatives.  But trying more eggs, and fewer... more or less of any of the ingredient lists... until, for here, at this altitude, humidity, and else... it works best, plus to my tastes?  Of course.  Recipes are the path to good food, not the solution.  Nice thing about mostly meat is it's simple time/temp.  No mixing, otherwise, needed.

Uhrm, and this too!  Not pumpkin.  A new method of cooking I have been thinking about since... childhood.  I just forgot, or had other things to do, or didn't get around to it when I had the items and foods available.  I won't pass up the opportunity.  I will switch the potatoes out though.  For rutabaga, turnips, celeriac, daikon radish, or jicama slices, all are suitable potato switches.  Though, with that little potato, it might yet be within bounds, as is.  Especially if cooked and cooled, potentially... for potential resistant starches?  Anyway... some... thoughts.