I went to a dessert party last night. Every year during finals, my late advisor would host a dessert party at her home, bringing together people from all different academic communities for a night of relaxation, strange drinks, chocolate fondue, and ice cream sundaes. To continue this tradition, her research group hosted the same party in our lab last night – potluck style. Turns out dessert parties can be a major bummer for a dessertaholic who’s given up gluten. Unless there’s a gigantic platter…or two…of chocolate covered strawberries. Every time I dreamed about the brownies and cookies spread across the table, I redirected my reach for another chocolate covered strawberry…and another…and another. So what? It’s fruit. It’s healthy. And today? I’m headache free. The night I caved and shoved a chocolate orange creamsicle cupcake in my face I should have exhibited the same restraint and stuck to this deliciously sweet gluten-free strawberry lemon curd tart with almond crust. Topped with a dollop of greek yogurt sweet cream. Hindsight is always 20-20.
