I’m beginning to think I’m a food procrastinator. Instead of making my bubby’s oat cookies, I found a fantastic recipe for sugar free chocolate ice cream: http://www.davidlebovitz.com/archives/2007/08/sugarfree_choco.html
Thanks to David Lebovitz, I was able to satisfy my insulin-resistant sugar craving with an agave-sweetened ice cream that was delicious. 
It was my first time cooking a custard. Also my first time working with agave.
Lessons learned:
-watch the eggs when cooking custard. it’s possible to have them just cook as eggs and never really become a proper mixture.
-similar to boiling water, watching an ice-cream maker seems to take a lot longer to freeze/churn than if you walk away and do something else
After the second non-oat recipe, I’ve realized that making those oat cookies seems to be following the same pattern I use when reading books. Sometimes a book will sit on my shelf for weeks while I read loads of other books. Then eventually I pick it up and wonder why it took me so long to get to such a great book.
I’m determined to bake those oat cookies. Maybe this weekend. . .
