Ok, I'm here!

Gentle Reader, this is the first edition of the first volume of the first blog I've ever written , now it remains to me to keep it coming, love. Three times a week, to be exact. All right, there is food, and I love it well enough. But how much can you say about something that people indulge in regularly, three times a day. Inside my head I hear a small voice saying, "Torture chambers and devices for $500, Alex."
No, seriously. The whole dilemma is not that there aren't enough items to cover, but what to cover first. So, let's dive in. Here we go! At the apex of my topic list:, no, it's not pizza tacos.The new kid on the block  is agave nectar. What is it and what does it do; you may ask?
 Even though it's most familiar as the plant that tequila is made from, that's not the role it's plays in the discussion here. Maybe we can do the tequila thing some other time. Anyway, the nectar itself is known as "honey water" or aguamiel. It is fast becoming the preferred sweetener of those who want to state a preference. It has none of the aftertaste that is associated with artificial sweeteners because it is all natural. In fact, it is a real sugar, with one important distinction, it has a drastically lower glycemic index. This measurement of the effects of carbs on blood sugar levels puts agave nectar way out in front of other natural sugars in benefits. In short, it's a healthier alternative to using processed sugars.
 It is similar in taste to honey, although people who don't care for honey find agave nectar enjoyable. While agave nectar does have calories and carbohydrates that must be considered, it is a better alternative for those who are on weight management and  diabetic regimens.  It is also completely vegan and is considered a whole food. Remember, though,  it is 40% sugar, so it's much more calorie dense than normal sugar. When you turn that bottle up and squeeze, you don't need as much as other sugars.
Now, that ends the lessons for the day. Put your pens and paper away. And get ready for the good part. I have a recipe from one of my favorite chefs. It's good for you and the best part is that the recipe has only five ingredients!


Brown Butter Banana Muffins
Recipe courtesy Claire Robinson, 2010

Prep Time:

5 min

Inactive Prep Time:

5 min

Cook Time:

30 min

Level:

Easy

Serves:

12 muffins

Ingredients

• 4 ripe bananas
• 1/3 cup raw agave syrup or honey
• 1 stick unsalted butter
• 1 large egg
• 1 3/4 cups self-rising flour

Directions

Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with paper muffin liners.
Peel the bananas and add to a large bowl. Add the agave syrup and mash the bananas with a fork until very liquefied but still a little lumpy.
Melt the butter in a small saucepan or skillet over medium heat. Cook, stirring occasionally, until the milk solids have turned a nutty golden brown.
To the brown butter, add about 1 cup of the mashed banana mixture and whisk to combine. Cook for a few more minutes until a darker golden color is achieved. Add to the remaining mashed banana mixture and whisk to combine, then whisk in the egg. Fold in the flour, in 2 batches, with a rubber spatula, until just combined; do not over mix. With an ice cream scoop, evenly divide the batter among the muffin tin cups.
Bake in the center of the oven until golden brown and the tops spring back when pressed, about 25 minutes. Cool for 5 minutes in the pan, then transfer the muffins to a rack to cool completely. Serve warm or at room temperature.

http://www.foodnetwork.com/recipes/claire-robinson/brown-butter-banana-muffins-recipe/index.html
There's always room for feedback. Make some muffins, enjoy, and let me know what you think.