Help Seeking emotional help.

[Anxieyote]

Sending out an S.O.S. My emotions are getting unbearable atm, and I would like to talk to someone to calm down. In DM's or on this thread is ok.

 

[Rogue Proxy]

Is there any particular topic you want to talk about, or do you want to talk about your emotions?

 

[Anxieyote]

Is there any particular topic you want to talk about, or do you want to talk about your emotions?

Anything! I want to take my mind off the swarm of bad thoughts that are coming in. I don't want my night to be depressing and horrible. So any topic is fine. Movies, games, music, if you would like. I really just need a conversation with somebody. Something you are passionate about! I would love to hear it.

 

[Rogue Proxy]

Anything! I want to take my mind off the swarm of bad thoughts that are coming in. I don't want my night to be depressing and horrible. So any topic is fine. Movies, games, music, if you would like. I really just need a conversation with somebody. Something you are passionate about! I would love to hear it.

I picked up some fresh red d'anjou pears and fresh raspberries while grocery shopping. Tomorrow, I'm planning on roasting the pears, and blending them with the raspberries and a little water to make raspberry pear popsicles. I'll also be testing this recipe on some new dinosaur popsicle molds.

One of the current short term special interests I have is creating new recipes for fruit popsicles, nut-based creamsicles, and nut-based fudgesicles. So far, I've had great success with making blueberry apple popsicles and strawberry apple popsicles. I've tested out a recipe for chamomile apple popsicles, but the chamomile's aroma or flavor didn't come through after freezing them. (They still tasted good though.)

 

[Anxieyote]

I picked up some fresh red d'anjou pears and fresh raspberries while grocery shopping. Tomorrow, I'm planning on roasting the pears, and blending them with the raspberries and a little water to make raspberry pear popsicles. I'll also be testing this recipe on some new dinosaur popsicle molds.

One of the current short term special interests I have is creating new recipes for fruit popsicles, nut-based creamsicles, and nut-based fudgesicles. So far, I've had great success with making blueberry apple popsicles and strawberry apple popsicles. I've tested out a recipe for chamomile apple popsicles, but the chamomile's aroma or flavor didn't come through after freezing them. (They still tasted good though.)

Thank you Rogue! This is excellent, and just what I was looking for. I can feel my head spinning and about to pass out from exhaustion, but reading over this helps me take my mind off things in a good way. I want to have a safe passage to a restful sleep, and this will help

 

[Rogue Proxy]

Thank you Rogue! This is excellent, and just what I was looking for. I can feel my head spinning and about to pass out from exhaustion, but reading over this helps me take my mind off things in a good way. I want to have a safe passage to a restful sleep, and this will help

You're very welcome! I'm glad I can help you with that. Heck, I can go on some more about creating healthy, vegan frozen treats if you'd like.

 

[Anxieyote]

You're very welcome! I'm glad I can help you with that. Heck, I can go on some more about creating healthy, vegan frozen treats if you'd like.

Please do! I like reading the sentences because it helps calm me down.

 

[Rogue Proxy]

Please do! I like reading the sentences because it helps calm me down.

Alrighty, then!

I'm planning on testing out pineapples, peaches, and oranges as the "sweetener" base for more fruit popsicle recipes. For the pineapple and peaches, I'll be roasting them in the oven first to help accentuate their sweetness. Roasted apples have proven to be an effective neutrally-flavored sweetener for the fruit popsicles. I'm predicting the same success with the roasted pears. Hopefully, the roasted pears will balance out the fresh raspberries' tart notes. So far, I've also roasted the blueberries and strawberries in the two previous recipes. I'm also thinking about added a teaspoon of citrus zest (lemon, orange, or lime) for extra flavor.

For nut-based creamsicles and fudgesicles, almonds, cashews, and pistachios seem like the best candidates for testing out these recipes. Dry-roasted peanuts and dry-roasted baru nuts would go great with cacao and banana. I think dry-roasted sunflower seeds could work with cacao, banana, blueberry, and maybe strawberry. Dry-roasted pumpkin seeds might work in a fudgesicle recipe. I'm not sure about apples or bananas being paired with dry-roasted pumpkin seeds. I am iffy about using walnuts, pecans, and dry-roasted hazelnuts since their fat content may or may not be too high to hinder the freezing process.

Macadamia nuts definitely won't work since their fat content would be too high for the potential creamsicles to freeze solid. The last time I tried making ice cream out of macadamia nuts, I ended up with a thick slush instead. Perhaps it would be best to use either less macadamia nuts or more water if I want to try them again.

Although I'm not adding sweeteners in the fruit popsicles, I am thinking about pure maple syrup, coconut nectar, coconut sugar, and date paste as potential sweeteners for the creamsicle and fudgesicle recipes.

 

[Anxieyote]

Alrighty, then!

I'm planning on testing out pineapples, peaches, and oranges as the "sweetener" base for more fruit popsicle recipes. For the pineapple and peaches, I'll be roasting them in the oven first to help accentuate their sweetness. Roasted apples have proven to be an effective neutrally-flavored sweetener for the fruit popsicles. I'm predicting the same success with the roasted pears. Hopefully, the roasted pears will balance out the fresh raspberries' tart notes. So far, I've also roasted the blueberries and strawberries in the two previous recipes. I'm also thinking about added a teaspoon of citrus zest (lemon, orange, or lime) for extra flavor.

For nut-based creamsicles and fudgesicles, almonds, cashews, and pistachios seem like the best candidates for testing out this recipes. Dry-roasted peanuts and dry-roasted baru nuts would go great with cacao and banana. I think dry-roasted sunflower seeds could work with cacao, banana, blueberry, and maybe strawberry. Dry-roasted pumpkin seeds might work in a fudgesicle recipe. I'm not sure about apples or bananas being paired with dry-roasted pumpkin seeds. I am iffy about using walnuts, pecans, and dry-roasted hazelnuts since their fat content may or may not be too high to hinder the freezing process.

Macadamia nuts definitely won't work since their fat content would be too high for the potential creamsicles to freeze solid. The last time I tried making ice cream out of macadamia nuts, I ended up with a thick slush instead. Perhaps it would be best to use either less macadamia nuts or more water if I want to try them again.

Although I'm not adding sweeteners in the fruit popsicles, I am thinking about pure maple syrup, coconut nectar, coconut sugar, and date paste as potential sweeteners for the creamsicle and fudgesicle recipes.

A lovely response! Rich and full of detail which helps keep me evened out. I am going to try to fall asleep soon, but thank you for telling me about these food items you are preparing! You sound like an ambitious cook, which is very cool

 

[Rogue Proxy]

A lovely response! Rich and full of detail which helps keep me evened out. I am going to try to fall asleep soon, but thank you for telling me about these food items you are preparing! You sound like an ambitious cook, which is very cool

Thanks, again! I hope you have a peaceful, full night's sleep tonight. Goodnight!

 

[Medicmedic72]

Alrighty, then!

I'm planning on testing out pineapples, peaches, and oranges as the "sweetener" base for more fruit popsicle recipes. For the pineapple and peaches, I'll be roasting them in the oven first to help accentuate their sweetness. Roasted apples have proven to be an effective neutrally-flavored sweetener for the fruit popsicles. I'm predicting the same success with the roasted pears. Hopefully, the roasted pears will balance out the fresh raspberries' tart notes. So far, I've also roasted the blueberries and strawberries in the two previous recipes. I'm also thinking about added a teaspoon of citrus zest (lemon, orange, or lime) for extra flavor.

For nut-based creamsicles and fudgesicles, almonds, cashews, and pistachios seem like the best candidates for testing out these recipes. Dry-roasted peanuts and dry-roasted baru nuts would go great with cacao and banana. I think dry-roasted sunflower seeds could work with cacao, banana, blueberry, and maybe strawberry. Dry-roasted pumpkin seeds might work in a fudgesicle recipe. I'm not sure about apples or bananas being paired with dry-roasted pumpkin seeds. I am iffy about using walnuts, pecans, and dry-roasted hazelnuts since their fat content may or may not be too high to hinder the freezing process.

Macadamia nuts definitely won't work since their fat content would be too high for the potential creamsicles to freeze solid. The last time I tried making ice cream out of macadamia nuts, I ended up with a thick slush instead. Perhaps it would be best to use either less macadamia nuts or more water if I want to try them again.

Although I'm not adding sweeteners in the fruit popsicles, I am thinking about pure maple syrup, coconut nectar, coconut sugar, and date paste as potential sweeteners for the creamsicle and fudgesicle recipes.

Highly recommend raw cashews for a nice creamy texture.

 

[Rogue Proxy]

Highly recommend raw cashews for a nice creamy texture.

Indeed! Cashews would pair up with just about every fruit flavor and cacao. I've also used raw cashews in alfredo sauce, and in lentil cashew burgers in place of ground veal.