WIAW: Dirty Dirty Edition

Hiya eaters!

Hopefully by now you’ve bought Mama Pea’s awesome cookbook. I bought it yesterday and have already made a batch of cookies from it. I’ll probably make another recipe or two and then post my review…tomorrow.

Yeah, I heart Mama Pea’s recipeas like a high school girl hearts her hot English teacher. And her hot religion teacher. And her other hot English teacher.

What can I say, eaters, I like the older men. And I’m creepy. But if you’re still reading than it seems you’re willing to over look the latter and for that I thank-you.

Moving right along…

It’s Wednesday, which means it’s time for another installment of…

In looking through the pictures for this post I noticed just how different my eating is here than when I’m in the ‘Boro, so hopefully you’ll find it interesting also. If not, than at least hopefully you’ll like the pretty pictures. Because the other thing I’ve noticed it how much better the lighting is here! So, ready…set…GO!

Breakfast:

Rolled oats, flax seed meal, raspberries, strawberries, and almond butter on top.

I went out for drinks with some of my friends on Monday night and somehow the talk turned to oatmeal.

We debated the best way to make oatmeal, and I, of course, wowed them with my knowledge strong opinions on the matter.

But that left me with a strong craving for a creamy bowl of oats. I did my best to summer-ize these oats and thanks to an ample amount of berries, I think it worked.

Workout:

I took a Cain class yesterday and whenever I lift weights I drink a protein drink. Unfortunately, the whisk bottle I thought I had left at home was nowhere to be found. So I got creative.

7-11 cup and a whisk.

It wasn’t the best, but it worked well enough.

Lunch:

Whole wheat tortilla filled with TJ's black bean dip, cheddar Daiya, spinach and tempeh, with salsa on the side..

Quesadillas are a pretty typical midday meal around here.

And Mother discovered that my crepe pan also doubles as the perfect quesadilla pan.

Dinner:

Pasta with zucchini, marinara sauce and red pepper flakes.

If you’re a single or busy parent (or the child of one), you’ll understand why pasta was such a staple of my childhood. Usually with a side of broccoli.

This was leftover from a night or two before, so I gussied it up with some mixins’ and it did the trick.

Am I the only one who sees how different this is from the way I normally eat? Am I the only one who thinks this is really interesting? Yes? Alright, I don’t mind.

But at least tell me you appreciate the better lighted photos. Because I reallyreally like those.

Now tell me — Do you eat differently when you’re home than when you’re on your own? Why do you think that is?

G’night eaters.

Almost Ashley’s Donuts

‘Ello eaters!

It’s been another easy day in the Dirty Dirty for me. And you know what? Tomorrow will probably be another easy day. Right now, my life is pretty cakey. How is your life?

Tell me something good that has happened to you lately. Because if there’s anything I like when I’m feeling great, it’s hearing how other people are feeling great. It’s like a snowball effect, but not the shitty kind.

And if nothing good is happening for you right now, let me give you something good. And full of gluten.

Almost Ashley’s Lime Donuts

These are almost exactly like Ashley’s donuts, except mine are mini and not gluten-free (incase you’re like me and don’t have fancy flours).

½ c AP flour

½ c whole wheat flour

1/3 c sugar

1 ½ t baking powder

½ t salt

1 egg

3 T coconut oil

½ c (non-dairy) milk

½ t apple cider vinegar

½ t vanilla

1 lime, juiced and zested

In a small bowl or cup, mix the soymilk and vinegar so that it curdles.

In a medium bowl mix the dry ingredients. In another bowl gently whisk the egg and add in the vanilla, lime products, and soymilk once it has curdled slightly. (FYI-I don’t give a shit what size bowl you use. As long as everything fits in it, you could mix everything in a baby pool. I don’t advise it, but it’s your life so beast it however you like.)

Add the wet to the dry and mix, like you know how to do so well by now. And here’s where my handy little donut trick comes in — spoon the batter into a pastry bag plastic sandwich bag and snip off the tip. This way you can squeeze the batter evenly without having to fumble with a spoon.

Buy a Wilton donut pan, please.

And even batter means pretty donuts later. Pop the pan into a 350 degree oven and12 minutes later out pops…

Pretty little round donuts, which depending on how much you filled the tins…

Will have varying degrees of muffin tops. But that’s okay, because the bottom side is pretty and smooth. And ready to be glazed!

Glaze

½ c confectioners sugar

1 ½ – 2 T (non-dairy) milk

lime zest

salt, optional

Mix the sugar and milk until it reaches whatever consistency you want. Then dip the donuts and top with lime zest.

Hello angels.

Don’t those look pretty?

They are, except I made a bit of a mess while glazing them. But that just means I get to lick the plate, right?

Oh yeah, it happened eaters. Because these donuts are a little on the dense and nutty side, with licks and hints of lime and salt to wake up the taste buds, so I couldn’t possibly waste any morsel.

So if you ever need a little pick me up, make these cute little donuts. Or any little donuts, really.

G’night eaters!

Another Diagnosis, Another Day With Cain

Hi eaters!

How are you today on this hot Monday? I almost forgot what day it was because for once I really and truly am on break! The only reason I need to know the time and day is so I can go to a Cain class. Speaking of Cain…

He made me wait until his shirt dried before I took this picture.

I had a personal training session with him on Saturday because I knew that he was the man to help me get my ass back in shape. (Literally! It has started looking a little too much like a bag of Jell-o. But really, any slight resemblance with a bag of Jell-o is too much.) And I knew it was high time to get back to working it like I like to because…

I got a diagnosis!

I never mentioned it because I wanted to do some research on everything (which I’ve become increasingly good at) before giving you the goods. So…drum roll please…I have…

A softening of the cartilage behind the patella, which my doc called chondromalacia.

Doesn’t that sound like fun?

No, it really shouldn’t. It’ll sound like even less fun once you know more about it.

The gist of it is that it’s a degeneration of the cartilage from a misaligned kneecap. Oh and it’s a precursor to (osteo*)arthritis.

Yup, loads of fun!

When I first found out exactly what all this meant, I cried. A lot. The idea that because of simple luck of the genetic draw I am going to have pain all my life was more than I could really handle.

So I gave myself some time to be sad, but then I realized something — it’s out of my hands.

Yes, I can do specific stretches and exercises, but I really can’t control the fact that my knee is misaligned. And I can’t keep the cartilage from degenerating. So in reality, as bad or unhealthy or extremist as this may sound, that kind of means I’m free. My knee will always hurt (on and off and with different degrees of severity). My cartilage will continue to break down.

So from here on out, I’ll do what I can to lessen it’s affect on my life, but I also know that what I do as far as exercising and the rest of my life is only limited by my ability to handle the discomfort.

Do I sound crazy?

Probably. But I’m crazy about exercising. I love pushing myself up and over a hill on Ashley (my bike). I love kettlebell swings (which include squats) and side lunges and regular lunges. I love all that stuff. And I love it enough to deal with a little (hopefully not a lot) of discomfort to do them.

So with that mindset firmly intact, I went to Cain.

And he showed me some great, gentle(ish) lower body exercises.

Cain takes too long to take a picture. So I stopped working out.

And he made fun of me. But it was oh so worth it! (And not just because I got to oogle and giggle for an hour.) So the three biggest things I learned from Cain:

1) Straight leg quad raises are great!http://www.workout-x.com/videos/multishot/rle113-1_fallback.jpg

This targets the lower part of the quad, which is so rarely worked. And it’s so much harder than it looks.

2) One-leg elevated squats are also great! I don’t have a good picture of this one, but it’s a wide leg squat (the wider you stand the more you target the glutes, according to an Italian study sited in the most recent Muscle & Fitness Her’s magazine) where you put one leg on a step, squat, and then switch legs.

I'm squatting so fast. So fast.

Not only do I feel like this squat gets even more up in there than a regular squat, but it’s also a lot more gentle on the knees.

3) Doing arm exercises one arm at a time makes your muscles work harder. So instead of doing back flies or butterflies or dumbbell chest presses with both arms at the same time, you should alternate arms. Trust me, not letting the muscles work off of each other makes it noticeable harder.

So that’s where I am right now, eaters. Sure, I still get (more than a little) down when I think about everything my diagnosis means. But I’m trying to be more optimistic in general, so here’s a good place to start. And if I’ve learned nothing else, I’ve learned just how lucky I am that the rest of me works.

And if you learn nothing from this (besides a couple of workout tips), learn not to take your health and fully functioning bodies for granted. And maybe even help me learn —

How do you stay positive about things? How do you deal with an injury? Am I extra crazy for wanting to keep working out like I had?

G’night eaters!

*I can’t definitely say that it will develop into osteoarthritis, but based on my research it seems (sadly) likely.

Dirty Dirty Life

Greetings from the Dirty Dirty, eaters!

I’ve been home since dinner on Friday and it feels pretty good. But as Brother has always said, “it takes the beast out of you.” The couches are comfortable, the TVs are plentiful and the kitchen always has fun things to eat and cook, so it’s easy to just want to be a bum all day. That always gets old after a few days, but for now I’m just letting it be.

And speaking of the kitchen being full of fun, Mother and I went grocery shopping yesterday. She is going out of town tomorrow and wanted me to have plenty to eat and entertain with. Well, I don’t know if she knows I’ll be doing the latter, but you get the idea. So with Mother’s money in hand, off we went to Kroger (a far inferior grocery store compared to EF).

Loot:

Lot o’food.

Bag o’mini peppers, Morning Star grillers chik’n, organic cage-free eggs, Nasoya Super Hummus, zucchini, strawberries, raspberries, Santitas tortilla chips, Silk soy milk, Genesis bread, sharp cheddar cheese, tempeh, organic spinach, balsamic vinairgrette, tortillas, okra, Leinenkugel’s Sunset Wheat beer.

It’s interesting to me how different my shopping and eating is at home versus when I’m by myself.

First, I buy so much less organic when I’m home. Granted, Kroger has a laughable organic selection, but I didn’t even really push for getting organic when I could have. I also didn’t push to buy my beloved Ezekiel tortillas, but instead went with the brand Mother usually buys.

This is so much more food! Mother won’t be here too for long, but yet this haul is about twice as big as what I normally buy. I guess this goes to show you exactly how home “takes the beast out.”

But speaking of home and beasts, here’s some cute pictures of my pup.

I love him.

I took these after watching “Ice Loves Coco” where their dog was in a photoshoot.

He's 15 years old!

Mother said that Rocky could never be a model because he sulks whenever anyone gets near him with a camera.

He's calls this look "blue steel."

But I think he looks perfectly modelesque here, don’t you?

Okay, enough for now. I’ll get back at you eaters tomorrow with something yummy. Or something sweaty. Which would you rather have?

I’d love your input. But until then…

G’night eaters. 

A Yogurt Review

Hi eaters!

Thanks for not ditching me after last night’s revelation. It feels weird to have said it out loud, but I’m beyond thrilled that it’s out in the open.

But enough real talk. I promised you a non-dairy yogurt review and I will deliver!

Last week I decided to try three different brands of non-dairy yogurt, all made with three different bases. I’ve never been a huge fan of non-dairy yogurt because it tends to be higher calorie and lower protein than dairy yogurt, but there are fewer things more refreshing in the summer than a spoonful of cold, creamy, fruity yogurt. So it was high time I did a taste test. So in third place is…

So Delicious coconut milk yogurt, Passionate Mango flavor.

Slice of bread on the side.

I’ve had So Delicious yogurt before (I think cherry flavored) and this flavor was no better. Taste wise, it’s fine. Texture wise, though, is another story. This was by far the most watery of the yogurts. And I was looking for a nice, substantial yogurt, not something akin to Danimals Drinkable yogurt.

Blackberries and flax seed meal on top.

Also, I don’t think there was any protein in this, which means I was hungry way to soon after.

Moving right along. Second place goes to…

Whole Soy & Co soy yogurt, Lemon flavor.

Pretzels on the side.

I absolutely loveloveloved the flavor of this yogurt. It was tart, but oh so refreshing! And the texture was more towards the Greek end of the spectrum (which is the direction I like my yogurt to go in). This cup even boasts 6 g of protein, which is pretty good for non-dairy.

Flax seed meal and raw oats on top.

BUT I’ve bought the bigger tubs of Whole Soy plain yogurt before (because, really, I much prefer adding my own flavors to plain) and it was not of the same quality as this cup. The plain flavor was so much more watery. And while it tasted delicious, the watery quality ruined it for me. And, while Whole Soy & Co does use non-GMO soybeans (which is the only kind I eat), I probably don’t need another soy source in my diet.

Now, the first place yogurt is…

Amande almond yogurt, Cherry flavor.

Hunk of bread on the side.

Almond milk is without a doubt my favorite non-dairy milk, so I had a hunch I would love this yogurt. It was rich and creamy and just as thick as the Whole Soy & Co. The flavor wasn’t overpowering, either.

Raw oats and banana chip bits on top.

It ranked middle of the road for protein (3g), but it won in healthy fat (6g), so together that combination kept me quite satiated for a little cup of yogurt.

So there you go eaters — a little (un)professional taste test that will hopefully satisfy your yogurt cravings. Or just your cool, light, and fruit cravings. To each their own.

G’night eaters!

Intuitive Eating: Steps 1 and 3

Okay eaters,

I already know that this post is going to be a bit of a beast, so let’s skip the pleasantries and just get down to real talk. Can you handle some real talk today?

We’re about to find out. Ready…set…go!

I recently read Intuitive Eating, the book by Evelyn Tribole and Elyse Resch that attempts to teach you how to rid yourself of the diet mentality and to trust in your body to know what’s best for itself.

Sounds pretty great, right?

It could be. That’s what I’m trying to find out now. So, here’s the first in a series-ish type thing of my experience working the Intuitive Eating program (which is conveniently broken up into 10 steps).

Step 1: Reject the Diet Mentality

In this step you’re supposed to come to the realization that diets and being restrictive doesn’t work.

This was an easy step for me. I realized this when I recently said that I was going on a bit of a diet (in an attempt to look extra good in an extra tight pink dress for the manly friend’s brother’s wedding) and then promptly deep fried oatmeal crème pies. And ate way too much of a pie. And demonstrated other very not diet-friendly eating habits.

I can’t diet anymore. I can’t restrict myself anymore. So Step 1 was easily achieved. But I am still in that bad place where I both know that eating some chips won’t immediately make me sprout a double chin but also that I don’t trust myself around them so I don’t have any real control. So onto…

Step 3: Make Peace with Food

(“The Es” say that you don’t have to go in order and for me it made more sense to deal with my dichotomous brain before anything else.)

In this step you’re supposed to give yourself unconditional permission to eat whatever it is you’re really craving. Because when you restrict food you end up binging without enjoyment.

So I bought yogurt and cookies and chips.

Annie's chocolate chip bunnies.

The cookies were good, but nowhere near as sensuous creamy delicious as I remember them being.

I ate chips and neon orange cheese dip-type substance at 4am.

Probably not real food.

I enjoyed them, didn’t gorge myself, and resisted the feeling that I the need to skip or restrict my breakfast to make up for it.

I made some progress, had a few stumbles, but ultimately felt pretty comfortable in this step. But…I’m not looking for pretty comfortable. I’m looking for wonderfully happy and satisfied and in control. I’m looking to know what I want -> eat what I want -> and be so happy ‘Baby satisfied in eating the amount that I really need (rather than the amount that I think I need to satisfy myself when I’m eating something I don’t really want).

So I sat myself down and took a long look at what I eat and how I make my food choices and how my food choices make me feel. Then I did something more than a little crazy.

I ate a burger.

Not a veggie burger, though. I went to an awesome diner downtown and ordered the Piedmont Burger:

Locally raised grass fed Angus beef from Ruthschild Farm topped with meunster cheese, herb roasted tomato, lettuce and a fried Massey Creek Farm egg on Anna Mae’s sourdough roll. With a side of sweet potato fries.

The burger was huge. And hearty. And juicy.

Leaning tower of "Oh yes please."

It was everything I’ve been craving for so long. It was everything I’ve been fruitlessly searching for in veggie burger after veggie burger.

In a word, it was perfect.

And it was the first step in realizing and admitting something that I think I’ve known for a long time now — I’m not made to be a vegetarian. Or a vegan.

I’m not saying that eating my weight in tofu and kale doesn’t agree with my body. On the contrary, I feel ah-maze-ing when I’m really sticking to a vegan-who-eats-eggs diet. But I am saying that I’m not as happy. Lately I’ve found myself jealous almost to the point of sadness or even anger when I go out with my friends and see them eating meat.

It’s the kind of feeling you get when your mom said “no” and then responded to your “why” with “because I said so.” It feels like an arbitrary denial. Sure, your mom may have her reasons, but that doesn’t make you any less unhappy.

Well, eaters, lately I’ve been feeling like both the kid and the mom.

Intuitive Eating kept talking about foods or eating habits that make you feel ashamed or like you need to eat in secret. Well, that’s how I’ve been feeling about eating meat. (They also talk about being on a “diet/healthy pedestal,” which I’ll touch on in another post.) So I gave myself unconditional permission to eat the burger that I’ve wanted for so long. And in the future I’m going to give myself permission to eat the meat that I really enjoy eating.

How much, how often, and what kind of meat I’ll eat is still to be determined. I’m going to try to resist labeling or defining it, at least until I’m done with this process. So until then, I greatly appreciate your continued support of me and this bloggy thing, even if our dietary choices no longer align. And if you feel like you can’t support me anymore — it’s highly regrettable, but it’s your decision.

I’ll be back tomorrow with something a lot more light and fruits (like a yogurt review). Thanks for hanging on this long.

G’night eaters.

 

Home Sweet Meth Lab

Hiya eaters!

Guess what?!?!?! I think I totally killed my botany final last night! I only skipped two questions (worth 2 points each), and didn’t fully fully answer one of the essays (worth 15 points). But even with that I’m thinking that I’ll come out with a B on the final, which should mean that I pass my class. If I was better at math I could probably calculate my exact average, but I’m not. Luckily, though, I tested out of math in college. (Yeah…)

Anyway, now that my class is done it’s time to think about the next step in my life — moving out!

I’m leaving m’lovely little ‘Boro meth lab home and all m’lovely ‘Boro friends (oh and m’manly friend) on Friday. It’s not forever. It’s just until school starts again. (Or in the case of manly friend, until he returns from the great white North, by which I mean Vermont.) So the next few days of my life will be filled with packing up my few too numerous belongings, soaking up the social time, and eating all my groceries. Speaking of which, why did I go shopping on Sunday? Oh well…

Loot:

FYI- non-dairy yogurt review coming up. [Read more...]

Good Old American Time

Hi eaters!

Another weekend is over. But luckily, by the time you’re reading this (because I’m writing it in the morning) Botany will also be over.

Hell-effing-yes! If you haven’t picked up on it from my near constant complaining, I hate this class. This is the only class in college that I’ve hated. It’s also the only class in college that I’m not positive I’m going to pass. (Sorry, Papa.) I mean, I’ve had other friends magically pass the class, and I know if they can pass so can I. BUT, it all still sucks.

The only thing that’s keeping me going right now I knowing that by no later than 7:30pm I will be forever done with Botany (and science, in general). And I will then be drinking a bottle of wine to celebrate. Or to forget, incase the final went horribly.

So, I’m going to think happy thoughts and instead of talking dollars and groceries (that’ll be tomorrow), I’m going to look back on a lovely little cookout from this weekend.

Saturday afternoon a handful of friends gathered at my place for some good old American grilling.

Meaty

Incase you’re wondering…Ball Park Bun-Sized Franks score a D+ on Fooducate, while Original Vegan Boca Burgers score an A-. The burgers weren’t in the database.

While Peach cooked…

I drank sangria.

1.5 L red wine. 1 L club soda. 3 peaches. 1 c black berries.

The ‘dogs were the first off the grill and they smelled ah-maze-ing!

But the thought of mechanically separated meat wasn’t so appealing.

Eventually, my Bocca burger was ready and it was time to assemble.

On the left: Nature’s Own whole wheat bun (score B+, I think), lettuce, patty, grilled onion.

On the right: Nature’s Own bun, ketchup, mustard, hamburger pickles.

(Odd note — the pickles spears that someone brought had HFCS in them. No bueno, store brand pickle spears.)

This was a thick and hearty burger.

Big bite 'Baby

And I absolutely loved it!

And we all loved watching the squirrels go ape shit for the rest of the afternoon. They were fighting. They were trying to steal leftover hamburgers out of the trash. And there was even some squirrel sex.

Oh yes, eaters, this was a good old American afternoon.

And with that, I’ve got more studying to do.

Wish me luck, eaters!

Pie Perfect Summer: Finally, the Crust

‘Ello eaters!

It’s been a wonderful couple of days in my neck of the woods. A very satiating breakfast. A hardcore upper body weights workout. A quick (and mostly painless) MRI. And some pool time. Tacos for dinner. And some time with manly friend.

Yup, I’m a very happy ‘Baby.

How are you cool eaters doing? Equally as wonderful? I surely do hope so.

Anyway, I teased you Wednesday with talk of pie. Actually, I teased you quite a while ago with talk of this awesome pie crust that I made, but couldn’t remember the recipe for. So today, all my teasing and tempting is finally paying off, because it’s pie time!

Black and Blue Pie

Double Crust

Adapted from Smitten Kitchen

2 ½ c whole wheat pastry flour

1 ½ T sugar

1 t salt

1 t apple cider vinegar

~ 1- 1 ½ c ice cold water

1 c butter (or Earth Balance), cubed and cold

In a large mixing bowl, combine the flour, sugar and salt. Then using a pastry cutter, begin cutting in a portion of the butter. After a few minutes of butter smooshing, add some more. Repeat until all the butter has been added.

At this point, it’s time for some naughty rebellious ‘Baby advice. Pastry purists usually say not to add the water until all the butter has been reduced to pea-sized balls. I, m’dear eaters, am not a pastry purist.

Hell, I’m not a purist of anything (that I can think of at the moment). So I say poo to all those fundamentalists purists, because cutting in that last bit of butter is hard. So I make it easy by adding a little bit of cold water. Not much. Probably less than 1/3 c. But it’s just enough to get everything going smoothly.

Now, once the butter is fully incorporated, it’s time to add more water. First, though, add the vinegar.

Note — Some people say vodka. Others say lemon juice. Really, anything acidic will work.

Now add some water, no more than 1/3 c at a time, and mix with the spatula.  Soon, you’ll have to get your hands in there. I promise, it’s worth it. Once the dough is just barely holding together, divide it into two balls, wrap in plastic wrap or foil and put in the freezer for about an hour.

While the dough is cooling, make the…

Filling

1 ½ qt blackberries

1 pt blueberries

½ lemon, juiced

1 T lemon zest

2 T sugar

2 T ground flaxseed meal

Mix everything together in a bowl.

This is your basic, all-purpose pie-filling recipe. If I know that a specific spice goes wonderfully with the fruit I’ll add it in, but most of the time this is it. It’s crazy stupid easy.

I heart berries.

Note — How do you tell if you have enough fruit for the filling? Pour the plain fruit into the pie pan. Remember there is going to be a bottom crust, but also that the berries will bake down. Fill the pie as much as you have crust for.

Don't tell me this isn't a beautiful.

Once the dough is chilled, roll it out using my oh so wonderful cheating method. Then fill it to the brim, top with the other crust, seal with a fork, and vent with a knife.

You know … the usual pie baking procedure.

Now bake the pie in a 450 degree oven for 10 minutes, before lowering the temperature to 350 degrees and baking for another 35-40 minutes. The crust should be golden and the berries just barely bubbling up through the ventilation slits at the top. Once you see this, let the pie cool on the stove until it’s about room temperature and then move it to the fridge.

The longer you let it chill in the fridge, the better. But I’m no purist, so feel free to take a fork to it straight out of the oven. (Though don’t say I didn’t warn you about burning hot berries.)

My ‘mates and friends and I dug into this pretty pie last night, as you can see.

And as you can see, I probably should have let it chill more before cutting into it.

Just like a pastry purist would take one look at my top crust and say that it’s oddly lumpy and I should have used an egg wash.

But I don’t care.

Perfection, if I do say so myself.

Because this pie is wonderful in all it’s unadulterated berry glory.

And frankly, I think pie is often ruined by too many rules.

So eaters, I urge you to throw rules and your fear of pastry to the wind. And then I dare you to try and resist licking the plate clean.

Oh yeah, eaters, I went there.

Yeah, you’ll lose that dare. And it’ll be so worth it.

G’night eaters!

3 Squares

Hi eaters!

First, I want to apologize for the delayed post from last night. Am I missing something? Because I always thought that WP was supposed to be so much better than Blogger, but so far I’ve been having the worst time uploading pictures. Oh m’dear WP-loving eaters, please teach me your ways!

Anyway, it’s Wednesday, which means most of you eaters are halfway through your week. I am so freaking lucky to be a student, one reason is because today is my Thursday. And I’m extra lucky this week because m’dear dear friend Maddie is in town!

She was only in the ‘Boro with me for the first summer session, so I’ve been missing her dearly these past few weeks. But she’s here today! And staying the week! And I make a pie for the occasion (which I’ll show you tomorrow)! But for now, let’s talk about today. And today, I act like a bloggirl by finally taking part in Peas and Crayons’

I have been seeing Liz post her eats every Wednesday for weeks and I always want to join in, but I can never remember to photograph a whole day of food. But this week I did! So let’s go…

Breakfast:

PB&J toast and a scrambled egg with Frank's Red Hot.

This almost looks like a “well-balanced breakfast,” doesn’t it?

I ate pb&j toast so much last summer, but despite having both pb and jelly in my fridge most of the time and a toaster I haven’t eaten this yet this summer. It was good.

And after eating these scrambled eggs I can say with full confidence that scrambled eggs don’t hold a candle to a tofu scramble. Tofu scrambles are fluffy and firm at the same time. Scrambled eggs just get weird and watery if you don’t eat them immediately.

Lunch:

Mmmarinated Mushrooms and massaged kale.

Can you tell by this picture that this is actually what I ate Monday? Yes, but that’s allowed in the rules. And really, I’m just happy that I managed to get a whole day together.

Dinner:

EF veggie burger and steamed broccoli stalk topped with EF salsa.

Yes, this does look beyond weird and probably unappetizing. But I forgot to snack before Botany, so by the time I got home at 8:30pm I was hungry to the point of needing something hearty. Hearty like fibrous vegetables and protein.

Side note — I have eaten this EF Volcanic salsa for weeks now. It never felt particularly volcanic until tonight. Woyza! If I was still asleep from Botany I was awake then.

I may have definitely did snack on more than a handful of TJ’s animal crackers after dinner.

Alright eaters, I hope your voyeuristic itch has been scratched now. Because now it’s time for some wine bonding.

G’night eaters!