Had you walked into my house earlier this evening, you would have found me morosely munching on this:
Morosely, because it was about the time that I’d normally be getting ready to go to the pool. And I really really really wanted to go swimming today. Except that I kind of really really really don’t feel that fabulous, and I really really really can’t afford to be sick right now, since I am starting classes tomorrow.
So I did not go swimming. Me. Voluntarily. And I hate that I feel guilty about that, since it makes me wonder whether I do go just because I enjoy it, or because I’m being compulsive about it. (I’m also kind of annoyed because I don’t think I’ve been able to go to the pool more than two or three times since I renewed my membership… oh, two months ago?!) I could have rationalized it — I’m only “sick from the neck up,” so I am technically good to go… since I think my thighs are so sore because walking along an endless expanse of black ice to get to work is quite difficult, as it turns out. And that makes me feel very lazy. I’m not actually going to get into all that right now, because my head hurts and thinking might just cause my brain to explode… the only things I want to do right now are take a hot bath and go to sleep!
So, real quick, then…
A couple of people asked for the recipe I used to make my pancakes.
Honestly, I think pancakes are one of the easiest things to make, because if the consistency of the batter is off, you can just keep adding in more things until you get it right! That said, here’s what I did this time:
- 1/4 cup whole wheat pastry flour
- a little less than 1/3 cup plain soy yogurt
- packet Truvia
- 1/4 tsp. each baking powder and baking soda
- pinch sea salt
- 1/2 tsp. cinnamon
- 1 egg white
- 1/4 cup almond milk
I beat all of the ingredients together using my mini whisk, then used a spoon to stir in a handful of fresh blueberries. I cooked them on a hot non-stick pan over medium heat. I got seven pancakes out of it because I am impatient, and the smaller they are, the faster they cook! But I’m guessing that this amount of batter should yield about three “normal” sized pancakes.
This is me, exhibiting total class:
Sunflower seed butter on sprouted wheat berry bread (I love these mini loaves — so cute!)… on a high-end paper towel plate. And awesomely crappy lighting, because I was too lazy to go to the lightbox.
A long, long, long, long, long, long, long day ensued… time seems to come to a standstill when you just want to go home and curl up in bed, you know??
I did, however, try a new-to-me vegetable, which always makes me happy:
I wrapped up some of it with Mountain bread and hommus… from a new container, obviously. 😉
Kleenex box in the background. Just saying, the lotion-and-aloe tissues are pretty much one of the most awesome inventions ever. Oh, yeah, the pea shoots; I liked them. They were kind of like crunchier alfalfa sprouts.
Since I can’t get enough of tofu lately, I dry-fried some slabs last night, then apparently over-seasoned them with Bragg’s and garlic powder, since I couldn’t smell what I was doing. It doesn’t really matter, though, since I couldn’t really taste that it was over-seasoned, either!
So this is a major issue. That was the last of my bulgur. And while I’m supposed to be winnowing down the insane food stash here, I will replace the bulgur, because it’s probably my favorite grain. The question is, do I buy another box of the bulgur I’ve been using until now? Or do I try this bulgur wheat with soy? Help me out, here… I’m very indecisive, you know. 😉
As an aside, I wore these earrings today (recycled picture).
And it just struck me that they were so appropriate, in a totally cartoonish way — you know how a character gets bonked over the head, and then they’re “seeing stars”? Yeah, I kind of felt that way all day. And I will be 100% better by tomorrow, so I am off to get into that bath. Which is probably cold by now (just like me!)…
Happy Hump Day!
“If I had my way I’d make health catching instead of disease.”