Aww, thanks for the support re: my last post… is it silly if I say it made me feel all warm and fuzzy inside?!
In contrast, this is rather pathetic: the race is taking place less than two miles from where I live, and none of my family members can be bothered with me. But my friend who lives in Boston is willing to come and watch me. Of course, I told her that she doesn’t have to do that — it’s ridiculous for her to travel all that way just for a silly race — but still, I’m touched that she even entertained the notion. That really is shocking.
I don’t care whether anyone comes to watch, actually. My primary concern is that if it’s cold out, I’m going to want to wear a jacket before the race, and if I’m there on my own, what am I supposed to do with it once the race starts?!… Yeah, I worry about everything.
I made socca. But next time, I will be less lazy and include ingredients other than the flour, water, Truvia and cinnamon. Just saying.
I was expecting it to taste kind of… bean-y. It didn’t, but it was definitely… interesting? Dense and chewy, which is certainly not a bad thing! (Topped with slightly diluted cashew butter. Diluted, because I was trying to get it to drizzle. Obviously, that didn’t work out very well!)
And… “overnight” oats!
Strawberry banana yogurt, oats, and freeze-dried strawberries and bananas. I was curious to see what would happen to freeze-dried fruit if I let it soak — they don’t magically re-hydrate, but they do take on an interesting chewy texture.
In other “I wonder what would happen if I did that” news, I combined my love of mushrooms with a veggie protein cutlet… to be baked in the oven. If you don’t know this about me yet, I love mushrooms. It’s almost embarrassing how much I love them. So I figured that if I put the cutlet in a dish with a tiny bit of water, then top it with sliced fresh mushrooms, the mushrooms’ juices would be released during cooking and permeate the cutlet. Sounds good in theory, yes?… Well, it is, until you remember that I have somewhat of a heavy hand when it comes to spicing. I tossed the chopped mushrooms with fiesta lime seasoning before I put them in the dish, and then I added a few dashes of Frank’s on top of that.
Like I seem to constantly be saying: it’s a good thing I like spice. (I suppose that if I didn’t, I’d probably be a little more careful.)
I also like salt. A lot. But this is way too extreme even for me:
Are you kidding me?! The only reason why this was even in my possession at all is because when I saw what is essentially whole wheat ramen, I got a bit overexcited and grabbed it off the shelf.
I know now that it also comes in a reduced sodium version. In any case, I assume that most of the salt is in the seasoning packet, so I only used a tiny bit of it… and then I got heavy-handed with the fiesta lime seasoning again!
It didn’t taste all that different from the “regular” version, actually. (There was a time not too long ago when I was o-b-s-e-s-s-e-d with these and eating one practically every day.)
There seems to be something that I wanted to mention, but it’s totally slipping my mind right now. (Isn’t that most irritating feeling ever?!) Guess I’ll just go off to my nutritionist appointment, then. That’s always fun. (I’m only being mildly sarcastic there. I think.)
“Sane and intelligent human beings are like all other human beings, and carefully and cautiously and diligently conceal their private real opinions from the world and give out fictitious ones in their stead for general consumption.”