How about an entire post of things from yesterday we should just not talk about, shall we? Like let’s not talk about how sometimes I get a bit bogged down and end up writing to you about how The Iliad is ultimately a story of mortality equating to universal suffering and to my professor about how great last night New Adventures Of Old Christine were. But let’s do talk about how supportive and awesome you all are and how yesterday was the second most viewed day for my site, only passes by the day my refrigerator was on Carrots N’ Cake. Thank you so very much. All your comments mean a lot and I love reading them and finding new friends and new blogs.
Let’s not talk about all the horrible Latin jokes we made in class like “A good Latin student never declines sex”(sex is the latin word for 6 and all numbers after 3 are indeclinable) or “you always forget in the genetive”. If you get that last one, I’m sorry, it’s not even funny or dirty, it’s just educational. It felt like forever before the bell rang but it did at 11:50 per usual. Because it was Wednesday, the Farmers’ Market was back. I of course hit up the creamery station.
Let’s not talk about how disappointed I was to find out they made a whole new batch of kefir but didn’t load it in the van before leaving I did sample and end up getting suckered into some goodies, though.
Let’s not talk about how bad of a decision this was. I don’t eat cheese. I love it, but I let it go bad in my refrigerator and grow mold. Why did I buy this? Because I got a yummy free sample, but overall it was pretty stupid. Oh well, I’ll bring it home over the long weekend and somebody will get a kick out of it.
Let’s not talk about how much of a weirdo I must have looked like carrying my entire lunch plus a cup of shredded carrots(for oats) plus an extra container of just tempeh out of the dining hall. They almost never have tempeh so I loaded up like nobodies business and refrigerated a ton. Here was the lunch I made from what I didn’t save:
The chili was pretty good. I added some cinnamon and salt and that perked it up. I’m now convinced cinnamon is a necessary ingredient for anything involving soup or beans. And I just adore tempeh now. I didn’t even need to put anything on it; I don’t know how to describe the straight flavor other than tempehlicious.
Let’s not talk about how I whipped out my camera in the middle of Greek History to talk a picture of this delicious Vegan Pumpkin Molasses Cookie. My professor studied all our faces online so now he knows all our names and years. A little creepy for a lecture course with 0 class participation in my opinion.
Let’s not talk about how I should have gone straight to my room to do work after Epic Poetry but decided to go out grocery shopping instead and snack on this KIND bar. I like nut bars because I almost never have nuts, just nut butters. I think they’re a little less convenient, unless they’re in bar form.
Let’s not talk about how ridiculous I mist have looked with a bright yellow shopping bag over my shoulder, or about how I managed to spend 90 minutes of my afternoon grocery shopping.
Let’s not talk about how much this cost. Let’s just not. But let’s talk about how amazing some of these finds were. Oikos + Libby’s pumpkin you should just expect at this point. You know how much I love my healthy muffins, so I was dying to try the blueberry raspberry oat bran flavor, which have 270 calories, 8g fiber, 8g protein, 7g healthy fats, and a super simple ingredients list per muffin. And that peanut butter is gourmet organic pumpkin peanut butter!! That was really the splurge here, but it’s made by a local company and I couldn’t resist it at all. It’s pumpkin peanut butter, people.
Let’s not talk about how great a study blog snack this muffin was with some cream cheese. It was pretty much what I was hoping for: super soft and berrylicious. It’s also vegan and gluten free because it uses rye flour, too cool.
Let’s not talk about how I was going to ditch my friend for dinner again so I could keep working on my essay, but decided that two times in one week wouldn’t be cool. Then about how he called me saying he couldn’t get dinner with me, essentially ditching me first. Isn’t that the worst? When someone beats you to the ditch? Clearly we’re besties enough to make a sport out of screwing with each other.
Let’s not talk about how much of my mother’s son I am for this meal. She was always about having a protein(aka meat in her mind but she said protein), starch, and vegetable on the plate. That always bugged me since those aren’t even part of the same verbage system and a vegetable could fill all the spots, but I tried not to give her too much grief over it. Anyway, I was at The Ratty and got a real craving for chicken with steak sauce. My first reaction was “It’s just chicken, don’t bother. Put some steak sauce on a flame grilled veggie burger”. But then I thought about it again; the whole reason I don’t properly align myself with veganism or vegitarianism is because I know there will be times when I just crave meat, pure and simple, and now was one of those times. I listened to my body more than my head and that was definitely the better decision here.
Let’s not talk about how amazing all this was because I’m a food blogger and that’s what I do. The peanut butter Oikos + vanilla sugar has just become a staple. I might havegot a little carried away with playing around with settings on that photo, but it’s all to show how dramatically good it is. I like to think of the vanilla sugar as “sand”. Did anybody else grow up playing with colored sand in glass jars? Wow, I was easily amused… And to not have made those oats last night would have broken the 11th commandment. Seriously? That bowl had me wanting to curl up on a couch and watch Charlie Brown And The Great Pumpkin Patch or whatever that special is that’s on each year. The pumpkin peanut butter was 110% what it sounded it would taste like. The ingredients are just peanuts, pumpkin pie spice, canola oil, salt, sugar, and stevia. It was very thick so it didn’t melt over the hot oats, but with a little spoon-action I managed to spread it out and each little bite was nice and chewy like real peanuts. Thankfully no regrets whatsoever on buying that jar.
Let’s not talk about how distracted I’ve been writing this to this Food Network bombshell on the Today show.
Let’s not talk about how sore I was this morning from yesterday but rather the fact that I got out there and ran 7.26 miles in an hour. The gym was oddly empty for a Thursday, which was very convenient since I had some air to work out of my system if you catch my drift.
Let’s not talk about how intricate the seasoning was for this breakfast but rather how good it tasted in the end. I was thinking about it on the treadmill this morning(because that’s what I do) about how long it’s been since I had French Toast Oatmeal, so that was pretty much a no brainer. The vanilla powder and cinnamon really spice it up. Well, aside that I needed to make what has to be my favorite yogurt mess of all. I take the butt of a carrot muffin, warm it in the microwave, and mix it with plain organic yogurt, flax, cinnamon, and vanilla stevia, and I swear it comes out like carrot cake. You can try this with any muffin or muffin butt. Personally, I love eating muffin tops(as in the ones from an actual muffin) but that leaves a lot of waste, so this is a great “leftover” recipe(although in this case I’m eating the butt before the top).
Let’s not talk about the fact that I’ll be late for class because I was blogging if I don’t get a move on it! Yikes!