Pretzel Pelvi

Pretzel Pelvis #food #snacks #pretzels

A photo posted by @ellypdq on Jan 21, 2015 at 6:34am PST

These things. I just don't even.

Things That Are Orange

Sunrise Over Wright Quad


Clementine

Clementines exist to remind us that winter cannot last forever.

Pomegranate (Again)

So. Much. Yum.

Pomegranate

The most infuriating, delicious food in the whole wide world.

Happy Damn Monday

Today required coffee, back-up coffee, one soda, and one orange juice.

Will Franny Eat It?

On tonight's episode of Will Franny Eat It?, we investigate the nomability of broccoli. Why? Because I was stir frying veggies and overfilled the pan, and when I bent down to pick up some broccoli pieces that had jumped out, I found NONE. What I found instead was a little black dog greedily smacking her lips. The same little black dog who, just over a year ago, refused to eat anything remotely veggie-like.

Instant Review: Yoplait Greek 100

I eat a lot of yogurt and prefer Greek because it's thicker and you get more protein for your calorie bucks. I've been eating Dannon Light and Fit, despite the fact that it has artificial sweeteners in it, because I like the texture and it's only 80 calories per serving. I can add Fiber One to it and get a decent amount of protein plus stay full, for just under 150 calories.

My grocery store didn't have Dannon Light and Fit on sale (or, rather, not the flavors I like), so I tried Yoplait Greek 100. What. Fresh. Hell. Is. This? Y'all, it is awful. Way too sweet, and somehow it's runny. How do you make Greek yogurt and have it still be runny? The stuff is supposed to be strained multiple times to remove excess moisture. That's why it's so high in protein relative to regular yogurt.

I double and triple checked the nutrient label. It allegedly has 12 grams of protein, which puts it in line with other Greek yogurts, but I don't understand how it could possibly have that much protein given that it's runny. Something seems fishy to me.

Also, when I added my Fiber One to it (if you've never had it, it looks like little twigs, and the taste and texture is what you'd expect from little twigs), the cereal got soggy before I could eat it. That never happens with Greek yogurt. It's thick enough that it doesn't saturate the cereal before I can finish it.

Do not like. DO NOT WANT. But I have 9 more containers of it, so I'll be eating it for the next two weeks. O gross.

Lunch

We had an all-day in-house conference at work today. Aside from the miniature books at the Lilly, it was grim. It started at 8am with coffee but NO breakfasty food whatsoever. Not even a damn granola bar.

We got lunch. Vinegary artichoke heart veggie wrap and some kind of gooey pasta with gooey sauce. It was all kinds of awful. Well, except that lunch was long enough that I had a chance to visit the cemetery by the student union. That part was nice.

(The apple was really good! And the brownie was okay. So many carbs, though.)

The Answer

Whatever the question, I'm pretty sure brownies is the answer. Homemade and warm and gooey.

Biscuits

This evening is all about making biscuits. Also making lentils and brown rice, but the biscuits are the what's making me happy.

Soup

I am sick with the plague. It's 72F outside, but I made vegetable soup, anyway. I figured it couldn't hurt. I spiked it with a healthy glug of Szechuan sauce, so it would be spicy. And tomorrow it's supposed to snow, so it will be nice to have leftovers.

(The white stuff on top is rough chopped garlic. Under the veggies is a bed of spinach, and under that is a frozen quart of homemade veggie stock. I just tossed everything in the crock pot until it turned into soup.)

Toast

Toasted sesame Ezekiel bread slathered with butter and honey. It's what's for dinner.

Clementines and Blueberries

One for me, one for you, one for me, one for you...

This Is Not Healthy Food

Ten Sticks of Butter, Hold the Veggies

I just watched the Pioneer Woman make a meal that contained, in total, ten sticks of butter. Two in the cake, three in mashed potatoes, one on top of mashed potatoes, one spread on each half of a loaf of French bread, and two melted and poured over beef tenderloins. 

The only veggie was a cheese-topped salad the guests brought. Also, the cake had layers of whipped cream and Nutella, and the potatoes had half-and-half, cream cheese, and heavy cream in them. 

And right after that, Trisha Yearwood showed a couple how to make a meal that contained zero veggies. 

My stomach hurts just from watching that.  I'm also  wondering why the Food Network hates vegetables. 

Coffee

Some days, my coffee needs backup coffee.

Pistaschio Shells

Breakfast of Champions

My Boots Are in Case I Need to Kick Your Ass

My new favorite coffee mug. It's going to work with me, oh yes, it is.

Oh My Darling, Clementine

Radishes, Again, and Paper

I'm having my mid-morning snack (actually, since I get up at 4am, it's more of a mid-day snack). I'm still on a radish bender. Yesterday's radishes were hot and slightly smoky tasting, but they were nice and crunchy. Today's radishes are sweet and garlicky. The flesh is crisp and delicately veined with red and pink. Mmm.

In artings news, I started on another drawing for the Vessels book last night. It's Pitt pen and watercolor pencil on paper. Oh, and such paper!--140 lb Cartiere Magnani hot press. It's yummy stuff, soft and silky and perfectly balanced. I don't normally like the finish on hot press papers, but I think I'm in love. The act of putting pen to this paper is a joy.

I'm getting ready to begin a journal round robin for the Art Erratica group. Mail out date is March 15, so I need to get started on binding this puppy. (Who? Me? Procrastinate?) I've been putting it off because I couldn't decide what materials I wanted to use. I guess I can check paper off the to-figure-out list. And binding (I'm going with coptic). Now I just need to decide what I want to do for the cover and whether or not I'm going to wrap the spine edge of each signature with a decorative paper or, hmmm, maybe ribbon?