Welcome to my blog, where one may find all sorts of random, hopefully amusing tidbits about food & other things.

December 28, 2011

inside-out german chocolate cake.

So I have awesome friends. Who I do awesome things with. And who also make me awesome birthday cakes! I'll let Danielle do the rest of the talking - yuppp. This is a guest blog post!!

I'm in the black dress; Danielle's wearing red!

Hey friends!  This is Yat's suitemate, Danielle, and she asked me to do this guest post… she likes to show me off sometimes.  Not really, but after helping bake her birthday cake, I have been given the honor to make an appearance on here (so much pressure!). 

Celebrating Yat’s birthday is fun, because her birthday is over winter break, so we try to make it a surprise.  And when’s the best time to make a massive cake?  Obviously in the middle of finals when we’re all stressed to the max and can use the cake to 1. Honor our friend’s birthday, and 2. Eat all our feelings away. We’re nothing if not efficient.  Andrea found a recipe for this beautiful inside-out German chocolate cake, and we decided we would bake it in the small time frame between our organic chemistry final and our friends’ holiday party.  So to give an idea of what went into baking this masterpiece, I will tell it in the form of a dramatic narrative.

December 25, 2011

whole wheat molasses bread.

I figure what with all the delicious things I have been eating, with zero shame, in massive quantities, I should at least have something healthy on standby. That's where this bread comes in.

I was browsing different blogs for some inspiration and came upon this recipe on joythebaker's site. The pictures drew me in - the loaf looked really nice & hearty, with a gorgeous crust. I wanted it.

And so, in literally 10 minutes, I mixed the dry and wet, added dry to wet, and quickly greased a pan to bake it in. Then I ran to watch Midnight in Paris. Have you ever seen that movie? Owen Wilson, Marion Cotillard, and Rachel McAdams are in it .. I like them all. And it got all these awards/nominations .. I feel like maybe, if analyzed, it would spur some great life revelations. However, surrounded by my brother who kept trying to provoke me into attacking him by poking me, my dad who was fiddling with his videocamera, and my mom, who I could tell was on the brink of passing out, I did not find it that awesome.

December 24, 2011

cutout cookies.

It was hard not putting an exclamation after the name in the title - these cookies are so attractive!

I almost had a heart attack when my mom told me she'd given away all our Christmas cookie cutters, as I was rolling out this dough and ready to bake up some Winnie the Poohs dressed up as Santa ... #firstworldproblems. I survived, you'll be glad to hear.

December 22, 2011

peppermint bark medallions.

Oh hai thur! I'm home for good, fellas. Fellas makes me feel like I'm from a Spaghetti Western, the genre of Western films that were produced by Italians, namely Sergio Leone, who also went by Bob Robertson in order to appeal to a larger American audience.

I took a History of Italian Cinema final a couple days ago, if you can't tell. That's an immediate side effect of finishing finals - your brain, now saturated with copious amounts of information, starts making relations of mundane things to things you learned in class. 

Someone said "rules" yesterday .. immediately thought of cadherins. Thank you, cell biology. I still feel a need to wholly understand how those proteins work ..

More importantly though, are peppermint bark medallions, which might be the easiest things you could make in the history of ever.

December 11, 2011

pumpkin pie.

I'm aware it's December (isn't that crazy?! it's already the end of the year!) and that pumpkin pie is a more fall thing. Frankly, I don't give a damn.

Look at me going all Rhett Butler.

November 30, 2011

spiced sweet potato cookies - rum-soaked raisins optional.

Yay for pictures! I took enough this time. These interesting cookies were definitely worth it.

November 25, 2011

tell me about: Ghirardelli Triple Chocolate Cookie Mix!

I am home. That means I'll probably go crazy making things, now that my stress has significantly decreased and I actually have some time. What a concept!

perfect golden colour. 

However, I eased into baking one morning by making cookies using a mix that I had seen sitting around our house for far too long. It originally was on this shelf that was just too high for me to reach, which was enough resistance to prevent me from making them. But then I came home and my mom had moved them down to the countertop. Ahh, much better.

November 12, 2011

tell me about: Moose Munch Chocolate Bar - s'mores!

I got this bar when I went to Jersey Gardens and stopped inside a Harry & David store for the first time. I wanted to get everything, including the Cherry Butter (like pumpkin butter, except cherries!) and Wasabi Peas I saw. Very dangerous place for me.

October 18, 2011

crispy stuffed french toast.

This is a fabulous guest post on behalf of my suitemate, Andrea Poppiti. Enjoy!

Hello blogging world!!

I'm proud to call myself a borderline creepy admirer of this wonderful blog about food and life. Andrea's the name, and baking's the game. Well not so much the baking part. But my name is Andrea, and I'm one of Yat's roommates (that's right, I get to eat a lot of the food you read about in her posts). Anyway, in all honesty, cooking is not really my forte; I consider myself to be more of an eater. But one afternoon when Yat suggested we make some breakfast before class (an 8:55 physics lecture), I just couldn't say no to the opportunity, which leads me to this guest blogpost.

October 6, 2011

eclair cake.

Here we go with the desserts made from packaged food. But time crunches call for dire measures ...

September 21, 2011

chicken nuggets: baked.

I was at Zumba with my friend one day and she was telling me about these chicken nuggets she made, and how they were baked. I thought they sounded amazing, so she made some to bring to a potluck we had soon after with another friend of ours. And they were so good! 

So I decided to make my own nugs. And they came out really good.

September 9, 2011

pink buttercream cupcakes.

There is so much history behind these cupcakes. The simplicity these convey is a facade for the events that occurred while they existed.

Earthquakes, ants, disasters galore! 

Let me explain.

September 8, 2011

buttermilk chocolate cake: revisited.

School has begun. Which means I most definitely will not have time/resources to post as frequently as I had the pleasure of doing this summer.

I actually surprised myself this entire summer, with the extent to which I was posting. As I mentioned in my introductory blogpost, I started a tumblr in my senior year of high school that kind of fizzled out.

It's funny, but I remember starting this blog at the end of my freshman year - a terrible time, due to finals, studying, stress, etc. But this blog is like an outlet for me. I can say whatever I want. I can get my randomness out on here instead of bothering my suitemates. I also find that the amount I talk about food to people & on Facebook has also decreased.

See, this blog is making me a normal human being!

And although I doubt many people visit here, one of the few comments I have received has already influenced me.

September 3, 2011

shadowbox jewelry holder.

Okay, this is a DIY post. I am thinking maybe I should have changed the name of this blog to imply more than just food posts .. but this is my personal online forum to do whatever I want. And I want to share this DIY project.

When work ended, I had a full free week to relax before school started.

So what did I do? Set my alarm for 7:30 on Monday morning to get up ... for no reason. Because I was so used to waking up early for work, I found during that last weekend, the absolute latest I could sleep till was 8:30am. And while some may read this in disbelief or pity me, I actually enjoyed this fact.

Once school starts, I have three 8:55am classes a week, which means I have to wake up early to get ready and start walking to class. I wanted to maintain my sleeping habits that working had instilled in me - 7:30 is a bit much, but if I slept by 11 everyday and woke up by 8:30 .. well I would be extremely pleased with myself.

But during that week, there was only one problem - I had way too much time on my hands.

August 27, 2011

turkey meatballs: salad & sub.

A really long time ago, my mom made turkey meatballs. I had recently returned from college & was trying to change my bad university habits by vowing to eat healthy all summer. So I incorporated the turkey meatballs into a salad. My brothers & dad were normal. They ate the meatballs as part of a sub sandwich.

And not too long ago at all, less than an hour ago actually, I slammed my finger in a door. All by myself.

Now let me tell you, it takes a hell of a lot more skill to do the latter than the former.

August 23, 2011

yellow cake with chocolate frosting.

This past Friday was my last day at work at a pharmaceutical packaging & manufacturing company. I feel like many people would expect me to be jubilated at this & at the prospect of returning to school in about a week. However, I am anything but ecstatic.

I truly enjoyed work. The people, the proximity to my house, the sense of a schedule, and the feeling of being busy - I really liked it. 

I would get up at 6:15 am everyday and make myself completely presentable, and half an hour later, I would (hopefully) be on my way to work. I would arrive at 7, don my lab coat and "hair net cap" (which I just looked up because I never knew the name), and make my rounds around the entire company. I would greet the other QAs and continue offering my help to any area that needed it. When I left on Friday, I felt like a true member of the company. My tasks and the results of my findings were actually helping the company. The stuff I was doing was important. And the fact that I got along excellently with everyone and that everyone could be hilarious at times was also a plus. 

But now work is over. A coworker who jokingly makes fun of my (lack of) Gujarati accent brought me Pista Peda - yes! We had an awesome lunch out at a Mexican restaurant with really good food. And now school is about to begin - aka organic chemistry is about to begin its slow, year-long torture upon my poor self. 

But there is hope, yet. 

August 21, 2011

bran & pear breakfast.

Hm. Bran doesn't sound too good, huh?

Well I made the bran bread I always do when I bake stuff to eat for breakfast. I find making this bread (and others that are similar, containing things like oats, flax, and wheat germ) makes breakfast extremely easy.

It takes zero thought to take a slice of this bread with a glass of skim milk. Or in my case on busy work mornings, down a glass of milk, grab a slice of the bread, grab the keys in true relay race style as I dash into the car, and then take a bite at all of the red lights and on the straight roads.

It's a scene of great elegance and grace, I assure you.

August 17, 2011

chives flatbread.

A while ago, I was in a mood in which I wanted to make a lot of things that used yeast. But since bread recipes often call for a lot of flour, I picked this spring onion flatbread to work with.

Or rather, "I picked this spring onion flatbread with which to work."

I still can't consciously end a sentence (in writing) with a preposition. Funny, just yesterday my brother was going on about weird ways of speaking. Let me clarify.

Actually, for those of you who just want to know about the flatbread, scroll on down to just before the recipe. There, you shall find a lovely paragraph describing this yum flatbread.

When I used to read food blogs (or anything, but food blogs had it the most), I used to dislike reading "yummy" and "yum," which don't give a hint to how the food was actually good. And my adjectives need to have purpose! But look, I just used yum. Maybe it's because it's early, and my mind is literally blank or maybe because it feels like forever since I've written a blogpost. But I just used yum. I. don't. know.

Ok, on to more important things.

August 12, 2011

chocolate chip cookies.

chewy, but slightly crisp on the edges. fat & thick, with gooey chocolate chips. the non-chocolate chip portions must also taste excellent. or else everything is ruined. EVERYTHING. non-uniform shapes. craggy edges & tops with ridges. almost slightly underbaked middle.

My ideal chocolate chip cookie. 

Okay, now that you know what I like (I have briefly gone over this before), I hope you can decide whether you want to follow this recipe or not. Of course you can continue to read my babblings, but if you are a die-hard lover of those thin, crispy chocolate chip cookies ... or cakey ones that are really puffy ... this is not the place where you will find your perfect chocolate chip cookie recipe.

August 7, 2011

review: Atlas Horas Lanches.

Remember that Joghurt chocolate I told you guys about?

I got that from a Brazilian supermarket (or supermercado, if you are in Costa Rica) that my friends brought me to. But before going to the supermarket, we got a leisurely lunch at a wonderful little Brazilian eatery.

The place is called Atlas Horas Lanches. The last word means "snacks," but the burgers we got were just a little too massive to be snacks!

Atlas Horas is very authentic. My good friend's boyfriend is Brazilian, and he, along with some of the other people we were with, were speaking rapidly in Portuguese with the people working there. The waiters could converse in English, as well, but Portuguese seemed to be their first language.

The setting is comfortable, and there are 2 flat screen TV's playing Brazilian dramas. I found them akin to Indian serials ... yes, I saw serials, not shows, when I refer to the drama that is Indian television.

The most outstanding thing, of course, was the food. Specifically, the burgers.

August 6, 2011

Costa Rica!

Volcán Arenal

Do you wanna know a hard question to answer?

How was your vacation? 

Now, I guess if your vacation was miserable, a simple "it sucked" would suffice. But my summer vacations tend to be to exotic places (my parents and in turn, us kids, enjoy travelling) in which we explore a lot of historic sites and wander into a lot of areas. We learn and experience a lot, because we're that annoying type that just can't be satisfied with sitting and lounging all day. 

As a kid, I always dreamed for a non-complicated visit to the beach for a few days, where we would just rest in beach chairs, have pina coladas, and laze around like bums. And although that still sounds nice to me, I now would be restless in that situation. 

Look at little diminutive me!

So, how was my vacation to Costa Rica? 

Excellent. I hope that answer and the pictures of delicious & interesting things I have to proffer you suffice, as I have so many recipes on my queue of things to blog about, as well as a few other reviews, that I do not want to consume you guys with too many images of a wonderfully green and surprisingly super clean country.  

July 26, 2011

toasty buttermilk pie.

no pictures sorry :( 

The title was originally "Browned Butter Buttermilk Pie," but there was too much butter going on. Not that that's a problem for most people ..

I actually reduced the butter in the recipe, but increased it in the title! Ha ha! I feel so clever. Actually, I get this "cleverness" from my dad.

(a fey days ago, over texting)
Me: The temperature is 97 degrees right now, and the heat index is 110. My work still has no AC. 
Dad: No need to go to India. 
(few minutes later, trying to continue conversation) 
Me: Can we go to Denville Dairy for dinner?!?! 
Dad: This is "cool" idea. 

Ya see, ya see? I just can't help but exude as much "cleverness" as he does. And if you haven't noticed my oh so subtle quotation marks by this point ... ok let's keep the focus on the pie.

July 24, 2011

tell me about: Joghurt Chocolate!

One day I went to a Brazilian place to eat Brazilian burgers (more on that in a future post) with a few friends. Afterwards, we drove to a nearby Brazilian grocery store. They had lots of interesting things, like these Quail eggs.

They were so tiny! 10 calories each, too. It would take eight of them to equal the caloric value of the regular chicken egg most of us are used to, at least here in the US.

Where do ostriches live? Do people in those places take advantage of ostrich eggs? I saw either a Food Network show (ugh. Food Network.) or a Top Chef challenge where people had to cook with an ostrich egg. One person carefully carved open the thing & dumped the contents into a large measuring cup (that had the capacity of  > 1 cup) and poured it that way onto the grill. One person tried cracking it open directly onto the grill and failed majorly.

July 22, 2011

basic cream cheese frosting.

Yum. I love frosting. For some people, that's the worst part of the cake, especially on those store-bought cakes. The ones that are yellow, chocolate, or white cake, and have that massively thick layer of buttercream on top and skimming the sides.

You know what I'm talking about! That buttercream is heavy stuff. And despite turning off every single person I know, I like it. I like that sickly sweetness .. is that weird?

Don't get me wrong, I totally appreciate mellow frostings (like the one I am about to share with you) and glazes, icings ... but I don't mind that super sweet buttercream. I kind of anticipate it.

strawberry cake.

This strawberry cake is my new love. Born purely from inspiration. And I am so excited it came out well!

July 19, 2011

"orange velvet" whoopie pies.

Hello lovelies. How was this past weekend for you? Good, hopefully?

I traveled a lot this past weekend, but the weekend before, I stayed closer to home. It was a pretty busy three days. Friday was more relaxing than Saturday and Sunday, though. I went over a friend's house to meet my three other friends. We all brought food & scrolled through the On Demand movies on IO for like ten minutes because the cursor was moving soooo slow. And eventually decided on watching No Strings Attached.

Progression of the night? Read on.

July 18, 2011

cat-eye look: with pencil eyeliner.

(view full post for pictures!)

Okay. I feel like everyone has their staple feature to play up with makeup or their signature makeup look. And by everyone, I am mostly referring to youtube beauty gurus.

The one look that stands out to me as the most appealing is DulceCandy87's winged eyeliner. I love to focus on my eyes, whether it's a swipe of liquid liner on the upper lashline, a hint of a shimmering eyeshadow in the inner corner by the tear ducts, or a simple coat of Full 'n Soft mascara, I always want to enhance my eyes.

My most desired, yet rarely achieved look is the Cat-Eye, or Winged Eyeliner. My eyes are not that large, and they usually become even smaller when I smile, so an eye fully rimmed with eyeliner closes my eye more and results in .. not so good results. Thus, I have had issues with too thick liner, too thin, almost nonexistent, eyes that look like I elbowed myself while furiously whisking heavy cream into whipped cream ..

But ladies. And gents ... I have found an eyeliner that helped me overcome my inept-ness in a matter of minutes. I might possibly be in love.

July 16, 2011

spiced honey face mask.

Doesn't the "spiced honey" part sound like it's a cake or bread or something?

But it's not!

Before I get into the mask, story - I spent the day at Rutgers, with the people I will be living with next year. We also visited our other friend, who cannot make pasta. He put hot water to boil. But before it even began boiling whatsoever, he dumped in a bunch of pasta. And by a bunch, I mean a whole box of linguine. Into what would be termed a "small saucepan." My suitemate (who likes to cook, as well) and I ended up watching his pasta for him, and we turned off the stove when it was cooked to al dente. And we found a long hair in the water.

And then we walked over to the common area, where he was playing Smash and everyone else was watching and sat down. Yeah, it was a little gross.

July 11, 2011

zucchini ricotta galette.

I should try to make more summer-focused things that take advantage of the fresh, in season produce. This way, the wonderful flavor of the fruits or vegetable themselves can highlight the dish.

This galette = summer. It's like those analogies that used to be on the SAT.

July 7, 2011

review: Denville Dairy.

This place is amazing.

I was going to write: This. place. is. amazing. But it's so halting and even though that's closer to how I would say it, it's just too slow and ugh. I prefer: THIS PLACE IS AMAZING. or: this place is amazing.
One emphasizes enough and one underemphasizes to the extent that it emphasizes.
So yeah, I don't know how this turned into a linguistics blog. Or whatever the correct term is.

SO DENVILLE DAIRY. I would go here everyday if it were a perfect world in which ice cream, cake, and whipped cream calories mattered nary.

It is a little local shop that fills up fast, especially on hot summer days. They have not only ice cream to scoop and serve, but tons of regular, fat-free, and sugar-free pre-cartoned flavors, if you want to enjoy the deliciousness at home whenever you want. Additionally, they have ice cream cakes, ice cream cookie sandwiches, and awesome sundaes that are prepared already and waiting patiently for you in the freezer. The different cash register for these already ready items saves one the (usually) long wait on line with the people ordering ice cream.

Read on for pictures and descriptions of the flavors I have tried.

just chillin on the swing wit mah ice cream. 

July 6, 2011

vaseline + toothbrush.

Another beauty post, just saying.

Have you ever just felt like pampering yourself? Like, a lot?

I felt like that the other day. I wanted to pamper every aspect of myself - do my nails, do my hair, exfoliate my entire body, condition my cuticles, use a face mask, and so on.

I love it. I love the idea, and I think I love (even more so) the luxurious aspect of putting in the effort to do all of that. Because it's not easy! Just look at my preview of the list above. Doing my nails in and of itself is a huge task, because I basically do whatever manicurists do at my own home .. except a little more. And it's me, so it takes longer.

But sometimes all the work is what I crave. Why? I don't know .. maybe because I know all the work is going into myself. It is all purely for me. And I don't really spend time on myself at all. Even when baking, I have to make sure my family will eat it.

That face mask I made before (and froze! i have been craving it for a while, but i haven't had time or the strength to use it :( ) was excellent for pampering myself.

So that's the face part down.

July 5, 2011

orange spice cake.

I made my own cake! This is a variation on a vanilla cake, but I feel that there are enough tweaks for me to consider it my own.

July 3, 2011

swedish visiting cake.

I don't know whether this is Swedish or why it is called a visiting cake.

But I like to keep things simple, so I won't question the name of this fabulous cake, unless someone is willing to explain it to me.

I am going to keep this post short and let you focus on the multitude of pictures I have of the process.

July 1, 2011

chicken fatayer.

Very sorry for the picture quality - all taken at night, therefore have yellow tinges.

Ever write an entire blogpost, complete with EVERYTHING, including a long, detailed recipe, and then have it deleted because your computer decides to only save the draft after writing three sentences, and then goes oh, why save the rest? It's not like it took an hour to type or anything.

So I am sorry, but I cannot retype an hour's worth of creativity and detail. A short post will have to suffice.

I am not too knowledgable about Arabic cuisine; I was just browsing on tastespotting one day when I came across a picture of doughy triangles that appeared to have some sort of filling. The caption read Chicken Fatayer. I had never heard of it before, so it grabbed my interest.

(^that's what got saved. silly blogger.com tricks are for kids ... WOAH. woah wait I just had an intense revelation. TRICKS are for kids. TRIX are for kids. has anyone ever noticed this before?!!?! this is ridiculous. i never knew ... i can't even .. )

The dough has been separated into balls to be rollen out.

I googled the dish, but there is not much online about it. This is what I gathered: chicken fatayer is an Arabic pie. The term pie here is in the sense of how spankopita is a Greek pie. Fatayers can have fillings ranging from meat, to spinach and cheese (see how similar different cultures can be?), to just cheese. The filling is enclosed within a bready yeast dough. Yum.

June 28, 2011

mango pudding pops.


I mentioned in a post a while ago that I had come back from a run & had some inspiration.

That inspiration and desire for something cold and refreshing resulted in popsicles! I had one of those homemade popsicle tray things from .. whenever my mom got it. Probably since forever. Actually, I saw an exact replica of mine in a museum in New York, dating back to 1955. So yeah, this is historic art, folks.

June 27, 2011

tell me about: kefir!

About two weeks ago, I decided to make chicken fatayer. More about that later though, in an upcoming post about tons of flour and the untrustworthiness of online recipes.

Chicken fatayer is Arabic, and when I was shopping for the chicken, I saw kefir on sale. And since my mom wasn't there to reign me in and sanely point out to me that kefir is pretty much drinkable yogurt (not gogurt, gross.), I bought the vanilla flavored kind to heighten the Arabic-ness of that night's meal. And oh boy, it was too good.

I liked it so much, in fact, that I spent too many hours searching where to buy kefir grains online and how to culture it at home.

Don't shake your head at me, I'm sure you do equally useless things in your free time.

special k cereal cookies.

Back in February, one of my suitemates did the Special K challenge. For two weeks, she consumed mainly Special K products & tried to eat well on the one free meal she had. She was determined, despite the remaining four of us who, like terrible people, tried to sway her from her diet. She was strong and stuck through with it, ignoring us. However, at the end of the two weeks, she could not bear to look at, nonetheless eat, another Special K product again.
And that was how I came to find this beauty on my desk at the end of school.

June 26, 2011

zucchini bread: makeover.

What I like:
making & eating quick breads.
being healthy.
bran. (don't tell me i'm weird.)

What I like even more:
all of the above combined into one delicious loaf of bread.

What I like most:
instead of one gorgeous loaf, the above bread in five mini loaves. cute and ready for consumption in no time. yes, i partook in this deliciousness. read on to see how.

oatmeal pancakes: pictures.

I recently made oatmeal pancakes. I took a lot of pictures of the process, and rather than flood the original post with them, I thought I would just create a separate post. Keeping it short, here. None of my usual blabber ... I know you guys are sighing a breath of relief.

ghee + molasses

June 25, 2011

rice krispies.

I just ate a Chewy Bar. And let me tell if you, if I had access to the fresh, not even day old rice krispies sitting in my kitchen right now, I would not have had to eat a Chewy bar.

What's my problem with them, you ask? Well for one, they don't hold together. I mean, this is supposed to be a convenient, on-the-go sort of food, and how can that be possible if all the mini chocolate chips keep falling off? Also, they taste so packaged and fake. I would rather eat my homemade clif bars than this gooey bar thing.

June 24, 2011

oatmeal pancakes.

Maybe I should have blogged about these on Father's Day, when I made them. About how wonderful my daddy is and how lucky I am to have him as a father. Honestly, he has gotten so far in life by following his two most important principles: working hard and being honest.

For as long as I can remember, he has never lied. Even about something small that doesn't matter, because you know what? It's still a lie. And it can still come back and bite you somewhere unpleasant.

And as long as I remember him telling my brothers and I to always tell the truth, I have memories of the many times he pushed us to never give up. Be it a game of cards or studying for a social studies test given by the strictest teacher in history.

Be honest. Never give up.

Oh and make these pancakes.

(For more pictures, click HERE!)

June 22, 2011

tofu sprout lunch.

I decided I would just say what I ate for lunch instead of trying to come up with some fancy pants name. Why was this such a difficult solution to come to? I am not sure.

I have been loving this Thai place I have been to a few times. It serves authentic, absolutely delicious Thai food.

I enjoy their food and its flavor so much that I have tried recreating it at home. I went ahead and impulsively bought bean sprouts from the grocery store, even though the bag was huge and I had no idea how I'd be able to finish them all.

June 18, 2011

orange cranberry loaf.

Yes. I am aware that it is 82 degrees out. I did my, what is becoming more common, 4.2 mile run around noon, and got a sense of what the weather is like. I also got visibly more tan in the fifty or so minutes I was outside.

That is why, immediately after returning from my run, I made popsicles (more on that later). Right after drinking some cold water, and before taking off my shoes, showering, or even wiping my face.

Despite all that, I did, a few days ago, make what is traditionally a fall and winter staple: orange cranberry walnut loaf.

June 15, 2011

overnight oats.

Ever since I got a job ( ! ), I have been having to think of creative breakfast, lunch, and snack ideas.

Breakfast for the first week was the easiest it could get - whole wheat toast with trusty old peanut butter and a glass of milk. Not old peanut butter like rancid or rotten ... actually, peanut butter is never present for long around me, so I have never even considered it could go rotten. Wow, that's a weird thought.

Anyway, here's what a really easy breakfast like toast did for me:
1) I had more time to sleep / get ready.
2) I could eat at red lights while driving to work.

However, recently, due to certain reasons, my mom has been driving me to work. Also, it is now the second week of me working. This means two things:
1) I am trying to have a variety of breakfasts.
2) I can eat more complicated things in the car as my mom drives.

Monday, I had yogurt with granola in a plastic cup (easy disposal). Then, while on tastespotting, I saw a picture of overnight oats. And so Tuesday's breakfast was decided upon.

June 14, 2011

homemade clif bars.

Yesterday I ran for 50 minutes straight. Well, jogged.

I haven't continued that long without stopping for ... a very, very long time. The whole route was about 4.2 miles, according to my Google Maps calculations. So that's not fast or anything, but considering there were slopes, the scent of roasted garlic wafting out of nearby Italian restaurants, and my overall terribly out-of-shapeness, not too bad, I guess.

The run also reminded me of the 5K I promised to do with two of my suitemates this upcoming September. And how I will probably not be able to do it because I am so slow.


But that got me thinking of pre and post - workout fuel. That raised my spirits! I immediately thought of energy bars. And that reminded me of the energy bars I saw for sale at the gym where I recently got a membership. And how the bars cost $1.50 - $3. Um ew.

June 12, 2011

almond bundt cake.

I've been making a lot of things with almonds recently. Good thing I can pronounce it now.

I bought two Solo Almond Cake & Pastry Fillings a while ago because they were 2 for $5. That was actually a good deal though, I know sometimes two-fors are meant to drag people in and make them buy things they don't need simply because it's on sale. I think that sort of thing has gradually, in this consumerist nation, turned into human nature. The quality has joined the ranks of greed and eating as much as possible to store food for possible hibernation should any future disasters occur. And it's hard to fight human nature. Just ask my waistline. (just kidding)

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