February 12th, 2008

pensive_yoruichi

Food Weirdness

It's kind of weird. For the last few weeks, I've been kind of treating food as fuel. Something necessary but entirely bothersome.

Yes... the same person who makes lasagna by starting with the milk to make the cheese and flour to make the pasta, the same lady who's favorite thing to do is spend three hours at Rover's, who loves making stuff for three days for John's parties, who prides herself on her roast chickens, stuffed pork loin roasts, and full out rib roasts, who has fifty kinds of tea, twenty kinds of chocolate, and roasts her own coffee... is now eating energy bars, microwave oatmeal, pot pies, McDonald's, and Stouffer's because it doesn't take too long.

Ahem.

I'm not quite sure what snapped and how. I suspect that it was the writing that's been doing it.

Last night I think I came to my senses, and John and I made an eleven layer artichoke heart casserole. I think it was having Jet beg for *real* artichokes that kind of made my brain go spoing. He loves taking those things apart, and eating all the leaves and it's been quite a while since I've made them. Then, in the twelve minutes it took for Jet's macaroni and cheese to boil, I made a banana bread with Ghiradelli's bittersweet chips and sour Montmorency cherries... and took it with me to class and everyone fell over.

That was fun. I'd forgotten how nice it is to feed people stuff that makes them swoon. I'll blame stark_black's One Piece fics for reminding me, in a very nice way.

Not sure if I'm out of the woods, yet, and maybe this is why I've been losing the weight I have been. But I guess I gotta learn how to balance the writing obsession with the other parts of living.
powerLir

AGH I say AGH

I just read Tsubasa 16 and I say, "AGH!!"

The problem with reading at 100,000 words a minute is that I'm through it in like fifteen minutes and then I'm left with just contemplating all the AGGGH pictures. AGGGH...
pumpkin

Banana Bread "recipe"

Uhm... I actually just threw in "enough" cherries and chocolate... so this is kind of a guess... the base is actually, kinda, derived from Barbara Albright and Leslie Weiner's Mostly Muffins. I do it as a bread when I'm not up to dishing out and cleaning a muffin pan. I'm also at altitude... so I've modified this for sea level. If you're at altitude like I am, I'd add 3 Tbs flour and one ounce of milk.

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