Archive for beans

Adventures in Cultural Misappropriation: Venezuela

Posted in adventures in cultural misappropriation, baking, food, recipes, venezuela with tags , , , , , , on August 11, 2018 by uglydudefood

In this post:

Caraotas negras

Arepas

Tajadas

Quesillo

If you’ve never heard of Venezuela, it’s that weird horn that sounds like bees that people kept blowing at the World Cup that one time. It’s also our first culinary journey into South America.

In honesty, it’s been so long since I actually cooked this food that I forget a lot. Since this time, we went on vacation. Our central air unit died (and was later replaced, so I can use the oven again thank todd). I made friends with the groundhog that briefly lived in my car!

The first recipe, caraotas negras, is a black bean dish. It’s full of veggies, spiced and also sweetened somewhat with a little brown sugar, and cooked down. Here’s a mid-cook pic.

Oh, I do remember something now! I and my whole kitchen smelled like oil! That’s because I spent the rest of the time frying up arepas (a fried cornmeal-based flatbread) and tajadas (plantains). There’s not a lot of ingredients that go into either, so they’re fairly plain – but really good! Oil!

I dunno, you can put the beans in the arepas with cilantro and some avocado and mama mia u got urself a sandwich.

I appreciated the ripeness guide for the plantains in the linked recipe. These were better than fried plantains I’ve had in the past. Wine pairing: Diet Mt. Dew.

And now what you’ve paid to see for years here: me destroying a dessert!

Quesilla is Venezuelan flan. I’ve successfully made flan before. The recipe calls for a flan pan with a tight sealing lid, and then put the whole thing in a water bath. I don’t have a flan pan. Instead, I just put loose custard cups in the water bath and then covered the whole thing up with the lid or foil or something.

The difference between the former and the latter: in a tightly sealed flan pan, the moisture is kept out somewhat. I sealed the juices in!

So what! So it’s a little curdled looking! It actually tasted fine. Rachel and my kid hated it, so I got 6!

Next time I will buy a flan pan flan pan flan pan flan pan flan pan flan pan flan pan flam pam flan pan film flam man flan pan flan pan flan pan flan flan pan pan flan pan flan pan flan pan flan flag pag flap pap flan.

Look at that! I’ve hit the word count to make this count as an actual literary work, and I didn’t have to use any filler at all!

Venezuela u tasted fine. Some day I will ride a gondola thru ur canals.

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Tuesdays with Dorky (and the temple of chocolate)

Posted in baking, food with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on June 28, 2008 by uglydudefood

Gold, I tell you! Everything I touch turns to gold! I’ve been winning grand awards left and right!

I recently won a contest at Tuesdays with Dorie, giving me a free baking cookbook (and a seat among the hallowed TWD blogroll). TWD is a baking event. Every week, a recipe is picked from the pages of Baking:  From My Home To Yours by Dorie Greenspan. Then, every blogger and their mother bakes their own version of that recipe.

I’ve not done a particularly good job of baking in the past. Most of my baking is f’aking, and then there’s some that just kind of falls apart (Chocolate Cherry Dr. Pepper Cupcakes, Amazing Black Bean Brownies).

Until I receive the book in the mail and get to babble endlessly about my failures as a baker and as a human being, here’s a mega-update about my adventures in chocolatey things.

I’m a…hungry girl?  That can’t be right!

In my neverending quest to eat delicious treats that somehow don’t bust my gutline, I stumbled across a newsletter called Hungry Girl. Is it run by a hungry girl? Is it a site for hungry girls? Either way, I’m emasculated by e-mail messages five days a week.

Now that we can put aside all of that macho posturing, I’ll inform you that Hungry Girl is the real shizz. I’ve been perusing years and years worth of bizarre recipes and bookmarking almost every page. The recipes are fast and easy; frequently they are made with junk you have laying around.

My first completed recipe was Yum Yum Brownie Muffins (click that link for the recipe). It’s pretty simple–a box of dry cake mix and a can of 100% pumpkin. I used Pillsbury Reduced-Sugar Devil’s Food Cake Mix, which is sweetened with a mix of sugar and Splenda. In the end, the muffins were each 153 calories. That, my friends, is a drop in the bucket. The muffin bucket.

The muffins were dense, and fudgy. Nothing in the flavor indicated that they were “diet muffins.” They were subdued enough to eat as a breakfast treat, but substantial and chocolatey enough to frost in cupcake form.

Reactions weren’t glowing, but generally positive. My mom and sister scarfed them down, and coworkers enjoyed them too.  For a quick-fix recipe, that’s really all you can ask for!

More photos of Hungry Girl’s “Yum Yum Brownie Muffins.”

Mano Amano

You may remember that I blogged about $21 of free Amano chocolate that I received.  I asked for suggestions as to what I should do with the bars, and I received some interesting ones.  While I considered Conor’s suggestion of intravenously feeding myself, I ended up following Joli’s advice and letting the shizzle dissolve in my mouth.  It’s about as close as I’ll ever get to snooty “chocolate tasting” given my level of patience.

Amano creates chocolate in three forms–Madagascar, Ocumare, and Cuyagua.  All three bars have 70% cacao content.  Texturally, these chocolates were heads above “similar” items from both the mass-market brands and the more widespread organic options.  When it comes to flavor–eh.  Some were better, some were worse.  The Madagascar was revelatory.  Amano says it “includes hints of citrus and berry,” and I’ll be damned if my untrained palate actually found them!  This is by far the best dark chocolate I’ve ever eaten.  The Ocumare was pretty good.  Although the tasting notes mention “hints of plums and other red fruit,” this one tasted (to me) pretty close to a generic dark chocolate bar.  Cuyagua (including “notes of spice”) was my least favorite of the three.  The spice seemed to be nonexistant.  The chocolate seemed somehow blander than the other products.

Are any of these products worth $7 for a bar?  I don’t think so.  I can appreciate the amount of work and care that went into each of these bars, but when you can get a (larger) bar for $2.50 in the organic section of your supermarket it seems like an awful waste to pay triple that for similar quality.

More Free Chocolate Crapola

I received a free sample of Betty Crocker Warm Delight Minis:  Molten Chocolate Cake.  It’s the Easy Mac of cakes!  Just add water, stir, microwave, and you have fresh, steamy cake.

The pack comes with a small packet of cake mix, a condom wrapper filled with fudge sauce, and a small plastic bowl.  Prep was fairly easy, requiring only two minutes of work.  The end result wasn’t bad.  It was cake-mixy and clearly not baked from scratch, but the fact that it was fresh from the “oven” improves the little cake’s value tenfold.

At 150 calories, it’s a nice (albeit expensive) calorie-cheap dessert.  It has trans fats, with partially hydrogenated oils in both the cake mix and the fudge.  Despite its caloric value (which is more a measure of its diminuative size and not its “healthiness”), this is not for the dieter.

More photos of Betty Crocker Warm Delight Minis:  Molten Chocolate Cake

In the near future, you’ll be seeing a lot more failed baking (and, presumably, a little bit of success)

And…well, maybe everything I touch doesn’t turn to gold. I have a feeling there will be a lot of baked goods that turn to black before this strange, mystical journey is over.

Amazing Black Bean Brownies: good for your heart, make you etc.

Posted in baking, food, recipes with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on April 10, 2008 by uglydudefood

My last post was a recipe post, I guess. More, it was just a suggestion post. This here is my first post where I actually experimented with ingredients and made foods that did not taste like crunchy water!

I have an ever-increasing backlog of recipes that I kinda-sorta want to try, but will probably never get to. Homemade Marshmallow Peeps. Vegan, fat-free carrot cake. Pumpkin muffins recommended by my friend Silliker. Various veggie burger recipes. They all incite some sort of interest in me, but not enough to send me right to the oven to work the ol’ Spoodles magic.

I was blogrolling on Monday; The moment I saw the phrase “Black Bean Brownies” on 101 Cookbooks, I knew. The words made absolutely no sense to me. I mean, sure. I knew what they all meant individually. Black–an absence of color. Bean–a protein-filled treat that develops in pods. Brownies–chocolatey delights. When you put the three together? The phrase “Black Bean Brownies” sounded like “Cotton Ball Checkbook” or “French Fried Pants.” The words simply did not go together in any decipherable way. I was going to have to create this recipe. Immediately.

Closer inspection of the recipe showed that black beans were not the only experimental item. These brownies were sweetened with agave nectar, a sort of natural, healthier (although, obviously, by no means healthy) corn syrup.

The recipe initially comes from Baking With Agave Nectar: Over 100 Recipes Using Nature’s Ultimate Sweetener, which at $11 is actually close in price to what you’ll pay for damned agave nectar in this one recipe. For the sake of trying new things, I did spring for the organic agave nectar, but 101 Cookbooks says that you can easily replace the nectar 1:1 with honey.

I won’t reprint the recipe here (as I probably don’t have permission), but here are my notes. This was only my third time baking, so I was prepared for it not to go…smoothly.

THE PROCESS

  • The recipe stated that canned black beans worked just fine for this project. I bought canned, no salt added beans, and they seemed to work fine. With the usual, high-sodium canned stuff, you would probably want to spend a good amount of time rinsing the beans.
  • I made the decision not to include the walnuts. My family is fairly picky when it comes to such things, and I thought these brownies were weird enough due to the beans and the sweetener. Didn’t want to rock the boat too much. As mentioned in “Final Thoughts,” this may have affected my final batch.

THE TREAT

  • Inexperienced as I was. I was unsure what the instruction “Bake…until the brownies are set” meant. Did I want them to come out of my oven looking like I wanted my final product to look? Or did I want to take them out a little soft (still solid), and the heat from the baking process would finish it all the way? I checked on my brownies at thirty-five minutes and they seemed a little…shiny. Internet research seemed vague at best, although if I had followed Slashfood’s direction I probably would have fared better. At forty minutes , I removed the pan and hoped for the best.
  • After cooling (and after refrigerating, as specified by this recipe), my brownies were still gooey. Not uncooked-gooey, and not inedible-gooey, but certainly too gooey to cut out of the pan with any confidence. I knew that if I put these things back in the oven after they’d cooled, they would only burn. I was left with some extra-gooey fudgeypuddingbean brownies.
  • That said, these things tasted really good. There was no bean taste to them at all. They tasted like super-decadent, fudge brownies. The coffee flavor was pretty strong, but not bad at all. Even the consistency wasn’t terrible. Certainly softer than I would have liked–and softer than any brownie I’d ever eaten before–but I could pick them up with my hands without them falling apart, so that was good enough.

THE REACTIONS

  • Mom: “Is there coffee in this?” She didn’t seem entirely unimpressed, but didn’t enjoy the flavor all too much. I offered her another the following day, and she accepted. Conclusion: not poison.
  • Dad: “I’m not that adventurous.”
  • Brother: I didn’t even bother asking. He ate a cheeseburger instead.
  • Coworker 1: “I’m impressed!” “This is more like fudge than a brownie.” Later, “I have a brownie craving!” As one of my better friends, she might have been tempered by pressure not to hurt my feelings.
  • Coworker 2: “Those brownies were…interesting.” After some hesitance, she came out and said, “I think I’m so used to [regular sugar] that these just don’t hit my craving.” She also expressed that she liked my previous two baking attempts far better (Toll House Cupcakes and Chocolate Cherry Dr. Pepper Cupcakes). Note to self: less adventurous baked goods for the office. This was actually my favorite bit of feedback, simply because it was actual, constructive criticism. I’ll come back to her because I know she’ll actually tell me how she feels about the food. I’m hoping it will be complimentary, but I know it won’t be needlessly so.

FINAL THOUGHTS

  • I’m wondering if other types of beans would work in this mixture. Black beans seem to be a common Internet trend in this brand of baked goods, but the flavor of a canned black bean tastes fairly similar, for instance, to a canned pinto bean or a canned white bean. This is one thing I would change if I ever made this recipe again, just to learn whether these are acceptable substitutes. Maybe white bean “blondies?”
  • I loved the taste of these brownies, and specifically how the instant coffee offset the chocolate flavor. However, the coffee did tend to come front-and-center. I think the amount of coffee could stand to be cut in half (unless it was used to mask some sort of beany aftertaste that I didn’t sense at all). This would, I think, make my family far more receptive to these brownies.
  • I left the walnuts out of the recipe, and now I’m wondering if they would have helped to bind the mixture and make for a more cohesive and less goopy brownie. I don’t believe nuts actively bind food, but you never know. Since my family didn’t eat more than one of these apiece anyway, I would probably leave the nuts in next time for a more full and textured brownie.
  • I was too much of a wuss to pull a fast one on people. When consumers asked me about the brownies, I came right out and told them they were full of beans and alternative sweetener. It would have been interesting to put these brownies to a blind taste test. Would these just seem like “super-fudgy” brownies, or would people notice something awry?
  • I really like the idea of using beans in a recipe instead of flour. It adds a world of protein and fiber that you aren’t going to get in a regular brownie. This makes them more substantial, more filling, and–dare I say it–more satisfying than a normal baked good in a lot of respects.

NUTRITION (for 1/45th of batch)

via Caloriecount.about.com

Serving Size 30.0g
Amount Per Serving
Calories
98
Calories from Fat
53
% Daily Value*
Total Fat
5.9g
9%
Saturated Fat
3.5g
18%
Cholesterol
30mg
10%
Sodium
11mg
0%
Total Carbohydrates
10.8g
4%
Dietary Fiber
1.1g
4%
Protein
1.6g
Vitamin A 4% Vitamin C 0%
Calcium 3% Iron 7%
* Based on a 2000 calorie diet

Eating out: it’s not ONLY beneficial to your ladyfriend

Posted in food with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on April 7, 2008 by uglydudefood

Just like every other aspect of eating, restaurant-dining and I have had a bit of a tenuous relationship over the past three or four years. Oftentimes, I would accompany my family and friends to restaurants, only to order “just a Diet Coke,” or “decaf coffee, black.” More often, though, I would just avoid the whole eating-out situation altogether.

I’ve been better lately–I’ve been eating veggie burgers and salads. Pintos and cheese is a new Taco Bell mainstay. Hell, I’ve even scarfed down a slice of pizza or two since I’ve started trying to fix myself.

A great source of inspiration–or at least a handy resource guide towards not being crazy at restaurants–can be found on Crack Fitness NYC. Melissa offers seven helpful hints for actually enjoying your dining experience, still remaining healthy, and avoiding the shame you would invariably bring your friends and accomplices over dinner. Here is an interesting excerpt, although I would strongly recommend reading this entire article:

Tip #2 *The ONE request rule. This is huge. This can transform your relationship with eating out if it makes you uncomfortable. You can only ask the waiter to make one substitution for the entire meal. So if you want your omelet with egg white only, don’t ask for it to be cooked without oil. If you want you salad dressing on the side, don’t drill the person about the way the cook your fish. If you want your fish cooked with olive oil not butter, make that your request. So let’s say your fish comes drenched a top a pool of teriyaki, just move it to a separate plate, so you have a reasonable amount of sauce.

One of these tips is to look at a menu and see if there is something you will actually eat on there beforehand. It saves you a whole lot of hassle. You don’t want to get seated at Denny’s (the epitome of fine dining, of course) and find yourself torn between the Grand Slam Breakfast, the Grand Grand Slam Breakfast, and the Fatboy Special–eight pieces of deep-fried french toast spread thick with lardo.

There are a number of items and sites that facilitate my particular brand of obsessive-compulsive, mildly-disordered crazyeating, which probably goes completely against the intentions of Melissa’s article but dag-nabbit it’s progress.

Red Robin’s website is my favorite. They have a burger customizer, which allows you to get accurate (but limited) nutritional information of all of their food, including the condiments you want and the side dishes you shouldn’t be eating. By the way. a lonely, bunless Gardenburger sitting on a cold plate is a mere 100 calories, which is a small price to pay for being the laughing-stock of your table.

Of course, everyone is familiar with those cheap paper menus they make available at the fast food joints now. Taco Bell, McDonald’s, and Subway (which is, by no means, a healthy weight-loss regime, by the bye) have had the most easily-available nutritional information in my opinion, but these days they all have some sort of guide or calculator on their website. Even Pizza Hut and Kentucky Fried Chicken have gotten in on the game, although I think that’s simply to rub their fiendish coronary-murder-plot in your face before you croak.

Anyway, I guess this post was my successful attempt to crazy up a perfectly good and valid link. If you want real advice from somebody who is not a crazy crazy that is crazy, see the post at Crack Fitness NYC.

Mememmeme

Posted in food, health, meme, movies with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on March 28, 2008 by uglydudefood

I was not tagged for this meme! Instead, I stole it unceremoniously from one of the three hundred food blogs I read, iheartfood4thought.

It is like a MySpace vanity survey, except I have invited it into my food-related house and OH SCREW IT this is a MySpace vanity bulletin.

On Culinary Arts…
Q. What is your salad dressing of choice?
A. Nothing. If I want to eat veggies, I’d like to taste the veggies. In a pinch (such as particularly rancid lettuce), a quick squirt of white-trash yellow mustard is the cure for what ails you.

Q. What is your favorite fast food restaurant?
A. Back when I ate meat, the answer would unequivocally be Wendy’s. Their beef tastes like actual meat, which is in turn enhanced by the condiments. McDonald’s is too much like a condiment sandwich, and Burger King’s Whomperoo tastes like a bottle of liquid smoke. Nowadays, I am a connoisseur of Taco Bell, which surprisingly offers a fairly healthy option that tastes good–Pintos n’ Cheese.

Q. What is your favorite sit-down restaurant?
A. Red Robin offers a Gardenburger (which criminally costs $7.99, the approximate cost of 2.5 boxes of the same damn thing). More importantly, they offer a fairly comprehensive burger customizer which offers nutritional information based on your selection from a wide variety of rolls, condiments, cheeses, and sides.

Q. On average how much of a tip do you leave at a restaurant?
A. 20% is my bare minimum. I’ve been known to tip 100% for exceptional service and 50% for more-than-adequate. I also have a special form of white-guilt that springs from ordering nothing but coffee. In turn, I will generally pay the price of an average meal for a cuppa.

Q. What food could you eat every day for two weeks and not get sick of?
A. This is a bit of a loaded question because I ate the same food every day for nearly three years. If I had to choose my absolute favorite from those days, it would probably be the vegan Boca Burger. You can eat it plain and bland (a personal favorite). Crumble it into any random, lazy-ass recipe. Use it as a vessel for sauerkraut or delicious, delicious mustard.

Q. What are your pizza toppings of choice?
A. I don’t need clutter in my life. Plain ol’ cheese. Doesn’t matter whether it’s a classic Margherita or a big, floppy, greasy triangle of dough, sauce, and cheese from a local pizzeria. The old adage remains true; keep it simple, slutface.

Q. What do you like to put on your toast?
A. Bread is a nonentity in my life.

On Technology…

Q. What is your wallpaper on your computer?
A. Marshmallow Peeps lollipop.

Q. How many televisions are in your house?
A. Embarrassingly enough, at least seven.

Q. What kind of cell phone do you have?
A. LG

On Biology…
Q. Are you right-handed or left-handed?
A. Right-handed.

Q. Have you ever had anything removed from your body?
A. Nothing that didn’t start its life outside my body.

Q. What is the last heavy item you lifted?
A. Groceries–Kashi GoLean, broccoflower, canned tomatoes (diced and stewed varieties), zucchini, eggplant, sugar-free gelatin, Jones Soda, ricotta cheese, and tofu.

Q. Have you ever been knocked unconscious?
A. I had a fairly serious bicycle accident almost two years ago. Without the helmet, I would have most assuredly been kaput. Otherwise, I just cracked my head open but-good and concussed myself in the process.

On Psychology…
Q. If it were possible, would you want to know the day you were going to die?
A. If it were possible, I would choose my deathday.

Q. If you could change your name, what would you change it to?
A. Cornelius “Spoodles” McGoof

Q. what color looks good on you?
A. Black and brown

Q. Have you ever swallowed a non-food item by mistake?
A. No, but I’ve surely swallowed non-food items on purpose to amuse friends and emergency-room-doctors alike!

Q. Have you ever saved someones life?
A. I save hundreds of lives a day simply by driving on the correct side of the road.

Q. Has someone ever saved yours?
A. I can name a few friends that have almost ended my life, but I don’t believe they saved it.

Truth or Dare (or a Bribe)…

Q. Would you kiss a member of the same sex for $100?
A. A hundred dollars? I would kiss the wiener of a member of the same sex for a hundred dollars.

Q. Would you allow one of your little fingers to be cut off for $200,000?
A. Yes. Yes I would.

Q. Would you never blog again for $50,000?
A. For fifty thousand easy dollars I would throw my computer out the window.

Q. Would you pose naked in a magazine for $250,000?
A. I came damn close to posing nude in college just to have a story to tell.

Q. Would you drink an entire bottle of hot sauce for $1000?
A. I probably have already done this merely to amuse my miscreant friends. It couldn’t be any more difficult than eating a bowl full of jalapeños.

Q. Would you, without fear of punishment, take a human life for $1,000,000?
A. This I would not do. I’ll inflict any manner of pain, torture, punishment, or fruit-pie upon myself, but when it comes to harming another living being that doesn’t have chlorophyll running through its veins, that’s a big N.O.

On random stuff…
Q: What is in your left pocket?
A. Who says I am wearing pants?

Q: Is Napoleon Dynamite actually a good movie?
A. Napoleon Dynamite is an entertaining movie with an irritating fan-following, much like Borat, The Boondock Saints, and Dirty Dancing: Havanna Nights .

Q: Do you have hardwood or carpet in your house?
A. Throw-rugs over what I’d imagine to be dirt floors.

Q: Do you sit or stand in the shower?
A. I squat.

Q: Could you live with roommates?
A. The realist in me says, “Yes.” The socially-retarded blogger in me says, “Not on your life, Froderick.”

Q: How many pairs of flip flops do you own?
A. I own one pair of well-worn size-18 flip flops, which will never be replaced due to the relative rarity of their size.

Q: Last time you had a run-in with the cops
A. I am a friend of the law. My natural look of fear and respectful awe keeps the po’ on my side.

Q: What do you want to be when you grow up?
A. A palindrome.

Q: Last person who called you?
A. My lovely girlfriend, Rachel.

Q: Person you hugged?
A. My lovely mother, Mom.

On Favorites…
Q: Number?
A. 19.

Q: Season?
A. Summer.

Q: Holiday?
A. Halloween.

Q: Day of the week:
A. Thursday, simply because I base my enjoyment of life on television.

Q: Month?
A. July.

Current Events…
Q: Missing someone?
A. Somewhere in the past twenty questions, this food survey has taken a turn for the lamer.

Q: Mood?
A. Hungry.

Q: Listening to?
A. Food Network

Q: Watching?
A. Iron Chef: America.

Q: Worrying about?
A: Blogs and/or frogs.

In conclusion…
Q: First place you went this morning?
A. The terlet.

Q: What can you not wait to do?
A. Discover some new food that fits my obsessive lifestyle.

Q:What’s the last movie you saw?
A. Horton Hears a Who, which was surprisingly good. Jim Carrey has officially Robin-Williams-ed himself out. He is no longer entertaining when he is trying to be funny. However, Steve Carell, a decent adaptation, and an as-respectful-as-possible animation style make this a worthwhile venture.

Q: Do you smile often?
A. Whoever says “it is easier to smile” has never frowned their whole lives. The smiling, it hurts my face.

Q: Are you a friendly person?
A. I’m barely a person.

There is always room.

Posted in food with tags , , , , , , , , , , , , , , , , , on March 19, 2008 by uglydudefood

Will you teach me about this…what is it? A new way?

Posted in food, health with tags , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , , on March 13, 2008 by uglydudefood

Welp.

For two-and-a-half years, I ate the same thing every day: Kashi GoLean, Wheaties, apples, Lite & Fit yogurt, Boca vegan burgers, broccoli, and protein shakes. I lost 120 pounds. I was maintaining with 1800 calories at about 180 pounds.

Two weeks ago, I added variety into my diet. I’ve upped my calories to 2000. I’ve actually managed to drop to 175 pounds since then, which is confusing and strange but not entirely unwelcome, I suppose. As long as people don’t tell me I look like a holocaust survivor or a cancer patient (again), I’ll be a-okay.

This journal entry isn’t about that anyway. It is about food! Glorious food!

It seems to me like I’m falling into the same ol’ obsessive-compulsive habits. I’ve introduced variety, but now I’m using the same staples every day. Rehydrated pinto beans. Fat-free cottage cheese. Egg whites. Frozen veggies. In fact, it seems like the only real variety I get is in my indulgence of the day–a serving of candy. Today it is green Marshmallow Peeps bunnies. Yesterday was 70% dark chocolate w/ raspberries from Endangered Species.

One of my biggest problems is laziness. There’s gotta be a calorie label on it. And why mix ingredients together into so-called “recipes?” I don’t want to have to figure out the calorie information for recipes. That’s silly. So I’ll eat my beans microwaved with some hot sauce. And my veggies will go unseasoned. Vive le freak!

That was more of a ramble than anything. I’m sure as I get back into writing, I will retain some of that “linear structure” that I learned so much about as an English major in college.

In conclusion, eating is a thing of great contrast. I hope you enjoyed my essay as much as I enjoyed stopping it.